What are you cooking at home?

[bye]

I've been cooking every meal at home for 2 weeks straight now and I got maybe another week and a half left before I need to start looking for inspiration

Tonight I made poke bowls with some tuna I had in the freezer

 

[nsilvias]

make some mole with rice and chicken

 

[kcp12304]

Chicken and Dumplings

Tater Tot Hotdish

 

[Mekanos]

We smoked some pork ribs today. Came out amazing.

 

[Fat4all]

rice and chicken

chicken salad

egg salad

beans and rice

noodles and soft boiled egg

 

[mopinks]

I'm all in on oyakodon

 

[Duncan]

fuckin spam

i have like 10 cans of that shit

put that with rice and i'm gooooooooooooooooooood

 

[Bedlam]

Cooked a big pot of Chili last night which I will mostly eat in form of wraps with lettuce, cheddar, cream and spring onions. Will freeze half of the Chili.

Other than that, made some Gulash with Sauerkraut a week ago for the first time which was surpisingly easy (the variant is called "Szegediner Gulash").

Got my asian/thai cuisine fix in with Kao Soi, Pad Thai and Papaya Salad last week, too.

Potatoes with Quark (linseed oil mixed in) and some diced onions on top is also an easy and tasty staple dish that I make regularly.

edit: forgot the one-pot pasta dish with broccoli and cream.

 

[His Majesty]

i made risotto with leek and bacon

it was ok

 

[NippleViking]

A lot of tinned tuna and beans, plus chicken and re-heated frozen vegetables. Healthy, but grim.

I'm a horrid cook, but decided as of a few days ago I was going to change that, so slowly working through the basics (and I mean the absolute basics). If anyone has any good resources or tips for an absolute goober in the kitchen, I'm all ears.

Currently not focusing on recipes, but just aiming to get the fundamentals and principles down-pat (optimal ways of cooking different meats and cuts of meats, how to cook certain vegetables, how to season and salt).

 

[The Emperor]

Made veggie meatball stroganoff today :)
Tastes amazing
Cheated and used a flavour seasoning packet though (NOT a sauce).

 

[Qasiel]

I made a butternut squash soup yesterday as my wife baked for the first time and made chocolate and orange muffins. Both turned out pretty well!

 

[Aztechnology]

fuckin spam

i have like 10 cans of that shit

put that with rice and i'm gooooooooooooooooooood

Click to shrink...

Make some spam musubi. So good.

 

[Bedlam]

A lot of tinned tuna and beans, plus chicken and re-heated frozen vegetables. Healthy, but grim.

I'm a horrid cook, but decided as of a few days ago I was going to change that, so slowly working through the basics (and I mean the absolute basics). If anyone has any good resources or tips for an absolute goober in the kitchen, I'm all ears.

Currently not focusing on recipes, but just aiming to get the fundamentals and principles down-pat (optimal ways of cooking different meats and cuts of meats, how to cook certain vegetables, how to season and salt).

Click to shrink...

ChefToddMohr

Chef Todd Mohr's mission is to demystify recipes and reveal chef secrets to bring people back to their home kitchens. By teaching basic cooking method over t...

www.youtube.com

I learned a lot from this guy over the years. Not the fanciest production but a lot of good lessons about basic cooking skills / techniques, different forms of applying heat, making sauces, etc. Basically he wants you to be able to cook without recipes.

For asian cooking, this is my go-to channel:

School of Wok

Hey there, wokstars! Welcome to the School of Wok YouTube channel, home to the epic recipe playlist, Wok Wednesdays. We are a pun-loving, award-winning Asian...

www.youtube.com

If you are German and would like to learn some traditional German recipes:

CALLEkocht - Grandma's Recipes

We are Chef Calle and Camera operator Carmen. Every week we show you grandma's recipes and tips about cooking. Grandma's recipes are our passion! We have mad...

www.youtube.com

Very fun cooking channel which you probably know about already:

Food Wishes

Hello this is Chef John, and welcome to the Food Wishes channel, where the food is the star. Watch these fun-to-make, and easy-to-follow recipes, and you'll ...

www.youtube.com

 

[Snagret]

A lot of tinned tuna and beans, plus chicken and re-heated frozen vegetables. Healthy, but grim.

I'm a horrid cook, but decided as of a few days ago I was going to change that, so slowly working through the basics (and I mean the absolute basics). If anyone has any good resources or tips for an absolute goober in the kitchen, I'm all ears.

