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4286 No. 4286
A thread for dishes that went far better than expected.

The other day, after realizing how great rice and beef mix in stuffed bell-peppers, I cooked rice, then stirred in beaten eggs, and began stirring rapidly until the egg was cooked. Pic related.
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>> No. 4288
I made lemon lavender cookies and added twice the amount of lemon juice needed. They were incredible and didn't taste like a cleaning product, like lemon stuff tends to.
>> No. 4316
Made a pot of turkey chilli for my dad, who is supposed to cut back on the red meat. I want it to taste more like beef so I added some bullion. Sooooo good.
>> No. 4341
My mom once tried a recipe for homemade chocolate frosting. Somehow though, it turned into a batch of especially delicious fudge instead.
>> No. 4344
Rosemary garlic butter and popcorn.

Don't ask me how, either.
>> No. 4368
I just put some mushrooms and the mushroom and wine sauce I made in culinary school in a bit of puff pastry, tossed a little parmesan on top and put it in the oven...

perfect little mushroom tartlets. I was kind of drunk at the time, and expecting the puff pastry to fall over cause I just free-formed it and then I had accidentally turned the oven off before I put them in, so I figured the sauce would just ooze into the crust and make it nasty, but it was perfect.
>> No. 4415
>Go to grocery store with brother
>"I need canola oil for making cake in a mug"
>Go home
>Realize I already got some last time, and we just both forgot
>Get yelled at for being dumb
>Bro moves out, realizes he needs oil for cooking, takes extra bottle of canola.
>Dad comes home, checks out what kind of oil we have for cooking, compliments my choice.

I dunno, it made ME happy.
>> No. 4417
using my basic chilli recipie, i substituted the beef for kangaroo. the flavour of the kangaroo was lost to the other ingredients, but ither than that it was fine
>> No. 4451
I once told my boyfriend that a wrap is basically a salad burrito. Taking that to its logical conclusion I put some croutons in my wrap today.

Oh man so good.
>> No. 4452
I'm pretty sure my General Tsovlaki is still archived somewhere.

Also my butterbeer recipe is fantastic.
>> No. 4457
>Also my butterbeer recipe is fantastic.
Elaborate. Now.
>> No. 4461
i've seen a lot of recipes for butterbeer lying around the internet but they all looked pretty gross
>> No. 4479
I made a peanut-butter-and-gherkin-pickle sandwich today, to see if it was actually a thing that was real, or if that was just a famous example made up to make pregnant women look crazy.

It was delicious.
>> No. 4496


Courtesy of Heston:
>> No. 4547
File 128978876589.jpg - (20.27KB , 400x266 , earthquake cake.jpg )
I got forced into making an earthquake cake by my mom, fucked up spreading the top layer and caused it all to mix up in the center and not bake properly. Instead it came out with a sweet chocolately shell and a DELICIOUS MOLTEN CENTER OH GOD MY TASTEBUDS.
>> No. 4549
File 128979529029.jpg - (142.62KB , 800x600 , 12780541608.jpg )
>> No. 4635
For a winter party activity, a bunch of friends and I made brownies. For the hell of it, we added everything that looked good at the time and baked it. It came out as a delicious chocolate slurry, and when we scooped some in milk OH GOD YES!
>> No. 4636
Don't have a pic, but I decided that I was craving sweet omelets for some reason, and had the amazing idea to make omurice.

With rice pilaf. So I buttered the pan for the omelet, beat some sugar and a tad bit of milk in my eggs. I cooked one side and let the heat cook through the egg, but let about half of it remain uncooked.

I then flipped it over a shallow bowl of rice pilaf. The egg has a wonderful brown caramelized skin, but warm gooey and sweet insides that cooked into the pilaf.

>> No. 4637
...I will try this when I get home. It sounds amazing.
>> No. 4658
There's my Tsovlaki! Thanks!

My butterbeer recipe:

Take some milk and heat it up in a saucepan
Add some butter (not too much. I used a half gallon of milk and about 1/16 to 1/8 a stick of butter, but judge it to your taste)
In a separate bowl, mix brown sugar with butterscotch syrup.
Heat up a cup of root beer (get some quality damn root beer. I used Saranac and it came out decent but get some premium stuff if you have access)
Mix the heated rootbeer with the brown sugar and butterscotch syrup.
Pour a mug of the heated milk.
Pour the rootbeer concoction into it.
Pour some Butterscotch Rum into the mixture as well.
Mix well.


