View Full Version : The Cooking Thread.
Pages :
1
2
3
4
[
5]
6
7
8
9
AChildOfBoredom
03-06-2022, 09:31 PM
The contrast between S and her girlfriend amuses me sometimes. I was there last Friday, and so was my friend from the community and her children. S’s girlfriend is a total trust fund baby - S grew up dirt poor.
So the kiddos hadn’t eaten all day, and they’re not particularly vocal about it, but you could tell they were getting the grumbles. So S’s girlfriend is suggesting the hot bar at Whole Foods or ordering takeout, and S just rolls her eyes, tells the kids to come with her, and takes them to the kitchen. And so she asked what she was doing, and S replies with, “Minute egg and trailer park steak sandwiches”. Which, I knew what that was (thanks to her), but her girlfriend is apparently a bit too posh.
For the egg, she cracks it into the bottom of a cereal bowl, then adds whatever spices she wants and shredded cheese. Then she puts it in the microwave for a minute, and it comes out cooked and shaped well to go on a sandwich. For the ‘trailer park steak’, she buys a whole roll of bologna, cuts about 1” thick pieces, and then pan fries it on either side for a minute.
Not exactly five star dining, but it made the kiddos happy (which they absolutely adore S anyhow).
LoveyD
03-06-2022, 10:12 PM
I wish I had a kitchen. My heritage is Urkainian and every Easter my mother would make a huge Easter breakfast with Paska bread, cream cheese & honey, hard-boiled eggs, kielbasa, horseradish sauce, butter, and ham. She'd put all of it in a basket and take it to our Ukranian Catholic church and have the priest bless it with holy water, then we'd bring it home and eat it.
I love Paska bread with raisins! It's great with cream cheese and honey. Once I get a home, I want to make it for my son. And for my guy and his kid & grandma.
SnuffleUffleGrass
03-07-2022, 10:38 AM
I'm making Mexican food on my day off of work. Since my stepmom died I have been duplicating a lot of her recipes so I won't forget her.
Genoveve
03-07-2022, 09:34 PM
I wish I had a kitchen. My heritage is Urkainian and every Easter my mother would make a huge Easter breakfast with Paska bread, cream cheese & honey, hard-boiled eggs, kielbasa, horseradish sauce, butter, and ham. She'd put all of it in a basket and take it to our Ukranian Catholic church and have the priest bless it with holy water, then we'd bring it home and eat it.
I love Paska bread with raisins! It's great with cream cheese and honey. Once I get a home, I want to make it for my son. And for my guy and his kid & grandma.
I made varenyky the other day, I used this recipe:
https://www.youtube.com/watch?v=unDekWCjhas&ab_channel=Munchies
Genoveve
03-07-2022, 09:35 PM
Tomorrow I'm making these:
https://www.youtube.com/watch?v=zS0nZbpSdM4&ab_channel=ChefBillyParisi
LoveyD
03-07-2022, 09:42 PM
I made varenyky the other day, I used this recipe:
https://www.youtube.com/watch?v=unDekWCjhas&ab_channel=Munchies
Thanks G! Are they called pierogis, too? I love them!
I remember making these at the church hall kitchen with the old Ukrainian ladies when I was little. Then I'd steal their cigarettes and smoke them in the bathroom lol
Genoveve
03-07-2022, 09:46 PM
^^^They're called pierogis in Poland.
Genoveve
04-29-2022, 06:19 PM
I did an experiment today. Since pink-frosted donuts have strawberry extract in them I ordered blueberry extract and made blueberry-frosted donuts:
57088
Hungry Bunny
05-02-2022, 04:19 AM
I did an experiment today. Since pink-frosted donuts have strawberry extract in them I ordered blueberry extract and made blueberry-frosted donuts:
57088
Kudos to you for creativity!! How long have you been making your own donuts?
