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I had this sushi taco months ago which is like a nori shell stuffed with sashimi and rice and crunchy stuff and it had so much flavour and it was literally so good... mouthwatering stuff really. all kinds of sushi are pretty good though hard to go wrong with it, at least I've never had bad sushi haha.... good taste bossaru.
edit: didn't wanna post in the food thread I posted in a bossaru thread :( now my post looks weird and out of place
Can't say I have either, but to be fair I don't like fish generally haha
Personally, I'm excited for fall this year because I have many many plans for new recipes. Specifically, I want to make small pumpkin spice dough balls with either persimmon or mayhaw jam filling along with traditional Cajun dishes like gumbo and meat pies!
Afaik there's a few vegan Dashi options out there, both pre-made and home-made. I don't have a great recommendation for any of them, as well, I'm not seafood allergic, but may be worth checking out. The only thing is that I think most of them end up using Kombu, so well, unsure if somehow kelp is an issue for you as well. I've certainly seen vegan dashi at my local asian market, and you can check amazon as well.
Okay so today I tried out making a ramen broth with kombu, miso paste and instead of seafood, I used dried black mushrooms. Delicious shit, packed to the brim with umami flavor
Soup is one of my favorite things to make because I can just throw everything in the slow cooker in the morning when I leave for class and when I get back in the evening, there's soup. This is chicken noodle soup with a big heap of vegetables in it (carrots, celery, onions, spinach) for health or whatever.
I also made the bread myself! Yeast and I historically do not get along well but this one came out really well. I like to make bread whenever I get particularly stressed because kneading dough is on the healthier side of my potential energy outlets. This is the recipe I use to make bread, highly recommend it.
Made a pork loin for the first time tonight because my roommate asked me to buy them a pork loin but what they actually meant was pork tenderloin, which is not the same thing, so we just had one laying around. There's weirdly few recipes out there for bone-in pork loins, but I came across this one and it served me well, though I didn't end up needing the last 30 minutes of cook time. The pork came out tender and thankfully didn't dry out.
Also made roasted okra with just a very light coating of olive oil and a bit of paprika/salt/garlic powder. The salad is mixed greens, red onions, goat cheese, black olives, pepperoncini peppers, and tomatoes. And I mashed potatoes, with the gravy on top being made from the onions and garlic that roasted with the pork as well as the juice from the pork itself put in the blender.
All in all, 10/10 would recommend but also double check that you're buying the intended cut of meat
Stay tuned for my triple post tomorrow when I show off the turkey currently marinating in my refrigerator.
Here is the turkey that has been marinating in my fridge for the past week and here is the recipe I used to make it (cc dave). I've made this recipe several times and it always comes out perfectly. Highly recommend trying it out. I always add more sugar than what is called for, and hoisin sauce works just as well as chee hou sauce.
French onion soup, because there is no occasion in which soup is a bad idea.
Roasted potatoes, Chinese sticky rice with a fuck ton of mushrooms, cornbread stuffing, green bean casserole, and homemade rolls.
Bourbon pecan pie, because pumpkin pie is overrated.
Here is the Cheeto turkey that I made today (still in the oven bag, didn't bother trying to plate it lol it was way too lopsided). Coated in olive oil, salt, pepper, herbs de Provence, cajun seasoning and blitzed Cheetos and Hot Cheetos.
Came out pretty good, but the skin was quite rubbery. This was also just a breast and not a whole turkey. Kinda roughshod but it was just me and the bf today so I'm still happy with it. Was actually not as dry as I was expecting. Would probably make it again haha
Here is the Cheeto turkey that I made today (still in the oven bag, didn't bother trying to plate it lol it was way too lopsided). Coated in olive oil, salt, pepper, herbs de Provence, cajun seasoning and blitzed Cheetos and Hot Cheetos.
Came out pretty good, but the skin was quite rubbery. This was also just a breast and not a whole turkey. Kinda roughshod but it was just me and the bf today so I'm still happy with it. Was actually not as dry as I was expecting. Would probably make it again haha
this is the most american thing i've ever seen rofl
I'm glad you enjoyed your meal but adding Cheetos and cajun on turkey is a hard pass for me. I've seen the videos, and i can never get over using cheetos as a breading. I think that sort of thing would be better suited for chicken pieces. I don't recommend putting breading on turkey, it's got really thick skin and it releases a lot of steam. The key to crispy skin is not covering the bird. IMO if you want crisp skin, leave the breast alone. Rub it with a bit of an oil (flavoured or not, your choice), season it, and apply a sauce after it rests from cooking. Balsamic cranberry vinaigrette with olive oil and garlic is a great and simple one, but you can't go wrong with gravy either. You could try peking-style barbeque (just be mindful this prep involves large volumes of boiling water), but in most cases it isn't worth getting overly complicated with turkey, which is a very overrated bird IMO.