It's essentially just a type of hot buttered rum mix with butterscotch flavouring, but I like it.
>> No. 4659
File 129211762341.png - (2.98KB , 184x172 , 1289765920514.png )
>Never successfully made an omelette
>Whisk a few dashes of hot sauce into the eggs
>Melt the butter
>It's cooking like a pancake, not sticking
>Fill it with shredded pepperoni and crushed red pepper
So delicious. It was just missing cheese, and I don't have anything that would've gone well with the pepperoni.
>> No. 4662
Protip: Get the pan hot before pouring in the egg. There's a number of reasons this is important, but I'm too lazy and tired to list them all so yeah just trust me I guess when I say that a hot pan is key to a flawless omelet.
>> No. 4663
The key to scrambled eggs: NEVER STOP STIRRING. Never ever ever. Don't even walk away from the stove. As soon as there's even a tiny bit of coagulation in the eggs touching the pan you want to scrape that off.

Oh and throw a bit of salt in there, it makes the eggs softer when you're done.
>> No. 4669
but then they get too crumply and overcooked!

you just need a nonstick pan or a ton of nonstick spray, let them sit until you see it just start to coagulate, then stir, let sit, stir a bit, sit, etc. and mix them with milk beforehand, makes them softer and more flavorful.
>> No. 4672
>making omelet because it sounds delicious after >>4659
>it isn't sticking, but tears in one part due to me being a brute
>manage to coax last bit of non-coagulated egg into the crack
>go to flip it(I like flipping it for just a split second, I don't like how gooey it looks otherwise)
>it folds in stupidly on itself
>nope, it's already cooked that way because I turn the heat up so high that cooking the entire omelet takes like 45 seconds
>manage to fold it in such a way that it is presented very elegantly with a bit of maneuvering
>it looks absolutely beautiful
>it tastes absolutely beautiful
>so beautiful
>remember I'm making it for just myself and so it didn't matter of I had a horribly ugly crumpled omelet
I like cooking eggs, it is like my own little adventure every time.
>> No. 4673
Overcooking hasn't been a problem for me. You end up with a sloppy mess that slowly dries up as you move it around.
>> No. 4689
Spiced hot chocolate at Sonic.
>> No. 4693
>oh god so much bacon grease in the pan
>oh god we are out of butter
>fuck it fry the eggs in bacon grease
>oh fuck what it is delicious why
>I wonder what else can be fried in bacon grease

And this is why my family has a history of heart disease and diabeetus.
>> No. 4694

Also yesterday I made an interesting spicy soup using udon noodles, beef broth, crushed red peppers, a pinch of garlic powder, some diced onions, and a little bit of various other spices. So goooooood.
>> No. 4699
Welcome to Cooking 101. Pig fat is some of the most valuable stuff to have on hand. My ma keeps a jar full of the stuff in the fridge, I grew up being taught to fry eggs in it.
>> No. 4701
>Still experimenting with dem omeletes
>Take a leftover chicken breast with red bell pepper and mozerella from dinner the night before
>Get some sundried tomatoes
>Chop all that shit up
>Seal it into the omelete
>Plate that shit
>Top it with a dollop of pimento cheese
>Sprinkle on some oregano
>> No. 4820
... You can fry eggs in bacon grease?

I've been doing it so wrong all these years...
>> No. 4824
Not something I made but I just bought some Italian Ice Mike and Ikes with low expectations and they are great.
>> No. 4830
Ehhhh, I tried those and wasn't a fan. Generally I've found I don't really like any of the variant flavors as much as the original.
>> No. 4969
Just made a surprisingly simple but ridiculously flavorful pasta dish.
>whole head of garlic
>roast that bitch in olive oil
>like half a dozen tomatoes
>roast those fuckers too in the same garlicy oil
>roast--wait that's impossible I think. Cook vermicelli like normal
>aged parmesan
>crumble that shit into like pea-sized bits
>stir everything together
>chop up basil, add that, stir moar
>salt + pepper
>moar stirring
>> No. 5069
>decide to make fried rice using a friend's recipe
>peel garlic clove
>really ugly bruise-looking thing on it
>peel several other cloves
>all bad in some way
>throw out the garlic, can't be that important to the finished dish
>cook some bacon
>burn the bacon
>Okay. Still edible, just got a bit of a burnt flavor
>get tupperware container of brown rice leftover from yesterday
>container's about half full, should make one hearty serving
>break it up with a fork so that I can slowly pour it into the pan without it all coming out in one fell swoop and splattering
>get some oil in the pan, toss in some red pepper flakes, let that go for a moment
>go to slowly pour in the rice
>it all comes out in one fell swoop anyway
>doesn't splatter, but holy shit, so much rice
>so. much. rice.
>like, a successful Hitchcock film could be written around how much fucking rice is now in the pan, all across my stovetop, and on my floor
>clean up stovetop and floor while rice fries
>transfer rice from a pan to a plate once it gets hot
>add egg to pan
>egg is beautiful
>add rice to pan
>add bacon to pan
>add soy sauce to pan
>egg has burned a bit in the short time it took me to add the rest of the ingredients
>let it fry for a bit longer
>move a serving of it onto my plate
>no further casualties
>all's well that ends well, I guess
>taste rice
I'm not sure if it's just cause I was really hungry, cause so much went wrong while making it, or what, but Christ, this is the best forever.
>> No. 5070
>bread crumbs

