Shit I've Cooked Lately

[South Austin 52541]

1 minute ago, Brisketexan said:

BUT….if you’re ever traveling through East Bernard, hit up Vincek’s market and grab several house-smoked hocks. I get a bunch and put some in the freezer for later. Use em for both red beans and pintos.

My ex wife grew up in East Bernard. Vincek’s is the only redeeming thing about that town.

[WhatTheBuck 28795]

Whenever I find a recipe in a cookbook or on the internet that calls for garlic and/or cayenne, I always use twice the amount that the recipe calls for at a minimum. At a minimum. Generally more. There is such a thing as too much garlic but it takes some effort to get there. If you always work with fresh garlic then you probably won’t have the time and effort to get there.

I’m not sure if too much cayenne is a thing. I suppose it’s possible but you’d have to add such a ridiculous amount to a dish that it would only happen if you were intentionally trying to ruin it. Emeril’s bean recipe calls for a pinch of cayenne. You could add a Tbsp and it wouldn’t be too much. And you’d still be fine adding hot sauce when serving. Light it up.

[Brisketexan 105192]

My ex wife grew up in East Bernard. Vincek’s is the only redeeming thing about that town.

Yeah…..but it’s one redeeming muthafuckin’ place. A real treasure. Pick up a bbq plate and some fresh Czech egg noodles to cook up with salt, butter, and parsley….and don’t forget their house-smoked bacon, gotta grab a coupla pounds of that….

Whenever I find a recipe in a cookbook or on the internet that calls for garlic and/or cayenne, I always use twice the amount that the recipe calls for at a minimum. At a minimum. Generally more. There is such a thing as too much garlic but it takes some effort to get there. If you always work with fresh garlic then you probably won’t have the time and effort to get there.
I’m not sure if too much cayenne is a thing. I suppose it’s possible but you’d have to add such a ridiculous amount to a dish that it would only happen if you were intentionally trying to ruin it. Emeril’s bean recipe calls for a pinch of cayenne. You could add a Tbsp and it wouldn’t be too much. And you’d still be fine adding hot sauce when serving. Light it up.

That’s why I never put an about of garlic in any of the recipes I share. It’s either a little (probably 2-3 cloves) or a bunch (6+).

[956 Worldwide 34744]

5 minutes ago, Brisketexan said:

 

Yeah…..but it’s one redeeming muthafuckin’ place. A real treasure. Pick up a bbq plate and some fresh Czech egg noodles to cook up with salt, butter, and parsley….and don’t forget their house-smoked bacon, gotta grab a coupla pounds of that….



That’s why I never put an about of garlic in any of the recipes I share. It’s either a little (probably 2-3 cloves) or a bunch (6+).

 

You don’t measure garlic with a recipe, you measure garlic with your heart. 

[South Austin 52541]

23 minutes ago, 956 Worldwide said:

You don’t measure garlic with a recipe, you measure garlic with your heart. 

And the amount of wind you break later that evening.

[956 Worldwide 34744]

Just now, South Austin said:

And the amount of wind you break later that evening.

Occasionally I will get a hankering for roast garlic.  I’ll slow roast it in olive oil with a bit of salt and eat a whole head with a bit of crusty bread.  My wife makes me sleep in the guest room those days.

[dcbc 14500]

5 hours ago, South Austin said:

And the amount of wind you break later that evening.

But in a bean recipe, we're shooting for the edge of what's possible.

Edited February 6, 2022 by dcbc

[Mo Horn 8853]

Made cioppino/seafood stew tonight. Didn't want to mess with clams or mussels, so cheated and used a bag of frozen mixed seafood. Did add a couple filets of fresh cod. Pretty damn good. Shits borked and pics wouldn't load. I'll try again later. 

 

Edited February 6, 2022 by Mo Horn

[VirginiaLonghorn 4781]

6 hours ago, 956 Worldwide said:

You don’t measure garlic with a recipe, you measure garlic with your heart. 

Actually, you measure garlic by how close you can get to someone before they smell it reeking from your pores.

[Tonesky 947]

Lamb chops (Costco), mac & cheese, and eggplant parm, washed down with pinot noir. 

