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Shit I've Cooked Lately


Hollywood

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14 hours ago, shadow_operative2.0 said:

From the TM link, pretty much exactly how @MalibuSheriff said above. 

 

Up here in the twin cities there are several spots that offer juicy lucys that are remarkably similar to that on the inside- obviously they serve it as a hamburger.  

My favorite (served only periodically as a burger of the month), is the El Guapo at the Blue Door pub.

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22 minutes ago, ChickenSandwich said:

Solid 10 if not for the tortilla deduction 

Yeah.  No excuse except that we wanted to eat before 10 and I didn't have extra time or energy to make them.

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20250125_165532.thumb.jpg.526ffef39faa2f7795434af02fed56de.jpg

Did NOT expect The Official Stardew Valley Cookbook to have top-notch recipes that I could make with my 11-year-old, but here we are.

(Recipe for poppyseed muffins makes 12, not 11. One was consumed for quality assurance purposes.)

Edited by Rimbo
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20250125_165532.thumb.jpg.526ffef39faa2f7795434af02fed56de.jpg
Did NOT expect The Official Stardew Valley Cookbook to have top-notch recipes that I could make with my 11-year-old, but here we are.
(Recipe for poppyseed muffins makes 12, not 11. One was consumed for quality assurance purposes.)

Little known fact - Most of the game cookbooks are legit. Those of us that publish them put A LOT of effort into them, and the original recipes often require the same.
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1 hour ago, Party_Taco said:


Little known fact - Most of the game cookbooks are legit. Those of us that publish them put A LOT of effort into them, and the original recipes often require the same.

Daughter also has some "mermaid" cookbook that is just awful. Second-rate recipes dolled up with tons of food coloring, candy shapes and fondant. Given that's the thing that usually catches her eye, this was a very pleasant surprise.

Another neat thing? The Stardew Valley cookbook is split up by season; and the recipes use actual seasonal ingredients. We had to tell her we can't make the pink cake (Summer) because we have to wait for strawberries and watermelon to come into season.

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On 1/22/2025 at 9:58 AM, MalibuSheriff said:

I’m a long way from the Frio and Medina valleys these days but recently had a craving for southwest Texas-style pepper steak. Poor pic but damn was it good.

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This dish needs more love:

https://texashighways.com/food-drink/what-the-heck-is-pepper-steak/

never had it but i'll be making it this month 😛

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i made a cottage pie tonight but the pictures are stupid (oh look, a cast iron skillet filled with something white, neat lol) anyway it was some shit i cooked bc the temp dropped 40 degrees in like 2 hours this afternoon. it was delicious.

it did have some good structural integrity in the pan, that's always an achievement 😜

 

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11 hours ago, RMac5 said:

Pork and sausage jambalaya. Couldn’t find any pork temple meat so I cubed up some boneless pork rib meat.

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Your jambalaya looks similar to mine. I usually use chicken and sausage - sometimes andouille, sometimes kielbasa. Sometimes green peppers, sometimes red, sometimes both. I’ve come a long way since I used to follow Paul Prudhomme’s recipe, which cooks it in the oven, to doing it on the stovetop and not really following a fixed recipe. I also ditched the tomatoes, which are fine, but it’s better without. Cajun over Creole, I guess. 

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