Quarantine cooking thread

[Anonymous No.13910805]

Post stuff you are cooking or have cooked during the Coronavirus.

I made some bread yesterday

[Anonymous No.13910806]

Put some cold omelet and prosciutto on it

[Anonymous No.13910811]

Now defrosting some lasagna I froze two weeks ago

[Anonymous No.13910827]

>>13910805

[Anonymous No.13910848]

>>13910805
That’s some nice looking bread. I’ve been getting into pastry lately, I made croissants for the first time this week and made these rose-shaped apple tarts yesterday.

[Anonymous No.13910992]

>>13910848
This look delicious
Personally, I tried to cook steak (and fucked up ofc)

[Anonymous No.13911004]

>>13910992
Let it too long in the oven

[Anonymous No.13911143]

A Chuck steak, grilled, and corona corn.

[Anonymous No.13911170]

>>13910805
dust off some flour next time, otherwise looks good.

>>13910848
pics of croissants?

[Anonymous No.13911177]

>>13911170
They look like Auntie Annie's pretzel bites tbqh.

[Anonymous No.13911186]

>>13911177
were they tasty at least? thats whats important

[Anonymous No.13911191]

Going to make some bolognaise with conchiglie
I have spaghetti, but want something different.
Debating whether to put in some chorizo, chilli and make it a pasta bake instead.

[Anonymous No.13911193]

I just made some cupboard refried beans and had quesadillas. Bit weird but tasty enough
>Italian herbs instead of oregano
>Callenoli beans instead of black or pinto
>Cheddar in the quesa (to be fair I usually use this though)

[Anonymous No.13911474]

Last two pastitsio pieces

[Anonymous No.13911864]

Making some bistilla

[Anonymous No.13911914]

>>13911193
The beans taste OK but they are all wrong. They should be used whole, refried the skins are disgusting.

[Anonymous No.13913086]

>>13911170
Dilute the egg wash a little bit more and they would be perfect, but they still look great anon.

[Anonymous No.13913237]

pizza.

[Anonymous No.13913290]

I've been wanting to make some sourdough starter, but I have a concern: I'm growing tomatoes in soil in my kitchen, growing oyster mushrooms (occasionally with infections that need disposed of) and have rabbits in the livingroom. Is any of this putting anything into the air that will infect my starter as I'm culturing it? What about after it's established?

[Anonymous No.13913306]

Made a Chinese spiced chicken stock to make soup tomorrow. I have somen noodles, Bak Choi, pork dumplings, scallions, mushrooms, and tofu to go into it.

[Anonymous No.13913315]

>>13913306

Stock was about 2 chickens worth of bones (roasted), roasted onion, garlic, and ginger, then star anise, cinnamon sticks, rock sugar, and Mandarin orange peel.

Brought it up to a boil and then kept it between 200 and 205F for 14 hours.

[Anonymous No.13913319]

>>13911864
Bistilla is done

[Anonymous No.13914079]

had a craving for chips, so I fried some for the first time
They turned out well, seasoned em with salt, pepper, cayenne, garlic, and cumin

[Anonymous No.13914110]

>>13913306
Missing anything?

[Anonymous No.13914134]

>>13913237
Looks great bud, nice job with the dough

[Anonymous No.13914144]

Lots and lots of BBQ.

[Anonymous No.13914165]

>>13911474
based pastitsio. did you make the bechamel yourself?

[Anonymous No.13914170]

>>13913237
Dough looks really good indeed, how did you bake it?

[Anonymous No.13914241]

Newbie pierogi
(Sweet potato, onion and white chedder).

[Anonymous No.13914351]

>>13910806
That looks like it might have worked pretty well.

[Anonymous No.13914376]

>>13914079
For some reason I never thought about doing this. I might give it a shot.

>>13914144
That looks great. Nice smoke on it.

[Anonymous No.13914420]

>>13914241
Do you ever pan-fry these? Had some in Chicago and were pretty good.

My entry is a meatball sandwich (from leftover meatballs) on a milk bread roll. Basically it’s a double thickness slice from the loaf, then cut halfway about 7/8 of the way through so the back is still connected. A nice toast on the inside and outside.

Baked leftover meatball, cut in half, on top of tomato sauce until bubbling and browned. Added young gouda and broiled until cheese started to brown. Hit with black pepper while hot.

From bottom to top: touch of mayo, touch of dijon, lots of very thinly sliced shallot, meatballs, cheese, tomato sauce, touch of sriracha, a few green onion bits, and a touch of mayo. Eaten with a cold Italian dill pickle spear and tabasco and the extra shallots for spot application.

[Anonymous No.13914452]

>>13914420
These were my first time making them, the recipe I used said to boil them in salted water. But I may pan fry them when I want to reheat them for lunch/ dinner.

[Anonymous No.13914856]

Baby back ribs with homemade apple poblano rum bbq.

[Anonymous No.13914944]

Rotiboy. Wife craved them. Apparently they were everywhere in Korea when she was a kid.

[Anonymous No.13915990]

Making some marmalade

[Anonymous No.13916287]

We make pizza every sunday, couldn't find the usual 00 flour, but it was still good

[Anonymous No.13916292]

Made some fried buffalo wings.

[Anonymous No.13916293]

>>13916287
Dessert was Tres Leches cake, used the leftover condensed milk to make the dulce de leche on top

[Anonymous No.13916319]

>>13914856
Based. Looks awesome m8

[Anonymous No.13916539]

Left over black-eyed peas salad and rice pudding for desert.
>>13914165
Did it my self as I dont like/trust the ready to make shit, but I didnt have enough eggs and only half fat milk so it was a little bit on the light side in volume.

