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Author Topic: Food Thread: Kitchen Chemistry  (Read 482252 times)

Reudh

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Re: Food Thread: Kitchen Chemistry
« Reply #4980 on: January 06, 2024, 04:30:56 am »

man I forgot Bay12 even existed. And by extension this thread

So here, have a list of the things i've cooked recently (within the last few years) that were notable for whatever reason.

- Cooked hunter's stew (bigos) in 2020 during lockdown. Had a bunch of sauerkraut saved up plus some cabbage in the fridge, as well as a fair few cured/longlife meats so figured i'd go for it.
Very rustic, smokey, meaty flavour but i made so much of it (and my fussy housemates refused to try it) that i was eating it on my own for a straight week. I used mushroom, paprika, sauerkraut, cabbage, tomato, csabai, bacon, krakowska, stewed for hours.
Spoiler: bigos on the stove (click to show/hide)

Spoiler: bigos in my bowl (click to show/hide)

- Don't have a photo, but cooked a turkish camel stew, called "Sucuklu yohut yemeği". No photo, but recipe here https://exploringtheturkishkitchen.com/index.php/recipe-database/recipe/5-Turkish-chickpeas-and-sucuk-recipe It was very simple to make but extremely tasty. Camel was surprisingly easy to source (probably because Australia has a pretty significant feral camel population). Would happily make again. Only wrinkle was sourcing a substitute for the turkish fermented pepper flavouring biber salcasi - ended up substituting a bit of soy sauce + chili flakes

- spaghetti bolognese (here in aus it's Spag Bol or Spag Bog) made with ingredients (almost) exclusively sourced from local farmers. Added milk, bit of red wine to add some interesting things to the sauce, pasta was squid ink spaghetti with a bit of chili oil tossed in it. shaved a bit of pecorino pepato on top of the bolognese. It ended up being a little bit oily but absolutely delightful It's funny how this fairly basic budget meal is so extensible

Spoiler: bolognese (click to show/hide)

- confit chicken - this was for a family christmas. I'd originally intended to smoke the chicken fillets prior to confit, but inclement weather prevented that from happening. Pretty simple to make. Peppercorn, chicken breast, whole garlic cloves, thyme and shitloads of duck fat (about $24 AUD worth, but luckily it's reusable). Cooked for 3 hours @ 135C (275F)

scriver

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Re: Food Thread: Kitchen Chemistry
« Reply #4981 on: January 07, 2024, 05:29:33 am »

Confit sounds deceitfully close to confect to be a coincidence
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martinuzz

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Re: Food Thread: Kitchen Chemistry
« Reply #4982 on: January 07, 2024, 02:17:20 pm »

Have a nasty case of the sniffles so I spent the past few hours making a good medicinal chicken broth.
Down to boiling off some of the water to strenghten it. The broth thickens.
« Last Edit: January 07, 2024, 02:19:46 pm by martinuzz »
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4983 on: February 16, 2024, 01:17:10 pm »

I just found out that peanut butter banana cookies with white chocolate chips added are frikkin' incredible. Holy shit this is good!

E: Anyway, more details, it was a betty crocker cookie peanut butter cookie mix. You substitute half a banana for the egg it calls for, then dump in like. This batch I split in two and put a cup of milk chocolate chips in one half and a cup of white in the other 'cause I've never done this particular mix before and variety's nice, so for a full batch it'd just be two cups of white chocolate chips straight. Everything else is normal, this ain't exactly fancy. Cooks for a good 11-12 minutes on 375F. Let sit for a bit and then consume. Expect it to be chewy 'cause chewy cookies are best cookies and banana cookies are extra chewy.
« Last Edit: February 16, 2024, 01:25:52 pm by Frumple »
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StrawBarrel

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Re: Food Thread: Kitchen Chemistry
« Reply #4984 on: March 29, 2024, 01:47:54 am »

Personally for me, it is always nice to have a quick sandwich, nothing too fancy.
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Travis Bickle

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Re: Food Thread: Kitchen Chemistry
« Reply #4985 on: March 29, 2024, 12:44:09 pm »

I've been eating a lot of potatoes for Lent, particularly for breakfast. A single shredded potato is enough to feed a single person and, after a quick rinse, a small portion of oil in a frying pan and a fire under it is all you need to make something that tastes at least as good as anything you could order at a diner. Sometimes I add an egg and a little bit of flour and end up with something more akin to a potato pancake.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #4986 on: April 12, 2024, 06:25:44 pm »

Supper today came out gooood. Not quite what I was aiming for, but I sure ain't complainin'.

I wanted me some cheese noodles, and while I could do my usual when that urge hits and just dump a mac and cheese seasoning pack over noodles, I felt like trying something a bit fancier (and less salty, ha)... so I went to the internet and said, "Google oh google, tell it to me true, how I make cheese sauce brotha boo" and google leaned over and whispered in my ear, "bechamel, add cheese. All you gotta' do." and I was like, "I can do dat."

So I did dat. Flour, butter, milk, garlic, basil (ain't got no nutmeg so it technically ain't bechamel but whatever), pepper, fiesta cheese and parmesan, eventually some beef broth to adjust the thickness a bit. Wanted some meat, hamburg was best I got, so did the usual there (sweet chili seasoned; pepper/paprika/chili powder with a dash of brown sugar), browned it up and got it ready for whatever. Was planning to nuke the noodles like I've been doing lately, but a bug hit me and I was like, "Man, braise this shit." Pseudo-braise, anyway, I ain't got the patience for the full monty in general but especially not when I'm hungry.

So that's what I did, covered the meat in water, got it to boiling, dumped in wheat spaghetti noodles with some extra garlic and basil like I been doing to noodles lately and let that mess render down to a mass of noodles and burg in an almost-italian sweet chili glaze. Then I poured the cheese sauce over, dusted it with bacon bits, and it was done.

... didn't come out at all like I had the original urge for (too thick, cheese I had on hand not really strong enough), but it did end up basically!stroganoff and it's pretty damn good!

Also made way more than I thought was making so I'll be finding out how well it reheats for another day or two, ahaha.
« Last Edit: April 12, 2024, 06:27:22 pm by Frumple »
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