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/ck/ - Food & Cooking

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13895691 No.13895691 [Reply] [Original]

post meals youve recently made

>> No.13896369

looks good king

>> No.13896486
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13896486

>>13895691
I cooked a rump roast today.

>1/2 cup of coffee from this morning
>1 cup pinot
>a bit of water
>salt
>21 seasoning salute
>garlic powder
>2 tablespoons of harissa

It's so fucking good

>> No.13896509

>>13895691
Run out of basketti? Why only 1 in there?
6/10

>> No.13896555
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13896555

>catfish
>marinated in milk, black El yucateco hot sauce, lemon peel for 2 hours
>battered in cornbread, black pepper, and fried chicken mix
Turned out pretty good

>> No.13897464
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13897464

Dinner tonight. Tried to make the steak medium but it turned out more medium well.

>> No.13897504
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13897504

>>13895691
Hong Shao beef

>> No.13897548
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13897548

Never made steak before, been cooking nothing but chicken breast for the last 4 years. What am I in for?

>> No.13897566

>>13897548
Rest beef until almost room temp before placing on a hot pan. You know it's hot when the butter you've put in has melted and dropping one drop of water instantly boils off and disappears. Use a spoon to scoop excess butter and pour over the steaks top while bottom cooks.

>> No.13897573

>>13897566
Sweet, how much olive oil should I use to marinade?

>> No.13897580

>>13897566
Once you flip it, after some time based on how you want to cook it, do the same butter thing on the other side keeping it moist. Focus on the thick tendon and non rendered fat parts.

>> No.13897583

>>13897573
>>13897566
&&& should I use butter to cook with it the entire time or use it at the end and use Pam Grilling as the main grilling oil?

>> No.13897593

>>13897573
That's all up taste, but if youre using butter in pan you only need enough oil to get your seasonings to stick, any more would be a waste.

>> No.13897602

>>13897593
Alright, I appreciate you. I’ll post results in a few hours.

>> No.13897608

>>13897583
If you can, use only butter for cooking. You can spoon Pam spray on stuff onto the top of a steak

>> No.13897612
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13897612

>> No.13897642

>>13897608
>>>13897583
>If you can, use only butter for cooking. You cant* spoon Pam spray on stuff onto the top of a steak

>> No.13897687
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13897687

Caldo Verde, couldn't find chorizo so I used smoked ham hock and ground pork as a substitute

>> No.13897961
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13897961

>>13897593
I need to buy a brush, I used a spoon since I have nothing else right now and used way to much oil

>> No.13897989
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13897989

Big bowl of chicken noodle soup today

>> No.13898082
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13898082

Just finished making and eating this. Bulgogi beef salad with pickled radishes from my garden, plus peas (no edamame at the store), carrots, jalapeno, red onion, and a sesame soy dressing.

>> No.13898092

>>13897989
Looks a little heavy on the noodles but good on ya

>> No.13898112

>>13896486

>rump roast

Gotta love it. Giant slow cooker slabs of beef were a staple from my mom growing up.

>>13896555

>catfish

Fuck yeah. Fried catfish with a side of cornbread and collars greens is one of my favorite meals.

>>13897464

Steak and asparagus are a great pair. Maybe aim for medium rare next time and it will come out medium.

>>13897504

What's that exactly?

>>13897687

Fuck caldo verde is good. I don't us kale a lot but that and rubbed kale salads are never a disappointment.

>>13897989

Was gonna bitch about the lack of broth but I realized I always made my instant ramen in that same ratio as a kid. Looks good.

>> No.13898181

>>13898112
Actually used collards in my caldo Verde, same way my Portuguese stepdad used to

>> No.13898202

>>13898181

That sounds super good. I'll have to try it that way next time.

>> No.13898264
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13898264

>> No.13898468

>>13898264

What was the sauce?

>> No.13898623

>>13898112
Hong Shao is a Chinese slow cooked meat done with a slew of spices that all go into a pot and simmered until the water turns to a thick sticky sweet sauce.
Also I made a mistake in my original post, it was pork. Supposed to be pork belly but you can Hong Shao anything, even fish.

>> No.13898648

Tonight I had roast beef with roasted parsnips and beets. No photo, but it turned out pretty sumptuous.

>> No.13898772

>>13898623

Oh nice. I was going to say that looked a little more like pork to me.

>>13898648

Beets are such a good vegetable. I just buy as many as they have at the store and then pickle em all.