As was foretold, we've added advertisements to the forums! If you have questions, or if you encounter any bugs, please visit this thread: https://forums.penny-arcade.com/discussion/240191/forum-advertisement-faq-and-reports-thread/

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

1808182838486»

Posts

  • webguy20webguy20 I spend too much time on the Internet Registered User regular
    Made a vegetarian meatball sub. It was damn tasty. Meatballs are from the specialty section of the store so its pretty damn easy to make. It'll go into weeknight dinner rotation for sure.

    Steam ID: Webguy20
    Origin ID: Discgolfer27
    Untappd ID: Discgolfer1981
    destroyah87
  • destroyah87destroyah87 Registered User regular
    Reminds me, meatless substitutes (impossible meat or beyond) are both advanced enough to use in “meatloaf” straight up. I made a smoked “meatloaf” using impossible ground meat last month and it came out a treat.

    steam_sig.png
    webguy20durandal4532
  • pimentopimento she/they/pim Registered User regular
    I got bored of never seeing sambal balado for sale for the past.. I don't know, 15 years? For some reason something that used to be everywhere and was great to be dolloped into pasta sauce was no longer around. So I finally duckduckgo'd it, found this that goes on for a lot longer than I have thus far, and made it.

    It's fucking delicious and I'm putting it on everything.

    I changed it up because recipes are for chumps, so I used 5 jalapenos, 10 birds eyes, and pasata instead of a tomato, and because they didn't say how many, two kaffir lime leaves. The result is very kaffir-ey after being in the fridge for a bit, which is delicious but probably too much and I'll put one in next time. But yea, it's a fresh, bright, delicious way to add spice to pretty much anything and super easy to make.

    BahamutZEROBlake TApocalyptus
  • MegaMan001MegaMan001 CRNA Rochester, MNRegistered User regular
    s7svfr7v2cc6.jpg

    My new whole sale All Clad 5 Ply Copper Core saute pan is pretty good. It feels nice to be able to cook evenly across the whole surface.

    I will refer to it as Excalibur.

    I am in the business of saving lives.
    Cormacwebguy20JedocEtheaBahamutZEROPeenmrpakuTynnansarukunpimentoUbikApocalyptus
  • XaquinXaquin Right behind you!Registered User regular
    V1m wrote: »
    This looks sensational


    I'm going to try making this tomorrow

    I don't have gluten free dough sadly so I think I'll wipe clarified butter all over the inside of my tagine, layer the ingredients, and hope!

    Jedocdurandal4532ApocalyptusV1m
  • XaquinXaquin Right behind you!Registered User regular
    daaaaaamn this is good

    next time I'll cut back a bit on the basmati rice and dried apricots and up the amount of onion and dried tart cherries

    i2nwoys5dgvq.jpg

    elox93ear7oo.jpg

    b1fyqqaw07zy.jpg

    I made enough for 20 people

    oh well!


    CormacPolaritieJedocBurtletoy3cl1ps3pimentoSporkAndrewDouglasDangerPeenBanzai5150sarukunApocalyptusProlegomenalonelyahavaJohnny ChopsockyV1m
  • JedocJedoc In the scuppers with the staggers and jagsRegistered User regular
    Goddamn, them threads though.

    GDdCWMm.jpg
    Xaquinpimentolonelyahava
  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    Chestnut gnocchi and black forest ham tonight

    5cb6kfnadsnd.jpg

    sarukunXaquinApocalyptus3cl1ps3ProlegomenalonelyahavaDrZiplockJedocJohnny Chopsockywebguy20PsykomaFrylockHolmesLabel
  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    and tonight it's steak with braised endive

    35kc3a8no8y5.jpg

    BurtletoyKetar3cl1ps3pimentoApocalyptussarukunProlegomenaDouglasDangerXaquinmrpakuDrZiplockdestroyah87JedocPeenNaphtaliwebguy20EtheaFrylockHolmes
  • JuggernutJuggernut Registered User regular
    Finally busted out the air fryer. The four quart size is a little prohibitive but otherwise I love it. I made Brussels sprouts (ok) fried fingerling potatoes (decent but didn't get good seasoning coating so some were powdery, also over salted a little too much. Next time I'll pat dry everything) and chicken thighs. I will never make chicken thighs any other way again unless it's going in some kind of stew. I've never been able to successfully pan sear them in a way I've been entirely happy with. But air frying? Fuckin A, dawgies that was some good chicken.