Just about everything is completely homemade, I attached a couple of the recipes that I still had on hand, been a busy time in the kitchen (which is a pain because the kitchen does not have enough room for all of my nonsense)
agree with the above post, nothing beats cooking for people who appreciate it :) if you're having holiday meals soon make sure to thank whoever's cooking it also stay out of our way in the kitchen
we had our big christmas dinner yesterday and I prepared and cooked just about everything here, i didn't follow any exact recipes (i prefer cooking with my senses) but i'm willing to approximate my recipes best as i can if anyone is interested first time cooking an entire holiday meal so not everything came out picture perfect but ultimately happy with this
this is two quartered lamb legs, seared on the grill then roasted cooked atop that stuffing on the grill until they hit medium on one side and medium rare on the other. came out perfectly, but the stuffing burnt a bit at the bottom :(
I don't think I need to explain ham to everyone here; this was cooked with a maple/dijon/orange glaze and a intentionally a little overdone since i made a sauce with the drippings (unfortunately no picture ), plated on top of some parsley just for the instagram photos
this mac and cheese had cheddar, gouda, havarti and a bit of parmasean, toasted some bread crumbs for anyone who wanted that crunch. yes it was awesome. yes i need to go for a 10 minute run after eating this
the candied sweet potatoes didn't look all that pretty but made up for it by being fire, cumin is an underrated christmas spice and goes great with maple for these. wish i cooked these at 400 for better browning but they were still pretty great
this is a brussels sprout salad with a pretty simple lemon/olive oil/dijon/honey dressing, not breaking any new ground here but its super refreshing alongside such rich meat and sides
happy holidays everyone, go and eat some good food even if you don't celebrate or you're not going with family/friends, i hope everyone has a good time these next few days
Lamb stew because I, through various circumstances, acquired lamb bones and I am obsessed with making stock out of every bone that appears in my kitchen. And Irish soda bread, because you cannot have soup without bread. Those are the rules, I do not make the rules. Shoutout to Irish soda bread for not using yeast and being obscenely easy to make.
Made a beer cheese for some frozen soft pretzels I had using the sodium citrate trick with lemon juice and baking soda and it was absolutely revelatory. All that was in it was lemon juice, baking soda, colby jack cheese, and some Asahi and it was stunningly smooth. Will definitely experiment more with this in the future with different seasonings and cheeses. Using lemon juice is weird though because even though the acid gets neutralized the lemon flavor/scent still remains, which can be off-putting. I guess that's why people would use just the straight up sodium citrate from like a chemical supply store, since it presumably doesn't have a flavor. A lemon pepper chicken mac and cheese sounds like it would be heat though.
I had some extra black beans leftover after making burritos and I didn't wanna waste them so I made some black bean dip to eat with pita chips! Turned out super yummy!
I've been making a concerted effort to include more vegetables in my diet and daily routine. Raw veggies are the obvious choice for lunch and I've been going hard on salad, carrots, and broccoli. However, I've never been a fan of cooked veggies. Cooked carrots? Disgusting. Cooked broccoli? Gross. So it's been a tough journey to try and incorporate veggies into a dinner setting. I'm interested to hear other people's efforts to include more veggies into their diets, especially from those that would self-identify as "carnivores"
All of this said to say that I found an asparagus recipe that I absolutely adore and implore others to give it a try. I'm not one to typically take a pic of my food so I didn't again tonight, but I have been making this somewhat frequently for the past year so it's a very tried-and-true recipe at this point.
Roasted Asparagus
Place asparagus on cookie sheet, cover generously with olive oil.
Salt generously
Add pepper, (any store bought) Italian seasoning, and some garlic cloves chopped up and mixed into the asparagus on the sheet
Roast at 350 F for 15 minutes or until just starting to crisp
Add parmesan cheese
Any time I make a meat and potatoes dish I've been making an effort to make this as well and it's quickly turned into a favorite for me and my bf. Highly recommend it!
I've been making a concerted effort to include more vegetables in my diet and daily routine. Raw veggies are the obvious choice for lunch and I've been going hard on salad, carrots, and broccoli. However, I've never been a fan of cooked veggies. Cooked carrots? Disgusting. Cooked broccoli? Gross. So it's been a tough journey to try and incorporate veggies into a dinner setting. I'm interested to hear other people's efforts to include more veggies into their diets, especially from those that would self-identify as "carnivores"
All of this said to say that I found an asparagus recipe that I absolutely adore and implore others to give it a try. I'm not one to typically take a pic of my food so I didn't again tonight, but I have been making this somewhat frequently for the past year so it's a very tried-and-true recipe at this point.
