What Have You Cooked Recently? -

[horrorfan89]

They’re more concerned on the pre made beans n shit. You could prolly find a recipe for that. Olive and Mushroom idk. I’d send some but that would be dozing both of us

Thank you but that won't be necessary, I'm just glad I made something good without half assing it for a quick bite to eat

 

[burntgrilledcheese]

Beef Birria

 

[WolfeTone]

Got an older batch of salmon, soaked that shit in Louisiana hotsauce and doused it in lemon and it came out great

 

[DatBepisTho]

It's been too hot in my neck of the woods to cook the way I like to, but I plan on marinading the shit out of a deer heart in the next couple of days.

I'm thinking browned, then slow cooked, but the wife may be hoping for it to be stuffed with seasoned rice and mushrooms (which is also delish) so idek on prep method.
-The heart is still a block of ice so I'll have plenty of time to decide either way.

 

[AnOminous]

It's been too hot in my neck of the woods to cook the way I like to, but I plan on marinading the shit out of a deer heart in the next couple of days.

I'm thinking browned, then slow cooked, but the wife may be hoping for it to be stuffed with seasoned rice and mushrooms (which is also delish) so idek on prep method.
-The heart is still a block of ice so I'll have plenty of time to decide either way.

Give us a review when you do. I'd never even thought of deer heart as a dish. It seems like stuffing it would be the right move. I've had really mixed experiences with venison in general. The absolute best I had was when I was doing computer touching for randos and one of my best repeat clients were two farmer brothers who mainly grew corn.

Since farmers had an exemption from the general hunting season rules, and could shoot deer at any time, they let the deer just eat their corn for most of the season, then culled a few of the best when they were fattened up. They'd make steaks, roasts, sausages, and other products out of them.

And this is how they paid their computer touchers and other quasi-professionals.

I've had other venison, though, that was just absolutely vile, like the animal had done nothing but eat bitter roots and tree bark.

 

[Haram Exercise]

I made a batch of summer vinegar based coleslaw and pico de gallo for Father's Day tomorrow. I'll also be picking up fried fish and other fried food from a local fish fry cuz that's what the dad's wanted.

 

[Fìddlesticks]

Trying again with Marinara sauce, this time without sugar and not from a can.

I chopped up an onion, fried half of it in olive oil until it started to turn brown, then added a small bell pepper (chopped up) and covered until the pepper was soft. Then I added the rest of the onion, and two quite large quite crummy tomatoes, oregano, and garlic. I blended one tomato thoroughly, then partly half of the other and the last I chopped by hand. Hopefully that will give some texture. Now I'm cooking it on medium, covered, until specifically I feel like it's ready.

Almost everything I bought from the convenience store next door.

EDIT: Deffo gonna need to reduce some. It's surprisingly watery. Duh. I am the stupid.View attachment 2274121

Its orange color makes me think of Nathan Mazri, but I think it tastes better than Garfield Eats.

I'm a big fan of Marcella Hazan's recipe:

800g tomatoes,
1 onion, peeled and halved
70g butter (or olive oil)

Put them all into a saucepan, bring to the boil, simmer for 45 mins. Remove and discard the onion, salt to taste.

If you want a smooth sauce, sieve it ( you might as well leave the onion in there). Blending tends to break down the seeds and give it a bitter er taste which us pansies can pick up.

Weather goes schizo and so now its been a bit cold. So I had these pre frozen store bough chicken gyoza. Homemade chicken stock. And did the usual, coriander, lime, chilli, spring onion. I boiled a garlic clove with the stock with the gyoze for a few mins till almost cooked. Then fished out and added the egg and simmered till done. Wish I poached egg or boil separately. Was a bit tough. Then marinaded in soy sauce. Otherwise nice cuddly hug of a meal for colder days.

 

[FatalTater]

I made some fried cornbread to go with the vegetable soup I made the other day. It was too hot to have the oven on.

 

[DatBepisTho]

Give us a review when you do. I'd never even thought of deer heart as a dish. It seems like stuffing it would be the right move. I've had really mixed experiences with venison in general. The absolute best I had was when I was doing computer touching for randos and one of my best repeat clients were two farmer brothers who mainly grew corn.

Since farmers had an exemption from the general hunting season rules, and could shoot deer at any time, they let the deer just eat their corn for most of the season, then culled a few of the best when they were fattened up. They'd make steaks, roasts, sausages, and other products out of them.

And this is how they paid their computer touchers and other quasi-professionals.

I've had other venison, though, that was just absolutely vile, like the animal had done nothing but eat bitter roots and tree bark.