Genoveve
05-02-2022, 01:34 PM
^^Maybe 2 years? I use this woman's recipe and use water instead of milk like how she recommends to do if you want lighter, fluffier donuts:
https://youtu.be/bQ-BG5phslc
Genoveve
05-02-2022, 05:57 PM
Like 2 weeks ago I made chocolate mousse, and even though I have made chocolate mousse 8000 times it got messed up somehow and the melted chocolate solidified as soon as it hit the cream. I kept mixing it because I didn't know what else to do and it resulted in this whipped mousse completely infused with tons of tiny flakes of chocolate and it was bomb. I was like damn I'm just gonna make it like this from now on, but I tried to replicate that fuck up yesterday and it didn't work and ended up being normal chocolate mousse. :'(
Genoveve
05-14-2022, 06:22 PM
I’m gonna make this sometime this week BUT I’m gonna do it as cupcakes because unless I’m trying to impress someone I cannot be bothered with making a 3-tiered cake:
https://youtu.be/7fJoDLgU8WI
Cutie101
05-14-2022, 06:34 PM
Found this recipe of cinnamon rolls and I'll spoil myself with it. I can barely find any in my city and what i find is either overpriced, either has tons of calories. Way more than it should be. At cinnabon, one roll is 800 calories. Crazy.
So, gonna do this.
https://www.youtube.com/watch?v=k8x5s98P4xY
Dreamqueen
05-15-2022, 09:30 PM
I tried something new today.
I sprinkled cinnamon on my chicken drumsticks.
Along with onion and garlic salt.
Cooked it in the crockpot.
So good!
If you like cinnamon, you'll love this.
chanzep
05-21-2022, 12:08 AM
I’m gonna make this sometime this week BUT I’m gonna do it as cupcakes because unless I’m trying to impress someone I cannot be bothered with making a 3-tiered cake:
https://youtu.be/7fJoDLgU8WI
This looks yummy
SnuffleUffleGrass
05-22-2022, 10:05 AM
Made Ramen noodles.
Genoveve
05-22-2022, 11:54 AM
^^^Ramen noodles are something that I get a hankering for every now and then and just have to have. And I don’t mean nice ramen from a ramen restaurant, I mean the 25¢ packets. I remember back in the day when they used to be 10¢. :geezer:
Genoveve
05-23-2022, 08:37 AM
^^^Shrimp is my favorite flavor. :hungry:
PhatGirlDynomite!!!
05-23-2022, 10:52 AM
Here's my favorite ramen concoction to date:
Spicy Black bean noodles and actual black beans with Gochugaru Chili oil. Lots of veggies, yum!
57178
PhatGirlDynomite!!!
05-23-2022, 11:03 AM
I'm currently OBSESSED with cocktail Instagram clips. Virgin cocktails, coffee recipes, smoothies, herbal teas ... whatever! They're so soothing to watch. Yesterday I made a cocktail with sake + sorbet + blackberries. I use to be a bartender and I miss it so much. Unfortunately I worked at places that didn't allow too much creativity.
For example:
https://www.instagram.com/reel/CchunRtgMhw/?igshid=YmMyMTA2M2Y=
carmen_b
05-23-2022, 11:09 AM
Oh .... the ramen talk has me realizing I want NICE ramen at home. The fresh stuff from the fridge aisle.
I might the noods and some extra veggies to do it . I already have tofu and some veggies.
Genoveve
05-23-2022, 11:21 AM
I'm currently OBSESSED with cocktail Instagram clips. Virgin cocktails, coffee recipes, smoothies, herbal teas ... whatever! They're so soothing to watch. Yesterday I made a cocktail with sake + sorbet + blackberries. I use to be a bartender and I miss it so much. Unfortunately I worked at places that didn't allow too much creativity.
For example:
https://www.instagram.com/reel/CchunRtgMhw/?igshid=YmMyMTA2M2Y=
I was looking up peep cocktails lol. There’s a lot. https://www.anightowlblog.com/peep-cocktail/
Speaking of alcohol, I got a shitty watermelon yesterday so I repurposed it into agua de sandia and I feel like it would be a good mixer:
https://youtu.be/XG3EFc-qbmo
carmen_b
05-23-2022, 12:03 PM
^ Oh I love that drink.
Genoveve
05-24-2022, 02:35 PM
So I made the strawberry cake recipe. Here are my entrail cupcakes LOL:
57197
For some reason all but two of my piping tips are missing so I had to use the wrong tip for rosettes....and thus I ended up with intestines. Taste-wise they were perfect, but I ended up with 36 cupcakes. :shocking: I'm never turning a cake recipe into cupcakes again. This was the plate I took to my neighbor:
57198
When I run out of cupcakes I'm gonna make this cake:
https://youtu.be/JpyLz66lems
Tonight I'm making this tiktok recipe with coconut rice: https://www.tiktok.com/@_cookingwitd/video/7001658442796535046?_t=8SaBm3qosV1&_r=1
carmen_b
05-24-2022, 03:05 PM
^ They are still super cute !
