What are you cooking?

[Marx]

Forgot to post the prime rib roast. It turned out overcooked but pretty okay (as expected, honestly).

In my defence, the recipe was for a 4-6 rib roast, and the hunk of dead cow I had was only 2 ribs, so I really should’ve shortened the cooking time (250F for 3 hours, and then 10 minutes under the broiler).

That stated, it was a purchased at a 50% off rate (the local grocery stores usually put meat at a “Eat within the next 24 hours!” discount the day before it expires), so I’m not throwing stones. And the veg turned out pretty well… I dumped a bunch of the roast juices in with some steamed rice to finish off the meal, which was very tasty.

Tonight I’m going to use the last of the roast (2 days ago) with some battered frozen cod and make tortilla fillings (mostly mushroom/onion/peppers, then divided in half, with half getting the last bits of meat and the other half getting chopping up fish).

Peasant food, but I suck at repurposing leftovers and this is usually a pretty tasty way to do that.

Edit: This reminds me… I still have absolutely no way to make Sweet Potatoes such that I find them more than slightly palatable. Sweet potato fries are about the only application I really like, and I don’t have a deep-fat fryer at home (and am admittedly too paranoid to just “throw oil in big pot and heat appropriately”). Roasting, they get too soft. Mashed, they’re way too sweet. In soups they’re overpowering and the texture is squiggy. And our local produce delivery company (delivers locally sourced veg and meat) always gives us buckets of sweet potatoes because they grow in Ontario like weeds, apparently. I wish they gave us fewer sweet potatoes and way more parsnips… but yeah. Any advice on tasty sweet potato applications is appreciated!

[whswhs]

@Marx

Peasant food, but I suck at repurposing leftovers and this is usually a pretty tasty way to do that.

The exterior is darker than I like, but I think I would be able to eat it, perhaps with some judicious trimming. And I like the look of the vegetables. They’re a lot like what’s in the bottom of the Dutch oven for my “turkey thigh pot roast” (cooked in turkey thigh broth), though I also put in celery. Vegetables soaked in meat juice acquire a lot of flavor.

[RogerBW]

Last night we ate the belly pork which had been intended for a barbecue that we now won’t be holding. Very simple: garlic salt rub, oven. Very delicious.

[Fodder256]

@Marx

Peasant food, but I suck at repurposing leftovers and this is usually a pretty tasty way to do that.

Your peasant food sounds delicious. Here we have boil up or mince stew. The difference appears to be how long you boil it for. Or beans on toast. Except that’s been advertised on TV, so I’m not convinced it counts.

In saying that, peasant food is generally delicious. I’m looking at you, tacos, pasties, and pies.

@whswhs

A common accompaniment of getting older seems to be that the list of things you can’t eat for medical reasons gets longer.

Dear me is this true. A group of my friends and I regularly have pot luck dinners. Thinking back to 5 years ago, it was pretty easy. Grab food from the pantry and create whatever we like. Now there’s two vegans, egg, onion, soy, and citrus allergies of various severities and someone who won’t eat olives or walnuts. I look forward to 10 or 15 years when we’re all bringing variations of rice and potatoes.

[Marx]

Made more fresh pizza… and said goodbye to my impulse-purchased pizza stone.

Not sure what happened there, but it was $15 from a local grocery store so I can’t say I’m really bothered about it. Next time I’ll get something better/smoother. But it did do a passable job with that pizza dough recipe.

Much happier with the dough this time. 200ml water, 200ml beer, 600g flour, 50ml olive oil, 2 tsp salt, 7g quick rise yeast. It was a bit harder to work with, but man, was the end result ever satisfying.

Still have plenty of moz for the next time the urge to make pizza strikes, but I’m officially out of toppings other than tomato sauce and cheese unless I want to get weird (canned tuna? Brisling sardines? Beans? Frozen spinach?). But that’s okay. This recipe makes 5 small pizzas, and that’s probably enough for the near future.

[superjaz]

Made curry (easy boil in bags tho I can make it, just was a week night) and pork katsu from a pork loin that I had stashed in the freezer. Hubs n I defrosted and put fresher stuff on the bottom (chest) and older on top.
I sliced while a little frozen for even cuts tho trimmed a little fat. Somehow a couple of pieces looked like triangles. Which would go great to dip into curry. Enough for @COMaestro to have lunch too.