    Johnny Chopsockydestroyah87V1mJedoc3cl1ps3XaquinCommander ZoomPeenwebguy20FrylockHolmes
  • V1mV1m Registered User regular
    Xaquin wrote: »
    V1m wrote: »
    This looks sensational


    I'm going to try making this tomorrow

    I don't have gluten free dough sadly so I think I'll wipe clarified butter all over the inside of my tagine, layer the ingredients, and hope!

    Corn tortillas, my friend.

    DrZiplockXaquinPolaritie
  • XaquinXaquin Right behind you!Registered User regular
    I made red lintel daal tonight!

    9lpu4y56glo1.jpg

    Jedocdestroyah87BahamutZEROPeensarukunV1mFrylockHolmesDouglasDangerSporkAndrew
  • pimentopimento she/they/pim Registered User regular
    Juggernut wrote: »
    Finally busted out the air fryer. The four quart size is a little prohibitive but otherwise I love it. I made Brussels sprouts (ok) fried fingerling potatoes (decent but didn't get good seasoning coating so some were powdery, also over salted a little too much. Next time I'll pat dry everything) and chicken thighs. I will never make chicken thighs any other way again unless it's going in some kind of stew. I've never been able to successfully pan sear them in a way I've been entirely happy with. But air frying? Fuckin A, dawgies that was some good chicken.

    How did you prep the chicken thighs? I would like to know your secrets.

  • PinfeldorfPinfeldorf Yeah ZestRegistered User regular
    Juggernut wrote: »
    Finally busted out the air fryer. The four quart size is a little prohibitive but otherwise I love it. I made Brussels sprouts (ok) fried fingerling potatoes (decent but didn't get good seasoning coating so some were powdery, also over salted a little too much. Next time I'll pat dry everything) and chicken thighs. I will never make chicken thighs any other way again unless it's going in some kind of stew. I've never been able to successfully pan sear them in a way I've been entirely happy with. But air frying? Fuckin A, dawgies that was some good chicken.

    Shit I never thought about putting thighs in the air fryer. I bet that works fantastic, since you basically can't overcook them, and air fryers are pretty prone to that without constant supervision.

  • V1mV1m Registered User regular
    I wish I could be trusted with an air fryer :(

  • JuggernutJuggernut Registered User regular
    pimento wrote: »
    Juggernut wrote: »
    Finally busted out the air fryer. The four quart size is a little prohibitive but otherwise I love it. I made Brussels sprouts (ok) fried fingerling potatoes (decent but didn't get good seasoning coating so some were powdery, also over salted a little too much. Next time I'll pat dry everything) and chicken thighs. I will never make chicken thighs any other way again unless it's going in some kind of stew. I've never been able to successfully pan sear them in a way I've been entirely happy with. But air frying? Fuckin A, dawgies that was some good chicken.

    How did you prep the chicken thighs? I would like to know your secrets.

    Basically just find a seasoning you like. This batch I think I did smoked paprika, a little cumin, oregano and onion and garlic powder. I usually put them in a plastic bag and just squish em around until they're good and coated and let them sit for 20 minutes but typically the longer they can marinate the better. I also added about a tablespoon of cornstarch. You could use arrowroot starch or regular old flour to the same effect I think. Gets them extra crispy.

    My other go to chicken thigh seasoning is a garlic honey sauce but I haven't made them with the fryer yet. I'd probably air fry the chicken thighs first and then mix honey, garlic, soy sauce and a little rice wine vinegar in a pan until its bubbly, add a little corn starch to thicken and then pour that over the fried thighs.

    pimentoV1mFrylockHolmesDouglasDanger
  • pimentopimento she/they/pim Registered User regular
    Thanks! How long to cook for you?

  • JuggernutJuggernut Registered User regular
    I did 380°F (193°C) for about 10-12 per side.

    pimento
  • FrylockHolmesFrylockHolmes Registered User regular
    I actually bought chicken thighs with the intention of air frying them for the first time so this is some very helpful info!

    Also I realized I can make rice pudding in my instant pot. Highly recommend.

    DouglasDangerV1m
  • XaquinXaquin Right behind you!Registered User regular
    behold my bountiful wine cap harvest!

    0swa7tlgwoao.jpeg

    o1qftq7xf0j6.jpg

    they're actually really good! I can't quite put my finger on it, but they're vaguely familiar

    BahamutZEROmrpaku3cl1ps3CormacJedoclonelyahavaFrylockHolmesPeenTonkkatynicSporkAndrewsarukunDoodmann
Sign In or Register to comment.