Arracherros. They're skirt steak tacos.
My family's Mexican. We used to be poor and tired, so cheap and easy was key.
The meat is cheap because it's tough. If you're really cheap, cube steak works. You soak the meat in lime juice for a day, and it gets soft. You can buy really nice tortillas from a lot of Mexican restaurants or roll your own from a bag max if you're hard up for cash. Add some guac, store-bought if you're super lazy. The meat can be cooked in the oven, on a grill, or on a stove top pot/pan.
Here's a quick rundown of my family's recipe. Slice your meat thin. Soak meat in lime juice and salt for a day. Med low heat. 3 minutes seared on one side. Flip. 2 on the other side.
Chop up tomatoes and onion. A quarter cup of each for every three normal sized avocados works. Add cilatro to taste. Add lime juice to taste. I like to add a little chili powder.
We also make pico, which is just guac without the avocado.
That sounds really good! Does your family make the tortillas as well or are they from the store? I ask because I tried to make homemade tortillas once and failed miserably, wanted to know if you had any tips :)
Yeah, we roll our own! I usually buy a bag mix instead of hand mixing the Masa.
For one tortilla, you want a ball about the size of a golf ball.
You want a thin layer of flour on your roller, the counter, and your tortilla.
Wooden dowel rod type rollers are the best for rolling tortillas. My roller is actually a cut off broom handle that's older than me.
The most common mistake people make is starting the roll from the edge. You want to start your roll from the middle of your dough ball and work outwards in one direction, then repeat in different one. When you start from the edge, you push dough from one side to the other, making it uneven. It takes practice!
rheinII ยท 1 points ยท Posted at 01:39:39 on June 27, 2018 ยท (Permalink)
It makes you the god of any relaxed get-together though. Serve those with some quality beers and homemade mozzarella sticks and onion rings, both not very complicated either, and you got yourself looks of awe on your hands.
1 cup flour, 1 cup beer (Spotted Cow!), and a little salt whisked in a large bowl until it's smooth
1/4 cup flour in a ziplock bag cheese curds (this much batter will cover 2 bags)
vegetable oil for frying
Take cheese curds out of the fridge while you're setting up your fryer. They'll get "sweaty" so flour sticks better. Take about six at a time, put in the flour bag and shake to coat them. Then dip in the batter. Let the excess drip off or you'll have a mess in your fryer. Fry in oil for about 2 minutes. Done!
+ ranch sauce
Iโm from Wisconsin, currently living in Georgia. Iโve been playing around with making deep fried curds at home since we canโt get them at restaurants down here. I like freezing the bag of curds while Iโm prepping everything else- keeps the curds from getting too melted in the oil. I also suggest the smallest pinch of baking soda to your beer batter if you have it handy! It adds a bit of puffiness to the batter
JANISIK ยท -17 points ยท Posted at 02:37:11 on June 26, 2018 ยท (Permalink)
Palmiers- they look fancy as hell but literally roll out some puff pastry, coating the whole thing liberally with sugar, then roll the two sides into the middle and slice into pieces. 12 minutes in a hot oven and you have a bunch of caramelised biscuits which look impressive and taste so good
Came here to say that basically anything involving puff pastry fits this bill. I learned this from my sister, who used to make these ricotta-and-pickled-pepper-stuffed puff pastry hors d'oeuvres to bring to potlucks "just to intimidate people" (her words). Store-bought puff pastry is like a prepackaged self-esteem boost.
Literally put anything in a puff pastry. Bake. Intimidation succeded. Everything seems fancy as shit in puff pastry.
I like to carmelize apples and toss them on puff pastry topped with sweetened cream cheese. Roll up on the edges and everyone thinks you should open your own bakery.
My favorite thing to make with puff pastry is baked Brie. Put a fruit and nut compote in between the Brie, wrap with puff pastry, bake, finish with a drizzle of honey or caramel. Perfect for any meal of the day.
Gimme a baked brie and a warm baguette and I will do some heavy damage. I always make it part of our Christmas brunch and eat a ton in the kitchen as I go. I'm drooling just thinking about it.
alh9h ยท 49 points ยท Posted at 23:47:50 on June 25, 2018 ยท (Permalink)
Try it with honey and Granny smith apple slices. Heaven
[deleted] ยท 33 points ยท Posted at 00:33:47 on June 26, 2018 ยท (Permalink)
Instead of honey try a fruit balsamic reduction (like fig or cherry) itโs absolutely divine, the acid from the vinegar cuts through the heaviness of the Brie and makes everything just that much richer.
alh9h ยท 3 points ยท Posted at 09:49:39 on June 26, 2018 ยท (Permalink)
I have two big juicy plums plumped up and ready to go in your mouth, give em a squeeze, a twist, and a little nibble and theyโll gush loads of deliciousness into your waiting mouth!
A deli near where I used to live has a turkey, Brie and apple panini. It's fantastic.
__xor__ ยท 5 points ยท Posted at 07:20:50 on June 26, 2018 ยท (Permalink)
Brie in general, specifically this wild mushroom brie I found. I'll midnight snack my way through half a fucking slice and feel guilty about how I basically ate half a stick of butter on a whim
alh9h ยท 6 points ยท Posted at 09:48:23 on June 26, 2018 ยท (Permalink)
โชโซโฌ Workin on some night cheese โชโซโฌ
samm_t ยท 8 points ยท Posted at 01:49:00 on June 26, 2018 ยท (Permalink)
Yes, you will need to reheat it. Just watch out to make sure the top doesn't burn and the bottom doesn't get soggy. You want the pastry to still be crisp and tasty while the cheese is warm and melty.
I make this all the time, it's my mother's favorite dish of mine and she requests it for pretty much every family holiday. Usually I will make two. Store them in the freezer (they keep just fine) until ready to cook. Refrigerate any leftovers in aluminum foil, then when you are ready to eat again, pop the leftovers (still wrapped in foil) into the oven for 15-20 minutes. You're good to go!
Try putting puff pastry in mini muffin tins and adding a chunk of brie, some cranberry sauce and a tiny bit of fresh rosemary. Make little packages and bake them so good.
The best part is that store bought puff pastry is virtually indistinguishable from homemade, so you don't need to spend half a day layering butter and flour
I didn't even know you could buy it in the store premade, but I have watched enough baking shows to think ".... Uh... That doesn't really fit my definition of extremely easy."
Nice... I actually like baking, but every time I see something calling for puff pastry I pass because all I can see is people from the Great British Baking Show worrying if they have enough layers or overworked it or got the gluten built up enough or added too much flour rolling it out or if the butter was the right temp or if it was spread evenly or if they should've used the book fold for extra layers or regular fold....
I'll have to try some stuff out with it now that I know it's available.
Cut puff pastry into circles. Unwrap your favorite fun-size candy bar and wrap a pastry circle around each one. Bake at 350 for 10 minutes. Dip in icing if desired. It is the best goddamn dessert ever. If you use those Lindor truffle things instead of Halloween candy you will look like a gourmet chef.
This is true. I literally put generic store bought raspberry jam in puff pastry that I buttered and when it came out of the oven it looked like a French bakery made it.
Saute/caramelize 6 finely sliced onions. Add some sliced mushrooms if you want. Let cool
Roll out puff pastry. Fold over one inch all the way around. Spread onions over. Bake at 425 until golden and puffy. Slice into squares of whatever size you want, enjoy.
Ravigne ยท -4 points ยท Posted at 00:44:31 on June 26, 2018 ยท (Permalink)
To be honest puff pastry screams 80s food. I see it as a cop out.
I believe it goes something like this:
-cut out circles of puff pastry with a drinking glass
-bake them (per package directions) in a muffin tin so they keep their shape
-let them cool slightly
-poke a hole in the top of each one with your finger or a spoon
-stick a whole pickled sweet pepper into the hole
-use a plastic bag with a corner cut off to squeeze ricotta into the middle of the pepper
-bring to event
-intimidate everyone
I can get specifics if you want, although she never really bothers with recipes so her instructions may be almost as vague as mine.
Seasoning the ricotta or ricotta substitute is, I think, key so it's not a bland filling. And by "seasoning" I really just mean "seasoning with whatever the fuck savory shit you happen to put your hands on." Garlic powder, onion powder, thyme, a tad of undiluted veg base, and some kind of acid comprise my basic recipe, although I could not tell you amounts, even under threat of death or spiders.
I feel it's important to point out that this underappreciated comment about seasoning the ricotta is actually from the sister in question, so a) it's probably important to the recipe and b) feel free to become intimidated.
You know, I simplified this bit out of the explanation, but since she was vegan when she started making this, she originally used a homemade tofu ricotta. Personally I'd try a cashew ricotta instead โ cashews, lemon juice, vinegar, salt, onion/garlic powder, nutritional yeast, blender โ because, really, it's just there to be soft and salty and everything else is details.
My favorite is a recipe my family calls Appetizer. That's it's only name, but everyone loves it, and someone always makes Appetizer for an event or party.
Recipe is approximately as follows:
-puff pastry, thawed per package instructions
-8oz cream cheese, softened
-4-6ish oz goat cheese (or more, I just remember there being more cream cheese than goat cheese, but I'm sure 8oz of goat cheese is also fine). Herbed goat cheese is better
-If you didn't use herbed goat cheese, at generic garlic and rosemary here. Or, hell, even if you did, because extra is delicious
-egg yolk, for egg wash
-fresh rosemary sprigs, for garnish
-apple slices and crackers, for serving
Preheat your oven to 425 F. Put your puff pastry on a greased baking sheet. Plop the filling into a long oval in the middle of the puff pastry. You can now either fold the puff pastry in over on itself, or slice the edges towards the center and interweave them on top so it's all fancy. Brush egg yolk over the whole thing- this gives it that golden glossy look. Bake until done, golden, and crispy. Garnish with rosemary twigs, serve with crackers and apples (the juicy crunch goes beautifully this dish, and the flavors are a perfect complement.)
My favorite puff pastry recipes are probably still baked brie and easy cheese danishes (cream cheese + sugar + vanilla, cut puff pastry into rectangles, score the centers with a fork, add filling in the middle, top with jam if you like, brush, bake, enjoy), but the above recipe is on of my favorite easy/fancy/everyone loves it recipes.
This doesn't involve puff pastry, but is so stupid easy to make and makes people think you're a baws. Take pitted dates, the kind that look almost dried. Stuff them with goat cheese - plain or flavored is equally fun. Wrap each stuffed date in a piece of thinly-sliced prosciutto. Arrange them on a foil-lined baking sheet and bake them at 350ยฐF for 10-15 minutes until the prosciutto is crispy. Drizzle lightly with balsamic vinegar, and serve warm.
Buy a box of common mushrooms. Remove the stems. Wash the caps and pat dry.
Stuff the caps with a soft cheese mixed with herbs. I usually do Rondele garlic and herb. You can do fancy, like chopping garlic into goat cheese. You can mix Hidden Valley Ranch dressing mix into cream cheese.
Place the stuffed mushrooms on a baking dish.
Cut squares of Muenster cheese in half and lay them over the mushrooms.
Late to the party, but if you need simple savoury pastries:
Mashed potatoes (mix in cream cheese, bacon, any cheese, chives, mexican spices, paprika, whatever flavour you want), spread on puff pastry, rolled into a log, then cut into circles. Add more cheese on top, or just egg wash (beaten egg to make it brown) and then bake it.
My favourite "intimidation recipe" is always braided puff pastry. It looks amazing and it's stupidly easy to make. You literally just cut the edges of the store-bought pastry, put your filling in the middle, criss-cross the cut edges on top and then bake.
You can do it with fruit and nutella for sweet, or things like brie and spices for savoury.
See GBBO every time thereโs a pastry episode. Mary Berry, a queen of baked goods, always comments she buys packaged puff pastry because itโs significantly easier and turns out better half the time.
Yeah, because it's essentially layered butter, of course it's gonna taste good. :D It's like when Gordon Ramsey makes his perfect scrambled eggs, where 1/4 of it is creme fraiche and butter. The fat is the special sauce. :)
Koooooj ยท 8 points ยท Posted at 00:00:01 on June 26, 2018 ยท (Permalink)
Seriously.
I do a baked brie that's always gotten great reactions. You will need:
1 wheel of Brie.
1 package of puff pastry
1 egg
A jar of jelly or jam; flavor of your choice
Let the puff pastry come to room temperature. Remove the brie from the packaging and cut off the rind if you prefer (I usually cut it off of one side as a compromise).
Roll out the puff pastry. Slather the middle generously in jelly/jam. Plop the brie down in the middle. Fold the puff pastry up around it.
Flip the whole thing over onto parchment paper to have the seams on the bottom.
Make an egg wash (beat the egg, add a tablespoon of water). Brush the egg wash over the top. You'll have most of it left over.
Pop that sucker in a 400 degree oven for 35-40 minutes, until browned. Let stand 5-10 minutes before serving.
I'll usually grab a box of semi fancy crackers to surround the brie on a plate. Once I used sliced apples, too. If you want to get really fancy, throw some nuts or cranberries or something like that inside the puff pastry, too.
Also cheese straws, you could call them like โOregano infused Crispy Parmesan Twistsโ
Lay out puff pastry, brush melted butter over it, finely grate Parmesan cheese (or any hard cheese) and chuck it on top of the puff pastry. Add some sea salt and maybe some dried herbs. Give it a quick roll with the rolling pin to push the cheese into the pastry, or just squash it in with your hands. Slice it into strips and twist! Cook for like 10 minutes I guess??
Frozen puff pastry is the best thing the world ever created. You can add cinnamon to the sugar on the palmiers and itโs fucking delicious. I sometimes make little puff pastry parcels with Nutella and marshmallows also.
I once made raspberry while chocolate puff pastry parcels also, they were tasty as fuuuuuck. Iโve never used a recipe with puff pastry creations, itโs literally all guess work but itโs always good
Oh, I skip the oregano and do cracked black pepper on these, I bet the oregano is delicious.
SunGobu ยท 4 points ยท Posted at 02:10:34 on June 26, 2018 ยท (Permalink)
You have to go store bought, if you actually make your own ouff pastry you are in fact a bad ass chef who worked extremely hard.
[deleted] ยท 3 points ยท Posted at 01:31:34 on June 26, 2018 ยท (Permalink)
And I love that nearly every major chef agrees that store bought puff pastry is better than a home cook making it from scratch 99.9% of the time. I have an easy excuse to be lazy.
Boy oh boy, this sister of yours sounds like a tremendously brilliant -- not to mention fascinating, vivacious, and of course stunning -- individual. ๐
Now legit question: Are the tubes of turnovers puff pastry dough? I want to make baklava and use a puff pastry as the crust but thats as close as I could find outside of grands and cresents
ajmaron ยท 1 points ยท Posted at 03:16:34 on June 26, 2018 ยท (Permalink)
Did you look in the freezer section by the frozen pie shells?
I made some bacon pesto and parmesan pinwheels with puff pastry and brought them to a potluck once. To quote a friend, "You are only allowed to come over if you bring these from now on."
Buy a wheel of brie, some puff pastry, and some marmalade or jam, dealers choice on flavor.
Coat the top of your brie in whichever jelly substance you got, flip it upside down onto the middle of the puff pastry. Wrap the brie with the pastry, sealing it into a little cheese pocket. Flip it again so the seal is on the bottom, and the jam side is on top, brush with a beaten egg. Cool it in the fridge for ~10 minutes, then pop it in your 400ยฐ preheated oven for 35-40 minutes or until golden brown. Let cool for a few minutes.
Sheets of pastry (made from flour, salt, and water, and that's it) that're kneaded for maximum gluten formation to make it really strong, and then folded many times with butter in between the layers to make a many layered sheet. When you bake the stuff, it inflates dramatically because the butter's water turns to steam and pushes the layers apart.
Thanks! Ok, so what I was thinking of was something like the pilsbury croissants that you buy from a can, is it something like that or is it more specific?
I'm young-ish and only started cooking a couple of years ago. I definitely would have been impressed by that in the past! It's actually kind of a shame now, it's like knowing the secret behind your favourite magic tricks when you know how to cook. Things other people make that used to seem really impressive are just a tasty throw-together now.
My fiance makes crescent roll pinwheels for almost every social gathering we host. He doesn't have the best presentation skills (poor guy lacks the fine motor skills), but dammit if our friends don't flip out every time he makes them.
My great-in-the-kitchen neighbor made delicious, beautiful spinach ricotta with lemon zest pockets out of puff pastry and told me how easy they were to make. I decided Iโd try. Huge fail. I could never make big triangles out of the pastry, so had ugly uneven โsquares.โ More importantly, I baked them forever and they never looked right - turns out the recipe was in Celsius and I didnโt realize I had to translate to Fahrenheit. Never tried again!
Go simple and use my old Mum's cheat dessert - cut store bought puff pastry sheets into 8, place in oven and cook until puffed and golden. Serve with stewed fruit (or fresh fruit salad) and whipped cream.
After thanksgiving I make what i call "turkey cup cakes" which are squares of puff pastry put in a muffin tin and then filled with a mixture of chopped leftover turkey, gravy, stuffing, and peas then baked. Everyone absolutely loves them and it looks like something from a nice restaurant but it's super easy.
Store bought ready made puff pastry is a gift from on high, I remember all the time and effort my grandmother used to put into makeing puff and flakey pastry just so we could have home made sausage rolls and other treats on the weekends.
[deleted] ยท 1 points ยท Posted at 00:53:34 on June 26, 2018 ยท (Permalink)
I love baking and pretty much only bake from scratch. My wife always says to just user a box mix or suggests recipes with puff pastry. I just can't. Not enough people have had real angle food cake. At least the rest of my family appreciates it :b
bgaesop ยท 0 points ยท Posted at 03:29:22 on June 26, 2018 ยท (Permalink)
If you're going to buy the puff pastry from the store, why not just buy the whole dish from the store? You're already 90% of the way there
Don't forget to freeze it before you cut it so it retains it's shape and keep the butter and dough layers separate.
[deleted] ยท 86 points ยท Posted at 23:25:40 on June 25, 2018 ยท (Permalink)
NO! Don't freeze! Refrigerate and wait. Freezing basically stops time, and once it's out of the freezer you're back to the same mess. Refrigeration helps the butter and flour reach a happy climax ๐
I've watched the Great British Baking Show, so I'm pretty much an expert on watching people do this. It really is a balancing act on the time. Too long and you're crumbling, too short and you've done nothing to help your cause.
Or at least that's the way it's edited, I'm not there when they cook the shit.
Almost anything with puff pastry is cheating level easy if you buy it frozen.
If you make it from scratch though, you've made it a lot more complex and worthy of respect. (It's not impossible like phyllo, but certainly takes some practice to get something that's actually better than storebought).
I agree! Anything is easy if you go to the store and buy the most difficult component pre-made.
Soup dumplings with pre-made wrappings: tasty and great. Soup dumplings with the wrappings that I made: disintegrating soggy meat blobs that taste like flour and doubt.
Not to say that you shouldn't take shortcuts to make the process more impressive or easy. Just saying that people are most impressed by the most difficult aspects of cooking.
Now, please excuse me while I go buy some puff pastry and dumpling wrappers.
Kinda, just stupidly time intensive. You have to let the dough rest after mixing and then stretch it. You pull it rather than rolling it.
The hard part is making sure the phyllo you've made doesn't dry out before you make enough of it. But, if you put each layer straight into the pan with some butter as you make it, it's not bad.
It just takes 4+ hours to assemble instead of 30 minutes.
Aaand the apรฉritif way, same process different stuffing (like shredded cheese poppy seeds that's the bomb, or prosciutto tomato paste, pesto on its own, etc) I'm now hungry.
This. Forget this sweet stuff, savoury all the way. Roll parmesan into the pastry when you're laying it out, layer on some Parma ham before you roll, bake. Could eat them for days.
I love puff pastry. I make this little side dish with puff pastry that's fancy and super easy. Cut pastry sheet into 1/4 squares. Then defrost frozen spinach and squeeze all water out. Toss with goat cheese and fill pastry. Pinch sides of pastry together and fold over tops to look fancy. Cook 400 for 15 minutes.
Sounds good. I don't understand the rolling the two sides into the middle. Do you just roll it up into a log and then slice the log up so it looks like danishes?
Or, a favorite at our parties is to spread tomato paste; olive tapenade; mozzarella cheese and Italian herbs on the puff pastry and roll and cut like the palmers. Brush the tops with egg wash. Bake at 400 for approx. 12 to 15 min. Serve hot or cold. We get sad faces when we donโt serve these little yummies.
americans call these elephant cookies. You can also add cinnamon and/or chocolate powder to the roll, and paint butter on the cookies before you put them in the oven.
My world renowned ribs: I just paint some Dreamland BBQ sauce on em then char them on the grill on high heat, then slow cook em in the oven for 3 hrs with much liberal sauce (wrapped in Al foil). Then they literally fall off the bone and everyone loses their minds
Searched palmiers images..damn. we get this commercially here called brittania little hearts. Giving your teenage gf a pack of little hearts is like a rite of passage
rbricks ยท 1 points ยท Posted at 06:46:59 on June 26, 2018 ยท (Permalink)
I know just barely enough about pastry to successfully make my own puff pastry, and that just blows people's minds.
Mattho ยท 1 points ยท Posted at 07:08:46 on June 26, 2018 ยท (Permalink)
So, buy something already prepared in the store. Got it.
Vall3y ยท 1 points ยท Posted at 07:45:17 on June 26, 2018 ยท (Permalink)
Oh you mean butterfly cookies
KStrock ยท 1 points ยท Posted at 14:59:38 on June 26, 2018 ยท (Permalink)
This sounds delicious but anything involving pastry is a no for me on this question, dog.
Yeahโ but try making puff pastry from scratch. It ainโt easy if youโre not experienced with pastry. They arenโt palmiers if youโre using store bought puff pastry (sorry, not to sound like ina garten but letโs be serious).
I've made the pastry from scratch a couple of times but honestly the taste difference wasn't amazing enough to warrant the hassle for me- I much prefer getting out my store bought pastry and having them ready and being eaten in less than 20 minutes!
Then again I'm not a chef, I'm just a woman who likes a ready source of fresh biscuits :D
gulannn ยท 927 points ยท Posted at 01:52:01 on June 26, 2018 ยท (Permalink)
When I was growing up I legit thought the lyrics were โeverybody in the club eat chips yaaโโ boy was I was corrected singing it in the cafeteria with my bag of lays.
I waited tables with a guy who once said โOHHHHHH! I thought it was โerrโbody in the club gettinโ tips!โ I thought it was a song about remembering to tip your bartenders and servers.โ
Ha, I thought the lyrics were "everybody in the club getting tits-free". 14 year old me couldn't wait to go to a club. You can imagine my disappointment when 18 year old me found out that the only club where any near "tits-free" things happened cost a lot more money.
arnedh ยท 17 points ยท Posted at 04:48:51 on June 26, 2018 ยท (Permalink)
A gentlemen's club. Enjoy your meal in a tits-free environment.
haloo13 ยท 43 points ยท Posted at 03:13:02 on June 26, 2018 ยท (Permalink)
Boulevard of Broken Dreams. "Sometimes I wish a wild bear would find me." Young me was a trip.
I don't know but context clues leads me to believe it's derived from "e'er'body in the club . . ." as in everybody. Pronounced erbody, then becomes herb butter.
I told my spouse I've never wanted to give someone Reddit gold so badly before. I show him this and he says "yeah I don't get it". Ty op, now I'm going to have to get a divorce.
I just want to be part of this so I will have something to say when my mother asks me if I've accomplished anything lately that doesn't disappoint her.
Thank you so much. I thought it was pretty funny so I went to tell my husband. When I went to say it out loud, I couldn't because I was laughing so hard
I wish I had this level of imagination. Someone more talented than me in painting should make a bowl of herb butter gettinโ jiggy with it in the club.
m4vis ยท 4 points ยท Posted at 01:55:37 on June 26, 2018 ยท (Permalink)
Bromego, if I had a gold to give you I would. Or if I had the money to buy a gold I would. In fact if I remember, next week when I get paid imma buy a gold and give it to you. Your genius needs to be appreciated.
Syco03 ยท 141 points ยท Posted at 00:23:00 on June 26, 2018 ยท (Permalink)
Itโs a lot better to just soften the butter and fold in the herbs. After theyโre incorporated wrap the butter in Saran Wrap in a log shape and toss in the fridge for a few hours, making it easy to cut discs out of. This is how restaurants get that perfectly shaped butter round that is melting on your steak at the table.
This on a properly bbqโd steak is magnificent. My SO tells me I should make some again because we have been bbqing a couple times a week for the last month and a half and no steak butter.
Syco03 ยท 7 points ยท Posted at 00:49:10 on June 26, 2018 ยท (Permalink)
Itโs amazing on everything. Veggies or proteins. I love it with dill on a piece of halibut/cod or with sage and Rosemary on a grilled chicken breast
As bizarre as it may sound, in a lot of areas BBQ somehow means grilled instead of meaning slow smoked with a marinade or sauce. Don't ask me why, dialects are weird.
No, in some areas people ignorantly use BBQ to mean grill. BBQ never means anything other than slow cook with smoke.
[deleted] ยท 3 points ยท Posted at 19:47:06 on June 26, 2018 ยท (Permalink)
this, it's just that weber and supermarkets sell stuff in Europe using BBQ as marketing name (I guess because it's short) even if most people end up only grilling on them and many have never heard about BBQ. So people end up mixing the terms.
Yeah going to say the same. This is the better method and you can use as much or as little as you need. I saw it on Barefoot Contessa when she made herb butter.
I thought you meant like r/trees version. melt butter, add herb, let simmer, strain out herb. Now you have "herb" butter that you can substitute into any dish for that extra kick.
De-carboxylating the herb before adding to the butter gives you much more bang for the buck/bud. Your guests will be speechless, possibly incoherent, but nonetheless happy.
He probably meant decarboxylating them. Throw them in the oven at about 115o C for around 30-50 minutes, depending on how much you have. Stir every 15 minutes if there's a lot.
K0NKR ยท 4 points ยท Posted at 00:47:35 on June 26, 2018 ยท (Permalink)
I wish there was a cooking channel that talked like this. But not just a joke, a legitimate cooking channel for this. Please let me know if there is something like this. Almost like the book โcooking with coolioโ.
K0NKR ยท 4 points ยท Posted at 00:59:33 on June 26, 2018 ยท (Permalink)
Awesome thank you. I also loved the lady who passed away not too long ago, she was reddit famous. Aunt feefee or something like that. Sweet treats for the kids. This kind of cooking is both hilarious and awesome.
Adding onto this: Anything served with a mayonnaise based sauce, make that mayo fancy. Add herbs, or pesto, lemon juice, whatevs. People will eat that shit up.
Better yet, you can prep it in advance for fancy table butter as well as instant seasoning.
Put unmelted butter in food processor with herbs or other seasonings like sun-dried tomatoes or garlic or jalapenos or whatever you like ground down or minced fine
Mix everything together.
Dump it onto a cutting board and shape it into a log.
Wrap it in parchment paper and freeze it.
It will keep for a long time. Defrost for fancy table butter or chop of bits for instant seasoning. Minimal effort.
Hold up. How do you get the butter fat/solids back together correctly? I've always just left some butter on the counter for a few hours until it's soft and spreadable, then mixed in the herbs. Am I missing something critical here?? Do I need this melted version in my life?
Just so you know, making butter is shockingly easy. It's basically just heavy cream that you shake the shit out of in a jar for about ten minutes.
Don't ever buy butter from the store. It takes virtually no effort to make it yourself. And it's at least Kerry Gold quality when you do it yourself. Fuck that Land 'o Lakes shit.
After a few months, you'll discover that you're a butter snob. You'll be out at a restaurant and you'll use their little butter-in-a-tiny-tub crap and you'll be like, fuck, why not just make your own back there in your professional grade restaurant kitchen you lazy fucks? I make better shit than this watching The Real Housewives of Who Gives a Fuck.
Steak
1. Dry steak with paper towel
2. Dry rub kosher salt and fresh ground pepper on both sides
3. Grill with dollop of herb butter. Let rest for five minutes and serve medium rare.
Take a chicken breast. Cut a pocket in it with a paring knife (big opening inside with just a small opening to the outside).
Stuff the herb butter in.
Bread it. Put it in a greased glass pan. Repeat x3.
Bake it at 375 for 45-50 minutes.
It will blow people's minds. The herb butter marinates the chicken from the inside out, and if it sealed well, when they cut into it herb butter will pour out like chicken kiev (but easier). If it doesn't seal for all of them, pour that cooked herb butter on some rice. Delicious side.
This was definetly one Iโd say! You can look super fancy by then making a little cube out of aluminum foil, pouring the newly mixed butter in, and then popping that baby back in the fridge. Pull it out 10 min later, put it on the table and you look extra fancy. Or slice it and put it on bread or an easy made filet Mignon.
Gorstag ยท 1 points ยท Posted at 01:44:30 on June 26, 2018 ยท (Permalink)
Pretty much, Takes hardly any time and if you want really really good garlic bread this method is far better than store bought.
Similarly honey butter. Put honey in cup or bowl put butter in it, heat. Or alternatively melt butter and mix into honey. Either way it goes great on bread, especially crescent rolls. Idk why I don't make it more often tbh.
nicqui ยท 1 points ยท Posted at 01:55:19 on June 26, 2018 ยท (Permalink)
Works to make cannabis butter too
Sativar ยท 1 points ยท Posted at 02:10:24 on June 26, 2018 ยท (Permalink)
Equal parts softened butter, softened gorgonzola, and diced raw shallots, plus salt and pepper. Make sure to get yourself some Kerrygold butter and not that Land O Lakes or generic stuff. Throw it on a mid-rare filet and die a happy death.
I make blue cheese butter when I grill steaks. Actually did this yesterday; cooked fillets. Just mix a small tub of crumbled blue cheese and room temp stick of butter. Amazing on top of grilled steak!
I have tried to "dice herbs" literally dozens of time. I end up with wads of that gunk that collects on the inside of a mower. Big leaf here, couple a smears there....
Fill a twist top (or similar leakproof) container halfway with heavy whipping cream and add a marble. Shake the heck out of it for like ten minutes until it separates.
Vodka chilli sauce. I picked it up from a student recipe book and now it's my go-to. So quick, pretty few ingredients, and people are always impressed (provided they like chili).
Throw chopped garlic and chili (to taste) in a generous pan of melted butter for a few minutes, add tomato paste (or chopped, I don't care for chopped) and whole cream until desired ratio of tomato/cream is achieved and texture is smooth. Add a few tablespoons of vodka once it simmers and let it simmer for a few minutes, season to taste. Done. Serve with fresh pasta and your choice of meat (fish not recommended)!
Tomatoes have a lot of alcohol soluble flavors that you literally will not taste unless you add some booze to the pot. Itโs why tomato vodka sauces are so popular.
Yup. Itโs the ethanol (I think) that extracts the alcohol soluble flavors. Quality of the vodka and impurities really donโt matter. And it doesnโt take much to do the trick. An ounce or two in a big pot of red sauce will go a long way towards awakening those flavors.
Just wondering, what does the vodka add? I understand adding wine or brandy and the like, because it has flavour, but vodka is literally meant to be flavourless. I've obviously missed something, care to enlighten me? :)
JunoPK ยท 4 points ยท Posted at 06:32:35 on June 26, 2018 ยท (Permalink)
Case in point, make a good Bloody Mary mix. Try it side by side with and without vodka. The alcoholic Bloody Mary will have better flavor than the Virgin Mary.
u/worshipnickofferman above has the explanation! I didn't know the finer points of it, but I did forget to put the vodka in once it didn't taste nearly as "tasty" if that makes sense.
Bananas Foster- Super easy, crazy delicious, extremely impressive.
You just melt butter and brown sugar in a pan, add some banana liqueur, toss in some sliced bananas, add a little bit of rum, and ignite. Serve over some pound cake or vanilla ice cream (or both!) and you're a goddamn dessert hero.
Man, I dont know why but I moved to Canada recently and I swear to God it's the only australian beer anyone knows of its tarnishing us on the world scale. What I wouldn't give for an ice cold king brown vb erghhh
I drink it at the 4 am bar I go to cause itโs like $2 for 26 oz cans. Plus by that point of the night, Iโm so blitzed I could drink horse piss if it got me more drunk.
odaeyss ยท 10 points ยท Posted at 01:15:56 on June 26, 2018 ยท (Permalink)
I could drink horse piss if it got me more drunk.
Good news!
wut3va ยท 2 points ยท Posted at 14:08:36 on June 26, 2018 ยท (Permalink)
The large cans are convenient when you're at a concert and you don't want to carry 2 beers. It's what they serve at the casino I see shows at sometimes.
odaeyss ยท 1 points ยท Posted at 00:37:21 on June 27, 2018 ยท (Permalink)
i honestly dont believe that, i've often had a giant-ass can of monster and a banana for lunch.
if you chug anything carbonated fast enough you'll throw up... that's how foam works
codizer ยท 1 points ยท Posted at 15:10:49 on June 27, 2018 ยท (Permalink)
Just YouTube. It's called the banana Sprite challenge for a reason.
[deleted] ยท 2 points ยท Posted at 23:24:47 on June 25, 2018 ยท (Permalink)
It still doesnโt make any sense. How can you have multiple laugh out louds?
If the laughs were plural itโd be lsol or lzol if you wanna use a z for whatever reason.
At that point it isnt really an acronym so much as its own word, then a bunch of goofy shit is added at the end and some of it sticks. It's like someone saying roflcopter or lollerblades. It isnt el-oh-el-zee, it's just lolz. Looking at it too seriously won't make much sense in the end. It's something I saw mostly when i was like 13 playing starcraft or wc3 in the early 2000s Now I feel it's mostly used ironically when someone's trying to make a hammy joke
If you reaaaaally wanna nitpick, I think even plural laughs would still be lol. As an initialism, each letter represents one word. Even though it would be Laughs Out Loud, with it taking the first initial, the word would still be lol.
I know I'm the weird one for saying this, but french toast is savoury for me, I have ketchup salt and pepper with mine, it's an egg sandwich so it seems odd to push sugar and sweet stuff on it.
Absolutely! Grew up with it since we live near New Orleans, and my momโs got a great recipe- itโs worth the attempt. Maybe save the ice cream for desserts, but French toast makes it a great breakfast option
[deleted] ยท 0 points ยท Posted at 22:58:53 on June 25, 2018 ยท (Permalink)
Really walnuts? I always wondered who it was telling everyone we want walnuts in stuff. Breads, cookies, salads, candy, they have infiltrated all of them. Looks like they got to you too. Big Walnut can't be stopped.
That sounds like it would be amazing! Unfortunately, it takes a while for my brain to fully boot up in the morning and I fear any attempt at using fire in such a manner at that time could only end with either my head or the house being on fire.
This is an easy to prepare, hard to master style recipe. Doing it with whole or sliced longways bananas makes for better presentation, but makes it harder to get the right consistancy. You're basically making a bananna caramel sauce so over or undercooking that can be an issue until you get used to the timing. Compare a home recipe with that of brennans (the creator of the recipe) and you will see a ton of mastery goes into it.
Yeah, Iโve lived with roommates who wait tables at a few of the high-end restaurants at NOLA. The flaming desserts might take a little practice to get the timing right, but itโs not an impossibly delicate art or anything. One roommate had more trouble learning to peel an orange in one big spiral at the table than he did setting fruit on fire.
zodar ยท 2 points ยท Posted at 06:13:23 on June 26, 2018 ยท (Permalink)
Yes but I don't have to wear a thick wool suit in 100+ degree weather over a liquor fire to make mine.
I gotta disagree. I worked at brennans for 6 years. I made foster so much. My only secret is the bananas are done when a tablespoon will pass through with out any force. Otherwise donโt burn the caramel sauce and youโre good. Also the flambรฉ is just for show it will taste the same without it just let the rum cook out
Instead of banana liquor, use an orange liquor (gran gala or grand mariner equivalent) and some Bacardi 151. And donโt forget to throw in some cinnamon while the flame is going. This always gets a reaction from any crowd.
Edit: Grand Marnier* bc my phone doesnโt speak the beautiful language of alcoholism.
No it just burns, if they're talking powdered cinnamon, like just about any powdered organic material does. I advise against it. Good way to cause serious burns if you flub it or get overexcited with it, and it doesn't contribute anything to the dish.
I know it was probably just autocorrected, but Iโm having lots of fun imagining some hillbilly with a deep southern accent walking into a bar and asking for something with โGrand Mariner.โ
โYeโ Bobby, Ahโll take sumโmโ wihโsummaโdat grayunโ marinur!โ
Southern accents are fun to try and transcribe, I just realized.
Its actually super easy and relatively safe. Definitely an impressive cooking move that requires almost 0 skill. Just use a camp fire lighter to ignite and you'll be fine.
Just don't ignite it right away after the alcohol hits the pan, or you will get a ten-foot fireball in your kitchen/dining room. Let the vapors dissipate for a few seconds first.
When I was a kid (probably 15 years ago) I was having dinner at a restaurant in NJ and ordered bananas foster for dessert. There was a man at the table next to me, he was having dinner with another, much older man (I think it was his father?). He told me that you should always have one breakfast, lunch, dinner, and dessert that you are an expert at to impress any date that you have over; he told me bananas foster was his go to dessert. I really hope this was you and that your recipe has held true this entire time.
No matter how full I am, if I'm at a restaurant that has Bananas Foster for dessert, I will order it. I may die at the table, but there's no way I'm going without Bananas Foster.
It won't light on fire without the alcohol. But caramel bananas are still good! We also like to experiment with other fruits (peaches/necatrines are amazing) and in that case you could maybe add some peach nectar to up the fruit flavor a bit.
jrm2007 ยท 2 points ยท Posted at 03:31:10 on June 26, 2018 ยท (Permalink)
I discovered a subset of this: cheap store-bought pound cake heated in microwave with chocolate ice cream until the ice cream melts and the whole thing is hot -- this is the closest taste-wise to chocolate souffle i have ever had, way better than molten lava cake that they try to palm off as chocolate souffle in mid-level restaurants. Of course it is heavier than a real souffle but not the taste but even the "mouth feel" is close.
Try adding a bit of nutmeg too. Joy of Cooking has a good recipe.
In a similar vein, take some brown sugar and nutmeg and slather it all over a skinned pineapple. Throw that shit on the grill for a few minutes per side until everything is tender. Slice off chunks and serve over vanilla ice cream.
Had Bananas Foster at Brennans a number of years ago. The waiter told us that his secret was that in addition to a little cinnamon, he added a pinch of ground bay leaf. I've tried it and it just tempers the sweetness ever so little. Not too much - just a generous pinch.
When I make it, the flame is about 2 feet high at most. It will burn down after about 30-60 seconds maybe. I just cook it for a few minutes after the flame is gone just to ensure the alcohol is all cooked out.
Boi I know lol. I just meant I'd go as far as eating it outside in 100 degree weather. I'm from Louisiana. That stuff is freaking crack. I'm suffering from withdrawals since I moved.
I suppose I might buy it if I ever saw it, but I haven't ever. Even living for years in LA, I've never found any. Maybe it's more available in southern states? Hence my snarking, not meaning to be rude at all! :)
meno123 ยท 1 points ยท Posted at 23:23:15 on June 25, 2018 ยท (Permalink)
Liquor store? As another person pointed out, brandy is just fine as well.
Came to say this. I don't use the banana liqueur, and add some vanilla. I also use French Vanilla ice cream. I agree Pound cake would be would be good as well.
How can I make this for a 6yr old kid without the alcohol? Just omit it? I know the fire will burn it off but it's that 100% of it or most? He's skinny and I'm assuming a literal light weight to any alcohol . But I'd love to make him a fun breakfast like this. He's my fiance's son and a super picky eater
It's even better if you used ripe bananas because then you get more of that yummy-caramelised sauce ! the only downside is that your bananas will easy break into smaller pieces, but who cares when it's soooooooooooog good ?!
My American grandpa made this once to impress my Polish family. The hood over the stove in my house is a 50 year old wooden creation made by my Polish grandpa. He set it on fire.
Bananas foster motherfucking fondue. The best thing youโll ever put in your mouth.
White chocolate chips or white candy melts. Put them in a pot on the stove with a little heavy cream. Melt it down, stirring often, donโt let it burn. If itโs too thick add more cream; too thin add more chocolate.
Take a big spoonful of dulce de leche and stir that in. Cut banana slices over the top.
Pour rum 151 on top. Turn out the lights. Flambรฉ. Sprinkle with cinnamon (it makes little fireworks in the flames!) then stir it to put out the fire and mix in the cinnamon.
Eat the bananas dipped in the fondue. Also eat it over pound cake or on pirouette cookies or strawberries or cheesecake or cream puffs! Holy cow, my mouth is watering just thinking about it. I gotta make some soon.
I like a little fresh squeezed orange juice and a sprinkle of cinnamon in mine.
Other Cooking Pro Tip: You drastically reduce your chances of burning down the house by turning off the stove before you add the liquor and adding a sensible amount of liquor.
Serious question: my wife doesnโt drink any alcohol, but Iโd like to make this for us. After you ignite, is there any real amount of alcohol left? Or is there an alternative to banana liqueur I can use?
meno123 ยท 3 points ยท Posted at 23:22:14 on June 25, 2018 ยท (Permalink)
The ignition quite literally burns off all of the alcohol. Or, so much that only trace amounts would be left. Nothing enough that you could feasibly feel any side effects of alcohol.
Yes! I learned a banana thing from a Filipino friend. Take egg roll wrappers and fill with sliced (longways) bananas. You may or may not sprinkle sugar on the bananas. Then roll them up, fry and sprinkle with more sugar. Served alone or with ice cream is fucking delectable.
I know someone who went through a total anti-salt kick, for health reasons. Not at all because he actually NEEDED to start cutting salt out of his diet. Far from it. He'd just convinced himself that it didn't add much... that there were other, healthier ways to impart flavor, and he didn't want a future of arterial problems, and the salt wasn't worth it.
One summer, he'd eaten a handful of (his own) saltless caprese's.
Then one day, late the same summer, I made dinner which featured caprese (with ample salt).
He decided salt was a necessity, and has been back to using it, ever since.
How do you convince yourself salt isn't necessary? In the right quantities, it makes literally anything taste better. Also, it is probably one of the cheapest ingredients of all time. Also, it is necessary for life.
I knew a guy who won't use salt. He's of the opinion that if you cook things right(?) the natural salts in the food will come out and add flavor. Now, some things are already salty, but that was some pseudoscience oh boi.
lf1995 ยท 1068 points ยท Posted at 22:13:26 on June 25, 2018 ยท (Permalink)
He's a nice guy i don't see much anymore. Lives across the country and is mormon so... Ya he's got some beliefs. Other than those few things very smart and normal guy
That's a very polite way of describing Mormonism actually... To just call it nonsense is really underselling the amount of hoops someone would have to jump through to justify believing in it.
There's some truth to the statement, though. If you have to suspend disbelief in order for your whole worldview to work, you already have a pattern for how to apply mental gymnastics to believe almost anything.
[deleted] ยท 2 points ยท Posted at 00:37:07 on June 27, 2018 ยท (Permalink)
How do you feel about anti-vaxxers?
[deleted] ยท 2 points ยท Posted at 00:36:06 on June 27, 2018 ยท (Permalink)
From my experience, pick one...if in doubt about this, you just don't know them well enough yet. I knew one guy who was truly normal through and through but he wasn't religious, just Mormon was his upbringing, which brings us back to "pick one"
What the fuck. I can't even keep three words straight, buck durnk. That guy for whatever reason because I'm so fucking drunk.
I have a ksck Daniels glass I found sytheat osris river because I essddiddrubk when I found it
., Hahahahahabajababsjsnbsh drunk is g good . I don't need no more. I'm going to bed ym drri k is gfkt.
My aunt's white and thinks she can cook. She had an amazing restaurant level kitchen but made runny jambalaya and served it over rice. Instead of y'know, being actual jambalaya.
She also used pre-cooked shrimp and tossed it into a crock pot so it was like eating a rubber ball.
No worries, I know what good Jambalaya is now and adore the stuff. (Note to self: Bother family into making some next week. That sounds super yummy right about now) Though if you got that รฉtouffรฉe recipe I wouldn't refuse.
I'm always a little blown away when I see stories like this. Those are such obvious mistakes that would be so easy to correct, did nobody ever say anything to her?
I was too timid at the time and my mom refused to eat it. It wasn't really uncommon to not say anything since she's a drama starter at that. We sort of just tried to choke it down or move it around to look like we ate it. My uncle had brought over other food so we all sort of stuffed ourselves with appetizers.
Not to mention by the time we got there, it was six hours into it's cooking time. There was nothing we could do but pray there was something edible.
A coworker of mine says the same. We were at lunch talking about cooking at home. I mentioned salt and she said she doesn't own any because it isn't necessary if you cook the food right. I was in heavy disagreement but whatever, it's her sad, saltless life.
meno123 ยท 11 points ยท Posted at 23:42:44 on June 25, 2018 ยท (Permalink)
I put nearly 1tbsp of salt on a 1lb strip loin by accident one day. I now do this on purpose and I'm never looking back.
A lot of home cooks way undersalt. If people would watch more cooking shows, they'd see the scads of salt some of the cooks use. Same with fat. There's a good reason restaurant food tastes better than home a lot of the time.
meno123 ยท 11 points ยท Posted at 02:29:00 on June 26, 2018 ยท (Permalink)
A lot of people undersalt because they add salt afterward as a condiment. You can actually get away with more if you salt during the cooking process.
Yes! Soooo many people under salt and/or pepper while cooking and over compensate after the meal is cooked.
meno123 ยท 7 points ยท Posted at 03:08:28 on June 26, 2018 ยท (Permalink)
The horrible thing about that is that all you get is a salt flavour when you use it as a condiment. If you work the salt into the dish as it cooks, you get the flavour without the saltiness.
That's funny, we never even bother putting the salt shaker on the table unless we have company, out of politeness, but I salt to taste while cooking so I guess I'm hitting the right notes.
meno123 ยท 2 points ยท Posted at 03:14:41 on June 26, 2018 ยท (Permalink)
I don't really have a formal dining table at my place, but I legitimately see no reason to put salt out unless I'm serving something like corn on the cob. Well-seasoned food shouldn't even spur ones want of extra salt on top.
I find that people can always salt things themselves after
But the point of salt (at least when cooking) isn't to taste salty. It's to bring out the flavors.
Like just take a burger or steak for instance. Imagine grilling those without a hint of salt and then allowing your guest to load it with salt when putting on condiments. That would taste entirely different than a burger generously seasoned with salt while cooking.
There's a Russian aphorism I think you might appreciate, ะะตะดะพัะพะป ะฝะฐ ััะพะปะต, ะฟะตัะตัะพะป ะฝะฐ ัะฟะธะฝะต - undersalt, and it's on the table (and edible), oversalt, and that's on you (you fucked it up).
kbotc ยท 2 points ยท Posted at 06:39:06 on June 27, 2018 ยท (Permalink)
I find that people can always salt things themselves after.
Salt does all sorts of crazy chemistry in food that it cannot do after cooking's done. In particular it's really good at pulling liquid out of food. Cooking onions in particular is easier to do well if they are well salted.
derekp7 ยท 1 points ยท Posted at 05:59:16 on June 26, 2018 ยท (Permalink)
The problem is that you use more table salt than you would when cooking, where it dissolves into the food.
My Dad has refused to have salt since he was in his 20s (he's nearly 60) and will request fresh unsalted fries at the drive through. No reason other than he is stubborn as hell and decided he is better off without salt. Every time he comes to my house for dinner I season the food well and he always talks about how I'm a better cook than my Mum. No Dad, I just sneak you salt and Mum doesn't.
My Dad is as stubborn as a mule, but they love each other and she cooks the way he wants her to and it's been that way for decades. She still salts her food so it's only his that could be tastier. He also prefers his steak as shoe leather, so clearly he is no connoisseur.
[deleted] ยท 1 points ยท Posted at 16:49:55 on June 26, 2018 ยท (Permalink)
It's not that he doesn't enjoy her food, he just enjoys coming to my house to eat on the rare occasion it happens. He will happily get seconds of any meal she makes and raves about her baking. The fact that Mum is willing to cater to his whims and I don't says a lot about their relationship. And also, I'm just as stubborn as him so I refuse to pander to his silliness.
I also add bacon to my potato bake which is her recipe, my brother likes mine better because of the bacon, but that doesn't mean he doesn't still like it when Mum makes it.
My mother refuses to use salt, even on meat. While I agree with her that salt isn't necessary on everything, if you've ever had unsalted steak or pork, it's thoroughly disappointing. My neighbor made dinner for us once, simple beef tenderloin. She didn't add much of anything to it, but she salted it and my parents both raved about how delicious it was. They don't know what they're missing out on.
Dif3r ยท 3 points ยท Posted at 05:29:25 on June 26, 2018 ยท (Permalink)
After going to a Brazilian BBQ and really tasting a good slab of BBQ beef. I started following their techniques for seasoning. Screw the clubhouse steak seasoning I just use salt.
Our friend had us over for bbq and served absolutely delicious chicken. When I asked for the recipe, he said he just marinated it in soy sauce and then grilled it. It was really, really good.
My sister refuses to use salt. HBP runs in our family, and I think she thinks salt causes that. So she cut it out. Now she has to take iodine pills for a thyroid condition and I can't convince her that salt has iodine included to combat this very problem.
meno123 ยท 10 points ยท Posted at 23:44:08 on June 25, 2018 ยท (Permalink)
To be fair, there is a small but significant portion of the population whose blood pressure is related to salt intake.
Love the bravado of someone dissing as "not important" a seasoning once thought so valuable, people were paid with bags of it instead of money...believed only the devil could be responsible for spilling any so they would throw a pinch over their shoulder to ward off evil...and the word salary , meaning how you get paid, literally is a direct off shoot of its importance. But...Nah.....we can simply use garlic instead. Tastes the same...
I dont use salt because I dont like the taste and prefer the natural flavor of things. I guess I kind of agree with your ex-friend, i have just never thought about it
I don't use salt. Haven't in years. My dad stopped using salt when he got sick so my mom stopped coming with it. Now, if someone used too much I can't eat whatever they cooked.
[deleted] ยท 1 points ยท Posted at 03:08:18 on June 26, 2018 ยท (Permalink)
Just add anchovies. Little salty boys make everything tasty. Almost as tasty as actual salt
My boyfriends stepdad, well he's a horrible human, but he won't add seasonings to food, because he "likes the natural flavor." So won't cook pork thoroughly, because he also likes the natural flavors.... I don't eat his food.
So I've heard and try to adhere to a variation on this where if someone knows what they're doing cooking you should never need to add salt at the table. Preparing the meal is when it should be seasoned and I like to give chefs and even friends the benefit of the doubt here. Could it be that he's misunderstanding this simple rule?
BobVosh ยท 1 points ยท Posted at 05:16:38 on June 26, 2018 ยท (Permalink)
That's true for a few things, but even those are better with a bit more salt. Like any cheese dish you definitely salt after adding the cheese as cheese adds a lot of salt.
I use eggs as my go to of needing salt, saltless eggs are terrible while salted eggs are fantastic.
Ender16 ยท 1 points ยท Posted at 06:01:30 on June 26, 2018 ยท (Permalink)
Im a cook and tgats the dumbest thing ive heard all week.
To be fair, most/a lot of people do have a tendency to hit this slippery slope where they add more and more salt, to the point where I know people who will salt any realistic food before even trying it :)
Even professional chefs use salt. They throw in a dash into a pot of pasta water. I am a baker, can't cook to save my life. Anyway, the difference between a cookie without salt and with is pretty mind blowing. Especially milk chocolate chip cookies. Omggg
It makes a lot of sense. Use salty foods in your meals instead of salt, and you should be good. Also don't consume anything like cheese, which is great by itself with salt, as adding something salty to it would be weird.
[deleted] ยท 2 points ยท Posted at 09:31:56 on June 26, 2018 ยท (Permalink)
So just limit your diet to food that already comes salted? Doesn't really make much sense.
This whole thread is crazy. I refuse to think of salt as a condiment, I would never even specify it in a recipe except for when the timing matters. Salt is life.
My grandma decided salt was unhealthy. She passed out a lot and had a couple seizures, but she'd just huff about how the doctors didn't know anything because they kept telling her FOR THE LOVE OF GOD WOMAN PLEASE EAT SOME SALT.
[deleted] ยท 22 points ยท Posted at 22:50:19 on June 25, 2018 ยท (Permalink)
My mom used to be like that, in my teens she wouldn't even allow us to put salt on french fries. I had to resort to stealing salt packets from fast food places and stealthily using those at home.
[deleted] ยท 13 points ยท Posted at 22:37:39 on June 25, 2018 ยท (Permalink)
[deleted]
Kajiic ยท 1 points ยท Posted at 22:00:47 on June 30, 2018 ยท (Permalink)
Was about to say, I suffer from hypertension. I'm on a 2000 mg daily sodium limit.
I miss salt. I hit my limit every day but trust me, EVERYTHING has salt in it. I mainly miss cheese.
Eh, he grew up (as did I) eating mostly very bland food from parents who weren't the greatest cooks.
Just kind of came to the conclusion that "REALLY good food comes from restaurants, and that's that", without understanding the magic that is salt and butter.
All of that, coupled with a medical degree, and significant experience in that field of seeing heart attack patients, and diabetics, and other people who are in dire straits because of poor diets...
Put that all together and the conclusion is "I've been mostly saltless my whole life, and it's been happy... I don't want to end up like one of these dudes... might as well keep on keeping on, without the salty stuff when I cook for myself".
OHTHNAP ยท 6 points ยท Posted at 22:49:44 on June 25, 2018 ยท (Permalink)
Some people think any amount of salt will immediately kill them without realizing most people's diets are so overloaded with fast food, processed junk, and canned/boxed meals that they fail to realize a pinch here or there isn't so bad.
Rush_nj ยท 7 points ยท Posted at 00:50:33 on June 26, 2018 ยท (Permalink)
without realizing most people's diets are so overloaded with fast food, processed junk, and canned/boxed meals
Which is why i don't add too much salt in anything i cook. My diet already has a shitload of salt, i don't need much more than a pinch here or there in my cooking.
There's definitely a balance that needs to be reached. No salt and everything is bland, too much and it's not great for you.
Tbh for your average Western citizen who eats a lot of processed food (i.e. packaged or canned anything), the "don't add extra salt to anything" rule is indeed a good one, health wise. They are getting more than enough sodium (read: probably far more than necessary in daily nutritional intake) just from those foods.
If you're making all of your food from scratch, then sure, you control the salt going in so you can tailor it into your cooking, but unfortunate as it may be, most people in the USA/Canada don't do that.
I know I eat out a decent amount and eat processed foods amply enough in my home cooking, so I don't even keep salt in the house when I'm making stuff from scratch. I haven't noticed difference in taste. I just use more of other seasonings. Different strokes for different folks but I wouldn't say people who try to cut down deserve mockery in any case.
The average person eats way too much salt, so itโs not a big leap to convince yourself to stop adding it to stuff. Most people would need to change their diet substantially anyway before theyโd risk getting a sodium deficit.
My grandma grew up when salt was bad for you but sugar wasn't, so when the doctor told her she and my grandpa needed to eat better, she heard "no salt." For years she did not add salt to anything, and wouldn't let my grandpa ago much as look at a salt shaker. The only time the salt was brought it was when my family would come over, and my grandpa would snatch the salt shaker before she could make it to the table, salt his food, and put it back in its place before she sat down. But because sugar was a-okay according to her upbringing, he got two slices of cake a day.
I've been trying to cut down on my sodium a little because lbr, most Americans probably could stand to and I definitely have spent most of my life eating too much of it (I used to sneak into the kitchen and eat salt as a midnight snack ffs). You do get used to a lesser amount of salt but no salt at all is the stuff off nightmares.
kuenx ยท 5 points ยท Posted at 01:15:21 on June 26, 2018 ยท (Permalink)
Refined salt is not necessary for life. Your body needs electrolytes but there's plenty in plants and the tiny amount of sodium you actually need you easily get through regular foods. Too much sodium (salt is sodium chloride) can mess with your blood pressure.
It tastes pretty good though and in moderation it's not harmful.
As far as health goes, itโs not really table salt. Itโs all the excess sodium in everything we eat these days. Itโs ridiculously mind boggling how much you consume if you donโt pay attention. Itโs the main culprit in my kidney stones, so I try to keep it under 2400 mg a day. Which isnโt easy if you arenโt paying attention. Fast food will spoil that number quick. Anything packaged too, a cup of ramen has nearly 1000mg of sodium. A single slim Jim isnโt far off.
When I was younger my parents would cook with a SHIT TON of salt so now I donโt like salt. I cut it out of my diet when I started cooking for myself and got super sick since I was lacking nutritionally without it. Now I try my best to cook with as much salt as I can handle.
[deleted] ยท 3 points ยท Posted at 00:41:35 on June 26, 2018 ยท (Permalink)
I pretty much never use salt. I just never buy it.
But everything definitely tastes better with it
nahfoo ยท 3 points ยท Posted at 01:08:19 on June 26, 2018 ยท (Permalink)
Salt is already in a bunch of food we eat. Additional salt isn't necessary for life... but damn is it tasty. I think the only reason to go low sodium is if you have hypertension
Also, you can get hyponatremia from eating a low salt diet. It will make you feel like crap. It's actually pretty common in people on really low salt diets. Also, if you do have high BP and go on a low salt diet, on average, it only reduces BP by 2 or 3 points on average. It's not an effective way to control BP. There is zero reason to go on a low salt diet unless your doctor says you need to.
I actually only recently started using salt. It was just never a thing in my house growing up, my parents just never used salt. As a result I'm kind of sensitive to salt in foods, and a lot of peoples cooking is just too salty for me.
In small, appropriate amounts now though, it really does add a ton to the right dish, been slowly integrating it into my meals
[deleted] ยท 1 points ยท Posted at 01:11:52 on June 26, 2018 ยท (Permalink)
FYI, not all time. Salt use to make the world go round. E.g. Roman legionnaires were paid in salt and nobles in the middle ages horded the stuff like gold.
For me, "health reasons" are my Meniere's Disease, which gives me awful vertigo if I eat too much salt. Doesn't sound like that guy was in this position, but there are definitely reasons to convince yourself salt isn't necessary.
I still eat salt and cook with it, but I've completely cut out all processed foods. That was hard.
Not trying to argue, but did you know salt was once worth more than itโs weight in gold? Then we figured out how to get it out of the ground easier and itโs been dirt cheap ever since
My mother in law got told a few years ago that she needs to reduce her salt in take or she might end up with high blood pressure. She overreacted and doesn't cook with salt at all now. Food that she cooks is terrible. Thankfully her husband does 90% of the cooking.
I'm sensitive to salt. Really sensitive. For instance when buying canned soup even low sodium canned soup is mouth puckeringly salty to me.
I cook with salt. I use salt. But any meal I cook my boyfriend adds what seems like tablespoonfuls of salt to the food before eating it.
I don't hold it against him.
KingSuj ยท 1 points ยท Posted at 04:29:19 on June 26, 2018 ยท (Permalink)
Salt is great, but I the amounts that we consume them nowadays it can be unhealthy. Humans donโt naturally like salt - as babies we reject it until we are fed it enough and eventually get used to it. Try halving the salt in your food for 3 weeks and you will realize that you donโt really need it. It is more like and addiction.
People literally were paid in salt back in the day. It was so valuable I wouldn't be surprised if wars have been started over it. Hell the British fucked up some African nation over a golden stool.
My stepmother grew up with salt not permitted in the house. Her mom got it in her head that salt was poison or something, so nothing was allowed to have salt on it. Now, something with a pinch of salt added tastes supremely salty to her.
There's a fairy tale about a Princess who tells her dad she loves him as much as salt so he kicks her out and she's forced to live like Cinderella in a different kingdom as the scullery. Eventually she marries the Prince, invites her dad without him knowing it's her wedding, and makes sure that everything at the feast is cooked without salt. Everyone says the food is bland and her father starts crying and bemoaning his lost daughter now that he understands how important salt is.
Years ago somebody, somewhere, concluded that salt was "bad for you," causing arterial and blood pressure problems. There was a whole movement of removing salt from the diet, with the belief that foods naturally contained enough sodium without added salt. My mother succumbed to this idea in the wake of my grandma's doctor's injunction on salt for grandma's health. It was a bleak and desperately bland time in my life.
Too much of anything can be bad for you, and I do recall that food in the '70s was pretty salty, back when we hadn't discovered/embraced the wide variety of fresh and global flavors that are now widely available.
I was just joking with my wife the other day about how recipe books from the '50s, '60s, and even into the '70s would simply call for the addition of a can of water chestnuts to make virtually any dish exotically "Asian." (Eyeroll)
The amount of salt you need to live (500mg/day) is about a quarter of the amount people are supposed to eat (2000 mg/day) and far less than what many people actually eat (3500mg/day or more)
If you eat healthy most of the time you'll be around that 2000mg mark. You don't have to go nuts about it, just don't live on canned soup and hot dogs or something.
Not of all time. At one point salt, or salaris, was so rare that Roman soldiers were paid "salaries". Which was their pay in salt.
[deleted] ยท 1 points ยท Posted at 07:11:31 on June 26, 2018 ยท (Permalink)
I used to be irrationally afraid of kidney stones when I was younger and cut out 99% of dietary salt for a period of time even if food didn't taste as good.
It isn't required in most recipes. My family won't eat salt after health problems, now when I go to the restaurant it's fine, but another student ? So much salt.
This. My brothers are chefs, and one of the first lessons they taught me was if something doesnโt taste quite right, add a pinch of salt. Thatโll do the trick about 95% of the time.
I think it's a good thing for people to be skeptical and verify for themselves even the most common wisdom. Salt doesn't really have much of its own flavor (if you use it correctly), but it amplifies other flavors, so it's understandable to question if it's actually doing something essential. This guy found out for himself instead of just believing something he read online.
I grew up with a family that never salted anything. Pepper oh yes, salt nah. Even now I have to remind myself to use salt and I'm pretty sensitive to salty foods.
If I'm making a recipe that calls for half a teaspoon of salt, but makes more than six servings, I skip the salt. I really do think some recipes add salt because they can.
My grandparents have started cooking without salt in the last couple years and now I dread going to visit them for meals. Yโall ever have mashed potatoes made with just milk, unsalted butter, and pepper? Itโs a nightmare. My mom and I have started inviting them over for holiday dinners at our place just so we can make food that actually tastes good. They always rave about how delicious our food is and Iโm like yeah, thatโs what salt tastes like...
YES! Tomatoes and potatoes. Those are the two things that I'm never un-salting, ever.
Even if I get to a point where my heart's going to explode.
I can do without salt on LOTS of foods. But tomatoes and potatoes. Those things both go from "wtf is this mush?" to "OMG THIS IS DELICIOUS!" with just the slightest little sprinkle of NaCl.
We try to tell them they can use Morton Lite salt because it has half the sodium but still tastes like salt, but nope. They still avoid it like the plague.
Salt has gotten a bad rep because of processed foods IMO. That's why many people have problems with salt intake. If you were to cook something and add as much salt as they do to those frozen dinners for instance, you'd probably be disgusted.
If you are cooking things yourself, it's a whole different ball game.
It's worth pointing out that it's actually really easy to eat too little salt, and the symptoms of hyponatremia are often pretty similar to the symptoms of hypernatremia.
That depends on if you eat a lot of processed food or take out. If you're doing everything homemade you definitely can undershoot your sodium, but if you're eating out a bunch you can probably skip the double salt on your chicken dinner.
I had to cut sodium mostly out for a few years in high school and college. There are definitely health benefits that mostly stem from paying more attention to what you eat. Most American food has sky high amounts of salt. But saltless food is boring. Plus the sodium substitutes are awful (still better than nothing).
[deleted] ยท 3 points ยท Posted at 04:48:21 on June 26, 2018 ยท (Permalink)
Salt isn't actually bad for you at all if you don't have existing heart problems though.
Skytuu ยท 0 points ยท Posted at 11:33:56 on June 26, 2018 ยท (Permalink)
Excess salt is bad. I think the recommended is no more than 5 mg.
jobey39 ยท 4 points ยท Posted at 23:39:08 on June 25, 2018 ยท (Permalink)
We have to cut salt because I have HBP and my wife has CHF. We have never liked a huge amount of salt when cooking, but we had to cut more to keep her out of the ER. She ended up there twice from eating takeout pizza.
It's astounding how much sodium one restaurant entree has. So many have way more than the RDA in just one dish. A Big Mac has almost three times the sodium of a large order of fries. The high levels come in places you wouldn't expect.
i like to use mccormick's sweet onion salt as a finishing salt for dishes like this, especially caprese. it's just a little...more. plus you can adjust the grind and have nice big salt crystals if you want. i can't recommend it highly enough.
This story reminds me of one a doctor told in a different askreddit thread.
The patient came in with symptoms that point to sodium overdose - the guy's diet was junk with a ton of sodium, so the doctor advised him to cut down on the salt.
A couple weeks later the same patient comes back, this time with severe sodium deficiency. He had taken the doctor's words to heart and did his best to avoid salt as much as humanly possible.
I always found it a bit sweet because doctors often complain patients ignore their health warning and such, but this guy took it so seriously he made himself sick all over again.
There's been other commenters that have replied to me, that have said similar things. And I'm on board with that.
There's certainly health concerns with too little salt, as well as too much salt, as many have said.
I assure you, and all who've expressed this concern, that this person I'm describing in my post did not succumb to too little salt, in any way. He ate a quite healthy amount... simply declined to put it into his own cooking, that's all. He didn't turn down a meal at the home of a friend, nor a fast-food dish, if that's what was easiest, in a given moment. Just... He just wanted to ever-so-mildly cut down on his own use of salt in his own cooking. That's it.
PS. I'm responding to this comment, against all the others that have expressed a similar concern, precisely because your wording kind of reminds me of Russel Brand. Maybe that's just cause I'm drunk. Or maybe it's because you and I are sympatico.
I had to cut out salt when I was in heart failure. Worst two months of my life. Although now that Iโm used to reduced sodium stuff, all โnormalโ foods taste like Iโm dumping a salt shaker in my mouth.
My wife can't have it for actual health reasons, so we don't add it to anything and just get by on what's already in the food (She needs to be <= 1500mg/day). It's possible to live without, but it means we have to limit the menu somewhat and emphasize other flavors to make up for it.
If you're a healthy adult with an otherwise healthy diet, you don't need to worry about how much salt you're eating. Research has shown that you're much more likely to see negative outcomes from too little salt compared to too much. (Unless your doctor tells you otherwise)
Salt isn't just for making food salty. Salt brings out other flavors. Salt also blocks bitterness, and makes sweet food sweeter. When cooking, salt early and salt everything.
At least Americans are trained to eat everything high-salt, because we have a lot of canned foods in our food history, along with everything processed. In this case, the mozzarella should provide a decent amount of salt in a caprese salad.
I'm somewhat of a foodie, but I add salt to nothing. Vinegars? Garlic? Citrus? Pepper? All good for getting flavor without salt.
That said, there are a couple of things (fish and chips, especially) where I will definitely 'make it snow' with that salt shaker.
My method was just to salt the tomatoes... throw down some cheese on top (and layering them in between the tomato slices). Then splash that whole mix with balsamic. Sprinkle a bit of fresh-ground pepper over the whole mix. Then tear up a bunch of fresh basil leaves and toss them over the whole mix.
Serve by spooning out a tomato slice or two, and whatever cheese / salt / basil you happen to have on top of that tomato slice. Kind of like nacho style.
It's a delicious dish, regardless. But man. Tomatoes LOVE salt.
Easy. Don't add salt to your restaurant food. That stuff's already done right. (Or at least, it's meant to be).
Don't add salt to canned soups, and prepared frozen dishes, even though those things are sometimes gross, and could benefit from salt. Sometimes they're great! And that's wonderful. But when they're gross, it's not because of a lack of salt. It's because of... ... ... I don't even know what.
BUT!
When you're cooking your own stuff. Building a dish, layer by layer... A little bit of salt on each layer, makes everything pop.
Like, making a pot of chili...
That could go "Hey, I'll throw in a bunch of beef, onions, garlic, beans, chili peppers, and tomoatoes!" and call it a day, and that'd be decent enough. I'd certainly enjoy that pot.
OR! It could go "I'll throw in some onions and garlic, and some salt... let that do it's thing for a while... let those onions carmelize... then meanwhile I'll sprinkle these chili peppers with a little bit of salt, and throw them in the oven for 30 minutes, to give them a little roast... then I'll cook the beef in a separate pan (with a little sprinkle of salt), until it's brown... then finally toss all the various pieces together (neglecting the tomatoes and the beans, because canned tomatoes and canned beans are probably VERY well salted already)... and huzzah"
Edit: It's late, and I'm not sober. I'm not sure if my recipe was the sort of "help" you were looking for. But there's my 'help' anyway. Best of luck to you.
Thank you for taking the time to reply with some tips, I appreciate it very much! I will definitely be giving it a try tonight and on future meals. Your first chili sounds exactly like all mine, and I look forward to trying your recipe come fall!
For anyone who really does have a need to cut salt (say, due to something like coronary artery disease) I'd heard that just using a bit of coarse salt around the edge of things can fool your palate into thinking there's more there. And of course there's always potassium salt. As long as you don't mind a slight metallic tang, it's not a bad substitute.
I did this for a summer to keep off water weight, it works but food tasting good is so much better. As an aside if you're eating mostly home cooked meals it's difficult to over do the salt, those processed foods really pack it in there
Alwin_ ยท 1 points ยท Posted at 21:26:45 on June 26, 2018 ยท (Permalink)
Also could have been he used cheap mozzarella and you used real buffalo? When I first tasted that difference I knew there was no way back.
Show up with a caprese that uses: the finest Buffalo mozzarella, which is wet and creamy and not just dry cow milk piss;
the ripest of heirloom tomatoes, the kind that can only really be homegrown;
a very expensive bottle of extra virgin, cold pressed, unfiltered, and unadulterated olive oil with confirmed stamp of origin and quality;
fresh cracked black peppercorns instead of the dry pepper dust;
then some basil and salt to taste...
And you might actually be surprised. Show up with the aforementioned combo and 9/10 people will realize that they've been eating the McDonald's equivalent of a caprese their whole lives. It's the type of dish that can only shine with the best of ingredients. It's not like mac n cheese, which is delicious whether served for fancy french cheese or American orange cheese dust. It's delicious either way. But the caprese is only delicious when served with ingredients of the absolute highest quality.
I hate the caprese salad, but not because I actually hate the perfectly made caprese. I hate it because so many people bend the dish over and anal fuck it for so long and so hard that both its dead ancestors and future progeny feel the impact of the raping.
mgraunk ยท 0 points ยท Posted at 10:49:16 on June 26, 2018 ยท (Permalink)
Haha. Says the person who condescendingly asked who is impressed by a caprese. Thus gatekeeping what people can and cannot be impressed by.
mgraunk ยท 3 points ยท Posted at 15:19:21 on June 26, 2018 ยท (Permalink)
What? It was an honest question, since capreses are incredibly common and most people realize how simple they are. Even when a caprese is particularly good, it's a credit to the selection of ingredients rather than the chef's skill. I'm not saying people aren't allowed to be impressed by a caprese, just that I've never seen that to be the case. No gatekeeping happening here.
The question posed in this thread was what dish is incredibly easy to make but makes you look like a chef.
Caprese could still apply. The thing is, the seemingly easiest things to make are often the most difficult. Or most overlooked. Such as scrambled eggs. So easy, and yet very rarely do I eat a scrambled egg that makes me think, "wow, these were done well!"
Fact is, there is a level of skill to making a perfect caprese. There's no cooking, little preparation, and not much else that goes into it aside from assembly.
That being said, it would still take a quality chef/cook to compose a good one. Yes, getting the best ingredients possible is the start. But knowing to tear basil and not cut it, having a perfect cheese-to-tomato ratio, not too much olive oil yet not too little, a pepper with the perfect grind (in a dish like this, it can make a difference).
These nuances are small and apparently common sense. But they're also not. People try to cleverly chop basil with a knife. Others drown the food in oil. More still don't dry the tomatoes after washing them, leaving water to pollute the oil.
Or, most egregious, people add balsamic. The caprese doesn't require balsamic. Especially the shitty, acidic, basic junk that most people buy. But why do they add something so pungent to a dish that should be so delicate and does not require it? Because they always make a flavorless, corrupted version of the caprese, and thus need to add any sort of strong flavor to disguise the fact that they made something that has no flavor.
The caprese salad in general is probably the least impressive thing someone can make. Just tossing cubed or balled cow milk mozzarella into a bowl with vapid store-bought tomatoes and mixing it with pepper dust, acrid olive oil, and cheap balsamic...that's usually how it's made. But even after getting the best ingredients possible, the dish still necessitates a certain skill and adroitness when assembling.
And therein lies the reason why the caprese can be impressive. When it's done perfectly, it's so uncommon that it makes me think, "Holy shit, this person made a good caprese. They must know a thing or two in the kitchen."
mgraunk ยท 0 points ยท Posted at 16:15:40 on June 26, 2018 ยท (Permalink)
Sounds like your standards for a caprese are pretty ridiculously high. This is exactly the problem I have with fine dining - it's about 99% bullshit like this. There is a huge margin of error when making a caprese, and other than maybe a few exceptionally pretentious snobs like you, the difference between a "perfect" caprese and a "knock off" is infinitesimally small.
See, you're just jumping to massive conclusions. I'm no snob. I'm not defending French gourmet dining or the idea that you have to spend $100 to enjoy a bottle of wine or suggesting that truffles are the height of dining. I eat at rundown taco trucks, I drink $5 bottles of wine, I still love mac n cheese and shitty pizza and homecoming.
The fact that I'm defending what is an extremely simple and rustic dish is proof enough. It's not my problem that it's done so improperly and so poorly that it necessitates someone like you asking, "But who's impressed by a caprese?"
Well, I answered how or why someone might be impressed by it. Just because you have the pallate of an underdeveloped 5 year old doesn't make me wrong.
And this has nothing to do with fine dining. This is how it would be made by an 80 year old grandma in Naples with shaky hands and a sad pension check, who has never in her life eaten at a fine dining restaurant. The caprese salad is inherently anti-fine dining. It's just fucking cheese and tomato and oil. But it still requires proper hands and skill to construct, beyond simply needing good ingredients (and really needs excellent ingredients). That's why making a proper can can impress. It's like getting a perfect omelet. It's just an omelet, but it's fucked up so often and so regularly that I'm actually quite impressed when I get served a well made omelet.
But hey, I'm advocating for real cheese and home-grown tomatoes and high quality olive oil. Wow! I'm such a snob! What's next? Suggesting that a good steak should be grass fed? That homemade bread is better than mass-produced bread? The humanity! Look at all the peasants at my gates trying to dear down my snob palace! Me with my preference for organic food that has flavor over insipid,
industrially produced knock offs! Even Marie Antoinette would look down on my snobbery!
The difference between a proper caprese and a knock off is not infinitesimally small. It's quite large. And believing so isn't snobby. It's reality. And if you can't taste the vast difference between the two -- which is essentially being able to taste the obvious and inherent differences between a store brought tomato and a home grown tomato and cheeses that come from two different fucking animals -- then I don't know what to tell you. Enjoy your Bud Light Lime and Celery?
The difference between dry cow mozzarella (fior di latte) and buffalo mozzarella alone is enough to end the argument. One is dry and dense and quite literally flavorless and needs to be eaten with something. The other is robust and moist and buttery and needs no other accoutrement to be enjoyed.
The difference between a good and bad olive oil is incredibly noticeable -- so beyond even the bullshit differences that they try to peddle in the wine industry.
But again, your argument is to attack me by calling me a pretentious snob. Ok pal.
mgraunk ยท 0 points ยท Posted at 20:30:36 on June 26, 2018 ยท (Permalink)
I'll agree to start only after you choke on a caprese and die. Preferably one with counterfeit olive oil.
mgraunk ยท 0 points ยท Posted at 20:52:43 on June 26, 2018 ยท (Permalink)
See, you've been getting progressively nastier, more rude, and less coherent as this conversation wears on. Your trite insults and moronic assumptions about me indicate not only a pathetic lack of maturity, but also an inability to engage in neutral discourse without becoming overly invested emotionally. Theres literally nothing you could follow up with at this point to redeem the illocial, angry babbling that's preceded this comment. I dont know why you would wish death upon a stranger for disagreeing with you about something as trivial as a caprese salad, but at this point I'm concerned not only for your own mental health, but the physical and emotional wellbeing of anyone unfortunate to have to interact with you in real life. Your stubbornness and pretentiousness are truly mind boggling. I can only hope and pray that I never have to work with someone as obtuse and unpleasant as you for the duration of my culinary career.
I thought that the counterfeit olive oil comment was indication enough that it was a joke. My bad.
In the end, you started with the insults. Gatekeeper, then pretentious, then snob. All I did to start was illuminate the fact that a caprese can, indeed, be prepared in such a way that is not only simple, but would also suggest that you know what you're doing in a kitchen. Fitting perfectly the original theme of the post.
if you want some more gatekeeping, putting vinegar on a caprese is a pleb move
[deleted] ยท 7 points ยท Posted at 21:27:47 on June 25, 2018 ยท (Permalink)
[deleted]
Jenn788 ยท 2 points ยท Posted at 03:11:35 on June 26, 2018 ยท (Permalink)
That looked so bad and unappetizing. He should stick to rapping.
โEverybodyโs running, but half of them ainโt lookin, whatโs goin on in the kitchen, but I donโt know whatโs cookin.โ
No, no he does not know whatโs cooking in the kitchen.
I will argue to the death that a caprese salad should never have vinegar on it. The tomato provides all the natural acidity the dish needs, and the only justification for drowning the taste of the tomato and mozzarella in balsamic is if your ingredients are so flavorless that you shouldnโt be using them in the first place.
Garlic, etc. are lesser sins, but similarly overpowering. Roasting the tomatoes can be good, but is a different dish altogether.
That isn't the real stuff. It's often just slightly less shitty than the other stuff.
Just because it says Aceto Balsamico di Modena doesn't mean that it's real or good. What you really want on a label for any balsamic worth the fuss is "Aceto Balsamico Tradizionale di Modena/Reggio Emilia DOP."
Balsamic production and labeling is shady as fuck. Shadier than olive oil. And the process to get to true balsamic vinegar is a process that takes minimum 12 years, upwards of 25.
Truth is, unless you're willing to shell out $50 minimum for a tiny, tiny bottle of balsamic, you're probably just buying red wine vinegar spruced up with a bit of sugar and food dye. Or a vinegar that has balsamic added as an ingredient. In other words, the "Balsamic di Modena" label just means that you're buying mass produced balsamic made in Modena. It's better, sure, at times, than most other shit. But it's not a guarantee of quality or even origin anymore.
This at least guarantees some sort of origin to Modena, and probably a slightly higher quality. But it's still just a fancy red wine vinegar; "real" balsamic vinegar parsed to the very basics down to meet demand.
But still, and again, unless you're dropping $100 for a damn near thimble-sized bottle, it's basically just vinegar with some coloring. Best case scenario, vinegar aged for 2 months, not even necessarily in a wood barrel.
In other words, Balsamic di Modena is mostly just shit, and only worthy of a sprinkle on a salad. And only if you're in a rush and can't make a vinaigrette on your own.
To make a truly magnificent caprese, one needs creamy/wet mozzarella (very preferably Buffalo variety, since mozzarella is only really made from buffalo milk and all other cow varieties are not classified as mozzarella but rather as "fior di latte" and simply lack the depth of flavor of a real mozzarella; buratta is a decent substitute because it's at least moist), room temperature and wildly ripe tomatoes, basil (torn by the hand, not cut by a knife), coarse salt and freshly ground pepper, and the most important part: the olive oil.
The olive oil thievery that one has to navigate when buying an oil in today's climate is probably more corrupted and convoluted than the balsamic fiasco (probably, but maybe not). In any case, only the freshest, boldest, most peppery cold pressed olive oil should be used. It's expensive and hard to find, but worth it (the type that should never be heated or cooked with, but rather only used for tasting).
And this brings me full circle. When you've achieved this perfected combination -- which isn't often for the average American, because such products are either too expensive or impossible to find -- the last thing that should be put on it is any basic Aceto di Balsamico. I don't care if it's made in Modena or Turkmenistan. I would be happy to entertain the exception for that truly aged and qualified balsamic, which imparts an ancestral quality to any food. But outside of that, putting vinegar on buffalo mozzarella, fresh tomatoes, and next-level olive is like putting ketchup on a perfectly cooked Japanese omelette.
I'm not always a food snob. Far from it, in fact. I like all kinds of experiments and cross overs and strange combos. But vinegar on caprese? I already hate the caprese salad because every white girl in America takes great pride in shitting on the beautiful dish every way possible, and make it almost invariably for every food-related occasion. Vinegar on caprese just makes me hate it even more.
No, sweetheart, I wouldn't like your sour-ass "Modena" red wine vinegar sprinkled on my-- oh, you used dry cow mozzarella, unripe Trader Joe's tomatoes, and shite olive oil? Whatever. Put fucking BBQ sauce and peanut butter on it for all I care. You've already fucking ruined it, Tiffany.
"The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They'd order a just-picked tomato and fresh fior di latte (cow's-milk mozzarella โ no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella and basil.
The dressing is always a drizzle of extra-virgin olive oil โ only. Vinegar would destroy the delicate flavor of the cheese and is never used."
I'm from Switzerland, have been to all kind of places (north, south, you name it) in Italy more times in my life than i can count. I've NEVER eaten a caprese salad with garlic. Again, you're thinking of bruschetta.
I'm not talking about bruschetta. The fact that Italians don't use garlic in caprese salad isn't because garlic does not belong in caprese salad, it's because Italians are irrationally afraid of garlic (maybe they are vampires? who knows). Garlic and mozzarella are the most natural of companions, and both of these ingredients get along well with their friend the tomato. Depriving a caprese salad of garlic ought to be a crime.
I had a bizarre experience with Caprese salad, in of all places, Provence, of all times late June. I ordered it at a restaurant. They brought out, I kid you not, sliced regular mozzarella not fresh, sprinkled it with dried basil, along with the most mealy pink-orange tomatoes.
Even though, if you went to any open market or supermarket, you'd find an ocean of beautiful, sweet tomatoes of multiple varieties, and any fromagier around had the mozzarella the recipe called for, made in-house. Full disclosure, it was the only place in town open at that time...so ya know. I also got a microwaved crepe. It was a "creperie". Probably my most unsatisfactory eating experience in Europe ever.
So, Caprese can be f'd up. A recipe is only as good as its ingredients.
seffend ยท 4 points ยท Posted at 02:32:59 on June 26, 2018 ยท (Permalink)
i dont' know what's going on, but when i put mozz, fresh diced tomato, sea salt and olive oil together (for bruschetta, also add basil but i doubt it's involved), it gets this weird milky looking liquid that it will pool in. like i drain the tomato chunks after i've sliced them to get out any excess liquid, and its like something (the salt maybe?) pulls out more liquid, then maybe it interacts with the cheese or something and it gets all milky looking. kind of unappetizing to look at, still tastes fine though.
I found a recipe for caprese that's cantaloupe, fresh basil, fresh mozza, red onion, and green olives. Topped with lime juice and olive oil... amazing!
New_L ยท 3 points ยท Posted at 23:22:04 on June 25, 2018 ยท (Permalink)
For a twist, put all of this in the oven, save for the balsamic vinegar, until itโs bubbling and melted. If youโre feeling fancy, boil the vinegar with some honey until itโs reduced a little, drizzle over. Tastes even better with cherry tomatoes! You can put spaghetti in there, serve it next to meat, or just eat it like that.
Also, caprese avocados-mix the little balls of mozzarella, cherry tomatoes, a bit of pesto and garlic, put the mixture into halved avocados, and drizzle with balsamic vinegar. So damn good!
I dont like it personally. I don't like tomatoes by themselves (yes I've had quality flavorfyl tomatoes before), I don't like cheese by itself. I don't like them together by themselves. It's too...slimy and oily.
I do the same at home except...no vinegar, no basil. Instead I add freshly chopped garlic and Italian parsley, olive oil and lemon only and I serve it on a bed of arugula. Also I use heirloom tomatoes. Wife always says I could charge $18 dollars for this at a restaurant.
I like to bring caprese skewers to potlucks. Just cherry tomatoes, mozz balls and basil. So beautiful and colorful, makes vegetarians happy and gives a nice healthy option besides all the meats and desserts. It's so simple and there's no cooking involved.
Ooh and if you have some guests over, stick the tomato slices and mozzarella on a toothpick with some basil leaves and drizzle the oil/s/p/bv mixture on top. People are always super impressed and it takes less than ten minutes to whip together.
MJWood ยท 1 points ยท Posted at 05:46:40 on June 26, 2018 ยท (Permalink)
Also, simply tomatoes cut rough with salt and olive oil is a great dish.
Luvagoo ยท 1 points ยท Posted at 06:12:01 on June 26, 2018 ยท (Permalink)
Yes. Seems easy, until you send your husband to the store and he gets shredded mozzarella and doesnt half the tomatoes. Still tasted good but dude. Wtf.
[deleted] ยท 1 points ยท Posted at 06:24:17 on June 26, 2018 ยท (Permalink)
Throw in some tortiglioni and you have a complete meal.
while that is a tasty meal, especially with variations, i dont think anyone would think youre much a a chef for preparing it. it looks and tastes as simple as it is hehehe
This is one of the first things I made for my wife when we were dating and I swear is the main reason she married me. She still talks about this dish 17 years later.
Spavid ยท 1 points ยท Posted at 13:59:35 on June 26, 2018 ยท (Permalink)
I took it up a step since I'm gardening this year, and I made a honey balsamic reduction. That was easy, and it's really delicious! I have a bottle of it now for my weekly caprese fix.
I agree with everything but I don't think people will be impressed by your chef skills. I mean, they can plainly see that it's just some sliced ingredients and dressing.
[deleted] ยท 1 points ยท Posted at 21:24:32 on June 25, 2018 ยท (Permalink)
I think some people mistook this for "what's really good and easy to make?". Literally no one would be like, holy shit... You cut these tomatoes yourself?! Fucking Guy Ferrari over here!
The problem is, almost all tomatoes available in the USA are 'meh' (because of corporate breeding and more recently,GMOs).
Go to Europe (where they still have good tomatoes), make this, and watch every other country rave about your food for two centuries. (looking at you, Italy.)
Pasta Aglio e Olio. Pasta, garlic, olive oil, parsley, lemon juice, chili flakes (if that's your bag; I make without it and it tastes great). Takes about as long as it takes to boil dried pasta -- maybe twelve minutes -- and it's delicious. You can save time on chopping garlic by using Jacques Pรฉpin's method.
Serve it with roasted chicken thighs and a chilled-almost-to-frozen dry white wine.
That dude's videos are good. It reminds me of when Food Network used to show talented chefs showing you how to prepare dishes - instead of nothing but food competitions.
I don't really like her show for some reason though. Maybe it's because I used to work in professional kitchens, but she does a lot of stuff the hard way and I don't mean that in a good way.
I do enjoy Rick Bayless' show though, except for his try-hard daughter that pops in all the time. Like, dude, we get it. Your daughter wants TV time, but their interactions are often over-acted and sometimes a bit... idk, incesty.
Qwertdd ยท 0 points ยท Posted at 23:24:21 on July 12, 2018 ยท (Permalink)
mm i love buzzwords
[deleted] ยท -11 points ยท Posted at 23:25:12 on June 25, 2018 ยท (Permalink)
OMG, Lidia's Kitchen, America's Test Kitchen/Cook's Country, Simply Ming, Nick Stellino, Steven Raichlen, Jacques Pรฉpin, Rick Bayless, and of course Rick Steves' Europe... Create TV is the shit!
I watch that all day on weekends (meaning, it's on the TV as I dick around in the kitchen). I like America's Test Kitchen a lot better without Christopher Kimball for some reason :D
Like death, stupid advertiser friendly nonsense shows based loosely on a channel theme, are inevitable. So enjoy the ride while you can, we're all headed to the same destination.
I grew up watching him, Julia Childs, Martin Yen, and The Frugal Gourmet--Jeff Smith. It is what turned me on to cooking at a young age. When I was 10, there is nothing I would rather watch on TV. Plus, my dad put it on and it was a way for us to hang out together.
I absolutely adore Pepin! He is so incredibly skilled that he makes it look easy. Kind of like how Eric Clapton looks when he plays guitar! It inspires me! You are lucky to have met him
Indeyon ยท 1 points ยท Posted at 04:09:53 on June 26, 2018 ยท (Permalink)
It was so amazing! Claudine was there too. He was so softspoken and kind.
mk5884 ยท 6 points ยท Posted at 02:21:44 on June 26, 2018 ยท (Permalink)
I just finished reading his autobiography, The Apprentice. Great read! Fun anecdotes, interesting stories, and tons of recipes to try out.
Original what? James Beard was a great chef and I knew he was on TV earlier but didn't Julia Child have the first show of her own? or was it first in the US? 1963 I think it was
Man, what I learned from Pepin's omelette video was to keep practicing.
I've made...hundreds of omelettes? Thousands, maybe? And it took quite a while before I had could make an omelette like the Master, even having watched him do it nearly that often.
It doesn't hurt that I just enjoy watching him crank that thing out. It's truly watching art.
I mean, I know that, but Iโve never heard the story of how someone more than two decades younger than her โconvincedโ Julia to do The French Chef.
thangle ยท 3 points ยท Posted at 03:31:56 on June 26, 2018 ยท (Permalink)
YouTube has given me Chef John and Babish and Gordon Ramsay cooking at home and that's all I'll ever need.
Ivota ยท 174 points ยท Posted at 22:03:44 on June 25, 2018 ยท (Permalink)
Bon Apetite has a great YouTube channel! Great variety and they make some cool stuff. Their hosts crack me up. Food Busker is another channel I like...a brit that makes street food in London.
Some of them are really easy. I've already made 3 batches of his hot sauce this summer so far. It goes down very well at bbqs and everyone is always impressed that you took the time to make your own sauce.
I was honestly shocked when I found out Vinnie was a real person, and not just the name Brad gave to the camera, because that seems like the kinda thing he'd do.
Claire is my favorite, but Brad is crazy smart when it comes to cooking. Those two together are hilarious.
Ivota ยท 9 points ยท Posted at 00:41:08 on June 26, 2018 ยท (Permalink)
Itโs great how much brad helps out Claire when she tries to make gourmet versions of store-bought items like Cheetos and twinkies. Theyโre fun to watch. I want to visit the test kitchen for a day and learn a bunch of cool things.
It took me a while to really enjoy Brad's show, but where he really shines is in suggestions for Claire when she's struggling. Everyone pipes up with something, but he's the one who always seems to know his shit.
Alex French guy cooking is also really good. He is very passionate about breaking down the process of making food. Almost like, good eats with a French guy.
Yeah, actually I love BA. I just forgot about them momentarily.
[deleted] ยท 6 points ยท Posted at 01:38:51 on June 26, 2018 ยท (Permalink)
I found their channel literally two days ago and have been bingeing all the 'fancy junk food' videos. I had no idea Bon Apetite was crushing it on YouTube! Everyone is so charismatic.
Edit: The series is called Gourmet Makes and I recommend it.
Chef John is really a tremendous cook to learn from. His recipes are so sound and straight forward. Everything in his recipes make sense and have a purpose.
Maybe I'm making this up, but I thought he was doing it for Netflix? I agree Food Network isn't going in a great place. Most channels are drifting from their roots in directions that don't appeal to me. Food Network is one of them, and that channel drift is why I don't regret cutting cable.
Oh I don't know where he was bringing it. I was just hoping it wasn't tied to food Network.
With food Network, Discovery, history, and TLC pretty much becoming reality show bullshit, I to haven't bothered with cable, or TV for that matter, for the last 15 years.
One of my favorite chefs on YouTube to watch is Gennaro Contaldo, Jamie Oliver's mentor. His infectious personality and his genuine passion for cooking really inspires me to cook.
Pretty much, those 3 and the ability to follow directions has you looking like a master chef all the time.
meno123 ยท 9 points ยท Posted at 23:41:01 on June 25, 2018 ยท (Permalink)
I'll add Alex French Guy Cooking to that list. He goes really in-depth into the whys of cooking and has incredible multi-part series on learning to make things like sourdough, aged meat, and mozzarella.
I like his channel too, and it's weird he did a collaboration with another channel I watch that has nothing to do with cooking.... it was an amusing surprise.
oppaii ยท -3 points ยท Posted at 04:37:15 on June 26, 2018 ยท (Permalink)
But did he teach you correctly? He's an entertainer and there''s nothing wrong with that, if he gets more people to try cooking that's great, but he's not a learned chef and it shows sometimes.
TessHKM ยท 6 points ยท Posted at 06:16:35 on June 26, 2018 ยท (Permalink)
I mean... he's taught me to make food that tastes good, how much more correct can you get?
Considering everything Iโve made from his videos has turned out fantastic and Iโve learned things I didnโt even think of beforehand (e.g. efficient ways to cut onions and other vegetables), Iโd say he taught โcorrectly.โ
What do you think basics with babish are for? He cooks plenty of things very well, obviously you wont copy the melted crayons between bread or dump your chili on carpet to eat it, you use the improved, normalized versions of recipes.
You're not alone. It's really frustrating for professional chefs to hear everyone gush over Babish as their go-to for learning to cook.
I love Babish, he's hilarious, but there is no way I would send someone serious about wanting to learn to what amounts to a YouTube novelty personality. He has pretty awful technique. His best skill is video production.
And I think there are certainly good cooking thoughts in there--the attraction to fond, his willingness to grind his own spices, etc.
I wouldn't at all say you should learn to cook from him, but I don't think that's what he's trying to be.
I'll say it this way: I'd rather watch a few of his videos than whatever's on Food Network or the Cooking Channel right now. Babish is infinitely more entertaining than that dreck.
Babish is infinitely more entertaining than that dreck.
That's not what this discussion thread is about. It's about people saying "Babish is all I'll ever need." Which is asinine for anyone who actual wants to learn how to cook.
Ramsay's home cookery course is incredible. And, I'm not sure why, but more than half the recipes I've tried from Chef Jon have not turned out well. I'm very confident in the kitchen too, so it's like his tongue has a different taste profile on board than mine.
Babish works hard, no doubt, but he's green. Be careful about taking advice from him. His videos are slick, but he is still learning and has a long way to go with his basics.
He's just not a great cook in the professional way. I love his videos and he obviously has some kitchen skills, but he does make a lot of mistakes and he often doesn't know what he's doing. His videos are mostly entertainment, if you want to learn to cook well there are some far better channels.
I'm a good enough cook that I'm not looking to him for advice, more like entertainment because he's cooking tv/movie dishes. If anything it's inspiration to do my own thing.
Wasnt he a graphic designer before he took on youtube cooking?
edit
To add, his cooking show isn't really about teaching how to cook, but rather entertainment. His whole claim to fame was that he was cooking stuff from movies and tv shows, but he's branched off a bit from that since then.
Babish is great for people at his skill level or above, because at that point it's more about ideas and the work he does breaking down ways to do the recipe - and it's great he includes his mistakes. But yeah, if you're just learning you'll probably pick up ideas from him that don't work as well.
I notice it especially with his dough work and baking.
[deleted] ยท 2 points ยท Posted at 06:46:59 on June 26, 2018 ยท (Permalink)
Gordon Ramsay cooking at home
My only gripe with Gordon's stuff is he needs to call out units and times more. Half the time he's calling ingredients out but not how much of it to use so it's a guess based on what's in his hand.
Late 90s early 2000s, man. Back when you had Yan Can Cook (and you can too!), Essense of Emeril/Emeril Live, Boy Meets Grill (I still hate Bobby Flay, though), Good Eats, Cooking with Sara Moulton, Molto Mario, East Meets West, The Naked Chef. Theres a few others I probably missed. Legit cooking shows about cooking, and where most of the big food network stars got their start.
A friend of mine bought a package at a PBS charity auction a guided tour of San Francisco's China town by none other than Martin Yan. There was a lot more than just walking around and telling us stuff. The whole trip was awesome and Martin Yan was super nice and very friendly, just an amazing human being.
In conversation, he told us that before The Food Network basically the only cooking on TV was Julia Child, The Galloping Gourmet, and his show Yan Can Cook. All on PBS. When The Food Network first started they bought a number of episodes of all three shows. He decided not to produce shows for TFN though because he wanted to continue to support PBS because of their commitment to education. He is still make shows there.
The tour ended with dinner at his restaurant in downtown SD M.Y. China. Amazing food, recommend to all.
Except โthat dudeโ is maybe the greatest living chef on the planet. Heโs a legend, and was making TV programs when shows and cookbook photos were still black and white.
Drulock ยท 5 points ยท Posted at 21:54:59 on June 25, 2018 ยท (Permalink)
There is a show with Jaques Pepin and Julia Childs cooking together that is just amazing. They do classic French recipes, and it has Julia Childs, the greatest tv chef of all time.
This is my number one first world vent. I used to love lazing around on a Sunday afternoon watching cooking shows and now I hate everything on the food network.
ansate ยท 2 points ยท Posted at 04:02:49 on June 26, 2018 ยท (Permalink)
Watch him debone this chicken, whole . Looks awesome, but I feel like I would fuck this up even going step by step with the video.
Not that he was a great chef or anything but does anyone remember a cooking show that was on PBS in the late 80's that featured this older guy from Louisiana?
The dude put booze in almost everything, including himself.
Alton Brown discussed the change from early food Network to new food network for a minute on the episode of Hot Ones that he was on, it's on youtube, it was good
Binging with Babish is one of my favourite channels ever. He's skilled, funny and you legitimately learn stuff. He does everything from how to make basic cookies to how to make some fucking crazy fancy food made on a TV show.
My brother and I have used a few of his videos (including this one) to make "fancy" food. Most of his recipes are super simple.
StubbyK ยท 10 points ยท Posted at 03:54:00 on June 26, 2018 ยท (Permalink)
I made bread from scratch to make eggs in a nest. My wife was super impressed.
Acc87 ยท 5 points ยท Posted at 08:07:55 on June 26, 2018 ยท (Permalink)
I found that knowing how to bake bread does impress women way more than the fanciest roast
Acc87 ยท 3 points ยท Posted at 08:04:37 on June 26, 2018 ยท (Permalink)
its part of his charm that he is no chef but makes food that's somewhat above the treshold of "fancy". Their is another channel that I like for a similar style, tho with more swearing, called MeatPreyLove (https://www.youtube.com/user/gnarthrash666/videos?disable_polymer=1)
Once you make it past the rather obnoxious intro its just normal dudes with normal kitches making cool food while explaining what they do. Babish did lose that track a little with that new kitchen
Gkender ยท 6 points ยท Posted at 02:23:46 on June 26, 2018 ยท (Permalink)
I'm going to tell you a story, and I want you to tell me if I've engaged 16 people in a conspiracy to defraud the public in order to win a Presidential election.
It's from an episode of the west wing. Pretty sure it's when the pres SPOILERS tells white house council he had MS and kept it from the public END SPOILER
You might never get a woman who looks like Scarlett Johansson in your apartment, but whatever woman you do get into your apartment will give you those eyes if you cook something delicious completely from scratch like that, and look like you know what you're doing whilst you do it
People in general are attracted to creative ability, being able to make something with your hands is sexy. And while I can't claim it's universally true, I've yet to meet a straight woman who doesnt consider it extremely sexy when a guy knows how to cook or make things or fix things.
I'm not much of a cook, but I know how to blacksmith and weldand generally work metal (I'm a shitty amateur metal sculptor) and the first time I saw my ex-girlfriend actually "swoon" for me was when her mom's cabinet broke and I fixed it. The old bracket that anchored one the hinges just completely broke in half, so I measured the thing and drew a sketch, ran back to my house, grabbed some scrap steel, cut the shape out with an acetylene torch and welded it together. Took maybe an hour including grinding.
You'd think there wouldn't be much that's sexy about a guy in a leather apron but my ex watched me do it then watched me put the cabinet door back up and the way she looked at me was one of the few times I've personally felt sexy
TL;DR learn to make shit with your hands. Chicks dig hands
backfired for me when i had a gal who'd worked in italy(i found out she'd worked in italy for a couple of years during the course of the date). she kept saying "simple but good" about the food and ofc no jumping of bones happened. she never even called me again and according to mutual friends i was "too basic" for her. made me wanna die inside
"The break-up pasta we're gonna make today is called Aglio e Olio. It sounds like a made-up word, but it's actually a real word from a made-up language called 'Itallian'."
I actually think cacio e pepe is not an easy dish at all for someone with little experience in the kitchen. That is, if you make it solely with pasta, cheese, and pepper (and pasta water). Butter is not traditionally part of the recipe, at least not in Italy. To get the sauce to emulsify without using butter (so just cheese and water) takes a lot of practice and good timing. This is my go-to instructional video (in Italian).
[deleted] ยท 9 points ยท Posted at 23:13:17 on June 25, 2018 ยท (Permalink)
Jacques Pepin rules. He was my neighbor growing up. My mom would stalk him around Stop & Shop to see what he bought. Pretty much what everyone else buys.
And my neighbor now is Michael Bolton's brother. Strange world it is.
In my (limited) experience, you should really only cook the garlic in the oil for like 2 minutes tops. As soon as it starts turning slightly brown, you need to take it off the heat.
My family is Sicilian so I've had and made this dish a million times. My advice is to keep the oil on super low heat. Like low low heat. Don't preheat the oil either. Throw the garlic in the cold oil and let the oil soak up that garlic flavor. You're infusing the garlic into the oil. Dab your finger in it every so often to get a taste. Also, use really good arbequina oil. Don't use shit olive oil. You went it to be fragrant because it's one of the main flavor profiles to this dish. Do not let the garlic get brown. Don't care what babish or anyone else says. Don't do it. Right before it has the faintest hint of brown it's done. Throw in al dente pasta which should have been cooking the whole time and stir. Add pasta water, salt, and pepper. Toss. Throw in the finely chopped parsley. Toss. The OG recipe doesn't use lemon and neither do I. It's overpowering and you lose the amazing garlicky flavor which is literally what the dish is named after. Pasta with garlic and oil.
I have ruined this dish more times then I care to admit so I know what it is not supposed to taste like which is bitter burnt garlic. If the garlic crunches when you bite it, no good. It's supposed to taste like you're biting into a fragrant clove of garlic with fresh aromatics from the parsley and that delicious fruity mouthfeel you get from good EVOO. When you make it correctly, there is nothing better in the world. The margin for error, in my total amateur opinion, is razor thin but on those nights when you truly nail it, you're eating world class food that cost less than $5.
I've made this dish a lot and I do it slightly different and I'm curious to what you think. I do the same thing with garlic (super low and slow) but I intentionally brown it a bit to get a slight bitterness in there and I like to use Romano and parmesan cheese to top it off. I feel like the cheese balances off the bitterness and you get a more diverse (and yet still just garlic) flavor profile.
I've tried mozzarella instead of Romano and it makes the dish less salty and more creamy which also works. I'm a big advocate of black pepper and mozzarella, I'm convinced they're a perfect duo
Sometimes I throw a tiny bit of fresh grated parm on there but normally I do not. I am a purist when it comes to this dish and don't like adding too many things to it. From what my great-grandma, grandma, and mom have all told me, the ingredients are ONLY supposed to be decent quality dried pasta (never fresh) cooked in heavily salted water, pepper, garlic, Italian parsley, and the best EVOO you can get your hands on. Red pepper, lemon, and cheese are all non-canon ingredients are far as my family is concerned. Not to say that it's bad to add any of that because sometimes I like to mess with it and make something totally new like you said. I have toasted the garlic before, added cheese, and yes, it is absolutely delicious. The creamyness of the cheese blend totally offsets any bitterness from the toasted garlic and the overall flavor is hearty and satisfying. I have never tried it with mozzarella but it sounds interesting! But if we make that then it is now Spaghetti aglio e olio con formaggio. Above all else, lemon is something I would never ever put in this dish. It totally ruins the essence of what it's supposed to be about which is oil and garlic.
I actually get my olive oil from my work and we buy it in bulk from an olive oil wholesaler BUT it's a Spanish arbequina blend. Spanish OO (in my experience) is delicious. I don't have a specific brand to show you but start with any Spanish Arbequina EVOO. I have never had one I did not like.
Low and slow is the best way, I've found. You're really just trying to get the garlic flavour into the oil, rather than cook the garlic. Once you get used to the timing it becomes easier.
You definitely don't want it too brown, or it'll start to taste real bad.
Slow roasted and flash fried garlic are very different flavors that are are both amazing. Food Lab recipe for this sort of dish actually has you do both!
I tried making it, didn't like it, and figured I must have messed up somehow. I then later had it at a restaurant and still didn't like it, but I strongly dislike olive oil so that's probably why.
Yeah that dish is basically swimming in it. Only reason I haven't tried to make it is I thought surely there was no way they really meant that much oil. I like olive oil, and that looks repulsive to me.
The Chinese way to chop/mince garlic is by far the quickest.
Cut garlic in half width wise.
Place garlic cut side down
Take flat side of meat cleaver and smash.
Move smashed garlic to a pile, rinse with and repeat until reserved amount of garlic is smashed.
Use cleaver to chop garlic a couple.of times.
Source: grew up in a Chinese restaurant and also its.done by almost every Chinese person I know.
exikon ยท 1 points ยท Posted at 06:00:57 on June 26, 2018 ยท (Permalink)
He didn't cut the garlic in half. Cutting it in half and striking it at the top causes the garlic to split differently. Breaks up the pulp.of the garlic more. Think of the difference between garlic that's been through a press vs food processor. You get much more.garlic flavor in the pressed garlic.
jutct ยท 5 points ยท Posted at 22:23:27 on June 25, 2018 ยท (Permalink)
Jacques Pepin is my neighbor
Slopete ยท 4 points ยท Posted at 22:31:11 on June 25, 2018 ยท (Permalink)
Omg that guy is awesome. Used to run into him at the grocery's store and he'd have a basket full of butter! He lives in the town I grew up in. ๐
Been a huge fan of pasta aglio e olio for many years. My favourite way to make it includes sundries tomatoes, hot Italian sausages and Parmesan cheese.
The parsley, lemon juice, and red pepper are all honestly optional. I tend to make this as my dinner once every few weeks and reserve the excess garlic oil to flavor other food. Sometimes add garlic powder for a more consistent garlic flavor. Cook the chicken with the lemon, top with parsley and parmesan cheese, brocolli, asparagus, or brussel sprouts on the side.
My friends constantly tag me in that meme about how the only way you should be telling me to use one clove of garlic is if the recipe is how to cook a clove of garlic...and in that case use two.
My favourite snack is pickled garlic. There's a place that travels to big renaissance faires that sells the best but Safeway has an okay version too.
[deleted] ยท 1 points ยท Posted at 06:09:25 on June 26, 2018 ยท (Permalink)
There is! It's delicious, I can down a whole jar all by my lonesome. Can't think of a brand name off of the top of my head, but it's right there with the pickles and relish and such.
The name obviously refers to the sauce not the pasta. Although I enjoy it with lemon, parsley and chili flakes, the traditional and simple sauce is literally just agleo e olio, hence the name.
I got so much hate suggesting that Aglio e olio should have lemon juice on a Food busker YouTube video. I donโt understand why some people are so militant about recipes.
I've always found that anytime I save on crushing garlic is more than made up for when I have to clean a garlic press. But I'm a disciple of Alton Brown. So I'm sure plenty of that cynicism is learned.
No wine worth drinking should ever be this cold. Maybe pinot grigio or something like that, but not good wine. It makes it so you can't taste anything.
i agree that good wine shouldn't be served that cold, but you kind of take away from your credibility when you say "no wine worth drinking" and then say "maybe pinot grigio" โย as if there's no good pinot grigio in the world.
It's not gate keeping if he's objectively correct. Sure, drink it however you want. But good wine will ALWAYS be better at cellar temp rather than ice cold.
He's literally saying that if you drink wine any way other than the way he chooses, then you're doing it wrong. Yes, it is gatekeeping -- and no, he's not 'objectively correct'. It is quite literally a matter of taste. Any wine is best served at the temperature at which you most enjoy it. The correct way to enjoy any food or drink is whichever way gives you the most pleasure. ALWAYS. It's one thing to say that certain temperatures might better bring out certain flavours, but it's quite another to say there's a flat-out wrong way to enjoy your food.
I happen to like my whites chilled more than most people, especially when it comes to a dish like this. I know that, because I've tried it a bunch of different ways, and that's the way I enjoy it the most. To say that someone 'doesn't really like wine' because they have a preference that doesn't line up with yours is ridiculous.
Again, drink it however you want. I don't care. But the fact of the matter is that the colder a beverage is, the more suppressed the flavor. That's why bud light is served almost frozen. A good wine will ABSOLUTELY be more flavorful at cellar temp. That's a fact, not an opinion. But again, drink it however you want. Make a fuckin ice pop I don't care. But it's not elitist to say that it is more flavorful at cellar temp. It's not gate keeping. It's a fact.
Kleptor ยท 2 points ยท Posted at 00:46:21 on June 26, 2018 ยท (Permalink)
To say that someone 'doesn't really like wine' because they have a preference is ridiculous
Not really, because you're actively sabotaging your ability to taste the wine. Much like someone that likes coffee only if they dump three tablespoons of sugar and half a cup of cream into it, at what point are you just masking the flavour of the drink to make it palatable?
People do that because they like coffee's flavor but not its bitter taste.
Have you ever eaten coffee ice cream, tiramisu, or pretty much anything coffee-flavored? All those aren't bitter, and people have it because they like the coffee flavor.
In that case one can't really be considered a connoisseur because some of the flavor is indeed masked, and I undertand maybe you just wanted to say that; but since everyone has become a beer-snob and/or a coffee-snob, one can't enjoy a damn cup whatever way they please anymore without being told how they don't actually like coffee.
Kleptor ยท 0 points ยท Posted at 01:40:54 on June 27, 2018 ยท (Permalink)
I definitely sympathize with the snobbery, the wine community is one of the worst. I'm just trying to argue a middle ground between snobbery and the peculiar act of diluting the flavour until it stops really mattering what you're drinking.
I'm not an elitist, really. It's just not the proper way to drink wine, but if you like it fine. But that means you don't really like wine, you like almost-frozen wine.
I could also say that you're drinking wine the wrong way because you aren't using a straw, but if it makes it to your mouth does it really matter?
Kleptor ยท 2 points ยท Posted at 00:39:17 on June 26, 2018 ยท (Permalink)
You can't taste it properly through a straw like you can sipped from a glass, so yes it does matter. If you're suppressing the flavour to the point that you can't tell a white from a red, it's pretty straight-forward to say that's the wrong way to drink it.
I think it has more to do with air intake while you drink than any kind of ritual, it allows all the flavor to come out.
Then again instead of sipping it all the way you can get a mouthful with your straw and then let a bit of air in. But there will be bunch of snobs looking down at you for that, so yeah it's almost a kind of ritual for some.
Kleptor ยท 1 points ยท Posted at 01:43:14 on June 27, 2018 ยท (Permalink)
I honestly just feel bad for you that you don't understand how taste is more than on your tongue and yet you're trying argue about it. Go read a book and stop wasting my time.
This was my cheap dinner through undergrad (minus parsley and meat and wine...). You can get 3-4 meals out of a box of noodles. I'd treat myself with a few shakes of parmesan too.
My grandma (half Italian) would make us this on evenings without anything left in the fridge, but simpler I guess? Blond up chunks of gargling in a bunch of olive oil, add ladle of pasta cooking water, plenty pepper, tadda you have a sauce! I cherish that recipe it's like childhood in a dish to me (especially over capeletti, the tiny spaghettis)
ravia ยท 2 points ยท Posted at 22:43:56 on June 25, 2018 ยท (Permalink)
Consider adding anchovies.
Etlam ยท 2 points ยท Posted at 22:59:25 on June 25, 2018 ยท (Permalink)
Nah. I've tried it with garlic purรฉe and it works just fine, although you've got to go even lower and slower with heating the oil. I can't see any reason why minced garlic wouldn't work, although I'm generally of the opinion that what you save in time you lose in taste. If you really don't have the time or the energy, though, it's not going to ruin things.
I used to be cool with it that way, but oddly enough over the last few years my taste has changed and now something about the pre-minced repulses me. But if you like it that way, it is way faster.
I've made this dish a couple times, and the one tricky thing for me was timing the garlic correctly so that it didn't get burnt while mixing in the pasta, an also that it wasn't undercooked because I was worried about burning it.
Once I got that down it was amazing.
Of course, I suck at cooking. If you have any skill at the stove it probably won't be a problem for you.
Woyaboy ยท 1 points ยท Posted at 23:17:18 on June 25, 2018 ยท (Permalink)
Roasted chicken and fall veggies. It looks really fancy and is always delicious, but you literally rub a chicken with butter and rosemary and spices.. throw some Brussels sprouts, onion and yams in a bow with rosemary, salt and pepper.. throw in the oven for an hour, uncover for another 30 mins and bingo. You win.
When my son was around 15, I taught him how to roast a chicken because in his words "the honeys love a dude who can cook." He's 30 now and it seems to have worked for him
Dinner? My place? I know how to roast chicken and vegetables, or do a pot roast. I can make risotto. Soup is an option, but the weather's a little warm. Maybe Pasta Aglio e Olio with caprese salad?
Alev98 ยท 15 points ยท Posted at 14:22:51 on June 26, 2018 ยท (Permalink)
Hey girl, how about we go back to my place and I make you some Jimmy Deans Stuffed Hashbrowns?
zurkog ยท 17 points ยท Posted at 03:49:09 on June 26, 2018 ยท (Permalink)
Hey, I love to coo... aw hell, I'm happily married. With kids to boot.
But yeah, I do all the cooking. I get into a groove, throw some stuff in some pans, a bit of sizzle, and the family is happy. I've got a braised pork chop with caramelized onion/mushroom cream sauce that takes like 20 minutes to make, I do it when I get home from work, and the kids love it.
This is honestly really strange for me to hear, because in my family, if you want to eat, you have to cook. I keep on meeting people who admit to being disastrous cooks, which gets me wondering how they got through life just being hungry all the damn time. I'm not complaining too hard, though, since my good cooking got me where my looks can't!
This is how my mom convinced me to learn how to cook from her when I was maybe 10. Now, if I'm serious about a girl, I'll cook for her instead of going out to a restaurant for the first date. It saves me money and looks way more impressive.
Careful. It seems a lot of women on reddit think that itโs weird to go to the guys place on the first date and will label you as a creeper. I agree cooking for women is an a+ move though.
Fair enough, Iโve been with the same girl for the past 3+ years so I havenโt really been forced to re-evaluate my dating strategy in a while. I appreciate you pointing that out though because Iโd never even thought of it that way.
Just offer to cook as an option, or even cook at her place. And it doesn't have to be on the first date. Basically just try not to sound like you're desperate to get her into your house.
For practical and safety-conscious adults, it's just common sense, I would think.
Can confirm, the ladies like a cook. To be fair, it is nice to have a meal cooked specially for you whoever you are. I think women just appreciate it when a guy doesn't assume they are going to cook.
I don't cook anything fancy, but it is always tasty and much appreciated.
mgraunk ยท 30 points ยท Posted at 22:16:17 on June 25, 2018 ยท (Permalink)
Tell that to all the dried out roasts I've been subjected to over the years from people who trust their ovens' heat settings and timers far too much.
meno123 ยท 18 points ยท Posted at 23:50:22 on June 25, 2018 ยท (Permalink)
Unless you've made hundreds of roasts and have the timing down to a science, you should always have a meat thermometer in there. It makes pulling out a perfect roast child's play.
Brine the chicken. Also, if you can find a big wide pot and use two steel mesh things to make a "V" in the pot that holds the chicken up. Then you can put cut up carrots and celery and some of the brine water in the pot. Then you cook the chicken breast side down to start, and it's soaking up the moisture from the water in the pot. Then flip it over halfway through to crisp up the skin.
It'll be moist guaranteed.
mgraunk ยท 1 points ยท Posted at 03:18:25 on June 26, 2018 ยท (Permalink)
Sure, I've heard all these tips before. My point was that many, many people have not, and none of those tips are intuitive. With explicit instructions from a knowledgable source, roast chicken or beef is easy. But for a movie with no experience, it's not gonna make them look like a master chef by any means.
America's Test Kitchen is the cookbook novices need to get. Not only does it explain what to do, it explains WHY each step is important and what it's purpose is.
mgraunk ยท 1 points ยท Posted at 15:20:26 on June 26, 2018 ยท (Permalink)
If you've never tried it, you should brine the chicken first. 8 hours seems to be the perfect time from my experience, but you can do anywhere from 30 min to 24 hours. A simple brine is a Tbsp both of salt and sugar for every pint of water. You can add seasonings if you'd like. It makes the chicken surprisingly juicy.
Yeah, thatโs where you will see the biggest difference actually. But Iโm learning you can brine anything. Iโve done pork, chicken, beef... I just learned you can brine potatoes, I think Iโll try that next.
[deleted] ยท 13 points ยท Posted at 22:33:44 on June 25, 2018 ยท (Permalink)
My go to recipe for cheap, easy, frozen chicken breasts.
Preheat oven to 400F. Place some frozen breasts in a baking dish. Mix together some olive oil and whatever else you're feeling. Lime and cilantro. Worcester and garlic. Soy sauce. Salt and pepper. Rosemary and thyme. Cumin and chili powder. Frank's red hot. Apply mixture liberally to chicken. Place in oven for 40 - 60 minutes. Flip breasts at 20 and 40, make sure to brush the sauce in the pan back on the chicken breasts. Enjoy.
I do this once a week. Brine a chicken. Cook in 425 oven for 45 breast side down and 45 more breast side up a voila, best chicken ever. And even better if you know how to make good gravy.
Normally this would make a dry chicken, but after brining, it's very juicy with very crisp skin.
Dry brine works great too. Just rub the whole chicken (or bone-in chicken parts) liberally with salt and pepper (about a tsp of each per pound of chicken), and let sit in the fridge uncovered overnight. When ready to cook, brush off most of the salt and pepper, before roasting in a pan. That is some pro level roast chicken right there.
Dry brine works, but I think itโs more suited to roasts or steaks. With chicken, there are too many nooks and crannies that are difficult to cover as well with a dry brine where a wet brine gives you 100% coverage. A wet brine also seems to draw in other flavors better if you are using herbs.
brilliant! people always complain about not liking brussel sprouts but when they're done correctly, they're so delicious! adding that sweetness from the yams is really smart. i've used this recipe a few times (halving all the sweet stuff, 'cause its a lot!) and it's a big hit even with veggie haters, haha!
A magical cooking device that's kind of like a convection oven on steroids. Basically gets pretty hot (but not insanely hot) and blows the air around with a fan inside so cooking times are greatly reduced. If you make fries, coat them with oil, you get pretty reasonable french fries out of it, without having to waste a whole pot of oil.
Phillip's Air Fryer is what I have, and it's great for a bunch of different things, but roasting various veggies is a prime thing I do with it.
Essentially a small convection oven, but purpose built to have a higher airspeed and reach higher temperatures (usually). You get the crispy exterior you would from deep frying but without all the oil.
i hated them as a kid, because my mom would just steam them. no salt, no butter, not even cut in half or trimmed in anyway; just steamed until mush. a lot of people think they hate veggies but simply haven't had them prepared in a nice way.
[deleted] ยท 2 points ยท Posted at 02:31:07 on June 26, 2018 ยท (Permalink)
What... My mom is not a good cook (as in microwave mushrooms etc), but she made delicious brussel sprouts (quick boil/split and butter&s&p). I assumed if she had those right then how do other people screw them up. But hearing this I did some googling, I'm not sure how people overcook these things. You literally just rolling boil them till the fork almost goes in easy. Remove, half, and season.
haha yeah...it comes up on askreddit fairly often; a question like "what food did you think you hated until you grew up?" and there's an astonishing number of people who were just given horrible food as children. all respect to parents for trying to do what they can, but it just seems to be a pattern.
Lonhers ยท 2 points ยท Posted at 02:41:12 on June 26, 2018 ยท (Permalink)
Havenโt done them right. Halve them, shallow fry both sides until a dark golden brown. Theyโre awesome on their own like that, but you can dress them with a vinaigrette of balsamic, extra virgin, Dijon, honey, salt and pepper. Heaven.
[deleted] ยท 1 points ยท Posted at 15:53:41 on June 26, 2018 ยท (Permalink)
You haven't had well cooked ones! They have a great flavour all on their own. Roasted with some butter/salt and some red wine and it's one of my favourites.
Also, roll a lemon with your hand to soften it then poke holes in it with a fork and place it in the cavity (the "butt"). It makes the bird so freaky moist. Chicken tends to dry out easily but this trick works wonders
MDA__ ยท 3 points ยท Posted at 23:04:48 on June 25, 2018 ยท (Permalink)
Don't roast chicken for 90 minutes. You'll dry out the breast meat and make everything tougher. Also, Brussels sprouts release sulphur if you overcook them, so again, this is too long. Increase the heat and cook it faster. When the meat thermometer reads 165 you're good. I recommend 450 F for 40 minutes.
runekut ยท 3 points ยท Posted at 00:45:20 on June 26, 2018 ยท (Permalink)
A genious thing is to pop a can of tomatoes in the baking tray with the chicken, when the bird is done, simply puree everything liquid left in the tray, unless burnt (in which case add water before it dries out), and you have an amazing sauce ti go with the chicken. Serve with rice and salad
I love a roasted chicken but I never make use of all the leftovers. I know all the ways one can, such as salads, sandwiches, soups, etc. but I just never do it and end up feeling really bad about throwing all that perfectly good food away.
After a day or two separate the chicken into serving sized portions and freeze them. You can have chicken anytime you want and you don't have to waste any food.
I have heard that roast chicken is a bit of a humble brag dish, because getting the chicken to cook evenly and the skin to come out crispy is very difficult. Is this true?
Pannacotta. Easiest shit in the world, looks pro as fuck.
Edit: 3 tips for people who struggle with this....
Half Cream half milk (just cream doesn't get the wobbly consistency correct), sugar/maple syrup/agave syrup to taste (whichever you prefer), gelatin leaf soaked in cold water (hot water melts it then it is fucked), flavour (vanilla pod, orange zest, cinnamon, whatever the fuck ever, {any alcohol put in when you put in gelatin}).
Skald the milk, cream, sugar and flavours then take off the heat (otherwise have fun with the shit fuck mess you just made) then add the soaked gelatin.
IMPORTANT: let the mix chill BEFORE you put into the molds otherwise it splits and looks crap, forget about it whilst it cools (go outside, play some games or whatever {you can speed the chill process by filling the sink with cold water and putting the base of the pan into it then leave it, as long as the water doesn't get into the mix itself then... You have just fucked up!})
Put into moulds (glasses, coffee cups ect) stick it in the fridge and leave for a few hours/overnight.
Bask in the glory of preparing some simple shit whilst people bow to your awesomeness.
Take strawberries amd cook them down with sugar and a bit of lemon juice. Let it cool, pour over panna cotta, be called professional chef for 5-10 minutes of work.
I just made panna cotta two nights ago, and for the strawberries I just chopped them up, tossed them in a bowl, and poured 1/3 cup of sugar over them, stirred it up, and let it sit for an hour. No heat needed, and the juices came right out.
I think cooking it down just gives it a thicker sort of consistency. Plus if you're using other berries cooking them down works better from my experience
It works with lots of fruits, especially citrus. Just a little trick to bring out the sugars and add a bit of depth. It doesn't take much but it's niiice.
Another trick I like (as I cook with lots of habanero) is using vinegar. It actually cools it down without getting sour if you go a little overboard. Again, proportions are everything.
Hi friend! I'm thinking you may have read that piece above and thought panna cotta was the cooked fruit part of the dish and I wanted to make sure you knew it's actually more like a custard/flan and the fruit cooked this way is just a simple jam :)
A small amount. 1/8 of a cup for a larger amount of fruit. You don't want alot of water or it will be runny. Add the water to about 8-10 strawberries, a handful of blueberries, blackberries, and raspberries. Add juice of half a small lemon, a good tablespoon of sugar (a little more if you want more sweet than tart) and let cook. Liquid will come out of the fruit. I get a little fancy and add a touch of rum or brandy and set it on fire to cook out the alcohol when I'm done.
Ninjamoo ยท 796 points ยท Posted at 23:03:35 on June 25, 2018 ยท (Permalink)
Yes, itโs so delicious. You just let the tea steep in the hot half and half for a few minutes and follow your recipe as usual. Hereโs the recipe I used:
Me too. My other favorite thing is earl grey macarons, which can be found at Whole Foods, or if youโre willing to spend a bit on shipping, lette macarons in SoCal are really good too. Also the rose earl grey pressed tea from tea drops
Iโm not currently, but I do go out that way pretty often to visit family. Iโll have to check it out next time Iโm in the area. Thanks for the recommendation :)
nancyaw ยท 5 points ยท Posted at 01:54:46 on June 26, 2018 ยท (Permalink)
You're welcome! They're kind of a turquoise color, too. Really pretty. I like that they aren't super sweet, you know?
One Samsung keyboard update mine decided I should be using teenage snap/insta slang. So it started correcting regular words with bizarre misspellings and weird abbreviations.
Thanks for reminding me to go back to Google keyboard, Samsung!
Dason37 ยท 6 points ยท Posted at 04:13:18 on June 26, 2018 ยท (Permalink)
The panda gotta have somewhere to sleep when it getsa tired, let it use the panda cotta
I guess I should clarify, I spent 20 dollars on vanilla products but did not use all of it. But still I used vanilla sugar, very nice vanilla extract with some of the "caviar in it and a whole vanilla bean. I made enough for 8, 8oz servings
cw- ยท 2 points ยท Posted at 07:45:46 on June 26, 2018 ยท (Permalink)
Man now you fucked up. You have fucked up now.
CP_0805 ยท 17 points ยท Posted at 23:43:39 on June 25, 2018 ยท (Permalink)
My pannacotta donโt want none
_kat_ ยท 10 points ยท Posted at 00:20:20 on June 26, 2018 ยท (Permalink)
I used this recipe two nights ago, and they turned out great!
For the strawberries I just chopped them up, tossed them in a bowl, and poured 1/3 cup of sugar over them (for nine strawberries), stirred it up, and let it sit for an hour. No heat needed, and the juices came right out.
The only problem I had was getting them out of the ramekins/custard cups while still looking nice. I used a filet knife for best results.
Try putting the ramekins in hot water so the gelatin separates from the edges(donโt let the water go in the ramekins though). I put mine in hot water and forgot about it for 5 minutes and it fell right out.
I put them in for 3 seconds as per the instructions I posted, and any more than that seemed to dissolve the gelatin too much and the bottom (top? the side at the bottom of the ramekins) looked like it lost some structural integrity and was sort of pitted like it redissolved.
Made it for a work halloween party (in a brain mold, tiny bit of food coloring to make it the right color, with crushed raspberries for "blood") and people lost it- though I spent all night working on it. haha, nope. super easy.
It was seriously less work than guacamole, which no one appreciates. lol.
Haha yeah, super easy to make. I add honey to the bottom of my ramekins before adding the cream/gelatin mix and when it comes out, oh....my....gosh! Itโs insane. Also added freeze-dried coffee and honey once. That was also amazing.
To add to this - use cornflakes - lay them out on a tray - bake for 20 minutes on 400ยฐ and let them cool a bit in a bucket full of milk. sift them out and make your pannacotta with that milk
Online recipes (check BBC website). Tips in the edit
Toast- ยท 2 points ยท Posted at 04:26:00 on June 26, 2018 ยท (Permalink)
I literally just made it for the first time tonight and I couldn't believe how easy it was with the way they talk about it on MasterChef. I didn't even do a super plain one, it was a vanilla rum panna cotta with roasted rum cherries. Delicious but so simple.
Be careful with the amount of gelatin, the measurements given don't add up correctly. The pack I used was 1 tbsp/7.5g and I think it was just a hair under set. 8g or 8.5g would probably be better.
I usually mix up the topping depending on the season, fresh fruit and berries are great in the summer, raspberries and lemon curd is one of my favourites, while in the winter you can just boil down some chopped apples with brown sugar, whiskey, cinnamon and other spices. Also using real vanilla beans is the key to it looking really fancy and tasting good.
metkja ยท 2 points ยท Posted at 00:49:38 on June 26, 2018 ยท (Permalink)
Yet Iโve never - never - seen a chef on chopped make it successfully. Always starts out as Panna cotta and ends up being served as ice cream soup
nahfoo ยท 1 points ยท Posted at 01:11:39 on June 26, 2018 ยท (Permalink)
Never heard of that but just looked it up holy shit that looks tasy
Went to a 5 star resort...ordered this...worst dessert order in my life to date. I know how to make it and love it...theirs tasted like hard jello gummies with no sugar. Easy for some but not this place!!
DNedry ยท 1 points ยท Posted at 14:26:20 on June 26, 2018 ยท (Permalink)
Panna cotta is my go to impress people dessert. Everyone always thinks theyโre so hard to make but theyโre so easy! I like mine with a homemade plum compote. Itโs nice and tart, and cuts through the delicate creamy sweetness of the dessert!
I made one in a brain mold one year for Halloween. Added a bit of red gel food coloring to look like blood vessels. People loved it but were also terrified of it. And me.
I made some for fathers day and 8 hours wasn't enough for it to totally set in the mold. 24 hours though and it was perfection, made me sad to serve slightly runny panna cotta
Sounds like you needed more gelatin. I make Panna cotta all the time and it's generally ready in 4-5 hours. If you want it even faster you can put it in the freezer for the first hour then move it to the fridge.
But honestly runny panna cotta is just as delicious as perfectly jiggly panna cotta. Sall good.
I make it from scratch all the time, takes less than 15min, and then 4 to 5h to solidify. So easy that when you perfect your recipe to your taste, you will forever feel bad for paying so much for pannacotta in the restaurant!
Partially set it and then put something in it like say a small scoop of nutella and let it finish setting. I basically did that for my final that went out for service, I got good reviews from the customers.
I do this with my French press. Rinse, add soap and baking soda, pump it about 30-40 times, rinse and store. No grounds stuck in my filter and no old coffee smell.
Dubax ยท 25 points ยท Posted at 00:18:15 on June 26, 2018 ยท (Permalink)
That's a great idea. I fully disassemble it and wash it every time I use it, and it makes me not want to bother with it sometimes. Just rinsing leaves a lot of nasty taste. It never occurred to me to add some soap and depress it... Thank you!
Make sure you add baking soda too as itโs the same stuff they price up and sell to you as โcoffee pot cleanerโ just leave it for a minute or two and it breaks up all the coffee stains and oils left behind.
[deleted] ยท 2 points ยท Posted at 00:41:04 on June 26, 2018 ยท (Permalink)
Yes, same stuff as coffee pot cleaner. But that shit you buy for espresso machines (called Urnex) ? For the love of all that is holy, do not use baking soda. That's a good way to turn a $7 savings into a $500 repair.
Artren ยท 7 points ยท Posted at 05:05:54 on June 26, 2018 ยท (Permalink)
You can also put heated milk in a French press, depress the plunger a few times until frothed. Pour that into an extra strong brew of coffee and you got yourself an easy homemade cappuccino. No expensive machine and practice frothing.
AllanBz ยท 2 points ยท Posted at 07:48:23 on June 26, 2018 ยท (Permalink)
Extra strong coffee isnโt espresso. What you describe is a frothy cafรฉ au lait, not a cappuccinoโthere wonโt be any crema oils because a French press canโt generate enough pressure to generate them.
fenix90 ยท 1 points ยท Posted at 11:18:25 on June 26, 2018 ยท (Permalink)
There's really nothing in a French press that can get gross anyway, when I'm lazy I just rinse it and put it back...doesn't look as good but it's zero difference in taste.
This is why people hate doing dishes... they refuse to do the right away.
For 99% of stuff if you clean it right after you use it then itโs pretty much a case of rinsing it all down and giving it a clean clean with some detergent and water. Let it sit for 3 hours though and well... yeah.
i love cooking and i clean as I go, makes it a lot easier
wut3va ยท 2 points ยท Posted at 14:20:34 on June 26, 2018 ยท (Permalink)
If you don't feel like "doing the dishes" as you cook, at least have the human decency to fill them up with hot soapy water to soak while you eat. Future you or your dining partner will thank you later. Only cavemen leave food to dry and cake on sitting on the counter or in the sink for longer than 30 seconds. You can just fill up your largest pot or pan, or the sink itself with hot water and a squirt of dish soap and throw all the utensils and bowls in there to wait for you. Then it's just a quick rinse and a wipe down and you got clean dishes again. Presto!
tbh whatever fruit and vegetable I have that might be soon stop being edible. Often bananas. Maybe my smoothie machine is just great at being really sicknasty.
Because stuff does get stuck under the seal. And the 4th or 14th time you use it after the good ole soapy blend n rinse, you'll get some of that super saver flavor back in your delicious smoothie. And it tastes just as good as it sounds.
In other words yes you can soapy blend it once or twice before you have to disassemble and properly wash it but don't get in the habit. You set yourself up for some really gross surprises. Know from experience.
because it doesn't work with all types of soup, and will not clean the whole thing. This will not disperse oil either. You can do it before you clean the inside, but it's not some genius level suggestion.
kbotc ยท 5 points ยท Posted at 23:44:36 on June 25, 2018 ยท (Permalink)
Itโs Vitamixโs suggested cleaning method in the manual.
You're probably not lazy enough, I came up with it at almost the first time of asking because I was too fucking lazy to clean the blender like a normal person.
Nah there's stuff stuck on the blades half the time. Way easier to JUST clean the immersion blender AND you don't have to lug the blender out of the cabinet if you don't keep it on your counter. I will not be persuaded lol
Especially for doing soups. I usually make enough to have 5 or so meals with. Way easier to use the immersion blender in the pot your cooking in than to wait for it to cool and blend up in portions.
I started doing this when I got my Vitamix. The instructions had it as a way to clean it, and my mind was blown. Idk why it took me this long but Iโm better off now.
[deleted] ยท 2 points ยท Posted at 02:10:42 on June 26, 2018 ยท (Permalink)
the older one put a piece of pizza on a thin plastic plate in the microwave for ten minutes
the young tried to make juice by blending carrots, cooked dry pasta without water [when she was 17] and ruined a pot, and added 1 cup of salt instead of sugar to pancakes.
Cleaning the body of the blender is easy, its the blades that are terrifying. Right after getting my amazing, powerful blender, I cut myself while cleaning it. Now cleaning it is an ordeal filled with emotional baggage.
ds101 ยท 1 points ยท Posted at 03:25:16 on June 26, 2018 ยท (Permalink)
just put in warm water and some dishwashing detergent, give it a whizz, rinse out
I learned that trick from Alton Brown.
One trick I didn't piece together until recently was that I can use an measuring cup and an immersion blender to blend things that are too small for my blender to effectively process. (This helps when scaling down recipes from fancy restaurant cookbooks.)
we call that dishwashing powder <-------- or dishwasher tablets for the dishwasher
versus dishwashing liquid or washing up liquid for handwashing
then for clothes it's washing powder or laundry detergent....it's labelled as laundry liquid in the online supermarkets but I never call it that, maybe other Aussies do.
we never say soap for anything other than humans
but yes, never put dish soap in a dishwasher....one time I did that when I used the wrong thing in the dishwasher in my flat just before leaving for the weekend and a friend and her mum were coming to stay and they were greeted to a suds filled kitchen.
I read your first sentence and I was like ugh, this guy.
Then I read your second sentence and I am ... humbled. And dumb. For not thinking of that. I am thirty-four for heaven's sake, and I make protein shakes all the damn time.
Take apart the blender by holding it tightly on the blender stand twist counterclockwise until it opens wash or put in the dishwasher. Put the blender together and twist it back together on the stand to make it a tight fit
It is, too! I make it allll the time and if I don't hustle the blender into the wash right away it turns into something that could be used for pothole repair.
raphbo ยท 1 points ยท Posted at 22:30:01 on June 25, 2018 ยท (Permalink)
Except it never works quite as well as a good blender, maybe because there isnโt such a thing as a good immersion blender. They all kinda just work okay. Chunks galore with the immersion blender compared to fine liquid with the jug blender.
But my stick blender doesn't leave chunks, it does a good enough job on all the soups I make. I like them thick.
raphbo ยท 2 points ยท Posted at 23:08:46 on June 25, 2018 ยท (Permalink)
True, I have both too but usually for soups the immersion blender isnโt good enough, unless chunks is what Iโm going for. I forgot sometimes I want chunks too ยฏ\(ใ)/ยฏ
Mine never has chunks, I guess maybe mine is better than yours.
kbotc ยท 1 points ยท Posted at 23:52:57 on June 25, 2018 ยท (Permalink)
Eh, cooking is a hobby of mine, so like most hobbies, it eats up a bit of my disposable income, and Iโll tell you that the best immersion blenders wonโt hold a candle to one of the higher end consumer blenders (Vitamix/Blendtec). Immersion blenders get a pretty good purรฉe, but thicker soups with root veggies almost always end up more applesauce than cream.
I have a vitamix, but a soup the consistency of apple sauce sounds nicer to me than cream.
I love thick leek and potato soup, roasted pumpkin or other root veggies.
raphbo ยท 1 points ยท Posted at 05:54:40 on June 27, 2018 ยท (Permalink)
I have a Breville big boss blender, got it for free from them for some blogging thing I went to. It has been my favorite blender Iโve ever owned/the only one worth more than $100 (it costs like $600 if you were to buy it retail). Iโve purchased cheap blenders from $15 to $99 and EVERY SINGLE ONE has broken within the first 2 uses, most in the first use. I will never buy a cheap blender again. Though my next one will likely be a blendtec. Just because of the will it blend ads.
And youโre right about the consistency, I find itโs the most polarizing when making something like a sauce. I made butter chicken and had to do it all over again because the immersion blender couldnโt cut it.
Best applications I use mine for are mayonnaise and apple butter. For $10, it's probably the best gadget I use damn near every night next to my spice grinder.
[deleted] ยท 1 points ยท Posted at 08:57:05 on June 26, 2018 ยท (Permalink)
It's a great recipe for sure. I never thought of adding mushrooms (I love them my husband not so much). I think next time I make this I'll sautee some on the side and add them to my bowl.
I use it to make a potato and leek soup. Blend up the potato before the sauteed veggies go in and you'd swear it was a cream based soup. Absolutely no dairy in the recipe.
[deleted] ยท 2 points ยท Posted at 08:57:44 on June 26, 2018 ยท (Permalink)
Brown some diced pancetta and use the drippings to saute some fennel, leeks and onions (preferably vidallias), set aside. Dice some russet potatoes into half inch cubes, boil in chicken stock until tender, add veggies and hit it with the immersion blender. I usually don't season it with anything other than fresh cracked black pepper, but you can add other things like dill, more fennel (if you like that anise flavor) or experiment. Add the pancetta, reserving some for garnish and simmer for an hour or so to marry the flavors. I like the pancetta for garnish to be extra crispy, so I'll saute that a bit longer while the rest is simmering.
After I got married, I felt I needed to start participating in our meals more. This was the first recipe I took a stab at - and it's become a regular staple in our home since. My wife loves it, and it nets me easy points whenever she's under the weather. Makes big batches and is pretty easy. I love soup, they're my favourite thing to cook.
WARNING: the tiniest extra amount of red pepper takes this from a slight bite to a near-intolerable burn, at least according to my wife.
I do a big can of fire roasted diced tomatoes (that's new, usually its just the regular diced). A jar of Fire Roasted Red Peppers (Drained), Heavy Cream, Garlic, Basil, Salt, Pepper, Smoked Paprika, Chicken Stock.
It is really that simple.
Saute the garlic in olive oil. Add tomatoes & peppers. Smash them up. Add herbs & spices. I use a condensed chicken stock, but you can use regular- just watch your moisture content. Now, blend. It should be like a thick tomato sauce. Then, add a bit of sugar & balsamic vinegar (see, I added stuff from the ingredient list to make sure you are paying attention). Pour in the cream until you get the color you like.
My immersion blender must be shit, because it's never worked for my soups. Great for gravy and other things like it, but for legit soup I need a good blender.
vichyssoise made in a pressure cooker takes about 30 minutes total and is always a winner. I just use my immersion blender straight in the pot when it finishes though technically it comes out better using a ricer. But, the time vs texture isn't enough for me to stop blending it.
Great for tomato sauce too. Helps thicken it up closer to what you would get in a jar from the store, improves the color, and fucking supercharges it with a level of oniony goodness you can't get by simmering.
[deleted] ยท 2 points ยท Posted at 22:49:43 on June 25, 2018 ยท (Permalink)
How have I not thought of this?? This would make sauce and soup making so easy! I'm ordering one right now.
To be fair I didn't think of it either. I was on the phone complaining to my mom about how frustrating it is to stick all the stuff in blender. She always has cool kitchen gadgets and she suggested I get one because she loves hers. Wishing you many happy soupy and sauce filled days to come! :)
I love this potato soup recipe. I've made it with parsnips instead of carrots and thats tasty too. Cauliflower soup is fabulous. Or butternut squash is a favorite too. I actually hadn't thought of using the immersion blender for other things but people in this thread have suggested: hummus, mayo, whipped cream.
Turn literally any failed dish into soup! Just add broth, a basic soup seasoning, mix with hand mixer. For bonus points over toast a toasted cheese sandwich until it's nearly burned, cut into strips to dip into the soup, people think you're amazing.
Not related to soup but a microplane(basically a tiny cheese grater) is my favorite. Zest ya lemons, shave the chocolate and instantly turns garlic into manageable bits without any fucking around.
I use it for soups. You blend it right in the pot-no more transferring it to the processor- no more spilling it while moving it to said processor. I'm kind of a klutz so I always ended up with soup everywhere. I looked on youtube just now and this guy shows some cool tricks.
I bought one from Walmart. This one specifically. I have had it for almost two years and no problems yet. When it does break I'll most likely invest in a nicer one but for $10 two years is a good deal.
SnakeJG ยท 2 points ยท Posted at 03:53:36 on June 26, 2018 ยท (Permalink)
From looking at the replies you got, I might be in the minority, but I really like my soups chunky. Nothing ruins a soup to me faster than removing all consistency of the ingredients (tomato soup being the exception). I want chunks of potato in my potato soup.
For years I blended large pots of soup a little at a time in my countertop blender, which requires a large bowl or pot to put the blended soup in. Three things to clean.
I stumbled across an immersion blender in a kitchen store, and thought it was worth a try. I don't make soup a whole lot, but it has to be my #1 favorite kitchen tool of all time.
Get one! They're super cheap. I bought mine from Walmart (i'm poor don't bash me for shopping there) and it's lasted almost two years. Plus with your user name it's only appropriate you get the perfect lentil soup! :)
I would email the company, that sounds like your specific one slipped past quality control by accident. The one I have was from Walmart and has lasted me two years so far with no issues.
bitnode ยท 2 points ยท Posted at 12:58:15 on June 26, 2018 ยท (Permalink)
My girlfriend owned it two years before she decided to open it so I think its far past that! Im sure I could try anyways.
Maybe it's a cultural difference thing, but what kind of soup requires a colander? If there was something in the soup my mom made that can't be consumed, you best believe I'm picking that out of my bowl myself.
infered5 ยท 728 points ยท Posted at 20:22:10 on June 25, 2018 ยท (Permalink)
It was a jab at the one redditor who used a colander on soup and watched it all go down the drain.
RIP anon.
teaisms ยท 257 points ยท Posted at 23:08:55 on June 25, 2018 ยท (Permalink)
This seems on par with the one I read about the girl who thought an "olive oil" body wash (or some similar product) was actual olive oil... cooked with it multiple times and wondered why her food was tasting strange.
Being specific, it was a bone broth they were making and so drained it to get the many bones out of it.
It's so painful because it's such an understandable mistake.
[deleted] ยท 2 points ยท Posted at 06:27:09 on June 26, 2018 ยท (Permalink)
I've done sort of the opposite where I was straining pasta but I forgot the strainer. The sink was clean and no one was around to judge so I ended up salvaging most of it.
[deleted] ยท 1 points ยท Posted at 05:15:23 on June 26, 2018 ยท (Permalink)
Can you link? I just had a proper chuckle. I need the full story.
Reminds me of my father's friend who proudly made his first soup - lettuce soup (yes, I know) - and promptly lost it down the drain via a colander. Never, ever lived it down.
Im still wondering how tf someone lets it all go down the drain. I just dont get it. Do they dump it all at once?
Ars3nic ยท 3 points ยท Posted at 04:28:43 on June 26, 2018 ยท (Permalink)
It's soup, none of it should be going down the drain, at all. The problem is not that they 'dumped it all at once', the problem is that they put the colander in the sink instead of in another pot. Using a colander to get big chunks out of the soup is fine, as long as your brain doesn't get stuck in pasta autopilot.
For a minute there I thought I didnt know what a colander was, so I googled it, and it was what I thought. So you're telling me, some people put the colander in the sink instead of on a put?
It's just like when you put it in the sink to drain pasta; I don't know anyone who drains pasta over another pot. I've also come really close to doing this before.
Do you scoop your pasta out of the pot, or do you drain it a different way...?
Well pasta Ill hold the colander in one hand and the pot in another. Thats because I know I only want the pasta though. If I wanted everything Id put it over a pot.
I use a whole chicken carcass to make my broth. The colander helps me remove the bones and cartilage and separate the vegetables which I blend be fore adding back to the broth and adding fresh vegetables with the chicken meat I removed from the carcass before making the broth in order to retain Its flavor.
If you make your own stock, you have to remove all the stuff you used to make the stock (bones, overcooked vegetable matter, etc.) I use a colander with cheese cloth to filter everything.
As an aside, if you're "making your own soup", you really should make your own stock. It tastes better and purists like myself think using store bought stock is more akin to adding a garnishment to a can of chicken noodle soup, than making your own home cooked soup.
Most broths ( mostly used in soups) will require you to leech the flavor and any enticing texture out of your mirepoix. Traditional demi-glace actually uses veal bones for added flavor ( and the marrow acts as the thickening agent).
Also don't blend while piping hot. My aunt had to go to hospital for something degree burns from exploding pumpkin soup as it shot the lid off. She had horrific blisters on her face.
Edit to add: she used a tea towel over the lid and had a vent open, it was a defective model that was later recalled and the clips did not work for the lid. And yes we know about stick blenders too.
