xkcd

by **crickets** » Fri Mar 20, 2009 9:20 am UTC

Tell me what you cooked today!

For me, i had a baking extravaganza at work. I made:
Almost Skor Bars
Peanut Butter Bars
Butter Tart Bars
Twix Bars
Coconut Blondies
Brownies
Nanaimo Bars
Cinnamon Bars
Ginger Snaps
Trip Cookies
Chocolate Caramel Swirl Cheesecake

Yay! I'm sleepy now.

by **PAstrychef** » Fri Mar 20, 2009 2:01 pm UTC

yesterday I made:
Amadeus cookies
corned beef
cabbage
carrots
spuds
Today I haven't even made tea yet.

by **Moo** » Fri Mar 20, 2009 2:04 pm UTC

crickets wrote:Tell me what you cooked today!

For me, i had a baking extravaganza at work. I made:
Almost Skor Bars
Peanut Butter Bars
Butter Tart Bars
Twix Bars
Coconut Blondies
Brownies
Nanaimo Bars
Cinnamon Bars
Ginger Snaps
Trip Cookies
Chocolate Caramel Swirl Cheesecake

Yay! I'm sleepy now.

I want to live near you!

I have made a salad. It's a nice salad, but it's just a salad. Tonight, I will make chick pea curry. I love to cook but I don't have the time for anything that can't be whacked in a slow cooker in the morning right now

by **ams** » Sun Mar 22, 2009 12:14 am UTC

Today I made tator tot casserole. Yummy. Tomorrow I'm making 8-hour chili. Double-yummy.

by **Zohar** » Sun Mar 22, 2009 6:10 am UTC

Hmm, haven't made anything today. Yesterday I made pizza with low fat cheese (and a bit of mozzarella wow no spelling mistakes) with whole-wheat flour.

For dinner I made an omlette.

by **Nath** » Sun Mar 22, 2009 9:58 am UTC

Huevos rancheros and pork red curry.

...No, not together.

by **semicharmed** » Sun Mar 22, 2009 2:43 pm UTC

Nothing yet today, but I think I'm going to finish off the eggs in the fridge and make some omelets. With swiss cheese and frozen marjoram and some tomatoes that have just been hanging out in my fridge.

by **cathrl** » Sun Mar 22, 2009 9:06 pm UTC

It's Mother's Day here in the UK. Today I made nothing at all. My husband cooked roast dinner, and my daughter made chocolate brownies

by **gerb** » Mon Mar 23, 2009 5:49 pm UTC

A new recipe from my cookbook: Pineapple Beef Stir-fry with brown rice. The picture looked nice.
And yet another double batch of chocolate chip cookies. At least they're paying for 'em...
Supposed to make wheat bread and banana bread. This forum is hogging too much of my time.
Ugh.

by **Matsi** » Mon Mar 23, 2009 8:49 pm UTC

I made stock today which I will be using in a soup tomorrow, and I made burgers from ground beef, a bit of onion and garlic, soy sauce, an egg, bread crumbs, a chili pepper, some ginger and tiny pieces of bacon.

edit: It's stock from pig btw.. pig's feet to be exact. Mostly bone and skin, it's starting to congeal now that it's cooling.

by **crickets** » Mon Mar 23, 2009 11:03 pm UTC

Well, last night at work i made cream puffs! Surprisingly easy!! Well, the pastry part. The filling part was tedious stirring.

I find that cooking at work makes me less likely to want to make myself food at home. Which is the suck when you're poor.

by **Silas** » Tue Mar 24, 2009 1:42 am UTC

Bacon over pasta in a parmesan mornay sauce; but instead of butter in the roux, I used the left-over grease from the bacon. It appealed to my sense of chea- er, thrift. (even though butter is, what, six, seven, cents a tablespoon?)

The concept is sound, but the proportions need rethinking. I think I used too much grease to make too much roux. It ended up in an almost fondue-y, stringy mass, and didn't taste as bacon-y as I hoped.

by **cerbie** » Tue Mar 24, 2009 3:29 am UTC

Onion, cabbage, pea, mushroom, carrot, and soba noodle soup.

Good, but too many competing flavors. Instead of western herbs, I think fresh ginger and more garlic would do it for a second try (the combo of bonito, sweet peas, and oregano was just not meant to be).

Silas wrote:The concept is sound, but the proportions need rethinking. I think I used too much grease to make too much roux. It ended up in an almost fondue-y, stringy mass, and didn't taste as bacon-y as I hoped.

