What did you cook?

Discussion in 'Food and Drink' started by Cspirou, Oct 15, 2016.

  1. JuleZ3C

    JuleZ3C Rando

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    Great thread! Been wanting to post here for a while (and in the confort food one too :headbang::) )
    I did some lamb kidneys yesterday, roasted in a pan with a mix of butter and homemade chinese chili red oil, then deglazed in homemade chinese flavored sweet soy sauce
    With it some wheat semolina cooked in potimarron soup (a nutty flavored species of pumpkin, the name is a contraction of winter squash and chestnut in french)
    I will concede I'm not much for presentation, but for taste... (and giblets are of interest for quick and tasty meals! :) )
    [​IMG]

    I've been digging chinese cuisine for some time now, cooking your own oil/sauce is really getting it to a new level of deliciousness!
    Have to try wontons in red oil one of these days, with all ingredients from scratch
     
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  2. JuleZ3C

    JuleZ3C Rando

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    At first there was fire
    [​IMG]
    then
    [​IMG]
    Chicken hearts, roasted then flambeed with tequila.
    Served with a chili-like mix of vegetables and lime drenched then peppered greek yogurt.


    On the greek yogurt front, I'm regularly preparing labneh : greek yogurt, salted and peppered, one can even add various (dry) aromatics, that is strained (using medical gauze in my case) for at least 12 hours at room temperature, then mixed with olive oil. (presented waiting for the oil here)
    [​IMG]

    I always have a jar of good olive oil infused with chili peppers, garlic, thyme, dried tomatoes... for labneh, salads, stir fries...
    [​IMG]
     
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  3. bixby

    bixby Friend

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    Cocooning is the best time for an indulgence. Home made banana bread and freshly made pecan butter, yum!

    banana bread 003.JPG

    banana bread 005.JPG
     
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  4. Thad E Ginathom

    Thad E Ginathom Friend

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    I fried some eggs.

    My mild-steel frying pan has been sitting, neglected and crying for care, for months. Not rusty, but old oil.

    I took hot water and washing-up liquid to it. Then I used salt as an abrasive. Then I took some fine emery paper to it, as it still didn't look right. And then... I didn't season it properly. I just oiled it and left it on a low light for a while.

    And then I fried a couple of eggs, and they did not stick at all. Mild steel: the world's best cheap frying pan :)
     
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  5. Folsom

    Folsom SARS-Cov-2 Denier - Rando

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    Aren't they suppose to be seasoned?
     
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  6. Brause

    Brause Facebook Friend

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    Spaghetti arabiata de la isolatione.

    [​IMG]
     
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  7. Cspirou

    Cspirou They call me Sparky

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    I remembered this comment and decided to test it out today. Started my duck breast cold in a stainless pan to see if there was any sticking. Here's the result:

    2945ABE7-EBB4-4B77-B40C-842E2BFE8E47.jpeg

    Definitely sticks. However it's really not as bad as it seems. It takes very little effort to get it unstuck and there was zero bits of skin stuck to the pan.

    So yes, I don't think you need to modify the recipe for a stainless steel pan. Try for yourself and let me know if you get a different result.

    That being said , I usually use a carbon steel pan. But that's because carbon steel is freaking awesome
     
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  8. Cspirou

    Cspirou They call me Sparky

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    Very very very big fan of kidneys! They are soooo cheap. I do a stir-fry with pork kidneys, onions, peppers and garlic which is fast and satisfying.
     
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  9. yotacowboy

    yotacowboy McRibs Kind of Guy

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    OK, I'm a snob, but I've got two pans that only eggs and butter will ever touch. 8" cast iron for fried eggs and a de buyer for omlettes. if any body washes them with soap, I cut one of their fingers off.
     
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  10. Velomane

    Velomane Acquaintance

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    Which de buyer for your omelettes?
     
  11. yotacowboy

    yotacowboy McRibs Kind of Guy

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    Last edited: Apr 11, 2020
  12. Thad E Ginathom

    Thad E Ginathom Friend

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    That's exactly like my pan. Maybe I should have called it "carbon" not "mild." I don't know, but I know that it is neither cast iron, nor stainless steel. And that they are wonderful non-stick pans, so long as they are treated kindly. And sometimes, even when not! Also, mine do not have any brand, but work just as well without.

    I'm a bit surprised at the price, though. I thought they were just a few $. I guess mine were: decades ago!
    Indeed they are. The whole works. I can only assume that, as mine is so old that I can't remember buying it, it must have seasoning well soaked into the steel!

    By the way, all my kitchen knives are carbon steel. They have to be treated kindly, or will blacken and rust quickly. They are very easy to sharpen, but don't hold that edge like stainless. I guess it was a bit of a fad, buying them, but hey, got them now, and no need to change. A bit hard to even find in the cook shops for the last decade or so.
     
    Last edited: Apr 12, 2020
  13. spwath

    spwath Collegiate hijinks master

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    Samyang 2x spicy chicken ramen with scallops and egg
    IMG_20200416_125227180.jpg

    Used a bit less of the sauce packet this time, less spicy.

