The Cooking Thread
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For anyone that claims they don't like Brussels Sprouts:
I could eat these for dinner and be happy. I wish we had some feta to finish them with.
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@Polygeekery Brussels sprouts and ... apples?
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:homer_drool:
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@HardwareGeek said in The Cooking Thread:
@Polygeekery Brussels sprouts and ... apples?
Yep. Sauteed in bacon grease.
In a perfect world I would finish it with feta and the bacon bits I rendered to get the fat to cook it. But we had neither of those so I dipped into the stash of pork fat I have squirreled away.
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Needs feta, but not bad.
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@boomzilla said in The Cooking Thread:
Trying this tonight (sans mushrooms, because that's how I roll):
Currently simmering but tastes and looks pretty good so far.
Was excellent. Everyone loved it.
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For half a kilo (~1 lb) of filleted meat (chicken or pork, turkey would probably work fine too, but I don't see this going well with beef or any kind of fish):
1 tbsp. honey
3-4 cloves of garlic, crushed (depends on how strong your garlic is)
3 tbsp. olive oil
1 tbsp. soy sauce
4 tbsp. ketchup (high tomato content, not whatever shit the 1.25 Dollar Store has in stock)
1 medium sized onion, finely chopped
handful of parsley leaves, finely chopped
a pinch of salt and pepper eachMix all that stuff together, add meat, mix thoroughly to make sure the meat is all coated, leave in fridge overnight. Then, either put it on the grill or bake it.
If you're grilling, wipe the onion bits over the edge of the container you used to refrigerate your meat, otherwise they'll burn before the meat is done unless it's filleted paper thin. Instead, either get a flame-proof container and put the excess marinade in there, or just make a little "tub" out of tinfoil or something, and watch it carefully. If you're baking, put it into the oven preheated to 220 deg. C for about 15-18 minutes and spoon whatever's left of the marinade in your container, it won't burn at all but it'll come out nicely done.
Serve with rice, boiled in broth of course because we're not animals; if you used a grill, spoon the excess cooked marinade on top.
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@boomzilla Not sure if that should go to the Nope you eat it thread
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@BernieTheBernie yeah, I'm not really a fan of mustard on corndogs but many people swear by it.
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@boomzilla It's the chicken that makes me go
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@dkf eh, yeah, they're not generally as flavorful as pork or beef, though they're a lot less expensive usually, so pretty acceptable for feeding the cow-orkers.
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@boomzilla said in The Cooking Thread:
@BernieTheBernie yeah, I'm not really a fan of mustard on corndogs but many people swear by it.
I won't swear by it, but I do like it (preferably the spicy brown, not the plain yellow). Get rid of that ketchup though.
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@dcon said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
@BernieTheBernie yeah, I'm not really a fan of mustard on corndogs but many people swear by it.
I won't swear by it, but I do like it (preferably the spicy brown, not the plain yellow). Get rid of that ketchup though.
I use that on stuff like Bratwurst. Not hot dogs, though. Ketchup all the way (unless we're going chili).
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How it started:
How it's going:
It's okay to be jealous.
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A chunk of dead cow muscle, charred on the outside, medium-rare on the inside. I forgot I had bought ingredients to make a proper Santa Maria-style seasoning mix, and just used the commercial "Texas BBQ rub" I bought a while ago. Also, I don't have any red oak for doing Santa Maria-style tri-tip properly, so I used some of the wood chips I do have in the grill smoke tube — specifically, apple wood.
I'm not really happy with the tri-tip. 3.81 pounds (1.73 kg), of which probably at least .8 was just fat. I was in a hurry to get it on the grill, so I didn't trim it before cooking, so it wasn't until I was slicing it that I discovered how fatty it was. I started slicing at the narrow end, and the first slice was just fat, no meat. Not too surprising for tri-tip, but I kept slicing and kept getting nothing but fat. I probably cut off 4" – 6" before I got the first speck of meat.
The meat, what there is of it, is good though.
About the time I was pulling it off the grill, I realized I didn't have any sides to go with it, so I quickly dumped a can of black beans in a pan, added some onion, garlic, cayenne, cumin, and oregano. That's probably not how they cook beans in Santa Maria, but they were tasty nonetheless.