It's worth noting that fourth-degree burns are an "unofficial" classification, because technically burn degrees only refer to skin damage. But, anyone in medicine who works with burns or first response would know exactly what was meant. It's an "unofficially official" label.
The official definitions are:
First degree: only affects the epidermis. This will look like redness or maybe some mild hardening. The outer layer will die and fall off, but will be replaced by dry new skin under it when it peels away naturally.
Second degree: burns that also affect the dermis layer. These are blistered and generally the most painful kind of burn, and when the skin is peeled off the new skin is often wet underneath and needs to be kept under a suitable dressing until its healed. Generally takes a couple weeks to fully heal if it's not a large wound.
Third degree: burns that go all the way to the hypodermis (known as "full thickness" burns because they burn through the full thickness of the skin layers), with charring and blackening. If there's any level of blackened flesh or "classically burnt" stuff, it's third degree. These actually aren't that painful - the second-degree burns AROUND them are painful as fuck, but the third-degree burns themselves will probably have no nerve endings left and so you won't really feel them at all. They take a long time to heal, especially because most third-degree burns come with associated second and third around it. If you look charred or melted as the above commenter said, it's third degree.
Technically that's it... but honestly everyone knows what fourth-degree means even if it's not something that's "supposed" to be on the list.
3rd degree burns are best degree burns. Doesn't even hurt, cause your nerves were also fried! Yay!
Source: did a dumb dare 10 years ago and let a mate put out his cigarette on my arm. The scar looks like shit, but after the initial burning during the fact, it was completely painless. Weird.
God the amount of times I've done that. Not as severe as your Aunt, but like not even half into the required cooldown time. Shit is like a mini-pressure cooker.
My favourite burns story though (I have so many!) is definitely my Ambien-aubergine adventure. I went through a phase of taking ambien recreationally, and would drink on it. It makes you do some weird shit. One time, I started frying up some aubergine slices in oil, and just got such immense burns all up my arm from the splashing fat.
Best of all though, the only reason I know how I got those burns, was because I phoned my sister at around 4-5am, crying my eyes out, trying to tell her how tasty the aubergines were. Just full on hysterical crying trying to explain how tasty they were. That was the end of my Ambien days.
EDIT: I meant the only reason I know was because the next day she phoned me to shout/mock/laugh at me explaining what I had done. She's so awesome.
Drinking with Ambien will kill you. Like, really dead, no coming back, your friends miss you. You will die IRL. I'm glad those days are behind you, friend.
I'm pretty invincible when it comes to that shit, it's pretty much a miracle I'm still alive. My missus died in 2013 and I attempted suicide a bunch of times through pills..shit never took ha. 840mg of morphine was the largest amount I took.
I used to take clonazepam and drink a litre of vodka a day, I did that for another 6 months after she died.
I had to laugh at you crying over the tastiness!! Sounds like something I'd have done on shrooms back in the day ๐ Ambien + booze sounds like a real trip! Glad you don't play with that anymore though. I took Ambien a few times and my god I got loopy ๐
Blend while piping hot..... just dont put the small plastic middle part on since you need room for the steam to go. Put a towel over that hole and start on low so it doesnt shoot everwhere when it blitzes. I def got broccoli soup in my toaster once
When blending hot stuff, take the middle part of the lid off and cover the hole with a dish towel (folded of course) and start blending on low, this allows steam to escape the blender safely.
I didn't know they even made blenders with latches for the lid... fancy blender.
[deleted] ยท 0 points ยท Posted at 11:37:28 on June 26, 2018 ยท (Permalink)
If she had the vent hole open the latches wouldnโt make a difference. The only thing I can imagine is if she was using like a polyester tea towel that didnโt breathe and was forcing that down over the hole and trying to hold the lid down by hand
Thanks for your analysis, but polyester tea towels don't enter her house.
I said in another comment that she had been making the soup for an ill neighbour and didn't have enough time to cool it. She was in a rush so might have put in too much.
I just know the result was a painful trip to the hospital. Thanks for your concern about the actual issue, which was her pain.
[deleted] ยท 0 points ยท Posted at 17:56:33 on June 26, 2018 ยท (Permalink)
I am sorry for her pain and also sorry you don't understand simple physics. Whether you choose to accept it or not, her blender did not explode in the way you explained.
The soup shot the lid off the blender and burned her badly.
I am sorry you have no sense of decency and have to pick apart everything people say, for what purpose?
[deleted] ยท 0 points ยท Posted at 18:39:16 on June 26, 2018 ยท (Permalink)
If that happened it had nothing to do with the heat or steam of the soup. It was completely because of a super loose lid and the actual speed of the blending blades pushing the soup up fast enough that it had enough force to push the lid off. It was no explosion. The same thing would have happened with cold soup.
Sorry you think my acknowledgement of basic physics means I have no sense of decency lol.
Listen, you weren't there, you don't know the type of blender.
I was never the one claiming that the soup exited the blender BECAUSE it was hot or due to the steam. I had already added my edit about the faulty clips on the lid, BEFORE you commented. The steam isn't the only factor, the vibration of the blender, the volume of the soup is a factor. You were the one focusing on the steam and temperature of the soup, not me.
I am not using explosion as a technical words, the soup came out of the blender, and the issue was that it was hot and burned her face!
If the clips on the lid had worked, it couldn't have been shot of, regardless of the heat of the soup.
What are you trying to achieve here?
[deleted] ยท 0 points ยท Posted at 19:00:06 on June 26, 2018 ยท (Permalink)
Listen, you weren't there, you don't know the type of blender.
The crazy thing with physics is you don't have to be there or not to know whether something is possible or not.
I was never the one claiming that the soup exited the blender BECAUSE it was hot or due to the steam. I had already added my edit about the faulty clips on the lid, BEFORE you commented. The steam isn't the only factor, the vibration of the blender, the volume of the soup is a factor. You were the one focusing on the steam and temperature of the soup, not me.
Your original post talks about the vent being open which implies you were talking about a pressure explosion. You wrote this BEFORE I commented.
Sorry you didn't realize what your post was implying. It's pretty obvious based on the replies to your post how you made it sound.
You are such a rude and passive aggressive person who thinks they are the most intelligent in the room.
I never warned people not to blend hot food because hot things caused the soup to explode out. YOU decided that was my meaning, but it wasn't.
All I said was not to blend piping hot soup, as it can be very painful if an accident happens. I added the edit which was clarifying the lid was defective, and that was the issue, not the simple fact of blending hot soup, as she did that the right way with a vent open and tea towel.
You have no argument. You can read any implication into my comment that you like. Doesn't mean it was inherent.
Bore off.
[deleted] ยท 0 points ยท Posted at 19:08:58 on June 26, 2018 ยท (Permalink)
Listen, I get it, you are too ignorant to understand what your post implied. Read the people who replied to you talking about having the lid open and even calling it a "mini-pressure cooker." I never said you intended to make it sound like a pressure explosion, but you did.
You started with the rude and passive-aggressive comments so if you got a problem with getting them back you shouldn't fucking dish it.
I made the edit 19 hours ago...you commented 15 hours ago...I didn't say you commented before my edit, I was noting that you commented after the edit with all the information.
My edit clarified that the lid with faulty clips was the issue, not the heat of the soup, which I never said anyway. Yet you went on a rant about how I was blaming the temperature of the soup for the accident.
You commented after my edit, trying to claim that I was arguing something I wasn't.
Again, your comprehension fails you, though your rudeness and arrogance is there in force still.
[deleted] ยท 0 points ยท Posted at 19:30:54 on June 26, 2018 ยท (Permalink)
I was noting that you commented after the edit with all the information.
So was I lol. What do you think "You wrote this BEFORE I commented," means?
My edit clarified that the lid with faulty clips was the issue, not the heat of the soup, which I never said anyway.
Like I said, you're too ignorant to even recognize what your post implied, even if you didn't mean it. The other people replying to you who interpretted it exactly the same way I did supports this notion.
Again, your comprehension fails you, though your rudeness and arrogance is there in force still.
You started with the rudeness. If you can't handle it don't start it.
I have never been rude, please tell me where I started the rudeness?
Why would you comment that I couldn't grasp time if we were just saying the same thing?
My edit clarified she used the vent and a tea towel, but that the issue was the faulty lid, which you ignored. That was why I explained to you that you commented after this edit, yet only read what you wanted to and ignored the rest.
[deleted] ยท 0 points ยท Posted at 19:51:49 on June 26, 2018 ยท (Permalink)
Learn to spell.
LMAO. "No, You are incorrect."
Learn to write before you criticize people for their spelling.
I have never been rude.
Yes you were. You said I have no sense of decency just because I was wondering about how something happened.
There is also something hilarious about writing "Learn to spell," right before you say, "I have never been rude."
Learn to write before you criticize people their spelling.
Oh the irony.
I explained the point of my comment. So much for your comprehension.
What was the point of your original comment when you didn't grasp the original comment I made, just picked out the bits you wanted?
You ignored the faulty lid from the start, just focussed on your interpretation that the heat of the soup was the issue.
[deleted] ยท 0 points ยท Posted at 19:57:17 on June 26, 2018 ยท (Permalink)
Oh the irony.
What's ironic? You're the one who wants to criticize writing. I'm simply pointing out you shouldn't do it unless you are perfect yourself.
I explained the point of my comment. So much for your comprehension.
So you admit I was correct, even though you wrote I was incorrect?
What was the point of your original comment when you didn't grasp the original comment I made, just picked out the bits you wanted?
I understand your comment now after you explained it, did you not COMPREHEND the multiple times where I told you that your comment sounds a lot different than you intended it to
You just love to twist everything around to suit your argument and ignore the rest.
The point of my comment was showing that you ignored the fact that my edit said the lid was faulty and the result of the accident. So no, you are not correct.
You are the one misinterpreting and only acknowledging part of my original comment. Goodbye.
[deleted] ยท 1 points ยท Posted at 20:10:33 on June 26, 2018 ยท (Permalink)
And spelling is part of writing is it not?
I did not ignoring anything, you just canโt admit anything you say is wrong or misleading.
You can blend it hot, but you have to do it in small batches and remove the plastic center from the blender cap and cover the hole with a folded dish towel. A sealed blender cover will result in an explosion of hot soup.
That said, an immersion blender is much safer, if you can afford to get one.
It wasn't sealed, she had the vent open and a folded tea towel. It was defective and the clips were not working. The model was recalled after many similar accidents.
On an unrelated note, why do British people say "to hospital?" In the states we say "to the hospital" and I don't know why the difference seems wrong to me.
It's like when you "go to school"; you don't "go to the school". In this context hospital/school are essentially an activity, rather than a location.
You could say that you are going to the hospital/school, but it lacks the implication that you are going there for medical attention/class and refers to the physical location.
My blender also shoots off the lid if the air inside it becomes heated, causing outward pressure. I usually run into this when I want to blend coconut butter into my coffee.
To solve this, i do a couple shakes with the material within, releasing air until it's heated up enough. Then you can blend without fear.
Of course, whether it's safe putting hot liquid in a plastic container is another topic altogether.
[deleted] ยท 1 points ยท Posted at 22:07:57 on June 25, 2018 ยท (Permalink)
This sounds like something straight out of Harry Potter
Learned the hard way early on not to blend things with the lid on. Best option for blending while hot is take out the little plug and cover with like a plate or a towel - something to catch the splatter but let the steam out.
She's not an idiot, she suffered an unfortunate accident, she always blended it with a tea towel over the top with the vent open but she didn't put the lid on properly because the clips of the blender were defective. She was actually making soup for her ill neighbour and was late, so didn't have enough time to cool it.
It got recalled after it happened to a lot of people.
One time i spent a whole day making this beautiful beef broth. Left it on the stove for about 8 hours simmering. I added in celery, carrots, onions and just everything and anything that would make it taste amazing. When it was time to get the bones out my dumbass decided it would be best to do it over the sink into a colindar. Do you know how painful it is to see a broth that you poured your heart get literally poured down the drain in front of your own eyes?
Was bedridden the whole next day because of grief.
I did this EXACT SAME THING with a duck stock. This was a 3 day affair. Brined/marinated the ducks for a day. Smoked the ducks for a day and picked meat off the carcasses for the duck gumbo and duck risotto I was planning. Spent 10 hours slowly simmering a massive stock pot full of smoked, quacky deliciousness. Watched the whole pot go down the drain in 3 seconds of absent-mindedness, and was left with a strainer full of mushy bones and veggies. Never have I felt so stupid in my life. Good news is Iโll never make that mistake again!
Everyone has massive fuck ups. This was yours. Now you'll always check before tipping out the stock. Cooking is about making mistakes and learning from them. You good fam.
It took me this many comments in to understand the point of straining soup.
I've never made my own broth (other than vegetable). How stupid... I know you use bones and shit, I just couldn't put 2 and 2 together. I'm sitting here thinking a bunch of people hate noodles.
This wasn't really about meat eaters, just that it's not something I'm experienced in preparing. I've had other broths, but that's exactly how I make vegetable stock. Frozen leftover bits (I just don't eat the bits).
I just don't care for broth in the first place and only make it when I'm sick.
I don't know why I don't like it! I was on a liquid diet for a decent amount of time as a kid after a major surgery, so that could be it. I know it took years for me to touch Ginger Ale and cranberry juice (after being forced to drink it daily) after that.
My husband is cool with it, cause he drinks all my broth. It just grosses me out. Granted, I know hospital cafeteria broth is different. Still...
How did you manage to go on?!! I had some beef broth that I took 2 days to make and my husband was "helping" clean the kitchen and he started to pour it down the sink and I about lost my mind.
You know how it goes - you start carefully pouring, then you hear the dripping sound, then it's not even halfway drained but you're standing there staring at it, confused and helpless.
Z0MBIE2 ยท 15 points ยท Posted at 19:58:15 on June 25, 2018 ยท (Permalink)
I... I don't really know, dude, can't say I've done that specific thing. I guess I get what happened, a kinda brainfart, but damn. Either way, it sucks.
You know what? I can sort of follow the logic. You have to use a slotted spoon to fish out the bones and stuff, but that can take awhile. If only there was a faster way to strain out the bad bits all at once. Hmmm. Got it! A bigger slotted spoon, like a strainer or a, uh... Colander! Perfect!
Sadly, the excitement at what a genius you are for figuring out such an innovative time-saving solution overshadows the original logic's final thoughts, which are "Oh wait that won't work and the food will be ruined and we'll be sad..."
Hugo154 ยท 3 points ยท Posted at 02:37:02 on June 26, 2018 ยท (Permalink)
I mean, all you have to do is put a pot under the colander.
Oh thatโs the worst, when the horror-thought comes before the action impulse finally kicks in- itโs like having dreams where you are trying to run and canโt!
This is basically the same as storing a cup of pigs blood in the fridge along with a cup of red wine at the same time. You grab the cup mindlessly without registering the cup design is slightly different and only focus on the red liquid. Add in some ice and then take a huge, long draught before spitting it out because it wasn't the blood.
:(
Z0MBIE2 ยท 6 points ยท Posted at 22:05:56 on June 25, 2018 ยท (Permalink)
Ive done similar with pasta water I was supposed to reserve... so not as bad, but I would say its kinda like cruising, where you just on autopilot. You have the strainer, you have the pot, you near sink. You have done this before, so you just go for it and pour straight into drain.
I've almost done this before. When you're used to straining something to get rid of the liquid and every once in a blue-moon you actually have to do the opposite it's sometimes hard to fight that muscle memory.
What? You think I'm going to sit here while you claim my story about accidentally dropping my phone as your own? Jesus fucking christ. Bunch of thieves on here, I swear. Next I'll hear somebody else telling my story about how I was walking up some steps in the dark and thought there was one more step and I nearly fell over.
The lack of sympathy you're getting is astounding, so let me just say: As a brand new cook I tried to make chicken thigh correctly SO MANY FUCKING TIMES and I under-cooked it SO MANY TIMES. Watching food you've put time and thought into disappear before your eyes BLOWS.
The nice thing about undercooking is you can just put it back in! Especially if you're stewing them, doesn't make any difference even if you cut into it.
Havenโt done it making stock-
Have watched my boyfriend do it, after tasting our perfectly deliciously tom kha soup. ;(
We were left with the chicken & mushrooms, lemon grass shoots, ginger and kaffir lime leaves. All the yummy coconut goodness gone
Chicken bone broth that had been on the stove for 24 HOURS, and I accidentally poured it all down the sink because I wanted to strain out the chicken carcasses and vegetables. If a cliff had been near my house I would have happily jumped off it at that point.
I once made homemade chicken stock and took the time to pick out all the bones. Told my roommates could use some for a tortilla soup they were planning to make instead of running to the store to get chicken stock. Dumbasses thought I didn't debone it (apparently chicken chunks look like bones...) and used a colander over the sink with nothing underneath it.
Next time, take a cheesecloth and lay it flat. Put the bones and veggies in the middle and pull up the corners. Tie it up really good, and leave a long tail on the string to pull it out of the pot. When it's all done, pull out the cheesecloth and toss it out. Put the broth in the fridge overnight. No need to strain it.
The next day, scrape off all the fat (save it if you have a reason) and boil it down some more. Then freeze it in small containers. When you need it, just throw a frozen chunk into boiling water.
Done it twice. Spent a few hours cooking down a chicken carcass to make an amazing soup. Annnnnd poured it right through a colander. At least there were no bonesin my non existent soup.
Invest in a second stock pot, especially one that fits the colander. Makes the initial straining so much easier, and because you pull out the second pot ahead of time, it's harder to forget to use it.
RiKSh4w ยท 1 points ยท Posted at 12:14:53 on June 26, 2018 ยท (Permalink)
I mean as long as you put a pot underneath you're all good right?
I have about 3-4 colanders of varying sizes, and all are steel mesh. I didn't understand why you said not to use it for soups. Until someone posted about plastic. Didn't even know plastic colanders were a thing.
I actually made this on the stove top as a kid. Used milk and simmered it with honey, cinnamon, nutmeg, allspice, and a few cloves. Strained and poured into a bowl, then dipped ritz crackers into it until they were just before soggy. It tasted really good, actually.
I can't spell beef bourguignon without google, but I can make it with virtually 0 effort. People think its fancy as fuck. Double points if you name the wine you made it with because the only thing fancier than a French word is two French words.
I suppose effortless is an exaggeration, particularly because after posting this I immediately thought to myself 'Oh man that sounds good, maybe I should make that tonight. Eh, but I don't feel like it.' I suppose it would be more accurate to say it requires no skill and only a little effort, more or less on par with preparing any other non frozen meal. Yours is also likely better than mine. I just googled Julia Childs recipe and she is putting a lot of effort into preparing the ingredients much more precisely than I do, especially the veggies from the look of it.
Not to mention the time it took to remove the hair and skin and internal organs and then manually grind it into hamburger meat, seems like it would take a whole day's worth of work. Maybe two?
My mom jokes about that constantly now that my sister and I are older. We'll be just BSing about something she made (soups usually in particular) and she'll be like "you guys know I just threw a ton of random shit in a pot"... She's more amazed that we were so amazed at her random cooking.
[deleted] ยท 3 points ยท Posted at 20:30:20 on June 25, 2018 ยท (Permalink)
Also while it seems like celery is stupid, its really important in soup for whatever reason. Just a note to add.
They key to good soup is seasoning. Potatoes, water, onion, stock (ham is a fav), a bit of cream and whatever veg you have lying around on the verge of going off, season it well, you have awesome soup.
Boydle ยท 2 points ยท Posted at 23:00:47 on June 25, 2018 ยท (Permalink)
Soup is so good. Just made some yummy Zuppa Toscana!
One of my favorite things to do is to make a big pot of homemade soup and bring some into work. My coworkers think I'm a hero, and I'm usually just using leftover veggies!
Iโve put a large jar or two of traditional Ragu spaghetti sauce in a slow cooker, then add a pound or two of Italian pork sausage (sweet hot or both, browned slightly on two sides in a pan for a few minutes a side). Set on low for 6-8hours and people wonโt believe you when you tell them itโs Ragu.
Marcellaย :ย Amelia? Wait, hold on a second.
[switches to the other line]ย
Marcellaย :ย Pacific Trident Global. Janice?... Yeah, where the fuck is it? I ordered it three days ago... No, that doesn't work. That's, that's not right. Let me go over it again, alright? Let's see: 3,000 rounds of 9mm sub-sonic. You had that. I gave that to you on the fucking list!... Well I don't give a God-damn where it is, you get it here now!
[hangs up]ย
Marcellaย :ย Amelia? I'm sorry... Yeah, no... No, I, it's not going to be a boring soup! It just, that's just the base! You put the chicken in, you gotta add other flavors. Carrots and celery are just a base of a soup
Iโve just recently discovered pressure cookers. My husband makes an amazingly cheap and simple but delicious beef stew with potatoes, onions, tomatoes, beef stock, garlic and Worcestershire sauce. 30 minutes including prep and dinner is done. Iโve also made quick bbq ribs in my pressure cooker that used to take 5 hours in my crockpot. I donโt even touch my crockpot anymore.
Yes. I stole the recipe for a certain company's soup, it rhymes with Banera Dread. I took a recipe for broccoli cheddar soup. I took away the carrot and added some minced potato. People treated me like Bobby Flay.
I make pumpkin soup a lot in my slow cooker except that it's not actually pumpkin soup, it's whatever veges a have in the fridge grated up, some meat, usually bacon and soup mix. Sometimes it doesn't even have pumpkin in it. It's delicious
My fiance makes some really good shit in a slow cooker its just stew meat broccoli and beef broth garlic and soysauce and a bit of brown sugar its amazing lol
It's even easier if you make creamy soups. You just cook stuff then put them in a blender, then spice them. Cream of Mushroom (boil mushrooms, add some cream), Tomato Basil (cook tomatoes and basil) are the classics, but you can pretty much do it with every vegetable. Then you add a garnish at the end, and maybe a drop of cream, and it looks fancy af.
Used to work for a chef who owned my pub (was a bartender) people would ask for 'Soup of the day' and I'd go and ask the chef. Who I loved as a boss but he'd lose his sh*t, swear like a pirate, then grab a load of random vegetables - tell me to boil the kettle - then he'd throw it all (chopped a bit) in to a pan and blend it with this massive immersion blender.
So I'm still stood here like so what's the soup of the day then?
Mountain vegetable ๐
Before you ask: Customer was vegetarian and thought it was delicious
Yep. Potage parmentier (I think that's how you spell it). Leeks and potatoes with butter and stock. Blend (and pass through a sieve if you want) and you blow their minds.
kfmush ยท 1 points ยท Posted at 03:53:39 on June 26, 2018 ยท (Permalink)
Stews are a hit, too. Do it old school and just throw in whatever produce/meats are in your fridge that are getting to that not-so-fresh point and just slowly cook โem down in a Dutch oven or slow cooker for a few hours. Add some flour and water/broth. Potatoes also work as a fantastic binder in place of flour.
Make a huge pot and just keep cooking it over again each day and it just gets better and better.
This is super cheap, easy, and exotic. People go absolutely nuts over it, and it tastes WAY better than any peanut soup I've purchased pre-made in a restaurant/cafe.
geek66 ยท 1 points ยท Posted at 12:49:04 on June 26, 2018 ยท (Permalink)
You know those $5 rotisserie chickens... don't throw out that carcass - works great.
Kaitaan ยท 1 points ยท Posted at 21:01:09 on June 26, 2018 ยท (Permalink)
This is also why my wife and I always buy whole chickens. Spatchcock it (look it up. Super easy with a decent pair of shears), cover it with a bit of oil, salt, and pepper, and toss it in the oven. If you're up for it, toss some fresh thyme on there near the end. 5 minutes to carve that thing up, and you have delicious chicken for a few days.
But then throw the bones in a pot of water, boil for a few hours, and you got yourself a stock. Want soup instead? Cool. Add some veggies. Got too much chicken meat and not going to be able to eat it all before it goes bad? Toss that shit in the soup. Freeze a bunch of it for when you can't be bothered cooking because you're sick for a couple days.
Bruh I make some bomb-ass tomato soup. Get a variety for a palette of tomato flavors, roast them lil bitches up with some oil, smashed garlic cloves, and whatever herbs n shit you like. Toss it in a bkender with some veg stock you brought just to a boil, add some parm and some mozz or cream or some vegan shit to add some richness. Blend. I also like to add mushrooms for more satiety and fiber.
Sprinkle on some pretty stuff like chives or parsley and may be more mozz or parm.
Ianjohn ยท 2 points ยท Posted at 20:49:24 on June 25, 2018 ยท (Permalink)
Always cream cheese and basil for tomato soup. Never settle.
Soup is the worst category of generally accepted food. I would never be impressed that someone made soup. Oh, you boiled some shit? I'm going to run and grab food elsewhere.
I don't know why, but everyone loses their minds for this salad... it's just chunks of watermelon, feta, mint, arugula, and balsamic vinaigrette with a tiny bit of salt. It's been a huge hit at parties. I also make this (minus the arugula) on skewers sometimes, too.
Seblor ยท 1 points ยท Posted at 06:09:25 on June 26, 2018 ยท (Permalink)
I'm very excited now. The anticipation. Ooh. I always learn so much... from a live dissection. A dissection? No, no no no, that sounds too humane. Your death will be... painful.
Salt on Watermelon is pretty good, but it's amateur hour compared to Tajin ( A Mexican seasoning consisting primarily of chile peppers, lime, and salt) on Watermelon.
Grill the corn. Cut off all the kernels. Mix with tajin, lime juice, finely grated cotija cheese, and an little bottle chili (personal favorite is Valentina), good times ahead
Dason37 ยท 5 points ยท Posted at 04:15:03 on June 26, 2018 ยท (Permalink)
I've eaten half a pizza and a whole order of Mac n cheese tonight, and damn if you didn't just make me hungry again.
There's also one variant and it's served in a cup, they take apart all the kernels from the cob, put them in a cup with some of the cooking water (which has onion, garlic and epazote), and then mayonnaise, lemon juice, tajin, grated cotija. It's called "esquite". If you Google that, you will also see a dry esquite, which is the kernels fried in butter with epazote, served with lemon and tajin.
cut watermelon into cubes, drizzle tequila over them, squeeze lime juice over, dust with tajin, add tooth picks. baller
[deleted] ยท 12 points ยท Posted at 01:30:01 on June 26, 2018 ยท (Permalink)
The best thing about southern California is that so many bars serve cocktails with tajin rims. Even when I'm the DD I'll ask them to rim my sprite with tajin.
Add some leafy greens and feta, call it a salad, and those same people would probably be like "omg what a good salad!" Nothing weird about them good flavors.
I never heard of Old Bay until I made a Baltimore-style fried fish recipe from Binging with Babishโs The Wire special. It was absolutely delicious. I still have some left over, Iโll be sure to try it out on the watermelon I have.
I literally just had this conversation at a family member's house on Saturday. The tajin was even my idea! I tried both and i'm not gonna lie...neither were very good. I guess I'm just a watermelon purist.
ZeroLAN ยท 2 points ยท Posted at 01:10:48 on June 26, 2018 ยท (Permalink)
This is also good, though I was going to suggest cayenne & salt. Good on literally any fruit, except bananas, which I haven't tried... because I hate bananas. Probably good with fried plantain tho.
I have both in my kitchen now and never thought to try this! Thanks!! My Tajin tends to be used on mangos and on the rims of certain cocktails, any other fruits I need to try with it?
sk11ng ยท 1 points ยท Posted at 01:56:14 on June 26, 2018 ยท (Permalink)
We got yelled at at a restaurant when we were sitting out side on a planter because they thought we were doing shots of alcohol when we were just eating Tajin on limes.
When I first heard about the practice of putting salt and chilli on watermelon it felt like these people must exist on a different planet to me. Itโs so good, now I rarely eat watermelon without salt and chilli and my family think that I am the weird one!
Actually ate salmon with watermelon yesterday from a restaurant that was trying too hard to be fancy, very salty food does not go well with watermelon.
Salted pineapple is another solid one. Some dude in Costa Rica decided to grab my plate and put salt in my pineapple, and then ate a piece, trying to tell me to eat it since my Spanish skills are suspsect at best. Holy shit it was delicious, the salt counteracts some of the over the top acidity that makes me only eat pineapple on occasion.
panopss ยท 2 points ยท Posted at 22:06:22 on June 25, 2018 ยท (Permalink)
I didnโt know people didnโt eat salt on the watermelon til like a year ago. And everyone I told thought I was crazy, itโs the only way for me tho.
I knew a lot of people that salted their watermelon. I think they're the devil. Yeah, typically you pair a bit of salt with sweet, but that's literally like a pinch. These people coated the melon.
I like your use of โpeopleโ. That is an abhorrent and monstrous thing to do. What youโve described are absolute animals.
People I am sorry. This was meant to be a completely over the top comment not to be taken seriously. I donโt quite apologize for the miscommunication but Iโll meet you in the middle. I eat cantaloupe with salt.
More along the lines of, if people think pineapples on pizza are abhorrent, how can a box of salt on a cube of watermelon go without anyone batting an eye. Like putting ketchup on chocolate milk or something. That's not something I made up, I had a friend that did it all through childhood. Just because some people enjoy it doesn't mean I can't call it weird.
A "box" of salt???? Do you literally mean a whole "box"? Or just what you would consider to much salt. That much salt on anything goes way beyond taste to dangerous.
Now I have sprinkled salt on watermelon. Just a pinch sometimes, but most times I don't. It does give it a "sweet/salty" taste.
Slight exaggeration, but what I was saying originally was the people I called "the devil" go beyond a pinch to the whole slice has a decent coating on it. More than I would put on a savory food, for example. I understand from cooking, a pinch if salt in sweet, a pinch of sugar in scary foods, but there's a limit to that.
zzz0404 ยท 1 points ยท Posted at 23:35:59 on June 25, 2018 ยท (Permalink)
Prep a baking sheet by lining it with parchment paper. Heat sugar, balsamic and walnuts in a large frying pan over medium heat. Stirring constantly with a heatproof spatula or wooden spoon, simmer until balsamic is nearly evaporated and nuts are well coated. Working quickly, pour the walnut mixture onto the lined baking pan. Using forks, separate the individual nuts. (Be careful not to touch, as the walnuts are wicked hot!) Bake at 350ยฐ for about 5 minutes, or until light brown. Allow to cool completely at room temperature, then break the pieces apart with your fingers.
I mean sure, but in equal proportions every time. Weโre not using equal size cubes of watermelon 1:1 with cubes of feta (though I donโt think it would be overly salty even then).
Iโd hate to see your reaction to a charcuterie board.
3lvy ยท 2 points ยท Posted at 17:49:44 on June 26, 2018 ยท (Permalink)
Does it matter to the flavour how you make it? I loooooove feta cheese, and watermelon, one of my favorite dishes are these pastery looking things with feta cheese and spinach (bรธrek). I goddamn love feta cheese!
Yes, I know. I was just wondering what the point of skewering them is since the main point of skewering is grilling/barbecuing and you can't really grill/barbecue watermelon, feta or, most importantly, mint unless /u/DontHateMasticate meant that they use mint as a condiment.
Not really. The feta crumbles you can buy in the US are often saltier than the block feta Iโve gotten from specialty shops. Block feta spoils faster, but Iโve seen it in my regular grocery store more often over the past few years. Itโs great on arugula salads.
When I make dishes with it I steal pieces to eat while I cook. Itโs creamier and less intense than the crumbles Iโve had. I donโt eat crumbles by themselves the way I do pieces of block feta, personally, but no judgement if someone else does!
Itโs still salty compared to something like mozzarella but itโs not as salty as one might think if theyโve only ever had crumbles (which I do still like on my greek salads. Crumbles have their place, too).
Edit to add: people should stop downvoting when someone asks a question. The nuances of feta cheese in different regions of the world isnโt exactly common knowledge.
seriioulsy!
I make a sald with red peppers, green onions, pineapples, mandrin oranges tossed in a bit of honly lime dressing. its literally just veggies and fruit but it looks awesome and people love it.
Probably closer to a traditional salad. Like, think of the sort of salad salad with apples and walnuts, but replace those with watermelon and the other stuff.
Baking gods: "You didn't dance around your kitchen sifting the flour while singing to the kitchen fairies! CAKE COLLAPSE! Btw you didn't use virgin-churned butter. STUCK FOREVER TO THE PAN!"
Hmmm..link works for me. If it doesn't work just google Ina Garten's watermelon salad. Make the dressing too...you need to squeeze some citrus but worth it.
Literally just cube watermelon and feta, then throw in a bowl with arugula and spinach (if you like that) and drizzle balsamic vinaigrette on top and sprinkle some salt. Super easy.
Shedal ยท 1 points ยท Posted at 02:05:45 on June 26, 2018 ยท (Permalink)
How about watermelon seeds? Removing them from each cube doesn't sound extremely easy to me.
I've had it with basil, cucumber, watermelon and feta as well, with a light (white) vinaigrette and pepper. Very good, watermelon is surprisingly tasty with feta.
Here's how I do mine -- it is watermelon heavy; I don't use arugula but I guess that can be tossed in too:
Half a water melon -- cube it or, if you're extra fancy, use melon baller
One square feta block that you cut into smaller cubes
Springs of mint thrown in (a handful for color and flavor) -- I chop mine up since I don't bother with skewers, to distribute more flavor --- Basil is also a good substitute if you don't like mint
Pinch of salt over
I use a balsamic vinaigrette glaze instead of straight up BV since the glaze is thicker and less liquidy
MrDOHC ยท 17 points ยท Posted at 21:29:24 on June 25, 2018 ยท (Permalink)
What the fuck do you normally eat that you don't what arugula is? Are you from a tiny village in an isolated country, or do you subsist on chicken nuggets and spaghetti-os?
It's not called Arugala everywhere. In the UK, it's called Rocket.
MrDOHC ยท 2 points ยท Posted at 06:06:40 on June 26, 2018 ยท (Permalink)
Fucking redneck.
Just cause something is named as such in your country doesnโt mean itโs named as such in others.
Bell pepper - capsicum
Cilantro - coriander
Elementary school- primary school
Secondary school - high school
Shooting range - high school
African American - black person
If youโre feeling froggy swap the feta mint arugula for cilantro, diced red onions and diced jalepenos. And the balsamic for olive oil and white vinegar(i like to use grapefruit flavored one from the kitschy oil/vinegar stores) [edit] also lime I forgot lime
So basically just take the watermelon and use everything else different... still a huge hit
Oh no the vinegar absolutely makes it for me.... need to have the acidity to balance the spice of the pepper and sweetness of the melon [edit] i forgot I add lime too. But still want my vinegar
Salads in general are super easy to make, and really good if you use interesting ingredients. For whatever reason, people think salad = ceasar salad made of some bullshit iceberg lettuce and a shit tier tomato slathered in too much ranch.
Uhhhh that is a summer salad at panera lmao. At least it was last yr.
Becroki ยท 2 points ยท Posted at 02:00:55 on June 26, 2018 ยท (Permalink)
My wife and I make something close to this, but pickled green beans, watermelon, goat cheese, and mint. I will eat it 2 weeks straight for lunch sometimes, I love it.
corgems ยท 2 points ยท Posted at 02:28:00 on June 26, 2018 ยท (Permalink)
Found this on a menue at the Gyro place in Winter Park CO and tried it (don't think it had arugula). Quite enjoyable and very different. But it was also obviously a simple-to-make dish.
I'm a salt-on-watermelon guy. Slurping the juice form the bottom with a little extra salt was pretty wicked.
g0ld3n_ ยท 4 points ยท Posted at 21:53:32 on June 25, 2018 ยท (Permalink)
Yeah okay gordon ramsay. you just said a bunch of random fucking food things and threw shit in a salad. iโm not making your king crown of lamb or whatever shit
It blows my mind too! One of my best friends and I are Greek. This is a dish we've had a lot of in our lives. She made it for a potluck, I made it for a dinner I hosted. Several people overlapped each event and lost their shit about how delicious it is. One girl told me I just had to get her the recipe. Bless her heart.
Salads in general. I once brought a last minute (assembled in the car) dish of fresh mozzarella, cherry tomatoes, basil, and olive oil to a BBQ and people freaked out.
Going off of this, I just throw together tomatoes, fresh mozzarella balls, capers, a touch of lemon juice, avocado and basil leaves. Doesn't need dressing but Balsamic goes well too. No lettuce and people are always really impressed. It's literally just tossed ingredients with little to no prepping.
That sounds delicious, I'll have to try it! I've had a salad that had watermelon and tomatoes but I can't remember what else, and it was delicious... Maybe this will satisfy that craving.
I add some blue cheese crumbles to my vinaigrette and give it a really good shake to mix it in.
rmiztys ยท 1 points ยท Posted at 23:03:47 on June 25, 2018 ยท (Permalink)
Worked at a restaurant that sold this. It was our second best selling salad after Kale with dried cherries, some marcona almonds and a light lemon vinaigrette.
I make my own Stromboli and spinach pies and people at work always lose their mind.
Itโs literally just rolling out store bought dough and putting meat and cheese in a line and rolling it.
Same for spinach pies. Then I just throw them in the oven and check periodically. Also do pizza like this.
I also make nachos which as most of us know are hella easy. But I put a lot of restaurants to shame. Stacked high loaded with meat two different cheeses, microwave to melt cheese the. Tomatoes, salsa, olives, chopped lettuce, pickled jalapeรฑos, sour cream and fresh made guacamole.
Cheesy chips is a UK delicacy, where you get thick-cut 'fries' and sprinkle them generously with cheddar, then bake in the oven/microwave. It's so common that you can buy it in most fish n chip shops.
As someone who works at a restaurant this reminds me of some cheddar fries I like to order on occasion. Layered cheese, seasoned in bacon salt, steak, fried chicken, scallions, refried and ranchero beans, and either teriyaki or thousand island drizzled on top. The reason restaurants donโt make crazy shit like that on the menu is because it costs too much and it wouldnโt be ordered very often.
We used to make homemade calzones a lot, and it was pretty much the same deal. Get a good store bought dough put stuff in and fold over. Felt like something way fancier than it really was, haha. Now I wanna do that sometime. It's been awhile.
Stromboli, oh how I miss you! Alas, I am gluten-free or die, late-onset celiac. I must find a way to do gluten-free stromboli. You have given me a mission in life.
Iโm an ass and found out I have celiac years ago. Before gluten allergies were well known and finding gluten free food was nearly impossible.
I did it for a while. But it was so hard. I gave up. I know itโs bad for my health. And my stomach is often angry. I applaud you for your ability to stay GF
Idk if youโre in the US but Aldiโs market has really awesome GF products and they make a flour that is soooo much cheaper than other GF flours. That may set you on the right path for making dough!
And I canโt remember for lunch meats. I think most are GF... Iโm not sure I donโt eat them that often to remember.
I love nachos with pickled jalapeรฑos. Fresh doesn't seem right.
Drew707 ยท 6 points ยท Posted at 05:56:05 on June 26, 2018 ยท (Permalink)
My secret for nachos (besides my proprietary meat recipe) is to make it in layers as to avoid many chips with no toppings and the few chips with all the toppings. I oven bake very low to melt without ruining the chips.
Yes. You definitely have to do layers. That is absolute key ๐
Drew707 ยท 5 points ยท Posted at 07:29:24 on June 26, 2018 ยท (Permalink)
I also hate when restaurants add certain toppings in zones. I don't want to have to choose between sour cream, guac, or salsa. Also, though, plain avocado is superior to guac.
I like to make my own guacamole and keep it pretty simple, some fresh tomatoes, red onion, garlic powder, little lime juice (helps preserve if you have left overs... but wou ever has left over guac?!)
Oh yeah, nachos are the shit. I bought a whole bunch of the materials cheap and ate nothing but nachos for days and I still wasn't sick of it by the end. I probably gained a kilo from it though.
Makes sense. Sometimes I wonder how they make profit on things. This local bar has half price apps every day during certain hours. I know they bank on you going in and getting drinks. I mostly just get the apps. I always tip very well but they are probably breaking even when nachos are $5 potato skins $4 with the over head they pay and product.
Itโs super easy.
So I usually get 1lb of hamburger
Taco seasoning
1 back tortilla chips (Tostitos are the best to me)
Head of lettuce
2 small tomatoes (I canโt remember the kind but I like the small ones on a vine. Iโm sure any will do)
Bottle of salsa
Sour cream
2 avocado
Can of sliced olives
Jar of pickled jalapeรฑos
Cheese (your choice. I pick Mexican blend usually. If you feel up for it freshly grated paper jack and mild cheddar can be good too.)
Lime or seasoning packet for guacamole (read below)
So cook the taco meat by following the instructions on the package of seasoning. I usually add additional garlic powder, onion powder and cumin, but you really donโt have to. You wonโt need the whole pound. If Iโm making them for a few people I use about half and save the rest for tacos or more nachos
Then I think the best thing with nachos that a lot of restaurants donโt do, is layers. So one flat later of chips, then cheese and meat, another layer of chips, cheese and meat. Usually I go with three layers.
Pop that in the microwave for like a minute and a half. If you have plates that go microwave to oven you can toss in the oven to toast them up a bit. I usually skip that. You can make on a cookie sheet too but I prefer plate.
After thatโs done itโs really just toppings.
I like to cut my lettuce so itโs shredded doing it yourself seems fresher than the pre-shredded.. dollop of sour cream and salsa then the guacamole and all the other stuff I mentioned. Obviously you can add or take away things you donโt like.
For guacamole Iโd stay away from pre-made ones. Iโve never had a good one. Most stores have a seasoning packet thatโs pretty good. You just add the packet to two avocados
I really like the taste of avocado myself so a lot of times I will make it myself and keep it not too crazy, some tomato, onion, squeeze a lime into it, but of onion and garlic powder can cut up some fresh jalapeรฑos if you wanna get a little daring
And idk if youโve ever picked out avocados before but it can be picky. You definitely donโt want one thatโs hard, a little soft is good. Too soft and they are over ripe.
When you find one that is firm but a little soft, remove the little stem like thing, if thatโs a darker green, youโre good to go. If itโs dark brown donโt take it. Itโs gone bad.
Itโs like a calzone but with spinach instead of meat.
I roll out dough, good spinach, flavor it with a lot of garlic powder, butter, salt pepper, put it in the center of the dough, then a layer of pepperoni, and mozzarella cheese. If Iโm making it for just my family and not a party, Iโll add olives.
Fold the dough on one side then fold the other over and bake fold side down.
Really itโs just the dough thatโs a pain in the ass. At least for me. After that itโs all pretty quick.
pbd87 ยท 1 points ยท Posted at 05:30:44 on June 26, 2018 ยท (Permalink)
A local pizza place where I used to live would sell their raw dough. And it was great dough for doing all this pizza or calzone or stromboli or pie stuff.
Lmao my bad. I was honestly doing the same. My stomach was growling and keeping me up. I just got up, gave in and finished my buffalo tenders from dinner.
Wow, are you me? I do stromboli and spinach pies when I want to impress my coworkers too! Are you from the east coast, living in CA as well? Because I haven't seen spinach pies outside of RI where I'm from, but "hella" is a CA word. Also, olives or no olives in the spinach pie?
Haha I might be. Maybe Iโm your ghost you left in RI because thatโs where I live!
I had no idea spinach pies were just an RI think. Now I feel bad for everyone else around the world. ๐
I knew it, ha! And you should pity us who have inferior Italian bakeries, I buy a huge bag of spinach pies and pizza strips from Colvittos in 'gansett to bring back with me every time I visit.
Ahh pizza strips. I had one last night. My mom bought some. That I knew was only an RI thing. I love telling people about pizza strips because honestly they donโt sound good and people look at you like youโre insane.
Iโm from the Kent County area my whole life Iโve never been to this Colvittos. Maybe I should check it out. I usually to Depetrillos in Coventry.
I also make nachos which as most of us know are hella easy. But I put a lot of restaurants to shame. Stacked high loaded with meat two different cheeses, microwave to melt cheese the. Tomatoes, salsa, olives, chopped lettuce, pickled jalapeรฑos, sour cream and fresh made guacamole.
You can make it at home. Just boil whole milk and add vinegar to curdle. Use cheese cloth to gather curds and rinse with water. Roll top of cheese cloth closed and squeeze liquid out. Place cutting board with weight on top over the ball in the cloth. Leave for a few hours then refrigerate. Done
Not to say that there is one, but have you looked? I've been to a bunch of ethnic groceries that I wouldn't have found if I hadn't googled them, at this point you can probably even get it delivered. I've seen paneer at Indian, Mediterranean and asian grocery stores.
In the freezer section! What a game changer. We're always buying fresh when we plan for a paneer recipe, but it'd be awesome to be able to keep a big bag in the freezer to use when-ever. Will have to keep an eye out for it next time we're at the asian grocery store.
Damn. I never realized so many poor saps have been making their own paneer go this long. Next thing ya know, people will start saying they make their own cheese too
Most Indians make their own paneer. The process is rather simple but just requires some attention so that the milk doesn't burn or boil over. In my experience, homemade paneer is more melt-in-your-mouth than store bought paneer and does a better job of absorbing flavors.
I dont think most Indians make their own Paneer.. even when i was growing up in India, most people would just go the dairy store and get fresh Paneer instead of making it, especially in the cities..
I use henna for my hair. I don't trust henna marketed for white people like Lush or Rainbow. This is because the white people henna I have tried has been dreadful! I need real, genuine subcontinental henna.
There is an international grocery store where my parents live. I get my henna from there, and recently have bought a really excellent ayurvedic shampoo.
But there are no international groceries like that where I live! Tragic.
Theyโre also at most Costcoโs and Walmartโs . Unless people live in a rural area I feel like thereโs bound to be an Indian store within drivable distance
I've literally never even heard of this existing(not that I think you're lying). We have one Asian grocery, and it's a joke. I've never seen paneer except in the food I order at our one Indian restaurant and in frozen meals.
Indian stores like Patel and Apna Bazaar are in most big cities nowadays (and some smaller cities too). Though probably not that popular in rural areas. Where I live we have three Indian groceries within a two-mile radius.
LPT: Indian and other Asian stores are amazing for cheap produce. It's not always the highest-quality produce, but it's a way to save if you're on a budget. Also great places to buy spices like fresh ginger and garlic, whole turmeric. nutmeg, etc.
Indian and other Asian stores are amazing for cheap produce
This is true. There are several Indian markets and an Asian market in my area. Their produce and fresh/dried herb selection is pretty impressive. Also paneer is very common there, as are the incredible Deep brand frozen samosas :) They have a great selection of incense and some unusual ice cream flavors too.
See this is what gets me about cooking advice on Reddit, one person will say oh "X" was difficult for me to cook, and then another goes "Oh you dont know what youre doing, its actually very easy to do that" and im left wondering like "Am I closer in skill to the first guy or the 2nd?"
Edit: Im not talking about Paneer specifically, I was more commenting on this interaction between cooking advice.
I'm a pretty decent cook but paneer really is pretty easy. You just heat up some milk until it just starts to boil (this is the hardest part - make sure it doesn't actually boil), take off the fire, add lemon juice, let it stand for a bit, strain it with some cheesecloth and squeeze to remove water, add salt, press into block of cheese. Make sure not to use ultra high-temperature (UHT) pasteurized milk.
I grew up in India and learned this from my mom - when you add the lemon juice, I was taught to very gently stir the pot until the whey is visibly separated from the curd. And Iโve never added salt.
I generally squeeze out whey from the cheesecloth then put a towel over it, then fill the pot with water and put it on top of the paneer. The weight will make the paneer more dense.
But yeah itโs pretty easy.
Warnings:
Do NOT use high heat. It will take longer, but you really donโt want the milk to burn onto the bottom of the pot.
DO keep a close eye on it as it gets close to boiling. When it starts to rise remove immediately from the heat. It will take about 1-2 seconds from the time it starts rising, to overflowing and producing a huge mess all over your stove.
maselsy ยท 9 points ยท Posted at 03:47:43 on June 26, 2018 ยท (Permalink)
Thank you! I love paneer and have never thought to make it myself. Your instructions give me courage to try!
Yes I forgot to add that, once I have it in the cheesecloth I wring out the whey plus rinse cold water through it.
Bonus, if you save the whey, you can use it instead of the lemon juice (or yogurt) next time. It wonโt keep too long so this is if you are making it every few days or so, Iโm not really sure how long it will be good.
But the whole process is more time intensive than it is highly skilled. I mean, like anything you get better with practice, but itโs not rocket surgery.
I knew what it was, I didn't know it was made for making cheese until now...
cbop ยท 1 points ยท Posted at 05:38:39 on June 26, 2018 ยท (Permalink)
Don't feel bad, I didn't even know cheesecloth existed
Carinus ยท 15 points ยท Posted at 22:22:56 on June 25, 2018 ยท (Permalink)
Honestly the hardest part about doing most things comes from telling yourself it's hard. If you play around with it and just stay lighthearted and relaxed you find yourself doing all sorts of amazing things.
Most milk in the US is not UHT, itโs pasteurized (meaning HTST). The exception would be almost anything in half gallon boxes or anything stored at room temperature on the shelves.
If youโre buying a plastic gallon or half gallon is more than likely not UHT!
Oh yeah, I've burned milk before, definitely happens. If you want to try it out, just use medium heat as someone else explained here. You'll notice the milk start to have visible steam, that means it's close. When it begins to "rise" (looks like it's bubbling over), immediately take off the heat. I imagine there are YouTube videos you can watch that detail this. And the good news is, once you're good on this step, everything else is easy.
Yeah I was just thinking that - the process is identical more or less.
Tbh if you're going to make paneer, might as well make twice as much, put the cheese cloth in a sieve/strainer and pour half the mix in there to get the ricotta shape, and serve ricotta drizzled with honey and crushed pistachios as an entree.
Technically no, but it substitutes for it beautifully. Made some from scratch (and used some for homemade ravioli) when I had serious cheese and pasta cravings in a place without either. It really is easy.
I've tried this a few times but I can't get the curds to stick together. It just crumbles apart on me. I even tried frying it to see if that would make it hold together, and it didn't really help.
It's even better when you use yogurt instead of lemon, your cheese will get a real soft texture. (lemon is fine too of course if you have a good quality full fresh milk)
Whole milk is better because it will make more curds. Organic milk is typically UHT pasteurized. Yes, it is different, it stands for ultra high temperature pasteurized and hits a higher temperature than regular pasteurization.
wram ยท 2 points ยท Posted at 22:57:42 on June 25, 2018 ยท (Permalink)
Cheese is fat from milk so if you use skim milk there's less fat so less cheese.
[deleted] ยท 1 points ยท Posted at 23:16:43 on June 25, 2018 ยท (Permalink)
What about using half and half or straight heavy cream?
wram ยท 1 points ยท Posted at 23:33:27 on June 25, 2018 ยท (Permalink)
I'm no expert but google says you can. I've only used whole milk but its great and really easy
I've made paneer before. That was never the problem. The problem was deep frying it so that it held it's shape in the dish and didn't disintegrate but also didn't burn to a crisp. Keeping the temp at the right place on an electric stove is a nightmare (I have gas now) but ultimately frying things is terrible (really messy and bad for me anyway) and it's one of those things that I've decided I will let other people do for me when I go to restaurants.
After you have it in the cheesecloth, put a weight on top of it to press the extra liquid out. You can put the cheesecloth-wrapped paneer in a colander, and use a big bowl of water as the weight. The only problem is the shape is not perfectly square on the edges. It would be ideal to have a square mold with holes in the bottom for drainage.
Apparently when you bring the milk up to a high temperature it changes the shape of the proteins in a way that's supposed to stop them from curdling right. You can try it out - at worst you're out a quart of milk and some lemon and salt...
That's because most people think of cooking or any skill as a linear graduation, whereas they all require proficiency in different techniques. Best thought of in the sense of a radar chart
[deleted] ยท 17 points ยท Posted at 22:01:13 on June 25, 2018 ยท (Permalink)
Granted, it could be that my wife and I are terrible chefs, but we've tried it a few times and it works but never tastes as good as it does in Indian restaurants. Definitely doesn't make me feel like a cooking genius like this post is going for, unless someone is amazed that you just tried something interesting...
Paneer takes just a little practice before you can call yourself satisfactory. If you've never made ANY cheese before, you might need a few practice runs. If you've made ricotta, you can probably do it first time. If you're a cheesemaker I don't know why you asked the question. If you're a nuclear physicist working with JET, can you get me in? I wanna see.
TBH I think once you are decently practiced at cooking, a whole lot of stuff seems really easy that might not be so easy. Like there are a lot of things that, once you have experience doing them, really are easy, but that are also easy to fuck up if you don't know what you're doing.
Or โHey I CAN do thatโ if someone else can. Doesnโt matter where you are on the scale when you start. We humans are amazing in that perseverance will attain great results!
I made it with some success once, I just didn't twist the cheese cloth tight enough so it was kinda loose. Also in a pinch, I'm like 96% sure that "white cheese" or "queso blanco" are the same thing, just simple curdled milk.
EDIT: Just looked it up, it's the exact same thing. You can find it at like any supermarket.
Mozzarella cheese only has 3 ingredients, 4 if you add salt. It also doesn't require aging at all (it's best fresh actually). You can find some guides online. It can take like an hour or two to make but it makes a lot. It's super impressive to tell people. I just decided one day to do it, looked up some recipes online and then made it, though rennet might be hard to find. I went in with 0 skill, nobody I knew had done it, but it came out really well even the first time I made it.
kuenx ยท 1 points ยท Posted at 00:57:25 on June 26, 2018 ยท (Permalink)
You can be the 3rd and make the milk yourself. And if you're a dude, yes, men can lactate under certain circumstances. I don't think its easy or healthy though. But it'd be impressive AF.
I'm a terrible cook and I've made paneer. It is legit quite easy.
xdonutx ยท 1 points ยท Posted at 05:12:09 on June 26, 2018 ยท (Permalink)
Making cheese is easy once you get the hang of it. I've gotten to the point where I can make farmers cheese/quesa fresca in the microwave because I know what to do and what not to do. Basically, don't let your milk boil and make sure you use a thermometer and a cheese cloth. Lemon juice probably won't be acidic enough so use vinegar. If you aren't prepared for it it's easy to fuck up, but the steps themselves are simple.
To be honest as long as you can read simple instructions and follow them, you can cook even the most complex of dishes. The most complex dish ever created can be broken down into a series of simple steps that a child could follow without issue. Do you have the reading comprehension and physical dexterity of the average 10 year old? Good! Complete each step with attention and care and without rushing, before moving on to the next step. You can now cook every dish anyone in the world has every created, provided a step by step recipe exists and you have the tools and ingredients required.
Average intelligence. Half of the population is below that. The guy who finds it hard also probably has to try three times to put on his pants in the morning.
JBaston ยท 17 points ยท Posted at 17:44:00 on June 25, 2018 ยท (Permalink)
When you add the lemon juice to make the curds mix very gently once around the pan and leave it. If you agitate it too much the curds will be small.
Also press it and leave it in the fridge for a day or so, it helps it stay together somehow.
If it's bland, probably needs more salt. Cheese takes salt well.
Yes! I've made it and it really was pretty easy. Make sure to be generous with the salt. Squeeze it in cheesecloth really tightly, then put it in a snug container with a weight or lid on to keep it squeezed together, for at least several hours minimum. Carefully cube and gently saute before adding. I like making saag paneer. Mmmm.
Thank you!! I've looked online but the Tikka masala recipes I get there end up either tasting/looking more like butter chicken or a regular curry. I want the lovely creamy, orange color and the rich flavor that goes with!
I remember when I was maybe 6 years old I asked my mom how milk gets turned into cheese, so had us make paneer. I know that itโs not the same thing as cheddar, Parmesan, etc, but it was still really cool to my 6-year-old self.
Never made paneer, but Iโve made homemade ricotta and it was super easy and incredibly delicious. Homemade ricotta and orange blossom honey is a crazy good combination, Iโm going to make a ricotta cheesecake with orange blossom honey sometime
Try Mexican cheese like queso Blanco. It's easier to find and is very similar to paneer. I would just slice it a little thinner because it's a bit more firm than paneer.
Straight up every Indian store has tons of these jawns
melini ยท 3 points ยท Posted at 22:21:07 on June 25, 2018 ยท (Permalink)
Apparently the best paneer is made with buffalo milk and citric acid (as is done in India), but any high-fat milk will do just as well. Maybe you should try again?
I'll have to trek to the local Amish farms soon :) it's so fresh that the soft goat cheese I made with it last time just tasted like cream cheese and was kind of a let down haha.
melini ยท 1 points ยท Posted at 23:19:58 on June 25, 2018 ยท (Permalink)
Oh wow! That still sounds delicious though... :P Maybe it needs to set in the fridge for longer?
Paneer is actually hella easy to make at home... my mom usually does it by boiling milk (full fat, the more the better. Lower fat content wonโt give you the same taste) and adding some kind of acid (vinegar, apple cider vinegar but her favourite is lemon juice). Strain that in a cheesecloth or just out of a strainer and press something heavy over it to drain the water. As with every mom recipe, there are no specific measurements - only that you start with a little bit of your acid, wait to see it curdle, then add some more.
Maybe if I added a little extra cream to whole milk it would be less crumbly? I am from a family of white Midwesterners. My mom recipes are mostly for casseroles and baked goods haha.
Nah.. we don't usually add any cream. To counteract the crumbliness, pressing some weight over the paneer usually does it. Since the recipe is super vague, here is a link to a step-by-step recipe from one of my favourite websites. Her paneer is pretty much what paneer at my home looks like. :D
I looked at your post history- Canada? My husband and I have entertained the thought of moving there. Readily available paneer is a selling point I hadn't considered :)
ask an Indian friend for their Indian shop - there are tons and they all stock paneer. It's way nicer than tofu. Tofu doesn't work well with Indian food imo.
Haha, then ask then to pick up some Paneer for you while they're at it (if you're close with them). I know I would have no issues if a good friend asked for paneer on the regular!
I live in London so itโs very easy for me to find, also give making it another go itโs not too difficult
realyak ยท 1 points ยท Posted at 21:56:09 on June 25, 2018 ยท (Permalink)
paneer is like a less salty halloumi in my experience.... never used it as a substitute though as paneer is easy to get near me. One of the many perks of multiculturalism.
If you want to cook paneer properly you need to fry it on all sides and then soak it. It's not difficult, but fairly time consuming to prepare properly.
Nope. This is not true. That's just one method of preparing your paneer like grilling your paneer in a paneer tikka masala . For a dish like paneer butter masala, you want that soft and creamy paneer cubes rather than adding deep fried paneer.
emity ยท 1 points ยท Posted at 22:19:35 on June 25, 2018 ยท (Permalink)
Just get some ricotta and press the liquid out of it for a day.
Argercy ยท 1 points ยท Posted at 22:20:38 on June 25, 2018 ยท (Permalink)
Iโve always found paneer at Indian grocery stores.
If you just want the general flavours and are okay without the paneer, you can substitute it with potatoes! That's what I do. Paneer is Hella expensive in Australia for a student like me.
There's a cheese called "anari" that's a perfect substitute for paneer. They sell it in supermarkets. I even know one Indian restaurant that uses anari for all their paneer dishes. Try it!
I always just put a gallon of milk in a big pot and heat it until it begins to froth a bit then make sure not heat it any warmer. Then slowly add vinegar and stir constantly. Eventually the curds start to separate from the whey. Then you strain the whey through cheese cloth and wrap the curds. Then put a few text books on top or something and boom! You have a nice block of paneer.
I make paneer all the time and it is great. A couple tips, use vinegar not lemon juice as the acid. Lemon juice leaves too much flavor. Also grill it (or satue) it before using. It lacks a little flavor when raw.
Give making it a try again, I bet it'll turn out better.
My partner makes paneer fairly often and learned how to make it from a recipe found online. She says itโs easy, but she is also a kitchen goddess, so I am assuming it is a bit more difficult for mere kitchen mortals. I think there is some boiling, waiting, and cheesecloth squeezing involved.
hahehah ยท 1 points ยท Posted at 15:50:35 on June 27, 2018 ยท (Permalink)
Recipes for queso fresco and paneer are identical. It just seems different because paneer is usually cut into cubes while queso fresco is often crumbled.
Try baking cubed firm tofu tossed in a bit of olive oil and salt you've pressed excess water out. It gets closer to the paneer texture. I prefer paneer too but this is a quick substitute when I don't want to make paneer
Halloumi is a great substitute. It's not nearly the same but everyone loves halloumi.
c7hu1hu ยท 1 points ยท Posted at 01:04:30 on June 26, 2018 ยท (Permalink)
You can also substitute halloumi, some of the harder Mexican style white cheeses, or any cheese that's advertised for toasting or grilling. Some are saltier than others, but most mutter paneer recipes I've tried had a decent amount of salt so you might not even notice.
Also, if you're having a hard time finding paneer, non-Indian Asian markets and trendy food markets usually also have it.
I use tofu too. Usually comes out pretty good if I chop it into cubes, freeze and rethaw it, put it on a cookie sheet with some light oil spray, and lightly brown each side. That keeps the tofu a bit firmer, which keeps it closer to paneer.
Also paneer is easy to make at home. Boil milk, squeeze some lemon in it. Let it sit and cool down. Take a piece of cloth and pour the spilt milk over it. Let the liquid flow out and tie the leftover solids in the cloth and either hang it somewhere so water drips from it or put a heavy thing over it so again water drains for it. leave it for 4-5 hours and fresh paneer is ready to be consumed. It might not be as hard as the market one but it is way tastier.
if you're in the US, most grocery stores stock a white cheese called "queso blanco". it is pretty similar. sautee it in garlic and butter (or ghee if you have it) and then add to spinach, or whatever other indian type sauce you have.
Really late response, but what I do occasionally is to cooke a really thick, firm omelette on really low heat, and then slice it into big cubes. Obviously eggier, but the texture is a great match.
I'm not telling you not to do it because of a rule, in telling you not to do it because I can't think of anything more revolting than stringy melted cheese in a curry.
I'm an American and call it dal because 'lentils' sounds like you just boiled some lentils and added a dash of salt and pepper. Also makes my Indian subcontinent friends feel more like family.
Indian here. Daal is mostly just boiled lentils with turmeric and salt. And some tempered cumin seeds in ghee on top. The onion/tomato tadka is a rare thing in my place. It's like a special dish.
It still has an interesting flavor though whereas when Europeans make lentils, they aren't on their own, and they're not seasoned with anything other than salt basically lol.
Not all Indians call it dahi. Bengalis call it doi and Telugus, Tamils etc have their own word for it. Also many trinidadians are of Indian descent hence why they're acquainted with subcontinent cuisine
lol i just double checked with my mom and she said toor dal. i had just gone to the supermarket and the moong dal looked like the lentils she usually uses so i assumed that was the one lol
ik i confused it with toor, i assumed moong cuz that's whaTa it looked like in the supermarket but i double checked with my mom - i thought i sent an imgur, did i not?
I am not disciple mate, I am the worshiper or Lord of Lust.
That being said the name is throw back to early yahoo chatrooms. Probably you won't remember it because that was ancient internet.
well if you are old enough to remember yahoo chatrooms, you are old enough to nitpick on anything mate. It won't be very Indian like for us to settle an argument with some sort of agreement. The last passive aggressive statement is "Chal bhai theek hai!"
Dฤl means lentils and taแนkฤ refers to the technique by which herbs and spices are fried in oil before being added to the dish. A dhฤbฤ is a small roadside restaurant.
To hear the pronunciation of Dฤl Taแนkฤ, you can copy/paste this เคฆเคพเคฒ เคคเฅเคเคพ into Google Translate and set the language to Hindi.
After you wash your okra, towel it down and just go make something else and let your okra dry for a bit. Use a wide heavy pan (that can hold heat), medium heat plenty of oil and don't put in too much okra - just enough for 1 layer. Add some salt on top to help pull out and boil away water faster. Then don't fiddle with it and just wait for one side to char (~10 minutes... increase your heat if its taking too long or decrease it if your oil starts smoking or you're charring too quickly). Turn and saute some more. Add your spices a few minutes before you are done (this step is flexible and changes with however you temper your okra or if you're going to use it in something else like pachadi/mor kozumbu etc.).
Drizzle oil on okra and broil in oven. Makes it dry and crispy. Then mix with masala and cook some more
asc0614 ยท 3 points ยท Posted at 04:32:09 on June 26, 2018 ยท (Permalink)
Don't add any water. Stir fry in little oil and let the heat dry out the slime. The slime may stick to the pan and burn a bit but the okra will come out fine.
Super easy. Don't steam it or add water in any form. Heat up some oil in a pan. Throw in either fenugreek seeds or some cumin.Once the brown add okra. Now this is very important. You need to stir fry it but but do it gently so the okar doesn't break. Also do not add salt at this point. The sliminess will start to appear in your okra now. Just keep doing what you are doing. Also do not put a lid on top of the pan or okra gets slimy. Once the slime has evaporated, add some salt to taste and any other spices you want to flavour it. Keep cooking till okra is no longer appears green. This is very important. There is nothing worse than steamed/boiled/undercooked okra on this planet. Undercooked turmeric comes a close second.
It's a technique in Indian cooking by which herbs and spices are fried in oil before being added to the dish. Dal Tadka is a common way to make dal, especially in the north/west.
I didn't write the comment you originally replied to but I go back and forth between using d and r. When I'm not thinking about it, I write d because of the เฅ in its Devanagari spelling. I change it to r when I realize that foreigners will pronounce it incorrectly if I use a d.
For the not brown people of Reddit, dahl is lentils and matar paneer is Indian cheese made in a gravy of tomato, garlic, and peas. Also for those having difficulty finding paneer, Costco carries it and it's great. The quantity isn't even that large considering that it's Costco.
[deleted] ยท 2 points ยท Posted at 04:58:27 on June 26, 2018 ยท (Permalink)
This was bothering me too. I guess some people used the "h" to indicate that the "a" sounds like the "a" in "father" as opposed to the "a" in "apple" or something. But the same could be accomplished with the "daal" spelling, in addition to being consistent with usual transliteration schemes.
Ah I live in London, with a choice of 10,000 Indian restaurants, I've rarely been to a bad one. It's also something I rarely order in restaurants as its so easy to make.
I tend to soak my dal for some time before I start cooking. I start with adding onion, garlic and the other spices to the oil. Then add the tomatoes and when the tomatoes are almost cooked, I add the dal. Now it depends on the dal but there is some dal like mong dal that I boil at the same time as the tomatoes are cooking in the spices and I transfer the boiled dal to the tomatoes when the tomatoes are almost done. I don't really follow recipes, I just do what I feel like in the moment so it can take a while to perfect my dal but it's been a fun learning process.
Not the person you're replying to but here's my recipe:
Heat up cooking oil of your choice (vegetable oil or ghee; could also use lard if you want to be sacrilegious)
Add some cumin seeds and let them cook for a minute maybe. Make sure the oil doesn't start smoking too much. You can also add up to five chopped cloves in this time if you want
Add some mustard seeds and COVER because they'll start to pop and fly everywhere! Once most of them are done popping I lower the heat for a bit to let them stop and then I turn up the heat again
Here's where I add about an onion, chopped. Add a ton of salt now to help the carmelization and guarantee that your lentils get salt in them later. Medium heat and swirl occasionally, or high heat and swirl very often (don't want to burn the onions, just caramelize them).
When your onions are about done, add some fresh garlic and finish off the onions. Then add as many lentils as you want and stir to coat them evenly with oil (I do this so as to cool down the oil, allowing you to do the next step without burning your house down)
Add water to cover the lentils, then add a bit more and bring to a boil. Check that the water is slightly salty. If not, add more salt. If you didn't add tomatoes in the previous step, add a splash of lemon juice. Then reduce the temperature so that it's still boiling but not vigorously and then boil that way (simmer) for an hour or until they're done to your liking. Mix in your spices (curry powder, garam masala, whatever really) once the lentils are about done. Make sure they stay covered with water the whole time. If you want more of a lentil stew paste thing, overcook them by going another 20 minutes and then stir vigorously.
My tarka dahl recipe, get about 550ml of red lentils on the boil in about 3x the amount of water. In the mean time dry fry the spices which is 2tsp of the following, corriander, tumeric, paprika, salt, cumin seeds, as well as one tsp of chilli powder. Peel and chop an entire head of garlic (yep that much) and a thumb sized piece of ginger, as well as one to three fresh chillis depending on your preference. Combine with the lentils and add about 40g of butter and cook until the lentils are soft and the Dal is creamy. Add a hand full of fresh coriander to serve.
Serve with fresh rice, mango chutney and Naan bread.
i fry my paneer in a little veg oil in a wok because the high sides mean i get spat on less by the oil. do it in batches and set aside on some paper towel to drain the oil off.
the sauce i start with veg oil into a hot pan, add cumin and coriander seeds until they start to pop and they smell good. add a diced onion and sweat this off with some salt. once the onion is cooked i add a paste made from garlic and ginger in a pestle and mortar, bit of salt and water into the pestle and mortar with the garlic and ginger.
cook that out, then add roughly chopped tomatoes. at this point i add a tiny bit of cayenne although you could use fresh chilli or normal chilli powder. more seasoning. cook the tomatoes out and add some turmeric, little splash of water and cook it down. finish with amchur and garam masala to taste. add your paneer in and coat it in the sauce, let it sit for a while. honestly the longer you leave it the better, i've ate it straight away and ive eaten it a couple of days after and it only gets better. when you're ready to eat it, add a cup of frozen peas if you don't have fresh (frozen peas really are fine though) and bring it up to heat. finish with some chopped coriander and adjust seasoning.
sounds like a lot of effort but it isn't.
[deleted] ยท 3 points ยท Posted at 22:34:40 on June 25, 2018 ยท (Permalink)
My tarka dahl recipe, get about 550ml of red lentils on the boil in about 3x the amount of water. In the mean time dry fry the spices which is 2tsp of the following, corriander, tumeric, paprika, salt, cumin seeds, as well as one tsp of chilli powder. Peel and chop an entire head of garlic (yep that much) and a thumb sized piece of ginger, as well as one to three fresh chillis depending on your preference. Combine with the lentils and add about 40g of butter and cook until the lentils are soft and the Dal is creamy. Add a hand full of fresh coriander to serve.
Serve with fresh rice, mango chutney and Naan bread.
I want to learn how to make butter chicken but I also like my neighbors. Also I can only make it for one as my husband does not like the spice combinations of this type of ethnic food. I also donโt have a very big freezer.
What do you mean you like your neighbors? It smells AMAZING. I have a great butter chicken recipe that is super easy, also butter chicken doesn't really have that many spices in it by comparison to most Indian food.
Can we talk more about the Dahl? I had a dish they called Dahl soup, not sure how accurate that is in reality, in Fiji several times. It was thick from the lentils with no distinguishing chunks. I def could taste mustard seed and I think curry, but otherwise I've had a hell of a time recreating it. It was yellow/light brown. Someone please change my life right now, I pine for this stuff
Yellow Dal is usually made with Arhar/Moong .
Sounds like what you ate was what I'd call regular dal. Once you pressure cook it, there are no distinguishable chunks.
That's just regular daal. Toor/Arhar. Boil lentils(any kind) in a pressure cooker with little turmeric and salt till it is overcooked and fully blended. Heat some oil in a pan. Throw in some cumin seeds. Once they brown add chopped onions and some chopped garlic. You can add chopped green chilies if you want. Once onions get browned, add diced tomatoes. Cook the tomatoes and then add then if you want you can add red chili powder, coriander powder too. I prefer not adding this. Throw in the already boiled daal. Check if salt is enough else add more salt. Simmer for 2-3 minutes and you are done. Eat with steamed rice.
[deleted] ยท 2 points ยท Posted at 00:17:41 on June 26, 2018 ยท (Permalink)
ungodly amount of garlic.
Explain this phrase. I mean isn't garlic proof that God loves us and wants out tastebuds to be happy?
The sweet potato takes some work if you donโt have good knives (which i donโt) so itโs not stupid easy. But itโs stupid delicious for how it accounts for every allergy in my friend group somehow. Apart from being nut free and vegan, I think itโs gluten free as well if you donโt add rice?
sgpope ยท 2 points ยท Posted at 00:10:54 on June 26, 2018 ยท (Permalink)
Hah, and here I was googling if potatoes had gluten. I have a friend that isnโt coeliac but has a similar allergy for pasta, rice, that kinda stuff (bread is fine) but gluten free pasta is fine so thatโs how I made the association.
Whenever I've tried making Matar Paneer, my curry curdles and becomes grainy; I've used greek yogurt and I've added the curry slowly to the yogurt and then mixed it back in once incorporated well--is there something I'm doing wrong?
[deleted] ยท 1 points ยท Posted at 08:02:03 on June 26, 2018 ยท (Permalink)
No yogurt. Dont add it.
What I do is cook sliced Onions till they are light brown, add ginger garlic paste (make sure you add a bit of water when making the paste so it doesnt burn easily) and then add tomatos and salt and cook it for 15-20mins and then blend it.
Then fry the paneer, boil the peas.
Take another wok, add oil , add whole dry spices (black cardamom(2), 3-4 cloves, 1 inch cinnamon, few black pepper corns) add the blended paste, add chillis and your spices ie Garam Masala, coriander powder, red chilli powder, a bit of cumin , black pepper and adjust the salt and then finally a dollop of butter.
Dฤl (also spelled in English as dal, daal, and apparently dahl) is an Indian dish. In its basic form, dal (= lentils in Hindi) is like a lentil soup, but there are dozens of ways to prepare it and it is often eaten with rice.
Foreigners tend to associate Indian food with naan and chicken tikka masala/butter chicken but these are actually not everyday foods in India, even in Punjab (the region these foods are from). Indian cuisine varies greatly from region to region but dal is arguably the most quintessential dish throughout the subcontinent.
My tarka dahl recipe, get about 550ml of red lentils on the boil in about 3x the amount of water. In the mean time dry fry the spices which is 2tsp of the following, corriander, tumeric, paprika, salt, cumin seeds, as well as one tsp of chilli powder. Peel and chop an entire head of garlic (yep that much) and a thumb sized piece of ginger, as well as one to three fresh chillis depending on your preference. Combine with the lentils and add about 40g of butter and cook until the lentils are soft and the Dal is creamy. Add a hand full of fresh coriander to serve.
Serve with fresh rice, mango chutney and Naan bread.
Dosas as well! It's so fucking easy to make, I've been living on it till I learn to cook other things.
xdonutx ยท 1 points ยท Posted at 05:06:44 on June 26, 2018 ยท (Permalink)
This is my favorite Dal recipe. The ingredients are simple, cheap and easy, yet the flavors sing when combined.
Sometimes I put it on top of rice or homefried potatoes. Sometimes I eat it with naan made from a dough that's just a 1:1 ratio of Greek yogurt and self rising flour that's been rolled out and fried. Easy and cheap!
Paneer is expensive as fuck around here, 5 bux minimum for a block of it, and trust me I load that fucker up with paneer when I do make it (my favorite Indian dish). Nothing pisses me off more than spending 12 bux on takeout matar paneer or shahi paneer to find 2 or 3 pieces of paneer in there.
Make your own masala - don't use North American Garam Masala.
If you're going to cook Indian, get your spice pantry up to date!
Garlic (Fresh)
Ginger (Fresh)
Cinnamon (whole sticks)
Cardamom (Black and Green)
Cumin (ground and seed)
Coriander (ground, seed and fresh (aka cilantro))
Star Anise
Dry red chilis
Chili powder
Tumeric
Fennel seed
Mustard Seed
Fenugreek
Ajwain seed
Amchoor/Amchur powder (dry green mango powder)
Asfoetida/Hing
Cloves
Curry leaves
Saffron
Ghee
Crushed tomatoes
Coconut milk
Once you have that, start looking at cooking methods - You want to make sure you heat your ghee to medium high, toss in your seeds (cumin, mustard) and let them pop. Listen for them to sizzle in the hot oil. Then you add your garlic ginger paste, let that brown. Add your onions, and let those soak it up and start to get dark. This is where Indian food gets it's colour and deep rich flavours from. At this point, you start adding your additional spices and start cooking what you're cooking (whether it be aloo, masoor, paneer, chana, etc). Add your liquids, and let it stew (if applicable).
Make your own Naan - it's a standard yeast dough that can be cooked on a pizza stone. It's super easy and great to take off the bbq and dive into that chana masala. (Almost a Jamaican double, but gotta deep fry those roti, son!)
Indian may seem daunting, but it's about cooking method more than anything. Learn the techniques, and understand they're there to create flavour. Indian has some of the most pungent (in a good way) and delicious food out there. It just takes some practice to get it down.
5 main ingredients and tons of variations on how to cook it exactly. You can make it soupy with sauce or more glazey by reducing it down. Plate it like this and you'll impress everytime.
I grew up eating Adobo and I love it. Unfortunately, my wife and kids aren't fans.
Also good, pork chops in the same sauce.
0.5 c Soy sauce
0.5 c Vinegar
2 c Water
1 onion sliced
2 - 3 bay leaves
2 - 3 cloves garlic, minced
My mom learned this recipe from the Filipinas that were living on Midway Island at the time; my sister and I learned and cooked it at least once a week. Good stuff.
DGBD ยท 58 points ยท Posted at 23:52:37 on June 25, 2018 ยท (Permalink)
I grew up eating Adobo and I love it. Unfortunately, my wife and kids aren't fans.
Leave them. They are obviously not actual people, must be some kind of demon spawn. Is that why you're an angry fat man?
Most likely. Iโm 13 and when my I smell my mom cooking adobo I ask if itโs chicken or pork, and regardless I run down there and eat. Idc if itโs undercooked or not. Adobo is absolutely amazing.
[deleted] ยท -5 points ยท Posted at 05:07:00 on June 26, 2018 ยท (Permalink)
+1 on peppercorns. It's also delicious over couscous instead of white rice.
DGBD ยท 29 points ยท Posted at 23:54:49 on June 25, 2018 ยท (Permalink)
It's also delicious over couscous instead of white rice.
My grandfather would say that anyone who would do that would steal sheep. I do not know what that means, but anything other than white rice with adobo was an abomination to him.
I've had the pleasure of eating a fair share of chicken and pork adobo, expertly cooked by my 70yo Filipina coworker. I always took the time to suck the peppercorns clean of sauce before spitting them out, and I couldn't envision adobo without them. I haven't tried it over the cous before!
I'm worried that you only mentioned garlic once when it should have been at least the first, second and third most used ingredient. And, if you've gone that far, it might as well be the 4th most used ingredient as well.
Also whole peppercorns. Throw a bunch in. And for certain Filipino populations, expert-mode adobo has potatoes in it.
I prefer it a little bit more vinegar-y, but my girlfriend prefers more soy sauce-y. But damn do I love me some adobo.
I use close to a whole bulb, sometimes just the whole thing. Those cooked down crushed cloves are amazing. And I grate a clove of garlic and add it 5 minutes before taking it off the heat.
I never thought to grate a clove over top. I might have to try that.
The only special thing I usually do is carefully remove the chicken when its pretty much done simmering and throw it skin side down into a hot pan to crisp it up.
I used to follow a recipe where they did that, and once they took the chicken out, they sieved out the garlic and fried it before adding it back in. It really tasted amazing, and I only stopped doing it because I like forgetting about it until it's ready (ie. laziness won). So you should try frying the garlic after you fry the chicken. Now that I think about it, I only started grating an extra clove of garlic at the end after I stopped using that recipe.
I like to use chicken thighs and when it's done I pick out the skins (they just come right off) and fry them up until crispy then serve it on the side. It's like chicken adobo chicharon.
I still remember that guy's face from the Datu Puti commercials in the 80s.
[deleted] ยท 6 points ยท Posted at 00:53:03 on June 26, 2018 ยท (Permalink)
I use coconutcane vinegar. (Edit: Datu Puti of course, corrected, I'm an idiot) If you have an asian store near you, you might be able to find it.
My girlfriend's family (I'm white) uses rice vinegar, but coconut cane vinegar I think has a better flavor for the dish. It's also much much cheaper. As far as I've been able to pick up, they primarily use coconut and cane vinegar in the Philippines, but rice vinegar is easier to find.
If you wanted to make it more "fusiony" White or red wine vinegar and apple cider vinegar would make good additions to your main vinegar. My girlfriend's family uses apple cider vinegar sometimes.
Bay leaves have a ton of flavor but theyโre just leaves from a tree so they have the texture of... leaves from a tree. Theyโre inedible. So you drop them in the pot to release their flavor into the dish but you donโt actually eat them. They make a surprisingly big difference for a little leaf.
As a child my mom would always add them into water before cooking pelmeni, and I never knew why she did, so I just thought it was some kind of magical leaf basically. Thanks for the answer.
Filipino here. browning the chicken before you cook the sauce in it somehow helps (never asked my dad why) and if you're in a budget, cooking like 3/4-1 kg of chicken sets you for a week (also the meat gets tastier days after you cook it because of meat absorbing the sauce). no more meat and only have sauce? fry some rice in the sauce!
The Adobo I grew up eating used paprika instead of soy sauce ( and had onions and pickling spice). I didn't figure out that some people use soy sauce until I went to college.
My Grampa was Filipino and thatโs always the way he made it. My dad knew Filipino guys in the Coast Guard that made it that way too. I just realize there was another way to make it until college.
[deleted] ยท 1 points ยท Posted at 03:03:13 on June 26, 2018 ยท (Permalink)
Huh, interesting. Do you know what part of the Philippines he was from?
Also, I apologize. I assumed you were Latino. I'm from Texas, so I tend to be biased towards thinking people are Hispanic.
He was from Samar in the Visayas. Iโm pretty sure itโs a regional thing.
[deleted] ยท 3 points ยท Posted at 04:12:46 on June 26, 2018 ยท (Permalink)
Well, paprika is how Spanish/Mexican style adobo is done. I was wondering if he was from a region with more residual Spanish influence. But I haven't been to the Philippines, so I don't know.
Soy sauce isn't traditional actually.
It's a later addition by Chinese immigrants, the base recipe is just spices and vinegar since "adobo" refers to the process of marinating and cooking in vinegar rather than any actual ingredients.
Probably just a family or region that didn't adopt soy sauce for whatever reason (availability, taste, etc.)
[deleted] ยท 1 points ยท Posted at 04:52:00 on June 26, 2018 ยท (Permalink)
Oh, yeah, I knew that, I was wondering about the paprika and pickling spices. Thanks though!
The worst my family has felt, as a unit, was when my mom made an exquisite eggplant dish. It was the first and only meal that her husband and 4 children couldnโt eat. We tried so, so hard, but we discovered that we all hated eggplant. When a couple of us started dry-heaving and one sibling just started crying, we decided to eat cereal instead.
That was a tough evening. My mom had never made a meal we didnโt all enjoy. She had spent several hours on it too. Great presentation, layers of flavor, etc.
My momโs been gone for years and that meal was 25 years ago. I still feel so bad about not being able to choke it down.
In tofu news, she made really good miso soup. Love me some good tofu!
Karzi ยท 2 points ยท Posted at 05:25:30 on June 26, 2018 ยท (Permalink)
This. You could add some peppercorns, grated fresh ginger, and once completely cooked, served on rice with scallions for garnish.
I also use any of the leftover sauce and chicken to make fried rice.
It's so good. Just so so good.
Karzi ยท 1 points ยท Posted at 05:28:42 on June 26, 2018 ยท (Permalink)
Oh! And a sweetened aspect too. To make it glaze. I use brown sugar or honey. Not a lot, just a couple tablespoons. (I typically make a huge batch because my family loves it.)
I always do a Chinese variation of this by adding Oyster sauce and a little brown sugar, and it's one of our favorite meals! Vinegar is often changed out for whatever acidic thing I can find in fridge or cupboard... rice wine vinegar, balsamic salad dressing, apple cider vinegar, etc. And I use less of it.
Pretzels. People think I'm good at baking or something, but no, pretzels are just easy to make. Really any kind of "simple" bread grandmas used to make in their homes. Challah (traditional Jewish twisted bread) is also pretty easy and looks a lot more impressive than the pretzels. Really I think what bakers don't want you to know is that simple breads can be made really easily and most of the time that goes into baking is waiting for things to happen.
Was a baker with HEB (Texas grocery chain) and was terrified that I got hired as a baker with no experience instead of the labelling position I applied for. Making decent bread is super easy and it really just comes down to letting the dough rise and not rushing it.
As a fellow Texan I salute you, heb fresh made bread is awesome.
Dt2_0 ยท 70 points ยท Posted at 03:38:09 on June 26, 2018 ยท (Permalink)
As a fellow Texan, Cries in DFW.
-ksguy- ยท 11 points ยท Posted at 03:57:30 on June 26, 2018 ยท (Permalink)
As somebody who has been to Texas, wtf is up with Dallas drivers?
Dt2_0 ยท 11 points ยท Posted at 05:20:42 on June 26, 2018 ยท (Permalink)
TBH Dallas drivers are probably the best of the big city drivers. Houston is just awful, with no reason or rhyme as to why there is bumper to bumper traffic at 3:30 AM. Austin is a parking lot most days. San Antonio is decent, but the roads are too small since the city grew so fast.
Dallas on the other hand tends to have predictable traffic cycles. You just need to be going 20 over to keep up with traffic, or you will get cut off by someone.
san antonio sucks because we want to be a big city but we're stubborn and know the city is growing and we refuse to expand the roads until its too late
-ksguy- ยท 1 points ยท Posted at 17:46:35 on June 26, 2018 ยท (Permalink)
Dude, yeah. My wife got sideswiped in Houston by an SUV with a presumably fake temp tag about 2 years ago. Right after he hit my wife he creamed a motorcycle, launching him onto the median - biker had a few broken ribs but survived. Cops seemed a bit indifferent like they knew there was nothing they could do.
As a fellow Dallasite, I feel your pain. My wife and I drive 30 minutes to Waxahachie every other weekend for the HEB. Totally worth the drive, and makes for a nice little Sunday! Just remember the cooler.
What's the secret to that cake that's like...layers of chocolate cake, white cake, a mystery chocolate cheesecake like layer, and a regular cheesecake like layer? Voodoo magic? I'm a decent baker but I can't recreate it. I love that stuff.
Edit: I left Texas in 2014, and I think about HEB every. Goddamn. Day. I really miss it.
Howdy! By the way, my wife tells me that HEB changed the name from โtuxedo cakeโ to โtiger cakeโ. Regardless, it is indeed some kind of culinary magic, though can be readily invoked with, โThat one right there. Yeah, all of it,โ accompanied with a gentle wagging of either pointer finger.
So, you caught on quick and learned fast enough to succeed as a baker--good for you! :)
ho_hey_ ยท 25 points ยท Posted at 00:17:19 on June 26, 2018 ยท (Permalink)
This is mine! Every Superbowl and other casual events I make a ton of Alton Brown's pretzels and pretzel rolls and people think it's amazing. Now it's expected!
Sisaac ยท 31 points ยท Posted at 23:53:39 on June 25, 2018 ยท (Permalink)
Challah feels like brioche in easy mode. And it looks so God Damn pretty.
myounk ยท 9 points ยท Posted at 01:04:39 on June 26, 2018 ยท (Permalink)
My go to halftime choice is stuffed pretzel bites. Instead of twisting the pretzel dough into pretzel shapes you flatten the strand and put cheese in the middle and roll it up(usually put diced ham or jalapenos in there too).
No. I'm not afraid of lye, but I don't really need it in my house since all I would use it for is pretzels and leaving strong base in a humid kitchen for extended time periods isn't a good idea. Alton Brown's recipe uses baking soda as the base, which to me seems sufficient. They turn out well using the baking soda. Plus I don't want to bust out the pH paper to make sure I'm being safe in the kitchen.
You can bake the baking soda to get a stronger base (about 100 times stronger) without having to worry about about lye and its procurement/handling/disposal.
I really want to be able to make my own bread, but the waiting is the most difficult part for me. I'm impatient and want to finish making the thing so I can eat it now. I don't know how people can manage to wait multiple days between starting a recipe and finishing it.
That's the beautiful thing about pretzels- they don't rise much so they can be done in less than three hours from starting. Try this recipe from Alton Brown.
Former professional baker, I wish more people made bread. I would like to see it being made in homes instead of mass produced for stores. There is something beautiful about fresh, home made, low ingredient bread. Flour, water, salt and yeast... maybe a hint of honey if you wanna get all fancy.
Came here to say this! I just recently started using lye and it really took them up a notch. No more frozen Super Pretzels for me! Made a small batch yesterday in an hour, including bake time!
Given the fact that the pretzel recipe I use is a modified bagel recipe, I would definitely agree. Bagels just aren't as visually impressive and don't cause people to think you're some kind of baking wizard.
As a hobbyist baker... Yeah, that's pretty accurate. Zopf looks impressive, but the part that looks impressive takes 5 minutes tops. The rest is waiting for the rise and bake.
You can use baking soda instead and they turn out really well. Probably not the same as with lye, but you won't need to keep strong base in your kitchen.
rugtoad ยท 2 points ยท Posted at 12:32:25 on June 26, 2018 ยท (Permalink)
It's easy enough, but if you really want that authentic, astringent taste that good pretzels have...you gotta be willing to take some small risks.
That is, you need to dip them in a lye bath.
And while I'll definitely agree that bread is easier than most people make it, GREAT bread is not all that easy, and seems to be made even more difficult with the way modern consumer ovens work. It's incredibly difficult to control humidity/moisture levels in a typical consumer oven. You can certainly do well enough to make bread that tastes really good, but you're usually going to end up with a crust that's either too soft or too hard. Getting that perfect crackle-crust is something that takes a lot of practice and patience.
Incidentally, that's one reason pretzels are so stupidly easy. You don't have to control the moisture in the oven. So long as you can competently put together a decent dough, and so long as you can get your hands on food-grade lye, the rest is easy.
(I know that you can use sodium bicarb or sodium carbonate in place of lye...that will get you some of the pretzel flavor, and together with an egg white wash, the color will be pretty close too...but if you try the lye, you'll know why I fly with lye. Just don't get it on you or you'll cry.)
We have this German friend who brings homemade pretzels to everything. He makes them dipped in lye and brings butter to give us as a topping because i guess mustard is for pussies.
This is my favourite too... once you can whip up a decent dough you can make a whole lot of good shit that looks impressive. Pretzels and Neapolitan-style margarita pizza are the fucking nuts.
"Real" pretzels are made using Lye - which is not a simple process unless you happen to just have that laying around. Alton Brown has a trick where you can boil pretzels in baking soda water before backing them that comes close.
Also pretzel salt isn't common to find in most supermarkets.
Making pretzels is a bitch! It's one of the reasons they seem like a steal if you find them fro $1.50 at walmart
Honestly using lye is something most people shouldn't even attempt. Strong base and no training in safe chemical handling is a recipe for injury or property damage. Baking soda works just fine. Pretzel salt is completely unnecessary, and most people won't notice if you just use kosher salt or some other large grain salt.
Uh firmly disagree here! I love pretzels and have made many attempts to make them at home - pretzel salt is a key ingredient.
Most chains (in the US) sell frozen soft pretzels. Reproduction of the quality you get from that at home from scratch would not be trivial.
I do agree with your comment about bread. There is a fantastic hack to use steam in the oven to get a crunchy exterior on bread - but again that ainโt pretzels
[deleted] ยท 0 points ยท Posted at 09:54:27 on June 26, 2018 ยท (Permalink)
ogonga ยท 1309 points ยท Posted at 21:46:46 on June 25, 2018 ยท (Permalink)
Ice.
Clear ice.
Freeze some water after boiling and you can get clear ice in your tray of choice. You can also get a sphere mold to make clear globes and use the sunlight to ignite a birthday candle. It goes well in whiskey glasses. If you can get the water in a pointed shape, you can get a clear icicle to intimidate your enemies. Then by the time help arrives, the weapon will have melted away.
If you're hungry, shave that beautiful chunk with a grater into a bowl and drizzle some syrup or purรฉe for sno-cones.
Want to trick your friends? Put popsicle sticks into a tray of boiled water with some food coloring in it, then freeze it. Give them the cool, transparent, colored popsicles. BAM!! You just served disappointment on a stick, you sadistic monster.
So, yeah, ice is pretty cool.
Etrafeg ยท 99 points ยท Posted at 01:06:57 on June 26, 2018 ยท (Permalink)
I tried the boiling water trick and it didnt produce clear ice. Do you need to pour it while its still boiling?
[deleted] ยท 217 points ยท Posted at 01:47:14 on June 26, 2018 ยท (Permalink)
Just use some leftover boiling water. I always make too much and keep it in the freezer
trivial ยท 32 points ยท Posted at 02:31:20 on June 26, 2018 ยท (Permalink)
You dont need to boil water. Here are a couple other methods. Use lots of water. Clear ice happens when water doesn't have other stuff in it. If you freeze enough water it will separate into to sections, cloudy and clear. Just hack away the cloudy part and voila. An easier method use filtered water. This is more expensive but use decent bottled water or better yet distilled water. Works like a charm.
GazaIan ยท 44 points ยท Posted at 05:53:36 on June 26, 2018 ยท (Permalink)
I feel like anyone looking for an easier solution than boiling water just doesn't deserve the kitchen anymore.
trivial ยท 15 points ยท Posted at 06:12:12 on June 26, 2018 ยท (Permalink)
I kind of feel like boiling water to make ice is kind of the opposite thing one would want to do to make said ice. But that is just me. What's easier than using distilled water? And as a bonus you don't have to work with piping hot boiling water. Also it works whereas it appears for some boiling water doesn't very well.
The actual trick is to pour water in a cooler, leave the top up, and put the cooler in the freezer. The ice will then be half cloudy and half clear. Cut the cloudy part off and voila.
Niboomy ยท 6 points ยท Posted at 03:40:24 on June 26, 2018 ยท (Permalink)
Try slow freezing them. Like putting the tray inside a small cooler inside the freezer. When it freezes slowly air has more time to rise so no bubbles.
Yeah, the boiling water thing doesnโt work. The idea is that boiling water removes the impurities, which not only is that not really true, but ice doesnโt become cloudy because of impurities. Ice is cloudy because water expands as it freezes and it tends to freeze from the top down and outside in. That means that ice will usually end up with a small pocket of water encased by ice as the last part to freeze, and as it freezes and expands it introduces tiny cracks. The actual way to get perfectly clear ice is by using an overlarge vessel and only partially freezing it, so the ice never cracks. You can see a video on how to do it here. This method isnโt tough, and more importantly it actually works.
[deleted] ยท 4 points ยท Posted at 01:18:19 on June 26, 2018 ยท (Permalink)
Lol
Halgy ยท 2 points ยท Posted at 16:00:01 on June 26, 2018 ยท (Permalink)
When ice freezes, it expands. If ice is freezing from all directions at once, then at the middle the ice from each side will expand into the other side and crack/cloud the ice. So, the key is to ensure the ice is only freezing from one direction at a time.
The way I've done it is to freeze water in an insulated container with the top open. I used an insulated water jug with the lid off, but a beer cooler in a deep freeze would be perfect (I didn't have enough freezer space).
Just freeze LaCroix, that way there will be a semblance of a flavor. Like they are tasting it from the next room over. That way, the decision to call you out will the even harder since there is at least something there.
Farmass ยท 23 points ยท Posted at 02:27:05 on June 26, 2018 ยท (Permalink)
Boiling water doesn't do anything to make clear ice. You need directional freezing to get clear ice.
A neat trick for those spherical ice molds is to wait an hour or so after freezing them so that the outermost layer is frozen, then take a metal syringe, heat it, and use it to melt a tiny hole in the frozen globe. You can then extract the unfrozen water from the center. Then use the syringe to inject your favorite cocktail straight into the frozen globe.
Buzzfeed, if you are reading this and need a new employee, please PM_me_your_contact_info. For everyone else, thanks for helping me get a leg (dick) up on the dating scene!
I read the whole list and started to realise that webpage is a strange looking word with b, p and g being fairly closely similar in appearance. It was a bit odd.
GranaT0 ยท 2 points ยท Posted at 22:36:52 on June 25, 2018 ยท (Permalink)
There's a reason these articles are being written man
[deleted] ยท 1 points ยท Posted at 22:17:36 on June 25, 2018 ยท (Permalink)
Ioneos ยท 3 points ยท Posted at 00:22:26 on June 26, 2018 ยท (Permalink)
I MIGHT just read some of those shitty listicles if everyone would quit spreading the whole thing over 20 pages, every other page being some kind of ad for some stupid bullshit I don't want or need.
Nah, one or two recipes will be shit people disagree with, most likely one for not being impressive and one for not being easy. Gotta keep the discussion going!
elruary ยท 1 points ยท Posted at 01:38:56 on June 26, 2018 ยท (Permalink)
You know, we all know buzzfeed can go neck itself. But it makes you think, how much of an echo chamber reddit lives in, when Buzzfeed is still racking in the $$$ from all their bs.
jimb2 ยท 1 points ยท Posted at 01:39:15 on June 26, 2018 ยท (Permalink)
They never actually link it, though. "Reddit users contributed the following..." or some such trash. And then you need to search for the actual thread, and you find that Buzzfeed basically took 2 or 3 really good posts and a bunch of filler trash.
malexj93 ยท 107 points ยท Posted at 22:36:06 on June 25, 2018 ยท (Permalink)
Most of the time I'm able to get to the reddit page. It's usually a tiny link underneath a stock photo completely unrelated to the topic.
I have to admit this is how I found AskReddit. The comments that the clickbait sites โedit for clarityโ are always so much more interesting to read on Reddit itself. I still click on the stupid articles when they pop up in my FB feed but now I just look for the โtext sourceโ link.
Some sites have now started hiding the text source link on mobile. You see it for a moment, and then once the page's advertisements load it disappears. I've found that if I open in chrome and then change the setting to show me the desktop formatting, the text source link will show back up. I go through so much work to not have to click through the click bait.
I actually applied to an online blog writing company called the Hoth where their tutorial for learning how to write was literally going on Reddit and copying what people wrote, then changing the words
fallyse ยท 2 points ยท Posted at 05:41:22 on June 26, 2018 ยท (Permalink)
I got a recommended post on my homepage from Business Insider that took me half the article to realize someone had just plagiarized an AMA from a Trader Joe's employee.
My favorite is when I read the buzzfeed lists and I was on the question thread the day before and I'm just like "Out of all the really great answers, you picked this garbage?"
No they use shitloads of Reddit threads. My missus used to look at these articles linked off Facebook and Iโd actually read and even commented in some of the threads that theyโd ripped off. It went on until I just downloaded Reddit on her phone for her and told her to skip the middleman.
I know they use Reddit threads. But they use way way more tumblr posts. Theyโre shorter, more shareable and the site is more popular. Almost every gif they use, especially when they started, is straight from tumblr. And they use loads of gifs. Even mine are there.
Iโm just bothered when people think Reddit is the origin of all quality reused content or something, because itโs really not that widely reused compared to tumblr and especially twitter.
Wow. I am not a smart man. My only defense is that provolone is not a cheese I think of for "grilled cheese," so I must not have recognized it even when I read it.
Honestly, a proper omelette is super impressive. Take some time and practice folding it. Once you've gotten it down, super easy and will knock the socks off most people who never bothered.
soingee ยท 8 points ยท Posted at 21:50:03 on June 25, 2018 ยท (Permalink)
Omlettes are "easy" in the same way that playing a violin is easy. You need to learn your instrument before you can' really make it sing.
Holy shit, did you just give me a spark notes version of this thread and wrote my article for me? Perfect I was just about to go to my spin class then facetime my dad to see if he'll send me money to send me to ibiza with the girls
Itโs funny you say French toast first because itโs super easy and the only thing I make and experiment. Everything else I follow a recipe easily enough. But French toast I have fun. And Iโve been asked for my recipe on numerous occasions which is hard since i donโt have one.
You missed stir fry bro. Iโm a grade E chef.. I canโt cook shit but I can make stir fry and trick my non cooking friends into thinking Iโm Martha Stewart
Don't forget it's actually "10+" dishes, and after you finish the primary list you go down into an infinite rabbithole of ads interspersed with terrible user submissions.
It's not even a conspiracy theory. Those websites legit just do this.
Some at least credit Reddit commenters (for what it's worth).
I don't mind. We get to read and enjoy, they get a free article, and non Redditors get to read and enjoy those articles.
Byroms ยท 117 points ยท Posted at 22:45:23 on June 25, 2018 ยท (Permalink)
The thing is, they never credit and they deny stealing when they get called out on it. I remember the "Hermione Granger and the Patriarchy" video. They stole that from reddit/9gag(saw it on both with dates before), put it on their website and made a video out of it as well. Someone called them out on it in the comment section, they claimed original contenr.
drfifth ยท 18 points ยท Posted at 23:20:36 on June 25, 2018 ยท (Permalink)
Either college humor or dorkly gives credit. They pretty much just screen cap the comments
Thatโs actually how I got on Reddit. I was reading those articles and realized they were all credited to here. So I just moseyed on over and here I stay.
A lot of times they use AskReddit posts that are several years old, too. I've seen some as old as 6 years, which is before I ever started using Reddit, so I don't mind those too much.
There's almost always a tiny link to the text source, but they call it exactly that - text source. Per quote. Not "we stole all these responses from a 1-6 year old reddit post".
Yeah, a lot of these websites have totally given up on producing their content and just siphon reddit posts with a meaningless credit.
Its lazy as fuck.
ii121 ยท 7 points ยท Posted at 03:15:37 on June 26, 2018 ยท (Permalink)
my favorite are the ones that admit it, link to the thread, write recaps of the best posts that are essentially word-for-word copies, and then link to those posts. like, damn, barely even trying to be a thing.
ii121 ยท 10 points ยท Posted at 23:28:14 on June 25, 2018 ยท (Permalink)
yep, although I'm looking forward to this Buzzfeed article
I had a British backpacker say once, when we were about to arrive into a new town: "let's walk down the street, find the first geezer we can, and ask him. We'll get some". Think his plan worked.
Not really, I guess. It will be a fool proof template that auto adjusts and fills.
mak484 ยท 9 points ยท Posted at 21:52:20 on June 25, 2018 ยท (Permalink)
I think it's more like: come up with half a dozen article topics a day, post all over social media trying to get other people to write them for you, format all of them, find time to participate in at least one coworker's idiotic YouTube video, maybe get one article published, rinse and repeat 7 days a week.
Buzzfeed is all about quantity >>> quality. Say what you will about the quality of their work, but those people don't have easy jobs.
thats hilarious, i came to comment carbonara, turns out i actually once made carbonara for a buzzfeed writer after she asked if id make something. she featured it in her article and everything lol
Tiverty ยท 2 points ยท Posted at 18:30:49 on July 6, 2018 ยท (Permalink)
And they probably did use this, because a lot of their content will reference reddit comments but at least they give credit to the users unlike ESPN who just straight jacks /r/nba content.
I found this new sub the other day, ( /r/buzzfeedbot ) which is just a post with the clickbait, the answers in a simple list, and a link to the article.
Iโm enjoying way more than I should, and I donโt click the link.
Credar ยท 0 points ยท Posted at 23:06:05 on June 25, 2018 ยท (Permalink)
Nice try, Ford.
ii121 ยท 0 points ยท Posted at 23:29:00 on June 25, 2018 ยท (Permalink)
this has 24.5k upvotes and gold and it's still not the top comment (and it's newer than the top comments). what the fuck?
bigyams ยท 0 points ยท Posted at 23:30:54 on June 25, 2018 ยท (Permalink)
do people actually go to that website? I thought places like that and kotaku where they actively steal other people's content and creativity were avoided.
Buzzfeed, if you are reading this and need a new employee, please PM_me_your_contact_info. For everyone else, thanks for helping me get a leg (dick) up on the dating scene!
My parents have been known to put their grill on low with only one side lit, put the roast on the other side, and leave for work. They get home and it's done, and delicious.
What if it explodes and burns down my apartment building and my pot roast ends up killing the little old lady across the hall!?
Edit: I know they donโt explode, Iโm just not comfortable leaving a heat source unsupervised (temperature control systems are entirely different and have a multitude of safeties and failsafes)
PitaJ ยท 49 points ยท Posted at 23:02:58 on June 25, 2018 ยท (Permalink)
Slow cookers don't explode. You're thinking of pressure cookers.
I mean, a balloon is made of rubber though, rather than thick aluminum. Granted, I'm going to assume it would probably blow the lid off before it blew the sides out, but still.
Funnily enough most crude bombs function in a not dissimilar way. A hand grenade, for example, just creates pressure by rapidly igniting fuel, producing a surplus of gas, detonating the grenade. If you watch a slow motion video of a grenade go off, it looks just like a balloon. The method of creating pressure is different, the explosion is the same, scaled up or down.
My cousin runs a sushi producer. He had a pot explode and it took a stainless work table with it. So, kind of Bay film-esque. Showed me a picture of the aftermath.
I used to be that way too, but smelling one meal cook for 8 hours in the same room Iโm in will definitely give me a headache, so I only use it when Iโm away.
I even unplug my toaster when Iโm not using it...I try to leave it plugged in and convince myself itโll be ok, but itโs old and I got it at a yard sale so...ah who am I kidding it could be brand new and Iโd still ponder how devastated I would be if my house burned down because I didnโt want to be bothered by 2.7 seconds of effort to plug it in each time I want to use it.
That and my one cat is such a shit. Iโd prolly come home to find him chewing on the cord or sticking a knife in the toaster. Heโs a sweetheart but heโs not the brightest bulb in the box lol.
If it makes you feel better, I once spent a good half an hour trying to figure out why there were like 10 fire engines from 3 different towns around my house until I finally realized that my neighbor's house was completely engulfed in flames, and had probably been burning for an hour or two. It then exploded and now it's just an empty lot with an abandoned swimming pool.
Reveille, not revelry. It's a bastardized pronunciation of the French verb for "wake up". It's also the single fastest way to get anyone in the military or veteran to jump out of bed (even if it's the top bunk) and then have them fly into a blinding rage when they realize what's just happened. My dipshit friends spread a bunch of rocks on the ground beside the couch I was sleeping on and did it to me on my first morning home on leave. Still half drunk and beyond tired from a transatlantic flight on a c-130 (go on YouTube and find a 15 hour loop of a turboprop engine and then put it on full volume and watch the whole thing while riding the shittiest rollercoaster you can find if you want to replicate that) and they couldn't figure out why I was so pissed off.
Honestly the rocks weren't what pissed me off, that was just sort of normal shit with my friends. It was, as you mentioned, them preying on my conditioned response. They used to do this to the new guys at my tech school until one of them jumped off the top bunk in the dark, landed partway onto a desk and then faceplanted into the metal chair and knocked a few teeth out.
DaBowws ยท 3 points ยท Posted at 21:57:37 on June 25, 2018 ยท (Permalink)
RIP neighborhood
laccro ยท 1 points ยท Posted at 01:09:28 on June 26, 2018 ยท (Permalink)
It's suuuuuper dangerous to do that though. If you get grease buildup or something it can pretty easily start a fire. Especially if you leave it on for several hours
outlawa ยท 1 points ยท Posted at 15:17:38 on June 26, 2018 ยท (Permalink)
If I did do it. The grill is sitting on a concrete patio well away from the house and anything flammable. Also the Nest cam points in its direction.
My guess though is it will go in the crockpot. I like to experiment but a roast isn't cheap enough to experiment with.
Yep. I do this in an electric smoker. Rub a chuck roast with salt, pepper, and garlic powder (1 tsp each per pound). 6-7 hours at 225 until the roast hits 160 and then into an oven at 250-300 for another 1-2 hours until it hits 205.
They ever throw a couple hickory chunks on the grill? Even one or two hours of smoke can impart a nice flavor.
SupahGT ยท 1 points ยท Posted at 21:22:44 on June 25, 2018 ยท (Permalink)
Iโve heard meat will only take on smoke flavor for the first hour of the cook. What do you think? Still figuring things out over in r/smoking. I tend to believe it since Iโve got a propane smoker and only put chunks in the beginning of the cook which only lasts about an hour or so and get a ton of flavor.
What kind of roast? I use a chuck roast. Itโs crazy tender after 3 hours at 275.
zyqkvx ยท 17 points ยท Posted at 20:16:21 on June 25, 2018 ยท (Permalink)
ding. If you know what ou are talking about you are using 220-275 range. 275 for 3 hrs is about the best value. But if you plan well it's no less convenient to make a 220 roast at 4-5 hours or even 200 for 7=8 (these are guestimate times I'd have to check my notes)
I had amazing pot roast at Disney world (yes, Disney world, they got the good stuff) and Iโm pretty sure the waitress said they cooked the pot roast in a Dutch oven at sub-200 for around 24 hours. I cannot find a single recipe that cooks anything that low for that long, but Iโm about to throw caution to the wind and just try it.
zyqkvx ยท 8 points ยท Posted at 22:07:22 on June 25, 2018 ยท (Permalink)
Hey, you have to keep the INTERNAL temp OF EVERY POINT WITHIN THE ROAST. at over 129F. And I say 129F I mean about 136 internal temp because it's very tricky to really be over 129F. If one point of the meet is 129 it doesn't mean other parts are. Even if 98% is over 129F when the thermometer reads 133, for example, that 2% over many hours (perhaps some meat connected to or wedged in a bone could cause serious sickness.
There are many little things that can screw you up.
If your thermometer is off a few degrees.
The fact that there are places in meat, like near the bone (an insulator) that may be even several degrees below pretty much everywhere else.
If you try to 'nail' 129 and forget just one of the things you need to account for (example, didn't check to see if your thermometer is accurate) you are automatically in the danger zone and the hours will breed bacteria over the hours and will 100% be dangerous.
There are unknowns. Any unknown factor that stumbles in you will not be aware of. If you try to 'nail' 129F any unknown.. again, it will 100% drop you under 129F and will 100% be dangerous.
So here's what you need to do. Put the roast in an oven at 200F or so till the internal temp is about 110. Then poof the oven of it's air and turn the temp of the oven to about 145F and wait tell the internal temp creeps up to about 125F (it will keep going with momentum). Use how fast the temp is creeping up to best estimate an OVEN temp is needed to maintain an INTERNAL temp of about 135F. The extra 5 is to account for unknowns and semi-routine small cognitive failures. At 135 you are going to have a fantastic roast. Theres no reason to be sooo greedy you have to keep that internal temp at exactly 129 because it's just going to make the town sick if you look at it wrong.
Some might say this is much easier to do sousvide. It is. And sous vide would make the same roast delicious. The difference is when you do it in a dutch oven it develops all kinds of mallard flavors that you won't get from sous vide. After I understood sous vide I brought back sous vide temps and applied them to the oven. Sous vide is what taught me I could do the same thing in the oven.
After you figure out the OVEN temp that maintains a perpetual INTERNAL temp of 135F you don't have to go through all of the stuff above again. Let's say the OVEN temp needed is 141. Next time all you have to do is get a similarly heavy roast and put the oven to 141. The thing is at 141 OVEN temp it might take too long to get the center to 129. It will have too much bacteria if it takes hours. So what I do is minimize the time up to 129F so there's not time for bacteria to grow. I would still start the roast at an OVEN temp of 180F and wait till the INTERNAL temp of roast was about 120F. Then burp the oven well and turn the OVEN temp to our known 141F. The momentum will drive the internal temp to about the 135 you wanted and then it will be ready for it's 24 hour cruise safely.
Hopethat helps.
Janooba ยท 1 points ยท Posted at 23:35:50 on June 26, 2018 ยท (Permalink)
I know this is a day late, but Jesus you put a lot of effort into this and got no replies. So im just gonna say I appreciate it, that was very informative.
Oh my word that sounds complicated. Maybe Iโll get my dad to tinker with it, as it stands my oven is crap and I donโt think it can hold a steady temperature that low for that long.
My girlfriend and I buy pre-marinated pork tenderloins from Kroger for dinner cause they're pretty good and I'll be damned if I'm gonna do anything from scratch after working nine hours in a busy as fuck scratch kitchen.
The packaging all says 375-425ยฐ for 25 mins a pound. Fuck that shit. Score the fattiest side, sear in a skillet until browned, and toss that bitch in the oven for about 40 minutes, temp, and continue temping every 10-15 minutes until 150ยฐ.
The ones we marinade ourselves always come out a bit more tender and delicious, but for the amount of work I don't have to put into dinner I'll settle.
It's not that it's hard, but if I'm gonna marinade something myself I'm gonna take the time to make my own fresh marinade. Which is not something I'm interested in after spending 9-10 hours in a hot ass kitchen already.
[deleted] ยท 1 points ยท Posted at 21:15:38 on June 25, 2018 ยท (Permalink)
[deleted]
zyqkvx ยท 0 points ยท Posted at 21:22:24 on June 25, 2018 ยท (Permalink)
They cater to professional kitchens who don't have time to buy cheap thermometers and dick around to find out if any actually work. No Age requirement. It just works out that way that older people are wiser. And I say wiser here Im' not trying to pull rank. When I say wiser I mean after you jam a knuckle the 40th time you finally realize maybe the gloves that cost twice as much which solve the problem, despite how cheap they are to make, and their surcharge is a good solution. for more info Wiki Gordian knot.
[deleted] ยท 1 points ยท Posted at 21:54:31 on June 25, 2018 ยท (Permalink)
Well shit based on that example Iโm an old person and Iโm only 20. I jammed my hand twice at work and said fuck it Iโm wearing gloves from now on.
I believe that's what I do. I guess I've always enjoyed it out of a slow cooker more, I feel it retains moisture better and has better flavour. Possibly it's just preference!
CrossP ยท 80 points ยท Posted at 19:10:00 on June 25, 2018 ยท (Permalink)
Slow cooker is safer for us idiots too. And a little more power efficient.
What is my wife doing wrong? Every time she makes anything in the slow cooker it's always dry, even if there is a ton of water practically covering the meat...
Tuarham ยท 57 points ยท Posted at 21:02:18 on June 25, 2018 ยท (Permalink)
Anything and everything?
It's cooking too long or at too high of a heat. Most slow cookers at least have a "Low" and "High" setting. Low and slow. if she's cooking something for 10 hours, try taking it out two hours sooner.
If it always the roast that's dry, she might be buying roasts that are too lean and not fatty enough or she might be cutting the fat off before she cooks it.
Made that mistake before. I was trying to recreate a roast my mother in law makes and bought a roast that had almost no fat because it was cheaper. Came out dry, but still tasted good. Now I make sure it says pot roast on the package because my local store puts the good roasts in that packaging.
I'm one of those people that absolutely love the big hunks of fat on a pot roast as long as its cooked properly.
Tuarham ยท 4 points ยท Posted at 21:18:09 on June 25, 2018 ยท (Permalink)
Lean meats can be great, just takes a little trial and error sometimes to find the sweet spot.
I'm not OP but I appreciate your help. Probably won't be making a roast anytime soon but your comment might help more than just the person you replied to.
You usually want to do some of it at High too, to get it browned and tasty. Low can make it bland.
I have a roast I do for machaca-style shredded beef. Chuck roast, small diced onion, can of green chilis all in the slow cooker, 4 hours high, 4 hours low. I've had to leave all day sometimes so I've had to just do 8 hours low, but then it doesn't get the Maillard reaction going and it's not nearly as good.
Maybe try searing it on all sides before putting into slow cooker. I do this, hasn't failed.
Otherwise, maybe she's cooking it too long. If frozen, then it's around 8 hrs or so; if thawed, only about half the time. Cooking time depends on size of roast as well as whether you use high or low setting, so check online/owner manual for recommended times. :)
Edit to add: I only use a cup or so of water/broth in cooker unless I'm making soup.
I sear the meat first. Give it a nice season all sides before going in the cooker. Also, I'll use some fairly unconventional (imo) liquids like cream of mushroom soup or broccoli cheese soup.
Water? Does she have some off brand type slow cooker?
My never-fail pot roast is: diced onions, baby carrots, halved small potatoes (just the bag of golden or red ones) covering the bottom, salt.
Salt and pepper the meat on both sides, sear all over. Plop on top of the veggies. Toss in a bullion cubes or two, maybe some more salt for good measure.
Top with more diced onions and a can of cream of mushroom soup. Probably some more salt, just to be safe.
No water needed and it's amazing every time
Disclaimer: I may or may not have a salt problem, follow at your own risk
I get good results by browning the meat before throwing it in the crock pot.
Phrich ยท 3 points ยท Posted at 22:10:58 on June 25, 2018 ยท (Permalink)
Slow cookers are steam cookers, so more water does not equate to juicier food. As for why your meat is dry, that depends a lot on what she's cooking. Poultry is going to be dry if you overcook it, period. Even if its submerged in water in a slow cooker. Red meat is different, depends.
While I prefer chicken breasts to thighs, I know they'll be dry after 4-6 hours on low, so if I need to be cooking longer I switch to thighs (or just do another recipe).
Switch to thighs for your slow cooker. They've got a slightly higher fat content so they hold moisture better. Also make sure you're not overcooking; I wouldn't go more than 6 hours on low (4 on high) with chicken.
Cook chicken to 155F, specifically in a slow cooker setting. Cooking chicken to 155F and holding it at that temp for just 1 minute kills just as much bacteria as cooking it and hitting the well-known 165F mark.
I always felt dissatisfied with chicken and felt it was always dry until I started doing this
You wonโt be disappointed
Aaboyx ยท 1 points ยท Posted at 22:01:30 on June 25, 2018 ยท (Permalink)
Tell her to use beef consomme from a can rather then stock or water.
Add beef broth instead of water. And make sure that the meat you use is a chuck roast. 8-10 hours and it should just fall apart. Then you can use the broth to make delicious gravy. Just make a butter/flour rue in a pan, and slowly add the broth until you get the right consistency. Delicious
No, the great thing about a dutch oven (or any kind of cast iron really) is that it's almost impossible to use it wrong. On the range, in an oven, on or over an open fire, it a pit, it all works.
That's funny โ I've always preferred braising roast in the oven. I feel like the slow cooker leaves it too fall-apart soft and doesn't meld/intensify the flavors of everything in the pot quite as well.
For me, in an over there is a chance that the meat will retain a little bit of its toughness, but in a slow cooker, there absolutely is no chance itโll be anything but buttery soft.
I make a pork roast. A can of creme of mushroom soup, a can of sliced mushrooms, dice up some onion, and mix in a partial packet of Lipton onion soup mix (it's this dried powder, also makes great chip dip when mixed with sour creme). Place in a decent chunk of pork and slow cook in a crock pot for 8ish hours. It's absolute heaven after a long day at work. Simple, 2 can meal, plus a chunk of meat. Pro tip: Bake up a few biscuits to soak up the gravy after all the pork is eatten.
we have always used rump and itโs something iโve done now too since moving out on my own. my mother (whoโs a chef and did all the cooking before i moved out) couldnโt eat chuck after she got pregnant with my brother. something about the texture was disgusting to her and she could never eat it again
so she always used rump roast. might try chuck next time because i think itโs a little cheaper
huffcat ยท 2 points ยท Posted at 20:39:02 on June 25, 2018 ยท (Permalink)
Itโs funny how you forget the pain of childbirth but if something made you sick while you were pregnant you can never eat that food again in your life. I havenโt eaten stuffed peppers in 23 years.
I just did a chuck last night in my sous vide for the first time ever. If you didn't know any better, you'd have thought it was prime rib. 24 hours at around 135ยบ I think, then seared to finish.
[deleted] ยท 2 points ยท Posted at 21:42:36 on June 25, 2018 ยท (Permalink)
I always cook roasts at about 210, lowest my oven will go.
Some day, I will get a proper smoker and slow smoke them.
I personally much prefer roasted in the oven. When done in a slow-cooker, everything comes out more like stew. You're simmering it from the bottom for many hours, effectively stewing the meat. Something about baking with dry heat from all sides makes for a better roast. Again, just my opinion. Potatoes get a little crispy skin on them. Same with the carrots. Roasted and stewed produce different results.
that makes it tender, but you don't develop any browning. roast it at 350 uncovered for maybe 1 hour, flip, another hour. the outside will be nicely browned, but it will be tough. cover it, reduce temp down to like 250, add 1 cup of water (if you already salted it) and check on it after 1 hour, then 2 hours, then every half hour. it's done when you can separate it with a fork.
maybe 4 hours total cooking time. if you still want to do the crock pot method for convenience, roast it in the oven, put it in the fridge to cool, then put it on low in the crock pot before bed/before work.
I cook 'em sous vide for 24-48 hours @ 57C and then give 'em a quick burn. It's dead easy and practically alchemy, a cheap cut of meat is rendered so tender and perfectly medium rare from edge to edge.
Pressure cooker all the way. Mississippi pot roast is an amazing dinner. Basically just a seared roast sprinkled with a packet of au jus, a packet of dry ranch dressing mix, some pepperonchini and some of the juice from the jar.
Pop it in the slow cooker for 45 minutes or so on high and you have a perfect fall apart roast that is packed with flavor.
Put roast, stick of salted butter, half a jar of pepperocini peppers and juice, a packet of au jus mix, a packet of ranch mix, and stick it on low for 8 hours.
Do try an electric pressure cooker like an IP. You can get the same results in an hour, and because it cooks with the steam, all the moisture and flavor also gets locked in.
Pro tip: use the leftover juicy deliciousness for an onion soup after you make a pot roast in the slow cooker. I never knew what to do with the leftovers until I thought of this.
Caramelize like six huge onion in a large soup pot. Add a few tablespoons of butter when they are done. Add a cup of red wine and reduce. Then just throw in all that leftover juicy goodness from your pot roast. Add a bit of beef broth if you need more liquid. Top with croutons, or do it French onion soup style with a thick slice of sourdough bread topped with some Swiss or provolone cheese and bake it in a ramekin. Heaven in a bowl.
Don't do it overnight unless your kitchen is far away from the bedroom. I had the worst night's sleep, because I had the slow cooker going in the kitchen, and I forgot to close the bedroom door. The aroma gave me dreams, and woke me up several times during the night. It was all worth it the next day though!!! lol
I started doing this. My family didnโt know the glory of the slow cooker until recently. Veg on the bottom, sear roast before cooking, and Iโve used one of those slow cooker pot roast seasoning packages in the past and it comes out amazing.
Do the same here. We have all the other gadgets, sous vide thingie etc and use them, but the slow cooker pot roast just rocks (and the house smells insane for hours).
This recipe looks ridiculous at first, but give it a go. A few minutes to throw all of it in the cooker and done. We usually throw the veggies in the last hour or two and got a good meal for a load of people. The minimal prep time is what seals the deal for me. When we have a pile of people running around, there is no way I'm going to be tending to shit in the kitchen.
The recipe came from a blogger years ago, but you can find it everywhere.
Here's the first link I found and she has nice pics to go along with it.
https://belleofthekitchen.com/2016/04/13/mississippi-pot-roast/
I like it best in a regular old oven. 275 for about 4-5 hours and I get a perfectly tender and flavorful roast, but it still has a little bit of that meaty bite to it.
or do it in a pressure cooker for 1hr and it's even better.
Slow cookers are awful. There is nothing you can do in a slow cooker that you can't do in an oven or pressure cooker better. The only reason I have a slow cooker is to use it for keeping stuff warm after I've made it if it's going to be eaten all day like a warm dip or chili.
Read this article by J. Kenji Lopez-Alt. Plenty of pictures showing the results of the same recipes done in the oven, a pressure cooker, and a slow cooker. He brings the science in to illustrate.
vaelon ยท 8 points ยท Posted at 19:45:06 on June 25, 2018 ยท (Permalink)
I never knew what this was until my son was like 1 years old. After we got one I have no idea how I lived without this magnificent device. As new parents, time doesn't exist any more so having something that makes tender chicken breasts in 6 minutes is incredible.
Someone bought my Wife and I one as a house warming present. I had no idea what to do with it (my parents never used one growing up) so it sat unused in my cupboard for 10 years. One day I watched someone using one on a cooking show to make a pot roast dish so I tried it with great success, I couldn't believe I had this magical device in my kitchen for years and I was too stupid to try it sooner. Now I couldn't live without one.
I always think there must be a downside, they must be too good to be true..but now I'm tempted to try one out.
Ulti ยท 10 points ยท Posted at 23:47:42 on June 25, 2018 ยท (Permalink)
I got an instant-pot a few weeks ago. It's fucking black magic. My roommate was all "hey, let's make reubens for dinner" at 8 PM. My thought is "yeah, I guess we'll eat at like 3 AM if this goes anything like it usually does"... yeah no a 4lb brisket was done in 70 minutes, and glorious sandwiches were in fact made before midnight. A+ am converted.
It takes a while to pressurize and vent. People leave that out.
Sometimes you'll have problems with it pressurizing. It has to make an air-tight seal, so just a little particle of food between the gasket and the pot can prevent that. EASILY dealt with though, just wipe the rim before starting.
They're a little pricey. $100 for a decent one. And the features and and gothchas can be different. My Pressure Cooker XL's electronics were simpler and easier to use than my InstaPot, but the InstaPot seems to have fewer problems with making a seal. And the InstaPot hasn't died like my PressureCooker XL did after ~18 months and probably 100 meals.
Also, a lot of recipes require some pre or post work if you want them to turn out great, and they never tell you that. For aromatics, you want to cook them a bit before you start the pressure. And things like buffalo wings or ribs can really use some time in the over after pressure cooking them.
My favorite thing to cook is corned beef stew. Just throw cubed corn beef, a packet of frozen bell peppers and onions, a packet of baby carrots, some chopped celery, a box of beef broth, some barley, and your choice of stew herbs and cook for an hour. Me and my kids LOVE it.
I think it tastes better but it could be placebo. Roasts are definitely easier and taste amazing. Risotto is decent in the pressure cooker. Not perfect but still tastes good.
Depends on what you're after. I find the soups and stocks I make in the pressure cooker to be brighter and flavors to be somewhat more distinct, while if I'm using a slow cooker or Dutch oven and cooking for hours, everything melds together more and you can get a smoother texture for something like a spaghetti sauce. I want to say "muddy" but that's not really fair.
Byizo ยท 23 points ยท Posted at 18:07:19 on June 25, 2018 ยท (Permalink)
How much water do you use? The other day I put 2 lbs of chuck in the pressure cooker with about 3/4 cups of water on high for 15 minutes. It came out so tough I could kill someone with it. Does it get softer after a longer period?
beka13 ยท 4 points ยท Posted at 22:34:36 on June 25, 2018 ยท (Permalink)
I'll throw a chuck roast in with a cup of red wine, garlic, salt, pepper and thyme for about 45- 60 mins, depending on the size of the roast. Just make sure to sear it first a give it about 15 mins to release the pressure.
I've done chuck many times in a slow cooker. I'm just trying to get the hang of the pressure cooker because it's supposed to yield the same, or better, results so much more quickly.
[deleted] ยท 3 points ยท Posted at 21:51:17 on June 25, 2018 ยท (Permalink)
I always go with a cup, and I've never had an issue, except with timing. You probably need closer to 40 minutes, as suggested by the user up there.
Then maybe let it natural release for 10 minutes before quick release (because I'm a lazy bum and I don't want to reset my cooker ever).
I cook pot roast a lot and I think a pressure cooker is a really poor choice for that dish. The result always lacks the depth of flavor your get when it's cooked in the oven.
I'm so incredibly jealous of the Insta-Pot my mother got for Christmas. It's incredible and she can do all of her meals in them. We like to use the slow cooker at home. Until we buy an Insta-Pot lol.
Definitely. I heavily salt and pepper then sear in my Dutch oven. Pull the meat out and then sear some onion, carrots, and mushrooms. Remove the veg and deglaze with red wine or beef broth. Add the meat back and top with the veggies. Pour in beef broth about halfway up the roast. Throw in a couple sprigs of fresh rosemary and thyme. Done. Pull everything out after 3 hours. Make gravy from the juices. I donโt do potatoes because I like to serve it over mashed potatoes. Ugh. If it wasnโt going to be 90 here later in the week this would be on the menu!
This entire thread is pointing out the fact that every dish starts as a simple peasant dish with layers and layers of complexity added over time to turn it into true works of art.
Add veggies 10-15 minutes before it's done too. Carrots, celery, asparagus, whatever. It gets the veggies cooked and delicious in all the juices without cooking them to a mush.
If you don't have a roasting pan/pot, those store-bought roasting bags work rather well! I take it one further step - I either cut up the meat or buy it already cubed ("stew meat"), dredge in some seasoned flour, and brown it on the stove first. (The Maillard reaction adds a great flavor, and the flour acts as a bit of a thickener.)
First just season w/S&P, Olive oil on all sides, sear that mother fucker on medium-high until dark brown. Remove. Add 2 parts onion chopped in quarters, 1 part carrot chopped in 1/3rds and celery just chopped from the bunch in 2 inch pieces (leave those leaves in!) and then some smashed garlic (peeled of course, or not), then water halfway up. Add some Thyme and/or Rosemary (or don't) Simmer (think bloop... bloop bloop, not blooping all over the place) Cover w/a little way for steam to escape. Simple. Delicious A.F. Chuck Roast recommended.
Kiristo ยท 1 points ยท Posted at 13:19:44 on June 26, 2018 ยท (Permalink)
I slow cook mine on the stove as that's the biggest pot I have/don't have one for the oven. Works great.
Its a specific recipe thats incredibly easy and tastes great. Pot roast, package of dry ranch mix, package of dry au jous mix, pepperoncinis and juice, and butter. Slow cook for 8hrs and serve.
No problem. The one I linked you is the most "traditional" recipe. Some people try to church it up with natural ingredients. I personally reduce the butter some, sear the pot roast first, and add a bed of onions.
Reminds me of my great aunt's brisket. Put a brisket in the crockpot with a packet of onion soup mix, 3 frenched onions, a couple chopped up carrots, and a jar of duck sauce for about 6 hours. Attempt to slice and then serve with a potato kugel and whatever sides the rest of the family brought.
Thats the best part of it. If you doubt me, check /r/slowcooking. The sum of its parts makes one of the best slow cooked pot roast you can make, and its so easy.
t6393a ยท 1 points ยท Posted at 21:34:53 on June 25, 2018 ยท (Permalink)
I didn't think it sounded good until I made it. It is my favorite way to eat roast now, so don't knock it til you try it. Although it can turn out a little salty.
So I have a serious question about this, doesn't it turn out incredibly greasy from the butter? I've seen this before in one of those Facebook recipe videos, and if I remember correctly they used a whole stick (or nearly a whole stick) of butter and it looked like it was floating in a pool of oil at the end. What is the purpose of the butter when roasts usually have a good amount of fat that renders out of them anyway? I'm not trying to be a dick, I'm objectively curious.
Yes, it definitely does. I personally reduce the butter by 1/2. However, I've done one without butter, and you can taste the difference. I don't know how to describe it but it infuses in the meat. Also, I trim some fat off of the piece of meat.
Thanks for the answer. 2 Tbsp. of butter (? based on the recipe you posted) sounds a lot more like a reasonable flavor enhancer and less like an oil slick.
I add water to mine when itโs got about an hour left, with the powdered mixes it kinda binds to the fats and makes it more of a gravy, that being said I like to cook mine to hell and shred it into its own juices so without the butter Iโd imagine it would dry out pretty bad
Really interesting about water having that effect. I've never heard of that. Then again, I haven't made many pot roasts. When I do I just go really basic and cook it in a little beef stock or something, sometimes whisk in some Wondra when I'm done to thicken it up for a gravy.
Well fat and powder donโt do much but mix into the whatever the thickener in the powders version of a roux is. Gotta give it something else to get happy with for it to get all gravylike
In your version itโs the stock, gives it a medium for the magic to occur in
I made it and it was the best roast I've ever had. My wife loved it too and she normally doesn't like roasts.
[deleted] ยท -4 points ยท Posted at 20:33:58 on June 25, 2018 ยท (Permalink)
If someone served me Mississippi Pot Roast I'd be pissed. I'll take my spices and not use some dried ass au jus and ranch mix. Thanks. If I wanted my pot roast to pair well with MTN DEW then I'd make a MS Pot roast.
A Swedish classic (the recipe may originate elsewhere) is to stuff a pork tenderloin with plums and bake it in the oven, but it's actually much better as a pot roast!
After the meat is cooked, pour some water in the pot and put it on a high flame for a minute, give it a wisk/stir to get all the flavors from the meat, then pour it over in a sauce pan, put on a medium flame, add cream, let simmer for 10 minutes, and then add some Chinese soy sauce to taste (the soy sauce is instead of regular salt, as it also helps to give a nice color and flavor).
Serve with boiled potatoes and apple sauce (or whatever it's called, it's like apple jam, but not very sweet).
I'm cooking this in a couple of days, I might grab some pictures if there's any interest? Although I'm doing it sous vide this time, so the process will be a bit different from a pot roast.
If you can get it, there is also a French onion soup powder with mushrooms that really adds to the flavor.
rugtoad ยท 2 points ยท Posted at 12:35:51 on June 26, 2018 ยท (Permalink)
Use Liptons onion soup + a can of Cream of Mushroom soup + a cup of water.
I LOVE this recipe, it's so incredibly easy and it comes with some of the best beef gravy you'll ever taste. This recipe, some mashed potatoes, a loaf of french bread and maybe some glazed carrots is one of the top meals in my rep.
My grandparents used to do this on road trips. Put stuff in pot. Seal pot. Open engine compartment in Buick. Put pot on engine block. Close engine compartment. Drive to sisters house in Cedar Rapids (approx 3-4 hours). Park car. Open engine compartment. Take pot off engine block. Walk into sisters house with dinner ready.
Not quite a car-b-que, but it worked. Surprisingly, no stomach cancer either.
Have to disagree with pot roast making you seem like "an incredible chef". A good chef, yes, but pretty much everyone knows how to make it and it's so common that you can find it in diners and chain restaurants. So it's not some super special thing.
Agreed. Also to add to your point, not all pot roasts are created equal. I'll definitely tell the difference if your using soup powder and/or condensed soup. Not sure why people do this as opposed to some stock and good spices.
CarUse ยท 1 points ยท Posted at 19:27:01 on June 25, 2018 ยท (Permalink)
You can get some really nice roasts for next to nothing too. I routinely get pork roasts for $4-5 and then make at least 2 days worth of meals.
[deleted] ยท 1 points ยท Posted at 19:56:27 on June 25, 2018 ยท (Permalink)
Fuck yeah! I put mine in a slow cooker. I get a box of the Lipton onion soup mix and use one of the packets inside to coat the roast the night before I cook it.
The soup mix makes a nice coat before I sear the shit out of each side and turn that onion soup coat into a bark. Then I put it in the slow cooker with the other soup mix packet and a whole can of Campbell's mushroom soup.
[deleted] ยท 1 points ยท Posted at 20:09:19 on June 25, 2018 ยท (Permalink)
To add to this, basically anything braised is just following the recipe. There's little technique to a lot of braised dishes. It's just time.
[deleted] ยท 1 points ยท Posted at 20:53:25 on June 25, 2018 ยท (Permalink)
using a slow cooker. best ~$25/$40 investment ever.
My mother-in-law can cook two things really well, pot roast and meat loaf.
[deleted] ยท 1 points ยท Posted at 21:51:13 on June 25, 2018 ยท (Permalink)
I had a "scrap day" the other day where I just make whatever is in the fridge and freezer before it spoils/before I go grocery shopping. Ended up making a pot roast with random items. Delicious.
This has become my favorite meal. I put onion, carrots and mini red potatoes in the crockpot with the roast, on low for 8ish hours. I also use the liquid from the bottom of the crockpot to make gravy... Then I can't put my fork down.
Roasts in general. I've been making pork shoulder al'diavalo recently which is just a marinade of some oil, garlic, and spices and then into the oven for a few hours. Fall apart tender and full of flavor that people go crazy for.
My mom makes the most amazing, melt in your mouth pot roast. During the holidays, people rave about it and praise her. She finally taught me how to make it. Itโs seriously four ingredients in a crockpot for eight hours and thatโs it.
My favorite pot roast is venison neck. All of the connective tissue breaks down, and it is a delicious primal cut that is too often ground into burger.
If your making a beef roast, do yourself and your fellow diners a favor and use oyster sauce. It makes a a huge difference. Not kidding. There is something about oyster sauce interacting with beef; it gives beef an amazing flavor. IIRC I learned about this from Cooks Illustrated magazine.
If you're not in the know, oyster sauce is a salty savory sauce that is made with oysters but does not taste like oysters.
The trick is to know it's super salty. If you use it salt must be taken out elsewhere. I like to cook roasts in broth, so I buy sodium free broth and bring the saltiness up to where I want it with the oyster sauce. The only other sodium I add is a little to the roast when I brown it before it hits the crockpot.
My other roast tip applies to vegetables cooking with the roast. Most people prefer a veggie not cooked until it's much. Add the veggies that will hit the plate to the mix part way through cooking the roast.
Finally, frozen peas are pretty cheap and go great with a beef roast.
I think a pork roast tastes even better and is less common, so you get a couple of extra points for novelty. Also, it is insanely cheap for the amount of people it can serve.
That's exactly what I came here to say. A beef shoulder roast is also excellent. Just throw some salt and pepper on it, put it on a meat rack, throw it in the oven and you have a great piece of meat.
I've recently finished watching it for the first time. I don't know why I didn't get into the show sooner. The scene where he gives Oscar that shitty doll and then cracks up uncontrollably while revealing just how self aware he really is, is one of the funniest things I've ever seen on TV.
[deleted] ยท 11 points ยท Posted at 00:39:34 on June 26, 2018 ยท (Permalink)
We call it fluffy fingers. That's when someone gets in your face, and you start tickling them. Then they start tickling you, pretty soon you're laughing and hugging. Next thing you know, you've forgotten the whole thing. Yall can just go to church together, get an ice cream cone.
Not from the kitchen. Stop & Shop. If it's not Stop & Shop I send it back. Large. If it's a medium I send it back. If it's an extra-large I send it back.
"Gabagool" isn't really slang. Most Italian-American communities are older than modern Italy (unification completed 1871), and are composed of the descendents of people who emigrated from southern Italy. "Standard" Italian is a northern dialect, and southern dialects tend to differ from it in several ways. You get "gabagool" from capicola by applying somewhat exaggerated versions of three of those differences: vowel deletion, o-raising, and consonant voicing. These differences in pronunciation get strengthened when passed on to younger generation s who don't actually speak the language of their ancestors, they just mimic their pronunciation when using the words they have held onto, mostly food and swear words.
Forgive me for saying "slang" instead of a long, drawn out linguistics lecture.
Most people would relate this simply as "slang" and let it go at that, even if it's not technically correct. The simple concept of "different word for something" fits, and that's why I said it. This thread wasn't about this and I just wanted to pop in and out, not hijack it into a different topic.
My great grandparents were from northern Italy, we say "capicole" instead but I understand the concept.
I don't know about your education system, but mine is banning Evolution from the classroom.
k0bimus ยท 28 points ยท Posted at 21:33:58 on June 25, 2018 ยท (Permalink)
If i had a for every single time the school system didnโt let me down.... Iโd have.....ZERO DIMES!!!
๐ถ๐ปโโ๏ธ๐ถ๐ปโโ๏ธ๐ถ๐ปโโ๏ธ๐ถ๐ปโโ๏ธ๐ถ๐ปโโ๏ธ
[deleted] ยท 4 points ยท Posted at 22:44:45 on June 25, 2018 ยท (Permalink)
Oh my fucking god...
THEY DID TEACH YOU SOMETHING! WEโVE GOT A LIVE ONE!!
I'm doing fine! I just got here today. My brother-in-law picked me up at the airport, mighty big airport you got here, and the people here are so nice!
[deleted] ยท 2 points ยท Posted at 21:51:28 on June 25, 2018 ยท (Permalink)
Who I am, WHO I AM, who am I, who am I is a question for the ages. Thatโs one we are all searching for, to find out who I am, whoโs in there, who wants to come out and say, hey, I'm hungry.
Who I am is too deep and prof-, almost, you gotta go in deep and pull out the thing like with the movie with the thing came out of the stomach and up the people on the fucking spaceship, may they rest in peace.
My name is Ben Sobol... lione. Ben Soblione. I'm also known as Benny the Groins, Sammy the Snoz, Elmer the Fudd, Tubby the Tuba, and once as Miss Fillis Lavine, but that was at a party, it was years ago, I smoked a te-te-bet and I had a quc-ca-lude and suddenly, I'm in fishnets and singing show tunes.
These things happen, but it has nothing to do with what I'm here with you fine gentlemen today so I apologize. That being said, I am also known to the people who know me the best, as the fucking doctor.
The second part of the question that you "axed" me is why I am here. I am here representing Mr. Paul Vitti as his consiglioreโฆ I am intimately involved in all aspects of the Vitti family business and I am prepared to speak for Mr. Vitti on all matters, batta-bing, batta-boom, betty-boo-pah.
sadwer ยท 2 points ยท Posted at 23:22:45 on June 25, 2018 ยท (Permalink)
You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; hehโฆ? And a little bit o' wine. An' a little bit o' sugar, and that's my trick.
Erin: I'm taking an Italian class. So far I've learned tortellini, spagettini, linguini...well it's not so much a class as a restaurant, but I do Monday, Wednesday, Friday from seven to nine.
Italian Americans in the northeast have developed their own, very strange, pronunciation unique to America. Including saying things like โgabagoolโ.
amroth ยท 3 points ยท Posted at 23:02:24 on June 25, 2018 ยท (Permalink)
It took me some time, but as an Italian I couldn't understand neither spelling... If anyone else is puzzled like I was, they all mean capocollo (coppa).
TheMoreYouKnow.gif
[deleted] ยท 0 points ยท Posted at 21:35:08 on June 25, 2018 ยท (Permalink)
[deleted]
Funkit ยท 14 points ยท Posted at 21:51:12 on June 25, 2018 ยท (Permalink)
It's a madTV skit I'm quoting. That's how it's pronounced in the exaggerated bippity boppity Italian in the same way Jewish is super exaggerated on television. Obviously that's not how it's spelled, but it can be how it's pronounced.
[deleted] ยท -7 points ยท Posted at 22:19:59 on June 25, 2018 ยท (Permalink)
[deleted]
Funkit ยท 5 points ยท Posted at 22:23:30 on June 25, 2018 ยท (Permalink)
Where in southern Italy? My family is in Longobardi Marina in Calabria, and they pronounce everything kind of exaggerated like, but my whole family does.
LOL look I'm new(ish) to Reddit. You guys definitely have a sense of humor that I'm still catching onto. Also i dont even recall posting so i was probably drinking and dont remember. Seems pretty obvious now. Reddit is unforgiving! LOL.
There were also comments that seemed to breeze by. I'm a huge fan. So being drunk I was probably wondering if anyone saw the beauty in this lmao who knows what i was thinking. Eh well.
meshan ยท 6 points ยท Posted at 21:20:10 on June 25, 2018 ยท (Permalink)
Authentic, no cream carbonara
bsbbtnh ยท 5 points ยท Posted at 01:58:38 on June 26, 2018 ยท (Permalink)
TFW you stage (intern) at a Michelin-star restaurant, working 100-hours a week for free, all you do is cut onions and peel potatoes, and the chef still manages to find something to yell at you about.
[deleted] ยท 2 points ยท Posted at 23:08:29 on June 25, 2018 ยท (Permalink)
I'll be here all week . . .
AllanBz ยท 2 points ยท Posted at 06:27:36 on June 26, 2018 ยท (Permalink)
Hey. I'm a PA people. Scrapple is really just a Pennsylvania Dutch food that they brought with them wherever they ended up settling, whether it be in PA, DE, NJ etc. No singular state can really claim it as it's own.
My husband and I both grew up in southwestern VA. (SWVA). Not much in the way of Amish or PA Dutch here, but loads of scrapple. We do have some strong German influence in the relions/foodways/and architecture, so maybe that's who brought scrapple to the mountains?
I mean, even our wawas sell scrapple in southern delaware, I've never seen it in PA except bigger grocery stores and restaurants. I went to York College, so I wasn't too far off from Amish land.
pwny_ ยท 3 points ยท Posted at 20:35:28 on June 25, 2018 ยท (Permalink)
Did you try actually going into the Heart of the Amish, aka Lancaster?
So, after you butcher the pig, you take everything (everything!) that isnโt ribs, pork chops or bacon, put it in a cauldron and render it down, adding salt, pepper and corn meal. Pour this goop into loaf pans until it firms up. Slice it and pan fry it.
Basically you take a pig and shove him snout first into a blender. Push till he stops squealing. Then turn him around. Stop before you get to actual meat. Chill and serve.
Yeah, but all the offal goes in. Guts, organs, fat. Good stuff. Picture a flat, square, crispy on the outside, fried piece of pork sausage. Thatโs pretty close.
Don't listen to these jokers. Imagine hot dogs, but someone made them with corn meal or oats, and then seasoned them with pepper, sage, and the like. Now, slice that into thin slabs and fry them in bacon grease. Delicious!
I was traveling once and someone said I must have scrapple. Iโm a lowbrow foodie from Arkansas and will eat anything except the can, so I might not be a good resource, BUT I love scrapple. And so does my whole family. It kind of tastes like bacon congealed with cornbread and then fried. Itโs delicious. Try it!
Ok this is right up my line. Guess I will hit the internet and see if I can order some. I live west of the Rockies and I have never seen it at any store. Sounds like it would not be to hard to make from scratch though. Thanks for answering. I love trying new (to me) foods. Best wishes going your way.
I made that dish not long ago, and honestly I wasn't super impressed. I think I expected too much from everyone on here saying how amazing it was, but to me it was just overpowering garlic (and I love garlic) and oil everywhere.
Gonna try to find a restaurant that makes it, in the very real case that I simply fucked something up.
The oil and the cheese will harden up into something much more firm, like butter. And it will taste better(although it tastes pretty good to me already). But it tastes better straight from the fridge after being there overnight.
Carbonara is a lot cheaper to make since it doesn't require so much olive oil and, at least in my experience, a little easier. Just substitute the pork jowl with thick cut bacon and look up some other videos because Babish makes everything look harder than it is.
EDIT: y'all're telling me it's cheaper to measure olive oil by cups than it is to have bacon, eggs, and garlic in your kitchen? Those are pretty common things to have just lying around.
ElCaz ยท 124 points ยท Posted at 20:57:04 on June 25, 2018 ยท (Permalink)
You're saying a pasta with eggs, cheese, and meat is cheaper than a pasta without any of those things? Where do you live that olive oil is that expensive?
I keep hearing this, but I've honestly never been able to tell the difference between good and meh quality olive oil
I mean, sure, EVOO has less more of an olive'ish flavor to it compared to non-virgin (whore-oil?)... but I love olives, so I like that little extra flavor in my pasta. And I certainly can't tell the difference between a $10 bottle of EVOO and a $30 bottle.
