Essential I Be Cooking!: Post a Pic of What You're Cooking Thread

[Ezra]

Nobody made pizza in here?

Yeah, but I havent been able to find bread flour since quarantine. Pizza dough w all purpose flour isnt great

 

[phcitywarrior]

@Caca-faat I'll be doing my West African roasted fish next week. A couple of friends are coming over to celebrate some good news.

I'm thinking of doing whole roasted Tilapia, Red Snapper and Croaker. Might even do Sea Bass and Trout as well

Thinking of which veggies to roast along with it. Definitely gonna roast some plantains too. Will post pics once done.

EDIT: I saw your earlier post with that roasted trout you sell as a platter. Can you post that recipe? I'll probably try for different flavors with the different fish.

 

[Caca-faat]

We ate premade bland shyt all the time growing up. I started cooking more because I was tired of being broke from eating out all the time after college. Realized it’s not that hard, it’s just learning a few basic techniques ect.

I cooked for my mama a few years ago when she was visiting. She said it was really good. She said the reason she gave up in the kitchen when I was a kid was because my dad and brother were such picky eaters. Now I have retroactive grudges

 

[Caca-faat]

@Caca-faat I'll be doing my West African roasted fish next week. A couple of friends are coming over to celebrate some good news.

I'm thinking of doing whole roasted Tilapia, Red Snapper and Croaker. Might even do Sea Bass and Trout as well

Thinking of which veggies to roast along with it. Definitely gonna roast some plantains too. Will post pics once done.

Sounds good. Make sure to have something ti mop up all them juices. I look forward to the pics.

Whats croaker?

 

[phcitywarrior]

Sounds good. Make sure to have something ti mop up all them juices. I look forward to the pics.

Whats croaker?

Thanks good advice. Croaker is a type of fish. I think it's called Atlantic Croaker.

Also, could you post that recipie for your roasted fish. You posted a picture of some fish you sell as part of a platter. Looking for inspiration and might do different recipes.

 

[Caca-faat]

@Caca-faat I'll be doing my West African roasted fish next week. A couple of friends are coming over to celebrate some good news.

I'm thinking of doing whole roasted Tilapia, Red Snapper and Croaker. Might even do Sea Bass and Trout as well

Thinking of which veggies to roast along with it. Definitely gonna roast some plantains too. Will post pics once done.

EDIT: I saw your earlier post with that roasted trout you sell as a platter. Can you post that recipe? I'll probably try for different flavors with the different fish.

To season ur fish

Onion powder
Garlic powder
Chilli flakes
Black pepper
MSG (optional)
Celery Salt


I stuffed mine with wilted spinach, cooked in butter with garlic, spring onion, thyme, habenero and bell peppers.

After the spinach has cooled stuff it into the fish and smoke it for about 20 minutes over cherry wood.

 

[Ezra]

I messed around and came up w this dish. Pretty pleased how it turned out. Kind of a barstardized Al fredo or Al Limone

- Panko, garlic powder, onion powder, paprika
- toast in a small pan w melted butter, set aside

- create a bechemel
- add 3-4 cloves of grated garlic, juice and zest of 1 big lemon
- salt, pepper, red pepper flakes
- half cup of grated Romano cheese
- reduce to a thin sauce (just enough to coat a spoon)

-Add pasta cooked just shy of al dente, let finish cooking in the sauce
- Add the toasted panko ( reserve some for topping)

Plate and topped w tomato, basil and panko.

Turned out great. Not super heavy like most alfredo, lemon brightens it up, and the panko gives it some nice crush/texture

 

[CreepyMcCreeperson]

I messed around and came up w this dish. Pretty pleased how it turned out. Kind of a barstardized Al fredo or Al Limone

- Panko, garlic powder, onion powder, paprika
- toast in a small pan w melted butter, set aside

- create a bechemel
- add 3-4 cloves of grated garlic, juice and zest of 1 big lemon
- salt, pepper, red pepper flakes
- half cup of grated Romano cheese
- reduce to a thin sauce (just enough to coat a spoon)

-Add pasta cooked just shy of al dente, let finish cooking in the sauce
- Add the toasted panko ( reserve some for topping)

Plate and topped w tomato, basil and panko.

Turned out great. Not super heavy like most alfredo, lemon brightens it up, and the panko gives it some nice crush/texture

Amazing!

I made a pasta with cherry tomatoes from my garden, and fresh garlic, and fresh herbs from my porch (rosemary, basil, parsley) Olive oil, black pepper, and a little Romano cheese over tri color penne.

It was so simple, but so good. Nothing beats a freshly made sauce.