Welp, just put it in the oven and see whaOH GOD THIS IS DELICIOUS
>> No. 5110
Recipe. Immediately.
>> No. 5122
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>> No. 5134
File 130421932091.png - (3.11KB , 203x219 , 1304032431552.png )
>Making Fruity Pebble Marshmallow treats
>Go to make a second batch
>Melt marshmallows on the stove instead
>Crush up the pebbles with a mortar and pestle
>Mix them in slowly
>Cool the ensuing monstrosity in the fridge
Thinking about melting it again to a gooey consistency and serving it with mint chocolate chip ice cream. Wish me luck guys.
>> No. 5153
So finally did this last night. Turned our really good, but next time I'll have to serve it immediately instead of letting it cool. Kind of ruined the texture.
>> No. 5154
wow that sounds REALLY GOOD

I wanna try that with a blend of Lucky Charms and Fruity Pebbles. Like, marshmallows in the marshmallow.
>> No. 5175
File 13054029007.gif - (16.29KB , 94x122 , 1300908080013.gif )
>grill some red onions
>toast some wheat bread
>spread cream cheese on toast
>place onions on toast
>> No. 5176
You ideas interest me and I would like to subscribe to your newsletter. That said Fairbeard and I have been arguing about whether or not the marshmallow mix should be served under the ice cream or above it. I say under, so that the ice cream can melt and soak into the hot marshmallow. Fairbeard says over because cold ice cream on top could case the marshmallow to harden. HELP US SETTLE THIS ARGUMENT.
>> No. 5177
I agree with Fairbeard.
>> No. 5186
I made a Cheese Souffle.

The entire time I was expecting it to suddenly fuck up, but it didn't.

And it tasted AMAZING.
>> No. 5191
I decided to make Mayonnaise on a whim last night, it turned out really good despite adding too much mustard. It's dead simple to make and a hell of a lot better than store bought. Try it.
>> No. 5216
>mix breadcrumbs, grated cheese, chives and diced bacon
>place inside large mushrooms
>> No. 5217
That sounds AMAZING!
>> No. 5484
File 131864308124.jpg - (186.32KB , 565x552 , 1318534965118.jpg )
Made a frittata last night.
>5 eggs
>Pinch of salt
>All the black pepper
>1/2 cup grated Parmesan cheese
>Diced roasted bell pepper(the jarred kind)
>3 provolone stuffed chicken sausages, cut into chunks
So wonderful. I didn't use enough eggs though, so it was really thin.
>> No. 5485
Forgot, 5 leaves of fresh basil, cut thin and sprinkled on top before it went into the oven. I don't think it really helped that much, so next time I'll try parsley.
>> No. 5487
That sounds so delicious. May I suggest stirring the basil into the mix before you cook it next time? Gotta let those basil oils do their magic, homes!
>> No. 5530
Got most of the way through making chicken vindaloo for the first time before realizing I had no cardamom.

Still fucking delicious, but I'll be sure to grab some next time.
>> No. 5531
Cardamom is the fucking business. I love when you're eating a curry and you bite into a cardamom seed. FLAVOR EXPLOSION!
>> No. 5540
Apparently mixing duck sauce and hot mustard in with your ramen yields delicious results.
>> No. 5558
Also I just made egg drop ramen for the first time.

Why didn't I think of this before.
>> No. 5566
I made lamb meatballs for Thanksgiving, by throwing ground lamb in with breadcrumbs, an egg, and a bunch of different spices/sauces that I knew went alright with chicken and beef, then after forming the meatballs did a shallow fry with EVOO and butter. They came out crisp on the outside, hot and cooked just right on the inside, with just a bit of a spicy kick. They are also still tasty as leftovers, even if I eat them cold.

I also made a molasses based sauce for my candied yams this year, instead of the sauce you can make by using that awful syrup shit that the yams come in when they're canned. I rinsed off the yams before putting them in the baking dish, then covered them with my molasses sauce and baked them as I regularly do. No marshmallows (because I'm not a fan), and the yams came out delicious and tender. Fully intend to nom on some later for dinner.
>> No. 5572
>This pasta sauce is boring
>veggies, seasonings, red wine, soup mix
>yes good
>pasta every night for a week
>> No. 5577
Mashed butternut squash with garlic.

