What are you cooking right now?

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I know. Another “What are you…“ thread. At-any-rate, I am always looking for a new recipe to try. Lets hear what you got going. Myself, I have been smoking fish lately, (since it s summer time). Right now I am brine-ing Tilapia, and Salmon, and will smoke it tomorrow. I am especially looking forward to try the Teriyaki Tilapia

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Does not the What's on your plate? thread count?

Or maybe thats for just anything being et, and this is specifically for your own culinary creations?

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The crust

I started by making the crust, which consists of:

    a combination of rye flour and all-purpose flour,
    butter,
    cane sugar,
    egg,
    baking powder,
    and a pinch of cardamom.

The filling

While the crust is blind baking, which is another term for pre-baking an empty
crust, I made the creamy filling, which is a combination of:

sour cream

egg

cane sugar

vanilla

cardamom

all whisked together to obtain a thin, luscious, aromatic cream.

and with that vanilla icecream or vanilla sauce.

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I guess that would have worked. But to be technical what I am cooking is not quite on my plate yet :man_cook:

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What does cardamon do/taste like?

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this is what AI says, its pretty spot on.

i use black dried cardamon.

Cardamom has a complex flavor profile, described as a blend of citrusy, minty, and floral notes with a hint of spice and warmth. It can also have a slightly peppery or even eucalyptus-like quality. The specific taste can vary slightly depending on whether it’s green, black, or white cardamom.

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:germany: Klassisches Vinaigrette aka French Dressing :france::fleur_de_lis:

Ölessigverhältnis vier zu eins für Salate, sechs zu eins für Fleisch und Fisch.

Für ¾ Tasse (~177 ml):

  • 2 Teel. Dijonsenf
  • Salz und Pfeffer
  • 2 Eßl. Weißweinessig (30 ml)
  • 4½ Eßl. Pflanzenöl (67,5 ml)
  • 4½ Eßl. Olivenöl (67,5 ml)
  • 1–2 Teel. Zitronensaft
  1. Vermische Senf, Salz, Pfeffer mit Essig in einer Schüssel.
  2. Gebe langsam Oliven- und Pflanzenöl zum Verschlagen hinzu.

:united_states::united_kingdom: Google Translation

classic vinaigrette aka French dressing

Oil vinegar ratio four to one for salads, six to one for meat and fish.

For ¾ cup (~177 ml):

  • 2 teaspoons Dijon mustard
  • Salt and pepper
  • 2 tablespoons white wine vinegar (30 ml)
  • 4½ tablespoons vegetable oil (67.5 ml)
  • 4½ tablespoons olive oil (67.5 ml)
  • 1-2 teaspoons lemon juice
  1. Mix mustard, salt, pepper and vinegar in a bowl.
  2. Slowly add olive and vegetable oil to whisk.

Book source

1 Norman et al. (2005): The Cook’s Book, 347
2 Norman et al. (2005): The Cook’s Book, 55

Comment

I used to buy ready-made, brand French Dressing from the supermarket at sky-high prices, because I wasn’t inquisitive enough, to find the recipe in our home library.

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Cooked chicken liver, because doc asked me to :slight_smile:

I didn’t like the taste when i was a kid, but i think my taste buds are evolving now that i’ve started losing hair. I do confess, I cook the liver spicier than what I used to get back at home.

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I love chicken gizzards and livers. I grew up on them.
In fact I was thinking about gizzards today, but it’s something easier to buy than to cook tender at home (imo).
Plus, feeling a bit ill, so chinese hot and sour soup was lunch (homemade though..it’s easy).

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Get better soon ! Chinese soup is just chef’s kiss haha

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Tacos de Carnitas! With Three Mountains brand yellow sriracha and a Ghost pepper/sweet potato hot sauce.

carnitas
carnitas1200×1600 423 KB

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that sounds homemade and wonderful. The pork looks like it slow cooked all day in the oven. Even the corn tortillas look fresh. Nice.

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They are actually from Trader Joe’s, but they are the best store-bought tortillas that I’ve found. By far the best.

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was in there Friday because she had to have a plant…got me the Simpler Times and their 6.99 dark roast coffee. Hope it’s drinkable. Will find out tomorrow morning. Some of their products are amazing for the money.

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Yes indeed. Some are not, though.

These are the tortillas:

https://www.traderjoes.com/home/products/pdp/corn-wheat-tortillas-081246

The wheat dilutes the corn flavor, but it’s still there - it’s just muted. The texture is sublime, and the flavor is subtle but there’s just enough corn to keep it interesting. Give 'em a try, they’re pretty good.

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I will. I like when I can get them pliable on a hot cast iron a few seconds a side and that smell that comes with it. It’s OK if they dialed the corn taste back, even interesting. She’s got plant fever right now so I should be back in there soon. Got a saucy chicken thigh thing in mind for these tortillas.

Thanks for the rec.

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2 days back I cooked chicken kheema. (minced chicken)

I don’t keep a lot of spices with me so it came out bland. Add to it, I cooked it on high heat so it became rubbery too. Filling dish nonetheless.