Maybe it's just me.
edit: Got that backwards. Fixed. Still can't taste the difference.
I keep hearing this, but I've honestly never been able to tell the difference between good and meh quality olive oil
It could also just be that counterfeit olive oil is a widespread problem and so "good" olive oil is often just meh olive oil, except served in a bottle of lies.
You have it backwards. EVOO is made by coldpressing olives only. Regular Olive Oil is a blend of mostly processed olive oil/EVOO. EVOO has the stronger flavor, olive oil is more neutral. EVOO has a low smoke point and cooking with it usually cooks off a lot of flavor/can burn easily especially with the heat youโre using to sear and cook meat, this is why EVOO should be used afterwards to finish a plate/garnish unless you are cooking with low heat, but still.
Olive oil can be used for cooking because itโs smoke point is much much higher. You can use it to fry, sear, whatever because of this. Because itโs a blend of oils itโs got less flavor.
There is definitely a diminishing return in my opinion with pricy EVOO. A $40 bottle is going to taste really similar to a $20 bottle than a $7 bottle will to the $20 bottle. In my opinion of course.
The problem is that I got the flavor profiles backwards.
I thought whore-oil was more olive-y, it's actually less. And as much as Reddit loves a good whore-reference, the Internet at large just LOOOVES to correct someone who dared to be wrong.
braken ยท 4 points ยท Posted at 22:59:26 on June 25, 2018 ยท (Permalink)
I saw the problem, but was too busy laughing at whore-oil to care
d4vezac ยท 2 points ยท Posted at 04:01:01 on June 26, 2018 ยท (Permalink)
Thereโs that joke โWhatโs the best way to learn how to do something correctly? Comment the wrong answer and then just read all the replies where people correct you.โ
That's weird. I thought EVOO was supposed to have more of an olive flavor and that's why it's used on RTE foods as a flavoring agent whereas cooking oil is supposed to be fairly neutral.
I was under the impression that EVOO had more olive flavor than, say, Canola oil or generic vegetable oil... but there's just "Olive Oil" (without the extra virgin part) that has even more olive flavor to it.
But, per my previous, I can barely even taste the difference, so maybe I'm not the best judge of these things.
gwaar ยท 9 points ยท Posted at 21:58:13 on June 25, 2018 ยท (Permalink)
The guy above you is correct. Extra virgin is meant to have more flavor (it's supposed to be extracted by mechanical means, and have low acidity), and also shouldn't really be used for cooking (heat messes with the flavor).
nyxo1 ยท 4 points ยท Posted at 23:09:13 on June 25, 2018 ยท (Permalink)
Try California olive ranch brand or Kirkland organic. Probably the most widely available quality olive oil. Once I started going to actual oil and vinegar stores to taste specialty balsamic and olive oil; I can never go back to the cheap stuff if it's a prominent ingredient.
wtfduud ยท 3 points ยท Posted at 22:26:04 on June 25, 2018 ยท (Permalink)
It may be one of those things where it's better to stay ignorant, because it's expensive to buy quality olive oil.
Question: does your EVOO smell like crayons? There is a disturbing amount of non extra virgin olive oil that gets sold as the real stuffl. Open the top, sniff the opening, and if it smells like crayons thenโat least as far as I'm concernedโyou might as well use the sexually active stuff (which you should always use if you intend to heat it above 300ish degrees).
ElCaz ยท 10 points ยท Posted at 21:08:04 on June 25, 2018 ยท (Permalink)
A cup of high quality EVOO is like $5 in Canada. You're making pasta for two with less than $5 in cheese, eggs, and meat?
Edit: and that's if you're trying to spend a lot on olive oil. You can get good stuff cheaper than that.
[deleted] ยท 3 points ยท Posted at 21:36:51 on June 25, 2018 ยท (Permalink)
Eggs are cheap, cheese is cheap (relative to how much you use in a single dish). Pasta is cheap too. If you don't use guanciale carbonara isn't an expensive dish.
ElCaz ยท 1 points ยท Posted at 02:46:41 on June 26, 2018 ยท (Permalink)
I'm not saying carbonara is expensive. I'm saying it's probably more expensive than olive oil. And it might be the fact that I live in Canada, but eggs and cheese aren't especially cheap here, especially if you're making an authentic carbonara and using reggiano and pecorino.
When a dish calls for half a cup of olive oil, the costs add up if you plan on making it on more than just special occasions. Bacon, eggs, and cheese are common things to have in a kitchen. Aglio e Olio also only works with fresh parsley, not the dried stuff in a spice bottle. While fresh parsley isn't expensive, it doesn't keep for very long so you're less likely to have the proper ingredients on hand.
rdtsc ยท 5 points ยท Posted at 22:56:36 on June 25, 2018 ยท (Permalink)
Bacon, [...] and cheese
Pecorino and the proper meat for carbonara aren't cheap either. If you skimp on those you can also buy cheaper oil. Parsley is also optional.
Alglio e Olio is definitely meant to be the most simple shit possible and you can 100% skip on the parsley if you want, even the lemon. Obviously it would take very little effort to add either and they would greatly enhance the dish, but you can still make it without them. Garlic and olive oil are the only two key ingredients besides pasta. Carbonara, at the very minimum, requires bacon, eggs and cheese, which are more expensive.
Babish like isn't even a trained chef, he's just a guy who started making food videos on YouTube. He's great but please don't use him as an authority on this sort of thing >_>
[deleted] ยท 5 points ยท Posted at 22:19:15 on June 25, 2018 ยท (Permalink)
I got sick of continually buying packets of fresh parsley and throwing half away so started growing it on my window sill. Super easy, it's basically a weed.
ElCaz ยท 3 points ยท Posted at 02:48:37 on June 26, 2018 ยท (Permalink)
You're explaining away bacon, cheese, and eggs as kitchen staples but ignoring the prevalence of olive oil.
A sizeable serving of carbonara uses 3-4 strips of bacon and at most two eggs and I defy you to find a kitchen without eggs in it. Most recipes that use olive oil use far less than aglio e olio, so people don't realize how expensive it is when you're not using half a cup of it to make pasta sauce.
ElCaz ยท 3 points ยท Posted at 03:10:38 on June 26, 2018 ยท (Permalink)
You're still using at most a few dollars of oil. And the proper cheeses for carbonara aren't cheap.
Eggs, bacon, and cheese generally come in pretty high quantities compared to how many servings of aglio e olio you can get out of a bottle of olive oil. The carbonara I had yesterday probably didn't even cost $2.
How do you not have a single egg in your home? What kind of life are you living? How can you even expect to cook a single thing if you're not the kind of person who keeps an egg handy?
Carbonara is not a lot cheaper wth? You're buying more unique ingredients that cost more in general, like bacon and cheese.
Aglio e Olio is a pantry recipe. You should pretty much already have the ingredients on hand most of the time, save for lemons or parsley, which are kind of optional if you're just trying to make a super quick pasta. I couldn't just whip up carbonara without having to purchase extra ingredients first.
Not to mention it's less work. You can fuck up a carbonara and turn it into scrambled egg pasta if your technique is wrong.
HOw is it cheaper? I don't know about you, but I don't keep guanciale and parmesan stocked at all times. Those are specialty items I gotta go outta my way and spend at least $10-$15 to buy. I always have garlic, parsley and red pepper flakes on hand and those cost cents per use. The cost of olive oil in this equation is nearly negligible.
That's fucking ridiculous. No egg noodles - use wheat pasta to keep from being bigged down. You need like 5 ingredients: noodles, egg, parm, pepper, guanciale. No garlic, no onion, nothing like that. Just chop the guanciale in medium sized pieces, cook the pasta, mix the egg and cheese together, throw the pasta into the guanciale, stir the sauce into the pasta, put in a bunch of pepper. Bam, you're a genius.
No garlic? May as well throw out the whole fucking thing then. The garlic is 100% integral to the recipe. Fucking vampires, goddamn vampire conspiracy controlling the entire recipe industry. Carbonara without garlic is nothing but the empty void where your heart once was.
I hate to say this, because I fucking love garlic, but carbonara is absolutely not supposed to have garlic in it. It just isn't a part of the traditional recipe.
It tastes good either way, and I'm far from a traditionalist, but to say it's an integral part of the recipe is incorrect.
To forgo garlic is to forgo one's humanity, and the souls of a thousand Italian grandmothers haunting me could not convince me to attempt carbonara without garlic.
nyxo1 ยท 1 points ยท Posted at 23:11:53 on June 25, 2018 ยท (Permalink)
I wouldn't even call it carbonara if you use bacon. AT LEAST find some pancetta. But honestly, once you've had traditional guanciale carbonara, nothing short of that will ever be as good.
Is there an easier way that maintains the structure of the clove? (no crunching)
Pretty sure he's going for presentation on the finished product, so having nice little garlic wafers looks better than crushed or minced.
Elsimir ยท 4 points ยท Posted at 22:38:27 on June 25, 2018 ยท (Permalink)
Cut both ends of the clove off, then press lightly with the flat of your knife. Not enough to flatten it just enough to slightly deform the shape and the skin should pop off.
gumgut ยท 2 points ยท Posted at 22:05:14 on June 25, 2018 ยท (Permalink)
Cutting the stem bit off would make it considerably easier. I think you can add a small slice to the skin to help get it off. It's possible he did all that and just edited it out, I guess.
He uses too much garlic. Moreover in the traditional recipe the garlic should simmer in oil at low heat to transfer the flavour and then be removed when it becomes golden/brown. Finally you never add salt on top of pasta.
Yeah, I watched a YouTube video Bruce Lee performing a one inch punch. I shamelessly stole his move and kicked everyone's ass on the streets with the one inch punch. Too easy.
I read a little article about making pasta in some culinary magazine years ago and it really improved my results. Here are the important pointers as I remember them:
Under cook your pasta by about 2 minutes. (You should already be using the lowest number on the package for total cook time. So if it says 8-10 minutes, cook for 6.)
Drain the pasta but reserve about 1/4 cup of the pasta water.
Bring your sauce up to a strong simmer in a pan. Add the pasta and pasta water and cook for 2 minutes.
After taking the pasta off the heat, add a tablespoon or so of oil or butter and mix it in. This helps the sauce stick to the pasta.
Be mindful of the pasta to sauce ratio. I was way over-saucing my pasta. Use enough to generously coat the noodles, but they shouldn't be swimming in sauce.
If you follow these steps you end up with perfectly cooked pasta with sauce that sticks to the noodles and coats them rather than just pooling at the bottom of the dish.
I also want to add that some Asian noodle dishes are pretty easy! Pad thai and japchae are two of my favorites that are totally doable at home.
So many people dont and its a tragedy. Cheapest, easiest, effective way to improve the flavor of the Pasta.
Ulti ยท 2 points ยท Posted at 23:44:09 on June 25, 2018 ยท (Permalink)
I have never been able to recreate a proper restaurant-style phad thai sauce, and all the store-bought ones I've tried have sucked. Everything else about that dish is simple, but I just have had zero luck making it to my satisfaction at home.
A friend gave me a recipe years ago and while it doesn't taste quite like restaurant pad thai, I like it a lot! I managed to find it so here you go:
1/4 pound rice sticks
1/4 cup rice vinegar
1/4 cup bottled fish sauce
1 tablespoon sesame oil
1/4 cup sugar
1 teaspoon chili powder
1 tablespoon peanut oil
2 cloves garlic, very finely chopped
2 eggs
1/4 pound fresh shrimp, peeled and coarsely chopped (optional)
4 scallions, trimmed and finely chopped
1/4 pound bean sprouts
3 tablespoons freshly chpped cilanro
3/4 cup roasted peanuts, finely chopped
Soak the rice sticks in a bowl of warm water for 20 minutes or just until
they are flexible and soft. Drain them.
Combine the vinegar, fish sauce, sesame oil, sugar, and chili powder in a
small bowl.
In a wok or a large, heavy skillet, heat the peanut oil, add the garlic and
shrimp, and cook, stirring, for 2 minutes or until the shrimp turn bright
pink.
Crack the eggs into the pan and stir constantly until they set. Add the
drained rice sticks and stir for 1 minute.
Add the vinegar mixture, scallions, and bean sprouts, and stir the mixture,
tossing constantly, for 1 minute more.
Transfer half the noodles to a dish and sprinkle them with ahlf the cilantro
and half the peanuts. Add the remaining noodle mixture and sprinkle with
the remaining cilantro and peanuts. Serve at once.
I've found this to be more vinegary and less sweet than most restaurant pad thai. And the sauce isn't as thick. But I'm sure you could play around with the proportions and get it closer. You could also try adding tamarind paste - I think that's a common ingredient.
Ulti ยท 1 points ยท Posted at 16:43:29 on June 26, 2018 ยท (Permalink)
Oh great, thanks! That does look most of the way there towards phad thai... I think you're spot on with the idea to add tamarind paste, as that is one of the main components of most phad thai sauces that I've seen. I bet that'd be pretty dang close!
I saw a video on YouTube last night that was almost completely about the pasta water. I forget who it was by though. I always cook pasta al dente though, overcooked pasta makes the whole dish mush.
I wouldn't necessarily think it makes someone look super amazing though, unless the person is making their own pasta. That takes effort and can go wrong.
unless the person is making their own pasta. That takes effort and can go wrong.
I was about to come here and answer that homemade pasta is easy to make and totally wows people. It takes a few tries to get a feel for it, but otherwise it's a basic cooking skill. More than anything pasta making, and the dishes that go with it benefit from not taking shortcuts, but are not hard dishes to pull off.
I love being able to really mix things up with homemade pasta. Nothing at all wrong with dried pasta, but being able to make pasta with black stripes using squid ink, or whatever, is something really special.
It takes a while until you get the hang of it and get a feel for what consistency the dough should be. If you have a stand mixer you can avoid almost all the work that requires actual hands-on work.
I made homemade pasta for a lasagna a few days ago. I'd say I spent less than 15 minutes working with it, the rest of done by the stand mixer or resting in the fridge.
True. I guess I forgot how much longer it would take without having the right tools.
stilsjx ยท 4 points ยท Posted at 00:08:50 on June 26, 2018 ยท (Permalink)
I made a pasta dish for my wife on valentines day one year... Took all afternoon. Neaded by hand. Hand rolling it, cut it with a knife. Cooked in like 30 seconds. It was absolutely the BEST pasta I've ever had. Paired with home made bread, a nice meat sauce and some wine. 10/10 would do again.
I make fettuccini Alfredo from scratch and that shit is super easy (as long as you have a pasta cutter thing).
Just make a pile of the flour, crack some eggs into it and get mixing with your hands. Run that shit through the pasta cutter once it's for the right texture, hang it to dry for a bit while you do the other stuff, then boil it for not all that long.
The sauce is basically plug and play...heavy cream, some cream cheese, a ton of butter, some garlic, salt, pepper just tossed into a pan and you stir it with a lot of parmesan. Cook and crumple up some bacon and toss that in there.
Meanwhile you got some broccoli steaming. Or even frozen broccoli from a bag in the microwave, nobody can tell. Cook that and brown some butter (by far the hardest thing about this) to pour over your broccoli right before you serve everything.
It takes a long time to make, but everything you do is super easy. You even get a little dirty mixing up the pasta dough. It's delicious and whoever you're cooking for, if they aren't a cook, will think you have God like kitchen powers.
vonloan ยท 1 points ยท Posted at 23:58:10 on June 25, 2018 ยท (Permalink)
Iโm Italian, and I had people asking me what that was for months after that sketch came out. I told them with a straight face, Iโm from the Midwest, it must be an East Coast thing.
Cgdb10 ยท 1 points ยท Posted at 22:52:25 on June 25, 2018 ยท (Permalink)
"Gabagool? Ova 'eyah!"
[deleted] ยท 136 points ยท Posted at 20:17:04 on June 25, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 3 points ยท Posted at 21:42:03 on June 25, 2018 ยท (Permalink)
Adding stock or broth to things can be a nice addition to add flavor, body, and moisture to a dish. It isn't for every sauce you make especially with all that water, which if reduced, can add unwanted flavors or be quite powerful. The key is that broth is generally put in place of water, and a reduction in seasoning even if that means just salt being reduced. It does not take the place of vinegar or peppers etc and really shouldn't just be added to a given recipe arbitrarily.
Saute an onion (diced) with a pat of butter and some olive oil. Add your bell peppers (diced) when the onions are getting translucent around their edges. Add your zucchini (diced) and some finely diced garlic a few minutes after that. Let it cook, stirring frequently, until the zucchini and bell peppers have softened a bit. Salt and pepper liberally, and adding oregano, basil and a little smoked paprika is encouraged.
Throw in a decent splash of red wine and stir the pan around to make sure the red wine deglazes all of the yummy parts that stuck to the pan. Add a can of crushed tomatoes and a can of fire-roasted diced tomatoes. Turn the heat down and let it simmer for 30 minutes while you make pasta of your choice.
When pasta is done, al dente, drain (but never rinse!) and add to your sauce. Let it simmer another 5 minutes so the sauce is absorbed into the pasta. Serve topped with cheese on top as per your description.
upgrade to HAND-MADE pasta, It's like making bread but easier. Water, salt, egg. Roll that shit out and cut into strips BOOM, you're a world-class chef
Anthony Bourdain's Sunday Gravy with Sausage and Rigatoni from Appetites: A Cookbook. Holy shit. it's amazing and easy to cook
Here's Anthony in his own words:
>"I was always bitter that I wasn't Italian American,you know that scene in Saturday Night Fever, where Tony Manero is eating with his family? All the yelling and the smacking? That looked good to me."
>"We were discouraged from talking with our hands at my childhood dinner table. Voices were supposed to be maintained at a reasonable level and used for civil discourse only. Definitely no smacking. Mopping sauce with bread -- getting too physically involved with your food at all -- was something my mom was unlikely to approve of. So, this Italo-American Jersey classic -- a riff on the Napolitano strategy for (a) turning a bunch of bony, low-quality off-cuts of meat into something delicious, and (b) stretching one thing into two courses -- is a realization of all my childhood yearnings."
spaghetti carbonara. Seriously. so fucking easy, takes about 30 minutes to cook, is so fucking good, and people will think you're a MASTER.
This is my personal recipe for around 6 servings, so it's basically either dinner party or leftover portions.
You'll need a pack of spaghetti (or make some yourself, that's also easy with the right tools), 5 eggs, a lot of black pepper, guanciale pork (or pancetta if you're in a bind), olive oil, and 1/3 cups each grated parmesan and pecorino cheeses (grate it yourself, it's much better).
put a large pot of salted water to boil
crack 3 of the full eggs, and 2 egg yolks, into a mixing bowl. Whisk with the cheeses, a pinch of salt, and a LOT of black pepper (do not be shy with the pepper, especially if you like spicier things)
put a small amount of olive oil in a big skillet and heat it on medium til it's crackling, then toss in the guanciale or pancetta. be sure to only stir sparingly, as carmelization happens when you leave the meat on the heat for a while. cook until it's carmelized then remove from heat.
throw the spaghetti into the boiling water until al dente, just a little firm.
save a large glass of the pasta water (it's VERY flavorful). you'll want to pour a bit into the mixture. just dunk a glass into the pot once the pasta's almost done, you'll want to save like 2 cups max (you probably won't use all of it)
strain the pasta out of the water, then put the pasta into the large skillet with the meat
THIS IS VERY IMPORTANT AND PROBABLY THE ONLY SEMI-DIFFICULT PART: Slowly pour the egg/cheese/pepper mixture into the pasta/meat skillet, CONSTANTLY MIXING so that the eggs don't turn scrambled. If you keep mixing, it should be a creamy, yolky consistency
add a little bit of the pasta water you saved to add to the cream-factor of the sauce. shouldn't be watery, just a little more creamy than the thick egg mixture it was
Put a little more pepper in if you'd like, and toss some more parmesan on top before serving.
Boom, you have a creamy, gooey, smokey, savory pile of deliciousness to impress folks with and, most importantly, enjoy yourself. serve with garlic bread (just brush slices of italian bread with olive oil, salt, pepper, and minced garlic, then cover with mozzella and throw in the toaster oven) and maybe some balsamic-glazed oven roasted brussels sprouts.
This used to be my go-to for impressing women on the 3-4th date, and it always worked. Now it's my go-to for convincing my girlfriend to let me choose what movie we watch on netflix that night.
Sounds like Jen pretending to speak Italian in the The IT Crowd.
Trudix ยท 5 points ยท Posted at 20:35:20 on June 25, 2018 ยท (Permalink)
That's not really a secret. Only people who cannot cook order Pasta at a restaurant. All others know you're just paying the restaurants rent with their 14$ Pasta dishes.
Yeah, I was thinking this. Pasta is tasty, but it is not impressive. If someone serves pasta, I still have no idea whether they're a good cook or not. Even scrambled eggs tell you more about someone's skill level. Pasta is like the cereal + milk of dinners.
Totally disagree. Iโd rather spend $14 for perfectly cooked pasta than spend all day making the pasta and then hoping I donโt fuck up at the end when I finally cook it.
But yeah, if the restaurant is just dumping dried noodles into water (like most pasta places Iโve ever been outside the northeast) then sure, count me out.
[deleted] ยท 2 points ยท Posted at 02:00:53 on June 26, 2018 ยท (Permalink)
Yeah this - every dude on the planet makes pasta the first time he cooks for a girl.
Trudix ยท 1 points ยท Posted at 07:02:49 on June 26, 2018 ยท (Permalink)
That's true as well my friend.
rhinny ยท 1 points ยท Posted at 23:33:31 on June 25, 2018 ยท (Permalink)
Unless going to a high end place that specializes in house made pasta. Then I order pasta.
OldMork ยท 4 points ยท Posted at 19:30:52 on June 25, 2018 ยท (Permalink)
Tbh majority of pasta dishes are easy AFTER you've done them once or twice. You can taste a sauce and modify it based on what it needs, some dishes you dont get that luxury.
If you ever want to wow the average Woman (could work on guys too idk), just make them alfredo. Most people i've interacted with know two kinds of alfredo;
Olive Garden
and Storebought.
You make some from HWC and put in a decent Parmesan and they'll look like they've seen God.
Then again if you simply salt your pasta water, you're already ahead of the majority of the competition that has went after someones taste buds.
Fidodo ยท 1 points ยท Posted at 21:51:37 on June 25, 2018 ยท (Permalink)
It's so good and impressive, but I make it when I feel super lazy. It's such a great dish!
Hey, I'm not judging, I've made some pretty low budget versions myself that wound up being damn good in the end. But I am curious as to what you usually use instead. Bacon?
Fidodo ยท 1 points ยท Posted at 00:44:59 on June 26, 2018 ยท (Permalink)
Personally I'm a vegetarian so I use field roast sausages and a little extra Olive oil to make up for the lack of oil, and it's super good.
Next time youโre in vapiano, whether you eat meat, veggie, vegan, pescatarian or rassclart flexitarian,
If you trust me, order the โFunghi Bologneseโ with fusilli, and if youโre truly skeng, get some chilliโs added.
I swear to you,
Peng de la peng.
The binging with babish recipe for aglio y olio from chef is remarkably easy and next level impressive and then when you get laid you both sweat out all the garlic
Any one pot pasta would be the dish to make. Just throw it all in a pot in the right order (meat, sauce, pasta, cheese) and you are already on your way to greatness. Also you can make a lot at once
I like adding kielbasa to pasta... Also, kielbasa makes an excellent breakfast meat. I'll mix it with scrambled eggs, cut up fried potatoes and cheese and its delicious, I actually prefer it to ham or bacon at this point.
jhd3nm ยท 2 points ยท Posted at 01:54:10 on June 26, 2018 ยท (Permalink)
Alfredo sauce. Its just some grated parmesian melted in heavy cream. You can saute a little garlic if you want, toss in some peas, bacon bits, salt and pepper. But just cream and parmesian work fine.
When I was in college I got high af and made some Mac and Cheese, I hadn't been shopping and that was all that was left in the pantry.
But then I discovered that my asshole roommate had stolen the cheese packet from the last box so he could double up the cheesiness for his. So I had noodles, milk, butter and a profound desire to live alone next year.
But I was high. And hungry. So I took those things, added some cream cheese, garlic powder, Mrs. Dash, and Kraft parmesan cheese and basically invented my version of alfredo sauce.
I still can't believe he stole the fucking cheese packet.
Can confirm. Everyone loves my chicken pesto and hail me as a chef. All it is, is fried chicken breast, mushrooms and onions. Toss that in some cooked pasta and add a jar of green pesto and some parmesan and crushed pine nuts to top it off. Super quick and easy.
If it wasn't for the fact that I make fresh, handmade pasta this one particular pesto pasta I make that looks super fancy would take only 10 minutes tops.
2lbs ground beef
1lb ground pork
Couple handfuls of bread crumbs
2 eggs
Oregano or whatever spices you want
Couple splats of milk, donโt measure or youโre fired!
Few splashes of worcestershire sauce
Loads of Garlic powder, onion powder, salt & pepper
Mix everything together EXCEPT the meat. It should be a bready paste, donโt eat it. Mix it well! Add the meat and mix it all together with your hands. Put some water on your hands if you want to prevent some meat gunk sticking to you i guess, but maybe donโt be a wuss instead. Try not to mash stuff together, more like pulling the meat apart and turning the whole mess upside down a few times in the mixing bowl. If you have to mash a bit, it wonโt kill anyone, just makes slightly tougher balls. (HAH!)
Form it into meatballs about the size of a 10 year oldโs fist. Put them in the fridge for a few hours while you work on the rest of this madness.
THE SAUCE
Ingredients:
A buttload of whole canned San Marzano tomatoes. The big restaurant sized can of them you get at costco is perfect. Or use 3-5 of the regular large size cans. Youโre either gonna feed 18 people, or freeze some wicked leftovers.
Half a dozen onions or so, if theyโre big. At least a dozen small ones. Mince them all up as finely as you can mange.
Half a head of garlic, 5-7 cloves. Use a whole head if you want, or use one clove, or use garlic powder if you want me to make fun of you. Mince that all up too
Olive oil
Butter
Sugar, white or brown, any race of sugar will work.
Tomato paste
Oregano
Beef, or chicken, or vegetable broth, doesnโt matter. At least a box, or a few cans of er. Or be fancy and make homemade broths.
Some red wine, homemade junk is fine, use whatever.
Some flour to help thicken, if youโre allergic to that, it wonโt hurt to leave it out.
NOW MAKE IT:
Add a butt ton of olive oil to a large pot, biggest one ya got! Maybe half a cup of oil, but remember no measuring! Heat it over medium-ish, then dump in the load of onions. Turn the heat to low and let the onions cook real slowly, for like an hour! Stir them every few minutes, or forget for half an hour and stir them, whatever. Add some butter somewhere along the way to help with that โrichnessโ. Couple spoonfuls, whatever.
After the onions are all melted down to almost an onion butter, add the garlic and let er sizzle for a couple minutes in there. Then add some tomato paste. Half a can, whole can, few squirts from a tube, whatever ya got. Cook that paste for a minute or two, while you mix everything together. Bonus points for browning the paste just a TAD. Bump your heat back up to medium now for booze time.
Add the wine, just dump a few glugs in there, drink the rest while this cooks for the next 5-8 hours! Stir that wine in and scrape up all the bits from the pan. The french call this FOND.
At some point along the way here, you should have dumped all your tomatoes into a food processor and blitzed them into oblivion. Stems, basil leaves, and all. If you donโt have machines, take a damn pasta strainer and spend a few minutes working the tomatoes through that, into a big bowl or something.
Add all the tomatoes, along with half a box, or a can, of broth. Mix everything together now, you got yourself a sauce! Donโt forget the sugar now, or itโll taste like battery acid! Add a handful or two of sugar. Also add all the salt and pepper you can handle, taste as you go or something.
Bring that a boil, medium-to-high heat, then drop it to low and itโs simmerinโ time. Giver a stir every 10-60 minutes to make sure nothing is sticking. Give it a good 4 hours at least, 10 hours if you want, iโm not yer boss.
At some point, about 1-2 hours before youโre done, fry up those meatballs in a big frying pan, or try it on the BBQ if youโre brave. You donโt want to cook them through, you just want some browning all around them. Once theyโre brown, throw em in the sauce. Got some sausages laying around? Brown those up and throw them in too, cut em into 2 or 3 pieces per sausage, or leave them whole. Got some other meat? Pork chops? Crappy steaks? Stew meat? Ok, better get that stew meat in like 4-6 hours to make it tender, but whatever. Add all the meats you want! But if you donโt have at least the meatballs, youโre fired.
So you spent the whole day making sauce, it should be nice and dark by now, and thick enough to eat. Make some pasta and eat it!
Wanna get fancy with the pasta step? Add a few ladles of the sauce to a frying pan, and add some almost-cooked pasta to the pan too, stir it all together over some medium heat so the sauce kinda boils into the pasta. Add some pasta water if itโs a bit thick, and when itโs done add a spoonful of butter to EMULSIFY that stuff. Add some parmesan too if you got er. Put some more parm on top of the plate too. (Romano works as a parm replacement in a pinch)
Serve it with some good bread, and you got yourself a meal.
Freeze the extra sauce + meat in ziplocs (Let it cool down first, you animal! Eat your food! Get seconds!) Or just in some tupperware or big old casserole dishes. I prefer casseroles cause you can take it out of the frezer tonight and throw it in the oven to reheat tomorrow. (1 hr-ish at 350)
D8-42 ยท 2 points ยท Posted at 13:09:14 on June 26, 2018 ยท (Permalink)
Forreal tho; I always use Carbonara as my go-to pasta dish to impress. It's so simple, and when it's done it has so much flavor that you wouldn't expect. (Not good for vegetarians/vegans tho)
My favorite, because it looks fancy and takes no effort. Bake some spicy chicken. Cook spaghetti. Dice in chicken. Finish with olive oil and some mince garlic and crushed red peppers. Roast some asparagus. Feel fancy, like you didn't just make a meal in 10 minutes that cost 2 bucks per serving
Boil your pasta on the side. This'll take a while, so you can do it while you make the sauce. But set a timer so you don't overcook it, cause you'll forget.
Throw some sort of meat in your saucepan at medium heat to brown it. Throw garlic in, too, cause why not. Stir occasionally.
Once the meat is all brown, toss in a jar of pasta sauce.
Add the super secret ingredient -- two eggs.
Toss in some seasoning (garlic powder, onion powder, whatever you have/like).
Stir vigorously. Break up the egg, mix in the meat and garlic with the rest of the sauce.
Put a lid on the saucepan. No, seriously.
Turn the heat up all the way. Let it sit for about a minute or so -- when the pasta sauce splats on the lid, you're good.
Stir again. Your pasta is probably done, so serve. But be careful, it hot.
Campanelle Alfredo.
Campanelle, chicken, garlic, white wine (ooouuuuuuuh fancy), cream.
Use enough salt. Garnish with olive oil, seasalt, ruccola and Parmigiano. The ruccola (or anything green really) is all you need to make a pasta dish really pop. Also adds a fresh crunch in what usually has a pretty uniform texture. Yellow beets in mixed in with the pasta also makes for a nice sweet and crunch surprise.
felmo ยท 1 points ยท Posted at 21:52:09 on June 25, 2018 ยท (Permalink)
Spot on, Pasta Carbonara is so easy and so impressive to make
Drulock ยท 1 points ยท Posted at 21:52:50 on June 25, 2018 ยท (Permalink)
Cacio e Pepe. Really just pasta, black pepper, and some parmesan. Call it by its Italian name and it sounds so much more impressive.
Dubacik ยท 1 points ยท Posted at 21:53:53 on June 25, 2018 ยท (Permalink)
My bf makes amazing penne a la vodka and I tried it for the first time, that shit has like 5 ingredients and tastes amazing! It was much easier than I expected :)
Right? The other day I was having some friends over and made fettuccini Alfredo with chicken and broccoli.
This consisted of me seasoning and throwing four chicken thighs and a bunch of broccoli in the oven for 25 mins. Then boiling water and adding pasta to it. Then combining the three with Alfredo sauce until everything was heated and serving with some cheese on top.
Whole process took like 6 combined minutes of effort from me but everyone thought it was this grand dinner.
In a cast iron skillet cook sausage, onion. About halfway through add chopped peppers, chopped zucchini, and some chopped squash. Add a can of drained diced tomatoes and poor that shit over rotini pasta. Cheap, easy, and actually good. Not the "sugary/fatty good" but like the fresh kind of good.
Quiche: buy a frozen crust, whisk eggs and milk at a ratio of 1/2 cup to 1 egg. Break up a slice of ham, stir in shredded cheese, and bake at 350 F until the top turns golden brown.
edit
As several people have correctly commented, there are a lot of other delicious ingredients that can go into quiches (herbs, veggies, seafood).
Also it's feasible to either do without the crust or to make your own crust from scratch.
Kept the instructions super-simple for this post because the discussion theme is easy recipes that look impressive. Quiche gets even more impressive if you happen to chop in fresh garlic chives that you grow in a kitchen garden--but you don't have to be a master chef.
Basic quiches are easy.
Roarlord ยท 353 points ยท Posted at 17:52:23 on June 25, 2018 ยท (Permalink)
To fancy it up, try shingling in thin slices of potato instead of the prefab crust. Suddenly, Gordon Ramsay will be asking you for cooking tips.
I make quiche in batches and always have a few in the freezer for lazy dinner days, lunches or potlucks. I put anything I would put in an omelette into mine. Any veg with a complementary cheese meets with approval from my household. Artichokes and jalapeno cheese, tomato, bacon and sharp cheddar, mushrooms with feta and spinach, these are all in my freezer right now. Served with a salad and wine, they make an easy dinner that everyone thinks you toiled over.
xole ยท 10 points ยท Posted at 22:19:04 on June 25, 2018 ยท (Permalink)
You can even skip the crust and line the bottom of the pan with grated swiss cheese and crumbled up bacon.
There are crustless quiche recipes online too if (like me) you're not fond of the crust. Also eliminates carbs for those watching them.
t_rage ยท 2 points ยท Posted at 06:18:28 on June 26, 2018 ยท (Permalink)
My go-to crustless quiche. 8 eggs, 8 oz cheese, 8 strips Bacon diced, 8 ounces half & half. Bake 375 for about an hour. I'll throw in chopped spinach occasionally. Oh, and don't forget to grease the pan. It's gonna stick regardless but won't be as bad.
Making a crust takes literally 5 minutes, 1 cup flour, 3-6 tbsp butter or shortening, some salt, some water, and a vaguely cylindrical object... i don't even have a rolling pin i use a can of spray oil.
Use your cylindrical object technique for pasta as well. You don't need a rolling pin or pasta maker. When I was house sitting I just used an olive oil bottle and a sharp knife and it worked just as good.
What sort of pasta shape do you make this way? I've tried making homemade pasta a couple times (with regular white flour - not semolina) and it has never turned out the way i'd like.
Most non-complex shapes. Lasagna, linguine, tagliatelle, fettuccine, manicotti, angle hair, a sort of spaghetti, ravioli, tortellini, and many others.
I'd recommend looking up Gennaro Contaldo's videos online on pasta making.
That is how I learned, but my pasta recipe is ~100g white flour, 1 egg, and a bit of olive oil. Add water until it is the texture you want. Usually I don't even add water. Some do use semolina, but I have never used it.
A trick I found is to need it for about 4-8 minutes then wrap it in cling film for about 30 minutes to rest. It lets the gluten relax and makes it much easier to roll out.
Also make sure to well flour both sides of your pasta before you roll it onto itself to allow you to cut it.
If you have any other questions don't hesitate to ask.
Yeah, it takes me longer than that just to cut the flour in. I classify the crust as "simple", but not quite "quick". But we're crust snobs at my house and so buying a pre-made crust is like wearing a yalmuke to Mass.
My daughter has discovered quiche. You can go so many directions with it, and she thinks she's the shit. To be honest, she is. Spinach, shrimp, cheese quiche is the bomb diggity. Also, use a shaker bottle to mix your eggs and milk.
trivial ยท 5 points ยท Posted at 02:23:20 on June 26, 2018 ยท (Permalink)
Yep! Just made two quiche on Saturday for a bridal shower, and all the guests were raving about how amazing it was, and that they couldn't believe I was taking the time to make quiche! A whole 5 minutes of prep.
[deleted] ยท 3 points ยท Posted at 02:10:16 on June 26, 2018 ยท (Permalink)
This is a great one, it looks difficult due to the crust but takes next to no effort.
Itโs a great choice to bring to a potluck as vegetarians are always super happy to have an entree so they donโt have to eat just salad.
I've found that Sunday quiche can be a great way to use up leftovers from the week, as so many things work well in one. My kids will rave about a quiche full of ingredients that they wouldn't touch when they were in their plate a couple days ago.
olov244 ยท 3 points ยท Posted at 04:42:53 on June 26, 2018 ยท (Permalink)
I like feta cheese in mine, stays soft and melted
[deleted] ยท 2 points ยท Posted at 19:48:43 on June 25, 2018 ยท (Permalink)
I became the meal prep Gordon Ramsey when I brought some quiche to work.
I just started making quiche recently and I feel stupid for not making it sooner. So easy. Quiche Lorraine is my jam. My fiancรฉe wonโt eat pork so we use turkey bacon and itโs still good.
It's recommended in a lot of sources. Here's one - a fairly reliable site I use regularly. it's also in this NPR article. Went ahead and checked the Fannie Farmer Cookbook, thirteenth edition--same ratio again. Some references prefer cream to milk but the ratio still holds up.
When making omelettes I go a lot more eggy than quiches.
Chunks of ham, diced mushroom, peppers and broccoli with the cheese cut into cubes. (Swiss and Cheddar with some American from the deli cut thick) Best quiche you'l ever have.
bdg_art ยท 1 points ยท Posted at 02:24:53 on June 26, 2018 ยท (Permalink)
Try it with a Graham cracker crust too if you're a fan of sweet and salty breakfast! We got one by accident and it was delicious.
I made two cheddar bacon spinach quiche using frozen dough for the morning after my sisterโs bachelorette party. Two dozen of her hella hungover friends thought I was a god that day.
The first time I made quiche, I made the crust from scratch. I fucked the first one up by not reading the recipe, but the second time it was awesome. Pinch of salt, 1 cup flour, 1/2 cup oil, 1/2 cup cold water. Knead and done.
Mateo2k ยท 237 points ยท Posted at 21:26:40 on June 25, 2018 ยท (Permalink)
A homemade pizza. If you can roll dough well and have good spices lying around, it's hard to fail making a good pizza unless you cook it too long/little
[deleted] ยท 819 points ยท Posted at 18:57:55 on June 25, 2018 ยท (Permalink)
[deleted]
justolli ยท 311 points ยท Posted at 20:08:22 on June 25, 2018 ยท (Permalink)
Depends how you like your pizza but it could be because you're unable to get your oven hot enough to get that "woodfired" feel
[deleted] ยท 43 points ยท Posted at 20:21:14 on June 25, 2018 ยท (Permalink)
Nah - unless you have a suuuper profesh oven I've not seen anyone able to make traditional Neapolitan-style pizza. You should be able to cook a pizza in 90 secs-to-3-minutes.
Heard of a guy who broke the safety latch keeping the door closed for the self cleaning mode on his oven and it worked great for pizzas. Granted his wife made him do it in the yard after almost setting the garage on fire...
That sounds like an interesting story, I wonder how hot it got!
D8-42 ยท 3 points ยท Posted at 13:20:10 on June 26, 2018 ยท (Permalink)
There's pizza fanatic forums out there where that's a whole thing, hacking your oven to get higher temps. Typically by removing the lock for the self cleaning mode like your buddy did.
But yeah it's not without risk, there's a reason ovens with that feature lock themselves when you use self cleaning mode.
Yeah that's proper pizza oven stuff (if you have a decent outdoors area and ate commited you could invest in a mini-oven. My folks got one and they love it).
A few recipes I found don't seem to use any oil/fat in their dough when making Neopolitan pizza. Maybe something to consider?
Personally I'm a big lover of thick bases so I can't help as much as I'd like from experience
Yoranox ยท 9 points ยท Posted at 23:21:23 on June 25, 2018 ยท (Permalink)
Traditionally it is done without oil, but for home use you need them precisely to help with the shortcomings of a home oven. So unless anyone has a dedicated oven keep the oil. Also if you have a coal grill at home try to get that really hot and throw the pizza stone in there when there are no flames left.
Ever since I found a place to get good 00 Italian flour, my pizza game has been significantly upped. It's never going to be like a wood fire oven pizza, but they are still some of the best I've had. That includes comparing them to a few places with good reception that I went to while in Italy.
My oven maxes at 500F, so depending on how I dress the pizza, I usually end up cooking it for 8-9 minutes on my stone. Granted, I usually load those suckers up.
In my opinion, 100% yes. The flavor is different. The texture is different. Ive tried a couple brands and I bought a marginally more expensive one last week and I tasted a clear difference between the brand. I won't be going back to the old one now.
Try it once or twice and if you feel there's no big difference then go back.
The 2 best things you can do to up your pizza game after getting a stone, in my opinion, is to use good 00 Italian flour, and use Italian tomato's (San Marzano - they are less acidic so you can cook them less and end up with a much brighter and fresh tasting pizza).
As for the sauce, instead of San Marzano (expensive and pretty hard to find where I live) I prefer to prepare my grandma's tomato sauce. Remove the tomatoes skin, cook for a few hours with some seasoning, and if you want something more smoky put in a shallow baking sheet on low oven, you will get a paste that is rich and flavorful to mix in the sauce =]
Fair enough. For me I can get Italian tomatoes for about the same price as regular on a can and I love the brightness they thing since I don't need to cook them down much at all.
Cast iron. If you don't have a professional Wolff diner-quality oven, you'll never really get it hot enough. So do everything normally, then pre-bake your crust in an oiled cast iron pan. Skillet, pizza pan, wok, dutch oven, something that's round. You'll have to experiment, but bake it for 10 to 20 minutes, then add toppings and bake for another 10. Your pizza will be great. :)
If you want to try a higher heat, apparently placing the stone in a charcoal grill can get it much closer to professional levels. Just have to be careful not to release it all when you put the pizza in.
acw750 ยท 1 points ยท Posted at 05:22:31 on June 26, 2018 ยท (Permalink)
Check out you local pizza shops and see if they sell dough balls. I pick mine up for $2 each, and that beats the hell out of trying to make dough. Iโm at 6k+ and get great crusts. Iโve also been doing them on my new Big Green Egg recently to get them nice and crispy and with the wood fired taste.
alez ยท 2 points ยท Posted at 23:24:07 on June 26, 2018 ยท (Permalink)
IMO making dough is the easiest part of making pizza.
Just mix the ingredients, leave it covered for 24h at room temperature and you get a dough with a great depth of flavor and extensibility.
dalml ยท 1 points ยท Posted at 06:20:48 on June 26, 2018 ยท (Permalink)
Surprised I haven't heard anyone mention the Kettle Pizza yet. It's an insert for a Weber grill with a pizza stone. You toss wood chunks in with your hot charcoal and you can get 800-900F+ easily. Exactly what you need for Neapolitan-style pizzas. It's pricey after adding all the options (like baking steel), and I think you can get small outdoor wood ovens for less nowadays.
glabber ยท 3 points ยท Posted at 00:17:36 on June 26, 2018 ยท (Permalink)
Thats how we do it. Works pretty well, i can get to about 650 according to my bbq thermometer. I also have a few bricks on the grill but i doubt that is actually doing anything.
adesme ยท 5 points ยท Posted at 23:29:07 on June 25, 2018 ยท (Permalink)
You want around 400โ450 deg C. And you want the surface you're baking on to be steaming hot as well, so the pizza dough on the bottom cooks as quickly. This is why it's so difficult to beat pizzerias, even if you can use better ingredients and cook your favourites.
jb270 ยท 6 points ยท Posted at 03:36:39 on June 26, 2018 ยท (Permalink)
Grilled pizza will change your life if you want that woodfired taste but can't afford a fancy stove that costs more than a reasonably priced family hatchback. Get your grill nice and hot, but leave one burner off for later. Roll out some dough, I wouldn't go much larger that 8-10in though. Toss that shit on the grill. Literally just toss it directly on the grill rack. If you don't want to put it directly on the rack you can also put your pizza stone on the grill(if you don't own a pizza stone get one yesterday). The rack gives it those nice tasty grill lines, but is a minuscule bit trickier to get the hang of. Keep a close eye and flip it after a few minutes, get that good smoky grilled goodness on both sides of that crust. It burns quickly so be careful. If you're the type of person who likes their pizza burnt to a temperature capable of melting steel beams then by all means leave it on until you reach that desired level of crispiness. Take that crust off the grill and throw the sauce/cheese/toppings on. I recommend a blend of mostly mozzarella with some cheddar, Parmesan, romano, and asiago. Should give you that perfect pizzeria balance of flavor and gooeyness. Load that sucker up with all the meats and veggies that you want. Hell toss some pineapple on there too, if you want to be a freak who cares, It's your pizza. Place it either on the top rack or on the burner that you left off earlier and close the lid so that everything gets nice and melted and delicious. If you put it on the hot burner the bottom will burn before the cheese melts. The best part about this method is that you can plan ahead. Having friends over? Prep a bunch of crusts ahead of time, then people just have to toss their personal choice of toppings on and toss that sucker on the grill. Like to eat pizza all day every day? Make a shitload of crusts and toss them in the freezer. Next time you want pizza just heat the crust in the toaster or oven until it's thawed and slightly crisp, add toppings, and grill or bake away.
depends on the type of pizza. "american" style pizza is popular because it's easily made in an oven. you can't really do neapolitan pizza properly without an oven that goes up to 1200F.
Kall45 ยท 1 points ยท Posted at 12:21:11 on June 26, 2018 ยท (Permalink)
This is my issue.
flux123 ยท 1 points ยท Posted at 14:14:59 on June 26, 2018 ยท (Permalink)
Serious eats has a no-knead recipe here. I've made it a few times and it's always been really good. I've used premade sauce and pre-shredded cheese and it's still delicious. Make sure you use full fat cheese and you're golden
kerouak ยท 5 points ยท Posted at 21:33:02 on June 25, 2018 ยท (Permalink)
Do you have a pizza oven? I would say its impossible to make real pizzas without one.
biggest step up in homemade pizza (outside the mentioned expensive equipment / setup) is cold proofing dough for 1-2 days before. It will usually help fix gluten elasticity and improve crumb from a bad dough.
I've seen that mentioned in several recipes and want to try it sometime, but don't really care enough to plan my pizza consumption out 24+ hours in advance.
It's a nice quality of life for me. I usually make 3-4 pizzas at a time as I'm making them for guest. It's just a huge pain to mix knead and manage 3+ doughs from start to finish while trying to entertain company.
With cold ferment, I've done the hard annoying part already. Just take dough out of fridge two hours, then just shape top and cook.
LPT: bake the dough with sauce on it first. Take it out, set oven to broil, add cheese + toppings, return pizza to oven for 2 mins. No grease or gooey-ness.
ojtjdt ยท 1 points ยท Posted at 23:43:51 on June 25, 2018 ยท (Permalink)
Try putting olive oil on your baking tray and pre-heating it while you roll out the dough, been doing this recently and getting really good results
drelos ยท 1 points ยท Posted at 23:54:11 on June 25, 2018 ยท (Permalink)
It depends on the oven, with a nice one and good cheese it is a little easier
Please help... I am bad with dough. I've made bread that comes out tasting good but too crumbly and I'm afraid my pizza dought whould just fall to bits as well. Almost certian my kneading is the culprit.
I think making a great homemade pizza is easy. For me the key is good quality ingredients. Grate your own mozzarella and parmesan. Buy meat from a butcher. Use fresh garlic. Fresh vegetables. Fresh herbs at the end. My friends, family and myself think might they are great, not sure about the rest of the world though. Oh, i also butter the pan generously, which makes the crust fantastic.
Grill the dough on both sides on a super hot grill, it wonโt be cooked inside yet, but you cheese and top it then put it in the oven. It makes it easier to get it cooked and itโs got crunchy charred bits.
JBob250 ยท 6 points ยท Posted at 22:52:10 on June 25, 2018 ยท (Permalink)
Damn, thats some next level pizza game. Hard to top that
I bought a Lodge cast iron pizza pan. I put it in the oven at 550F, and my pizzas cook in 5-6 minutes. I use the Robertaโs pizza dough recipe I found in a NY Times article.
Xenepa ยท 2 points ยท Posted at 20:13:42 on June 25, 2018 ยท (Permalink)
Pizza stone. Heat it up well, then 5 minutes to bake.
ambient temp of 4-500ish with the lid closed (if you believe the gauge on my grill). A grill's more likely to burn as they have an open flame a few inches away from the crust.
I sure have. I love my skillet pizza. It still doesn't get the beautiful taste of when you cook that fucker over wood on a grill. You get two very different products there.
[deleted] ยท 1 points ยท Posted at 13:59:01 on June 26, 2018 ยท (Permalink)
If using in an oven you have to preheat the oven pretty hot. I crank mine up to 425 (highest setting) and let it heat for nearly a half hour to really get that stone up to temp.
On a grill, I usually use just wood and let it burn down. Then I through the stone on over the hot coals and let it heat for a while with the cover on. Using an infrared thermometer I like that stone to be a good 400+ degrees before I even think of slapping some pizza on it.
Where I differ from most stone users is that I am a huge believer in using parchment paper between pizza and stone. I hate corn meal on my pizza and sticking can be a big issue especially if it slips onto the stone at just the wrong angle. Easy on, easy off without sacrificing the crisp or the taste. You just have to be careful when using parchment over the fire.
If you roll out the dough thin, you can get this beautifully smoky crispy crust. It's really good. It is, I'd argue, just as "good" as how I'll sometimes add a little oil and rosemary to my skillet to get my pizza in there nice and tasty on the underside it's just a different approach for a different flavor.
[deleted] ยท -2 points ยท Posted at 21:46:05 on June 25, 2018 ยท (Permalink)
Cooking pizza on a grill might be a lot of extra effort, but it does taste slightly worse, so there's that.
It tastes slightly worse on a grill? I strongly disagree with that, especially if you get a little wood smoke on the pizza and make a good crust.
mzd09z ยท 35 points ยท Posted at 18:06:46 on June 25, 2018 ยท (Permalink)
Did this yesterday. Used extra sharp cheddar, provolone, the soft mozzarella, and parmesan. Snipped some basil and thyme from the garden and simmered in the pizza sauce.
Or instead of dough you can put sauce, cheese, and toppings on Naan bread (which is flat pizza crust looking bread) and put in oven for only like 5-10 minutes! So easy and good
You actually donโt have to have a stone. You can roll out the dough into pizza shape, put it into a cast iron with a little oil and when the top starts to firm up/ bubble sauce and cheese it and throw it in the oven at 450. Itโs done when the cheese starts to brown.
Pizza stones are a pain. The cheap ones take in oil too easily and will eventually crack. The more expensive ones made with real stone, like soapstone last longer but are the same price as a baking steel, which are basically indestructible and IMO work better.
I've switched to this method although I broil to finish the top, while finicky, produces much better results than a stone and an oven that will never be hot enough.
I put oil on the pizza pan then sprinkle with grated parmesan cheese before i put the dough down then prebake 5 minutes. gives it flavor and a good crisp
I almost killed my live-in in-law the first time over my pizza stones the first month living together. I believe she broke one, and hid it somewhere. No idea where it ended up, but that's her style having caught her doing the same with other possessions that don't belong to her (i.e. mine).
The other she just took and used to cook a goddamn Tombstone or some other piece of shit frozen pizza and burned the pizza into the stone. Not only was I pissed she never asked me, but I would of shown her how to use it. The second thing is the killer - my dad and I shared the stones back and forth trying different methods. He is allergic to red meat, the pizza was of course pepperoni. Since stones are more absorbent and you're more careful with things that will kill you, even if I could of saved it he never would of used it again. I have yet to find replacements, and I'm getting angry just thinking about it again...
I hate you. I hate you with a hard on of pure barbaric rage. If we lived in a time where land was based on conquering, I would load up a hundred ships and send them to devastate your lands. I don't want them, I only want to destroy them. I want to to create a lasting monument to the rage you have put in my heart. I want this plot of utter annihilation to last for thousands and thousands of years, and be to the extent history will always tell of the time one internet stranger had the unmitigated gall to attempt to correct another, instead of contribute.
Heโs contributing by helping the guy for a lifetime (assuming he heeds the advice), instead of saying nothing and letting him go on for years sounding like an idiot to most educated people. For the love of God, Reddit, ALWAYS correct my grammar.
If we lived in a time where land was based on conquering
you'd wish you lived in the future
I would load up a hundred ships and send them to devastate your lands.
alright there discount menelaus, how would you convince anyone to crew your beaked ships, considering your lack of oratory skills?
I want to to create a lasting monument to the rage you have put in my heart.
i will not only pay the shipping, but I will pay you for that macaroni art, finger painting, playdough sculpture, or whatever similar medium best suits your intellect.
just to be clear, I am not fucking around here, I will frame that shit if it is 2d, or dedicate a corner of my apartment if it is 3d, like a pipe cleaner model.
I want this plot of utter annihilation to last for thousands and thousands of years, and be to the extent history will always tell of the time one internet stranger had the unmitigated gall to attempt to correct another, instead of contribute.
you mistake an "attempt to correct" for "one stranger throwing another stranger a bone about a common grammatical misconception that they are guilty have"
Indeed. I actually consider myself a pretty decent cook, at the very least I know my way around a kitchen and most stuff I make turns out well...but I cannot do dough. Not sure if it's patience or just something I'm doing wrong (and honestly I think the fact that live in an apartment with a fairly small kitchen doesn't help).
The few times I've tried to do pizza dough from scratch, my kitchen has looked like the Pillsbury dough boy swallowed a live grenade in there...and I end up frustrated and waiting for the delivery I've had to now order.
If you have to roll the dough, you're doing it wrong in the first place. It should just be stretched with your hands. If you can't do that, you either didn't work it enough or it didn't have enough time.
Gonna have to disagree, making good pizza dough is not easy. I mean it's not crazy hard or anything like I'm not tryna gatekeep but I don't think it's in the "easy" category that this post is asking about.
I feel like I'm one of the few that hates homemade pizzas. It never works out when I make it and it just ends up with me frustrated and driving to the nearest Pizza Hut. :(
It is actually really hard to learn to make good pizza at home but it's worth it. That's my progress of one year of pizza making. Around 150-200 pies in between the first and last picture.
make a pizza at least once every week so you remember better what possibly went wrong and you can try to avoid making that mistake.
give the dough a day in the fridge and take it out an hour before you want to eat pizza
get a pizza steel and a kitchen machine with a dough hook. I thought I would be able to make good dough with just my hands but it's a lot easier with a machine (slowest setting, 5 minutes)
42ยฐC is a lot warmer than you think (for the water). Buy or borrow a kitchen thermometer and measure it.
start with very few toppings. The secret to a good pizza is a good dough. Nothing else matters. Don't overdo it. Just tomato sauce, some (not a lot!) mozzarella, maybe some slices of pepperoni, nothing else.
watch and learn. I spent countless hours on youtube, seriouseasts, blogs. You can always learn a thing or two and even if it doesn't help you to instantly make good pies, you'll get some motivation seeing these awesome pizzas.
How I make it: For one pie I use 150g flour, 100ml water (20 seconds in my microwave at 800 bring it up to 41ยฐ-42ยฐ), one teaspoon of salt, 3g of yeast (half a bag), half a teaspoon of olive oil after 3 minutes of it being mixed. Let it rest a day in the fridge, take out an hour before you need it, roll it into a ball but don't work it too hard at this point. The dough doesn't need to be rolled with a rolling pin. You can just press it flat, stretch it out on the board and pick it up and stretch it over your hands. To get to this point that the dough is that elastic consistently took me one year.
In the end, my homemade pizza is so good that the only time I ate a pizza I haven't made myself was on holidays in Italy where I had a chance to eat some of the best ever, obviously. Even had one at Di Matteo. It's not easy, but its worth it and every single person I made pizza for loved it.
D8-42 ยท 2 points ยท Posted at 13:32:05 on June 26, 2018 ยท (Permalink)
give the dough a day in the fridge
Honestly this is one of the most important ones in my experience, it's gonna taste better, look better, and even be easier to work with too if you do that.
I still remember the first time I took it out of the fridge after trying that instead of using the dough the same day.
The instant I touched the ball of dough I just thought "ok this is pizza dough" and felt bad about all the other times I had made a pizza with "fresh dough".
That being said you still gotta take all the other things into account too of course, but I was amazed at how much this thing in particular did to my dough and pizza making skills.
You need a pizza steel and pre-heat it in the oven for about an hour. My pizza takes about 4 minutes in an average oven at 230ยฐC with the steel. The dough will be done unless you add too many, too wet toppings.
Love me some cooking advice from someone named "Scrotum Tickler"
Satsuz ยท 3 points ยท Posted at 21:18:33 on June 25, 2018 ยท (Permalink)
I really want to make homemade pizza, but I live in an apartment with a tiny kitchen. I don't have the space to be kneading out dough of any kind, unless maybe I bought an oversized cutting board and put it on the stovetop. Anybody have any advice for making pizza in cramped spaces? I'm considering just begging a local pizza joint to sell me their dough and slapping it into a pan directly.
Most upscale grocery stores where I live sell pizza dough (whole foods, trader joe's, molly stone, etc). All you have to do is roll it out and put toppings on it. It's super easy.
If your local grocery stores don't sell pizza dough, they probably sell frozen margarita pizzas. Just add fresh toppings and it's already healthier and usually better than something you get from a restaurant.
Sone restaurants will do that for you. The best thing you can try is a no knead dough and then I would recommend a baking steel. You can leave it in your oven without an issue.
Seldain ยท 2 points ยท Posted at 21:35:14 on June 25, 2018 ยท (Permalink)
Bonus points for cooking the pizza on the grill instead of in the oven. It adds a lot to the flavor. You can even cook one of the frozen pizzas on the grill and they turn out better.
igor37 ยท 2 points ยท Posted at 21:42:34 on June 25, 2018 ยท (Permalink)
The pizza we can get from the nearest delivery service is so fantastic we don't bother ourselves anymore. Honestly even most fancy restaurants can't come close, so we just order them now and then.
Just made a pizza with a creamy pistachio pesto base, chicken and bacon. All completely from scratch (besides the fresh mozzarella, i bought that). People said they'd pay for it. Besides waiting for the dough to rise, this took maybe 45 minutes to prep and bake.
Naan is also a reeeaaaally good pizza base. Spread tomato paste on the Naan, add toppings and some cheese, grill it for a bit until it looks done (the cheese is bubbling but not brown). Tastes amazing with chorizo especially.
I think yours is one of the top answers. Pizza is ridicously easy to make at home, hard to mess up and most of the ingredients are readily available at home or easy to find. Yet the finished product always looks impressive.
This is my go to if I'm too broke to order pizza. I always have the ingredients to make my own pizza dough and you can put pretty much any kind of sauce you want on it. If you want to go dairy free, flatbread is the same thing, just thinner. Drizzle with olive oil, throw some red onion and garlic and tomato slices on, then bake. Serve with chicken and salad and it's delish. I usually like to do the salad using arugula. It's bitter, but w/ the right dressing works really well.
i've been obsessed with this homemade pizza recipe for years. it's from Pampered Chef (3 cheese garden pizza, but i've modified it over the years):
ball of pizza dough
1 small onion, sliced into rings
1 medium zucchini, sliced
2 roma tomatoes, sliced (dry them out on a paper towel!)
3-4 garlic cloves, pressed
some EVOO (idk, like a finger's width in a measuring cup?)
shredded mozzarella (i use a lot i think)
either shredded parm or some italian cheese blend
1) Preheat oven to 400ยฐF. Infuse your EVOO (for a couple mins) with your pressed garlic. Brush that over the raw pizza dough that you've rolled out on your stone. Bake dough 7 minutes. Remove from oven.
2) Sprinkle the parm or italian cheese mix on the dough (lightly, so you can still see the dough)
3) In this order, place veggies: onion, zucchini, tomato
4) I salt and pep the veggies at this point
5) Layer a generous portion of mozz cheese on top of the veggies
6) Bake for 15 mins or until crust is golden brown
I make this almost once a week in my house. Luckily my husband loves it too, so that helps me not eat ALL OF THE PIZZA :)
Local pizza place sells us a dough ball for a $1. That's enough for 4 kids to each make their own pizza. Dead easy. kids love it. Since it is real dough (e.g. raised, kneeded, etc) it always tastes great.
valupaq ยท 1 points ยท Posted at 00:20:21 on June 26, 2018 ยท (Permalink)
I love my homemade crust, but what do You find is the best way to flavor a crust
I was looking for someone to say Neapolitan pizza. The dough is just flour, yeast, water and salt. You have to get the proportions right, and it needs to rise for several hours, but itโs honestly the easiest thing on earth to make. You can also make a kick ass sauce by simmering canned whole tomatoes, half an onion, and half a stick of butter for a while, then smash the tomato with a fork until itโs saucy. If you have access to a wood fired oven, people seriously go insane. They will pay ridiculous amounts of money for something that costs about 50 cents to make and 10 minutes of prep.
[deleted] ยท 1 points ยท Posted at 02:40:21 on June 26, 2018 ยท (Permalink)
I disagree. Pizza dough is incredibly hard to get right. It is sensitive to tiny variations in flour type, water content, raising temperature etc. If you are not meticulous about those details you will just end up with bread dough.
Which doesn't taste bad, but it would be a disservice to call the end product "pizza".
Oh, and not everyone has a high temperature pizza oven.
joesii ยท 1 points ยท Posted at 08:16:23 on June 26, 2018 ยท (Permalink)
My mom would make homemade pizza when I was young and I'd frequently help her.
They were never particularly good. I think part of the issue is that we almost always used cheddar cheese, but still the premade crusts sucked, and other factors just made it not that great. Still decent though.
I think most people wouldn't go the lengths to make their own crust from homemade dough. I wouldn't put that in the "extremely easy" category that OP mentioned, even though it is simple it takes more time and effort.
To me, the worst part is a toss-up between making the dough and dealing with that goddamn smoke detector. There one time I tried to make pizza, I stupidly took out the smoke detector and kept it in my room until I was done.
Then again, I need to buy new smoke detectors soon anyway, and I can use that opportunity to get rid of the one in the kitchen and put some where they are actually needed because their current locations are just weird.
Spรคtzle is my weakness. We used to have it at Christmas dinner every year. Itโs not anything fancy, but itโs always been a โspecial occasionโ food for me. Since I moved away from home I havenโt had it as often.
Lucky me, I recently moved into a house complete with a German neighbor who not only loves to cook, but loves to share it, too.
[deleted] ยท 3 points ยท Posted at 10:49:38 on June 26, 2018 ยท (Permalink)
I know what you mean. That is so lucky you've got a neighbor who knows how to make it! It's so unbelievably easy if you have the right pan. If not, you end up with scars on the back of your hand like me lmfao
It's definitely my weakness too - that and gnocchi... Way too easy to pair with a good meal!
I got a German cookbook for Christmas last year. I need to actually use it. I could do with some Hochfleisch and Spรคtzle with mushroom gravy.
Edit: My great-grandmother and -father emigrated through Ellis Island as teenagers in the 1910s. Their kids both married children of German immigrants; my mom grew up cooking/eating German food, so I did too. Schnitzel, Spรคtzle, gravy, etc is serious comfort food to me. Iโm about 1500 miles away from any family other than my fiancรฉ and our son, so having an honest-to-God German living next door is pretty great. He recently went to Germany to visit his mom and brought me back some goodies. Turns out, heโs from the same town as my great-grandma, even. Small freaking world.
[deleted] ยท 5 points ยท Posted at 07:06:56 on June 26, 2018 ยท (Permalink)
In case anyone is curious, this is an extremely common dish in Germany (esp. Bavaria) and Austria called Kรคsespรคtzle, made with Bergkรคse and fried onions on top. If you're ever in western Austria make sure to stop at one of the restaurants along the Kรคsestraรe (here it's usually referred to as Kรคseknรถpfle) and have some amazing cheesy goodness.
[deleted] ยท 1 points ยท Posted at 10:45:45 on June 26, 2018 ยท (Permalink)
I made it for a dinner in my culinary once but forgot my pan with holes - so then there was me in the nurse with a war wound because my chef insisted a metal cullender was good enough
[deleted] ยท 1 points ยท Posted at 15:35:16 on June 26, 2018 ยท (Permalink)
Lol This is the fun part - She had me holding a horrendously big colander over hot boiling water and SURPRISE the back of my hand melted when I accidentally bumped it
I mixed some bread crumbs, parmesean, pepper, garlic, and cheddar into a bowl with an egg, then placed them into mushrooms that I had cut the stems off of and hollowed out. Baked for like 15 mins.
Really tasty and looks like a fairly fancy dish when served before a meal. They're popular party treats too.
pbd87 ยท 27 points ยท Posted at 05:26:39 on June 26, 2018 ยท (Permalink)
Don't throw away the bits of stem and such, chop them up and put them in the mix with the other stuff. Mushroom stuffed mushrooms. Mushroomception.
Use a mix of crushed Rice Krispies and Corn Flakes instead of bread crumbs. Much better texture. I use butter, garlic, chili paste, and Marsala wine with a dash of soy sauce. Melt the butter, add the krispie/flake mix and stir til moist then add the rest. Mix in some Parmesan too if youโre feeling squirrelly
When I do stuffed mushrooms, I usually profit to make a 'mushroom dip' for the filling (and to have extra. Mushrooms are everything). Buy 1/3 more of mushrooms than the end amount you want. Cut the stems of the mushrooms you will use, and chop finely these and the extra 1/3. Sautรฉe with some garlic, chili and a splash of wine. Mix with cream cheese (to taste).
Then you just stuff the mushrooms with that mixture, top with cheddar/gouda/emmental and bake 15 minutes. You can either blend the leftover mixture or just leave it like that.
Those stuffed mushrooms, the dip and a smoked salmon dip are the things people always ask me for (and the salmon dip is basically cream cheese, smoked salmon and dill blended together. It can't get easier than that...)
If you want to up that game and make the stuffing go further; take about a 1/3rd of the mushroom stems and chop the hell out of them then add them to the stuffing mix.
forter4 ยท 294 points ยท Posted at 19:44:56 on June 25, 2018 ยท (Permalink)
Ice Cream...it always blows people's minds when I tell them I make my own ice cream.
It's actually very easy to make ice cream that will blow away any premium ice cream you'll find in the store
edit: woah, this one blew up. Just wanted to include the recipe since people are asking: My vanilla ice cream is really more of a frozen custard
3 Cups half and half
1 cup heavy cream
8 egg yolks
about 1.25 cups of Sugar
This is where I deviate from normal: 1 vanilla bean AND one tablespoon of vanilla extract (IMO, I always feel that most ice creams' flavor is a bit lost because flavors tend to numb when cold so I think this gives it that extra vanilla-ly kick)
1.5 teaspoons of salt
Patience
Put the half and half and heavy cream in a sauce pan (or whatever pot you have) and put in the scraped contents of the vanilla bean. Put on low-medium heat till it reaches a simmer (this will take some time)
Beat the egg yolks in a mixing bowl while you pour the sugar slowly onto it. Beat until all sugar is incorporated and the yolks should reach a ribbony stage (when you raise your wisk, the yolk falls down in ribbons)
Temper the eggs by spooning (I use a ladle) in the heated cream/vanilla bean mixture into the eggs while you beat the eggs furiously (this will prevent you from creating sweetened scrambled eggs). I'd say do this for 3 ladle fulls. Then incorporate all of the cream into the mixing bowl with the eggs and keep stirring
From here, pour the entire mix back into the sauce pan (tip: clean the bowl right away and put in the freezer) and turn the heat back on low-medium heat till the mixture reaches 170 degrees F (about 76 C). Remember, do this on lowish heat, because you can still scramble the eggs. And the slower you get to 170, the smoother the ice cream will be
Once the mixture reaches 170, kill the heat, and transfer the mixture back into the now ice cold mixing bowl (A silicon spatula is your best friend here and will prevent wasted custard as you transfer it back and forth). I like to cover the mixture with plastic wrap pressed right up on the custard.
Put it in the fridge over night (make sure your fridge is at 40 degrees F). Honestly doesn't HAVE to be overnight, but I like to 100% make sure the custard is at it's coldest (before freezing) before going into the churn. This ensures the ice crystals will be as small as possible which leads to a better texture
The next day, put the custard in the churn. Once it's at the consistency of soft-serve, transfer to a container and put in the freezer for a few hours
It takes a bit of time (key is patience by not cranking the heat too high) but incredibly easy
My kid took a quart of homemade cookies and cream ice cream to a party Saturday. The hosts folks were like wtf yo...you made this? Yeah...we made frozen milk and cookies.
[deleted] ยท 29 points ยท Posted at 04:23:18 on June 26, 2018 ยท (Permalink)
[deleted]
Niboomy ยท 5 points ยท Posted at 12:10:45 on June 26, 2018 ยท (Permalink)
Once I was trying to make butter out of whipped cream. Failed miserably and tried to rescue the entire bowl of cream. I added some sugar, vanilla, and two/three espressos and made a very nice coffee flavored ice cream. Put it in a ziplock bag and dump it in the freezer.
Yep! I've literally just blended heavy cream sugar with hersheys syrup (it's all I had on hand) and they thought it was the best thing ever. I mean, they're not wrong, but still.
Good to know, Iโm moving up there relatively soon. Thanks for the recommendation.
Jellyka ยท 5 points ยท Posted at 14:41:22 on June 26, 2018 ยท (Permalink)
Honestly... Not sure it fits into the "extremely easy to prepare" lol. Might be, "easier than it looks", but with several steps, some of which you need specific temps or you get scrambled eggs, needing a churn, I'm actually wondering what you would consider a difficult recipe lol.
forter4 ยท 2 points ยท Posted at 14:53:03 on June 26, 2018 ยท (Permalink)
lol fair enough
therdtv ยท 8 points ยท Posted at 23:59:23 on June 25, 2018 ยท (Permalink)
I've tried to make ice cream before but it doesn't really turn out how it should. How exactly do you do it? The way I do it is pretty annoying, too. It takes pretty long. I'm probably doing it wrong.
The ratios are very important. Too much water (aka not enough fat), and you get ice milk with lots of crystals (they bad in ice cream). Too little sugar, and you also get poor texture. For the creamiest ice cream, try โFrench-styleโ made from a milk, cream, sugar and egg yolk custard. This is the original frozen pudding (remember pudding pops?). itโs an extra step to temper the egg yolks - they must be cooked in the dairy and sugar to 160ยฐF, the cooled rapidly in an ice bath. You then refrigerate over night and churn a few hours before serving. Itโs the most decadent, rich and flavorful ice cream ever. I follow the Culinary Institute of America recipe, roughly here
Have you tried no churn ice cream? It melts kind of funny but it tastes just like regular. All you need is whipping cream, sweetened condensed milk, and vanilla.
6 cups heavy cream
6 cups milk
3 cups sugar
1 vanilla bean split or 2 tsp vanilla extract
Medium heat until boiled
Take 6 eggs just the yellow part and with a separate metal bowl and laden slowly whisk in the heated liquid into the eggs , once the eggs are a heated up without cooking pour them into the liquid and whisk for a small amount of time
Chill in the fridge overnight then use an ice cream churner the next day. You can do this with any type of flavor you donโt have to use vanilla and you can use 4 cups of liquid and 1 1/2~~of sugar if you want just use 4 or 5 eggs .
Ie for pistachio use almond extract instead of vanilla a tsp of cinnamon and during the churn process mix in your pistachios , for chocolate mix the cocoa powder and sugar in a bowl together and heat up liquids first then add the sugar and chocolate ,, i could tell you how to make any kind i work in a 5 Star restaraunt and make ice cream every week
forter4 ยท 1 points ยท Posted at 12:33:21 on June 26, 2018 ยท (Permalink)
Naw, you're not doing it wrong if you're saying it takes pretty long. Just like with anything good, it takes time
I would say, be patient and don't rush the cooking process because it will greatly affect the consistency later on when you put it in the churn (IMO, the consistency of ice cream is like 70% of the flavor)
The hardest part about cooking is patience. If you can be patient in your prep (sometimes there's a lot of measurement, fine dicing, etc.), marinade time, and in your cooking (low heat), most food will come out looking and tasting great.
When you rush, things come out poorly.
[deleted] ยท 394 points ยท Posted at 19:15:05 on June 25, 2018 ยท (Permalink)
Personally I find timing to be the challenge - learning how to assmeble meals and time them so that the hot stuff is hot and the cold stuff is cold when it's time for dinner.
Heating your plates helps a lot with that. Gives you a few extra minutes at the end if you need it. If you need to hold something for longer covering with foil works well too.
I was gonna say this, but then I say your comment. Itโs so true.
My husband is a good cook, in that the food he makes tastes pretty good. But he never times things correctly, and it drives me nuts. Iโll even tell him exactly when to start things and heโll nod along like heโs listening... but then not do what I just said.
Lknate ยท 15 points ยท Posted at 02:56:16 on June 26, 2018 ยท (Permalink)
My SO has this problem. My biggest complaint is she always starts pasta way to early and it sits in the strainer for 30 minutes. I don't get it. That is the easiest part of any dish to time.
zzctdi ยท 6 points ยท Posted at 05:20:10 on June 26, 2018 ยท (Permalink)
It's unfortunately also the easiest to get going on the back burner while you're doing other stuff.... water in the pot for pasta first, and then it's just hard to overcome the urge to toss it in as soon as its boiling.
This is something I have been trying to battle. I make spreadsheets for complicated dinners just to time it in advance.
I had an idea of an app that was basically like reading a sheet of music, but with cooking, where you would implement each recipe you are making and it would "play" the recipes together so it all came out perfectly at the end as long as you followed it.
[deleted] ยท 3 points ยท Posted at 14:53:26 on June 26, 2018 ยท (Permalink)
You should see the spreadsheets, checklists, and recipes binder I put together for Thanksgiving. It starts two weeks out. NASA has less complicated launch plans
Yup, I'd say I'm a pretty solid cook and I enjoy helping people cook, but if I'm left all on my own to keep track of everything I get so stressed and worked up and feel like I'm ruining everything.
I undercook stuff so often out of fear of burning it. I never have burned something though! And if it's under cooked, Chuck it in a microwave and you're golden!
MoLoLu ยท 2 points ยท Posted at 07:11:59 on June 26, 2018 ยท (Permalink)
My GF does this all the time. Thanks for the tip! I'll suggest that next time things go sideways out of fear of burning.
Oven on as low as it will go with this being on. It will keep your foods warm but not over cook them and it keeps them above the danger point for food borne illness.
The bottom of your oven, that most people store pots in, is a warming tray. I spent years not knowing that. Now I use it help prevent the issue you're talking about. You still need to be fairly careful about when you put things on/take them off, but this gives more wiggle room.
[deleted] ยท 205 points ยท Posted at 18:19:42 on June 25, 2018 ยท (Permalink)
Very true. Cooking is actually very easy unless you're doing it in a fancy restaurant. If you're capable of following simple instructions, you can cook just about anything.
Exactly. Patience and following instructions is about 90% of cooking. The other 10% is timing so that if youโre cooking multiple things at once they are ready at the same time.
Plus, once youโve made a recipe enough you donโt even need the instructions part. Iโve got a few go-to recipes Iโve made for years that I barely bother with measurements because I know when it looks and/or smells right.
[deleted] ยท 11 points ยท Posted at 23:04:32 on June 25, 2018 ยท (Permalink)
Iโve got a few go-to recipes Iโve made for years that I barely bother with measurements because I know when it looks and/or smells right.
Yes! I always thought it was impossible how my mom could do that but after years of practice I can do it too lol. Made chowder from scratch the other day in under 30 minutes for someone and they were blown away by how I knew exactly what I needed and what to do lol.
kadno ยท 20 points ยท Posted at 20:01:02 on June 25, 2018 ยท (Permalink)
I'm really bad at anything that requires some sort of dexterity. Any wraps or fillings really. I always just throw in either way too much, or not enough, and then it's just a messy pile of shit.
But most things, it's just getting the right amount of things and heating them up in various ways. Cooking is super easy.
I agree with you to a point but when a recipe says something like:
Al dente
"until browned"
"Until crisp tender"
"Until sauce thickens"
When you first start out cooking you really don't know when you have actually hit this point. I remember the first time I did something till "crisp tender" I had no idea when to stop. After doing it a few times I now get it but it takes practice as well as following the recipe.
Then to go from okay food to the next level you need to know where the recipe doesn't give you all the steps to make it taste good.
The advent of Google has allayed that problem to some degree, but it's still true. Sometimes I make amazing pancakes and sometimes I make dreadful pancakes, and I'm not always sure why. A big part of cooking is skill and experience.
[deleted] ยท 1 points ยท Posted at 02:19:52 on June 26, 2018 ยท (Permalink)
Pretty much this. Luckily the majority of people have quite a bit of trouble following simple instructions.
If you're capable of following simple instructions,
simple to you isn't always simple to me. Tons of people have no idea how to do anything, so following the simple instructions like "Boil until done" will get you nowhere
[deleted] ยท 3 points ยท Posted at 04:30:56 on June 26, 2018 ยท (Permalink)
Oh im sorry i didn't mean to offend lol. Recipes like that are bullshit to be honest. Boil until done is a terrible description in a recipe for beginners!
I highly recommend Allrecipes.com because the recipes are user submitted and it's moderated. You just have to practice honestly. Start with breakfast to learn basics, then increase you skills with lunch food, then its off to dinner for the show ;)
Oh I now myself how to cook most of the basics and much of the intermediate stuff, I'm just saying for the benefit of the absolutely ignorant (through no fault of their own) that it is really daunting to hear "just follow the directions" when so many directions are filled with jargon they can't understand.
bmo5464 ยท 8 points ยท Posted at 20:10:02 on June 25, 2018 ยท (Permalink)
My two rules: Be patient. And pay attention. Things take time but never ignore it.
[deleted] ยท 8 points ยท Posted at 20:14:03 on June 25, 2018 ยท (Permalink)
If you can be patient in your prep
I can't. I'm not sure which is worse - cooking or high school. It's just so boring.
This must be coming from someone that has been cooking for a while.
The issue is I'm 23, when things say "A pinch of salt, a dash of pepper, season to taste, until 'golden brown'" all of that stuff while kind of simple is abstract and I hate it.
I can follow directions to a T but I don't really know the difference between "roughly chopping" tomatoes and cutting them too small. YouTube videos can help but you have to practice, I think this thread is meant for people like me and all the sudden you have a date.
You're worrying about the non-essential stuff. Just do it to fit your preferences and keep practicing. Don't worry about trying to make stuff exact, you'll figure out what works best for you in no time
mgraunk ยท 8 points ยท Posted at 22:13:52 on June 25, 2018 ยท (Permalink)
There are a lot of aspects of cooking that are far from easy. Cooking meat over an open flame can lead to uneven results due to the imprecise nature of the heat source. Baking is easy, but not easy to do well because of the precision involved. Any dish that requires multiple steps to time out together is gonna take some practice.
For someone with a bit of experience in the kitchen, your prior knowledge and understanding of various ingredients and techniques can help you fill in the gaps when recipes are incomplete, inaccurate, or poorly written. But for a truly novice cook, few dishes are as easy as this thread makes them out to be.
[deleted] ยท 6 points ยท Posted at 02:20:59 on June 26, 2018 ยท (Permalink)
> Baking is easy, but not easy to do well because of the precision involved.
Unless you're baking bread, you have a LOT of leeway on the precision of pastries. This is why almost no one feels the need to use weight on stuff like brownie recipes, because half an extra cup of flour added due to imprecise flour measuring isn't the end of the world.
Almost no piece of meat should be cooked on a pan that hasn't been heated to kingdom-come (and even then, chicken and steaks will usually require you to finish cooking in the oven, or else you'll destroy the outside to cook the inside), or else you won't sear it properly, so an uneven heat source also shouldn't matter that much.
It sounds less like cooking isn't as easy as we make it out to be, and more like you refuse to do things properly.
I'm going through this experience right now. The more I remind myself that the temperature can go lower the better the results are.
[deleted] ยท 3 points ยท Posted at 02:14:26 on June 26, 2018 ยท (Permalink)
Brother gets super defensive about his cooking, which is terrible. The only thing he's doing wrong? Lack of patience.
Dude will just dump his pasta in the water... 1 second after turning on the heat. He refuses to keep track of the time, on both the pasta AND the beef. Also refuses to do any stirring to the pasta, so half of it is sticking out of the pot until the bottom turns to mush, allowing the top to sink into the water.
Beef is left on the pan on medium heat while the pasta boils for as long as it takes my brother to dice his veggies, which he only does once the pasta and the beef are both cooking.
Enjoy your 20 minute cooked pasta and your dry-ass meat spaguetti.
Tell him all it takes is to TIME stuff, and add it to the heat at the right moment, and he tells you you're overly judgmental and he's trying his best.
And no, for the record, he'll do this when he's cooking for other people, too (which he'll offer to do, often, because he's that proud of his cooking skills)
Yeah, once you know the trick and have the supplies almost everything is easy peasy.
I make pastries and generally bake as a hobby. These things are literally just a few ingredients and really simple steps. Macaron shells 5 ingredients. Made a filled cake last year, six ingredients. I have a 3 ingredient cake recipe for genoise sponge. Corn tortillas are two ingredients.
Hardest two parts about making pastries have been learning when to let the elements rest, and learning how to transport them. Mixing at wrong time, adding ingredients in wrong order, not letting rest, and you will end up with something completely different.
For me, a lot also comes down to lowering expectations when you cook for yourself. Especially when you are just starting to learn, a lot of the time things will not come out looking like they do in the photos or taste quite like the restaurant version. If you are trying to get to pro quality cooking then that's a learning experience, but if you're just trying to learn how to cook for yourself to survive it's not that big of a deal. Often the easiest food to make kind of looks like shit but tastes amazing.
Low heat is a one way ticket on the train leaving flavortown my dude. Cooking ain't a race but unless you're braising or boiling, more time on the stove means more time to make mistakes.
Also simply just loving food. Pretty much what you said, spending time prepping the food makes a world of a difference. Spending time cooking correctly or slowly also does. You spend time on things you love, I love food, I spend time on my food. My wife makes fun of me for taking 10 minutes to make a sandwich but she also says that my sandwiches are the best in the world. That hidden ingredient you can't seem to put your finger on? That's TIME! no not thyme, that's different, though still a great option, we talking bout good ol fashioned TIME! made with love means made with time.
I would say that the hardest part is developing an intuition and automatims. It takes years for that.
Cooking by following instructions (however patiently) doesn't work because there is too much variability in ingredients, and becuause sometimes you need to be quick.
I completely agree. But I'd say TLC, not just patience. Patience is a great start, but you need to use the right ingredients, utensils, cookware, and appliances too.
Thatโs all making and canning jam is. The hardest thing is to keep enough water boiling for the canner while stirring the jam in another huge pot. Itโs a hot job, but really not too difficult.
I honestly just perfectly timed my first meal last night! Pan-fried chicken breasts, mashed potatoes and yeast rolls, YUM! had to wait less than 30 seconds for the rolls to finish, which happened while I was plating everything else! Such a satisfying feeling!
bdg_art ยท 1 points ยท Posted at 02:19:08 on June 26, 2018 ยท (Permalink)
Thissss. Also not throwing everything in one pan every time you cook and knowing when to use a lid or not. My husband has a bad habit of crowding the veggies and putting a lid on everything he cooks. They end up bubbling in their own water.
Would you mind posting /dm-ing me the recipe please? I'm a young guy who is trying to aquire ahem steal ahem some good recipes so I don't have to eat cruddy food all the time.
So - quick questions (Not the OP for comment you replied to). What sort of food do you like? Do you have certain veggies/proteins you like? How adventurous are you on a scale of 1 to 10, where 1 is eating butter on toast, and 10 is eating Surstrรถmming daily. Be detailed if you can, as it'll help in recommendations/recipes!
My wife and I put together a cookbook for our wedding favour, so I have a ton of things/places I'd suggest recipes for you to go and expand your culinary palette.
I'm late to the game, but the nerd in me scanned all my favourite recipes into my gmail account (in case I needed them at the grocery store. Also, paper is dumb). DM me and I can send you my faves.
Hey that's a great idea, i'm totally doing that. If you have a chance, could you send some my way? New ladyfriend, and I love the way she lights up when I cook for her.
Same here. It's the summer break from my masters. I'm tired of reading for awhile, but to learn, do, help others. Cooking is fun as well as therapeutic
Why say tuna fish? Is there any other kind of tuna?
[deleted] ยท 29 points ยท Posted at 23:41:18 on June 25, 2018 ยท (Permalink)
I was going to say tuna by itself, but then decided that adding โfishโ might help somehow. Now I know it didnโt, but if I change it everyone will know I changed it. So, you caught me. I have no idea what Iโm doing.
"Tuna fish" carries the connotation that it's the canned crap sometimes mixed with mayo. Tuna can also be made as a poke, or served as a cooked rare steak or tartare. But anyone saying tuna fish means the canned stuff
Hahahahahaha did you guys hear? Weโre deporting thousands and thousands of people and building a space army! Haha! But flint doesnโt have water and Puerto Rico doesnโt have electricity but thatโs cool though
Flint has clean water; it has been since last year. The lead levels are back down to acceptable standards. It's just recommended that residents continue to drink bottled water until after all the pipes (approximately 2020) are replaced in case anything bad happens.
Thatโs fair enough I guess. Too bad that doesnโt forgive the permanent damage our government did to those people, especially the children, and the slow response time. Not to mention all the other similar communities around the country that are ticking timebombs.
tuga2 ยท 1 points ยท Posted at 23:56:32 on June 28, 2018 ยท (Permalink)
No one is building a space army the tasks the Space force will have will be ones already covered by the airforce. It's mostly just protecting satelites.
Russia, China and France all have a space force equivalent.
Thatโs great. Still does not justify how our country continually spends more and more on defense when youโve got citizens living in the Stone Age without access to basic resources. Flint is almost out of the woods, but many communities are experiencing exactly what they went through, and itโs 2018 not 1918. Puerto Rico suffered from a massive hurricane and was treated like it was a foreign nation begging for aid... lots of places still donโt have utilities. But thatโs all fine and dandy, letโs keep bloating that defense budget to line the pockets!
tuga2 ยท 1 points ยท Posted at 02:50:15 on June 29, 2018 ยท (Permalink)
Notice that at no point did I advocate for growing the defense budget. In fact im a strong proponent for shrinking the budget by bringing back the soldiers stationed abroad.
Much of Appalachia is in the same if not worse conditions because of the US gov carrying water for big pharma the Slacker family in particular. All the while giving foreign aid to first world nations.
I just dont need to resort to hyperbole or general dishonesty to get my point across.
I wasnโt being dishonest, I was using humor to convey a point, which is completely fine by most peopleโs standards, unless of course youโre a Vulcan or something.
Kay. So this person doesnt speak English as a first language, maybe, not saying you're wrong but they used the term 'herm'. They are making every effort to be androgynous with their speech. I think they know the language well enough to know exactly what they are doing. I am not condemning them. Power to you if you wanna talk like that.
Im only saying it is unnecessary and makes a person seem overbearing.
[deleted] ยท 8 points ยท Posted at 02:36:34 on June 26, 2018 ยท (Permalink)
I always stick to the pizza and nachos. I won't eat those nasty cold cuts and crackers. But lunchables seem to bring me back to my childhood somehow. I like them.
The Hamburger Lunchable. I'll always remember the Hamburger Lunchable.
Not as one would wistfully recall a peaceful summer day, not as one could remember their first kiss. No. It is a memory like a stubbed toe, like a winter puddle, like a pulled tooth - because that's really what it was.
That day was a typical one. Another day at my run-down elementary school, another day my mother had lacked the time to make me a proper lunch. I opened my Toy Story lunchbox to see -
The Hambuger Lunchable.
I loathed Lunchables. Without fail, they promised cheddar and delivered American, they suggested wonderous treats but left me with disappointment and "fun size" candy bars. The nachos were okay I guess.
Anyway, the Hamburger Lunchable. I surveyed my enemy and its disconcerting artificial grill marks, provided by Caramel Coloring #5. The buns were as if loaves of dollar store bread had been shrunk to impossibly small, leaving me with little confidence. "Well," I figured, "perhaps the ketchup and mustard will cover up the ineffectual beef flavor." With all my might, I squeezed every drop of ketchup and mustard onto those buns, spreading it with the now inert packets.
I ripped the buns apart to form two tiny facsimiles of burgers. Desperately and bravely, I took the first bite. Cold. Bland. Stale. But the worst offense was this undeniable sense that something was horribly wrong, amplified by a texture that could only be described as the parts of the meat even the animals don't want. Gristly silverskin and cartilage were eventually all that remained in my mouth. But I managed to swallow it.
The second bite was no easier. But I bit down, hard. I was not willing to admit defeat, and I was horribly hungry. This time, though, it was worse. There was some sort of cartilage, it seemed, one worse than before. A large piece uncontested in size by any actual meat. But I would not surrender. Valiantly, I swallowed the offender. But suddenly, things seemed to go silent. Something was very much wrong. With my tongue, I felt around my mouth.
A tooth was gone: I'd just swallowed it. For minutes and minutes, I wept.
It's a ploughman's lunch if you make it yourself, and add a bit of fruit. That's my go to first date/picnic in the park dinner. Bring a bottle of wine and get at least a second date.
[deleted] ยท 3 points ยท Posted at 23:16:03 on June 25, 2018 ยท (Permalink)
I make my own lunchables now that I'm way bigger than the portions are made for. One of my cousins looked at me and asked "what are you doing?" When he saw me put turkey and cheese on a ritz. He'd never had lunchables and was amazed by the combo.
TLDR Lunchables legit made me a pro chef to my cousin
I mean, it's just crackers and cheese with a bit of lunchmeat. we used to do that as a kid before lunchables were marketed
TheLZ ยท 2 points ยท Posted at 02:51:53 on June 26, 2018 ยท (Permalink)
A good meat, cheese, and cracker plate can be super easy to make and if the ingredients are awesome can be impressive.
Smoked chicken or pork chops (or summer sausage), basil rosemary gouda or horseradish cheddar, side of sugarsnap peas, and pickled carrots. Plus crackers.
Wait so you put it in the greased pan before pouring the egg mixture over it, or do you pour that in a different pan let soak then place in greased pan, then top with cheese mixture? Lol, sorry I'm over thinking this
tallmon ยท 12 points ยท Posted at 01:51:07 on June 26, 2018 ยท (Permalink)
That's way too hard. Try this. Buy some good, soft bread, unsliced. Buy some cans of your favorite canned fruit pie filling (in baking section). Buy some cream cheese. Cut thick cuts of the bread. Make a little slice in the bread. Jam some cream cheese and some pie filling into the hole. Proceed to cook as you would french toast.
I make Eggnog Stuffed French Toast every year for Christmas morning. Basically the same thing but you add eggnog to the eggs and let it sit in the fridge over night.
Say that word out loud right now: Risotto. For something that's really just rice with delusions of grandeur, the dish sure sounds fancy... and fortunately, not only is it as easy to make as it is to say, it's also one of those versatile offerings that can serve as a main course, a side, or even an appetizer.
All you really need to do is boil some rice in some broth. Sure, there are ways you can spice it up โ depending on the sort of risotto you want to make, you can add various vegetables or varieties of meat โ but the base of the dish itself is just some bouillon-flavored grain. Once it's finished cooking, sculpt a little mound of it on a plate, sprinkle some chopped-up green onions or dried parsley over the top, then serve it alongside a glass of white wine. If the rice is undercooked, claim that it's risotto al dente. If it's overcooked, say that it's risotto per gli anziani.
Either way, you'll look (and sound) like an experienced and talented chef.
I can't believe no one has pointed this out yet, but here you go: according to Google Translate "per gli anziani" translates as "for the elderly", which is hilarious. Overcooked rice for the elderly.
Not sure if sarcasm or not. Makes sense, doesn't it? The elderly can't chew as well because their teeth are usually not as good anymore. They surely hadn't been back in the day when risotto was invented.
Yeah I get that, the hilarious part is that rather than admitting you burned some rice, you slap a fancy-sounding Italian name on it that's actually just a jab at the teeth of old people.
Thats exactly the correct translation of the meaning as well!
When its overcooked its "soft" for the elderly people to eat (maybe they dont have teeths anymore or fake ones, so its hard for them to chew), thats why in Italy we call it "per gli anziani" even tho its not used that much.
"Al dente" translates to a rice that is cooked to "perfection" (or a little early) and thus means it keep its consistency when chewed ("dente" = "teeth")
lol jk though yeah you get to where you just watch the food cook and drink and you're like "this could be way more fun" but you're too lazy to find something to do so you just sit there and drink and watch it until it's done
Depends on how much time you have, the size of onions, and what you need them in.
I'd say you're safe using medium-low heat on a fine dice with minimal stirring, and medium high on a bigger dice with more stirring. Also depends on the oil you use, whether you're seasoning it, and the cookware, haha.
tgptgp ยท 3 points ยท Posted at 22:35:31 on June 25, 2018 ยท (Permalink)
Sometimes I too feel like Iโm just rice with delusions of grandeur.
[deleted] ยท 398 points ยท Posted at 19:13:55 on June 25, 2018 ยท (Permalink)
I made risotto for the first time without a recipe. I knew the technique and ingredients, so I was able to do the rest easily. Toast your rice, simmer with a cup of white wine until absorbed, then repeat with a cup of broth at a time, until the rice is creamy and al-dente. Finish with butter and parmesean cheese.
I always put goat Gouda in my risotto. It adds such an amazing tanginess. Itโs addicting.
Drulock ยท 27 points ยท Posted at 21:59:45 on June 25, 2018 ยท (Permalink)
Add mushrooms, an ounce of reconstituted dry mushrooms, some fresh mushrooms, and a handful of parsley and it is even more impressive.
Also, do your recipe and, at the end, add some mixed seafood, shrimp, scallops, shelled crab meat, or firm fish and you really have something impressive.
I have had better luck adding my broth in 3 batches total, rather than a cup at a time. I use Alton Brown's recipe, and that is what he does. I also don't constantly stir. I do stir it, but only every few minutes. This is a tip I picked up somewhere else (can't remember where.) It results in a perfect risotto.
It really doesn't turn out as nice imo. Heck, kitchn.com says it best:
Risottoย made in the traditional wayturns out silky and luscious. Adding the broth one cup at a time and waiting for it to be absorbed helps the starch from the rice dissolve into the sauce, turning it creamy. Every grain of rice is also perfectly cooked and all the flavors mingle together as one.
No-stir recipes where all the broth is added at once don't wind up with the same sauce-like consistency. The editors of Bon Appรฉtit say they turn out more likeย pilafย (or, we'd say, a creamyย casserole). It's still full of flavor and definitely a fine method to use if you don't want to be tied to the stove, but the results aren't nearly the same.
[deleted] ยท 9 points ยท Posted at 21:33:55 on June 25, 2018 ยท (Permalink)
That's where I have to correct you. Most of the starch is located on the outside of the rice grain - you'll notice this if you hold the rice in a strainer under running water for a few seconds. If you then cook the rice you'll end up with a watery sauce.
In fact, the only reason to stir the rice frequently is to allow for more even cooking.
So cup by cup or all at once: doesn't matter to the starch. It may get you more evenly cooked rice and a thicker sauce, because you can stop adding liquid in time.
Last but not least: use real broth that is rich in gelatin. This is the biggest factor in creating a creamy sauce. So no tablets - you might as well use salted water.
c4ck4 ยท 3 points ยท Posted at 04:02:00 on June 26, 2018 ยท (Permalink)
My experience says the no stir texture isn't right at all, I have no claim as to the mechanism why, but not stirring is vastly inferior in my opinion.
It's because stirring its very important when cooking arborio rice. Using a decently wide wooden spoon and pressing the back against the grains to rub them against each other had an effect on the overall texture of the dish. It's main reason you get that nice creamy texture. The reason you add small amounts of stock (not broth) at a time is to have better control over how much yoh put in. Adding all at once you may end up with too much making it soggy or too little and it's gonna be dry and not have that creamy texture. Risotto is one of my favorite dishes
You can make your own stock. Just buy whole chickens a couple times, debone and save the bones. Take the bones and a mix of 50-25-25 onions, celery, carrots (called mirepaux). Add water til its all covered. Simmer for a few hours, stirring occasionally. Strain it out, save the liquid, and you've got the actual chicken stock you need for risotto and it's very cheap too.
I mean, that will cook the rice and it might taste good, but you're not going to get risotto at the end of it. You want the grains of rice to be rubbing up against one another to release their starches. That's why you're supposed to be constantly stirring (or shaking, or whatever). That much liquid and the grains will have too much room to move around.
[deleted] ยท 4 points ยท Posted at 02:06:07 on June 26, 2018 ยท (Permalink)
You don't really notice the wine once it's done. The wine is about a fourth of the total liquid used. Usually one cup of white wine and three cups of broth. Obviously adjust as you prefer.
Alcohol boils just higher than 171ยฐF. There will be no actual alcohol left in the dish. You just impart the flavor of the wine. In this case it will give a slight tanginess and help to sharpen the other flavors.
I'm glad you said this because otherwise I would have. My hubby and I like to make risotto for guests. They always rave, and all we do is cut stuff up and stir it on the stove for a while.
I mean yeah, but risotto is just fantastically easy. I get that you make jest but cooking is really just the science of phase changes of organic molecules. It opens up some new worlds when you view it at the chemical level ( as in imagine). You will never think of browning a steak the same after you read about the maillard reaction.
Well, some cooking is more about stirring things together and leaving them in hot, dry air (baking), and some cooking is more about leaving things over an open flame for a certain period of time (grilling), and some cooking is about leaving things in big pieces for hours and hours over low heat (barbecuing).
First and foremost: Do not ever apologize for offering a polite writing correction. Correcting writing mistakes is one of the best things you can do in a text-based medium, and folks who respond with anything other than gratitude are contributing to a culture of anti-intellectualism and illiteracy. A single correction here has the potential to be seen by literally millions of people, and that's an excellent opportunity to offer free education.
Now, with that out of the way... yes, you're completely correct, and I really should have known better. I appreciate you pointing it out, and I'd like you to accept this month of Reddit Gold as thanks!
Wow, thank you so much! And thank you for being so gracious about it, a lot of people either dismiss correction completely or become angry, so this is truly an encouraging response! I always see correction as a way to become better at everything, so it's disheartening when people flat-out refuse to better themselves, so this really made my day.
Again, thank you for both the kind words and the gold, I've never experienced anyone giving me gold before!
Ulti ยท 28 points ยท Posted at 23:51:25 on June 25, 2018 ยท (Permalink)
Heh, you got gold for complaining about gold-related mistakes. Fitting, eh? :D
Non native English speaker here. Very much appreciate when people point out mistakes and correct my grammar. There is always one asshole who gets angry at people who correct grammar.
Does it really matter whether or not the other poster used bullion over bouillon?
Yes, it does, and I'm saying that as the one who made the mistake.
The context surrounding the word was enough to force the proper meaning, and the spelling was close enough that anyone who recognized it understood the intent and concept without even taking a second glance.
That is wholly irrelevant. If I had been playing a popular piece of music and had flubbed a note, people would have known what I'd meant to play... but I wouldn't have played it.
What truly matters is a heaping serving of descriptivism.
The "descriptivism versus prescriptivism" debate hasn't applied to written English in a century.
Realizing that a few mistakes ultimately donโt mean shit...
Every mistake, no matter how small, alters a sentence's meaning and impedes comprehension, even when people aren't consciously aware of the errors. "You know what they meant" is never a valid argument, especially considering that the manner in which something is written often conveys just as much as (if not more than) the individual meanings of the words themselves.
Again, I'm the one who initially conflated "bouillon" and "bullion." That was a colossal error on my part, and I appreciated the correction. There is never any acceptable response to having a mistake politely called out other than to thank the person who noticed it and make the necessary edit.
alh9h ยท 7 points ยท Posted at 23:46:31 on June 25, 2018 ยท (Permalink)
I mean if someone wants to serve me a plate of bullion for dinner I really wouldn't complain
potodds ยท 2 points ยท Posted at 01:07:09 on June 26, 2018 ยท (Permalink)
It actually specifically refers to a tradable metal that is not coin. Interestingly enough the term comes from the french for to boil (which is how you get bouillon). The coin usage I believe comes from the fake coins that you buy to store precious metals that have been certified as pure. The value still has nothing to do with the "face value" of the coin, but only the bulk weight.
"I had to cook while suspended from the ceiling, everything had to be done by a monkey that I was only allowed to communicate with through pictures, and each of my finished plates had to have a full cup of mayonnaise somewhere on it."
"This tastes like shit, and what's with this presentation? You're an alcoholic. What's this? Mayonnaise on a pizza? That's awful. I hope you kill yourself for having decided to put a full cup of mayonnaise on this pizza."
That, and French toast. I've seen so many people attempt it, and only one succeeded. One, out of dozens, and then only because they used a vacuum sealing machine.
Soziele ยท 19 points ยท Posted at 23:09:28 on June 25, 2018 ยท (Permalink)
Well making French toast is easy. The hard part is winning with it. Anyone who has working arms can make French toast, but the Chopped competitors usually fall back on that because they are bad at desserts.
The problem is there's not enough time - good French toast needs to soak, and they usually only have a minute to soak it on that show so the middle ends up being dry.
Baelorn ยท 8 points ยท Posted at 22:36:18 on June 25, 2018 ยท (Permalink)
I forget which season but there was a dude on Top Chef who tried, and failed, to impress the judges with his risotto multiple times lol.
Kaitaan ยท 2 points ยท Posted at 01:06:36 on June 27, 2018 ยท (Permalink)
Risotto is a death sentence on Top Chef. Second worst thing you can do, after dessert.
bufordt ยท 13 points ยท Posted at 21:25:52 on June 25, 2018 ยท (Permalink)
Especially if your dish takes longer to make than the time allotted.
Ianjohn ยท 12 points ยท Posted at 20:57:48 on June 25, 2018 ยท (Permalink)
That's because they know what al-dente is and isn't. I had a chef who told me al-dente means all done. Which of course isn't true, but it also is. Al dente is right where the rice or pasta has resistance without having any dryness or chew. Unless you like mush or crunch, that should be your goal.
[deleted] ยท 4 points ยท Posted at 22:25:45 on June 25, 2018 ยท (Permalink)
I watched a few episodes of Chopped the other day and one of the judges was like people always try and make this but it never works.
[deleted] ยท 4 points ยท Posted at 23:39:04 on June 25, 2018 ยท (Permalink)
pasta and risotto should be al dente. A sign of a restaurant that knows what it's doing will serve you al dente pasta/risotto. Al dente does not mean undercooked.
bufordt ยท 2 points ยท Posted at 00:44:34 on June 26, 2018 ยท (Permalink)
if the rice is undercooked, claim that it's risotto al dente.
This is what I was replying to.
[deleted] ยท 2 points ยท Posted at 00:47:46 on June 26, 2018 ยท (Permalink)
I was having trouble remembering the name for the dish and literally described it as "That rice dish they keep trying to make on Top Chef even though they will always fail at it."
I mean,.I agree with you about risotto being easy and impressive. But there's slightly more to it than rice cooked in broth/stock. You really need to sweat some finely chopped onions in olive oil for a few minutes first before adding the rice. It's also nice to add some white wine before adding the broth. And unless it's a seafood risotto you definitely want to stir in some grated fresh parmesan when the rice is cooked (a purist will probably add some butter too but it's not essential).
saors ยท 9 points ยท Posted at 20:19:35 on June 25, 2018 ยท (Permalink)
I like to use a finely chopped leak to start, sweat in oil or butter, add the rice and broth, cook for a while, add a little butter and a decent amount of Parmesan after it's done cooking.
Serve as a side to a nice chunk of salmon (cooked with lemon, butter, thyme and rosemary in the oven of course) and you have a delicious fancy dinner that is actually really easy to make.
if you want to make a D.O.C. risotto you should make the classic recipe with a very nice homemade broth, but a cheater risotto will still be pretty damn delicious!
I forget what it stands for, but DOC is a label in Italy that foods are only allowed to have if they meet specific parameters. It's basically a way for the government to deem things authentic and traditional. In this case, I think OP meant that that's how risotto is traditionally done in Italy.
Thats it! D.O.C. or D.O.P. translates to Controlled/Protected Origin Denomination and while risotto does not really use the doc/dop naming, it still is protected by italian law. So tradicionally a risotto should follow some basic rules.
I've used Carnaroli rice several times, and could not tell the difference between that and Arborio. Neither can my family. And, I can get Arborio at the regular supermarket, and it's cheaper. I just don't think it makes enough of a difference to worry about it.
I use butter to sweat my alliums in. I agree about the wine. I also add something like some kind of roasted or sauteed veggie at the end. My favorite kind is butternut squash and brown butter. I'm doing a French onion one tonight with homemade onion soup. We also do mushroom and bacon, and a roasted asparagus and parm version. It's not quite as easy once you start adding things to it. A plainer risotto isn't super easy, but it's not super hard either.
Ianjohn ยท -2 points ยท Posted at 20:59:30 on June 25, 2018 ยท (Permalink)
Those are all details. They're delicious and preferable but non-essential. OP is trying to show how simple core recipe is.
If you only had rice and stock, you could make a passable risotto. If you only had rice and onions, or stock and parm, you could not.
Not meant to be gatekeeping, more just hey that's not risotto. Pilaf still an excellent dish that has impressed people. The grain needs to be a starchy because when cooked it creates part of the creaminess that risotto is known for. It actually has a really cool history!
Idk...i made risotto for the first time the other day and i definitley wouldnt say it was easy. Took a hella lot of constant stirring
[deleted] ยท 81 points ยท Posted at 20:01:13 on June 25, 2018 ยท (Permalink)
I think easy as in skill level, not effort involved.
katie4 ยท 7 points ยท Posted at 22:28:23 on June 25, 2018 ยท (Permalink)
I took a cooking class where we made risotto and the guy said that the stirring is the reason it's so expensive at restaurants. To make it "right" you have to have a guy on stir duty for freaking ever. I don't regret it, it was very tasty, but I have respect for those who can devote all that time (and bicep gainz) to one dish.
jasta07 ยท 7 points ยท Posted at 00:22:49 on June 26, 2018 ยท (Permalink)
Yeah I hate when people say risotto is easy.
The technique is 'simple'... but it's a massive pain in the arse. Paella is way easier, stirring it too much actually ruins it.
Nah, it was like 40 minutes plus minute or some ungodly amount of time. Not 20. Perhaps a different recipe.
spangg ยท 0 points ยท Posted at 22:07:58 on June 25, 2018 ยท (Permalink)
Sorry to be blunt, but if it took 40 minutes you did it wrong. Simple as that.
Risotto is more of a technique than a specific recipe and the technique remains consistent throughout all recipes. It should never take longer than 20 minutes. In fact, at 20 minutes the rice is likely over cooked; 18 is generally the sweet spot. Were you adding the stock/broth cold? Because youโre supposed to keep the broth that you add to the rice simmering next to it while you add it. If you add cold broth youโre going to cool down the whole dish and extend the time it takes to cook.
I swear it was an ungodly amount of time. Maybe not? I was carefully following a recipe so perhaps it was a little more than 20 minutes but not 40. Stirring a pot is not be my jam and I was definitely bored out of my mind. It was really tasty (to me) but it may have been overcooked (upon reading common mistakes just now).
IMO theres zero reason to cook anything without music/tv/podcast/cooking partner as entertainment. cooking is tedious to most people i think, i certainly almost never do it unless someone's hanging out in the kitchen with me but i am also lazy and dont eat much
I make risotto all the time and I don't do constant stirring, and none of that gradually adding hot broth, allowing the liquid to completely absorb in stages, crap either. Seriously it's all hipster bullshit.
As a professional cook, I've always wondered if the guy who invented risotto said "Hey, rice is too easy to cook, how can I make it take up 40 minutes of my time?"
You should listen to Marc Maron's podcast, WTF, where he interviews Anthony Bourdain. Anthony had a great bit in there where he talks about when he eats food, he often wonders, "what problem did they have to solve to come up with this food."
For example, he talks about coq au vin and says "problem? all we have is a scraggly old rooster carcass. Solution? boil it in wine for 12 hours."
A bit off topic, but rice pudding is amazing with Arborio or Carnaroli rice, also with good chocolate melted in. I hate typical rice pudding, but a good chocolate cinnamon rice pudding made with Arborio is incredible. You have to top it with whipped cream.
Tface ยท 7 points ยท Posted at 21:47:16 on June 25, 2018 ยท (Permalink)
risotto definitely isn't easy or simple, and is pretty easy to fuck up. Not only that, but I don't think it's especially impressive unless done well either.
I tried a lot of recipes, and I always ended up with a gummy mess of undercooked risotto. 20 minutes of cooking time was never enough. So, I went to Alton Brown, because his recipes always turn out. His risotto has a 35 minute cooking time, which is perfect. I've read some people say it takes them 40-45 minutes of cooking. I also read a lot about risotto, and went with a little less stirring and adding the stock in 3 batches. It's pretty easy to make now that I've figured it out, but it does have a learning curve. A lot of people tend to think of it as fancy for some reason, so I think that's why people are easily impressed by it. You are right in that it's not terribly impressive unless it's done right.
I make it on the stove and add the stock in 3 batches. I stir it well every 5-7 minutes. At the end, while it's still absorbing the last of the liquid, I do stir it constantly for about 5 minutes, and I really get in there and stir it when I add butter at the end. It's heavenly and tastes like, well, risotto.
Serious eats has a good risotto recipe that doesn't involve all the stirring you would normally do. I've made it before and is always come out tasting really good.
I've made their instant pot version too and it was pretty slammin'.
Relly55 ยท 4 points ยท Posted at 20:22:36 on June 25, 2018 ยท (Permalink)
My mom makes beet & swiss chard risotto and does all the labor of adding the broth in half a cup at a time. It becomes this supernatural magenta color by the time it's done. When I'm there I help her stir and man, it is an arm workout, and a f*&%ing gorgeous, delicious dish.
Lol youโve never made risotto if you think itโs just boiling rice.
[deleted] ยท 4 points ยท Posted at 23:36:53 on June 25, 2018 ยท (Permalink)
cooking good risotto is hard, lots of restaurants fuck it up. Undercooked does not mean al dente, risotto and pasta should both be al dente, i.e. perfectly cooked. Risotto is tricky to get al dente because it's not cooked in water like pasta. Takes lots of stirring, even then, possible to mess up. You also want risotto to be salty, but not too salty, another place to go wrong.
I get more points with day old risotto. Wrap it up in a slab and refrigerate. Cut it into triangles and fry them till crispy. Toss some grilled wild shrimp on top with a nice drizzle of a nice olive oil and a few garlic chives.
For anyone looking to make risotto for the first time - don't do one of the easy/quick recipes. The best risotto recipes are the ones that take a lot of time and stirring. The quick ones are good, but I think there's a noticeable difference in quality.
I recommend Alton Brown's recipe for mushroom and asparagus risotto. It's perfect. You can change up the veggies you add to it, or use mushroom stock for a different flavor. It's an incredibly dependable recipe. It takes about 40-45 minutes total.
hereโs a recipe i found just now. probably donโt need to add the corn, and can use any reasonable kind of risotto
[deleted] ยท 2 points ยท Posted at 20:49:32 on June 25, 2018 ยท (Permalink)
It's not though. You cook risotto different than regular rice. It is a bit nicer than rice cooked in stock although it is.
Ianjohn ยท 2 points ยท Posted at 20:54:33 on June 25, 2018 ยท (Permalink)
In fact, just go ahead and fill a 5 gallon bucket with parsley and start sprinkling it all over the house. Maybe ask the neighbor if you can do theirs, too. When guests sit to eat, make sure to garnish them with a healthy sprinkling of fresh-cut parsley.
macbubs ยท 2 points ยท Posted at 21:25:48 on June 25, 2018 ยท (Permalink)
I made this for my now-wife when we first started dating and it worked like a charm. In addition to broth, I like to also use wine. The version I made had mushrooms and Parmesan in it as well.
And for added benefit, the next morning, take the leftovers, mash them into a patty, and pan fry. Its the best leftovers you'll ever have.
I took a cooking class that tought us risotto and it was a rather lot of work for a dish that I'm not huge on to begin with.. Can you really make risotto without at least some cheese? I can't imagine that rice just boiled in bullion is all that amazing.
Also, special rice is used in risotto, and making the bullion takes time, ie you could make chicken soup in the first step alone.
[deleted] ยท 1 points ยท Posted at 00:29:09 on June 26, 2018 ยท (Permalink)
I make veggie stock in the slow cooker. It's amazing. I use onions, celery, carrot, yellow squash, and garlic. I am always amazed how much flavor I get from it.
Yes you can! I made zucchini and zucchini flower risotto for a vegan pal and it was excellent. The key is making your own bomb ass vegetable stock with the works, dry white wine, and a good glug of olive oil at the end and tossing the pan vigorously so it emulsifies with the stock and starchy rice and goes all creamy ๐
I've never heard of adding cream to it. It's pretty typical to aggressively stir a knob of butter in at the end. You could make it without cheese, but I've never done it.
[deleted] ยท 2 points ยท Posted at 21:32:18 on June 25, 2018 ยท (Permalink)
I came here to say Risotto! I used to think it was a super fancy dish. Then I made some with my sister for Christmas. It was so easy, I cook it all the time! Through in some sauteed mushrooms and sage to make it extra good! Also, if you have extra you can get up some rice balls the next day. But I usually don't have extra!
Sqarlet ยท 2 points ยท Posted at 21:42:13 on June 25, 2018 ยท (Permalink)
Although once you have had a perfect one you're not gonna go for some sticky tasteless lump of round rice.
My favorite way to make risotto is to add some cubed ham (crisped up in a separate pan, if you please), whole grain mustard, and some swiss cheese melted in. It's a Ham & Cheese sandwich, risotto style, and it seems really fancy. I'll also add peas, if I have them, to give it some color.
lewdite ยท 2 points ยท Posted at 21:48:22 on June 25, 2018 ยท (Permalink)
Not easy to prepare properly, you need to constantly add broth
Turn on cooker to cook setting, throw in some diced onion, garlic, olive oil, butter and let it all soften.
Stir through aborio rice.
Pour in stock. Lid on and wait till cooker says done. Stir once or twice.
Add extra ingredients (parmesan, tomato, basil, chicken, pepper, whatever).
Lid back on for 15 minutes on warm setting. Then "WALLAH!!"
It actually is really annoying to make right. I guess technically it's "easy" but it's labor intensive. Probably not a repeat at home unless I'm really excited about cooking.
If hell's kitchen has taught me anything, Risotto is the most difficult dish to make ever... and even trying it will make a really angry chef show up at my door telling me to f out of here.
My 4 year old daughter loves the risotto dish I cook which is onion, bacon fried and then add risotto and vegetable stock. Sprinkle some peas in at the end and done. Not for purists but it's yummy.
Love it, one of my favourite dishes. Cook up some portabellos and shitakes first and set aside (covered), fry up some shallots and garlic before getting the arborio rice going, combine everything at the end and both mix and top with parmigiano reggiano. That's it, I'm leaving work to go make this right now.
I made risotto in my rice cooker last night. So easy, & no need for constant stirring, chuck in diced onions , garlic & chilli & olive oil . Fry for about 5 min, add aborio rice. Stir till oil and onion and stuff coat the rice. Pour in chicken stock. Wait till rice cooker turns off. Then fold in parmesan cheese, tomato, basil & cooked chicken. Balissima!๐ฎ๐น๐ฝ๐ฎ๐น๐ดโจ๐ฎ๐น
If you wanna really fancy that shit up, let it cool, roll it into golf ball sized balls, coat with egg and bread crumbs, then fry. Best appetizers. I think in Italian restaurant's they call them Arancini balls.
Edit : spelling (seriously, get a rice cooker people )
Add some cream and go a little less on the broth and some sort of hard cheese and you got yourself a creamy risotto that pairs well with red wine and any protein (but mostly steak).
I make risotto in a pressure cooker. Put rice on, cook ingredients, mix together. Comes out perfect every time and I can make it from scratch including prep in 20 mins
It's time/attention consuming, but usually not difficult. I am making some right now. I made homemade French onion soup and simmered it for a couple of hours. I am using the soup stock (1/3 of each mushroom, chicken stock, and beef stock) to cook the risotto in, and add the strained onions and some sauteed mushrooms at the end, along with some parm. It's being finished with some finely shredded smoked gruyere. I like to get creative and make it more complicated than it has to be.
My wife fell in love with risotto in Italy, so I learned to make. It's not hard, but you have to pay attention. Now she says "it's better than in Italy!". Makes me happy...
Keys: Saute rice in white wine with a little onion/scallions/garlic. HOT broth. Constant stirring. Getting the rice cooked but not mushy (taste!!). Good parmesan. Just a little trickle of cream at end. Best things to add: shrimp, asparagus ends, mushrooms, little bits of overcooked pancetta or bacon.
I scrolled through to find this. Thank you! It's my #1 go to. I think it's incredibly easy, delicious, and versatile. And it makes great leftovers, including risotto pancakes!
I like making some ghetto-ass risotto using quick rice, cornstrach/xantham gum, some good boullion (i.e. minor's), frozen peas, and grated parm. Comes together close to the real thing, except the rice doesn't transition as smoothly into the sauce.
It's more of an easy dish for good cooks. It's so easy to undercook or overcook risotto, or stir too hard and turn it into a sticky mess... and it always leaves me a bit sad when I'm served bad risotto.
...also, if you can't even be bothered to stir the rice, get a pressure cooker.
Melt 1 tablespoon each of butter and olive oil in the cooker.
Fry an onion until translucent in the fat, 2-3 minutes.
Add the rice (about a pound) and stir until coated in fat, about a minute.
add a large glass (150ml) of white wine, cook until mostly absorbed by risotto rice.
Add about a litre (a quart) of broth of your choice (chicken is the standard) and whatever else you want. Mushrooms, spinach, whatever, though it's good as is.
Put the lid on the pressure cooker and bring it up to high, leave for 10 minutes and depressurize. Add about half a cup (125ml) of finely grated parmesan, and stir until melted. Add pepper and salt to taste (depending on your broth, it might need no salt or lots and lots). Done!
This will result in a Risotto with a texture that rivals and beats some of the stuff I've received in Michelin-starred Italian restaurants. If you prefer it a bit runnier, add some more water/broth while stirring in the parmesan!
It seems people get shit for bringing up an instant pot, but instant pot risotto is a game changer. Swear your onions, toast your rice, then itโs ready in six minutes. And itโs PERFECT.
I always order a veggie risotto in Italian restaurants, it's delicious. However, I'm terrified of actually making it at home. Just the word conjures up images of a deranged Gordon Ramsey yelling at student chefs for messing up a risotto. I'm pretty sure it has my brain convinced it's a horribly difficult thing disguised to look simple. :)
I hate gatekeeping,especially when it comes to food, but I have to agree. Risotto is not something that can be rushed in a pressure cooker. The stirring helps develop the creaminess. I tried an oven risotto once, and it was nothing like stovetop risotto.
Ok...well...I think you should try it again. You still have to do some of the prep such as toasting the rice before closing the lid, but it comes out exactly right. I'd challenge anyone to guess that I didn't do it on the stovetop.
I usually just throw in a can of drained artichokes. Delicious.
[deleted] ยท 1 points ยท Posted at 01:15:30 on June 26, 2018 ยท (Permalink)
I think that adding chopped parsley to dishes at the end is old fashioned and dull. The ol sprinkle some parsley on the edges of the plate to make it look "better". Fuck parsley.
nahfoo ยท 1 points ยท Posted at 01:20:10 on June 26, 2018 ยท (Permalink)
I thought risotto was pasta that was rice sized? What am I thinking of?
I just looked it up and aside from it being quite labor intensive to collect the nuts, it seems that extreme weather patterns have adversely affected growth of the specific pine trees that produce the specific pine nuts that are typically sold. I guess the weather and recent increase in demand/interest are the reason for the sudden price hike. There are apparently Chinese and Korean pine nuts being imported but I would much rather I buy my food locally grown in the US since I live here.
"First thereโs a layer of ladyfingers, then a layer of jam, then custard โ which I made from scratch โ then raspberries, more ladyfingers, then beef sauteed with peas and onions, then a little more custard, and then bananas, and then I just put some whipped cream on top!โ
"This is the Ice Cream Streets, kid. Why don't you scurry back over to Pizzatown where you belong."
[deleted] ยท 3 points ยท Posted at 23:51:48 on June 25, 2018 ยท (Permalink)
I've found for good pizza, it HAS to have an ice cream based sauce. No more mister tomato. I'm talking pizza napolitano with strawberry ice cream sauce, vanilla icecream instead of cheese, and perhaps some nuggets of chocolate if margherita isn't for you.
Don't get me wrong, strong flour too. But a LITTLE more liquid than you'd put in a straight flour mix and semolina makes for AWESOME pizza dough.
Any time you've had GOOD pizza from a takeaway place, almost guarantee it's got semolina in the dough.
If you live in an area with blackberries, I highly recommend a simple syrup from blackberries over ice cream. (I like to strain the cooked berries to get the seeds out, but that is optional.) Simply out of this world. I mean like the most delicious thing you have ever tasted.
732 ยท 1 points ยท Posted at 00:18:08 on June 26, 2018 ยท (Permalink)
Making the best home made ice cream is stupid easy, as long as you have a maker which are pretty cheap.
2 cups heavy cream. 1 cup 1% or 2% milk (whole milk, if you are making something like a ginger ice cream to keep it from curdling). 3/4 cup sugar. 5 egg yolks (6 for creamier, 3-4 for lighter).
Mix the cream, milk, and half the sugar into a pot. Put on medium high heat. Meanwhile, whisk the other half of the sugar into the egg yolks just until beaten. Once the cream base just begins to simmer, reduce to medium heat, and pour 1/4 of a cup into the eggs while constantly whisking. Do this for 3/4 cup of the cream. This is known as tempering the eggs so you don't turn them to scrambled eggs.
Pour the eggs back into the cream, stirring constantly for 3 minutes. The base will get much thicker. Around 3 minutes, it should coat a spatula, and if you drag your finger across it'll hold a clear line.
Pour the base through a fine strainer to catch any cooked eggs. Put the dish into an ice bath for 15-20 minutes to have it chill, then into the fridge for 4 hours (or overnight).
When ready to churn, mix in 1/2 teaspoon of vanilla and then put into maker. Churn for 10-15 minutes until it is the consistency of soft serve.
Anything you mix into the ice cream is done in the last 1-2 minutes of churning.
So, a vanilla ice cream - scrape the inside of a vanilla bean out into the cream and milk. Heat up the cream mixture, and let it steep off the burner for 45 minutes before mixing with the eggs. Then follow the same steps.
Chocolate, mix 1/4 cup of pure cocoa powder with the cream mixture.
Peanut butter base, use 1/2 cup of sugar instead and 1/2 cup of peanut butter. Same instructions.
Coffee base, pour 3/4 cup of whole decaf beans into the cream mixture, let steep like the vanilla before mixing with eggs.
Mint, use peppermint extract. Fresh mint (again let steep) is a very refreshing but different summer ice cream.
Things to mix in, Oreos, chocolate chips, pretzels, you name it.
I eat way too much ice cream. I made the best caramel ice cream this weekend... Ate basically a quart in under a day.
[deleted] ยท 1 points ยท Posted at 01:02:43 on June 26, 2018 ยท (Permalink)
[deleted]
732 ยท 1 points ยท Posted at 01:06:12 on June 26, 2018 ยท (Permalink)
I could see that with a gelato.
The fat in the peanut butter helps with a rich and decadent ice cream. If it is too heavy, 1.5 cups cream/milk each and then the PB.
Mussels! Clean them like hell, add garlic, parsley, white wine, butter. Buy good baguette to sop up the sauce. Itโs cheap, easy, and looks super fancy.
My sister used this as a meal to weed out suitors that were intimidated by unusual foods - they would pass if they would gamely try the mussels or if they were already familiar with how to eat them. If the response was, โIck!โ, that was the last date.
girlz0r ยท 8 points ยท Posted at 22:10:30 on June 25, 2018 ยท (Permalink)
Yep! Itโs one of my favorite go-tos for dinners. I sometimes pour the mussels over fettuccine noodles to make it more filling. Friends would request it when we had a dinner party. Granted, it might be all the wine we had on hand.
The other benefit is that itโs cheap to make, I steam the mussels in a large wok with some garlic and canned diced tomatoes, then pour the whole thing over fettuccine. Costs under $10 and will feed 6 people.
girlz0r ยท 3 points ยท Posted at 23:35:27 on June 25, 2018 ยท (Permalink)
Ooh. I haven't tried it with tomatoes. Welp, I know what I'm making this weekend!
Serious scrubbing. Do not skimp on the water; gritty mussels suck. Get a stiff brush to scrub off the โbeard.โ Discard any that arenโt fully closed before cooking, and discard any that are still closed after cooking.
Also tap them lightly on your counter when you're done washing them. Fresh mussels (ie. live) will start to close their shells when washing or when you tap them. If it doesn't flinch at all it's most likely already dead and you should throw it out.
At least that's what I've been taught, has always worked for me.
I cannot stress enough the importance of the baguette or another good bread. The best part of mussels is the sauce. You do NOT let that shit go to waste.
If you like red pepper hummus, have you tried making smoked paprika hummus? You can use the same base hummus recipe, and add about 1 tsp of smoked paprika per can of chickpeas. Love that stuff!
My friends insisted on peeling all the chickpeas before throwing them in the blender. I was astonished that they would spend the time on such a thing, but I gotta say it made a difference. I just find the idea of peeling chickpeas very comical.
To take it even a time consuming step further - drain your chickpeas and take the little โskinsโ on the outside of them off. People will think you are a hummus wizard because of how smooth it is.
Does peeling chickpeas make a difference if you use a high powered blender?
I've always been too lazy to try peeling. I know my ninja blended hummus was fairly gritty, but my vitamix blended hummus is super smooth. Would the vitamix hummus be even smoother if the chickpeas were peeled?
Whoever looks at hummus and thinks it takes a great chef to prepare it? It's just chickpea mash (sometimes other beans are used) and it certainly looks the part.
People that have no idea how hummus is made. It's also very easy to plate creatively and the impressive part is not necessarily the look, but the flavor.
But it looks precisely how mashed vegetables look. How does it make you "look like an incredibe chef"? In fact, most of the things people have mentioned in this thread don't make you "look" like an incredible chef to me. Most people are just name dropping things people don't know the ingredients and cooking process for. The final results don't really look very impressive.
If you show any one random person hummus, they'd probably recognize from the start that it's just mashed vegetables of some kind. Nobody ever looks at mashed potatoes and go "What an incredible chef you must be!", so why for hummus? Is it the foreign-sounding name? The fact they don't know what goes in it? What kind of idiots thinks anything they don't regularly eat must be hard to make?
I dunno, all I know is I throw a little something extra interesting into my hummus like some sundried tomatoes or whatever and it's the center of the party like I'm some kind of dip god. I don't get it, I just appreciate that it brings joy.
Hummus is simple, it's true. But I've tasted mediocre hummus. I've tasted bad hummus. I've also had some really fucking good hummus, though, and that's a huge difference. I don't think hummus necessarily fits this topic, since it's easy to make shitty hummus if you don't know how to make it right. But if I had a perfect bite of hummus, I wouldn't take it lightly. It's not "just" mashed vegetables, although there's a way to make shitty mashed potatoes too.
It's also true, though, that anything foreign automatically gains you instant points on the chef-scale. That's just how it is in America, at least. Hummus isn't common enough yet, and it's gaining popularity with the cool crowd enough, that for those two reasons alone even if you made shitty hummus they'd still probably think you're a kitchen wizard
who eats mashed vegetables? mashed vegetables don't taste like anything in particular. hummus isn't just mashed chickpeas btw, you have to put in olive oil and some garlic in the part of the world i grew up in.
You may need more liquid when youโre blending your hummus. If youโre using canned chickpeas save some of the liquid and use that. Also good tahini is the ultimate super max secret to bangarangin hummus
fettuccine alfredo. Alfredo sauce is ridiculously easy but people go bananas like it's something special. Cream, butter, parmesan cheese... some seasonings and you've just wowed everyone in the room
I never attempt to make Alfredo at home because I realize how disgustingly unhealthy it is when I see the ingredients are literally only butter, cream, and parmesan cheese.
Throw some mushrooms in a pan with a little olive oil and salt, heat on medium for 20 minutes until they get a nice golden, throw in a big handful of spinach leaves and continue heating until they have shrank down. Toss that in the alfredo sauce and use a hand blender for about 8 to ten seconds.
Shiver. Squash and zucchini are two vegetables I simply canโt eat. My entire childhood, my mom was always trying to find ways to sneak those into my food, usually by hiding them with copious amounts of cheese and other strong flavors. And every time I would get sick to my stomach. Iโm now in my 40โs, and just last weekend my mom tried to slip me a chocolate chip cooking sheโd baked with zucchini in it. I immediately tasted that foulness and spit it out. I seriously think I must have an allergy to those two foods. Nothing else explains my total aversion to them.
Well there is a whole thing Iโve heard of where Alfredo actually doesnโt use milk or cream in the classic preparation. I think itโs just cheese and water which makes it much lighter and healthier.
I'd honestly rather eat that than whatever soybean/canola oil crap they put in the storebought stuff.
Karzi ยท 1 points ยท Posted at 22:36:19 on June 26, 2018 ยท (Permalink)
I replace part of it with lowfat or fat free cream cheese... I also use regular milk instead of cream. (Since the cream cheese makes it super creamy already.) Then some parmesan, maybe some ski. Milk "mozzarella" and a little butter.
There really is no tasty way to make alfredo sauce healthy though. Healthier maybe. It's why I rarely make it, and when I do it's a 3/4 plate salad 1/4plate pasta.
[deleted] ยท 24 points ยท Posted at 21:08:43 on June 25, 2018 ยท (Permalink)
I've discovered an aged parm with rosemary added to it at the store. Whole milk, butter, garlic, rosemary parm, some shitty green label parm for good measure. Throw kosher salt and some pepper and it's a goddamn masterpiece.
Edit- throw cream cheese in that mix. I usually have some random cheeses on hand and a cheese sauce is always going to be better with more cheese.
If you spring for great ingredients it elevates it even further. Even then, you've only slightly raised the cost per plate. A good alfredo is entirely worth it.
Simple is good. Just donโt skimp on quality. Also fat is key. Alfredo is supposed to be just fat sauce. Which when described that way sounds way worse than it is
They key to good Alfredo is once you throw the cheese in turn off the pan, the residual heat left in the pan and on the cook top is enough to finish the melt and give it a thicker consistency
I swear to fuck if you put a $3 Parmesan wedge in there I will haunt you to the day you die. Parmigiano Reggiano. Yes itโs $17 a pound. It is worth it for this one single dish because it is 90% of the dishโs flavor. It is worth it. Just do it.
It's one of the sauces that you're better off making yourself than using the stuff in a jar. I've never had good alfredo from a jar. Tomatoe sauce I'm not so picky about.
I liked jarred tomato sauce until I made that myself too. No recipe at first, I just bought a bunch of stuff and experimented until I got something good going. Itโs super easy and way more fresh and bright tasting
I like Newman's own. I avoid Ragu, not a fan. As long as it's chunky and has spices and doesn't look like ketchup in the jar I'm ok with it. Tomatoe sauce gives me heartburn so I don't eat much of it very often. I rather use Olive oil or carbonara on my pasta.
Iโve never once purchased a jarred Alfredo sauce. Just the thought makes my cringe. Might have cooked Alfredo sauce 4-5 times in my life and have never ordered it at a restaurant, but my good the homemade stuff is decadent.
Elqni ยท 1 points ยท Posted at 09:11:24 on June 26, 2018 ยท (Permalink)
Yeah, I didn't know the name of that sauce, but i do it from time to time. Everyone's mind = blown.
Depends on the meat but something like steaks I usually cook too 140 which is medium. I put some tap water in the cooler then boil water on the stove and slowly add to cooler until temp comes up to about 145. Throw the meat in sealed bag in an close lid. Let sit for 1-2 hrs. Your done.
Bourgi ยท 3 points ยท Posted at 04:32:46 on June 26, 2018 ยท (Permalink)
Neat! I have the Joule and love it but find I still do get at least a few degrees' variance.Granted, I just put the lid askew across the top so there's some temperature loss since it's not airtight.
They're pretty cheap though if you get the wand style. I have an ANOVA cooker, and I just use it in my stock pot. Goes in any cupboard space easy. I only paid $70 CAD on sale
Use a cooler chest. Just keep an eye on the temp. Or dangle in a submersible low wattage wamer. You can get submergible warmers on ebay for a couple of.bucks and take almost no room to store.
[deleted] ยท 2 points ยท Posted at 07:00:11 on June 26, 2018 ยท (Permalink)
You can buy circulators now that you can put in a cooking pot.
Badloss ยท 259 points ยท Posted at 17:06:05 on June 25, 2018 ยท (Permalink)
Sous vide is like using a game genie for cooking. I don't order steaks in restaurants anymore because I can do them better at home
I don't order steaks in restaurants anymore because I can do them better at home
This is true at any place beside a high-end steakhouse. Apart from having better cuts and better aged meat, they have broilers that are better able to sear a steak than anything you can jerry-rig at home.
All of that can be replicated at home. Most people aren't going to have a salamander, but you can get very high searing temperatures with a chimney starter or a torch.
As for the meat, find a good butcher that dry ages. Not cheap, but neither is a steakhouse.
But it doesn't matter, because the real reason to go to a steakhouse is the sides..
wahh ยท 10 points ยท Posted at 22:23:51 on June 25, 2018 ยท (Permalink)
That's pretty subjective. For example, the $6 Trader Joe's steak I make in the sous vide tastes just as good if not better than the $65 steak I had at a high end steakhouse a few months ago. I literally see no reason to go to an expensive steakhouse ever again. That said, I do get cheap steaks at places like Texas Roadhouse when I go out sometimes. To me there isn't an amazing enough difference (if there is a difference at all) to pay high end steakhouse prices.
To be fair i didnโt believe even in $80+ steaks until I had one at this place in Naples that had all sorts of different grades of wagyu beef from a variety of farms. That steak changed my life. Iโve never had anything with marbling like that, and the crust was flawless. Iโd sell my soul to have a steak that good a few times a year.
What was the steakhouse if you don't mind me asking? I could definitely tell the difference between a choice cut from Trader Joe's vs a Prime cut from Costco when cooked at home.
You should definitely be able to tell the difference between a high quality dry aged steak vs cheap steak. If its worth the difference in money is another question.
wahh ยท 10 points ยท Posted at 22:38:58 on June 25, 2018 ยท (Permalink)
It's called Ruth's Chris Steakhouse in St. Louis, MO. I had the 11oz filet cooked medium rare. I usually get the "USDA Choice" top sirloin steaks from Trader Joe's that I also cook to medium rare. Admittedly, it is not an apples to apples comparison since they are two different cuts of meat...but yeah I enjoy the hell out of those TJ steaks.
Ruth's Chris is pretty much the first rung on the ladder of high end steaks. They're basically just decent cuts of beef (not bad ones) cooked in a very generic way.
If you're ever in Vegas try Gordon Ramsay's ribcap, or the Steak Bouchon ar the Bouchon Bistro at Venetian.
Capital Grille also has an amazing truffle glazed bone-in ribeye if you have one in MO.
wahh ยท 1 points ยท Posted at 13:51:36 on June 26, 2018 ยท (Permalink)
I completely agree that it was cooked in an extremely generic way. The other thing I wasn't used to compared to plebeian steak dinners is that it was all that money for just the steak. I ordered this giant hash brown thing for like another $20+ that I could have gotten from Waffle House for probably less than $5. lol
My favorite way to sous vide steaks is with Bibigo Korean BBQ marinade. If youโve ever had Korean crosscut ribs (kalbi) itโs the same thing they are traditionally marinated in. Itโs slightly sweet without being overpowering and has garlic and onion flavors.
Before bagging I hit the steak with salt, pepper, and a thin brushing of the marinade to get a complete coat. Then bag it and before sealing pour another tablespoon of marinade in there. Gently jostle the bag around by the meat to try to spread it out a little. You can fridge for a few hours to marinate but with how sous vide cooks I donโt think itโs necessary.
I do 129 F for 1-2 hours (1 hour per inch of thickness). Pull it out and pat dry. No additional salt or pepper. Torch to finish like this: Torch the top, then brush on another thin coat of the marinade and lightly torch for a few seconds again careful not to overdo the sear, this is more to just glaze the extra sauce. Flip and repeat.
If youโre using a pan instead of a torch like I use to, get the pan plenty hot ahead of time. A little avocado oil or whatever oil you prefer. Sear one side. Flip. Brush the already seared side with a thin coat of the sauce. When the second side is done searing, plate it with the second side up and brush that with the sauce.
[deleted] ยท 1 points ยท Posted at 07:06:48 on June 26, 2018 ยท (Permalink)
Try it with brisket for 2 day mate. Beats any steak.
wahh ยท 6 points ยท Posted at 04:19:16 on June 26, 2018 ยท (Permalink)
I have an Anova, but I use the Joule app to calculate the time and temperature. Typically it ends up being 129 degrees Fahrenheit for 1.5 hours.
I don't put anything in the bag with the meat. I get a cast iron skillet smoking hot. I pull the meat out of the bag and pat it dry with paper towels and use my Hymalyian pink salt grinder bottle to sprinkle that one both sides. I do the same thing with my pepper grinder bottle. I got them both from Costco.
I take a quarter inch cut from a stick of butter and drop it in the pan and swish it around until it melts. Then I drop one steak on and spin it around the pan for 30 seconds, flip it on the other side and spin it around the pan for 30 seconds. Then i pull it off and put it on a plate to rest for about 5 minutes before eating it.
I add that quarter inch of butter cut from a stick to the pan each time I run a steak on it for the sear.
That's it. Super simple. Salt. Pepper. Butter. :)
[deleted] ยท 1 points ยท Posted at 07:05:52 on June 26, 2018 ยท (Permalink)
Oil for colour, butter for flavour. You're burning your butter.
wahh ยท 2 points ยท Posted at 13:53:29 on June 26, 2018 ยท (Permalink)
I know that it is burning the butter, but it still tastes great to me. I know it sounds kinda weird. I'll try just oil some time so I can see if there is any difference.
Never add butter in the bag, seems like a good idea but only dilutes the flavor, I usually add rosemary. After its done I usually just sear with butter in a pan to the crust on top/bottom, and sides. Usually prepare one potatoes worth of mashed potatoes as a side, its a game changer once it soaks up all the steak juice that comes out.
You know, while I think that's true, I've never gotten a steak better with sous vide than I can on my grill, unless it was really thick. Maybe I just searched at too low a temp and end up overcooking. Meh.
The key with Sous Vide is margin for error. Since the water bath never gets above the set temp you pretty much canโt over cook anything with just Sous Vide (you can over cook it when finishing however).
For steak in particular Sous Vide shines in a couple specific scenarios.
- Making a lot of steak: Assuming they are all at the same temp, Sous Vide gives you too great options with cooking steak for a large group. You can buy an enormous piece of meat, know you will get consistent temp throughout, and then finish and slice to serve. Or you can cook a dozen steaks all at the same time and just finish as needed to serve. Either way a lot more manageable for most people then holding down a grill with a dozen steaks and ruining a couple with in attention.
- Making large tough roasts. Sous Vide can let you cook for literally days and not dry out or over cook the meat. This lets you take tougher cuts (bottom round, etc) and cook them long enough to break done the connective tissue that makes them tough. Basically like even slower, slow cooking.
- Freedom to multitask. If your making a large dinner with lots of parts, you can have your steak in the Sous Vide cooking while youโre busy doing other stuff. Since it wonโt over cook, you can let it hang out until you are ready for it. This makes your time management a little easier when timing out big meals (it sucks to have the steak done but need 15 more minutes on the sides)
Everyone talks about steaks, but they really should be talking about much more challenging proteins like chicken breast, which is very easy to overcook otherwise if you're not careful, as well as being VERY good for seasoning. Since it's sealed, it basically self-marinates while in the bath.
Very true, but part of the reason is that chicken breast has a reputation for being bland and kind of easy to overcook. I've made world class steaks that melt on the tongue like meat butter, but what I'm really proud of is the stuff I've done with chicken that I've never been able to come near on the stove or in the oven, even with a meat thermometer.
Itโs food grade plastic in a temperature range was designed for. As long as you donโt torch or microwave the food still in the bag, youโll be fine.
Yeah definitely, chicken breast and pork tenderloin are my sous vide favorites.
rox0r ยท 3 points ยท Posted at 00:14:58 on June 26, 2018 ยท (Permalink)
And you can do a much lower temperature (before searing) because if you consult time-temperature graphs, everything is dead after 2 hours at 130F. So you can cook your chicken at 145 (not 160) and be relatively safe and still put a sear on it.
Same for pasturizing raw eggs without cooking them for using them in mayo or other recipes where you need them liquid.
Yes indeed! Though my wife is kinda picky about texture so while I've done several at 140 and 150, she likes 160 the best. But yeah, I'm all about those new temperature possibilities.
I don't have any experience or knowledge with regards to sous vide. I don't cook proteins often because I'm scared of under cooking it and getting food poisoning or overcooking it and it becomes crap. From what I'm reading, sous vide would cook it perfectly everytime regardless of type of meat? If so, any machine recommendations? I need to get one asap.
Yeah! The beauty of it is that pasteurization is a function of temperature and time. You go to 165 for chicken, for example, because that's the temperature that it pasteurizes in a split second and then you can stop cooking before it gets any hotter. The game changes entirely when you have the ability to hold it at a certain temperature for a much much longer period of time without the worry that it'll go past that point.
I love my Anova Wifi, and it's a great price, but I have heard amazing things about the Joule, which is higher powered and better sealed. However, while better sealed and higher powered, I don't believe the Joule has an external readout and relies 100% on the app. The Anova has a readout and manual controls, which are handy at a glance as well as a case like I had the other week when some condensation had collected in the control head and caused the wifi radio to malfunction. The manual controls and the bluetooth radio worked fine, however, and after I was done cooking, I drained the tub, and set the Anova out to dry overnight and it's working like a champ again.
In my opinion, the Anova's probably your strongest value right now. I will probably be getting a Joule as my second device eventually for bigger/more complex cooks but I doubt I'll retire the Anova without any really good reason. Look for it on sale, we managed to get mine for $110 at Target on sale.
Thanks for your reply. After reading your original reply, I did some research and settled on the anova over the joule for the same reasons you listed. I think this is going to be a game changer in the kitchen for me. I got the wifi one for $130 on Amazon, which is expensive but cheaper than the $200 it usually goes for. Thanks again!!!
Youโre welcome, I hope it serves you well! You should also pick up a 12 quart tub and either a fitted lid or bag of ping pong balls for insulation. Itโll keep your power consumption down, your bath steady easier and avoid steam exposure to the control head
Sous vide thighs are God damn amazing. Cook them up in the sous vide beforehand, chill them in the fridge for a few hours or up to a few days. 4 minutes in the pan on the skin side, 1 on the bone side, then deglaze and reduce with white wine and broth, adding in the gelatin that got released into the bag during the first cook, and a knob of butter right at the end and it's a gravy to die for.
Oh hell yes. One of the first things I did was sous vide skin on bone in thighs in Mr. Yoshidas marinade for like two hours, brushed them with Sweet Baby Rays and finished them under the broiler. They were insanely good.
Out of curiosity, how do you season your chicken breast? Every time I do it with salt, pepper, crushed garlic, etc... I just get a watery soupy mess at the end with basically no hint of the seasoning I added ๐
I always put a touch of olive oil on my chicken breast. Just brush a little over the breast to coat it. It helps the herbs stick better, and crisps the outside a little more.
My seasoning is usually salt, pepper, garlic powder, onion powder, oregano, and paprika in equal parts. Bake at 450 for about 25 minutes and you get some nice moist chicken breast.
Well. That was literally the only explanation I could think of. I don't have experience with sous vide, so just trying to think of reasons I've had chicken do something similar.
I salt,pepper,garlic both sides and cayenne on one side with smoked paprika on the other, I usually just pan sear it with butter though until the meat is a bit bouncy with moderate resistance.
I LOVE doing chicken and other low fat cuts that are tough to do without overcooking in other methods. Easy way to add tons of flavour and get the perfect doneness
Definitely. Steaks are my favorite in the sous vide and itโs always the most striking to show off with no gradient in the center. I used to cook good steaks, now I cook great ones.
But sous vide has given me the ability to cook chicken breasts and pork chops. Before my chicken and chops always came out dry because I was terrified of undercooking them. With a sous vide they come out fantastic. Which has made me able to afford more fresh meat in my diet by giving me confidence to buy pork and chicken more often (so much cheaper than beef) and not worry about screwing it up.
In truth, sous vide is but one tool among an arsenal, one with both a wide range of acceptable uses but a narrower band of areas where it really truly shines.
For instance, on /r/sousvide you will see many people bragging about cooking things for days in their circulators, yet if you read Thomas Keller's Under Pressure (a sous vide cookbook written by one of the main / early proponents of the technique in the US) you will see he cooks things for very specific, even short, amounts of time.
Particularly with steak, the sous vide is just used to cook the meat to perfect doneness. That's the easy part. The part that requires finesse is getting a good sear without cooking the steak too much. You can use a *really* hot pan - cast iron works well - but then you have a really messy pan and are opening windows to try to get your smoke alarm to stop going off. Easiest way I've found is to take them outside to my grill and finish them one at a time with a high output blowtorch. This lets you perfectly control the sear and does not further cook the interior of the steak. Also, you feel kinda like a badass using a torch on your steak.
But torches are the most fun! I have a Bernzomatic that I use. I only very very rarely finish with something other than that now. Itโs the fastest, gives me the most control, and itโs a giant effinโ torch that I using to throw flames at cuts of meat. Itโs soooooo fun.
Foxehh3 ยท 8 points ยท Posted at 21:45:01 on June 25, 2018 ยท (Permalink)
You can use a really hot pan - cast iron works well - but then you have a really messy pan and are opening windows to try to get your smoke alarm to stop going off.
Use a very small amount of Avocado Oil rubbed on the pan as you heat it and those problems vanish.