Food of the non-existant gods, I tell ya.
>> No. 5615
My tea came with a tiny pitcher of warm honey.

I dipped the sweet potato fries in it.
>> No. 5616
I went to make chili but I forgot I had no tinned tomatoes so I used Heinz cream of tomato soup. Then I forogt I had no mince so I used a tin of corned beef instead. Then I ate it. It was so so fucking good, I swear to god it's even better than normal chili.
>> No. 5620
Dear god that sounds tasty.
>> No. 5635
No-knead bread. No breadmaker or anything. So easy. And you only need one container for it all, which is a large sealable container - like a four litre tupperware or something.

3 cups warm (not hot) water, teaspoon of salt, teaspoon and a half of dried activated yeast. Stir and leave it a couple minutes till the yeast starts bubbling.

Add six cups of self raising flour, mix it till there's no flour or water unmixed. Cover and leave it to rise for two hours. Seal the lid, leave it in the fridge overnight (at least 12 hours).

It kneads itself for you while it's in the fridge. The yeast produces alcohol (that delicious, rich beery flavour in good bread), and CO2 that stretches the gluten chains itself so you don't need to knead it.

When you want some bread, oil your hands so the dough doesn't stick then take enough to make a loaf (ideally in a bacon-greased loaf tin, this is a wet dough so not great for cottage loafs) and shove in oven at 230C for half an hour, optionally kicking the heat up a notch or two for an extra five minutes at the end for an extra crispy golden crust.

It's so good. You can leave the dough in the fridge for a couple of weeks and it just gets richer and beerier in flavour. You can't fuck it up. You can't.

Best thing in the world - this bread, fresh out of the oven, still steaming in the middle with a soft, chewy but consistent crumb and crunchy crust, slathered in fresh butter and topped with raw comb honey. I'm doing a batch right now, I'm typing this while it rises.
>> No. 5742
File 134114908811.jpg - (19.08KB , 440x291 , yesss.jpg )
>seriously oversalt my chili
>hardly have anything left in the fridge
>oh well
>put mozzarella in the chili in hopes of taking the edge off
>mfw tasting it
>> No. 5744
I've been making beer bread pretty regularly for the past few months. It's almost insultingly simple. Either three cups of self-rising flour or three cups of all-purpose flour, four teaspoons of baking powder, and half a teaspoon of salt. A twelve-ounce bottle of beer. A little more liquid if you think it's too thick- the first few times I used an entire pub can of Guinness, which is closer to 16 ounces, and it worked fine. Plus whatever else you feel like adding. Pour it into a greased loaf pan. Pop it in the oven at 350 for 45 minutes, and you're good.The first recipe I followed called for Guinness, molasses, and sugar. My most recent one was made with a local microbrewed vanilla java porter and some fresh vanilla coffee. It's fucking great, especially when toasted with some butter and honey on it.
>> No. 5745
Farmer's markets make eating super affordable for me in the summer, so I'm getting my fill of squash, zucchini, etc. I realized I hadn't had any sort of spaghetti-type meal for awhile, so I made some, since it's cooled down here a bit and turning on my stove doesn't feel like I'm baking myself in the process. It's not completely from scratch, but it is completely delicious. Recipe below:

1 jar Ragu Sauteed Onion & Garlic
1 jar Ragu Mushroom & Green Pepper
2 large tomatoes, chopped
1 large zucchini, sliced (slices approx 1/4 to 1/2 inch wide)
2 medium yellow squash, sliced
2 medium yellow pattypan squash, cut into 1/8ths (or smaller, depending on your taste)
1 small to medium red onion, diced
approx 1/4 C of wine (I used Gnarly Head Cabernet Sauvignon)
Italian Seasoning (Oregano, Marjoram, Thyme, Rosemary & Sage)
salt & pepper to taste
splash of extra virgin olive oil

Tomato-Basil pasta (so delicious on its own)

NOTE: This is a lot of food; use a big pot (my biggest pot is 12 C, I think, and that's what I used).

Oil goes in first, then onions; sautee them a bit, just to get them warm. Dump the two jars of Ragu in, then the veggies. Stir to combine. Add seasonings and the wine. Bring to simmer; simmer until the squash is tender, stirring occasionally. This took me a little over one hour. When your sauce is close to done, cook your pasta.

The sauce will have a creamy texture to it, and the squash will be fork tender. Combined with a pasta, it is marvelous. Also, the total cost for me to make this is less than $15 (and that includes the entire 8oz. package of pasta for future meals), and I will be eating it for the rest of this week for dinner, and possibly a couple lunches.
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