 

[old pig]

Nobody made pizza in here?

just do a thread search for “pizza”

 

[The D-List Vet]

I messed around and came up w this dish. Pretty pleased how it turned out. Kind of a barstardized Al fredo or Al Limone

- Panko, garlic powder, onion powder, paprika
- toast in a small pan w melted butter, set aside

- create a bechemel
- add 3-4 cloves of grated garlic, juice and zest of 1 big lemon
- salt, pepper, red pepper flakes
- half cup of grated Romano cheese
- reduce to a thin sauce (just enough to coat a spoon)

-Add pasta cooked just shy of al dente, let finish cooking in the sauce
- Add the toasted panko ( reserve some for topping)

Plate and topped w tomato, basil and panko.

Turned out great. Not super heavy like most alfredo, lemon brightens it up, and the panko gives it some nice crush/texture

Yo this shyt looks good, you're giving me ideas.

 

[Soundbwoy]

You will need:
wooden spoon
whisk
Pasta
Sharp Cheddar and whatever cheese you usually use
equal parts butter and flour to make a roux
milk 3 cups
1 cup of roasted pumpkin dependent on amount. (I would roast a pumpkin not used the tinned version because the tinned one has sugar in it) get an acorn squash cut in half and roast on 350F till its soft enough for the knife goes all the way through.
fresh grated nutmeg 1/2 tsp

Optionals

mustard powder 1tsp
paprika 1/2 tsp
chilli flakes 1/2 tsp
1 egg yolk (for richness)
fresh garlic (crushed or grated)

Method
to make the roux,
combine butter and flour with a wooden spoon over medium heat till it forms a ball in the pan and the butter starts to cook the flour, it will begin to smell nutty as the butter cooks. I cant explain it any other way.

add crushed garlic and mix be careful not to burn

add 1/2 cup of milk to the roux and whisk vigorously till smooth. The mixture will bloom and double in size. Then add the rest of the milk slowly whilst whisking vigorously to avoid any lumps forming.

the mixture will start to thicken as u whisk; add:
mustard powder 1tsp
paprika 1/2 tsp
chilli flakes 1/2 tsp
1 egg yolk
all your cheese leaving behind a little to sprinkle on top
1 cup pumpkin (you may want to add more dependent on taste)
The mixture should be thick and smooth and coating the back of the wooden spoon. You should be able to run your finger across the back of the wooden spoon through the mixture

Combine Pasta and Cheese sauce in your baking dish a little bit at a time till your pasta is completely coated and covered in the sauce. Combine your remaining cheese with another tsp of paprika and nutmeg then sprinkle on top and bake on 350F for 45 minutes.

I did this today I'm definitely adding this dish to my repertoire

 

[The D-List Vet]

@Caca-faat the fukking GOAT.

 

[Robbie3000]

I get so impressed every time I come to this thread. Like so many of y’all got some serious skills. I can just do basic shyt.

One thing that puts me off from really trying to get good at cooking is the amount of Ingredients you guys gather just to make one dish. When I think about it, I’m just like, eh might as well buy the dish from a restaurant.

Shouts out to y’all. Very impressive.

 

[Ezra]

I get so impressed every time I come to this thread. Like so many of y’all got some serious skills. I can just do basic shyt.

One thing that puts me off from really trying to get good at cooking is the amount of Ingredients you guys gather just to make one dish. When I think about it, I’m just like, eh might as well buy the dish from a restaurant.

Shouts out to y’all. Very impressive.

Just build up having pantry basics. The reason I made that Alfredo sauce was because I didn’t have any marinara sauce or any canned tomatoes to make one. Threw together what I had. That’s the fun part of cooking. Just mess around and see what happens.

Although - not so fun when it turns out bad, which happens sometimes lol.

 

[Caca-faat]

I get so impressed every time I come to this thread. Like so many of y’all got some serious skills. I can just do basic shyt.

One thing that puts me off from really trying to get good at cooking is the amount of Ingredients you guys gather just to make one dish. When I think about it, I’m just like, eh might as well buy the dish from a restaurant.

Shouts out to y’all. Very impressive.

You dont buy every single ingredient every time, you build up your ingredients, dried herbs and spices don't go stale for months. Fresh herbs and spices get used the more you cook, so eventually you just end up buying the protein aspect of whatever dishes u want to make which works out cheaper plus whichever individual herb the dish requires. So it doesnt work out so bad over time, as the cost of making the dish + the amount you end up getting, balances out the cost.

The cost of making spaghetti bolognese with meat sauce for 5 ppl works out way cheaper as the cost is probably similar to buying a portion for 1 person at a restaurant.

Save your money, learn to cook. Plus I cannot expess how many chicks you can attract with a skill like cooking. Also you wouldnt have to put up with the unnecessary headache women bring if you can cook for youself.