What's Something You've Cooked Recently? How Was It?

Potato bake. It is one of my favourite dishes but unfortunately couldn’t eat it as I’m unwell at the moment

I made cookies this afternoon, they were tasty

Quote from emanresu

Oh it sounds good! What is it?

Sorry you couldn't eat it! Hope you feel better.

It’s potatoes with cheese, cream and breadcrumbs done in the oven for about an hour and it comes out nice and crispy. It’s a recipe I got from my mother. I have it with vegetables.

Quote from emanresu

What kind of cookies?!

Chocolate chips

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Seafood Marina Pasta

Quote from emanresu

soshilovelife

Make anything recently??

I made potato omelette yesterday, the one that is called Spanish omelette. Its a favorite in my house. And some pork with herbs, I found it lame but my family thought it was good. I made that pasta vegetable I told you about too. I think I took a photo this time. I'll show it to you soon.

I made a flamiche au maroilles 1 month ago and since it stinks, I wanted to test other cheeses.

Last week, I've made it with pont l'eveque... it stinks less and it taste a little stronger, but it doesn't go well with the cream flavor... Too much grassy flavors...

Yesterday I made on with munster, it stink a little less, the flavors are stronger but better than both.

So now I know that instead of the traditional way, I can make it with munster and it will be even better.

I tried to make cheesy garlic bread in the airfryer but it came out bad. The cheese just clumped in the bread and didn't turn out stringy when you pull the bread apart. I tried it two times and failed both times lol

Quote from glitglpwm

I tried to make cheesy garlic bread in the airfryer but it came out bad. The cheese just clumped in the bread and didn't turn out stringy when you pull the bread apart. I tried it two times and failed both times lol

What type of cheese you use? For cheese string, I recommend mozzarella.

Deviled Eggs - Made a bunch to have for Breakfasts. Deviled eggs, rye bread toast and breakfast sausages.

I made focaccia bread last weekend it came out a little bit hard I think I kneaded it a little to long.

I made ramen yesterday with a chicken/ soy-based broth. Chucked in some kimchi and some green onions and some little meatballs made out of pork sausages, some greens and tea- marinated soft-boiled eggs.

Last thing I cooked was pasta. I'm very serious about pasta, so it's always good.

Quote from bzzz

What type of cheese you use? For cheese string, I recommend mozzarella.

I used mozzarella and cheddar mixed shredded cheese. Maybe I will try again with just mozzarella

Quote from glitglpwm

I used mozzarella and cheddar mixed shredded cheese. Maybe I will try again with just mozzarella

Cheddar is more flavorful though. Your food must be hot for the cheese to be stringy.

Ohh... why I just found foods thread

I made TXT random dumpling stew which they cook in their variety shows.

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They use dumplings, cabbage, green onion, garlic, onion, mushroom, tofu, chili powder, cayenne pepper, and egg.

Mashed potatos, pease, carrots, fried tofu, sauce hollandaise

It's been 3 years since I started experimenting on mayonnaise (since I'm a mayo lover )

I thought it was just a simple emultion of fat with vinegar thanks to the egg yolk... But I was quite wrong.

It took me time to finally have the good ingredients to make a mayo with a similar taste of the brand I like...

The first time I used extra virgin olive oil because why not? It's a great cooking oil that enhance the flavors of a dish... But it's a NO for a mayo. It tasted rancid, bitter, and quite oily?

Then I tested with grape seed oil (the refined one)... I tasted way better but it had that oily taste/mouth feeling that was not that great on it's own...

Then I tested with other virgin oils, that was a really bad idea. I just always assumed that virgin oils are better not only to the health but also in taste, but that never worked.

Then I decided to use cheap refined bad quality canolla oil... It tasted sooo great, for the first time I was close to the mayo I liked. It had just a little after taste that I don't like but still great.

Nowadays I used a blend of canola/sunflower oil so it taste quite neutral.

But it wasn't the end of these research, I always used red wine vinegar, which is quite strong and add a non essential flavor, so I had to change it.

Balsamic vinegar

White balsamic

Xeres vinegar, better but have a non pleasing aftertaste.

White vinegar chemical taste, but quite neutral.

And finally apple cider vinegar

Lemon juice, great for mayonnaise used with fish.

It has a sweet and gentle taste that goes will with the dijon mustard.

So in conclusion for my perfect mayonnaise (% of the total amount calculated with the yolk weight):

Egg yolk 7% (extra fresh- less than 4 days)

Dijon mustard 7%

Apple cider vinegar 5.5%

Lemon juice 2%

Salt 0.5%

Pepper 1%

Oils 77% (Canola (refined) 50%, Sunflower (refined) 40%, Extra virgin avocado oil 10%)

The ingredients are in order of incorporation.

That's it for my classic mayonnaise

i cook almost everyday. And i think the taste is okay

I made fried platain with some fried chicken yesterday

Heated up some frozen Chili. From a big batch made a few months ago. Tried different chili recipes that are all good, this one has a good balance of ingredients and flavor.

This recipe https://www.foodnetwork.com/re…en/the-best-chili-7448133

Followed the recipe exactly with one exception. Using Beef base to make the Beef Broth.

Froze pint containers of this Chili for quick heat n eat meals later. Usually spread a little chili on buttered saltine crackers.

Easy and successful recipe. Tastes like you've made Chili for years.

Aside from buying the pork, noodles and the bacon, I decided to make creamy bacon carbonara! I'm a little sad I decided to take up baking & cooking so late but I am so tired of relying on fast food and frozen meals and needed a big change.

The sauce was the white one, (Alfredo I believe!)

I tried making spam fried rice, but I didn't have enough soya sauce so it tasted bland.

Crispy Gingersnaps | Ginger Snap Cookies Recipe (handletheheat.com)

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7/10 Cookie. Good taste, easy success and looks good. Sugar ratio is low.

Let me see... instant ramen?? It was good

Sweet Sour Chicken on Rice and Tea. Wok'ing delicious.

Copied exactly https://wallycookseverything.c…e-sweet-and-sour-chicken/

Have more Pineapple to use up, maybe a yogurt and pineapple something.

More Chili, this time copycat Wendy's Chili. Used on a Sourdough baguette open face Chili Dog.

Wendy's Chili is very tasty on the Chili Dog. Especially on a slice of Sourdough baguette.

I made ratatouille. Was heckin' delicious I'll tell you what

teriyaki salmon with stir-fry asparagus. It was good and healthy

First attempt making Chow Mein and Kung Pao Chicken. Chow Mein was more savory than sweet. Kung Pao chicken is very tasty. No extra season or soy added.

Made enough for two meals. Added squash to the Kung Pao.

Lesson the sauce goes a long way. Next time use less to only lightly coat. Add water to dilute and moister.

First time making General Tso's Chicken. oh wow its good. Just the right taste, could eat big meal where the last bite as good as the first.

Fried Chicken using above method. Tso's sauce - 0.5cuplow sodium chicken stock

1.5 teaspoon dark soy sauce • 1.5 tablespoon soy sauce (or seasoned soy sauce) • 5.25 tablespoons brown sugar • 0.75 teaspoon rice wine vinegar. Used half the sauce, a little goes a long way.