Roasted Asparagus
Place asparagus on cookie sheet, cover generously with olive oil.
Salt generously
Add pepper, (any store bought) Italian seasoning, and some garlic cloves chopped up and mixed into the asparagus on the sheet
Roast at 350 F for 15 minutes or until just starting to crisp
Add parmesan cheese
Any time I make a meat and potatoes dish I've been making an effort to make this as well and it's quickly turned into a favorite for me and my bf. Highly recommend it!
If you enjoy the vegetables raw but not cooked I wonder if you're cooking them too much for your preference, have you tried just barely steaming the broccoli so it doesn't go soft and mushy?
Most of my veggie consumption comes from stuff that's cooked down in a sauce so it's not really noticeable, like (tomatoes), carrots, onion, and celery in a pasta sauce for example. Then you can blend a sauce like that if the texture is what's putting you off. Or maybe like a blended spinach sauce for pasta. You could also try blended soups since that's a great way to get tons of veg in one serving.
For raw veggies I love making a slaw with finely sliced cabbage and maybe onion and carrot, you can do it with mayo or with any sort of salad dressing really like just olive oil and lemon juice. Nice and crunchy and quite easy to include in a meal just as a side dish.
Mike Tyson's Roasted Cauliflower and Cheese Sauce for Boys* *girls and enbies can also eat this food. Oglemi's post got me thinking about gateway veggies for eating more green stuff, and I was torn between sweet potatoes and cauliflower. since oglemi mentioned they don't enjoy cooked carrots, i assumed sweet potatoes might be off the table, and decided to concoct a recipe based on YSAC's cauliflower mac and cheese as well as a technique from an Adam Ragusea vid. enjoy!
the foods
- A head of cauliflower (it can be any amount it doesnt matter)
- ANY OTHER HARD VEGETABLE!! optional but i'm using brussels sprouts.
- olive oil
-salt, pepper, or whatever seasoning blend you want
cheese sauce
- 1/2 cup of milk
- 2-3 slices of american cheese (i will elaborate)
- 1/2 cup any real cheese you want
- green onions
Cauliflower tastes great, is nutritious, and is pretty hard to mess up. the biggest folly you will encounter is browning the outside too fast while leaving the inside undercooked, which makes it both dry and crunchy in an unpleasant way. You're unlikely to overcook it on the inside if you're using dry heat, but I like to roast it at 400F for 20 minutes. simply cover it in olive oil, and spread evenly across a baking sheet. If you don't have access to an oven, there's tons of other ways to cook it but please do not boil it!! not only does it sap any ounce of flavor, but boiling veggies leeches and wastes a lot of the nutrition into the boiling water, and is generally inadvisable unless you're making soup and thus drinking the broth. If you only have an air fryer, i would microwave the cauliflower beforehand to soften it slightly, and just use the air fryer to brown the outside. frozen cauliflower also works, but is more likely to go mushy, and i wouldn't microwave it beforehand. since im making this as a full meal, ive opted to add brussels sprouts since theyre yummy.
onto the cheese sauce. im using american cheese purely for its sodium citrate content, which is a food additive in tons of stuff, but among other things it helps cheese products from separating out their oil and water content. if you've had queso blanco, that has sodium citrate derived from lime juice! if you're a maniac, you could buy a straight-up bag of sodium citrate online, but i've opted to be normal and just use the american cheese in my fridge. I'm also using a sharp gouda as my secondary cheese of choice. the american cheese has enough sodium citrate to emulsify a pretty significant amount of other cheese, but i'm using the exact proportions listed in the adam ragusea recipe just to be safe. i reccomend a semi-firm sharp cheese like gouda, but really anything will work outside of weirdo stuff like swiss or paremsan. simply heat milk gently in a pan on low heat and melt in your american cheese. after it's dispersed completely, whisk in your other cheese slowly and vigorously, giving it time to come in contact with the sodium citrate before it splits. ysac's recipe calls for chives to be stirred in at the end, but im using green onions purely because herbs are overpriced and youre getting more food molecules for your money when buying green onions. taste the sauce and adjust the seasoning, there doesn't have to be anything fancy but make sure it's salty enough for your liking.
you can plate this however you want!! you could dip your veggies in the sauce or stir it all together like mac and cheese. since the sauce isnt starch-based (ie with a roux) it won't thicken or thin out based on temperature, so it will reheat totally fine! i think its perfect as a side dish for a few people, but can easily be converted into a full meal like i did here. also sorry mike tyson doesnt have anything to do with the recipe besides the fact that its a real knock out hahahahahhaahahaha.
