What Have You Cooked Recently?

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Thanks to @Null for recommending this slavic ambrosia of the gods
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I somehow managed to burn the chips for my fish and chips meal. I legit can't see how it happened; they only cooked for like 14 minutes in the convection oven we have at the same temp as I did last time. They weren't that different given they were crinkle cuts from the same brand as the last time I cooked them too.
 
Just took a stab at vegan gluten free lemon bars for my celiac and lactose fragile coworkers at our annual holiday party. So much work goes into making something without gluten or dairy taste like it's got gluten and dairy.

Distant Stare powiedział(a):
Thanks to @Null for recommending this slavic ambrosia of the gods
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What is it?
 
Fried fish sandwiches (hamburger buns, slices of cheese, tartar sauce, stringed lettuce, fish fillet) and fried shrimp with collard greens and white beans, sort of. It's sort of because I bought the fish and shrimp pre-breaded.
 
Ok niggers wish me luck. Just made my first baklava and am about to begin the overnight wait until it has cooled and firmed up. Certainly looks the part but until I prise it out the baking tin I have no idea how I did. Will update on the morrow
 
Judge Holden powiedział(a):
Ok niggers wish me luck. Just made my first baklava and am about to begin the overnight wait until it has cooled and firmed up. Certainly looks the part but until I prise it out the baking tin I have no idea how I did. Will update on the morrow
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Good luck. Lots of work for a mere chance of success.
 
AnOminous powiedział(a):
Good luck. Lots of work for a mere chance of success.
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Actually despite it involving a bunch of shit I rarely do/have never really done, i.e. anything involving filo pastry and making my own syrup sauce, once I got into the swing of things with buttering the layers it was pretty darn easy. If it turns out a success im probably gonna do this on a semi regular basis because jesus christ does everynigger I know love baklava
 
I have a ball of dough cold fermenting in the fridge for bread. It's a yeast leavened country loaf, so nothing too fancy. I also have another batch of orange sugar cookies to prep, they take so long to make yet last for the whole to one hour. 'Tis the season, though, gotta have cookies for Christmas.

I tested some pickles (eggs, onion, garlic, serrano peppers) I've been letting do their thing and they came out good.
 
AnOminous powiedział(a):
Steamed hams. I actually put some sliders in a steamer.
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This is actually how White Castle cooks their burgers; they steam their hams (with some small holes to save meat amount and evenly cook it) on a bed of their onions so it soaks the flavor and cooks them in. They're shockingly good to eat if you make them yourself.
 
Adamska powiedział(a):
This is actually how White Castle cooks their burgers; they steam their hams (with some small holes to save meat amount and evenly cook it) on a bed of their onions so it soaks the flavor and cooks them in. They're shockingly good to eat if you make them yourself.
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That was the idea.
 
Making tom kha gai soup tomorrow.
Tonight threw together some pesto on spaghetti with copious amounts of garlic.

This weather makes me feel gross so I'm throwing together literally every dish I've had recommended to me for health over the years. Did a Cuban-style chicken noodle to kick things off.
 
Yay! The Baklava was an unmitigated success!

The top layer was piled on just a lil too thicc and the syrup was a bit more lemony than Id thought it should be but otherwise it worked out perfectly
 
Not recently, it was actually a few weeks ago, but the soup stuck with me with how fantastic it was: Thai peanut butter soup, because I had peanut butter that I wasn't eating and needed to use up in something. It was amazing, and I'm definitely doing it again sometime. But my next experiment is going to be Vietnamese tomato broth!
 
I've got a sweet chicken sausage and pork cushion jambalaya base in the slow cooker at the moment, I'll add rice in a bit so it can soak up most of the liquid. In hindsight, I should've added shrimp, but this was an experiment in an attempt to perfect a recipe. It's gonna be tasty as hell anyway
 
Japanese beef curry is simple, MSG-filled goodness and you should try it as soon as you can. I usually just like to buy a box of S&B Medium Hot, two carrots, a fuji apple, a potato or two, a yellow onion and some beef stew meat that you can get anywhere. If you're wondering how I make it, here's a recipe:

Take 4 tablespoons of unsalted butter and dump it and some chopped onions into a reasonably sized saucepan. Turn that shit up until the onions are see-through, then drop in your beef chunks with some salt and pepper until they're browned. If you're buck nasty retarded like me, grate your apple and chunk up your potatoes and carrots and dump them in once your beef is brown, then add like 7 cups of water and walk away from it for an hour after you've boiled everything and let it simmer again.

After an hour come back and add as many cubes of the curry as you have people eating it. If you want to pass out and see diabetes in your future, add the whole box in at once. Stir that shit and let it sit until it's thickened, then serve with steamed calrose rice. You could probably add cayenne pepper if you want it spicier.
 
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