While I haven't done a bacon-based mornay sauce (I'll have to try it, now, though...), you are describing the same problem I had with my early attempts at white and sawmill gravy. Make sure the bacon gets nicely browned, to make some fond to scrape up into the roux (you are using a steel or cast iron skillet, right?). Then, try draining the bacon grease, adding it back in as-needed to the flour, to get your proper amount of fat (most varieties of bacon will leave you with much more grease than you need).

by **Silas** » Tue Mar 24, 2009 5:55 am UTC

cerbie wrote:Make sure the bacon gets nicely browned, to make some fond to scrape up into the roux (you are using a steel or cast iron skillet, right?).

No, actually- my only cast iron is a five-inch miniskillet I've been using for steak and cornbread. I've been looking for the real thing, but a good ten- or twelve-inch pan is pricey. Besides, I barely have room for one set of cookware.

Then, try draining the bacon grease, adding it back in as-needed to the flour, to get your proper amount of fat (most varieties of bacon will leave you with much more grease than you need).

That's the plan for next time (I may just pour some off and use however much is left). Meanwhile, I'm keenly aware that I just ate a quarter pound of bacon, fat and all.

by **asad137** » Tue Mar 24, 2009 1:00 pm UTC

Silas wrote:I've been looking for the real thing, but a good ten- or twelve-inch pan is pricey.

Wha?? Cast iron is CHEAP. Even a good USA-made, pre-seasoned 10" skillet like a Lodge Logic isn't going to run more than $20.

Asad

by **Moo** » Tue Mar 24, 2009 1:10 pm UTC

I haven't had time to cook anything very inspirational recently but before that twice in a week I made carrot cup cakes that received great acclaim.

by **podbaydoor** » Tue Mar 24, 2009 7:17 pm UTC

Yesterday I made noodles. Freshly prepared homemade noodles > store-bought dried noodles.

by **Banarnar** » Wed Mar 25, 2009 9:10 pm UTC

Today I Made:

COFFEE.
And a boiled egg and toast. Not very exciting but that's what you get at breakfast time, when it's more about waking up than actually making anything excitingly creative. Hmmm.... now I feel I should go and do some baking or something, just to make up for my inadequacy in the kitchen department thus far...

by **PictureSarah** » Thu Mar 26, 2009 3:26 am UTC

Today I made awesome pumpkin muffins, which I shall post the recipe for.

by **Zohar** » Thu Mar 26, 2009 8:04 am UTC

Yesterday I made lentil soup! I'm pretty sure I already posted the recipe before.

by **cerbie** » Fri Mar 27, 2009 4:50 am UTC

Soba noodle soup w/ onions, cabbage, and eggs lightly poached (firm whites; fully liquid yolks) right in the [dashi, soy sauce, and mirin] broth. A nice hot soup, and chewy noodles, to deal with the pollen.

by **Rinsaikeru** » Fri Mar 27, 2009 7:24 pm UTC

Today I experimented with my buckwheat crepe recipe.

I don't measure ingredients--which means it's always a new experiment in terms of whether it's too thick, too thin, or not cohesive enough. I'm getting pretty good by this point--though I usually resort to flipping the crepe by hand and saying ouch a bunch of times.

It had nutella and coconut on it.

by **Dimetrodon** » Sat Mar 28, 2009 3:24 am UTC

Today I made Utopia Cookies, which are easy to make and exactly as good as they sound.
The problem is that if you leave them out for too long, they turn into Dystopia Cookies and start oppressing the populace and worshipping Big Brother.
Recipe:

Spoiler:

by **Jinx** » Sat Mar 28, 2009 3:35 am UTC

It's been all about clearing the pantry lately..

Sale at work yesterday on large Hass avocados: 2 for $1. You're damn right i picked up as much as i knew i could eat and maintain good health.

Yesterday, spinach, pear, and avocado salad with dijon-shallot vinaigrette.

