[Cooking] thread 2: 2019's 2020's revenge

Pinfeldorf

JKLA does an adobo chicken video on his youtube, too. It's good, I've made it!

Juggernut

Still feeling snotty so I'm making a big ole pot of chicken noodle soup with bone broth, carrots, celery, onions and egg noodles.

Got some classic, South Carolina made Blenheim's spicy ginger ale (the GOAT) to go with it and Halo Top cookie dough ice cream for dessert. All of that chased with a shot of Nyquil.

God I'm so excited to be completely comatose.

milski

Valentine's day dinner. Baked Mac, homemade brownie, asparagus in lemon butter, garlic bread, some nice red wine, and a 2 lb heart double ribeye.

sarukun

I made steaks for valentines, and a red wine mushroom gravy.

It was tasty!

jgeis

https://twitter.com/JordanAGeisler/status/1493421632982978561?s=20&t=epL9x-ZGEOBZjjnQaVGn1w

BahamutZERO

BRILLIANT

webguy20

Oh man, seared some boneless pork chops finished in the oven then topped with some homemade apple butter and a side of stone ground mustard, along with some sautéed kale with bacon and garlic, and roasted carrots.

It was heaven. I need to do porkchops more often, and the kale was super tasty too.

tynic

We're doing a group trip to the mountains which means its time for me to frantically try and calculate exactly how much food six hungry Americans will consume in a single sitting.

... Think I'll add a very large potato based dish to the menu, to be on the safe side.

FrylockHolmes

Made tiramisu a couple days ago. It's all gone now.

tynic

Update on the catering front, we've got one vegetarian and one celiacs
Brb buying a bunch of jackfruit

Tox

tynic wrote: »

Update on the catering front, we've got one vegetarian and one celiacs
Brb buying a bunch of jackfruit

Something something jack-fruited thugs

cj iwakura

Just made some gyoza from scratch, came out pretty great, I think:

webguy20

This looks nice and tasty. Anybody have any recomendations to sub the mushrooms? My wife has a texture thing with them. I at least have some good mushroom powder for flavor though.

https://www.youtube.com/watch?v=EEyiXhvc9is

tynic

Almost everything i can think of as a mushroom substitute has a similar texture to mushrooms.

Possibly seitan or tempeh - otherwise eggplant if somehow that's ok texture wise.

Pinfeldorf

If your wife doesn't like mushrooms, replace them with a meat she does like. For a dish that vegetal, something really fatty could cut through super well. Kielbasa or just some sort of stir fry beef.

webguy20

Pinfeldorf wrote: »

If your wife doesn't like mushrooms, replace them with a meat she does like. For a dish that vegetal, something really fatty could cut through super well. Kielbasa or just some sort of stir fry beef.

It's already got chicken, but a 2nd protein could be good. I wash just doing some research and it said the same thing Tynic did where Tempeh might be a good sub. I might try that.

FrylockHolmes

Maybe artichoke hearts? No idea if that would make actual culinary sense in that recipe but I'd eat it. Or water chestnuts possibly.

Xaquin

paneer!

maybe

I haven't looked looked at the recipe yet

webguy20

Made up some Pastrami today and all the fixings for St. Patrick's Day. Couldn't find soda bread though. only failure. Everything tasted amazing though.

Indie Winter

"egg" cake - vanilla cake with cream cheese and apricots



unfortunately the recipe is only available in english via google translate but I think it should be pretty legible despite

tynic

Soda bread doesn't keep well, i can't imagine buying it in a supermarket situation. But you can make it in about ten minutes

Polaritie

tynic wrote: »

Soda bread doesn't keep well, i can't imagine buying it in a supermarket situation. But you can make it in about ten minutes

10 minutes is maybe slightly optimistic, but it's pretty simple yeah - dry ingredients in mixer, add wet ingredients, plop on a pan and bake. (Though that's partly because my preferred recipe requires such things as orange zest, and that adds a little time when you're doing right before adding it).

V1m

tynic wrote: »

We're doing a group trip to the mountains which means its time for me to frantically try and calculate exactly how much food six hungry Americans will consume in a single sitting.

... Think I'll add a very large potato based dish to the menu, to be on the safe side.

How is it that this calculation is your task? Have they delegated all food logistics to you?

tynic

No? We split meals between us and i was responsible for one dinner

Burtletoy

tynic wrote: »

Soda bread doesn't keep well, i can't imagine buying it in a supermarket situation. But you can make it in about ten minutes

I guess I'm unsure, do the 'bakery' sections of kroger brand grocery stores actually bake their stuff, or does kroger have a central bakery where they ship all the stuff to all their stores?

Polaritie

Burtletoy wrote: »

tynic wrote: »

Soda bread doesn't keep well, i can't imagine buying it in a supermarket situation. But you can make it in about ten minutes

I guess I'm unsure, do the 'bakery' sections of kroger brand grocery stores actually bake their stuff, or does kroger have a central bakery where they ship all the stuff to all their stores?

I dont think parbaking works for quick breads. I know grocery bakeries do that a lot for stuff, but...

Xaquin

I made the best chicken tikka masala I've ever made today. as good as any restaurant I've ever had

BahamutZERO

that looks fucking delicious

Xaquin

it was so good

one of those meals where no one talks for 5 solid minutes cause there's eating to be done

webguy20

Polaritie wrote: »

Burtletoy wrote: »

tynic wrote: »

Soda bread doesn't keep well, i can't imagine buying it in a supermarket situation. But you can make it in about ten minutes

I guess I'm unsure, do the 'bakery' sections of kroger brand grocery stores actually bake their stuff, or does kroger have a central bakery where they ship all the stuff to all their stores?

I dont think parbaking works for quick breads. I know grocery bakeries do that a lot for stuff, but...

Our Krogers (fred meyers) has a full on site bakery. They do a bunch of bread fresh.

sarukun

Xaquin wrote: »

it was so good

one of those meals where no one talks for 5 solid minutes cause there's eating to be done

Ah, yes, the "after practice at Pho 54".

V1m

I have put a 2.4kg shoulder of pork in to roast, and it's resting on onions and oranges and rubbed with orange juice and allspice and bay and fennel and pepper and oregano, with a couple of cinnamon cassia sticks poked in, and it's already smelling amazing

Smelling it is all I'll get to do for another 2 hours

V1m

Oh no who's gonna eat all this crackling that's had allspice and stuff rubbed in the gaps welp I guess I gotta step up and do the job

Pinfeldorf

Finally, somebody to jump on that grenade.

Juggernut

There are few things that get me as rude and raunchy as the smell of slow cooked pork shoulder.

Blake T

I did beef shorties yesterday.

Probably my best ones to date.

webguy20

Blake T wrote: »

I did beef shorties yesterday.

Probably my best ones to date.

Damn I might have to make me some of those this weekend, They look amazing! My mouth is already watering.

Blake T

Thanks, to be fair, they were ridiculously high quality to begin with so cooking was then was very much easy mode.

tynic

Not wanting to crack open a bottle of wine just to cook with, tonight I braised some endive in ginger-lime kombucha, seasoned with lemon and anchovy.

... it worked surprisingly well

Johnny Chopsocky

Boiling water is cooking, right?

Anyway, my electric kettle broke, and I need a new one. I use it mainly for oatmeal, ramen, the occasional tea bag, and pour-over coffee. Any recommendations? Also, is there any actual difference between glass kettles and stainless steel?