Santa Maria-style tri-tip really needs garlic bread to accompany it, but being gluten-free limits the options for that. I've never seen gluten-free garlic bread. I can, of course, take some garlic and butter, and apply them to gluten-free bread, but ready-made gluten-free bread is seldom found in other than (really tiny) sliced sandwich loaves (or rolls of various sorts, which might be better suited for garlic bread). So far, I've also not had great luck with homemade gluten-free bread. The recipes I've found produce more of a batter than a dough, which doesn't lend itself to the baguette or bâtard loaves typically used for garlic bread. Someday, I'll do more experimentation with baking. (Yeah, and someday I'll make homemade pasta and noodles with the very expensive attachment I got for my mixer. But today is not that day, nor will tomorrow be. )
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This is absolutely something I want to try now, though I'll probably have to wait a while for my arm to heal up before I do much cooking.
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@boomzilla <serious> The problem is they used a mix that expanded when baked. Something more like the Swedish pepparkakor that keeps its shape when cooked would do much better. You also have to roll that mix out extremely thinly and cook it very quickly (and hot).
I've got a good recipe for them somewhere, but they're definitely a faff to make.
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Christmas dinner is
almostdone. Simple — turkey and one vegetable dish.Recreated the bacon-wrapped turkey breast I made at Thanksgiving, except two split breasts, not one whole breast. Lies flat, so I can just lay the bacon across the turkey breasts, instead of trying to hold it in place with toothpicks.
Vegetable side-dish is adaptation of this:
Made only 4 servings, because only 2 people, and I'm not that fond of squash. Used turkey-jalapeño sausage, instead of turkey-based Italian sausage. Otherwise, followed the recipe, except that, as almost always when I cook,
and a few substitutions based on what I have on hand — fresh vs. dried herbs, regular shredded "mozzarella" vs. fresh mozzarella, etc.
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Today I made meatloaf. Specifically, Chef John's "Prison Style Meatloaf". Good stuff, and I even like the name.
Anyway, it's midnight and I have the munchies so it is time for a meatloaf sandwich:
Good stuff. Griddled bread, griddled meatloaf, topped with cheddar cheese and a bit of mayo. A recipe I learned from a "Jerry Springer hot" waitress from a skanky bar I used to frequent.
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Does anyone here know how to make Puerto Rican Pernil?
On Christmas, my MIL makes some weird chicken thing with soupy tomato sauce (it's all white meat so the rest doesn't matter), pernil, red beans, and rice.
Pernil is roasted pork. There is something in it I don't like, but it can be covered by the beans (which also covers for the dryer parts).
I think she blends some of the cooked beans to make it saucy.
What is in the Pernil, that is not in the beans?
A quick look into the recipes both use similar spices. Though all of the red bean recipes had many ingredients that are not in my MIL's recipe.
Note-I am being lazy and not spelling pernil with appropriate accents.
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@Karla said in The Cooking Thread:
Does anyone here know how to make Puerto Rican Pernil?
I've never heard of it before, but it would sound great if this wasn't a few days after Christmas...
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@dkf said in The Cooking Thread:
@Karla said in The Cooking Thread:
Does anyone here know how to make Puerto Rican Pernil?
I've never heard of it before, but it would sound great if this wasn't a few days after Christmas...
I looked up a few common recipes including that one and I couldn't figure out what was in that, that the beans were able to cover.
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I was at the grocery store a few days ago and they were almost completely out of fresh chicken. There was still some expensive brand name stuff but none of the normal stuff the store wraps itself and puts out.
Was weird to see. I've seen sparse shelves but these were completely empty.
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@boomzilla said in The Cooking Thread:
I was at the grocery store a few days ago and they were almost completely out of fresh chicken. There was still some expensive brand name stuff but none of the normal stuff the store wraps itself and puts out.
Was weird to see. I've seen sparse shelves but these were completely empty.
I used to see a lot of empty shelves early in the pandemic, but not since then. I don't know what shelves look like these days, since I've been getting stuff delivered for the last year, but I've had very little trouble getting everything I've ordered.
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@HardwareGeek said in The Cooking Thread:
I've had very little trouble getting everything I've ordered.