Today, B.L.[A.]T's:

^The breakdown:

Spoiler:

tummy = happy~

Guacamole of <3 to be made tomorrow with remaining 2 avocados.

by **PAstrychef** » Sun Mar 29, 2009 8:39 pm UTC

Been offline

But this week I made:
pork tenderloin braised in beer with herbs and garlic
colcannon potatoes from leftover spuds and cabbage
Persian spinach and rice pie
Orange glazed roast chicken
Roast beef
Chocolate souffle roll with whipped cream filling.
Ate lots of leftovers from my roommate.

by **crowey** » Sun Mar 29, 2009 9:39 pm UTC

proper tomato soup and rosemary and parmesan bread.
The soup is ace, but the bread didn't rise properly, so it's stodgier than I'd like (I'm not good a bread)....tastes good though.

by **Amarantha** » Mon Mar 30, 2009 11:33 am UTC

Extremely Simple Pasta - macaroni with home-grown tomatoes, garlic, olive oil, salt and pepper.

by **Mmmm, Pi** » Mon Mar 30, 2009 1:13 pm UTC

Yesterday I made apple crumble. Today I've not made anything as I don't feel very well. Apple crumble was tasty though.

by **Isotope_238** » Tue Mar 31, 2009 7:49 pm UTC

I made waffles this morning. And fruit-in-a-blender (peeled kiwi, blueberries, strawberries, raspberries, several types of jam). They taste really good together.

by **cerbie** » Tue Mar 31, 2009 10:35 pm UTC

Not today, but last night I made a whole Mexican-style chicken dinner, all from scratch, except for buying moderately fresh (<1 week old) corn tortillas and table cream. Tons of stewed chicken, fresh salsas, refritos cooked for about 8 hours, rice (the secret to the texture is to toast or pan-fry it a bit, first), and a bunch of toppings.

Today? Huevos rencheros (scrambled) + leftovers!

by **PictureSarah** » Tue Mar 31, 2009 10:50 pm UTC

PAstrychef wrote: Persian spinach and rice pie

Recipe please?

by **crowey** » Tue Mar 31, 2009 11:11 pm UTC

daal baat and garlic chilli chicken. And a WI worthy coffee and walnut cake :lol:

by **Nath** » Wed Apr 01, 2009 12:21 am UTC

crowey wrote:daal baat and garlic chilli chicken.

Unnecessary pedantry: daal bhaat. 'Daal baat' means 'lentil-related matters', or possibly 'conversation about lentils'.

by **crowey** » Wed Apr 01, 2009 1:15 am UTC

Yeah, that's totally what I meant. I talked about lentils whilst baking a cake.

My nepalese->english spelling is shite.

by **Subliminity** » Wed Apr 01, 2009 1:31 am UTC

I made cedar-smoked teriyaki salmon. It tasted good!

by **Zohar** » Wed Apr 01, 2009 5:32 am UTC

Last night I made rice with cabbage and tomato sauce. It may not sound good but I love it.

by **crickets** » Wed Apr 01, 2009 6:44 am UTC

Zohar wrote:Last night I made rice with cabbage and tomato sauce. It may not sound good but I love it.

That sounds suspiciously like cabbage rolls... without the beef and the rolling. Which, in my mind, equates to tasty tasty goodness.

I made egg salad, cause i'm kind of sickly and didn't trust my baking skills. Boo.

by **PAstrychef** » Wed Apr 01, 2009 2:33 pm UTC

PictureSarah wrote:
PAstrychef wrote: Persian spinach and rice pie

Recipe please?

This is a recipe from Molly Katzen, of Moosewood cookbook fame. Here's a link.
I have used white rice without any problems, but the brown makes it a much healthier dish. I've also subbed in cream cheese when I ran out of yogurt and it was still yummy.
The spinach can be frozen if that's what's around.
Enjoy!

by **PAstrychef** » Wed Apr 01, 2009 2:41 pm UTC

Today around the world is the Edible Book Tea, an annual event celebrating food, art, books and fun. For this year I made [u]The Three Mousseketeers] by Alexandre D'mousse.
So I made four kinds of mousse:
D'ark Tangan
Aramint
Poire-tos
Atholes. (this is a Mexican drink flavored with cinnamon and thickened with cornmeal)
They are in layers in a rectangular dish, and I'm making a cover out of dough to wrap around it, with the title piped on in chocolate.
Other than that I made soup from the leftovers of a corned beef dinner. Pureed the spuds and cabbage and carrots in some chicken stock, added milk and adjusted the salt. Diced the corned beef and sauteed it to render a bit of the fat, then sauteed some julienne of cabbage and added them to the pot.
Today I make clean dishes!

by **Zohar** » Sun Apr 05, 2009 5:55 am UTC

Yesterday I made vegan "burgers". They were pretty good but I cooked them for too long. Luckily, as always, I made enough to feed a (vegan) football team, so I can try again. Once I perfect the cook time I'll post the recipe, if anyone wants it (even though it's not mine).

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