I find their slight morbidity charming .
:)
Here is three pounds of meat I made for my man today.
Pork roast in crock.
A little onion soup mix on it and lots of salt and pepper.
He doesn’t know how easy it is make that .
https://i.ibb.co/DRXSYZ1/9-B98-C49-D-E6-F3-4848-90-DF-8-E6-C5-B9-D67-A4.jpg (https://ibb.co/4Vy52HF)
Dreamqueen
05-24-2022, 10:58 PM
So I made the strawberry cake recipe. Here are my entrail cupcakes LOL:
57197
For some reason all but two of my piping tips are missing so I had to use the wrong tip for rosettes....and thus I ended up with intestines. Taste-wise they were perfect, but I ended up with 36 cupcakes. :shocking: I'm never turning a cake recipe into cupcakes again. This was the plate I took to my neighbor:
57198
When I run out of cupcakes I'm gonna make this cake:
https://youtu.be/JpyLz66lems
Tonight I'm making this tiktok recipe with coconut rice: https://www.tiktok.com/@_cookingwitd/video/7001658442796535046?_t=8SaBm3qosV1&_r=1
You really have pastry skills, wow!
Would you ever want to be a high end pastry chef?
Genoveve
05-25-2022, 12:49 AM
^^^Honestly baking cakes is pretty easy, the decorating is the hard part because that’s where some actual technique is needed. I have no desire to be a chef or be in the restaurant industry at all, I feel like it would be a lot of pressure.
Genoveve
05-25-2022, 04:00 PM
Update on the cupcakes: The day I was eating them fresh right after I made them I was like 'Yum. Strawberry cupcakes.' But the next day (yesterday) when I was eating them after they sat in the fridge overnight........omg. Literally one of the best pastries I have ever had---and I don't mean that I've made---I mean ever, and I say this as a hardcore chocoholic. I guess the flavors comingled more as they sat plus the fridge made the frosting set up better. One day I'd like to make a blueberry version and a raspberry version. I subscribed to that woman's channel and am desperate to make more of her stuff, I definitely want to make her chocolate mousse and the chocolate lasagna for starters.
The chicken from the tiktok recipe did not come out as good; the flavor was great but it was not getting anywhere near as crispy as the woman's in the vid. Maybe if I let it fry for an hour it would have... I still have more marinating chicken leftover so I'm just gonna bread and fry it like I normally would with wings. The coconut rice was........gross. I dumped a packet of sazón in it to try and save it.
Dreamqueen
05-25-2022, 09:09 PM
^^^Honestly baking cakes is pretty easy, the decorating is the hard part because that’s where some actual technique is needed. I have no desire to be a chef or be in the restaurant industry at all, I feel like it would be a lot of pressure.
I'm sure it would be a pressure if you're in a restaurant.
I was thinking more like private events, or to have your own place.
There's a bakery like that where I live, and it blows my mind how beautiful and intricate the designs are.
Yet the owner is so low key, like it's no big deal.
I can post one of the cakes if you'd like to see what I'm talking about.
Genoveve
05-25-2022, 10:56 PM
^^^Post it! There’s a cake decorator I’ve seen on Instagram that I looooved, I’ll try to see if I can find their account again.
Dreamqueen
05-25-2022, 11:33 PM
^^^Post it! There’s a cake decorator I’ve seen on Instagram that I looooved, I’ll try to see if I can find their account again.
Pm doesn't have the picture attachment option.
Just url.
Grrr.
If there's another way to send them, let me know.
Thanks
carmen_b
05-26-2022, 06:52 AM
^ You can put the pic up here:
https://imgbb.com/
Then copy and paste in a reply
Dreamqueen
05-26-2022, 09:44 PM
Can't figure it out
Marina Starr
05-27-2022, 10:10 AM
Hoebaked organic sweet potatoes.
https://i.ibb.co/ZJVPtW5/20220527-122003.jpg (https://ibb.co/YW3MYpm)
Hoemade kung pao chicken, sauteed cabbage served with jasmine rice. #asianfood
https://i.ibb.co/wYrQXnv/20220527-122225.jpg (https://ibb.co/ZN1gPQZ)
Cutie101
05-27-2022, 02:05 PM
Made beef steak for my bf. He says I am cooking the most perfect beef steak :O:O (For his taste, because, for a chef this is a complete massacre and waste of meat, to cook it medium well). I will take his word, because I hate beef, I only like it minced, in burgers, wraps or pasta. And it has to be super well cooked, I don't wanna see anything raw in my plate.