Currently not focusing on recipes, but just aiming to get the fundamentals and principles down-pat (optimal ways of cooking different meats and cuts of meats, how to cook certain vegetables, how to season and salt).

Click to shrink...

If you're down for a book, I'd highly recommend Salt, Fat, Acid, Heat. Does a really good job of establishing a good framework so you understand the basic building blocks of all good dishes. It's also a really breezy read, you can get through it pretty quickly and then the back quarter is structured like a workbook where you take the concepts you learned and practice them with different recipes.

From there, I'd recommend The Food Lab. It's a bit more technical and it's more structured the recipes, so it's more of a deeper dive into how to make (a lot) of specific recipes. I've gotten countless fantastic tips and just about every recipe I've tried from it has been great. Most of the recipes and info can be found on SeriousEats (his website) but I like the way the book is organized. Oh, and both of these are great Ebooks.

Bon Appetit has a series called "Basically" where they limit each recipe to just 10 ingredients. A lot of really great, simple dishes on there and there's usually a walkthrough vid to accompany the recipe, if that's more your thing.

 

[Aztechnology]

I've been cooking most our food and baking almost daily.

Here's some things I've done recently

I started making red Miso paste and getting a biproduct of amazing tamari sauce a few months ago. An ongoing project, but even after a few months the paste and sauce are incredible. It's going to go a full year+ and I just use a little bit of it at a time.

Used the Miso the other day for a few things. Made chicken and salmon glazed with a Miso sauce I made.

I made my own bacon, brined and smoked, then sliced.

Then lastly the bread this week. Started with french bread for sandwiches and such

But then evolved into some artisanal loaves as I got back into it.

Standard loaf

Expiremental loafs (Were incredible, didn't need butter at all, tasty, rich, salty with a little hint of sweetness. Only thing I might do is a garlic infused olive oil for dipping). What they were is about a half a cup of Miso added into the dough mixture, then I brushed Miso/soy/tiny bit of oil mixture onto the crust, followed by an egg wash with the remaining touch of red Miso mixed into that. Really really good.

Only mistake was I was worried about the bread burning due to our oven, so I probably pulled them a tiny bit early. Really good, but the crust wasn't quite as crackly/thick as I like.

 

[Deleted member 31873]

Last thing I made was sausage casserole with mash and green beans. It was fine.

Tomorrow I'm making indian-style curry with some carolina reaper chilli in it.

 

[chefbags]

Been using this recipe for some good churros. Highly recommend. Pretty easy to do.

 

[TheMango55]

Glad to see Chef John mentioned in this thread already.

I've got some Creme Fraiche getting ready on my counter now.

Homemade Sour Cream! How to Make Creme Fraiche

Learn how to make a Creme Fraiche recipe aka Homemade Sour Cream! Visit http://foodwishes.blogspot.com/2011/03/homemade-creme-fraiche-nobodys-ever.html for t...

m.youtube.com

And I'm gonna use it to make Beef Stroganoff tomorrow.

Beef Stroganoff Recipe - The Best Beef Stroganoff

Learn how to make a Beef Stroganoff Recipe! Visit http://foodwishes.blogspot.com/2011/03/no-russian-this-beef-stroganoff-recipe.html for the ingredients! Plu...

m.youtube.com

Anyone making that stroganoff recipe I recommend doubling the mushrooms.

 

[Rocketz]

Monday - I think we had a Turkey loin with mashed potatoes and broccoli.
Tuesday - Insta pot broccoli cheddar soup with toasted baguette
Wednesday - Thanksgiving panini (Turkey, stuffing, swiss, homemade cranberry sauce, dijon mustard, sourdough)

Thursday- Dragon Noodles with shrimp and pot stickers.
Friday - Takeout pizza
Saturday - Wings with sauce bar.

 

[Pickman]

Homemade Creamy Mac & Cheese

I use this recipe but I replace the gruyere with young gouda cheese cause it's like 6 bucks a pound vs 21 and still tastes great. I've basically just been making a full pan of this and replacing it with a new batch when the wife and I finish all of it over the span of a week or so as a side with whatever protein and veggie we're eating. I like it well enough but my wife could literally eat this for 3 meals a day for a month without flinching. I swear she only married me cause I was willing to make this for her on demand.

My Instant Pot has been getting a lot of work lately, too. Made some potato soup, and then pulled pork the other night out of a huge pork shoulder I got for 8 bucks.

 

[bionic77]

There is something pretty awesome about cooking as a family. We are making chicken parm tonight and everyone will be chipping in.