Made some roasted chicken thighs and fennel tonight, a very good combination imo. I find that fennel is best when it's thinly sliced, but not so thin it gets burned when you roast it. No pic again because I have no self control, but it was pretty tasty and simple to make!
For tonight: Homemade gyros (they ended up more like tacos but they had the spirit of gyros) + tzatziki, feta fries, and Greek salad
Salad was just lettuce, banana peppers, kalamata olives, feta cheese, red onion, and cucumber tossed with some of the juice from the olives and the peppers
I was gifted an America's Test Kitchen subscription for my birthday a few months back but they paywall their recipes if you don't have one, so here's the gyro + tzatziki recipe illegally:
Gyro
1 (4-pound) boneless pork butt roast, trimmed
½ cup plus 1 tablespoon extra-virgin olive oil, divided
6 garlic cloves, minced
1 ½ tablespoons dried oregano
1 ½ tablespoons kosher salt
1 tablespoon ground coriander
1 tablespoon paprika
2 teaspoons pepper
8 (8-inch) pita breads
1 romaine lettuce heart (6 ounces), sliced thin
1 small red onion, halved and sliced thin
Lemon wedges
Tzatziki
1 English cucumber, halved lengthwise and seeded, divided
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 ½ teaspoons kosher salt
1 large garlic clove, minced
½ teaspoon pepper
Instructions
1. For the gyro: Slice pork lengthwise into 4 equal steaks, about 1 inch thick (if steaks are thicker than 1 inch, press them with your hand to 1-inch thickness). Place pork in 1-gallon zipper-lock bag. Whisk ½ cup oil, garlic, oregano, salt, coriander, paprika, and pepper together in bowl. Add marinade to bag with pork. Seal bag and turn to distribute marinade evenly. Refrigerate for at least 1 hour or up to 24 hours.
2. Adjust oven rack 6 inches from broiler element and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Remove pork from marinade and place on prepared wire rack; discard marinade.
3. Cover sheet tightly with foil and transfer to oven. Roast until pork registers 100 degrees, about 40 minutes. Remove sheet from oven and carefully remove foil so steam escapes away from you. Return sheet to oven and continue to roast until pork registers 160 degrees, 20 to 25 minutes longer.
4. For the tzatziki: While pork roasts, shred half of cucumber on large holes of box grater. Combine shredded cucumber, yogurt, oil, lemon juice, dill, salt, garlic, and pepper in bowl. Refrigerate until ready to serve. Slice remaining cucumber thin and set aside.
5. Leave sheet in oven and turn on broiler. Broil until pork is well browned on top side only, about 10 minutes. Transfer pork to carving board and let rest for 5 minutes.
6. Brush 1 side of pitas with remaining 1 tablespoon oil. Place 4 pitas oiled side up on now-empty wire rack. Broil until pitas are soft and lightly toasted, about 1 minute. Repeat with remaining 4 pitas.
7. Slice pork crosswise very thin. Toss pork with accumulated juices on carving board. Divide pork evenly among pitas and top with lettuce, onion, sliced cucumber, and tzatziki. Serve with lemon wedges.
Notes: The tzatziki is better if you let it sit for several hours instead of doing it while your meat is cooking. Also if you're butchering your own pork butt like I did, make sure you account for there being a second bone in there even if the guy on YouTube makes it look super easy (video I used). I ended up with half of mine still left on the bone that will likely become carnitas next week.
Back once again by unpopular demand, me! feat. the shitty ass lighting in my kitchen.
I have no excuse for how shitty this picture is tbh. This is steelhead trout, which one of my roommates thought was salmon that he found on sale. Pro tip: This cooks and tastes just like salmon and is cheaper. They are the same fish.
White rice was left over from gyro night, bok choy was just steamed in the wok.
I used my all-time favorite salmon recipe for this, I highly recommend you check it out here.
This is the good shit right here. Spicy Korean pork bowl. Thankfully, did not have to butcher my own pork for this one, just cut some cheap pork chops up real super thin.
I marinated my pork for a full, like, 24 hours. You don't have to do that, it might not make a difference. I added the kimchi independently because we had some lying around and topped it with kewpie mayonnaise because we didn't have sriracha mayonnaise.
idk where the actual bean recipe is, it's just like onions, bacon grease, cumin, pepper, and black beans (put the juice from the can in too.) The rice recipe is on the back of the jug that the rice comes in.
), plated on top of some parsley just for the instagram photos