PS: It's veal fillet, not beef, that's why the meat is almost white.
PS: He doesn't like it rare or medium rare... he likes it medium well, that's why it still has juices but it's not done done. Each to their own with taste hahahaha.
57212 57213
Marina Starr
05-27-2022, 02:15 PM
I don't eat beef either but that looks amazing. How come the meat looks white instead of dark like beef?
Made beef steak for my bf. He says I am cooking the most perfect beef steak :O:O I will take his word, because I hate beef, I only like it minced, in burgers, wraps or pasta.
PS: It's veal fillet, not beef.
PS: He doesn't like it rare or medium rare... he likes it medium well, that's why it still has juices but it's not done done. Each to their own with taste hahahaha.
57212 57213
Cutie101
05-27-2022, 02:48 PM
I don't eat beef either but that looks amazing. How come the meat looks white instead of dark like beef?
Well, it's the camera that probably makes it look more light than the original and second, the meat is veal, not mature beef, so it's by nature more light pink than the regular beef (just like pork tenderloin). Here's the raw steak, before I cooked it. Pretty light:
57214
Here's an older photo with same type of steak, it's more visible that it's pink, but thanks to the light, still looks white. My phone camera does some crazy contrasts on food, where it looks a lil different ;D:'(
57215
PS: Also, the more you cook it, the lighter it gets and my partner likes it pretty cooked, only a lil bit raw. Usually beef is being cooked rare, it has only the outside cooked, while the inside is raw, that's why is dark inside.
Genoveve
05-27-2022, 04:17 PM
^^I looooove steak. But I like it rare, I even love raw meat dishes. At least you know how to make it medium well though and still have it juicy, a lot of times it seems like non-steak people think there's only two categories: rare or overdone/dry as fuck.
Speaking of dry as fuck, I made another tiktok chicken recipe that didn't come out well yesterday. The viral 'juicy chicken' one where you just sear a chicken breast on cast iron and then finish it in the oven. It was so overcooked....mummified remains have more moisture. I have NEVER had chicken breasts not come out overcooked from the oven; whether they're bone-in, skin on, covered, uncovered.... Always dry. The only way I can get them to come out nice and juicy is if I cook them in cast iron using the same method I use for my steaks.
.
I realized that I'm not going to be able to make that coconut cake next. Between the SM contest and the fact that I have to make a dessert for Memorial Day I don't have time, so I'm going to make the chocolate lasagna next because it's really quick plus it will allow me to use up the leftover cream cheese from the cupcakes. For Memorial Day I'm going to make a lemon icebox pie because they're easy AF to make and deliciousssss. I'm gonna use his recipe:
https://youtu.be/cSvUw-APEdA
indiegirl
05-27-2022, 04:48 PM
57176
I'm also into Ramen noodles.
I found this special pan to microwave them in.
Yummy.
They are super bad for you though. https://www.youtube.com/watch?v=suIDGW5KGNI
I loved top ramen as a kid but now I look at it as last resort prison food lol.
Cutie101
05-27-2022, 04:55 PM
^^I looooove steak. But I like it rare, I even love raw meat dishes. At least you know how to make it medium well though and still have it juicy, a lot of times it seems like non-steak people think there's only two categories: rare or overdone/dry as fuck.
Speaking of dry as fuck, I made another tiktok chicken recipe that didn't come out well yesterday. The viral 'juicy chicken' one where you just sear a chicken breast on cast iron and then finish it in the oven. It was so overcooked....mummified remains have more moisture. I have NEVER had chicken breasts not come out overcooked from the oven; whether they're bone-in, skin on, covered, uncovered.... Always dry. The only way I can get them to come out nice and juicy is if I cook them in cast iron using the same method I use for my steaks.
That's how I cooked the steak. On the pan and then in the oven.
There are a few tricks to have a juicy steak:
1. Only cook it at room temperature. Putting it on the pan, right from the fridge, will make the fibers contract and the meat will harden.
2. Never add salt before cooking. I see all the recipes are adding salt into marinades or on the raw meat. BIG MISTAKE. Salt dehydrates.
3. Never squeeze or press the meat, while in the pan, it will lose the juices and cause it to dry. Always be super gentle with the meat.