We are cooking pretty much everyday. Occasionally there are some breaks and the kids will eat some fish sticks for lunch, but we and the wife are taking turns making eggs every day for breakfast (though we just ran out of orange juice). We made steaks and burgers in the last 10 days.

Aztechnology is on another level with his cooking though. Man we have to start making our own bread...

 

[kappapeachie]

just plain noodles. probably what am gonna eat in the foreseeable future.

 

[shnurgleton]

five spice roast duck. the leftovers went into making homemade duck fat shoestring fries with chopped crispy duck breast on top

had some bacon in the freezer, so we made bacon cheddar scones

also eating sauteed kale with basically every meal

edit
since somebody mentioned instant pot, thing is awesome for making tasty chicken soup. Sautee some onions and garlic in the pot, then throw in stuff like celery and chopped carrots, then I just drop in a package of frozen chicken thighs and some broth to get the liquid up. set it for 30 min at high pressure. while that's going, boil some pasta until just underdone, strain it and cold water bath it, then once the instant pot is done and the top off, stir in the pasta, liberally squeeze some lemon over it all. easy easy easy. Really wanna try it with some curry and coconut milk and lemongrass

 

[meowdi gras]

My master chef bestie makes something incredible in the kitchen every night.

 

[Boy]

I've been cooking most our food and baking almost daily.

Here's some things I've done recently

I started making red Miso paste and getting a biproduct of amazing tamari sauce a few months ago. An ongoing project, but even after a few months the paste and sauce are incredible. It's going to go a full year+ and I just use a little bit of it at a time.

Used the Miso the other day for a few things. Made chicken and salmon glazed with a Miso sauce I made.

I made my own bacon, brined and smoked, then sliced.

Then lastly the bread this week. Started with french bread for sandwiches and such

But then evolved into some artisanal loaves as I got back into it.

Standard loaf

Expiremental loafs (Were incredible, didn't need butter at all, tasty, rich, salty with a little hint of sweetness. Only thing I might do is a garlic infused olive oil for dipping). What they were is about a half a cup of Miso added into the dough mixture, then I brushed Miso/soy/tiny bit of oil mixture onto the crust, followed by an egg wash with the remaining touch of red Miso mixed into that. Really really good.

Only mistake was I was worried about the bread burning due to our oven, so I probably pulled them a tiny bit early. Really good, but the crust wasn't quite as crackly/thick as I like.

Click to shrink...

What's your address? i'm coming over, lol. Your food looks scrumptious.

 

[shnurgleton]

pictures of amazing food

Click to shrink...

that is the most delicious looking bacon I've ever seen in my entire life

also, for all the time I've spent making beer and sourdough starter and even maekkoli I've never considered making my own miso. I might just try it now, that looks great

 

[NippleViking]

ChefToddMohr

Chef Todd Mohr's mission is to demystify recipes and reveal chef secrets to bring people back to their home kitchens. By teaching basic cooking method over t...

www.youtube.com

I learned a lot from this guy over the years. Not the fanciest production but a lot of good lessons about basic cooking skills / techniques, different forms of applying heat, making sauces, etc. Basically he wants you to be able to cook without recipes.

For asian cooking, this is my go-to channel:

School of Wok

Hey there, wokstars! Welcome to the School of Wok YouTube channel, home to the epic recipe playlist, Wok Wednesdays. We are a pun-loving, award-winning Asian...

www.youtube.com

If you are German and would like to learn some traditional German recipes:

CALLEkocht - Grandma's Recipes

We are Chef Calle and Camera operator Carmen. Every week we show you grandma's recipes and tips about cooking. Grandma's recipes are our passion! We have mad...

www.youtube.com

Very fun cooking channel which you probably know about already:

Food Wishes

Hello this is Chef John, and welcome to the Food Wishes channel, where the food is the star. Watch these fun-to-make, and easy-to-follow recipes, and you'll ...

www.youtube.com

Click to shrink...

If you're down for a book, I'd highly recommend Salt, Fat, Acid, Heat. Does a really good job of establishing a good framework so you understand the basic building blocks of all good dishes. It's also a really breezy read, you can get through it pretty quickly and then the back quarter is structured like a workbook where you take the concepts you learned and practice them with different recipes.

From there, I'd recommend The Food Lab. It's a bit more technical and it's more structured the recipes, so it's more of a deeper dive into how to make (a lot) of specific recipes. I've gotten countless fantastic tips and just about every recipe I've tried from it has been great. Most of the recipes and info can be found on SeriousEats (his website) but I like the way the book is organized. Oh, and both of these are great Ebooks.