Will do, fam! No telling what they eat when they're not on someone's plot, but supposedly rinsing and or salt bathing it and then marinading for a day helps the gross gamey taste. Here's to hoping it doesn't stink like deer guts in my fridge tho.
Recipe also calls for an ass load of rosemary in the marinade so we'll see how this works out.

Eta: Heart is trimmed and quartered in the marinade. The marinade smells amazing even with raw heartmeat in it, I think this recipe is gonna be the tits.

 

[Solid Snek]

Beef Birria

What is this? I was getting Beef Birria in my YT recommends this morning, for some reason.

 

[AnOminous]

I'm a big fan of Marcella Hazan's recipe:

800g tomatoes,
1 onion, peeled and halved
70g butter (or olive oil)

I almost always add garlic and oregano to this, maybe a nearly homeopathic amount of sugar, like a pinch of salt sized, if you can actually taste it it's too much. And fresh basil if I have it. If I put a large onion in it, I'd also probably use an immersion blender to mix it thoroughly into the sauce, and skip any sugar since the onion provides it.

 

[tigergrinder]

Okay I have a question. Does anyone know of a good online store that sells Asian ingredients? I want to make this kind of cake called Bánh Bò Nướng and it requires pandan extract. I tried ordering some from Amazon but it's gonna so fucking long (and the reviews say the packaging sucks and the flavor isn't authentic).

 

[Fìddlesticks]

I almost always add garlic and oregano to this, maybe a nearly homeopathic amount of sugar, like a pinch of salt sized, if you can actually taste it it's too much. And fresh basil if I have it. If I put a large onion in it, I'd also probably use an immersion blender to mix it thoroughly into the sauce, and skip any sugar since the onion provides it.

shhh dont tell anyone, but often, I add melted anchovies into it as final seasoning, people cannot place that umami taste.... highly recommend it to all btw, also anchovy and lamb is a wonder mix. Stab holes into lamb leg, ungraciously stuff holes with garlic, rosemary and anchovy fillet, roast until done. Rest meat, pick out garlic cloves and rosemary from holes, put in roasting pan, add red wine and reduce, once cool enough, sieve, then dont serve, but stand in the kitchen, back turned and drain into mouth for chefs perks. If you really want to share, put in gravy dish and pour on carved meat.
edit - engrish grammah

 

[Buster O'Keefe]

Pork knuckle/shank; revelation. It's a really cheap cut (the leg below the knee and above the trotter) and I had no clue how to cook it, so made a base of rendered bacon and onions fried in lard, added loads of crushed garic, paprika and herbs, then pre-soaked white beans, chicken stock and cider. Browned the knuckle and then everything went into the pressure cooker for an hour; pork was still on the bone so another half hour. Eventually the pork fell off the bone, so I fished out the skin and bone and used a fork to shred the bigger pieces of meat. Seasoned and served with crusty bread: the beans had exploded into creamy goodness and the dish was piggy heaven, cassoulet without the duck. The beans were 75/25 canellini/haricot, now convinced the haricot make the cassoulet unctuousness.



Looks like shit, tastes like pig heaven.

 

[Ughubughughughughughghlug]

Korean fried chicken (Korean BBQ sauce, sesame seeds, faux-buttermilk marinade) served on a bed of white rice (with soy sauce), edamame, and kimchi, and pork egg rolls on the side.

 

[AnOminous]

Seasoned and served with crusty bread: the beans had exploded into creamy goodness and the dish was piggy heaven, cassoulet without the duck. The beans were 75/25 canellini/haricot, now convinced the haricot make the cassoulet unctuousness.

Weird pig parts pressure cooked to oblivion along with beans is always one of my favorites. Hocks, jowls, all that kind of shit. Unfortunately hipsters have discovered them and sometimes the price of one of these goes out the roof for no obvious reason. Trotters are still good.

 

[Helvítis Túristi]

I made tomato kimchi as a side to go with some stewed pork with napa kimchi and onions. Served on white rice.

 

[Sweet and Savoury]

I have discovered that fermenting your pizza dough overnight makes a huuuuuuge difference in the end product.

Seriously try it, you'll be surprised at the flavor and texture in the end product.

 

[AnOminous]

I have discovered that fermenting your pizza dough overnight makes a huuuuuuge difference in the end product.

Seriously try it, you'll be surprised at the flavor and texture in the end product.

You can really take this out to at least a week. When I make a batch of pizza dough, I usually leave it at least two or three days and make four pizza-crust size balls at a time. The last one left is more or less sourdough and makes great bread sticks. Supposedly you can go out to two weeks but I've never had it last that long.

 

[Yuuichirou Kumada]

Just made patatas bravas with roasted pork.
Holy fucking shit, it's picante as hell. I even have a whole liter of water to help me wash it down and cool my mouth.