4. Always leave the meet to rest, covered, for 10 minutes. It will allow the muscles to relax and the juices to flow.
5. Its good to buy a meat termometer and find a chart with cooking temperatures for each type of meat.
I don't have the exact teperature for the steak in my picture, but what I did was:
1. Took it out of the fridge and left it covered in oil, at room temperature for about 1 hour.
2. On the super hot pan, I turned the fire to medium and I did leave the meat for 3 minutes on main sides and 30 seconds- 1 minute on the edges (I hold it with tongs, trying to not squeeze or press).
3. I did heat the oven at the highest temp.
4. I immediately put the meat into a tray (as small as possible for the piece, because a big tray will make it absorb the juices), that's when I added salt on both sides and I also added some butter
5. Left it in the oven for 8 minutes.
6. Took it out, covered the pan with tin foil and on top of it I did put a towel and I left it there for 10 minutes.
In that time, the meat extra cooked a little and also relaxed.
Chicken breast is pretentious, it has to be marinated at least 2 hours before cooking into the next combo (best is 6+ hours, but 2 hours minimum is required): oil, something acid (vinegar/ lemon juice) and some protein (yoghrut/ sour cream/ milk, etc). No salt yet. You can add whatever spices you want in the marinade.
When you take it out from the fridge, wipe the marinade away (I like to simply wash it away with water, to not waste paper towels), then massage the chicken with oilive oil and let it get to room temperature (1-2 hours, depends how warm is there).
Now you can simply put it in the oven at the highest temperature, and leave it 17-20 minutes (or even less if the pieces are sliced). Don't turn the meat, just let it there.
When it's done, add salt and cover it with tin foil. Leave it for 10 minutes.
Or you can start with the pan, cook it 1-2 minutes on each side, add salt and then toss it in the oven quickly and leave it for 7-10 minutes. Same thing, cover it and let it rest.
It should get juicy. Haha. Or... at least more decent. And yeah, speaking the steak method, I guess it's the only one that works. Many people overcook the meat, because they are afraid of salmonella. Which is fucking real, that's why I do reccomend a food termometer, to know when to put a lid on that pan and let it rest. Uhhhhhh :)))
But we learn... we are all passioned here!
Cutie101
05-27-2022, 05:14 PM
I also had trouble with chicken, too fade, too dry, etc. But what I've learned, was to never do steaks or cook meat when I am dead hungry, or I'd have to deal with chewing some rubber. Hahaha. It's a decent rubber, since I learned to let it covered for 10 minutes, but for a perfect one, we do know we gotta take those religious steps!
kimbe
05-27-2022, 11:55 PM
^ When it comes to chicken breasts, I'll hammer them to flatten them before cooking. When they're thinner, they cook really quickly and always turn out juicy!
Marina Starr
05-28-2022, 07:51 AM
My favorite parts of chicken are tenderloins. They're always tender and juicy. I also like breasts and wings.
^ When it comes to chicken breasts, I'll hammer them to flatten them before cooking. When they're thinner, they cook really quickly and always turn out juicy!
carmen_b
05-28-2022, 08:53 AM
I like tenderloins too. That reminds me I need more. They cook fast without needing to fuck with them. Like 5-7 minutes and ready.
Marina Starr
05-28-2022, 09:06 AM
I always get mine at Trader Hoes. All natural and very inexpensive. I also love to ground them with a knife when I make egg rolls.
I will go there tomorrow early morning. I shopped very comfortably at Trader Hoes and never spent close to $100.
I just don't know what to buy but I refuse to buy just for the sake of buying.
I like tenderloins too. That reminds me I need more. They cook fast without needing to fuck with them. Like 5-7 minutes and ready.
carmen_b
05-28-2022, 01:05 PM
I'm thinking fajitas for tomorrow.....
Genoveve
05-28-2022, 05:09 PM
I made the chocolate lasagna, I halved the recipe and used my springform pan:
57218
It's good but it needed to be sweeter.
I actually made a healthy dinner today too:
57219
Marina Starr
05-29-2022, 10:06 AM
Made authentic Vietnamese egg rolls today and they turned out so good. I could eat them once or twice a week.
https://i.ibb.co/LQyy04h/20220529-123804.jpg (https://ibb.co/GsDDdg3)
kimbe
05-30-2022, 01:14 AM
^ Your photos makes me hungry..
Marina Starr
05-30-2022, 08:39 AM
My cooking for today is grabbing Chick Fil A, lol.