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@Applied-Mediocrity Groceries. The DDF seems to affect mostly non-grocery items, like grills. The only significant trouble I've had getting groceries delivered was during the Great Texas Freeze last year, when the roads were too icy for the delivery drivers. Otherwise, the biggest problem is that I place the order too late to get it delivered when I'd like it, and I have to settle for the next available slot. Well, there was that one time the delivery driver ghosted me, and I had to get the order refunded and then reorder it, which resulted in something like a full day delay. And, um, the items that have had to be shipped from a warehouse, instead of delivered from the local store, and the FedEx driver dropped the box and broke some of the glass bottles. And ... yeah, ok, I've had some delivery issues with groceries, too. But not really availability issues, except with specific gluten-free items for which I insisted no substitutions.
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@HardwareGeek Yes, alright. It looks like you put fax machines in the same order as playing cards
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My first attempt at kettle corn. Some of it got a bit burnt but overall not bad!
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https://www.thekitchn.com/food-scientist-cooking-tips-22977257
I think this one was my favorite...will have to try next time I'm caramelizing onions.
- A pinch of baking soda makes caramelized onions cook faster.
Another genius tip from J. Kenji López-Alt is to add a pinch of baking soda to onions to help them caramelize faster. “The higher the pH (i.e., the more basic or alkaline), the faster the reaction takes place,” explains Kenji. He suggests adding no more than 1/4 teaspoon of baking soda per pound of onions you’re cooking, so make sure you’re not too heavy-handed with it. Kenji also notes that onions cooked with baking soda are a tad softer — so keep that in mind as well. (Get J. Kenji López-Alt’s book, The Food Lab: Better Home Cooking Through Science, on Amazon.)
- A pinch of baking soda makes caramelized onions cook faster.
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@boomzilla I'm skeptical. Onions and other foods with lots of moisture will tend to brown as a function of how quickly the water is cooked out and boiled off. You can speed that process up by seasoning as you go with salt which pulls water out via osmosis, and boosting the heat to boil off the water. If you are cooking sliced onions versus diced onions, and are okay with them breaking down a bit more you can slice them across the grain instead of along the grain so the water is extracted more easily.
But changing the pH.....I don't see what that would do that just salting them wouldn't, and salt should be right by the stove and always available while baking soda is usually in a cabinet. for the win.
In our case, the baking soda is in a cabinet right under the cooktop, but still.
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@Benjamin-Hall said in The Cooking Thread:
Not true. You might be thinking of one of the soft, multistep helpers, like hamburgrotherapy, onionive-mustardoral therapy, or even bun therapy. But HH is no 12-step. It's more like forcible reprogramming via torture.
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Some of these recipes (they made 4) can go in the Bad Ideas thread... But it's interesting:
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@JBert My son loves hot sauce on almost anything, but even he didn't seem to think that was a good idea.
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@JBert said in The Cooking Thread:
they made 4
TL;DW:
- Marshmallow, coconut, white chocolate chip, meringue: Conventional. Definitely good idea. "You could sell this in an ice cream shop and people would love it."
- "Filipino Yorkshire ice cream" — "apple pie" with cheddar cheese ("Filipino" because apparently cheese ice cream is a thing in the Philippines. "Yorkshire" because apple pie with cheddar cheese is a Yorkshire thing. "Apple pie" in quotes because apples, Medjool dates and crumbled biscuits isn't quite apple pie.): Unusual but good. The apple pie and salty cheese flavors work together the way salted caramel works.
- Korean gochugang hot sauce — gochugang paste, some other chili paste, chopped habanero, strawberry jam (strawberry gochugang is a known-good thing in Korea): Good sweet-hot flavor. "A roller-coaster of pain" from the heat. Could work if the habanero was chopped much, much finer.
- Marmite: Awful. Might have potential, but this experiment is a complete failure. "A molecular gastronomist could possibly find a flavor pathway that would work, but this isn't it."
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Allergy status: Going to have to try to make lasagne with water instead of milk next time.
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@PleegWat sooooooo, does that mean cheese is also off the menu? Because if it is you're not making lasagna anymore.
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@Polygeekery I had cheese on pizza just last weekend at my sisters' and that was fine.
It is also possible that milk plus cheese was too much.
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@Polygeekery said in The Cooking Thread:
does that mean cheese is also off the menu?
Fake, non-dairy cheese exists. It's god-awful and not worth using to try to fake a cheese-based dish, but it does exist.
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@boomzilla
I amMy refrigerator is in this picture.
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