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[Reudh]

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)

Spoiler: the confit being cooked (click to show/hide)

[scriver]

Confit sounds deceitfully close to confect to be a coincidence

[martinuzz]

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.

[Frumple]

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.

[StrawBarrel]

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

[Travis Bickle]

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.

[Frumple]

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.

[Frumple]

Two months, bump now!

Tried hand for first time at home made chicken nuggets, following-ish recipe*. Results... okay! Not amazing on its own, but they came out alright and I can tell where some improvements could be made -- do the breading in smaller batches/individual pieces instead of the whole pile at once (or do it in a bag and shake-shake instead of actually trying to fix it up in a mixing bowl like the recipe suggested) 'cause the coating could have been better, probably go harder on the seasoning (it's actually pretty good, but without the salt it's also pretty subtle... the sweetness was basically perfect, but the rest could be more noticeable. If/when I do this again, I'll probably increase the non-sugar bits by half or so and add a bit of cayenne, see if that helps), mostly.

Throwing it in with some cheesed up penne with a bit of bacon bits and butter did a lot for it, though, so like... supper was still pretty damn good. Just could have been better, and I'd like to get the chicken to the point standalone is remarkably good instead of just somewhat better than okay. Might actually oil fry instead of air fry at some point, I'unno.

*

Spoiler (click to show/hide)

1 large chicken breast
    2 tsp olive oil
    1/4 cup whole wheat flour (or flour of choice)
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp paprika
    1/2 tsp salt
    olive oil spray

Instructions

    Slice chicken into bite-sized pieces. Add to a mixing bowl and toss with olive oil until chicken is evenly coated.
    In a small bowl mix together flour, garlic powder, onion powder, paprika and salt. Add to the chicken and toss well until the chicken is evenly coated in the flour mixture.
    Lightly grease air fryer basket with olive oil spray. Add the chicken nuggets in a single layer so they are not touching, shaking off the excess flour.
    Spray the tops of the chicken nuggets with olive oil spray, then air fry at 400F for 10-12 minutes until golden brown and crispy.
    Serve with your favorite dipping sauce, and ENJOY!

Differences being subbing curry powder and brown sugar 1:1 for the onion powder and salt, respectively, 'cause I hate onion and shouldn't be eating much salt, and not having olive oil spray or whole wheat flour (just used canola and all purpose, it seemed to work fine). The meat prep's kinda' irritating, but it's a fairly tolerable amount of effort and still only takes like 20-30 minutes to cook.

Basically makes chick fil-a nuggets, tbh. Been several years since I've had the things ('cause, like... screw that company, and all that), but it's the same sort of results, so if you want some of that without putting cash in their pockets, this'll do.

[ggamer]

That's a good recipe my friend! If you're interested in going for a harder coating like a classic chicken nugget more so than the chic fil a nugs (those are good as hell btw) an egg wash (or just beaten egg whites if u dont want carbs!) before the breading instead of olive oil will help the breading stick that recipe sounds like a keeper!

In the interest of contributing to the thread, I kind of want to post a couple of my recipes! I don't have much written down because I tend to improvise a lot when I cook and I have a lot a lot of food prep information stored up in the old noggin, but I should have a recipe for a chicken chili that I think would work well! It's a crockpot recipe so literally anyone can make it, though it's a little warming for how hot it is 😅

[Frumple]

I'd considered doing egg stuff to it, but the recipe I saw when I first looked into homemade nug I couldn't find again... plus I don't actually have eggs in the house, just (liquid) egg whites, and I couldn't be arsed to figure out how that'd work out, heh.

Any case, back to thread to report on first attempt at foil wrapped baked hamburger patties (in a continued slow search for the laziest way to cook frozen hamburger patties): They look a little weird and the texture isn't quite on point, but it cooked well and the taste is actually pretty great. Makes sense considering I think I basically just boiled them in their own juices for a bit, heh.

Next attempt -- and there will be one -- probably going to season even more heavily and cook a bit longer. Was 425F for 20 minutes, flipping half way through.

Basic recipe is, well. Oil up (closest recipe said brush with oil, what I had was olive oil cooking spray, so...) and season the frozen patty (in this case standard sweet chili mix, saltless chili powder/black pepper/paprika+dash of brown sugar). Wrap in foil, probably put a foil lining down (easily the part about this I like the least is the heavy use of foil... it's pretty wasteful, but, y'know, effort), then do the timing/heat mentioned. Super duper simple, very, very little fuss.

When you consider the clean up was a fairly literal wrap, this is indeed probably the laziest burger cooking method I've tried yet.

... if you don't consider the clean up, it's probably air frying, since it's basically this minus the foil wrap. Turns out good but the mess it makes of your fryer is...