Do you cook? What’d you cook today?

[97guns]

I’m pretty lucky that my wife likes to cook and doesn’t really like restaurant food so we rarely eat out. It’s twofold, first we can regulate what we eat and secondly it’s much more cost effective to cook rather than eat out. I got excited after eating this Thai sausage she made for dinner, it’s one of my favorite dishes that she’s made and had to show and tell.

 

[Bamaman]

Barbeque sandwich with not mustard slaw. Came from a local Q restaurant in bulk.

Krystal burgers $2 and $3 specials for dinner.

 

[davebarnes]

At at home:better food and save money.

Both of us LOVE to cook. It is both interesting and therapeutic.
We renovated our 6-year-old kitchen to get what we wanted. We spent $51K for Sub-Zero refrigerators, Miele ovens, Wolf hob. Cabinets and drawers with BLUM hardware.
We subscribe to 4 cooking magazines. We also cook recipes from The NY Times and the WSJ.
Wine costs are much lower at home.
We buy high quality ingredients and ignore prices.

We have 28 restaurants within 6 blocks of our house.
We dine out about twice a week. Breakfast, lunch or dinner.

 

[chilkoot]

We observed Memorial Day a day early to accommodate my sister so today's fare was BBQ hamburgers and hot dogs.

 

[pb4uski]

Cooked breakfast... scrambled eggs, ham, turkey spam, toast
Cooked fried halloumi cheese with thin slices of tomato as an appetizer before dinner
Halloumi is a unique cheese in that you can fry it without it melting... it browns nicely when fried in olive oil
Grilled a couple T-bones for dinner

 

[Souschef]

DW has been enamored of the sous vide method of cooking. I bought her one for Xmas, and she has become quite adept at cooking with it. After cooking one and a half inch thick rib eye steaks in the sous vide, she then sears them on our BBQ special searing burner she has nicknamed "Wilma" (after the Flintstones). They are absolutely great!

 

[GalaxyBoy]

Baked sourdough bread this morning; made the dough yesterday using leftover whey drained from yogurt made a few days before that. This afternoon I made a good ol’ banana puddin’. Yum.

I count the brown ale fermenting in the basement as “cooking,” too.

 

[swakyaby]

Started a 14 hour sous vide overnight for a rack of baby back ribs dry-rubbed with a recipe from Alton Brown. Finished it today on the big green egg, basting the last 10 minutes with Sweet Baby Ray's hickory and brown sugar barbeque sauce. Moist, succulent, and tasty. It's a winner.

 

[ABQ2015]

I eat out only once every week or two and make or assemble the rest of my meals but my cooking is very simple. Mostly to keep healthy but also trying to lose weight - have lost 30 pounds since last October. Made a pot of pinto beans this weekend. Used the beans for tostadas and froze the rest of them. Used some of my green chile that I had peeled and frozen last year for the beans and tostadas. Made a green salad and a cole slaw both with homemade dressing. Today I steamed some scallops and cooked brown rice. Currently cleaning my gas grill and adding new briquettes - want to grill this summer.

 

[Scuba]

I made an appetizer I’ve been wanting to try for years but had never made before - little BLT’s. Scooped out cherry tomatoes and stuffed them with a mixture of bacon, green onions, parsley and ranch dressing. They disappeared pretty quickly at the party we went to.

 

[flintnational]

St. Louis cut ribs go on the BGE in a couple of hours. I am thawing Brunswick stew I made a couple of weeks ago for a side. I will also make a thin vinegar based Carolina style BBQ sauce.

 

[iloveyoga]

Yesterday was a no cooking day as my granddaughter graduated from high school . Today I am planning to cook hamburgers and hot dogs on the grill, with some nice side dishes. I like too cook and it does save a lot of money and calories.

 

[pacergal]

Yesterday was packet salmon with green beans and artichoke.
BBQ chicken today

 

[calmloki]

Chocolate chip cookies with browned butter and my own touch - a packet of Starbucks Via instant coffee. The coffee flavour works well with the semi-sweet chocolate chips, keeping the cookies from being cloyingly sweet. One or two cookies is plenty; I roll most of the dough into balls, freeze, then store in a baggie so we can have a few fresh cookies any time the oven is getting used.

 

[Chuckanut]

Macaroons. To keep up my lower-carb/slower-carb diet I used almond flour, unsweetened chocolate and just 1/4 cup of honey to make about 30 of them. WOW! Delicious.