[deleted] ยท 12 points ยท Posted at 22:15:32 on June 25, 2018 ยท (Permalink)
[deleted]
bswa ยท 3 points ยท Posted at 00:09:53 on June 26, 2018 ยท (Permalink)
But seriously, I first learned about the chimney method on Good Eats and have been keeping that in my pocket for when I want to show off. I think the searzall is more convenient though. It requires just the torch while the chimney method takes more setup. Overall it's a matter of preference, and me not wanting to build a fire every time.
I have one and Iโm on the fence about it still. It does some things better than a normal torch can do, but it doesnโt really do anything a normal torch canโt do with practice. Itโs definitely easier and youโre less likely to completely burn anything but I find youโre more likely to overcook with it. With practice that goes away though. It gives a same-quality great crust easier than a normal torch once youโre practiced with it, but $75 on top of having to buy a specific torch to go with it is kind of pricey.
My point is that it definitely has some great bonuses, but I wasnโt super satisfied due to the price. You get small benefits for a large price tag. If $75 is pocket change for you, get it! Thereโs definitely some solid benefits. But if thatโs a big ticket item for your budget, skip it. Thatโs my opinion anyway.
I've been doing steaks directly on hot coals. When I heard about that concept I thought it was risky but just novel enough to try. As long as I keep an eye on the internal temperature they come out great. The coals don't tend to stick to the steak and the intense heat makes for an amazing sear without burning. I've managed not to screw any of them up yet.
But to be clear are you searing the steak on the grill after the Sous vide? If not then I agree on the preference towards grill. Do a combination of both and youโre in flavour town.
In the summer I absolutely do it on the grill. Mine comfortably goes up to 700f, and that almost always works very well for me.
[deleted] ยท 1 points ยท Posted at 05:03:05 on June 26, 2018 ยท (Permalink)
How long are you talking per side? A minute, or less? My grill gets up to 650
Edit to anyone else wondering: I ended up going down a rabbit hole and found that you should cook the steak no more than one minute per side (and rotate 90* at 30 seconds if you want cross-hatch marks).
I'm also considering getting a charcoal starter chimney (they're cheap, like $10-$15).
Ianjohn ยท 4 points ยท Posted at 21:12:07 on June 25, 2018 ยท (Permalink)
Even if you sous vide, you should definitely be searing the steak after or else it won't have a crust.
Keep it in the bag. If itโs medium rare and then you throw it in a pan, it may be medium once you pull it off. If itโs cool, you can sear the crap out of it without cooking the center more.
I think the greatness of the Sous vide is that its set it and forget it. If you walk away from the grill and don't 'nail' it. Then you've overcooked it.
ie... grilling is more error prone.
s32 ยท 3 points ยท Posted at 23:03:40 on June 25, 2018 ยท (Permalink)
Sous vide steak is good because it's so easy to make. But IMO not nearly as good as a "well done" skillet or grill steak.
Source: I eat a lot of steak.
edit; "Well done" like "done well". Not the internal temp.
s32 ยท 1 points ยท Posted at 23:59:01 on June 25, 2018 ยท (Permalink)
lol, poor choice of words
PlayMp1 ยท 1 points ยท Posted at 02:13:02 on June 26, 2018 ยท (Permalink)
In the future: "well made"
[deleted] ยท 1 points ยท Posted at 07:12:04 on June 26, 2018 ยท (Permalink)
Yeah, but with sous vide you can cook a whole brisket and throw it on the bbq
DASK ยท 1 points ยท Posted at 21:43:52 on June 25, 2018 ยท (Permalink)
Sous vide, then dry, reseason and finish over a charcoal chimney/starter.
rox0r ยท 1 points ยท Posted at 00:12:59 on June 26, 2018 ยท (Permalink)
I feel like online people say 135F for medium rare, but it's definitely wrong. Above, 130F and your steak will be medium. And yes you want a thick steak and finished it very briefly on the grill.
You know how it's recommended to cook caertain meats to 165? Does that mean I don't have to? I know it's a dumb question, but it feels like if I don't, I'm going to get food poisoning or something worse. I always try, but it comes out dry af, obviously. Are there certain meats that have to be fully cooked?
This is the most common sous vide question. So let's explain safe cooking temperatures.
Different meats have finished temperatures wherein 99% of illness causing bacteria will be dead in 30 seconds or less. The thing is, bacteria starts dying at lower temps. If you can bring the meat to, say, 130 F and hold it there for an hour, you'll kill all of that bacteria. It just takes much longer. That's where sous vide shines. You can bring it to its prefered temp and just hold it there for huge periods of time with zero risk of overcooking.
Thanks for your reply. It makes sense. I don't cook too often so I don't really pay too close attention to all that, but I feel much better about the idea of not having to reach 165. I actually took the leap and booght an anova precision cooker. Can't wait to use it!
[deleted] ยท 1 points ยท Posted at 07:13:55 on June 26, 2018 ยท (Permalink)
That's not true when you say 0 risk of overcooking. Cool for too long and the meat fibres will break down and produce an unpleasant cotton wool texture.
rox0r ยท 1 points ยท Posted at 16:50:02 on June 26, 2018 ยท (Permalink)
Different meats have finished temperatures wherein 99% of illness causing bacteria will be dead in 30 seconds or less. The thing is, bacteria starts dying at lower temps. If you can bring the meat to, say, 130 F and hold it there for an hour, you'll kill all of that bacteria.
Just to clarify, the FSIS (part of USDA) uses a 7 log 10 lethality threshold which is way, way, way beyond 99%. 99% will still make you sick. Also, you need to hold at 130F for at least 2 hours to reach 7 log10 in their studies. I would go longer to account for mistakes and equalization. See the links in the sibling comment.
rox0r ยท 1 points ยท Posted at 16:43:13 on June 26, 2018 ยท (Permalink)
The recommendations by the USDA are for a 7 log10 death of certain pathogens. What they don't tell you is that the USDA recommendations are for the temperature where you instantaneously reach the 7 log10 threshold. The real curve is a time-temperature chart. It was something like holding meat at 145F would take 15 minutes and at 165F it takes 0s. Home cooks are terrible at measuring temperature and maintaining cleanliness, so they give you the instantaneous temp. I personally hold them at the temperature for a LONG time, so i don't have to measure the center of the piece of meat. Remember, toughness really depends on max temperature reached, not length of time.
You will never eat a juicer chicken breast than one cooked to 145F (error on the side of caution and hold for a certain amount of time). However, the texture will be weird on the outside unless you sear it.
I don't even have a water circulator (yet). I use the ghetto cooler technique (pour tap and boiling water into a cooler) and maintain 130F for 4 hours for steaks.
Follow this at your own risk, but here are the sources:
Thanks for your thorough reply. How long do you hold chicken at 145? When I looked it up, it said 1-4 hours, which made me assume 1 hour was the minimum and 4 the max. I understand that it could go longer than that, but an issue with texture arises.
Also, i saw that that number would be for something about an inch thick. Does it not matter that I have 5 one inch chicken breasts in the bath? Could they all go in the same ziplock bag if they fit? I'm sorry for the basic questions.
rox0r ยท 2 points ยท Posted at 20:31:47 on June 26, 2018 ยท (Permalink)
> I understand that it could go longer than that, but an issue with texture arises.
I don't know anything about texture issues at that low of temperature other than needing a sear unless you are shreadding it. From my second link above, page 16 has the worst-case time-temperature chart: a 12% fat chicken. I have no idea how to measure that at home, so taking the worst-case it says the entire piece of meat needs to be held at 145F for 13 minutes. You have to determine how long it takes for the center to reach that temperature. IMHO, i think an hour would be fine for thin pieces, but you might as well leave it for much longer.
You would want to individual wrap the chicken breasts to get proper heat conduction. You want as little air in the bags as possible, so the water (better if moving water) can conduct heat through the thin plastic and into the meat.
For the length of time, I would experimentally determine that. it really depends on your equipment. And remember I'm just a dude on the internet. I don't have a degree in food science, so read through those links and make your own risk assessment.
The cool thing is that you can use this same technique to pasturize eggs for use in a raw dish. You can look up the temperature at which the yolk sets, and keep it below that for a long time to kill everything. I haven't seen a lot of research on this, but if you are going to make mayo with normal eggs, you aren't any worse off trying to attempt to pasturize them first.
LtArson ยท 1 points ยท Posted at 03:51:00 on June 26, 2018 ยท (Permalink)
I think the pro move is using both. Get like a 2.5 or 3 inch ribeye, where it's almost a roast and the butcher is judging you for asking for something so thick, sous vide it, then finish it on a very charcoal grill. Serve one steak for like four people, looks so impressive, so easy.
There's actually a lot of recipes out there like that. Getting an even longer cut of ribeye is totally fine at my butcher shop (I get all sorts of custom cuts there). Sear without fear
It's a cooking technique where you seal your food in a bag (sous vide is French for "under vacuum"), then use a precision controlled heated water bath to bring the food to the correct temperature. It's very difficult to overcook the food, it does not dry out, nor does it lose flavor like boiling.
People use "sous vide" as a shorthand for the water bath sometimes.
I have never used this thing and when I look it up online it seems as though you are boiling food? How does that not ruin a steak? And food would not brown no? Wouldnโt you have to brown it after?
Badloss ยท 3 points ยท Posted at 04:30:22 on June 26, 2018 ยท (Permalink)
The food is kept in an airtight bag so it never gets wet. Yes, you do usually finish off steaks with a sear to get the outside nice and crusty. I prefer to do it in a cast iron skillet but there are tons of searing methods out there.
edit- forgot to point out that the whole point of sous vide cooking is extremely precise temperature control throughout whatever you're making. You can cook a steak to the exact degree you want from edge to edge rather than have an overcooked outside and undercooked center.
It's sealed in the bag, so the flavor does not really "wash away" like boiling. But yes, it does require browning afterwards, but unlike cooking entirely on the grill or in a pan, you're not concerned with bringing the inside to temperature, so you sear pretty much as hot as you can get it, just to get the crust on the very outside. The inside remains perfectly cooked and very juicy and tender.
Just made pork tenderloin for the first time with my sous vide, and both of my roommates, who said they never liked pork before, ended up loving it. It was super juicy even after microwaving it!
Yup, vacuum seal your steak and throw that motherfucker in the dishwasher!
[deleted] ยท 1 points ยท Posted at 07:15:02 on June 26, 2018 ยท (Permalink)
Run it under the hot tap
mazzicc ยท 4 points ยท Posted at 21:35:48 on June 25, 2018 ยท (Permalink)
Sous vide is good, but you have to know how to properly sear and finish the meats. My first few sous vide attempts were not that great due to mishandling that.
Nothing has changed my cooking game more than getting a Sous Vide last year.
Want a tender brisket unlike youโve ever had before? Cook it sous vide for 72 hours at 135. Then shock it in an ice bath , season it and smoke it until itโs 130-135 internal. You wonโt get as much smoke flavor as a smoked brisket, but you may use the word succulent instead. I made a Chipotle au jus sauce and made sliders with my last one. It gets ridiculous.
Sous Vide takes your cooking to the next level. One thing people arenโt mentioning too much is to throw the meat in an ice bath to cool it off after Sous Vide. This will keep it from cooking further internally, and you can spend more time searing it. Itโs standard practice with Sous Vide.
Sous Vide in general means cooking things (popularly meat) to a precise temperature by vacuum sealing it in plastic then immersing it in water that has been heated to that temperature.
This allows the item to be cooked not just to a precise temperature, but also prevents you from overcooking it. With this technique you can serve a roast where it is, from edge to edge, perfect medium rare.
If you've paid more than $50 for a steak in the past few years, chances are you've eaten a sous vide'd steak.
To identify this during your next steak dinner out, note the area of desiccation on the edges of your steak. A sous vide'd steak is seared for a very short amount of time so it will be entirely red with only a sliver of slightly more well done meat near the edges; traditional grilling or pan-frying would have a larger band.
Vac bags are easiest, but I use heavy duty ziplock bags which I wash and reuse to save money and the environment. You can place your protein and whatever flavouring agents in the bag, and then submerge it in water up to the opening. This presses all of the sir out and you can seal it. The important thing is that you're leaving zero air between the plastic and the meat, so the hot water can conduct heat directly to the contents of the bag.
I've actually heard that is the case in lots of places. Where I live (Manitoba), there are hog farms all over, so pork is very cheap (though bacon isn't always)
Oh yeah, wife got me an Anova for our anniversary and it's the greatest. Especially since shortly afterward we realized how badly we've gotten out of shape and it has become a godsend for making incredible chicken breast that's never overdone. Eating healthy for two became so much easier.
The important part is prepping the dish. Grease them with butter using upward strokes of a brush (helps the egg dish flow upwards without grabbing the ridges). Then chill or freeze for a few minutes, and do a second layer. Then dust with superfine sugar. And keep chilled until you're ready to put your soufflee in the dishes to cook.
That all makes it possible for the eggs to not cling as they rise.
Edit: sorry missed the word "recipe". I use a Gordon Ramsay recipe. I think the book I got it from is World Kitchen.
That's a very short time. I cook mine 18-24 hours at 145 f. I've tried shorter, and cooler, but IMHO it's absolutely best when cooked for 18-24 hours. I tried 36 hours, but that basically made it into patรฉ.
I don't marinade. I use dry spices and herbs. Usually kosher salt, black pepper, rosemary, and thyme. When finishing the final side for searing, I throw in a pad of butter and fresh herbs with garlic, and baste it while it finishes.
Then I deglaze the pan and make a wine reduction sauce.
This is how you get the best steak. Thyme salt pepper and butter basting over a cast iron skillet. Learned it from my chef friend who manages a few restaurants. It is AMAZING and the butter soaks in making the steak so juicy and salty buttery omggyum
Pulled pork is my go-to. A spice rub and some liquid smoke, 24 hours at 165F. Follow it up with 1.5 hours in the oven at 300. Easily the best pulled pork I've ever had
Agreed. One thing I like to do is go to Costco and pick up 5 tenderloins for like $20 CAD, season, bag, and freeze them. When I want to cook them, I'll defrost overnight and throw them in the water soon as I'm home from work. Alternatively they can just cook all day like a slow cooker. No chance of overcooking.
Would you recommend getting a sous vide for a (mostly) vegetarian family? My mom is a vegetarian and my dad and I eat chicken and lamb. Most of the recipes I see are for things like steak, salmon (which my dad dislikes). My family is Indian and we eat mostly Indian food so if you have any reccs, hit me! I keep on seeing recipes for sous vide carrots online and I'm pretty sure my mom would hate me if all I did was make carrots.
Sous vide is great for foods that are fussy with internal temperatures. Typically protein can change from well cooked to overcooked quite quickly, hence holding it at a steady temperature makes sous vide an advantage over conventional cooking. Veggies face a similar issue, integrity fails from overlooking but that isn't gauged as easily with setting a temperature. Most veggies require checking for texture and tenderness rather than internal temp. You can use sous vide but I don't think there would be as much advantage for you than other methods of cooking.
Thanks for the advice! That was the feeling I was getting perusing the recipes. It's a neat device but you're right; I'm not gonna get good use out of it.
[deleted] ยท 1 points ยท Posted at 07:21:41 on June 26, 2018 ยท (Permalink)
With carrots specifically they're really good sous vide. You can cook them whole and infuse loads of flavour with aromats such as thyme, garlic and bay leaves. I also use a tiny bit of star anise
I'm in agreement with /u/tofuboomboom. Sous vide shines with meat protein, eggs, and custards (think creme brulee). Vegetarian dishes that work well sous vide are harder to come by.
[deleted] ยท 1 points ยท Posted at 07:18:58 on June 26, 2018 ยท (Permalink)
Carrots are probably the best veg you can do. 74C for 2 hours. Some butter, herbs and garlic in there. Whole carrots without shrinkage FTW!
I just did a sous vide flat iron steak that was perfect. 131 F for ~8 hours with a spice rub. Pulled it out and gave it a quick sear in avocado oil before brushing with BBQ sauce and setting under a broiler.
Holy crap that was great, and probably as if not more tender than the last beef tenderloin I had.
It really is. I still prefer 130-135, but not having to go up to like 170 is just so much better. The texture and moisture is so so much superior.
Daneth ยท 1 points ยท Posted at 03:59:01 on June 26, 2018 ยท (Permalink)
Creme brulee is hard to mess up anyway. That was going to be my suggestion. Looks really impressive afterwards too, if you sear it in front of your guests.
I'd disagree. It's incredibly easy to overcook when done in the oven. But that's true of any custard. You just have to be very temperature precise (custards only form in a range of something like 4 degrees F). Sous vide obviously takes that issue totally out of the equation. I just pour it all in a plastic bag and dispense it into dishes pipette style!
And who DOESNT sear in front of guests? That's the fun part ;)
Literally came here to say โsous vide anything.โ My immersion cooker has kind of ruined my favorite steak restaurants in town because I know I can just make a steak of equal or better quality at home with basically 0 effort.
Of all the things in this thread that Iโm familiar with, sous vide feels the most like โcheat modeโ cooking to me (in terms of effort to results).
Thank you for sharing this, you prompted me to pull the trigger and order a sous vide heater thing. I can't wait to try it out. Any recommendations on what I should try first? (something easy and foolproof preferably)
Hey that's awesome! Most proteins are pretty much easy as it comes. ANOVA has a great pork tenderloin recipe (I'm teaching right now so I'll leave it to you to google it), and I'd say it works for thick (very thick) chops too. I use a temp of 137 F. The recommended pan sauce is excellent. Pair with steamed or fried or (my preference) grilled asparagus and another side of your choice.
They're actually fine! Just use good quality bags made to handle the temps. Like go for the good Ziplocks. They're meant to be microwaveable and that would be a MUCH higher temp. I had your exact concern before I bought mine, so I did the research :)
I'm talking, I usually microwave noodles for myself and hardly even use the stove because I am not good at cooking. I can make a steak though. Nothing super fancy with any marinades or anything, I usually just toss some steak season powder stuff on it and cook it. But it is damn good and makes for a nice fancy meal, I usually have salad as a side so that's easy too
ghunt81 ยท 1375 points ยท Posted at 18:19:24 on June 25, 2018 ยท (Permalink)
Steak is stupid easy. I didn't make it myself for years because I was afraid of fucking it up. Reinforcing this thought was the fact that my mom, who is an amazing cook, would give us rubbery steaks.
Then I finally made steaks: Get grill hot. Apply seasoning. Grill one side 3-4 minutes. Flip, grill other side 3-4 minutes. Done.
I found out my mom apparently just bought really cheap steaks because she was budgeting for a family of 6.
edit: I did not realize people were going to take this post as an invitation to critique my steak cooking methods.
I thought I hated steak for years because I was being force fed steak cooked well done...how could people love something so tough and flavorless? I have seen the light
Next time you make steak you should have her do a blindfolded Pepsi challenge style competition between a well done steak and a boogie-board both smothered in Ketchup. My bet is thereโs no difference.
Ketchup is offensive. Although, like your girl I like mine medium well... with A1 sauce. The only place I won't dare to eat mine with A1 sauce is a respectable steakhouse because that's disrespectful.
Ulti ยท 3 points ยท Posted at 00:01:16 on June 26, 2018 ยท (Permalink)
Haha, A1 is great for salvaging a poorly-cooked steak. It's the great equalizer... equally as tasty on cube steak as it is a nice proper cut, which is to say just acceptable.
I won't do it somewhere I think I'm gonna offend the chef either. But I love me some A1. I don't care what people say, I think it is delicious and can enhance even the best steak.
You need to stop wasting money on her (or have her stop wasting money on herself, IDK who pays for what) and just order her hamburgers. You lose way too much of what makes steak good by cooking it past medium.
Hannyu ยท 7 points ยท Posted at 22:27:58 on June 25, 2018 ยท (Permalink)
For me, medium is perfect. You retain flavor, give time for fat to render down, have better texture than more rare steaks, and most importanrly, I can eat the whole damn steak still hot. Every steak more rare than medium seems to lose its heat about half way through the dinner and cold steak isn't fit for my dog to eat.
I haven't had that problem with steaks and I have cooked a lot of steaks of varying qualities. I have let them get too cold before, but unless served blue, I haven't had them get cold. Fat rendering down depends on cut and quality. Fatty and lower quality steaks absolutely need fat rendering. Large strips of fat should be cut, trimmed, or specifically cooked in a way to reduce.
Hannyu ยท 1 points ยท Posted at 23:09:28 on June 25, 2018 ยท (Permalink)
It's probably just my personal taste/eating speed. I know how to prepare them just fine.
I mean medium is fine for steaks except filet, and as you said they have different qualities. Yeah if you cut your steaks before eating without a sauce or a warm plate you may have a problem.
Hannyu ยท 1 points ยท Posted at 02:22:13 on June 26, 2018 ยท (Permalink)
I don't use sauces generally. To me I want part of my challenege in cooking it to be that the steak itself is good enough that it stands alone and doesn't need anything to "enhance" it. Excluding cheap steak, I like to use it as a component though, for like tacos, fajitas, stir fry, etc. So they get sauced.
I agree filet is definitely more forgiving to being less done, but I don't eat them often. They're eaten so fast that they don't have time to get cold. My preferred is ribeye though.
I'll try warming my plates more. They're usually slightly better than room temp from being freshly cleaned at home (those plates rarely get used here since they're so heavy, so I tend to rewash on use to knock out any dust and such). Looked it up and it seems like most plates get warmed quite a bit more than what I do, so the warmer plate could definitely help with conserving heat.
Ribeye to me will be the king of steaks. My favorite way of cooking is med-rare, as it def needs to render some of that fat. It is also flavorful. I should also correct myself when I say sauce, as in no way do I mean "steak sauce", but instead generally reductions or sauce made fresh for that steak and how it is served. Reductions allow you to add flavor but emphasize the flavor of the steak by using the pan drippings, and scraping as a large component of the flavor. You can also season the butter and drippings with some nice aromatics. Note that things like A1 rely on adding to that Umami flavor and having bold notes on their own to try to bring out positive qualities and cover up negative ones. Here the sauces are purely complementary, but can make the steak a real dish. I recommend trying a simple reduction by adding some wine and scraping the pan with not prime meat, but choice that is still worth eating as a steak (but if you may also elect to use for other things).
Yah the warming bit is something people don't realize especially if a plate sits for a bit uncovered. In your kitchen, you can find ways to take advantage of hot components to not specifically warm them (certain parts of my range get hot when the oven is in use or other range components without burning). Washing them right before hand, may actually cool them.
Hannyu ยท 1 points ยท Posted at 22:51:51 on June 26, 2018 ยท (Permalink)
I've tried a few sauces like you're talking about, I don't use A1 or ketchup or anything for a steak since I was a little kid. I just haven't found one I like yet. Most of them I've tried pull away from the steak, like you said about A1 and such where they're trying to cover deficiencies.
Or she enjoys the taste of medium well steak and ketchup. It's really none of your business what she likes and what she doesn't like. She's not telling you what to like
So I am not going to tell you how to live your life but I will educate and ask you to be open minded. If your girlfriend had some knowledge in coffee grinding, I would listen to her and expand my own experience.
Cooking "well" involves consistency and Why do people like things and why do people make things certain ways and pay for them? In food you have flavor texture, personal experience, and . When you use ketchup, a mixture of tomato paste, corn syrup, and vinegar if you are lucky, it tends to dominate flavors instead of pairing with them. It tends to add a bit of Umami which pairs well with fats, and crispy bits. It has a texture on its own, but once again would not add anything to steak, but instead makes the fibrous nature come out. She probably likes it because it is what she knows, and has been exposed to what I would consider a sub-steak cut. If you have fatty bits, medium well can be fine, if the cut has a ton of flavor. What you pay for in steak is largely the tenderness of the meat and fiber which allows you to cook it with dry heat directly. This brings out that crispy beefy flavor on the edges, while still being soft, as well as having the initial texture of beef. Above 125 degrees, the fibers lose moisture and become extremely tough. Well marbled meat will just begin to have the fats soften and as it is dispersed it can add flavor directly, but doesn't maximize that, requiring other fats to help cook the slice. Filet, doesn't always have as great flavor as the ribeye. It has low fat content, and on its own isn't great. In fact I would eat a burger before eating medium well filet, because the meat is tough and harsh. If you want to break down the fibers there are other techniques like moist cooking which allows fat to fully rend and cook with beef. Pot roast can be amazing with the tenderness, beef flavor and can take having tomatoes added. When paying for medium well steak you are paying for worse meat on a good cut, than you would find with other cuts. When adding ketchup the fine points that make a piece valuable are gone as they are diluted. You may have great hardware but you are hard limiting yourself to 30 fps. And you can do that. Maybe you raise the price of steaks or video cards, but fine. However, if you understand you will tend to have a better experience and can tend to cook towards your own liking. Also what your gf does is totally fine for a shit steaks like at Chiles or something.
Cost/benefit analysis homie. Well made hamburger is a lot cheaper than an over cooked steak. But thanks for the butt hurt. I needed a decent laugh this morning.
But if someone really likes overdone steak with ketchup, the benefit easily outweighs the cost. Like anything. Liking something "bad" doesn't mean it's not worth it to get that thing. Especially with something as subjective as taste.
I like McDonalds, but I don't pay $40 for a burger there. Bad food is bad. Liking bad food is ok. No one said it wasn't. My entire point was that it's more cost effective with better returns to stick to hamburgers over steaks if you can't eat a steak medium. Well done steaks are bad. If you like bad food, like a well done steak, that's your prerogative. But it's still bad.
If a McDonald's burger cost 40 bucks some people would buy it. And that's fine. I'm not saying subjectively that's not stupid, just that it's not a problem. I'm saying there's no objective cost/benefit analysis to be done on what foods people like and how much. A burger isn't a better return if what you wanted was an overdone steak with ketchup.
My point, and that other guy's point, is there's no need to shit on people for liking what they like when it does not matter.
It's okay though - not a huge deal. People eat how they eat, there's no room for judgement from people who can't cook, that's for sure! lmao
bynn ยท 3 points ยท Posted at 23:05:07 on June 25, 2018 ยท (Permalink)
My mom used to think you had to cook steak โuntil the juices run clearโ. I would ask for steak as a kid because I thought it was supposed to be good. Then I thought I just didnโt like steak...
talon04 ยท 8 points ยท Posted at 23:17:39 on June 25, 2018 ยท (Permalink)
You would be amazed at how many people take their steaks well done and then complain about it being tough and lacking flavour.
For many people (Chinese in particular) it's more about the lack of experience with eating meat cooked in a western way. They assume the more cooked it is, the better (and safer) it is. But for many Americans, I think it might have something to do with the American obsession of cooking the shit out of everything to avoid food poisoning. Same reason American 'scrambled eggs' generally look like this overdone dry rubbish instead of creamy, fluffy scrambled eggs that haven't had all the flavour cooked out of them. Some people are extremely squeamish about eggs that are at all runny, because of bullshit and fearmongering and lawsuits.
If you eat it food a certain way from childhood, it stands to reason you'd assume it's supposed to be that way. I actually love it when I meet somebody who claims not to like steak, because I like to see their reaction after having their first medium-rare ribeye and realising that it's the food of the gods.
Thereโs a time and a place for every cut of steak, no matter how cheap it is. Unfortunately the time and place for cheap cuts is never โdinnerโ and โmy plateโ respectively. Just use them as stew meat of grind them up, theyโre usable
Edit to clarify: Iโm okay with the cheap cuts when cooked how they deserve to be, Iโm not okay with cheap cuts just thrown onto the grill and served to me like that
I find that often it's less about the part of the cow and more about the direction of the cut. If cut along the direction of the muscle even cheap cuts can get the tasty smooth inside when rare, which is all I ever want in a steak.
I hate it so much when people pound the meat before roasting. It ruins it! Steak needs to be thick and have a smooth red part in the middle for me to love it.
It's definitely about the part of the cow. That's why ribeye is expensive as hell, and round steak is much cheaper. Trust me, I was raised on a cattle farm, I've eaten a lot of cows.
Youโre crazy my man, vinegrette marinade for 8 hours on an outside round, hot and fast on the bbq, like 2 minutes a side at 500+, and youโve got a winner.
Can confirm. Cast iron is legit. Grill has better flavor but pan let's you get more flavoring from butter and garlic and such.
Hannyu ยท 3 points ยท Posted at 22:41:36 on June 25, 2018 ยท (Permalink)
Cheap thin steak cuts are good in some foods, like steak tacos, fajitas, bulgogi, and if you like meat in your stir fry. Just have to know how to utilize the cheap cuts in the right dishes.
I was eating a ribeye and my ex a Sirloin. I was saying how good my food is he goes next time you should just get the best hence the top cut sirloin. ๐. Mind you he's 10 years older than me. I was not happy about this.
Naw, the tough lean cuts get turned into jerky, the cuts with a lot of fat and connective tissue get turned into a meaty pasta sauce (which, I guess when you think about it is a kind of tomato vegetable stew) or smoked and pulled.
When we were super poor, I would buy cheap cuts and marinate the SHIT out of them, then grill them like they were "real" steaks. It wasn't perfect, but it was better than the steak I was served as a child haha.
For instance chicken fried can make the toughest gamiest cut of deer not just good but enjoyable as hell, and that's before you make gravy in its leavings.
Canโt tell if serious or joking, but Iโve never had someone accuse me of not loving tacos or being racist because I donโt love them so thatโs new.
In case youโre serious I know cheaper cuts are often used for tacos and whatnot. Iโm talking a slab of steak thrown on the grill and dropped in front of me with a side of asparagus and saying โyour dinner is steak and asparagusโ being the issue. For that, I want a decent cut
I had to teach my wife this the hard way. We buy a half beef every so often from a local farmer. One day we were having fajitas and I asked her to pull out some steak for them. Not realizing she didnt know that "steak isnt just steak" she took out top sirloin to be chopped into our fajitas.
Now they were some damn fine fajitas, but the blade steak sitting next to the sirloin would have been preferred.
Been in the steak business for going on ten years now, and tbh, sirloin is the bottom of the barrel in my household. Anything less than that is grounds for removal from the family.
round steak can be great, you just gotta marinate it. sirloin is ready to go with a bit of salt, pepper, and crushed garlic with a butter finish
jhwyung ยท 75 points ยท Posted at 20:08:28 on June 25, 2018 ยท (Permalink)
pro tip, splurge a bit and get a better cut, preferably as thick of a cut that you can afford.
Just salt the hell out of it and slap it on a hot fucking pan.
Flip a few times and here's the key, buy a meat thermometer. After a few mins stab the steak until you hit the center and wait until you hit 110F and take it off the heat.
Let it sit for 10 mins and it'll hit 120F at which point its perfectly medium rare.
I used to be an arrogant snot and judged the doneness of my steak through touch, but I went a steakhouse in Las Vegas and all the cooks were using thermometers and thought if it's good enough for them it should be good enough for me.
100% success rate in making perfect steaks since I started using thermometers.
ral315 ยท 29 points ยท Posted at 20:50:52 on June 25, 2018 ยท (Permalink)
120 isn't considered medium rare, for what it's worth. Typically, 130-135 is the range for medium rare; 120 would be rare.
Ianjohn ยท 11 points ยท Posted at 21:06:01 on June 25, 2018 ยท (Permalink)
Yes, the touch method is BS. Different cuts and different thicknesses, and even different cows will all feel different. Even the blasphemous 'cut and peek' method is BS because the riboflavin will make the steak look much rarer than it actually is.
Though midrare is at 135. You're cooking your steaks rare.
jhwyung ยท 1 points ยท Posted at 20:52:42 on June 25, 2018 ยท (Permalink)
Rib steak for me.
Cooking a porterhouse is tricky cause the sirloin and the filet cook at different temperatures. Usually the fillet comes out medium and the sirloin is medium rare. I think I've only had a uniformly cooked t-bone a few times in my life and I'm not quite sure how they did it.
I never said that they didn't, just informing you that it's a strip. Hold the fillet up with your tongs on the first flips, then let it sear with the second set of flips to get them even.
jhwyung ยท 1 points ยท Posted at 04:21:30 on June 26, 2018 ยท (Permalink)
I actually reverse seared a 3 bone prime rib, took forever but well worth it. But to do anything like that, it takes a fair bit of meal planning. My mornings are hectic so I'm usually only thinking about what to cook at 3 and then usually head to the butcher's on my way home to pick up a cut.
I try to use a food thermometer whenever possible. Not so much to ensure quality, just because I can't cook for shit and I don't trust myself to tell on my own very well. I'm also super cautious about not giving anybody any illness, my parents just always drove how dangerous undercooked food is to me growing up. Plus I've worked with food before at jobs and we always used them
I know it doesn't really remove all risk of illness but it definitely beats just eyeing it or touching it or whatever. I think every kitchen should have one.
I actually find it kinda crazy that basically none of my friends use them
I'm sorry, but I'm afraid that's wrong. Flipping multiple times actually helps it cook more evenly, and does not produce a drier steak.
J Kenji Lopez-Alt, the wonderful chef from Serious Eats' The Food Lab, has tested this scientifically and found flipping it often is beneficial, helping it cook faster and more evenly.
Ianjohn ยท 11 points ยท Posted at 21:03:26 on June 25, 2018 ยท (Permalink)
Worth noting that he found the benefits nearly negligible. Basically, do whichever you want to do.
[deleted] ยท 1 points ยท Posted at 07:12:53 on June 26, 2018 ยท (Permalink)
Yeah, I just flip constantly because I'm a fiddly cook and want to make sure it's not burning. Steak can go from awesomely seared to burnt just like that and I find simply flipping and looking is the best way to prevent it.
Ianjohn ยท 6 points ยท Posted at 21:02:48 on June 25, 2018 ยท (Permalink)
This is wrong. Flipping it more often results in a more even cook.
rox0r ยท 2 points ยท Posted at 00:06:24 on June 26, 2018 ยท (Permalink)
DO NOT flip a couple times. This dries it out.
The only thing that really dries out steak is overcooking it. Finishing temperature determines juiciness. When the proteins denature, they twist up and squeeze out the juices.
(properly slow cooked meat is a different story, because (one reason) the intramuscular fat coats the protein strands preventing them from twisting up - but that doesn't happen in a lean cut like a steak)
jhwyung ยท 2 points ยท Posted at 20:49:45 on June 25, 2018 ยท (Permalink)
I always thought that too, but I saw some clip online where Heston Blumenthal dispelled the one flip idea.
Talked to a couple of cooks too and if they don't care about grill marks they flip constantly too. They said it's really about
1) Presentation , people like grill marks
2) most restaurant cooks don't have time to constantly monitor their meat cause they're multitasking so much
I've found if I flip often when pan frying my steaks, I get a more balanced crust on the steak. So if cooking for myself and wife, I flip often to make sure all sides get a nice crust.
I never have a dried steak if I make sure it's 120F when I cut into it, and give it proper time to rest so it retains juices.
There's a lot of heat in there. It should be fine. If you're worried, tent it loosely with tin foil. The rest is important for maintaining the juiciness of the steak. The rule of thumb I've heard is to rest the steak for as long as you cooked it.
rox0r ยท 1 points ยท Posted at 00:07:09 on June 26, 2018 ยท (Permalink)
The rest is important for maintaining the juiciness of the steak
Debunked. It actually isn't that important. It slightly improves the steak.
That's interesting... can you provide a source on that? Why does it improve the steak then? And why does more juice come out onto your board when you cut it immediately after cooking as compared to letting it rest?
jhwyung ยท 2 points ยท Posted at 04:23:28 on June 26, 2018 ยท (Permalink)
Agreed, I notice a huge difference between cutting right away and letting it rest for half the cooking time.
If I cut right after I take it off the grill, the cutting board is slick with juices but wait 10 mins and it's pretty dry.
rox0r ยท 1 points ยท Posted at 17:06:31 on June 26, 2018 ยท (Permalink)
I might have spoke a little to firmly. I meant "debunked for maintaining the juiciness". it still slightly improves the meat to let it rest. Maybe a better question is how long for how much return? And what is actually going on?
Far more important than resting the meat is cooking it to the right temperature. Once you get beyond 140ยฐF, the moisture from water in any meat drops precipitously
I understand the importance of resting the meat after cooking, but I think resting a steak as long as you cooked it is far too long and will almost certainly result in cold meat. do you have a source on that rule of thumb?
The only pro tip in this comment is to buy a better cut of steak, the rest is irrelevant. DO NOT flip your steak more than once, and a meat thermometer is a crutch and a waste of money.
Nah the meat thermometer is $5. The waste of money is fucking up a $50 cut of steak. Use a thermometer.
jhwyung ยท 9 points ยท Posted at 20:58:15 on June 25, 2018 ยท (Permalink)
Meat thermometer costs $5.
Don't consider a crutch at all when ever single chef at a high end steak house is using one. When I was with friends in vegas, we went to Bazaar Meats at SLS and ordered 10oz of A5 Wagyu to share. We were watching the guy cook our steak and he said, "you just ordered $500 worth of meat, why would I risk it not coming out anything but perfect for you?"
I mean I guess some people like living on the edge when they buy a $70 tomahawk and cook it to touch, but I'd rather my steak come out perfectly and not risk over/under cooking an expensive cut.
It's possible to waste $5. For example by buying a meat thermometer to check the temperature of your steak. And restaurants mandate stupid procedures for their employees all the time. Using your logic I should over roast my coffee beans because Starbucks is really popular.
jhwyung ยท 10 points ยท Posted at 21:10:33 on June 25, 2018 ยท (Permalink)
I never liked any kind of red meat until after I moved out of my parents house. I went vegetarian for some time and when I went back to eating meat I decided to try a steak at a fancy place in town when they asked how I wanted it cooked. Like- I could ask for it to not be charred? Thatโs when I realized my parents just over cook all cuts of beef- hot dogs too. Dad orders pizzas โwell doneโ too.
If it's any use, a cheap steak can still taste good - cook it for a bit less time, and during the last minute, throw a crushed bit of garlic and some butter in the pan. Baste the steak with the butter in the pan. it'll make it much richer and help retain more moisture. Plus, hey, it's butter.
Use a cast-iron pan on the stovetop and you'll never put a steak on the grill again. Grill marks look nice but an all-over crust is flavorgasm territory.
Out of the fridge an hour before cooking. Salt liberally 30 min before cooking. Get your cast-iron pan rocket hot and put a tbsp or so of oil into it. Pat your steak dry; get all the moisture off of it that you can. Moisture makes steam and is the enemy of searing. When the oil starts smoking, drop in 2 tbsp of butter and toss in the steak. 4 minutes on one side, 4 minutes on the other, and if you want it more done after that, finish in a 250ยบF oven until it hits the temp you want.
If your olive oil has just started smoking, you're at like 450 degrees max. That's far lower than a good sear temperature, as evidenced by it taking 4 minutes (that's basically just frying). I recommend letting the pan get much hotter, completely dry. Put the steak on dry. It should be hot enough that any oil would instantly burn and turn to smoke or possibly ignite. Do this sear for about 10-20s per side after baking in the oven to desired doneness.
Note that depending on your cut of meat this may cause massive smoke so have your windows open or whatever. But it's worth.
I've heard this is better, I will have to get around to trying it. Thanks!
Bazgab ยท 2 points ยท Posted at 03:19:07 on June 26, 2018 ยท (Permalink)
I used to swear by cooking my steaks on a charcoal grill or normal sear method in a cast iron skillet. The reverse sear method really is my favorite.
First time I tried it was with a nice ribeye and it turned out better than $50+ steaks I have had at restaurants. Steak needs to be thick though and very liberally salted to form that nice crust.
Dude it's ridiculous how good the pan sear can make a mediocre steak taste. I buy cheap top sirloin steaks from Sam's Club just to throw in the freezer for easy dinners every now and then and they come out amazing every time. I'll have to try the reverse sear next time I thaw some out.
Steak is so stupid easy, you are doing it the fucking hard way.
look up the "Alton Brown/Good Eats" method.I promise you it will be better, with less clean-up, and if you don't count pre-heating the oven, takes 4 minutes.
It probably still faster than getting your charcoal to heat up, and the cleanup is literally just wipe down the skillet with a paper towel with a little olive oil on it. If you are "scraping" anything you are doing something terribly, terribly wrong.
If you to make steak even easier get a sois vide cooker. You get a perfect rare/medium-rare/medium cook every single time, all you have to do is grill or sear it in the hottest thing you can and it is ready to eat, no resting time.
[deleted] ยท 2 points ยท Posted at 20:30:45 on June 25, 2018 ยท (Permalink)
Same here. I was scared of fucking it up. Turns out my mom just bought super cheap steaks.
A good tip I learned about cooking a steak is if you clinch your fist hard the webbing between your index finger and thumb will be about the firmness of well done. If you relax your fist some that is medium and all the way is medium rare. When I was learning I would use my index finger to see what firmness I wanted and then a set of tongs to see where I was at with the steak.
My dad can ruin a rib-eye/filet mignon because he believes that everything needs to be well-done and have a cornstarch crust on it. It is all shades of nasty.
[deleted] ยท 1 points ยท Posted at 21:05:17 on June 25, 2018 ยท (Permalink)
Spurty ยท 1 points ยท Posted at 21:21:20 on June 25, 2018 ยท (Permalink)
Then I finally made steaks: Get grill hot. Apply seasoning. Grill one side 3-4 minutes. Flip, grill other side 3-4 minutes. Done.
Timing really depends on 1) cut and 2) thickness of the steak you're cooking. 3-4 minutes per side isn't a bad start but if you really want to nail cooking temps of meat, use a chef's thermometer. I say this as a former pro chef, no shame in whipping out that bad boy. Look to pull it off the grill at around ~135F (57 C) for medium-rare.
amolad ยท 1 points ยท Posted at 21:28:50 on June 25, 2018 ยท (Permalink)
Speaking of cheap steaks.....had a co-worker bring me left over skirt steak that they didn't marinate long enough.
Told me it was like shoe leather. Even brought me a plastic toothpick. Wasn't lying.
I ate some. That was it. My teeth still hurt. I'm gonna recommend the rest of it go to a neighbor's dog.
With good preparation, a cheap cut of meat can be made delicious.
Not quite sure where exactly I heard this method, but basically stab steak a bit with a fork to break some connective tissue, season with salt and pepper and let it sit for about 15 minutes and then cook. $3 manager's special cuts have always come out awesome.
TRNC84 ยท 1 points ยท Posted at 21:38:37 on June 25, 2018 ยท (Permalink)
Don't forget the most important thing when cooking steak; let it rest after cooking
This is what I discovered. Also, my parent cook the shit out of steaks and donโt realise how good it is medium-rare because they canโt get over the pink.
DaBahoo ยท 1 points ยท Posted at 22:05:26 on June 25, 2018 ยท (Permalink)
I found out my mom apparently just bought really cheap steaks because she was budgeting for a family of 6.
cheap steak can still be good but it's not amazing. i usually get 2 pounds of steaks for each person if i'm having a nice evening with friend and only buy the good stuff if i'm alone. that's because it's easily 10 times as expensive as the cheap one.
Not sure if itโs readily available where you are but Tri Til steaks r pretty cheap at the grocery store. Here even when not only sale itโs about less than $4/lb vs other steaks that run at twice the price.
nykovah ยท 1 points ยท Posted at 22:24:14 on June 25, 2018 ยท (Permalink)
This was me until about a month ago. I live in apartment so i donโt have a grill, but Iโve been practicing my pan seared steaks. Itโs so easy to do and theyโre coming out better and better as Iโm practicing. Just gotta salt the steaks for 30 mins or so, get the pan really hot, throw them on for max 10 minutes flipping every minute. Add butter about half way and then season in the last minute or so. Beats making chicken or sausage week after week!
Well, there still is difference with correctly made steak and "steak", also heavily depends on what kind of "steak" you use.
Even some fancy restaurants fuck a good steak up too often.
And doing it for bigger group aint that easy if youve never done that.
I was telling my niece that is learning to cook cheap cuts are great for certain things. Usually you've got to cook them longer or a special way so you won't get rubber. I love beef ribs more than I do pork ribs but I have to cook them in the oven for at least 3 hours. A nice cut of steak can be ready to eat in about 10 minutes depending on the thickness.
I started cooking steaks for myself in college(usually one per paycheck). All it took is some practice. Mine never came out perfect but they tasted delightful. It is interesting how incredibly intimidating steak can be but once you make one, itโs not that hard.
I've been intentionally not buying steak for like over ten yrs because I assumed it was a lengthy process. I never bake anything... Just always use the stove.
Guess I'll be grabbing some steak tomorrow after work. Any steak will suffice? Filet mignon??
ghunt81 ยท 2 points ยท Posted at 03:23:54 on June 26, 2018 ยท (Permalink)
Ribeye or new york strip is the way to go. If it's 1 1/2" thick or so, usually 3-4 minutes per side will get you a good medium to medium well.
It definitely takes a lot longer but the best steak I've had was by reverse searing it. Splurging on quality steak will make a big difference, fillets are my favorite. Basically you put the steaks in the oven at 275 and leave them in there until the internal temp is ~125 degrees. Take them out and let them rest for ~10 min. Then sear them on each side for 60 seconds to get a crunch crust and immediately serve. It will be the best medium rare steak you've ever had, just time consuming.
try 45 seconds each side in microwave. think of all the things you can do with the 4-8 minutes you save. microwave some extra steaks or boil some cheese
If you want to get adventurous, look up a video of the reverse sear on YouTube. Take an hour instead of 10 minutes but edge to edge medium rare will blow your mind. And itโs still easy, just slower.
my mother has a degree in food science, but when she does steaks, it's basically just rump on a grill, no salt, pepper, anything. i guess cooking for 6 as well is harder than it sounds.
when I got my own kitchen, I started cooking, and decided to throw some herbs on, just for the hell of it, and my mind was blown.
I've found some rosemary, thyme, salt and pepper works well, and adding some butter, while probably not too healthy, really amps up that flavour.
You are forgetting the most important parts of cooking a steak.
1. Pull it out of the fridge, season with salt, let it sit...for about 30 minutes.
2. After cooking the steak, let it rest for nearly as long as you cooked it.
Maybe, but I've never had a steak that cooked to medium rare in 3-4 minutes. I'm just wondering what cut of steak you people are using because I hear this a lot.
Just get those big ziplock bags. Throw in the meat, some soy sauce and some garlic (or whatever, that's just one example)
Let it sit for a couple hours, drain it, pat it dry (if you cook it while it's still soaking wet, you'll just end up steaming the meat, which isnt' how you steak).
If you have prime steaks, you should skip the marinade and let the meat do it's thing. The fat content really speaks for itself in prime cuts. Kosher salt. Pepper. Cook to medium rare - medium and enjoy the fuck out of it.
But going with choice or just a bad cut, marinades can be super awesome. It all depends on what you have and what you're going for.
Short version, it doesn't have iodine in it like most table salt. Also the larger crystals are preferred for properly salting foods. Smaller crystals dissolve faster and are more likely to over salted foods. It's fine if you cook with non-kosher salts a lot and know exactly how much you need to salt properly. So I guess it's more wiggle room?
Also a big box of kosher salt is pretty cheap and lasts a long time. Pick one up and try cooking with it to see if you notice a difference.
The proper spelling is worcestershire, which looks absolutely nothing like it's pronounced (wuh-stir-sheer)
HElGHTS ยท 5 points ยท Posted at 22:42:14 on June 25, 2018 ยท (Permalink)
It does look how it's spelled if you recognize that the first e is silent. Normally a silent e can only be at the end of a word (and in the middle it normally represents a syllable) but not in this case. I believe "Worce" was once it's own word, then add "ster" (but let the two /s/ sounds combine despite the e) and then add "shire."
Imagine a car dealer called Joyce Subaru. Say it quickly. The /s/ at the end of Joyce and the /s/ at the beginning of Subaru combine despite the e between them. Same concept.
Worcestersire, tamari (Japanese soy sauce made without wheat) and red wine vinegar as liquid then throw in salt, pepper and whatever seasonings you like. Refrigerate for at least an hour (or overnight) then let the steak come to room temperature before cooking. Discard the marinade if grilling but it maskes a tasty sauce if you are pan cooking!
Heh. I only know how to spell it cause I was in spelling bees every year as a kid and was very nerdy about it. I won the local bee once on 'otorhinolaryngology.' I never got Worcestershire because it's a proper name and not eligible for use in bees.
They stopped even using the word because people think it's a crazy word. It's really just oto (ear) rhino (nose) laryn (throat) gology (study of). They changed it to ENT (ear nose throat,) so that it doesn't sound scary to normal people. I'm going to be making an appointment with an otorhinolaryngologist soon to see if I can get my chronic sinusitis that I've had for the last 30 years taken care of.
I was like 5 or 6 when I got diagnosed. I couldn't breathe through my nose at all for a good few years, have postnasal drip 100% of the time and have to spit it out on a fairly regular basis or my stomach will get full of phlegm and I'll puke. Also I sometimes puke when coughing some up randomly for no good reason. One side of my nose is always more clogged than the other and it makes the pressure in my head uneven, which I have to sniff and exhale on one side or the over selectively to try to even out or it drives me crazy. When I was a kid they said they'd have to do exploratory surgery to even find out what's wrong, which didn't happen because my mom (and also I) didn't really want my head cut open 'just to see.'
Since being an adult, I'd never had worthwhile insurance and it would have been 100% out of pocket to even do anything, and they typically won't set you up an appointment without having a large amount of cash up front. This year though, they canceled our shitty insurance plan for not even being up to the bare minimum standards for the ACA, and my wife and I got on a new plan that actually does cover shit. She just found out she had hip dysplasia in March, and got a hip replacement the next week, and I had an endoscopy and colonoscopy and got diagnosed with IBS (which doesn't mean anything at all other than they don't know what's really wrong.) So, we've hit my wife's out of pocket maximum for the year, and are like 3/4 of the way to mine, so now's the time. Anything else medical for her is free for the rest of the year, and I've only got about $1,500 to go till mine is.
Totally make sense, in fact "provence" is a region of France that is inspired a lot by Italy, so it's logical. this herb blend change depending on which you buy too, it's not a very strict blend, I think for many people here we would know it has the taste of the south of France, the region that is inspired by Italian cuisine. So for us too it's a bit of an "Italian Seasoning"
Literally just Italian dressing and let it marinate over night. The easiest marinade and it tastes amazing.
Hotarg ยท 2 points ยท Posted at 04:29:26 on June 26, 2018 ยท (Permalink)
Reduce the leftover marinade while you cook the chicken and spoon it over the finished product for bonus points
dalml ยท 2 points ยท Posted at 06:24:56 on June 26, 2018 ยท (Permalink)
My go to marinade for Tri-Tip is a 50/50 mix of soy sauce and Worcestershire sauce and I sprinkle in some montreal steak seasoning. Marinate for about 6 hours. Soy sauce is extremely versatile.
MiaK123 ยท 9 points ยท Posted at 20:35:05 on June 25, 2018 ยท (Permalink)
Why are you ruining a perfectly good steak with a marinade?
Salting your steak is an exercise in moisture control. When you salt it, the salt draws the juices out, which are then reabsorbed with the salt dissolved in them. Waiting 10 minutes will draw too much moisture from the steak, and everything after about 30 minutes isn't going to absorb muchโif anyโmore.
EDIT: And, yeah, if you have sufficiently cheap cut, you really should marinate it to break down some of the connective tissue and tenderize it further. Whacking it with a tenderizer will help, but nothing beats a bath in acidic liquids.
mgraunk ยท 1 points ยท Posted at 22:03:48 on June 25, 2018 ยท (Permalink)
As a disclaimer, though - if your steak needs marinade, you're better off turning it into stew and buying a better cut of meat.
DSV686 ยท 4 points ยท Posted at 23:22:10 on June 25, 2018 ยท (Permalink)
Throw in a couple dozen crushed (not cracked) black peppercorns, reduce that down, throw in a nub of butter, and you have a gorgeous glaze to throw on top of your steak.
People are always amazed by my steaks, like I did something fancy. "Garbage in, garbage out" is my go-to explanation. That and just a bloody timer for your steaks. Time goes incredibly quick when cooking, you think it's been frying for a minute it's usually 3+. Every phone has a stopwatch.
That and the butter baste, but I tend not to tell people about that, so many people find it gross. God the amount of butter I use when cooking steaks..
[deleted] ยท 1 points ยท Posted at 21:25:47 on June 25, 2018 ยท (Permalink)
All grass fed, pasture-raised, is really worth the extra money. When shopping for myself or others I won't buy anything that's spent time in a feed lot eating corn. You probably won't find it at the normal grocery store though, unless it's Whole Foods. Most towns have at least one local butcher.
Butter is a must, and I always make mine with fresh minced garlic.
I also reverse sear. I canโt say itโs better than just using a pan, but itโs much harder to fuck up, and it gives you a lot of time to get everything else ready.
I really want to sous-vide, but waiting ~2hr is a long time.
The good thing about sous-vide is that the butter and herbs can be cooked with it, and then the sear can be just the steak and the pan. Iโd much prefer that than cooking the steak with just seasoning, then basting it with butter while searing, making a lot of smoke.
I usually do 1-1.5 hr for my steaks in sous vide, at 129 degrees for medium rare. Sometimes what I'll do is set it up and start it after I go to the gym, then come back to perfect steak.
A quick sear on each side for around 30-45 seconds is ideal. I've paid $100+ for steaks at nice restaurants, but I won't do it again considering how well I can use a sous vide to make my own now.
Yeah it's definitely not something I've done often, but nice nonetheless. Usually you're paying more for larger cuts of steak though, so it's not just the quality.
Turn the over to 400 Degrees, put a steak on a cookie sheet, salt both sides. 4 minutes on one side, 4 minutes on the other side, throw it on a barbeque to draw some lines on it for maybe 2 minutes.
Quick tip to drastically improve your steak game, baste it with butter. Generally you'd want to season as well but just brushing it down with liquefied butter while it's cooking makes it taste SO MUCH BETTER
Yeah that's what I like to use on basically damn near everything. But I know some people prefer a little more to make it feel fancier so I have some seasonings now also. But really salt and pepper alone is totally fine.
Black pepper is all I use on 90% or more of the stuff I eat. Trying to leave the salt just because of health shit
My favorite way to do steak is Kenji Lopez-Alt's "reverse sear"-- bake/smoke until internal temperate is almost at desired point, then slap on a searing hot cast iron to get a nice crust on it.
mgraunk ยท 3 points ยท Posted at 22:02:24 on June 25, 2018 ยท (Permalink)
Probably 75% of home cooked steaks I've eaten are underseasoned (virtually no salt), unevenly cooked (well done meat with unrendered fat), and difficult to chew. In my experience, cooking a technically edible steak is easy, but cooking a tasty steak takes a fuck ton of practice and skill.
I think that stands for most foods you cook. If you do it a bit you get better and can learn a bit more. It all depends how you can match your preferences though.
I think an average person can cook a steak better than in a chain restaurant at home (in like $10-20 price range-ish, at least here)
mgraunk ยท 1 points ยท Posted at 22:51:54 on June 25, 2018 ยท (Permalink)
That's mostly due to quality of meat. But to be honest, I've had plenty of steaks that make Applebees taste like the Chicago Chop House.
Drulock ยท 3 points ยท Posted at 22:09:09 on June 25, 2018 ยท (Permalink)
If you really want to be impressive, mix some slightly softened butter with some garlic (the tube garlic works well), and some fresh (or dried) herbs like thyme, rosemary and parsley. Form it into a log and refrigerate it until it is hard. Cut a slice and put it on the steak right before you serve it. It really looks good and add a lot of flavor.
Also, Hasselbeck potatoes, they are just potatoes that are peeled, sliced part of the way through in 1/8" intervals, toss them with olive oil and bake them. They open up and look really impressive.
Lemon pepper seasoning. I couldn't believe how easy that was when I decided to treat myself in college and we moved out of dorms and had a real grill. $3 bottle of lemon pepper that will last a year, get a couple steaks about $5 a piece. Sit in the back yard and have a beer for a few minutes and keep an eye on them to flip. Girls and my friends were equally blown away, I was more blown away that they were so excited about it, really not that hard.
Ianjohn ยท 2 points ยท Posted at 21:01:20 on June 25, 2018 ยท (Permalink)
Put your seasoning in butter and run the butter on the steak before cooking. It shouldn't be any harder but it'll be much better.
Oseirus ยท 2 points ยท Posted at 23:37:37 on June 25, 2018 ยท (Permalink)
I've got a pretty good recipe for a steak marinade. Takes a bit of prep and patience, but the results are worth it.
2 tsp-ish Worchestershire sauce
Roughly 3/4 Cup Soy sauce (low sodium if that's your bag)
A couple glops of Honey
A generous pinch or two of Brown sugar
1/2 an onion, sliced
1 green pepper, sliced
Liberal garlic
The amounts above will give me 3 moderate-sized steaks. Adjust the soy/worchestershire sauce amounts based on your cut.
Poke your steaks with a fork a few times on both sides, toss steaks and the above into a Tupperware, let marinate overnight, then cook on the grill to your preference. For the veggies, wrap them loosely in aluminum foil and let them roast a bit on the top rack of your grill. Serve as a side.
Tender, moist, and fantastically tasty every time.
If you want even better steak that is even easier, though it will take a bit longer cooking (unattended), invest in a sous vide machine. $80 for a basic one.
Course salt all around the steak, toss in zip lock bag, press out air. Put sous vide on the side of a large pot and fill with water. Set to the temp Google recommends for that cut of meat. Put bag in water and come back in a few hours. Sear, eat. Best steak done exactly how you want every time.
I just did a rib eye on Father's Day for myself on the stove. Nice big cast iron pan, a little olive oil in the pan. Fried it for maybe 3 minutes per side to get a nice sear on. Seasoned with just salt and pepper.
In a smaller pan, fried up some mushrooms and onions in butter, then splashed some red wine in there and reduced a bit.
This winter I wanted a steak really badly so I said fuck it and went for the air fryer. I have been making steaks for some time and have done propane, pan, charcoal and smoked. It made the fat so damn light and fluffy compared to any steak before. Definitely was impressed with that and very surprised.
interesting experiment. Might have to try that some time.
zxcv168 ยท 1 points ยท Posted at 21:42:49 on June 25, 2018 ยท (Permalink)
The only thing I am not sure about is all the videos I watch people use those gas stove, where I think most "modern?" stove/ovens nowadays are just electric ranges? So to me I am not really sure how long you are suppose to cook it for lol
Electric should be the same thing really. I use electric and have never really thought about any potential difference. As long as the temps are the same you're good to go.
If you're nervous, just give it a try anyway. I would've never ever believed it's actually as easy as it is until I did it for myself.
Seasonings can enhance a flavor profile, but they do have a flavor. But I do get what you mean. When many seasonings are used it creates a flavor profile.
Sous vide is the easiest way to cook it, perfectly medium rare Everytime and very repeatable
pysouth ยท 1 points ยท Posted at 22:32:42 on June 25, 2018 ยท (Permalink)
Hell yeah. I like mine basically raw so itโs pretty easy for me to be satisfied with a steak.
I know super rare steaks are kind of a meme at this point but I grew up eating well done steaks because my family is weird. Once I discovered blue steaks my life changed forever.
I like to cook it in a pan. While the stake is resting, add a little butter and then sliced mushrooms, minced garlic, and some of that steak seasoning to the pan. After a minute, pour in some red wine (I like Cabernet Sauvignon for this). Be sure to scrape all the bits off the pan and reduce it a bit. Pour on top of said steak.
People already think you are king for preparing steak. Now you are a god.
There are other sauces you can make when deglazing the pan, but that is my favorite.
Get a nice ribeye, season it with just salt and fresh cracked pepper (I like a lot of pepper on mine), let it get down to room temperature (don't get impatient, really, let it sit out for a solid hour or two + til it's actually room temp), then throw it on a very hot grill or grill pan. Getting that sear is paramount, it'll lock in those juices.
Also, make sure you pat that steak dry before cooking it. If there's moisture on it when you throw it in the pan, that will steam it and that's how you get gross gray meat.
For a little extra goodness, get some butter to room temp, chop up some fresh thyme and/or rosemary, and smash 2 or 3 cloves of garlic. Mix them all together and after you flip your steak the first time and let it cook another minute or two, pour it all on top and baste your steak in the pan.
Cook based on thickness, and make sure to let it rest at least 10 minutes after cooking to let the juices redistribute throughout the meat.
No special steak rubs necessary, this will taste better than any of that crap so long as you buy a decent cut of meat. Usda choice (or Usda prime if you have the money to blow.)
I am the one tasked to cook steaks in the kitchen on my cast iron since my bf is only used to cooking steaks on a grill outside. I use Montreal steak seasoning, cook on high for 3-4 min on both sides (depending on thickness of the steak), and bast in melted butter with garlic and rosemary addd to the pan. Easy, delicious and fancy dinner in less than 30 min!
Marinades are super easy. Toss shit in a freezer bag and put it in the fridge. Flip once or twice a day. Toss in some squeezed lime and thatโll help soften things up with very minimal flavor change. Never lemon.
Nothing super fancy with any marinades or anything, I usually just toss some steak season powder stuff on it and cook it.
I like to experiment with marinades now and then, but usually with chicken. For steak I almost always just use Montreal Steak seasoning. A great finishing touch is to put a thick slice of butter or bleu cheese on top right before you take it off the grill.
I highly recommend not marinating steak or using that BS butter thyme basting technique. I am a firm believer that any decent cut on meat only needs good quality salt and fresh cracked pepper. Also if you want an insanely good cheap cut of steak, Eye of Round is absolutely incredible and I got a decent sized cut for 3.15 at stater brothers
Eye of Round Roast is even easier, and it always comes out perfect.
The recipe is literally: Season meat, roast at 500F for 7 minutes per pound, SHUT OVEN OFF AND KEEP DOOR CLOSED, then wait 50 minutes per pound. And that's it!
When you salt and pepper both sides let the steaks rest for at least 45 minutes. This allows osmosis to come into full effect and it will pull that seasoning down into the core of the steak.
Also always let steaks come close to room temperature too. Never slap cold/fresh out of the fridge steaks right onto a grill or skillet. That is a general rule for most meat too.
If you want to add some variety to a steak dish I've got an easy peasy meal for ya. Get a good cut of steak, thick with a decent marble. Don't break the bank but just don't get anything too thin.
Slice it up into thick strips and apply some steak spice and salt and pepper. Cut up some onion, garlic and bell peppers (Red and Green are a good combo for this). Pour a little bit of extra virgin olive oil into a deep pan first. Fry that up all together and put a cover over it while it's cooking except for when you stir.
The juices will all run off the cover back into the pan so that the meat cooks / soaks in all the vegetable and meat juice making something like a natural watery gravy. Cook it until the meat would a decent medium to medium rare. It won't look like it is because it's soaked up the juice and will look like it's cooked right through.
That shit's amazing and doesn't take long. Serve it up with something summery like Celery and a potato salad or something and BAM. You've got a delicious meal that makes it look like you know what you're doing.
It's especially good for people who get scared of seeing pink in their steak. They'll get all the flavour, juiciness and tenderness of a medium / medium rare without seeing the color.
Steak is super easy to cook and it makes you look good too.
I was about 19 or 20, visiting my then-girlfriend at college. At that point in my life, my culinary skills were barely beyond microwave food or grilling a sandwich in a skillet. Cooking a full blown steak dinner with fixings was something I had never done for her, or in general. I'd seen my dad prepare steak countless times, so I wasn't exactly clueless. But I had never done it myself.
It was stupidly simple. Let the steaks soak in marinade for a few hours, throw em in the broiler till they're about medium rare, fire up some rice and vegetables in the meantime and voila. Turned out fantastic. It was really easy. And it surprised the fuck out of her. I definitely earned some brownie points that night.
If you want brownie points, cook steak. It's a simple meal that comes off pretty fancy with little effort.
I've cooked in kitchens as a job and can make literally any dish you want. Steak is one of the things that the less you do to it the better it usually is. Good meat, salt and don't overcook it and 99.9% of the time you've got a winner. Sure you can add compound butter, Chimichurri, blue cheese or whatever other catastrophe is hot right now but it all starts with a decently cooked piece of meat with salt.
gelfin ยท 1 points ยท Posted at 03:05:14 on June 26, 2018 ยท (Permalink)
Steak is so ridiculously easy that it annoys me how many dudes act like they have this super top secret โrecipeโ for the best grilled steak in the history of food. Season, put over fire, but not too long. Sorry Iโve just given away your big secret, brah.
Had steak tonight. Melt butter + garlic and drizzle that over the cooked steaks, let sit for 2 mins. Fantastic. Eff any marinades, let the meat do the talking, baby.
I donโt normally like steak but, my fiancรฉ makes amazing steak. All he does is pan fry it with butter garlic and rosemary and just spoon the butter over the steak as it cooks (might have to tilt the pan to get a nice pool of butter). It ends up so fucking tender even if you do it well done.
my girlfriend gives me a hard time for cooking steak in my wok, but damn if it doesn't turn out great every time
nucky6 ยท 1 points ยท Posted at 06:07:15 on June 26, 2018 ยท (Permalink)
I like to add a little oil on my steak right out the fridge coat it with salt chopped garlic and a heavy coating of black peppercorn. I let that sit close to a half hour while it gets to room temp. Get your cast iron as hot as possible. 3 min each side for most cuts of meat and a half a minute on to render the fat edible. A minute before its done throw fresh thyme and butter in the pan and spoon on that ish on. Let rest for the same amount of time you cooked it. You can deglaze the pan with water at the end and just cook it down to a thick pan sauce.
DNedry ยท 1 points ยท Posted at 14:29:59 on June 26, 2018 ยท (Permalink)
I do steak 2 ways mainly. Always in my cast iron. 1) with butter, rosemary and thyme. Salt it, sear it for a few minutes on each side (depending on cut and thickness) with the whole rosemary and thyme on top. Keep spooning the hot butter in the pan on the herbs/steak. 2) Salt the steak, use minimal oil instead of butter (just so it doesn't stick). Make chimichurri on the side. Skirt steak is great, but I usually prefer flat iron steak.
Certain cuts should NEVER get a marinade, like ribeyes. They're already tender enough to not need softening by the acidic juices, and the cut is fatty enough that its own flavor plus whatever rub you put on before cooking is more than enough.
FLRbits ยท 1 points ยท Posted at 10:32:05 on July 16, 2018 ยท (Permalink)
I have never seen a steak marinaded. Is that an American thing, or am I just ignorant?
Agreed. "Steak seasoning" is going to just burn if your pan is as hot as it should be.
[deleted] ยท 1 points ยท Posted at 21:31:55 on June 25, 2018 ยท (Permalink)
I'm not allowed to use the grill anymore. One summer I decided I was going to surprise my then SO by grilling steaks for dinner, well the steak caught on fire, I freaked out and grabbed the flaming steak of the grill and flung it over the fence and into my neighbors back yard.
The steak set a small pile of lanes on fire, the fire department came to put out the fire and politely told me to stick to using my oven from then on.
Steakums with some diced onions and garlic on a toasted hoagie roll with mayo = delicious heart attack about to happen!
nypvtt ยท 496 points ยท Posted at 15:54:55 on June 25, 2018 ยท (Permalink)
Seared or grilled scallops on a bed of arugula tossed in red wine vinegar dressing with a piece of toasted French bread brushed with extra virgin olive oil.
Arenโt these just culinary buzz words used to make the dishโs prep sound fancy?
nypvtt ยท 378 points ยท Posted at 16:45:08 on June 25, 2018 ยท (Permalink)
You're damn right! Whatever the dish learn to make one meal really well. This is your go to the first time you invite your SO over for dinner. It's 5 ingredients. 6 if you count a lemon wedge. Pick up a small serving of various marinated olives you and SO can munch on while you prep and cook. Get one bottle of red and one white to sip on before, during and after the meal. Tell your SO you tried for a Mediterranean summer harvest theme. Thank me later.
If the goal is a Mediterranean harvest, you just roast a damn piglet and drink some middle of the pack wine that tastes good and drinks like water, white is better because fuck red under summer heat (just make sure there's a bottle per person or more) with some blank brand smooth chips.
At least, that's how it goes at any Mediterranean harvest I've been invited too, and it sure as hell is worth all the work harvesting.
nypvtt ยท 15 points ยท Posted at 00:22:21 on June 26, 2018 ยท (Permalink)
I live in America. No one I've ever met would possibly know what a Mediterranean summer harvest even is. I just made it up anyway so I'm surprised it's an actual thing. Call it whatever you want because that's not even the point. The point is impressing your girl, having a nice meal and seeing her sipping some dark Albanian monk coffee while wearing only your college sweatshirt the following morning.
Well fuck me sideways, I might even be a better cook than you, but I'd still run around in your college sweatshirt and nothing else the morning after a Mediterranean summer harvest with you.
"Thrown" and be used in place off "tossed" if you squint, but "pile" is incorrect because "a bed of" is something that's below something else. So it'd be "placed on top of". Also, "slathered" is just dead wrong. The whole point of brushing is that you want a thin layer. Slathering something on requires liberal amounts of it.
Kind of depends on how you're marketing your dish. Bed, tossed, brushed - trying for a more upscale vibe. Pile, thrown, slather - trying for a more casual/lay-man vibe.
pcrnt8 ยท 5 points ยท Posted at 17:57:36 on June 25, 2018 ยท (Permalink)
No, they're used to make something sound better. We could have letters for every object, but we've come up with words to better describe what things are. While a 'pile' of arugula and a 'bed' of arugula are the same thing, the 'bed' just describes the arugula better in its specific context.
Kind of? They tend to imply a certain technique or presentation. Brushing butter gives more control than dipping the bread. Likewise a bed of greens implies a certain presentation that "serve with greens" doesn't.
As though the use of arugula instead of rocket wasn't enough of an indicator? The idea is to make people think you are an incredible chef, a bit of buzzword bingo is essential.
Scallops are great because people act like they are impossible (I blame hells kitchen) but they are so easy. High heat a few minutes on each side - depending on thickness. Hard to burn, forgiving on being under cooked. Tasty with asian flavoring (the absorb flavor easily). Done
GOD entirely off-topic but when i saw your username i kinda froze with a blank dread for a few moments, like when you think you see someone you were hoping to avoid, but i couldn't place where i'd seen the username before or who it might be... then i realized 'oh right it's the KRYPTOS clue.' i guess after the many hours i've spent with that damn puzzle i have some like visceral reaction to seeing it lmao
on topic: that sounds delicious, i think i'll be making something with scallops soon, thank u
nypvtt ยท 2 points ยท Posted at 00:55:26 on June 26, 2018 ยท (Permalink)
I've spent over 10 yrs on that damn final section. I actually archived my old computer today and found my working files--also known as dead ends. Was thinking of working on it again. Thanks for noticing btw. You're the first and only one!
DM me if you want to chat. I think I've found some interesting clues but I'm one of thousands who think that.
I got a nice bunch of dandelion greens and coated them with olive oil and roasted them in the oven until they were crispy like kale chips. Then I put my seared scallops on top of the greens. It tasted super fancy.
Spend the extra money and get dry packed scallops.
am0x ยท 1 points ยท Posted at 01:58:47 on June 26, 2018 ยท (Permalink)
Seared scallops are so easy. Get dry packed scallops, some truffle oil, garlic, and flaked seasalt. Get the pan and the truffle oil hot, sear the scallops for like 1 minute on each side, remove from heat, add the garlic with a small pallet of butter, let is cook for another minute on each side in the cooling pan.
Sprinkle on the sea salt and serve.
nypvtt ยท 1 points ยท Posted at 02:18:01 on June 26, 2018 ยท (Permalink)
Here's what I do for my grilled scallops or clams...
Crisp up a piece of thick cut bacon in a skillet. Remove bacon. Add 1/2 finely diced red onion and 1 finely diced habanero to the bacon drippings, reduce the heat and sweat the veggies. Add a dash or two of red wine vinegar and a pad of butter and let it reduce. Crumble the bacon and add it back to the skillet. Spoon over the scallops or into the clams just before serving. Serve with a wedge of lemon. I serve the scallops or clams over arugula with grilled French bread brushed with extra virgin olive oil.
Throw it all together, salt/pepper to taste, throw it on a piece of toasted bread and Bourson Cheese spread.....use to make this on a 2nd or 3rd date....it's a winner, gents.
Just so you know, bruschetta is actually the toasted bread, so this is your recipe for a bruschetta topping. Make sure you pronounce it with a hard "ch" too: broo-sketta.
You are so right about the GOOD balsamic, it makes a world of difference.
I would add on that the quality of the tomatoes is just as important though. I've made the same recipe before with different quality tomatoes and had it turn out wildly different. Personally I like Roma tomatoes for brushetta, they are easier to stem and seed along with having the rich flavor of grape tomatoes.
Look for stuff that is imported from Italy and has a DOP from Modena (or at minimum an IGP designation from elsewhere in Italy). Basically says it's from a certain region and it's provenance is guaranteed by the EU. I like the longer aged ones (18+ years) as well, but that's not necessary and depends on how you are using it. Beware though, good DOP stuff can get wildly expensive. $100 for a 100ml isn't unheard of, but I've found good ones for under $50.
Rich flavour of grape tomatoes? I find grape tomatoes taste like crap compared to cherry tomatoes. Though maybe only shitty varieties of grape tomatoes are sold in my area
We go simpler and have it as our regular Saturday lunch during the summer. Good bread, sliced and toasted in oven. 5-7 good sized tomatoes diced, 10 large basil leaves or equivalent, and salt and olive oil to taste. Then serve with sliced fresh mozzarella. Our kids love it.
If you haven't tried roasted red bell pepper bruschetta, you should give it a go. I used to love the tomato one but now I can't go back. Just roast red bell peppers, cut the peppers up into pieces, put on top of the mozz and bread, bake until the mozzarella is a bit melty, top with basil and balsamic reduction.
[deleted] ยท 3 points ยท Posted at 21:30:13 on June 25, 2018 ยท (Permalink)
make this on a 2nd or 3rd date....it's a winner, gents.
Next time you get a bone-in steak or some ribs at a restaurant, notice that you'll leave plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you got a stew going.
fuck turning lead into gold this man turns chicken into pork chops.
[deleted] ยท 13 points ยท Posted at 23:20:32 on June 25, 2018 ยท (Permalink)
To add to this: learn to SEAR meat. Piss easy and looks impressive. Preferably use a cast iron. People are easily impressed by those burn marks and the big amount of smoke it creates makes you look like Jamie Oliver. 10/10 way to get laid.
Use cast iron pan, turn stovetop as hot as you can get it
Rub meat with salt/pepper. If you think you have put enough, double that.
Throw garlic, rosemary (or whatever herb you want) and olive oil in pan
Throw meat in pan and wait a minute. It should smoke enough to make your fire alarm go off. If it doesn't, it's not hot enough. Open your windows. Impress your date. Make her smell that roasting garlic.
When it has those char marks, put it in the oven for whatever time you need for your meat. Use the same pan and everything, just slap it in. Use meat thermometer for A+ results. It's stupid easy to get the perfect medium-rare steak or perfectly pink tenderloin. If you don't want to fuck it up, take it out 5-10 degrees before it's ready and cover with foil. It'll keep cooking. Uncover when it's perfectly at temperature.
Serve with mashed potatoes with parsley sprinkled on top and a simple broccoli salad. Use small potatoes and throw em in hot water with the peel on and everything. You don't even need to cut anything and the peel when they mash makes it look fancy. Make that salad a "dry" salad (uncooked). Looks fancy, smells like the vinaigrette you use and still tastes good.
Look like a god and unzip pants for some succ
fmbret ยท 4 points ยท Posted at 23:51:59 on June 25, 2018 ยท (Permalink)
Am I being dumb here or what, in step 5 when you say take it out 5-10 degrees before it's ready, how is it going to cook and still rise in temperature when you've stopped applying a heat source? Is this magical foil that I need to pick up or what :D
[deleted] ยท 8 points ยท Posted at 00:00:59 on June 26, 2018 ยท (Permalink)
The inside is still hot. While the outside technically starts cooling the second you take it away from the heat source, it's still hot enough to cook meat. Meat always cooks after you take it out. Foil just helps that. Adjust this depending on the size of the cut. If it's huge it'll remain hot inside and cook for a looong time. For something like a tenderloin, you don't want to cut it right away anyway to keep the juices inside so use that in your favor and you can precisely let it sit until it's cooked juuuust the way you like
fmbret ยท 1 points ยท Posted at 17:29:21 on June 26, 2018 ยท (Permalink)
I'm aware of why people rest meats etc, but if something needs to be 75 degrees celsius for whatever reason, you take it out at 65 and wrap it in foil, it's not going to reach 75 degrees, you've removed the heat source, the hottest it's going to be is 65 degrees in the middle.. It'll continue to cook at 65 until it begins cooling down in the middle sure, but my query was specifically about the temperature goals being reached, which isn't going to happen if you take away the heat source?
The internal temperature is cooler than the external temperature of the meat. Wrapping it in foil and letting it rest "cooks" the center of the meat by allowing the higher external temperature to equalize. In this way, the inside cooks to the desired temperature without burning or drying the outside of the meat.
Meat temp raises several degrees after removing from heat. Thatโs why when you see recipes for steaks youโll often see instruction to remove from heat and leave for five mins. It finishes cooking on the board. The last five mins are really important. Itโll be to temp and way juicier
fmbret ยท 1 points ยท Posted at 17:33:40 on June 26, 2018 ยท (Permalink)
If you're removing the heat source, how is it continuing to rise in temperature? I mean I could be totally wrong here and I'm happy to have someone explain it to me, but how the hell is a steak going to continue rising in temperature if you take it out of a pan and place it on a chopping board that's not putting heat energy into it.. I regularly use a meat thermometer at home for chicken, pork, beef etc and I've never witnessed it going up after I've taken it out of the oven/pan..
Meat cooked in an oven cooks from the outside in: the outside of the cut is going to be hotter than the middle, until the point at which the entire cut of meat is at the same temperature of the oven (which will take several hours if not days in a typical oven, and will have rendered the meat a dessicated, inedible mass).ย The transfer of heat from the outside to the inside continues after the meat is removed from the oven for quite some time
it's not the entire cut of meat that is increasing in temperature. As you point out, that would be impossible if you removed it from the heat source. It's just the* internal temperature, at the center, which will continue to rise, while simultaneously, the exterior cools (and average temperature for the entire roast will drop). The exterior of the roast is hot and well-done, and the interior is cool and underdone, so when the outer meat heats the inner mea*t, the temperatures try to equalize, the interior will become more well-done. Meanwhile, the exterior is simultaneously being cooled by room-temperature air. So yes, you should remove your meat a little bit underdone in the middle, and let it sit for a few.
Always seems to work that way for me, I grill with a thermometer too.
Honestly, practice and trust. Go to Costco and buy a big thing of chicken breasts. Then practice one way of cooking it over and over. Push on the breast and guess when it's ALMOST done. Take it off, let it rest a few min, and cut it open. See how close you were. Repeat until you have a feel for doneness.
Don't be afraid to slice a peice open to check, too. Just do it on your peice so nobody else knows
Anything pork chops, really. Steak requires precision. Pork chops have a pretty long window between underdone and overdone.
I like to either do a simple apple stuffing (chopped apples, breadcrumbs, a bit of butter, and some sautรฉed onions if you feel like it) or a breading (optionally with Parmesan mixed in). Sear and bake.
nahfoo ยท 2 points ยท Posted at 01:29:46 on June 26, 2018 ยท (Permalink)
I feel like that video could be so relaxing if not for all the jump cuts and camera movements
[deleted] ยท 96 points ยท Posted at 16:13:12 on June 25, 2018 ยท (Permalink)
If you heat some good butter in the pan with olive oil and a couple springs of herbs such as thyme or marjoram your scallops will be even more delicious and seemingly extravagant but quite easy.
[deleted] ยท 16 points ยท Posted at 16:54:14 on June 25, 2018 ยท (Permalink)
Why would you sear in olive oil? You cant get it hot enough to properly sear without it smoking and tasting like shit.. canola/clarified butter/grapeseed oils are all better choices
That sounds really yummy, do you have a favorite recipe you can share? I'm specifically wondering how you handle the ginger. Do you grate it into the melted butter, or do you put the mix into a mixer/sieve? Thanks!
They're also on TV, having been berated by an obnoxious and mouthy Brit, while competing against everyone else on the other team AND their team, and also have a shitload of orders still pouring in.
Cooking for one person or a group of people = easy
Cooking for multiple tables with multiple dishes expecting their orders to come out in 15-30 minutes = Hard.
[deleted] ยท 3 points ยท Posted at 19:11:26 on June 25, 2018 ยท (Permalink)
More of a timing issue than a skill one. Knowing the right moment to fire the scallops so that they're ready when the risotto is and keeping track of the lobster spaghetti at the same time while your incompetant teammates seem to be deliberately trying to fuck you over - that's the tricky part.
I think itโs an actual thing when you buy them. Dry scallops were never frozen and are packed with some sort of gas to keep them from going bad. Theyโre the ones that cost about $2 a piece, I think.
It's two different types you can buy in the store, wet or dry. Very often the sign at the store won't tell you what they are selling, you have to ask the fish counter person. If they are locally caught they are probably dry, but other than that you have to ask. And chances are if the fish counter doesn't know, they are wet.
They mean buy scallops that are labelled "Dry Scallops". In this case, "dry" means that it hasn't been treated with the chemical that gives them extra moisture (thereby making them harder to sear).
Ask your seafood person if they're treated. They should tell you. America's Test Kitchen has a great way to combat this issue if they are wet. To tell what you have purchased, they recommend microwaving (I know, I'm sorry) 1 scallop on a paper towel on high for 15 seconds. If you see a big ring of moisture, it's a treated scallop. If hardly any moisture, you've got dry.
You jave absolutely no idea what youre talking about. You cant sear a scallop in a pan with cream, thats one of the most ridiculous things ive ever heard.
What do you mean you throw it in the pot while its still piping hot? What pot?
oniiesu ยท 22 points ยท Posted at 20:30:53 on June 25, 2018 ยท (Permalink)
Crรจme Brรปlรฉe. Seriously, I have a harder time remembering where to put all those accents on the name than actually cooking.
It's literally a vanilla custard with burnt sugar on top. 4 Ingredients: Cream (1 quart), Egg yolks (6, large), Sugar (3/4 cup, plus about 1/4 cup for brรปlรฉe), and Vanilla (1 Bean, split and scraped, or 1-2 tsp of Extract).
Heat cream in a saucepan until almost boiling, add vanilla, cover, and remove from heat. Let it sit and steep for about half an hour (Think like you're making vanilla cream tea). Whisk egg yolks and sugar together in a bowl. Slowly add cream mixture (if you used a vanilla bean, pull it out before mixing) while whisking.
Pour mixture into containers and cook in a 325F oven (Time varies based on containers) Custards are cook when they jiggle in the containers but won't "pour" out if tipped. 40 min is a good estimate.
You can eat them now, or you can refrigerate and eat up to a week later. To brรปlรฉe them, dust the tops with sugar and broil in the oven until the sugar turns brown and bubbly. If you have a small torch, you can use that, just keep the flame moving over the top of the custard to prevent burning one spot.
I've had great success with Chef steps sous vide creme brulee. I have been able to screw up many traditional recipes, but never this one. It requires a sous vide circulator, but if you're trying to impress someone with your cooking, that's already on the top of your shopping list.
ghunt81 ยท 60 points ยท Posted at 18:22:57 on June 25, 2018 ยท (Permalink)
Sausage-stuffed peppers. Made some a couple weeks ago. The hardest part of it was making the meat mixture because you took the ground sausage and added bread crumbs and some other stuff, but it was like mixing up meatballs. Beyond that- you slice the peppers, you fill the peppers, you dump tomato sauce over it, you bake it and then add some cheese right before it's done. Bada bing, bada boom, it tastes amazing.
Other than that: Ribs. Maintaining the heat and smoke is the hard part. Making the ribs is super easy. Apply rub, smoke 2 hours, foil 2 hours, open foil for last hour.
rks1789 ยท 1 points ยท Posted at 00:30:25 on June 26, 2018 ยท (Permalink)
Ribs, if you have time pull the silverskin with paper towel. Put ribs on foil, put favorite bbq sauce on top, wrap into a sealed packet. Bake at 300 for 2 to 3 hours... babyback is closer to 2, st. Luis closer to 3.
Finish on the hot grill for a minute or two, try not to have them fall apart...
Mushroom mustard cream sauce. Cook mushrooms (itโs almost impossible to overcook mushrooms at medium heat). Add whole grain mustard, cream, and salt.
Carbonara. It makes the whole house smell incredible and its so easy, but tastes so great. Fry bacon, onions, a little garlic. Cook your spaghetti noodles. Quickly drain your noodles, add bacon/onion mix, and crack a raw egg into it. Stir until the egg is cooked and serve.
Edit: yes I suggested a bastardized version of carbonara but c'mon, we aren't in rome. If you want to be entirely traditional then you're probably past the "dish that is extremely easy to prepare" stage of cooking
Traditional carbonara doesn't have onion or garlic in it. Not that those don't taste good, I've just seen videos of Romans getting really upset when someone adds garlic to carbonara.
I only add the onion/garlic to make my house smell like I know what I'm doing
[deleted] ยท 231 points ยท Posted at 19:13:01 on June 25, 2018 ยท (Permalink)
Lol, that was my mom's trick when we were kids. Dad was due home and dinner wasn't started yet? Chop an onion and throw it in a pan to saute while you figure out what you're gonna make.
I know, like what the fuck? It used to have 2 legit scoops, then they went to the beach shovel, and now theres like 4 raisins in the whole package. 2 scoops with a lego shovel maybe.
Your mom was channeling Julia Child! Anytime Julia didnโt know what to cook, sheโd start sautรฉing onions in butter, and an idea would come to her!
Iโve told my husband that one night, Iโm just going to serve sautรฉed onions alone. He thinks it is a different dish every time I do it, and itโs his favorite smell.
I've just seen videos of Romans getting really upset when someone adds garlic to carbonara.
Or worse, ham and cream.
Ianjohn ยท 15 points ยท Posted at 21:15:51 on June 25, 2018 ยท (Permalink)
Traditional tomato sauce only has tomato, butter and onions.
The fun of food is that you don't have to do it traditionally and you can fuck with it to your heart's content. If everyone did everything 'traditionally' we probably wouldn't have carbonara in the first place.
Sure, pick your poison, but don't call it a carbonara if it no longer is
Ianjohn ยท 15 points ยท Posted at 22:00:12 on June 25, 2018 ยท (Permalink)
What I'm saying is, traditional tomato sauce has only tomatos, onions and butter. Anything else isn't tomato sauce. It's tomato sauce with extras.
But we know what you're getting at when you say "tomato sauce" but it's got basil or garlic or cheese in it, because we're big-brained adults with an understanding of what variation is.. Likewise, we know what it is when we ask for carbonara and it has garlic and onions in it. It's carbonara with garlic and onions in it. We don't need to announce "carbonara with garlic and onions" every time, just like we don't need to announce "tomato sauce with basil and cheese" every time. It's a variation. An addition.
Itโs not snobbery. Words mean things. Just because โcarbonaraโ doesnโt mean something specific to you doesnโt mean it doesnโt represent something specific to other people.
I have really a lot of strong feelings about carbonara- the onion/garlic isnโt so egregious.
But people that put cream or milk in their carbonara need to GET OUT.
And restaurants that describe the dish on their menu as having โcarbonara sauceโ should be shuttered for all eternity because thatโs not even remotely a thing.
And pussies who get all worked up about the dish involving raw eggs need to man up and enjoy one of the most delicious pasta dishes ever.
I had a whole vehement back and forth with a friend of mine who insisted he could make vegan carbonara. Which sounds like heresy to me. We fought so hard about it that to this day we call it โThe Carbonargumentโ
I saw one with three Roman chefs critiquing YouTube's most popular carbonara videos. They were so harsh! I guess it must truly pain them to see people attempt the quintessential Roman dish and overcomplicate it or call it "traditional" while being far from it.
Note that the egg should still be a little runny, so don't let it fully harden, and it's way better if you use pancetta instead of traditional American bacon.
Also add some Italian parsley on top for presentation.
If you really want to go all out, spring for some guanciale. I'm not one of those purists who says it's only carbonara if you're using guanciale, but I will say that it's one of those things where you can justify going the extra mile if you're trying to show off.
I could see an avocado sauce working on pasta with cherry tomatoes. Pureed with spinach, garlic and lemon. Not really gucamole per se but could be tasty.
I once made a pasta dish with an avocado sauce. Lemon juice, basil, avocado, some olive oil and pasta water to loosen it up. Made some shrimp sauteed in garlic and lemon zest to protein it up. Toss it all together with the pasta (I think I used fettuccine) and it was delicious.
I know it's supposed to be guanciale, but I have never found a market that carries it when I've gone to make it. At least most major grocery store delis have pancetta.
You want to look for Jowl bacon. Itโs readily available in most markets and is super cheap the only difference is that it is smoked and guanciale is not. I usually render it down in some water in a pan then fry it off.
In response to the egg part. A good idea is to take small amounts of the hot pasta and slowly introduce them to the egg mixture to temper it before mixing it all together. Should allow you to get the eggs slowly up to temperature and cooked easily without ending up with scrambled eggs.
ONIONS!? GARLIC!? You'll get banned from /r/food for saying stuff like that. It's a wanton attack on Italian culture to suggest that such ingredients belong in a Carbonara.
Source: am banned from /r/food for suggesting a carbonara recipe with garlic and cream.
This is my favorite part of Italian food recipes on the internet. If you ever see an fettuccini alfredo recipe on facebook do yourself a favor and click through to those comments. So many people patting themselves on the back and telling each other it's an American dish and their aunt who grew up in Italy would never do that.
sktchup ยท 6 points ยท Posted at 04:34:36 on June 26, 2018 ยท (Permalink)
For what it's worth, I was born and grew up in Italy and "Alfredo" isn't a type of sauce I ever heard of until I came to the US.
Italians also don't use nearly as much garlic in their recipes as popular "authentic Italian" dishes in the US would have you believe.
Pasta aglio e olio, bruschetta, pasta alle vongole, and pizza marinara are honestly the only italian dishes I can think of off the top of my head that involve any meaningful amount of garlic, it's pretty rare to see it used in other recipes.
Ianjohn ยท 6 points ยท Posted at 21:18:03 on June 25, 2018 ยท (Permalink)
Elitists are only elitists because they were excluded before and they want to be part of the exclusion club. If you make carbonara with garlic or cream youre making a variation of carbonara, and it'll probably be delicious. Experimentation is how all of these dishes came about in the first place.
I learned my recipe from a kind Italian man in Rome a year ago.
Cast iron pan. 2 tbsp of olive oil, fry the pancetta/bacon while boiling 500 g of pasta (about 1 lb. he preferred hand rolled linguine and Iโm inclined to agree). After frying for a couple minute add 2 chopped cloves of garlic and continue frying till crispy. Add the pasta, toss.
While all that is going down crack two eggs into a bowl and scramble with 1/2 cup of reggiano. Add to the pan and toss quickly so the eggs donโt scramble.
I was taught to make it by mixing an egg and some cream or half n half together, then pouring that over the freshly drained noodles, quick toss, then add the bacon and parmesan.
I don't eat meat so I either make it without (still tasty, just a bit boring w/o additional spices--Italian seasoning and garlic helps) or use veggie facon. I know, I know. But I do what I can. Anyway. Was stationed in Italy as a kid and my mom picked up some freakin great recipes while we were there. Carbonara was always a fav, as was chicken cacciatore.
Xenepa ยท 6 points ยท Posted at 20:23:55 on June 25, 2018 ยท (Permalink)
You don't need cream and Italians will now hunt you for that.
Also soy sausages with smoked paprika add most of that missing flavour
So the Italians will hunt you down for cream in a dish that is basically the minestrone of pastas (throw ahit into pan, cook, enjoy), but soy sausage and paprika won't get them worked up? I am of Italian descent and have never once heard of anything quite like this.
Xenepa ยท 8 points ยท Posted at 21:00:20 on June 25, 2018 ยท (Permalink)
Cream goes directly against carbonara. Replacing bacon with soy sausages with smoked paprika (or smoked soy sausage, dunno) is no big deal since you shouldn't be using bacon either
My point is that carbonara is a recent addition to Italian cuisine and everyone going all strict about it is ridiculous, much like those that buy specific ingredients for minestrone
Good suggestion. All the ones above this donโt tell me someone knows how to cook. Pizza, pasta, etc are good but only if you do it well. Carbonara is a rare dish that few know how to make, but is really hard to mess up.
The only "scary" part about it is the egg. If you act quickly, you won't mess that up. Past that, its pretty hard to mess up anything with bacon and onion...
Yo i recently went on a school trip to Rome and i had the best fucking carbonara ever there! Them Italians certainly know their pasta
ngwoo ยท 1 points ยท Posted at 07:00:24 on June 26, 2018 ยท (Permalink)
btw: you can make this truly idiot proof by finishing up in a double boiler. (Just put another pot on top of the pot where you boiled the pasta, then combine everything with the egg in there)
Impossible to overcook the eggs as long as your eyes are open.
Um, you're not supposed to keep cooking when adding the eggs and parmesan.
ngwoo ยท 1 points ยท Posted at 14:13:27 on June 26, 2018 ยท (Permalink)
You're supposed to use the heat from the pan and pasta, but if it's someone's first time making the dish the pan might be too hot and the eggs will get scrambled instead. Moving everything to indirect heat allows someone to stir the pasta/egg/cheese until the egg hits the desired consistency.
A little garlic is alright. Onions a bit out of place. But BACON?! Not bacon. Bacon adds smoke flavor that masks everything. Guanciale or pancetta only.
[deleted] ยท 0 points ยท Posted at 04:49:47 on June 26, 2018 ยท (Permalink)
Guanci-whatty?
[deleted] ยท 1 points ยท Posted at 23:40:27 on June 25, 2018 ยท (Permalink)
Absolutely no bacon in a Carbonara, the bacon is smoked, and therefore adds a smoky flavor to the dish. Use pancetta or guanciale for a genuine carbonara.
Vhadka ยท 1 points ยท Posted at 12:19:54 on June 26, 2018 ยท (Permalink)
Bacon is an acceptable substitute for either. At its core carbonara is meant to be good, filling, and cheap.
3 eggs, 1/2 cup half-and-half or cream, 3/4 cup of ground Parmesan, mixed well.
However much bacon I feel like, cooked and diced, with some minced garlic and mushrooms sauteed in the bacon grease afterwards.
As soon as the pasta's cooked, drain it quickly and immediately throw it into the egg/cream/cheese mixture, toss well so the egg partially cooks. Add the bacon and grease/garlic/mushroom mix, toss again and enjoy.
Bacon, onions, garlic, mushrooms, salt, ground black pepper, a generous glug of double cream and 100g of Cambozola. Add your cooked spaghetti (or tagliatelle) and stir for a couple minutes, Serve
fogobum ยท 169 points ยท Posted at 17:29:34 on June 25, 2018 ยท (Permalink)
Anything with hollandaise. It's fast and easy once you're past the learning curve, and pretty much nobody else makes it. Grill some asparagus and fish, steam some fancy rice, and you have amazing dinner.
[deleted] ยท 52 points ยท Posted at 21:36:05 on June 25, 2018 ยท (Permalink)
Not op, but how does a very creamy cracker, cheese and (technically not) chili sauce sound that goes great with potatoes or pasta? That's huancaรญna sauce for you.
It's a peruvian sauce, and one of my favorite things to come out of that country! Peruvians sure do know how to cook.
I thought hollandaise was supposed to be one of the trickiest things to get right
fogobum ยท 31 points ยท Posted at 22:19:04 on June 25, 2018 ยท (Permalink)
3 egg yolks, 1 T lemon juice (or other sour to your taste), dash of Tabasco, 1/2 lb butter (salted, for convenience) cut into 1/2 inch cubes. Optionally, an infrared thermometer.
In a saucepan over medium heat, which eggs and lemon juice until the eggs start to thicken/foam (about 150-160 degrees if you're using the thermometer). Throw in six of your butter cubes. Keep whisking and adding butter as it melts. Continue whisking until all the butter is incorporated and the sauce is thick (160 for fresh farm eggs, 170ish for supermarket eggs. If the sauce hits 180 you get egg curds in lemon butter sauce, so be careful). It may blow up the first few times you do it, or like me you may get it perfectly the first time then screw up a bunch when you get cocky.
I just melt the butter in the microwave first and just slowly add the first few dashes of it to the eggs and lemon so itโs still mixes, then just dump the rest in after a bit, works like a charm as long as you donโt add too much butter too quickly at the start :) I found this way you donโt have to keep the heat so close to the โfucking it upโ level.
fogobum ยท 2 points ยท Posted at 23:41:54 on June 25, 2018 ยท (Permalink)
EVERY time that I have tried that, I've broken the hollandaise. I don't know if I'm heating up the butter too much or if the eggs are too hot when I start adding it, but I've never gotten it right.
I have, once or twice (as far as y'all know) strained out the curdled egg, added some parsley, and served my fish "sauce meuniere".
Yeah the one time I fucked it up with this method was because I put too much butter in early, and then let the heat get too high. So if you go easy with the butter early on low heat until itโs mixing nicely, you can bring the temp up and just dump the rest in, so quick. It used to take me like 10-15 to get it perfect, now itโs like 5 at most.
Heat vinegar in pan (+optional shallot which can either be strained out of left in) up to boil, whisk that into your eggs. Then whisk in melted butter to your eggs. Season with lemon salt pepper and I like a touch of paprika too. Itโs hard to bugger it up this way because the eggs are never on the heat.
assnova ยท 19 points ยท Posted at 23:35:53 on June 25, 2018 ยท (Permalink)
The blender method makes it so easy.
Blend all the ingredients except the butter.
Nuke the butter and immediately drizzle it into the running blender through the little hole on top.
The heat from the butter brings the eggs to the correct temperarure.
I make mine in a mason jar. The hardest part is separating the yolks.
Melt one stick of butter in the microwave. Separate 2 eggs by cracking them open and pouring the yolk from side to side until the whites fall out. I do this over the sink.
In the mason jar add little salt, mustard powder and hot sauce to the yolks. Add 2 tablespoons of fresh lemon juice to the melted butter and pour into the yolk mixture- slap the lid on and shake the shit out of that bad boy. Hot butter cooks the yolks just enough to emulsify. Eggs Benedict with asparagus and fruit is a beautiful brunch. Perfect excuse to make Bloody Marys.
Iโve heard this but Iโve made it at least a dozen times and never messed it up, and Iโm not exactly careful and precise with it. Just donโt let it scramble.
I'm a good cook and poached eggs are pretty impressive. If not because the preparation is difficult, then because the clean up is a bitch (especially if it doesn't make it out of the water lol).
Theres a whisk my grandma swears by that, instead of having the prongs connect in a round ball, they are separated and have little balls at the end, that she claims will emulsify anything. I'll edit with a link if I can find it.
luxii4 ยท 7 points ยท Posted at 22:09:04 on June 25, 2018 ยท (Permalink)
It's called a ball whisk. Just do a search and you can find them on Amazon.
My wife asked me to prepare Eggs Benedict for her recently. I found out they sell hollandaise sauce in packets that you just mix with milk and butter. That's way too easy to justify making it from scratch.
Those hollandaise packets are yellow gravy. They don't taste even a little bit like hollandaise. Trader Joes sells little tubs of hollandaise for pretty cheap though that are passable. Just make the damn stuff though. It's not hard and impresses everyone.
What I do is 1 cup of mushroom stock (I use better than bullion, it comes in a jar) and ~2 cups chicken stock. Nice and simple. When I make it this way, I sous vide a ribeye and once it's all cooked and seared I slice it and lay it on top of the risotto.
I recently made a linguica risotto and it came out awesome as well. Roasted veg stock, chicken stock, and then towards the end I added the cooked linguica
Allisade ยท 256 points ยท Posted at 16:18:11 on June 25, 2018 ยท (Permalink)
Macadamia nut encrusted Tilapia. Maybe with a mango chutney or relish.
I mean, even just saying it sounds fancy as fuck. But it's basically chop some nuts, cook a fish. And if you go the extra mile it's chop some mango and pineapple the day before and mix it up before hand. Then serve.
It's not nothing, biggest worry is overcooking the fish, but it's waaay easier than the fancy presentation and sound implies. Maybe add some sauteed spinach (garlic, butter, pan, salt - cook till it looks done) for a complete spread that looks like something from a fancy restaurant.
Cooking can be tricky as hell if you want, but some simple things are really excellent.
Edit: Some people don't like Tilapia. Ok. Use a fish you like! Go wild.
Saute both sides of the fish and before finishing in the oven pour the sauce on and then top with the crushed nuts. Serve on white rice and add the mango salsa.
For those unaware, the safe temp is 145F. Usually pulling it at 135F is a safe bet, as it'll continue to cook internally for a few minutes after it's off the heat.
I do 150-160 with freshwater fish that's not fresh just to be safe, but I'm a paranoid panda. It always comes out perfectly flaky and moist but I wouldn't let it get any hotter than that.
Also sise note. my favorite easy thing to make now is "blackened" catfish. I use quotes cause I just coat it in spices and pan fry it in a little bit if butter. I do it below the smoke point so it's not technically blackened and I don't always use cajun seasoning but fuck it, it's damn tasty. Cumin and chilli powder is my current favorite, with salt, pepper and a squeeze of lime at the end. Looks fancy but it takes about 15 minutes.
Oven roasted veggies are another good and easy one to make (also goes well with tuat catfish) Literally just whatever veg you want coated in olive oil, salt, pepper, and rosemary if you're fancy. Only way to fuck it up is forgetting to set the timer.
Because itโs a distguesting farm raised bottom feeder that eats algae and poop. I love that other people love it though. Makes the demand for good fish a little bit lower.
Are you aware that thereโs truth in the phrase you are what you eat? What the fish eats ends up in its body. The most well known harmful element you absorb from eating certain fish is mercury, but this is true of many chemicals. I personally would try to avoid fish that are penned up eating algae and poop often times in very polluted waters with agricultural runoff.
Ianjohn ยท 7 points ยท Posted at 00:11:59 on June 26, 2018 ยท (Permalink)
That's just not how the body works though. It's not like the body thinks "oh, this thing that was once waste is now nutrients" and start sending it off. Eating poop certainly isn't good for the animal, but that doesn't instantly mean it's bad for the meat, too.
Do you eat shrimp? When shrimp are cleaned, their very delicate bowels and digestive track are literally ripped out in the restaurant, and a lot of it ends up on the shrimp. They're rinsed, cooked, and eaten. If you eat shrimp, you're eating more literal poop than if you eat tilapia.
And is eating algea bad? Many things we eat eat algea. The poop-eating was specific cases at specific farms. It's not an actual diet of the fish, or something commonly fed.
The 'tilapia is bad for you' trend was literally started by a meme.
Tilapia is bad for you isnโt a trend. It was one of the main focuses from one of the first books I read when I was studying environmental science at college.
We eat lots of potato chips and cheezits so we save the salty crumbs and last bit broken chips from a few bags at a time and make crusted tilapia and it turns out fairly well. Garlic butter baked, in a pan, air fryer (bless that things little heart I love it) all turns out pretty good.
I made a shitload of chutney for mango season without having any clear idea how to use it up, so it's just been sitting in the pantry. You just made my tomorrow evening.
It's possible you haven't had good tilapia. Some is definitely better than others. You have to buy from good sources--avoid Asian and Central American imports (other than Ecuador and Peru which are okay).
Tilapia is a great fish--environmentally friendly, lean, sustainable, and very tasty if you have a good source and prepare it well.
monthos ยท 9 points ยท Posted at 21:42:43 on June 25, 2018 ยท (Permalink)
A lot of people do not like tilapia because of how they are farmed. The fish is hard to kill, so they are over packed in tanks and fed waste such as chicken and pig shit.
Also because of the horrible farming conditions, they are fed a substantial amount of antibiotics so they don't kill us when we eat it.
I agree though, my mom makes a fantastic tilapia dish. I don't buy it myself though, mostly because I am no chef so I hardly make fish myself.
It's fish that tastes like fish without tasting too much like fish, and dirt cheap. $1.99lb for filets at a place nearby, or $0.99lb for cleaned whole tilapia.
Fish meat for weeeeeks for cheeeaaap.
I actually didn't used to like it, but at that price I decided I'd buy a big bag and figure shit out. Now I've found you can do a lot with it and it can taste great.
eunit ยท 2 points ยท Posted at 20:11:56 on June 25, 2018 ยท (Permalink)
Your face is disgusting use a better face
Vlaed ยท 56 points ยท Posted at 16:06:18 on June 25, 2018 ยท (Permalink)
I don't know where you live, but I haven't had any trouble in Minnesota or Wisconsin getting okay avocados year round. They don't compare to the ones you can get fresh, but they are still good. Just wait a few days for the hard ones.
Sorry! Fresh meaning getting them from somewhere close by - like you in California. They taste so much better ripened close to the source. At least in my opinion, I guess.
TheSmJ ยท 3 points ยท Posted at 21:42:50 on June 25, 2018 ยท (Permalink)
In the US, avocados generally come from California, Mexico, and (occasionally) Florida. You'll never find "local" avocados in the midwest.
My Venezuelan friend gave me the best tip to ripen avocado's quickly without issue; put some bananas in the bag with them and let them sit overnight. Its something about a chemical the bananas emit that ripens the avocado. Always perfect.
It is ethylene most fruit emit it but bananas release a lot of it when ripe. I once worked in a produce warehouse and we had ethylene rooms for banana, that when we had dead ass green avo's we would gas em and within a couple days they would break and start to ripen then left them out of a cooler. Once they get to a certain degree they go back into the cooler to slow the process this was all for one customer.
[deleted] ยท 1 points ยท Posted at 21:11:41 on June 25, 2018 ยท (Permalink)
Im in the mid west, just buy the avocados and let them ripen in your house....
And tbh theyre usually good straight from the store as long as the outside isn't super green and theyre hard at the same time. Ive made guacamole and avocado spreads and it was a hit.
Can't believe i had to scroll this far. It had been a long time since i had guac, and yesterday or the day before a friend had some doritos and storebought guac in his place, so i had some. almost came, i had forgotten how good guacamole is, and that was storebought.
1smores ยท 57 points ยท Posted at 23:30:59 on June 25, 2018 ยท (Permalink)
My girlfriend loves salmon and I used to stay away from seafood, until I found a recipe I could take. I like to add sliced thai red peppers to give it some heat.
TEACH ME! No matter what recipe I follow to cook salmon, it's ALWAYS dry, fishy, and chewy. And I'm not the worst cook either! I don't know what I'm doing wrong. It always looks raw on the inside so I keep it in the oven for longer, but by the time the inside looks cooked, it just tastes awful.
Maybe your oven is too hot - you could try turning it down? If it's an old oven it could also be that your temp gauge isn't accurate. I always take it out when it's looking JUST undercooked in the middle, let it sit in foil for a couple min, then it's good
Trust me. Youtube America's test kitchen salmon. The technique of brining and pan frying the dried salmon from a cold pan. Go for medium heat at 6-8 mins per side. These are the keys to perfect salmon. It's amazing and simple. I never cared for the the fishyness of salmon but the brine takes care of that. The brine also prevents the fish from drying out. It's amazingly flaky and the crispy skin is great.
Thanks for the tip! I've never trusted myself to cook salmon in a pan. I've always felt safer trying it in the oven, but at this point I'll try anything. I force myself to eat it twice a week for the health benefits. I'll definitely check that video out!! I'm excited to hopefully not hate salmon!
Upvoted just for the name of your dish.
Have you ever tried using dill with your salmon? I blew it off for as long time, but once I tried it I instantly developed a craving for more. The smell of the fresh dill is so mouth-watering.
Forreal it's so good, another stupid easy salmon recipe is just to cover it in mayo and throw a bunch of fresh dill on top. In the oven until it's done and you're good to go. So fucking good.
CAREFUL! My mom used to do a variant of this dish and she put some taters in it, and it can be good, but she fucked it up with the lemon like half the time. A bit of lemon is cool, nice touch. A lot of lemon makes the dish insufferable, I hate throwing away food, and especially when it's my mom's, but goddamn that was hardly edible.
She's switched to salmon + avocado variants since then, and the combo works so well. Doesn't matter if it's a prepackaged smoked salmon with some avocado slices, tomato and olive oil as a salad (add pasta to make a pasta salad, or put that shit on a toast with Philadelphia cheese -i think its official name is cream cheese- to know why God put tastebuds on our mouths) , or diced salmon fillet + avocado chunks cooked in a pan with some soy sauce for flavouring (i think, not sure) , that combo is godly.
Penne a la Vodka is my "getting laid" dish. It has worked more times than I can count. Not trivially easy like many things here, but extremely doable after one or two practice runs. Combine with red wine and you're all set.
Londave ยท 1 points ยท Posted at 16:25:48 on June 26, 2018 ยท (Permalink)
honestly, I'm surprised so many people have similar recipes, because this is something I adapted from a Japanese restaurant, hence the soy sauce and salmon combo
I wouldn't say incredible chef, but for most big parties I'll make a Buffalo Chicken Dip and my friends can never get enough. It's literally the recipe on Frank's Red Hot website. It's literally just mixing a bunch of stuff, tossing it in the oven, and melting cheese on top. Super easy but always have people asking me for the recipe.
If you want to step it up a notch, make buffalo poppers.
Step 1) Make the buffalo chicken dip.
Step 2) Get the biggest jalapenos you can find. Cut those bitches lengthwise, and scoop out the seeds/membrane stuff with a spoon.
Step 3) Stuff the peppers with the buffalo chicken dip.
Step 4) Wrap each stuffed jalapeno half with a piece of bacon (half a piece if the bacon is thick-cut). Use a toothpick to keep the bacon in place if necessary.
Step 5) Bake them in the oven (works best if you put them on a rack over a pan or cookie sheet so the bacon grease drips off). I usually cook them at 350-375 until the bacon is crispy.
Take a slab of pig, rub with whatever you have, salt, pepper, oil at least. Paprika, garlic, cumin seeds, chili, soy sauce are all good additions.
Chuck it in the oven, low, low, about 140 c for 6 or 7 hours. Go catch up on some Netflix. Take out, rest it for half an hour (leave somewhere warm, with a lid.)
Serve with a leafy green, rocket or spinach leaves, heavily olive oiled and salted and some good bread.
My trick is to do mostly as you said, but then after you shred it (I presume you're shredding it, like pulled pork style?), in small batches, put some of it in a nuclear hot frying pan (preferably stainless steel or cast iron... something that won't get ruined over prolonged high heat), for just a few short minutes at a time.
This gives it a nice char, that sort of mimics a more authentic bbq experience, where it's been going low and slow over an open flame, and getting that excellent smokey char on the outside all day long.
I like your style! That's usually what I do for the second day with the leftovers. I totally dig the smoke and char, and those lovely crispy bits.
But I'm also kinda fond of a big spoonful of luscious, tender, juicy meat, all the fat rendered into it like a pork jam, the first time around. It's not as pronounced as when it's pulled and pan seared, but I figure it's pretty comforting.
I cooked a meal at a family reunion several years ago. Did crockpot carnitas pork shoulder and served it with some elotes (also really simple: grill corn on the cob, slather with a mixture of mayo and chili powder, top with grated parm or cotija) and your typical midwestern-American taco night sides. Super easy.
My family was blown away. They still talk about it! :D
I love good pulled pork but donโt have facilities or space to smoke any myself. So Iโll do this whole crockpot pork roast, shred it, and then spread in on a foil lined tray and broil it in the oven for a few minutes. Takes some of the soggy mess away and gives it a nice crisp.
Pretty much does exactly what yours does but it may be a little easier.
JBu92 ยท 404 points ยท Posted at 18:03:59 on June 25, 2018 ยท (Permalink)
Bread. People think it's so hard to do, but it really just takes time for the yeast to do its thing.
People have been making bread for 10,000 years, it's not that hard. Flour, water, salt, yeast, a big bowl, an oven, and some patience; boom, you got bread.
[deleted] ยท 542 points ยท Posted at 20:25:04 on June 25, 2018 ยท (Permalink)
My family restaurant has been making our own bread for 22 years. A ciabatta at lunch, sourdough at dinner, and people rave about them. Thereโs really nothing special to the recipes, no herbs in them, or cheese or whatever shit people do. Just flour, water, salt, and yeast. What really makes it is liberal application of salt, and always being baked perfectly.
If youโre making your own bread and people are just saying โoh, coolโ, something needs work.
ekcunni ยท 21 points ยท Posted at 21:06:57 on June 25, 2018 ยท (Permalink)
This is why I asked for a bread machine for Christmas. It cuts wayyyyy down on the labor but I still get nice fresh bread.
I actually do think fresh bread is amazingly delicious, but probably even moreso now that the work:deliciousness ratio has been altered by the bread machine.
Milk bread and zopf are easier for me than hollandaise, and generally make good centerpieces. I'm just a baking-minded person, though. I have recently discovered deglazing, though, and it's like food sorcery.
Exactly, takes a good amount of time, compared to the 5 min walk to my baker. I did make Babka the other day and it turned out amazing, 2nd ever bread. it just was very time consuming.
We had a "baked goods" day at work where we all had to bring in some home-baked goods to share.
I left some dough to rise overnight, baked it in the morning and brought the loaf in still warm. Everyone raved about it and it was one of the first things to go.
In terms of taking it to parties etc., consider spicing it up if you're tired of the "oh, bread..." response. I remember that the bread my parents used to make had chunks of cheese and ham got people very excited.
Kayki7 ยท 1 points ยท Posted at 22:46:10 on June 25, 2018 ยท (Permalink)
Homemade jalapeรฑo bread is the bomb (or banana pepper) - any pepper really lol. Cheese is also good to add in.
Yeah I've tried all kinds of recipes and it always ends up fucked in a different way. I wish I could, and I tried a dozen times or so, but I've decided it's not for me.
This is why I make focaccia. It's one of the most user-friendly breads around and people think it's fancy because you put some roasted garlic and herbs on it.
[deleted] ยท 1 points ยท Posted at 03:26:10 on June 26, 2018 ยท (Permalink)
I always find that fresh, warm home baked bread is a huge crowd pleaser.
I don't think I could trust a bread machine. If I don't knead the dough myself I don't know if it needs more flour because of humidity, and I can't control the feel of it. I'm such a control freak in the sense that the FEEL of the dough is super important, more so than measurements.
I would marvel and semi-crush on anyone who can give me home made crunchy crust but soft boingy almost sticky inside sour dough. Warm. Butter. Could eat it all by itself for a meal. ๐คทโโ๏ธ
The trick to homemade bread (and the reason it is less popular today) is the kneading. I would always skimp on my kneading, and the end result was dense and a little dry.
The last time I made it I had some frustrations to work out and did the full amount of recommended kneading on the same recipe and it was soooo much better. Soft and chewy with a crisp crust.
Well, it doesn't offer your anger therapy session... Kneading is fine, but I mention these as alternatives to kneading for making good bread.
I'm not a fan of bread making machines, you lose a good bit of the personal touch.
Shaping and scoring a loaf is a very wonderful thing and it's hard to control the bake as well in a bread machine compared to a cast iron Dutch oven.
Edit: All of my comments come from a certain bias as I only make sourdoughs. Added tip: I use my instant pot as a proofing oven :D
ekcunni ยท 3 points ยท Posted at 21:09:22 on June 25, 2018 ยท (Permalink)
I would always skimp on my kneading, and the end result was dense and a little dry.
Yeah, because kneading SUCKS. It's fun for a few minutes, but you're actually supposed to knead most bread dough for kind of a long time. People are always like, kneading is fun! And that's when I know they're talking about that time they had to knead some cookie dough for 30 seconds, and not about kneading bread dough for a full 12-15 minutes.
Depending on the type of bread you are baking, you don't have to knead at all! Check out the beginner sandwich loaf here, they explain how you can just leave the dough alone and fold it every 15 or so minutes to duplicate the kneading process.
Sisaac ยท 2 points ยท Posted at 23:49:03 on June 25, 2018 ยท (Permalink)
Even "artisan-type breads" won't need kneading. At least through the Lahey method.
If you think making a nice round or high hydration dough is easy, you either have done it professionally or haven't done it right. Making a pretty loaf that tastes as good as a bakery takes a lot of effort.
Don't even look at other shapes like baguettes or batards.
depends on what kind of bread you're making. some recipes are finicky (i cannot get ciabatta right) or require just the right amount of steam to come out right, and most of us don't have commercial ovens that can control the steam inside, so you have to try to make do throwing water into a pan under whatever you're baking in the oven. also i've had many recipes that wait until the very end to tell you "now divide into two loaves" and i'm like "bitch i don't have two dutch ovens, warn a girl before you tell me to make enough for two loaves" and now you have an overproofed loaf. also some types take forever to get to the baking stage. like i've had loaves that i've had to babysit and fuss with every hour or so overnight. and sourdough? i cried a little when i grew my own culture from scratch and i guess something wasn't sterile and it started growing some fuzzy white crap on top :(
JBu92 ยท 1 points ยท Posted at 00:03:53 on June 26, 2018 ยท (Permalink)
I disagree for sourdough. It's quite difficult to make a proper loaf. Not the ingredients, but the technique for kneading and shaping the dough is anything but simple.
Lol, you sound like John Madden with the "Boom, you got bread".
alch334 ยท 2 points ยท Posted at 21:44:13 on June 25, 2018 ยท (Permalink)
its very tedious. i worked in a bakery. bread is nothing like a lot of the other simple + easy to make dishes in this thread.
[deleted] ยท 1 points ยท Posted at 20:40:51 on June 25, 2018 ยท (Permalink)
[deleted]
ekcunni ยท 1 points ยท Posted at 21:11:14 on June 25, 2018 ยท (Permalink)
I got one of these for Christmas! Mine was even cheaper than that, like $60.
It's so great. Sometimes when I work from home, I get up before work, toss ingredients in the bread machine and turn it on, and then I have fresh warm bread at lunch time.
One problem that I have with homemade bread is that I can't eat it all before it goes bad. Although supposedly some Ascorbic Acid (Vitamin C) will help that.
Sisaac ยท 2 points ยท Posted at 23:51:11 on June 25, 2018 ยท (Permalink)
You can freeze part of the bread in a ziploc bag. Just make sure it's cooled off completely.
Serious Eats disagrees with you. Feel free to read about it here. To summarize:
When bread is stored in a cold (but above freezing) environment, this recrystallization, and therefore staling, happens much faster than at warmer temperatures. Freezing, however, dramatically slows the process down.
I make my own bread. I always slice it and freeze it, and as long as you squeeze all the air out of the freezer bag it'll stay fresh. It isn't soggy at all.
ekcunni ยท 1 points ยท Posted at 21:10:07 on June 25, 2018 ยท (Permalink)
My bread machine made this less of an issue for me. I can set it to bake a smaller loaf, and bread machines kinda by nature aren't making giant loaves anyway.
ekcunni ยท 1 points ยท Posted at 21:04:24 on June 25, 2018 ยท (Permalink)
Bread. People think it's so hard to do
I don't think it's hard, it's more that correctly kneading for the called-for amount of time in most of the recipes I've seen is kind of a pain.
Now I have a bread machine and it's delightful. Flour water, salt, yeast, don't even need a bowl or an oven. Throw some ingredients in a bread machine and 3 hours later, warm bread is ready.
Any kind of baking really. I make homemade cookies and my husband's family loses their mind. "You made these from scratch?!" Um yeah, I just went to All Recipes and picked the ones with the best reviews lol
I love making bread. People get so impressed and it's so easy to make some simple alterations to make it really tasty. Some breads take a ridiculously long time to proof, though, and that is utterly annoying.
I also discovered that making stuffed bread with french bread dough vs pizza dough is a real game changer.
Some bread is really hard to make, but there's a recipe I follow called No-Knead Turbo Bread. Takes like 2.5 hours to go from flour in the pantry to bread in the oven and you get a big, beautiful loaf out of it. Literally no kneading. It's as hard as measuring some stuff and swirling it all with the back end of a wooden spoon.
Spag Bol, somehow a lot of people seem to do badly with it, I always have people saying how nice my spag bol is, but it's literally just chuck a load of things together and leave it on low heat as long as i can bear to before you have to eat.
His classic rendition of a bowl of spaghetti, complete with a signature blend of daedric spices and herbs, sure to incinerate souls warm spirits at your next dinner party.
The dressing is easy but so much better than bottled dressing. Dijon mustard, small amount of mayo, fresh garlic, fresh lemon juice, olive oil, egg yolk, parmesan, ANCHOVIE PASTE, fresh ground pepper. Delissimo!
I'm having a little trouble with the idea of combining bacon grease and olive oil together as a salad dressing. Everyone else who commented seems to be already on board... Is this more common than I realize? I love crumbled bacon in my salads, but I'd probably just pair the olive oil with some vinegar or lemon juice.
not only does this sound like an awful salad, it goes truly over the line when he suggests refrigerating the salad again to ensure the grease has resolidified
I'm not a chef. I like the oil because it adds a kind of glue that the cheese & other things can stick to. The grease is for flavor & a lil glue too. I use a sprinkle of oil.
Another person commented that the grease will resolidify. It will. That's why it's mixed in. That's your choice if you don't want to try it. I make this from time to time and no one has ever said they didn't care for it. Again, I'm sure a chef could put me in my place.
I like to add sunflower seeds, croutons, whatever else you like in your salad is fine.
Bacon grease makes a kick-ass cheap and very tasty dressing. Im gonna try the vinegar & lemon next time. Thanks!
I'm Cajun and we will eat just about anything if it tastes good.
We are on the same page. Change it up a bit to suit your tastes! I can't stand cinnamon & asked a guy about it in a few of his recipes... He told me "Forget it. Individual tastes matter!" They do!
The real answer is adding Parsley. Put that shit on anything and it will look better. Two shakes of dried parsley goes from "wow this is good" to "even their food is cute."
As for a whole dish I got you also. Hit up a whole foods or local market and grab some Parmigiano-Reggiano IT NEEDS TO BE THE REAL SHIT. a $3 chunk is more than enough but it has to be real. After that grab pasta IMO linguine is the most fancy with least effort. Next up you need veggies, honestly you can put whatever the fuck you want in here, but i like the simple onion mushroom mixture to keep colors simple.
So thats Parmigiano, Pasta, Onion and Mushrooms (and parsley I guess). At this point you just boil the pasta, sautee the onion and mushroom in butter until golden, then drop the pasta into the pan when or a bit before al dente, turn down the heat to about medium-low and alternate between tossing the pasta and grating the cheese into the pan. Eventually the pasta water will take the cheese and create a really nice sauce. Just plate and top with parsley.
You can do a lot of things with this also. Serve with meatballs, top with or add bacon with the veggies, change up the veggies/pasta, add cream cheese before you put the pasta into the pan, its all up to you.
Presentation is a thing! Unfortunately, fresh parsley tastes awful to me (kinda like how dried saliva smells) so I use green onions for garnish most of the time.
Compared to green onion, cheap dried parsley has almost no taste if there is any other flavors. However I do like using the green onion for some asian and meat dishes.
Yeah, I'm ok with dried parsley, but fresh tastes really nasty to me. I forget what it's called, something to do with enzymes I think. It's the same reason cilantro (which I love) takes like soap to some people. I don't like the dull green of dried parsley so I prefer fresh green onion. Most of the time. Obviously I don't use it if it doesn't go with the dish.
Saganaki, Greek fried cheese. You can even just use mozzarella instead of fancy cheese and it tastes amazing. Set it on fire with some ouzo and people will oo and ah.
When my Greek bf introduced me to Greek food this is the first thing I tried. I died and went to cheese heaven.
Slabbo ยท 31 points ยท Posted at 22:33:10 on June 25, 2018 ยท (Permalink)
Spanakopita (Greek feta and spinach pie with layers of filo dough).
Sautee a LOT of spinach in butter (yeah, butter).
EDIT!!! I can't believe I forgot this step: Put cooked spinach in cheese cloth and SQUEEZE all the water out of it....Wow that was a big one I almost left out!
Throw it in a mixing bowl or big salad bowl.
Throw in a whole bunch of feta cheese
Salt and Pepper
Mix it up. You can put an egg in there if you want.
Get a shallow baking pan (I use a Pyrex circular dish about 9 inches in diameter) and rub butter on the inside.
Get your filo dough. Handle it very gently.
Lay a sheet in the pan, and then with a brush, spread melted butter. Do this for 5 or 6 sheets.
Dump in the spinach.
More filo dough and melted butter.
Finally, crimp the edges with your finger, and lightly with a sharp knife, make an "X" on the top just going down a layer or 2 of filo.
Bake for....I forget...350 for 30 minutes...Something like that. When the top is brown and crispy it's done.
My favorite thing to bring to pot lucks. It's always the first thing gone, and people think I'm some sort of chef when I'm just an idiot with some spinach.
It is the best thing ever. I always sautรฉ green onions first, then add the spinach and then fresh dill. Let it cool, add several eggs and the crumbled feta. Then filo time.
Slabbo ยท 1 points ยท Posted at 02:24:13 on June 26, 2018 ยท (Permalink)
It's really quite easy in terms of the actual cooking. I've made more labor intensive and complex dishes for people that barely got a comment. But if I whip up a medium-rare steak people act like I'm the fucking Iron Chef.
i think a lot of places don't put enough salt on the steaks. also it's hard to say what temp you want your steak at without seeing it. a thick steak cooked to medium is gonna be way different than a thin steak cooked to medium. takes some play and undercooking and over cooking to know what you like. hard to do that if you're throwing down 20 bucks everytime.
It depends on where you are going for that steak, if it's a steak house send the steak back if it's not cooked properly. If you're getting a steak from a diner or ihop then expect it to be overdone
I've been to some nice steakhouses and they never taste that great. meanwhile I make mine in a non-stick pan, and they come out beautiful. I just don't bother ordering steak- why would i pay $20+ for somethng I could make for $9 at home, and have it taste better?
See that's just a bad idea, my rule of thumb is always expect your steak overcooked if you don't go to a steakhouse and don't order steak unless you are at a steakhouse. The problem is most people don't want to undercook and send out something raw so they overcook it and just ruin it. Hell where I'm at most places refuse to cook burgers or steak below medium.
with a slab of meat, there is less of a chance of bacteria getting into it, you sear the shit out of the outside where it would be. where burger needs a higher temp as it has a higher chance of bacteria throughout hence the need to cook it more. If I ground the beef myself I would be more willing to eat a medium burger but if I am ordering from a restaurant I want it 155 degrees plus.
Hamburger disease/ecoli. Your odds of getting tainted meat goes up greatly when you are eating meat from mixed sources. A single pack of meat from the grocery store could contain meat from hundreds of cows, it only takes one set of meat to be bad to get something.
I always order medium rare meat and I'm not dead yet after decades so that's good lol but yeah I agree everyone should know how to cook a perfect steak but experiences have lead me to my conclusion that I just don't order steak unless it's a steak house.
See I disagree, medium is medium, medium rare is medium rare. The thickness or thinness has nothing to do with how you like your steak cooked the only difference is the cooking time. When you say these terms they are universal to all steak, if you want medium rare that means it should be medium rare with a pink center all throughout and that doesn't change based on thickness.
t's hard to say what temp you want your steak at without seeing it. a thick steak cooked to medium is gonna be way different than a thin steak cooked to medium.
This is what you said and it's completely untrue. A steak cooked to medium is medium no matter the size of the steak. Seeing the size of your steak would not have any difference on how you want it cooked because the cooking of steaks has been universal for the last 50 years or so. If you want a steak medium rare it should be medium rare no matter if its half an inch think or 2 inches thick. Now if you're saying that people cooking it will not cook it properly that is a completely different point unrelated to the one i am making.
Thanks for the well thought out and riveting response to my post. I always love the people on Reddit that have nothing good to say so they either dont respond or do this. Peace out man.
Ah the good old im going to act like im above you by not giving anything that was worthwhile and just saying that you're not worth my time lol. Peace out man, maybe one day you can back yourself up
Ooh so edgy, cared enough to respond so that shows something lol. I think you just don't have a response because you know you're wrong. You had a thought I proved it wrong and you got mad and shut down. As I said before, peace out little man.
i mean i haven't been arguing anything in like 6 comments now lol
Hyndis ยท 1 points ยท Posted at 20:06:56 on June 25, 2018 ยท (Permalink)
Get yourself a container of Montreal dry rub. Its basically just salt, pepper, and garlic powder but it makes any beef or pork delicious.
Give the meat a rub on both sides (edges too) and then grill it as per normal. Applying the dry rub can be done immediately before grilling. There's no need for anything to sit. No waiting required.
Grill it up and the beef or pork becomes amazing. A bottle of Montreal dry rub can last for years. Buying a large bottle may cost you $10, but you can make tasty steaks, hamburgers, and pork chops from that bottle for 3 years.
Its stupid simple and yet everyone will think you're a grilling god.
kab0b87 ยท 1 points ยท Posted at 19:03:22 on June 25, 2018 ยท (Permalink)
I have a rule of thumb when ordering steak when out, always order it rare, typically worst case i get is medium rare and most places will definitely give you at least rare since most would send it back if it was blue.
Agreed. Closer to โstill breathingโ is exponentially better than shoe leather, IMHO. My jaw should not hurt when I finish chewing my steak. Sadly, Iโve been served many slabs of shoe leather. A1 or bbq sauce or whatever is the only way I can eat overdone beef.
Try a reverse sear if you haven't already. It gives you the nice char on the outside while maintaining an even doneness throughout the whole cut.
Put the steak on a raised rack in the oven at 225 for ~20 minutes or until it's 10 degrees below the final temp you want. For medium rare, take it out at 125.
Then get a cast iron screaming hot and do about a minute on each side.
Do yourself a favor and put some chopped shallots and mushrooms in the oven alongside the steak. When the steak comes out, toss them in the pan, let them sit a while, then add red wine and beef broth. Simmer until you think its done, add corn starch, pull when its thick enough.
The gravy is incredible.
I do my steaks 2:20 on each side for a nice medium-rare
I prefer the taste from the grill, but mine is hard to control the temp.
Brentg7 ยท 1 points ยท Posted at 22:37:57 on June 25, 2018 ยท (Permalink)
I stopped using the grill years ago for steak. I get much better results inside on a cast iron pan. it's a hell of a lot quicker, and easier to clean up after, too. I do miss the wood smoke flaver from time to time though.
I probably do use the skillet most of the time. But I do like to switch it up and go with the grill every now and then.
The thing with grills is that you need that shit to get fucking hot for it to be worth it. I've tried to grill at some friends houses whose grills were on the cheap end and just could not get a good sear on the meat.
I think when it comes to grills, your steak cost should be proportionate to your grill cost. Don't try to grill a 4 inch tomahawk chop on something that can barely get to 450.
Souffle. Okay, it's not extremely easy, but it is surprisingly easy, especially if you have ever done the steps that go into it before (whipping egg whites to stiff peaks, making a roux, melting chocolate). I was super intimidated by souffles, but now make them all the time.
People are so impressed, and it's not that hard!
I highly recommend Chef John/Foodwishes recipe, available on Youtube, his website, and Allrecipes.com. Very straightforward.
Good eats was my favorite show growing up, 90% of all the cooking skills I have are from him, the rest is from asking chefs, and citizens of other nations how they like to cook
I used to think making meringue was the hardest thing ever but then I got an electric mixer and omg. I now make some bomb ass souffles and chocolate pie with meringue on top. But it does take patience even with a mixer. I like to use a little cream of tartar to help my whites stiffen and I've made so many neat variations of souffle flavors just by messing around. I even made one using hot chocolate mix dusted in my ramekins instead of sugar and it is amazing. Okay now I think I gotta make some hot chocolate souffles. Being pregnant and on a thread about food is not a good idea lol.
Came here to say souffle. Itโs a lot of work, sure... but as long as you follow the recipe itโs pretty damn easy. Plus, itโs that work (the whipping) that makes people think youโre really good at cooking.
For a step easier than chocolate, just use orange zest and triple sec (or grand marnier if youโre fancy, but honest-to-god I cant taste the difference in a soufflรฉ).
On a similar note, a Dutch Baby. Easier than a souffle, but it still puffs up when you cook it, which looks WAY more impressive than it really is. Folks love it when food puffs up.
Chef John's voice drives me crazy but I second soufflรฉs! Just made one last week and the only hard part is knowing when it's done. You can insert a skewing stick into it but you gotta be quick as a mouse. Also next time I plan on building a foil wall above my ramekin.
Also a savory soufflรฉ looks super fancy but is a great โI have eggs and cheese and not much elseโ dish for cleaning out the fridge. Same process: whip eggs whites til stiff, make a roux and then bechamel, then add all your delicious saviories/veg at the end of their life to said bechamel, fold together, drop into some kind of high-walled oven-safe dish, bake 30-45 minutes, impress everyone. Iโd say it does take skill above the โbroil a chicken breastโ level, but not much.
I make one that my family freakin' loves and everything is from Aldi. I throw in a few veggies like tomatoes, mushrooms, and spinach, shredded mozzarella cheese then mix with the red pesto sauce Aldi's has with all the eggs and add salt, pepper, and garlic.
On top I add globs of herbed goat cheese and shredded parmesan cheese. Sprinkle some oregano on top and you're good to go. Cook at 350 for about 45 minutes and maybe a few under the broiler to get that cheese browned and it's ready!
Salmon: cover the steak with garlic salt, black pepper, and some Cajun, bake at 400-425.
Potatoes: boil til soft, smash em (not mash), throw into a skillet with oil, thyme, and minced garlic, salt and pepper it, keep lid on for a bit. pick out thyme stems before eating.
Fried squash: slice zucchini squash into 1/8 thick inch circles (doesnโt have to be perfect). Mix a bowl of cornmeal, salt, and pepper(99% cornmeal). Coat the slices. Fry them hoes in a skillet til brown.
Rice: boil in water, add dried veggies and whatever seasoning you like.
Any veggies: throw in pot, add water, add salt and pepper, add other chopped up veggies if desired.
Noodles: shin ramen, throw in some dried veggie mix, mix seasoning packet, add noodles to boil, add egg(how long it sits decides how much itโs cooked), fuck the egg up with a fork if you want pieces, add a drained can of tuna, add some bok choy, add some chives (dried or fresh). <<$3 meal.
Tips to cooking: Taste while you cook. Plan and prep. NEVER LEAVE THE FUCKING KITCHEN.
If you have any noon kitchen questions, I can do my best to answer!
My solution is to constantly drink while Iโm cooking. My beverage of choice is bourbon, but pretty much anything works. I understand wine to be common, but I start wanting to cook with the wine.
Donโt want to drink alcohol? Make yourself some smoothies or mixed juice drinks!
moak0 ยท 26 points ยท Posted at 01:52:18 on June 26, 2018 ยท (Permalink)
Amazing two ingredient dip:
Cubed queso fresco
Pico de gallo (preferably the one from HEB)
Let the acid from the tomatoes soak into the cheese. Serve with tortilla chips.
I'm too late and no one will see this, but I promise this is phenomenal.
ok lmfao i'm hitting save, but if your definition of "2am and hungry" involves actually turning stoves on, cooking and cutting and shit, I think our skill levels are way apart.
my "2am and hungry" consists of looking inside cupboards and fridge and sadly remembering i haven't bought food, or, at best, grabbing a bag of doritos and a tetrapak of juice
[deleted] ยท 1 points ยท Posted at 03:23:34 on June 26, 2018 ยท (Permalink)
You can jazz it up in a lot of ways, but here's what I usually go with.
Make some jasmine rice. It is just aromatic rice that tastes good. Do not settle for boil-in-a-bag rice. That stuff is for chumps.
Cut up whatever veggies you want - strips of peppers, a small onion, two cloves of garlic (more if you are dangerous, like me), maybe some well-washed baby bok choy. Hot peppers. Ginger. Whatever you like.
THEN cut up your chicken. Do this last because there is a high likelihood of chicken juice getting on whatever else the knife and cutting board touch, and that can be bad. Cut the chicken breast into strips or chunks. Thin strips look more fancy.
Heat a couple tablespoons of oil in a wok or deep skillet. Turn this thing up high - not all the way but you want to get a char on some of the food. Add the chicken, garlic, onion, and maybe a little diced ginger. pour on some soy sauce - about a tablespoon. Cook until the chicken is done, stirring frequently.
Next add your rice and some soy sauce. Stir it frequently but allow the rice to get a little charred as you cook it. Not black, just a deep brown from the soy sauce and heat. Once it looks good, add your other vegetables. I usually put in some diced chilies and basil at this point as well.
Once it looks right, it is done. The trick is to not overcook the vegetables.
Serve it on a plate with some diced green onion, a wedge of lime, some ground peanuts and whatever else you like. Presentation is important if you want to impress someone. It is exotic and fancy enough to be a good date meal but easy enough you can do it in an hour. With all the slicing and cutting, it is also good for a "come over and we will make dinner together" kind of date. Enough work for two people but easy enough for one.
challam ยท 2 points ยท Posted at 16:12:25 on June 26, 2018 ยท (Permalink)
Foodwishes.com has a "spicy chicken noodles" stir fry that Iโve made with beef, pork, chicken, fish and every veggie known to woman. Perfect. Every. Time. And really easy...cut back on the chili sauce if you want it less spicy. YUM!
Seriously. Buy a solid looking filet from any butcher or supermarket. Turn your broiler on high, let it heat up. 6 minutes on each side, then sear in a very hot pan for a minute or so on each side to get that nice char on the outside. Cover and let rest for about 5 minutes.
Perfect medium rare filet, tastes fantastic and chicks are like "OMG you made me filet mignon!!!!!!" *swoon* (YMMV)
IMO it's one of the easiest steaks to cook well because it's generally a consistent cut of meat, unlike things like bone-in cuts where the thickness of the meat in any given part can be wildly inconsistent and more difficult to get an even cook throughout.
Fun fact: In France, filet mignon is the term for pork tenderloin, not beef tenderloin.
W8sB4D8s ยท 134 points ยท Posted at 16:25:21 on June 25, 2018 ยท (Permalink)
Gnocchi is one of the easiest pastas to prepare and is pretty versitile as well.
I suggest next time you're looking for a starch, simply prepare some gnocchi by heating in a pan until brown with olive oil, red pepper flakes and some sald and pepper.
Ooh, that sounds good! My recipe is less fancy: microwave 2 sweet potatoes, scrape off the skin, and add flour until the texture is only slightly tacky.
Microwave two sweet potatoes until tender, and scrape the flesh into a bowl. Mix in small amounts of flour until the dough is tacky instead of gluey. Cut it into an even number of pieces (6 or 8 usually) and roll each piece into a long rope on a floured surface. Cut small 2-inch (ish) pieces off of the rope, and gently roll them over the tones of a fork to get that classic gnocchi shape. Once they're all formed, drop them into lightly salted boiling water and scoop them out as soon as they start to float.
I personally found something far nicer to do with Gnocchi.
By frying them nicely to golden perfection, I add a bit of heavy cream. Just enough to cover the bottom of the pan. Then I add some of my favourite cheese. In my case it's Gouda. Add some herbs like oregano and add optionally more heavy cream or stock for extra sauce if necessary. It really is good.
Adding mushrooms also adds greatly to the dish and it pairs well with the gnocchi.
I remember being excited to try gnocchi in Italy, in a proper authentic restaurant, not one catered to tourists...but I just didn't like it. It's too stodgy for me. I have tried making it as well, it's just not nice.
I love potatoes and pasta so I thought it was perfect, but oh well.
But that rather makes his point no? I've personally never liked them even at nice restaurants. Yeah the sauce is good but a nice crusty bread I think would always be a better vessel. Or a piece of meat.
I've only tried making gnocchi once, and I didn't know what I was doing, and the end result was so-so. They were mostly just little lumps of sauce absorbers, and didn't really very much stand out on their own. I've also had them at a (fairly fancy) itallian resturant a few times, and thought the same thing.
BUT! After all those experiences, which had led me to conclude that "gnocchi is meh", I went to a place in little italy in the bronx (not the super famous touristy 'little italy' of NYC, but a different italian neighborhood entirely). And holy goddamn hell. My impression of that dish is entirely different after that. They were the softest little pillows of amazing deliciousness.
My mom tried to make this over Christmas a few years ago. No thermometer. I kept telling her it was done, but oh no, she wouldn't listen to me. There were about three pieces in the middle that didn't have the consistency of shoe leather. Oh well.
Polenta cakes are easy to make, 1 part cornmeal, 1 part milk, 2 parts water. Bring liquids to a boil, add cornmeal, bring back to a boil while stirring. Add butter, salt/pepper, herbs, spices, cheeses, whatever you want in with the cornmeal. Pour into a baking dish or individual ramekins that are oiled. Place in fridge and allow to set for a few hours or until firm enough to cut. After that you can fry, sautee, grill, bake/broil and they are done. Sounds like more work than it actually is, the majority of the time it takes up is waiting for it to set up.
Yeah usually the bags in the store that are labeled polenta are cornmeal. It can be made with fine, medium, or coarse cornmeal. It's essentially the same as grits and can be soft or firm.
Made my own cheese curds from scratch. Then I used a can of gravy and ran to Mcdonalds for the fries. You just can't get fresh cheese curds at my latitude.
Southern Poutine: Fries with sharp cheddar and sawmill gravy.
I mean, in my tiny town alone we have perogie poutine, chorizo poutine, poutine on a donair, and this one place makes poutine out of shredded mozza, which is bizzare to me but some people like it. Also Timmie's makes a poutine out of their potatoe wedges now.
So gnocchi poutine would be fully in the spirit of things around here.
[deleted] ยท 2 points ยท Posted at 02:23:35 on June 26, 2018 ยท (Permalink)
(Canadian) I've made a cream gravy poutine and that was super delicious.
Hardest part is getting cheese curds, or making them if you can't find fresh ones. If you don't have a good pot for double boiling a gallon of milk, it's pretty hard. Then you have to strain/cheddar them over the hot whey in order to get the squeak.
[deleted] ยท 1 points ยท Posted at 02:28:37 on June 26, 2018 ยท (Permalink)
Doesn't HAVE to be cheese curds, I normally use shredded mozza when I make it.
Cheese curds are a lot different than mozzarella. Specifically cheddar curds. They have a squeak and a bit of that sharp flavor. Mozzarella is an OK substitute but you really just have cheese fries in gravy. It's still delicious, but the curds really make the dish.
[deleted] ยท 1 points ยท Posted at 02:44:49 on June 26, 2018 ยท (Permalink)
I agree, curds are the way to go. But if I want to make a simple poutine then that's what I do and it tastes just fine to me.
sam3555 ยท 1 points ยท Posted at 03:13:50 on June 26, 2018 ยท (Permalink)
not a poutine without cheese curds
[deleted] ยท 2 points ยท Posted at 03:30:03 on June 26, 2018 ยท (Permalink)
This one. Calling goat cheese "chevre" makes you sound super fancy but it was mainly for the alliteration. It's easy, filling, and makes pretty good leftovers, if you can resist eating the whole thing.
My suggestion is to use the whole bag of spinach (4 cups). Extra veggies never hurt anyone.
1/2 teaspoon olive oil
2 cups baby spinach
1 pinch kosher salt, plus more to taste
1/4 teaspoon red wine vinegar
1 small white onion, thinly sliced into half moons
3 roasted red peppers, packed in oil, chopped
5 cloves garlic, minced
2 chorizo sausages, chopped
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 (14-ounce) can chickpeas, drained and rinsed
2 tablespoons chives, chopped
3 tablespoons parsley, chopped
1/4 cup chรจvre, crumbled
Heat the olive oil over medium heat in a wide saucepan. Add the spinach and toss to coat. Heat the spinach until it begins to wilt, about 4 minutes, then add the red wine vinegar and a pinch of kosher salt. Remove the spinach into a bowl. Add the onion, the roasted red pepper, and the garlic to the pan. Sautรฉ for 5 to 7 minutes, until the onion is translucent. Add the chorizo. (If the chorizo is not cured, make sure to cook it through, about 5 to 7 minutes.) Add the paprika and the cayenne. Add the chickpeas, then stir everything together. Taste and correct the salt, as needed. Stir in the reserved spinach, then the chives and the parsley, and finally top with the chรจvre. Serve warm.
Most salads that have a nice piece of meat on top. The meat doesn't require a fancy preparation because of all the flavor in the salad, and doesn't have to be a particularly nice cut because you will chop it or slice it up. Put together a salad that has 2-3 interesting complementary toppings, pick a dressing that works, and put the meat on top. Boom. Complex, healthy, and delicious.
Figuring out the flavor combos between your meat preparation, toppings, and dressings is a little bit of a learning curve, but once you have a few basics it comes together. Just follow things you've had in the past that you know go together and you're there.
My favorites:
"Asian" chopped cabbage salad with sesame-soy dressing. Put oranges, scallions, and crunchy noodles on top... glaze the chicken in store-bought sweet chili sauce and garnish with lime.
Spinach salad with charred red onions, blue cheese, and pears topped with pan-fried pork tenderloin.
Iceburg salad with corn, feta, and pine nuts with a creamy ranch or mayo-based dressing topped with black-peppered flank steak.
Edit: My absolute simplest recipe that people love is this: Get small cremini mushrooms, cherry tomatoes, chopped basil, and raspberries/strawberries/blueberries (whatever you can find in season). Add a basic balsamic/olive oil/salt vinaigrette and let everything marinate overnight in the fridge. You don't even have to cut up the ingredients (except the basil). I seal it all in a ziploc and get the air out so that you get really good marinade coverage. Serve it cold topped with some fresh black pepper and people will flip. It's vegan, but you can add mozzarella if you want for more of a "caprese" style feel. Just make sure you don't marinate the cheese with everything else or it will get gross.
Edit 2: I love simple fresh recipes. Another one is to get a canteloupe, dice it, and mix it with a soft semi-sour goat cheese and copious amounts of paprika until it's lightly coated in a creamy pink goop. That's it. It's absolutely incredible.
Game changer: instead of adding sugar to mask acidity, add 1/4 to 1/2 teaspoon of baking soda to actually neutralize the acid!! It makes a world of difference. Itโll foam a bit but just keep stirring and itโll go down.
Next time you make this, medium boil a couple of eggs, peel them, and crush them in a bowl using a fork, with a couple of tablespoons of olive oil, salt and pepper (so that it becomes a coarse paste).
Smear a layer of the egg onto your bruschetta, and a table spoon of your salad ontop of that, absolute orgasm. I'm not even particularly fond of eggs, but I was hungry and it's all I had left, now it's a regular thing
[deleted] ยท 1 points ยท Posted at 21:55:13 on June 25, 2018 ยท (Permalink)
Oh wow that does sound tasty! I will definitely have to try that! Thanks for the tip!