Bon Appetit has a series called "Basically" where they limit each recipe to just 10 ingredients. A lot of really great, simple dishes on there and there's usually a walkthrough vid to accompany the recipe, if that's more your thing.

Click to shrink...

Thank you so much you two! Will definitely use these resources. I had already bought Food Lab on my Kindle, but after reading around it seems it's better to save it for my second cooking utility book, so have bought Salt, Fat, Acid, Heat now also.

It's a shame there isn't a cooking Era

 

[Bedlam]

Salt, Fat, Acid, Heat

Click to shrink...

Thank you so much you two! Will definitely use these resources. I had already bought Food Lab on my Kindle, but after reading around it seems it's better to save it for my second cooking utility book, so have bought Salt, Fat, Acid, Heat now also.

It's a shame there isn't a cooking Era

Click to shrink...

You're welcome. Cooking also has become my go-to stress reliever. :)

And I'm going to buy that book, too. Maybe as an audio book if it's suitable.

Edit: There totally is a cookingEra thread somewhere around here.

Edit2: https://www.resetera.com/threads/ironera-ot-vol-1-mise-en-place.1449

 

[FaceHugger]

I made a big huge batch of chicken fried rice.

 

[meowdi gras]

Bestie housemate whipping this up tonight:

It's actually a recipe she first improvised last year in imitation of a local restaurant's dynamite squid-ink spaghetti dish. She absolutely nailed it on that first try, so I know tonight's version is going to be galaxy-mouthgasm redux. 🤤

 

[Sotha_Sil]

I made a killer seafood stew earlier this week. Gonna try my hand at making some pasta sauces from scratch this weekend.

 

[Aya]

Last night I made oven baked broccoli sprinkled with pecorino. Served drowned in a creamy sauce (made from a bit of broccoli cooked in heavy cream, a lil chicken broth, pan roasted garlic, salt, pepper and a bit of Philadelphia cream cheese plus pecorino and lastly crispy bacon - blended together after they are cooked to form a nice creamy sauce that's pretty damn amazing).

 

[Seirith]

I've made:

Meatloaf (beef for my husband and chicken for me, made a batch of each into 1 serving size and froze all but 1 we each ate)
Homemade pizza
Chicken & Potatoes
Cheeseburger & Baked beans (Beans were from a can)
Chicken Parm (When hubby had the burger, I used a frozen chicken patty to make it easier, added sauce and Mozz cheese)
Pasta with red sauce
Chicken and veggies
Rice, with veggies and shredded chicken.

 

[Alastor3]

Im in trouble guys, i have like 2 days, max 3 worth of food, but my next grocery delivery is due next thirsday and i can't go to the supermarket anymore due to having a chronic disease, what should i do? Just each potato and rice until there?

 

[signal]

inspo threads

Era, what are you cooking this quarantine?

Having these weekends off has put my creative juices on overdrive. I’ve made pizza, spicy shrimp, lasagna and more. It’s another fun thing to do with my SO. Today I got extra creative and got a whole pork picnic (purchased a week ago!). I took the bone out, and split the meat in half. Tomorrow...

www.resetera.com

For those holed up, what have you been eating/cooking?

I usually do Fresh Direct (an NYC area grocery delivery service) or Amazon Fresh, but those are completely booked obviously. I'm also in a COVID19 hotspot. I got a tip from a friend to order some food from a restaurant food supplier. I got my shipment the next day. This supplier opened up their...

www.resetera.com

 

[CHC]

I've been cooking some really good food since I have nothing else to do. Made a nice tomato ragu from a whole pork shoulder, simmered until it was falling apart. Another good new thing I made was mujadarra - caramelized onion, lentils, and rice all cooked together (in stages), plus I threw in some golden raisins and made a yogurt sauce and cucumber salad with it too. Most bang for the buck I've gotten out my pantry in ages, HUGE flavor. It's a Lebanese dish and now I'm curious about trying more things from that region. Very humble ingredients but super satisfying.

 

[Seirith]

Im in trouble guys, i have like 2 days, max 3 worth of food, but my next grocery delivery is due next thirsday and i can't go to the supermarket anymore due to having a chronic disease, what should i do? Just each potato and rice until there?

Click to shrink...