 

[pb4uski]

Prepared some boneless pork ribs for dinner tonight... generously rubbed with salt, brown sugar and spices and they are in the fridge read to be grilled later today.

Mixed up three cruets of salad dressing.... balsamic vinegarette, italian and a special dressing I designed that is a maple french.

Then make pancakes for a late morning breakfast, accompanied by some leftovers.... fried turkey spam and fried halloumi cheese.. and orange/pineapple juice.

 

[Freedom56]

My wife is a pretty good at baking cakes and pastries. Somehow we both manage to stay slim.

 

[97guns]

My wife is a pretty good at baking cakes and pastries. Somehow we both manage to stay slim.

Wow, looks professional, we’re just having left overs tonight and I bought some corn for cream corn

 

[bizlady]

Dinner tonight- roasted sweet potato quesadillas with a side salad

 

[RAE]

My wife and I both love to cook. Today was fish fry day. I had some bluegill and catfish filets (we had caught the fish recently) thawed out, so we invited DD and the two grandsons over for dinner. We had fried fish, hash browns, and fresh garden asparagus, along with a nice Sauvignon Blanc. Very good meal.


In a couple days, we will be having one of our favorite meals..........Korean Bibimbap. We bought the stone bowls, and use them often to prepare Bibimbap, which is basically a rice bowl topped with fresh veggies, some kind of meat (steak, pork, lamb, whatever), and an egg. The nice thing about bibimbap is that it changes all the time, depending on what veggies and meat we have available. We both love it so much, we now have it all the time. I can post a photo or two if anyone is interested.

 

[97guns]

I can post a photo or two if anyone is interested.

Yes, I know what that dish is but I’d like to see yours, maybe I’ll make it one day

 

[hausfrau]

Tonight I'm making pulled pork and coleslaw. I used to like cooking, but I've grown tired of it lately. I'm not sure why because I used to enjoy it. I do like to eat out, but my family prefers to eat in. Probably because I'm a pretty good cook and they don't do the work lol. Right now I'm really trying to empty out our basement freezer so I can defrost it. I usually stock it back up with meat in the fall.

 

[RAE]

Yes, I know what that dish is but I’d like to see yours, maybe I’ll make it one day

OK........I've attached two photos of recent bibimbap dishes we prepared. Both of them have an assortment of veggies from our garden........usually carrots, onion, kale or chard, red bell pepper, fresh sprouts, and mushrooms (we use oyster mushrooms that we pick wild). And if we have other veggies available (cucumbers, etc), we add those too, along with garlic and ginger. The meat in one of the photos is pork, I believe, and the other one is ribeye. And we add a farm egg to top it off. The egg is raw at first, but the stone bowls are hot, so when you mix up the ingredients at the table, the egg drops down onto the hot bowl and cooks quickly. Oh, and at the bottom of the bowl is sushi rice, which gets a little crispy when you heat the bowls up on top of the stove. If you like, you can add bibimbap sauce, which is made with gochugang (you can buy gochugang, but we usually make our own). Everyone in our family loves bibimbap.........great stuff!

 

[Amethyst]

I made our usual breakfast: Oatmeal, Greek yogurt, sliced banana and mango, chopped walnuts, and Raisin bran on top.

Everyone's on their own for lunch.

Supper: Filet mignon, sauteed mushrooms, steamed asparagus; homemade brownies and ice cream for dessert.

 

[Amethyst]

Bibimbap is wonderful, and so healthy!

OK........I've attached two photos of recent bibimbap dishes we prepared. Both of them have an assortment of veggies from our garden........usually carrots, onion, kale or chard, red bell pepper, fresh sprouts, and mushrooms (we use oyster mushrooms that we pick wild). And if we have other veggies available (cucumbers, etc), we add those too, along with garlic and ginger. The meat in one of the photos is pork, I believe, and the other one is ribeye. And we add a farm egg to top it off. The egg is raw at first, but the stone bowls are hot, so when you mix up the ingredients at the table, the egg drops down onto the hot bowl and cooks quickly. Oh, and at the bottom of the bowl is sushi rice, which gets a little crispy when you heat the bowls up on top of the stove. If you like, you can add bibimbap sauce, which is made with gochugang (you can buy gochugang, but we usually make our own). Everyone in our family loves bibimbap.........great stuff!