[Anonymous No.13916544]

>>13910805

[Anonymous No.13916561]

Made a pizza with absolutely the wrong kind of cheese cause I didn't feel that was worth going outside for but otherwise seemed like a success.

[Anonymous No.13916827]

I am new to cooking. If I were to blend up a can of italian style chopped tomatoes (or rotel) and tossed in a can of mushrooms would it be good on pasta? I could also saute half an onion and some garlic if that's a good idea.

[Anonymous No.13916842]

>>13915990
Marmalade is cooking

[Anonymous No.13916859]

>>13916842
You make it often?
Any benefits besides the knowledge that it isn't loaded with strange chemicals?

[Anonymous No.13916891]

>>13916859
Like any form of preservation there are two main benefits to doing it at once: making the most of good produce or using up stuff that’s on the turn. I’m doing this now because I had some oranges that were going off, that’s all.

[Anonymous No.13916893]

>>13916891
Doing it at home* Damn autocorrect

[Anonymous No.13916997]

Made Gnocchi last night.

Baked potatoes, scooped out the insides and mixed with butter, egg yolk, soft cheese, nutmeg, salt and flour.

This was me getting the dough ready to cut into shape.

[Anonymous No.13917015]

>>13916997
All ready to be poached.

[Anonymous No.13917027]

>>13917015
Poached, cooled and then pan fried in butter.

[Anonymous No.13917032]

>>13917027
Forgot pic.

[Anonymous No.13917041]

>>13916827
I'd use, at a minimum mind you, 1/4 sweet onion, small shredded carrot, 1/4 red bell, 2 cloves garlic, 6 crimini and a can of stewed tomato.

If all you have is onion, garlic, canned button mushrooms and tomatoes and you don't want to go out, it'd be fine but there's definitely room for improvement.

[Anonymous No.13917052]

>>13917032
All browned and crispy

[Anonymous No.13917057]

>>13910805
God damn, papí. You iced that bread like a fucking cake. What were you thinking?

[Anonymous No.13917063]

>>13910992
Oh fuck yeah

[Anonymous No.13917067]

>>13917052
All done.

Served with a homemade tomato and sausage sauce.

First time making gnocchi - was totally delicious but more labour intensive than I had imagined (still pretty easy though).

[Anonymous No.13917071]

>>13913237
This is bullshit. You have stark white spots and burnt spots. An indication of uneven temp and not letting the dough bulk ferment properly.

[Anonymous No.13917080]

>>13913315
oh fuck yeah
>>13913319
There is that awful bread again. What is this thing you have mede in center frame?

[Anonymous No.13917081]

>>13916292
that looks so satisfying

[Anonymous No.13917086]

>>13914079
lmao kys
>>13916561
Yeah but the bread is excellent from what I can see.

[Anonymous No.13917152]

>>13917057
Just floured the proving basket like normal

[Anonymous No.13917161]

Overcooked the marmalade a bit

[Anonymous No.13917220]

>>13917041
Yeah I'm trying to not go out. I do have a carrot though. I'll give it a shot. Thanks

[Anonymous No.13917246]

>>13916539
>>13916539
EISAI MEGALOS PAIXTIS

I'm about to make this

https://translate.google.com/translate?sl=auto&tl=en&u=http%3A%2F%2Fwww.cibosociale.it%2Fla-cucina-di-simona-polpette-della-nonna-rosina-2%2F

Spring lamb pluck, in tomato, garlic, rosemary and wine sauce

[Anonymous No.13917279]

>>13910805
Nothing that amazing, but homemade pickles and sourkraut and hot sauce.

Will be grilling a lot more when I move

[Anonymous No.13917747]

>>13910805
Lazy ramen with egg and gochujang

[Anonymous No.13917897]

>>13910805
Took a crack at homemade bread. Turned out pretty good for a first attempt! I think I need to knead it more next time, the texture is a little to crumby, but it's still fucking great with butter and jam.

[Anonymous No.13917982]

Made my first homemade sourdough bread in my cast iron dutch oven 2 days ago. Tasted great!

[Anonymous No.13918008]

>>13913306
Finished it up looks great now.

[Anonymous No.13918345]

>>13910805
How did you find flour? Everyone is sold out

[Anonymous No.13918375]

>>13913306
>>13913315

Actually just finished up. It was delicious.

[Anonymous No.13918865]

>>13917071
you have no idea what you're talking about

[Anonymous No.13918876]

>>13916827
>>13917041
I'm sure no experts care but I went with 2 cans of rotel. Half a small onion and 2 large cloves of garlic. It was fantastic. I certainly will try it again with the rest of my canned tomatoes.

[Anonymous No.13918878]

>>13918345
No, not everyone. Especially if you're willing to buy bulk bags. It's only the mainstream supermarkets that were cleaned out.

[Anonymous No.13918890]

>>13918345
i managed to buy one bag at a cornershop and i also found a couple hiding at the back of the cupboard

where i am you can't really get it in supermarkets but delivery services usually let you buy a couple at a time

[Anonymous No.13918895]

>>13917897
Looks great to me. I'm thinking about trying it for the first time myself.

[Anonymous No.13918914]

>>13910805
I want to make bread but I can't find flour or yeast anywhere

[Anonymous No.13919023]

same shit as always
mince and butter once a day, liver once every 1-2w, heart if present and fresh,

[Anonymous No.13919047]

>>13917067
looks max /comfy/

[Anonymous No.13919071]

Pan fried some pierogies I made lasr night in bacon fat for a late snack, delicious

[Anonymous No.13919090]

>>13910805
Honestly thought your picture was a dog turd on the ground that after a while gets white and crumbly.

[Anonymous No.13919106]

>>13919071
Why did you stage them on the plate upside down? Are you embarrassed about your cooking?