Roasted veggies. Squash, Brussels sprouts, sweet potatoes, cauliflower, etc. Hot oven (425f), slice/dice/whatever suits your fancy as long as the pieces are similarly sized, drizzle with olive oil, salt and pepper, toss to coat. Roast until done. Roasting at that temp caramelizes the sugars and makes simple veggies taste just amazing.
French onion soup. I'm going to give you my way, most of this is really just letting shit sit in the oven. You can speed it up by doing it on the stove but thats complicating things.
The onions.
Slice 6 to 8 pounds of onions. Throw them in a Dutch oven. Little salt little pepper little olive oil or melted butter. Just enough to lightly coat. Set oven to 200 leave lid on Dutch oven slightly open. Check and stir at the 12 hour mark, stir every 2 hours till 20. Pull any time after that. You can take these till they look like tar, depending on the application. For soup 20 is good they will rehydrate in the soup base ad have some form still.
The stock.
Get some beef bones. broil in oven with the holy Trinity. Carrots, onion,celery. Some garlic heads halved. Veggies just need a wash and rough chop. When you have a good sear on them dump into a big pot top with water. Add a garni bouquet of your favorite herbs, through in some fresh pepper corns, a little salt not to much. Throw that in the oven for 20 hours. Strain when done.
Bringing it all together.
In a pot take some of your caramelized onions and fresh thyme, fry in a bit of butter. Get a bit of fond on the bottom of the pan, 5 min tops. Deglaze with a red wine, something you would drink don't break the bank. When the smell of alcohol has cooked off add the stock let simmer for 10 to 20. Season to taste. Multiple way to make the cheese toast on top. If your doing big bowls I just toast the bread separate and float, if you got the proper crocks then toast the bread, add the cheese place under broiler till bubbly.
Looks like a lot. It's 5 minutes of chopping the letting the oven do the rest. Your get this soup that has a deep rich flavor, you took a nap, did the laundry, saw a movie. ETC. Great for winter with the oven being on all night it low key warms the house and will make the house smell great. Also once you get the hang of it, you can play around with your stock, play around with the onions. They work is so many things, toss them with balsamic vineger in the beginning for a more winey taste, caramelize garlic with the onions, add in some leeks at the end to give a fresh onion taste and a bit more bit in the soup.
I always loved making French onion soup, but I think you just took it to another level. Iโll have to try your onion cooking method but I might use my slow cooker instead of oven. Thanks for the recipe!
So while slow cookers work, you're much better off with the Dutch oven or a pressure cooker. They allow the onions to brown, adding a lot of flavor. A crock pot or slow cooker doesn't achieve Browning nearly as well.
Sorry, but this does not seem simple or easy mainly because of the time. I'm not cooking onions for 20 hours, it's just not happening. If I'm going to invest that kind of time, I'll marinade and grill/smoke a fine piece of meat.
ngwoo ยท 7 points ยท Posted at 22:02:18 on June 25, 2018 ยท (Permalink)
The cleanup after making french onion soup is also a pain in the ass. Plus, your house smells like onions for a month.
A BBQ sauce made from onions caramelized in such a way goes great with brisket or pulled pork. Like I said those onions have tons of uses, and freeze well. I honestly don't get your time investment idea. It's five minutes of slicing and then doing other shit. You can actually skip a lot of that stirring once you learn how your oven cooks. Oven I know with my dutch oven I stir maybe 3 times in 20 hours, it's not a watched pot. Same with the stock. I do it that way so I don't have to watch it.
It's funny. I know this seem like a daunting amount of work. But it isn't It's taking something that normally requires a lot of constant watching of multiple pans and pots and making it a set it and forget it as Ron Propel would have said. It's literally a few minutes of chopping, then just living life. Then stirring it all together in a pan. I have you over stirring on the onions once you do it once or twice, and you'll do it more if you like caramelized onions, you''l go by smell. You will be able to tell if the onions are getting a little to dark on the bottom of the pan, and you've got like 40 minutes to correct before it's actually burned at that point. You'll stir when you feel like it and be good. And you don't even touch for 12 hours.
Time yes, it does increase the time depending on oven space. Effort I would disagree. Unless you using a pressure cooker a good stock should take hours anyways.
When you are slicing onions for carmelizing you donโt have to be exact. Depending on the onions that can be I dunno 20 small one to 8 big ones. Itโs 5 minuets and throw it in the oven for a day. I donโt know anything easier that comes out with that level of flavor. Itโs do whatever you want for a day and have something that tastes like you slaved. Even being slow at slicing it shouldnโt take your more then 15 minuets. The only other thing with that kind of quick prep to feast is brisket, and brisket ainโt easy. You got to manage the pit, wrap the meat, or manage through a non wrapped cook. That takes years to be easy
200f. Low and slow that is the tempo. The first few hours are really just puling out the moisture, after that it starts browning slowly. It's low enough that it won't burn quickly. I use caramelized onions in a lot of things and came up with this method to be as hands off as possible. Plus I've gotten stove top onions with a flavor like that. It's just so concentrated.
If weโre going to keep with the theme of maximizing the impressiveness:easiness ratio, French onion soup from bullion is 80% easier, 80% as tasty, and 90% as impressive. Just coarsely slice a few onions, soften them up in a pot, then add beef broth and chicken broth from bullion in a 2:1 ratio. Simmer for a while. Top with toasted bread and provolone. 5 ingredients, half an hour, and dead simple.
My only tip here is that bullion paste tastes much better than bullion cubes and costs only slightly more.
Never found a beef bullion I liked. To salty, to sour, dosen't taste like beef. Chicken oddly enough is fine flavor wise. Gonna disagree on the rest of the percentages. Boullion makes flavored water, has none of the mouthful of a good broth. There is no collagen to bring silkyness. And since a french onion soup is really just the onions and the broth I think thats very important.
That said there are a number of highly paid french chefs that think the best french onion soup is caramelized inions and water. Tried it, it's not bad. A very minmlistic take, but not what I crave when I want french onion. That method dosen't feel like soup it's more like a onion tea.
For people who want an actually easy version of this, cut up 3 big onions, throw them in the pot you'll use to cook the soup. Sautee them until they are brown and soft. Once that's done, pour some vermouth in to deglaze them and stir it. Then pour two boxes of beef broth in. Let it heat up til it simmers and then that's all you really need. Add some beef bouillon if you want some more flavor, and you're done. I use swiss gruyere in mine as an extra topping and it's the best shit ever. I eat it every day for lunch at work. Throw in croutons if you wish.
Funny you say that, but actually nobody in this thread thinks that a recipe that takes 20 hours for soup agrees. And I disagree on the flavor. I've had french onion soup in many nice restaurants that make their own stock and everything, and the soup I make is just as good to me.
My favorite stew - lamb & peas. The other ingredients are onions, water, rosemary, and white wine. The only prep is chopping an onion if you buy your lamb already chunked. Sear meat, saute onion in fat, cook the wine a bit, then add everything back plus the water, some rosemary, and a bag of frozen pea. Cook for a few hours.
Marinade:
1 clove of garlic per person, minced
2T soy sauce per person
2T maple syrup per person
Mix garlic, soy and syrup together and marinate the fish for about 30 minutes. Reserve the marinade. Broil the salmon for about 10 minutes. Meanwhile, pour the reserved marinade into a sauce pan. Add 2t cornstarch and whisk. Do not heat until the cornstarch is incorporated. Once the cornstarch is blended in, heat the mixture, stirring occasionally, until it starts to boil and thicken. Remove salmon from the oven, glaze with the sauce and serve with rice, salad, and/or vegetable of choice.
Ribs. Remove the membrane on the back. Mix 1 part seasoning salt with 2 parts brown sugar. Rub all over. Wrap in the extra large aluminum foil. Put on cookie sheet with sides. Cook 275 for 3-4 hours. Broil for 2 minutes with top foil removed to crisp. Serve
Yeah, this is exactly how I cook ribs too! I manage to mess up easy dishes but for whatever my ribs are legit. I get requests for it all the time. So easy!
Doped up mozzarella sticks: Microwave a mozzarella stick for like 15 seconds or until its really soft, add chopped onion or pepperoni and roll it into a ball or stick form, bread and fry. While that is frying, throw a tomato, some basil/oregano/onion in the blender for dip. Bam! You can make a whole batch of them in like 10 mins.
distribute to the fire resistant bowls (or mugs, Im not judging here)
sprinkle sugar on top of each to get even coverage, you do not need a whole lot
apply the blowtorch by moving it quicly and smoothly over the sugar until it melts and caramelizes, do not let the flame linger in one place keep it moving! The color will change to golden brown and start to bubble.
either throw it in the fridge for a few minutes or just let it cool to allow the sugar to form into a plate over the pudding
Serve to your unsuspecting rubes who believe you put actual effort into this.
Real creme brรปlรฉe is so easy though! It has four ingredients, and takes 15 minutes of work (plus oven time) the day before. This quick recipe sounds interesting but if you havenโt I encourage you to give it a shot some time.
Agreed. It is simply a matter of following simple instructions and not rushing through it because there isnโt much worse than cooked egg yolks in your creme brรปlรฉe.
If youโre adept with a torch already you should be able to handle the recipe easily as thatโs definitely the only part of the recipe that takes real skill.
If you don't have a torch just pop it into the oven and turn the broiler on. Keep an eye on it and whenever the sugar caramelizes take it out, rest at room temp for a bit then pop it I to the fridge
Stuffed pepper. Itโs my go-to when Iโm cooking for others - and itโs easy/cheap AF. Itโs literally just a can of tomato sauce, ground turkey and onions in peppers with cheese on top. Proven classic.
It's really not difficult, you can mix up the additions and flavours...it just takes a while to gradually add the stock, so people can't be bothered and are impressed.
Sushi as well...of course the upper echelon of sushi is an art, but for many even basic sushi is met with gasps of admiration when I make a plate and arrange it nicely.
Risotto.
Olive oil/butter in a pan.
Onion (shallots if you have them) chopped in the pan, add the rice from the bag. Throw in a glass of white wine. Add suitable amount of liquid stock (or oxo/stock cube + water) slowly a cup at a time. Generally about 1L per 300g of rice.
Throw in something you have around like:
Bacon, Chicken, Fish, Tomatoes, Peas, Sweetcorn, Spinach, whatever with suitable cooking time left. Needs to finish with the sauce being JUST the liquid side of sauce but.... pretty damn simple.
Risotto.
grendus ยท 5 points ยท Posted at 21:03:05 on June 25, 2018 ยท (Permalink)
Quiche. Get a premade pie crust. Cover the bottom with shredded cheddar. Crack 4-5 eggs into a bowl with a cup of milk or plain yogurt, whisk (with an actual whisk if you have it, if not a fork will work) and pour over the cheese. Bake at 375 for a half hour.
You can get fancy by throwing in some scrap meat or vegetables. You can prebake the crust at 400 for 8-10 minutes to make it crispier. You can add spices like salt, pepper, thyme, etc. Lots of places to go, but just a plain egg quiche looks a lot more complicated than it is.
Stir fry. Cook some rice, throw it in a large pan with a cup of broth, a bag of frozen vegetables, and some scrap meat over medium heat. Once the vegetables are thawed, add a few tablespoons of soy sauce. Simmer until enough broth has boiled off that you like the consistency.
Improves with some salt and garlic powder (or minced garlic, but ain't nobody got time for that).
Omelette. Crack a few eggs and whisk them together. Put a skillet on low-medium heat, throw in a tablespoon of butter. When the butter is melted, swirl the pan to coat the bottom with the butter and dump in the eggs. Cover with a lid. When the egg starts to set (solid on bottom, semi-solid on top), cover one side with cheese and the other with whatever you want (I like broccoli and onion, or shredded ham, or mushrooms). Cover with the lid again until the cheese is melted. Fold the cheese side over onto the other side, then slide onto a plate.
One pan pasta. Look up some recipes - you put the pasta, the ingredients, the water and whatever sauce and cook it. Viola 30 minutes later its done and you look like Alton Brown
Roasted chicken. It's generally cheaper and waaaaay better for you than a rotisserie chicken. Plus you feel satisfied and your house smells good.
Find chicken. Set oven for 350. Remove chicken insides. Cut up a celery stalk. Mix salt and pepper together. Get onion powder. Sprinkle seasonings inside and outside. Use half a cup of butter (I make a slit beneath the skin and line it with butter = crispy skin), put inside/outside/stuck in the arm pits and legs of the chicken. Tie feet together.
Put it in the oven and bake for 1.5 hours then check the internal temperature and baste the chicken with the butter and drippings. Rotate the pan and keep in the oven until the meatiest part of the bird is up to temp (165*F). I make one whenever I'm cleaning. Then I make bone stock from the bones and everything else. Mm.
TheSmJ ยท 7 points ยท Posted at 21:44:53 on June 25, 2018 ยท (Permalink)
rotisserie chicken is just roasted chicken right? I thought so too. They're actually full of sodium in most places. Like not too good amounts of sodium.
Have you tried spatchcocked chicken? Cooks way faster, has crispy skin all over, and less chance of overcooking the white meat trying to get the dark meat up to temp.
At it's most basic form, it's only 4 ingredients. Olive oil, garlic, spaghetti noodles, and chopped parsley. Get the oil shimmering, add the garlic for a minute, then the pasta, then the parsley. Add a little red chili flakes for some kick or some parmesan cheese if you want. Either way, it's absolutely delicious
Cook some bacon in a skillet until crispy, then chop up some kale and cook the kale in the bacon fat until the ends are crispy as well. I like to add garlic, lemon, and pepper flakes, then boil some pasta up and add freshly ground pepper to the pasta itself. Gotta give it some love too. Add some parmesan on top for final touches. End result is below:
A $6 pack of bacon will make at least 6 meals for one. A $3 bundle of kale will make at least 4 meals, and a $1 pack of pasta will make at least 4 meals. So the total for each meal (without seasoning) comes to about $2. Seasoning will cost more upfront but will last dozens of meals.
I'm sure it's been said a lot, but I can't emphasize just how easy alfredo is to make, and it often tastes better than what you get in restaurants and in jars too. The recipe I follow is just butter, cream, nutmeg, and parmesan. I can't be arsed to make chicken, so I'll throw in bacon bits. It's my go-to lazy meal because it still tastes like something that took effort even though it's basically Italian-ized mac and cheese.
I've recently discovered that twice baked potatoes are actually pretty easy. They both look and taste amazing as well!
Just bake a couple potatoes in the oven for about an hour. Take em out, cut em in half. Scoop out the inside of the potato, mix with cream cheese, sour cream, cream and some spices. Fill your potato shells, add bacon and some shredded cheese if you want. Back in the oven for 15 or 20 min and boom! You got twice baked potatoes. Just a whole lot of waiting is all, easy to make but takes about an hour and a half to prepare.
This is going to sound ridiculous, but people lose their minds over a jar of queso, a jar of salsa, and some taco seasoning in a crock pot, served with chips. The responses have been the most WTF moments Iโve had as a party host.
I put ground beef in too and it is the dip that is always gone at a party
m4vis ยท 3 points ยท Posted at 02:00:48 on June 26, 2018 ยท (Permalink)
Alright so hereโs what you do. Cook some bacon. Then you make grilled cheese, except donโt put butter on the pan, use the bacon grease. Cook one slice of bread, flip it, put a slice of pepper jack cheese cut from a block on it and then top with bacon. Set that aside. Then do the same for another slice and put it on top. Voila, insanely good bacon grilled cheese. The trick is to tell people that there is a secret ingredient. When they eat it, it will be insanely delicious and it will taste better than they expected because of the way the bacon grease soaks into the bread.
Cooking takes a lot skill; knowing what tastes go with what, knowing when something is cooked, timing it all to come out at once.
But baking is simple. You just follow a recipe. Obviously getting into some advanced cake decorating can be pretty skillful, but you can bake simple things that look good and blow people's minds.
Here are my tips:
Get a good recipe and follow it. Usually the first result on google is a good recipe. Avoid Pinterest. Pinterest recipes try to be healthy. Your baked goods should not be healthy. This includes vegan, gluten free, low-fat, etc. Healthy baking is like trying to swim without getting wet. What's the point? It won't taste good.
Don't cut corners. Bake it as it is intended. No subtitutions. Don't use margarine instead of butter. Don't use sweetener instead of sugar. Don't use cake flour instead of regular flour. Make your own frosting or pie crusts or fruit fillings instead of getting the premade preservative-filled crap. Just follow the recipe.
Use quality ingredients. Use pure ingredients over imitation or extracts. Don't cheap out on baking pans or food colouring, or any ingredients. It will not turn out as nice. Follow the recipe.
Did I mention to follow the goddamn recipe? The recipe is law. Measure out all your proportions. Do not estimate. Take your cookies out when it says to. They won't look done yet, but they still cook for a bit as they cool.
Meaning, you can wing it and sometimes come up with surprisingly good food while cooking or if youโre a good cook you can easily adjust the flavor of a dish with skill.
Baking is almost the opposite, measurements need to be precise, you shouldnโt skip steps, temperatures arenโt forgiving. With baking, there is a process you need to follow or else the results arenโt what you want
[deleted] ยท 10 points ยท Posted at 20:20:38 on June 25, 2018 ยท (Permalink)
This includes vegan, gluten free, low-fat, etc. Healthy baking is like trying to swim without getting wet. What's the point? It won't taste good.
This is untrue. But that's the difference between knowing how to bake and knowing how to follow a recipe.
The best cake I've ever had was a vegan flourless chocolate cake. I ate almost the entire thing in one sitting.
I remember my Mum made a vegan (unless using honey means it's only vegetarian, I don't quite know) chocolate cake once, I think it may also have been gluten-free but I'm not entirely sure. All I remember is it was almond flour in place of regular flour, honey in place of sugar and avocado in place of butter. Tasted great! Neither of us are vegan, just felt like giving it a go.
Yeah, vegan doesn't mean low fat or reduced sugar, in fact I've had some delicious vegan baked goods that simply add more fat to compensate for losing eggs so they don't dry out. The point stands about most "healthy" substitutions, though, like no, you can't make non-fat pie crust, just stop.
nancyaw ยท 2 points ยท Posted at 01:51:32 on June 26, 2018 ยท (Permalink)
I had a chocolate pie made with silky tofu and it was amazing.
If you've been on Pinterest, you'll know vegan desserts often have NOTHING to do with "healthy" or "low-fat" baking. Hell, Oreos are vegan. Raw or Whole Foods/Plant-based vegan might be what you're thinking of. There's tons of delicious vegan cakes, cheesecakes etc. out there that are lovely and terrible for you! :)
Most vegans wouldn't agree that cross contact due to being made in the same factory as other things count as a real ingredient. It's not added to the food, it's just listed as an allergen.
Their use of palm oil is worth questioning, however this falls under a nirvana fallacy. Too many foods would be off-limits for vegans if we were to avoid possible allergens as if they were an ingredient. Also, many argue that voting with your dollar to these companies will help show demand and encourage less animal products used in their other products that actually do contain them.
To elaborate, cake flour and "regular" (all-purpose) flour are different. One isn't healthier than the other: they have different amounts of protein. All-purpose flour is a middle-protein option, so it generally works fine for most things and won't be particularly terrible at anything.
It's kind of like the difference between vegetable oil for olive oil. They're similar, but won't necessarily work in all cases.
Godamn I hate the vegan = gluten free + healthy fad. I'm gonna make cookies and damn right the main ingrediants and gonna be real flour, real sugar, and real oil
[deleted] ยท 5 points ยท Posted at 20:35:27 on June 25, 2018 ยท (Permalink)
Frittatas
Crack some eggs, whisk em, put some crushed bacon in a skillet with some onions, throw that shit together in a skillet and put it in the oven.
Itโs super easy but yet people think Iโm some sort of eggspert when it comes to cooking
BadAim ยท 6 points ยท Posted at 21:14:10 on June 25, 2018 ยท (Permalink)
Donโt forget that a big part of gourmet is presentation. it can taste great but if it looks like a pile of shit it wonโt matter for impressionsโ sake. A little bit of green onion garnish on top helps. Sauce on top of a pasta instead of premixed in. Food arrangement on the plate, etc...
Getting a good flavor on the cheap is as simple as salt, pepper, garlic and some Italian seasoning a lot of the time. You have to make it look delicious, too.
You just freeze ice cream in a bowl with a thin layer of cake on top, pull it out when it's good and frozen, cover it with merangue, and bake the whole thing for 4 minutes. Looks super fancy, but it's super easy to make.
JANISIK ยท 1 points ยท Posted at 02:55:08 on June 26, 2018 ยท (Permalink)
You donโt do it right
-nrpg- ยท 3 points ยท Posted at 18:40:03 on June 25, 2018 ยท (Permalink)
Honey Balsamic Chicken - Takes about 20 minutes total prep (maybe 30 minutes the first time) add some cherry tomatoes, green beans, and red-skin potatoes and throw it all on a single pan in the oven. Tastes incredible and as a bonus there's very little clean-up!
I make a thing with canned chopped tomatoes, shredded chicken (in a bag) sliced lemons, parsley, garlic and shiitake mushrooms and spinach and yeah its awesome, but is basically emptying cans and sacks of frozen stuff in a crock pot that cooks for 3 hours.
Fancy fruit salad. Start with fresh fruit like halved grapes, bits of citrus (I like mandarins/clementines, but whatever you get is good!), apples, pears, fresh cherries, and add a tin of whole lychee plus syrup. Let it sit in somewhere cold for a day. I like to add cocktail bitters to it too - makes it special.
I'd make it this year for my annual get together but there are several people with citrus allergies and I don't want to kill anyone. (Citrus is in the bitters too.)
Salsa chicken, couple of chicken breasts or thighs, jar of salsa, can of black beans, bag of frozen corn. Toss it all a slow cooker for 6-8 hours low (3-4 high). Shred meat and serve over fritos. More broadly anything in a slow cooker
schafs ยท 3 points ยท Posted at 21:10:07 on June 25, 2018 ยท (Permalink)
Thai dish pad ka pao aka sweet Basil pork on rice, its my go to for first let me cook you dinner date.
Ingredients
1 pound of ground pork, beef, or chicken (You can do what I do here which is chop up 1 pound of skinless chicken breasts with a cleaver. You get better texture that way.)
7 (26g) large cloves of garlic, peeled
7 (16g) birdโs eye chilies (or however many you can tolerate)
1 large shallot (20g), peeled and roughly chopped
2 tablespoons vegetable oil
1 tablespoon fish sauce
2 tablespoons thin/light soy sauce or seasoning sauce (such as Golden Mountain aka "the Green Cap" sauce")
1 tablespoon dark sweet soy sauce (kecap manis)
1 tablespoon oyster sauce
1 cup holy basil leaves, packed
Instructions
If you have a mortar, pound together the garlic, chilies, and shallot until you get a coarse paste. If no mortar, either chop them all up with a cleaver on a chopping block or pulse them into a coarse paste in a mini-chopper.
In a skillet, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.
Add the meat to the skillet and break it up with the spatula into small pieces.
Add the remaining ingredients (except the basil leaves), correcting seasoning as needed. [I don't like sugar in my Pad Ka-Prao; besides, the dark sweet soy sauce provides enough sweetness for me. But if you think you'd like it even sweeter, either add about a teaspoon of palm or brown sugar or double the amount of dark sweet soy sauce (which will also make the end product darker in color). Purists, as mentioned in the post, won't even use anything for salinity other than fish sauce.]
Once the meat is cooked through, check the amount of liquid in the skillet. If itโs too dry, add a little bit of water or sodium-free broth.
Before taking the skillet off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan so as not to mute the fragrance of the fresh holy basil leaves.
Serve over rice. A Thai-style crispy fried egg on top and a tiny bowl of nam-pla prik would be nice.
vDUKEvv ยท 3 points ยท Posted at 21:43:35 on June 25, 2018 ยท (Permalink)
Gumbo! Throw a shitload of onions, bellpepper, and garlic in a huge pot with some roux and mostly cooked bone-in chicken and let her simmer all day. Serve with white rice and people will ask about your Cajun heritage.
The only way to screw it up is to use not enough of one ingredient or over/under season it. Or put tomatoes in it... looking at you, New Orleans.
Ingredients: Clams (and other seafood such as crab legs, shrimp, scallops if you like), chorizo, potatoes and corn on the cob (wash and save the husks, discard the corn silk)
Take a LARGE pot with a lid and begin layers:
Bottom layer, potatoes and chorizo, both cut into chunks
Cover with a flat layer of corn husks
Break corn cobs on next layer.
Cover with a flat layer of corn husks
Clams and other seafood on top layer
Add a little water to the pot to help create steam and prevent the potatoes and chorizo from sticking
Cook on med-high heat until the clams open. No need for added oil or salt or spice. The chorizo and clams take care of that.
Dump into a large serving bowl. Its a very dramatic looking dish and smells fantastic!
Seriously, pot roast. Put it in a crockpot with a little bit of broth, some butter, salt and pepper and then leave it the fuck alone.
The more you leave it alone, the better it is.
No question; my daughters are coming home for the weekend, and they requested baked ziti. Mine ends up costing a little more, but still: jackpot. The request COULD have been for $120 worth of Chinese...
[deleted] ยท 3 points ยท Posted at 00:08:25 on June 26, 2018 ยท (Permalink)
Creme brulee. 6 egg yolks, cream, vanilla pod. Mix egg yolks with cream, add vanilla seeds/vanilla extract and mix again. Wipe off bubbles with napkin/seive/hand. Put into ramakins, put ramakins in 2 inch deep pan and fill with water to about 1/4 inch from the edge of the ramakins. Bake for 30 min at some temp that I cannot recall. Add sugar to top and burn it with a torch. Suddenly you are a French chef.
This thread reminds me of that woman that man a whole business out of making wedding cakes, but the thing was she just made them from powder mix from Walmart
I make homemade brownies with chopped up Reeseโs cups, peanut butter Reeseโs baking chips, and milk chocolate chips inside. Theyโre super thick and gooey, and then frost them with a peanut butter buttercream with chopped up Reeseโs cups and melted peanut butter. My family is in love with them but donโt like eating them at first because theyโre so fancy looking ๐
[deleted] ยท 1 points ยท Posted at 00:40:54 on June 26, 2018 ยท (Permalink)
My go to pot luck dish, sweet and sour. Meatballs. Just a bag of frozen Italian meatballs,a jar of grape jelly, a jar of chili sauce, put it all in a crockpot, and simmer for an hour. Crowd pleaser!
Roasted tomato caprese. Halve the Roma tomatoes and remove juice/seeds. Place on baking sheet and drizzle with olive oil, balsamic, kosher salt and pepper. Bake on low heat(250-300) for 2-3 hours until caramelized. Buffalo mozzarella, fresh basil and balsamic glaze optional but recommended. Everyone will go ape and ask for the recipe.
It's literally just flour and eggs kneaded together. You don't even have to measure it, just keep adding flour/ water until it holds together like a dough and doesn't stick to everything. Then just roll it out and boil it. Any idiot could do it but it blows people's minds.
Awesome cheesecake. Graham cracker crust by directions on box in a springform pan. Mix 5 packs of cream cheese, 1stick of butter, 2tbsp vanilla,1 cup sugar and 1 egg and pour over crust. Bake on 350 until it just starts to brown on top (about 45 mins). Turn oven off and crack the door open. Let it sit there for about an hour. Done. Makes a very dense and thick cheesecake. Everyone is amazed.
TerH2 ยท 3 points ยท Posted at 04:02:37 on June 26, 2018 ยท (Permalink)
Mango salsa. Just dice (small pieces) 2 mangoes, half a red onion, one large avocado, and one small red pepper. Season to taste with salt, pepper, chopped cilantro, and a few teaspoons of apple cider vinegar. Serve it just w chips and people will go nuts, put it on like a fish taco (maybe panko and coconut crusted with red cabbage slaw) and folks will tell you to start your own food truck. Literally the same workload as macaroni salad.
Garlic and chilli fried in butter. Add white wine and a little water. Bring to boil and add mussels and cover. Steam mussels until they fully open up. Serve with sliced and toasted baguette and garnish mussels with parsley or coriander.
Itโs my own dish. Boil some potatoes (chunks), carrot stick, and sweet potatoes (chunks), till you can cut the carrots against the side of the pot with a spoon easily. Drain off all the water. Then pour on loads of olive oil, and about three teaspoons of Marmite. Stir it all up with a wooden spoon, and allow the potato and sweet potato to naturally mash up as you do so (leaving big lumps in it, donโt use a masher). Then add three cloves of garlic and 2 chopped red onions (quarters). Stir all that up, then put it on a baking tray and bake it in an oven at 200 degrees centigrade, til the top starts to brown.
Carbonara. You probably already have most of if not all the ingredients on hand.
kfmush ยท 5 points ยท Posted at 03:48:21 on June 26, 2018 ยท (Permalink)
Stroganoff.
Cup sour cream. Can of mushroom soup. Also fresh mushrooms if youโre feeling fancy. Half cup red wine. Flour beef strips and sautรฉ them, then add cream, etc.
Serve over egg noodles. Parmesan and hot pepper optional.
[deleted] ยท 16 points ยท Posted at 15:50:37 on June 25, 2018 ยท (Permalink)
french onion soup. caramelized onions (just onions and a little oil on heat), broth made from a bouillon cube or just bought in a box, and some white wine. some salt and pepper. if you're feeling really fancy, throw some cheese on some bread and stick it in the oven until golden.
I got my recipe off of tumblr years ago and always get a ton of compliments when I make it.
Creme Brulee. Cream, yolks, sugar, vanilla and egg yolks baked in a water bath. Cool it, toss some sugar on it and whip out a torch. Caramelize the top and now you're a pastry god.
I've been making banana cream pie for the past few family events, and it's been a huge hit. People always rave about how good it is.
It's just bananas, instant vanilla pudding mix, milk, and cool whip in a pie crust.
Takes maybe 10 minutes to make, always comes out great.
[deleted] ยท 2 points ยท Posted at 20:39:46 on June 25, 2018 ยท (Permalink)
Lasagna. I use precooked noodles and sauce from a can. Itโs basically a matter of layering everything and sticking it in the over for an hour. Tastes great and people are wowed.
Pan sauces elevate your pan-cooked meats to true heights. You can get really fancy and learn all fifty bajillion whatever mother sauces from French cuisine, but what I'm going to teach you has a million applications and is only limited by your imagine. What you need:
Meat that you cook in a pan. Chicken. Pork. Beef. Lamb. It does not matter.
Aromatics (garlic, shallots, onions, ginger, galangal, anything that will release delicious flavor when cooked).
Fat (clarified butter/ghee is good with almost anything, but don't be afraid of duck fat, beef tallow, or chicken smaltz. Try to avoid extra-virgin olive oil, but regular, non-virgin olive oil is probably ok. Refined avocado oil is divine).
Thickeners like flour or corn starch.
Liquid. You can use plain water. Beer. Wine. Tomato juice. I don't care, you need liquid, and a bit of it.
Season and cook your meat in the pan as usual. If some of it sticks to the bottom, awesome. You're halfway there.
When the meat is done, take it out and let it rest. Reduce the heat to low, and add your aromatics and spices. Get creative and throw in some veggies too, if you want. Carrots and celery are great. Mushrooms are a good choice as well.
When the aromatics start to soften and brown, add your liquid. I usually use about a cup for a full pan, but you can use less. Crank the heat. That shit needs to simmer and reduce. Stir with a WOODEN spoon to loosen the burned-on bits of meat (fond) from the bottom of the pan. This is called "de-glazing" and it's amazing.
When the sauce has reduced by half, turn the heat back to low. If you want it thicker, mix together a fat and a starch (like butter and flour, or duck fat and corn starch, or sour cream/creme fraiche, or sesame oil and corn starch, whatever your flavor demands) and stir it into your sauce. Continue to stir.
When your liquid has reached about a quarter of its original volume, your sauce is done. If you want it just the sauce, strain into a bowl. If you don't mind the bits of meat and veg in there, spoon it over your meat.
The reason why this ALWAYS works is your main flavor component is always your meat. Cooked chicken that's been coated with paprika and black pepper? De-glaze your pan with white wine, add garlic and onion, then stir in some sour cream toward the end. Let it reduce. Bam! Hungarian paprikash sauce. Top with some fresh herbs or something. Doesn't matter. You flavored the sauce with your meat. Wine, beer, water, the roux (fat + flour mixture), the aromatics, etc., go good with almost anything in the world. Instant pairing, and you've got a way to rescue overcooked meats if you left them on too long. You've got a way to tie your meat to any vegetable or starch side dish. Your boring-ass mashed potatoes just got livened up with a wine reduction pan sauce that brings the taste of your meat to them. Your boring pile of white rice all of a sudden has your spicy Korean pork barbecue sauce to jazz it up. And all it took was some liquid, some veggies, and a fat, things you should already have to accompany your meat.
Plus, clean-up is easier, and your guests (or hell, your pets if you're dining alone) will be totally impressed that you created a sauce from the little bits of burned meat left in your pan.
Cooked on a grill and think you're missing out on this? Think again; just take a cast iron pan out to your grill. You won't have the fond to de-glaze with, necessarily, but try using it to sweat the onions, shallots, or garlic first, and then add and reduce your liquid to make the sauce. It's super-versatile.
Breakfast fruit tart. It's basically a parfait in the shape of a pie. Granola crust, greek yogurt filling, and cut fruit on top. You don't even have to make the granola crust yourself if you can find it in a store. You just have to dump in yogurt, and then cut up the fruit and place it in a pretty pattern to make it look impressive.
On the baking side, chocolate flourless cake. It's eggs, chocolate bars, cocoa powder, butter, and cane sugar. Super simple, but it's super decadent and people with celiac disease love it :)
ponzLL ยท 2 points ยท Posted at 21:22:49 on June 25, 2018 ยท (Permalink)
Everyone is pretty impressed whenever I smoke meat
And I make good pizza and fried rice and people are always pretty surprised to taste either. None of them are hard, there are just steps you need to take that I think people don't bother to learn.
Shakshouka. I usually add some ground beef (not sure if that makes it a different dish) and everyone always loves it. Takes the absolute bare minimum effort and is super hard to screw up
Cedar plank ANYTHING. Seriously. Season a salmon filet or a chicken breast with the bare minimum of salt and spices, put it on a cedar plank, throw it on your grill (not directly over the flame) and let it cook. Not only do you come back with a good-looking entree, but it tastes goddamn delicious!
aslum ยท 2 points ยท Posted at 21:44:08 on June 25, 2018 ยท (Permalink)
Hummus - The hardest part is having a food processor. Chickpeas + Cumin + Olive Oil + Lemon + Salt + Garlic. Optional: Tahini, Paprika, "flavors" (eg Pesto or Feta and Spinach or whatever variant makes ya happy).
Make it a couple times from a recipe, then go off recipe and add ingredients to taste. I don't even measure anymore...
Alfredo sauce from scratch (Heating instructions are for gas stove, electric stoves will vary).
Ingredients:
1 tbsp butter
1 tbsp flour
1 wedge parmesan cheese (do not substitute pre-shredded parmesan)
1.5 cup heavy cream
Herbs for flavor (recommended rosemary, sage, oregano, and even nutmeg)
2 cloves garlic, minced. (you can use a slap-chop if you need to, but I recommend practicing your knife skills)
Instructions:
Melt a tbsp of butter in a pan on low heat. Once melted, turn to medium-high and as soon as it starts bubbling add garlic. You want to let the garlic sizzle in the butter for a short while, but just as you see it start to change color at all, take it off the heat and add in your flour. As you stir in the flour, you'll notice everything becoming very clumpy. Make sure all the flour is mixed in with the butter before adding the cream and returning to the heat. As the cream heats, the roux from before (flour + butter) will mix in. Continue stirring while heating cream on medium-high heat. Once the roux is mixed in, add ~0.5-1 cup of shredded parmesan. I use a microplane to make the cheese very easy to melt into the cream. Add in your herbs, and heat until the sauce is just thinner than what you want (it will thicken as it cools). You can add salt/pepper to taste at this point, and serve over fettuccine al dente.
Duck breast, or if you want to be fancy, magret de canard.
You salt it and score the fat on top (i.e. cut a cross-hatch pattern in it with a sharp knife), then toss it fat-side-down into a cold skillet on medium-low heat for 15 minutes. After that you flip it fat-side-up for a couple minutes.
That's it. Now you have fancy delicious medium-rare duck with a French name. Oh, that's not fancy enough for you? Well, now that you've made it, take the duck breast out of the pan and pour in some wine (maybe half a cup, red or white, it doesn't matter) and reduce it by half, then some chicken stock (maybe 1.5 cups) and reduce it by half. Turn the heat off and whisk in some butter (maybe half a stick) until it looks like sauce, and serve that with it.
If you want to go all-out you can throw in some pitted cherries cut in half during that sauce-making process, or add a packet of unflavored gelatin to make it richer.
But honestly everything after sauteeing the duck is optional. People will be impressed with just step 1.
I honestly think this Coq au Vin recipe is easy AF and will make you look like a goddamn kitchen hero. Itโs strategically burning things to the bottom of a pan, then lifting it all back up with red wine and chucking it in the oven to braise. It makes the best damn sauce I know. And looks waaay fancy if you plate it all nice
Ushiro_ ยท 2 points ยท Posted at 21:56:42 on June 25, 2018 ยท (Permalink)
Lemon tarts. Just buy some lemon curd and some pre-made mini graham cracker crust bowl things, spoon in the lemon curd and stick them in the fridge for a bit than take them out, plate them, and put some fruit on top or a sprig of something green for garnish and bam easy and delicious desert that looks and tastes like you spent forever making it.
For the vegetarians and vegans out there, as well as the interested general public, you can batter tofu in corn starch and whatever spice you have on hand and it'll always come out crusty and amazingly good, no matter what, and you'll look like a chef because you can cook good tasting tofu for once!
Tivia ยท 1 points ยท Posted at 22:08:09 on June 25, 2018 ยท (Permalink)
I'm a meat eater and I love tofu. This just for non.
So many people don't know how to cook it and it has gotten a bad rep because of it; glad you enjoy it!
Tivia ยท 1 points ยท Posted at 22:26:38 on June 25, 2018 ยท (Permalink)
Could have just said "So many don't know how to Cook" and it would have still been accurate haha.
That said the real undiscovered treat in my eyes is polenta. It can be cooked so many ways. Pan fried in butter with real parm is insane.
kevj333 ยท 2 points ยท Posted at 22:00:12 on June 25, 2018 ยท (Permalink)
Shrimp scampi: basically sautee some garlic in oil and butter, add wine, boil off alcohol, add shrimp, then finish with parsley and lemon juice. Easy, delicious, and makes you look like an experienced chef.
Bacon-wrapped dates. Just wrap some bacon around a date (remove pit first), stick a toothpick through it ... do this several times then pop them all in the oven until browned and yummy looking. They taste amazing and they look fancy.
I agree with you 100% - I often have taste issues with meat that is too sweet. I cannot eat apples on/with pork chops or stuffing with raisins.
Nemam11 ยท 2 points ยท Posted at 04:38:38 on June 27, 2018 ยท (Permalink)
I witnessed a chef prick a smoked ham with, what's it called? That spice that's like sticks, looks like short nails? Then pour two cans of coke on it and bake it. People loved it
Pineapple upside down cake. Looks impressive, ridiculously easy to throw together. Can of pineapples, some brown sugar, and cherries, and you're in business.
Grease pan. Cut out parchment paper circle and place at bottom of pan (trace outside of pan on the paper and you'll get the right size). Make cake batter- honestly, just use cake mix. Instead of water, use the pineapple juice. If you want to get fancy, chop up some pineapple and throw it in the batter.
Apply brown sugar evenly to bottom of pan, then pineapple rings and marischino cherries in artful designs of your choosing. Gently pour batter in, shove in oven. Let it cool somewhat before turning it out or you'll regret it.
tbdmike ยท 2 points ยท Posted at 22:12:36 on June 25, 2018 ยท (Permalink)
Ramen. If you live near an Asian market it can take maybe 30 minutes to throw it all together from scratch using only a few shortcuts (instant dashi/chicken broth, toppings). Basically just have to heat everything up and chop/put the toppings on nicely.
Ok, so the finished product may not look that great, BUT! Beer burgers done on an outdoor propane griddle. Holy sweet mother of Mary, I did this once. Frozen burgers, medium heat, no seasonings, no nothing. Just beer and burgers. I did one with bud light and one with yuengling. The bud light burger was meh, the yuengling burger was on point. You fry the burger on the griddle, to thaw it out and get each side cooked, then as you cook it you slowly pour the beer on top of the burger and as it spills off, it steams it and helps cook it. Flip it and repeat every few minutes until the beer is half gone. Cook to "doneness" and then chow down.
Dice up 1.5 lb of chicken breast (or use chicken tenderloin}
Cook and drain 1 box of linguini
Place tomatoes and chicken onto a baking sheet. Season generously with basil, parsley, garlic, parmesan cheese and salt. Sprinkle olive oil over everything and cook in a preheated oven at 350 for about 30 min.
Make sure the chicken is cooked then take the entire pan and dump it (with the juices) into a large bowl and mix in your pre cooked pasta.. viola!
Well this one time in san sebastian I was in an hostel by myself and decided to cook dinner for everybody, and of course I forgot the one british vegetarian girl. In a second I put up with THE easy pasta choice you use in Italy when you get back home at 4-5-6 am, that's "aglio, olio e peperoncino" ail, oil and chilly.
Long story short she was close to crying and saying it was the best thing she ever had. I guess that it really dependa on the situation.
I like to do that with red onions, garlic and red wine.
[deleted] ยท 2 points ยท Posted at 22:38:33 on June 25, 2018 ยท (Permalink)
Penne Arrabbiata
slowly cook some diced onion and more garlic than seems feasible in butter, add a little vodka and let it cook down, add too much crushed red pepper, some heavy cream, and half a jar of whatever red sauce is sitting in the pantry. Let it reduce a little too much, then add a little pasta water to thin it back out. The starch in the pasta water makes the sauce nice and silky. Mix in the penne. Top with some grilled shrimp or chicken if you want, but it's fine without.
Salmon with cucumber pico de gallo served over lime cilantro rice.
Season the salmon with salt and pepper, drizzle with olive oil, put it in a COLD oven skin side down.
Set temp to 400 and timer to 25mins
Fill sauce pan with 1 1/2 cups of water, season with salt and bring to a boil, add one cup rice half a stick of butter and simmer for 15-20 minutes.
Skin, deseed and dice 2 cucumbers (2mm or so pieces) and put in a medium bowl.
Repeat with 2 Roma tomatoes, some red onion, and serano peppers (to taste, I usually go with 2, deseeding one and leaving the seeds in the other), and add about a half cup of finely chopped cilantro.
Season pico mixture with salt, pepper, cumen, chili powder, and juice from one lime. (tsp of each, more or less depending on your tastes). Toss in the bowl to combine and refrigerate.
When rice is done add the juice from one lime and half a cup of finely chopped cilantro and stir, salt to taste
Plate with a scoop or so of rice, salmon skin down over the rice and top with a heap of pico.
Sauce from scratch is usually easy and mistake-tolerant... but time consuming. But if you serve someone asparagus or pasta with red pepper cream sauce, or home made alfredo (especially if all you've ever had is frozen alfredo including OG), then they'll usually be impressed.
Boil water. Add a quarter cup of white vinegar. Gently place the egg in with a mug. Donโt touch it.
In a couple minutes scoop it out with a slotted spoon. Put it on a not-burnt piece of toast with some avocado, sprinkle salt and pepper. Youโre now the second coming of breakfast Jesus.
Ackllz ยท 2 points ยท Posted at 22:43:07 on June 25, 2018 ยท (Permalink)
I make this pasta, with baked chicken and ragu cheese and ragu white cheese. Add some spices. People lose their minds over it when in reality, itโs extremely simple to make
Pork chops served in a balsamic reduction sauce. You take some balsamic vinegar mix in honey and red pepper flakes (I also put in oregano, basil, and parsley, but that's optional), mix, bring it to a boil until the desired thickness and doctor it until it tastes good. Add water if it gets too thick. The rest is just getting a decent sear on your pork chops, pour the sauce on the chops and stick it in the oven at like 400 for 7 or 8 minutes. Tada! Yummy food and minimal effort.
Bonus: you can use the balsamic on anything. Meat, veggies, your child's baptism. Anything!
2) Marinate them in some balsamic vinegar with garlic and a bit of olive oil. Leave for at least 20 minutes, but longer == better. Drain them, but try to save the marinade, you might need it later.
3) Boil some water for the spaghetti (whole wheat is awesome). Add salt.
4) Fry the steak bits shortly (2-3 mins) on high heat then continue on medium low.
5) Add green pesto.
6) Throw your pasta in the now boiling water.
7) Bit by bit add arugula to the steak and let it shrink. Keep about half of the arugula for later.
8) Spaghetti should almost (but not quite!) be ready. Throw it in with the rest to let it suck up some moisture. If it becomes a bit too dry, add the marinade back until you're happy. Continue until spaghetti is perfect. Taste and add salt as needed.
9) Get a plate, dump the stuff on it, grate some cheese (pecorino is awesome) on top of it, put a bit of the raw arugula on top and finish with some freshly ground black pepper.
This stuff is super easy to make, but really looks and tastes amazing. It is my go-to impress-girls-with-your-cooking-skills-meal.
I have a recipe for pizza casserole that is essentially lasagna with pizza toppings inside. It's so easy I don't even need to use the recipe anymore, but everyone loves it and you can jazz it up with a side salad, breadsticks, and a glass of wine or two if you're feeling fancy.
When my partner and I were first starting to date, I made sweet potato quesadillas to impress him. They're delicious, stupidly easy, and strike a nice balance between Comfort Food and Novel Vegetable Formats. Bonus, it's a quesadilla you can serve to vegans, which is a category that's relatively poorly explored.
Boil and mash sweet potatoes with some salt and butter (or preferred substitute); pan-heat a can of black beans with some garlic and paprika or chili powder; spread the sweet potatoes and beans in a tortilla, then fold it over and toast it in a frying pan. Top with a dollop of guac and a sprinkle of fried onions for a pretty finish. The partner is still asking me to make them four years later.
mnk411 ยท 2 points ยท Posted at 23:00:31 on June 25, 2018 ยท (Permalink)
Panna cotta. In its simplest form, you just need cream, milk, gelatin and sugar. Looks super fancy with just a drizzle of strawberry compote and a mint leaf.
1 package of white or yellow cake mix (preheat oven per package directions)
1 cube (1/2 C) butter (not margarine).
1 tsp flour
Drain peaches and spread out in a 9" X 9" baking dish. Melt butter and mix into dry cake mix, then crumble over the peaches. Bake per directions on the cake mix box. Spritz the teaspoon of flour over the front of your apron and act like you've been slaving over a hot oven all day.
Cut up some pork, coat liberally with cajun spices and crushed garlic, fry in a pan, serve with rice.
It's actually annoying to me how good this dish tastes relative to the effort needed to make it.
cmndo ยท 2 points ยท Posted at 23:11:48 on June 25, 2018 ยท (Permalink)
2 fillets of tilapia in an oven safe tray. Preheat oven to 350F. Small scoop of mayo spread on both. Sprinkle with Parmesan cheese. Bake for 15 minutes. Serve with microwave steamed veggies of your choice. Extra points if your vegetable is squash. Extra Extra points if you have lemon wedges. (Edit: grammatical to sound smart)
jep275 ยท 2 points ยท Posted at 23:13:43 on June 25, 2018 ยท (Permalink)
I don't know what it's called but it's a hit. pound of spicy breakfast sausage. Block of cream cheese. Cook said sausage then mix in cream cheese. Get a couple cans of crescent rolls and roll em out on baking sheet, do not separate them. Spoon sausage mix across middle then roll up and bake. When baked slice and enjoy w some ranch dressing, salsa, whatever. Easy great party favor.
I make a lime pie that people lose their minds over. All that is in it is one package of cream cheese, one can of sweetened condensed milk, and a half cup of lime juice. Throw it all together and blend it well. Pour it into a store-bought graham cracker pie crust, and or at it set up in the fridge for an hour or two. That's it.
Some people call it magic but it's super easy. Just wash the rice in a bowl until the water doesn't look like milk. Put rice in rice cooker and let it cook. Clean vegetables and cut into pieces as you see fit. Wash meat and cut into pieces you see fit. Season the fuck out of everything. Make your own sauce if you want. Put oil in pan and throw the meat in. Once the meat looks brown or you don't see as much red throw the veggies in. Cook for a few minutes and put a top on the pan to let everything steam and let the veggies get soft. Take top off after a few minutes and serve with the rice that should be done.
Strawberry Shortcake โfrom scratchโ. First, stem and slice your strawberries, put in bowl with sugar, let sit and get juicy while prepping the rest. Use Bisquick with some sugar and melted butter added to the dough, or the Fannie Farmer cream biscuit recipe. Make fresh whipped cream- itโs a one ingredient recipe. An immersion blender makes it super easy. Be patient but donโt go too far or youโll have butter. Add some powdered sugar if you want it sweet. Beats the frozen berry + sponge cake + cool whip type any day.
A little late, but pasta aglio e olio. It takes 6 ingredients, like 15 minutes, tastes phenomenal, and it even sounds really fancy when you say it out loud.
TheRSS ยท 2 points ยท Posted at 23:24:59 on June 25, 2018 ยท (Permalink)
Korean Beef Bowls
Ingredients:
- 1lb lean ground beef
- 3 garlic cloves, minced
- 1/4 cup packed brown sugar
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1/4 tsp ground ginger
- 1/4 tsp ground red pepper
- 1/4 tsp black pepper
- 2 cups hot cooked rice (Mahatma Long Grain Rice)
- sliced green onions for garnish
Directions:
1. In a large skillet cook the ground beef and minced garlic breaking it into crumbles over medium heat until no longer pink
2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ground ginger, red pepper, and black pepper. Pour over the ground beef and let simmer for another minute or two.
3. Serve over rice (best way to make it is in a medium saucepan boil 2 cups water add 1 cup rice stir with a pinch of salt reduce to 1-2 heat level and cook covered for exactly 10 minutes. Take off heat still covered and place on cooling pad or rack for exactly 5 minutes. Take lid off and enjoy!)
The easiest dish that makes you look like a chef is simply scrambled eggs. 99% of people, including restaurants, cook on too high heat. Cook them low and slow for about 5-7 minutes. Do not overcook them. They should not be dry. Melt a tablespoon of butter then add eggs. As simple as that
Pasta aglio e olio. Super basic ingredients (noodles, garlic, parsley, olive oil, chilli flakes, salt) but it tastes fucking incredible. Picked it up by watching Bingeing With Babish and it has floored everyone I've made it for.
Remove skin, place in Pyrex rectangular oven dish/pan. Add ~8-10oz of balsamic vinegar by pouring it over chicken into pan. Same with extra virgin olive oil. Layer spices/ salt on generously (whatever you are thinking generously means... double it). Cover completely with heavy duty aluminum foil. Poke small holes (12-20) in foil with tip of knife or fork. Bake on 400 degrees for one hour. Remove, allow to cool for 10-15 minutes. Serve as is or make Basmati rice, debone/ chop chicken, mix, allow olive oil to thicken some, then serve.
*I modified this from an Emeril Lagasi Cornish hen recipe I watched on TV about 14 years ago.
Homemade red pasta sauce. Just take a 28-oz can of peeled plum tomatoes, a stick of butter, and a diced half of a red onion as a base, and put pretty much anything else in there for protein/spices, and it is gold. Simmer it until you can smash the tomatoes with a spoon. Not sure why this is any more impressive than pouring something out of a jar. Maybe my friends have low standards.
aestus ยท 2 points ยท Posted at 23:39:27 on June 25, 2018 ยท (Permalink)
Eggs Benedict is supremely easy, the directions seem complicated at first, but it's dead simple and takes all of 10 minutes from start to finish once you get the hang of it. Its all timing, and not difficult to master at all, the directions seem long and complex, but it's all specifics, nothing is actually hard or skillful. If you make it twice, you'll get the timing and preparation down for the third time. The biggest tip is to have all the ingredients and equipment set up for each step before you ever start.
For 4 servings: Equipment:
Toaster
4qt pot
1qt sauce pot
Medium skillet
3-4 oz bowl, or a large serving spoon if you feel comfortable breaking eggs right into a spoon
slotted serving spoon
Immersion blender
High sided pyrex glass like a 2-3 cup measuring cup.
Ingredients:
3 egg yolks
3/4 Cups (1 1/2 Sticks) unsalted butter + 2 Tablespoons set aside at room temp
1.5 teaspoons lemon juice
Salt & Pepper to taste
8 large eggs
4 English muffins
8 Slices Canadian bacon/ham or thick cut bacon
Optionally: 1/4 teaspoon cayenne or paprika. I prefer paprika.
Optionally: 1 tablespoon white vinegar
Optionally: fresh chopped tarragon & chives
Hollandaise - The Easy Way:
* First, put a pot of 3 inches of water on and start heating it, you want it to be at a simmer right around when you finish with the hollandaise.
* Place the 3 egg yolks in the pyrex glass with 2 teaspoons of water, and blend with the immersion blender until it just starts to get some volume, 15-20 seconds. Note how much volume it has.
* Melt the butter in the microwave in 20 second increments until fully melted, or use a sauce pot on the stove over medium until it is just foaming, no browning.
Slowly, roughly 1 teaspoon at a time, pour the hot butter into the eggs, blending until incorporated before adding more butter.
* When all butter is incorporated, add lemon juice and cayenne/paprika and blend. The texture should be slightly foamy with a slight run to it and the volume should be roughly double the start.
* Cover with plastic wrap and set aside.
Poaching eggs - no mess, no fuss
* Bring 3 inches of water to a simmer in a 4qt pot. And your vinegar if you are so inclined, its optional for the flavor it imparts. Do not let the water exceed a simmer at any point.
* All of those directions telling you read all over the internet telling you to swirl water and add tons of vinegar and whatnot? Ignore them, and instead: Slowly and gently dip the bowl or spoon with a cracked egg on it into the water, not in the center and not at the edge. Done right the albumen and white will firm up as you drop the egg into the water, and will not wisp out like crazy like it would with the swirl method or cracking straight into the water. Do this for each egg, up to 4 at a time.
* Simmer for 4-5 1/2 minutes, depending on desired firmness and done-ness.
* When finished, remove using slotted spoon, shaking excess water off, and set on a plate lined with a kitchen towel or paper towels to soak the excess water.
The Other Stuff
* Put your skillet on and bring it to medium high heat.
* As soon as you have the eggs simmering, put your muffins, cut in half, into the toaster until golden brown. They should be fairly firm when done, you don't want a light toast, medium at least.
* Throw your bacon/ham into the skillet and cook until slightly crisped at the edges. This should finish shortly after your first round of poached eggs.
Plate It
* Place your muffin halves on a plate, and butter with your room temp butter
* Top with bacon/ham
* Place poached egg on ham
* Spoon hollandaise over generously
* Sprinkle with salt, pepper, and tarragon/chives, and an extra dash of paprika/cayenne to taste.
And now, you can make hollandaise for fucking anything. One of my favorites, roast chicken and fennel with asparagus drizzled over with hollandaise.
[deleted] ยท 2 points ยท Posted at 23:47:41 on June 25, 2018 ยท (Permalink)
Chinese fried rice.
Boil some rice. Put some oil in the wok. Chop and brown an onion. Crack in some eggs. Throw in the rice and stir everything around for 2 minutes. Season with salt and soy sauce.
Everyone will say โooh, it looks just like restaurant rice!โ
drarch ยท 2 points ยท Posted at 23:50:57 on June 25, 2018 ยท (Permalink)
Brussel sprouts. Seriously: butter, salt, and toss in some raisins, cashews or bacon bits and you've turned a once reviled vegetable into the best side dish possible.
With reckless abandon, put ingredients in a pressure cooker on high. Wait 9 minutes. Laugh at all the people who got booted off Hells Kitchen for not being able to do what you just did. Punch the first guy who says "but that's not the traditional method" right in the fucking mouth. Serve is with some grated, shit-tier parm you bought from Walmart and then pass out from all the blow jobs you received.
trydeth ยท 2 points ยท Posted at 00:01:40 on June 26, 2018 ยท (Permalink)
I think it would be my favorite easy dish from Chef, Pasta Aglio e Olio. Itโs just sautรฉed garlic slices in olive oil, red pepper flakes, chopped fresh parsley, and pasta. Begin boiling pasta. You sautรฉ slices of garlic til they start to brown, then throw the pepper flakes in. Pull off heat and add the pasta straight from the boiling pot of pasta, add more pasta water if youโd like. Then add parsley. Choose how much of each ingredient you want based on your taste. Itโs like u/OliverBabish puts it, a recipe greater than the sum of its parts. I highly recommend it.
[deleted] ยท 2 points ยท Posted at 00:06:35 on June 26, 2018 ยท (Permalink)
Doesnโt really make you look โincredibleโ, but a nice dish anyway :
Soak two or three bulbs of garlic in olive oil for about 30 - 45 mins. Then wrap in foil and place on bbq.
Take a round of Brie cheese. Wrap in foil and warm slowly on top rack of bbq, avoid overdoing, you want it soft and pliable but not total mush.
Smash some blackberries up in a mortar and pestle, (or a bowl).
Slice a crusty French stick loaf (or two) into rounds of about 3/4โ thick or less. You can leave these as they are or crisp them a teeny bit on bbq - but donโt overdo them.
The garlic buds in the bulbs will turn to a mushy consistency after about 20-30 mins if done right.
Serve the Brie on a nice plate and let guests dollop it on the crusty bread, adding garlic and / or blackberries as they prefer.
Serve a nice red wine with this and itโs a nice dish while youโre chatting and making the main meal.
Invest in a meat thermometer...
Roasting meat is really easy especially if you use an oven bag in the a roasting pan/ dish. Tbsp of flour into bag, shake bag as to coat the inside, place your roast that you seasoned (salt, pepper, theyโre are packets you can buy in the spice aisle) throw in potatoes and any other veggies) close up bag make 3, 1โ slits on top a few inches apart follow directions on oven bag box ir google or whatever ( use a meat thermometer to check internal temp is safe for eating) also let the roast rest after taking out of oven 5-10 min just let it sit. Slice it up serve it up.
Risotto. Itโs easy to prepare, but all you need is patience and attention. Donโt be like u/rogersimon10 and leave the rice to burn because, if you arenโt paying close enough attention, you might get beaten mercilessly with jumper cables.
Maple Dijon glazed salmon on a bed of coconut rice is my go to dish to impress
For the Salmon:
Just mix 1 part Dijon with 1 part maple syrup, a squirt of lemon juice, and a little Tabasco for some kick. Pour over a fresh Salmon fillet, bake Salmon in oven at 375 for 20-20 minutes or until it flakes easily with a fork.
For the coconut rice:
To make coconut rice just mix shredded sweetened coconut with your rice (how much you use is up to you, I usually go with around 1/4 cup coconut for every 1 cup of rice) then cook as you normally would.
Then to plate put your rice on your plate first then your Salmon on top, drizzle a little bit of the sauce from the pan to make sure there's enough for the rice and enjoy!
Dessert bonus round:
Put your left over coconut rice in a saucepan with cream, coconut milk (if you have it), and a pinch of salt, heat on medium until it boils then reduce to medium-low. Now add cinnamon, cardamom, and allspice to taste. Simmer until it reaches desired thickness (bearing in mind it will get a little thicker as it cools). Now you have chai coconut rice pudding for dessert!
j0oboi ยท 2 points ยท Posted at 00:19:48 on June 26, 2018 ยท (Permalink)
My homemade bread pudding.
mmbc168 ยท 2 points ยท Posted at 00:19:58 on June 26, 2018 ยท (Permalink)
Homemade Mac and cheese. An easy bechamel and a good pack of cheese and you look like a god.
SOPAPILLAS. For an anniversary, I made a giant menu of meal items my wife and I had enjoyed over our 3 years of marriage. He wife was to look through the menu and select the items she would like. (Like a restaurant experience at home) I had bought everything to make each item from scratch. Son a whim I tossed sopapillas on there. She selected the rosemary herb salmon rice pilaf, bacon grease Brussels sprouts a nice wine to go with it, and for dessert, the sopapillas. I had never made them before but was certain I could handle it no problem.
They blew her mind. She couldnโt believe I went to so much trouble for our anniversary.
I was happy to make all the food and talk with her, and really experience her face light up and the tender care I gave for our anniversary. It completely took her by surprise as she was expecting just a dinner out and maybe a movie. Some same old boring shit.
Not my wife though, I plan to surprise and delight her every chance I get so she knows sheโs special. And sopapillas were no big deal if youโve ever fried anything at home, or made homemade tortillas.
What ya do is crack open a beer, take a few drinks, then delicately shove that open beer can up a chickens ass ( preferably a chicken that is dead and already plucked and gutted.... but this part is strictly up to you). Throw some of your favorite seasoning on it. Put it in your smoker or on the cool side of your grill, cook slow until done (180-190*F internal)
Takes like 10min of prep, 4-5 hrs of cook time respectively and most people lose their shit over it.
Edibles. Just roast the greens on low (<180) for a bit then grind, mix with melted butter, heat, strain, and make normal fucking brownies that'll take you to Narnia.
Learning how to make a decent stir-fry is usually something I recommend for people who aren't complete beginners but still aren't so sure of themselves that they think they could take on Master Chef. The really tricky parts are not goobering up the rice and finding the right level of crisp-tender for the veggies, but if you can find a decent rice cooker, then you're usually in the good.
This is one of the simplest recipes I know and it only takes about 15 minutes max:
-Boil spaghetti according to the directions on box
-Mix together any Italian seasoning you have into a bowl with two-three tablespoons of olive oil.
I use oregano, garlic powder, basil, parsley, and rosemary. (I don't have measurements for the seasonings because I'm a savage with no regrets.)
-Add some veggies! (I get steamable bags of broccoli that just pop in the microwave and some sliced cherry tomatoes)
-Pour the seasoned olive oil on top of the spaghetti and veggies and mix it together.
-Finally and most importantly, pour as much Parmesan cheese as your conscience allows. I usually do this last if I'm cooking for more than myself, due to the judgmental stares I get for covering my food in cheese. BUT I'M AN ADULT I CAN DO WHAT I WANT.
Hasselback chicken. I cut chicken breast โhasselbackโ style and stuff it with sautรฉed ricotta and spinach. Top it off with shredded cheese and paprika. Bake it in the oven til bubbly. It looks nice but thereโs really only like 5 or 6 ingredients.
I make cheesecake dip for parties. It's a box of no bake cheesecake, container of cool whip, a splash of milk, and whatever you want to mix with it. Then you get a box of Scooby snacks or graham crackers to dip in it. People love it and always ask me to make it. It's the easiest thing.
I've done raspberry, strawberry, Oreo, and chocolate chip.
Drizzle a salmon filet in olive oil, sprinkle on some Montreal steak seasoning, squeeze a lemon over it, and bake in the oven for ~15 min at 425.
Presto! Youโre a chef!
Engagement chicken. Stuff half a lemon, a head of garlic, and a handful of fresh thyme in your bird. Rub all over with butter (under the skin, too), throw on some salt & pepper, and roast her breast side down on top of baby red potatoes in a roasting pan.
vhopal ยท 2 points ยท Posted at 01:27:39 on June 26, 2018 ยท (Permalink)
My go to dish when I cook for people is salmon with roasted veggies and mashed potatoes. Literally all I have to do is turn the oven to 350 and throw an olive oil coated sheet pan with the salmon and veggies in the oven, seasoned however I decided to (probably with salt, pepper, freshly minced garlic, garlic powder, and thyme) for like 13-16 minutes. If I want to be fancy Iโll mix breadcrumbs with lemon and lime zest and sprinkle the top of the salmon with it. As far as mashed potatoes, I generally make a lighter version with just sour cream and broth with some seasoning, but butter doesnโt hurt.
This entire thing including prep takes me at most 35 minutes.
Curry. Saute some onions, ginger, garlic, add spices and then throw in whatever you can find in the fridge. Make a ton of it at once and then you have it all week to feast on
steak. you pay 60 dollars for a good cut in a restaurant, but all it takes at home is some high heat, oil, and good seasoning.basically, the less you do the better it is. just don't buy the cheap stuff, because you get what you pay for.
Laugh if you will. Brown some pork chops. Pour a can or two of Campbell's Chicken Gumbo soup over the chops and simmer covered for an hour or so. Don't tell anyone how you did it.
acogs53 ยท 2 points ยท Posted at 01:49:51 on June 26, 2018 ยท (Permalink)
Roasting Brussel sprouts. I had refused to eat them until I made them this way a couple of weeks ago. Cut off the brown bits, peel any yellow leaves off, cut them in half, toss them in a bowl with PLENTY of olive oil, LOTS salt (put how much you think is too much, then do a little bit more), and pepper. Roast them for about 30-40 minutes on 400F or until they are a little brown on top. When I took these out of the oven, my husband could not stop eating them off the sheet, and I actually thought they were delicious! Many people don't like Brussel sprouts, but these were amazing. I paired them with pork chops coated in egg, dipped in Italian bread crumbs, then fried in olive oil on the stove top. It was delicious!
At the end, melt 1-2 tablespoons of butter, add a few drops of lemon juice and toss the sprouts in it. Even better, buy diced pancetta and cook until crispy, then drain. Combine everything after roasting. It takes it to another level.
Has anyone suggested Spaghetti Carbonara? The recipe I use only has noodles, bacon, garlic, eggs, parmesan, and parsley. It's quick, easy, and delicious!
You get about 4 pears. Clean them, then boil them in a pot of water with a half cup of white wine and a can of Kearns pear juice and when they're soft, remove them to plates/bowls.
Then boil down the liquid about half way and melt dark chocolate in it. Enough to make the liquid a chocolate sauce but not so much that it's too thick to splash.
Take the bowl with a well cooked pear, put a big scoop of vanilla ice cream next to it and pour that chocolate sauce you just made over all of it.
Bananas foster. For the love of God, let the flame die on itโs own. Donโt be an idiot and youโll look like a Master Chef in all of about 5 minutes.
Cacio e pepe. I like using a thicker noodle like fettucini or parpadele. Little bit of oil and grind some black pepper and get it sizzling. Cook fettucini Al dente and use a scoop or two of the remaining starchy water... Add pasta and water to pan and add Romano cheese,a good amount... Flip and plate.
There's other variations obviously but this is the basic... Red wine goes great with it.
am0x ยท 2 points ยท Posted at 02:02:36 on June 26, 2018 ยท (Permalink)
Mississippi Pot Roast.
Literally get chuck shoulder, put it in the crockpot, dump full sized banana peppers or pepperocinis on it (no juice), a packet of powdered au ju, packet of powdered ranch, and like a stick of butter chopped up.
I have yet to meet a person who doesn't think this is one of the best meats ever.
Steamed or lightly boiled (don't over do it! ) broccoli snow peas and or green beans.
Add a little goats cheese, and some walnuts/pinnuts or sliced almonds.
Even easier. Don't add the cheese, but add a little olive oil, and a squeeze of lemon juice, and sliced almonds on top.
It's straight up just taking some rice, cooking it on a skillet, throw in a scrambled egg (however much you want), some veggies and whatever meat you want, then soy sauce along with whatever seasoning your feeling.
Mix canned ingredients in small pan on low heat until simmering. Remove from heat. Serve warm over chips. Add cheese.
People will think it took forever because of the beans, and the corn adds a nice texture and some sweetness. If you want to make it better, add some garlic powder, onion powder, and pepper to taste.
[deleted] ยท 2 points ยท Posted at 02:15:59 on June 26, 2018 ยท (Permalink)
Ok. In all seriousness.
Level one kitchen mastery with no skill-
Roast chicken. This is cooked by applying oven heat to a not-roast chicken until it is a roast chicken. If you want to be fancy rub butter on it then salt and pepper the skin. How much heat to apply is determined by how much the chicken weighs, and google. Sometimes its printed right on the chicken package!
Chopped vegetables. This is cooked by obtaining the sorts of vegetables you can eat raw, then chopping them into smaller pieces that fit in your mouth.
Baked potatoes. This is done by poking holes in an un-baked potato with a fork, then applying heat to the un-baked potato until it is a baked potato.
You now have a full meal full of food that is more fresh than your friends probably eat, fancier than your friends probably eat, healthier than your friends probably eat, is colorful on a plate and presents well, and the most you had to do was chop things into smaller things.
Level 2
Roast chicken, but put a little soy sauce on it and then serve it with a little plate of soy sauce. Your roast chicken is now moist and full of exotic flavor.
Chopped vegetables as before, but maybe go for peppers and a sweet onion. Mix then up and put them by the soy sauce.
Rice. Rice is cooked by getting a pot with a lid, measuring some rice, putting it in the pot, then adding twice as much water as rice. Then put the lid on, and put it all on the stove on a good heat. WATCH THE RICE. When it starts boiling for real, lower the heat to as low as it goes. Then wait like 15 minutes. When you open the pan to check on it at this point it will be cooked rice. If you go too long some rice will burn to the bottom of the pan, so, leave it there and serve the good rice above it. If you go too short and the rice is all wet and doesn't look tasty, leave it longer until that isn't the case. Place the cooked rice on the table by the soy sauce.
Your guests can now eat little plates of roast chicken, rice, and chopped vegetables, all in a soy sauce.
For bonus points buy your soy sauce at a chinese grocer where they don't speak much English. It will cost approximately 0.000001% dollars per unit volume you pay in a major grocery chain.
Level 3
Do everything above, but replace the chicken with something stupid and fancy, like a little cornish hen. And go ahead and put on a monocle or cravats or something, you are a fancy person now who eats fancy food and everyone will accept this.
The chicken can be replaced with pork chops that you cook in a skillet but that looks less fancy. To cook pork chops in a skillet put in a little oil, put in the pork chop, and apply heat until your not-cooked pork chop is a cooked pork chop.
My Mom makes this chicken that's literally just halved boneless chicken breast fried in butter and covered in onion powder, garlic powder, oregano, with a little bit of salt.
My friends would ask if my Mom was making it all of the time. I'd end up with 2-3 friends in tow for dinner every time.
Bone in chicken thighs with skin + salt + pepper + garlic salt + cayenne
Throw in a pan filled with vegetable oil until it covers the thighs about half way. Skin side down first.
Medium heat. Fry them for about 20 minutes. Don't move them or anything, just leave them there. When they're brown on the bottom, flip them over and fry for another 15 min.
I guess its not really gourmet, but if you add some parmesan cheese when you take them out, but they're still wet with grease, they'll taste just like garlic parmesan wings from wing stop.
If you like crispy chicken skin, you'll love this.
Slap some salmon in a parchment paper lined pan. Cover it with lemon slices and season with salt and black pepper. Pinch the paper so itโs enclosed. Bake for 30 mins and youโll be Fancy AF for brunch.
Butter sauce chicken. Melt butter, add cream and crushed garlic. Throw in a chicken breast and let it slowly cook. Serve with some pan fried potatoes and green beans and voila, french cuisine.
Maybe a pinch of lime or some herbs (rosemary) if you wanna get all fancy, but that's it.
google โblender hollandaise sauceโ and pick your favorite recipe. I use my small single serving attachment on my ninja for ease but any blender works.
Vegetarian Gnocchi- slice and sautรฉ mushrooms, onions and garlic, throw in some diced tomatoes from a can, spice with pepper and salt, throw in some spinach until it wilts and then cook the gnocchi in the mix for 10 minutes. Easy 25 minute meal, with a side, itโll do the trick. Extra bonus if you add some ginger in the mushroom sautรฉ mix.
Mayo. Mayo for everything. Grilled cheese? Mayo that bread. Toast some buns for your burgers? Mayo.
Now the best thing I like to do, scoop some mayo into a bowl, add your seasoning and or spice blend such as kicken chicken, lowry's, blackend, whatever you got, let it sit for a bit, fire up your grill, get your chicken breasts, thighs, whatever. Slather on one side, flip, slather the other side. As it continues to cook, brush on with a pastry brush and continue to flip while brushing on every flip. You get those charred bits, meat doesnt dry out, and the seasoning stays on. Pretty much only way I grill chicken now. Also works with fish in a pan.
Easiest thing I can make is throwing a Hormel Beef Roast in the microwave, which takes 4 minutes. During that throw some green-beans on the oven and boil some water for some boxed mashed potatoes. Takes about 5 to 6 minutes for the entire meal to make and when it's on a plate it looks like something that took longer.
Gravy from scratch is literally (in this order) butter, flour, broth. It's just slightly harder than making toast, and a million times better than canned gravy.
Gunzby ยท 2 points ยท Posted at 02:28:25 on June 26, 2018 ยท (Permalink)
Oh another
Steak
Most ppl don't know how to pick out a good steak and they sure as shit don't know how to cook one. It's remarkably easy with a little practice and ppl lose their shit over a good one
Season chicken breasts with salt pepper and oregano, cook in a bit of olive oil, ~ 6-8 minutes a side or use a meat thermometer. Remove from pan. Melt 3 TBS butter in the pan, add a few cloves minced garlic, throw in a double handful of grape tomatoes. When they start to burst, add 2 cups spinach, stir until it begins to wilt. Add half cup heavy cream, quarter cup Parmesan, stir until slightly thickened. Add back the chicken, remove from heat, pop on a lid and let sit for 5 minutes. Serve with a squeeze of lemon. Made this tonight, assembling the ingredients took maybe 15 minutes, cooking around 15 minutes. Tastes amazing--the lemon cuts the heaviness of the cream and cheese.
Butter beef. Three pounds stewing beef, one stick of butter, one package of dry French onion soup mix. Put the beef in a slow cooker. Pour the soup mix over the beef. Put the stick of butter on top. Cook in the slow cooker for 4 to 6 hours. That's it. The result is the most delicious, tender beef you've ever tasted. Serve over rice (cooking the rice is the hardest part).
Shakshuka: A Moroccan dish thatโs just cooking cans of stewed tomatoes, sautรฉed onions and bell peppers, and some spices most houses have lying around the house. Once it cooks for about 15 minutes, add some cheese, and crack eggs into it, then pop it into the oven for 10 minutes and serve with bread.
It makes you seem incredibly cultured to any dates, tastes very different from anything most people have tried and always turns out amazing and delicious no matter what you do!
Teriyaki chicken with pineapple and rice in a pineapple bowl. Impresses everytime only takes about 30 minutes.
bjanas ยท 2 points ยท Posted at 02:46:31 on June 26, 2018 ยท (Permalink)
Carbonara. It might not be quite as easy as you're looking for, but it's really not that hard once you get the timing right. Once you do, the ratio of ease of preparation to how impressed people are is insanely high.
camono ยท 2 points ยท Posted at 02:47:59 on June 26, 2018 ยท (Permalink)
Boil instant ramen in a pot, add oyster sauce, soy sauce and ginger and the flavoring, or just soy sauce and the flavor packet if thats what you have, throw in whatever soup worthy vegatables you have, corn and celery are my go to, while it's boiling break an egg in it and stir it up, or fry an egg seprate and put it on top when it's done. You can add anything that sounds like it would be tasty, just arrange it fancy on the top, bam you're a chef. Best ramen.
arathea ยท 2 points ยท Posted at 02:55:06 on June 26, 2018 ยท (Permalink)
Okonomiyaki, or Japanese Savory Pancake. It's actually quite easy to make once you get the handle of it once. Impresses the hell out of most people.
The hardest part about this dish is tracking down bonito flakes and japanese mayo. For most of the US without access to asian supermarkets this requires amazon orders.
arathea ยท 2 points ยท Posted at 03:35:34 on June 26, 2018 ยท (Permalink)
I agree, but I find the stupid aonori (really bright green seaweed flakes) to be the hardest. Still tastes great without it, and regular mayo works fine.
Don't overcook the hardboiled eggs, it makes them taste like sulfer. So many people screw this up.
[deleted] ยท 2 points ยท Posted at 02:56:58 on June 26, 2018 ยท (Permalink)
Medium rare steak with a good sear is held on too high a standard.
Sushi isn't as hard as it looks.
Pasta's time consuming and quite physical to make by hand but not that hard.
Home made ice cream.
[deleted] ยท 2 points ยท Posted at 02:58:00 on June 26, 2018 ยท (Permalink)
Chicken Cordon Blue. It's litterly a cheese blunt rolled in chicken. If the egg and flour dosen't hold'em together then just stick some toothpicks and fry'em
roDFTBA ยท 2 points ยท Posted at 03:01:24 on June 26, 2018 ยท (Permalink)
fresh pasta: knead eggs and flour, keep kneading, roll it, boil it, impress people
whpsh ยท 2 points ยท Posted at 03:06:51 on June 26, 2018 ยท (Permalink)
I can cook all sorts of complex things. Everybody's favorite BY FAR is home made alfredo sauce over homemade noodles. Maybe some chicken or broccoli and salmon. Everyone loves it and its not that hard.
alk1234 ยท 2 points ยท Posted at 03:05:18 on June 26, 2018 ยท (Permalink)
Egg roll in a bowl!
2 bags of coleslaw, 1lb pork sausage, 1 cup soy sauce, 2 cloves garlic.
Brown the meat and garlic. Add coleslaw and cover till it wilts. Then add soy sauce. Mmmmm.
I'm usually terrible at desserts, but I make this and people think I'm a culinary genius. I literally just looked the recipe up on Pinterest and then made it.
[deleted] ยท 2 points ยท Posted at 03:12:09 on June 26, 2018 ยท (Permalink)
HNP4PH ยท 2 points ยท Posted at 03:14:03 on June 26, 2018 ยท (Permalink)
Home made biscuits. Follow Alton Brownโs Southern Biscuits recipe. Easy-Peasy. No need to use a mixer or use a rolling pin. Mix dough with a fork (or pastry knife) put on counter, very quickly knead (5-6 fold overs), flatten dough with hands, use the rim of a glass to cut to size. Bake.
Perfection.
(I donโt bother with 1/2 butter 1/2 shortening. 100% butter, cause I always have that on hand.)
Trader Joeโs frozen gnocchi (sweet potato or Gorgonzola). (This is literally one of my favorite meals and is quite cheap)
French baguette sliced then toasted. Top with Brie (and balsamic vinegar and/or fig jam).
Arugula salad topped with walnuts, Parmesan, and choice of dressing.
Perfect meal for someone (who can barely tell the difference between an oven and a microwave) to trick people into thinking they know their way around the kitchen.
Pasta noodles, sauce, cottage cheese, pepperoni, and brown sugar. You cook the sauce, cottage cheese, pepperoni, and brown sugar together and then mix in the noodles. It is delicious.
lilapit ยท 2 points ยท Posted at 03:21:38 on June 26, 2018 ยท (Permalink)
Honeydew melon with lime juice and zest. Amazeballs. Easiest breakfast flair ever.
Mussels. Clean em (just debeard and scrub clean; most store-bought mussels are in good shape, though) and away you go. Just sweat some aromatics like garlic, leek, and shallot in a pot, add some white wine, throw mussels in once it's boiling, and cover for a few minutes. Done. You can also enrich the broth afterwards with a good aioli or butter, following Kenji's recipe here. For $10 and maybe 20 minutes of time (most of it cleaning the mussels) you can have something incredible. Make some french fries if you're feeling particularly Belgian (and then use a good Belgian tripel instead of wine).
I ain't kidding about the price, either. I could buy in New Jersey a 2lb bag of mussels for $6, which is easily enough for 2 people (I usually served it with crusty bread or fries). Buy a nice bottle of wine or some good beer and you're set for a lovely dinner.
Yeah, the thing Gordon Ramsay yells at people for fucking up on Hellโs Kitchen.
Itโs actually not that hard, which is probably half the reason for the yelling.
It is slightly time consuming to make it the proper way - anticipate about 20 minutes of standing there, stirring rice - but damn does it impress people.
The basic idea is simmer some broth. Once you have it nice and warm, get a pan and add a generous whack of either butter or oil. Toss in some finely minced onions or shallot for flavour, then toss in your arborio rice. Cook, stirring constantly so the rice doesnโt burn, until the rice begins to go translucent. Begin ladling your broth in. Keep stirring. As the rice absorbs the broth, keep adding more, until your rice is creamy but still somewhat firm - not crunchy, but we donโt want it squishy mush. Remove from heat; add salt, butter, and parmesan as desired. Serve. (And google a recipe if you need precise measurements, because I make this from memory.)
Once you have the basics down, you can get creative with it, but even a basic risotto really impresses people.
Itโs not really โcookingโ per se but 2 things that are stupid easy but can really impress: Cold Brew Coffee and Cheese Boards
People pay out the butt for both of these things. Donโt get me wrong, I love me a good cheeseboard at a restaurant but itโs still a scam at $15+ (and that serving will be barely enough for a mouse)
Buy some prosciutto, hard salami and maybe some pepperoni and 2 โfancyโ cheeses. Maybe some strawberries or grapes if youโre feeling spicy. Lay all that premade stuff out nicely on a cutting board with maybe a dallop of honey and some crackers. Bam. You just made a 25$ app with as little effort as possible and are now the classiest mofo in the world. Your guests will Always be impressed.
For Cold Brew. I see people paying ridiculous prices for containers/cups of cold brew as if theyโre selling liquid gold. Dunkin Donuts and Starbucks even sell โmake your own cold brewโ kits at like $10+ a box. I make my own and sometimes bring a pitcher to work and people are always so amazed/ask how you did it etc. like you have your own laboratory or something.
All you do is put a couple scoops of regular coffee in a pitcher, fill with water, mix and let it sit over night. Strain the grinds out and youโre done. You can now sell it at 6$ a cup if you wanted to (take note kids-who set up lemonade stands. Because youโre about make bank)
You can get fancy with it if you want but I just buy the biggest container of Maxwell (granted it does use a lot of coffee per pitcher) but itโll always taste great and itโs stronger than a double shot of espresso. The hardest part is straining it because the grinds are so small but thereโs multiple methods. Normally I just put cheesecloth over a 2nd pitcher and pour. You can also use your normal coffee pot and some filters, pour the mixture slowly through the filter and let it drip into the pot. My next experiment is going to try buying empty tea bags that I can fill, the. I can just use those and skip the straining process all together
Homemade Alfredo sauce/white pasta sauce. Can either start with heavy cream and add parmesan and herbs, or make a roux (slightly more advanced, but still a pretty basic cooking skill) to add to milk and then do the same.
Have had several people "ooh" and "aah" that I made pasta sauce from scratch
[deleted] ยท 2 points ยท Posted at 03:48:35 on June 26, 2018 ยท (Permalink)
Late to the party but. Fine chop red chili's and garlic. Cook prawns in that shit with some olive oil and make pasta. Toss the whole lot in a pot and Chuck in chopped parsley check for seasoning add salt and pepper to taste. All in takes aboit 20 mins.
Not sure if anyone has mentioned it yet but bruschetta. Simple but fucking delicious. Bread, olive oil, tomatoes, meat and cheese. Or just the tomatoes, it's your choice. They make a prosciutto wrapped mozzarella that goes really well on top of the burst cherry tomatoes.
Its more of an appetizer but I'm sure you could serve it as a side to any one of the aforementioned delicous pasta dishes and you have a romantic af dinner.
500 grammes of beef mince, 2 beef stock cubes, 3 cloves of garlic, 3 onions, half a tube of tomato purรฉe, a carton of rough passata, about 200 grammes of quartered mushrooms, ground cumin and coriander, salt, black pepper, a can of drained red kidney beans and 4 or 5 fresh finger chillies.
Brown the Beef, Onions and Garlic; add the Stock Cubes, Chillies and Spices; add the Passata and Tomato Purรฉe, simmer in a pot for around 70 minutes; add the Mushrooms and Beans; simmer for another 20 minutes and you've got a dish that would make the gods jealous.
Summer tempeh rolls from Thug Kitchen. The hardest part is buying Tempeh. Trader Joe's and high end grocery stores tend to have it. Feel free to skip the rice paper and go for romaine for the wrap:
A roast chicken. See the episode of No Reservations where Marco Pierre White teaches this simple but invaluable skill. Honestly the most informative episode of the series where Tony shares the dishes everyone should know as taught by the chefs who are the experts in that field.
Some if these entries ( like "soup," "pasta," and especially "pot roast ") might well impress your friends or GF, but they won't make you look like a professional chef.
Mushroom sauce: 250g sliced button mushrooms, thumb of butter, sprinkle with a teaspoon of smoked paprika, two pinches of cinamon, tablespoon of olive oil all in a pan. Add cream for dilution just before serviing. Great with a medium rare steak.
Shrimp scampi - Reduce some wine in a pan along with garlic, salt, peeper, and red chili flakes. Cook shrimp in it, add in some parsley and lemon juice, and then throw it all on pasta. Serve it along with the remaining wine and youโve got yourself a successful date night
Japanese curry. Cook some vegetables in a crock pot for 2 to 3 hours in water, butter, salt and pepper. Mix in some precooked chicken and curry cubes, serve with rice. Easiest shit to make and everyone thinks you are some sort of weeaboo god.
Im thinking shrimp scampi. Once made salmon with lemon, capers, and dill and got some oohss and ahhs. Presentation helps. I work at a cheese shop and like to come up with fancy grilled cheese. Made brie and sweet pepper jam grilled cheese. Yum. Or taleggio with prosciutto and tomato on sourdough. Good stuff. Cant go wrong with melted cheese on toasted bread. Just sub fancy cheese.
sml09 ยท 2 points ยท Posted at 05:10:12 on June 26, 2018 ยท (Permalink)
Fresh bread. Literally throw some flour, warm water and yeast and a tiny bit of salt in a bowl and mix. Leave it somewhere warm for a few hours and then throw it in the oven. No knead bread, you just let sit overnight in the fridge after mixing and before putting in the oven. So easy and if you make some artsy cuts in the top and throw a ton of flour on it, everyone thinks youโre a genius.
7ootles ยท 2 points ยท Posted at 06:04:54 on June 26, 2018 ยท (Permalink)
Chicken parmesan is ridiculously easy and almost impossible to fuck up, and it's definitely a people pleaser.
Just take your raw chicken breast, dunk it in mayonnaise instead of egg wash, and coat with bread crumbs you made with toast, parmesan cheese and oregano ground up in the food processor. Bake until cooked, smother in mozzarella cheese, and serve with pasta and cover chicken and pasta with sauce.
Mayonnaise helps lock the moisture into the chicken and makes it a lot tastier ๐
[deleted] ยท 2 points ยท Posted at 05:16:47 on June 26, 2018 ยท (Permalink)
Risotto. It's not that hard, just time consuming but very rewarding.
The base is common so it's just the flavouring that you change.
If you cook scrambled eggs perfectly, it makes you look great. I've done it a couple of times. Problem is, everyone expects me to cook other things really well too, and I suck. I just learned one easy thing really well.
This is what I do, more or less. I leave out the creme fraiche and use cheddar cheese instead for something to thicken them and add flavor. They're very nice.
Slice of tomato, slice of mozzarella, a basil leaf, stacked on top of each other. Stick a sprig of rosemary down the center to hold it together. Drizzle olive oil. Then just sprinkle a little bit of salt and pepper. Looks gorgeous and fancy, but is fucking EASY to make. Makes you look like a world class chef to your clueless friends. Will also probably get you laid if served to a girl (or guy! etc!) you're wantin', especially if you serve it to them on a bed of spring lettuce, with balsamic vinegar garnished on the stacks. With some wine on the side of course.
Fresh pasta's a lot easier than it sounds. 1 egg + 100 g flour for each person, mix it up, roll it out with a pint glass if you don't have a pasta maker. You can then slice up noodles with a pizza cutter or use the pint glass to cut circles for ravioli. Add a blob of ricotta cheese, and use a fork to crimp the edges together. 1-5 minutes to cook in salted, simmering water, depending how long it sits around on the counter drying out
[deleted] ยท 2 points ยท Posted at 06:01:20 on June 26, 2018 ยท (Permalink)
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[deleted] ยท 2 points ยท Posted at 06:05:22 on June 26, 2018 ยท (Permalink)
Chicken Alfredo - just thinly slice a chicken breast, and gently fry in butter. Remove from the pan, then throw some cream, garlic and a spoonful of pesto back into the same pan. Let it heat up, which takes about 30 seconds, then chuck the cooked chicken back in. Serve over linguine. Fantastico!
Sung choi bao. Mince with some other shit we all have at the back of the cupboard, served in lettuce leaves. It takes 5 minutes. Add a sprinkle of sesemee seeds and some store bought dipping sauce and people loose their minds.
Cicute ยท 2 points ยท Posted at 06:22:30 on June 26, 2018 ยท (Permalink)
Steak.
Blot off the excess moisture to get a good caramalization, salt and pepper each side. Sear in a cast iron skillet for a few minutes, and if necessary finish in the oven.
It takes mere minutes to set up and cook, and all you need to learn is how to identify the levels of doneness. It's not esoteric, but damn, it can be impressive and deceptively easy.
[deleted] ยท 2 points ยท Posted at 06:27:49 on June 26, 2018 ยท (Permalink)
Carbonara is literallly pancetta (or cubed bacon) with pepper and parmesan cheese stirred into eggs and then added to the pasta. One of the easiest pasta dishes and one of the best.
Edit: Guanciale; cured pork cheek is the traditional and best option instead of cubed bacon or pancetta.
[deleted] ยท 1 points ยท Posted at 06:38:08 on June 26, 2018 ยท (Permalink)
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[deleted] ยท 1 points ยท Posted at 06:41:17 on June 26, 2018 ยท (Permalink)
Woops, missed an "or" in that parenthesis. Cubed bacon is an acceptable substitute, especially when pancetta is soooo god damn hard to find where I live.
gnocchi. itยดs literally mashed potatoes, flour, and eggs . roll those babies up into balls and boil them til they float. then you can toss them in a pan with pesto and olive oil or alfredo, even better if you toast them before hand.
1). Country fried steaks. People think youโre Paula Deen when you pull that out but it only takes like 20 minutes max to cook.
2) Buttermilk pie. Itโs the simplest pie you can make. Itโs just buttermilk, eggs flour, sugar, and vanilla, but it tastes like your grandma poured every bit of love she had into it.
French food is so impressive mainly because of the cream, butter, and wine they put in. Use good quality ingredients. Keep it simple. For example, saute some chicken breasts in butter, remove them from the pan, add a cup of cream and a little white wine, fresh ground black pepper, stir a bit until bubbly and thickened, put the chicken back in the pan, heat, and serve next to rice or baguette, with steamed broccoli or asparagus. Should take about 20 minutes and only a few ingredients.
ikejrm ยท 2 points ยท Posted at 07:11:07 on June 26, 2018 ยท (Permalink)
Pasta agli a oli.
Pasta, garlic, chili flakes and olive oil in the right order and you've got yourself a fancy pasta dish.
Easy cheese board - Put some brie in the oven, get a little cheese knife, get some apricot jam, get some nice, fancy crackers, arrange it nicely on a wooden cutting board and you won the approval of any guest.
Spaghetti Carbonara. Looks daunting at first but super easy. Use a wheat based noodle instead of an egg based, since egg based noodles can be quite dense. Stick the noodles to boil, grate some Parmigiano-Reggiano, chop up some Panchetta and fry the panchetta in little to no olive oil. Lightly whisk some eggs (1 per person) and combine the cheese with the egg mixture. Drain some of the fat from the Panchetta and mix with the egg and cheese.
Once the pasta is almost done, drag it into the pan with the panchetta and stir. Remove the pan from the heat and combine with the egg mixture, tossing well to combine.
It's quite common for italians...but Carbonara will look impressive abroad. It became a bit of a long comment but just because i added some details and tips.
Brown some bacon in a pan (original recipe has pork cheek but it's harder to find).
Put 1 egg per person plus parmesan cheese in a bowl and stir well with a fork till you get a yellow cream. (original recipe has pecorino romano, again, harder to find).
Cook some pasta al dente. It's REALLY easy to cook good pasta, just use lot of water, wait for it to boil and toss the pasta in. Sample the pasta a couple of minutes before the stated cooking time, it should be hard but not a hint of crunchy.
Now if you are cooking for lot of people and have lot of pasta, you have to be really quick and put the pasta back in the pot while it is still slightly dripping, then toss the egg cream and the bacon in pot and stir everything. The heat of the pasta itself will make the egg cook and clot.
If you want fancy, creamy Carbonara, drain the pasta and save some of the cooking water. Put the pasta in the bacon pan, then put a little of cooking water and the egg and stir it up, if it's too dry add other cooking water.
Anything that uses one of those 5 ingredient or so french sauces. Veal? Just put some butter, dijon, garlic, cognac salt and pepper in a pan and pour over. Hell, flambe it if youve got strong enough liquor. Dont burn anything and its delicious. Goes amazingly on mushrooms as well.
Shepherd's Pie. Hot pan ground lamb and beef, little worsterchire sauce, onion, rosemary, garlic, thyme, majoram, flour to thicken gravy, frozen peas and carrots. Mashed potatoes on top. Throw in the oven for 20 mins until mashies are a little toasted in the peaks, and done. Takes like maybe 30-45 mins total to make.
I make giant salads all the time.. They take a long ass time to prepare, but its not difficult its just like.. time consuming..
A whole head of lettuce- washed, rinsed, and shredded, a whole red onion- diced, 1/3 lb of cheese- diced, like 10 cherry tomatoes- halved, like 20 grapes- halved, a whole cucumber- sliced, then quartered... I also use some homemade garlic ranch that I made the recipe for myself, and croutons of course..
It seriously takes like an hour or more to do all that.. But sometimes I eat all that salad as like my one meal for the day, and thats it..
seasoned chicken with some kind of noodles/rice and fried vegetables. the amount of people who don't understand that putting spice on raw chicken makes the flavor actually soak in as opposed to putting it on after cooking
Raizzor ยท 2 points ยท Posted at 14:01:48 on June 26, 2018 ยท (Permalink)
Homemade fresh pasta. It has 3 ingredients: 100g flour, 1 egg, pinch of salt (serves 1). Takes like 10 min of kneading (a child can do that) and 15-20 min of resting.
You do not need fancy tools, I made it using a wine bottle as roling pin once.
And everyone I made it for was super impressed and most people never even tried fresh pasta before.
Not a dish per se, but honey lavender whipped goat cheese makes a fantastic and refined-sounding spread, but is extremely easy to make. Literally just dump a quantity of goat cheese in the blender, and as itโs whipping just add lavender buds and drizzle honey, sample until itโs at the desired ratio.
[deleted] ยท 2 points ยท Posted at 14:37:34 on June 26, 2018 ยท (Permalink)
Sous vide your items. It's easier than it looks and will produce amazing results. You don't need a sous vide machine either. Watch a couple you tubes on sous vide without a machine.
For the home cook... Yeah... Maybe. I use one everyday at work and I think they are fucking fantastic. Will likely buy one at home at some point. If you're going to use it twice a year, use a beer cooler and save your money. But if you have the money, totally not a waste of it.
Leumas_ ยท 2 points ยท Posted at 15:15:16 on June 26, 2018 ยท (Permalink)
Steak. Anyone here can grill a steak better than anything you can get at a steakhouse in 10 minutes or less. Add some nice looking veggies and if you're daring a garnish and you can serve a plate that looks like you dropped top dollar on it.
Here's my method, but there's more than one way to skin a cat...
Start with a good cut of meat of your preference. Rub olive oil on both sides and season with Montreal Steak Seasoning. I go heavy on it, some like less seasoning.
Heat your grill up to 500 or so, then back the flames off and open the lid for a minute to let the ambient heat out, place the steak on the top rack and close. 3-5 minutes per side depending on how well done you like and you have a juicy, seared steak that you'd easily drop $30 on in even a modest restaurant, and probably wouldn't taste as good.
I somehow always assumed that Tiramisu was a sort of fancy dish when its preparation is basically just throwing all the ingredients together and letting it rest.
Duck breast. Heat up a cast iron, add EVOO and garlic. Make small slices on the fat side of the breast in a checker pattern, add S&P. When the cast iron is hot, place the duck fat side down for 7 minutes, then meat side down for 5, then fat side again for 3, and meat side for 1 minute. Remove from pan and deglaze if you wish to make a sauce.
Take some basil, add some Parmesan, pine nuts, clove of garlic, and olive oil. Pulse it in a blender and poor over some cheap pasta you've had for the last 3 months. You just made your own pesto.
Replace the Parm with nutritional yeast if you want a vegan version.
It's almost impossible to make bad breaded chicken cutlets. Get some chicken from the butcher, pounded somewhat thin (don't use the pre-packaged stuff from the supermarket, it's full of weird... things). Dip in eggs, coat with breadcrumbs, pan fry with oil, easy. Takes 15 minutes. Whoever you serve it to will tell you how good it tastes.
Dulce de Leche: put unopened can of sweetened condensed milk in pot of water. Bring up to simmer. (Except I forgot for how long). Voila, you now have Dulce de Leche
I make an easy cream pie that when I bring it gets people asking about it, all it is:
8 oz. Cool whip (thawed)
8 oz. Cream cheese (room temp)
1/2 cup powdered sugar
premade pie crust
whipped cream
small can pineapple chunks (in juice)
Combine cream cheese, powdered sugar and cool whip in a bowl, mix it together with hand mixer until combined (start slow so you don't get sugar everywhere). Drain pineapple. Add pineapple into mix and fold with a flat spoon until mixed in.
Pour mix into premade pie crust (I prefer graham cracker) and let set in fridge for about an hour. Top with whipped cream once set.
It's easy and you can also adjust the fruit in it (I just like pineapple because the tartness goes well with the sweet) so very easy to make it your own.
Tiramisu - I made one with Limoncello instead of Rum/Coffee and added coconut to the cream. It was tasty and appropriate for the season, but you can't beat the original.
elleruc ยท 2 points ยท Posted at 16:46:59 on June 27, 2018 ยท (Permalink)
Ceviche is crazy easy and mad delicious. Create a cold "bath" of minced garlic, minced red onion, and finely minced chili(of your choice, i do scotch bonnet) lime and or lemon juice w/ a dash of apple cider vinegar or red wine vinegar and olive oil - you can just blend all of the above. Chunks of tomato and avocado ...salsa sized(whatever that means). Leave for 15-20 mins thaw some fish in a tepid bath of tepid tepid water.
Cut up and leave in the mix another 20 mins. I read that its best to use frozen fish because all the bacteria etc is already dead....and if there is even alttle the acidity of mix will "cook" it off.
Piss on me, beat me. Try it out!
Salmon tartar is pretty easy.
Chop salmon small, a little onion and garlic that you can do in the microplane, throw in whatever herbs you have lying around, capers, something crunchy, and some kind of sauce (I like balsamic, olive oil, mustard).
Boil noodles then once they are done cover them in blocks of cream cheese until the cream cheese is melted. In a baking dish, put meat sauce on the bottom of dish, put noodles in, then meat sauce on top with parmesan cheese. People will go crazy.
A perfectly cooked, seasoned and rested steak. Seared in a pan until perfectly browned, flipped and finished in the oven. Maybe accompanied by a pan sauce. Seems simple but so many people get it wrong.
Pana cotta.
Mix the skim milk and heavy cream, boil it, add unflavored gelatin, a bit of sugar. Put it in a nice glass, refrigerate for 4 hours. Turn the glass over and let panna cotta slide onto a plate. Add the topping of your liking.
Simple, cheap, easy and looks like a $20 dessert.
I've made a sort of imitation of Neapolitan-style pizza once (didn't use a pizza oven, just used a stovetop and broiler), and it was better than any pizza I'd ever had before. And I had never made pizza from scratch before.
My favorite stupid easy dish that anyone can make is what my family calls Split Grogan borstch. Stupid, stupid easy to make. Like, if you can't make this, you're an idiot who will never cook anything worth eating.
Just searblaze a flange of princess-cut chimera tendon (I saw them once at a Walgreens in Valhalla, so they're easy to find), then rub them with ground octopus horn under the tympanum. Bake that in a Newfoundland mud kiln (like a dervish pot, but different) at 914.7 femtoKelvins until the spriglets occlude, and bam! Super easy dinner for your whole family!
(Apologies, but this is kind of what several of these look like to me).
MacScot ยท 2 points ยท Posted at 06:48:36 on June 27, 2018 ยท (Permalink)
It's a bit like common knowledge - Common to those who know it well. Easy to cook to those who can cook it well.
That being said, I wonder what chimera would taste like and if there was a Walgreens in Valhalla, then the Vikings are doing something hella-wrong :-P
Tasty vegan food. It's like people have this idea that vegan food is disgusting by default, and to make it taste good you have to be a five star chef with the world's biggest spice cabinet, but that couldn't be farther from the truth. It can literally be as simple as "open can of white beans, open can of tomatoes, cook together in a dish for 1/2h with onion and balsamic vinegar, and serve with pasta" and if you put it on a plate prettily enough people will think it took you all day slaving over the stove.
I frequently make these brownies, topped with this icing (2c icing sugar 2tbsp margarine/vegan butter 1/2c cocoa powder and enough cashew milk to get the right consistency, a tbsp or two) and everyone loses their minds over them, they're amazingly good
2 quart water, 2 tablespoon of sea salt, 4 tablespoon of brown sugar, 2 garlic cloves mashed, a generous handful of thyme and half a handful of rosemary. For the juiciest chicken breast, butterfly the breast so that itโs about 1-1.5 thick and folds out like a 3 page pamphlet, throw it in your brine box and let it marinade for 48 hours. For party wings, 24 hours. Take it out and grill it. I promise you it will be the juiciest chicken guaranteed. Prep time is 15 minutes. Wait time is 2 days. Dinner time is epic.
Spaghetti Bolognese. Youโll surprise yourself with how amazing you can make this dish taste. Just buy some premium spaghetti like Collezione Barilla and throw some chopped onions and garlic into a jar of Barilla Marinara sauce and add some ground beef and you turn into an Italian master chef
It's a quick meal to reheat, but a homemade Bolognese sauce takes 4-6 hours of simmering to make from scratch. Adding browned ground meat to Marinara != Bolognese
One thing I do with the canned tomatoes is separate the liquid into a small pot and reduce it down to almost a syrup consistency and take the tomatoes and roast them under the broiler before I mix them both in with everything else.
I do exactly this, but I also chop up 2 large carrots into halves and throw it in my sauce while I let it simmer. It kills the acidity. Just remove the carrots before serving.
I need to make this for dinner this week. I like to add Parmesan to mine before I serve it. It's also just my husband and I so I freeze half of it and then when I have a lazy night I can just whip out some homemade meat sauce and still feel fancy lol.
1Os ยท 8 points ยท Posted at 19:26:50 on June 25, 2018 ยท (Permalink)
Become a vegan and make sure everyone knows. Once that's done, make what you want, nobody is coming over for dinner :-)
Plenty of Indian food is vegan and is great. The danger with vegans is when they try to turn dishes that traditionally have animal products as important ingredients in them and make major substitutions.
Salmon with any glaze. Google salmon with glaze like honey, marmalade, butter, etc. Takes like half an hour to prepare and your date will swoon. Worked 4/5 times for me in college.
Indeyon ยท 1 points ยท Posted at 20:31:13 on June 25, 2018 ยท (Permalink)
Equal parts butter, dijon, and brown sugar, and a touch of salt. Also makes an amazing sauce for green beans and carrots.
Better yet boil it then toss it in the mac and cheese
[deleted] ยท 1 points ยท Posted at 18:13:37 on June 25, 2018 ยท (Permalink)
Cook onion, garlic, & portobello mushroom slices, in olive oil with salt, pepper, & thyme on a low heat for 45 minutes. Add a can of stewed tomatoes, add a little more garlic, turn up the heat & cook for 10 more minutes. Serve with pasta. -Throw in some kale or spinach with the mushrooms while cooking to make it even better.
Crock pot chicken. Toss in frozen chicken thighs (boneless, that's important), toss in some rice/chopped cauliflower, toss in some grains, and you've got yourself a ready-made dinner in a few hours.
Just made this the other day.. lay down a couple pieces of heavy duty foil and shape up the sides to create walls (like a boat, if you will.) Add some thick fish fillets, a couple raw lobster tails, and some of the biggest prawns you can find. Slice a lemon and lime in half, squeeze onto the fish and then add the halves to the boat.
Slice up a whole stick of butter into cubes and arrange it around the goodies, add salt or old bay, and some black pepper. Add another piece of foil to the top, and crimp it around the boat to make a little parcel of awesomeness. Poke a few holes in the top, throw it on the grill for 10-15 minutes on low-medium heat.
Once done (the fish will flake with a fork) transfer directly to a plate. Serve in the foil so you don't lose any of that delicious lemon-lime butter sauce. If you really want to take it up to the next level, add some fresh herbs to complement the fish (chives, thyme, rosemary etc.) and make the presentation that much more amazing.
Apart from the fancy name it literally consists of four different ingredients (five if you use brown sugar for the top), and all you need is a whisk, a stove, an oven, a small pot and as many dessert dishes as you want to prepare.
Sausage with onions, bell pepper, and tomato. Serve with mashed potatoes or pasta, any green vegetable (preferably sauteed) or salad as a side.
Any type of sausage will work, and you can spice your vegetables to match. Get the sausage in a pan with some water, cover and steam for 8-10 minutes. Brown on each side for a few minutes, keep whole or slice to serve.
Slice onions and peppe re, sautรฉ until onions brown. Add garlic, tomatoes, salt, pepper, and spices to match sausage (basil, oregano, garlic powder for Italian, mustard, garlic powder, paprika for German/Austrian, just salt and pepper if there is any doubt). Deglaze with white wine or broth if necessary (only if the pan got too hot, this will make the vegetables mushy but it adds flavor). Put sausage in pan to warm, serve with mashed potatoes or pasta.
Seriously delicious, and can make a pack of sausage, two bell peppers, one onion, and two tomatoes last a week's worth of meals if you're cooking for one. It's a forgiving recipe because you can keep adding broth to simmer the veggies until you're ready to serve.
Carbonara - fry off the pancetta while the spaghetti is cooking. Separate 2 egg yolks and add 45g of parmesan, mix. Add the drained spaghetti to the pancetta in the pan, turn off the heat and stir. Add the egg yolk/parmesan mix and stir. Add pepper to taste and a little spaghetti water to losen it all up and BAM! Very tasty and takes about 15 mins from cupboard to belly ๐
Well, define "easy". There's a bunch of stuff that is just time consuming, but what's magic for some is to others the willingness to devote 3-4 hours of a free Saturday to making something for dinner.
One of the things I've made recently that made me feel like a real pro was Turkey and Dumplings, made entirely from scratch.
Which I suppose would segue into pointing out that stocks and broths in general are very easy to make yet seem unfathomably out of reach for home cooks who haven't tried their hand at it yet.
The next step up after that is making gravy out of the fat that rendered from the stock, which is also like wizardry because obviously gravy comes from cans and jars and not after a few hours of effort from a bird carcass and a pot of water.
Stuffing poblano peppers with cheese and grilling them. You cut the tops of the peppers off, empty the seeds out, put cheese in, then place top back over the pepper, grill.
[deleted] ยท 1 points ยท Posted at 19:07:58 on June 25, 2018 ยท (Permalink)
A couple of things come to mind: a thin crust pizza (dough and sauce from scratch) is really easy if you have all the ingredients needed, crema catalรกn is like creme brรปlรฉe (much easier to make), butter chicken is as easy as measuring out ingredients if you have a pressure cooker.
A seared steak with a salad. Ffs, just get a quality steak, let it get to room temperature, throw it on a hot ass cast iron with a pat of butter, DO NOT FUCK WITH IT BESIDES FLIPPING IT ONCE, let it rest after taking it out, slice. A three dollar bag of "artisanal greens" on the side with a little balsamic vinegar...
Looks absolutely stunning, tastes amazing, takes the least amount of skill possible to cook.
Grilled chicken breast, jasmine rice and sautรฉed green beans.
h2man ยท 1 points ยท Posted at 19:21:12 on June 25, 2018 ยท (Permalink)
Large prawns.
With a scissors cut off the legs. Remove head.
With the scissors cut the shell along the back of the prawn. Lay them down, run a knife all the way across the cut on the shell to split it in half.
Heat a pan, place them in the pan... wait until they go white and no longer translucent.
As a sauce melt some butter, squeeze a bit of lemon and drizzle the prawn with it.
vizard0 ยท 1 points ยท Posted at 19:23:56 on June 25, 2018 ยท (Permalink)
Thai curries. Take coconut milk, mix in the curry paste. Boil stuff in it for 10-15 minutes (chicken, onions, potatoes cubed into small pieces, anything else that cooks well by boiling it for a while). Add crunchy veggies a minute or two before the time is up (green beans, red pepper, green pepper, other crunchy veggies). Serve. It's as good as you'll get at most Thai restaurants.
I personally like to serve it over rice, which I know is not in the least traditional, but that's me.
QueenC7 ยท 1 points ยท Posted at 19:29:27 on June 25, 2018 ยท (Permalink)
Tomato sauce and mashed potatoes for dinner, for breakfast my own recipe of omelette fried in tomato juice. Every new person who tastes this food thinks I am a chef.
misamay ยท 1 points ยท Posted at 19:34:18 on June 25, 2018 ยท (Permalink)
Any Italian pasta dish besides normal red sauce spaghetti
RoJayJo ยท 1 points ยท Posted at 19:37:34 on June 25, 2018 ยท (Permalink)
A chicken roast. A simple enough meal, throw a chicken in the oven (add salt, pepper and butter), soak potatoes, put veg on boil, add potatoes with chicken and cook yorkies while dishing up if youโre feeling fancy. It sounds really hard, but you have almost 2 hours to do all this and the leftovers will last for about a week.
Not a dish per se, but Guacamole is so cheap and easy to make. Plus homemade fresh is so much better than store bought. I have not been to a bbq/potluck or what not without being asked to bring my homemade Guac in years.
Creamy chicken and mushroom tagliatelle. Everyone I cook it for is amazed by it but itโs so easy to make. For my mum and auntie, I do a lactofree, wheatfree one and it tastes exactly the same.
Veal Marsala - so very few ingredients yet tastes more "complicated." If one has an aversion to using veal or paying for veal, pound pork tenderloin to 1/4" thickness and it is not easy to tell the difference.
Risotto. It's nothing more than rice with something -- anything -- in it, but it is the kings' meal.
[deleted] ยท 1 points ยท Posted at 19:46:16 on June 25, 2018 ยท (Permalink)
Cook homemade tortillas and cook a tomato in a pan (just water, salt and pepper).
Bam, I'm a master of culinary.
[deleted] ยท 1 points ยท Posted at 19:46:45 on June 25, 2018 ยท (Permalink)
Fried beer battered fish and homemade fries cut from potatoes.
Nosreip ยท 1 points ยท Posted at 19:48:22 on June 25, 2018 ยท (Permalink)
Cedar plank salmon
You can get it pre-marinated sometimes already on a cedar plank (Whole Foods has nice ones) put them I. The oven for something like 4-7 min (double check of the world wide web) with a little bit of salt, pepper and Viola!
Amazing chef
s7venrw ยท 1 points ยท Posted at 19:48:50 on June 25, 2018 ยท (Permalink)
Steamed Mussels. For mother's day, I made breakfast hash and then made Steamed Mussels for lunch. The Mussels were far easier.
C/P from my answer to a similar question on another sub
Roast chicken:
Preheat oven to 400. Take out chicken guts and discard. Stuff something tasty in the cavity like an onion, a couple cloves of garlic, a lemon, or a bouquet of herbs. Put salt, pepper, garlic powder, and paprika on top and roast for 15-20 minutes a pound and check it after the 15 minute time. When it is done, the juices will run clear when you pierce the thigh.
Variations:
Cut potatoes into wedges and arrange in the bottom of your pan, salt and pepper them, then place your chicken on top of them and prepare normally.
Put potatoes and other hard vegetables into a casserole dish with about a half cup of beer, wine, or broth with lemon juice and a few sprigs of herbs (thyme, rosemary, oregano, basil, or lavender have turned out well) and put the chicken on top. The juices will mix with the liquid and make an awesome sauce.
Do the above, but spatchcock your chicken first, by cutting out the backbone and breaking the breastbone so that it will lay flat and the bird will cook quickly and evenly.
I seriously impressed a friend last week by roasting a cut up chicken on top of pasta and sauce. The pasta got all the chicken juices and the edges got a little crunchy. Seriously delicious and if you make the sauce ahead of time, it's not that much extra time. Whole thing comes together in about an hour and a half.
Bruschetta. If you're feeling really fancy, buy a few different coloured tomatoes. Red, Orange and Yellows with the green basil makes it look great.
Just hollow out the tomatoes, then dice them small. Fine dice some onion, some garlic, chop up some fresh basil and add salt and pepper. then 2 parts olive oil to one part vinegar until its lightly coated. Homemade bruschetta is way better than any store bought stuff.
__celli ยท 1 points ยท Posted at 20:00:09 on June 25, 2018 ยท (Permalink)
My chicken fettuccini Alfredo. Baking chicken takes about 5 minutes of actual prep, the rest is cook time. Use foil and thereโs zero clean up. I bake chicken thighs as, IMO, itโs the juiciest tastiest chicken. Even with zero spices and doing nothing but baking, it tastes delicious. Add spices and it becomes amazing.
Spend 20 minutes cooking the noodles, Saute some mushrooms real quick, and then toss the shrooms and shredded baked chicken into a pre-made Alfredo sauce that I add some spices to.
All in all takes about an hour to make with about 20 minutes of actual work. But it tastes so fucking good.
To be fair though, my dad used to be a chef when he was younger. And I got his cooking gene. So I can basically open a pantry/fridge/spice cabinet and make something delicious. The one good thing I got from my dad lol.
[deleted] ยท 1 points ยท Posted at 20:02:10 on June 25, 2018 ยท (Permalink)
One of the better-looking dishes I make is something like a sweet and sour smoked sausage dish over white rice.
I slice up some smoked sausage, green & red pepper, onion and chunks of pineapple. Fry it all up, throw in a red chili sauce and top it over the white rice. Its colorful, cheap and easy t prepare.
thai green curry. coconut milk, green curry paste (or red, I guess, if that's how you roll), vegetables, tofu/chicken, shit-ton of cilantro or basil. Assemble and simmer, put over rice.
The real key here is that most of the ingredients (chili paste, rice, coconut milk) are shelf stable in the pantry forever, so as long as you have some veggies and herbs, you can almost always throw this together and make a really delicious homecooked meal on very short notice. This dish had a 100% success rate at turning FWBs into boyfriends, until it turned one into a husband.
Get two cans of tuna (we can our own tuna so Iโm not sure if our two cans is the same as the grocery storeโs two cans), green onions, rice, eggs, salt, pepper, shoyu, sugar (shoyu and sugar can be substituted with teriyaki but itโs not quite the same), and furikake (you can get it on amazon. I recommend the basic nori furikake). Also optionally cayenne pepper.
Cook the rice and make scrambled eggs how you like them. Cut the eggs into small strips. Chop the green onions (just however much you like. None of this is an exact science). Throw the tuna in a pan on medium heat and drizzle on the shoyu. You are aiming for a nice brown color. Keep moving around the tuna and sprinkle on sugar. Just keep balancing the sugar and shoyu and make sure you are trying the tuna to make sure you got it right.
To plate, put a bed of rice, add the prepared ingredients then sprinkle on furikake and cayenne pepper,
Fettucini, saffron, and heavy cream. A pinch of salt and a bit of butter. Toss. Rich, rich, and rich. A nice white wine, a decent salad, italian bread from Wal-Mart.
Frittata, especially for breakfast. Make sure you have a big frying pan. Just use a dozen eggs, the best cheese in the room (stolen from the first Moosewood cookbook) and whatever leftovers you have in your fridge adding spices, herbs, salt and pepper to taste. Melt a generous amount of butter in the pan and add all of your leftovers. Whisk the eggs and add a bunch of cheese. Pour over leftovers in pan. Cook covered over low heat. When it looks mostly done, put some more cheese on top and stick the pan under the broiler to melt and brown the cheese (watch carefully, only takes a minute and if left too long will burn). After the cheese is bubbly and brown, remove from oven and let the frittata sit in the pan to make sure the center is done. Loosen with a spatula and wiggle it out onto a cutting board. A pizza cutter makes slicing easy. This is my go to when having overnight guests and has been a hit every time.
Salt and pepper both sides and cover with a light coat of flour. Fry both sides each in a tablespoon of oil and a tablespoon of butter in a non-stick pan until each side is a nice golden brown 2-3 minutes per side. The thickest part should be able to easily separate in to flakes with a fork or toothpick. Plate
In another pan or the same pan heat up a couple tablespoons of butter. Melt the butter (about 1.5 minutes) and continue to cook for about 1.5 to 2 minutes swirling constantly until butter is golden brown and nutty in smell. Mix in a couple teaspoons of lemon juice and some salt to taste. Sprinkle a bit of parsley to the plated fish and drizzle butter sauce over cooked fillets. Add a couple thinly sliced lemons as garnish over fillets.
You can accompany this with a simple pan roasted vegetable. I do asparagus or Brussel sprouts. If you do a vegetable like this, you can prep, cook, and plate the entire meal in about 10-15 minutes. I just made enough for two the other night using sole fillets and it cost me about 8 dollars for the meat, vegetable, and lemon.
Itโs super easy to make, super cheap in materials, and sounds super fancy to friends and family.
Chili. I make it all the time and people gush about it. It's the first thing I learned to make as a kid.
Pick up 2 pounds of meat, let's say beef, and pick how it's cut. Is it in chunks or is it ground? Regardless, throw it in a pan with some oil and sizzle stir it until it's brownish on the outside. Throw in a chopped onion, add garlic (roughly 1/4 to 1/3 the amount of onion) and stir that in too. If you desire to add jalapenos, green pepper, whatever, go nuts. You can't fuck this up. Had chili with corn and carrots in it once, not bad. Once onion starts to go clear, add spices. Spice packages work, or if you wanna get loose, grab the spice package at the store, pick up all the individual spices it lists, and mix them yourself. All you really need is chili powder, cumin, pepper, basil, and parsley, maybe some salt. Throw those in, let it cook out 'til you can smell them, and then add the following...
One can Tomato paste
4 cans of chili beans (you can use hot, half hot half mild, mild, it's up to you.)
1 can of stewed tomatoes.
That's it son. Let it cook for a few hours and you are done. It takes 10 minutes to put together and people go nuts for it.
[deleted] ยท 1 points ยท Posted at 20:09:56 on June 25, 2018 ยท (Permalink)
A nice loaf of homemade bread, made entirely by hand. No bread machine.
I do a wild mushroom pappardelle pasta that my wife simply adores. It sort of looks difficult, but I've made it so many times now that I can bang it out sick, drunk, snakebit and hungover.
Salmon, with white rice and salad. I cook it for dates and they are always like โwow, this is amazingโ. They donโt realize it is the easiest thing in the world to cook:
Salmon: heat oven to 350, buy two cuts from the grocery store. Put a little oil over the top with salt and pepper and cook for 15-20 min.
Rice: boil water and put in pot for 15-20 min
Salad: pre made mixed salad at grocery store
Costs like $30 at a restaurant and you can buy all of that in under $20 for two at home.
Buttery oven-roasted meats, whether steak or salmon or what have you. Salmon is even easier because you don't have to brown it first. Just slap some butter on that dead fish and some seasoning chuck it in the oven and boom. Throw green stuff on it for extra looking like an incredible chef points.
Fig, Mozzarella (proper ball stuff), Prosciutto, whatever fancy bread you want (toasted) and rocket leaves (if you're feeling spicy). Extra kudos for serving it on stuff that isn't a plate and getting people to cut it themselves with fancy knives.
Steak. Steak is incredibly easy to make. Good steak is incredibly easy to make. Great steak is still incredibly easy to make, but you have to be more careful. It's when you get past there that it does actually get hard.
I've been bringing this to potlucks and people have been approaching me about how good it is, more than most other dishes I've made.
Here's the big dish.
Cucumber (peeled and diced)
Tomato Chopped
add salt, olive oil and lemon/lime juice.
Refrigerate.
The End.
Sometimes I add chopped up Avocado and/or sunflower seeds.
I don't get it. I keep bringing it because it's simple and people like it, but seriously, I started bringing it because I forgot to get something and it's what I had.
nyratk1 ยท 2 points ยท Posted at 20:28:55 on June 25, 2018 ยท (Permalink)
Sounds simple and refreshing. Maybe tweak it adding red onion or green pepper.
Crabcake alfredo. 1 box penne, 4 crabcakes, bottled alfredo sauce, mince crabcakes and mix everything after cooking and draining the pasta. Let simmer on low until everything is hot.
akuzin ยท 1 points ยท Posted at 20:24:12 on June 25, 2018 ยท (Permalink)
Roast chicken is stupid easy and just looks awesome, rub the bird with generous amount of olive oil, salt, pepper and garlic powder, roast uncovered for an hour at 375, take out and let rest for 20 min, while resting toss a salad and you got yourself a meal to feed 4 under $10
I always get tons of compliments on my pasta sauce. I use canned sauce and stewed tomatoes as a base. The rest is just really fatty meat (like 20% and don't drain it), tons of garlic and onions and mushrooms. Sometimes I'll pour in a little red wine and let it simmer for a couple hours.
Take a ribeye or a strip steak, any steak really, cook to medium rare in a pan. Take the steaks out, deglaze the pan with a cup of red wine. Scrape all the yummy steak goodness off the bottom of the pan and keep stirring. Add a diced shallot and a few sprigs of thyme, reduce to about two or three tablespoons. Put as many tablespoons of butter as you have liquid in the pan and stir it in. Squeeze half a lemon, pick out the thyme stems, pour over steak. Try not to cum in your pants.
Edit: Forgot to credit Binging with Babish, an amazing dude with amazing recipes.
Spaghetti cacio and pepe! It's like a fancy macaroni and cheese that uses very little ingredients and needs a few tricks, but once you get the gist of it you can do it in a few minutes!
Foolproof spaghetti cacio and pepe
1-put the spaghetti to cook in pot
2-heat butter and add freshly ground black pepper to a large pan
3-when butter starts to brown, add water from pasta and turn off heat from the pan, you will have a peppery brown butter sauce
4-with the spaghetti almost done, remove from the pasta pot (keep the water) and add it to the brown butter and pepper, it will finish cooking in the pan in medium high heat
5-add a ladle of pasta water, your grated cheese, and stir intensely until you get the desired consistency (runny but not watery) - it will emulsify into a sauce
6-add more pepper and cheese if you like - done!
ingredients for 1 person
-150g dry spaghetti (whole grain is nice too)
-1 Tablespoon of salted butter
-40g parmesan / 40g pecorino - (grated)
-1 teaspoon of freshly ground black pepper (or to taste)
*the traditional recipe uses only pecorino and no butter
*don't salt the water since the cheeses are pretty salty
It's super easy to make. Just make the couscous first and stick it in the fridge to meld the flavors, then pop the salmon in the oven. If you're feeling fancy you can bake some asparagus, toss it in lemon juice and grated parm, and drape over top of the salmon.
Lasagna. You boil lasagna noodles, apply layers of cheese and sauce and other foods, then put it in the oven until the top bubbles. There are some best practices - sauce the bottom of the pan first so it doesn't stick, always put more cheese on top than you think you need - but it's otherwise dead simple. Furthermore, if you vary the proceedings even a little bit, like say making a primavera lasagna with vegetables and ground turkey, people lose their shit.
Aikeko ยท 1 points ยท Posted at 20:30:19 on June 25, 2018 ยท (Permalink)
I'm pretty happy with the way I roast chicken breast. It's always very tender and never dry. For some reason, my friends end up with different levels of shoe sole when they roast chicken breast.
Chicken parmesan. Either bread some chicken yourself or get pre-breaded stuff, pour sauce over it, top with cheese, and boom. Delicious Italian food, but so good that the first time my now-husband ate mine, he almost proposed on the spot.
mildeng ยท 1 points ยท Posted at 20:31:39 on June 25, 2018 ยท (Permalink)
Risotto. Literally pour stock into rice, stir until liquid is gone, repeat 6-8 times. Add something fatty and bad for you at the end (butter, parm cheese, etc).
I love making this because of how simple, yet professional it seems. In the past I would also have fresh garlic, olive oil, lemons, and Parmesan in the house. Now any time I go get groceries, I always grab a thing of fresh parsley. It was also the first herb I put in my herb garden this year.
Usually I'll throw in some combination of seafood to add some protein to the dinner.
Beef Bourguignon! I love Anthony Bourdain's recipe because it's pretty no-nonsense. Get your veggies chopped before you start browning your beef (CHUCK NOT STEW MEAT. STEW MEAT IS A LIE.), once you got a nice deep golden on your beefs take em off the heat, throw some butter in there with your onions and get em nice and sweaty- almost yellow. Deglaze with a cup or red wine, toss everything else in there and top with beef stock. Let it simmer until its thick. (2-hours or so). Serve with whatever wine you didn't drink while it simmers.
If you can cook scrambled eggs you can make anything they serve at Americanized Chinese restaurants. Throw some soy sauce, join, spices, and brown sugar in a bowl, pour it into a skillet with chopped veggies and chicken and saute until cooked. You can add noodles or rice if you want and in 20 minutes you have a fancy looking stir fry that took no effort to make
Dr_N0rd ยท 1 points ยท Posted at 20:33:31 on June 25, 2018 ยท (Permalink)
Stir fry is pretty easy. Mix a bunch of meat and veggies in a pan with oil, pour in sauce, cook till ready, eat with rice or noodles and you got a well balanced and tasty meal.
Eggs. I make amazing eggs. Poached, scrambled, or omelet. They are all really easy to make but when ever I have guests over they always complement me on my breakfasts, especially the eggs. Then again these are mostly bachelors and to them any thing home made is amazing.
Risotto. At its core, it's arborio rice cooked slowly in stock with some parmesan. After you get the technique of cooking down, it's easy to play with.
Chicken liver pรขtรฉ. It's got two accent marks, so you know it's fancy. Serve it in a little pot capped with butter. Bonus fancy points if you arrange a few fresh herb leaves in the butter before it sets.
kipz0r ยท 1 points ยท Posted at 20:40:37 on June 25, 2018 ยท (Permalink)
This recipe. Just get Jamie's 5 ingredients book and you're good.
Crรจme brรปlรฉe... It has a reputation as being something difficult, but it's literally just egg yolks, sugar, and cream cooked in the oven.
You don't even need a torch... turn on the broiler, sprinkle sugar over the top, and wait until it's browned and bubbly.
Plus, as an added benefit, after you've destroyed your calorie intake for the week, you can save the egg whites for healthy egg white omelets the next day...
Buy a sheet of puff pastry and cut evenly into 1 and 1/2 inch squares (the pizza cutter is your friend), brush the tops lightly with a beaten egg, cook at 400 C for 15 min.
Mix cream cheese (1/2 original and 1/2 H&G) with a pinch of dill.
Once puff is cooled swipe a teaspoon of CC mixture on top and top with a slice of smoked salmon (cold smoked looks and tastes better imho) and garnish with parsley (or green of your choosing).
Looks super fancy, with minimum effort, and tastes amazing and makes alot.
I get all kinds of complements on my biscuits and sausage gravy. It's super easy to make and u only use salt and pepper for taste but people go nuts over it.
jsting ยท 1 points ยท Posted at 20:44:41 on June 25, 2018 ยท (Permalink)
Spaghetti Squash. It hit me the other day, so I bought one. Takes minutes to make (you can even use a microwave). Throw some jarred marinara sauce on it, and boom, date night. Top with Parmesan and herbs to look fancy.
Also it gives your date the impression you are health conscious, she doesn't know you stuff your face with Oreos on a nightly basis.
Cacio e pepe, pretty much just pasta with cheese, some of the pasta water and seasoned correctly with salt and pepper. Use fresh pasta and the right cheese and it'll be delicious
el_dano ยท 1 points ยท Posted at 20:46:19 on June 25, 2018 ยท (Permalink)
i have gotten more than one girl to spend the night with the promise of crepes in the morning. i don't think it would've worked as well with pancakes, but they're just as easy to make.
Any kind of risotto. It's super simple but looks incredibly crafty and neat. Just mix in some butternut squash (cubed and roasted in an oven) and add a glazed airline chicken breast or stuffed pork chop on top. It sounds complicated, but it's rather simple.
People always seem astonished when I bake! I've been making box mixes for years, so my cupcakes and brownies are top-notch perfect every time. All it took for me to figure out how to do cookies right was a quick Google search to find out that you take them out when they're still gooey and let them finish cooking on the pan. Add extra milk, oil, and eggs to cake mix to make it even better, but seriously just following the directions to the letter does the trick! I think most people think they have the general idea, so they kinda wing it. The worst mistake is not letting stuff cool before trying to cut it or take it off the pan.
Ingredients:
Salmon fillet
Pasta (I use the screw ones)
Spinach
Cherry tomatoes
How to:
Boil pasta
Dice up the salmon and throw it in a frying pan
Split cherry tomatoes in half and throw them in at the same time
When it's just a few minutes left, throw in the spinach (it doesn't need cooking, just to. Be heated up)
When everything is done, mix it all up in one bowl/pot/frying pan
Season however you wish. Some lemon juice can be nice
This is really delicious, it's good for you and it looks like high quality stuff
foomy45 ยท 1 points ยท Posted at 20:51:15 on June 25, 2018 ยท (Permalink)
I just started using a Veggeti this week and the first salad I made looked like a work of art (spiraled cucumber and golden zucchini with thinly sliced radishes and some random finely chopped greens, was beautiful). Highly recommend trying it out, it works way better than I would have thought.
Also made zucchini spaghetti thinking I would need to use half pasta to make it edible, turned out absolutely delicious with no pasta, serve that to a guest that's never tried it before and I think you will get good reactions.
Kehgals ยท 1 points ยท Posted at 20:51:44 on June 25, 2018 ยท (Permalink)
Iโm gonna say pancetta wrapped dates. Bonus points for goat cheese and/of an almond. Just roll it, stab it with a pokeystick and throw it on the grill/in the oven til the pork goes all bacony. Itโs the best.
[deleted] ยท 1 points ยท Posted at 20:52:01 on June 25, 2018 ยท (Permalink)
Ceviche! As long as you get extremely fresh fish, it's literally all just chopping and tossing ingredients in a bowl.
There was this gif of someone making a Crunchwrap supreme from Taco Bell
So I had a go at it and itโs impressive how easy it was to make.
Literally just throw ground beef in a pan then add however much of the toppings that feels right, then fold and youโre gtg
Stir fry. Chop some chicken, broccoli, carrots, asparagus, whatever you feel like. Throw the chicken in a big skillet or wok with a little oil, stir it around until you can't see pink, throw in the veggies and a little more oil, stir until the veggies are tender, top with a basic ass sauce like soy mixed with sesame or peanut butter or both and you're done
Creme Brulee is pretty easy so long as you are patient. Very simple recipe : yolk, creme, sugar, and vanilla. Mix. Hot water bath to set. Cool. Place in cold water bath. Add sugar. Play with fire.
Yup. It seems fancy but it's not. Just takes patience. If you can make brownies from a pre-mix pack, you can make creme brulee. Getting a perfect creme brulee can be a lifelong pursuit, but you can get a damn good one pretty easy.
panna cotta is a great go-to dessert. make in advance, SO easy, barely any ingredients. if you want to be fancy, you can top it with a sauce or some fresh fruit & mint.
A whole roasted chicken. The active cooking time is pretty minimal, the end result if you do it OK is fantastic. I recommend spatchcocking it(removing the spine and breaking the breast bone), this makes it so the legs and thighs heat up quicker than the breast, and since the thighs need to reach a higher temperature that is a big deal. Here is a good recipe to try.
Chicken satay. Basically, you marinate some chicken overnight (it's not fast, but it's easy), skewer said chicken after cutting it into convenient chunks, and pop it into your oven.
Meanwhile on the stove, prepare your peanut butter/coconut milk sauce and presto! You have a tasty appetizer.
I need to find a link to the recipe, I made this for a party and it was a real hit. Much easier to prepare than it looks. Also, that peanut sauce is tasty on everything.
Literally just made a cheesecake the other day. Whip some cream cheese, eggs, cream, and powdered sugar together. Crush some graham crackers in a separate bowl for the crust and mix with melted butter. The only "chef" touch you need is to buy a spring-form pan that let's you remove the sides easily. Other than that, form crust --> fill in the middle with your mix --> bake at a low temp for a long time.
The best, super-fanciest part is what you put on top. You could go bare, make a fruit drizzle (literally just microwave some frozen berries of choice, then pound them/strain them for succulent juices), make a chocolate layer on top (literally melt chocolate --> drizzle or coat the damn thing, it's your cake!)
There are so many ways to personalize a cheese cake. You can use different kinds of extract for flavor (vanilla is common), you can substitute/add sour cream, you might be inclined to add cinnamon/fresh fruit at will.
Curry is so diverse and versatile that you can use its ingredients to make countless different dishes. Learning to make curried soups from scratch (easy recipes online) will help you get a feel for which spices do what to the dish, or how different prep methods can yield different flavors, textures and experiences.
Once I started playing with curry, cumin, onion and garlic powder, I got sucked into the world of spices and flavors in cooking. Its so easy to apply to anything, that you cant help making good dishes, which yields experience, which yields better results, ad infinitum.
Such good stuff. Can you tell I'm a fan of curry? :P
roma258 ยท 1 points ยท Posted at 21:00:06 on June 25, 2018 ยท (Permalink)
Roasted potatoes. Cut up potatoes, put em in a pan and sprinkle some random spices on them, pour some olive oil or better yet lard if you have any. Oven for about 45 minutes an voila, tasty, soft flavorful potatoes. Throw some onions/zucchini/asparagus in there about halfway through if you wanna get fancy. Add sausage in there for protein/fatty sausage dripping. Easy, tasty, relatively healthy.
[deleted] ยท 1 points ยท Posted at 21:00:40 on June 25, 2018 ยท (Permalink)
I have two sauces that each take about five minutes, and they blow everyone away: chimichurri and aioli.
Take a couple of chicken breasts. Generous salt and pepper on both sides. Put some oil into a cast iron pan and get it nice and hot before putting those breasts skin-side down for 2 minutes. Flip them, then throw a couple pats of butter into the pan along with a spring of fresh rosemary, some thyme, and a clove or two of minced garlic. Sear for a minute and a half while using a spoon to baste with the butter mixture, then just take the entire pan and throw it into the oven at 350 for 10 minutes.
Boom. Pan-seared chicken with an herbed garlic butter sauce.
Gorgonzola pork chops. Pre heat oven to 350. Fry pork chops 5 minutes a side. Put them into roasting pan, into oven for 15 minutes. Let the frying pan cool for 5 of those minutes. 1/4 cup dry white wine and about 3.5 oz of gorgonzola into frying pan with the pork pan juices, scrape and stir for the remaining 10 minutes.
Cookies. Literally mix up the ingrediants and slightly undercook them (key word here so they stay soft) . Bada boom.
I make some orange cranberry cookies and everybody thinks i should open up my own bakery! lol
dudius7 ยท 1 points ยท Posted at 21:01:54 on June 25, 2018 ยท (Permalink)
Homemade pesto is super easy. Mix that with some noodles and Italian sausage and you've got a romantic dinner for two (if you don't mind garlic breath and spicy farts).
Oreo truffles! Three ingredients and I make friends for life! I have won baking contests and impressed folks at parties. :)
Spaffin ยท 1 points ยท Posted at 21:03:02 on June 25, 2018 ยท (Permalink)
Anything with lots of butter. 9 times out of 10 the reason your cooking doesn't taste as good as a restaurant is because they use butter and you use oil.
Seriously. Salt and pepper a steak, get a good pan sear on said steak (fried in a bit of oil), once close to done (to your liking), toss in some butter and some rosemary and baste that bad boy for a bit.
For the spuds, dice them, wash them, toss in some oil, salt, pepper, and maybe some paprika and roast at 350F until golden.
Baked pears in ginger/toffee sauce. If you get it right during the simple prep there's no effort whatsoever after that. And yet it seems to break people's brains that it's so tasty and looks so good.
Mtitan1 ยท 1 points ยท Posted at 21:06:15 on June 25, 2018 ยท (Permalink)
Curry. Take meats and veggies of choice, cook and season with Turmeric, Cumin, coriander, and peppers if you want it spicier. Add coconut milk and simmer
Super easy, barely an inconvenience. Tons of variations, and going to generally be fairly healthy
Basically get a big pot of water, a handful of salt, then slice and dice potatoes, carrots, celery, cabbage, meat, and beats. Boil the shit out of it for like 4-5 hours, then serve hot with cold sour cream (the more the better!).
Incredibly simple to make, and tastes outstanding.
Stir Fry. Literally just fry bunch of veggies in a pan with oil and serve with stir fry sauce over rice or noodles. Bonus points for making the sauce yourself, which is super easy, it's basically just like 5 or 6 things whisked together.
v650 ยท 1 points ยท Posted at 21:07:34 on June 25, 2018 ยท (Permalink)
Steaks. Reverse seared if you have the time, with a simple balsamic vinegar reduction sauce.
Stir fry.
Chicken:
Marinade chicken for at least an hour in teriyaki sauce, brown sugar, red peppers, and hiracha sauce. I like to add fresh grated ginger, onion & garlic. Pour the whole thing on a skillet, marinade and all itโll help the chicken caramelize. Cook chicken one one side till u see it create a nice crispy outside and flip, let that side get crunchy.
Sauce:
Pour a shit ton of teriyaki sauce, SOME brown sugar cause melted sugar helps thicken it up, balances out the teriyaki sauce, MAKE SURE to put cornstarch IN with water and stir and then mix it in with the sauce. And I add grated ginger too.
Rice:
Minute rice, man.
Mix that shit together and violรก. Iโd post a pic but idk how to
Ratatouille. Seriously there's a whole animated kids movie about making it at a fancy french restaurant. It's literally just roasted squash in tomato sauce. But if you use things with different colors: egpplant, tomatoes, zuccinni, summer squash, and peppers, and slice them into roughly equal sized discs, you can just arrange them in an alternating pattern that looks amazing. In reality you just slice some squash, arrange them in a ring and roast it for 45 minutes. Buy a container of ricotta to dollop over the top.
Sweetened condensed milk. Add lemon juice to taste. Spread between layers of Graham Crackers in a pan. Refrigerate for an hour or two. Cut into squares. Be popular.
Also, I went to a cookout once with a large trout I'd caught along the way. When I got there I threw some butter, onions and garlic in the belly, wrapped it in tinfoil and grilled it about 5 minutes on each side. Opened it up and layed it out with some plastic forks. The meat just slid off the bone. The hostess was pissed because she'd worked hours on all the food and all anyone was talking about was my fish.
My MIL showed my how to make Chicken a la King because it was one of my favourites she would make. You do a simple roux (Melt butter in a frying pan and sprinkle in the same amount of flower until it combines into a kind of paste. I do 1/4 Cup butter and 1/4 cup flour) let is brown a bit. Stir in chicken stock adding a bit at a time until you have the amount of sauce you want. Mix in shredded chicken (I use rotisserie chicken shredded but you can just as easily do up some breast or thighs and shred them), then mix in frozen peas and let it all simmer for a bit and stir. Takes about 30 min. Makes a really filling meal that usually has leftovers that reheat really well.
Buy a truffle shave it on any dish to intensify it's savory profile. Particularly anything that contains garlic, steak, or bisque (my favorite!). Bonus points if your guest has never had truffles before because you get to watch them be initially repulsed by it's strong, earthy musk but slowly become addicted to its aroma.
Buy puff pastry at the store (should be near the frozen pies), cut it into 6 squares per sheet. Prick the squares with a fork a few times. Put some plum slices, or any other stone fruit, in the center of each square, leaving about half an inch of room on the edges. Sprinkle one teaspoon of sugar on each square. Bake for 25 minutes at 425 degrees F. Take out of oven and drizzle some honey (for fancy shine) and sprinkle a teeny bit of salt (for that extra oomph factor) over all.
If you ever forget how to make it, just google "plum puff pastry tart" and you'll find a million recipes giving you those same instructions. Something about puff pastry makes desserts look so damn beautiful.
Cheese chips - you basically leave a slice of cheese on a warm pan until it starts slowly bubbling and scrape it off and let it cool.
They look awesome on salads or basically anything.
Anything that requires guacamole. Smash avocado, lime, get the junk on the floor of the fredigeraptor. Voila! A chips in guacamole pureee coated in shit.
Any roast meat, even plain chicken, but add a beautiful chimichurri with tons of herbs and acid.
A big beautiful salad that has these key components:
1) something leafy and green like baby kale, mache, rocket, gem lettuce, or butter lettuce.
2) Distinct herb scattered in there. Mint or cilantro. Probably mint.
3) Simple citrusy vinaigrette that has a touch of spice.
4) Garnish that makes it popโ crunchy pepitas (hulled pumpkin seed), shaved manchego cheese, dried fruit, or pickled vegetable/fruit (radish, shallot, kumquat, cucumber).
Thai Quinoa Salad. It isn't even my recipe. I got it from the internet last year and it is a bit time consuming because of all the chopping but it is super easy to make and people think you are so hip and healthy!
566911 ยท 1 points ยท Posted at 21:16:30 on June 25, 2018 ยท (Permalink)
I make a desert that is a combination of a Reese's, a brownie, and a chocolate chip cookie all in the shape of a muffin.
I make a salmon and rice dish with roasted asparagus that's pretty good and super easy.
Make some white rice on the stove.
Bake salmon in oven on 350 for 12 min. Until done.
Mix 2 parts mayo and 1 part Italian dressing. This can be tweaked a little according to your taste.
Put rice on a plate. Salmon on the rice, sauce on it all. Boom.
American Pancakes... not the British ones we have in the UK resembling a table cloth or a net curtain. Im talking fluffy, thick, moist and satisfying ones.
Flour, baking powder, eggs, milk and sugar which is optional. Mix dry ingredients, add egg and milk mixed together... secret is to add milk slowly until you get that batter consistency slightly thicker than custard... like a slightly runny cake batter.
Oil in a pan, medium heat, both sides about 3 mins and u should be okay!
People are nervous because it's expensive and don't want to screw it up. The food can sense the fear...
Filet mignon gets to be challenging to cook if you want it cooked past medium rare (aka ruined IMO), it has little fat and will dry out quickly. Amature cooks are also afraid of the high temperatures you need to get a good sear.
Eggs in a nest: You take two slices of bread and cut out the center in a circle (press a small drinking glass down into the bread to help visualize and keep your circle circular), put two thick pads of butter in a pan and melt it on medium low heat. Once the butter melts, put the bread in the pan for two minutes on medium low heat (after getting both sides of each slice covered in butter). Then crank up to medium high and pour a single egg into each bread circle and let cook for one minute and thirty seconds. You should also throw the bread circles in next to the bread at this stage. Then flip the bread with the eggs in them and continue to cook for thirty seconds while seasoning before removing from the pan along with your circular bread cutouts. And there you have the most amazing 4 minute breakfast that is so easy to prep even a chimp could do it, and that will impress anyone you give it too. A fried egg with a runny yolk, perfectly toasted buttery bread, itโs beautiful.
Where I got this recipe from (also includes a recipe for making amazing loaves of home made white bread): https://youtu.be/4QDDxmtbUsw
jakl277 ยท 1 points ยท Posted at 21:19:02 on June 25, 2018 ยท (Permalink)
Mexican food! Serving fajitas in a cast iron skillet or fresh tacos (with your personal twist!) is awesome and easy
onni_i ยท 1 points ยท Posted at 21:19:13 on June 25, 2018 ยท (Permalink)
Any pie really unless you go for something really extra
fdsaf3 ยท 1 points ยท Posted at 21:19:38 on June 25, 2018 ยท (Permalink)
Risotto. You have to stir a lot, yeah, but it's really pretty easy. When I've made risotto for girls I've cooked for at home (pro tip - cook for girls, they like it), the common reaction seems to be how out of this world amazing it is that I, an untrained chef, can make risotto for them. I'm happy to let them think it's more complex and difficult than it is.
[deleted] ยท 1 points ยท Posted at 21:19:45 on June 25, 2018 ยท (Permalink)
Seeing all these dishes makes me realize one thing: itโs all about presentation. Present well, on a big white clean plate that is warm. Bit of garnishing and bam, youโre a chef!
Verain_ ยท 1 points ยท Posted at 21:19:58 on June 25, 2018 ยท (Permalink)
Idk about making "look like an incredible chef" but scrambled eggs can be done really good with an onion, something meat, paprika etc.
Anything that involves eggs. Many people eat eggs either boiled or fried without any accompaniments but salt and they taste good. Adding them to a meal is basically cheating.
Maybe not an incredible chef, but not terrible. Recently (recipe came from reddit actually) discovered spinach & feta cheese omlete. Its delicious, & only needs those few ingredients, butter for the pan, & salt & pepper at the end.
I have this potato soup recipe from growing up. Itโs from when my great grand parents were poor, to when my grandparents were poor, to my mom being poor, and now I always cook it because my wife, son and I love it so much.
Potatoes, butter, some water, evaporated milk, salt and pepper. Boil it all. Add pepper to taste. If you put some garnish on top it would look like a world class soup. Make with mini sandwiches to look even fancier. I love it with BLTs
Leannor ยท 1 points ยท Posted at 21:23:26 on June 25, 2018 ยท (Permalink)
i stopped buying hamburger helper when i realized i could make a great casserole with a few cans of campbells cheese soup, a cup of macaroni and a pound of ground meat.
Stews. It's ridiculous. Potato, meat, onion, carrot, equal parts in weight of each. Add beer (brown beers work best), put on stove on lowest heat you have, forget about it for 6 hours.
Cook ground beef in a pan on the stove with a tiny bit of oil so it doesn't stick at the start. Add texmex seasoning while cooking to taste and drain fluids at the end (maybe 1lb of beef, depends on how much you want)
Boil corn on the cob and cut off when cooked (about 1 cob per 1.5 servings)
Cook brown rice, I use minute rice, 4 servings worth
1 can of black beans, don't need to cook them
Chunky salsa
Texmex cheese
Can also add avocados or whatever else you want really
Fill container in this order:
Rice
Beef
Little cheese
Beans
Corn
Any other custom toppings
Salsa
Cheese
Just toss it in the microwave at work and mix
The other one is good for the carb portion of a meal. It is a wild rice pilaf. The hardest part is roasting the pecans without burning them, you have to watch them closely. You can pair it with just about any protein, I like chicken with it the most.
Roasted Brussels sprouts are always good. Really easy to make and because it's basically salt and oil, even people who don't like vegetables will compliment you on them.