Edited February 6, 2022 by Tonesky

[mchookem 16347]

^hell yes!

so if i had a 'signature dish' it would probably be this...Thai pork noodles with peanut sauce.

shredded carrot, green onion, cilantro, Thai basil, grated ginger and garlic, and chili sauce.

added to ground pork (browned with chili oil):

add mostly cooked noodles and peanut sauce:

garnished with more cilantro and green onion, tomato, and lime:

served with some TJ gyoza dumplings...and i had a little of this cucumber kimchi i made, which went great as a little bite of acid here and there 😊

[Anastasis 23481]

2 hours ago, mchookem said:

^hell yes!

so if i had a 'signature dish' it would probably be this...Thai pork noodles with peanut sauce.

 

That looks great.  

I think that we need an off season shit I cooked lately tourney bracket.  Maybe some distinct proteins or other rules for each round. 

[elfenix 34331]

bbq bracket

steak bracket

grilled proteins bracket

fried proteins bracket

chili bracket

gumbo bracket

tacos bracket

tex mex bracket

beans bracket

pizza bracket

steelshank bracket

cocktail bracket

open bracket

 

there's a huge list we could come up with

[Texzilla58 4742]

^hell yes!
so if i had a 'signature dish' it would probably be this...Thai pork noodles with peanut sauce.
shredded carrot, green onion, cilantro, Thai basil, grated ginger and garlic, and chili sauce.

added to ground pork (browned with chili oil):

add mostly cooked noodles and peanut sauce:

garnished with more cilantro and green onion, tomato, and lime:

served with some TJ gyoza dumplings...and i had a little of this cucumber kimchi i made, which went great as a little bite of acid here and there

Do you use a homemade peanut sauce or store bought? Looks like a great simple dish that has the flavors that can be addictive to me.

I have a cousin that went to Thailand for work and brought back a wife. Hooray! Thai food at thanksgiving! Oops! Mothers don’t teach daughters to cook; that is the job of the mother in law to ensure sons get food the way mama makes it. What she knows is what she learned here.

[ohchaucer 1443]

Looks great, mchookem. Two more follow ups: what kind of noodles? And recipe for the kimchi?


Sent from my iPhone using Tapatalk

[Incredulity 11681]

3 hours ago, ohchaucer said:

And recipe for the kimchi?

Seconded.

I often make regular cabbage kimchi.  Is cucumbers kimchi fermented like normal kimchi? 

[BearCountry11 1234]

Couldn’t pass up this monster at Tri County Meat Market (SA). Reverse sear on the Pit Boss and had to sear on Blackstone since my skillet couldn’t handle the length.








Sent from my iPhone using Tapatalk

[mchookem 16347]

8 hours ago, Texzilla58 said:

Do you use a homemade peanut sauce or store bought? Looks like a great simple dish that has the flavors that can be addictive to me.

I have a cousin that went to Thailand for work and brought back a wife. Hooray! Thai food at thanksgiving! Oops! Mothers don’t teach daughters to cook; that is the job of the mother in law to ensure sons get food the way mama makes it. What she knows is what she learned here.

i've tried store bought peanut sauces and it never tastes quite right, and it's super easy to make... my preference would be for it to be 'peanutier' but for some reason my mate isn't crazy about a heavy peanut taste (despite loving peanut butter🙄) so you could def use more peanut butter...

1-1 1/2 T pb (any will do but i prefer chunky for texture)

add enough warm water to thin it out so you can stir it easily and emulsify it (maybe 1/2T or so)... you want it thin enough to pour, but still coat a spoon.

1-2t soy sauce

2t roasted chili sauce (i buy it by the jar from Madam Mam's)

splash of rice wine vinegar

like i said...it would actually be better with a heavier peanut sauce,  so i would actually recommend increasing the PB! you're working with such small quantities you really can easily adjust it in any direction for your pallet! (more peanuty, saltier, spicier, tangier, etc)

3 hours ago, ohchaucer said:

Looks great, mchookem. Two more follow ups: what kind of noodles? And recipe for the kimchi?


Sent from my iPhone using Tapatalk

plain spaghetti works fine IMO. and this was my first try at the 'kimchi' but i wil DEFINITELY be making it again! it's not fermented so technically it's more of a pickle 🤔

2 cucumbers, diced small (i used those mini cucumbers, so about 4-5 of those)

thinly sliced purple onion (opt.)