    Also figured out I don't know how to use chopsticks
     
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  14. Superexchanger

    Superexchanger Friend

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    Been experimenting with pantry pastas as a basic exercise in layering a lot of flavors within simple dishes. I started this pasta e ceci by infusing some olive oil with milled black and red pepper before sauteeing minced onion/garlic as usual for the base. This provided a really nice, low-level background heat that has a slightly different character from when those spices are simply added later. The dish is essentially a one pot soup with a canned tomato base and chickpea as starch (in addition to the pasta of course), but I also added sprigs of rosemary and thyme as I boiled the pasta down to bring out more savory aspects, since the dish is typically vegetarian. ... then I grilled some sausage. Bias cuts on the meat so you know I'm not messing around.

    The seasoned meat, mild sauce acidity, low simmering heat, savory herbs and round, soft starch textures were killer and cohesive. Some nice near-rhind grated parmesan took it over the top. Dried parsley cause I was desperate, but a good dinner and relaxing exercise overall.

    [​IMG]
     
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    Last edited: May 17, 2020
  15. Cspirou

    Cspirou They call me Sparky

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    i recently read a recipe for a nduja tomato sauce that I really want to try. But I need to find nduja!
     
  16. penguins

    penguins Friend, formerly known as fp627

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    Sorry no pictures:

    Experimented with duck fat fries + sliders w/ somewhat finely cut mushrooms and onions recently:
    - Yukon gold potatoes + russett potatoes, cut in different ways, fried with varying times, etc., to see what I like best with duckfat. Conclusion was I prefer a slightly thinner fry for duckfat - think apporximately In-n-out or McD sized (I don't have a tool to cut fries at a set fractional size so it was just done with my knife) rather than say Wendy's or steak fry size (although I made those too). 6-7/10 on crispy scale (prefer 6/10 with "normal" oil). Gold and russett potatoes both had their merits here, didn't prefer one over the other. Seasoned very lightly with only a little salt to taste the duckfat more. Preferred sauce was a ketchup that I thinned out slightly with something closer in consistency to tomato puree + a little bit of black truffle oil (Italian if it really matters although my brain tells me Italian = 50% chance it may be bootleg from Chinese truffles anyways)
    - Sliders were OK compared to my absolute favorite burgers but they were purposely gimped somewhat to focus on fries. Didn't get what I wanted out of onion + mushroom experiment though.

    Other recent experiments
    - Adding stuff to hummus - 2 favorite so far are infused with a little black bean (and seasoning of course) and infused with edamame. Didn't like zucchini or avocado blends as much as expected to.
    Sounds weird but will try with tuna and maybe something slightly sweet like a (cooked) pumpkin next.

    - Trying different types of gochujang paste all used in different ways. Too early for a conclusion. Local Korean grocery was also short on options at time of purchase.

    - More experiments with different miso types. This is a slow process as I don't do that much stuff with miso but at home all day so why not. Also too early for a conclusion.

    - This idea I had with sausages (think more kielbasa than say breakfast sausage or "Italian sausage"), curry (various types, but imaging something similar to my tikka masala), and something caramel coated but slightly crunchy (maybe cracker jacks or caramel popcorn) wrapped in something similar to naan. Wanted something similar to reindeer sausage I had in Norway but I don't think that's going to happen here.
     
  17. Superexchanger

    Superexchanger Friend

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    This idea sounds extremely good. Can you share? I've had nduja only on an egg flatbread dish before, but I can basically envision that flavor in a red sauce and I'd also be eager to try it. I just found a liquor and cheese shop about a half hour from my house that has it in small quantities, but the local Italian market doesn't carry it for some reason, so I'm in a similar predicament.
     
  18. Cspirou

    Cspirou They call me Sparky

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    here you go

    https://www.seriouseats.com/recipes/2020/03/spicy-nduja-tomato-sauce.html
     
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  19. JuleZ3C

    JuleZ3C Rando

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    Nice!
    Didn't know about nduja, looks like sobressada (from spain) with a different flavor, makes me think of rillettes too! :p
    (have used both with pasta (and others... imagine a (faux) parmentier de rillettes (de porc))

    Reminds me, a couple weeks ago, I wasn't in the mood for cooking but wanted something different. So... : Pâtes au Thon !
    [​IMG]
    While your choice of pasta is cooking, put some garlic and Sichuan peppercorn in hot olive oil, then add a (or a couple) tomato diced coarsely ant let it reduce. Just before the pasta is ready to be finished in the sauce, put a can of tuna (preserved in olive oil for best results) in the sauce, shred it and just get it to temperature (basically put the pasta on top, turn a couple time and voilà!)
    Easy and quick, flavorful (add some basil on top, use spicy olive oil, hot peppers....), you can even use the oil from the can of tuna for more fishy flavor!
    (I was "taught" to prepare this dish by using the oil from the can, getting it hot, put the raw pasta in it, like you would rice for paella, fry for some time, then add tomatoes, and tuna at the end. a bit more messy and doesn't work well with bucatini :D )
     
  20. JohnCarter17

    JohnCarter17 Facebook Friend

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    I discovered a great cooking youtube channel for Josh Weissman. I have done a bunch of his recipes.

    For Superbowl weekend, I made some Char Siu pork (without stupid food coloring). I have made it again.

    [​IMG]

    His video


    the recipe is in the first post on youtube.
     
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    Last edited: Jun 2, 2020

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