I also made the best tamago yaki ever. After the layers n such I put a tiny bit extra butter n soy. Let it come together and tossed the omlet in it. Very tasty

[malkav11]

Made italian sausage, white beans and kale out of America’s Test Kitchen’s Dutch oven cookbook for the second time just now:

Since I got fixings at the coop instead of a more regular grocery or Trader Joe’s as I had originally planned, I wasn’t able to find proper Italian sausage - those are “uncured country sausage” from a local source - or indeed any raw sausage in link form, which is a total contrast to when I first started shopping there (possible that quarantine has led to them picking more shelf-stable meats? idk). Also turned out the diced tomatoes can was fire-roasted, which isn’t what the recipe calls for. On the whole, though, still very tasty.

[superjaz]

I had been meaning for a month to make risotto ever since I was able to get some of the rice and finally made plans to on Friday but back pain got in the way. I had even made a batch of chicken stock.
Then like a shiny beacon of hope I found the Barefoot Contessa’s baked version. A few tweaks, (adding a sauteed shallot, then rice to coat, and wine in the beginning) and add some scallops I had stashed in the freezer, and 2 small lobster tails (on sale picked up during my shopping trip today) made into a chunky lobster wine sauce (echoing the wine in the risotto)

(Personal note, I can’t but question making a luxurious meal, when so much is going on in the world, but cooking is therapeutic to me, and as my car bumper sticker says “love people, cook them tasty food”)

[Whistle_Pig]

I tried the Warburton’s crumpet recipe this morning. Very tasty, although somewhat burnt…

[Marx]

Made an Alton Brown pound cake. The end result was great, but the process had a hiccup or two:

Specifically, I may have lit my kitchen on fire.

See, the recipe makes 2 standard loaves or 1 ring-loaf. I only have 1 bread pan, and so into my special 2-piece o-ring baking thingy the cake went.

After about 15 minutes (of the 1h15m needed), the kitchen smells pretty burn-y. I open the oven, and a large dollop of cake, about 1/4 cup worth, had managed to work itself out of the bottom of the pan because 2-piece o-ring pans suck.

Fine. Whatever, it’s not the first time some pie filling or a bit of stew boiled over onto the bottom of the stove. I’ll clean it afterwards.

1h10m, the smoke alarm goes off. I’m like, huh, weird, it doesn’t smell any smokier… I go to the kitchen, open the oven, and sure enough, the cake batter on the bottom of the oven has lit on fire. Like, open flames.

Huh. Never had that before.

Out comes the cast iron pot. Carefully and quickly, the burning pieces of cake (one big one, two small ones) are transferred into the cast iron, lid firmly placed on top. Then water is poured into the cast iron after a few minutes just to make sure everything is well and truly out.

Cake turned out pretty good. Bottom and sides are a bit too browned, but easily cut off, and the insides are completely moist and delicious. So overall, probably a success?

[Captbnut]

I’ll have a slice.

Glad your kitchen is still in one piece

[malkav11]

First Blue Apron of the week, a veggie udon. Tasty and relatively fast, although I think I would struggle to replicate it from groceries - a bunch of proprietary mixes and sauces are used, the details of which they don’t give. Still, I expect one could stick to the usual Asian aromatics (garlic, ginger, etc) and some soy sauce and be okay.

[Gus]

@Marx

overall, probably a success?

You still have a roof - hell, you still have a functioning kitchen - and you have, with only minimal trimming, ‘moist and delicious’ cake. Yep, that’s success!

[Agemegos]

Any landing that you can walk away from is a good landing.

[Agemegos]

Mind you, I have known two occasions upon which blokes I know were unable to walk away from perfectly good landings. Silly blokes!

[RogerBW]

@Agemegos

Any landing that you can walk away from is a good landing.

For bonus points, the aircraft kitchen is usable afterwards.

[IssiNoho77]

I did that on my first one, the trick is the heat. I have an induction hob which is hard to control temperature on, but I found that my usual ‘medium’ of 7 was too hot, and I had to go to 6 instead.

[IssiNoho77]

This one kind of straddles the gardening and cooking threads.

Today I took my batch of gooseberries from the garden and got busy in the kitchen.

First up, gooseberry jam. I’ve no idea how it’ll come out, time will tell, it tastes nice and sweet and passed the ‘wrinkle when you drag your finger through it’ test.

And secondly, and most excitingly to me, gooseberry gin!

Not really cooking as such with that one, but in eight weeks time when I strain the gin out, those berries are going into a boozy batch of jam.

[Gus]

Both most commendable, but please reassure me you also plan gooseberry fool.

[IssiNoho77]

Ginsberry Fool with the strained fruit?