[deleted] ยท 1 points ยท Posted at 21:24:54 on June 25, 2018 ยท (Permalink)
Baked brie, put a wheel of brie in a bankable dish and add honney and walnuts. Bake at 350 for 20 min. Serve with crackers. It takes the same ammount of effort as baking a frozen pizza but sounds much fancier.
[deleted] ยท 1 points ยท Posted at 21:25:04 on June 25, 2018 ยท (Permalink)
Panacotta. It's literally boiling milk with some gelatin and sticking it in the fridge afterwards. Amazes people how you can make such fancy desserts.
sdreal ยท 1 points ยท Posted at 21:25:06 on June 25, 2018 ยท (Permalink)
Ribeye. Easiest thing in the world to cook. Tastes incredible.
Cheesecakes are pretty easy with a good bit of stirring
If you like cheesecake I suggest checking out buttermilk pie. It's a popular southern dish, but this yankee just learned about it a few months ago. Super good.
pppdp ยท 1 points ยท Posted at 21:25:22 on June 25, 2018 ยท (Permalink)
Shakshouka. Looks impressive with vibrant colors, easy to make when hung over too.
drteq ยท 1 points ยท Posted at 21:25:34 on June 25, 2018 ยท (Permalink)
Bacon wrapped pork loin filled with jalapeรฑo and cheese.
I buy it premade at the grocery store, throw the log on the grill, close lid, remove and slice
[deleted] ยท 1 points ยท Posted at 21:25:59 on June 25, 2018 ยท (Permalink)
Baked Herb Catfish. Served with a side of charred asparagus always seems to impress. It looks and tastes like a meal you would dress up for.
[deleted] ยท 1 points ยท Posted at 21:25:59 on June 25, 2018 ยท (Permalink)
Since it's that time of year, for dessert just some simple halved strawberries, a little sugar (like 1 tsp per pint), some balsamic vinegar (use good but not super expensive), a little grated lemon or lime rind, and some fresh black pepper. I know. Pepper. Stir it up, allow to meld for a couple hours, and serve as is. Or with vanilla ice cream, or whipped cream like Redi-Whip, or over shortbread or pie crust, or on toasted angel food cake slices, or with blueberries, or any combination of these things. You really can't go wrong actually.
Shrimp Scampi, Fish Tacos, or Calamari Marinara, all have under 5 ingredients and are all fantastic
Hussler ยท 1 points ยท Posted at 21:26:52 on June 25, 2018 ยท (Permalink)
Chile! Throw in ground beef, onions, red peppers, green peppers, tomato sauce, some jalapeรฑos, let it cook for like 2 hrs on low heat, serve with sour cream and cheese and youโll like like a master chef.
Caprese Salad. Itโs just sliced mozzarella and sliced tomatoes with some herbs and a drizzle of vinegar-based sauce. Takes 5 minutes and makes for a badass appetizer.
cfryant ยท 1 points ยท Posted at 21:30:26 on June 25, 2018 ยท (Permalink)
Probably going to sound stupid here but French onion soup. I had this really great recipe and I thought it'd be an ordeal but it was probably the least amount of effort for the highest payoff as far as taste.
hasleo ยท 1 points ยท Posted at 21:30:46 on June 25, 2018 ยท (Permalink)
well well, pizza is pretty easy, pasta with truffel and a good olive oil ( it tastes amazing!!! ) but man porchetta is so damn easy but it looks and tastes superb! together with a good home made ciabatta bread it just fulfilles any desire i have in food
Deviled eggs. 22 cents worth of egg, mustard, and mayo, 10 minutes of work and suddenly you're the star of the pot luck. Everybody's like "oh I loooooove deviled eggs"; meanwhile the guy who actually tried didn't exclusively use ingredients that are stored on his condiment rack is ignored.
Clam linguini in with white wine sauce . Takes about 15 minutes. If your oven sucks, it will take you longer to heat up your garlic bread.
White wine sauce is garlic, butter and wine. Melt butter, add wine, chopped garlic.ix, cover, add clams. Cover and watch. When all the clams open up, youโre done. Take the clams out. Set aside. Toss cooked pasta in sauce. Serve pasta up and top with clams. Done.
Pretty sure I could make it blindfolded and asleep, itโs that easy.
Wanna get fancier? Learn how to make Alfredo and then cry at how much a decent Italian restaurant will charge you for clam linguine Alfredo
[deleted] ยท 1 points ยท Posted at 21:32:21 on June 25, 2018 ยท (Permalink)
lamb tajin ... or chicken tajin.. just youtube the video from Jamie Oliver and do a half ass version of whatever he does and it comes out great. You don't even need the tajin, you can use a common pot or cast iron, remove the cover 15-20 minutes before serving to let some of the liquids escape. BAM, great flavours.
Steak au poivre has a fancy French name and looks delectably gourmet, but it's extremely easy to make:
- Coat one or two pieces of good, de-boned steak with as little fat as possible in ground pepper corn.
- Melt a generous dollop of butter in an iron pan, and once it's hot place the steaks in the pan and cook for between 4 and 6 minutes per side depending on how rare you want them.
- Once the steaks are done, set them aside, deglaze the pan with some cognac or some brandy and add a cup of cream (and optionally, some finely chopped garlic -- I happen to be a fan of garlic but it's not necessary).
- Stir the contents of the pan, making sure that you're picking up the fond left from the steak, and cook until it thickens.
- Plate the steaks and pour the sauce on them, and you're done!
Melt a generous dollop of butter in an iron pan, and once it's hot place the steaks in the pan and cook for between 4 and 6 minutes per side depending on how rare you want them.
Small tip. Sear the steaks in a neutral oil like grapeseed or vegetable oil for the first 3-4 minutes, then add the butter and some herbs and spoon the melted butter over the steak as the sear finishes.
If you only use butter the entire time it will burn by the time you get a good sear.
I'm a single guy and cooking just isn't that hard. The labor/time is the hardest part. I'm not trying to sound special or anything, I'm just trying to say, don't be scared. Get a recipe and try it. If you mess up just try it again another time. Eventually you will have a wheelhouse of recipes you can cook on the fly and you can impress people whenever you want!
If you are interested in learning to cook I'd watch some of the more informative chefs like Chef John from Food Wishes or Alton Browns Good Eats. If you learn cooking processes and what combinations of flavors work well, rather than recipes you'll feel a lot more comfortable tackling dishes without step by step instructions.
Kinda cheating, but if you are British and like Chinese food then you can make a Chinese style chicken curry very easily if you buy some Mayflower curry sauce mix from a discount shop like Home Bargains or B&M.
Serve with rice in that upside down small bowl thing they do in restaurants for presentation.
mazzicc ยท 1 points ยท Posted at 21:34:29 on June 25, 2018 ยท (Permalink)
Most curries. I make Thai curry from a paste in a can, and Japanese curry with a brick from a box. Used to be my go to โmake dinner for a dateโ meals and never failed to please. Still the favorite thing my SO asks me to make now.
Also, grilled meat. Get a thermometer, or just practice a bit. Being able to grill will impress guys or girls, but itโs not really that hard with minimal effort.
Ok... take a baguette and slice it like you're making some italia brusch. Butter both sides in salty butter and fry that taste train in a pan. Put a heap of vanilla ice cream on top and serve while the baguette is still hot. BOOM!!! or BAM!!! wtv
This one doesn't really count, but I've started making Scotch egg meatballs. They're easy as shit to make, but it sure looks fancy when your big meatball have an egg inside of it.
Presentation does a lot more to make a dish look like an Incredible Chef dish than the food itself.
For example, Macaroni and Cheese. You can make it the normal way just fine: orangey sauce packet milk and butter stirred onto hot noodles.
Or you can try taking the noodles out and making the sauce seperately. Warm the milk and butter until they combine then stir the sauce packet into it and drizzle the sauce over the noodles. You have the same taste but it looks a lot fancier.
[deleted] ยท 1 points ยท Posted at 21:37:34 on June 25, 2018 ยท (Permalink)
You can put basically any meat in a slow cooker and forget about it for a few hours and it will come out banging. My favourite is beef brisket with some onions and stock.
Cheesecake is actually really easy to make, and it blows some people away that it's home made. I cook a brownie in a springform then put the cheesecake on that, add some chocolate frilly stuff and bam.
what ever you make, (grilled chicken even), if you use fresh herbs and lemon on the side makes people go nuts. For meats, a salt mix, some fresh rosemary, garlic and olive oil makes people happy ( chicken, pork, and some red meats
Mussels. I do a beer broth instead of wine. People rave about it and I can get the price down to like $7 a person. As long as you clean the mussels its essentially just boiling them in a pot with beer, lemon juice/zest, red chili flakes, and lots of garlic. Oh and don't forget the the garlic bread (crostini if you wanna sound fancy)
Seldain ยท 1 points ยท Posted at 21:38:57 on June 25, 2018 ยท (Permalink)
Potato Salad.
Buy a pound of the most expensive kind the grocery store deli counter sells, put it in a serving dish of your choice, cut up two or three green onions and throw them on top, and then sprinkle liberally with some paprika.
Not sure if this counts, but it sure as hell fools everyone I've tried it with.
Cook some kind of meat, saute some kind of vegetable, stir together with some rice or rice noodles, add salt, pepper, and whatever herbs you happen to have, and boom. Some of the most delicious food ever. Takes almost no skill, less time, and makes it look like you can cook
Stuffed chicken breasts/thighs. Take meat, cut a hole into one side of it. Toss whatever you want into the middle of it (if it's another meat pre-cook it), toss the chicken in the oven for like 45 to 50 minutes at 350F. use a meat thermometer to check internal temp and make sure it's been fully cooked.
Super simple. Plus if you want you can even toss it in some shake&bake before cooking it, then pour some gravy on it after it's done.
I brought a pot of homemade cranberry sauce to a friends house for Thanksgiving. I was surprised at how many people were impressed by this. Every year afterwards they requested I bring cranberry sauce. and I don't mind at all, because it's just too simple. I buy a couple of bags of cranberries, boil them in sugar water for a while, then put it in the fridge overnight.
Assuming it does not have to be extremely cheap just buy some hanger steak leave it till room temp, olive oil salt pepper cook on cast iron pan on really hot and throw some butter in there, 3 to 4 min each side depending how rare you want it, after do some easy side shit cook some onions in the same pan with more butter till really soft maybe bake some potatoes make wine sauce if you wanna be really fancy and then she gonna suck your dick.
I haven't seen anyone mention a good Gratin yet! A great potato gratin is so easy to make but it always comes out looking and tasting like gold, everyone should try it.
Mushroom paella. It's super colorful and delicious, but you just kind of throw stuff in a cast-iron skillet and let it sit there once everything comes together. Bonus points for being ~exotic~.
skieezy ยท 1 points ยท Posted at 21:42:00 on June 25, 2018 ยท (Permalink)
Bacon wrapped pork tenderloin. Take a tenderloin wrap it in bacon, you can use a couple toothpicks to hold it in place while you sear it on a pan. Then stick it in the oven until its up to temperature. Make some mashed potatoes and buy some salad.
Skinless chicken breasts dredged in a bath of melted butter, garlic, and grated Parmesan, then coated in Panko bread crumbs. Bake in oven. Top with fresh grated Parmesan.
My go to is shrimp scampi. Shrimp with butter and garlic in a pan. Add a splash of lemon juice and white wine and cook until the shrimp is pink. Put some noodles (ideally linguine, but whatever) in boiling water for about 7 min. Done.
Osso buco - I immediately knew this was my answer. Super impressive to people because it tastes amazing, but really just throwing a bunch of shit in a pot and waiting
For dessert: panna cotta. If you can make Jello you can make panna cotta, but it's rarely seen outside Italian restaurants.
The key is having individual serving dishes for style points. If you have tiny ramekins those are perfect, but you can also do it with those little 4oz. jam jars, coffee cups, etc.
Hommade dough consists of hot water and all purpose flour. Filling is what ever sounds tasty meat/veggie wise. Steam in a covered pan serve with soy sauce.
It always surprises me how impressed people are by pasta al fresco, literally one of the easiest dishes to make that there is. Same with chicken parmigiana, which does take a bit more prep but is still super easy.
Thai coconut curries are easy and fast and seem to impress people, too.
Feefait ยท 1 points ยท Posted at 21:44:18 on June 25, 2018 ยท (Permalink)
For some reason people get really impressed by my stir fry, but it's literally a trip to the Asian store for rice noodles, frozen/fresh vegetables and a bottle of sauce.
Buy those sweet golden cherry tomatoes, or whatever other cherry tomatoes you want - it doesn't matter, live your life. Buy a ripe avocado, cause millennials love avocados - or whatever. Get that fancy pink salt, black pepper (preferably fresh and in the grinder), and a strawberry vinaigrette. Most organic stores have some version of a strawberry vinaigrette. You don't need much for this dope salad, and now that you'll be making it often it's worth the money.
Slice whatever cherry tomatoes you buy in half and put them in a bowl. You don't need to slice the entire container for two people I typically slice 10-15.
Cube up your avocado about the same size as the tomatoes. (It really doesn't matter, but it makes the texture better.
Put everything in a mixing bowl and sprinkle with salt and pepper.
Drizzle that vinaigrette and mix (delicately cause avocados, yo).
Chill for like fifteen minutes.
Serve.
If you are trying to get frisky, this is your new go-to salad. Avocado - aphrodisiac, strawberries - aphrodisiac, tomatoes - aphrodisiac, salt and pepper - flavordisiacs.
This year I have made reverse seared steaks, simply pan-grilled calamari steak, ciopino. None of those are hard, and my cooking usually contains 3 steps- put it on the pan, wait, and put salt and pepper.
I made a meatloaf last night that was pretty damn good and super easy.
Pound and a half of ground beef.
Half a pound of maple cured bacon (get the store brand stuff).
Cup and a half of Italian seasoned bread crumbs (also store brand)
1 egg (optional)
Take your bacon and freeze it for about half an hour. Then cut it into 1/4 inch strips against the existing cut. (so you have what amounts to shredded bacon not long strips of it)
Mix it in with your ground beef.
Add your bread crumbs a bit at a time until it all works itself in.
Forget the egg because you never make meatloaf.
Cook it at 350 for about 45 minutes. Pairs well with steamed green beans and potatoes au gratin.
I actually like making instant Japanese curry in the instant pot. Sautee meat until you get a fond, manual high for 10mim, remove. Potatoes and carrots, manual low for 10min and and beef when they're done. Add 4 cups of water and 6 blocks of Vermont curry.
Serve with sticky rice to make a dam
Cooking a perfect steak is tough, but cooking a GOOD steak is easy. A pan sear with some butter, herbs, and/or other light seasoning is very easy to do and will impress a lot of people. For a few bucks and very little talent you can make a steak that would cost upwards of $30 or $40 in a restaurant.
I do a Cajun pasta, itโs the easiest thing in the world and everyone is always so impressed by how delicious it is. Cook & drain spaghetti, simmer pasta with heavy whipping cream, add a generous amount of Cajun seasoning. In another pan, cook up either chicken or shrimp, also with Cajun seasoning. When the heavy cream is thick enough, combine, season more if necessary, violร .
Quiche Lorraine (for easiness you can get away with a pre-made pie crust)
[deleted] ยท 1 points ยท Posted at 21:47:16 on June 25, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 1 points ยท Posted at 21:47:32 on June 25, 2018 ยท (Permalink)
I make a really easy one that seems fancy: chicken scallopini. Just take thinly sliced chicken breasts and cover them with flour. Then fry them in a pan of melted butter and squeeze lemon over them as you do it. I serve them with a simple salad which is just arugula, olive oil, lemon juice, and Parmesan. People (read: my girlfriend) seem to think itโs pro chef shit but it only takes like 20 minutes to prep
MIKYOR1 ยท 1 points ยท Posted at 21:48:12 on June 25, 2018 ยท (Permalink)
anything with a slowcooker
errff ยท 1 points ยท Posted at 21:48:46 on June 25, 2018 ยท (Permalink)
Homemade ravioli. You donโt need a pasta machine, just flour, egg and a rolling pin/wine bottle. Lay down a layer of pasta, fill it with dollops of whatever you want. Lay over another sheet of pasta and seal it with egg wash. Easy and delicious.
Poached eggs aren't that hard. Just heat water up to a bare simmer and gently crack an egg in, then stir so a gentle vortex forms so the egg doesn't rest. You'll see some cloudy residue form in the water but the core egg will be fine if you don't spin too fast. Keep it in there for about 3 mins.
First time I whipped this trick out my roommates looked at me like I sprouted a second head. I even got it right my first try, which means its REALLY easy.
Simple, easy and very sexy looking when you get it right.
[deleted] ยท 1 points ยท Posted at 21:49:51 on June 25, 2018 ยท (Permalink)
Eggs Benadict in my opinion
They look so sophisticated and pretty on a plate but they aren't difficult to make. Poaching an egg takes 10-15 minutes, put it on top of an english muffin with a piece of ham underneath.
Whip up some hollandaise (not nearly as hard as people make it out to be) and rock and roll.
Traditional foods.. I can not help myself looking like an incedible chef while blending the spices and herbs. Cooking those ingredients with a specific time.. chopping up meat and vegetables. Throwing all other necessary ingredients into the pan/unsticky pan like a wonderful person i am!
Victoria sponge cake, literally just mix some ingredients, spread jam inside, then spray whipped cream inside and put some strawberries on top with icing sugar
One ripe avocado. Four small cloves of garlic, raw and minced. Salt.
Mash it together with a fork.
I get compliments on this all the time. People say "this is the best guacamole I've ever had!" and I say "well it's not really guacamole".
Just those three ingredients. If you must make it more complex, just try it once with the three ingredients first and then change it up on a second batch.
You only need like 5 ingredients:
Spaghetti
Guanciale (or pancetta or similar cut of pork, fatty bacon will do in a pinch)
A couple of egg yolks
Generous amount of parmesan
A bit of cracked black pepper.
How to make:
Cut the pork up into very fine pieces and fry on a big pan
Start boiling the spaghetti
Beat and mix the egg yolk with most of the parmesan.
When the fat from the pork has been rendered and the spaghetti is just about to become al dente, drain most of the water from the spaghetti, retain a couple of tablespoons of the pasta water.
Transfer the spaghetti into the frying pan, toss in the egg yolk and parmesan mixture. Give everything a good stir, along with that tiny bit of pasta water and then shortly everything will be silky smooth and creamy with no cream added!
Serve on a plate.
Crack a bit of black pepper over and you just made yourself a delicious pasta dish from scratch in 10 minutes.
I have a recipe for chicken schnitzel. its pretty easy to make (though it's a long process) and turns out great. Most of the people who tried it said it's one of the best they've ever eaten.
You mix 2 eggs, ~2tb mustard, a spoon of soy sauce and a spoon of ketchup. Put the meat in there (I suggest cutting it to a medium sized thin pieces, but that's personal preference).
In the bread crumbs I put a 2 to 1 ratio of bread crumbs and the fancy Japanese bread crumbs (forgot the name). The fance crumbs make it more crispy, but it's not mandatory. Anyway, I mix in some garlic powder, about a tablespoon and a tablespoon of salt as well.
Fry that till golden and put it in a bowl shaped strainer (with a plate under it) if you have one. This will let the oil drip down while keeping it crispy.
Joe's special. Brown hamburger chunks with salt and pepper in a pan. I like to add some other spices but pretty much anything you like will work. Add onions and mushrooms. Add a ton of spinach and stir until it wilts. Add beaten eggs. Serve to worshipful drunk friends.
Zubalo ยท 1 points ยท Posted at 21:50:29 on June 25, 2018 ยท (Permalink)
Risotto. The most it is as far as skill goes is time consuming due to all the stirring you'll be doing and the worse that'll happen is you'll get a sore arm, but otherwise it's a tasty dish.
Chicken breasts. Flatten (two sheets of cling wrap. Punch until flattish) left hand dip it in flour right hand dip it in egg, left hand dip it in breading (bread crumbs, salt, pepper, garlic powder, onion powder is my go to.) repeat egg and breading steps with appropriate dry/wet hands.
Heat up 1/2โ of oil in a skillet aim for 350-400ยฐ and place chicken in. Cook for 3-4 min until golden brown, flip for another 3-4 min and take out.
Get a ceramic Dutch oven. Pour in and heat oil. Sear meat. Remove meat and set aside.
Add more oil and onions, shallots, garlic, etc and sautรฉ until just barely translucent. Then add diced carrots, celery, peppers, etc. I suggest a mirepoix or trinity veggie mix to get started. Cook a few minutes, then set aside.
Deglaze with an appropriate liquid (stock, wine, whatever...).
Return onions and meat, add liquid and/or tomatoes to just cover, also and herbs: I suggest thyme and bay leaf at a minimum. If you have a small muslin bag, put the springs of herbs inside, otherwise, tie them with kitchen twine. The point is that you can remove them (the bouquet garni) easily and you donโt have to avoid eating tough stems.
Also add now anything that needs to cook a while, like potatoes.
Now take that bad boy and throw it in an oven at 200-250F for a couple hours. Itโll come out droolworthy.
This is the general formula for pot roast, beef bourguignon, coq au vin, and many other dishes. Once you master this braising formula, itโs nearly impossible to fuck up. Itโs a great way to use cheap cuts of meat and extra vegetables.
You can use chicken, lamb, beef, whatever. Vegetable wise, you can use anything, just include onions/garlic/shallots and something that contributes to savoriness and texture like celery or carrots. This isnโt a recipe but rather a โformulaโ for building a recipe.
sidnutz ยท 1 points ยท Posted at 21:51:23 on June 25, 2018 ยท (Permalink)
Fried rice! I make it hibachi style but the secret is to add a lot of butter and it tastes like itโs from benihana
Atmosck ยท 1 points ยท Posted at 21:51:44 on June 25, 2018 ยท (Permalink)
Roasted fish.
Google it, there's lots of instructions for salmon and broccoli or asparagus in a single pan, with some oil and spices. Throw in some french bread from the store and a bottle of wine and you've got yourself a successful 3rd date.
Back when I cooked only for myself I preferred seafood to chicken, pork, or red meat. People are usually impressed with scallops, which you can just saute with vegetables.
I recently made a sheet pan Shrimp Boil I found on Pinterest that was well received - baby yellow potatoes, ears of corn cut into 2 inch pieces, andoulle sausage cut into 1 inch pieces, and raw shrimp. Throw it all on a cookie sheet and brush with a mixture of melted butter, garlic, and Old Bay seasoning. Throw it in the oven.
Chicken Piccata is super easy and one of my favorite dishes! Take the time to flatten out the chicken. That might be the hardest part of the recipe. I've subbed out the capers for various things like kalamata olives or sun dried tomatoes. Always delicious and super easy.
I made these blueberry crumb bars recently, and all of my coworkers are begging for the recipe, but it was so quick and easy. I just put it together in maybe 15 minutes before the party and then baked it there so it was still warm when we ate.
brznks ยท 1 points ยท Posted at 21:52:47 on June 25, 2018 ยท (Permalink)
rawgino ยท 1 points ยท Posted at 21:53:06 on June 25, 2018 ยท (Permalink)
Sweet and spicy chicken! Mix honey and sriracha (measurements depend on how spicy or sweet you want it), squeeze one lime and mix. Sautรฉ it with chicken (preferably legs and thighs) and thatโs it!
Lowkeyz ยท 1 points ยท Posted at 21:53:19 on June 25, 2018 ยท (Permalink)
Your username?
arvisto ยท 1 points ยท Posted at 21:53:19 on June 25, 2018 ยท (Permalink)
Cornish game hens! They're basically just tiny chickens and everyone is always impressed they get their own. And really you just pat them dry, sprinkle on seasoning, and roast them. You can throw some lemon and garlic in the cavity if you want to get fancy.
Scalloped potatoes. Take a madeline and cut the potatoes into flat coaster like shapes. Put in a baking dish. Add whole whipping cream until all potatoes are submerged. Add salt and pepper to taste. Cover with tin foil and bake on 375 for 45 mins. Uncover and add graded cheese on top. Put back in oven for 15 or until potatoes are cooked.
Let cool for 10 mins and serve with your protein and veggies of choice. Simple, so tasty, and easy!
Honestly? Souffles. They're only hard to prepare because people don't know their ovens and have to check foods before they're done. Make a few practice runs and check them at the time you're supposed to according to the recipe. If that's too much, check 1 minute earlier at the same conditions; too little, check 1 minute later. Do that until you can consistently get the exact right time.
You will be able to make souffles basically any time at all once you have oven times down. They're not hard, they're just annoying with timing.
My go-to evening meal as a student was what I'm going to call The World's Best (nearly) One-Pot dish:
Take slow cooker. Cover bottom in layer of large potato chunks. Cover that in layer of carrot chunks. Throw a leg of lamb on top. Chunk and brown some onions and throw them in. Throw in a few cloves of garlic, roughly cut, some pepper, a bit of salt, parsley, thyme, and rosemary, top off with water to cover lamb. Slow cook until lamb just barely isn't falling apart. Pour out 3/4 the water (into a pot: that's A-grade stock you've got there to go with all of the other meals you're going to be doing with the leftover lamb). Cook up a medium-dark roux (literally just mix flour and any kind of fat in roughly even proportions and make it hot for a while - this is the "nearly" one-pot thing). Add to slow cooker and mix in to make nice thick sauce. Serve lamb, potatoes, and carrots in sauce.
And for the follow up, what my flatmates ended up called the "spoon standing stew":
Take leftover lamb, some leeks, some potatoes, some carrots, some onions, and whatever the hell other vegetables you've got lying around. Stick the potatoes/carrots/lamb in a pot with water and start boiling the hell out of them. Brown off anything handy that's suitable for frying, and dump the whole lot in the main pot. Continue boiling the hell out of it. Make a medium-light roux (as above, but cook the hell out of it less), and stick it in in ludicrous quantities. Stir occasionally until spoon stands up in it, and serve.
So yeah, basically roux, honestly: it's the cheat code for making decent thick sauces.
Risotto, it's not that difficult to make a mushroom risotto. Just pay attention and follow the recipe. I made saffron risotto on our honeymoon and my new wife thought I was a cooking genius (I was 22 and definitely no genius).
Any kind of stir fry. Hereโs one of my favourites, and so simple, quick, and cheap. Chop some chicken into small pieces, cut a load of spring onions into inch long pieces, finely chop some onions. Cook the chicken on a medium heat with some oil, add the onion, fry on a high heat until they start to brown, add a handful of peas, cook on a medium heat for a few minutes, the spring onions, cook for a few minutes. Season with salt and pepper, a bit of lemon juice. Buy some vermichelli noodles and just throw them into a pan of boiling water until theyโre soft, drain them, and add to the chicken. Stir, add soy sauce. Boom. Youโre a pro chef. Add some bean sprouts or chopped cabbage right before the spring onions if you want to bulk it out more. I buy the chicken diced, and buy the vegitables pre chopped frozen. So itโs incredibly easy. Takes literally minutes.
Charcuterie platters. You take meats, cheeses, fruits, breads spreads, and pickled items and arrange them creatively on a large wood slate. Literally takes no cooking skills , looks great and appears upscale.
If you just have the butter, sugar, booze & banana you'll be fine in the flavor department and rocking the showmanship. Just remember it only takes a little booze and add it to the pan away from the flame.
My go to when asked to bring a side to a pot luck or bbq- cream cheese filled, prosciutto wrapped asparagus.
Blanch some asparagus and then cool it in an ice bath.
Then lay it down flat close together, 5-6 spears at a time, and spread a good helping of garlic and herb cream cheese down the middle of each group of spears.
Pull the outside spears up and around the layer of cream cheese until you form a cylinder of asparagus with a cream cheese center.
Tightly roll the cylinder in a couple of finely sliced slices of prosciutto and pierce each one with a couple of toothpicks to hold them together.
Broil on high in the oven or grill on a bbq.
These things taste amazing and are easy to make. Once you press the spears around the cream cheese it really holds them together.
Anything with a slow cooker depending on how you define "extremely easy." I mean, you have to shop for ingredients that aren't necessarily super easy to find. But I made slow cooker carnitas and paella. Prep time was maybe 5 minutes and 15 minutes respectively, and both got crazy rave reviews.
HEB oven ready meals. I buy the pesto salmon, throw in some asparagus with it, and nuke up a couple sweet potatoes. 15-20 minutes later out comes some deliciously awesome din din
Mondak ยท 1 points ยท Posted at 21:56:10 on June 25, 2018 ยท (Permalink)
A Charcuterie Board.
Go to Trader Joe's and buy some decent cheeses (Triple Cream Brie, 2 year Cheddar, Black Pepper Toscano), some meats (Peppered Salami, Prosciutto) a good pear or Honeycrisp apple, some dates, spiced nuts, olives and whatever else you like.
Open packages, slice haphazardly and pile each on a wooden cutting board. Use some semblance of "pairing" you can defend when placing each item (apple+cheddar, Brie+dates etc.)
Looks great. Tastes great. Allows you to focus on your guests instead of cooking. Add in a loaf of crusty bread and some goat cheese and you have yourself a MEAL.
Marinated Mozzarella- easy as hell, but everyone thinks it's fancy, especially if you just shove a homemade loaf of bread (also ridiculously easy to make) with it!
Cube a meat of choice, goes in pan, medium-high heat, depending on meat a bit of oil
Cut an onion, throw it in with oil in 2nd pan(or same pan after meat browns)
Cut up peppers, broccoli, whatever else you have, throw that in with onions
Add whatever dryrub/seasoning/sauce you like
Option to dump a can of tomato sauce in it(wait for meat to have been browned first)
Cooking time generally : Meat > Onions > broccoli || peppers
Can add pasta/rice if you like(I do /r/keto, so not I).
Cubing eggplant (I don't bother removing the skin, but my wife demands it) adds a bunch of grain-like texture, it should be cooked longer so maybe a new pan, covered.
You get the sequence down, it's 15-20 minutes open fridge to first bite. It's a lovely taste, can respice it and eat it for most every meal. I find myself snacking on it for breakfast sometimes :/
twss416 ยท 1 points ยท Posted at 21:57:01 on June 25, 2018 ยท (Permalink)
Mixed mushroom and pasta, homemade sauce.
Basically: anything Italian.
Basic ingredients, simply prepared. Plate it well and it gets ooh and ahs
I add some brocolli (shoved around with a spoon on a pan on medium heat), an egg, some soy sauce, and whatever chicken/fish/beef I have lying around to a packet of ramen noodles. People are always incredibly impressed but...it's just ramen with a twist...you can do anything with ramen noodles really.
Literally anything if it's described on Reddit in text form. For example, today's dinner:
A masterful piece, undoubtedly. A slice from history, even. The thick crusted bread hails from the once famous abbey town within the Shire of the Fording Ox. Although the towering walls of that great abbey have long since fallen, by the greedy and heretical King "Coppernose" Henry, their artisanal practice of bakery remains as strong as ever. The first of the cheeses is the signature and world famous cave-aged work of the Cathedral of the Wells. The second, from the goats of a small farm in the vast lands of House York, made in honour of Helena, mother of the last Emperor. And, leaving at last the shores of Brittany, from the homeland of that very same empire, the cheese of the Campanian buffalo, the empire's longest standing legacy.
(TL;DR: Bought some bread in A masterful piece, undoubtedly. The bread hails from a once famous abbey town within the Shire of the Fording Ox. Although the towering walls of that great abbey have long since fallen, by the greedy and heretical King "Coppernose" Henry, their practice of bakery remains as strong as ever. The first of the cheeses is the signature and world famous cave-aged work of the Cathedral of the Wells. The second, from the goats of a small farm in the faraway lands of House York, made in honour of Helena, mother of the last Emperor. And, leaving at last the shores of Brittany, from the homeland of that very same empire, the cheese of the Campanian buffalo, the empire's longest standing legacy.
(TL;DR: Bought some bread in an Oxfordshire town, added cheddar, St Helen's Farm brand goats' cheese, and mozarella)
Fried rice lets you put tons of unique ingredients into a single dish and requires very little skill to make decently. The skill is in cutting and combining the ingredients.
Geaxle ยท 1 points ยท Posted at 21:58:51 on June 25, 2018 ยท (Permalink)
Fish wrapped in foil paper and baked in the hoven. Insanely easy and people always think you are super fancy. Any prepared fish will do (no head, skin, guts...), pre-heat the hoven to 200ยฐC, put your fish on a sheet of foil, shape the foil in a sort of cup, add whatever spice you like, you can also add some oignons and vegetables (cut cherry tomatoes are great), add a bit of olive oil on top, close the foil, bake 20 min and you're good. Rice, mashed potatoes or steamed vegetables (or anything really) work great as side dish. Serve with dry white wine for extra fancyness.
CJRLW ยท 1 points ยท Posted at 21:58:57 on June 25, 2018 ยท (Permalink)
Rotisserie chicken + anything
Miso90 ยท 1 points ยท Posted at 21:59:08 on June 25, 2018 ยท (Permalink)
Watermelon,
Balsamic glaze,
fresh Basil
Summer Caprese <3
AmlSeb ยท 1 points ยท Posted at 21:59:12 on June 25, 2018 ยท (Permalink)
Wiener Schnitzel, it's so easy and always looks delicious
jiahsun ยท 1 points ยท Posted at 22:00:59 on June 25, 2018 ยท (Permalink)
Panna Cotta
Looks fancy if you stick a sprig of mint on top with some fruit but it actually super simple.
Necessary: Gelatin, heavy cream, half & half, sugar, pinch of salt
Nice addition: vanilla extract, citrus peel (while heating, take it out before cooling the dessert)
Toppings: jam/fruits/blended fruits/honey/chocolate syrup/anything you want really
Ratatouille. Thanks to the movie people think it's super tricky and it's SO simple. But as soon as you announce you're serving ratatouille people are mad impressed.
[deleted] ยท 1 points ยท Posted at 22:01:28 on June 25, 2018 ยท (Permalink)
Steak. literally 3 ingredients and only real difficulty is the patience it takes to let it sit for a bit and not touch it often.
Chicken parmesan is so delicious and easy, and people lose their mind when you make it.
Fry up some chicken with Italian spiced breadcrumbs. Throw the chicken in a pan with some sauce and cheese. Bake. Boil some pasta while it bakes. If you really want to be impressive, dump some steamed broccoli in with the cooked pasta and spoon the chicken over top. Bam.
Chocolate mousse. Whip egg yolks with sugar in a metal bowl over boiling water (or a double boiler) once it starts to thicken add chocolate. Whip your own heavy cream or buy some whipped cream and fold it in. Let chill for a couple hours in the fridge. Top with more whipped cream and Graham crackers.
Smash burgers on cast iron. 80/20 chuck. People aren't used to burgers this crispy and juicy and uncharred at home. Grab 1/4lb of beef, lightly ball (you want it cracky), hit it on both sides with generous salt and fresh ground pepper. Skillet on High/medium-high. Use a spatula to cover the burger when you drop it on, and the butt end of any kitchen implement to force down. Don't touch it until it's ready to flip. Give it a minute or so on the other side after the flip, but don't smash it again. Butter the buns and toast them just before it comes off, I like to do it to the side of the patties so they soak up some extra beef fat. Little mayo on bottom bun. Top to preference.
Better than on open flame grill by miles, the fat doesn't drop out. So juicy. Stop reading this and go buy some beef!
Anything in a cast iron pan. Once you get the hang of maintenance and how to cook on it, it's awesome.
Blackened salmon is a must. Brush with olive oil, mix up your favorite spices (I recommend smoked paprika, a bit of cayenne, salt and pepper) coat the fish liberally, sear on both sides being careful not to flip till the fish comes away from the pan easily, once both sides are done you can pop it in the oven at 350-400 to cook through. Ready to go. Optionally top with some capers and a squeeze of lemon.
Went to St John's restaurant in London and this is what they're famous for. Insanely easy (and cheap!) dish to make, and easy to upsell ('I first had this when visiting London ...' blah, blah).
ยท 20 black olives, coarsely chopped (canned are fine but if you can find oil-cured that's better)
ยท 3 tablespoons capers
ยท 1 (32-ounce) can chunky style crushed tomatoes
ยท 1 (14.5-ounce) can diced tomatoes, drained
ยท A few grinds black pepper
ยท 1/4 cup (a couple of handfuls) chopped parsley,
ยท 1 pound spaghetti or whatever pasta you dig - on this one angel hair or some other thin pasta is great.
ยท Crusty garlic bread - NON-NEGOTIABLE and essential for this one!
What to do:
Heat a large skillet over medium heat and add oil, garlic, anchovies (if your anchovies come rolled in a can make sure you roll them out flat before laying them in the oil), and crushed pepper.
Sautรฉ mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
Add olives, capers, tomatoes, black pepper, and parsley.
Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Serve over your pasta with your bread
It should take about 30 minutes from start to finish and your place will smell awesome for days.
Very easy to prepare, but it is very important to take care when picking out the ingredients since one bad ingredient (e.g. tasteless frozen shrimp, unripe avocado or mango) will spoil it.
Ahi Tuna steaks. Some salt, crushed black pepper, cayenne pepper and soy sauce. Let it marinate for 10 minutes, or more. Then sear each side (1/2 lb. Slabs of meat) for 2.5 minutes.
People will think that Gordon Ramsey molded you out of a piece of himself.
Well, it gets easy, but working with dough takes a while to get the hang of.
kaetror ยท 1 points ยท Posted at 22:04:56 on June 25, 2018 ยท (Permalink)
Carbonara. Literally just egg yolk and mustard stirred into cooked pasta - you gave to actively try to fuck it up but people seem to think itโs really hard.
I'm not going to see you as an incredible chef for preparing ramen with some odds and ends thrown in. Just sayin.
Anyways, sunny-side up eggs are pretty simple. Put them on toast with some cheese and frizzled deli ham you will have made a pretty tasty looking dish.
akseitz ยท 1 points ยท Posted at 22:05:13 on June 25, 2018 ยท (Permalink)
Twice Baked Potatoes. They take some time (about an hour) because you have to actually bake the. potato first. Then you just scoop out the insides, mix in some cream, bacon, and cheese, and put it back in the potato skin and bake again for about 20 minutes. All together it takes about 90 minutes but the hands on time is closer to 10 minutes.
It's delicious, filling, and looks fancy. Also makes good leftovers if you make a few extra. Pairs well with a steak which is also a relatively quick and easy thing to cook.
Mix some eggs and milk in a bowl. Add cinnamon and nutmeg to the bowl (re-add the spices between each slice). Dunk both sides of a piece of texas toast in the bowl, then cook it on the stove like you're cooking a grilled cheese sandwich. Make scrambled eggs in the pan afterwards to get some of that cinnamon flavor/color in the eggs too.
One that is easy and makes you look like a true chef - paella. Itโs simple ingredients and simple to do. Just layers of flavor. If you can chop onions you can do this dish. https://i.imgur.com/3YN1PHH.jpg
Chocolate covered strawberries. Melt chocolate chips or bark in the microwave. Dip strawberries. Drizzle with a different color of chocolate or sprinkle with something. Instant fancy.
Well it wonโt make you look like a chef but it sounds like it will go for a croquie monsiur
jra721 ยท 1 points ยท Posted at 22:06:00 on June 25, 2018 ยท (Permalink)
Pretty much anything. Cooking is usually just following a list of instructions. If you can build a Lego set or assemble IKEA furniture, you can cook >90% of dishes. Specific dishes that I have made that get the most compliments: eggs benedict, bacon wrapped dates, fresh salad rolls, chicken/tofu marsala, chunky guacamole, keto pizza with chicken crust, stir fry, bananas foster, Thanksgiving dinner (chicken/stuffing/mashed potatoes), Caprese salad, caramelized onions, sauteed mushrooms, banana freeze (literally just blended frozen bananas).
Itโs got like four ingredients, and super easy. Make the night before house guests and refrigerate, then coat the top with sugar and bust out the torch to brรปlรฉe the top. If you donโt have a blow torch supposedly you can use the broil feature on some ovens, however a good torch is inexpensive and very impressive/fun for house guests.
Extra step that is also easy and adds (in my opinion) to creme brรปlรฉe; cut up a bunch of strawberries in to quarters and put them in a non-reactive sealable container. Add some white rum and some sugar (for 3 cups of strawberries I usually do a cup of rum and 1/3 cup sugar) then cover, shake, and refrigerate over night. Serve on or with the creme brรปlรฉe.
ou- ยท 1 points ยท Posted at 22:06:16 on June 25, 2018 ยท (Permalink)
Sweet potato salad:
1) Set your oven to 200-250F.
2) Chop 3 sweet potatos into 1 inch cubes.
3) Put in a bowl with kosher salt, black pepper, and olive oil.
4) Place evenly on a baking pan and put inside the oven for 20-30 mins.
5) Chop 3 green onions.
6) Use the bowl from step #3 to mix both sweet potatos and green onions.
7) Season with salt, black pepper, olive oil and squeeze the juice of 1 lemon.
Oven baked BBQ ribs and homemade mashed potatoes. Super easy to do. Add some steamed vegetables and you got yourself a meal.
sam4246 ยท 1 points ยท Posted at 22:06:41 on June 25, 2018 ยท (Permalink)
Pasta Aglio e Oilio
VizzraN ยท 1 points ยท Posted at 22:07:10 on June 25, 2018 ยท (Permalink)
My mom makes this chocolate pie that everyone loves and thinks it takes hours to make. All you need is chocolate pudding from Trader Joe's, heavy whipping cream, and a pie crust. Mix the passing and whipped cream then put it in the pie crust, maybe add some chocolate shavings on top. Takes maybe 20 minutes to do everything.
Slow cooker pulled pork/chicken. I think I'm up to 8 different dishes between the two meats and I've never gotten a bad opinion of them. Wake up in the morning, make the sauce (or just do it the night before), slap a big chunk of meat in a slow cooker, add sauce and leave for 8-10 hours. Come back from work to an incredible smell in your house, shred meat, leave on Warm for a few minutes while you get changed/showered from the day, and serve. Makes a ton of leftovers too, and they're excellent reheated.
My favorite is pulled pork spicy Korean tacos with lime, Sriracha, and Kimchi slaw. No part takes longer than 5 minutes to prepare, the rest is just waiting. Pair with beer or margaritas and you've got a great all season meal.
Air dried cylindrical hash, press it into room temperature salmon infused aioli. Serve alongside a vinegar based gazpacho, with sushi style rocky mountain oyster meatballs.
Gets them every time!
jhflif ยท 1 points ยท Posted at 22:07:15 on June 25, 2018 ยท (Permalink)
I've worked at "fine dining" establishments before. Literally their secret is to add shit loads of butter cream and lard to everything. You're welcome. Edit actual lard. Pork lard specifically. I wasn't speaking metaphorically
Salt and Pepper a pork tenderloin, sear on pan on high heat for 2-3 minutes.
Flip loin over and put into oven that's been preheated to 350F
Remove tenderloin from oven, remove from pan. Whisk in 1/2 cup chicken broth, horseradish, dijon mustard, cayenne pepper, and cream into the pan until you have a nice creamy sauce.
Cut loin into 1/2 - 1" inch slices, drape sauce over them and let everyone be amazed at your chef skills.
Also impressive is a shitty hunk of roast (the worse the cut, the better) slow cooked for 10 hours in an undiluted mix of (2 cans) cream of mushroom soup and (1 packed) dry french onion soup mix. People think I'm magic.
Bread salad with tomatoes, basil, olive oil and balsamic. The secret is getting the bread/crotons just perfect so they're crispy on the edges but soft and absorbent in the middle.
Roasted chicken! So easy to make, and it makes your house smell amazing throw some potatoes and baby carrots in the oven too and you got a cheap awesome dinner!
Real stir fry and fried rice too. Not that Panda Express stuff.
I used to make Thai basil fried rice in a rice cooker. Took only about 10 minutes if the rice is already cooked.
People are usually amazed at the different fried rice recipes I have. It's usually all the same stuff with a few country specific additions. Not to mention in my house, fried rice is just a way to rehash leftovers.
Old Costco chicken? Chop it up, throw it in rice, soy sauce, sesame oil, black vinegar, oyster sauce, garlic, chives, and random vegetables. Done.
Measurements? Fuck that. Just add stuff till it tastes good. Too much flavor? Add more rice.
Get 6 large tomatoes and put on a baking tray. Drizzle olive oil, salt, pepper and some balsamic vinegar over. Cook in oven at 180ยฐC for 30 minutes.
Make spaghetti. Take tomatoes out and crush with a fork until the tomatoes are chunky but have mostly torn apart. Mix in spaghetti and sprinkle basil over the top. Tastes fantastic.
My recommendation for super easy is a couscous salad. Just dice up some tomato, olives, cucumbers, and feta and make a simple lemon vinaigrette... couscous is a small pasta by the way, to make it you put boiling water on it and let it sit for 10 minutes.
Chicken, rice and asperegas with white wine sauce.
Cook your chicken and asperegas with butter, minced garlic onion and a bit of oil in 1 or 2 skillets (Add salt. ALWAYS add salt). Get some color on both and remove from heat, remove the asparagus from the skillet and plate separately (I turn the oven on low to keep them warm during phase 2).
Now you have a skillet with the chicken, garlic and onions still in it. The chicken has some golden brown color, the onions and garlic are a bit dark at this point. Now add your white wine. I like anything that isn't oaky. Usually savion blanc. Use your discretion on amount and turn the heat up. You want it sizzling and steaming off, leaving behind a crisp sharp flavor along with the carmelized onions. The color will turn brownish and it will thicken because of the steamed off water. The chicken absorbed a lot of flavor, take it out and plate. Add your asparagus and rice, drizzle some sauce and enjoy.
Once I had a handle on all three aspects, cooking vegetable, protein, and sauce correctly- my cooking became so much better.
Brussel sprouts. Discard the wilty leaves, halve them, put them on a baking sheet. Balsamic drizzle, salt, pepper, butter, then bake them. Ita amazing, especially given brussel sprouts reputation
Cheesecake is deceptively easy to make. Just mix sugar and cream cheese. It is crucial to mix those first or the texture will be awful. Then mix in the eggs. For the crust, just smush Graham crackers, add sugar and melted butter, then line a pan with it. Pour in the cheesexake mix and bake. You can get creative by adding things to the mix or as a topping. It can be as fancy as you want.
Steak. Steak is stupid easy on the grill. Seasonings that will taste like crap on something cooked on a stove top will taste great on the grill. I've actually been having a lot of luck with a coca cola based marinade recently. The key is to not overcook it. Having a good piece of meat is also crucial. Doesn't have to be the most expensive, though. You just have to know how to cook it. Some like hot and fast, some like low and slow. Filet mignon and NY strip are the most forgiving.
Fajitas. Meat of your choice (steak, chicken, or shrimp) + onions + peppers. SLICE! THAT! SHIT! Sautรฉ in a skillet and add the seasoning mix of your choosing. You may have to try a few to find one you like. This is really the only thing you'll have to figure out with this. Side of rice and beans. BAM!
Salads. You don't even have to cook shit most of the time. The challenge here is just finding all those ingredients your TV made you think was just for fancy people. Balsamic vinegar, goat cheese, fetta cheese, pine nuts, leaves other that lettuce, etc.
Heat a sauce pan, add olive oil, dash of red pepper flakes, and minced garlic. After about thirty seconds, when the garlic has bloomed (youโll smell it) immediately add a can of San Marzano-style whole peeled tomatoes. Crush and lightly chop up the tomatoes with your wooden spoon. Salt and pepper ( of course). Simmer this for 20 minutes or so. Add a couple spoonfuls of the pasta water to the sauce (the starch from the pasta will thicken the sauce a little and help it coat the pasta). After your sauce has cooked, add enough of the liquid bits of the sauce to coat the freshly drained pasta (no oil ever, rookie mistake that keeps the sauce from sticking to the pasta, the sauce we are tossing the pasta with will keep it from sticking). Garnish with some torn basil leaves and serve with, you guessed it, Parmesan. Garnish with any wine you would like, I prefer Chianti or Tempranillo.
This is the recipe as handed down through my family (grandparents immigrated from Bari, Italy). Itโs super simple but this is a basic sauce that once mastered can become a master recipe with which to create other sauces (marinara, arrabiata, ragu,...) In my family everyone is expected to know how to make this. Itโs an old world thing so there arenโt really any measurements, you cook it by smell, taste, and intuition.
Honestly curry is super easy. Itโs basically cook some onions and garlic, chicken or whatever meat (or tofu obviously), potatoes, add cream or coconut milk and your spices (like a SHITLOAD of spices) then simmer for basically ever.
This is like super Americanized curry but itโs delicious AF.
Easy stuff will still taste amazing, but you can't finesse being an "incredible chef" without any effort. It's pretty obvious to anyone with a modicum of cooking experience (I say this as someone with probably less than a modicum of exp).
Get a ribeye, vacuum seal it with some salt, pepper, rosemary, and garlic powder, huck it in water at 128F for like an hour or so, then get it out of the bag, pat it dry, and throw it in the freezer for a few minutes to cool and dry while you get a cast iron skillet with a little oil screaming hot (well, literally smoking hot). Sear the ribeye for two minutes a side, and you've got a perfect rare steak. More rare? Try 125F, or 123F. Medium? Turn it up to like 133F, 135F.
Feeding a crowd? Get a pork shoulder. Throw it in a vac bag with some kind of spice rub and some liquid smoke. Put that in the bath at 165F for 24 hours, then pull it out and put it in the oven at 300 for an hour and a half. I've been told it's the best pulled pork people have ever had.
Everything is really easy and comes out awesome.
GBRB1G ยท 1 points ยท Posted at 22:13:05 on June 25, 2018 ยท (Permalink)
Blackberry and pearl mozzarella skewers with mint leaves drizzeled with agave nector and very light Kosher Salt....
Maybe not "incredible chef," but I had a "toast party" not long ago and people could not stop commenting on how great an idea it was. You get a few loaves of bread, preferably nice ones from a bakery that morning, and toast it and add toppings.
Toast with cream cheese, sliced strawberries, honey, and a few mint leaves feels very fancy.
Also, ribs in a slow cooker. Incredibly easy, just rub them with some simple seasoning and throw them in a crock pot during the day. Brush some BBQ sauce on them, and put in the broiler for a few minutes, and you've got restaurant-quality ribs.
Was going to say this- you can throw those things in the oven and like 30 minutes later you look like you should be on one of gordon ramsey's shows lol.
Pretty easy, and you can use all kinds of "stuff".
Last night's: medium to large button mushrooms, whole. Turn them over andnl wiggle out the stem. If done correctly this leaves a cavity.
Then I stuffed with minced onions and diced up crab meat mixed with shredded cheddar cheese. Added spice to my liking (little salt, some cinnamon, paprika). Mix it all up.
Get in there with your clean hands, and plug the shrooms with your mixture. I used a steamer to cook. About 20 minutes or so.
Can use stems in a salad, or use within day or so.
Depends on your definition of โextremelyโ easy, but my Baby Hamburgers are always a huge hit. And no, theyโre not just sliders. Theyโre slider-sized burger patties, but with flaky biscuits as the buns and country style white gravy as the only topping. Theyโre fucking delicious and super easy to make for parties and the like.
A tiramisu, it's SO easy, no bake, and tastes amazing. If you don't know how it's made you'd think it's complex shit when really you're just mixing ingredients and layering and pouring coffee
HOW I, someone who can't cook, MAKE IT:
1-make a cup of coffee (nothing added obv just coffee)
2- dip ladyfingers in cup of coffee (when it's not too hot but not room temperature because the ladyfingers are super delicate) if you have left over coffee pour it on top but make sure all coffee is absorbe by the ladyfingers
3- (have this mix ready before steps 1/2) after dipping ladyfin in coffee and covering the base of a glass container pour in a mix of condensed milk, cream and whipped cream on top
*4- some people like to alternate layers of ladyfingers and mix but I'm lazy so I just do bottom layer of the ladyfingers and a thick layer of the mix, up to you...
*5-Sprinkle Cocoa and/or coffee and/or chocolate flakes
*6-Garnish with whipped cream
7- put in freezer
8- dig in!
Caprese- simply just a cut tomato with mozzarella cheese Basil Leaf, Olive oil and balsamic vinegar reduction on top. Such a fun thing to prepare and very easy, but presentation is everything to make it look amazing
I have a go-to mushroom truffle pasta that never fails to impress. Onions, garlic, and mushrooms sauteed in olive oil + butter, add cream (soy replacement works just as well) and noodles. Let it simmer for a bit. Add truffle oil but works just as well without it. Classy as heck.
As long as you buy good pasta and do not overcook it, that is your best bet. Also super easy to pair with other food items, doesn't take a lot of time and can look very elegant if prepped right.
Any kind of skillet meal. Pasta, water/broth, whatever veggies you like, whatever protein you like, boil it altogether for ten minutes and throw some parmesan on top. Or add sauce. Or make it vegetarian. I call it summer pasta
its basically just layers of cheese, noodles and meat sauce and more cheese and more cheese and more cheese.... And more cheese....
And bake it. But everyone who's tried it loves it and thinks its super hard to make.
Also
Italian Pasta Salad
Basically just a box of noodles, a bottle of Italian dressing and chunks of pepperoni, cucumber, olives, tomatoes and cheese. No measuring or thinking needed.
Seafood boil - I sear some sausages, take em out, add water, salt and a shit ton of Old Bay. Then throw in some potatoes, then some corn and the sausage again, lobster tails, and shrimp at few minute intervals. Throw it all in a strainer and serve. Delicious and SO EASY.
alphex ยท 1 points ยท Posted at 22:17:04 on June 25, 2018 ยท (Permalink)
Spend some time making a reserve of demi-glace. Then you can use it to make just about anything amazing...
There is very little work making it, just takes time....
For dessert - creme brulee. Get some small ramekins at the dollar store, a kitchen torch, and those Dr. Oetker Creme Brulee packs.
Markamp ยท 1 points ยท Posted at 22:17:28 on June 25, 2018 ยท (Permalink)
Nacho Dip - Philadelphia cream cheese and a can of chilli. Stir together in pot - serve hot with bag of Nacho chips. Nuke when you get to party - Guarantee youโre going home with an empty bowl.
mix seasame oil, brown sugar, seasame seeds, and dill into a paste and put on a pound of salmon. Soak a cedar plank in water for an hour, throw the salmon on the plank skin down with all the paste on top, back for 30 minutes at 400
i've never made it sober, it's crazy easy, and people go nuts over it
Basically just flour coated meat fried in butter, which you use as a rue for a lemon caper and white wine sauce. Very simple and almost nothing you can mess up on, even without a measuring cup.
Skrap93 ยท 1 points ยท Posted at 22:19:09 on June 25, 2018 ยท (Permalink)
I would say a good lasagna or chicken ranch tacos or maybe some chicken fettuccine Alfredo
Anything to do with prawns. You can get them de-shelled and de-veined at most places, and then all you do is chuck a bit of butter in a pan, some minced garlic, a couple of chilli flakes for some added flavour, salt and paprika (if you like) to taste, sautรฉ that shit for 5 minutes and bam!
Optional: serve with a side of spinach leaves, baby tomatoes, and feta cheese for some delicious salad action.
You can make AMAZING tacos with just garlic, ground cumin, chili powder, salt, and ground beef. basically just chop up garlic, add the beef, and then slowly add the cumin, chili powder and salt until it tastes good.
One of the quickest, most simple dishes I make I ground turkey tacos. I mix my own spices, add whatever veggies I want and cheese and boom, instant roommate love.
I have a ton of easy, low budget recipes I created to survive life on SSI and food stamps.
Fried bread is another to die for. You can make it as simple as 4 ingredients including the butter to cook it in or as complex as dessert, stuffed bread, or flavored breads.
Carbonara is one of the dishes i like to make. funny thing is i thought i invented a new pasta dish when i threw it together as a kid and a couple of years later i found out that there is a identical dish out there and it was called Carbonara, man was i disappointed.
Half a stick of butter, hot sauce, cayenne pepper, and jumbo shrimp.
Heat up shrimp in a pan, add butter, 8 tbls of hot sauce, 4 tsp of cayenne pepper. Mix until spicy sauce is smooth and evenly coated on shrimp.
Serve on a dish with bread (or without). Hot sauce and cayenne amounts vary to taste. It makes a great appetizer or finger food for guests.
bhammy6 ยท 1 points ยท Posted at 22:21:06 on June 25, 2018 ยท (Permalink)
Spaghetti squash pasta dishes. Super easy to make just bake the squash and then heat the sauce. Itโs a healthy alternative to using noodles, but equally delicious and filling.
Mix 3 eggs, a can of sweetened condensed milk, and a can of evaporated milk. I don't know the exact measurements for those because for the most part you literally just throw the most common size can of sweetened condensed milk in with the most common size can of evaporated milk. My point is that it has three ingredients, you throw it in a glass container, in a roasting pan partially submerged in water, in a 350 degree oven, and you deadass make the best flan that anyone has ever had.
Vesalii ยท 1 points ยท Posted at 22:22:06 on June 25, 2018 ยท (Permalink)
A good spaghetti carbonara
It's nothing more than boiling spaghetti, cooking bacon and whisking eggs, black pepper and parmigiano. When the pasta is almost al dente you throw it in a frying pan, add bacon and add the egg mixture while rossi g the spaghetti. Let the heat of the pasta cook the egg. Done.
Boil some oversized shells, stuff with a mixture of shredded rotisserie chicken, cream cheese, spinach, and ricotta, put in a dish covered in sauce, cover with store bought sauce, bake at 350 degrees f for 30 minutes. Top with mozerlla cheese and bake again til golden brown.
Literally just take an instant ramen, cook it, don't put in the flavor packet, strain and fry it, and maybe add some meat, veggies, spices, and sauces, and BOOM! NEXT GORDON RAMSAY.
So, I got an air fryer not too long ago, and it's been awesome.
I can make air fryer bagels in under 20 min - and they're always a hit!
Lumpia (like eggrolls) - get a box of the lumpia skins (really thin pastry dough sheets), and fill them with whatever filling you want. My best friend and I have done breakfast ones, mexican-flavored, traditional, and dessert ones! When she takes them to potlucks at work, everyone thinks she slaved for hours to make them. We can get a batch done in under an hour, yielding about 20 rolls. Again - the air fryer makes it super quick.
[deleted] ยท 1 points ยท Posted at 22:22:47 on June 25, 2018 ยท (Permalink)
If you toss brussel sprouts into some olive oil and cook them in an air fryer...they'll be as good as any restaurant's.
300g ~ 500g Piece of Tuna (a cut from the fish, not canned)
1 Red/Yellow/Green bell pepper (one of each color if you can)
Onion
50g of Rosemary
Black pepper
Salt
2 Lemons
Olive oil
A steam cooker
Squeeze the lemons in a bowl, put some black pepper, salt and rosemary, place tuna inside of bowl and mix it up a bit, making the liquid go all over the piece of tuna and leave it there for awhile (10 to 15 minutes).
Cut the onion, place it inside the bowl, mix it up again.
Cut the bell peppers, place it inside the bowl, mix it up again.
Take the piece of tuna and place it on the steam cooker, throw everything that is on the bowl over the piece of tuna (there is no problem if the liquid from the bowl goes to the steam cooker water), put some more rosemarys and black pepper over the piece of tuna and a little bit of salt, put some olive oil over everything (not too much)
Leave it there for an hour, remember to keep an eye on the water level, never let it run out of.
After 1 hour, see if the tuna is ready by checking if the piece of fish has a texture more alike a normal piece of meat, eat a little piece if need be.
I don't usually use rosemary and I just use garlic sauce to give it a little bit of a garlic flavor or just regular sea salt. Comes out great, takes no real effort to prepare, and tastes great. My mom loves when I make this for her.
Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
Drulock ยท 1 points ยท Posted at 22:23:06 on June 25, 2018 ยท (Permalink)
Moules Frites or Moules Marniere. Buy a bag of mussels, saute some garlic, parsley, carrot, and celery in a pan, add the mussels, pour in some white wine, cover and let it cook until they open. If they, or you, dont like mussels, use clams. For Moules Frites, do the same thing, fry some French fries and toss them with garlic and parsley.
Add a store bought baguette and you have one of the classic French and Belgian dishes that is dead easy to make.
For dessert, make a tiramisu. Get some ladyfingers (most supermarkets have them, if not, check an italian deli. Put them at the bottom of a brownie pan, dribble some coffee and brandy or marsala wine over them. If you can find mascarpone cheese, mix it with some cool whip, if not, just use cool whip. Cover the cookies with the cream and sprinkle cocoa powder or grate some dark chocolate over the top. Wham, impressive dessert.
Jambalaya. Everyone always thinks its such a tough recipe, but all it requires is patience and attention to detail which could be said for most homemade dishes.
imp3r10 ยท 1 points ยท Posted at 22:23:36 on June 25, 2018 ยท (Permalink)
Easy as hell to make. Maybe takes you five to six minutes but every time I make a girl that it impresses her for some reason. No fucking idea why.
The one time I tried to make a burger I fucked up and forgot the cheese and the meat was undercooked....Iโll stick to what I know.
Lattika ยท 1 points ยท Posted at 22:23:40 on June 25, 2018 ยท (Permalink)
Just put some lamb in a slow cooker for 8+ hours. Delicious meat that melts off the bone, serve with roasted potatoes. You don't need to do a goddamn thing.
Every non-puerto rican I've met goes fucking crazy when I make perfect Arroz con Salchichas. It's literally the easiest thing I know how to make. Like, you just look at it every few minutes, stir, change heat, boom.
You literally just fry some onions and mushrooms off. Throw in some bite size pieces of rump steak and fry that off.
At this point, start boiling some tagliatelle.
Now pour 100ml beef stock over the mushrooms, onions and beef. Then turn down the heat to about medium.
When the tagliatelle is done, mix a small pot of sour cream into the meat and stuff and then serve that on top of the tagliatelle.
Also, Chicken Pilaf:
Fry off a some diced onion. Cut some chicken breast into bite size pieces and then add that. Fry until the chicken in white all over on the outside. Throw in some tarragon at this point. Throw in some basmati rice (about a cup for 2 servings) then pour 500ml chicken stock over the whole thing. Also 2 tablespoons of butter. Boil the whole thing down until the rice is soft and you're good to go.
My mother in law was away so he came to visit for Valentine's Day and took my husband and I snowmobiling.
I made beef stew and biscuits for supper when we all got back and he about lost his mind. Like ate three helpings that night and then called two days later to ask me to e-mail the recipe so he could make it himself and eat it every day until my mother in law got back from her trip (at least a week away still at that point.) Talked about how good it was the next two or three times I saw him and continues to specifically mention it as something that would be a nice way to end the day when they're going snowmobiling.
It's literally chunks of beef, browned in a pan with an onion and then put in a pot of boiling water with some chunks of potato, carrot, celery, and a bit of barley and some spices. I think it's one of the simplest dinners I make, but my father in law and my husband both love it so much it makes me feel like a 5-star chef.
EBungus ยท 1 points ยท Posted at 22:24:55 on June 25, 2018 ยท (Permalink)
A garnish goes a long way whatever you make. The power of presentation is hugely underrated!
pysouth ยท 1 points ยท Posted at 22:25:20 on June 25, 2018 ยท (Permalink)
Authentic tacos. Seriously easy as fuck to make, cheap, and everyone loves them.
I cooked tacos for my roommates with some bomb ass homemade salsa verde, gave everyone plenty of options for toppings so they could pick and choose what they wanted.
Just look up a recipe for authentic tacos online and go for it. Itโs always a hit and theyโre delicious.
Ramen. Even the freeze-dried instant stuff is great but you need the right broth. Bacon fat is all you need, and cut bacon works great as the pork meat.
Soft boil some eggs, chop up some green onion, throw in some cut strips of lightly cooked bacon and, baby, you got a ramen going.
I randomly watched Ratatouille about a year ago and decided to try to make it. The traditional version has you chopping a lot of vegetables, which isn't really hard, but you can make an even prettier version that's closer to what's in the movie with even less work with a mandoline
You basically just slice a bunch of veggies, layer them all pretty like in a casserole dish, throw some tomato sauce on it, and leave it in the oven for a while.
jaymef ยท 1 points ยท Posted at 22:26:12 on June 25, 2018 ยท (Permalink)
For me probably a simple dish with pork center loin they are pretty easy to cook and as long as you don't completely fuck up the temp are really tender
Wraps. Cut it diagonally, stack off-center perpendicular with a toothpick through it on a bed of lettuce with chips and a pickle on the plate. People will lose their shit over the sandwich that took you 30 seconds to make.
I'd go with creme brulee. Great dessert, looks impressive, you can break out the culinary blowtorch and it's literally just mixing eggs and creme together.
Tallon ยท 1 points ยท Posted at 22:26:28 on June 25, 2018 ยท (Permalink)
Put a wheel of brie cheese in the oven at 400ยฐ F for 5 minutes to get it soft and hot, serve with bread (maybe a sliced baguette) and fruit (such as sliced apples, pears, fig jam).
New York steak and steamed vegetables. Let the steak warm to room temperature on the counter for about an hour, salt and pepper both sides, heat skillet to high, cook 3 mins each side, let rest for ten mins. Boom.
Grab some strip sized cuts of basically any meat you have on hand.
Throw meat + random assortment of vegetables into a wok with a little oil. I like to get creative with the colors. Fucking orange bell pepper and red cabbage. Literally fucking anything.
Sometimes I close my eyes in the produce section and run around like that girl in the sound of music, grabbing random combinations.
High heat, toss it around for a couple minutes. Sprinkle of salt, splash it with store bought stir fry sauce. (All stores will have many different flavors)
If you're fancy it's super easy to make your own stir fry sauce.(soy sauce+fish sauce+sesame oil+siracha+corn starch+chicken stock+sugar+lemon juice+(x)extra spices)
Serve the stir fry over rice. Bada bing bada balls deep. Easy, cheap, variety, healthy.
Cream spinach is an incredibly easy dish, takes no skill at all and tastes amazing. You just wilt a bag of spinach in boiling water, drain it, pour in cream, garlic powder, salt and pepper, a splash of lemon juice, sauteed onion and simmer for a few minutes. Cook it down for a few minutes as the cream thickens (stirring throughout). Throw a few handfuls of freshly grated parmesan on it and stir it together and turn off the burner. Put it next to your favorite steak, pork chop, or chicken breast and enjoy.
Take. Boneless chicken breast, slather some Ranch on it, cover it with slices of bacon. Bake until almost done, sprinkle some shredded cheddar on top, serve once cheese is melted.
Spaghetti with chopped cherry tomatos and minced garlic cooked down in white wine, making a syrupy sauce. I think this actually is from buzzfeed, tbh, but every time i make it for people its a huge hit.
either a properly cooked piece of meat or eggs. both are basic to the extreme but you can fuck it up so easily.
if there was a culinary testing standard i would think either of these would meet the requirements. the customer//eater should be able to request it to their liking and if the cook can muster it; they are able. if you can't make me a fried egg with a runny yolk, boo.
Gnocchi with sage butter sauce. I buy gnocchi from the grocery store for like, โฌ0.80, and the sauce is just a few tablespoons of butter, about 1/4 cup of the cooking liquid from the gnocchi, and like, 4 sage leaves. A bit of garlic cooked in the butter if I'm feeling feisty.
I've paid โฌ8 for this at restaurants, and now it's my new ramen.
Ratatouille. Yes the one from the movie. I make it every summer with the vegetables from my garden and just like itโs portrayed in the movie, a humble but beautiful dish. Itโs just sliced veggies on a bed of an herb tomato purรฉe. Very easy, fresh, and filling, vegetarian as well!
Panna cotta. It's literally just heavy cream and milk, sugar, unflavored gelatin, and whatever flavor you want to put in it. You can use vanilla/mint/strawberry/whatever extract, you can mix in some nice melted chocolate, fruit puree.... options are just about endless. Just pour it into some stemless wine glasses or similarly fancy looking containers, let it set, then put a garnish on top before you serve it.
Crown Rack of lamb, most roasts. Season them with literally whatever, look up cooking temperature and cooking time, pop in oven, set timer a little before its done, test with meat thermometer. I've cooked it for every first dinner date ever, and it always turns out perfect. Bonus hint, cook 2 of whatever your trying to make perfect and serve the best one. Cut up the less than perfect one for lunches. Show date your lunches, and how responsible you are for making your own lunches at home. Smash.
Another easy one is Sausage and Egg casserole. Lay some slices of bread in a baking dish, put in some crumbled breakfast sausage, whisk a few eggs and pour on top. Bake until almost done and then add a layer of shredded cheddar.
Grilled chicken wings. Just grill 'em for 20 minutes and toss in butter and hot sauce.
namonim ยท 1 points ยท Posted at 22:32:59 on June 25, 2018 ยท (Permalink)
Eggs. I know everybody can make eggs but damn I make some good eggs. I sautee some onions in olive oil until almost burnt, then dice up some compari tomatoes and let cook lightly, then add eggs overtop and let them fry. I pair this with the "tipico" Spanish breakfast items: avocado, rice, beans, plantain all home made. I eat this or some variation of it every Saturday or Sunday for breakfast
A simple Frittata. The first few tries might be a bit difficult, especially knowing when you should get it out. But as soon as you get the hang of it, it's amazing, fast and even looks fancy.
Creme brรปlรฉe. For some reason most people think itโs impossible to make outside of a restaurant, so when I make it Iโm a miracle worker. Really it just takes some time and 4 ingredients
Portobello Mushroom steak. Itโs kind of a rare dish to see, but itโs a crowd pleaser for both meat eaters and vegetarians. Mushrooms are pretty forgiving cooking wise. Super easy dish.
What I do:
Put giant mushroom head in a bowl, underside/fins facing up. Pour 3 tables spoons of Balsamic Vinegar on it, throw in some chopped onions and garlic. Marinate for a while (30 min works well). Then grill 5 minutes each side. Serve hot!
idma ยท 1 points ยท Posted at 22:33:28 on June 25, 2018 ยท (Permalink)
i make a pretty mean fried rice. And everybody that comments on it are wowed.
Vegan Ravioli surprised me. Step 1: buy vegan ravioli (butternut squash is popular). Step 2: cook down some onions, garlic, tomatoes, mushrooms in a pan. Add balsamic and spice. That's it. Tastes pretty rad.
Bacon wrapped pork tenderloin. Wrap that sucker, use toothpicks if you need to hold the bacon together at the top, brush with honey, bake and baste a bunch of times, et voila. You can marinade ahead of time too or just buy it pre marinated like I do. A good, easy side you can try for this is quartered red/yellow potatoes with baby carrots, olive oil, garlic salt and dill or thyme or rosemary. Roast in the oven underneath your tenderloins on the bottom rack and check for doneness every time you baste the loin.
Roast leg of lamb, with roasted veggies, twice cooked potato, couscous (the food so now they named it twice) and instant lamb and rosemary gravy powder mixed with the sauce cooked out of the lamb.
Just get a cheap meat thermometer, budget 25m per 500g of meat and check it every 30m
It will be cooked to perfection, tastes amazing and makes you look like a Boss.
I've used the Basics with Babish fish episode salmon recipe to great success. Super easy, only a couple of ingredients and very low effort required. Throw that over rice and make a simple veggie (I like asparagus) and you are golden.
Melt 200g of butter, chocolate and sugar. Cool and add 3 eggs. Whisk and gently fold in 100g flour and 50g coco. Cook at medium heat for 20-30 mins depending on how gooey you want it.
hopopo ยท 1 points ยท Posted at 22:35:16 on June 25, 2018 ยท (Permalink)
I make japanese curry with some curry roux from an asian market. You just sautee chicken, onions and carrots, boil with potatoes and add the roux. Serve with jasmine rice. It's amazing but so easy.
Copycat Olive Garden Zuppa Toscana. Seriously, this is the best soup I have ever made or eaten. Everyone was blown away. It takes about an hour but is very easy. Serve with a Caesar salad as an appetizer and garlic bread (or whatever bread you prefer) on the side.
Soufflรฉ. Growing up I thought it was the #1 most difficult and fragile things that only years of practice could accomplish. But itโs really not much more work than baking a cake.
[deleted] ยท 1 points ยท Posted at 22:36:21 on June 25, 2018 ยท (Permalink)
Pasta garlic chilli chorizo prawns olive oil
Fry all ingredients apart from pasta and prawns untill chorizo is crispy add prawns and cooked pasta in to pan and olive oil on top.
Take a tomato and slice it into quarter inch slices. Do the same for the mozzarella.
In a small bowl, whisk together 3 tablespoons of olive oil together with 2 tablespoons of balsamic vinegar until you get an even consistency.
Take a handful of basil leaves and roll them up together like a cigar, then slice them width-wise to make basil strips.
On a salad plate, put a mozzarella slice on the plate, then stack a tomato slice and sprinkle a little bit of black salt on it. Mozzarella slice, tomato slice, salt. Drizzle some of the dressing on it, then top with a good amount of basil.
A nice big ole steak with salad or veggies.
Season the steak with some good ole montreal seasoning or whatever you prefer.
Pan fry/Sear steak with butter for 3 minutes each side. Fry up some veggies and you are now a master chef.
Learn how to make really good sauce. It's incredibly time consuming but really easy. It doesn't matter how good the rest of the dish is if the sauce is crap.
Once you've got it dialed learn how to cook and rest meats properly. Lamb rack or duck breast cooked pink with the skin properly rendered down with a banging jus are show stoppers. Cooking the meat takes almost zero prep and 15 mins to cook and rest. The sauce takes 2 days but not much effort.
panxzz ยท 1 points ยท Posted at 22:37:43 on June 25, 2018 ยท (Permalink)
Grilled cheese.
Slap two pieces of buttered Italian bread on the grill, throw literally any cheese on there, wait for golden brown then cut in half and garnish with some parsley
just start practicing using cream eggs olive oil butter salt pepper and garlic... just mess around with those till you understand them it is really important i cant tell you how many people i see cooking who only know how to follow recipies, you need to understand what your doing!
Entree:
-roll flattened chicken breast, prosciutto, mozzarella, and basil into a pinwheel. Toothpick or tie. Bread. Fry. Cut into slices.
-Boil canned diced tomatoes with herbs
- Ravioli. Once cooked, deep fry for 3 seconds.
-Cover with tomatoes, then top with pinwheels.
Salad:
- slice yellow cherry tomatoes into 1/4โs, half blueberries. Toss in olive oil. Top with almond slices, parsley, and sea salt.
Side
- Roast Brussel Sprouts. - halve, toss in olive oil. Baking pan. Salt and pepper. Cool 400 degrees F for 15 minutes covered in foil. 15 mi utes uncovered
Thai green curry
Essentially just a stew with coconut milk both, and a little bit of curry paste. Cut up chicken and veggies and throw them in. Then wait.
Potato bread, butter, and add parsley to both sides as it cooks. Turns a boring sandwich into a delicacy.
Chef Boyardee
Just add garlic salt and seasoned salt to any of them and they are way way better
Spaghetti
1 can Prego, 1 can hunts sauce, meat, garlic salt, seasoned salt, parsley, and whatever noodles. I sometimes add other spices but the garlic salt I use tend to cover up most other flavors but it's really really good and everyone loves it.
Mussels. In some kind of broth with like garlic and parsley or cherry tomatoes or whatever.
Serve over spaghetti.
They're surprisingly cheap to buy, very easy to prepare, and look goddamn fancy
I've started making beef bowls or, as it's called in Japan, Gyลซdon. It is literally just beef, onions and a sauce with a poached egg on top and that shit is delicious.
Make spaghetti and put everything on top, don't mix it. Like put the sauce, shredded cheese and like any type of seasoning on top. If you are really fancy add a leaf to the side. People think that shits fancy
Croissants. They take time (the dough needs a few days to set up in the freezer), but theyโre pretty mechanical. Theyโre basically made from a brick of butter wrapped in a bit of simple dough.
Spaghetti putanesca (sp?) It is easy and very simple to change it to your taste. That and a bag salad and some crunchy bread and you look like you know what you are doing.
Omelettes. I had never cooked anything outside instant ramen or microwave meals. I watched a 45 second youtube video, and tried it out. Now Iโm a damn omelette god.
Bacon-wrapped lobster tail hors d'oeurves. Cut the tail in half, cut into 1 inch (2 cm) pieces, wrap in bacon, skewer with a toothpick, 15 minutes at 425 oF (218 oC) and serve them like the champ you are.
Kayki7 ยท 1 points ยท Posted at 22:44:18 on June 25, 2018 ยท (Permalink)
Pulled pork. Choose a pork butt about the same size as a loaf pan, and cover it with any quantity of brown sugar, orange juice and Worcestershire sauce. Cover with foil and bake at 200 degrees overnight. Next morning, pull it with two forks.
It's delicious with or without bbq sauce, and you get enough to makes sandwiches all week.
Melba toast, serve with crab (tinned) and a twist of lemon. Make the super thin toast by cutting the crusts off bread, grill lightly on both sides, then cut it in half through the soft middle and grill again. It looks homemade, but is mostly cheating.
Itโs not extremely as thereโs some prep that goes into it but Iโve found an easy fancy meal is chicken cordon bleu. Even the name sounds poshรฉ but just smash up a chicken breast, layer ham and cheese, roll that shit up, coat in breading and into the oven. I make it if we have company over all the time and always get the same reaction every time โwow you must really love to cookโ or something along those lines and itโs really not that hard, takes about 15 minutes to prep and 30 to bake.
Rub with garlic powder, cayenne pepper, salt, pepper and lots of cumin powder, rub both sides with a lil bit of oil. Then broil for 5-6 mins on each side. Take it out, rest for 10 mins, enjoy. People often feel strange about cooking lamb but it's incredibly easy. I would serve this with mashed potatoes, asparagus, and a sauce made from apricot jelly, shallots, bell pepper, and a bit of lemon.
This one pasta salad. It sounds complicated but it's just assembling several easy steps. Bonus, only 2 pans to wash. You can serve it with the cooked ingredients still warm, or out of the fridge the next day, still great. Basically, get those spiral pasta. If you have the colored ones, it's even fancier. Cook those, set aside in a big bowl. Or leave them in the pot if your pot is big enough. Cherry tomatoes, cut in half. Green olives, cut in slices. Take a pan. Roast walnuts. Or pine seeds. Or both, whatever. Set aside. I recommend breaking the walnuts into smaller chunks. Use the same pan, cook bacon, also works with dry Italian or Spanish meats, just make them crunchy. Put aside in a bowl. Same pan, no added fat necessary, cook little pieces of chicken breast. Now comes the fun part. Dump everything together, as well as a good amount of Italian pesto, mix. And voilร ! Serve with grated parmesan and a leaf of basilica on top. Looks fancy, is delicious, super easy to make. Adapt to your own preferences. I for example like to add bits of apple that I slightly cook in the bacon fat. If when you mix everything together, the pasta is still hot, it warms everything and is particularly yummy. Enjoy!
Chicken breast covered in taco seasoning on a piece of tin foil on an oven sheet.
Put some beans, salsa, diced tomatoes, onion slices, and peppers on top. Place another piece of tin foil on top. Bake at 325 until itโs not pink in the middle.
An easy drink to make with your meal is kvass, an old school russian fermented drink that's kinda like a hard apple cider. https://youtu.be/k1UTJKBMvgc
idk if this is true across the board or anything but I always feel like an amazing cook when I make spaghetti squash. I like to roast it, then make a sauce with spinach, garlic, cream and Parmesan cheese. Sometimes I add some chicken. Then I fluff up the strands, mix in my sauce, top with more cheese and broil for like 20 minutes. Itโs like fancier spaghetti to me and impresses my mom at least.
My go-to for this is Pasta Puttanesca. It's quick and simple but with a good strong taste and you can impress whoever you serve it to with the interesting history of it's name.
1) Fancy goat cheese spread: get a disk of goat cheese. Put it on a broiler-safe tray (or stick it in your toaster oven on included tray), top with sliced shallots and sliced kalamata olives. Drizzle with olive oil and sprinkle with salt and pepper. Broil 3-6 minutes (depending on your oven), until the shallots are slightly browned and the cheese is just gooey at the edges. Scoop up with bread/tortilla chips.
2) Manchego cheese toasts. Slice up a baguette into pieces about a centimeter thick (most grocery stores will do this for you). Put them on a baking pan, push them all together, top with about 6-8 oz of grated or thinly sliced manchego and broil until the cheese bubbles. Set aside. Sautรฉ maybe 8oz of diced or sliced mushrooms in 2oz (1/2 stick) of butter until browned. Add salt, pepper, and garlic. Sautรฉ while stirring for another minute until garlic is fragrant, then add 1/4c of cream, stir, then add another 1/4c and turn off heat. Keep stirring until the liquid stops bubbling, then separate the cheesy toasts crime each other and add a good dollop of garlic-mushroom cream sauce to each toast. A sprinkle of parsley on top is nice but not essential.
Turn stove on medium, put pan on stove add olive oil. Chop up chicken, put in pan. Stir it a bit, add carrots, an onion, some broccoli... Really whatever. Add some garlic powder, stir for Cpl mins. then soya sauce.
Place on rice. Heck minute rice is fine.
[deleted] ยท 1 points ยท Posted at 22:47:10 on June 25, 2018 ยท (Permalink)
Salmon fillet with sweet chilli and spring onions baked in a foil parcel with some veg on the side.
Jersulam Artichoke soup. 750g of artichokes peeled and chopped, saute in butter and then add 660 whole milk and 330 stock. Blitz it all and add a little white truffle oil ans season. Garnish with the deep fried peel and a little extra oil. Tastes unreal but takes like 30 mins to make and most of that is just waiting for it to cook.
People found out I could make those (you take flour and mix it with water to make dumplings, that's literally it) and they thought I was a culinary genius
Red velvet cake with homemade cream cheese icing. It's literally just confectionary sugar, cream cheese, and butter mixed together and it's heavenly and even if it's on a box mix cake. I did this for a party a few weeks ago and people obsessed over it.
Take an oven-safe skillet, put it on the stovetop on low heat, add butter and sage (fresh, powdered, whatever), swish it all around gently until the butter is starting to brown.
Gently place 4 bone-in chicken thighs skin-side down in the skillet, let them sizzle until the skin releases on its own, flip and cook the meat side for another 5-7 minutes, flip again so the crispy skin is up.
Place in oven for 20-30 minutes (or till theyโre done)
Feed to people.
Every time I do this, the people cheer.
Lasagna... Can you boil noodles? Can you brown some ground beef or italian sausage? Can you layer those things with mozarella and tomato sauce in a tray and bake it in your oven for half an hour? Yes? Well then youve just done what most people revere their grandmothers for.
I admit that grandmas have a lifetime to practice and have fine-tuned their lasagna... Make the sauce from scratch and all that... but even a monkey can make a lasagna that puts frozen supermarket lasagne to shame, and impresses the ignorant dinner guest.
My omission of ricotta was intentional... Thats a not a the way my mama makes it!
Steak. Itโs a high class dish with practically one ingredient. Yeah, salt and pepper but thatโs so easy it shouldnโt count.
The trick is how you cook it. That comes from experience, but itโs tasty experience so donโt be scared. I use a propane grill (insert Hank Hill quote) so itโs just about knowing your grill and your meatโs thickness. I steal borrow Omaha steaksโ guide to get started and adjust based on the unique way my grill cooks or size of the steak cuts. Your grill has hot spots so be aware of them. Once your grill is hot, cooking looks something like grill the streak 6 mins on one side, then 4 mins on the other side. You get nice sear marks and if you get your time right you will have a perfect doneness each time.
When I was young I always wanted spaghetti for my birthday dinner. My parents were always happy to oblige.
Now that Iโm an adult and can make it on my own I realize how incredible cheap and easy it is to make. My parents were probably stoked that their kid wanted something so cheap and easy.
More of an appetizer but if you stuff those Pillsbury croissants with various items they are absolutely delicious. Nutella; bacon, eggs, cheese, green onion; ham,cheese. The possibilities are endless
I have no idea how to cook, but you can get any vegetable (my favorite is asparagus), rinse it and pat dry, then coat it with a LITTLE olive oil (too much ruins the oven-roasted crispiness and just makes it soggy), and sprinkle it with some herb and garlic seasoning (you know, those little shakers that literally say "herb and garlic").
Preheat the oven to 375 or whatever and toss that shit in for like 15 minutes. I recommend using a cookie sheet that's lined with aluminum foil for instant cleanup.
Bam. Super impressive side dish. And it's so easy you can do it while something else is cooking (microwaved fish filets for the main course?).
krnbk2 ยท 1 points ยท Posted at 22:51:23 on June 25, 2018 ยท (Permalink)
Dulce De Leche
You literally boil a can of condensed milk for a few hours. One ingredient, almost no prep. Eat it straight out of the can, spread it on crepes, cookies, your body. Amazing stuff.
A tomato mozzarella salad. Just slice a ripe tomato and slice some fresh mozzarella. Sprinkle it all with salt and pepper and layer it on a plate. Drizzle it with a few drops of oil and some balsamic vinegar. Sprinkle some chopped fresh basil over it all and serve. It is a very simple thing to throw together and requires no cooking it is also a nice dish to look at because of the bright and contrasting colors.
Pretty much roasted anything. A lot of people that I know (mid to late 20s) seem to get impressed by the simple use of an oven.
They cook everything on a stove top or in the microwave, so oven-roasted anything is foreign to them unless they buy it in a restaurant - hence the chef association.
I made oven-roasted broccoli for a dinner party (broccoli, oil, salt, pepper, garlic powder - 40 minutes on 400) and people went nuts for it. They couldnโt shut the fuck up about what I considered to be the worlds simplest broccoli. I wasnโt coy about how easy it was.
The same thing happened to me when I made roasted sweet potatoes and other vegetables for Thanksgiving with friends. The oven-roasting is very exciting apparently.
It's really just a nice steak that is salt and peppered and grilled to perfection. 4-5 minutes on each side and let it rest. Steam some broccoli or pan fry asparagus with some mushrooms and you have a damn good meal.
And add some Bearnaise sauce. Easy to make and so good with steak
osm0sis ยท 1 points ยท Posted at 22:52:01 on June 25, 2018 ยท (Permalink)
Crockpot shredded chicken.
Throw in a bunch of chicken breasts, a jar of FRESH salsa (not stuff like Pace that's already been cooked down, get the stuff that comes in a plastic container from the refrigerated section of the store), and give it 6-8 hours on low in the crock pot.
French stick, big old black gnarly beef tomatoes if you can get 'em, the best extra virgin olive oil you can possibly find, salt, anchovy (not the brown super salty kind, the tangy acidic sorta pickled kind - cant remember a proper name for them).
Slice of french stick, drizzle of olive oil, slice of tomato, teensy pinch of salt, drizzle of olive oil, 1 or 2 anchovy fillets on top. Fucking fantastic.
I donโt know why but everyone goes nuts for my beef stroganoff. It is literally beef strips, onion, mushrooms, Dijon mustard and sour cream. Takes 15 mins to cook at the most.
LajGig ยท 1 points ยท Posted at 22:52:44 on June 25, 2018 ยท (Permalink)
Anything that involves Sous Vide'ing and a skillet or a searing torch.
bigeyez ยท 1 points ยท Posted at 22:52:48 on June 25, 2018 ยท (Permalink)
A good mac and cheese. Just spend a bit more to get a nice quality cheese and finish with some panko breadcrumbs and people will think you're amazing.
I would honestly have to say ceviche! Easy to make and IMO hard to fuck it up, although I have seen that done lol. Basically diced up onions, tomatoes, cilantro, your fish of choice chopped to your liking, salt, and lots of fresh lime juice!
Spaghetti carbonara. Seems fancy as shit, takes 15 minutes and very little effort once you've practiced it a few times to make sure you can nail the timing of it all.
Whole baked fish. If you live by the coast or can otherwise get access to a fresh fish market, you can ask for the fish to be scaled and gutted. Then just cover it with olive oil and stuff that puppy full of rosemary, a little onion, garlic, parsley, green onion, and lots of lemon, bake on parchment paper for half an hour or so at 400-450. Boom, Instagram worthy meal of which the hardest part was chopping.
Edit: also salt and any other herbs and spices you feel like adding. Tons of recipes online with tons of different options, and when I made it I just picked what I personally like.
I'd say Alexandre Dumas potato salad (Google it for James Beard recipe). I've seen it named German potato salad too. Really really easy but people go nuts for it and it's a great summertime starch. It's just sliced boiled red potatoes with balsamic, white wine, olive oil, and scallions. Just delicious though. Always disappears quick.
Rice. All I do is wash it and put butter in as it boils, but people go crazy over 'how good this rice is'. Never would have thought something so simple would garner so many compliments (sometimes it overshadows the entree I actually put effort into)
[deleted] ยท 1 points ยท Posted at 22:54:35 on June 25, 2018 ยท (Permalink)
Honestly, cooking a filet on a cast iron pan. Just heat the pan up, add oil, cook the filet 2 minutes on each side, then put the entire pan into an already preheated oven (450ยฐ) for 4 minutes. Perfect every time.
[deleted] ยท 1 points ยท Posted at 22:54:39 on June 25, 2018 ยท (Permalink)
May not make me look like an incredible chef, but I make a mean ass grilled cheese. People just seem to think I make the best grilled cheeses of all time evidently.
Garlic, lots or not (depending on whiteness of your guests)
Sweet Chili sauce (roughly 30%-40% of the amount of tomatoes)
1 or 2 tablespoons of green pesto
store bought garlic bread
What you'll do:
Throw tomatoes, sweet chili sauce and finely chopped or mashed garlic in a big pot. Bring to a boil, and let it simmer for 5 minutes. Use a hand blender to smooth out to preference (I prefer it chunky af, you might like it smoother), then add pesto. Taste and add salt and pepper (don't hold back).
Serve with a simple salad and garlic bread and you're a star chef!
You can also use parsley, onions, mushrooms and other shit if you're adventurous.
Pasta Carbonara, anything Salmon related , grilled asparagus, Burgers with some caramelized onions but made with dat good grass-fed beef and good rolls from the bakery down the street.
Quinoa burrito bowl: make the quinoa, then pile everything you like into the same pan to heat all the shit up and voila. Burrito bowl.
Ingredients: quinoa, beans, corn, bell pepper, jalapeno, green onions, garlic, red onion, chilli powder, cumin, shredded carrot if you're feeling really wild, cheese, lettuce to top afterward.
Come from a pretty decent culinary background and Iโll share some super easy ones Iโve seen over the years from chef and foodie friends. These were the types of dishes weโd all serve each other whenever we just wanted to get together for informal dinners and drinks. They really let you and your friends get involved in the communal aspects of cooking and the kitchen.
1) Bleu cheese and walnut stuffed, bacon-wrapped figs finished off with a light balsamic drizzle. Insanely easy, and just really damn good.
2) Savory crepes filled with ricotta, parmesan, porcini mushrooms and fresh basil.; plate with a squeeze of balsamic reduction or an onion jam. Save yourself the trouble and buy a 12-pack of ready to use crepes from your local Whole Foods style grocer. Always leave those Iโm feeding pretty pleased when I serve these and you can get away with red or white wine if you wanted to pair it.
3) Chilled Gazpacho with a healthy dollop of fresh lump crab meat and some sliced avocado placed on top. This is a great late summer night meal. Fills you up from the crab and avocado, super bright fresh flavors and you can literally just throw all the ingredients in a blender and chill it until you wanna serve.
If anyone has questions on specific recipes just pm me, happy to help! Cheers everyone :)
A lil' something I call Beans & Clams: One can white beans, one can chopped clams, a couple cloves of garlic chopped up, 2 bay leaves, a pinch of chili flakes, and some olive oil. Just put everything together (including the clam juice) and bring to a boil for a few minutes. The bay leaves and chili flakes are optional but they really make it look like you know what you're doing and add a little background flavor. Shave a little parmasean on top if you want. This dish is also super cheap and great for camping. Also very nutritious. Goes great with a crusty baguette!
Mango salsa. The mango is a bit of a pain to cut up but then just toss it with green onion, red pepper, lime juice, olive oil and cilantro. People go nuts for it.
cinta ยท 1 points ยท Posted at 22:57:06 on June 25, 2018 ยท (Permalink)
Little late to the game, but bacon wrapped dates. Get dried dates, wrap in raw bacon, hold with a toothpick, put in the oven at 350 for 20 minutes (rotating once) or until bacon is crispy. Take โem out, drizzle in balsamic glaze, and serve! People die over these as an appetizer, and they couldnโt be easier.
Put a cast iron skillet in an oven and heat to five hundred degrees.
Being the skillet out, put over high flame, pour in vegetable oil to cover the skillet bottom.
Wait for the oil to smoke.
Put the steak in, pressing it into the pan with your tongs.
Wait two minutes, flip it, press against the pan.
Wait two minutes, flip again, turn flame down to low, put two tablespoons of butter on the steak.
Wait two minutes, flip it again, repeat the butter.
Two minutes later (eight in all), turn off the heat, put the steak in foil, another pat of butter, and tent with foil.
Pour out the pan, but leave some of the drippings. Mix three eggs, a cup of flour and a cup of milk. Season with pepper and salt, and pour into the skillet. Bake at 420 for 30 minutes.
When the bake is done, you'll have a perfect Yorkshire pudding to pour the buttery drippings from the steak onto and the steak will be perfectly pink.
idgarad ยท 1 points ยท Posted at 22:58:39 on June 25, 2018 ยท (Permalink)
Ghetto Stroganoff.
1 lb ground beef. Brown it up.
2 cans Cream of Mushroom Soup.
1-2 big spoonfuls of sour cream.
Cook up some egg noodles.
Mix.
Top with fancy Parmesan cheese. The flake kind.
Garnish with Parsley.
Serve on a square plate.
Get laid or profit, depends on if you are serving it to gnomes or not.
[deleted] ยท 1 points ยท Posted at 22:58:53 on June 25, 2018 ยท (Permalink)
My version of Sole a la muniere.
Ingredients:
Sole or other white fish
Lemon
Butter (fair amount)
Flower
Directions:
Pat fillets in flower
Put butter in a preheated pan just so it starts foaming but not burning. Clarified butter allows for higher temperatures but that's not easy so I use normal butter
Cook fillets in butter 9 minutes per inch so usually 3-4 minutes either side for normal thin fillets. Put on serving plates, squirt some fresh lemon pour foamy butter as the sauce.
MolDes ยท 1 points ยท Posted at 22:58:54 on June 25, 2018 ยท (Permalink)
Steak tartare. It's one of my favorite dish: tastes fabulous, easy to prepare.
Twice baked potatoes. I lied to my fiancรฉ and told him they were super hard to make (because otherwise we would eat them like 3 times a week and thatโs not healthy), so now he thinks he gets this super awesome treat for his birthday every year.
CHydos ยท 1 points ยท Posted at 22:59:05 on June 25, 2018 ยท (Permalink)
Pulled pork sandwiches. Put the pork shoulder into a slow cooker with some bbq sauce and possibly a flavoring packet. When it's done take a fork to it and tear it to shreds. Put it on some buns and enjoy.
Sushi is surprisingly easy to roll and if cut correctly can look like the stuff they serve at restaurants. If I have a photo I can show you one of my better rolls if you'd like. Learned to do it via YouTube, too!
Tomato sauce from scratch is actually very easy. Here's what I do:
For every two pounds of fresh tomatoes, add
Half a stick of butter
One white onion
Blanch the tomatoes to remove the skin, then add all the ingredients and cook low and slow for a few hours. Salt to taste. Once it's done, I usually add some fresh basil. It makes a super flavorful sauce that sticks to pasta really well. That means that you don't need a lot to flavor the dish to your liking!
Erry tiem this thread is reposted, I suggest cock with wine (seriously)! First you'll need to rip off the herb ingredients for any basic Coq Au Vin recipe. Next, skip all of the fiddly bits about blanching your bacon, and go ahead and brown some chicken thighs and drumsticks in butter. Add in your wine (I use burgundy or merlot), a little chicken stock, some onions, baby carrots, button mushrooms and the herbs, and simmer covered, until done, turning occasionally (20-ish minutes?). Scoop all of the chunky bits out into a serving dish, and thicken the remaining liquid with some flour or cornstarch. Pour this gravy over the chicken and veg, and serve with some little roasted potatoes on the side. They'll think you're amazing! My kid just called it "purple chicken".
Take your salmon filets and rub sweet chilli sauce on them with a spoon. Boom. Prep done.
Next you bake your filets in a medium-hot oven for 20 minutes along with broccoli florets, halved brussel sprouts and parbaked potatoes which you have brushed with olive oil and given a couple good twists of salt and pepper. Sprinkle your potatoes with a dusting of dried parsley as well. Not only does this smell and taste great, you can arrange it all on the plate so it looks like a restaurant meal with very little trouble.
Stifado is ridiculously easy to make, and stupidly good. It only has about 8 ingredients, and the hardest part is browning peral onions. It's super cheap too.
Chicken pot pie. Fire up the pressure cooker and do the chicken and potatoes and veggies (takes an hour? I always make enough for 6 pies a go and freeze them) put puff pastry on top and toss in the oven with an egg wash for an hour-2 based on if itโs frozen.
Never had a complaint and everyone is always amazed
Salmon with Hoisin sauce. You coat salmon filets or chunks in hoisin sauce, which can be found at nearly every supermarket and tastes kind of like teriyaki sauce. After coating the salmon, put it in the oven and you have a meal that looks and tastes professional.
Marinade for like an hour ( olive oil, pepper flakes, celery salt, cumin, paprika and brown spicy mustard)
Cook on each side (cast iron skillet) 4-5 min per side, turn off heat and cover for 8-10 min. Always be sure to check the inside cause porkchops can be fickle little bitches.
Baked brie!
All you need is puff pastry sheet, a round of brie and whatever you want to top it with.
Oh and some crackers to eat it with.
My favorite toppings are either just raspberry jam or apples with cinnamon and brown sugar.
1. Roll out puff pastry,
I make a chicken and dumpling dish that everybody seems to love. It honestly takes nearly zero effort but comes out amazing.
Some boneless, skinless chicken breast or thigh, cream of chicken soup, chicken stock, frozen veggies of choice (I use a frozen mirepoix mix), salt and pepper in a crock pot for 5 1/2 hours on high.
Pull the chicken out and shred it, put it back in along with chunks of torn up pillsbury/grands/generic biscuit dough for another 30-45 minutes.
It just involves stuffing a whole chicken with fresh herbs, cutting up shallots and parsnips and cooking everything in the oven for 2 to 2.5 hours. Always impresses people.
Recommend you acquire a slow cooker.
There are thousands of simple slow-cooker recipes on the web: search google for "slow cooker recipes."
Many of them are so simple that the directions are: Put the food in the cooker. Set cooker on low. Come back in seven hours.
Results are delicious.
It's darn near fool-proof.
Talboat ยท 1 points ยท Posted at 23:03:48 on June 25, 2018 ยท (Permalink)
Stir fry. The colors of the vegetables make it look fantastic and it taste great as well. 20 minutes of work is it.
Don't be afraid of the large amount of kale it Cooks down.
Just saying zuppa tuscana makes you seem like master cheif.
Slihsar ยท 1 points ยท Posted at 23:04:03 on June 25, 2018 ยท (Permalink)
I made up something awesome the other day.
2 pound of ground beef
1 bag of shell macaroni
1 block of Velveeta cheese
1 pack of ranch powder
1 green pepper
1 jalapeno
Sour cream
It turned out awesome!
[deleted] ยท 1 points ยท Posted at 23:04:05 on June 25, 2018 ยท (Permalink)
Crockpot Beef Stroganoff. This is really close to how I make it. Though I've been making the sauce separate, reducing that down, then when it cooks it's the perfect consistency.
If anyone really cares I'll happily dig out the recipe I use, But the above linked is close enough.
EDIT: well, no one asked for it but this is the recipe I've been using, I skip the bullion, sub some red wine for beef broth, and when adding the cream cheese make sure you leave it out for at least an hour then chop it up into small pieces and mix some of the sauce in a separate dish with a whisk.
Anyway, Stroganoff, super easy to make, and has huge flavor, so kinda my go-to meal.
I found an easy recipe for baked alaska that involved a couple bowls. Ice cream in one and cake baked in a slightly larger one, hollow out the cake and put the ice cream in it, and put the meringue on top. Add flaming liquor and bam, fancy!
P4lani ยท 1 points ยท Posted at 23:04:18 on June 25, 2018 ยท (Permalink)
Stuffed tomatoes/peppers. It looks really cool and taste amazing. It is pretty simple and it tastes amazing as long as you get good quality ingredients :)
TheVog ยท 1 points ยท Posted at 23:04:20 on June 25, 2018 ยท (Permalink)
Steak. So many people cannot cook a decent steak and will be blown away if you serve them a perfectly cooked steak. Anybody who sucks at cooking a steak, just look up the Gordon Ramsay video on YouTube about cooking the perfect steak, then just do that anytime you are cooking for somebody.
Second this. I use to be terrible at cooking steak but after watching that video even a $10 steak home cooked taste like restaurant quality. Now I just need to learn how to make a tasty mushroom or red wine sauce to go with it.
Salmon and veggies. Something like asparagus looks especially fancy. Seriously so easy and versatile but if you understand basic flavor profiles (like adding ginger, soy, sesame, green onion to give it Asian flavors, or chili powder, cumin, cilantro, cayenne to give it Mexican flavor) you can make something like that seem complex and upscale.
floutas (cant spell), carnitas, and tameles. my family rarely makes them and they always taste amazing, but they are extremely easy to make.
For floutas, microwave corn tortillas with a wet towel on top for 3 min so they're soft, then put shredded chicken and a little bit of chesse on the tortilla, roll it up, and fry in oil.
For carnitas, just put pork in a crock pot with beer and tampico. let sit for like all day, then put it on a cast iron pan with oil and cook til crispy.
For tamales, put corn husks in water for like a minute. Pour some chicken broth in store bought massa (make sure it's a good kinda masa or it would taste horrible). then, prepare what filling your putting in (like pork, chicken, beef, or cheese). after that, just grab a corn husk, put the masa on the corn husk, put the filling in the middle, roll it up, wrap it in seran wrap (you don't have to) and put it in tamale pot to steam.
For baking, I make homemade brownies with carmel in the middle. it's extremely easy, just bake half the brownie batter for 15 minutes, make the caramel, put it on the brownies, and pour the rest of the batter into the pan and bake for 30 minutes
976chip ยท 1 points ยท Posted at 23:07:49 on June 25, 2018 ยท (Permalink)
There's a chicken dish I make that is really easy, but looks all fancy when served. Heat some olive oil in a pan on medium high heat. Season some thin sliced chicken breasts with kosher salt and pepper then cook through with a good sear. Set them aside. (Add more oil if needed) Toss in some minced garlic for about a minute. Pour in some white cooking wine to deglaze the pan and let it reduce. Drop the heat to mediumish. Pour in chicken stock and sprinkle generously with herbs de provence. Stir well then add some sliced mushrooms. Let it simmer and stir occasionally until the mushrooms are cooked. Add some flour if you want to thicken it up. Spoon the mushroom sauce over the chicken (or cut up the chicken and add it back to the pan and serve it as a mix). Plate it with some rice and veggies and you're all set. Not counting prep, it's usually about 15 minutes to cook it.
geri73 ยท 1 points ยท Posted at 23:09:02 on June 25, 2018 ยท (Permalink)
Banana pudding from scratch, flourless brownies, lemon pie (merengue is a request, I donโt like it on my pie), chocolate silk pie), peach cobbler, Mac n cheese with bacon, chili, any cake, coffee (itโs an art to making good coffee), and any omelette stuffed with meat and cheese.
xareyea ยท 1 points ยท Posted at 23:09:04 on June 25, 2018 ยท (Permalink)
Baked brie. Wrap the brie in filo dough and bake. Dump peach preserves on top and serve.
Serve spinach artichoke dip in a pumpernickel bread bowl at any afternoon female gathering, like a baby shower. Best with white wine. You can even buy the dip and just dump it in the bowl. For extra fancy, sprinkle mozz cheese and broil for a minute or two until the top is crispy and the cheese is melty.
Sangria. It's just wine, juice, and fruit in a punch bowl.
Everyone has fits over my guacamole, I stole the recipe from a restaurant I used to work at: 2 avocados, 1 med white onion (start with half and see how it looks), 2 roma tomatoes or half a beefsteak, half a large cilantro bundle or a whole bundle if it comes in a little clamshell, about half a tsp of salt, about 1-2 tsp of lemon juice, or lime if that's what you have. It's a salad, not chemistry, everything is to-taste.
Liitke ยท 1 points ยท Posted at 23:39:54 on June 25, 2018 ยท (Permalink)
I sautee some canned black beans, chipotle peppers, adobo sauce, roasted garlic, and shallots. Deglaze with a little chicken stock and than stir it into the rissoto with a blend of white and sharp yellow cheddar. Really simple but delicious. After i sear the scallops i put a dab of avocado butter on top and flash it in the broiler.
Fry onion, carrot, potato and some meat. Dissolve bouillon cube or two on water, cover the previous mix with this and let it cook. Melt butter, mix flour, dissolve in milk and mix with the stew. Done.
No fancy ingredient or technique required, super cheap and delicious. Great as soup with bread or over rice like curry.
Fesenjoon (Persian pomegranate chicken). Four ingredients: bone in chicken breast or thigh, onions, pomegranate molasses and walnuts, plus salt to taste. Such a hit, seems super fancy but it's way easy!
pculv ยท 1 points ยท Posted at 23:11:42 on June 25, 2018 ยท (Permalink)
Nigella's Instant Chocolate Mousse is always a hit. You can alter the flavors in many ways with spices or citrus extracts. It's fast, easy, and delicious.
Katsu curry! Fry some onions and carrots, ad chicken stock and curry pwder and then leave it to simmer. Easy as pie, and breadcrumbing the chicken is super fun!
I don't know what its called although there is a word for it but I cook the lasagna pasta and cook beef. Then I mix mozzarella, parmesian, and ricotta. Put that and make a roll with the lasagna and beef while also covering it with marinara sauce. Now my mom talks about my cooking to my relatives cause really that's all she can brag about
Roasted tomatoes--slice a number of medium-sized tomatoes in half horizontally and scoop out the seeds and liquid inside. Fill these half-tomato bowls with a 2:1 mixture of Italian bread crumbs and powdered Parmesan cheese. Drizzle olive oil on top. Add fresh Italian herbs if you want to kick it up a bit, but spices aren't necessary. Bake at 400-450 for 20 minutes or until the toppings begin to brown, then let cool for 5 minutes.
They're both crispy and juicy, savory and sweet. They've never ceased to impress, and only require about 5-10 minutes of prep and 4 ingredients. You can make them in a toaster oven. They make a excellent appetizer and accompany roast meat quite well. Friends have gushed over my "culinary skills" after tasting them, but they're ridiculously easy to make and are a hearty vegetarian opinion.
Just toss some cream and mascarpone and garlic in a pot until itโs all melted together. Salt pepper and Parmesan to taste. Keep it warm while chicken/pasta is cooking.
Salt and pepper the chicken, and toss in the oven with some foil on top of it (keeps it from getting dry) for about 20 minutes.
Once chicken is cooked, Brown in pan with oil/butter for some colour. This is optional, since chicken is already cooked, but I think it really helps.
Once pasta is cooked, cut chicken and plate everything together for amazing chicken Alfredo. The whole process from start to finish might take about 30 minutes, and the most difficult bit is really mincing/crushing the garlic.
TL;DR: cheese and cream in pot, oven bake chicken, brown chicken in pan, make pasta. Guaranteed to increase chances of praise/sex/food coma.
Stir frying anything. Put meat in pan/wok, cook a little, put random assortment of veggies in, cook a little, put sauce in, cook a little, eat. Super easy and taste great too.
ground beef + head of cabbage + can of Rotel + salt/pepper
brown the beef, while it's simmering, cut the cabbage up to your liking, I quarter it then slice into narrow strips, put half cabbage in, add can of rotel, rest of cabbage, let it simmer until the cabbage softens...
Salt/Pepper to taste, can use plain tomatoes if the Rotel is too spicy...can add beef stock and water to make a pretty decent soup as well.
jjm666 ยท 1 points ยท Posted at 23:17:05 on June 25, 2018 ยท (Permalink)
Ultra Crispy Pork Shoulder. It has three ingredients, salt, pepper and pork shoulder. It cos for ten hours and comes out with the perfect crispy skin and pork day oozing out everywhere.
Salmon. Just prepare it a little(like 10 minutes), stick it in the oven and take it out in 20-30 minutes(depending on the recipe). Healthy and tastes delicious.
Stuffed chicken. The toughest part is slicing the chicken breasts in half lengthwise, but even if itโs a little uneven it will still turn out fine. My favorite variation is adding spinach and pepper jack cheese, seal with toothpicks, and then dip the stuffed chicken in flour, egg, and a mixture of breadcrumbs and Cajun seasoning. Bake it until the chicken is done and it looks fancy and tastes delicious! Be sure to count your toothpicks so you donโt miss one and stab someoneโs mouth!
Mix all together. (Save some cheese and cilantro to finish at the end) Put on corn. Pop in oven/broiler/BBQ until corn is cooked. Sprinkle on the rest of the cheese and cilantro to finish. Serve.
Braised short ribs. Just be sure to make the day ahead so you can chill, separate fat and reheat. Serve on a bed of risotto or polenta with some greens on the side = panty dropper.
Pesto pasta- Put pine nuts, basil, garlic, olive oil, and parmesan cheese and seasoning in a blender and cook pasta.
Aztiel ยท 1 points ยท Posted at 23:20:37 on June 25, 2018 ยท (Permalink)
My fit salad: chard, black olives, pineapple, apple, peas, corn, a few chunks of grilled chicken breast or fish, raisins, chia, ceasar sauce. Put it all in one fucking big bowl and stir shit up.
girlz0r ยท 1 points ยท Posted at 23:21:50 on June 25, 2018 ยท (Permalink)
Dates stuffed with goat cheese (or blue cheese. Add an almond in with the cheese if you're feeling fancy) and wrapped in bacon. A friend and I had these at a swanky farm-to-table restaurant. This appetizer sounded luscious. We balked a little at the price, $17? But, it was a special occasion, we were slightly drunk and decided why not.
A few months later, same friend and I were invited to a potluck style dinner party, and I remembered the stuffed dates. On a whim, I looked up a recipe and goddamn were we miffed. The ingredients, bought at Whole Foods, came out to roughly $18. Fully sober, we muttered, "Fuck that restaurant." Their martinis were pretty good though.
Anyway, make these. You'll be invited back to dinner. There's a million different recipes with varying flavors. This is what we used.
Ingredients
20 to 24 Medjool dates (12 to 16 ounces)
4 ounces goat cheese or blue cheese
12 to 16 ounces bacon, preferably of medium thickness
20 to 24 toasted almonds, optional
Equipment
Baking sheet
Parchment or nonstick baking liner
Paring knife
Soup spoon
Toothpicks
Paper towels
Instructions
Heat the oven to 400ยฐF. Line a baking sheet with parchment or a baking liner and set aside.
Cut open the dates: Use a paring knife to cut a slit in the side of the date. Use your thumbs to open the date slightly. Remove the pits if your dates still have them inside.
Stuff with goat cheese: Use a spoon to stuff a little goat cheese or blue cheese into each date. Use the back of the spoon to press the cheese into the date. If you're adding almonds, press an almond or two into the cheese. Press the date closed.
Wrap the dates with bacon: Cut the strips of bacon in half. Wrap each date with a half-strip of bacon. Secure the end of the bacon with a toothpick.
Arrange the dates on the baking sheet: Space the dates a little apart and lay them on one side.
Bake for 15 minutes. After 15 minutes, flip the dates to the other side.
Continue baking for another 15 to 20 minutes: Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like it.
Transfer the dates to a plate with a paper towel to drain. If the dates seem greasy, blot the sides as well as the bottoms.
Serve warm or room temperature.
kl0914 ยท 1 points ยท Posted at 23:21:51 on June 25, 2018 ยท (Permalink)
I make this apple pie for Thanksgiving and Christmas with my family, but I thinly slice the apples and roll them into roses before pouring in the brown sugar and cinnamon mixture. Everyone always goes crazy for it.
The funniest thing about it was the recipe is the same family recipe that we have used for generations. The only difference was that I made it look fancy... and yet everyone swore it was the best apple pie they have ever had.
I have a theory that most "impressive/professional" food boils down to presentation. We eat with our eyes first. If food looks amazing, I think it will inevitably also taste better. Make your food pretty and everyone will be blown away!
Whipped cream and strawberries Whip 35% cream, add sugar and slice strawberries. Mix and let sit. Serve on top of store bought sponge cake. People go nuts for it. Simple and tasty. Also can feed 20 for $10
ricozee ยท 1 points ยท Posted at 23:22:37 on June 25, 2018 ยท (Permalink)
Omelets.
Buy shredded cheese, because grating is a pain.
Dicing ingredients is simple and easy.
- Lightly grease pan (a good non-stick one)
- Heat empty pan on high heat (this is the key!)
- Mix omelets individually in glasses
- Reduce heat
- Pour glass into heated pan (pan should be hot enough so it "instantly" fries upon contact)
- Swirl so it climbs up the edge of the pan a little bit (gives you an edge and makes it easier to get a spatula under it. Wide spatulas work best!)
- Add spices, cheese, and ingredients to half and cook to desired consistency
- Fold it over and press the edges together, give it a bit of time to melt together
Lobster tail. It seems intimidating, it adds a metric fuck ton of value because no one makes it/it's expensive/they don't know prep - but it's actually probably the easiest thing ever to make. All you have to do is take scissors, cut along the middle lengthwise of the shell, open it up and put your fist in and grab the meat out and lay it on the shell. Then put it on a baking sheet, season, broil for 10-15, done. It's done. You just made lobster tail.
Portabella mushrooms. Let them marinate in balsamic and oil with Italian herbs (mixed, such as basil, oregano, thyme, rosemary) for 30 minutes, then saute uncovered and then covered for about 20 minutes on medium heat, flipping once or twice. Serve whole, or slice and plate. Hearty veggie.
Pernil, which is a roast pork shoulder typically slow-cooked in the oven for hours. I cheat by making mine in a slow cooker. It's cheap, easy, tastes amazing, and feeds a lot of people (or leaves you with meals for a whole week.) Buy the biggest pork shoulder that will fit in your slow cooker and marinate overnight (or longer) with olive oil, oregano, black pepper, salt (1/2 tsp per lb) and shit tons of minced garlic. Cook in the slow cooker on low for 8 hrs.
Cacio e pepe. Its just pasta with really good cheese and peppercorn infused oil made into a sauce. There is a bit of technique to get it right but its literally 4 ingredients (and one byproduct).
Reggiano cheese, a fat (oil or butter), thick spaghetti, fresh cracked peppercorn, pasta water.
Combined correctly, it makes an amazing meal that sounds fancy AF.
dnakest ยท 1 points ยท Posted at 23:24:09 on June 25, 2018 ยท (Permalink)
Panna Cotta. Some cream, some gelatin, some vanilla flavoring, Some sugar, some heat. Pour a fruit syrup on top. Call it Vanilla Bean Panna Cotta with (Insert Fruit Here) Compote. Theyโll think youโre a genius.
I'm late to the party, but homemade crรจme brรปlรฉe is pretty easy and makes you look like a like a pro, especially if you burn the sugar at the table.
Chicken Tikka Massala. Getting all the spices the first time can be a little pricey but after that all you need is a can of tomato sauce, chicken, garlic, and an onion. In the US it seems really exotic too. I really dumbed mine down by premeasuring the spices so I have ready-to-go kits whenever.
[deleted] ยท 1 points ยท Posted at 23:25:15 on June 25, 2018 ยท (Permalink)
Clam sauce spaghetti. Saute some minced garlic, throw in a couple of cans of baby clams, add chopped parsley, and voila!
Rhonun ยท 1 points ยท Posted at 23:25:18 on June 25, 2018 ยท (Permalink)
6 chicken breasts boiled for 30 minutes and shredded save the broth
Boil the chicken and put everything else in a crock pot. When the chickens done shred it and add it to the crock pot. Then add 1 cup of broth (or more if you want it soupier)
I usually put it together in the morning and then let it cook on low all day. Don't let it run on high to long it the cheese will burn.
I've also made it on the stove. Then you want to wait for the chicken to finish the add everything into a pot at the same time or you'll scorch the cheese
My friends always ask if I'm making this when they come over. It's delicious
Melt like 2 sticks of butter. Add flour and stir until it becomes a paste. Add about 32 oz of chicken broth, as well as cheddar cheese until you have an appropriately thick and also hearty base for your tastes. Then add cubed ham chunks, potato chunks, and sauteed onions, and stir for a while.
My office went through 3 batches from our Thanksgiving feast, and everyone wanted a recipe.
Truth is, people are basic. Feed them butter-soaked-anything and BAM.
skordge ยท 1 points ยท Posted at 23:25:36 on June 25, 2018 ยท (Permalink)
For some reason, people just LOVE the mushroom soup I make, out of porcini mushrooms, onions, carrots and potatoes. The only trick in it is to throw in the potatoes at about ~50 minutes of cooking the other (fried) ingredients in salted water, and stopping at the point the potatoes are just soft enough, not over that. Serve with croutons and cream, maybe some dill, if you're into that.
[deleted] ยท 1 points ยท Posted at 23:25:41 on June 25, 2018 ยท (Permalink)
I make really puffy eggs served with with some bacon and toast.
More of a drink than a food, but if you have a blender then every drink feels fancier when blended with ice.
Tewtea ยท 1 points ยท Posted at 23:26:03 on June 25, 2018 ยท (Permalink)
I make my own pasta sauce that I get a lot of compliments on. Itโs milk, garlic, mayonnaise, oregano, a little chilli powder, little bit of olive oil, and cheddar cheese melted into it.
I use it for pastas, but I also use it for creamy chicken sandwiches. They are a big hit for picnics
jonysc1 ยท 1 points ยท Posted at 23:26:03 on June 25, 2018 ยท (Permalink)
Home made tomato sauce it's incredibly easy to make some delicious tasting sauce
And you can chop a few leaves of basil and call it pomodoro or you can add some ground beef and call it ragu
Add it to spaghetti or toast and you make an Italian accent
[deleted] ยท 1 points ยท Posted at 23:26:07 on June 25, 2018 ยท (Permalink)
Apple Roses. Little mini apple pies that look like roses. I am absolutely terrible at making desserts and baking but theyโre surprisingly easy and look AMAZING.
[deleted] ยท 1 points ยท Posted at 23:26:09 on June 25, 2018 ยท (Permalink)
For the vegan homies, a tofu stir fry. Wrap your tofu in a bunch of paper towels, set on top of a few folded paper towels, set a few heavy books on top to press and drain it. Leave it for twenty minites.
While the tofu drains, chop up whatever veggies you want. I dig asparagus, bell peppers, green thai chili peppers, squash..really any veggies will do.
Now that your tofu is done being pressed, chop that shit up into cubes. Now, make sure it's fairly dry (pat it with another paper towel if need be) then throw it in a ziplock. Throw in whatever seasoning you like. I usually go with salt, pepper, garlic salt, paprika, and some adobo seasoning. Mix around to evenly coat everything in the bag. Now throw in some corn starch, again mix it around so everything gets a nice even coating.
Then get your skillet on a medium heat, with some oil in it. Once it's nice and hot, toss in the tofu. Give it a few minutes to brown just like you would with meat, then flip the pieces. They will get a nice brown and crisp texture to them.
Once the tofu is done, cook up the veggies, then coat everything in a stir fry sauce or leave plain and throw it all on some rice or noodles and you have one incredible vegan-friendly meal that will impressive even the most carnivorous of friends.
Crepes. All you have to do is mix flower, an egg, and milk. Whip it so that there aren't any lumps. Then pour into a hot, oiled frying pan and then tip every which way until it's thin and covering the entire bottom of the frying pan. Flip after the bottom is light brown and add a dollop of butter. When done you can fill it was any number of things. I'm personally a fan of adding cinnamon/sugar mix and crushed walnuts...roll it up and it's a great breakfast. Super easy and everyone will think you're a brilliant chef.
Personally for me is cheesecake. One egg and 1/4 cup of sugar for every 8oz of cream cheese plus a splash of vanilla and people are falling over themselves in amazement of my cheesecake. Everybody is like "Cheesecake is so hard!!!" and I'll throw one together as my go-to dessert right before bed.
I hate making it because I always have trouble making the crust just right. It's like every third crust is a crumbly mess.
My favorite thing to make is homemade pasta sauce. Its not hard it just takes a while. You can make it the day before and just reheat it in the pan.
All you need is one pan, one pot, and a mixing bowl.
Open a big can of San marzano tomatoes and dump it into a mixing bowl. Crush the tomatoes however you want, I use my bare hands because it's fun.
Cook 3 italian sausage in a pan. Remove and cut into slices
Chop up 3 cloves of garlic and about 1/4 of a white onion.
In the same pan as the sausage, sautee the onion until it's brown and then add the garlic. Sautee that until it's brown.
Dump the crushed up tomatoes in the pan and add the sliced sausage, and a tablespoon of tomato paste.
Add whatever herbs you want. I like basil, bay leaves, oregano, sage, and rosemary. Don't really need to measure anything, just add however much looks good
Let simmer for 3-4 hours, towards the end add 2 tablespoons of butter and add salt until you get the right taste. If the sauce is too acidic add a pinch of sugar.
The beauty of this recipe is that you can vary it in an infinite number of ways. Add meatballs, ground beef, bell peppers, carrots, whatever you want.
The expert chef part comes in when you serve it topped with a fresh basil leaf and fresh grated pamesano reggiano cheese .
Sous vide anything but if you have to pick one, sous vide eggs. You can put that thing on anything basic and it will taste good and make you look good. Hamburger pattys? Put that on rice and drop an egg on it. Salad? Drop an egg on it. Grilled asparagus? Drop an egg.
[deleted] ยท 1 points ยท Posted at 23:29:17 on June 25, 2018 ยท (Permalink)
Donโt know what itโs called but you get some butter nice and hot, or some olive oil in, add garlic, ginger, lemon zest, and a small dash of lemon juice, throw some shrimp in and let them cook. Pull me out and eat!
Eggs benedict. Never understood why people rate this simple dish so much.
Toast a bread(muffin or whatever you like/have), place some ham on it, poached egg(it is super easy to make. boil the water, make it spin like a tornado and add egg inside, whenever it floats its ready) on top, pour a souce(egg yolks mixed with melted butter, a little bit of lemon juice and salt. Cook it over over water bath) over it.
Boom you are a super chief.
EDLionX ยท 1 points ยท Posted at 23:31:19 on June 25, 2018 ยท (Permalink)
Spaghetti Aglio E Oglio, simple ingredients and even simpler cooking process! Just twirl that sh*t around on a plate and decorate it with thyme and voilร !
sabu15 ยท 1 points ยท Posted at 23:31:25 on June 25, 2018 ยท (Permalink)
buffalo chicken dip, its like 5 or 6 items, takes 10 minutes to make and is usually a hit at par-tays
frodz90 ยท 1 points ยท Posted at 23:31:25 on June 25, 2018 ยท (Permalink)
I don't know if there is a name for it but I make this dessert that has always gotten a great reaction and is fun to make. Cut a banana in half lengthwise. Dip the gooey sides of the banana into sugar and use a butane torch to crystallize and toast the sugar to a golden brown. Put the candied bananas in a bowl with vanilla ice cream.
Bacon wrapped boudin stuffed chicken breast. Hammer out your chicken breast. Remove boudin from casing and spread along chicken breast, roll it up. Wrap with bacon, use toothpicks to hold it in place. Throw in an oven preheated to 375 and wait until you smell it. Remove when your meat thermometer says itโs safe and bacon is crispy. Let it rest, Slice that shit and suddenly everyone thinks you went to Le Cordon Bluetooth.
Roasted Veggies and any meat - I chop everything into pieces, throw it on a pan with some seasoning (usually salt, pepper, garlic powder) and than roast for 20-30 minutes at 425ยฐF. Very colorful when plated too so people assume itโs fancy
I've always found it easy, but everyone always raves about how amazing it is. There's not even any cooking, just cutting, mashing, and mixing.
It's just Avocado, tomato, white onion, jalapeรฑo or serrano with the seeds removed, fresh cilantro, splash of milk, squeeze of lemon or lime, and a pinch of fajita seasoning.
And yes, I know the milk sounds weird, but it makes it creamy without the sour of sour cream that becomes overpowering when mixed with lemon or lime.
When I was single my go to meal for wowing the ladies was tortellini with alfredo sauce and grilled chicken. I would buy pre-made cheese tortellini from the store, along with the pre-grilled strips of chicken breast that come in a bag in the deli section and the most expensive jar of alfredo sauce I could find. Took like 10 minutes to make and and I looked like I actually tried.
A breakfast dish I invented. Scrambled eggs with dry roasted salted pistachios thrown on. If you are a vegetarian or just don't want to eat meat with your eggs it has a hardiness that takes the place of something like bacon. Every friend I ever made it for was super impressed and loved it. One told me she just spent a weekend in Miami eating at various restaurants and this was the best meal she had. I tend to scramble the eggs very well and do them a little on the well done side. I accompany it with Ezekiel toast and maple infused almond butter
In a sautรฉ pan take andouille or Italian sausage, oil the pan and start cooking the sausage first if itโs raw. Add sliced red and green peppers, onions, mushrooms. In a separate pot boil noodles (best with penne or rigatoni). Add the noodles to the pan when they are done and top with your favorite store bought red sauce. Right before you put it on the table top it with feta cheese. The feta cools nicely against the spicy sausage and peppers.
Alfredo sauce! A cup of cream, stick of butter and a cup of parmesan tossed with hot noodles (or broccoli for us keto folks) and another cup of parmesan. So good and takes maybe 3 minutes to warm.
Neltrix ยท 1 points ยท Posted at 23:33:34 on June 25, 2018 ยท (Permalink)
Any sort of pasta. Just boil them and season them. Ta da
A really good baked mac and cheese. Honestly, it's pretty easy to get a good sauce going and then you just add some room temp butter to your breadcrumbs to keep it from drying out in the oven. Good stuff. But a lot of people will pay $15-20 for a good mac and cheese dish at a restaurant when I can make a version at home with ingredients I always keep in our fridge.
girlz0r ยท 1 points ยท Posted at 23:34:02 on June 25, 2018 ยท (Permalink)
I swear by Smitten Kitchen's Mushroom Bourguignon. Of course, this will only go over with mushroom lovers, but it's such a comfort food during fall and winter. You can also make it vegetarian by swapping out the beef broth with veggie broth. Also, this recipe is the perfect excuse (who needs one? Honestly?) to drink bottles of red wine.
Ingredients
2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
Sour cream and chopped chives or parsley, for garnish (optional)
This recipe serves 4, but you can easily alter the ingredients to suit your needs. Also, this tastes even better the next day. That is, if there are any leftovers.
Instructions
Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat.
Sear the mushrooms until they begin to darken, but not yet release any liquid โ about three or four minutes. Remove them from pan.
Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
Pasta Aglio e Olio. Lemon, parsley, olive oil, garlic, and pasta. Try adding a protein like shrimp or chicken and plating it in a shallow bowl, and youโve got a great, simple dish that wonโt take much effort, and tastes delicious.
Cobbler. You don't have to roll out the dough. It's just biscuit dough and sweetened fruit with some flour in it for thickening. Vegans can eat it if you don't use dairy. Serve it hot with ice cream on top (or substitute) and you'll never get those bastards out of your kitchen again.
I do this whole roasted chicken recipe that is super simple, feeds a good amount of people, and everyone loves it.
Rub salt and pepper all around the chicken.
Roll a lemon against the counter making it soft, poke holes in it, stuff in chicken with a couple sprigs of rosemary.
Sew the cavity shut.
Put in oven breast up for 35 minutes @ 350.
Flip and go for another 35 minutes.
Then flip one more time and set oven to 400 for 25 minutes or until done.
My mom made me assist in the whole 'wrapping' process when I was a kid. Got to watch TV and make little dumplings. When I make them now, I often hand off a few frozen Ziplocs worth to friends. They think it's amazing.
Salmon and veg kabobs. Easy as fuck, makes my husband think I'm the next Masterchef.
[deleted] ยท 1 points ยท Posted at 23:36:38 on June 25, 2018 ยท (Permalink)
Chocolate lava cake, melt the chocolate with butter, then mix it with eggs, flour and vanilla extract, put it in pre heat oven 350 f or 180 c for 15 minutes, and that's it
I make a yummy habenero infused caramelized banana sundae. Rub the banana slices on a halved habenero, caramelize bananas in brown sugar and butter and pour over vanilla bean ice-cream. More heat wanted? Add a bit of habenero zested into the caramel/banana mixture
For me noodles so delicious with spices including salt, test extreme delicious and most cheap food but the looks so regular. If u want something looks real nice, test good and easy to make I guess Egg-Stuffed Sweet Potatoes With Avocado is super nice.
You can make dulce de leche by boiling a can of sweetened condensed milk in a pot of water for a few hours. Then pour it into a mason jar and present it to your guests as if you slaved over a hot stove to make it.
I find Beef Wellington easy to prepare. All you need is a good cut of meat. It will be expensive but if you follow the Gordon Ramsay videos itโs so easy and you seem like a master chef.
Brown sugar, honey and pineapple ham. Literally combine all ingredients in the Crock-Pot and cook. Everytime I've ever made people lose their shit saying it's the best ham they have ever had. Costs less than $20 and takes 5 minutes to prep.
As a 25 year old single Male with a house on my own...God I need every one of these suggestions. Not that I need to impress anyone, but I'll feel better about myself
Freaking pasta. Just boil it for as long as the box says, then have a pan with some olive oil and things like cut veggies and meat like crumbled bacon or chicken. Add some seasoning and it looks incredible and tastes just as good.
Pasta with mushrooms and garlic sauce. If served right with wine on a well decorated table with candles sheโll let you try that weird thing you told her about the other day.
Yogurt with honey or lemon curd in it. Looks like a complicated dessert, really easy unless you make the entire thing from scratch.
But I can cook pasta, so for me, it would be "pasta with dried gourmet packet sauce which isn't actually a sauce but just a bunch of vegetables plus olive oil".
- Going to a restaurant or hiring in a cook.
- Takeaway meals put into your own kitchen equipment.
- I've been told, Roast chicken. Not *that* easy, but easier than many dishes. I get the impression Lasagne does, too. But I'm not good enough too cook this stuff, so...
Anything meat with any sauteed mushrooms that aren't just Portobello
[deleted] ยท 1 points ยท Posted at 23:42:52 on June 25, 2018 ยท (Permalink)
Roast chicken. Dry it off inside and out with a paper towel, rub some salt and herbs on it. Truss it. Place in center of oven on bare rack w/pan below to catch the drippings. 450F until meat thermometer says 180 in breast.
Best chicken I and everyone I've fed it to has ever tasted.
jhus96 ยท 1 points ยท Posted at 23:42:53 on June 25, 2018 ยท (Permalink)
Mock ice cream: blend a frozen banana (along with a bit of other fruit, if you want) and 2 tablespoons of pb until it looks like ice cream. Add cocoa/cacao powder if you want. Doesn't look super fancy but tastes strikingly similar to ice cream and takes less than 5 minutes to make
Lasagna for some reason. Every time I tell people I made lasagna instead of eating that frozen nonsense, they look amazed like I'm a top chef. It's almost literally the same process as making spaghetti, which every one freely acknowledges as a dish any idiot can make.
Shrimp and cream sauce tagliatelle. Buy frozen shrimp, roast with a bit of garlic, onion and olive oil until they catch a bit of crisp on each side. Cook the tagliatelle for 8ish minutes, then drain, but keep a quarter cup of the hot pasta water for later. Throw the shrimp in with the pasta, add a half a cup of cream, the quarter cup of water, salt, pepper, a bit of parsley, the juice of half a small lemon. Mix well. Serve with a sprinkle of parmiggiano and a single basil leaf on top.
A few years ago I tried out wrapping vegetables in cheese, ended up landing on cooked asparagus, wrapped in spiced cheddar and Parma ham in a neat little package then grilled. Came out like a fancy starter in a restaurant and tasted incredible
[deleted] ยท 1 points ยท Posted at 23:44:20 on June 25, 2018 ยท (Permalink)
Risotto!
aestus ยท 1 points ยท Posted at 23:44:23 on June 25, 2018 ยท (Permalink)
Parboiling, seasoning and roasting root vegetables. Add a meat/vegetable and a sauce and you have a winner every time. With a little planning it can be easy as chucking shit in the oven, frying some chops and making/heat up a sauce.
Pretty easy to do in larger amounts too. I'm no fucking chef but good ingredients prepared somewhat correctly goes a long way.
Carbonara, sizzle fatty diced bacon with a crushed garlic clove, add cooked spaghetti, add pepper, add a bit of the pasta water, remove from heat, remove garlic and toss an egg mixed with parmesan. Serve with extra parmesan and pepper.
I don't know what this thing is called, but I get a lot of compliments on it. Peel the skin off a large cucumber, then cut it in half, length wise and scoop out the seeds, making a little cucumber canoe (maybe that's what I should call them...). Next, chop up and combine some bell peppers, tomatoes, cilantro, jalapenos if you like spicy, really, you can let what's in season be your guide for what to put in there as long as it's around as crunchy as a cucumber. Then zest and juice a lime into the mix and add salt, pepper, and cumin to taste. Pile the mix into the cucumber canoe, and slice into 1 inch slices before dusting the whole dish with sumac.
Risottos are surprisingly easy to manage and you can basically use it to mix and match any kind of flavors.. Well almost.. It's a constant work in progress kind of thing.
My mom is a "5 hours of prep and cooking" every night for dinner kind of gal.
I'm a "tasty food, shortcuts allowed"kinda gal.
Italian chicken and veggies: Chicken of your choice, Italian vinaigrette, bake until cooked. While its cooking chop up some broccoli and roast it with s&p&oil, and make some black rice.
Or variations of this. Have a salsa you really dig pour it over a protein
Chicken enchiladas? Grab a roster chicken,shred, mix with taco seasoning and prep your normal enchiladas
But my absolute favorite..
Spinach artichoke crusted chicken and pasta? Grab spinach artichoke dip (tjs is the best) microwave according to directions, take your chicken (I prefer thin sliced breasts) dredge in your wet mix (egg, grated onion and garlic, splash of milk, seasoning ) then in a flour mix (flour and tempura or breadcrumb mix). Place in a baking dish pour the spinach artichoke dip on top, bake until cooked. Serve over a pasta with a light oil/butter/herb sauce
Or! Melt butter and parmesan cheese in a bowl. Dredge chicken in same.wet and dry mix from above BUT! ADD parmesan to the dry mix, bake. Slice thin potatoes and toss in the butter and parm mix. Bake until crispy
Flatbread pizza. You can buy the flatbread, marinara/garlic spread, cheese, toppings and everything at Walmart. Even throwing a salad on top. Makes you looks like an amazing chef because it comes out amazing, but you can do it all for 15$
Kurso ยท 1 points ยท Posted at 23:46:08 on June 25, 2018 ยท (Permalink)
Spinach and strawberry salad. Baby spinach leaves, sliced strawberries, balsamic vinager. Looks great next to any entree and tastes amazing.
A perfectly cooked steak. Just salt that bad boy up, sear it and finish it off in the oven. Super easy, takes like 20 mins. Only hard part is knowing how long to cook it so it's not over done.
[deleted] ยท 1 points ยท Posted at 23:47:26 on June 25, 2018 ยท (Permalink)
Salmon, full side, in a baking dish, cover w pesto, add small potatoes, lightly covered w foil, 350ยฐ, about 20 25 minutes. Add a salad, nice bread and bingo, easy deliciousness super fast to clean up no real chef skills needed.
Bread is fairly easy to make, it just takes a lot of time. Quickbreads are even easier since they don't even require the time commitment, and being able to put biscuits not out of a tube on the table makes you look very impressive indeed.
[deleted] ยท 1 points ยท Posted at 23:47:54 on June 25, 2018 ยท (Permalink)
Omelettes. I love making them, ppl love eating them. And they always seem impressed. Not hard to flip a flat egg.
e_mendz ยท 1 points ยท Posted at 23:47:56 on June 25, 2018 ยท (Permalink)
Yoshida sauce, salmon, Yoshida sauce, dill. 15 minutes in 350F-375F. Serve like a pro. :-)
Take a butternut pumpkin, cut a small "hat" on top of it and remove all the seeds and gooey stuff in the middle (but keep the sides intact, with all that is edible).
pour cream inside
add diced bacon in the cream, with some pepper
cook in the oven, until the pupkin is completely cooked (sides get soft)
Place the whole pumpkin on the table and serve with a big spoon, some pumpkin and some bacon&cream for every guest.
Most of the best items are the easiest. Just get an internal probe thermometer so you don't overcook things and you're set.
Salmon. Olive oil, rosemary, salt. Don't overcook it.
Mississippi Pot Roast. 3-4lb chuck roast, 5-6 pepperoncini, 1/4 cup butter, 1 packet each dry au jus powder, dry ranch powder. Crockpot 8 hours, feast.
Reverse sear steak. A thick cut with salt and pepper. 250F oven till 130F internal temp, 2 minute sear per side on a rippin hot iron skillet. No need to rest the meat, just dig in.
Pasta.
Really it is all in the ingredients and then just served over whatever pasta. Seasonings, whatever, as long as you don't throw in everything... and even then so long as it pairs up with a good wine.
Dad does a zucchini, squash, okra, tomatoes and sausage thing that is so simple a man with just one good hand can do it. Add whatever herbs and seasonings, serve over whatever sort of thin flat noodle and you're golden.
I go for onions, diced tomatoes, garlic, bell peppers, poblanos, jalapenos, habaneros, ghost peppers when I can get them, sausage, seasoned with thyme, oregano, bay leaves; literally all I do is chop stuff into bits and put it in a freaking dutch oven till my place smells like what heaven better damn smell like and serve over penne pasta.
propsie ยท 1 points ยท Posted at 23:49:40 on June 25, 2018 ยท (Permalink)
the lentils takes about 10 minutes of stirring everything together, then you spoon it on some toast with fried eggs. It's like fancy restaurant food, but its easy. It's my go to lazy dinner option, and my wife thinks I'm a magic-chef because it's so quick.
[deleted] ยท 1 points ยท Posted at 23:50:00 on June 25, 2018 ยท (Permalink)
Jokes aside - CHESSE BALLS. All you need is cream cheese, some shredded cheese of your choice, and whatever seasonings or herbs you can think of. Sometimes it's good to add some fresh herbs, you can add green onions, even garlic is really great. Mix it all together in a bowl (you can add some salad dressing if you're being cool), form it into the shape of a ball, then roll it in some more shredded cheese. Heck, you can roll it in whatever you want. Some people do toasted bread chunks, and I've even seen crushed nuts.
If you want to be really fancy, get a big poofy loaf of some kind of bread, hollow it out, and stick the cheese ball inside. Then people can break off pieces of bread to dip in your cheese ball. Add some crackers around the platter for extra choice and BAM, you're done. So easy. Grapes and wine add a lot too :]
Pan seared Filet Mignon with red wine bordelaise. The ingredients themselves are very rich and can be pretty expensive, but the method of making it is not much different than making pork chops and gravy and in someways is much easier.
[deleted] ยท 1 points ยท Posted at 23:50:48 on June 25, 2018 ยท (Permalink)
wine braised short ribs....just toss them in a low oven with some onion, garlic, beef broth, and lots of red wine....cook for several hours until the meat falls off the bone. Serve over mashed potatoes with onion straws.
Curry. All you need is some curry paste of your liking and coconut milk. The rest is just cooking vegetables and meat in a pot, pouring in your curry and milk and letting simmer.
Also jambalaya. Same concept, just cook your vegetables down, add meat, then add rice, water and seasoning, and simmer til the rice is done.
Everything you cook with confidence. Honestly, just showing confidence in what you do, even if you have no idea what you are doing, makes it look like you're a chef.
I like to make pasta with pesto, very easy to make but soo delicious.
Chop some mushrooms, bell pepper, and zucchini, get an onion and all the vegetables in the pan, then just put some spoons of pesto and creme freche in there while you cook your favorite pasta. Throw it together and voila, you now have a delicious dish. You can put chicken in there but it's also very good without it.
If you ever want to go the other direction in slightly harder french cooking... Chicken Francaise is the most americanish french cooking I can think of. Butter, lemon juice, vinegar on fried chicken. I felt amazing for cooking it and it was flavors I was NOT accustomed to. but Acid and fat is an awesome combo.
Edible bowls like for taco salads or desserts. Just wipe some oil on a tortilla shell, sprinkle with seasoning (chili powder for dinner, cinnamon sugar for dessert), drape it over a ball of aluminum foil on a baking pan & bake for like 5-10 minutes at 350.
Grill shark filet in tinfoil, with melted butter and a bit of garlic poured in it. Literally the easiest meal but people who think you are a foodie god.
[deleted] ยท 1 points ยท Posted at 23:55:47 on June 25, 2018 ยท (Permalink)
Shakshuka. Take basically any veggies, pan fry them until tender. Add enough marinara to cover them, and poach some eggs in the sauce. Top with tahini and serve with toast.
Bruchetta. More of a topping than actual dish. Just dice some tomatoes some onions put some basil in, add olive oil, garlic, salt and pepper. Super easy and looks impressive
Risotto. Stir rice with some white wine and butter and stock for like 25 minutes. Do not. Quit. Stirring.
Easy peasy.
Zen1 ยท 1 points ยท Posted at 23:57:35 on June 25, 2018 ยท (Permalink)
Miso soup. It has two ingredients for the soup part (dashi/stock and the miso paste), and you can put nearly anything in it (the traditional rule of thumb is to put one thing that floats and one thing that sinks).
You literally just chop up onion, garlic, chilli, oil in a pan heat, cook, add laksa paste, add diced chicken (or seafood), add coconut milk, add mushrooms, add stock, serve over noodles or rice.
Lasagna. Seriously. Especially if you have a Vitamix.
Quarter a pepper and a medium onion, and cut two carrots into smaller sections and blend them all until liquid-y.
Add that mixture, plus 3 cans of diced tomatoes, 2 bay leaves, a couple cloves of garlic, a spoonful of sugar, and garlic powder, cumin, oregano, basil, black pepper, and salt. Play with the amounts of the spices until you get a flavor you like. Let that come to a boil, then simmer over low heat for 30 minutes.
While that's cooking, combine 2 lbs of ricotta, 1 lb of parmesan cheese, 2 eggs, and a few tablespoons of parsley. Mix that up til it's smooth and pop it in the fridge for later.
For noodles, I usually prefer the ready-to-uae lasagna sheets, but if you wanna boil some from scratch, you can. Just remember to salt your water and don't cook them until they're al denti. You want them just under all the way done, as they'll cook in the oven.
Preheat your oven to 375F and grab a tin baking pan.
Ladle some sauce in the bottom of the pan, then it goes
layer of noodles
layer of ricotta mix (spread evenly)
layer of shredded mozzarella
layer of sauce
When you get toward the top of the pan, make your final layer, and top it with more shredded mozzarella. Cover it with foil and pop it into your oven for 45 minutes. Once your timer goes off, remove the foil, raise the temp to 400F and let it cook for 15 more minutes.
I can crank one out using this recipe in about 2 hours. And most of that is downtime while stuff cooks.
lokase ยท 1 points ยท Posted at 23:58:14 on June 25, 2018 ยท (Permalink)
If you're a college student and bring a dip to a party, it's considerably better than the store bought chips and cookies there. It's hard to mess up buffalo chicken dip, spinach dip, artichoke dip, and especially French onion dip.
Nachos? Ppl compliment mine all the time. I have no idea what tim doing in the kitchen and it hurts to shit afterword
ACMEexp ยท 1 points ยท Posted at 23:58:53 on June 25, 2018 ยท (Permalink)
Cacio e Pepe (Cheese and Pepper Pasta)
(Pronounced roughly like: Catchy-oh ee Peppy)
Pasta (e.g. spaghetti, tagliolini, linguine)
Butter (3 - 4 Tbsp.)
Freshly ground pepper (2 tsp.)
Grana Padano or Parmesan cheese (3/4 - 1 cup finely grated)
Pecorino cheese (1/4 cup finely grated)
Boil salted water.
Cook pasta to al dente.
Save some pasta water. 1/8-1/4 cup
Melt butter in pan.
Add pepper to butter. Cook for a minute while stirring.
Add pasta water and bring to a simmer.
Add pasta to pan and turn to low.
Coat pasta with butter sauce.
Add Grana Padano or Parmesan and toss until melted.
Remove from heat and add Pecorino cheese.
Serve in warm bowls.
Pair with red wine. (Optional)
Most importantly of all, share and enjoy with someone special.
Pasta Aglio e Olio. Basically fry chilli flakes and shit loads garlic in olive oil, dump cooked pasta then finish it off with finely chopped parsley and drizzle some lemon juice. I mean just watch the scene from the movie "Chef". Your date will actually go crazy.
A good steak doesnโt need sauce and if you want, roast some vegetables in the oven like asparagus, squash or eggplant with a sprinkle of salt pepper and oil. How to know if itโs done? Literally take one out to test if itโs soft.
Bone apple teeth.
mhaliz ยท 1 points ยท Posted at 00:00:20 on June 26, 2018 ยท (Permalink)
Avocado toast. Just poach an egg, schmear some avo on toast with salt n pepper, then plop the egg on top. Looks fancy as hell and it's a highly scalable, easy to prepare brunch food. Bonus points for health.
Pasta from scratch. It's surprisingly easy and people lose their shit when you're rolling out though. A simple red sauce ( stew a white onion in a can of tomatoes San Mariano with a stick of butter, two garlic cloves with salt and pepper for two hours) it's amazing and people think you're some master cook.
Chicken Francaise. Roll a chicken cutlet around in some egg and cook it in some white wine, butter and lemon juice and Serve over linguine. My ex thought i knew some shit, until i showed her how easy it is.
Just eggs, Parmesan cheese and pancetta (any good bacon will do).
Sprinkle with parsley and serve straight away.
All time fav.
lscoolj ยท 1 points ยท Posted at 00:02:13 on June 26, 2018 ยท (Permalink)
In my opinion, a good steak is very easy to actually make. 5 ingredients go on it: garlic, butter, thyme, sea salt, and ground black pepper.
You just start off with salting the meat, throw some butter in a pan on med-high heat, sear each side for about 30 seconds each or so, then put the pepper on both sides, throw in some more butter, the thyme, and garlic, then just keep it moving in the pan and keep flipping every 45 sec to every min until its medium rare.
The only difficult part is figuring out when its the right rarity. That comes with experience or you could use a meat thermometer
Shrimp Alfredo -Cook shrimp in butter and garlic, add a jar of alfredo sauce (Newmans Own is good), cook fettuccini pasta in separate pot, let sauce heat for about 10-12 minutes. when pasta is done, add shrimp and sauce on top. Serve with Italian bread and maybe a salad.
