What did you cook?

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

  1. Cspirou

    Cspirou They call me Sparky

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    pics of stuff you've cooked. I'll start.

    Scallops poached in butter
    IMG_0129.JPG

    Scallop ceviche
    IMG_0127.JPG

    Btw, it's Coquille Saint Jacques season
     
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  2. pandather

    pandather Acquaintance

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    At school I have a culinary class of sorts, (cook on Fridays, goof off the rest...) and this last week I made something AWESOME! It was cake pops, like the kind you get at Starbucks. (So you don't have to order (subjectively) crap coffee when you go with friends) I got the recipe off this instructable, but made it kind of like chocolate haystacks, with extra caramel on top. In short they were awesome! If I were to remake them, I would use dulce de leche made with sweetened condensed milk instead of the caramel you make in the recipe. I should have taken pictures but they looked really good, and tasted even better. :)
     
  3. eastboundofnowhere

    eastboundofnowhere Almost "Made"

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    Bumping this thread for Thanksgiving. My annual contribution: Jalapeño Poppers. Core the jalapeños, fill with a mixture of cream cheese, mexican blend shredded cheese, and wrap the whole thing in bacon. Stupid simple and everybody loves them.

    For Christmas I do contribute breakfast with cajun biscuits and gravy: andouille sausage, milk, flour, red onion, paprika and garlic. Again, stupid simple. I find things that are easy and hassle free, but different enough that nobody complains.

    If you're in the US happy Thanksgiving. Everybody else…you're one day closer to Friday so also a good thing.
     
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  4. purr1n

    purr1n Finding his inner redneck

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    Happy Turkey Day (USA)

    DSC_3216.JPG

    14 hour slow roast at 190F or 91C, with cheese cloth on top to soak up a couple of sticks of butter and vermouth. Stuffing is wild rice.

    Juicy white meat and dark meat so tender that it falls off the bones. Most Americans fuck up turkey with overcooked dried out breast meat and toughed dark meat, basically turning the turkey into material more suitable for stabilizing nitroglycerin. For some reason, the USA government and authorities don't think cooking at such low temperatures is a good idea.
     
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  5. Cspirou

    Cspirou They call me Sparky

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    Actually the USDA is fine with poultry cooked at a lower temperature

    IMG_0207.JPG

    As long as you cook for enough time for a specific temp then you'll be ok. But the government wants to give a simple guideline so they just tell everyone to cook to 168F because it obliterates the bacteria in under a second.

    What are you doing to cook at 190F? Your oven goes that low?
     
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  6. Cspirou

    Cspirou They call me Sparky

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    Randos and acquaintences that can't upload pics, use links!!
     
  7. eastboundofnowhere

    eastboundofnowhere Almost "Made"

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  8. Torq

    Torq MOT: Headphone.com

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    Sous-vide, presumably. Okay, re-reading @Marvey's post, maybe not!

    But it's worth exploring ...

    Makes it very easy to have something super-juicy, and perfectly safe, through extended cooking times and lower, consistent, temperatures. Not the fastest way to get things on to the table, but it's well worth exploring if you even have moderate foodie-tendencies.
     
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  9. Cspirou

    Cspirou They call me Sparky

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    A whole turkey sous vide is a bit ridiculous. Forget trying to get a water bath that big, you also need to have huge sous vide bags and the machine that can pump it. Better to do it in parts.

     
  10. Overkill Red

    Overkill Red Friend

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    [​IMG]
    (pardon the iPhone picture)

    Made this for a group of friends to reminisce about our high school days.
     
  11. kittenuwu

    kittenuwu Acquaintance

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    Oh baby, when finals get out I'm gonna tear this thread up
     
  12. kittenuwu

    kittenuwu Acquaintance

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    For exactly two days, before stopping when you all realize I have the same 5 meals every day
     
  13. Cspirou

    Cspirou They call me Sparky

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    The pics of instant ramen better be amazing
     
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  14. kittenuwu

    kittenuwu Acquaintance

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    Lmao there's no way I could do that, my body comp would go to absolute garbage in like a month

    It's usually just
    3x 2/3 lb chicken thigh, 1/2 bag spinach or other green shit, a tomato, some pineapple, with possibly either squash or sweet potato

    1x Same as above with 1lb red meat/salmon subbed for the chicken

    1x large fucking snack of whatever green shit/nuts/honey/ I find

    If anyone has any meal suggestions mostly involving the above ingredients I'm open as hell btw, it takes me forever to burn out but I'd imagine it has to happen at some point
     
  15. Jeb

    Jeb Friend

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    We're planning on cooking a ham for guests on Boxing-Day so wanted to give it a trial run with a smaller ham this week. This was done on a BBQ rotisserie with indirect heat for around 3 hours at 120C. I used a small smoker-box with cherry-wood chips for the first 45 minutes. After 3 hours it received a Christmasy type glaze of mustard, brown sugar, cloves and a little allspice, then a light coating of breadcrumbs before a final 30 minutes on at around 200C.

    Overall it turned out quite well for a first attempt - very tender and juicy in a way i've never achieved with a conventional oven. The continuous basting action of the rotisserie is excellent. On the downside it was also VERY salty. I drank about 2 pints of water during the night. Recommended to soak these cured hams before cooking, I later discovered. Hopefully next time I can also perfect the final part of the cooking for more even caramelisation of the glaze.

    Anyone have any more tips? is it worth going lower heat for longer?

    [​IMG]
     
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  16. kittenuwu

    kittenuwu Acquaintance

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    I've heard that lower her for longer is always better up until the point of obscenity, but I haven't tested it myself. Lots of people I know like 6+ hours though
     
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  17. Cspirou

    Cspirou They call me Sparky

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    Squid stuffed with ground pork cooked in an anchovy tomato sauce. Served over bucatini IMG_0256.JPG
     
  18. ultrabike

    ultrabike Measurbator - Admin

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    @Cspirou, do you guys eat calamari on it's own ink? It is a dish my mother used to make and one of my favorites. My wife and most folks look at me weird when I talk about it, but once on a train from Paris to Madrid I ordered it. Still one of my favorite dishes.
     
  19. Cspirou

    Cspirou They call me Sparky

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    @ultrabike

    I think in Spain they cook squid in ink. I've never tried but I would like to eventually. The problem is it's not easy to source squid ink by itself. I have had squid ink pasta though, it's really good.

    I'd like to make fresh squid ink pasta one day but the ink sacs are pretty small so I need to start saving them in the freezer for me to have enough.
     
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  20. GustavoWoltmann

    GustavoWoltmann MOT: EqualizerPro

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    I am a food lover person. I love to eat but I don't too much about cooking. I can only cook Noodles, Pasta and rice. I can also cook egg and I think I am good at it.
    But if you want to know what I love to eat. Then it will be a big list like Burger, French Fry, Ice Cream, different types of Pizza and many more.

    I am a over weight man and trying to reduce my weight. But I found it really difficult to do.
     
    Last edited: Feb 5, 2017

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