What are you cooking?

[alms]

Me? Nothing complicated: tried a tuna/onion spread (which I actually use as a dip sauce for breadsticks); however, I made the mistake to slightly caramelize the veggies before putting them in the blender, and the whole thing came out sweeter than I wanted.

Going to let it sit for a day or two in the fridge anyway: the recipe called for oregano, I used dried, so it will take some time for the time to show, also I always find the taste of anything with enough onions in it changes and settles.

Think next time I’m going to experiment with raw, or slightly micronuked vegetables, it should pack more punch that way.

If anyone’s interested, here’s the ingredients: Onions, finely chopped, and tuna (I used canned), 3:1 weight ratio. Celery, garlic, oregano, vinegar, dried chili (very little, you don’t want it hot), oil (used olive but sunflower should work as well) and salt to your liking.

[Heliocentric]

Quark & Bacon Souffle following this recipe… sorta swapped out lardons for smoked bacon medallions chopped into cubes and made it eggier.

Edit: also forgot to butter/frylight spray the trays, so it stuck to them and didnt rise properly shakes fist

Quark & Bacon Souffle - Recipe (Economical recipe)

I’m trying to eat healthily and this is a nice little cheap thing that tastes more expensive and considerably less healthy (in a good way) than it is.

tried a tuna/onion spread

I love cooking with tuna, but outside of pasta sauces and sandwiches I always struggle to keep it interesting for my mixed household of healthy eating adults and fussy kids, I’ll try that out.

[Wenz]

sliced octopus and potatoes with herbs

[Heliocentric]

sliced octopus and potatoes with herbs

what are the deets?

[Wenz]

frozen octopus to unfrozen and cut+ potatoes al vapore+ cipolla+ origano+ prezzemolo+ condimento in herbs for fish from any supermarket. Took me 1 hour to prepare and put in a padella until the octopus turned purple

[Koobazaur]

Mmm octopus is yummy.

Roasted some tilapia with a slew of different veggies (broccoli, carrot, cabbage, asparagus) and some home made french fries (also roasted instead of deep fried)

[Jams_O_Donnell]

This vegetarian chili from America’s Test Kitchen (may be behind a paywall?) and some homemade tortillas. It’s a very convincing chili, though it made about 100 times more than I actually need & I’ll probably be eating it for the rest of the month.
https://www.americastestkitchen.com/recipes/7206-best-vegetarian-chili

[Ffrog]

Today’s dinner (a slightly delayed Mother’s day treat) is going to be a chicken and asparagus risotto, following Jamie Oliver’s recipe here for the risotto: http://www.jamieoliver.com/recipes/rice-recipes/risotto-bianco-white-risotto/#kvKJV1GEZIjixM3e.97

then stirring in some separately cooked chicken and asparagus towards the end. I’ve done this quite a few times, turns out good every time.

[GameCat]

When I’m cooking the dinner I almost always make chicken with pasta and some bought pre-made sauce. It’s quick and I’m too lazy to make more complicated dishes. BTW, cooking for one person is so annoying, most indegridents you can buy are almost always in large packs, too much for one dinner for one person. This leads me to throwing a lot of food to garbage.

Anyone have some good recipes for something I can make in pot and frying pan only?

[EPICTHEFAIL]

BTW, cooking for one person is so annoying, most indegridents you can buy are almost always in large packs, too much for one dinner for one person. This leads me to throwing a lot of food to garbage.

You do know you can, like, only use half a pack and put the rest in the fridge?

[Gus_Smedstad]

I took my first venture into sous-vide yesterday. I’ve got an Anova circulator that I bought last year but hadn’t used until now. I was cooking tenderloin steaks, 90 minutes at 132 degrees as recommended by a couple of sites, and it ended up feeling undercooked. I was aiming for medium-rare, and that wasn’t that. Next time I’m going to give it a lot more time at a slightly higher temperature.

[Heliocentric]

Oven cooking steak? What madness is this?

[EPICTHEFAIL]

Silly Cthulhu, that’s not the correct way of acknowledging that oven cooking is the only way to make a decent steak.

[Heliocentric]

How will it be possible to have both a vaguely charred outside and a red middle when oven cooking? Where is the contrast?

[EPICTHEFAIL]

You sear it in a pan and then throw it in the oven to finish it off properly.

[Heliocentric]

I didn’t say pink, I said red.

I expect it to bleed when I cut into it.

[Fanbuoy]

Silly Cthulhu, that’s not the correct way of acknowledging that oven cooking is the only way to make a decent steak.

I very much beg to differ. Sure, it’s easier to cook it to the degree you want, so if you’re picky about that (as you should be), using the oven is safe. But you don’t get nearly as much cooked surface area on the steak, which is where a lot of the great flavour comes from (I’m sure there’s a much better phrase than “surface area”, but it seems my culinary English is a bit weak).

Oven cooking steak? What madness is this?

OTOH, sous-vide isn’t oven cooking (although I guess steam migth work?), so I believe you’re wrong as well.

I took my first venture into sous-vide yesterday. I’ve got an Anova circulator that I bought last year but hadn’t used until now. I was cooking tenderloin steaks, 90 minutes at 132 degrees as recommended by a couple of sites, and it ended up feeling undercooked. I was aiming for medium-rare, and that wasn’t that. Next time I’m going to give it a lot more time at a slightly higher temperature.

Yeah, you might want to experiment a little to see what suits your taste. But just to make sure, you torched the meat or something beyond just putting it in the sous-vide, right? You want that sweet, sweet maillard effect.

[GameCat]

You do know you can, like, only use half a pack and put the rest in the fridge?

You can’t put there everything and still, it would be good to have an option to buy stuff for exactly one dinner.
Also, I often visit my hometown for few days and then I must dispose everything that could turn into science project during this time.

[Skalpadda]

I just realised that my English vocabulary is completely insufficient for talking about food.

Anyway, I made sliced taters cooked in the oven with silly amounts of cream, salt, pepper and garlic, a big chunk of roasted dead pig and some lovely onion and cream sauce. Also a carrot cake. Also made some spaghetti bolognese to test my new gas stove. Also baked some bread.

[BillButNotBen]

I found the simplest risotto recipe that I could, then realised I still didn’t have half the ingredients and so I ended up doing what I always end up doing and substituting half the stuff with whatever’s in the cupboard.

It didn’t turn out horrendously, all things considered. My options are limited by needing to make it baby-friendly, which puts a lot of spices, strong flavors and harder textures out of reach.