Can you find another store that can deliver sooner or move your delivery closer? Have a friend or family member get you more food? Possibly try going to a drug store, they have some food like canned soup, boxed stuff so you might be able to get enough food until your delivery comes but they are much less busy than grocery stores.

 

[exodus]

Some of the stuff I've made over the last 2 weeks.

Mac and cheese:

Pulled pork:

Pulled pork nachos with caramelized onions:

Naan pizzas with pineapple hot sauce:

Buccatini Arrabiata:

 

[Alastor3]

Can you find another store that can deliver sooner or move your delivery closer? Have a friend or family member get you more food? Possibly try going to a drug store, they have some food like canned soup, boxed stuff so you might be able to get enough food until your delivery comes but they are much less busy than grocery stores.

Click to shrink...

It all take a week to deliver, i'll try to convince a friend

 

[Advance.Wars.Sgt.]

I made some pizza with almond flour. The recipe called for coconut flour and baking soda, but I swapped those ingredients out for parmesan cheese and a whipped egg white.

Gotta say, I like the end result. The crust ends up having a buttery biscuit like quality, which only enhanced the flavor of the sauce and toppings.

 

[Officer Big Mac]

I've not been cooking so much as I have been mixing stuff together, pouring stuff out of a can or just microwaving stuff.

 

[Solid SOAP]

Made some homemade mac & cheese the other day. Turned out pretty good, but I was hoping it would be creamier.

 

[exodus]

Made some homemade mac & cheese the other day. Turned out pretty good, but I was hoping it would be creamier.

Click to shrink...

The trick is to use low moisture cheeses to help emulsify harder cheeses like cheddar and parm. American cheese, mozarella, and cream cheese are all good things to add to bring the moisture content up.

Also, use waaaaay more cheese sauce than you think you need. Even the one I posted up there could have used more.

 

[Solid SOAP]

The trick is to use low moisture cheeses to help emulsify harder cheeses like cheddar and parm. American cheese, mozarella, and cream cheese are all good things to add to bring the moisture content up.

Also, use waaaaay more cheese sauce than you think you need.

Click to shrink...

I'll keep that in mind. I use provolone and added a shitton of steamed milk, haha. It tasted good but it took like 40 mins to melt the cheese.

I'll get a better cheese next time too! My local co-op didnt have a big variety this time.

 

[exodus]

I'll keep that in mind. I use provolone and added a shitton of steamed milk, haha. It tasted good but it took like 40 mins to melt the cheese.

I'll get a better cheese next time too! My local co-op didnt have a big variety this time.

Click to shrink...

You should create a white sauce with flour, butter, and milk. Once it's thickened, the cheese should be grated and you just mix it in with the heat off and it should melt nearly instantly.

 

[Solid SOAP]

You should create a white sauce with flour, butter, and milk. Once it's thickened, the cheese should be grated and you just mix it in with the heat off and it should melt nearly instantly.

Click to shrink...

Awesome. I'll try that next time! Maybe I'll even make sauce to put on the current mac, haha

 

[Strangelove_77]

Lots of chicken and spaghetti. Lots.

 

[Solid SOAP]

Some of the stuff I've made over the last 2 weeks.

Mac and cheese:

Pulled pork:

Pulled pork nachos with caramelized onions:

Naan pizzas with pineapple hot sauce:

Buccatini Arrabiata:

Click to shrink...

All your stuff looks damn good! Damn!

 

[zero_suit]

I've been cooking most our food and baking almost daily.

Here's some things I've done recently

I started making red Miso paste and getting a biproduct of amazing tamari sauce a few months ago. An ongoing project, but even after a few months the paste and sauce are incredible. It's going to go a full year+ and I just use a little bit of it at a time.

Used the Miso the other day for a few things. Made chicken and salmon glazed with a Miso sauce I made.

I made my own bacon, brined and smoked, then sliced.

Then lastly the bread this week. Started with french bread for sandwiches and such

But then evolved into some artisanal loaves as I got back into it.

Standard loaf

Expiremental loafs (Were incredible, didn't need butter at all, tasty, rich, salty with a little hint of sweetness. Only thing I might do is a garlic infused olive oil for dipping). What they were is about a half a cup of Miso added into the dough mixture, then I brushed Miso/soy/tiny bit of oil mixture onto the crust, followed by an egg wash with the remaining touch of red Miso mixed into that. Really really good.

Only mistake was I was worried about the bread burning due to our oven, so I probably pulled them a tiny bit early. Really good, but the crust wasn't quite as crackly/thick as I like.

Click to shrink...

Damn. Shut the thread down.