So far all of these have been shit I would not be impressed with lol. Seared Ahi Tuna is literally take a tuna steak, and put it on a hot pan for 20 seconds on each side. Drizzle spicy mayo over it and bam! $40 entree looks, $10 tuna steak and mayo.
Idk about extremely easy to prepare, but here are mine:
Crรจme brulรฉ.
Don't get freaked out by the French name. All y'all do is heat up some milk and cream and take it off the heat before it boils. Meanwhile whisk some egg yolk with some sugar, then mix the hot milk cream and the yolk mixture slowly.
Pour them into ramakins, place them in a baking tray with some water in them. Bake at whatever temperature for some time, take out, chill.
And the best fucking part is where you whip out a blowtorch and torch sugar. Always makes for a spectacle, probably the most delicious thing in the world, also an excellent date dessert since you can prepare and chill them beforehand.
Aglio e Olio.
Put some pasta on the boil. Meanwhile, slice up some garlic and parsley (do this before you put the pasta on the boil if you're not confident in your cooking skills). Throw the garlic in a low heat pan with plenty of olive oil, when it's starting to brown turn the heat off and add some chilli flakes.
When the pasta is done, save some of the pasta water and drain, then add to the oil. Stir to combine with some lemon juice and a few tablespoons of the pasta water, add the parsley, salt, pepper.
Looks and tastes absolutely amazing for practically a 15 minute dish.
Creamy lemon chicken.
Thigh or breast, though I prefer thigh for flavour. Trim some of the excess fat on the thigh, then sear skin side down on the pan. Flip when sufficient browning has occured. Add some chicken stock, add some lemon juice, add some cream and let it cook down to a saucy consistency. Sprinkle some chopped parsley to make it look fancy. And goddamn it tastes amazing. If you cooked breast, slice it up and toss it with some tagliatelle before serving for an amazing pasta. If thigh, serve with some boiled potatoes or something like that.
Fluffy scrambled eggs. I just use some video Gordon Ramsey posted. Itโs not super fancy just takes a little longer but they are fluffy as all get out.
Fettuccine Alfredo. Fry garlic in olive oil, set aside. Reduce heavy cream in same pan on medium, just keep stirring till it's thick. Cook fettuccine. Smash fried garlic, add to sauce. Shred some parmesan. Then turn off the sauce, add the parm, taste it, salt it, serve it.
Crรจme Brรปlรฉe. It might seem difficult because it's supposed to be fancy but it's actually super easy to make. The only difficult thing might be to find a cooking blowtorch to make the "crust" on the top correctly, but putting the sugar on top of the crรจme brรปlรฉe before putting it in the oven can do the trick :)
[deleted] ยท 1 points ยท Posted at 00:04:04 on June 26, 2018 ยท (Permalink)
Pan seared fresh brussel sprouts. Slice the brussel sprouts in half. Coat them with olive oil, and season them with fresh cracked salt and pepper. I prefer a peppercorn medley and sea salt. Heat a pan to a medium-high heat, and place brussel sprouts flat part down. Wait three-four minutes, (they should be brown and crispy) turn them over cooking for a few more minutes. Place them on a paper towel, and top with freshly grated parmesan cheese.
Even if you think you don't like brussel sprouts, I suggest giving this a try. My girlfriend hated them until I cooked them for her like this. This is one of her personal favorites now. They are absolutely delicious and very simple.
Spaghetti and meatballs
Very easy. Throw pasta in a pot of boiling water for 15-20 minutes.
Heat sauce in another pot, with pre-made meatballs from frozen foods section.
Bam, you're the bomb.
Fluffy Eggs.
Mix eggs and sour cream until you reach a smooth and runny consistency. Put the burner on a little above middle heat. Pour in eggs, cover and don't touch for about a minute. Add in seasoning (I use pepper and dill. Sometimes chives if I have no dill). After that stir or flip (I always try to flip, but sometimes it doesn't work out), cover again, let sit for 30 secs, then remove from heat for about a minute.
I took the time, years ago, to learn how to make quality fluffy eggs, and I've received tons of compliments over the years for it.
I don't have a link as it's in my head, but here goes:
You'll need:
2/3. Cup white sugar
2 tbsp pure vanilla
2 cups heavy whipping cream
16 oz marscapone.
Whip the 1st 3 together until stiff peaks form. Fold in Marscapone.
Next you'll need:
2 pkg lady finger cookies
1 cup espresso or really strong coffee.
Powdered unsweetened cocoa.
Using a 9x13" cake pan, dip the cookies in the coffee BRIEFLY, then line the bottom of the pan with half of them. Spread half of the whipped mixture on top of the cookies. Sift cocoa on top. Then repeat. Cover with plastic wrap and chill. Best if chilled a minimum of 12 hours. The longer it chills, the better it is. Serves. 12 easily.
Poached Eggs. Drop an egg gently in some swirling just-boiling water with a splash of vinegar in it. Pull it out after 3 minutes, and you've got yourself a fancy egg.
[deleted] ยท 1 points ยท Posted at 00:05:10 on June 26, 2018 ยท (Permalink)
Hidden Valley Ranch dip. I point at the specks and say โSee those, I minced all this by hand.โ
Beef Wellington. Use Alton Browns adaptation for pork and itโs cheap too. Roll out puff pastry place a bed of prosciutto, cover in whole grain mustard, lay on about a 1lb pork tenderloin with silver skin removed, slice it open and stuff it with dried apples. Roll it up hit it with egg wash and throw it in the oven
I make a cucmber salad that people freak the fuck out about every time I bring it anywhere. It's stupid simple and takes less than 2 hours, so it's good in a pinch:
2 cucumbers(try to keep the slices even), 1 red onion(slice as thinly as possible), a couple carrots(chopped into teenytiny nibblets), heat up a cup of white vinegar, half a cup of water, and fully dissolve half a cup of sugar into it. Pour over all the veggies and toss with some salt/pepper/dill and crushed red pepper (to taste, we like it with a kick). Chill it for at least an hour, take it wherever and watch people flip out. It's never failed me.
groygmc ยท 1 points ยท Posted at 00:05:39 on June 26, 2018 ยท (Permalink)
Most things you can do with flour. Biscuits, challah bread, rosemary garlic bread, pizza dough.. Some of it can be time consuming but what cooking isn't??
Cajun Shrimp Stew: Olive oil, Cajun seasoning, asparagus, bell peppers, Italian style chicken sausage. Boil it until fully cooked and served with toasted sour dough. Itโs amazing. Spicy but amazing and it looks like spent hours cooking it.
Beef stroganoff takes like 30 min to make. You can't mess it up if you follow the instructions. Optionally use fillet mignon for an even more impressive effect.
Risotto is what I'd pick. I usually make like a sausage/spinach, sausage/pea, sausage/mushroom. But the last time I made it which was like a week ago. I made sausage and carrot. Didn't use enough carrots but cooking is all about "trial and error". I think whenever I make it next, I'll use a different kind of meat.
Renekin ยท 1 points ยท Posted at 00:06:51 on June 26, 2018 ยท (Permalink)
Omlette.
I can do this. I cannot even prepare a decent meal on my own without burning the house down /s.
Mix 2-3 Eggs in a cup, fill that shit into a pan, wait until it has a hard bottom texture, just look out that you do not burn it, put what you want onto one half of the thing, flip the empty half on top if the half you have all the ingredients on, flip the pan onto a servable dish.
It is the most basic Omlette but people flip their shit when I present them. I dunno why.
Peach Cobbler
Lrg can sliced peaches, cup flour, cup sugar, cup milk, stick butter, cinnamon
350* 9x13 dish. Melt butter. Mix flour, sugar, milk & cinnamon together in bowl then open over melted butter. DO NOT MIX! Place peach slices in baking dish. DO NOT MIX! Place in oven. After 15 mins, sprinkle top with a little cinnamon. Bake till golden brown.
doddap ยท 1 points ยท Posted at 00:07:49 on June 26, 2018 ยท (Permalink)
Caprese! Simple ingredients that you can get fancy with. I mix things up and use heirloom or kumato tomatoes, fancy balsamic vinegar etc. Biggest thing is to make sure to pick the freshest basil, cheese and tomato's possible and a mild olive oil. I like to add a pinch of salt, coarse pepper and a splash of red wine vinegar. Oh and make sure to get creative when you drizzle the vinegar and olive oil. I use put my thumb on the nozzle and zig zag across the whole plate.
Boil 1 lb baby carrots until tender. Strain, return carrots to pot, and put on super low heat. Mix in 2 tbsp honey, 2 tbsp butter, 1 tbsp lemon juice, and pepper to taste. Stir until evenly glazed.
Lemon pepper fish (the quantities are for flounder, but it works for most fish):
Coat bottom of large frying pan with a thin layer of olive oil, and put on medium high heat until fragrant. Add filets, rounded side down. Flip when the sides of the fish start to turn white. After first flip, add 1 tbsp butter, the juice of half a lemon, and pepper to taste.
Peanut butter pie:
Either make or buy (I usually buy) a 9 inch Oreo pie crust. Mix together an 8 oz package of cream cheese, 1/2 cup creamy peanut butter, and 1/2 cup of powdered sugar until completely blended and smooth. Fold in half of a 16 oz container of whipped cream. Pour entire mix into pie crust. Top with remaining whipped cream. Refrigerate at least two hours before serving. Optional: top with diced Reeses cups or chocolate chips.
Bone Marrow. Get a nice loaf of bread and ask a butcher for beef bones for making bone marrow. They typically know what you are looking for and will cut the bones for you. Then you basically just bake them at 450 for 15 minutes and scoop out onto the toasted bread with salt. You can add other things too.
Thai Curries. Paste and coconut milk into a sauce pan, add chopped veggies/protein of choice. Serve with a bunch of little accouterments. Boom.
jobey39 ยท 1 points ยท Posted at 00:12:20 on June 26, 2018 ยท (Permalink)
Most anything made in an Instant Pot. We enjoy home made yogurt. A couple Tbsps of starter (for the cultures) and a gallon of milk = ~3.5 pounds of Greek yogurt.
No knead bread is good for this. It's also a gateway to making all yeast breads, which is actually the easiest thing in the world.
The thing about homemade yeast breads is A) it basically tastes fantastic for 1-2 days only and B) for most easy get a quality food processor and dough blade. Not your average $200 processor. Get a real $4-500 one with a motor that won't quit
go to trader joes and get a package of cooked lentils, whatever feta cheese you like and a tub of their bruschetta. mix it up and use as a dip for tortilla chips. people will swear you're a damn chef.
Won007 ยท 1 points ยท Posted at 00:13:55 on June 26, 2018 ยท (Permalink)
Rice vermicelli
Add a small spoon of Asian chicken stock
Pour in boiling water
Cover
Wait 3 mins
Drain (optional)
Use a pair of scissors to cut up some spring onions and ham
Bam. Instant envy.
Ohh wait...weโre suppose to cook for other people?
snocat ยท 1 points ยท Posted at 00:14:16 on June 26, 2018 ยท (Permalink)
Mussels, I'd make a ten pounds or so for a party and you'd think I'd opened a French bistro or something. I might not be able to make Kraft Dinner but I do put on a mean pot of mussels.
Buy a chocolate cake mix. Whatever is on sale is fine. Everywhere it says to add liquid, add rum. We prefer spiced rum. Half cup of water becomes half cup of rum. Quarter cup of oil becomes oil and rum. Eggs become eggs and rum. Follow the directions for cupcakes. Optional: mix some rum into a premade or easy make icing mix.
I get requests for these every birthday and holiday. They taste like chocolate rum goodness with a slight alcohol burn on the way down, like a chewy chocolate shot.
It's easy to make hella good eggs, fry up some scrambled eggs, chop up some mushrooms and bell peppers, get some shredded cheese and salsa, toss it all in with the eggs and it tastes real good, looks colorful, if people aren't good cooks then they won't know the difference
Pad Kee Mao. I always think of Thai food as being a bit intimidating (probably because the first thing I ever attempted was making my own curry pastes and it took forever). Ever since I learned to make this surprisingly easy dish, I have not had cravings for Thai food from my local Thai restaurants (which are unfortunately variable in quality, while my Pad Kee Mao kicks arse every time). I grow my own Thai basil, which takes no effort at all. Have saved loads of money on Thai take-away and enjoyed many delicious dinners thanks to learning how to make this dish!
Pillsbury thin crust dough
Slice red onion and garlic and toss in olive oil and salt
Put on pizza and bake at 500F until crust is golden (8-10min)
Throw some arugula, olive oil, lemon juice and salt in a bowl and toss. Put on top after it comes out of the oven
Shave some nice parm cheese on top....done
Go the extra mile with balsamic glaze
Put balsamic vinegar in a small pot
Boil until reduced by half
Cool to room temp
Drizzle over pie....eat the most simple yet delicious pizza ever
I make a Chinese recipe that's ground beef and peas that has only a few other ingredients but everyone is surprised how easily it's made because it has such a complex flavor. You just mix the beef with cornstarch and egg whites, cook the meat and then toss in sugar, soy sauce, and dry Sherry. You then add in cooked frozen peas. That's it. Just put it on top of rice or noodles or eat or by itself.
More expensive brand frozen pizza. Sushi. You can make more than 50 sushis with $5 of ingredients in under 20min. Well done soft boiled eggs also look very professional.
Edit: Makes you look more like a โbakerโ than โchef,โ but itโll impress.
xesonik ยท 1 points ยท Posted at 00:17:24 on June 26, 2018 ยท (Permalink)
pork belly roast:
just need a few large onions, oil and salt.
dry down the rind with paper towel then coat with a thin layer of oil, sprinkle salt evenly. place on a thick bed of onions all placed on foil. wrap the foil up the sides so that it's like a box with the top off so the rind is the only part showing.
140c for 1hr and apply a little more oil and salt with a brush if any areas aren't dehydrating as quick (don't use your hand - hot).
140c for 3hrs and then take out and add tiny bit more salt again if things aren't drying up where you want.
220c for 20mins to crisp it up.
depending how you eyeball'd the salt it will be between fatty but crisp crackling or a potato chip, both are delicious
comes out perfect every time with good crackling and soft meat because it wasn't exposed. the caramelized onions go down well too. never failed to impress someone with it because everyone is scared they'll mess up the crackling.
I make a chicken marsala that is out of this world. It doesn't take much skill, but it does require a lot of patience. It takes me around 4 hours to make.
Chicken marsala is my go to for this. It's really not that hard to make, but everyone loves it and it seems many people never have it outside a restaurant so it seems extra fancy. Grate some mizithra to go on it and you've sealed the deal...
Creme brulee. It's egg yolks and heavy whipping cream. Five minutes prep and 35 minutes in the oven. To make it super easy, crack the eggs into a bowl and just pluck out the yolks with your hand. To make it super creamy, run it through a fine screen. Thow it in a small casserole in a bigger casserole half full of water.
Omlettes, stir fry, burritos or Chinese style fried rice
vegasms ยท 1 points ยท Posted at 00:21:47 on June 26, 2018 ยท (Permalink)
I am a vegan who eat whole-foods-plant based and I avoid added oils and sugar. So people don't like the dishes and desserts I've been painstakingly making and bringing to potlucks. So at the last potluck I just brought a Costco watermelon, sliced it up. Everyone LOVED it. I was the hit of the party, I got compliments on it. I'm never cooking anything for a potluck again.
Crรจme brulรฉe. You just whisk together cream, eggs, sugar, and vanilla extract. Then you bake it for 40 minutes, use a blowtorch to caramelize the sugar on top, and voila! Everyone is always very impressed by it, but honestly it is very easy and quick to make!
Mince herbs. I like to use basil and rosemary, maybe throw in some garlic. How much? Experiment.
Heat oil in a saucepan until its simmering. Add herbs. Redice to a low simmer, 10 minutes or so. Reduce to a low flame/setting. Go take a shit, and bring your phone. Take your time. You want to let it simmer long enough to cook the herbs, but not burn them. Now let it cook and bottle it for later.
Like I said, experiment with it. I make different oils for different dishes. Its my own little secret ingredient.
Vodka sauce...as long as you do the fire method to burn off the alcohol. Itโs basically just tomato paste, garlic and onions, add vodka, ignite, after it flames out, add heavy cream. Of course there are TONS of different versions, but Iโm pretty sure thatโs the basic one.
Literally ANYTHING in the crock pot: Chicken breast, pork roast, beef roast. Cook everything on "LOW" - the chicken for around 6 hours, or 8 hours for larger roasts. Throw some bouillon, water, any vegetables, or sauces you like - and the stuff comes out magical. No effort whatsoever is needed. One of the best tools you can own in the kitchen.
Two pounds of ground beef, an egg, a cup of Italian breadcrumbs, quarter cup of ketchup, crap ton of basil and parmesan, salt and pepper, mix it up and apply to a bread pan, bake. I can have that baby going in fifteen minutes and it's delicious. I didn't like meatloaf before I tried this recipe and my husband will nearly clear the whole thing in a sitting.
I also like to make the ketchup for the topping with some brown sugar and Worcestershire sauce.
A good ol' omelette. The perfect omelette is elusive to come by but once you master it you the boss
lpan25 ยท 1 points ยท Posted at 00:31:24 on June 26, 2018 ยท (Permalink)
Salmon with mustard and a breadcrumb cranberry coating
Kr155 ยท 1 points ยท Posted at 00:31:33 on June 26, 2018 ยท (Permalink)
The Sautรฉed mushrooms I make with steak. It's just sliced mushrooms browned in butter with salt and pepper. Sometimes if I want to get fancy I deglaze the pan with cream beef broth and rosemary and reduce it to a nice thick cream sauce.
[deleted] ยท 1 points ยท Posted at 00:31:56 on June 26, 2018 ยท (Permalink)
There's bacon and eggs, and then theres BACON AND EGGS. How your eggs turn out says more about you than anything else Imo.
Cheesesteak Egg Rolls. Super easy. Take 1lb pre packaged steak ems (frozen section in most northeast supermarkets), or chipped steak, onions, and peppers, season well and fry until cooked. Add American cheese and melt into steak mix. Pour into bowl and set aside. Buy pre packaged egg rolls. Coat one side with eggwash and spoon in about 1/4 cup of meat mixture and fold/roll into egg roll. Drop egg roll into half a frying pan of pre heated canola oil. Fry for about 30 seconds on each side and youโre done. Let cool and cut in halves. Always a big hit.
poopy27 ยท 1 points ยท Posted at 00:32:12 on June 26, 2018 ยท (Permalink)
Spaghetti Carbonara! Simple ingredients, takes about 20 minutes to make, and it's incredible rich comfort food.
Everyone in /r/slowcooking swears by this. It does taste amzing and is super easy.
Mississippi Pot Roast
Ingredients
One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butterย
1 package au jus gravy mixย or onion soup mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired
Directions
Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
Serve over rice, potatoes, sandwich... Or eat it with you fingers out of the fridge at 2 in the morning. All good.
I like this one, really easy but seams creative and fancy: avocado pesto pasta! Just add some chicken and Parmesan and you got a great meal.
adalab ยท 1 points ยท Posted at 00:33:19 on June 26, 2018 ยท (Permalink)
After someone jokingly asked for it and I took it as a challange... baked Alaska! So simple!!
DSEEE ยท 1 points ยท Posted at 00:33:34 on June 26, 2018 ยท (Permalink)
No-knead bread. It's almost impossible to get it wrong so long as you can use a set of scales, and cones out looking like some artisanal shit you'd buy from a farmer's market for 8 quid a go.
Good steak. Get a ribeye, salt, pepper, grill for 2 minutes, rotate 45 degrees, 2 minutes more, flip, repeat, take off, tinfoil, rest for 5 minutes, beautiful steak.
Butter garlic shrimp or scallops. Heat a lot of butter in a pan. Add sliced garlic and cook until the garlic browns. Add shrimp or scallops. Cook for a minute and flip it and cook for another minute. The color should become white from translucent.
Immediately take off heat. Serve hot. Can't get simpler than this for a decadent dish.
Salmon. Slap some pre-packed salmon spice on 1-2 inch thick salmon pieces and bake them in the oven for 17 minutes @ 375 degrees. Perfect everytime and incredibly easy.
Rissotto and crepes.
Rissotto seems imtimidating to make, but its more so just takes a long time for the cooking process, but if you make a large batch it lasts great as leftovers my favourite is adding butternut squash and bacon or mushrooms.
Crepes are literally just a thinner eggier pancake batter that you throw into a screaming hot oiled pan.
Both can be personalised for taste as well. Literally anything can go in em.
Chocolate souffle. Just use free range eggs and and chocolate that is at least 70% cacao.
MD0t700 ยท 1 points ยท Posted at 00:39:06 on June 26, 2018 ยท (Permalink)
Spaghetti bolognese
grog709 ยท 1 points ยท Posted at 00:39:07 on June 26, 2018 ยท (Permalink)
Crepes, in a pan, fuck that crepe maker bullshit.
You need a ceramic lined pan (like that Gotham steel shit only you can get a Walmart one for $10).
Eggs, melted butter, flour, little sugar, milk.. 'runny pancake batter' with more butter than usual. The butter greases the pan, do not grease your pan.
Toss 1/4C to 1/3C batter in the pan which is preheated to a low/lowmedium. Shake the pan around to cover the bottom. Flip when starting to bubble and lift from the pan.
Strawberries... Bananas... Nutella.... Ice Cream..... Apples with Cinnamon. The possibilities are endless.
Combine flour, sugar, salt, milk, eggs, and butter.
Whisk until mixture is smooth and bubbles form on top
Heat a 12-inch nonstick skillet over medium.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip.
I make them for guests, they always are impressed. Top with ham and cheese or berries and whipped cream.
outlawa ยท 1 points ยท Posted at 00:39:56 on June 26, 2018 ยท (Permalink)
Cheesy Mac and Corn.
I'll admit it does taste good if you're a mac and cheese fan. But I don't think there's an easier recipe outside of boiling eggs.
Elbow macaroni, one can of sweet corn, one can of cream corn, and Velveta cheese. Dump everything into a casserole dish and bake for 45 minutes. Everyone clears it out every time I make it.
Pesto. Snag some fresh basil, some sort of vegetable oil, garlic, grated Parmesan cheese, and a dash of lemon juice (pine nuts optional). Put it all in a blender and mix until finely chopped. Throw over pasta with whatever protein you have around, use on bread to change up a sandwich, or put out as a dip with some pita bread/chips and you too can look sophisticated with little effort.
Coconut smashed potatoes. 3-6 incredients. Russet potatoes, a can of coconut cream and your favorite mixed seasoning (i.e. garlic+pepper+salt or celery+garlic+salt, etc). Nuke the potatoes in the microwave until they're done, mash with a fork or spoon, add seasoning and coconut cream to taste (be generous with the cream!), and mash further. Takes about 10 minutes to make, is super cheap, vegan if that's a plus for you, and tastes better than any side of mashed potatoes you'll get at a restaurant!
Prime rib. Seriously, mash up some (lots) garlic and add chopped rosemary, salt, pepper, ground mustard (the good kind) and rub it all over your lovely hunk of meat (6-8 lb). Let sit at room temp for an hour and roast at 500 deg F for half an hour then turn down to 350 deg for another hour. People will think you are da bomb. Look up a recipe if you're nervous the first time.
You slice potatoes in a food processor and arrange them on a deep baking dish.
In the meantime you simmer some cream and a few other things and then just pour it over the potatoes and then bake.
Prep takes about 20 minuets and it turns out AMAZING. I took this to a holiday dinner (after making it for the first time ever) and got lots of compliments.
If you're cooking a stir-fry and need a sauce: honey + soy sauce. It's tangy, salty, sweet, only has two ingredients, you can't fuck up the ratios, and it thickens by itself as it cooks. It tastes nothing like either of the base ingredients, too. It's my go-to if I'm making a sweet stir-fry.
Cinnamon tea, as well. Boil cinnamon sticks in water. Add a few pine nuts to make it feel fancy. That's it!
Aglio E Olio. Itsspaghettu noodles, with sauteed garlic. Just add olive oil, some pepper and maybe some chili flakes or sauteed onions and you're the fanciest kid on the block
cook your eggs in a small soup pan, not a skillet. Use 3 eggs and 1 tsp butter, de-yolk one egg, keep on mid-low heat, stir continuosly, salt/pepper to taste. KEEP TAKING THE PAN ON AND OFF THE HEAT AND KEEP STIRRING THE PAN HOLDS THE HEAT. I can not emphasize enough KEEP STIRRING until finished.
Your eggs should turn out phenomemal
Risotto: Rice, white wine, butter, aromatic spices. broth (optional) Stir continuously and add wine/broth as necessary to keep from burning rice. Only use enough liquid to cover the top of the rice, you don't want to drown it. 20-30 minutes of hard work you pull it off the heat and let it cool. It should be a creamy rice and you got a fine side to any dish. A risotto is different for every cook as you can basically add any ingredient you want. Its easy to make, the labor involved is the hard part but if you enjoy cooking it should be fun.
Aglio e olio, different versions but the basics is just garlic and olive oil on pasta.
Finely chop garlic, be very generous if you love garlic. Heat up butter and olive oil and cook garlic for 30 or so seconds, before it browns. Toss with al dente pasta. Top with parsley and parmesan.
Fancily curl on to large fork and plate. Boom.
Edit: spelling
Albitt ยท 1 points ยท Posted at 00:44:23 on June 26, 2018 ยท (Permalink)
Potatoes
inknead ยท 1 points ยท Posted at 00:44:47 on June 26, 2018 ยท (Permalink)
Chicken breast seasoned with salt and pepper, seared in a hot pan on both sides, add butter, spring onion and chives until butter is golden. Spoon over chicken, throw in the oven (pan and all) at about 180 Celcius for 10-12 minutes.
Get it out, spoon butter over again, let it rest and then serve with anything you want. Easiest thing ever.
Personally I find fried rice really easy to make. Egg in, scramble eggs, eggs out, leftover/cooked rice in, break apart the rice, other things like vegetables and meats in, whatever you want to add. Eggs back in, season to taste. Pretty hard to mess up
Veal saltimbocca. You pound out some cutlets, stick a couple pieces of sage inside, wrap it in a piece of prosciutto dredge in a bit of flour then fry it for 2 minutes a side. You can make a bit of sauce in the pan after with some white wine and lemon juice. 8 minutes start to finish.
Stir fry with Garlic, ginger and soy sauce. The vegetables I use are onion, capsicum and carrot and then add whichever cut of meat you feel like. Few splashes of soy sauce and 10 mins on the wok and you're done. Easy and tasty.
[deleted] ยท 1 points ยท Posted at 00:46:19 on June 26, 2018 ยท (Permalink)
Steak.
Buy a steak
Season steak liberally - you can just use salt and pepper or get fancy and those in garlic powder, paprika, chili powder, aromatics, whatever. I like Montreal Steak Seasoning
3.A. Throw steak on the grill, turning once to evenly cook exterior, until steak registers 125F internal or when you cut into it and get that nice reddish/pink color.
3B. Throw the steak in a skillet with some butter and/or high smoke point oil (this also makes it easier to add aromatics, garlic, etc). Cook on high heat until the exterior looks suitably delicious. Throw in the oven on broil until cooked through to finish. This process can also be done in reverse (broil then sear).
3C. Place steak in a plastic bag and use a sous vide machine to cook it. Wait ~1 hour (this method takes longer but is literally impossible to mess up). Remove steak from bag, sear on skillet as in 3B.
Serve it with some sautรฉed vegetables and you're a goddamn champion.
killboy ยท 1 points ยท Posted at 00:46:40 on June 26, 2018 ยท (Permalink)
Chicken, cream cheese, Taco seasoning. Cooked low in a crock pot all day. Throw it on some nachos with queso cheese on top, or in burritos or enchiladas with red sauce and it'll blow your mind
mnmmatt ยท 1 points ยท Posted at 00:46:51 on June 26, 2018 ยท (Permalink)
My super easy best meal - ham and cheese omlette. Use Cheese Whiz straight from the jar. Whip 2-3 eggs and a little water until smooth. Have ham cut into 1/2 inch pieces (a handful). Have cheese ready. (Fresh jar never opened and never refrigerated is the best because itโs soft and melts immediately into the eggs.) Pour eggs into non-stick pan. Let cook for a couple minutes. When it starts to solidify, tip the pan a bit while easing the eggs away from the lower side of the pan. Uncooked eggs will flow over and cook faster. Keep up the tipping and scooping until no more flows. Spoon in cheese (as much as you want) on half the omlette, sprinkle ham on that half and ease the empty side onto hammy side. Let cook another 1-2 munutes and slide onto ready plate. 5-7 munutes - tops.
Ina Garten's Mussels in White Wine recipe. Made it for my boyfriend around the holidays several years ago and he still mentions how it blew him away. The ingredients aren't super cheap, but it requires zero skill and looks fancy as hell. Make sure to have some homemade or crusty bakery bread on hand to sop up all the broth.
phixlet ยท 1 points ยท Posted at 00:49:51 on June 26, 2018 ยท (Permalink)
Pork roast.
Layer sliced apples and onions on the bottom of a Dutch oven, add 1-2 cups chicken broth and some chopped garlic (if you want to know how much, take about as much as you think is the top of range and double it), put salt and pepper on a pork loin, put it fat side up. Cook at 300F for about 40 minutes per pound, until itโs at 180F internally, let rest for 40 minutes to an hour, then broil at 475 for about 15 minutes.
Yes, sear it AFTER the rest of the cooking - method found on cookthestory dot com.
Chili is my go to now. Buy everything frozen. I go:
-can of tomato crushed or diced
-good amount of frozen red beans
-mixed frozen veggies of your taste (usually corn peas and carrots)
-cumin (careful that shit is strong but do add enough so you taste it cause it's one of the key features of the dish in
my opinion), turmeric, garlic powder, chilli powder (however spicy you like) and onion powder
-meat of choice, cooked beforehand in the same pot you dump everything over if you don't have any leftover meat.
Let simmer for 30-40 minutes, add more of the seasonings to your taste.
Now the trick for the fancy part is adding frozen kale. It'll add that deep green color and make it look like a cooking magazine cover. It doesn't add anything taste-wise but apparently it's full of vitamins and shit.
Chicken thighs, roll them in egg, parmesan, and onion crisps, fry them on medium-low in a LITTLE olive oil till crispy and cooked through, dump your favorite marinara/tomato sauce in the pan with them (I like Sprouts brand), top with mozzarella cheese. ๐
Ya'done!
Baked brie. Lay out a piece of puff pastry. Unwrap a brie. Toss brie into center of pastry. Top it off with something (I usually do lots of brown sugar). Wrap the brie up. Throw in oven. It is by far the easiest thing and people are sooooo impressed
it's just cans of coconut milk and curry paste and meat/vegetables. thai friend made me swear not to tell people how easy it is to make. everybody is highly impressed and think they can't make it themselves
Frittatas are super easy! Fry up some meat, potato and veg (or use leftovers!). Scram some eggs, pour them over the filling in the same pan. Sprinkle on some cheese and chuck it in the oven until your cheese is golden.
Hash is pretty much the same thing minus the baked eggs. Even easier!
Iโm not entirely sure wtf happened there. Iโm on mobile. Iโm assuming it did ..... something. How can I fix it? Or should I just delete?
RJ_McR ยท 1 points ยท Posted at 00:55:09 on June 26, 2018 ยท (Permalink)
Mine's a drink. I call it a Green Mermaid.
Muddle four cucumber slices with a pinch of wasabi and about a tbsp. of simple syrup. Add two lemon slices, three oz. gin, handful of ice cubes. Shake it up, pour it all in a glass, top it with Sprite. Thank me when it's the dead of summer and your guests are getting their minds blown.
Honestly I used to lose my mind if somebody said they'd baked their own bread, and I've recently learned that a lot of breads are actually pretty simple to make
1/2 cup whipping cream
3/4 parmasean cheese (the stuff from the plastic can works just fine)
1 stick of butter (yes, the whole thing)
salt and pepper (salt goes a long way so start with 1/4 teaspoon and go up from there)
Throw it all into a small saucepan and heat it on the lowest heat setting until the butter is melted and its all mixed together. Done.
Boil some fettuccine noodles while it's melting, and you've got fettuccine Alfredo.
Throw some chicken into the mix and you've got Chicken Alfredo. Honestly, the chicken is probably the hardest part and you can cheat by shredding a rotisserie chicken from your local grocery store.
You can probably also add some garlic into the mix. I imagine mashed garlic from a garlic press is best, but whatever works. I haven't tried that last bit, but it should work out just fine so long as you don't add too much.
But, seriously though. Alfredo sauce is one of those things that you eat and you think "This has to be complicated."
Nope, just melted butter with plastic-canned cheese and cream. Even has those nice little crumblies you get from places like Olive Garden.
(Its not great reheated the next day, though...)
sgrwck ยท 1 points ยท Posted at 00:55:40 on June 26, 2018 ยท (Permalink)
Beef Bourguignon
It's easier than American style beef stew like my grandma made all the time, but it seems so much fancier. Chuck, onions, carrots, mushrooms, cheap Burgundy, and a French herb mix.
Chicken breast with a cream and rice wine sauce. Not really anything innovative. Make the chicken however you want, be it thick, thin, filet or fajita; give it some pepper, salt, cilantro on a frying pan or grilled pan with olive oil. At the same time, in a saucepan, pour some heavy cream, cut onions (should be julienne but diced is faster and doesnโt make my eyes cry with french cut), little bit of lime juice, little bit of whole milk, little bit of parsley; put the sauce on medium heat.
Let the chicken cook until it isnโt pink inside anymore. Pour some rice wine on the pan without scraping it or cleaning it, let the heat consume it. Once it has a vaguely burnt siena look pour that reduction on the cream sauce. Depending on how spicy you like your food, cut some jalapeรฑos, throw em in the saucepan just before taking it out of the heat or after taking it out. The longer it remains on the heat, the softer itโs spiciness.
It really is much simpler than it sounds, tastes delicious and you look fancy as hell.
I make a chicken teriyaki rice bowl in a crock pot and white sauce that is exactly like one of the best restaurants in my hometown except you dont feel awful after eating it
Pan Pizza. Infinitely easier than the stretched, on the stone, million degree, corn meal, peel, blah blah method. Tastes like Pizza Hut. Pro-tip: Garlic infused oil. Garlic, in oil, leave day, strain garlic, wow friends and family.
1.) Smoked ribs w/ home fries (potato wedges), fresh broccoli, and some bbq beans. Literally look up some seasoning combinations and dry season the ribs and stick them in a smoker for 8 hours until the right temp. Skin and cut up potatoes into wedges and season with salt and a little olive oil and bake them. Steam some broccoli during this and cook some beans in a light sugar/vinegar based bbq sauce (store bought).
2.) A chili. Brown some lean beef or ground turkey. Add a standard taco seasoning recipe (google mixture), some black beans, diced bell pepper/onion/tomato. Add 16oz of tomato sauce for 1-1.3lb of meat. Let cook on simmer for a couple hours, store in fridge over night and reheat next day. Serve super basic store-bought box corn bread
lhxtx ยท 1 points ยท Posted at 01:01:40 on June 26, 2018 ยท (Permalink)
Almond roca. Hear me out....it's butter, sugar, a little bit of water and a little bit of corn syrup (just do it, it's like a tablespoon) heated on medium to 278 degress, then dumped out on a lined baking sheet. Wait for it to cool, break that shit up, cover it with chocolate and almonds, and now you're a candy making god.
This applys to everyone, when following instructions and you get lost and get your dick stuck in a toaster, DONT WORRY! This is a natural occurance when following instructions and must be ignored, out of sight, out of mind.
Two fried eggs
Sliced tomato
Sliced avocado
Toasted bread product with butter or some soft cheese.
Arrange that shit nicely on a plate any day before 1 p.m. for you and your partner's first lazy meal of the day.
It's several items and colorful, so it looks impressive, and it's a balanced meal that goes together perfectly.
greg-en ยท 1 points ยท Posted at 01:04:01 on June 26, 2018 ยท (Permalink)
Inside out egg rolls.
Dice up a couple pieces of garlic and a small onion and sautรฉ with some butter or margarine, then add in ground beef or sausage, cook, drain the grease, then add a bag of coleslaw mix. Add either a jar of salsa or diced tomatoes and simmer.
You can also boil a bag of coleslaw mix with water and add sausage for some tasty cabbage soup, add whatever you like for extra pizzaze.
Ahi tuna - coat it with black and white sesame seeds, put it on a hot pan with oil for 1 minute on each side and voila! Delicious tuna, served with wasabi or ginger and a side of stir-fried peppers and snow peas (frozen is fine), one step further is making a side of rice. I always cook this when I have guests, and it is a huge crowd-pleaser.
Rest your steak to room temp. Grill it with real softened butter rub, using food gloves or plastic wrap and massage it into the steak to tenderize it. This is why restaurant steaks taste so good. Let it set for 10 minutes to hold in flavor juices.
I usually make a simple recipe people love. It's really easy to make and it is a huge hit with the vegetarian people (although it's usually not intended, I'm not vegetarian).
Slice an onion and a few garlics on a tall pan, cover the bottom with olive oil and let it sizzle slightly. Fill the pan with as much sliced french garlic as possible. Cover and let it cook. It will shrink a lot with its steam, eventually. While that happens, break 6-8 eggs on the side. Mix with salt, pepper and whatever herbs and spices you may like until it's a homogeneous liquid. When the french garlic gets soft and has shrunk, add a lot of crisps shaped in straws, sliced mushrooms and the eggs you prepared aside. Add whatever else you may like, like olives, tiny squares of bacon, etc. Mix it all until the egg is cooked solid. Serve. It's fucking delicious.
It's not as easy as bang 3 odd items that have no business working together and turns out they are great after all but it's still really simple to make and damn good.
Fall Off The Bone Ribs using the "low and slow" technique:
Buy a couple of slabs of ribs when they are on sale. They are pretty cheapnat Sams or Costco, usually about $20 for 2 giant slabs. Cut them in half, squeeze them in 2 disposable foul pans.
Cover them with a rub made of mostly brown sugar, with salt, pepper, cumin, chili pepper, chipotle pepper, onion powder, garlic powder. Say a teaspoon of each, more of the stuff you like if you want them spicier use more chili pepper. If you want them smoker, use more chipotle pepper. Experiment.
Cover the foil pans with foil and seal them.
Put them in the oven at 250 degrees. After 2 hours, turn them around and cook for another hour, without unsealing them.
After 3 hours, take the foil off. They'll be very tender, but an unappealing grey. Turn the oven up to 375 and cook them for another 1/2 hour.
Spread your favorite sauce over them and cook for 15 minutes. Then turn the broiler on and cook them for another 10-15 minutes.
They will be the tenderest ribs you've every eaten., and all you had to do is put them in the oven and watch the clock.
"Low and slow" is the secret to tender meat. Cover a chicken with either barbecue sauce or orange juice, and cook in a covered pot in the oven at 275 for 2 1/2 hours. It will come out super tender.
Take a yellow onion. Cut just enough of the bottom off that it stands up. Now cut 1/2โ off the top and with a small spin core out a little bit. Enough to put 1 tbsn of butter and a beef boil lion cube.
Now wrap the whole thing in tin foil and twist it off at the top so itโs closed but not twisted super right just so the tiniest bit of steam can escape.
Bake 350ยฐ until the onion is very soft to the touch. It will feel like itโs a ball of liquid inside. Open it up and eat that shit. This thing costs $1 to make and itโs very very good.
I make 2-3 of these and serve them as a side for meat.
myounk ยท 1 points ยท Posted at 01:05:48 on June 26, 2018 ยท (Permalink)
Crescent roll jalapeno poppers. Cut jalapenos in half. Fill with cream cheese. Wrap in crescent roll dough. Bake.
Garlic bread: Garlic salt and butter on Texas toast
Fettuccine noodles: Fettuccine noodles
Alfredo sauce: 1/2 cup butter, 8oz cream cheese, 3/4 cup 2% milk, 1 cup grated Parmesan, heat together, mix, add garlic powder to taste
Chicken: chicken, zesty Italian dressing, heat together in pan until chicken falls apart with spatula, drain (don't rinse) and place in oven to keep warm and dry out a bit more
Macaroni. Seriously, cheese sauce isnโt hard to make. Melt butter, add flower with salt and pepper, add milk, add cheese, serve over macaroni. Easiest shit ever but all everyone knows how to make is the Kraft stuff so itโs super impressive.
Impossible pie! People LOVE it. You literally mix everything together and put it in the oven ๐คท๐ผโโ๏ธ
Google the recipe next time you want to impress people.
Also I make an amazing turkey thigh, we donโt really eat it in Australia - but I just marinate it in oil and fresh herbs from the garden, wrap in foil and recoat in the drippings every half an hour. People always make dry ass turkey and Iโve never had that issue haha
Chef_k ยท 1 points ยท Posted at 01:09:11 on June 26, 2018 ยท (Permalink)
Allright super simple hack under the right circumstances; if you have a local bakery, they are usually willing to sell you a few "raw doughs" such as baguette. With this you can make anything from Naan to Pizza or even Pita.
lots of different kinds of pasta and many other noodle-based foods. Although you need to cook each component separately. Meat is best cooked on a grill or pan noodles are obviously cooked best boiled. the sauce and the veggies ground into the sauce could be boiled all together or cooked separately. Can you tell that I've had experience with making food?
People seem impressed by jambalaya for some reason. And paneer (Indian cheese made by adding lemon juice to milk right before it boils)
hogey74 ยท 1 points ยท Posted at 01:10:20 on June 26, 2018 ยท (Permalink)
Fry chopped up bacon. When nearly done, turn down low, put sliced mushroom on top. After a few minutes, add cream, a fair bit. After a while, stir. Boom! Cook some pasta.
Step seven: Make fresh pasta, roll it into sheets, and cut them to fit your baking dish
Step eight: Make a cheese blend of ricotta, mozzarella, Parmesan, egg, Basil, and spinach
Step nine: Layer your pan as follows- Red wine/pasta/beef sauce/pasta/cheese mix and Alfredo/pasta/lamb sauce/pasta/cheese mix and Alfredo/pasta/Red wine sauce.
Step ten: Repeat step nine
Step eleven: Fire up your oven to 375 degrees
Step twelve: cover your dish with foil and bake for thirty minutes, then turn it around, bake another thirty minutes
Step thirteen: Pull the pan out of the oven, let it cool for twenty five minutes
Step fourteen: Add a layer of bechemel sauce, then lots of mozzarella
Step fifteen: Bake it in the oven at 400 degrees for fifteen minutes.
Step sixteen: Let stand for twenty minutes, serve and enjoy!
A nice soft cheese like burrata with a vinaigrette and chopped spring veggies over it (peas, onions, maybe walnuts). Looks amazing, easy as hell, tastes so good.
Risotto. You just need the correct type of rice, parmesan cheese, onions and chicken stock.
You just add the extra you like (i always add chorizo and sweet plantain).
You just need to saute de onions, add the rice and the stock a half a cup each time until is cooked, then add your cooked extras & cheese.
Blytzus ยท 1 points ยท Posted at 01:13:26 on June 26, 2018 ยท (Permalink)
Poached egg. Pretty easy but apparently a chef standard. Prepare this one well enough and you'll earn that black jacket! LOL
Creme brulee. I didn't see it in here. I always thought it was the fanciest of desserts. After I learn how to make it it turns out to be easier than cake
syndus ยท 1 points ยท Posted at 01:15:27 on June 26, 2018 ยท (Permalink)
Whatever people ask for, if you're early, you put out simple stuff that pleases simple people, and you keep pushing yourself to make requests, until you realize you just like to please people with your dishes, and make them happy. No matter what. Because it makes you happy too.
I created my own meatball recipe and regularly prepare it for a local community potluck-style dinner. I bring it in a large French oven, and every time it's gone in <10mins while most other dishes (even smaller ones) have leftovers at the end. I always get positive comments, and am often asked for a recipe.
Don't get me wrong, it feels great to be complimented....but it's meatballs, shit's easy. The most challenging part is trying to roll out 40-50 of the damn things in a consistent size. My 'secrets' are-
50/50 mix of beef & pork
Don't use lean beef (I bake, YMMV if cooking in a sauce exclusively)
Don't skimp on the breadcrumbs & stuffing mix - it's not to pad out the meat, it's to withhold moisture and flavour. The mix should be sticky, but not wet
Seasoning!
Sharp shredded parmesan. Looks good in the final product and it's cheese
Meatball cooking methods are a matter of debate. Frying seems the most common, but I've never done it. I always bake, then combine with sauce after. If I'm going the extra mile of a slow-cooked sauce I'll bring the balls out a little early and finish them off in the sauce.
Shakshuka (with or without eggs) is way easier than it looks, mostly because itโs all made in one big skillet. The only caveat is to make it right you need a well-stocked spice cabinet.
I would say a decent cut of steak, lightly seasoned (let it get to room temp before cooking, season with at least some salt and pepper or something like Montreal Steak Seasoning if you're not comfortable seasoning on your own), cooked on the grill (as rare as they will eat it, 3 or so minutes each side is usually plenty) and a veggie, like asparagus just cooked in a pan with butter, salt, pepper, and garlic, and then some dinner rolls from the super market bakery, the ones you just heat up in the oven.
2 bonus steak tips, pun intended, let it sit for a few minutes after it's off the grill so the juices dont leak out, plus it continues to cook after it's off the grill, so be mindful of that when determining doneness)
And, I've found for most cuts of steak, if you coat it in sea salt and let it sit for 30-60 minutes, rinse, dry, season, cook, and it really will help make the cut tender and give a better texture.
Brie en croute is literally the easiest and everyone loves melted yummy cheese w puff pastry
Aratix ยท 1 points ยท Posted at 01:18:46 on June 26, 2018 ยท (Permalink)
Eggs Benedict.
Throw some bacon in a pan to cook while you're doing everything else. Low-medium heat here.
Boil some water. Now turn the heat down until it stops bubbling but is still slightly steaming. This is simmering. Crack an egg into a bowl, check for shells. Put a splash of vinegar into your water and swirl the water around the pot. Drop your egg in the middle of the swirl and set a timer for two minutes. This gets me a perfect poach every time.
Flip the bacon right about now.
Throw some bread in the toaster.
Next: metal bowl. Whisk. Melted butter. Lemon juice. Separate an egg (crack an egg over a trash can, take the shell halves and let the white spill out but not the yolk. Dump into other shell half until no white is left) and whisk in the yolk. With an oven mitt, hold the metal bowl over the simmering pot and whisk until your hollandaise thickens (do not stop whisking and take bowl off the heat occasionally).
Put your bacon and poached egg on some toast and top it with hollandaise. Salt and pepper on top.
quiche and carbonara are my go-to "I need to impress guests" meals
Gnochi ยท 1 points ยท Posted at 01:19:09 on June 26, 2018 ยท (Permalink)
Wine-braised lamb shank.
Rince 2x lamb shanks, coat liberally with thyme, garlic, salt, and pepper. Place in 9x9 baking dish, meatiest side down. Add chopped onion and potato until dish full. Sprinkle with salt/pepper/garlic/thyme. Pour white wine into the 9x9 until itโs 1/4โ below the edge. Place in the oven at 350F for 2.5h.
Curry. Local grocery store has curry flavor bricks. All you do is heat up water in a pan, add the bricks, add whatever you want. Diced chicken, potatoes, broccoli, snow peas, etc. Boil in bag rice. Takes less than 20 minutes and makes you look fancy.
I make a killer french onion soup with the legit melted cheese on top and everything. It's time consuming because the steps, but I could show a child how to actually make it.
As a note, you have to know how to season a steak so it doesn't need steak sauce AND you need to know how to cook a steak to exactly what a person prefers. In practice, literally just salt and pepper thrown on each side, pan fried in butter. Takes less that ten minutes. But, the praise I receive from my steak makes it sound as if what I'm doing is difficult.
roast beef with potatoes and carrots. it's little more than chucking some stuff in a roasting pan and everyone goes nuts for it and want to come over the next day for cold roast beef sandwiches.
Dutch baby with strawberry/ any kind of berry sauce. Heat oven to 400. Put berries in a pot with 1/4 cup water, squeeze of lemon and a pinch of sugar. Let simmer on stove. Blend Dutch baby ingredients (flour sugar egg milk salt. Iโm on metro but can add measurements later if needed). Put cast iron on stove and melt butter. Put blended ingredients in pan. Put pan in oven. In 20 minutes pull pan out of oven and top with sauce. People will think youโre a golden god.
Ramen noodle: boil ramen noodle in water with eggs and mix them.
After they're done add the powder flavor and enjoy the classiest ramen noodles ever
Protip: add scalions to be even more classy
cinnamon rolls. All you do is make the dough and then roll it out into a long rectangle, sprinkle sugar and cinnamon, (and cloves if youโre feeling fancy, but a LITTLE bit. Cloves are very strong) roll it up, and put it in the oven. Then you can make the frosting by mixing some basic ingredients, and youโre done. Theyโre sooo good and should be more popular.
Homemade ricotta crostini with honey and toasted pistachios. Ridiculously good and homemade ricotta is way easy. everything else is store bought / assembles.
A proper steak, fillet mignon in particular. You sear it on a nice pan (cast iron is best) and then broil it to finish it to your preference. That bacon wrap is so simple and people think it's crazy. Throw some mini potatoes on the side and people think your crazy good.
The hardest part is finding a good cut if you don't know what you're looking for, but just Google that stuff, but if you just sear and broil it really makes any cut nice and soft and keeps it juicy.
Any dish is easy to prepare if you just follow the recipe step by step. All I need is an iPad and YouTube and I can make a mean soufflรฉ or creme caramel.
laowda ยท 1 points ยท Posted at 01:32:39 on June 26, 2018 ยท (Permalink)
Crepes! They take no time at all, and if you get the presentation right, itโs straight up food porn.
Baked Brie. Looks amazing, tastes delicious and stupid easy to make. Just place the brie in the oven at 350 for 10-12 minutes depending on the size, take it out, add some sliced almonds, chopped dates and drizzle some honey over it. Put back in the oven for another two minutes and serve with some french bread. Boom. Instant gourmet appetizer
Get yourself a smoker and a nice pork butt. Enjoy drinking for 8-12 hours while keeping an eye on the temp in the smoker. Boom- delicious, easy pulled pork
Ribeye steak with Rice and Brussel sprouts/broccoli/zucchini/asparagus (some type of green veggies)
Preheat oven to 350 F
I use a rice cooker so next step is put the rice in the rice cooker. You can use microwave rice, whichever you prefer.
While rice is being cook, season the steak to your liking. I typically use salt and pepper.
Turn stove on high put skillet on there and drizzle olive oil. When oil starts burning throw the steak on there and sear for 1 minute on each side.
Transfer steak into oven and set timer for 7 minutes (for medium rare steaks)
While your steak is cooking, sautรฉed veggies with season with salt and pepper. Should take roughly 7-10 minutes depending if you like your veggie soggy or crunchy.
When steak is done, let it sit for 5 minutes outside the oven before cutting into it. Your rice should also be done cooking now.
All of this should take roughly 30 minutes to makes.
Red lentils, ginger, garlic and a pinch of tumeric. Add an equal measure of water to lentils in volume. Cook until it becomes thick and the lentils soften. Add shallots or green onion on top for a filling and nourishing meal.
Tinga, its just diced onions and tomatoes sautรฉed TIL the onions are nice and see through. Add a little bit of chipotle juice (or a chipotle if you like it spicier) and some dice chicken. Serve on a tostada, taco or torta every one Iโve ever met thinks itโs like Mana (the biblical stuff not the type for casting.)
AceAv ยท 1 points ยท Posted at 01:34:17 on June 26, 2018 ยท (Permalink)
Pomme Purรฉe, which is french for mashed potatoes with a ton of butter
tallmon ยท 1 points ยท Posted at 01:34:28 on June 26, 2018 ยท (Permalink)
Bacon wrapped almond stuffed dates. Take a good quality salted or smoked almond, stick it into a date, take good quality smoked bacon and wrap it around the date, use a toothpick to hold in place. Bake at 350 until the bacon has crispy edges. Line a baking tray with parchement paper to catch the grease and put a wire rack in the tray. Clean up will be super easy because of the parchment paper. Foil works well, too.
Carbonara. Can you boil pasta and cook bacon (or pancetta)? Toss a few raw eggs and grated cheese in the pan, mix it all up until itโs creamy, and youโve got yourself what most people pay $20 a plate for.
seb4790 ยท 1 points ยท Posted at 01:37:07 on June 26, 2018 ยท (Permalink)
Pasta with pesto
acdb26 ยท 1 points ยท Posted at 01:37:58 on June 26, 2018 ยท (Permalink)
I know I am super late but I hope at least one person tries this if you like Mexican food. I swear to God these carnitas are better than I've had anywhere else, it's so simple but takes about 4 hours including prep.
Get a nice big cut of pork shoulder/butt, a big white onion, some vegetable oil, chicken broth, lime, garlic and seasoning. You can go as simple as salt, oregano and chilie powder, but I like to throw on some cumin, maybe a touch of cayenne, paprika. Season the tits out of the pork, then dice half the onion and brown toss it in a pot with the oil, garlic, and a little of the seasoning to really get that shit fragrant. Cut the pork into chunks and brown all the sides of the meat. Light it up with some lime juice and then throw all the meat and the other half of the onion into the pot, fill it with chicken broth until the meat is covered and then bring it to boil. Drop it down to simmer and leave it covered for 3 hours.
Now when that's about to finish up get a tray ready and preheat your oven to 400. Once the 3 hours is up the meat should litterally be falling apart so pull it out carefully and spread it out onto the pan. Then ladle some fat spoonfuls of the fatty chicken broth onto the pork and throw it in the oven.
Let that shit roast for about ten minutes before pulling it out and throwing some more of that delicious fatty juice on there. Really loud that shit on there. Do that every 10 minutes till it's roasted for about 30 or 40 minutes total and now you've got some of the most bomb ass fucking pork anyone has ever made.
Make some tacos, or maybe some nachos with that shit. Get really fucking nuts and throw that bitch in some enchiladas. I swear to god this pork is so good it'll make you erect.
Iโve made jambalaya for almost every guest Iโve had or group dinner Iโve gone to. It is always received with such enjoyment and praise. But itโs literally just rice, beans, andouille sausage, vegetables, and a couple spices. Takes 30 minutes max to make and everyone says it reminds them of true home cooking. This is coming from someone who still isnt sure about the whole water:pasta ratio.
steak. if you buy the right incredients, it'll taste like its been cooked at a fancy steakhouse. for those who're curious: get any steak at whole foods (preferably ones that were raised without antibiotics), plenty of pink Himalayan salt, a little bit of pepper (fresh if you have it would be great), and garlic powder. if you have a sous vide machine, do it on medium rare for 1 hour then olive or avocado oil with butter on a cast iron pan (don't use country crock or any cheap butter imitations) on high heat and cook on each side for 5-7 minutes until it's brown. use a spoon to grab some of that oil and pour it on top of the steak. it taste incredible afterwards i swear :)
[deleted] ยท 1 points ยท Posted at 01:40:40 on June 26, 2018 ยท (Permalink)
An omelette. Even fancier if you fold it.
tallmon ยท 1 points ยท Posted at 01:40:42 on June 26, 2018 ยท (Permalink)
Slow cook BBQ ribs in slow cooker. Get some ribs, put into TWO heavy duty zip lock bags. Dump half your favorite bottle of bbq sauce, add quartered onion, smoked paprika. Squeeze out air. Put in crock pot, cover bag with water. see to lowest setting. Go away for 5 to 8 hours. Lay out on baking tray and broil until awesome. Fucking succulent.
poxtart ยท 1 points ยท Posted at 01:40:57 on June 26, 2018 ยท (Permalink)
Beef short ribs! Looks fancy, tastes amazing, requires little skill and little mess. Really, anything slow cooked will be great, people will rave about the intense flavor but 9/10 of your cooking time is just sitting on your ass.
1. Season short ribs generously: Salt, pepper, paprika
Melt quarter stick of butter in the heaviest dutch oven you've got over medium heat.
Toss in a couple of chopped onions. Salt and pepper those suckers. Stir them constantly for like 8 or 9 minutes. Scoop 'em out.
Deglaze pan with cheap-ass red wine. Just dump a glug in there, scrape with a wood spoon, pour it out into a bowl or a glass or something.
Melt more butter.
Brown those delicious ribs. Each side, medium heat, 5 or 6 minutes.
Deglaze that pan again, same thing as before, only don't bother to pour out and save the liquid. Instead, pour the liquid from the onions back in there.
Cram all those ribs in the dutch oven. Turn the oven to 275. Cover and put that thing in the oven.
Walk away for about 4 to 5 hours.
Open that sucker up and breath deep. Take all the ribs out and set them aside. Put the dutch oven on the stove top and turn it up to high.
Pour in a can of beef stock and an equal amount of water. Season to taste. Stir that sucker as it boils. This part takes the most time - like 10 to 15 minutes.
Pour half a cup of cream in there, stir it up. Short ribs and sauce.
Ground turkey, 1/4 onion, ketchup, spices, hot sauce and some bread crumbs to hold it together. Shape into load form. Slather with Hunts crushed tomatoes and top with a little bit of sugar. Delish!!!
The key, as seems to be a theme in this thread, is patience and quality ingredients. Buy a good cut of steak or you might as well just buy hamburger. Filet mignon is expensive but will be good. Strip steaks will get you more for your money and are still good. Avoid sirloin. Take it out of the fridge a half hour before you grill. Hit it with salt (kosher, not table. Again, ingredients matter) and fresh ground pepper. Rub that shit in. If youโre making food porn, grill on high heat for two minutes, flip over, two more minutes, rotate 90 degrees for the grill marks bud, and flip again (a total of 8 minutes on high heat for a 2 inch cut will get you medium rare to medium). Take it off the grill and donโt fucking look at it for at least 5-7 minutes. Aim for 7. Seriously. Nobody wants a piping hot piece of meat anyways (other than your mom, ayo). Chop up a head of Romain lettuce, toss that shit with olive oil, balsamic, and pepper. Throw in some cherry tomatoes if youโre feeling fancy. Throw a steak and a pile of salad on a plate, set it on the table next to a fork, steak knife, and a glass of red wine (Pinot noir, merlot, Malbec are all good options. Donโt spend more than $15, regardless of your dining companion. Spend on the steaks and you wonโt need to worry about the wine, nobody will be looking). Toast your companion for joining you for a delicious meal. If this meal doesnโt make that companion want to vigorously make love to you, grant you that promotion, or say โIโm proud of you sonโ you either fucked up these super simple instructions or you should stop associating with them entirely.
Tacos. Folks will swoon over some Chile lime garlic powder marinaded chicken tacos. You just let it sit in a bag then throw it on the grill. Chop veggies to your delight and top with cheese. Literally takes thirty mins and Iโve yet to not have someone compliment me when I make them for the first time for them.
Filet Mignon my friends. Put the oven on 400, put a filet Mignon on a cast iron skillet on highhhh heat for 2 minutes each side. Pop it in the oven for about 6-9 minutes, and melt some herb butter on it before putting it on the table. Voila!
I'm late, but my go to is Caprese Salad, it's just chunks of mozzarella, cherry tomatoes, basil, balsamic vinegar, and olive oil. Every time i make it, people go nuts.
Stromboli. The recipe I have just calls for salami, ham, mustard, shredded cheese, and a roll of pizza dough that you can buy in cans at the grocery store. Take a cookie sheet and spray it, roll the dough out flat, line your salami and ham down the center, add your mustard and cheese, and fold the sides of the dough over the center to keep the filling inside. Then, all that's left is to cut little slits in the top of the stromboli dough with a knife and top with spices like oregano, basil, and whatever else you desire. Pop in the oven at (if I remember correctly) about 400 degrees for around 30 minutes and boom! Deliciousness. You can also heat up some tomato sauce to dip slices in for a great touch.
Chxo ยท 1 points ยท Posted at 01:44:24 on June 26, 2018 ยท (Permalink)
Get some figs, cut the stem off, cut a cross down from the top about 3/4 of the way thru, stuff them with goat cheese, drizzle with honey, stick a small sprig of rosemary in each one, salt, pepper, a bit of olive oil then bake them for 20 minutes at 375.
Baked ziti all ya really do is ya have your rigatoni noodles and for your sause its about 3/4 tomatoe sause and 1/4 Alfredo put in some Romano in the mix then take your dish put a scoop of ricotta in the center mix sause and noodles put on dish cover top in mozzarella and bake (ricotta is really optional but is really good if you decide to use it)
Parboiled rice (like uncle ben's) with butter, salt, and old bay seasoning. Honestly you just boil the rice and add shit in after straining, but it comes out like a perfect, restaurant-quality rice pilaf that blows away all your friends.
Lemon shrimp and spinnach Florentine.
Shrimp, spinnach, spaghetti noodles, crushed red pepper, garlic, lemon juice. Literally take 20 minutes. It's amazing.
[deleted] ยท 1 points ยท Posted at 01:45:26 on June 26, 2018 ยท (Permalink)
I made something once, eggs cracked into boiling water until just the outside is cooked, fished out, covered in batter and then chucked into boiling oil until brown. I got 3 out of 4 done without breaking the yolk and damn i felt fancy
Pesto is super easy as long as you have a food processor. Fresh basil, nuts (pine nuts are the best), fresh garlic, Parmesan, olive oil, and a little salt and pepper. Then process. Great on pasta, meat, and sandwiches. Total crowd pleaser!
Cobb Salad. As with all salads you can't really make any mistakes, just throw it all together.
Rocket Salad
Cherry tomatoes halved
Avocado sliced
Bacon bits or chicks strips
Boiled eggs cut up
crumbled blue cheese
For the dressing use 5:1 olive oil:red wine vinegar, a squeeze of dijon mustard and salt and pepper. Pro tip for the blue cheese: If you buy the creamy variation keep it in the freezer for a night, really the only way to make crumbles.
Kraz3 ยท 1 points ยท Posted at 01:46:09 on June 26, 2018 ยท (Permalink)
My.hits have always been
1. Pecan pie
2. Snickers cheesecake
3. Pepper jelly over cream cheese with crackers (gram crackers if its a sweet pepper jelly)
4. Cheesy shrimp grits.
Cooked chicken (leftovers in our house), a jar of Southwest Salsa, can of rinsed black beans. Throw together in a pan until hot. Serve over rice or in totillas with or without shedded cheese
Brie en Crouteโ just premade puff pastry, spread black seedless raspberry ( or fig preserves is now the big thing) roll out the dough, wrap the brie, brush the top and sides with a mixture of egg yolk and heavy cream ... voila! You are now the most amazing chef they know.
ajz003 ยท 1 points ยท Posted at 01:48:14 on June 26, 2018 ยท (Permalink)
Creme brรปlรฉe. The hardest part is cleaning up after making them.
Trying to impress the FUCK out of someone whose GLUTEN free!!? I got you fam!!
What's the best food in the world? Pizza! I shit you not. This is the best tasting pizza roll recipe ever, and easy 3 steps.
-Buy egg roll wraps from the store.
-Stuff it with whatever pizza toppings(I like to go sauce, cheese, bell pepper, pepperoni)
-Fry in oil or bake in oven. Done.
Your gluten free friend will probably never forget it and think you're a genius!
Cwilde7 ยท 1 points ยท Posted at 01:49:31 on June 26, 2018 ยท (Permalink)
Pizza in my experience, especially if you have sliced tomatoes rather than diced, parsley, etc. Don't know why it's still considered amazing, I guess a few generations associate phones with making pizzas and don't think much about the process in making them, but they're easy.
Whoa, whoa, whoa. There's still plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you got a stew going.
[deleted] ยท 1 points ยท Posted at 01:50:35 on June 26, 2018 ยท (Permalink)
Guacamole.
Lots of non-Latino people have an incredible amount of difficulty with it, or are possessed with the need to "jazz it up" which, frankly, it does not need.
oryzin ยท 1 points ยท Posted at 01:51:16 on June 26, 2018 ยท (Permalink)
What makes you look like an incredible chef is a balanced combination of carefully products chosen products not appearance of hard labour.
Fried chicken sandwich inspired by KFC.. Bought pieces of chicken, de-boned and into smaller pieces, add onion, mayo and ketchup on wheat sandwich bread. My family loves it. One piece of breast can make sandwiches for 3.
Thereโs a Korean dish called Budae Jjigae. It literally means army stew. It looks and tastes great, but is mainly comprised of American processed foods like spam, hot dogs, instant noodles, and sliced cheeses seasoned with some Korean spices.
EFDeezy ยท 1 points ยท Posted at 01:54:19 on June 26, 2018 ยท (Permalink)
I thought my aunt made THE BEST biscuits growing up. Every thanksgiving I told her how great her biscuits were. Until I was 15, when I mentioned in passing to my mom that I wanted her recipe. My mom looked confused and said "Bird, those are just Bojangles biscuits she picks up on her way from work!"
Want to look incredible? Buy from a store, put on a plate and toss the packaging XD
CBTBen ยท 1 points ยท Posted at 01:55:32 on June 26, 2018 ยท (Permalink)
Here's my goto "fancy" pasta recipe:
Long stringy pasta like spaghetti or bucatini
Saute chopped garlic, salt, and pepper in olive oil at high heat for about 30 seconds
Add tomato paste to that, saute for another minute or two (until the paste starts to caramelize)
Mix well with the pasta along with some marscapone
Plate it - the sauce just coats the pasta, doesn't pool up or anything, and makes it very sticky and pliable so you can stack a baseball sized amount in the middle of plate like a pro. Top that with some shredded parm and something green and it looks awesome.
For one box (1 lb) of spaghetti use the following amounts. Adjust as needed.
My broccoli salad. Pre cut broccoli florets. Finely chopped red onion (to taste), Mayo, red wine vinegar, some Italian seasoning, raisins, sunflower seeds. It is my go to side dish that makes me look like a rock star. Other easy things are a good sunny side up egg. Lots of salted butter and cooked on the lowest heat. Cook the top of the egg by spooning the hot butter into the top of the egg. Tada. Perfect eggs.
I like simple fat flavor based foods (butter/eggs) and no sugar in my meals. It's nice.
Poached chicken whole or otherwise, you basically just lightly boil chicken till cooked in some nice water, serve with simple vegies and hey presto you a chef
One pot spaghetti, gnocchi with tomato and pesto sauce, spaghetti aglio e ole or whatever it is (garlic and olive oil).
Want punch it up? Cook some spicy sausage in small slices to well done and golden brown and toss it in. Just be sure to drain the fat or it'll ruin the taste.
Mix some pesto with the alfredo sauce, roll the string pasta of your choice in it.
Pick up a serving of the pasta with a fork - don't twirl it yet. As you land it on the plate, twirl the fork so that the pasta ends up kinda like a whirlpool. It doesn't have to be perfect just needs a bit of a spiral shape and you can use a napkin to wipe up the sauce around it.
Slice some grape tomatoes in half and nest them on that pasta along with a handful of pine nuts. Bonus points if the grape tomatoes are yellow or purple - those always look fancy.
Serve with a side salad of mixed green, thinly sliced mushrooms, big pieces of shaved Parmesan like these, and a dressing of nice olive oil mixed with Italian herb blend that they sell in the bulk section at super markets (some call it Tuscan herb blend).
Your date will think you're the greatest chef ever.
Carbonara. You have to be slick for like 30 seconds, and it comes out perfectly.
Khorre ยท 1 points ยท Posted at 01:57:45 on June 26, 2018 ยท (Permalink)
Low Country Boil.
Small red potatoes
Corn on the cob(cut in 2 in pieces)
Carrots
Shrimp
Sausage(andouille is my choice)
Lot of water for the boilin'
Old Bay seasoning
Fire, also for the boilin'
All together until the potatoes are soft enough that a fork goes in easily. Traditionally dumped on newspaper or the like and everyone eats with their hands. Don't forget some cocktail sauce for the shrimps.
I like to take sliced almonds and green beans get them hot in a pan, remove the pan and lightly coat them in heavy cream and top with feta cheese. It is super easy and hides the fact my life is crumbling much like the feta cheese
dramady ยท 1 points ยท Posted at 01:58:57 on June 26, 2018 ยท (Permalink)
Brine chicken breasts in half pickle juice & half buttermilk with a little bit of your favorite hot sauce - refrigerate for 24 hours.
Pull chicken breasts out, pat dry, hammer flat, place in a foil lined baking pan.
Sprinkle salt & pepper on chicken.
Preheat oven to 450F.
Cook couscous, toss in some Rotel.
Place chicken in oven until 165F in center - pull chicken out and tent with aluminum foil.
Let chicken stand for 10 minutes.
Spread couscous onto a warm plate and top with sliced chicken breast.
This combination of flavors and textures will straight up wow a guest. It comes together quickly, looks the part, and has complimentary layers of flavors most people have never had out of a home kitchen - pretty inexpensive as well.
Fetcshi ยท 1 points ยท Posted at 01:59:37 on June 26, 2018 ยท (Permalink)
3-layer Nutella cheesecake. Just need a prebought (oreo) crust, cream cheese, sugar, eggs, heavy cream, and Nutella.
Definitely a crowd pleaser but very little work to make!
Most items you see chefs make at a Hibachi can be easily made at home in a Skillet. It just takes a simply teriyaki sauce, and bite-sized pieces of protein and/or veggies. The rest is just experimenting to find what you prefer best.
I haven't seen this yet and I'm sure I'm bastardizing it but oh well...
Chicken Cordon Bleu
Pound flat a chicken breast, throw a few slices of lunch ham on it, then two (or more) slices of provolone or mozzarella. Roll it and secure it with toothpicks. Dunk it in egg. Then roll it in breadcrumbs. Bake it.
It's like 6 steps and it's French and it's really good.
Sashimi- just cut thin salmon or tuna, pour some sauces and its done
lokslee ยท 1 points ยท Posted at 02:03:48 on June 26, 2018 ยท (Permalink)
Gumbo. I make a killer chicken and sausage gumbo with smoked sausage and chicken thighs. It takes all of 15 minutes to put together and sit for the rest of the time and wait for it to cook. And it rivals any gumbo from around here in cajun country lol
Any sandwich with meat and an egg inside it.
For me I slap pepperoni, swiss, mustard, roast beef and bread together with an over easy egg in the middle. I grill it on both sides til itโs golden and my family goes batshit crazy for it.
Carbonara. It's dirt simple to make and has like 5 ingredients. Also when you know how to make it the right way you get to feel smug at all the people adding cream etc.
Wrap some scallops in prosciutto and spear them with rosemary sprigs. Hit them with a little olive oil and sea salt and throw them on a hot grill a few minutes per side. Looks and tastes amazing with very little effort or ability needed.
Any kind of ramen based soup. Make some broth, thinly sliced meat, an egg, some chives. Looks good, tastes good.
ptonca ยท 1 points ยท Posted at 02:08:51 on June 26, 2018 ยท (Permalink)
Seared Ahi Tuna- you can marinade in soy, lime juice, and a bit of teryaki if you desire, but all you really have to do is find a good fresh slab, heat up some olive oil real hot, salt and pepper both sides, and then you just cook each side for a minute or two.
I always serve with white wine, brown rice, and a bit of asparagus. 10/10 times you will get laid.
It's basically just sausage & veggies, a cheesy roux, and pasta. Very easy to make, but it has the look/small of restaurant food and typically results in shared recipes afterwards.
Eggs a la Gordon Ramsay (video on YT); put the eggs in a saucepan, add a little butter, constantly stir (while taking the pan off the gas when it gets to hot) until it's silky smooth, take it off the gas and add half a table spoon of creme fraiche and season with salt/pepper. A few extras stirs and you're done. Serve on toast with avocado or salmon. Trust me, people think you're a genius.
Swiss rolls or roulade. People are always in awe at a good spiral with no cracks but it's really quite easy. You just need to use cake flour instead of AP, make sure you fold your egg whites and yolks without releasing too much air, and roll your roll while still warm to create sponge memory.
I used to think it was so intimidating until I made one.
Oh and another good tip, do not overfill with filling or it'll soak into the sponge.
tzoid1s ยท 1 points ยท Posted at 02:13:58 on June 26, 2018 ยท (Permalink)
Ree Drummondโs 16 minute salmon!
Cook salmon in hot pan with evoo
Remove salmon, add enough oil to make 3 tablespoons in the pan, add 3 tablespoons soy sauce, and 3 tablespoons lime juiceโฆ Reduce by half while stirring.
Serve salmon over a bed of rice with the pan sauce Top with cilantro.
Crรชpes. Just mix eggs with vanilla extract, milk, and flour. Pour some in a pan (or if you're an actual chef, a hot plate that was designed for Crรชpes) and spread the mix so that it's nearly paper-thin. You can use a spoon to help you spread it or a stick that's designed for that specific job... Forgot the name.
Anyway, let it cook for a short bit, flip it, then after the other side is cooked, put it in a plate and put on the topping of your desire (maple syrup, Nutella, whipped cream, strawberries, etc.). After you got your topping down, fold the crรชpe over it and you're done. If you want it to look fancier, spread a bit more topping on the outside and decorate it with a bit of icing sugar.
Spaghetti al Limone. One pot and everyone loves it. Great for summertime. Lots of recipes out there, but keys for me is reserving 4 c / 1L of pasta water to hydrate as needed, lots of fresh herbs: parsley, basil, oregano, thyme, cilantro and Asiago & Parmigiano-Reggiano.
I do meat side of vege Italian sausages and slow grilled chicken thighs.
[deleted] ยท 1 points ยท Posted at 02:14:33 on June 26, 2018 ยท (Permalink)
Lasagna with homemade noodles. I add veggies like zucchini spinach maybe bell pepper for taste and fancyness.
[deleted] ยท 1 points ยท Posted at 02:15:05 on June 26, 2018 ยท (Permalink)
Homemade Caesar salad dressing : garlic, capers, anchovies in a mortar and pestle, then add mayonnaise, a bit of lemon juice, a bit of Tabasco and bit of Worcestershire sauce.
It tastes like the best Caesar salad you've ever had.
mombie3 ยท 1 points ยท Posted at 02:16:35 on June 26, 2018 ยท (Permalink)
Honestly in American society if you cook something from scratch it is impressive. Above telling you homemade bread or soup is easy has never met a person who literally NEVER cooks.
The easiest things to do and impress are assembly not cooking. Salads and one pot wonders.
Sous vide prime steak. Sous vide at like 125 or 129 or something for like 2 hours. Dry it off, it will look disgusting. Heat a cast iron skillet to the same temperature as the surface of the sun and sear that bitch for a minute or two. Salt with maldon sea salt. Let it rest for a minute chef's kiss
The chicken and broccoli braid from Pampered chef. Just substitute there over priced spice mix for plain dill and it's so easy to make. It's one of my favorite foods, also one of the few I can make
zytz ยท 1 points ยท Posted at 02:18:45 on June 26, 2018 ยท (Permalink)
I do caprese โsaladโ on those little plastic skewers for work potlucks- folks go nuts for them. Salt + Pepper + EVOO in a bowl, dump in some grape tomatoes and the little balls of fresh mozzarella and toss to coat. Then skewer one each with a folded basil leaf, or 1/2 a leaf if theyโre super big. If you have access to some nice Balsamic vinegar you can toss that on there as well. Super easy, fresh, light, and classy.
As someone that can actually cook, these are still my go to because theyโre just crowd pleasers.
Kico98 ยท 1 points ยท Posted at 02:19:09 on June 26, 2018 ยท (Permalink)
Pasta. Itโs so easy to make
J3319 ยท 1 points ยท Posted at 02:20:25 on June 26, 2018 ยท (Permalink)
Grilled cheese, Jon Favreau style.
hsvakr ยท 1 points ยท Posted at 02:20:36 on June 26, 2018 ยท (Permalink)
Stir fry. Minute white rice in one pot, seasoned chicken and assorted frozen vegetables in another. Combine, add sauce, stir/simmer for a bit. Looks like it was done at a restaurant and only takes like 15 minutes.
Delicious, impressive-looking, but easy to make and doesn't require many ingredients. It also works well with other kinds of fish, adjusting cooking times as necessary.
Personally, I find 4 tbsp honey to 4 tbsp butter a bit too sweet, so I dialled it back to 3 tbsp honey and I find that works very well.
Caramel made in the microwave. Seven minutes to heaven
Gunzby ยท 1 points ยท Posted at 02:24:11 on June 26, 2018 ยท (Permalink)
Very good spaghetti sauce. I've had it since I was little and didn't realize until I was in Italy that the simplicity of the ingredients makes the flavor stand out.
I used to use a ton of different ingredients in my sauce trying to make my own. I now use 7 and the of them are tomato sauce, tomato paste and water.
jim2882 ยท 1 points ยท Posted at 02:24:21 on June 26, 2018 ยท (Permalink)
Lumpia. Ground beef browned with mixed frozen veggies and salt to taste. Wrap them in the lumpia/egg roll paper and fry them in some hot oil. 45 mins prep, wrapping takes the longest, about 10 minutes to cook. Maybe not the most impressive but 100% going to be eaten up!
If you're looking to impress someone, Steak, rice/potatoes and Asparagus all the way.
Get a box of rice that comes seasoned. Garlic/herbs is usually a safe bet. Follow the instructions on the box.
Lightly season the steak (salt and pepper is fine, don't go too crazy). Let the pan heat up before putting the steak in. Cook it on medium heat 3 minutes, flip, 3 minutes, flip, 3 minutes, flip 3 minutes. Slice the one you plan on eating in the thickest section and make sure the center is pink but not red (medium-rare is a safe bet for most people).
In a different pan on medium heat, throw a bit of olive oil in the bottom of it and put the Asparagus in. Season lightly with salt/pepper. Cook 3 minutes, turn, 3 minutes, turn, repeat until asparagus is soft but not soggy.
Try to time everything so it finishes up at about the same time. Plate, serve. You've got a balling meal that looks mad impressive without being /too/ difficult.
Atlos ยท 1 points ยท Posted at 02:24:41 on June 26, 2018 ยท (Permalink)
I have a super easy honey pork recipe that I stole from HelloFresh which looks/smells fancy.
Pan fry pieces of center cut pork (the thick slices) in a pan w/ oil. Once all the sides are starting to brown, finish off in the oven @ 350.
Take the same pan and fry up a couple cloves of garlic in a tbsp of butter.
Once the garlic butter is starting to brown, add a cup of water + some powdered chicken bouillon. Stir everything to get the broth mixed.
Add a good amount of honey to taste, don't have an actual measurement.
Add thyme leaves.
Let everything boil/reduce for a bit while constantly stirring so the honey doesn't burn on the pan. Depending on your taste you might add a little bit more bouillon or honey.
Once it's boiled down a bit, mix a little flour/water (a tsp or two) together and pour in to help thicken the sauce.
Ratatouille. Honestly, you just take eggplant, zucchini, squash, onion, tomato and some herbs du Provence and tomato sauce. Pour the sauce and herbs onto the pan and chop up the veggies into rounds and snake the thinly sliced veggies around this dish, cook at 325 for 35 minutes with a little extra time and oil to brown on top and you have a beautiful, colorful Ratatouille dish. It's also delicious and healthy.
Pinesse ยท 1 points ยท Posted at 02:25:50 on June 26, 2018 ยท (Permalink)
Chicken Kiev. Just ground chicken coated with crushed corn flakes. Put ham bacon and cheese for cordon blue, or chopped brocolli and cheddar. Lay some parsley on top. It's easier than a meatball.
The mole is the most difficult part, but even that can be made lazily.
You basically boil a pork shoulder till the meat comes off the bone. While thats going on, you take some boiling water in a pot and soak some dried guajillo and anaheim chiles for 10 minutes. Take off the stems and seeds, toss in a blender with some oil, a bit of the water, garlic cloves, a couple tomatoes (you can roast the garlic and tomatoes if youd like), palmful of oregano, a couple of tablespoons of salt, some pepper. Then just dump all that shit into your pot of meat, throw in a large can of hominy (rinse it out, though). Cook till the hominy is soft.
Bam. Just serve that shit with some diced red onion, cilantro, a sprinkle of oregano, a spritz of lime, and slivered cabbage and a few tostadas.
Crock Pots. You can buy a crock pot for $20-40 and get a slow cooker cook book to go along with it. I bought one years ago and you can make all kinds of crazy stuff like cake and desserts. Most every recipe is literally just "grab X stuff and throw it in crock pot for Y time."
Ramen. My (fellow) super Caucasian friends go nuts when they try my bastardized spicy satay ramen but itโs the easiest thing to make!
Basically cook whichever veggies you fancy in the way that suits you- I often gently fry in sesame oil and a variety of Asian seasonings. Cook whichever protein in a way that suits you. Cook packet of ramen as usual add peanut butter and sirarcha or whichever spicy conduits you fancy to the soup base. Chuck in a boiled egg too if you like.
Mix Alfredo sauce with pasta, put a piece of salmon on it (individual packaged fillets, you can get them in the seafood section, about $11 for 8-10 fillets), top the salmon with a dollop of basil pesto (from a jar).
Alternatively, if you don't eat meat, replace the salmon with an over easy egg.
Boom.
I actually made this today, it's my go-to when I'm feeling lazy but still want to eat something "fancy". It takes about 15-20 minutes to make this meal for two.
And it's pretty cheap, at around $3.50 a plate.
Edit: on the topic of easy pasta, if you simmer your sauce (any red sauce from the supermarket) in a pan, add in a little red wine vinegar, a shot of vodka (vodka breaks down the tomato and releases a lot of flavor), and....and bear with me here, add a sprinkle of instant coffee, it doesn't have to be anything fancy, Folgers is fine.
(Salt and Pepper if desired)
Do this and you'll make a $1 can of spaghetti sauce into a gourmet experience.
My go-to is quiche. If you buy a ready-made frozen pie crust, just mix eggs, milk, then whatever your add-ins are and youโve got yourself a quiche in the making
Hermour ยท 1 points ยท Posted at 02:29:34 on June 26, 2018 ยท (Permalink)
Cheese fondue is pretty easy and quick (once you've done it once or twice). Also tastes so good
Aglio e olio. Basically it's spaghetti or linguini in olive oil and chopped garlic.
It's like 5 ingredients that create something incredible. I make it whenever my girlfriend's friends come over and it earns me some extra succ points with the waifu ;P
[deleted] ยท 1 points ยท Posted at 02:30:20 on June 26, 2018 ยท (Permalink)
Rissoto. Just watching the Basics with Babish vid and you're all set! I made it a couple days ago, + the Arancini the following day. Both Amazing!!
Coat with olive oil. Liberally season w/salt, pepper, garlic powder. Throw it on the grill at high heat (800 F) for 30 sec each side. Brush each side w/melted butter and let the flames sear the shit out of it for 1-2 mins each side and you have a beautiful rare-medium steak depending on how long you let it go.
K.I.S.S.
Gunzby ยท 1 points ยท Posted at 02:31:03 on June 26, 2018 ยท (Permalink)
Fettuccine Alfredo
It's a remarkably easy recipe that most ppl can make very well. Heavy cream, butter, garlic, parsley and I add oregano
Carbonara. The hardest part is just making sure the pan isnt too hot when you add the egg. If you can nail that you have a simple creamy pasta that makes you look like a god damn food magician.
Ha yeah, when I first moved to Chicago I was excited to try all the well-known steak restaurants there. I soon realized even the most talked-up places were laughable compared to what we made at home.
It's all about presentation of the food. If you're deliberate and artistic in the presentation people will have greater respect than they would otherwise regardless of whether or not the taste is necessarily of a higher quality.
Just season and sear the meat, plop into crock pot with veggies, and come back in 8 hours with some forks to shred it up. Mix in some sauce and you've got good eatin' for days.
Literally any kind of cookie made from scratch. Baking is basically following instructions, but people will rave if you bring a plate of fresh, homemade cookies to the office or a party.
Pan seared salmon, roasted asparagus and potatoes, + a hollandaise for the fish. Easy AF, just toss asparagus in olive oil, salt, and pepper, same with the potatoes, then roast at 375 for 30 minutes (remove asparagus at like 15). The fish is way easier than people make it. Heat cast iron skillet to a ripping heat, toss the fish on, salt and pepper, just look at the colour on the side, cook until the colour is what you like. The hollandaise is also easier than people make it. Heat butter in pan, instead of adding the eggs yolks to the butter, like most recipes will tell you, add the butter to the egg yolks. Pour slowly, add lemon juice, salt, cayenne, whisk constantly. That's it. People go crazy over it, but it's just little things like asking people how done they like their fish beforehand and removing it when it's where they want it. Attention to detail is the easiest thing to do to impress people.
We make mini pizzas at my house that are stupid easy but you can make them either simple or extremely fancy looking. Get the buttery Pilsbury biscuits and set them out on a pan. Next, mix together salsa and marinara and put that on there (if itโs store-bought salsa you may or may not need the marinara, but I use homemade stuff thatโs extremely runny) then you put some pepperoni, and bacon on for your protein layer. Then, layer on mozzarella cheese. After that, add onion and sliced cherry tomatoes to it. Add a tiny bit more cheese on top to make sure everything sticks together, then throw it in the oven on 375 degrees Fahrenheit for 7-8 minutes. It may be a simple pizza, but it looks sophisticated as hell and tastes amazing.
Any creole dish, jambalaya, " wow this is tasty!". It's meat rice and trInity with seasoning. It's is fillling and cheap tho.
Tefai ยท 1 points ยท Posted at 02:38:49 on June 26, 2018 ยท (Permalink)
Regardless of what people say Souffle is actually really easy. Just need to get the flour butter mixture right, but that's what scales are for.
I made them 6 or so times thinking I messed up because they sank. They always sink if you wait to long to eat them, supposed to be eaten right away.
Melt butter, stir in flour. Add chocolate to mix let it melt. Whisk eggs whites until peaks, folding into chocolate mixture, out into ramakins, cook, eat. It's really that easy pretty much.
Baklava. There's several layers involved, and people are just really impressed when you say there's 40 layers of paper thin dough, butter, and nuts in between. It just takes time and patience.
Bibimbap. However you choose to make it. It's a bunch of simple to prepare foods over rice. Runny Egg and gochujang. If you go the extra mile and serve it in a hot stone bowl...you will win at dinner parties forever. Warning: super easy to make. Time consuming prep, but worth it.
Bruschetta al Pomodoro. You toast French bread in the oven and mix tomato, salt, garlic, basil, and olive oil. The tomato mixture is a topping for the bread.
[deleted] ยท 1 points ยท Posted at 02:40:21 on June 26, 2018 ยท (Permalink)
Tomato Jam.
Totally changes the burger game. Easy to make.
siralto ยท 1 points ยท Posted at 02:40:44 on June 26, 2018 ยท (Permalink)
Pasta aglio e olio!!! 6 ingredients! Check out the binging with babish YouTube episode about it! It was in the movie Chef.
Garlic, olive oil, red pepper flakes, pasta, lemon and parsley.
[deleted] ยท 1 points ยท Posted at 02:41:26 on June 26, 2018 ยท (Permalink)
Save and forget.
Tefai ยท 1 points ยท Posted at 02:41:28 on June 26, 2018 ยท (Permalink)
Roast Turkey for Thanksgiving, I get a bird salt and spice it the day before. The day cooking stuff it with what ever you want, apples etc. Put in an oven bag, put 1/2 bottle of sparkling wine in bottom of bag don't splash on the bird. Put it in oven for 4 hours (depending on size) and forget about it until timer goes off. I had a nap last time at Thanksgiving while cooking the bird, which is apparently hard.
Garlic bread pizza bites. Made them for a friend who was down and blue Friday. The recipe is relatively simple, just takes a little time to get everything measured out and put together the way it needs to be.
She was ecstatic, and and had to not only take pictures, but get the recipe from me and share it with everyone she knows.
Curry.
Literally any kind of curry. Particularly coconut milk-based Thai curries. If you're the kind of person who already has loads of spices sitting in your spice rack (garlic, cumin, coriander, ginger, etc.), it's also ridiculously cheap. The best part about it is that the rest of your meal should be composed of a handful of the easiest things you could ever do in a kitchen: make some rice, steam some vegetables, maybe cook up a few pieces of chicken. After you make it once or twice, you can tweak it to anyone's tastes; it's easy to change how sweet/spicy/citrusy/whatever it is, but it always tastes more complex and difficult than it is.
xmpmx ยท 1 points ยท Posted at 02:42:16 on June 26, 2018 ยท (Permalink)
Fresh pasta for dan dan noodles!!! Cup flour, two eggs, salt, lil water. Roll. Cut. I have a 5 dollar pasta roller from a yard sale. Sesame oil, peanut butter, ginger, vinegar, other stuff. Boom! Ur a chef
Candy covered oreos. Get candy melts ($2.50 at Walmart) and a package of Oreos. Melt the candy in the microwave (I usually do 90 seconds) and stir. Dip Oreos in candy and place on wax paper (the candy sticks to tin foil). Wait a few hours for it to cool and serve.
A big box of basil leaves (pluck em leaving out the stems)
Serve with white rice. Throw the basil leaves on after you cook the chicken thoroughly.
_Jedha ยท 1 points ยท Posted at 02:45:44 on June 26, 2018 ยท (Permalink)
Eggs
zod_552 ยท 1 points ยท Posted at 02:45:45 on June 26, 2018 ยท (Permalink)
The one chef who one won top chef masters season 3 with upma,a Tamil cuisine which is basically semolina porridge and is as easy to make as 2 minute ramen.
grumpaz ยท 1 points ยท Posted at 02:46:00 on June 26, 2018 ยท (Permalink)
Spaghetti Bake. Only thing i do different is layer it like lasagne and put mozzarella on it.
Cheesecake. I spend 20 minutes throwing cream cheese, vanilla, sour cream, milk, flour, eggs, and sugar into a bowl. Mix that shit up. Put it in the oven for an hour. Turn the oven off and let that fucker sit in there for 3-4 hours with the door closed. Comes out damn near perfect every time.
If you google New York Cheesecake recipe, the first hit is a good one. The Chantal's on Allrecipes. 350 degrees for an hour then just let it sit. There's usually one crack in the middle, but who cares? It's made to be eaten, it'll look pretty in pieces.
3 parts Olive oil and 1 part whatever kind of vinegar I feel like using. (In general 3 parts base, 1 part acid). Season... (technically you should have an emulsifier like mustard.... I typically skip this step.)
Pick a green, cut up another veggie or two, throw a fruit in, roast some nuts, throw a cheese on... DONT PUT THE DRESSING ON UNTIL YOU ARE READY TO SERVE.
Honestly it depends on your area. Some places you won't find cheese curds for miles, others you have 'em up to the ears. Research to see if there is some place local, if not maybe shop online?
Baked cream cheese, top with chopped sun dried tomatoes, garlic and a drizzle of olive oil. Bake at 350 until the cream cheese cracks, then put a basket of sliced baguette next to the dish. People love it, couldnโt be easier.
Making your own mascarpone cheese. It's literally some cream, lemon juice, salt, and seven minutes of cooking. When someone finds out you made your own cheese, they lose their goddamn minds. It's so good on almost everything, savory and sweet, too.
Quinoa. My brother and sister-in-law have shown their appreciation multiple times by giving me compliments on it. I cook a piece of chicken or pork chop with onion, garlic, and salt to prepare broth. I dump the amount of quinoa I want to cook (eyeball it, the more the merrier) and let it boil and cook for around 20 minutes. I don't add anything to it, but if I'm feeling fancy, I add a can of vegetables like peas and corn, or black beans. But plain quinoa usually is more than okay for my family. (Pro tip: pork chop broth > chicken broth, gives better taste.) Strange thing issues I burnt some of the quinoa one time because I lost track of time on it, but my brother and sister-in-law loved it. I wouldn't recommend letting it burn, though. It's very simple and easy to make, but it can easily be messed up.
[deleted] ยท 1 points ยท Posted at 02:53:55 on June 26, 2018 ยท (Permalink)
Barbeque chicken pizza.
Take some chicken breast, and cook it in a frying pan just like any other meal. Buy pre-made pizza crusts, some barbeque sauce, cheese (mozzarella), pizza sauce from a jar, and bacon bits.
Spread the pizza sauce, squirt or pour some barbeque sauce, add chicken, add cheese, add bacon bits, bake, and boom- restaurant quality pizza in under 30 minutes.
Yum! Some thinly sliced red onion adds a nice taste to it if one so desires.
[deleted] ยท 1 points ยท Posted at 02:58:34 on June 26, 2018 ยท (Permalink)
Yes!! Not an onion guy myself, but I know that's popular. I worked at a pizza place for a couple years, and someone would add sauerkraut to barbeque chicken pizza. Go figure!
Because you only cook them for two minutes on each side and theyโre done... my guess is whatever restaurant you get them at either is too busy to check on them for 4 minutes straight or you ordered the scallops at the local family Italian joint that has 90% frozen product.
N7-Rook ยท 1 points ยท Posted at 02:55:51 on June 26, 2018 ยท (Permalink)
Fridge clean out pasta.
Diced veggies or meats left from prepping other meals? Make some penne (my favorite) some sort of cheesey herby sauce. Fucking jar of Publix alfredo or something. Chop some some basil to hide the cheap in the sauce. Maybe sautรฉ you fridge crap, maybe not. Put a little more basil on top as garnish. Fucking done.
whpsh ยท 1 points ยท Posted at 03:10:03 on June 26, 2018 ยท (Permalink)
I do this and call it pasta pizza because I always have some pepperoni around somewhere. It's crazy good to be a casserole.
I find that theyโre generally super simple to make, but always get rave reviews. Made a bacon cheesecake once (cause who doesnโt love bacon) with a caramel sauce made from rendered bacon fat. Everyone at work loved it.
roast and yorkshire puddings. dump the seasoned veggies in, season meat put it oven. get a butcher to cut the meat, and tell you how long to cook it. watch you tube for how to make yorkies. use packet gravy! same foe herb roasted chicken. for chicken split along back spine and flatten. (cooks faster/better) stuff fresh chopped herb mix up under the skin. then rub oil/salt on skin. bake with veggies. roast chicken can be made in oven bags, so no dishes. to go all out for a date try fish or chicken in pappillote. its a parchment paper pocket with wine chicken and veg cooks with steam. use a potato peeler on carrots and root of celery to make ribbon veggies. the work is in the prep. can all be made morning of. finally for large parties its homemade beer roasted pulled pork.
You need less oil than you think, and your rice can't be wet. If you aren't using a rice cooker you need to on point with your initial rice cook or you are screwed from the start.
A0ma ยท 1 points ยท Posted at 02:57:25 on June 26, 2018 ยท (Permalink)
Carbonara. So many people I've talked to think it's impossible to make. Just take it off the stove before adding the raw eggs, otherwise you get some mutant scrambled eggs. The residual heat in the noodles will cook the eggs.
Step 1- Boil noodles.
Step 2- Drain Noodles.
Step 3- Add grated parmesan, salt, pepper, bacon (use parmigiano regiano and pancetta if you wanna get fancy)
Steak.... People don't realize how incredibly easy it is to cook a steak. You literally just flip it once and serve. Just make sure not to cook it too long.
Mr2_Wei ยท 1 points ยท Posted at 03:00:29 on June 26, 2018 ยท (Permalink)
1 can seafood stock, couple teaspoons tomato paste,1 can coconut milk, couple table spoons tomato puree, bring to a boil then simmer, add a couple splashes of white wine. butter maybe... salt/ chili powder to taste.
Badass seafood soup.
throw some fuckin cooked shrimp and or fish in there, and people are like WTF.
Honestly, just learn how to season things properly. People who aren't that into food will be wowed by a sprinkle of rosemary on beef or thyme on chicken.
Mississippi Pot Roast in the slow-cooker.. Just get a 3 to 4 lb pot roast, 1 stick of butter, 1 packet Au Jus powder, 1 packet Hidden Valley Ranch powder packet, and 6 to 8 pepperoncini peppers. You can sear the roast, but it isn't necessary. Place roast in slow cooker, sprinkle both powder packets over the roast, place butter and peppers on top of the roast. Close and let cook on high for 4 hours or low for 6 to 8. Use the juice as gravy. Serve with mashed potatoes or egg noodles. OMG! Soooooo yummy! ๐
Charcuterie. Just put some cheese, meat, crackers / bread and grapes on a cutting board and you are done. Sprinkle cranberries and / or nuts to make it prettayy.
Method one: get the cheap italian dressing, marinade backstraps overnight in the dressing. Grill backstraps, do not overcook.
Method two: pre-heat cast iron skillet. Add butter to skillet, enough to coat pan. Add backstraps, season with either garlic powder, seasoning salt, or other spice of your choice. Can also use this method with the marinated backstraps.
Take one piece of smoked salmon and put it on a plate. Chop some celery (and a bit of fennel if you want) in small pieces and mix it with salt and olive oil in a cup. Scatter the mix all over the salmon, add a little pepper. Et voilร .
Perfect summer dish, even better inside in a tortilla if you like.
[deleted] ยท 1 points ยท Posted at 03:08:34 on June 26, 2018 ยท (Permalink)
Iโve found buffalo wings to always look professional
Paella. Literally just fry up some nice veggies or chorizo or whatever you want in a flat frying pan, chuck 50g of rice in, season with turmeric and paprika, then wap in a fat load of chicken or vegetable stock (a mugful) and leave it on a low-medium heat for half an hour.
My great grandmother's corn casserole dish that I make at every holiday gathering. It's just mixing all the ingredients into a bowl and putting it in the oven for about an hour. It's heavenly though. I want it now
[deleted] ยท 1 points ยท Posted at 03:11:17 on June 26, 2018 ยท (Permalink)
Fresh pasta in case it hasn't been mentioned. Stupid easy. Fucking delicious.
2) Microwave veg (I like red kidney beans and broccoli, personally)
3) Add them together and add olive oil
4) Add mixed Italian herbs
5) Add mature cheddar and parmesan
6) Add red pesto and lemon juice
7) Stir
8) Serve
I like to use 150g pasta, 1.5 tbl spoon of lemon juice, 2 tbl spoons of olive oil, 20g of each cheese, 80g-ish of red pesto, a couple of dashes of Italian herbs, a tin of kidney beans and a few heads of broccoli when I cook for myself. But I'm a gluttonous bastard, so YMMV.
I don't know how skilled it looks, but it tastes fucking good.
You can add salt and pepper if you want, too.
NE_Golf ยท 1 points ยท Posted at 03:11:49 on June 26, 2018 ยท (Permalink)
Cacio e Pepe -
Essentially Butter, Cheese, Pasta with Pepper. Amazing when made correctly.
This version probably isnโt authentic, but how I make it
In a dry pan toast freshly ground pepper for about 30 secs to release the oils (~1 Tbl ).
Melt 1 stick of butter in a pan. Add pepper once melted
Boil 1lb of spaghetti, I like to use a thicker spaghetti for this dish
Once cooked, add spaghetti to butter and pepper. Reserve 2 cups of pasta water.
Add 1cup grated parmigiana reggiano and 1 cup of pecorino to the pasta as you are adding it to the pan with the butter and pepper.
Add reserved water 1/2 cup at a time until the water mixed with the cheese and butter coating the pasta creates a โsauceโ. Keep mixing / folding pasta, cheese, butter in pan until throughly mixed through.
I think there are many variations of this dish, but this is how I make it. Like I said probably not authentic.
Seen this further down but pot roast but made with pork instead of beef, first night everyone is impressed you made such a tinder pot roast. Second night shred that sucker up and add bbq sauce on a Hawaiian roll que fantastic bbq sliders. Third night take the rest of the shredded pork and add a packet or so of taco seasoning, some corn tortillas lettuce tomato cheese and lime and bam instant taco night arrange everything on nice plates or dishes and you'll look like a freaking chef!
Ice cream. All you need to be able to do is make a simple custard. 6 eggs yolks, 1/2 cup of sugar, 1 1/2 cups of milk and 1 1/2 cups of cream, and salt to taste. After that, you can then add pretty much whatever flavours or add-ins you want. Most people donโt make ice cream themselves, so it seems really impressive.
Ribs. Use the 3-2-1 method, throw some good sauce on there, and people will declare you the rib master. I'm not a huge fan of fall off the bone ribs myself, but pretty much everyone I've served them to falls in love with them.
Chicken and bacon fajitas. The most time consuming part is cutting up the meat and vegetables. It's pretty straightforward from there. It's also my most popular meal since a lot of my family special requests me to make it and it's usually the go to "I've got a friend sleeping over!" meal for my sister's sleepovers.
Also chicken and spinach alfredo. Literally it's just chicken, spinach, and seasoning in a sauce made of heavy cream and Parmesan cheese on the pasta of your choice. My sister took some leftovers to work and her boss asked what restaurant she got it from.
Making that Japanese omelette dish. Blew my little cousins (and nieces and nephews) away when I can flip those eggs easy like pancakes. They scream in glee every time I cut open the omelettes to reveal their sweet juicy-looking insides.
Pasta Carbonara. Basically just cook some bacon, garlic and onion and set it aside. Whisk a few eggs together with a lot of pepper and parm in bowl. Cook pasta and drain (maybe reserve some pasta water). Put everything in a large bowl and mix together letting the heat from the pasta cook the egg and make a thick sauce. Add some pasta water if you want to make it a bit more saucy
tw1080 ยท 1 points ยท Posted at 03:15:20 on June 26, 2018 ยท (Permalink)
Any baked good involving ganache. Itโs not that hard! Also, cookies. Just make them enormous and suddenly theyโre amazing.
Buffalo sauce.
Equal parts butter and Frank's Red Hot. Maybe a little salt, garlic powder, cayenne, etc. depending on your tastes.
Warm on the stove until the butter has just finished melting and hasn't separated.
sidvil ยท 1 points ยท Posted at 03:16:04 on June 26, 2018 ยท (Permalink)
Whole baked branzino. All you do is stuff it with some lemon zest (shaved lemons), butter, and an herb. Buy that shit gutted and ready to go. Stick it in the oven (pick an easy veg to go with) and youโre done. Fish can be scary for some people but a whole nice fancy fish is such a treat and looks very impressive.
Carbonara ... if you're not hung up on authenticity, use chopped bacon instead of pancetta. Fry it up with fresh garlic, salt, and pepper while the pasta cooks. When the pasta finishes, mix it all together then fold in shredded pamesan and raw egg. Garnish with chopped parsley and you're done. The hard part is letting the mix cool a little before adding the egg (so it remains creamy).
Carbonara. I used to be scared I would scramble the eggs but itโs ridiculously easy once you get it and itโs such a comforting meal.
It still impresses anyone though that I can basically make a delicious, sophisticated pasta meal with just eggs and like four ingredients in like 15 minutes.
I legitimately blew away my friends when I did it for them. Then again they arenโt the most cultured group lol.
Mac & cheese with twist of your own. I add milk olive oil Mexican style cheese and if Iโm feeling like having a heart attack Iโll through some bacon bit in there.
I'mma gonna go with Tacos. My 'go-to' meal for when we have lots of guests.
Tacos: stick them in the oven for 5-10 minutes just before serving.
Wraps: warm them in the microwave for 10s each just before serving.
Salads: lettuce - dice that shit up and put it out just before serving.
Salsa: dice up tomatoes, cucumbers, mix it with a bit of parsley, a squeeze of lemon, and you can have this ready hours before people arrive.
Meat - beef: ground beef, onion, herbs from whatever you got, 4-bean mix, cook that shit up. Can be done well before guests arrive, and just warmed up in the oven or microwave before serving.
Chicken: Diced chicken, capsicum, chuck in a jar of store-bought salsa, a jar of diced tomatoes, and cook that shit.
Grated cheese: ummm, if you need instructions...
Guacamole: This is actually the hardest part, getting an avocado that is ripe for the correct 25 minute period. Squeeze of lemon, bit of sweet chilli sauce, and stir that shit up.
Sour cream: from the store.
Serve everything in fancy bowls (like, I dunno, breakfast bowls) and plonk on the table.
It looks like you have hundreds of ingredients, but all the fresh stuff is literally 'chop and serve', and all the meat is literally 'chop, fry and serve'. You look like an amazing chef, but so long as you have enough smokey paprika in the beef, and enough big bits of capsicum and onion in the chicken, it's easy!
I went to a Michelin star restaurant and they served warm bread with this amazing spiced butter in a little dish. We were going crazy for it, wondering what it could be. The waitress told us it was Lawry's season salt in butter.
That being said... details are always impressive. Diagonally sliced scallions scattered over a dish, pomegranate seeds or pepitas added to a salad, a seared lemon half next to a fish, etc.
Tacos and other staple tortilla based Mexican foods. To most people, they taste great. But extremely easy to make, and can be made with any cluster of meats and random pantry stuff that you have.
kalnu ยท 1 points ยท Posted at 03:19:26 on June 26, 2018 ยท (Permalink)
I'm not sure how easy it is, since it's quite a few ingredients
But my pasta salad. Most people are used to the concept of it being a side dish. I make mine so big and stuff it with so much shit it's a meal on its own.
It's simple because you just toss things together when the pasta is made. You can't really go wrong. Chop something up, put her in.
Chocolate Eclair Cake. I make this for work pot lucks. You need Graham crackers, Two giant boxes of French vanilla pudding mix, a small container of cool whip, milk, baking chocolate, butter, sugar. 9โx14โ pan. Mix pudding with three cups of milk. Fold in cool whip. Later graham crackers. Then pudding mix, crackers, mix, crackers. I canโt remember the measurements for the frosting off the top of my head but basically mix chocolate, butter and sugar in a pan on the stove. Pour over you graham crackers. Refrigerate until chocolate is solid. It shouldnโt be hard. I think the chocolate needs vanilla in it too. There may be one more thing that keeps it soft. What am I forgetting? Recipe. That has chocolate measurements.
Just take vanilla ice cream and a brownie. Turn the brownie into crumbs and then mix it into the ice cream. Serve in a fancy cup and remember to be humble when the compliments come rolling in.
Beef Burgundy - basically searing meat and covering it in stock/wine, although it can be a little more difficult depending on what you put in it.
Carbonara - cook pork and garlic, throw noodles in grease, stir in eggs and parmesan as it cools. Done. Also a great clutch meal since you'll usually have most of the ingredients.
A good steak with some asparagus or Brussels sprouts on the side and some homemade mashed potatoes are pretty brainless to make and is pretty much the perfect โniceโ meal imo.
Pot noodle, 1. Boil some water, 2. Peel back lid, 3. pour boiling water to fill line, 4. Add sauce sachet to acquired taste, 5. Let sit for five minutes, 6. Grab a fork and enjoy your meal....
I have the same basic set of ingredients, for several dishes. Pasta sauce, shepherds pie, and a few casserole dishes I make all use the same veggies for the base (peppers, onions, celery, and mushrooms) . Add one or two herbs or spices to shake things up. Once you learn a good base it's easy to move on.
Ribs. Watched one YouTube video have no cooking abilities but they came out fantastic. If you cook them for long enough and have a good dry rub and a good barbecue sauce they are kinda hard to fuck up
Carbonara. Just open some cream, mix an egg yolk, toss in some ham and bacon/choriรงรฃo cut into tiny pieces and toss it all into a frying pan till it thickens a little. Pour over pasta and you're done. Delicious, super simple and youll look like a pro for making an italian dish.
Veggie ... just chop onions, garlic, potatoes and carrots, add to a pot with a good amount of olive oil, salt and pepper. Add some rinsed lentils or chickpeas or even some reconstituted TVP, add soy sauce and tomato sauce and bring to a boil. Chop in big chunks of a tomato, add some water and basil/oregano and let it simmer.
And BANG, you can add it to your pasta or make lasagne
artskyd ยท 1 points ยท Posted at 03:31:33 on June 26, 2018 ยท (Permalink)
In university my friend and I noticed that all you needed was a bit of garlic and some decent seasoning and weโd get a lot of compliments. Mostly, but not exclusively, pasta dishes.
Quiche! Quick to prep with store bought dough if you want a crust, and easy breakfast all week. Seems super fancy but itโs really just a bunch of eggs+cheese.
eggs benedict
It took me 2 videos on YouTube to learn how to make the hollandaise sauce and another one to see how much to wait till the eggs are done.
Pepper chicken: spread large cut up pieces of chicken in a glass oven pan. Season to taste cover liberally with onion. Cover all that with peppers cut in large chunks, skin side up. Put in the oven at 350, cook until you are sure the chicken is cooked ( I rarely use a timer). Serve on rice. Mmmmm.
I made brussel sprouts with bacon, cheddar cheese, salt, pepper, and olive oil.
[deleted] ยท 1 points ยท Posted at 03:36:35 on June 26, 2018 ยท (Permalink)
French omelette !!
daytop ยท 1 points ยท Posted at 03:37:06 on June 26, 2018 ยท (Permalink)
1 Brie, cover brown sugar on top. Drizzle honey all over, add crushed pecans and raisins on top, Microwave till soft to the touch and add crackers of choice. Everyone loves it!
Grilled shishito peppers. Just grill them in a little olive oil until they blister and char a little bit, sprinkle some salt on top, and thereโs your appetizer.
Get some Artisan Bread (herb kind if you want more flavor), fresh Mozzarella, the key here is that it is is fresh, Tomatoes and Basil.
Cut bread into slices and then those slices in half
Toast bread
Cut cheese and put it on the bread
Put Tomato on next, then Basil.
Salt and Pepper it and drizzle some Olive Oil on it.
If serving right away you can put Olive Oil on the bread directly, but if it's going to sit for a while, it's best not to do that as it will make the bread soggy and kinda ruin the whole thing.
It looks fancy, tastes delicious and is a great Hors d'oeuvre or side dish and literally takes like 10 minutes or less to prepare.
Spaetzle
Lots of recipes online with specific amounts but you basically combine flour eggs milk and your preference of spices then push the batter through a cheese grater into boiling water. 45 seconds later you have homemade dumplings.
odrade1 ยท 1 points ยท Posted at 03:42:15 on June 26, 2018 ยท (Permalink)
Chocolate mousse- 1 bad semi sweet chocolate chips, 2tb butter and 1/3-1/2 cup heavy whipping cream. Microwave 30seconds at a time, whisking in between untill melted and smooth. Let sit at room temp to cool, whisking occasionally. Once every 10minutes for an hour. Whip the rest of the heavy cream untill stiff peaks form, then fold into the melted cooled chocolate. Chill in the fridge covered for a few hours, and voila!
Mushroom medley. Butter, garlic, more butter, 3 kinds of mushroom and salt. Prince Rosemary, thyme, and oregano for the last minute
If you have a cast iron you start it on the stove and then throw it in the over 5-10 min at 375. You can even add some ibรฉrico ham or prosciutto if available.
Go to a grocery store with a salad bar. Mix 1/5 diced red onions with bleu cheese crumbles. Crush some croutons in if you don't feel like buying panko bread crumbs. Melt half a stick of butter, pour over crumbles and onions, lightly toss.
Spread on top of 1.5 IN thick cut pork tenderloins. Place on the bottom rack of an oven on broil. When the cheese is browned, the tenderloin is ready. Pre-season for preference.
1 box penne
3 cloves of garlic chopped
Few Tbsp of olive oil
20 oz can crushed tomatoes, no herbs
2 to 3 Tbsp vodka (cheap one)
1/2 C cream
1Tbsp dried parsley
Cookies...but not so much the cookies themselves. If you get a disher they all turn out to be exactly the same size...for some reason that flips people's lids.
Put roast in 9x13, dump a jar of duck sauce on it, sprinkle a packet of onion soup mix on top, mush it around with your hands to coat well.
Cover.
Bake for an hour on 425, Pierce it with a fork, bake another 90 mins on 375.
I always impress the girls with a salad, but while everyone loses their shit with unnecessary dips and chicken and what else I only add lettuce, spinach, apple, cheese (I don't know how you call it I name it panela), blueberries and olive oil, sometimes nuts sometimes nothing. Always got great reactions for the flavors and "originality".
I'm just going to say, chicken parmigiana got me laid a LOT before I got married. It is super easy and most people really enjoy it. Come to think of it, it has gotten me laid quite a few times since I got married.
People usually think it's pretty cool when I make homemade soups, but really it's just putting stuff into liquid on a schedule... not much fuss.
kookapo ยท 1 points ยท Posted at 03:58:01 on June 26, 2018 ยท (Permalink)
Galettes. Especially, if like me, you use a pre-made crust, then brush it with egg to make it glossy. It looks all rustic and handmade and fancy.
Daealis ยท 1 points ยท Posted at 03:58:04 on June 26, 2018 ยท (Permalink)
Pulled pork. The lazy persons food for sure.
Get a piece of pork. As longs as it's low on tendons and no blobs of fat. Roasts work. 2-4 pound piece is good.
Pour a dark lager in a deep oven dish.
Make sure at least half of the pork is covered in beer. Cut in half if necessary.
Salt, black pepper, smoked paprika. So far I haven't been able to overdo it, coat that shit in flavor.
Drape tinfoil over the dish, make it as airtight as possible.
Low heat, 75-100C (170-200F). At least 4 hours, preferably overnight.
In the morning, it's already edible. But if you want to get fancy and really blow minds - and we do - There's extra step to this.
Set the oven to 200C(400F)
Shred the pork with utensils and spread evenly on the dish.
Taste the pork and add spices that it's missing. Probably salt, likely some pepper, definitely paprika. If you like it hot, chili flakes go in now.
Back into the oven with no cover. We want some darker bits to form and for all the fluids to evaporate. Give it at least 15 minutes, more likely an hour or so. Every 20 minutes, stir the meat around, apply little more spices, put back in. Repeat until there's barely any fluid left.
2 minutes of prepwork the day before (roast and beer and spices in a dish, cover in tinfoil, forget in the oven), 10-15 minutes on the day of the feasting (shred, spice up, stir occasionally).
Pasta with homemade pesto. You literally just throw the pasta in boiling water then blend up basil, olive oil, pine nuts, and garlic and throw it on top
lahnhan ยท 1 points ยท Posted at 03:59:01 on June 26, 2018 ยท (Permalink)
Fruits and yogurt, sprinkle some cocoa or cinnamon powder to decorate in a small dish/bowl/cup. Or sprikle some gold flakes on it and whabbam
Lockerd ยท 1 points ยท Posted at 04:01:28 on June 26, 2018 ยท (Permalink)
Chicken Saltimbocca, get two chicken breasts, hit them hard with food hammer, put one leaf of fresh sage on each breast, cover with prosciutto and cook on each side until done.
makes you look like a goddamn super chef, even more if you take cheap white wine samplers from liquor store, and deglaze pan with it and add a little chicken stock. makes for a nice sauce.
Chop onions and tomatoes , break god damn two eggs in it so that they look like Devils tits in the dish. Then spice this bugger up.
Tell people it's called Uovo Al Pomodoro Piccante
izfiz ยท 1 points ยท Posted at 04:05:37 on June 26, 2018 ยท (Permalink)
Artichoke chicken. Because I cheat and use rotisserie or precooked chicken. So all it is made of is about a half pack of sluced shrooms, sauteed in some olive oil, then you add a can or jar of drained artichoke hearts, the chicken, and about a quarter cup.of broth plus a dash of dry white wine. Heat it all up and add some capers. Tasty as hell too.
Stir-fry. You can mix and match all kinds of veggies and proteins with seasonings and sauces. The variety is amazing and it only messes up one pan and is quick and easy.
Pick any veggie:
carrots, broccoli, kale, bell pepper, sugar peas, etc. whatever you like and keep around as a staple.
Pick any protein:
Beef, chicken, tofu, pork, lamb, etc.
Seasoning:
Many pre-bottled sauces are good, salt+pepper+garlic powder, brown sugar+soy sauce, fresh garlic+mustard powder+a bit of broth. Some combinations may require a large pad of butter.
Once you've made it a couple times you'll know your favorite combination and can whip it out anytime after that to impress that special someone.
Crispy skin on salmon, cook it nice and hot skin side down and then just a touch on the other side with a nice glaze of your choice or with some nice citrusy herbs and garlic oil on the pan, looks pretty tastes great and itโs done in 10 minutes.
Pasta with Alfredo sauce. Literally just blend cream/half-and-half with Parmesan cheese until itโs the right consistency, put it on some pasta. Maybe with some grilled chicken, season it up with Italian seasonings. Voila.
Fresh butter. Wash out that old salsa jar (give a good scrub) fill just under half way with heavy cream, screw on the lid and shake for 15-20 minutes. There will be a point it gets to the consistency of thick whipped cream, shake hard and in the next few minutes it'll form a solid lump. Rinse out the lump (squeeze it against the jar to remove excess buttermilk) and sprinkle with salt. Add some fresh herbs to make it extra fancy.
Just made some delicious bake salmon fillets this weekend. link to recipe
Make a marinade using olive oil, dried basil, crushed garlic, lemon juice, salt, pepper, and chopped parsley. Wrap the fillets in aluminum foil with a bit of the marinade inside and bake for about 40 minutes.
It was really good and I'm definitely adding this to my repertoire.
Dirt430 ยท 1 points ยท Posted at 04:09:44 on June 26, 2018 ยท (Permalink)
Thinly slice up bbq portabellas or steak and spread it on a bed of arugula, drizzle with olive oil and balsamic reduction sprinkle sea salt, fresh pepper and shaved Parmesan.
Fettuccine Alfredo. I went though lots of top comment.
This is one if the easiest "get you laid" foods to make.
Cook noodles, almost any noodle works, penne is a secret weapon here.
Warm heavy whipping cream (or half and half if you are on a diet), add butter (about an ounce per person), then noodles in a skillet.
Spice to taste (cayenne, black pepper, garlic, etc)
Add cheese (I prefer Asiago, but Parmesan, Romano, any combo etc all work.) Melting cheese into the pan prevents clumps and lets you add as much as you want. And some pasta water if you want to get weird with cheesiness.
dGaOmDn ยท 1 points ยท Posted at 04:11:39 on June 26, 2018 ยท (Permalink)
Cook a steak properly with herb butter in a cast iron skillet.
Shrimp Alfredo rotini is easy to make and tastes amazing
DanialE ยท 1 points ยท Posted at 04:12:26 on June 26, 2018 ยท (Permalink)
Seasoned rice. Requirement: rice cooker
Measure out the rice and water then retrieve some of the water to crush a bouillion cube and put back into the rice cooker. Add in a tablespoon of any oil. Cook like normal, then fluff with a fork roughly 3/4 of the way.
Optional: Can add in any spice/herb of your choice
Minimal effort yet makes a lot of difference. In fact you can skip everything and just rely on the stock cube without all the oil or herbs etc
Salmon, a couple slices of lemon, butter, bit of garlic, some dill weed. Bake that shit. Boom, Youโre a chef. Make some mussels in (googled) wine sauce and youโre winning.
Bacon wrapped asparagus. The perfect โI donโt know what to bringโ homemade side dish
[deleted] ยท 1 points ยท Posted at 04:20:28 on June 26, 2018 ยท (Permalink)
Gumbo. The roux may take some practice but only itโs really more of a test of will and patience. After the roux, you just kind of throw everything else in the pot and let cook for awhile.
Sous vide Dulce de Leche. Take a couple cans of condensed milk and shove it in a jar. Take the jar and shove it in a water bath for 16h. Cool it down, then serve. Boom. You got two weeks worth of perfect, smooth Dulce. I know you can do it other ways, but this method is literally three minutes of active time. It's not what I bought my circulator for, but if that was all it could do, it still would have been worth every penny.
Creme Brulee!! It's closer to easy-medium difficulty, but once you whip out the torch it's over for everybody. They all go nuts.
Dason37 ยท 1 points ยท Posted at 04:22:00 on June 26, 2018 ยท (Permalink)
We've had a lot of luck with pork tenderloins. You can get "plain" or seasoned, they keep coming up with new flavors. Throw in in the crock pot, on low for most of the day - smells amazing, tastes better. Pull it apart with forks, put BBQ sauce, mayo, everyone's favorite whatever sauce on the table, some hamburger buns and some cheese...it's amazing.
My fiancee makes bruschetta which is literally just placing toppings on bread while also looking very fance as well as chicken stuffed with goat cheese with some well placed herbs on top. Both are incredible despite me watching her easily make them.
skovkat ยท 1 points ยท Posted at 04:23:51 on June 26, 2018 ยท (Permalink)
Moule au vin - blue mussels boiled in white wine.
Can be made in like 10-15 minuttes, and the only thing to worry about is tapping the mussles against the sink to make sure they are alive before you boil them. Take a big pot, pour white wine and add chopped garlic, onion, parsley and thyme, can add some cream too if that's your taste. Throw the mussles in and let them cook under lid for a few minutes. Serve with fries. If you are afraid to fuck up and get food poisoning, you can just get preboiled/frozen mussels. Seems a lot more exotic and hard to make than it is.
My girlfriend who can hardly boil an egg learned to make this dish after seeing me prepare it just once.
I'm way to late, but get this. Fucking chicken alfredo. The girls ALLLL fucking adore it. It's what a lot of them get at restaraunts!
And you literally just take a couple cheeses, butter, spices and cream and throw that in a pan.
Stir, add more spice and always more butter.
Throw that on top of noodles (to prepare noodles throw them in a pot with salt olive oil and water, you know how to do it) and your golden.
Oh also cook the chicken and put that on it. Bake it or grill with basil, oregano, pepper, and some type of salt. Should also slice that shit into those strip things. Not chicken strips but like at a restaraunt. That's what make it fancy.
Serve with some fruit and a cesar salad (the easiest salad) and you got yourself a fancy meal.
Maybe get some bread or something. Idk I try to limit carbs. And tell them to bring a bottle of wine or get it yourself if you're that kind of person. But idk anything about wine.
Mushrooms with Italian meat. Add whole mushrooms to pan with clarified butter (which doesn't burn) stirring occasionally. Mushrooms will release their liquid and shrink considerably in size.
In another pan cook garlic, diced shallots, pancetta, coppa and prosciutto.
Add meat mixture to mushrooms with red wine and tarragon. Let wine reduce down. Voila.
[deleted] ยท 1 points ยท Posted at 04:28:07 on June 26, 2018 ยท (Permalink)
Crepes. My mom gave me her crepe recipe and I make it when we have guests or on holidays like mother's day and Easter. Add some fresh fruit and whip cream... boom, fancy AF
jseego ยท 1 points ยท Posted at 04:30:26 on June 26, 2018 ยท (Permalink)
A decent omelette with good cheese and fresh ground coffee, made before the woman you slept with last night is fully awake yet, plated and served just as she is wandering into the kitchen.
Skias ยท 1 points ยท Posted at 04:31:18 on June 26, 2018 ยท (Permalink)
Buy a Sous Vide. Put a steak in a bag and cook with spices and a sprig of rosemary. Use the Sous Vide with a giant pot of water and set to the recommended time and temp for the cook you like. You can't overcook it pretty much. Heat a cast iron pan and sear steak on both sides.
Your guests will think you are some sort of steak magician. You can't fuck this up.
Bruschetta: chop onions, tomatoes, basil, some salt pepper olive oil and balsamic and put it on some nice slices of bread and bam, restaurant style appetizer.
Fried Spaghetti:
Boil water for spaghetti. When water boils, throw in a few healthy pinches of salt. Add the pasta and cook to aldente according to package directions. Chop some onion and fresh basil. Sautรฉ the onion in olive oil until starting to get translucent. Drain aldente pasta, retaining about a 1/2 cup of pasta water. Put pasta in sautรฉ pan with onions. Add some butter and a little of the pasta water. Mix thoroughly and cook until the pasta is toothy but yielding. Add more water if you like yours a little looser. Plate and add some grated parma regio then top with freshly chopped basil. Add a green salad and some fresh Italian bread and you will look marvelous. Easy, fast and versatile.
amfuck ยท 1 points ยท Posted at 04:33:15 on June 26, 2018 ยท (Permalink)
Omelettes. I always snap a pic, it's tasty and simple
Creme brulee is my go to dish to impress people. I don't know if it's really easy because I've seen plenty of people mess it up. I've never had any trouble making it. All you need is heavy cream, eggs, sugar, and vanilla for a basic creme brulee.
A delicious dessert of crispy meringue, fresh berries, coulis and (real) whipped cream.
Whipping at least 6 egg whites (with sugar) to shiny, stiff peaks, then arranging it artfully on a sheet pan with parchment paper, baking it on low heat and letting it cool gently so it won't crack.
I can shape it into little nests or a low crown type shape, use more layers of meringue, etc.
Washing the berries, cutting the strawberries into quarters, pitting the cherries, etc. I make a coulis of a portion of the berries by mashing and straining & sugaring them up a bit, and adding a dash of fresh lemon juice to brighten it up & set aside for assembling and serving.
Once the meringue is cooled and just before serving; putting it onto a pretty serving plate, layering with the berries, the fresh whipped cream & coulis, it's always a crowd pleaser.
One friend now uses it as a gauge for his future wife. Her test is to make a Pavlova as good as mine... I think the current GF has excellent potential and I wish her luck.
cheesecake. There's a recipe from Gordon Ramsay on youtube(NY style cheese cake) which I've pared down to about 20 minutes of actual work. Literally the rest is sitting around, waiting to do something. I choose Warframe. And it is so easy to change the flavor. Like chocolate? add Cocao. Like fruit? add fruit.
My most fucked up one was a 9x chocolate cheesecake. Chocolate crust, chocolate ganache(Also incredibly easy), different chocolates on the inside, etc.
hundreds of cheesecakes. I'm the bomb at holiday dinners.
sdguero ยท 1 points ยท Posted at 04:37:36 on June 26, 2018 ยท (Permalink)
A nice goat cheese with chopped up basil on top, drizzled with honey. Serve with crackers.
I would say try your hand at Steak au Poivre. It has a fancy french name. It involves booze and fire. Comes complete with a fancy looking pan sauce. It's also very easy to pull off. Steak, salt, pepper, butter, cream, and cognac.
It's literally just flour, water, pinch of salt and an egg if you want. I find less egg makes a harder dough to work with but it's much yummier.
Even easier if you have a pasta roller and cutter!
I've had a guy at work completely shocked that I have time after my shift to make pasta like this but it's super easy and only takes a couple of minutes to boil once you're done!
And then you can go all fancy and colour your pasta and make it pretty and get youtube famous!
xtumtum ยท 1 points ยท Posted at 04:42:40 on June 26, 2018 ยท (Permalink)
Rotisserie Chicken, with Spinach and Three Cheese Ravioli in a grass fed butter basil, pesto sauce.
mitchsn ยท 1 points ยท Posted at 04:42:52 on June 26, 2018 ยท (Permalink)
Iron skillet chicken potatoes & carrots. Salt pepper chicken thighs. Brown 3 minutes each side, squeeze juice from 2 lemons, add carrots mini potatoes put in oven for 25 minutes @ 450. Oops forgot add some fresh rosemary before oven.
[deleted] ยท 1 points ยท Posted at 04:44:47 on June 26, 2018 ยท (Permalink)
Pork tenderloin in the barbecue! I follow the 7-6-5 rule. Place the meat on a hot grill, close the lid and grill for 7 minutes. Turn the pork tenderloin over, close the lid again, and grill for 6 minutes. Donโt open the lid, just turn off the heat and keep the meat inside for 5 minutes. Double check that it's at the right internal temperature (63 C or 145 Mickey Mouse units) and you're good to go.
Creme brulee. Also, aburi salmon. Basically, anything that you have to use a torch to make.
jaradin ยท 1 points ยท Posted at 04:53:56 on June 26, 2018 ยท (Permalink)
Pulled pork.
Season how you like. Put in smoker at 225 degrees. Add wood every couple hours. Pull out when meat hits 203 degrees. Shred. Serve on bun with or without bbq sauce. Mouth orgasm.
Classic swiss cheese fondue. Grate 1/2 pound gruyere and 1/2 pound emmentaler (aka swiss), toss with 2 tbs corn starch. Heat 1 cup dry white wine, melt in cheese, mix in 1/2 tsp mustard powder. Top with a sprinkle of nutmeg and a dash of liqueur (preferably kirsch). Cube a baguette, a green apple, and some cauliflower. Keep fondue hot over tea candle on table. Dip and enjoy. Easy beacause it's impossible to mess up. Impressive because many people have never even heard of it and everyone loves a meal that is mostly melted cheese.
5 small bars of 70% Ghirardelli chocolate broken to bits., 2 bags of semi sweet 60% Ghirardelli chips
Melt while stirring in Fondue pot or dbl boiler When melted thoroughly, add heavy cream until it tastes so good you have to stop and eat it.
[deleted] ยท 1 points ยท Posted at 04:57:09 on June 26, 2018 ยท (Permalink)
Maruchan Ramen, boil water, pour boiled water into Ramen cup, while Ramen is cooking, chop green onions, tomatoes, and a few mushrooms. Gather a teaspoon of chili flakes and mix into ramen cup, pour into a bowl and add some shredded sharp or mild cheddar, some more green onions, a dash of lime, salt and pepper. You can also get some thin beef slices and cook them with a little paprika, cumin, or butter and some herbs, or even butter,salt and minced garlic and ginger to make yourself look more like Gordon Ramsey!
Conversely, an incredibly easy looking dish that's super difficult to prepare is an omelette. In fact, it's what is/was traditionally used by chefs to test an aspiring chef's culinary skill (whether it actually is is another question altogether). Another interesting test is soup because it's so incredibly easy to under or over season.
A lot in cooking is dependent on timing. Miss your window of a few seconds and the dish is ruined.
Look up โno knead breadโ - Top NY times recipe I believe... and look up Marcella hazanโs tomato sauce... itโs a great fresh pasta sauce to make for a first date... and you can teach your date how to make it. 3 ingredients.
Madanada (Tamale Pie). You basically add all the ingredients to a Turkey tin, mix it with your hands (after you've Doctor washed them of course), cover with cheese and bake. Its easy, and you can even make it vegetarian! Everyone loves it!
I thought of another one: if you like spicy food check out pozole. I make my own pork broth, generally, but you can do chicken broth as well. I garnish with sliced jalapeรฑos and cilantro
4 medium avocados (cubed)
1/2 Onion (diced)
1/4 cup cilantro (finely chopped)
2 Cloves Garlic (diced)
1 tsp salt
1 tsp cumin
Lime juice to taste (or to balance out too much garlic)
Dagr5 ยท 1 points ยท Posted at 05:04:11 on June 26, 2018 ยท (Permalink)
Fettuccine Alfredo. Surprisingly easy to make
[deleted] ยท 1 points ยท Posted at 05:04:51 on June 26, 2018 ยท (Permalink)
mitchC1 ยท 1 points ยท Posted at 05:13:13 on June 26, 2018 ยท (Permalink)
I make puff-pastry pizza rolls for work events with literally 4 ingredients and people go wild for them. Probably because 90% of the other food brought is cake.
2 pounds bonless chicken breast cut into peices the size of a nugget
Half cup of flour, add garlic, black pepper, and herbs of your choice mixed in a bowl
Oven at 350-375 degrees(400+ is vegetable oil flash point so avoid fires by not doing that at all cost lol)
1) Take a pan and lather entire surface lightly with vegitable oil using brush (or olive but set oven to 400 F if you do)
2)small coat of same oil on the chicken then coat in the herbed flour you have all over the nuggets
3)throw in oven for 10 minutes, flip, then cook another 10 minutes
4) take out and enjoy with mashed potatoes, country style gravy, and buttered/peppered green beans(slice or spoon of butter with frozen vegetable in pot and cover)
Wanna figure out gravy? Its just hot animal fat (like ground beefs runny fat juices) mixed with some flour and some milk stirred constantly until desired consistancy.
I just made this two days ago and it turned out better than i thought even though it looked nothing like any picture ive seen for homemade chicken nuggets.
A little late to the party but I din't see this tip.
If you have guests make something you know how to prepare well. But do half the portions and put it on a huge plate.
Make sure it looks nice, then put some sauce on it seemingly at random like a toddlers first painting.
Next take some sea salt and pepper and drop it on the plate from about 50 cm / 20 inches above the plate. Do the same with some fresh herbs.
Also do a starter and a dessert this way to make sure your guests have eaten a decent amount.
Everything is fancy when you dress it properly.
Jevera ยท 1 points ยท Posted at 05:14:54 on June 26, 2018 ยท (Permalink)
Chicken Parm w/ spaghetti (donโt know why but the noodles make it look extra fancy).
Prep: 5-10 minutes
Cooking: 15-20 minutes
(These are guesstimates since Iโm a slow cooker and take my time)
All you need is spaghetti, thin sliced chicken breast (either cut it yourself or just buy the precut like I do), tomato sauce, cheese, flour, eggs, breadcrumbs, and oil (I like using corn). Platting of just the spaghetti on the bottom and chicken on top is so aesthetically pleasing.
crispy skin salmon. you literally just let it lay there in the pan, you can easily see when the salmon needs flipping. flip once wait 4 mins and then serve. the trick is to let the salmon come closer to room temp, this makes for faster and more even cooking. do a search for gordon ramsays crispy skin salmon.
Gai Yang! The whole bbq chicken makes people lose their minds, but the hardest part is chopping the lemongrass for the marinade. Everyone with a bbq needs to make this at least once!
Cut avocado in half. Take out pit. Fill recessed pit with crushed walnuts. sprinkle or crumble a sharp or salty cheese over the top of the avocado halves. Put in oven. Turn on to bake at 500. As soon as the temp is reached, take it out of oven - don't burn the cheese - just render it. Serve in its own skin with a spoon. Delicious.
Apple crumble or just literally any crumble. Just take sprinkles and fruit and put it together and in the oven. Bonus points if you prepare it in little jars because it looks even better.
Rezzone ยท 1 points ยท Posted at 05:26:49 on June 26, 2018 ยท (Permalink)
Various types of stuffed portobello mushrooms. Get some caps, cut some shit, mix shit with tomatoes or spinach and maybe balsamic vinegar, ricotta and mozz cheeses, some spices maybe. Put delicious shit mixture inside mushrooms, top with parmesan. Bake.
Looks great, tastes great, requires only chopping and turning on the oven. Multiple flavors and varieties to choose from.
pasta (ideally not long strands), lemon juice and zest, arugula, olive oil, smoked trout, black pepper
cantaloupe and some fresh tarragon
fruit salad with a dressing of a good white wine simmered with fresh mint and reduced to an almost syrupy consistency
hot jezebel (sounds crazy but is really good) - apricot preserves, pineapple preserves, horseradish, dry mustard, black pepper, spread over cream cheese (and crackers to dip with.
black bean and corn salsa
adding hominy to chili
lightly coat a piece of a good white fish with cream of wheat and pan fry (the last time I made it, I made a sauce with shallots sautรฉed with a pinch of salt until they were translucent, cooled the pan with a little white wine, and added cream and hibiscus petals (very common flower usually found in the summer) to slowly reduce
shave yellow summer squash and zucchini with a carrot peeler and toss with a lemon dressing
grilled cheese with mozzarella, provolone, random mild cheese of your choice, feta, julienned roasted red peppers (can be from a can), thinly sliced fresh basil
fennel bulb, arugula, and orange salad with citrus vinaigrette and topped with sautรฉed shrimp
Fav0 ยท 1 points ยท Posted at 05:27:51 on June 26, 2018 ยท (Permalink)
Schnitzel
rhgla ยท 1 points ยท Posted at 05:28:30 on June 26, 2018 ยท (Permalink)
Brown the short ribs (bone in, ~2lb) remove from Dutch oven.
Fry chopped onion in butter. Add 3 cloves garlic, chopped. Add 2tbsp tomato paste. Add half cup red wine. Let it reduce a bit. Add a cup beef broth, bring to simmer.
Put short ribs back in pot, throw some rosemary in, cover with lid, put in oven at 350 for 2 - 2.5 hours.
Turns out beautifully. Also can do same recipe but with roast.
[deleted] ยท 1 points ยท Posted at 05:38:11 on June 26, 2018 ยท (Permalink)
Scrambled Eggs w/cheese.
I know you're thinking "That's super easy!" Well this version is a bit different. I learned it from Ramsey, but I use sour cream in mine, and it's super easy and it tastes amazing. I followed what he did and they are just amazing.
Eggs Benedict, Hamburger, Well-Done Steak that's still tender and juicy (yes, I know how most of you feel about that one,) and lasagna.
Anyone can fuck those dishes up. But a good cook can make them all extremely memorable.
Whenever I go to a restaurant that's famous for breakfast, if they have eggs Benedict, I'll order it first. If it's not good, I won't ever go back to that restaurant. Because something there is overrated, and it wasn't the benedict.
Go to a "hamburger and fries" place, one bacon cheeseburger for me, skip the special sauces, and the garden. If you can't make a good ol' bacon cheeseburger taste good without the special sauce, you should close up shop.
I can't eat rare or even medium well meats without getting some terrible bloody gastro issues - so I've mastered the art of taking the same cut of meat as everyone else is eating rare/medium well...or god-help me, tartar....and making sure my well-done peice of maillard reaction'd beauty is as tender, if not more so, and as juicy, IF NOT MORE SO than anything the not-well-done's have got on their plate.
Lastly, if you fuck up lasagna, hang your head in shame, because browning beef, layering 3-4 things, and putting them in a goddamn oven is one of the easiest things to cook of all time beyond a grilled cheese or basic omlet. And I've seen people fuck those up anyway.
These are all dishes that are easy to do (the eggs benedict takes a tiny bit more manual dexterity and patience).
Spaghetti carbonara! Put the cooked Spaghetti into a pan with fried bacon dices and slowly pour in egg-yoke mixed with cream ... instantly done, very tasty with only 4 ingredients plus salt it fools them every time into thinking i'm a masterchef... muhahaha muhahahahaha
untg ยท 1 points ยท Posted at 05:44:27 on June 26, 2018 ยท (Permalink)
Marinated chicken, just use chicken, soy sauce, brown sugar and ginger an garlic and fry up, cook some rice in a rice cooker and you have a nice small meal.
I feel obligated to point out deviled eggs. No one really does them anymore, but a grocery store can sell a dozen for over a dozen dollars, even though it costs like four to make. https://www.thebasilandcinnamonsagas.com/home/kristys-deviled-eggs
This is a blog to a good (I think) recipie.
Season with salt and pepper 20-30 mins before cooking. The closer to room temp, the better. Olive oil, high heat til you see the vapor, lay it away from you. 2.5 mins per side, for a decent-sized steak (Wegman's NY Strip, for example). After you flip it, crush some garlic and throw it in with at least a tablespoon of butter. Let it melt while that side fries. Baste that fucker for the last 30 seconds. Don't neglect the fat on the side of the steak. Hold the fat side directly onto the pan to sear it. Remove from heat. Rest for 5 mins. Amazing.
Get a steamfresh bag of the super-sweet corn or mixed veggies. Garlic powder, salt, pepper, another tablespoon (at LEAST) of butter. Maybe an Uncle Ben's rice bag.
The steak more than makes up for the lacking sides.
The secret to grilled cheese is fluffy bread and using mayo instead of butter. It gets rid of the greasy need and makes it more limey and delicious, I also enjoy dipping grilled cheese in ketchup but people give me weird looks for doing that so yeah
Spaghetti with smoked salmon, dill and creme fraiche. Takes literally 7 minutes to make, the salmon is already done, just finely slice up the dill, mix together the salmon, dill, pasta, creme fraiche and some rocket. Very tasty!
[deleted] ยท 1 points ยท Posted at 05:57:09 on June 26, 2018 ยท (Permalink)
Commando Chicken (courtesy of Forking Fantastic, a book dedicated to just this sort of thing, and an honestly fun read).
Buy a whole chicken. Remove giblets, if any. Briefly rinse and pat dry - this is important for a beautiful, golden skin. Give it a quick massage with olive oil and some salt. Shove a cut lemon up in there, along with a handful of whatever fresh herbs looked good at the store or market. Give the thing a couple grinds of the pepper mill. Stick it directly on the rack in your pre-heated oven, with a shallow pan on the next rack down to catch the drippings.
Extra credit:
Slice some potatoes and throw them in that pan with a bit of salt and pepper, letting them roast with the bird dripping its chickeny goodness down upon them. Add a salad and, poof! Dinner.
Also, bonus: If there were sufficient drippings, they're excellent reheated and drizzled over a freshly cut avocado and served with eggs the next morning.
Carbonara!
Boil noodles, cook chopped up bacon, mix 3 egg yolks and a whole egg together with parsley and Parmesan in a bowl, put noodles in bacon pan with a lil pasta water, add egg mixture, mix, and enjoy :)
Just don't use a premade cheese sauce from a jar. My favourite is cottage cheese mixed with some grated cheddar and parmajan (sp). Mozzarella on top and just don't totally screw up the rest and you're good. Make sure to get the top crispy for texture. Red wine and good times.
[deleted] ยท 1 points ยท Posted at 06:05:58 on June 26, 2018 ยท (Permalink)
To oversimplify it can basically be done with eggs, cream/milk, cheese, and bacon or ham (maybe onions if you're one of those weirdos) in a pre-made pie crust, then pop it in the oven. The hardest part is separating the eggs and cooking the bacon, after that you just mix it all together and pour.
Look up a recipe before following my directions, it's been a while since I made one, but I remember total preparation time being like 15 minutes (under 5 if you have the bacon already cooked).
Crรชpes. Flour, eggs, butter, sugar. Mix it and put it in a pan. Easy peasy, and you can basically add whatever to it and look like a genius. It's like the fried rice of French cuisine.
Using a cast iron skillet to properly sear any meats or proteins instantly takes any dish up a level and adds a pro-level crust. Ten dollar cast iron pan, youโll never eat the same way again.
lukie13 ยท 1 points ยท Posted at 06:05:08 on June 26, 2018 ยท (Permalink)
laxt ยท 1 points ยท Posted at 06:06:39 on June 26, 2018 ยท (Permalink)
This may not quite fit category of the other suggestions, but I was really surprised how easy and effortlessly it is to BS a good plastic tub full of spaghetti.
1) spaghetti noodles
2) jar of sauce (ex. Ragu, etc. -- I actually like one that's Safeway brand more than the name brand)
3) pot to boil noodles
4) strainer
5) medium/large tupperware-style plastic container (for storing any leftovers)
Fill pot with water, put it on the stove, turn on stove to a temperature that makes the water boil. Throw in spaghetti noodles (I crack them in half first, not sure if it's necessary), let them boil for the amount of time that it says on the box the noodles came in. Pretty sure you're supposed to put the cover on the pot, so I do that too. Makes for less piping hot spritzes of water flying out around the stove.
After that time passes, turn off stove, put strainer into the sink and pour the contents of the pot into the strainer. Pour noodles from the strainer into your plastic container. Then pour in the amount of sauce that seems appropriate for the amount of noodles you boiled. Mix and serve. Refrigerate what's left, since spaghetti microwaves very well too.
I'm, like, make-a-sandwich, bowl-of-cereal level of cooking and was surprised that this is all there is to it. Of course real cooks are going to use more ingredients, start from scratch, etc. but that's pretty much for the sauce I think and since jars of spaghetti sauce are already sold at the grocery store, all that work is done for those of us who can't cook worth a darn.
gfuret ยท 1 points ยท Posted at 06:06:44 on June 26, 2018 ยท (Permalink)
Guacamole. In north europe cooking skills are rare thing, just doing that people think I am a chef
vin_b ยท 1 points ยท Posted at 07:01:22 on June 26, 2018 ยท (Permalink)
People all the time are like, โomg I love guac so much itโs the best thing ever!!1!โ. Itโs just mashed avocado and left over tomatoes people calm down.
I made falafel and a couple different sauces for a party last year. Everyone was super impressed, but it was easy to make. Probably because no one expects homemade falafel at a college house party.
Wofles ยท 1 points ยท Posted at 06:07:19 on June 26, 2018 ยท (Permalink)
Microwaved bread always goes down well. Bonus points if it's al dente
Stock: chuck some vegetables, peppercorns, maybe bones in boiling water. Go watch tv.
Risotto: cut onion. Cook onion and garlic in buttered/oil. Add rice, cook for a bit. Add stock a ladle at a time. Stir sometime, add whatever vegetables you want (chuck insome peas or mushrooms, whatever). Add Parmesan, serve
Make a shit load of 1 cm diameter nubblets of what is essentially sugar cookie dough.
Deep fry them in batches.
Put them in a bowl with honey (flavored by throwing an orange peel in it an hour or so prior), sprinkles Toss to combine, fish out the orange peel, serve in a heap on a platter.
Kids love these. Adults do too, but they'll die after about ten.
Spinach and ricotta stuffed shells with a red meat sauce on top. Looks hella fancy. Five ingredients. Literally the easiest thing to throw together but looks way extra.
Bring water to boil in a large pot (salted and add olive oil to the water),
Throw in the Spaghetti, it will cook for 10-12 min.
In that time you mix cream, Parmesan, garlic, parsley, eggs, salt and pepper in a bowl and mix.
Strain the pasta and return to pot, throw mixture over the top and stir. The egg will cook from the residual heat of the spaghetti and emulsify the sauce.
(You can also cook and dice bacon or add some chopped ham!)
[deleted] ยท 1 points ยท Posted at 06:15:22 on June 26, 2018 ยท (Permalink)
Pesto pasta, even if you do it with a mortar and pestle it's still just grinding up stuff.
Alfredo sauce. It's incredibly easy just throw some butter in a pan and melt it down then throw some flour in there till it looks like a paste cook till goldenish then gradually stir in milk or cream giving it breaks often to cook down a bit then throw some parm in there then a little more milk and WHAM Alfredo sauce. That mixed with the comment above about herb butter is heaven. I just use fresh garlic to season my butter.
Any pasta dish. Use tagliatelle or spaghetti, make a nest by twisting as you place it. The sauce it up over the top. Looks super noice, but it's just a regular ol' pasta.
(If your making a cheese sauce, heavy cream and cubic ton of cheese.)
Throw a lump of pork into a slow cooker with some juices and red and orange spices for a couple hours.
Bring this along with some tortillas, and any variety of diced onion, avocado, cilantro, limes, whatever to your next potluck and you've got 4 pounds of food for $15-20 and it looks like an awesome thoughtful spread.
Also, if you've got an extra 3 bucks to burn, mix some sour cream with lime juice and more orange or red spices and call it a "crema" or get a block of cotija to crumble on the side, and now all of a sudden, you're Mr. Worldwide international player with a passport.
Don't forget to talk shit on hard shells, shredded lettuce, and cheddar cheese. You've earned it, bud!
[deleted] ยท 1 points ยท Posted at 08:35:57 on June 26, 2018 ยท (Permalink)
Just some good old cayenne, chili powder, paprika, cumin, coriander. General chili spices. I guess that's not the sharpest name for those, as coriander's more yellow and there's definitely some stuff that's red or orange that wouldn't apply, like cinnamon, curry, or nutmeg, so it's a bit of a misnomer and apparently not as affective a descriptor as I would have liked in my attempt to be cute and clever. Haha.