2T chili garlic sauce

about 1/3c vinegar (white or i prefer rice, i think it's a milder flavor)

splash of soy sauce

pinch of sugar

mix and set in fridge for a couple hours. 

it is sooo good! 😊

[Post Oak 20256]

On 2/5/2022 at 11:34 AM, WhatTheBuck said:

Whenever I find a recipe in a cookbook or on the internet that calls for garlic and/or cayenne, I always use twice the amount that the recipe calls for at a minimum. At a minimum. Generally more. There is such a thing as too much garlic but it takes some effort to get there. If you always work with fresh garlic then you probably won’t have the time and effort to get there.

I’m not sure if too much cayenne is a thing. I suppose it’s possible but you’d have to add such a ridiculous amount to a dish that it would only happen if you were intentionally trying to ruin it. Emeril’s bean recipe calls for a pinch of cayenne. You could add a Tbsp and it wouldn’t be too much. And you’d still be fine adding hot sauce when serving. Light it up.

Yep. When it comes to seasoning you've got to listen to your heart.

[pops 7006]

12 hours ago, elfenix said:

bbq bracket

steak bracket

grilled proteins bracket

fried proteins bracket

chili bracket

gumbo bracket

tacos bracket

tex mex bracket

beans bracket

pizza bracket

steelshank bracket

cocktail bracket

open bracket

 

there's a huge list we could come up with

We can just crown brown water the steak winner now without anyone else getting their hopes up. 

[WhatTheBuck 28795]

19 hours ago, Tonesky said:

Lamb chops (Costco), mac & cheese, and eggplant parm, washed down with pinot noir. 

I like your plate.

[hornbri 1400]

Some Pho (with what we had on hand)

 

 

[South Austin 52541]

Never tried to make pho. Looks fantastic.

[mchookem 16347]

20 hours ago, Tonesky said:

 

49 minutes ago, WhatTheBuck said:

I like your plate.

[WhatTheBuck 28795]

I can identify. And as long as we’re talking about red beans & rice.

[mchookem 16347]

chicken tikka masala

yeah, i cheat with the Maya Kaimal jarred sauce... but honestly i don't know that i could improve on it from scratch, it's delicious. and i add my own flavors in seasoning the chicken and vegs. served with rice and warm naan.

 

[Texzilla58 4742]

chicken tikka masala
yeah, i cheat with the Maya Kaimal jarred sauce... but honestly i don't know that i could improve on it from scratch, it's delicious. and i add my own flavors in seasoning the chicken and vegs. served with rice and warm naan.
 

I love Indian food but haven’t cooked it much. Where do you buy that sauce? I have made CTM and butter chicken but it lacked something against my Indian go to.

[mchookem 16347]

1 hour ago, Texzilla58 said:

I love Indian food but haven’t cooked it much. Where do you buy that sauce? I have made CTM and butter chicken but it lacked something against my Indian go to.

i've gotten it at Sprouts and Whole Foods. it's fun to try things from scratch but sometimes you just can't beat the professionals 😊

i feel the same about Vietnamese vermicelli bowls...i did those at home once and it was SO much work and didn't taste any better than what i could get at a restaurant lol

[956 Worldwide 34744]

Ok, posting pre-shit I’ve cooked.  I got a tip on raw Mangalica loin chops, which are hard to get here.  Most of it is imported as sausage or bacon.  This is the Cadillac of pork, from a Hungarian curly haired breed that is slaughtered late, raised with care, and produces crazy marbled meat. Take a look at these loin chops, the marbling is on par with what you see in prime beef.

I am thinking a pan sear and some simple sides.  Will update.

[LebongJames 1813]

Ground pork ramen. Take on Ramen Tatsu Ya Miso Hot.

[956 Worldwide 34744]

Revisiting the Mangalica chops.  I was inspired by this guy’s video:

 

I did something similar.  Simple sear, starting them off in a cold pan over the fire to render the fat.  Then seared on each side.  Instead of a brown butter sauce, I finished them with a bath of butter, rosemary, and garlic and then added a compound garlic-scallion butter.  They were pretty much perfect. Because of the fat and marbling you can and should take them at least to medium. Searing the edge crispy was genius. Sides are unimportant but prosciutto and parmesan stuffed mushrooms and a baked sweet potato. 

 

[Judge Roybeanbag 11819]

On 2/5/2022 at 11:10 AM, South Austin said:

My ex wife grew up in East Bernard. Vincek’s is the only redeeming thing about that town.

