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[Mephisto]

The deed is done. Some may claim it's overcooked but they're subjectively wrong.

http://imgur.com/a/lwGJh

[Yoink]

For someone who claims to not enjoy cooking and insists that she isn't good at it, every meal my mother makes is bloody delicious.
Except for the ones with lots of string beans in them. Eugh.

[Arx]

The deed is done. Some may claim it's overcooked but they're subjectively wrong.

http://imgur.com/a/lwGJh

Subjective opinion: anyone that claims it's impossible to cook a good, well-done steak, just doesn't know how.

[wierd]

I created ultra-brownies today. (No, does not contain the Colorado Secret Ingredient.)

Giardhelli boxed brownie mix, 2 boxes.
4 bars of hershey special dark chocolate
hershey chocolate syrup
2 sticks of butter
splash of vanilla
eggs
milk.

The box's directions produce fudge like brownies. That is fine and dandy and all, but I wanted more variety.  Here is what I did:

1) first layer of the brownie was made according to directions, but instead of 1/3cup vegetable oil, was created with 1/3 cup butter, and instead of 1/4cup water, made with 1/4 cup milk. Added splash of vanilla.  This layer produced fudge like brownie, as expected.

2) Second layer was experimental kitchen creation of 4 melted hershey special dark chocolate bars, mixed with ~1/4 cup of Hershey original chocolate syrup, mixed together very quickly while hot.  The mixture cools and stays semi-liquid, due to the syrup.  This mixture was re-heated and gently drizzled in a lattice pattern over the fudge-like layer.

3) Despite the box's insistence that you need to reduce the fluid content of the mix if you add additional eggs for "thicker" brownies, I elected for "cake like", even if the box has no directions for it.  From experience, cake like brownie needs the normal liquid complement, and 2 eggs.  Made the same as the fudge like layer, but with 2 eggs added instead.  Poured over the top of the hershey lattice, and shook to level.

The pan was buttered, and then sprinkled with chocolate pudding mix.

Brownies were baked in 325F preheated oven for ~46 minutes. Cooked up lovely.  Perfect combination of moisture, textures, and extreme chocolate flavor.   Very nice.

[martinuzz]

Made myself a nice vegetarian salad to bridge the 4 hour gap between my stomach and my slowly stewing meat.

Slowly fried a chopped red pepper for about a minute to sweeten it up, then added oyster mushrooms. Fried those gently for about 7 minutes.
Then I let them cool down, and added some olive oil, salt,  paprika powder, black and white pepper, a hint of Indonesian ketjap manis (sweet fermented soy sauce), and a clove of chopped fresh garlic.

This I mixed with corn salad that I'd already treated with some olive oil and lemon juice (vinegar will do if you don't have lemons).

It was really nice. The red pepper and soy sauce really helped accent the mushrooms, while the lemon-treated salad, with the raw garlic kept it nice and fresh tasting.

[Solifuge]

Red Bean Daifuku! Actually very easy!

Spoiler: My first attempt: kinda fugly, but tasty! (click to show/hide)

Rice Flour is pretty easy to work with. And for this, you just add water, salt, sugar, and steam / microwave the stuff. The Anko filling was the hardest part, and it was just putting sugar in with a pot of cooked Red Beans, and reducing and mushing the mix until it was a paste.

I messed up the mochi dough though, so forming them into stuffed dumplings was a trial... but they sorta worked out in the end. Next time should be better. :3

[Rose]

Made another bread loaf last night, and it came out super duper fluffy, with a soft golden crust. A success by any measure.

My wife's been pushing me to sell them, but it's scary.

[Yoink]

Earlier I found there was no normal bread in the house upon which to "smash an avo," as they say, so I halved and toasted a big ol' Lebanese flatbread and smeared avocado on that instead. Does that count as culinary innovation? It turned out alright, I guess.

Made another bread loaf last night, and it came out super duper fluffy, with a soft golden crust. A success by any measure.

My wife's been pushing me to sell them, but it's scary.

Sounds delicious, you should do it!
Well, depending on what the laws surrounding the sale of foodstuffs are where you live, and how difficult they are to deal with.
I know such laws can be a major pain in the posterior, here in Australia at least.   

[Tellemurius]

The deed is done. Some may claim it's overcooked but they're subjectively wrong.

http://imgur.com/a/lwGJh

Subjective opinion: anyone that claims it's impossible to cook a good, well-done steak, just doesn't know how.

I dont recognize any colors after pink.

[Rolan7]

How sad for you then that pork chops are objectively better ;P
and not good to eat, pink
is what I meant
by that

[Urist McScoopbeard]

Medium-rare is the best obvo. With a nice char on the outside and whatever rub, marinade, or extreme-buttering you prefer.

[hops]

Could someone suggest literally anything simple and vegetarian I could cook?

[Rolan7]

Lentils (or other beans) and rice.

I happen to have some miso from a recently trip, so I'd probably add some of that in.  I also have a jar of jalapenos I might try, for variety.
Honestly, my meals are decided by what I buy.

Edit:  By which I mean I generally throw together all sorts of random stuff into soup, stew, or sometimes saute.

[martinuzz]

Could someone suggest literally anything simple and vegetarian I could cook?

Cows are pretty simple, and vegetarian. (sry couldn't help myself)

If rice and beans is not what you had in mind, you could make what we call over here a 'farmer's omelet'. Fry some veggies, like tomato and / or paprika, and perhaps some sliced champignon for a few minutes, then add the stirred eggs. Put a lid on the frying pan, put the fire below it as low as possible so it doesn't burn, let the omelet rise, and enjoy.
If you use the right size frying pan, the omelet itself will tell you it's ready when it rises so high it lifts the lid off the pan. Always funny to behold.

EDIT: I was ofcourse assuming that you know how to prepare eggs for an omelet. If you don't: take 2 eggs per person, break them in a bowl. Add about 1 eating spoon of milk or water per 2 eggs, add salt, pepper, and any spicing you like with eggs in the bowl. Take a fork or a whisk, and whip the mix till it's smooth.

Unless ofcourse you meant vegan, and not vegetarian, and eggs are off-limit too.

[Rolan7]

I didn't mean to be flippant, BTW.  Most of my meals really are simple and straightforward, since I have almost no sense of smell.  I do like them spicey, though.  I've been going through a lot of jalapenos recently.

But I can't appreciate a lot of the subtlety of food.  So staples like potatoes and rice work very well for me, combined with vegetables and hot peppers.

Or tofu, heh.  On that recent trip I got a few blocks of gooey tofu with spices mixed in, and they're a really nice snack to me.
I also got some "elephant-ear"-wrapped rice balls with mushroom, pork, and beans all ready to be steamed in a microwave, but I left them with my brother because I don't have a microwave.
(dear gods the one I ate was so good, though.  I ate it straight out of the steaming leaves.  I meant to wait for my brother, but by the time he reentered the kitchen I was face deep in it.  I was very hungry but also it was a satisfying combination of flavors).