Current Events > Cooking General I: Welcome All!

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Not sure how these things usually go but uhhh any aspiring/professional(?) chefs on CE post your dishes + future cooking plans/goals here!

Where I live is kind of a hotspot for Vietnamese cuisine & after ~10 years of eating banh mis around town Ive never tried my hand at making my own thinking Ill go full traditional & use cold cuts + liver pate for the base.

Crickets so far hrrmh any of The Fam into cooking
@SomeLikeItHoth
@Scotty_Rogers
@southcoast09
@KiwiTerraRizing
@PiOverlord
@PatrickMahomes
@AirFresh
@Key
@Gimmick
@ReggieBush09

Just gonna tag non-Fam members who post their plates a lot (IIRC) while Im at it
@FF_Redux
@DuranOfForcena
@Parappa09

I am going to cook up some Chinese food this weekend. I will post a picture.

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I love eating fam. Tonight I had Togos sandwich.

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I wish I could say I was into cooking, but honestly, the only thing I ever made was breadsticks and marinara sauce that I was trying to make like Crazy Bread.

Other than that, not really. Always wanted to try to make homemade pizza, but it seems a little daunting. Pizza can be very mediocre if made cheaply or improperly, which I wouldn't want to go through all the effort of making one if ordering a pizza would be better tasting, cheaper, and a more efficient use of my time.


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@cjsdowg posted...

I am going to cook up some Chinese food this weekend. I will post a picture.

Nice, what dishes? Went down the rabbit hole of vintage 20th century dishes popular in the US & tracked down a good recipe of chop suey - very good! A Christmas Story is probably the most rewatched movie of my livelihood & I always got so hungry at the Chinese restaurant scene - its how I imagined the food there tasted. Made kung pao chicken more recently.

@PiOverlord posted...

Other than that, not really. Always wanted to try to make homemade pizza, but it seems a little daunting. Pizza can be very mediocre if made cheaply or improperly, which I wouldn't want to go through all the effort of making one if ordering a pizza would be better tasting, cheaper, and a more efficient use of my time.

Protip: Research Sicilian-style/grandma-style pizzas for best results at home. Most home-grown pizzas fall flat bc theyre conceived without a pizza oven in mind & pizza ovens are capable of reaching temps regular at-home ovens arent capable of. Those two were basically designed around being good pizzas cooked at lower temps

i just watch gordon ramsay instructionals and copy what he does to various degrees of success

PC_Genjin posted...

Nice, what dishes? Went down the rabbit hole of vintage 20th century dishes popular in the US & tracked down a good recipe of chop suey - very good! A Christmas Story is probably the most rewatched movie of my livelihood & I always got so hungry at the Chinese restaurant scene - its how I imagined the food there tasted. Made kung pao chicken more recently.

Think of some General Chicken with white rice or some Shrimp Fried Rice that Uncle Roger would love.


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PC_Genjin posted...

Protip: Research Sicilian-style/grandma-style pizzas for best results at home. Most home-grown pizzas fall flat bc theyre conceived without a pizza oven in mind & pizza ovens are capable of reaching temps regular at-home ovens arent capable of. Those two were basically designed around being good pizzas cooked at lower temps

I'll have to look into that. My dad has attempted homemade pizza (albeit he usually goes cheap with ingredients like using the dreaded Ragu pizza sauce), and most of his attempts at traditional pizza have always had this slightly strange taste to them. Usually, if he goes for St. Louis-style, he gets better results, but still, it's one of the reasons I have been put off of making my own. I actually bought everything you would need a few years ago, but never found the time or motivation to fully go through with it unfortunately.

[LFAQs-redacted-quote]

Nice job! Those pies are pretty impressive looking.

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I've recently started pressure cooking a lot of curries, meats and stews and haven't looked back. It blows my mind how much better it is over slow cooking.

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Cool. This the last new thing I cooked: Okonomiyaki (Japanese pancake)



First time, and it was tasty af

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I wish I could cook but I'm too lazy about getting into it


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Trying to get better but I'm still such a recipe slut that I require everything to be precisely as the recipe shows. Someday I will get a smoker but I'm still in an apartment so that's not an option yet.

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@PatrickMahomes posted...

Trying to get better but I'm still such a recipe slut that I require everything to be precisely as the recipe shows.

Same though Ive gotten better at trusting my instincts lately. Made a mushroom gravy the other day & the recipe called for you to simmer it in a pan for 20 minutes after adding the vegetable stock but like 5 minutes in it was already really viscous so I was like fuck this lol.

Someday I will get a smoker but I'm still in an apartment so that's not an option yet.

Hell yeah!!!!!

I'm by no means an aspiring chef but I adore cooking food so I'll jump in here.

I make some banger Alfredo.


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DuranOfForcena posted...

thanks! they looked way better than they actually came out though, lol. i stretched the dough out way too thin so the bottom was very flimsy. i should have cooked it a bit more but i was wary of cooking the outer crust too much. i should have put some foil on it and cooked it more. also, i tried to be fancy and put the basil flowers on the crust cuz those are edible too, but the crust didn't rise around them at all like i thought they would, and also turns out the stem is not so edible, it's almost impossible to chew. oh well, it was a learning experience, lol.

i have no idea how on earth that can be considered a pancake, but it looks damn good nonetheless. makes me want some supernachos.

Well its pancake batter mixed with cabbage and green onion (can add whatever more you want).

This is how it looks without the toppings



I gotta start exploring doughs, I almost never make doughs, I need to learn that stuff.

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Bought some leeks from the store today, havent decided what to do with them yet. Maybe potato leek soup.

https://imgur.com/8tLDbGJ

PC_Genjin posted...

