Various things I have cooked recently!
I made spaghetti with homemade sauce! And I discovered that making spaghetti sauce is really fun. So I made it again, and added a lot more vegetables because the first sauce was a little plain. The second one is the one pictured and was definitely way better. Lots of onion, chopped and sliced mushrooms, minced garlic, and a decent amount of shredded carrots. The carrots added a bit of sweetness that countered the sharpness of the tomatoes, which was good because I had to add a little sugar to the first sauce to do that.
The carrots actually mostly dissolved into tiny bits over the multiple hour simmering process. I will add more next time because they were a good idea. I'm also thinking about adding a green vegetable of some sort next time. Maybe finely chopped broccoli?
I learned a cool thing you can do with hard boiled eggs: wrapping them in sausage and then breading them.
I used 0.25 pounds of raw sausage per egg, which seemed like a good amount. I also mixed in some pepper, salt, garlic powder, and onion powder.
I breaded them in cracker crumbs and baked for 40 minutes at 400F, turning them over a couple times and changing out the parchment paper so the bottom side didn't get greasy (if they're sitting in a pool of grease the breading will soak it up). A friend mentioned they were good as bar food with English mustard and beer, so I grabbed a good chocolate stout and Dijon mustard. Dijon does not go very well with them, but the beer was great.
I've done this a couple times but it's still delicious. Chopped up some mushrooms/onion/garlic and cooked them a bit in a little butter, then added shredded roast beef. I sauteed all of it together for a minute, then scraped it up into a pile about the size of the bread once it looked like everything was about done. Then I put quite a few slices of provolone on top, lowered the heat, and covered the skillet to melt the cheese.
After it was melted I opened the bread up and laid it down on top of the meat pile, let it cook for another minute or two, and then kind of grabbed the bread with both hands and used it to pick up the meat and hey, then it was a Philly cheesesteak. That only got like 80% of the meat/mushroom/cheese pile though so I opened it up and scooped the rest of the stuff out of the skillet onto the sandwich.
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Topic: Food Thread: Kitchen Chemistry (Read 578984 times)