Her last name wasn’t Resjak was it?

[South Austin 52541]

30 minutes ago, Judge Roybeanbag said:

Her last name wasn’t Resjak was it?

Negative. She wasn’t one of the Czechs.

[Judge Roybeanbag 11819]

36 minutes ago, South Austin said:

Negative. She wasn’t one of the Czechs.

Haha just checking that’s one of the few families I knew from there. 

[Etexhorn13 3052]

Every year for Valentine’s Day I make my wife’s favorite comfort food meal: spaghetti and meatballs. Usually do the entire thing including pasta from scratch, but I have a 4 month old so fresh buitoni spaghetti will have to cut it. 

[LebongJames 1813]

10 hours ago, Etexhorn13 said:

Every year for Valentine’s Day I make my wife’s favorite comfort food meal: spaghetti and meatballs. Usually do the entire thing including pasta from scratch, but I have a 4 month old so fresh buitoni spaghetti will have to cut it. 

You in a time machine? Yesterday was the 12th.

[Etexhorn13 3052]

19 minutes ago, LebongJames said:

You in a time machine? Yesterday was the 12th.

If calling it Valentine’s Day lets me open a nice bottle of wine and get laid, I don’t care what day it actually is 🤷🏻‍♂️

[pops 7006]

[mchookem 16347]

needed a quick superb owl side...went for it with what i had which was leftover chicken, tortillas, cilantro, cheese, can of chipotles and red enchilada sauce. the two on the right are flour, at some point i decided they were turning out more like quesadillas 😜 i literally had no idea what i was doing haha.

i'll report back on how they were. i think they're spicey 🙂

ETA: i'l say this... they made a mess! lol

Edited February 13, 2022 by mchookem

[Atxracer 797]

This tied for the best steak I have ever had and all I did was salt it a little and seared it on the stove. It’s called Oita Wagyu and Central Market has them. The fat felt like it was rendering at room temp.  Didn’t get the after pic but absolutely killer.  Highly recommend if you see them available.  

[BearCountry11 1234]

Happy Valentine’s Day, y’all.





Sent from my iPhone using Tapatalk

[Hank_Hill 18893]

17 hours ago, Atxracer said:

This tied for the best steak I have ever had and all I did was salt it a little and seared it on the stove. It’s called Oita Wagyu and Central Market has them. The fat felt like it was rendering at room temp.  Didn’t get the after pic but absolutely killer.  Highly recommend if you see them available.  

Sorry you ruined your wagyu. Next time

[South Austin 52541]

1 hour ago, Hank_Hill said:

Sorry you ruined your wagyu. Next time

I bet it tasted great with A-1.

[Atxracer 797]

19 hours ago, South Austin said:

I bet it tasted great with A-1.

Even with the A-1, it tasted better than your mom.  

[huge 3795]

1 hour ago, Atxracer said:

Even with the A-1, it tasted better than your mom.  

damning with faint praise!

[Landomatic 3813]

 

Swordfish

[Woland 744]

Duck

[Woland 744]

Arroz de Pato

[harpercollins 394]

Didn’t get a pic but this was super tasty—will be a good weeknight meal. I added leftover sautéed mushrooms and crumbled some bacon from burgers last night which made it a touch too salty to also add some parmigiana at the end like I had intended. Next I will switch to low sodium broth and add some parm.

https://joythebaker.com/2022/02/one-pot-marry-me-chicken/

[Gourmand 7774]

I picked up some short ribs at HEB and thought I'd try a braised short rib version of the filipino style chicken adobo I made recently. 

Browned the short ribs in a dutch oven, then poured off the excess oil and sauteed shallots and mushrooms and added a bunch of pressed garlic cloves. Let it all sweat a minute or two and added a cup of apple cider vinegar, 2/3 cup of soy sauce, 5-6 oz brown sugar, a handful of bay leaves, and a couple of tablespoons of whole peppercorns. Put the short ribs back into the dutch oven, threw in some fresh jalapenos, brought it to a quick boil and then let it simmer for about an hour and a half. 

The I made some creamy polenta before the short ribs were done to serve with it. Very rich and decadent dish, nice and tangy from the vinegar and soy sauce. I think next time I might try to add some coconut milk to the braise as well. Really good regardless.