Bought some leeks from the store today, havent decided what to do with them yet. Maybe potato leek soup.

https://imgur.com/8tLDbGJ

Add lentils and it'll be amazing

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FF_Redux posted...

Add lentils and it'll be amazing

If I do make the soup Ill probably just follow the recipe as is (plus potatoes + heavy cream + lentils seems like it would be too heavy) but after googling lentil + leek dishes this one caught my eye

https://www.epicurious.com/recipes/food/views/canal-house-lentils-51210410

Oh yeah btw anyone interested in being tagged in future incarnations of this general going forward feel free to quote this post.

PC_Genjin posted...

Oh yeah btw anyone interested in being tagged in future incarnations of this general going forward feel free to quote this post.

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Made chicken enchiladas tonight

https://imgur.com/L6BA6gC

Gonna be making some lamb steaks with mushroom pan sauce and roasted broccoli.

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LightningAce11 posted...

Gonna be making some lamb steaks with mushroom pan sauce and roasted broccoli.

howd they turn out

DuranOfForcena posted...

made some stuffed bellpeppers with the chicken taco mix and a bunch of veggies from my garden (including the bellpeppers):

https://i.imgur.com/HSCPtOz.jpg

What's the green stuff topping the stuffed peppers? Guessing it's something containing avocado

all about learning new recipes. recently I learned the stuff a roasted poblano with monterey jack trick. roast em up, throw a big chunk of cheese in there and slap it on a griddle and chop it real well. awesome base for a taco with whatever else you want to throw on there.

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PC_Genjin posted...

howd they turn out

Quite nice! We made baked potatoes as well. The mushroom sauce with the lamb was to die for. Made the broccolini nice and crispy in the oven.

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I cook, probably what i'm most into is smoking meat and fish. I catch a lot of trout and slow smoke it, I have a Traeger smoker pellet grill and it's been a hell of an investment.

I also can do some relatively basic things, I can make my own pasta, bread, I grow a wide varieties of vegetables each year and cook a lot with those. I also have hens with basically unlimited access to fresh eggs, so I tend to do a lot of breakfast or egg based meals.

I'll start posting up pics and tips and whatnot, especially the smoking and grilling, if this topic gets to be an ongoing thing. Just for reference, here's some ribs I did a couple months ago.



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Yesterday I bought some fish, very delicate. Pan seared, with lemon butter sauce, mushrooms and more broccolini since I had some left over.

I would like to make some homemade burgers, with pickles, caramelised bacon, beef patty and a spicy sauce.

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MabusIncarnate posted...

I cook, probably what i'm most into is smoking meat and fish. I catch a lot of trout and slow smoke it, I have a Traeger smoker pellet grill and it's been a hell of an investment.

Fish is my favorite meat but between beef/chicken/pork/fish it's the kind I've cooked the least easily - guess I'm slightly intimidated since it's so good at its peak but also so, so easy to fuck up (the margin between undercooked/overdone is pretty thin). The two times I've made stuffed salmon were the only times I can think of that I've ever attempted cooking with seafood... thought both batches turned out pretty ok

What's everybody cooking today? I had Cup Noodles for lunch lol, but we're having Butter Chicken tonight, an Indian recipe that...doesn't actually have much butter in it, and is better defined by the tomato, onions, cream and spices, lmao.



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Just picked up Salt Fat Acid Heat, since it seems geared towards people like me who are lost in the kitchen. Well see how it goes.

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I made a dish Ive grown up with, cabbage soup but I added some stuff to it like toppings. Its usually just cabbage, onion, carrots and some minced beef, a stock you want, salt, black pepper, allspice, bay leaf.

I added some champange vinegar and some light bread syrup.

For toppings I used carrots peels that I deep fried, sprinkled some carrot top and then made something that actually worked, carrot oil.

I made the oil from the one I used to fry them, so the oil has some subtle carrot flavor to it, then I blanched carrot tops and mixed it the oil and some olive oil as well. This added a lot to the dish actually.

Served like I always have it, with some buttered Finnish sourdough bread and a glass of Filmjlk. Which is like soured milk, its thick like sour creme but not as fat or sour.

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https://imgur.com/tqUTiww

Potato leek soup w/ sauted kale & crescent rolls I made last night. Never cooked leeks before but I have a feeling Ill be using them somewhat regularly from now on

FF_Redux posted...

Looks really good! Also taking a note on the fried carrot peel part, seems like a topping with loads of potential.

PC_Genjin posted...

https://imgur.com/tqUTiww

Potato leek soup w/ sauted kale & crescent rolls I made last night. Never cooked leeks before but I have a feeling Ill be using them somewhat regularly from now on

Looks really good! Also taking a note on the fried carrot peel part, seems like a topping with loads of potential.

Sounds delish, leeks are great even if I rarely use them. Did you make the rolls too?

Do this with potato peels, they can be stored in an air tight container as well and keep the crisp. I still have some carrot peels left and they still crispy. Its a great way to have less waste, even if it takes a bit of work to cut them, its worth it. Dont have to do it so small but I think its better.

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Somebody tell me the best way to cook ribs with no grill/bbq. Plz.

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FF_Redux posted...

Cool. This the last new thing I cooked: Okonomiyaki (Japanese pancake)



First time, and it was tasty af

How do i make this?

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I will contribute my masterpiece.
It is my homemade Parmesan-Breaded Nuggets of Dinosauris, served with Parmesan-Steamed Broccoli.
<img src="">

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FF_Redux posted...

Sounds delish, leeks are great even if I rarely use them. Did you make the rolls too?

I wish

Need to hone my baking skills this winter. Still baked the rolls but the dough was pre-assembled.