Imo Wok dishes. Just throw some different shrooms, vegetables & stuff in it, mix in some rice and you got a delicious dish with lots of flavour. You can always add a bit of soy sauce or vinegar to get a bit of the salt/sour taste in.
lop333 ยท 1 points ยท Posted at 06:21:05 on June 26, 2018 ยท (Permalink)
I would say Pizza Calzone.
Just take your
cottage cheese
Salami.
Ketchup.
Cheese
Mixe that shit up in a bowl
Either make a dough or buy it.
put some flour on the tray,layout the dought,put your mixed cheese one the dought,Just make it dumpling shaped and put that thing into the oven.
rrns ยท 1 points ยท Posted at 06:21:39 on June 26, 2018 ยท (Permalink)
Cinnamon rolls! We have a bread maker, but we also used to make it with store bought dough back when it was available
Brocoli soup: Water in a pot. Salt. Brocoli heads in. Salt. Boil until you can push the back of a knife through brocoli.
Remove from heat, drain water (save it!) and blend the brocoli with a bit of the water. Add more water until you get desired consistency (I like less than watery).
Taste with salt and pepper, enjoy.
Spice it up with olive oil, bread, cheese or eat it as is. Next to no calories, very filling and extremely green to look at :D
Emm03 ยท 1 points ยท Posted at 06:25:13 on June 26, 2018 ยท (Permalink)
Tarts.
Order a pan for $10 on Amazon and stock up on butter, flour, and eggs, and you can make all sorts of incredible sweet or savory tarts that look fancy as fuck and are super easy. Once you learn the basics (shortbread crust, lemon curd, Frangipane, pastry cream, and maybe a cream cheese filling), which are all pretty easy and not too finicky, you can adapt them to make basically anything. Savory tarts are just as simpleโmake a crust with flour, butter, and seasoning and fill it with eggs (whisked with a little milk, salt, and pepper), veggies, and cheese, and you have a really easy and fairly healthy dinner. Itโs also pretty simple to cut down the sugar in a sweet tart without fucking things up, which is really nice if you donโt have a huge sweet tooth or are trying to cut back on sugar.
Sometimes Iโll play around with fancier decorations, but one of the prettiest and tastiest tarts Iโve made just involved chopping up a bunch of fruit (peaches, strawberries, mangos, blueberries, and coconut, IIRC) and dumping it on top of my lemon-curd-filled crust. Things like spirals of peach/apricot slices are also pretty easy to do.
Garlic bread, vegetable rice stir fry (it's veggies, rice, soy sauce and eggs lol), crepes (thin pancakes - bonus points if you fold it nicely or make a nice filling like cheese and ham) - those are some of my go-to's and they're really easy to make.
Stuffed chicken. You literally just pound a chicken breast down, stick a balled mixture of whatever you want in the middle, and wrap the flattened chicken around it and cook it w the chicken foldy flaps down on the pan. Or roll it in some eggs and crumbly bread and fry it. People lose their minds.
Kim chi!!! Fairly labor intensive just because you make it in bulk but it requires very few skills other that being able to heat a few ingredients on a stove top and chopping a bunch of stuff. But you always get a large amount after and it will last pretty long in the fridge.
I always make it with a friend and we make an evening out of it.
Cooking a steak. Some many people fuck it up. It's so simple, preheat your oven to between 375 and 400 degrees. heat a cast iron skillet with some Olive oil in it until it is scalding hot.. Salt and pepper the steak and place it in the skillet. Brown both sides for 2 minutes. Stick it in the oven for 4 minutes. That's it
moogel7 ยท 1 points ยท Posted at 06:34:05 on June 26, 2018 ยท (Permalink)
Is it just me or when I read half of these, I imagine Gordon Ramsay saying it...
Chicken alfredo!!
1. Place chicken (perferably boneless) in pan with butter. Cook till done
2. Put noodles in water to boil. Drain when done
3. Add sauce to chicken and add noodles
If you want to be hella fancy and add cherry tomatoes, spinach or bacon, add once chicken is cooked and before you add noodles.
Chicken fettuccine alfredo. Salt and boil the water for fettuchine. Season the chicken, fry it in butter and start to cook the fettuccine . Remove chicken when cooked through and cut Into bite size pieces. Pour cream into leftover butter and add parmesan cheese to make the Alfredo sauce. Reintroduce the chicken to the Alfredo sauce. Add fettuccine to chicken Alfredo when the fettuccine is Al dente. It's VERY tasty and VERY healthy, so eat it in moderation.
10 cent park of noodles. Add broccoli, 2 eggs (just crack and throw in) chives, red onion (chopped or sliced) slice and fry corn tortillas to add on top. Add chicken if youd like and use or just decorate with sliced lime.
I make a damn good onion soup and everyone raves over it, but itโs stupid easy to make.
Slice up sweet onions nice and thin and toss them in a Dutch oven with a stick of butter. Put the pot on the stovetop at about medium heat. Coat the onions in the melted butter, then put the lid on the pot and let it sit for about 20 minutes.
Put the pot in the oven at 400 degrees with the lid slightly cracked. After 30 minutes, stir the onions. Brown bits in the pot are just fine, they add a lot of flavor! Put the pot back in for another 30 minutes.
Now the pot goes back on the stovetop at medium heat. You can use cooking sherry, but I use white wine. Add about 1 1/2 cups of that and let it cook down. Add 3 cups chicken broth, and 3 cups beef broth. Bring the soup to a simmer and add garlic to taste. I personally add a shit ton. Some people also add a dash of Worcestershire sauce but I donโt think it really needs it. Simmer for 45 minutes to an hour and a half to let the flavors blend.
While the soup is simmering, toast up slices of French bread and slice up or grate the cheese of your choice. Gruyere or Swiss works best for onion soup. Ladle the onion soup into oven safe bowls or ramekins. Add the toasted bread and the cheese on top and put the soup under the broiler until the cheese is bubbly.
Enjoy!
sretta ยท 1 points ยท Posted at 06:46:42 on June 26, 2018 ยท (Permalink)
I've been making tons of home made "ice cream" that always does impress. Whisk up egg yolks, egg whites, whipped cream and add any flavouring agent (either Baileys, Strawberry Syrup, Pandan Extract, Maple Syrup, Grand Marnier have worked exceptionally well...), freeze it, serve with fruit and stuff (even better in a water balloon created chocolate bowl with some fancy cut up fruit around and some berry sauce) and you're god.
I'm very good at making roast dinners. Roast pork, lamb or chicken with potatoes, carrots, pumpkin and sweet potato. My fiance thinks I'm an amazing genius chef because everything always comes out golden and crispy on the outside but fluffy and soft on the inside, but it's really just lots and lots of oil and salt. That's it. Lol
All this while I've thought the Sauteed vegetables we get in Chinese restaurants is a real pro chef thing. I experimented couple of times and it wasn't hard to attain perfection soon.
I used a pressure cooker and put all the veggies I like (I used cabbage, cauliflower, carrots, mushrooms and green peppers) and steamed them with the lid on (but with out whistle) for 15 mins. Water should be barely enough to provide steam but no so much that you'll need to drain a lot after 15 mins (you'll figure out the proportion of veggies and water in one or two times)
Tossed them in a table spoon of olive oil, some MSG, Salt, pepper, lemon and cilantro.
I couldn't believe what I could pull off in flat 20 min with the least amount of effort that could go into a dish.
I'm not sure what you would call it but it hits the spot every time.
Cooked chicken breast (I like to season but can be without) topped with spinach artichoke and bacon dip. Place that goodness on a rectangle of pastry dough with the sides cut 1/3 of the way in. Alternate strips over each other on top so it looks like a braid. Coat with eggwhite and bake for 15 minutes at 375F.
Served with homestyle veggies on the side or a simple soup.
Chicken Kiev (with mashed potatoes/fries/hassleback potatoes, etc.). Minimal prep time and the result is healthy and delicious chicken that makes you the king of the kitchen.
A couple more steps, and may take a bit more time, but super easy and makes you look like a fucking genius.
Boil/strain pasta.
Sautรฉ veggies (optional)
Oven baked chicken or pan seared steak
Mix together with high quality store bought sauce
Not to mention that if you use all organic ingredients, and/or protein pasta (check your local Whole Foods) then itโs also an extremely healthy, delicious meal @ 4-6 portions for $20-$30. I lost 20 lbs in 3 weeks doing this and my friends/roommates were absolutely blown away at the flavors when it isnโt complicated in any way.
Cube boneless chicken, cook to near completion using your method of choice, add to ramen with spices and a small amount of salt instead of the spice packet.
My spinach pasta.
3 ingredients: Frozen spinach in cream, chicken filet and pasta.
Chop the chicken filet and fry it in a wok with some butter or oil, put some chicken spices on. Boil water in a pan preferably with a boillion cube in it and put the pasta in. Empty the wok into a bowl and put the frozen spinach in to melt it. Strain the pasta and put it in the wok. Done!
Not sure how impressive it actually is, but salmon with lemon and dill with a side of asparagus and roasted potatoes is my go-to โfancyโ dish. Simple but tastes great.
If I've got some friends over I'll just cut up some apples and slice some cheese with crackers and pretzels and stuff. Just arrange it to look fancy on the plate and they'll think you're like a chef. It's all about the presentation
Gordon Ramsey's eggs. It's a little tedious what with all the wrist-work, but it's indeed easy. Yeah, some folks bitch about how they're not all that or that they're overrated. Whatever. Nobody I've made them for has ever not loved them and made it a point to tell me so. I made them for my current GF when we started dating. That's when she knew I was a keeper.
Speaking of Gordon Ramsey, just watch any of his 5 minute videos. Do what he does. Be amazed.
Pancakes, it's like... super easy. If you want them super fluffy, don't stir so much, just enough to get the wet and dry mixed together, leave it lumpy.
1 egg
1 1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon (I personally double it) vanilla
Mix thoroughly. Make a little well in the center of the dry ingredients and pour the wet in. Mix no more than 12 stirs or so, poke any big lumps and maybe sure it's pretty evenly wet. Prepare the pan with butter or whatever, just a thin layer once it's hot enough. Medium low heat, and tada, cook your pancakes.
Shirato ยท 1 points ยท Posted at 07:10:16 on June 26, 2018 ยท (Permalink)
Kale and brown rice stir fry with veggies and homemade stir fry sauce
valicat ยท 1 points ยท Posted at 07:12:25 on June 26, 2018 ยท (Permalink)
As a chef, my go-tos are:
Steak or salmon. Easiest thing ever to whip out in a second and everyone is always impressed.
Some kinda braised meat like short ribs, osso bucco, Chile Verde. Low effort crowd pleasers, put everything in a pot basically and time does all the work for you
Pretty much any one dish is easy if you take the time to learn the steps, very little food preparation is technically challenging if it isn't like a souffle or a risotto or something. Just pick one dish and make it a few times and pull it out with confidence when necessary and the confidence is what really convinces people you're an incredible chef.
Eggs are actually more difficult than people realize. Like people like to say if you make a girl eggs for the morning after you'll impress her with very little effort. But if you're trying to impress me with breakfast, the risk of disappointment is high, I've got classical training and high standards dude seriously just give me the frying pan I got this. Unlike most food items, there is a degree of perfection that can be achieved and it's entirely accomplished with technique, has nothing to do with seasoning or quality of the egg or anything. Either you do it right, or you're fucking it up. Whether it's overcooking the over easy request, breaking the yolks, browning the omelet, not whisking it enough beforehand, scrambling the eggs too hard....curds too small or not small enough....
Coat chicken in breadcrumbs, pan fry for 8 minutes top with tomato sauce and parmagean cheese broil in oven till cheese melts. Adds another 2 minutes to cooking regular chicken
It takes time, yes. A few hours of prep. But it's not hard, per se, and was one of the first dishes I ever made from scratch, nailed it on the first try.
Protip: wrap the chicken around the frozen herb butter and secure with toothpicks. Wrap tightly in Saran wrap and freeze 30 mins. Remove plastic wrap, batter and bread the chicken, then re-wrap and freeze 30-40 mins. Pop them straight from the freezer into the fryer, pull out toothpicks, put in oven. Done. The freezing/toothpick trick will keep the Kiev in one whole watertight piece, the batter will seal any holes, and you won't have to worry about the butter leaking or breading falling apart in the fry oil.
Buried at the bottom with a late response but feta/goat cheese stuffed bacon wrapped dates are so easy a 10 year old can make them. Itโs like meat candy!
Pit dates. Cram hole that the pit came from with feta or a similar cheese. Wrap a bacon slice around the date to seal the hole. Bake until the bacon is cooked.
If you wanna get fancy make a drizzle sauce. I warmed up honey with Sriracha to make a sweet/spicy glaze but a balsamic glaze would work fine too. I put the glaze into a cheap sandwich bag and tied it off to make a throw-away glaze piper by biting off a tiny corner of the bag to be able to make artsy glaze patterns.
A restaurant would sell three as a classy appetizer plate but in reality you could show up to a party with 30 premade from $12-15 ingredients and people will think youโre a chef.
Pesto: chop basil leaves thinly(around 8 branches) , mix them with almond powder(around 140grams ), add Parmigiano(around 100grams ), olive oil(add until it tastes good) and one or two big spoons from the hot water cooking the pasta (in order to have a smoother texture)
Alternatively you can replace the almond powder with powdered pistachios (it's REALLY good but it takes a long time to open the pistachios and powderize them).
Eggs benedict. Jeez its simple to make your own hollandaise. Bacon cooks itself. Spinach also cooks itself. Im sure you can use a toaster. Eggs are literally the only thing you have to time right.
Lies, hollandaise is super hard and takes a lot of practice. You basically have to go buy 5x the ingredients and keep trying till you figure it out. Same as caramel sauce but harder...
Theres this pork tenderloin dish I make. I make a balsamic fig sauce with the brown bits from searing the tenderloin in a pan. Roast up the tenderloin and green beans, whip up some creamy garlic mashed red potatoes... BAM! 5 star meal that everyone loves. It sounds super complicated but it is not and it taste like a million bucks. Who doesnt love sweet and savory (and tangy)?
Grilled cheese. You gotta saute garlic for the bread and put tomato and avo in that shit. Make it look pretty. Feed it to people who don't know about food.
You can also stuff bellpeppers with rice or stuff mushrooms
M0amaL ยท 1 points ยท Posted at 07:23:04 on June 26, 2018 ยท (Permalink)
Made famous by the restaurant Sweet Maple in San Francisco.
For a while they posted the recipe on their website for anyone to grab but have since removed it.
Anyway its a simple, slow cooked, thick cut of bacon. Super rich. And if you bring this to a brunch people will think you're a god.
A head of garlic. Chop it
A glass of white wine.
A stick of butter.
A quart of cream.
As much fresh grated Parmesan as you can stand to grate. Like a solid 4oz plus.
Butter and garlic in a pan. Melt the butter, soften the garlic. Donโt burn it.
Add wine and cream. Reduce until thick. Slowly add the cheese let it melt before whisking in more. Once all the cheese is incorporated, pour over pasta. Serve. Receive accolades.
[deleted] ยท 1 points ยท Posted at 07:29:12 on June 26, 2018 ยท (Permalink)
Beef Bourguignon
Pretty much just cheap cut of beef, cheap red wine, some carrots, some pearl onions and a few bay leaves.
I like putting a slice of American cheese in tomato soup with a touch of Italian seasoning and bacon. Heat until mixed. If condensed, use milk instead of water.
MurphyR ยท 1 points ยท Posted at 07:31:27 on June 26, 2018 ยท (Permalink)
BQQ pulled chicken is super simple. Put chicken breasts in a crockpot, but an entire bottle of whatever BBQ saice you want, cook for 4 hours on high, shred.
Made a dish last night that seems fancy but simple: salmon with asparagus and balsamic butter sauce. Oven at 425ยฐF, coat asparagus with olive oil, salt, and pepper. Coat salmon in olive oil, salt, pepper and any other spice you feel like. Stick in oven for about 15 min. In a small pot, melt butter, add balsamic vinegar and soy sauce. So good.
Boil water in a big pot. Put a sieve in the water. Crack the eggs open and put them into the sieve. After some time, they are finished, take out the sieve and serve them.
For me it's soto ayam (an Indonesian chicken noodle soup). I just use the packeted seasoning which actually tastes great and follow the instructions (boil chicken with seasoning, tear it up).
I make a quick sambal from tomato, red onion, garlic and chilli (lime leaves and ginger if I'm feeling fancy) which can just go in the microwave for 50 seconds, smash that up with a mortar and pestle. Fry some tempeh, then cut up all the garnishes and boil some vermicelli bean noodles for five minutes, then throw it all together.
It's the cutting of the garnishes that just sets me back a bit, but I just do that a night ahead. All the garnishes are what make it look fancy, to be honest.
Take your tenderloin, place some butter cubes on top and some of your favourite herbs. Wrap in aluminium foil and place in the oven for 4 hour on 80C.
Then take it out and sear the outside by placing them in a very hot pan and baking them for only 2-3 minutes.
Spaghetti! Boil hot water, drop the spaghetti, wait till soft and tender, (donโt throw away the water/broth) that can come in handy later, add any sauce homemade or canned, finally any desired meat and/or veggies. Takes about 15-20 mins.
Alfredo. Butter, garlic, cream, and some good parmesan. Put that shit over some pasta, give it to an attractive human, and you're guaranteed to get some head that night.
Aloo samosas! For the filling, mix green peas with potatoes and some indian spices, fry it, put it into samosas (the dough is simply flour + water + oil + salt) and deep fry that shit. A bit time consuming, but it's cheap and easy.
Boil your potatoes skin on, remove skins, put your potatoes through a ricer, add flour and egg yolk then work together with your hands until it becomes just cohesive, add more flour if required. Divide into smaller workable pieces and roll into a thin log and cut roughly 1.5cm pieces. Boil until they float to the top.
Add to almost any sauce, but one I love is burnt butter and sage. Get a pan hot and throw some butter and fresh sage in there, let the sage go crispy and the butter go a nice brown, then quickly fry your gnocchi to get a little bit of a golden colour and to coat the gnocchi in sage and butter. Serve with sage butter over top.
Tarte tatin. It's 15min of prep with essentially three ingredients (plus puff pastry). It's almost impossible to go wrong and since it is apple or pear, butter and sugar (caramelised), it can only be amazing.
Tip: you can be an incredible chef by adding more salt and butter to things, and then add more salt. Also, add fresh herbs and finalise with garnish. Looks good ... must taste good.
Carbonara is pretty hard really, you have to spend some time getting the technique down. Critical things like mixing some of the spaghetti water with the egg and grease from the bacon to get the sauce to come out consistently.
How's that hard or a technique? If you are not sure about water, just start with a lower amount. If you don't see the cream, add more eggs. If the cream is too thick, add water.
Stirring bechamel is a technique. Adding water into the pan is as basic as cooking can get.
Boiled muscles and or clams (3 to 5 lbs) in white wine with pesto, just get a thing of pesto some dry white wine and olive oil and pesto and red pepper. Put in tsp red pepper and the whole bottle of white wine and 1/4 cup of olive oil and bring to a boil, then throw in the shellfish and wait 2 minutes, then add a cup or two of pesto and wait another 2 minutes everything should be open and serve with the best whole loaf bread you can buy. Sourdough is the best usually.
A can of spicy mexican tomatoes, half an onion, and 1-5 cloves of garlic depending on preference. Throw a tbsp of olive oil in a standard frying pan on medium-low then add the tomatoes minced onions and garlic. Once everything is simmering and add 3-5 eggs and 3 basil leaves per egg, cover and let the steam cook the eggs and serve. Takes a bit of practice if you want to keep the yolks runny but amazing nonetheless.
To make insane steak get a meat rack and salt and pepper both sides generously in the morning and let it sit on the counter uncovered, leave it for 6 hours or more and then turn it a few hours before cook time it will turn dark reddish brown. Sear it in a pan on max heat all sides must be caramelized and then throw it in the oven at 200 for 10 minutes. For more effort turn the heat down super low and dump in half a cube of butter, baste and stir the steak in butter for 10 minutes on medium low after cooling the pan down or until desired doneness is reached and strain off the butter and use as a dipping sauce.
Spaghetti carbonara is pretty easy. Fry some diced bacon (or Pancetta or Guanciale if ya got it) add chopped/diced cloves of garlic to bacon pan and let soften add 1 egg yolk and one whole egg to a bowl add a "liberal amount" of parmagiano reggiano to the egg whisk the egg/cheese together drain the pasta saving about a 1/4th cup of the water. Add the pasta to the bacon pan coat the pasta with the bacon fat/mix in the bacon------> add egg mixture to hot drained pasta------>Toss Toss Toss adding some reserved pasta water if too thick grind in some black pepper toss again . That's pretty much it garnish with parsley/more parmasean. Takes like 15 minutes and is delicious can't really go wrong with that
Stroganoff, it's a go to Chef's special in restaurants all over the world when the Chef's dont have any god damn time to prepare a special. It takes a few minutes to prep, a few minutes to cook and people love it.
Vegetable cream, that can be turnt into a cheesy sauce!
Just make any sort of vegetable cream and add 1 handfull of shredded cheese.
As for the cream itself:
Put any random vegetables in a pot with 1 cup of water. Preferably all the same color.. or it turn brown.
Put some salt and spices to help the veggie sweat their water while boiling.
When the veggies start looking a bit more soft and jelly-ish mash them until it looks like a vegetable cream
It's a 30mins processus in general.. nothing hard and nothing time consuming. But it sure did helped me dealing with vegetables I wasn't using or simply starting cooking in a more healthy way. Plus, the vege cream usually taste really good and it's a handfull a of cheese away to be pasta worthy.
Poke bowls. I get sushi grade fish from our local Asian market (usually tuna or salmon).
Chop fish in cubes, marinade w light soy sauce, grated ginger, wasabi, sesame oil and furikaki sprinkles. Top on hot rice with sliced avocados, rocket leaves, shaved carrots, boiled edamame, salmon roe, roasted seaweed, sushi ginger, chopped green onion and some crunchy garlic. Drizzle some wasabi or siracha mayo for extra kick.
Sometimes I add some fresh Manila sweet mango cubes or peaches\nectarines or even blueberries for some sweetness. You can also do balsamic marinated salmon, cherry tomatoes, basil and pearl mozzarella poke for a fusion feel.
Besides chopping stuff and making rice, most of the work really just goes to planning and arranging the ingredients on top of the rice to make the bowl of food look and taste amazing.
I think its pretty easy to make a really good ragu bolognese. It isn't super quick, but by and large you just throw the ingredients in over time to simmer. There isn't much delicate heat work or anything. Plus, combined with the right pasta and a little bit of finesse, you can make something super presentable.
snuff3r ยท 1 points ยท Posted at 08:24:15 on June 26, 2018 ยท (Permalink)
Easy as hell and delicious.
(all measurements are metric unless stated)
Salad:
3 handfuls of Baby spinach leaves
1 cup of cooked (and cooled) Quinoa
Pack of Haloumi, grilled, cut into 1" slivers
3x sticks of celery (shaved thinly)
Sliced cucumber, about half a Lebanese
1x cup of Green beans, cut into 1" bits
1x cup of Snap peas, cut into 1/2" bits
1x medium carrot, cubed
Put in a bowl, mix it all together by hand.
Dressing:
2/3 cup well stirred tahini
2 garlic clove, minced
4 tablespoons fresh lemon juice, about 1/2 a lemon
AceyTn ยท 1 points ยท Posted at 09:53:14 on June 26, 2018 ยท (Permalink)
Omlette LoL
Kempeth ยท 1 points ยท Posted at 10:04:25 on June 26, 2018 ยท (Permalink)
Low temp oven steak. Doesn't matter if you do reverse-sear or traditional order. Anyone who doesn't know the part where it goes into the oven will have their mind blown.
[deleted] ยท 1 points ยท Posted at 10:14:02 on June 26, 2018 ยท (Permalink)
[deleted] ยท 1 points ยท Posted at 11:05:34 on June 26, 2018 ยท (Permalink)
Pizza. Everyone with iq higher than that of a sea urchin can make a good pizza. Just prepare the basic dough, stretch it put some stuff and drown it in cheese. Every pizza is a good because evenn if it actually is bad, it;s still pizza annd pizza is good
Shakshouka, this post was made for you! It's incredibly easy despite this recipe length.
1 finely diced onion
4-6 roughly chopped/crushed cloves of garlic
8 roughly diced medium tomatoes/200ml tomato paste
4 eggs
Any oil, preferably olive oil though
Optional fillers: diced sausages, mushrooms and capsicum go well. Potatoes too, but they should be par boiled.
Flavourings: salt, pepper, coriander/dill/parsley; optional: cumin powder, harissa/any chili or just about anything fragrant you like. Basil, oregano and tarragon go well too.
A wide skillet works best for this, but a normal frying pan is good too.
Pour oil to cover entire base of pan.
Fry the onions till translucent, add garlic, and stir till aromatic.
Throw in tomato slices or paste, add about half a cup of water and add the flavourings and optional fillers. Cook covered on medium heat for 10 minutes or until the slices are mushy.
Now, lower the heat to a simmer.
With the back of a spoon, create small wells into which the eggs will be dropped. It's usually easier to break the egg in a bowl and then drop that into the sauce. Space them out a bit and cook on low-med, with a lid on, for another 10 minutes for poached eggs or 20 for hard boiled.
Serve in a bowl, first pouring some sauce, then one egg and some more sauce. Can be had as is or with bread.
TL;DR- Fry onions, garlic and tomatoes till mushy and sauce-like, add salt, pepper, and coriander (or more flavourings). On low-med heat, drop eggs into the sauce. Cook with lid on for about 10 minutes if you like runny, or 15-20 if you prefer hard boiled. Serve with bread.
Elvith ยท 1 points ยท Posted at 11:10:48 on June 26, 2018 ยท (Permalink)
I like to prepare my own cream cheese.
Pour 1 liter fresh milk (not the low fat one, 3.5% of fat or more) in a cooking pot and boil it while stirring. When it's boiling, take it off the stove top and add 250g Kefir, sour milk or plain yogurt.
Let it sit for 15-30 minutes. Put a dish towel in a sieve and put the sieve on another pot. Then filter the cheese from the whey. Put the cheese in a blender and slowly add some of the whey back while blending until it's got a nice texture.
Now just add whatever flavor you'd like to have - herbs, dill and salmon, black pepper, paprika and chili,...
Fry off some mushrooms in butter (or olive oil) for a few mins, add garlic (more garlic than you think is necessary) cook for a few more mins the add finely chopped parsley, serve on some toasted crusty bread and fancy lettuce.
No one I've ever met does chicken breast, or vegetables right. Get an IR ray thermometer, a timer, a good induction stove top that can handle cooking at 70-80 degrees Celsius and you get to teach people what actual chicken actually tastes like. Its bloody delicious.
If you want to truly one up it then everyone knows a good chef is shown in his sauces. So make some old style KFC gravy on the side and you'll subvert peoples expectation so hard they'll look like their tongue just walked into a surprise birthday party: https://www.youtube.com/watch?v=m6c2ccFI3Aw&t=33s
Melt sugar, throw banana halves in 3 minutes a side. Take them out, throw in a pinch of salt and some coconut milk and stir until it's a syrup, (3/4 minutes). Bananas back in to coat. Then serve with icecream aaaannnd sprinkle coconut on top
My mum's bbq chicken it's literally just chicken covered in some sauce she makes but it's one of the most delicious things I've ever tasted
Niboomy ยท 1 points ยท Posted at 12:24:18 on June 26, 2018 ยท (Permalink)
At special dinners Iโll serve this cauliflower โcreamโ.
-1/4 of an onion
-1 tbs of butter
-1 cauliflower head
-1 1/2 tsp chicken bouillon
-water
-serve with fresh ground pepper on top
You basically cook the onions in the butter then add the cauliflower chopped, sautรฉ a little bit and add about 3 cm of water. Add the chicken bouillon wait for it to cook the cauliflower and after that just blend it and add more water to obtain desired consistency. If you add 4 cups of water in total you get 4 portions of 45 kcal each. In my house we used to add more water and lose the creamy consistency because we were a lot of people. Now that it is only me and my husband I can make it a little more concentrated.
Vigorously shaking a cheap bottle of red wine shortly before serving it aerates the wine makes it taste more like an aged wine rather than wine from a box lol
Making proper French omelette really makes it look like you know your stuff but is actually quite simple. Flipping them takes practice but is freaking magical when you do perfectly. Iโve made them a few times for dates and they work excellently since you can make one big one or two small ones if your tastes are different. My favorite classy combo is sautรฉed mushrooms & asparagus with Gruyรจre cheese but can toss in some good ham if you canโt do without meat.
Nachos with cheese, hot sauce, salsa, spices and a little bit of ranch. Looks and is amazing but it takes like 4 minutes to make if you count the microwave minute.
For me it's (vegetables) and (meat) over (pasta), with (store bought sauce).
Just add anything into those slots and you're good. The more the better. My style is 1 red, yellow, orange and green bell peppers, 1 or 2 onions, 5-8 mushrooms, 1-2 cloves of garlic (then maybe some egg plant, which seems way more fancy than it really is cause no one cooks with it, or yellow squash, or maybe even broccoli.) then I add a pound of Italian sausage and/or a pound of lean ground beef. Then serve over spaghetti or pre-made ravioli. Finally add marinara, or Alfredo sauce to your liking. (Or any other sauce that strikes your fancy. Haha)
Sounds complicated once you list all the ingredients but I literally made this a couple days ago and used 1 pan. (I used a wok actually, super effective.)
I made the pasta in the wok while I cut the vegetables. Once I drained the pasta and set it aside I put the meat into the pan and let it cook while I diced some garlic. When the meat was 90% done cooking i drained most of the grease from the meat then I added the vegetables. Because I made a huge portion, cause I like to eat and cause I wanted it to last me a couple days, I added some water and olive oil to help cook the vegetables and spread the heat (basically boiling the stuff at the bottom of the pan, and steaming what was on top) I added a bit of salt and pepper, lemon pepper is my secret. It's 2 flavors for the price of one! Then I just cooked that down stirring and folding everything together until the onions were soft and everything was throughly cooked. Then I added two jars of store bought pasta sauce to the pan, cause I like extra sauce. Add that to the pan (or wok in this cause) and let it cook down on low heat for like 2 minutes and you're done! You're now a master chef and if you document the process over snapchat everyone will think you're Gordon Ramsey. Hahaha
Total time is 30 minutes to an hour, depending on how fast you prep and how large of a dish you make.
Also, for me, this whole dish is probably $20-$30 and lasts me like 4-5 days, so actually pretty cheap too! It can be even cheaper if you add less bell peppers/vegetables and use lower quality meat.
TL;DR
Cut up veggies and meat and put it in a pan until it's cooked then add sauce. Put that on pasta. Blow friends minds and what a great cook you are!
I work weekends cooking breakfast at a B&B. One of my favorites โsidesโ to make is Bacon and Egg Cups. You (mostly) cook the bacon first, where it is still malleable. Wrap each piece like a ring in a muffin tin. Crack an egg in each one, cook for a little longer. Top with salt, pepper, and chives.
Chives make everything look good. These are super fancy looking imo, and everyone loves them. They vaguely remind me of the sous vide egg bites at Starbucks. I have to plan meals to be pretty balanced with meat, eggs, bread, and fruit required each time. Thatโs an easy way to get 2 components in.
Beer can chicken. Drink half a can of beer then put the can in a baking tray and insert the beer can inside of the chicken - where the stuffing normally goes. Roast for 1hr (or whatever is appropriate for the chickens size). Meat is so juicy and tender. If you want to get fancy put some garlic or lemongrass etc in the beer can.
JamRel ยท 1 points ยท Posted at 12:58:00 on June 26, 2018 ยท (Permalink)
Pasta bake.
Pasta, sauce, mushrooms, peppers, then put exactly a metric shit-ton of cheese over the top and oven bake it.
It costs me โฌ15 to make, makes 6 dinners and the people i share a house with pay โฌ5 each dinner.
Pizza on the BBQ. Get pre-made dough and just roll it out in a vaguely round shape. Toss it on a greased medium-heat grill and cook the bottom until golden brown. Take it off the grill, flip it, put your sauce and toppings on the now cooked side, with the uncooked side facing down. Toss it back on the grill, and repeat until the cheese is melted and the bottom is golden brown.
The end product is something that looks and tastes like those "rustic" "gourmet" pizzas they sell at fancy Italian bistros. This takes all of 10-15 minutes to make including prep time. The real trick is keeping an eye on it, because the dough cooks a lot faster than you think.
Seared ahi tuna. Lots of salt and pepper on both sides then add pinches of random stuff to make it look like you know what you're doing. 1min each side.
Pea salad. My husband's family loves it. Frozen peas, mayo, onion, bacon bits, cheese, salt and pepper, Worcestershire sauce mixed in a big bowl. Then throw some salted cashews on top. Yum!
WolfTwo ยท 1 points ยท Posted at 13:17:17 on June 26, 2018 ยท (Permalink)
German Spatzel is extremely simple to prepare, and always makes me look like a king. It's basically lightly fried tiny pieces of batter - and you can do so many things with it. If you get the texture right it turns out chewy, moist, and acts as a fantastic comfort food.
Red Pepper Shrimp Calabrese - the people love this... sounds fancy but super easy to make, especially if your local grocery already has shelled and deveined shrimp...
Pasta Pesto with Fresh Pesto. Dress the dish with som Parmazan cheese, pepper and finish with a leaf of basil. Next, pop open a good bottle of red wine. Always worked with the ladies for me! Good luck!
Pasta Pesto with Fresh Pesto. Dress the dish with som Parmazan cheese, pepper and finish with a leaf of basil. Next, pop open a good bottle of red wine. Always worked with the ladies for me! Good luck!
crusoe ยท 1 points ยท Posted at 13:31:18 on June 26, 2018 ยท (Permalink)
Make some linguini. Salt the water.
Fry shrimp lightly in butter. Remove. Add cherry tomatoes cut in half. Add garlic. Cook till tomatoes begin to break down. Add cooked linguini, a squeeze of lemon and toss in shrimp. Add some fresh basil. Voila.
Uncle Benโs microwavable rice packs, pack of lo mein egg noodles, and a cheap steak(or pre-sliced stir fry pack).
Slice the steak into strips, fried up quick with salt and pepper(maybe some garlic), boil the noodles(takes 2-4mins) and microwave the rice(90secs), throw it all in a deep pan or wok, add some soy sauce and butter. fried for literally 30sec-a minute, done. Good stir fry lo mein.
Plus you can adjust the flavor or ingredients by using different rice packs, for instance there is a butter and garlic pack(now you donโt need to add either).
Makes like 2 meals worth, but it comes out heavy on the noodle to rice distribution, so maybe add a second rice pack and it could serve 3-4 meals.
_jk_ ยท 1 points ยท Posted at 13:35:21 on June 26, 2018 ยท (Permalink)
Omlette du fromage
for bonus points you can look like a scientist by wearing a lab coat at the same time
Buffalo Chicken Dip.
You can Google the exact amounts but it's basically canned chicken, ranch, hot sauce, Philadelphia cheese, and mozzarella cheese smashed together and heated up for about 15 minutes. It's absolutely delicious and incredibly easy to make.
SirSips ยท 1 points ยท Posted at 13:44:03 on June 26, 2018 ยท (Permalink)
Dessert panini - slice up some entenmanns pound cake (moderately thin), spread nutella on 2 pieces, layer sone strawberry slices between them and then grill for a few min on each side. Serve with a dollop of whipped cream.
Late to the party and not dish per se. But hot raspberries. Where I come from it's something you can get exclusively in restaurants. And it's very easy to make. Just get some frozen raspberries and put them in pot with some vanilla sugar. Boil too it melts and raspberries fall apart. Then just pour over vanilla ice cream.
Homemade mac and cheese. My kids call it mac n'cheesy extra cheesy.
1 package of macaroni noodles prepared al'dente
mix in one package of cream cheese
mix in one stick of butter
add milk
mix in powdered cheese
melt in cheddar cheese
Place mac n'cheese in an oven safe serving dish, put cheddar cheese on top and put in a preheated oven to melt cheese.
I don't have exact measurements of milk and cheese because I usually just add until its right.
It's not healthy, but people sure love it.
20 minutes from stove to table. I won a local cuisine award for this. My 9 year old can make it.
There are a bunch of things that people are impressed by that I take shortcuts on all the time.
Easy peasy sangria? Red wine that's on sale, some 7Up, some orange juice (or tropical mix, whatever you got), slice some citrus and voilร .
Making your own salmon tartare is hella easy too, the hardest part is cutting the fish into the tiny little cubes, and you can ask your fishmonger to do it for you anyway. Olive oil, white wine vinegar, mustard, sriracha. Chives, green onions, capers, lemon and panko.
Alo making your own mayonnaise is super easy and super worth it, as it tastes a million times better than store-bought.
Near where I live there's a farmer's market, with a greengrocer's, a butcher, a bakery, and a fishmonger. I don't know if that's common, but we have a few of them in my area. Otherwise, I think at most supermarkets there is a fish/seafood counter? It might not be as good, but at least for common types of fish, it's probably not so bad!
zcomuto ยท 1 points ยท Posted at 14:33:37 on June 26, 2018 ยท (Permalink)
Lasagna. It's a bolognese-style sauce that can be as simple or complex as you like, stacked with the pasta sheets and put in an oven. It can be as simple as you like but the end dish can always be quite impressive.
1 cup soy sauce, about 1 tablespoon fresh ground ginger,
2 tablespoons brown sugar,
2 tablespoons sesame oil,
Couple cloves of garlic minced,
Tablespoon of lemon juice,
Salt, pepper, hot chilli flakes to taste
Marinate 12+ hours in large Ziploc bag
I cook it in a very hot cast iron pan, about 3 minutes a side, then finish under the broiler. You can cook some of the marinade down and baste the salmon right before putting under the broiler. Let it crisp on edges.
People kept asking me for my brownie recipe. They were usually astounded that I had just used a bake mix.
The secret? I would chop up and sink an entire slab of dark chocolate into each back mix. Also, I would toss the cheap horrible sprinkle chocolate that was in the packet and use a parmesan grater for one piece of each slab to create chocolate shavings to put on top of the mix.
I made this the other week for the person I'm dating, and it went over well:
Mix a cup of ricotta with chopped herbs (fresh chives, rosemary, thyme--lemon thyme if possible), salt, pepper, a quarter cup of shredded asiago or parmesan, and if you're feeling frisky, a tablespoon of chunky hot sauce. Thinly slice lengthwise, salt, and pepper a couple whole zucchini (1/4" slices if possible), and then fry with a tiny bit of butter or olive oil until blistered and just soft. Spread the ricotta mix on top, and layer whole mint & basil leaves. Either layer two or three pieces of zucchini, or roll up the slices into rose shapes and skewer with toothpicks to keep integrity. Bake in oven for maybe 20 minutes, topped with a tomato slice. Make sure it's ready right when your guest arrives, because you'll want to eat it all yourself immediately.
House Ranch dressing. Just mix sour cream with some lemon juice, milk or cream, salt, garlic powder, onion powder, chives, pepper, dill weed, and parsley. Tastes way better that the bottled stuff and has less calories too!!
Chicken Parmesean is easy as hell. About 45 minutes to make, serve with a side of pasta to your liking, and there you go.
Also, making your own tomato sauce is easy. Tomato paste plus pureed tomatoes, salt, pepper, hot pepper flakes, basil, orgegano. All done.
Not necessarily a crock pot or even the meat sauce (with this recipe)! You'd definitely want to heat the sauce up, but you can usually just get away with putting some on your chicken parm before you put it in the even. However, if you were making something else, meat in the sauce is very common. Just depends on what you're planning on pairing it with.
Creme brulee. Heat up double cream and add a vanilla pod (sliced lengthways) when simmering then leave to infuse for an hour. Scrape out the seeds from the pod and dispose of the pod. Beat sugar and egg yolks together then whisk in the cream mixture. Strain the mixture then pour it into ramekins. Place the ramekins in a roasting tray, fill the tray with water and put them in the oven until the cream sets. Take out of oven and cool. Can be kept overnight or whenever you need them. Sprinkle sugar on top and heat under grill until the sugar caramelizes. Bonus points for using a blowtorch.
Kalamaris. Really easy to prepare and easier to cook
take5b ยท 1 points ยท Posted at 15:29:35 on June 26, 2018 ยท (Permalink)
Lamb chops
Just salt and pepper and rosemary and pan-fry 'em a few minutes each side. They feel "fancy" to me just because it's not a thing most of eat all the time but it's the easiest thing in the world to prepare.
Literally the only "hard" part of making it is poaching an egg (I mean unless you wanna make the sauce yourself, but who would bother) and you can do that perfectly with a poacher after about 20 seconds you reading.
Rib Roast. Super easy, just take it out of the refrigerator about 1-2 hours before cooking. A little salt and pepper, maybe some spices, stick a thermometer in the thickest part and cook it for a couple hours on a low-ish heat.
Get like 6-8 chicken thighs, however many will fit in a big deep saucepan (gotta be thighs, they're fattier).
Peel 40 cloves of garlic.
Preheat oven to 350F.
Put the chicken in the pan on medium-high until they start to brown a little, turn them over and do the same (maybe 3 minutes a side).
Throw in all the garlic, half a cup of olive oil, and some fresh thyme or rosemary.
Put a lid on it and put it in the oven for 90 minutes.
Super easy, crazy delicious, like $15 in ingredients, and the garlic cloves poach into these soft little nuggets that you can spread on crusty bread. People will think you're a fancy chef, but the hardest thing you did was peel a lot of garlic.
Feta stuffed chicken breast. In a bowl, mix feta cheese, lemon zest, some lemon juice, pepper, oregano, basil, and garlic powder. Cut a slit in chicken breast, stuff it with the mixture, sprinkle some more on top, drizzle on some lemon juice and olive oil, add a tbsp of water ( it'll turn into steam, and keep it moist), cover with foil, and bake.
Peanut butter cookies. Mix 1 cup of sugar, 1 cup of peanut butter, 1 egg. Put tablespoon sized drops of it on a cookie sheet. Bake. When you take it out, put an unwrapped Hershey's kiss on top.
Chocolate pie. Make a crust by mixing crushed Oreo cookies (with cream removed) and butter. Line a pie pan with it. In the microwave, melt 6 hershey bars at 6-second intervals (so it doesn't burn) mixing between rounds. When it is all melted, pour it in the pie crust and fold in coolwhip to make a mousse. Top with more coolwhip, and put it in the fridge to set.
For Valentine's Day a couple of years ago I made my now fiance tortellini in alfredo sauce with crumbled bacon, toasted garlic baguette, and for dessert warm brownie (from a mix) with ice cream and strawberry sauce. All pretty easy, but she still talks about it like it was the greatest thing ever ;)
Making ricotta cheese. You just need some milk, salt and citric acid. Leave it for a bit then collect the big bits and dry and chill them. Tell people you are a cheese maker.
green bean casserole lol - every time I bring it to a potluck everyone thinks it's the best thing in the world - literally took me 2 minutes of shoving everything into a pan and then sticking it in the oven for 20 min
[deleted] ยท 1 points ยท Posted at 20:41:45 on June 26, 2018 ยท (Permalink)
Lots of things with crockpots. Take foods you like and add in proper proteins and spices/ingredients to compliment it all. Slow cook for 2-4 hours depending on what it is. Super easy and usually always comes out good.
Baked Penne Pasta (or ziti): brown beef, cook noodles, pour in store bought vodka sauce, and a whole bag of shredded mozzarella. Bake for 20 minutes. One of my favorite dinners, and one of the easiest things to make
Oysters Rockefeller: sautรฉ some spinach, garlic, onion, put that on an oyster, top with cheese, throw it in the oven for a couple mins and you got a delicious seafood appetizer
mb not โincredibleโ but for the effort, pesto from scratch makes you seem way better at cooking than you need to be - you can & possibly should
sort of vaguely follow a recipe the first time (esp if you have ADD + spatial issues like me and so need a frame of reference to work from) but mostly it comes down to taste, & you know itโs right when it looks & tastes right.
the main thing is being kind of precious about the ingredients - fresh basil, pine nuts (and only pine nuts), plenty of garlic (at least 3 cloves for like, enough pesto to go with one box of pasta imo), romano cheese (never parmesan, and not pre-shredded - itโs simple and it makes a difference) and as much olive oil as you like (everyone likes a different consistency, ymmv), and salt to taste.
extra good if you have a mortar and pestle from what i hear, but also i use an immersion blender and consistently get excellent feedback so ๐คท๐ปโโ๏ธ
My patented psycho burger. Just need a lot of butter and skillet and go to town on those ingredients
pmw1981 ยท 1 points ยท Posted at 23:25:31 on July 14, 2018 ยท (Permalink)
Fettuccine Alfredo is wicked easy & pretty inexpensive. Sauce is butter, heavy cream, garlic, Parmesan cheese & some salt/pepper. Toss in some shrimp or chicken (I cheat by using the pre-cooked stuff to save time) & you look like a kitchen master in under 30 min.
szrossi ยท 1 points ยท Posted at 23:15:46 on July 15, 2018 ยท (Permalink)
Cocktail crab claws.
The hard part is finding the cocktail crab claws. On the Mississippi Gulf Coast, you can find them at Rouse's and Winn Dixie in the seafood section. (They freeze well so I buy lots when I do find them.)
Marinate the crab claws overnight in Zesty Italian dressing. Drain and serve. (Everyone will ask you for the secret family recipe. Guard it with your life!) ;)
Salmon and aspsragus. I even get microwaveable asparagus. And the salmon can either go on the stove or into the oven. And it takes no time. It's beyond easy. And when put together on a plate it looks very pleasing. And they're both cheap. And they sound kind of upper scale. And look the part too
Maybe not an incredible chef but people are routinely impressed by the following:
Homemade Mac and Cheese. Equal parts pasta, evaporated milk and cheese.
Cook pasta, add evaporated milk and bring to boil, add shredded cheese.
Pizza: You can make large batches of dough and freeze the unused dough for 3 months or so. Just thaw the dough the night before you need it. Stretch it and add your toppings.
Slow Cooker meats (Pulled pork, chicken, carnitas ect). These are always going to be juicy and tender, so just get the seasonings down and you will impress just about anyone at a gathering.
Seared scallops are delicious and easy. Make some brown butter and add some herbs to it to really put it over the top.
Magic window cookies, basically sugar cookies with the middle cut out and candy melted in the center.
I made some for my husband (then boyfriend) and had leftovers, my dad gave some to pilots he was chauffeuring for. One said "That's some gourmet mother fucking shit right there"
HCDixon ยท 1 points ยท Posted at 00:54:56 on July 24, 2018 ยท (Permalink)
Buy chocolate pudding packs. Empty them in to fancy cups or glasses. Add whipped cream from a can and an optional cherry. Tada!
k_j_li ยท 1 points ยท Posted at 02:56:56 on July 24, 2018 ยท (Permalink)
steak- safeway has value packs just about every friday, and a quick seared steak is simple and impressive.
I like to sear mine in a pan on each side for about 2 mins on medium high heat and season. Then I bake it in the oven for about 8-10 mins (depending on thickness) on 350, and voila!
Escargot
Learned how to make it before I learned how to make eggs
xKoonam ยท 1 points ยท Posted at 09:24:15 on August 20, 2018 ยท (Permalink)
Chicken Curry
Hippity04 ยท 1 points ยท Posted at 23:58:35 on September 12, 2018 ยท (Permalink)
Hamgburgers with the meat mixed with mexican herbs and top it of with avacado, goatcheese, red union slices and baked bell pepper. You'll be like the chef of the most expensive burger place in town
Beef stew. It's veggies ( garlic, onions, carrots, celery a d whatever else) cheap red wine and some beef + slow cook in a pot for a few hours. Really hard to mess up and always tastes great :)
Sushi. Get some tin foil-lay a thing of seaweed down then put rice on top. Lay down some crab strips and some avocado down in the middle. Roll it up and chop into segments-then get chopsticks and enjoy.
Good sushi rice takes a lot more skill to make than any other type of rice, and rolling in tin foil makes no sense as you can roll nori sheets by hand if you don't have a bamboo mat. Surimi is trash, no-one is impressed by white fish dyed and soaked in flavoring. And you shouldn't eat sushi with chopsticks, it's meant to be eaten with your hands.
I'm sorry, I was imagining a 27 year old like myself impressing a girl i brought to my apartment. That's how I saw the question.
I'm really sorry for being so harsh, for a 14 year old kid in Russia that's actually quite impressive!! Hope you forgive me, I was really imagining you as one of my pretentious friend's friends who think they're hot shit.
Don't think of my shitty response, my tons of downvotes show you should keep on doing what you're doing <3
Carbonara. It takes some time management and a few steps to chop/mince some things up beforehand but it's something that isn't difficult when you figure it out.
Sure but if youโre on a budget all you need is pasta egg and cheese and itโll still be delicious
egracef ยท 1 points ยท Posted at 18:31:41 on June 25, 2018 ยท (Permalink)
Fried rice. Egg, meat, veggies, and rice. Tastes and looks great. Plus super cheap and more customizable because you are making it at home instead of getting takeout
Crockpot brisket; sear brisket in olive oil after youโve dusted it with salt, pepper and garlic powder. Place in crockpot on top of chopped up carrots and onion. Top with mixture of cream of mushroom soup and powdered onion soup. Cook on low 8 - 10 hours. Tastes delicious and everyone who eats it will love you. Unless they are vegetarian.
I mix boudin and crab cakes together then season it (I found a mesquite habanero seasoning I like). Then I butterfly the chicken breasts, stuff the mix in and cook for 35-40 minutes on tree fiddy (F). Itโs my take on something I picked up from Donโs Specialty Meats passing through Scott, LA.
Bread. Itโs much easier to make than you think, and not all breads have an intense or complicated proofing. I have a recipe for a 1-hour French bread (two loaves) that would impress people. The first time I didnโt even do it correctly (not enough yeast) and it was still delicious.
Bagels. Haters gonna hate but the skinnytaste Greek yogurt bagels are incredibly easy to make and you feel very legendary serving up homemade bagels at a family brunch. Lots of flavor and topping options and simple in big batches.
Soup. Instant Pot makes it even easier but a regular old pot on the stove will do. Got rice or pasta, whatever veggies you have, maybe a meat, water & broth and youโve got soup. Also easy to make healthy soup.
Triple chocolate cake. Every year my SIL wants me to make it for her birthday. I let her think itโs from scratch but itโs really chocolate cake mix, sour cream, pudding and brownie mix, with oil and eggs. Pouring ganache or melted frosting on it after itโs cooled makes it look fancy pants, extra points for slathering on mini chocolate chips.
I have a lot more (you learn to make things quick and relatively simple with two small children and a husband who is gone a lot) BUT Iโm not sure what type of thing youโre looking for OP.
[deleted] ยท 1 points ยท Posted at 22:35:57 on June 25, 2018 ยท (Permalink)
Any dish with a European name. Sheeps will immediately be impressed as soon as they hear european name, even if that food came from a can or powder. ie. foie gras, panna cota, antipasto platter
Steak. All you need to do is melt a bunch of butter and fry some mushrooms and put it on top of the steak. It makes it looks fancy and like it's from a good restaurant. Always get compliments when I make steaks for guests.
Duck confit! You don't even need duck fat to do it (I know that's not the definition of confit). Duck legs, dry brined over night, rinsed and dried, enough melted butter to submerge them, bake them low and slow until fall off the bone, pop them in a hot pan to crisp the skin. Bam.
Seasoning eggs doesn't make it watery. I don't understand the logic here.
OhAces ยท 2 points ยท Posted at 04:13:54 on June 26, 2018 ยท (Permalink)
You don't put salt on them u til right at the very end, and on and off the heat so they cook slowly, watch Ramseys scrambled eggs vid, it changed how I look at scrambled, from a kind of shit lazy dish to something delectable.
It actually does though. Salt draws out the moisture from the eggs and makes it watery. If you don't believe me, take it from Gordon Ramsey, he's got a video on scrambled eggs
I use Gordon Ramsay's method of making scrambled eggs which you can find on YouTube except I use sour cream instead of crรจme fraรฎche. Best scrambled eggs I've ever had.
[deleted] ยท -7 points ยท Posted at 15:52:41 on June 25, 2018 ยท (Permalink)
Pasta - get some premade sauce, heat it up, boil some water, put your spaghetti in the water, wait, boom. Also, Tasty has a decently easy recipe for crab cakes that would make you look like an even better chef. However, remember these are just my thoughts on the topic.
If you put a little bit of rosemary in the water as it boils it makes the entire house smell like you've been cooking all day. Fooled a few dates this way.
The thing with Pasta is that making your own "quick" sauce is incredibly easy as well and imo yields better results.
Simple quick recipe:
Ingredients:
1lb Ground beef
1 onion
1 can tomato sauce (this is unseasoned, it's basically just puree'd tomato)
Tomato paste (I use the tubed stuff from Trader Joes)
2-3 cloves garlic
Italian seasoning (specifically you need dried Thyme and Oregano, but the pre blended stuff works, just avoid the ones with salt etc.)
Salt
Pepper
Fresh Basil (always keep some on hand!)
take one onion, dice or slice (if you want some larger portion that's fine)
and put in pan with some olive oil on low, just to get them sweating a bit.
Put the ground beef on top of the sweating onions, this will really lock in that flavor. After a few minutes, start browning the beef completely. In the last few minutes add your garlic (either press it or dice it) as it only needs a few minutes to cook before it could burn.
Drain fat, put back on burner and add the can of tomato sauce. Add paste to desired thickness (You'll lose some moisture to the sauce heating up, don't over thicken). Add spices to taste, get to a good simmer.
Chop up the basil in ribbons.
Place pasta in bowl or plate, add sauce on top and then top with sliced Basil (add cheese if you want, I'm lactose intolerant so I don't).
I know it seems like a lot, but can be done in 20 minutes and is way better than any can of ragu or prego you'll ever have. Feel free to tweak with red pepper flakes, add mushrooms and other vegetables!
Brown the beef first and use that fat to sweat the onions and that sauce needs at least an hour (ideally 3) to cook. Also you didnโt mention adding salt. If you want a quick option, cook a large pot and freeze in batches.
I'm not sure you're impressing anyone with sauce on noodles, but there are some easy ways to liven up this dish. Things like adding spices, herbs or finishing your pasta in a pan go a long way to improving pre-made pasta
It takes a couple hours is the only reason not to go homemade. But yeah I'm with you on this
OhAces ยท 1 points ยท Posted at 04:10:20 on June 26, 2018 ยท (Permalink)
My goto quick homemade pasta sauce is put 4 tomatoes chopped in half, an onion chopped in quarters, a few cloves of garlic, some hot peppers and bell peppers in a cast iron pan, bake for 15 minutes, throw it all in the blender with a bit of water, lots of salt and pepper and whatever herbs/spices you want, zap it, pour it on the pasta.
Iโve never made a homemade sauce that was better than store bought.
GISP ยท -15 points ยท Posted at 16:55:58 on June 25, 2018 ยท (Permalink)
My go to 1 pan nommy dish is:
Rice/small cut or slized potato on a pan fill pan with water and trow every kind of chilis, herbs, nuts, salts and peppers you have at it. And when the water is just about ยฝ boiled away, you are left with spicy rise/potato. Then you trow in meats, schrooms and greens, splush in olive oil and let the rest of the water boil away.
Dish is finished when the meat is done.
Top of with a leaf of something or flower, and perhaps a salad on the side.
Result is a boiled/fryed jummy pile of stuff :)
A medium rare steak. you actually just need a meat thermometer to tell you when it get to 140F. Then you're done. look up some rubs online if you really wanna spice it up. But cooking a good steak is easier than mac and cheese.
Onsen eggs, which are basically hard-boiled eggs with a runny yolk that are served in Japanese Ramen restaurants. Just need to know the exact temperature and timing. There are also cheap tools that help to make this easier.
Fritattas
Baked peppers stuffed with meat (or tofu for vegetarians) and cheese
Pizza with special toppings and sauces.
I think if you sprinkle fresh herbs on most dishes or give them an interesting twist , that will up the wow factor a bit. But make sure they're not too weird because then it'd come across as trying too hard to be special . A nice presentation helps too.
It's not raw it's immersed in boiling water for a few minutes not enough to solidify for people who prefer it liquid. You do know that foods are eaten differently in different parts of the world right?
Yes, and I asked where. I guess Singapore? Tbh I didn't even know that it could be cooked and still liquid like that in a boiled egg form. I make my scrambled eggs pretty soft so I guess thinking about it it makes sense. It kinda grims me out a bit though if I'm honest!
You're right, and I think Malaysia has this as well. Well we like to dip our toasts in the liquid egg after adding pepper and soy sauce :) I guess it's normal for people who are accustomed to eating it in more solid forms to think it's weird or gross.
if Queer Eye taught me anything, i love to bring grilled cheese with carmelized onions and dijon mustard to all my dinner parties
but, in all seriousness, anything with caramelizing fruit in the oven blows my parent's mind.
placement and ~design~ is really key to seeming like you're a novice Julia Child
This made me laugh not gonna lie. Mainly due to the fact that I had been reading and saving a bunch of recipes people have been commenting so this caught me off guard lol
Tl;dr= the extra effort into (obviously drunk) breakfast โfajitasโ(tacos, burritos, whatever grow up you fucking asshole.) honestly like 20~40 depending on your skill/heat capabilities/dedication/inebriation.
Correctly sized breakfast fajitas. Not really incredible chef level. At all. But usually more effort than ppl will do.
Tortilla. Somewhere on a plate elsewhere. Set up and ready to recieve your scooped caloric load.
You make your fucking meat, whatever however you want. Heat it, probably. Properly.
Simultaneously you cut your fucking vegetables (bell peppers, onions, a bit of garlic or garlic powder. Put that fucking pile in a pan with whatever fucking sauce you want on low to simmer lowly while your fuckin meat cooks. Okay. (I do a dash of soy sauce and some cayenne and whatever. Fuck tradition. Fuck my life.)
Crack and beat some fucking eggs or donโt, i donโt know how you eat your embryonic protein. Is embryonic a word? I donโt know. Scramble that shit with a dash of cheese. Like i know cheese and tortillas plus extra shit is great, but just a little tiny bit because why not and also why because. You have a tongue. Use your tastebuds and make decisions. Fuck.
Potatoes arenโt fajita material, but in the upper midwest we just apply specific descriptors to broad spectrums so fuck it. If you want em inside, do em inside with whatever obvious potato prepping cookwork. Otherwise stfu and put them on the side. Or assemble fresh fruit in a side dish like a gosh damn grownup.
Whatever, put the meat in the eggs, if youโre doing cheese, nowโs the time, otherwise DONโT ADD CHEESE. Scramble harder. If youโve done potatoes for in like a fucking heathen put them shits right in that eggy meat pan, if not, DONโT ADD POTATOES, and instead put the eggy meat pan with or without cheese and/or potatoes right into them veggies. Stir. Scoop into tortillas. Smother with hot sauce that makes you cry on first bite.
Iโm fuckin drunk and it look(s)ed amazing when i made it and does every time so w/e. Itโs delicious. Better if you accept colon cancer as an inevitable and do bacon sausage (spicy ground pork is a good substitute for both. Also with bacon.) potatoes cheese like a god damn american. Call it fajitas out of stubborn ignorance. Iโm too drunk to have done this better but i promise it looks good and impresses whoever bites it and omg. Im going to make more rn.
Chicken Alfredo with large pieces of chicken strips. You can buy the jars of sauce (I like Classico Four Cheese). Noodle choice matters. I like to mix things up and use penne pasta or bow ties, but classic fettuccini noodles look best for presentation. Cut up a chicken breast or two into finger-length pieces and pan-fry it. Donโt add the chicken to the sauce. Lightly season the chicken with a little bit of classic salt and black pepper. Remove from heat. Now the sauce: add a little extra flavor with a little bit of garlic powder, dry minced onion, and just a little basil (pretty much three of the five typical ingredients everyone in their 20s has in the cabinet). Let the sauce sit for a little while to thicken. Then, a small portion of noodles set in the middle of the plate. If you used fettuccini noodles, you can use a fork to kind of fluff them up a little in the middle so it sort of looks like a small mound. Add a bit less sauce than you normally would overtop, do not mix in, and do not drown the noodles. Now take about five chicken strips and lay them one over the other, like dominos on top of the sauce and with the middlemost strip being right in the middle of the dish. Flourish with a little Parmesan cheese and something green and leafy. Less is more, here. Also if you really want to make a bang, use finely chopped spinach for this. Itโs super easy and really effective in the presentation. Also it tastes good in small doses. Best part is, you just made nothing from scratch, but it still feels like you did and makes you look like you know what youโre doing. Itโs like the dish itself is pretentious lol.
Anyways, if you do it right, it takes less than 20 minutes to make and tastes fantastic. If you flourish it just right, it ends up looking like some professional dish in a nice restaurant.
Iโd also like to point out that if you are having a date over for the first time and want to make a good impression, it is a dish you canโt usually go wrong with. Obviously itโs not every personโs favorite, but I think itโs safe to say that most people like alfredo.
Sadly, I've seen nothing here to impress. Apparently, if you have a fat and/or a starch, people are happy. Here's an easy one- an acidic fruit with a cured piece of meat...make it look like some effort was added by coiling them together. Pureeing ingredients is an easy one that folks always love. Btw, for me easy = fast with minimal shopping.
i finally perfected it. its so simple just heavy cream, parm cheese, and some spices. I use salt, pepper, italian seasoning, garlic, and parsley. You don't even have to measure just put some in there and give it a taste.
just get it bubbling and thick (you can thicken more with cornstarch) grill some chicken, boil some pasta. tasty meal in less than 30 minutes.
chicken with gravy and rice
just put some chicken in a pan seasoned with salt & pepper, add some water & chicken bouillon cube, thicken with cornstach serve with rice. tada!
It won't make you look like a chef but it tastes incredibly good. "Poor Man Chili", basically minced meat and beans.
Just cook some minced/ground meat on high flame till it's browned. Then add canned beans with their liquid, which is salty so you won't need to add more salt. Add tomato sauce and whatever the fuck you want (options are cheese, pepper, chili pepper, red pepper, paprika, rosemary, laurel, anything).
Leave it cook at low flame stirring it up every 5-10 minutes to avoid sticking until it gets dense enough for your taste. If the meat is stiff leave it cook more and cover the pot to avoid it drying too much. Eat.
[deleted] ยท 19 points ยท Posted at 19:39:12 on June 25, 2018 ยท (Permalink)
Mussels in white wine sauce. Sounds and tastes like you know your ass from your face when you make it but its like 8 ingredients. Add half a stick of butter to pan with onions, garlic, salt and pepper, cook down for 10 minutes, add white wine (something not too sweet) and let alcohol cook off, add mussels for a wee bit at the end, serve with crusty French bread; delicious and simple. Made for my then girlfriend and now wife on Valentine's day and she thought I was a legit chef, which I am not. Also, like everything seems to be in the world now-a-days, mussels are apparently good making a women's lucy juicy and a man's wiener meaner.
Grilled Cheese!
Use โTaleggio cheeseโ. Itโs expensive (like $10)
From whole foods. Drizzle the sandwich with honey and โflake saltโ
Show youโre worth your salt
Azozel ยท 1 points ยท Posted at 23:20:46 on June 25, 2018 ยท (Permalink)
Nah.
Buy a jar of Prego, some oven ready lasagna noodles, and some shredded mozzarella.
Take out a baking pan and layer noodles, Prego sauce, and cheese. Do this 3 or 4 times and you are done.
Want to make it fancier? Buy a tub of ricotta cheese pour it into a bowl and mix it with 1 egg and some salt and pepper to taste and add this in-between your noodle and sauce layers (spreading it thin).
Even fancier? add some fresh parsley to your ricotta cheese mixture and some precooked Italian sausage (you can buy this as a pizza topping).
Put some aluminum foil on top and cook it for about 35 minutes at 375-425 f (depends on oven and how many ingredients you used), remove the foil, top with some more shredded mozzarella and some Parmesan and cook for 10 more minutes. Remove from oven, let cool for 10 minutes while you cook up some garlic toast. Serve hot. Enjoy.
Knorr Alfredo and Canned Chicken.
Tastes pretty good, looks decent, costs like $3-4 and takes 10 minutes. Add some fresh parsley or something to make it look fancy and voila.
when i grill pork loin , i use like a 8-15 season blend depending who's eating and who's around , but every time i make them i have to make sure to get mine first... last time i made 3 and i didnt get to eat any...everyone knew how pissed i was when i let everything else burn and went for a bike ride... it wasn't there fault tho , a few people brang a few plus ones , and i didn't know to cook more still mad tho
shikuto ยท -2 points ยท Posted at 04:50:02 on June 26, 2018 ยท (Permalink)
Really, just a damn good steak. On the grill. Steak doesn't go in pans.
Choose a thicc steak. One inch thick is perfect. Leave it to thaw in the fridge. When fully thawed, fire up the grill. If using a gas grill, set that sucker as hot as it will go.
As the grill is coming to temperature, brush the steak in olive oil. If you're feeling particularly fancy, use clarified butter instead. Then liberally apply coarse salt and fresh cracked pepper. To all surfaces. Don't stab your meat.
Once the grill is really hot, throw the steak on and close the lid. Wait three minutes, then rotate it 30ยฐ. Wait another two minutes. Flip it over, let it cook for another two minutes, rotate it 30ยฐ again, and cook for another minute and a half.
Perfect medium rare steak. Wrap it in aluminum foil for five minutes after removing from the grill. Serve. Make your friends and family envious of your ability to cook a steak that would make Gordon Ramsay slap his mother.
Your recipe is shit. First, you should always let your steak come to room temperature before cooking. It makes it cook more evenly. And you should let it rest, tented in foil before serving. If you serve a steak before it rests it keeps cooking and becomes too well done. Also, some of the best steaks you'll have in restaurants are pan seared.
shikuto ยท -1 points ยท Posted at 05:01:26 on June 26, 2018 ยท (Permalink)
"You should let your steak come to room temperature"
as the grill is coming to temperature
"You should let it rest"
wrap it in aluminum foil for 5 minutes after removing from the grill
And no, the reason you let the steak rest after removing from the grill isn't to prevent it from continuing to cook. It's to allow the meat to fully reabsorb the juices, so as to be tender and juicy.
I've never once had anything but glowing reviews of my steaks. Don't tell me my recipe is shit.
Not true, read a recipe book sometime. Idk what kind of grill you're using but you should definitely let it come to room temp for longer than it takes to heat up. Beef is dense, it takes long time to change temp.
Edit: a 1 in steak will continue to cook an additional 5-10 degrees F after you take it off the cooking surface. That can be the difference between medium rare and medium or medium and well done. It has nothing to do with "reabsorbing juices." That's also a reason why pan frying steaks can be better - you don't lose any of the juices to the surface you're cooking on so you get the extra flavor of the beef cooking in its own fat. Fat just drips off when you cook on a grill.
shikuto ยท 0 points ยท Posted at 05:17:43 on June 26, 2018 ยท (Permalink)
Perhaps not your hallowed cookbooks, but this might give you some insight as to what resting meat actually does.
As for the time necessary to bring a grill to temperature, sure, it might only take a few minutes to get to 350ยฐ. That's not what we're looking for. I only cook steak when the grill is at 600ยฐ or more. That takes at least a quarter hour. Plenty of time for a steak to reach room temperature if removed from the fridge at the same time the grill is lit.
Be less of a dick in the future, please.
7ootles ยท 2 points ยท Posted at 06:12:57 on June 26, 2018 ยท (Permalink)
You're being a bit of a dick too, to be fair.
shikuto ยท 0 points ยท Posted at 09:45:29 on June 26, 2018 ยท (Permalink)
Tit for tat, as it were. I had no intention of being anything but civil, until I was met out the gate with hostility and unapologetic misinformation.
7ootles ยท 3 points ยท Posted at 09:58:51 on June 26, 2018 ยท (Permalink)
I was thinking about what you said about grills vs pans, actually. Only a dick tells other people what cooking tools to use. The best steak I ever had was a ribeye done in a frying pan, with stilton on top and with eggs scrambled in the meat juices. I get maybe that's not how you'd have it, but categorically saying "steak doesn't go in pans" makes me think you're close-minded and bigoted. That's your taste, dude, but it's not for you or anyone else to make such a statement.
shikuto ยท 1 points ยท Posted at 14:11:07 on June 26, 2018 ยท (Permalink)
That's fair! I can respect your opinion on the matter. The other commenter had made an assumption about whether or not I even liked steaks from restaurants. I've had a few, even from some high end establishments. I've always been disappointed in myself for paying that much for a steak that I could have done better at home.
You, on the other hand, came prepared with a specific example of your own experience with a delicious, pan fried steak.
Everything culinary is about taste, obviously. If a person enjoys pan fried steak, that's their taste. I shared my opinion on the matter, and I suppose I should have clarified in my initial comment that it's fine to use a pan. I missed a /s, if you will. If you'll go back and reread the rest of my comments, you'll notice I didn't bring the topic of grill vs pan back up again. That's because I don't truly think it's heresy.
Have a good day :)
7ootles ยท 2 points ยท Posted at 14:43:35 on June 26, 2018 ยท (Permalink)
Aaaaah my one rule about steaks in restaurants is don't. Every single time, it's been a disappointment (unless you count steak Canadienne, which I don't - though it is delicious). The main problem with them is that they use fresh meat; in my own experience, steak is always nicer if it's been left for a few weeks before cooking. When it's gone brown (or even with streaks of green) but before it starts to smell. IME two weeks after the printed "use by" date is the sweet spot. But tell someone who doesn't know anything about food that...
Maybe I'm undereducated on steak. I can accept that. I haven't had it done on a grill (I don't think), but I can't imagine anything nicer than a rare/medium-rare ribeye done as I described before.
Agreed about taste. Cooking is more art than science, and art is in the tastebuds of the beholder.
shikuto ยท 0 points ยท Posted at 05:39:51 on June 26, 2018 ยท (Permalink)
I'm sorry, did you just posit that something will increase in temperature after energy has stopped being added to it? That's not how physics works. Once you remove it from the cooking surface, it will decrease in temperature. Always. Temperature is a measure of the energy present in a system. If you stop adding energy to a system, e.g. having it on removing it from a cooking surface, it CANNOT increase in temperature.
I guess maybe you're unwilling to read the sources I've provided you with, however. I'll condense what they say, though: as the proteins in a steak heat up, they change shape and become rigid. This rigidity keeps liquid from being inside of the protein fibers, and instead is between the fibers. If a steak is cut at this point, the liquids spill out. Resting allows the fibers to relax, causing them to reabsorb the liquid.
Now, if you're going to continue arguing this point, bring some sources of your own. I'm not going to keep this conversation going if you're going to ignore the entire concept of respectful discourse.
Saved comment
EvilsConscience ยท 244 points ยท Posted at 22:48:19 on June 25, 2018 ยท (Permalink)
Arracherros. They're skirt steak tacos. My family's Mexican. We used to be poor and tired, so cheap and easy was key. The meat is cheap because it's tough. If you're really cheap, cube steak works. You soak the meat in lime juice for a day, and it gets soft. You can buy really nice tortillas from a lot of Mexican restaurants or roll your own from a bag max if you're hard up for cash. Add some guac, store-bought if you're super lazy. The meat can be cooked in the oven, on a grill, or on a stove top pot/pan.
Here's a quick rundown of my family's recipe. Slice your meat thin. Soak meat in lime juice and salt for a day. Med low heat. 3 minutes seared on one side. Flip. 2 on the other side.
Chop up tomatoes and onion. A quarter cup of each for every three normal sized avocados works. Add cilatro to taste. Add lime juice to taste. I like to add a little chili powder.
We also make pico, which is just guac without the avocado.
Cheese.
unAcceptablyOK ยท 6 points ยท Posted at 08:58:39 on June 26, 2018 ยท (Permalink)
OMF this sounds amazing!
catticus_thegrey ยท 3 points ยท Posted at 02:19:03 on July 2, 2018 ยท (Permalink)
Skirt steak is expensive in Texas. :(
ktb863 ยท 9 points ยท Posted at 11:58:35 on July 7, 2018 ยท (Permalink)
Hipsters have driven up the cost. That and Flank steak is $10/lb!!
EvilsConscience ยท 3 points ยท Posted at 02:32:59 on July 2, 2018 ยท (Permalink)
I too weep. Cube steak still works.
thec0mpletionist ยท 2 points ยท Posted at 14:08:29 on July 23, 2018 ยท (Permalink)
That sounds really good! Does your family make the tortillas as well or are they from the store? I ask because I tried to make homemade tortillas once and failed miserably, wanted to know if you had any tips :)
EvilsConscience ยท 3 points ยท Posted at 16:27:03 on July 23, 2018 ยท (Permalink)
Yeah, we roll our own! I usually buy a bag mix instead of hand mixing the Masa. For one tortilla, you want a ball about the size of a golf ball. You want a thin layer of flour on your roller, the counter, and your tortilla. Wooden dowel rod type rollers are the best for rolling tortillas. My roller is actually a cut off broom handle that's older than me.
The most common mistake people make is starting the roll from the edge. You want to start your roll from the middle of your dough ball and work outwards in one direction, then repeat in different one. When you start from the edge, you push dough from one side to the other, making it uneven. It takes practice!
rheinII ยท 1 points ยท Posted at 01:39:39 on June 27, 2018 ยท (Permalink)
This sounds amazing! Canโt wait to try it.
EvilsConscience ยท 3 points ยท Posted at 01:57:52 on June 27, 2018 ยท (Permalink)
Please let me know how you like it if you try it! If you have questions, let me know.
Allie_Bally ยท 3 points ยท Posted at 18:04:35 on June 30, 2018 ยท (Permalink)
How much lime juice do you use?
EvilsConscience ยท 5 points ยท Posted at 18:20:02 on June 30, 2018 ยท (Permalink)
From six limes, you should have enough for around 2 pounds of meat and some for the guac. If you have a lot of guac, it's safer to buy 8 limes.
tailorDr ยท 2 points ยท Posted at 23:00:00 on June 30, 2018 ยท (Permalink)
Does it have to be fresh limes or does the bottled lime juice work ?
EvilsConscience ยท 4 points ยท Posted at 00:04:57 on July 1, 2018 ยท (Permalink)
Bottled will work, fresh is better.
EvilsConscience ยท 3 points ยท Posted at 18:13:27 on June 30, 2018 ยท (Permalink)
I use all of six medium sized limes. Put them in a microwave for 15 seconds each and then roll them on the counter, then do your squeezing.
basepair86 ยท 734 points ยท Posted at 20:54:30 on June 25, 2018 ยท (Permalink)
It may not scream "chef" but I figured out how to do my own beer battered cheese curds yesterday! Was quite pleased with how they turned out.
AHeartlikeHers ยท 563 points ยท Posted at 22:47:18 on June 25, 2018 ยท (Permalink)
Come over
[deleted] ยท 17 points ยท Posted at 12:16:47 on June 26, 2018 ยท (Permalink)
[deleted]
Christmas_in_July ยท 7 points ยท Posted at 16:42:39 on June 26, 2018 ยท (Permalink)
Pick me up on the way
MeltzerIsMyDaddy ยท 3 points ยท Posted at 14:20:28 on June 29, 2018 ยท (Permalink)
Come over
[deleted] ยท 2 points ยท Posted at 03:30:02 on June 27, 2018 ยท (Permalink)
btb
rxjen ยท 12 points ยท Posted at 23:41:03 on June 25, 2018 ยท (Permalink)
Marry me.
C0wabungaaa ยท 11 points ยท Posted at 22:11:10 on June 25, 2018 ยท (Permalink)
It makes you the god of any relaxed get-together though. Serve those with some quality beers and homemade mozzarella sticks and onion rings, both not very complicated either, and you got yourself looks of awe on your hands.
anneylani ยท 7 points ยท Posted at 23:01:37 on June 25, 2018 ยท (Permalink)
Recipe? Sounds delicious!
basepair86 ยท 34 points ยท Posted at 23:50:30 on June 25, 2018 ยท (Permalink)
1 cup flour, 1 cup beer (Spotted Cow!), and a little salt whisked in a large bowl until it's smooth
1/4 cup flour in a ziplock bag
cheese curds (this much batter will cover 2 bags)
vegetable oil for frying
Take cheese curds out of the fridge while you're setting up your fryer. They'll get "sweaty" so flour sticks better. Take about six at a time, put in the flour bag and shake to coat them. Then dip in the batter. Let the excess drip off or you'll have a mess in your fryer. Fry in oil for about 2 minutes. Done!
+ ranch sauce
HappyHappyUnbirthday ยท 10 points ยท Posted at 06:18:00 on June 26, 2018 ยท (Permalink)
You are DEFINITELY from wisconsin. Hi, my fellow cheesehead!
Ilovesaladsandcats ยท 1 points ยท Posted at 02:48:24 on July 17, 2018 ยท (Permalink)
Iโm from Wisconsin, currently living in Georgia. Iโve been playing around with making deep fried curds at home since we canโt get them at restaurants down here. I like freezing the bag of curds while Iโm prepping everything else- keeps the curds from getting too melted in the oil. I also suggest the smallest pinch of baking soda to your beer batter if you have it handy! It adds a bit of puffiness to the batter
JANISIK ยท -17 points ยท Posted at 02:37:11 on June 26, 2018 ยท (Permalink)
You ruined it with the ranch
lovable_cube ยท 8 points ยท Posted at 07:36:59 on June 26, 2018 ยท (Permalink)
Idk how you kiss your mother with a mouth like that...
Bendy247 ยท 7 points ยท Posted at 04:00:23 on June 26, 2018 ยท (Permalink)
I found r/Wisconsin!
themadmasher ยท 2 points ยท Posted at 02:22:29 on June 26, 2018 ยท (Permalink)
Billy billy can you deep fry the Buick?
HappyHappyUnbirthday ยท 2 points ยท Posted at 06:17:07 on June 26, 2018 ยท (Permalink)
Did i find a fellow cheesehead?
Dramallamadingdongle ยท 14192 points ยท Posted at 18:43:53 on June 25, 2018 ยท (Permalink)
Palmiers- they look fancy as hell but literally roll out some puff pastry, coating the whole thing liberally with sugar, then roll the two sides into the middle and slice into pieces. 12 minutes in a hot oven and you have a bunch of caramelised biscuits which look impressive and taste so good
sn0qualmie ยท 8214 points ยท Posted at 22:34:05 on June 25, 2018 ยท (Permalink)
Came here to say that basically anything involving puff pastry fits this bill. I learned this from my sister, who used to make these ricotta-and-pickled-pepper-stuffed puff pastry hors d'oeuvres to bring to potlucks "just to intimidate people" (her words). Store-bought puff pastry is like a prepackaged self-esteem boost.
asianrussian ยท 1916 points ยท Posted at 22:55:32 on June 25, 2018 ยท (Permalink)
I need to intimidate everyone. Especially my in-laws. Gimme gimme gimme that recipe please!!! Haha
Broken_Alethiometer ยท 1400 points ยท Posted at 23:02:39 on June 25, 2018 ยท (Permalink)
Literally put anything in a puff pastry. Bake. Intimidation succeded. Everything seems fancy as shit in puff pastry.
I like to carmelize apples and toss them on puff pastry topped with sweetened cream cheese. Roll up on the edges and everyone thinks you should open your own bakery.
fromtheGo ยท 708 points ยท Posted at 23:15:44 on June 25, 2018 ยท (Permalink)
My favorite thing to make with puff pastry is baked Brie. Put a fruit and nut compote in between the Brie, wrap with puff pastry, bake, finish with a drizzle of honey or caramel. Perfect for any meal of the day.
Broken_Alethiometer ยท 120 points ยท Posted at 23:16:52 on June 25, 2018 ยท (Permalink)
I've always wanted to buy baked brie, and now I live in a place where no one buys it so there's always some on sale. I should give it a go.
alh9h ยท 301 points ยท Posted at 23:38:04 on June 25, 2018 ยท (Permalink)
My biggest problem with baked brie is that its super easy to eat the entire thing by myself
sunnynorth ยท 157 points ยท Posted at 23:45:37 on June 25, 2018 ยท (Permalink)
Gimme a baked brie and a warm baguette and I will do some heavy damage. I always make it part of our Christmas brunch and eat a ton in the kitchen as I go. I'm drooling just thinking about it.
alh9h ยท 49 points ยท Posted at 23:47:50 on June 25, 2018 ยท (Permalink)
Try it with honey and Granny smith apple slices. Heaven
[deleted] ยท 33 points ยท Posted at 00:33:47 on June 26, 2018 ยท (Permalink)
[deleted]
Khaldara ยท 2 points ยท Posted at 11:09:54 on June 26, 2018 ยท (Permalink)
Steamed Hams.
https://m.youtube.com/watch?v=Y4lnZr022M8#
Am_Snarky ยท 8 points ยท Posted at 07:26:01 on June 26, 2018 ยท (Permalink)
Instead of honey try a fruit balsamic reduction (like fig or cherry) itโs absolutely divine, the acid from the vinegar cuts through the heaviness of the Brie and makes everything just that much richer.
alh9h ยท 3 points ยท Posted at 09:49:39 on June 26, 2018 ยท (Permalink)
Oh yes, talk fruity to me
Am_Snarky ยท 1 points ยท Posted at 06:06:52 on October 10, 2018 ยท (Permalink)
I have two big juicy plums plumped up and ready to go in your mouth, give em a squeeze, a twist, and a little nibble and theyโll gush loads of deliciousness into your waiting mouth!
lyrelyrebird ยท 12 points ยท Posted at 01:41:37 on June 26, 2018 ยท (Permalink)
try it with rosemary baked with the brie
sunnynorth ยท 3 points ยท Posted at 02:10:29 on June 26, 2018 ยท (Permalink)
Mmmmmmmm!
TippersMcTippington ยท 5 points ยท Posted at 06:10:26 on June 26, 2018 ยท (Permalink)
That biscuit stuff that comes in blue tubes, wrapped that around brie and baked it. Served with some honey on top. The damned best.
dewiniaid ยท 4 points ยท Posted at 02:22:15 on June 26, 2018 ยท (Permalink)
A deli near where I used to live has a turkey, Brie and apple panini. It's fantastic.
__xor__ ยท 5 points ยท Posted at 07:20:50 on June 26, 2018 ยท (Permalink)
Brie in general, specifically this wild mushroom brie I found. I'll midnight snack my way through half a fucking slice and feel guilty about how I basically ate half a stick of butter on a whim
alh9h ยท 6 points ยท Posted at 09:48:23 on June 26, 2018 ยท (Permalink)
โชโซโฌ Workin on some night cheese โชโซโฌ
samm_t ยท 8 points ยท Posted at 01:49:00 on June 26, 2018 ยท (Permalink)
I think you just changed my life
SR71BBird ยท 7 points ยท Posted at 23:24:39 on June 25, 2018 ยท (Permalink)
Can confirm. I buy this premade from my deli, itโs unfreakin real and our guests always go crazy for it.
dirtymindfilthyways ยท 7 points ยท Posted at 03:31:13 on June 26, 2018 ยท (Permalink)
I usually do a carmelized onion/pear/gorgonzola pastry and it is very delightful
meowgrrr ยท 3 points ยท Posted at 06:58:59 on June 26, 2018 ยท (Permalink)
ooooooooo this sounds sooo good. I am going to have to try this combo.
mungalo9 ยท 5 points ยท Posted at 02:58:37 on June 26, 2018 ยท (Permalink)
I prefer to bake brie in a breadbowl with garlic and olive oil
rebop ยท 6 points ยท Posted at 03:19:41 on June 26, 2018 ยท (Permalink)
I do this but I use camembert instead of brie. It seems more gooey and less creamy. A nice subtle variation.
WorshipNickOfferman ยท 6 points ยท Posted at 04:56:37 on June 26, 2018 ยท (Permalink)
I like to toss some southwestern flavor in there and top it with jalapeรฑo jelly.
fromtheGo ยท 1 points ยท Posted at 15:45:18 on June 26, 2018 ยท (Permalink)
Owww I will have to try it with pepper jelly!
IvyLeagueZombies ยท 4 points ยท Posted at 02:27:45 on June 26, 2018 ยท (Permalink)
Fuck that sounds delicious
abedfilms ยท 8 points ยท Posted at 23:39:48 on June 25, 2018 ยท (Permalink)
Do you have to finish the whole thing? Or does it refrigerate ok?
batterycrayon ยท 5 points ยท Posted at 02:28:04 on June 26, 2018 ยท (Permalink)
It refrigerates fine, the challenge is in re-heating it. You want it with the cheese all gooey.
abedfilms ยท 1 points ยท Posted at 03:26:17 on June 26, 2018 ยท (Permalink)
So bake it again?
batterycrayon ยท 1 points ยท Posted at 08:40:38 on June 27, 2018 ยท (Permalink)
Yes, you will need to reheat it. Just watch out to make sure the top doesn't burn and the bottom doesn't get soggy. You want the pastry to still be crisp and tasty while the cheese is warm and melty.
stacyburns88 ยท 3 points ยท Posted at 12:16:12 on June 26, 2018 ยท (Permalink)
I make this all the time, it's my mother's favorite dish of mine and she requests it for pretty much every family holiday. Usually I will make two. Store them in the freezer (they keep just fine) until ready to cook. Refrigerate any leftovers in aluminum foil, then when you are ready to eat again, pop the leftovers (still wrapped in foil) into the oven for 15-20 minutes. You're good to go!
fromtheGo ยท 1 points ยท Posted at 15:53:02 on June 26, 2018 ยท (Permalink)
I have never had the problem of leftovers, but I would think the puff pastry would be okay reheated in the over.
heroneededsoon ยท 3 points ยท Posted at 23:59:34 on June 25, 2018 ยท (Permalink)
Oooo my brother made some of this last time I saw him. It was fantastic.
ss1325 ยท 3 points ยท Posted at 04:22:11 on June 26, 2018 ยท (Permalink)
Must serve with water crackers and add brown sugar under the Brie
fromtheGo ยท 1 points ยท Posted at 15:45:40 on June 26, 2018 ยท (Permalink)
Brown sugar is a delicious idea!
ss1325 ยท 2 points ยท Posted at 01:02:49 on June 27, 2018 ยท (Permalink)
Itโs so yummy. Itโs a perfect touch of sweetness
penguin114 ยท 3 points ยท Posted at 13:48:30 on June 26, 2018 ยท (Permalink)
Searched to make sure someone talked about baked Brie. Easy, delicious, and always impresses people at a party.
holdthesaxophone ยท 2 points ยท Posted at 03:20:04 on June 26, 2018 ยท (Permalink)
Yes!
ArmbarMike ยท 2 points ยท Posted at 11:37:15 on June 30, 2018 ยท (Permalink)
Try putting puff pastry in mini muffin tins and adding a chunk of brie, some cranberry sauce and a tiny bit of fresh rosemary. Make little packages and bake them so good.
Jacoman74undeleted ยท 17 points ยท Posted at 00:10:42 on June 26, 2018 ยท (Permalink)
The best part is that store bought puff pastry is virtually indistinguishable from homemade, so you don't need to spend half a day layering butter and flour
amazonian_raider ยท 4 points ยท Posted at 03:28:48 on June 26, 2018 ยท (Permalink)
I didn't even know you could buy it in the store premade, but I have watched enough baking shows to think ".... Uh... That doesn't really fit my definition of extremely easy."
Jacoman74undeleted ยท 7 points ยท Posted at 03:41:57 on June 26, 2018 ยท (Permalink)
You'll find it in the freezer section since it needs to be super cold to set properly
amazonian_raider ยท 2 points ยท Posted at 03:50:55 on June 26, 2018 ยท (Permalink)
Nice... I actually like baking, but every time I see something calling for puff pastry I pass because all I can see is people from the Great British Baking Show worrying if they have enough layers or overworked it or got the gluten built up enough or added too much flour rolling it out or if the butter was the right temp or if it was spread evenly or if they should've used the book fold for extra layers or regular fold....
I'll have to try some stuff out with it now that I know it's available.
sweetalkersweetalker ยท 15 points ยท Posted at 00:42:20 on June 26, 2018 ยท (Permalink)
Cut puff pastry into circles. Unwrap your favorite fun-size candy bar and wrap a pastry circle around each one. Bake at 350 for 10 minutes. Dip in icing if desired. It is the best goddamn dessert ever. If you use those Lindor truffle things instead of Halloween candy you will look like a gourmet chef.
ConfessCersei ยท 11 points ยท Posted at 00:35:26 on June 26, 2018 ยท (Permalink)
This is true. I literally put generic store bought raspberry jam in puff pastry that I buttered and when it came out of the oven it looked like a French bakery made it.
Barnfire ยท 10 points ยท Posted at 23:44:58 on June 25, 2018 ยท (Permalink)
try putting squares of puff pastry in a waffle iron, and using the fruit/cream cheese for a brunch!
Broken_Alethiometer ยท 8 points ยท Posted at 00:11:15 on June 26, 2018 ยท (Permalink)
I love you.
i_wanted_to_say ยท 7 points ยท Posted at 23:42:58 on June 25, 2018 ยท (Permalink)
Next step, beef Wellington.
CubbieCat22 ยท 6 points ยท Posted at 23:36:19 on June 25, 2018 ยท (Permalink)
Thx for prompting me to google "alethiometer" ๐ฌ I've been meaning to read that series forever!!
EatYourCheckers ยท 3 points ยท Posted at 00:30:27 on June 26, 2018 ยท (Permalink)
I do spinach and feta. Probably some salt or pepper, too.
Yoshifan55 ยท 3 points ยท Posted at 03:11:28 on June 26, 2018 ยท (Permalink)
I made puff pastry Ruben's, great idea.
davidjschloss ยท 3 points ยท Posted at 04:39:19 on June 26, 2018 ยท (Permalink)
I once put my homework in puff pastry. Everyone at school was very intimidated.
Neato ยท 2 points ยท Posted at 02:32:09 on June 26, 2018 ยท (Permalink)
Do you egg wash puff pastry?
Broken_Alethiometer ยท 2 points ยท Posted at 03:21:13 on June 26, 2018 ยท (Permalink)
It makes it way prettier, but it works either way.
geedavey ยท 2 points ยท Posted at 02:45:46 on June 26, 2018 ยท (Permalink)
Add an egg wash and sprinkle on sesame seeds to take it to the next level.
_tenaciousdeeznutz_ ยท 1 points ยท Posted at 03:18:43 on June 26, 2018 ยท (Permalink)
Wanna go up a step? Literally just dump Sprite in a pan and reduce it, then pour it over your apple thing.
BaconZombie ยท 1 points ยท Posted at 08:15:43 on June 27, 2018 ยท (Permalink)
Or bacon, chorizo, hot sauce and lots of cheddar cheese.
cluelesssquared ยท 1 points ยท Posted at 21:59:49 on July 8, 2018 ยท (Permalink)
Saute/caramelize 6 finely sliced onions. Add some sliced mushrooms if you want. Let cool
Roll out puff pastry. Fold over one inch all the way around. Spread onions over. Bake at 425 until golden and puffy. Slice into squares of whatever size you want, enjoy.
Ravigne ยท -4 points ยท Posted at 00:44:31 on June 26, 2018 ยท (Permalink)
To be honest puff pastry screams 80s food. I see it as a cop out.
sn0qualmie ยท 1086 points ยท Posted at 23:04:59 on June 25, 2018 ยท (Permalink)
I believe it goes something like this:
-cut out circles of puff pastry with a drinking glass
-bake them (per package directions) in a muffin tin so they keep their shape
-let them cool slightly
-poke a hole in the top of each one with your finger or a spoon
-stick a whole pickled sweet pepper into the hole
-use a plastic bag with a corner cut off to squeeze ricotta into the middle of the pepper
-bring to event
-intimidate everyone
I can get specifics if you want, although she never really bothers with recipes so her instructions may be almost as vague as mine.
Froghornballoon ยท 344 points ยท Posted at 03:46:15 on June 26, 2018 ยท (Permalink)
Invest in a cookie cutter!
I always used a glass for this until one shattered in my hand and ruined all the food with blood.
throw_karma ยท 731 points ยท Posted at 03:57:37 on June 26, 2018 ยท (Permalink)
Intimidation factor +5
Jkal91 ยท 11 points ยท Posted at 06:08:44 on June 26, 2018 ยท (Permalink)
Bloody hell this food it's good!
What's the recipe?
wwlfgd ยท 24 points ยท Posted at 06:11:34 on June 26, 2018 ยท (Permalink)
I put my blood, sweat, and tears into this.
DucksDoFly ยท 6 points ยท Posted at 06:18:02 on June 26, 2018 ยท (Permalink)
how about those crunchy bits in here?
coollegolas ยท 18 points ยท Posted at 06:35:22 on June 26, 2018 ยท (Permalink)
That's sand. It's rough, coarse, and it gets everywhere.
girr0ckss ยท 3 points ยท Posted at 07:24:49 on June 26, 2018 ยท (Permalink)
Mmm, crunchy
Unplug_The_Toaster ยท 4 points ยท Posted at 06:18:11 on June 26, 2018 ยท (Permalink)
Also using a cup will smush the puff layers together and it won't rise as well
Milfje ยท 3 points ยท Posted at 07:07:18 on June 26, 2018 ยท (Permalink)
Ruined? I thought intimidation was key here.
[deleted] ยท 2 points ยท Posted at 06:39:31 on June 26, 2018 ยท (Permalink)
Not just that, but a glass will fuse together all the layers of the pastry and it won't rise as well as when using a cutter
13thmurder ยท 2 points ยท Posted at 03:10:35 on June 27, 2018 ยท (Permalink)
*improved
LunaBalloonaCat ยท 1 points ยท Posted at 07:08:53 on June 26, 2018 ยท (Permalink)
I think in this recipe you need a glass so that it seals the edge layers together and makes it rise in a ball shape.
Mother_of_Smaug ยท 1 points ยท Posted at 13:24:02 on June 26, 2018 ยท (Permalink)
That's why I use one of those hard plastic cups lol. And cookie cutters.
geepxz ยท 1 points ยท Posted at 14:18:56 on June 26, 2018 ยท (Permalink)
You're not supposed to put your entire weight on the glass...
DyrxKingOfDragons ยท 1 points ยท Posted at 16:56:38 on June 26, 2018 ยท (Permalink)
Jesus you mustโve really hulked out
groovegirl84 ยท 12 points ยท Posted at 04:19:04 on June 26, 2018 ยท (Permalink)
Gonna blow some minds with this, but there are 2 additions:
1- they sell pre-baked little cups in the freezer section of phyllo dough. Thaw and top.
2- they also sell โpuffsโ that puff up to the size of a 4 oz glass and you just have to fill them. No cutting needed!
I host a party every Christmas and it is amazing what this and a well done cheese plate can do.
KatieLady97 ยท 2 points ยท Posted at 04:24:02 on June 26, 2018 ยท (Permalink)
Cheese plates can get pricey though. :(
groovegirl84 ยท 9 points ยท Posted at 04:41:57 on June 26, 2018 ยท (Permalink)
Not if you hit the $5 and under baskets at my grocery store.
2nd option is to combine the two and do baked Brie. Puff + Brie + any jam/paste. Highly recommend fig
Andyrob4511 ยท 3 points ยท Posted at 05:57:06 on June 26, 2018 ยท (Permalink)
Lingenberry jam. Life changing.
DucksDoFly ยท 3 points ยท Posted at 06:19:39 on June 26, 2018 ยท (Permalink)
goes great with meatballs too.
KatieLady97 ยท 2 points ยท Posted at 05:29:32 on June 26, 2018 ยท (Permalink)
Oh yeah, i'm familiar with my brie and fig jam. I'll have to look for <$5 baskets next time i'm out.
Dilettante ยท 41 points ยท Posted at 23:33:32 on June 25, 2018 ยท (Permalink)
Yes please - an actual recipe would be great.
Somberliver ยท 10 points ยท Posted at 23:53:00 on June 25, 2018 ยท (Permalink)
Agree!
theMistersofCirce ยท 7 points ยท Posted at 06:57:41 on June 26, 2018 ยท (Permalink)
Seasoning the ricotta or ricotta substitute is, I think, key so it's not a bland filling. And by "seasoning" I really just mean "seasoning with whatever the fuck savory shit you happen to put your hands on." Garlic powder, onion powder, thyme, a tad of undiluted veg base, and some kind of acid comprise my basic recipe, although I could not tell you amounts, even under threat of death or spiders.
sn0qualmie ยท 3 points ยท Posted at 17:22:49 on June 26, 2018 ยท (Permalink)
I feel it's important to point out that this underappreciated comment about seasoning the ricotta is actually from the sister in question, so a) it's probably important to the recipe and b) feel free to become intimidated.
geiko989 ยท 7 points ยท Posted at 01:41:54 on June 26, 2018 ยท (Permalink)
I'll take that recipe too
Rexcinerum ยท 7 points ยท Posted at 01:47:11 on June 26, 2018 ยท (Permalink)
If you get the recipe please send here
Beernuts1091 ยท 4 points ยท Posted at 02:03:37 on June 26, 2018 ยท (Permalink)
Me too!
asianrussian ยท 7 points ยท Posted at 01:50:03 on June 26, 2018 ยท (Permalink)
Thank you! You are the real MVP!
threedaybant ยท 3 points ยท Posted at 03:47:28 on June 26, 2018 ยท (Permalink)
so its like a puff pastry kickstand around a stuffed pepper <3 like saturns ring or something?
Somberliver ยท 8 points ยท Posted at 23:53:16 on June 25, 2018 ยท (Permalink)
Please send me recipe, please!!
KatieLady97 ยท 2 points ยท Posted at 04:22:55 on June 26, 2018 ยท (Permalink)
Really wishing I wasn't allergic to ricotta right about now
sn0qualmie ยท 7 points ยท Posted at 06:30:03 on June 26, 2018 ยท (Permalink)
You know, I simplified this bit out of the explanation, but since she was vegan when she started making this, she originally used a homemade tofu ricotta. Personally I'd try a cashew ricotta instead โ cashews, lemon juice, vinegar, salt, onion/garlic powder, nutritional yeast, blender โ because, really, it's just there to be soft and salty and everything else is details.
Gartomesh ยท 1 points ยท Posted at 03:47:53 on June 26, 2018 ยท (Permalink)
Please teach me to intimidate people
tcthomas1110 ยท 1 points ยท Posted at 03:55:57 on June 26, 2018 ยท (Permalink)
I would also love the recipe!!
handcuffed_ ยท 1 points ยท Posted at 04:19:05 on June 26, 2018 ยท (Permalink)
Can I get a gif
yuval59 ยท 1 points ยท Posted at 05:03:24 on June 26, 2018 ยท (Permalink)
Is there any other kind?
MsHypothetical ยท 1 points ยท Posted at 07:54:46 on June 26, 2018 ยท (Permalink)
window glass
PlainPracticality ยท 1 points ยท Posted at 06:49:47 on June 26, 2018 ยท (Permalink)
Dude DM me that recipe, I love simple stuff like that and it sounds so good.
JefeElJefe ยท 25 points ยท Posted at 23:02:53 on June 25, 2018 ยท (Permalink)
Get puff pastry and tasty filling
wrap tasty filling in puff pastry and bake until golden
???
Profit
[deleted] ยท 2 points ยท Posted at 01:53:03 on June 26, 2018 ยท (Permalink)
Making puff pastry is labor intensive.
jassieone ยท 4 points ยท Posted at 07:13:31 on June 26, 2018 ยท (Permalink)
Buy from supermarket freezer section for the win
dlenks ยท 2 points ยท Posted at 23:22:21 on June 25, 2018 ยท (Permalink)
Found the underpants gnome!
TheSherbs ยท 29 points ยท Posted at 23:48:07 on June 25, 2018 ยท (Permalink)
You want easy one. Here:
Ingredients: puff pastry, wheel of Brie, dried cranberries (chopped), candied walnuts (crushed), shiitake mushrooms (diced), egg wash
Directions: (assuming everything is chopped ahead of time, you donโt need a whole lot).
Unwrap Brie (the rind is edible donโt worry about it)
Use unscented/flavorless dental floss
Wrap floss around the middle of the Brie to create 2 plates of Brie, pull floss like a Bond villain.
Add cranberries, walnuts, and mushrooms to one side of brie, and cover with other side so everything is in the middle.
Set Brie in the middle of puff pastry and wrap up the cheese.
Remove any excess dough
Flip over and freeze for 1 hour (mandatory step)
Preheat oven to 425 degrees Fahrenheit
Brush with egg wash
Place on parchment paper lined baking sheet
Bake Brie for 20ish minutes, until crust is golden brown (donโt worry, itโll leak a little bit, Golden Brown is important)
piesniffles ยท 12 points ยท Posted at 00:02:42 on June 26, 2018 ยท (Permalink)
My favorite is a recipe my family calls Appetizer. That's it's only name, but everyone loves it, and someone always makes Appetizer for an event or party.
Recipe is approximately as follows:
-puff pastry, thawed per package instructions
-8oz cream cheese, softened
-4-6ish oz goat cheese (or more, I just remember there being more cream cheese than goat cheese, but I'm sure 8oz of goat cheese is also fine). Herbed goat cheese is better
-If you didn't use herbed goat cheese, at generic garlic and rosemary here. Or, hell, even if you did, because extra is delicious
-egg yolk, for egg wash
-fresh rosemary sprigs, for garnish
-apple slices and crackers, for serving
Preheat your oven to 425 F. Put your puff pastry on a greased baking sheet. Plop the filling into a long oval in the middle of the puff pastry. You can now either fold the puff pastry in over on itself, or slice the edges towards the center and interweave them on top so it's all fancy. Brush egg yolk over the whole thing- this gives it that golden glossy look. Bake until done, golden, and crispy. Garnish with rosemary twigs, serve with crackers and apples (the juicy crunch goes beautifully this dish, and the flavors are a perfect complement.)
My favorite puff pastry recipes are probably still baked brie and easy cheese danishes (cream cheese + sugar + vanilla, cut puff pastry into rectangles, score the centers with a fork, add filling in the middle, top with jam if you like, brush, bake, enjoy), but the above recipe is on of my favorite easy/fancy/everyone loves it recipes.
sunshinepills ยท 11 points ยท Posted at 00:43:41 on June 26, 2018 ยท (Permalink)
This doesn't involve puff pastry, but is so stupid easy to make and makes people think you're a baws. Take pitted dates, the kind that look almost dried. Stuff them with goat cheese - plain or flavored is equally fun. Wrap each stuffed date in a piece of thinly-sliced prosciutto. Arrange them on a foil-lined baking sheet and bake them at 350ยฐF for 10-15 minutes until the prosciutto is crispy. Drizzle lightly with balsamic vinegar, and serve warm.
chameleonhalo ยท 6 points ยท Posted at 02:55:42 on June 26, 2018 ยท (Permalink)
Here is a good intro guide to puff pastry
asianrussian ยท 2 points ยท Posted at 03:08:32 on June 26, 2018 ยท (Permalink)
I think starting today puff pastry is my hobby. Haha. Thanks!
chameleonhalo ยท 2 points ยท Posted at 16:50:18 on June 26, 2018 ยท (Permalink)
Good luck!
TychaBrahe ยท 2 points ยท Posted at 05:05:06 on June 26, 2018 ยท (Permalink)
Here is a very simple recipe:
Buy a box of common mushrooms. Remove the stems. Wash the caps and pat dry.
Stuff the caps with a soft cheese mixed with herbs. I usually do Rondele garlic and herb. You can do fancy, like chopping garlic into goat cheese. You can mix Hidden Valley Ranch dressing mix into cream cheese.
Place the stuffed mushrooms on a baking dish.
Cut squares of Muenster cheese in half and lay them over the mushrooms.
Bake at 375ยฐ for about 20 minutes.
PegasusReddit ยท 2 points ยท Posted at 06:03:21 on June 26, 2018 ยท (Permalink)
Late to the party, but if you need simple savoury pastries:
Mashed potatoes (mix in cream cheese, bacon, any cheese, chives, mexican spices, paprika, whatever flavour you want), spread on puff pastry, rolled into a log, then cut into circles. Add more cheese on top, or just egg wash (beaten egg to make it brown) and then bake it.
So simple. So good.
bigblondewolf ยท 2 points ยท Posted at 13:03:02 on June 26, 2018 ยท (Permalink)
My favourite "intimidation recipe" is always braided puff pastry. It looks amazing and it's stupidly easy to make. You literally just cut the edges of the store-bought pastry, put your filling in the middle, criss-cross the cut edges on top and then bake.
You can do it with fruit and nutella for sweet, or things like brie and spices for savoury.
Dookie_boy ยท 1 points ยท Posted at 02:09:45 on June 26, 2018 ยท (Permalink)
Just whip your dick out man
LegitKOTT ยท 1 points ยท Posted at 02:10:38 on June 26, 2018 ยท (Permalink)
Are you actually an Asian Russian?
asianrussian ยท 1 points ยท Posted at 02:37:12 on June 26, 2018 ยท (Permalink)
Yes.
__Ezran ยท 1 points ยท Posted at 02:19:50 on June 26, 2018 ยท (Permalink)
1) Lay puff pastry out on work surface
2) Wrap wheel of brief cheese inside pastry
3) Egg wash that shit
4) Bake at like 400 or 450F for ~20mins til the pastry is golden brown
5) Take out of oven, let cool, put some fancy fig jam on top.
Show up with a baked brie and nobody's gonna fuck with you.
KatDanger ยท 1 points ยท Posted at 02:28:39 on June 26, 2018 ยท (Permalink)
Google โasparagus puff pastriesโ
mag1xs ยท 1 points ยท Posted at 10:56:48 on June 26, 2018 ยท (Permalink)
puff pastry, spinach and feta cheese.. looks and taste fancy, easy as hell to make.
Humanchacha ยท 1 points ยท Posted at 12:16:18 on June 26, 2018 ยท (Permalink)
Ground sausage (mild) and sage go very well in puff pastry, add some minced or crushed garlic too.
Use the drippings to make a sauce, one you learn how to use fond you will look like a wizard
[deleted] ยท 0 points ยท Posted at 10:48:15 on June 26, 2018 ยท (Permalink)
Get a store bought AK47 and garnish it with bullets
CubbieCat22 ยท 10 points ยท Posted at 23:32:31 on June 25, 2018 ยท (Permalink)
Lol prepackaged self esteem boost ๐ I love your sister! Also, this thread is so freaking brilliant, I'm going to save it for later reference.
[deleted] ยท 7 points ยท Posted at 23:37:14 on June 25, 2018 ยท (Permalink)
Beef Wellington is also super stupid easy to make and is really impressive to serve.
theidleidol ยท 6 points ยท Posted at 00:17:03 on June 26, 2018 ยท (Permalink)
See GBBO every time thereโs a pastry episode. Mary Berry, a queen of baked goods, always comments she buys packaged puff pastry because itโs significantly easier and turns out better half the time.
esprit_go ยท 6 points ยท Posted at 00:51:43 on June 26, 2018 ยท (Permalink)
Yeah, because it's essentially layered butter, of course it's gonna taste good. :D It's like when Gordon Ramsey makes his perfect scrambled eggs, where 1/4 of it is creme fraiche and butter. The fat is the special sauce. :)
Koooooj ยท 8 points ยท Posted at 00:00:01 on June 26, 2018 ยท (Permalink)
Seriously.
I do a baked brie that's always gotten great reactions. You will need:
1 wheel of Brie.
1 package of puff pastry
1 egg
A jar of jelly or jam; flavor of your choice
Let the puff pastry come to room temperature. Remove the brie from the packaging and cut off the rind if you prefer (I usually cut it off of one side as a compromise).
Roll out the puff pastry. Slather the middle generously in jelly/jam. Plop the brie down in the middle. Fold the puff pastry up around it.
Flip the whole thing over onto parchment paper to have the seams on the bottom.
Make an egg wash (beat the egg, add a tablespoon of water). Brush the egg wash over the top. You'll have most of it left over.
Pop that sucker in a 400 degree oven for 35-40 minutes, until browned. Let stand 5-10 minutes before serving.
I'll usually grab a box of semi fancy crackers to surround the brie on a plate. Once I used sliced apples, too. If you want to get really fancy, throw some nuts or cranberries or something like that inside the puff pastry, too.
coquihalla ยท 3 points ยท Posted at 02:02:21 on June 26, 2018 ยท (Permalink)
Lingonberry jam is my go to on this because of the tart-creamy vibe.
kuenx ยท 4 points ยท Posted at 00:46:10 on June 26, 2018 ยท (Permalink)
That's maybe because they think she made the puff pastry from scratch, which is quite a thing with all the folding.
dogsonclouds ยท 4 points ยท Posted at 01:18:02 on June 26, 2018 ยท (Permalink)
Also cheese straws, you could call them like โOregano infused Crispy Parmesan Twistsโ
Lay out puff pastry, brush melted butter over it, finely grate Parmesan cheese (or any hard cheese) and chuck it on top of the puff pastry. Add some sea salt and maybe some dried herbs. Give it a quick roll with the rolling pin to push the cheese into the pastry, or just squash it in with your hands. Slice it into strips and twist! Cook for like 10 minutes I guess??
Frozen puff pastry is the best thing the world ever created. You can add cinnamon to the sugar on the palmiers and itโs fucking delicious. I sometimes make little puff pastry parcels with Nutella and marshmallows also.
I once made raspberry while chocolate puff pastry parcels also, they were tasty as fuuuuuck. Iโve never used a recipe with puff pastry creations, itโs literally all guess work but itโs always good
coquihalla ยท 1 points ยท Posted at 02:05:53 on June 26, 2018 ยท (Permalink)
Oh, I skip the oregano and do cracked black pepper on these, I bet the oregano is delicious.
SunGobu ยท 4 points ยท Posted at 02:10:34 on June 26, 2018 ยท (Permalink)
You have to go store bought, if you actually make your own ouff pastry you are in fact a bad ass chef who worked extremely hard.
[deleted] ยท 3 points ยท Posted at 01:31:34 on June 26, 2018 ยท (Permalink)
And I love that nearly every major chef agrees that store bought puff pastry is better than a home cook making it from scratch 99.9% of the time. I have an easy excuse to be lazy.
theMistersofCirce ยท 3 points ยท Posted at 06:48:53 on June 26, 2018 ยท (Permalink)
Boy oh boy, this sister of yours sounds like a tremendously brilliant -- not to mention fascinating, vivacious, and of course stunning -- individual. ๐
sn0qualmie ยท 2 points ยท Posted at 17:23:21 on June 26, 2018 ยท (Permalink)
Also modest and incredibly discreet.
atmachine ยท 2 points ยท Posted at 00:45:13 on June 26, 2018 ยท (Permalink)
Cept beef Wellington fuck that And you Gordon Ramsey
jujubeeeee ยท 2 points ยท Posted at 00:47:14 on June 26, 2018 ยท (Permalink)
Yo but can we get that recipe?
TheDragonLake ยท 2 points ยท Posted at 01:01:45 on June 26, 2018 ยท (Permalink)
Now legit question: Are the tubes of turnovers puff pastry dough? I want to make baklava and use a puff pastry as the crust but thats as close as I could find outside of grands and cresents
ajmaron ยท 1 points ยท Posted at 03:16:34 on June 26, 2018 ยท (Permalink)
Did you look in the freezer section by the frozen pie shells?
TheDragonLake ยท 1 points ยท Posted at 03:45:40 on June 26, 2018 ยท (Permalink)
They have ones with filling for desserts and are pre-cooked. Figured that whouldnt work :c
Johnny_Carcinogenic ยท 2 points ยท Posted at 01:32:56 on June 26, 2018 ยท (Permalink)
Homemade ricotta is a breeze (to stuff the puff) to make. Some milk, some lemon juice, a pot and some cheese cloth that's all you need...
https://www.thekitchn.com/how-to-make-homemade-ricotta-cheese-cooking-lessons-from-the-kitchn-23326
[deleted] ยท 2 points ยท Posted at 01:49:04 on June 26, 2018 ยท (Permalink)
Puff pastry is one of the most pain on the ass things to prep.
dragoneye ยท 2 points ยท Posted at 03:53:21 on June 26, 2018 ยท (Permalink)
I made some bacon pesto and parmesan pinwheels with puff pastry and brought them to a potluck once. To quote a friend, "You are only allowed to come over if you bring these from now on."
Grumpanna ยท 2 points ยท Posted at 05:26:03 on June 26, 2018 ยท (Permalink)
I cannot stop laughing at โjust to intimidate people.โ Totally goes against the whole wholesome potluck experience. I love your sister.
Ethanacho ยท 2 points ยท Posted at 09:08:41 on June 26, 2018 ยท (Permalink)
Also, baked brie.
Buy a wheel of brie, some puff pastry, and some marmalade or jam, dealers choice on flavor.
Coat the top of your brie in whichever jelly substance you got, flip it upside down onto the middle of the puff pastry. Wrap the brie with the pastry, sealing it into a little cheese pocket. Flip it again so the seal is on the bottom, and the jam side is on top, brush with a beaten egg. Cool it in the fridge for ~10 minutes, then pop it in your 400ยฐ preheated oven for 35-40 minutes or until golden brown. Let cool for a few minutes.
Enjoy.
EstuaryLou ยท 1 points ยท Posted at 23:33:20 on June 25, 2018 ยท (Permalink)
Got a link? I've tried a bunch or search combinations but don't think I've been able to find what you mean. But it sounds delicious!
Somberliver ยท 1 points ยท Posted at 23:52:06 on June 25, 2018 ยท (Permalink)
Recipe please!???
DumbledoresaidCalmly ยท 1 points ยท Posted at 00:01:12 on June 26, 2018 ยท (Permalink)
What is a puff pastry?
Sunfried ยท 3 points ยท Posted at 01:14:25 on June 26, 2018 ยท (Permalink)
Sheets of pastry (made from flour, salt, and water, and that's it) that're kneaded for maximum gluten formation to make it really strong, and then folded many times with butter in between the layers to make a many layered sheet. When you bake the stuff, it inflates dramatically because the butter's water turns to steam and pushes the layers apart.
DumbledoresaidCalmly ยท 2 points ยท Posted at 01:29:29 on June 26, 2018 ยท (Permalink)
Thanks! Ok, so what I was thinking of was something like the pilsbury croissants that you buy from a can, is it something like that or is it more specific?
Sunfried ยท 2 points ยท Posted at 01:32:58 on June 26, 2018 ยท (Permalink)
Very similar, but puff pastry is more general-purpose.
coquihalla ยท 2 points ยท Posted at 02:04:13 on June 26, 2018 ยท (Permalink)
You can find it in the refrigerated or freezer section, near any of the frozen bread rolls etc. It's usually in a box, not a can, just unfold and go.
Nono5D ยท 1 points ยท Posted at 00:18:19 on June 26, 2018 ยท (Permalink)
My mom sometimes makes pizza with puff pastry.(I think normal pizza tastes better tho)
jlharper ยท 1 points ยท Posted at 00:39:36 on June 26, 2018 ยท (Permalink)
I'm young-ish and only started cooking a couple of years ago. I definitely would have been impressed by that in the past! It's actually kind of a shame now, it's like knowing the secret behind your favourite magic tricks when you know how to cook. Things other people make that used to seem really impressive are just a tasty throw-together now.
trippyyy ยท 1 points ยท Posted at 01:10:23 on June 26, 2018 ยท (Permalink)
Ummmm can I please get the recipe?! I tried to look it up online and didnโt have any luck!
lolwuuut ยท 1 points ยท Posted at 01:32:50 on June 26, 2018 ยท (Permalink)
I tried buying puff pastry once and bought the wrong thing. Can't even get that part right
awkwardbabyseal ยท 1 points ยท Posted at 01:52:18 on June 26, 2018 ยท (Permalink)
My fiance makes crescent roll pinwheels for almost every social gathering we host. He doesn't have the best presentation skills (poor guy lacks the fine motor skills), but dammit if our friends don't flip out every time he makes them.
Pepperoni pizza pinwheels. Chicken pesto pinwheels. Cinnamon sugar dessert pinwheels.
People nom the crap outta that stuff.
DontHateMasticate ยท 1 points ยท Posted at 01:55:22 on June 26, 2018 ยท (Permalink)
Yes! I make these but with brie and pepper jam!
Cpt_Tsundere_Sharks ยท 1 points ยท Posted at 01:58:53 on June 26, 2018 ยท (Permalink)
I feel like it should also be said that puff pastry is one of the things that is better to be store bought.
Yes you can make your own puff pastry, but it's incredibly time consuming and not particularly rewarding in terms of quality.
Throwthissh1t ยท 1 points ยท Posted at 02:08:26 on June 26, 2018 ยท (Permalink)
Your sister sounds awesome brah, lemme get her digits, YOLO.
/s
my_research_account ยท 1 points ยท Posted at 02:24:57 on June 26, 2018 ยท (Permalink)
I like your sister's style on that one
altaltaltpornaccount ยท 1 points ยท Posted at 02:34:31 on June 26, 2018 ยท (Permalink)
*Premade puff pastry. From-scratcb puff pastry is annoying in the extreme.
occupythekitchen ยท 1 points ยท Posted at 03:54:59 on June 26, 2018 ยท (Permalink)
I'd bring a 20 pound wheel of cheese. Let's see who wins
redi6 ยท 1 points ยท Posted at 04:00:32 on June 26, 2018 ยท (Permalink)
So if I was going to be incarcerated, having this skill would ensure me a trouble free stint?
televashekra ยท 1 points ยท Posted at 04:56:51 on June 26, 2018 ยท (Permalink)
your sister sounds awesome lol
unicorn_logistics ยท 1 points ยท Posted at 05:12:32 on June 26, 2018 ยท (Permalink)
Only dufour. Not that pepperidge farm crap.
[deleted] ยท 1 points ยท Posted at 05:19:08 on June 26, 2018 ยท (Permalink)
Your sister is Martha-Stewart-level badass
IAmPattyMayonnaise ยท 1 points ยท Posted at 06:33:15 on June 26, 2018 ยท (Permalink)
My great-in-the-kitchen neighbor made delicious, beautiful spinach ricotta with lemon zest pockets out of puff pastry and told me how easy they were to make. I decided Iโd try. Huge fail. I could never make big triangles out of the pastry, so had ugly uneven โsquares.โ More importantly, I baked them forever and they never looked right - turns out the recipe was in Celsius and I didnโt realize I had to translate to Fahrenheit. Never tried again!
lucidann ยท 1 points ยท Posted at 06:59:29 on June 26, 2018 ยท (Permalink)
Ricotta and pickled pepper stuffed puff pastry... Try to repeat that few times.
jassieone ยท 1 points ยท Posted at 07:19:06 on June 26, 2018 ยท (Permalink)
Go simple and use my old Mum's cheat dessert - cut store bought puff pastry sheets into 8, place in oven and cook until puffed and golden. Serve with stewed fruit (or fresh fruit salad) and whipped cream.
SeriousMichael ยท 1 points ยท Posted at 07:26:44 on June 26, 2018 ยท (Permalink)
I'm going to have to try this next time I'm trying to scare some poor mook in D&D.
"I want to intimidate him by baking a delicious pastry!"
!rollme 1d20+3
UncleLongHair0 ยท 1 points ยท Posted at 11:08:03 on June 26, 2018 ยท (Permalink)
After thanksgiving I make what i call "turkey cup cakes" which are squares of puff pastry put in a muffin tin and then filled with a mixture of chopped leftover turkey, gravy, stuffing, and peas then baked. Everyone absolutely loves them and it looks like something from a nice restaurant but it's super easy.
flyboy_za ยท 1 points ยท Posted at 14:18:26 on June 26, 2018 ยท (Permalink)
I see your puff and raise you phyllo.
Everyone assumes you're the god of all things when you break out phyllo.
TheBlondDothraki ยท 1 points ยท Posted at 14:54:58 on June 26, 2018 ยท (Permalink)
Store bought ready made puff pastry is a gift from on high, I remember all the time and effort my grandmother used to put into makeing puff and flakey pastry just so we could have home made sausage rolls and other treats on the weekends.
[deleted] ยท 1 points ยท Posted at 00:53:34 on June 26, 2018 ยท (Permalink)
I love baking and pretty much only bake from scratch. My wife always says to just user a box mix or suggests recipes with puff pastry. I just can't. Not enough people have had real angle food cake. At least the rest of my family appreciates it :b
bgaesop ยท 0 points ยท Posted at 03:29:22 on June 26, 2018 ยท (Permalink)
If you're going to buy the puff pastry from the store, why not just buy the whole dish from the store? You're already 90% of the way there
arthur2-shedsjackson ยท 294 points ยท Posted at 22:23:14 on June 25, 2018 ยท (Permalink)
Don't forget to freeze it before you cut it so it retains it's shape and keep the butter and dough layers separate.
[deleted] ยท 86 points ยท Posted at 23:25:40 on June 25, 2018 ยท (Permalink)
NO! Don't freeze! Refrigerate and wait. Freezing basically stops time, and once it's out of the freezer you're back to the same mess. Refrigeration helps the butter and flour reach a happy climax ๐
arthur2-shedsjackson ยท 36 points ยท Posted at 00:37:52 on June 26, 2018 ยท (Permalink)
I'll freeze it for maybe 20-30 minutes max. never solid.
locomotionLotion ยท 36 points ยท Posted at 01:31:47 on June 26, 2018 ยท (Permalink)
Sticking to your guns. Respect.
GreatBabu ยท 3 points ยท Posted at 16:42:25 on June 26, 2018 ยท (Permalink)
I've watched the Great British Baking Show, so I'm pretty much an expert on watching people do this. It really is a balancing act on the time. Too long and you're crumbling, too short and you've done nothing to help your cause.
Or at least that's the way it's edited, I'm not there when they cook the shit.
manachar ยท 97 points ยท Posted at 22:44:24 on June 25, 2018 ยท (Permalink)
Almost anything with puff pastry is cheating level easy if you buy it frozen.
If you make it from scratch though, you've made it a lot more complex and worthy of respect. (It's not impossible like phyllo, but certainly takes some practice to get something that's actually better than storebought).
AlmostAttractive ยท 18 points ยท Posted at 00:11:54 on June 26, 2018 ยท (Permalink)
I agree! Anything is easy if you go to the store and buy the most difficult component pre-made.
Soup dumplings with pre-made wrappings: tasty and great. Soup dumplings with the wrappings that I made: disintegrating soggy meat blobs that taste like flour and doubt.
Not to say that you shouldn't take shortcuts to make the process more impressive or easy. Just saying that people are most impressed by the most difficult aspects of cooking.
Now, please excuse me while I go buy some puff pastry and dumpling wrappers.
HowardAndMallory ยท 6 points ยท Posted at 00:54:50 on June 26, 2018 ยท (Permalink)
Phyllo isn't hard. It's just time consuming and you need a second pair of hands to pull it properly.
Source: Grandma's baklava requests homemade. Store bought phyllo tastes the same but is lighter in guilt.
Flex-O ยท 5 points ยท Posted at 05:11:52 on June 26, 2018 ยท (Permalink)
That sounds hard
HowardAndMallory ยท 2 points ยท Posted at 14:21:50 on June 26, 2018 ยท (Permalink)
Kinda, just stupidly time intensive. You have to let the dough rest after mixing and then stretch it. You pull it rather than rolling it.
The hard part is making sure the phyllo you've made doesn't dry out before you make enough of it. But, if you put each layer straight into the pan with some butter as you make it, it's not bad.
It just takes 4+ hours to assemble instead of 30 minutes.
desert5quirrel ยท 14 points ยท Posted at 22:34:20 on June 25, 2018 ยท (Permalink)
Aaand the apรฉritif way, same process different stuffing (like shredded cheese poppy seeds that's the bomb, or prosciutto tomato paste, pesto on its own, etc) I'm now hungry.
HarmlessSponge ยท 9 points ยท Posted at 23:15:21 on June 25, 2018 ยท (Permalink)
This. Forget this sweet stuff, savoury all the way. Roll parmesan into the pastry when you're laying it out, layer on some Parma ham before you roll, bake. Could eat them for days.
CubbieCat22 ยท 2 points ยท Posted at 23:38:02 on June 25, 2018 ยท (Permalink)
You people are making me so hungry ๐ซ
Kobalt187 ยท 7 points ยท Posted at 22:38:40 on June 25, 2018 ยท (Permalink)
Whoa, didn't know this had a name. I do it with cinnamon sugar and butter with left over pie crust.
CubbieCat22 ยท 2 points ยท Posted at 23:39:00 on June 25, 2018 ยท (Permalink)
Me too!! It's my mom and my favorite girl's night treat! (grammar???)
WomanOfEld ยท 2 points ยท Posted at 02:31:14 on June 26, 2018 ยท (Permalink)
I think they're also called "elephant ears" and they're delicious
Kobalt187 ยท 2 points ยท Posted at 03:33:43 on June 26, 2018 ยท (Permalink)
I roll em up like cinnamon buns
BanditTheFatCat ยท 7 points ยท Posted at 23:05:27 on June 25, 2018 ยท (Permalink)
I make them savoury with tomato pesto and Parmesan cheese. Such a good starter
jabateeth ยท 5 points ยท Posted at 00:40:09 on June 26, 2018 ยท (Permalink)
I love puff pastry. I make this little side dish with puff pastry that's fancy and super easy. Cut pastry sheet into 1/4 squares. Then defrost frozen spinach and squeeze all water out. Toss with goat cheese and fill pastry. Pinch sides of pastry together and fold over tops to look fancy. Cook 400 for 15 minutes.
silviazbitch ยท 5 points ยท Posted at 00:06:23 on June 26, 2018 ยท (Permalink)
Making your own puff pastry from scratch, on the other hand, is an absolute bitch, something I did successfully once, and once will be enough.
pornborn ยท 4 points ยท Posted at 00:14:23 on June 26, 2018 ยท (Permalink)
Sounds good. I don't understand the rolling the two sides into the middle. Do you just roll it up into a log and then slice the log up so it looks like danishes?
Dramallamadingdongle ยท 5 points ยท Posted at 01:09:46 on June 26, 2018 ยท (Permalink)
Sort of but instead of one big roll, you roll the two longer sides up until they meet in the middle kinda like: @@
Edit: might be clearer with a picture http://img.over-blog-kiwi.com/0/97/81/00/20140725/ob_fc7be3_vandermeersch.JPG
thats...not a pretty looking palmier, but you get the idea :D
pornborn ยท 2 points ยท Posted at 04:01:56 on June 26, 2018 ยท (Permalink)
Gotcha! Thank you.
AZBeer90 ยท 1 points ยท Posted at 04:51:55 on June 26, 2018 ยท (Permalink)
I feel like it would be prettier if he rolled them opposite each other
tucketkevin ยท 3 points ยท Posted at 03:13:46 on June 26, 2018 ยท (Permalink)
Or, a favorite at our parties is to spread tomato paste; olive tapenade; mozzarella cheese and Italian herbs on the puff pastry and roll and cut like the palmers. Brush the tops with egg wash. Bake at 400 for approx. 12 to 15 min. Serve hot or cold. We get sad faces when we donโt serve these little yummies.
Suz_Zana ยท 6 points ยท Posted at 22:36:09 on June 25, 2018 ยท (Permalink)
I'm going to do this now but put some carmelized strawberries in the folds. Thanks for the great idea!!
katikaboom ยท 3 points ยท Posted at 23:27:23 on June 25, 2018 ยท (Permalink)
My mom would let me do this with left over pie crust when I was little. I make a batch every Christmas now.
DM7000 ยท 3 points ยท Posted at 23:37:26 on June 25, 2018 ยท (Permalink)
Holy shit that's how you make those? I grew up buying them from the local bakery and they were my absolute favorite. I had no idea they are so simple
finalflash08 ยท 3 points ยท Posted at 00:09:04 on June 26, 2018 ยท (Permalink)
I literally ate one of these for the first time today.
Shronkydonk ยท 2 points ยท Posted at 00:31:31 on June 26, 2018 ยท (Permalink)
Had to Google what these were. Always wondered what those things were called, so good!
[deleted] ยท 2 points ยท Posted at 01:51:01 on June 26, 2018 ยท (Permalink)
Puff pastry sucks to prep. Keeping the butter and dough cold enough to get your layers...... Or craptacular pre-made puff
porkman384 ยท 2 points ยท Posted at 03:14:16 on June 26, 2018 ยท (Permalink)
You lost me.
RossDouglas ยท 2 points ยท Posted at 11:49:51 on June 26, 2018 ยท (Permalink)
I roll out Puff pastry and cover it in Bacon, roll, slice into pieces and put in the oven. Crispy bacony goodness. Nom Nom Nom.
Cormamin ยท 2 points ยท Posted at 21:11:08 on July 25, 2018 ยท (Permalink)
I only knew these as orejitos (little ears) and I can never find them half the time so you not only just expanded my brain but also my waist. LOL
NotMyHersheyBar ยท 4 points ยท Posted at 23:11:34 on June 25, 2018 ยท (Permalink)
americans call these elephant cookies. You can also add cinnamon and/or chocolate powder to the roll, and paint butter on the cookies before you put them in the oven.
JustZisGuy ยท 11 points ยท Posted at 23:41:38 on June 25, 2018 ยท (Permalink)
American here, they're called palmiers.
mntgoat ยท 7 points ยท Posted at 00:07:42 on June 26, 2018 ยท (Permalink)
Never heard someone call them elephant cookies in the US. I buy them pretty much at any pastry shop I find them at.
WomanOfEld ยท 2 points ยท Posted at 02:32:11 on June 26, 2018 ยท (Permalink)
Whole Foods does
mujerconlacara ยท 1 points ยท Posted at 01:06:02 on June 26, 2018 ยท (Permalink)
Just looked it up... ommmgg I love those cookies. Thanks for the name!
NotMyHersheyBar ยท -7 points ยท Posted at 23:48:17 on June 25, 2018 ยท (Permalink)
Also American. My word is more correct than your word.
danbtaylor ยท 3 points ยท Posted at 01:14:15 on June 26, 2018 ยท (Permalink)
My world renowned ribs: I just paint some Dreamland BBQ sauce on em then char them on the grill on high heat, then slow cook em in the oven for 3 hrs with much liberal sauce (wrapped in Al foil). Then they literally fall off the bone and everyone loses their minds
yoshendo ยท 1 points ยท Posted at 23:44:49 on June 25, 2018 ยท (Permalink)
THESE THINGS ARE THE BEST!!!!
robaldeenyo ยท 1 points ยท Posted at 03:11:00 on June 26, 2018 ยท (Permalink)
sadly you lost me "roll the two sides into the middle and slice into pieces" :(
bgaesop ยท 1 points ยท Posted at 03:28:32 on June 26, 2018 ยท (Permalink)
Yeah but puff pastry is hard as hell to make
deanbot3k ยท 1 points ยท Posted at 03:34:55 on June 26, 2018 ยท (Permalink)
Everybody in da club makin puff pastry
Always_the_sun ยท 1 points ยท Posted at 03:56:31 on June 26, 2018 ยท (Permalink)
Try ham and cheese. It's delicious.
LooneyCat ยท 1 points ยท Posted at 04:04:22 on June 26, 2018 ยท (Permalink)
Easy if you buy puff pastry instead of making it yourself. Do NOT make puff pastry, that stuff is a pain in the ass.
hiddengill ยท 1 points ยท Posted at 04:16:01 on June 26, 2018 ยท (Permalink)
Really easy if you use store bought puff pastry. Quite challenging if you make your own...
horror_fan ยท 1 points ยท Posted at 05:19:44 on June 26, 2018 ยท (Permalink)
Searched palmiers images..damn. we get this commercially here called brittania little hearts. Giving your teenage gf a pack of little hearts is like a rite of passage
rbricks ยท 1 points ยท Posted at 06:46:59 on June 26, 2018 ยท (Permalink)
I know just barely enough about pastry to successfully make my own puff pastry, and that just blows people's minds.
Mattho ยท 1 points ยท Posted at 07:08:46 on June 26, 2018 ยท (Permalink)
So, buy something already prepared in the store. Got it.
Vall3y ยท 1 points ยท Posted at 07:45:17 on June 26, 2018 ยท (Permalink)
Oh you mean butterfly cookies
KStrock ยท 1 points ยท Posted at 14:59:38 on June 26, 2018 ยท (Permalink)
This sounds delicious but anything involving pastry is a no for me on this question, dog.
itsmarvin ยท 1 points ยท Posted at 13:36:18 on June 27, 2018 ยท (Permalink)
TIL that's what those are called. I only know them as "butterflies" because that's what my mom used to call them when I was a kid.
needyouradvice12 ยท 2 points ยท Posted at 01:39:29 on June 26, 2018 ยท (Permalink)
Yeahโ but try making puff pastry from scratch. It ainโt easy if youโre not experienced with pastry. They arenโt palmiers if youโre using store bought puff pastry (sorry, not to sound like ina garten but letโs be serious).
Dramallamadingdongle ยท 3 points ยท Posted at 01:47:24 on June 26, 2018 ยท (Permalink)
I've made the pastry from scratch a couple of times but honestly the taste difference wasn't amazing enough to warrant the hassle for me- I much prefer getting out my store bought pastry and having them ready and being eaten in less than 20 minutes!
Then again I'm not a chef, I'm just a woman who likes a ready source of fresh biscuits :D
needyouradvice12 ยท 1 points ยท Posted at 03:36:12 on July 5, 2018 ยท (Permalink)
I understand that totally. But if you make it right, I promise itโs worth it
bio189 ยท -5 points ยท Posted at 00:39:03 on June 26, 2018 ยท (Permalink)
Why not just buy a pastries already made if you're not going to make the main ingredient from scratch.
servimes ยท 2 points ยท Posted at 08:35:16 on June 26, 2018 ยท (Permalink)
Don't forget to grind the flour either.
Dramallamadingdongle ยท 3 points ยท Posted at 01:07:00 on June 26, 2018 ยท (Permalink)
Cheaper, more convenient, taste just as good, and nowhere I can go to just buy them for many many miles :)
flappjackulous ยท 0 points ยท Posted at 03:08:58 on June 26, 2018 ยท (Permalink)
Step 1: Buy Store-bought puff pastry Step 2: Make thing Step 3: Establish culinary dominance
That's what I'm supposed to get from this, yeah?
Dramallamadingdongle ยท 3 points ยท Posted at 10:42:56 on June 26, 2018 ยท (Permalink)
Thats what the question wanted after all- it asked what was easy to prepare, and they are :)
Tylerh96 ยท 18273 points ยท Posted at 21:14:11 on June 25, 2018 ยท (Permalink)
Herb butter.
1: Melt ya butter 2: Dice ya herbs 3: Put that shit in that shit
D_J-ANGO ยท 40003 points ยท Posted at 00:59:10 on June 26, 2018 ยท (Permalink)
Herb butter in the club gettin tipsy
herb butter in the club gettin tipsy
eleighs14 ยท 4119 points ยท Posted at 01:48:34 on June 26, 2018 ยท (Permalink)
This is what I didnโt know I needed in my life today.
StopReadingMyUser ยท 1146 points ยท Posted at 03:41:10 on June 26, 2018 ยท (Permalink)
"why do I keep coming to reddit?"
...oh, right.
[deleted] ยท 136 points ยท Posted at 03:58:27 on June 26, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 82 points ยท Posted at 04:01:30 on June 26, 2018 ยท (Permalink)
[deleted]
MotherfuckinRanjit ยท 26 points ยท Posted at 04:06:53 on June 26, 2018 ยท (Permalink)
Beautiful champ.
King_Buliwyf ยท 5 points ยท Posted at 07:41:53 on June 26, 2018 ยท (Permalink)
Nice n flowy
Demonicmonk ยท 3 points ยท Posted at 07:28:42 on June 26, 2018 ยท (Permalink)
This is my life now.
Lukealiciouss ยท 40 points ยท Posted at 05:12:47 on June 26, 2018 ยท (Permalink)
I don't get it
OffChestThrowaway123 ยท 38 points ยท Posted at 05:23:37 on June 26, 2018 ยท (Permalink)
It's from the chorus of this song. Didn't realize it was 8 years old already, yeesh!
Aksweetie4u ยท 27 points ยท Posted at 05:31:14 on June 26, 2018 ยท (Permalink)
Try 14 years (2004)! I remember listening to that freshman year of HS.
LukariBRo ยท 13 points ยท Posted at 06:11:09 on June 26, 2018 ยท (Permalink)
I was about to be very confused thinking that the past 8 years went by so slowly.
Old_man_at_heart ยท 6 points ยท Posted at 06:49:11 on June 26, 2018 ยท (Permalink)
I dont get it.
DSMB ยท 11 points ยท Posted at 08:05:31 on June 26, 2018 ยท (Permalink)
It is a mondegreen of the chorus line from this song
bridgetherubicon ยท 7 points ยท Posted at 04:23:29 on June 26, 2018 ยท (Permalink)
Battered and perturbed Butterbs?
ukulele_joe ยท 1 points ยท Posted at 01:35:10 on July 12, 2018 ยท (Permalink)
can you explain this to me?
gulannn ยท 927 points ยท Posted at 01:52:01 on June 26, 2018 ยท (Permalink)
When I was growing up I legit thought the lyrics were โeverybody in the club eat chips yaaโโ boy was I was corrected singing it in the cafeteria with my bag of lays.
jinglejangz ยท 98 points ยท Posted at 03:41:03 on June 26, 2018 ยท (Permalink)
I waited tables with a guy who once said โOHHHHHH! I thought it was โerrโbody in the club gettinโ tips!โ I thought it was a song about remembering to tip your bartenders and servers.โ
Summerie ยท 16 points ยท Posted at 07:51:04 on June 26, 2018 ยท (Permalink)
Yup. I was bartending in clubs at the time, and we pretended thatโs what it was about. It was a pretty good hype song for the staff.
twishart ยท 5 points ยท Posted at 12:40:37 on June 26, 2018 ยท (Permalink)
I thought "Maneater" was about a shark
Whoooa here she comes - watch out boy, she'll chew you up!
MayonaiseH0B0 ยท 118 points ยท Posted at 02:51:29 on June 26, 2018 ยท (Permalink)
I thought OutKast said. Shake it like a bonafied preacher. We good
yonkerbonk ยท 47 points ยท Posted at 03:04:08 on June 26, 2018 ยท (Permalink)
Mama said he's bonafide
crnext ยท 25 points ยท Posted at 03:15:07 on June 26, 2018 ยท (Permalink)
He's a suitor!
ThaBoshtrich ยท 23 points ยท Posted at 03:49:17 on June 26, 2018 ยท (Permalink)
I am the damn paterfamilias
misterchas ยท 17 points ยท Posted at 04:06:24 on June 26, 2018 ยท (Permalink)
STAY OUT OF THE WOOLSWORTH
lotusscissors ยท 12 points ยท Posted at 05:00:30 on June 26, 2018 ยท (Permalink)
I DONโT WANT FOP, GODDAMMIT! IโM A DAPPER DAN MAN!
kaybaby143 ยท 3 points ยท Posted at 13:46:37 on June 26, 2018 ยท (Permalink)
Mrs. Hogwallup done R-U-N-N-O-F-T
silentaddle ยท 1 points ยท Posted at 11:55:41 on June 26, 2018 ยท (Permalink)
I just found out that you can get an actual Dapper Dan's pomade. Thinkin' I might be a Dapper Dan's man..
fergydood ยท 18 points ยท Posted at 04:01:27 on June 26, 2018 ยท (Permalink)
I thought lil John said "snap yo bagels"
jayywal ยท 2 points ยท Posted at 03:02:51 on June 27, 2018 ยท (Permalink)
...you know what to do-oo-oo...???
2RINITY ยท 22 points ยท Posted at 04:17:43 on June 26, 2018 ยท (Permalink)
Herb butter in the club, eat chips yeah
12manboss ยท 64 points ยท Posted at 03:05:08 on June 26, 2018 ยท (Permalink)
Ha, I thought the lyrics were "everybody in the club getting tits-free". 14 year old me couldn't wait to go to a club. You can imagine my disappointment when 18 year old me found out that the only club where any near "tits-free" things happened cost a lot more money.
arnedh ยท 17 points ยท Posted at 04:48:51 on June 26, 2018 ยท (Permalink)
A gentlemen's club. Enjoy your meal in a tits-free environment.
haloo13 ยท 43 points ยท Posted at 03:13:02 on June 26, 2018 ยท (Permalink)
Boulevard of Broken Dreams. "Sometimes I wish a wild bear would find me." Young me was a trip.
911ChickenMan ยท 10 points ยท Posted at 13:37:35 on June 26, 2018 ยท (Permalink)
"I want to rock and roll all night, and part of every day!"
Josh0falltrade5 ยท 8 points ยท Posted at 03:35:30 on June 26, 2018 ยท (Permalink)
r/unexpectedjunglebook
WhitestBoy-Alive ยท 13 points ยท Posted at 03:13:36 on June 26, 2018 ยท (Permalink)
Mine was "Errbody in the club gettin titties."
The perks of dumb adolescent ears.
SteveBuscemisWife ยท 9 points ยท Posted at 03:13:26 on June 26, 2018 ยท (Permalink)
My cousin always thought he was saying โerrrrbody in the club gettinโ titsssssโ
lessadessa ยท 17 points ยท Posted at 02:53:06 on June 26, 2018 ยท (Permalink)
Cross-eyed bear. That is all.
tiny-danza ยท 5 points ยท Posted at 04:35:19 on June 26, 2018 ยท (Permalink)
I thought it was "everybody in the club getting tips" and I was like "damn, those people are probably getting really good tips, good for them."
I was like, ten. Hah.
char-charmanda ยท 4 points ยท Posted at 06:47:48 on June 26, 2018 ยท (Permalink)
I'm dying reading these responses.
I thought it was "Everybody in the club gettin Pepsi."
[deleted] ยท 4 points ยท Posted at 03:16:14 on June 26, 2018 ยท (Permalink)
Err buddy in tha club from Texas.
OldSchoolNewRules ยท 4 points ยท Posted at 05:15:51 on June 26, 2018 ยท (Permalink)
Herb butter in the club eatin chips yeah.
intothemidwest ยท 3 points ยท Posted at 06:53:41 on June 26, 2018 ยท (Permalink)
See for me it was something like "errrrrbody in the club gen tits (errrrrbody in the club gen tits...)"
....ยฏ\_(ใ)_/ยฏ
FuckingFuckPissBack ยท 3 points ยท Posted at 07:50:56 on June 26, 2018 ยท (Permalink)
No, I now feel certain you were right and not even the writers of the original song realised.
jakobscorner ยท 5 points ยท Posted at 04:27:02 on June 26, 2018 ยท (Permalink)
I had always wondered what to call my circle of fuckbuddies, a bag of lays it is.
polygadi ยท 2 points ยท Posted at 03:19:32 on June 26, 2018 ยท (Permalink)
Wow I thought I was the only dumbass who thought those were the lyrics, but I guess there's two of us!
JEWCEY ยท 2 points ยท Posted at 04:09:36 on June 26, 2018 ยท (Permalink)
My friend thought it was everyone in the club getting tips.
YourDadsNewGF ยท 2 points ยท Posted at 16:44:06 on June 26, 2018 ยท (Permalink)
My family and friends (and coworkers) now hate you, because I will most likely now say this every time I eat chips. And I eat a lot of chips.
AFKeeker ยท 2 points ยท Posted at 19:20:47 on June 26, 2018 ยท (Permalink)
Sounds like a Weird Al spinoff.
spazmatt527 ยท 3 points ยท Posted at 04:43:30 on June 26, 2018 ยท (Permalink)
I always heard, "Errebody in the club green tits"
PM_ME_YOUR_SYRUP ยท 1 points ยท Posted at 03:50:46 on June 26, 2018 ยท (Permalink)
never heard this song before in my life. had to google it. It came out the year after I graduated college. seems popular though
asknanners12 ยท 2 points ยท Posted at 07:37:32 on June 26, 2018 ยท (Permalink)
Don't know why you're getting downvoted, I hadn't heard it either (I listen to rock/alternative/metal).
PassportSloth ยท 1 points ยท Posted at 19:42:25 on June 26, 2018 ยท (Permalink)
I like these lyrics better. Canon.
wackeroniandcheese ยท 1 points ยท Posted at 20:04:35 on June 26, 2018 ยท (Permalink)
Thought it was "everybody's a bitch texas"
chucktheskiffie ยท -1 points ยท Posted at 03:48:52 on June 26, 2018 ยท (Permalink)
Yeah... even a fool knows it "errybody"
IAmRengar ยท 1012 points ยท Posted at 01:35:31 on June 26, 2018 ยท (Permalink)
Amazing.
einsibongo ยท 5 points ยท Posted at 03:39:20 on June 26, 2018 ยท (Permalink)
I went on this whole adventure to crack the case, my 90's self knew what this was but from where... My version was a bit different in the end.
TakingCareOfBizzness ยท 1 points ยท Posted at 04:21:55 on June 26, 2018 ยท (Permalink)
Had the same thing happen to me getting on the school bus
"I don't... want to stay
Get your booty on the bus now
Make my day "
[deleted] ยท 524 points ยท Posted at 01:52:37 on June 26, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 22 points ยท Posted at 06:01:00 on June 26, 2018 ยท (Permalink)
[deleted]
Raymaa ยท 2 points ยท Posted at 11:18:43 on June 26, 2018 ยท (Permalink)
Fuck this is incredible.
DJMuSaFiR ยท 6 points ยท Posted at 03:44:31 on June 26, 2018 ยท (Permalink)
You're Perfect.
lonelybigbaby ยท 2 points ยท Posted at 18:47:50 on June 28, 2018 ยท (Permalink)
๐ญ๐ญ๐ญ
drphungky ยท -1 points ยท Posted at 03:42:22 on June 26, 2018 ยท (Permalink)
Well that'll clog your ateries, even WITH the good cardio from dancing. Don't do that.
Rob0tic ยท 54 points ยท Posted at 02:06:05 on June 26, 2018 ยท (Permalink)
I get it now. This is why computers were made.
throwdowntown69 ยท 1 points ยท Posted at 09:22:14 on July 3, 2018 ยท (Permalink)
I don't understand anything.
Tylerh96 ยท 651 points ยท Posted at 01:14:59 on June 26, 2018 ยท (Permalink)
I appreciate this
LipstickDragon ยท 108 points ยท Posted at 02:09:00 on June 26, 2018 ยท (Permalink)
I'm sorry, but I'm clueless.. What is this a reference to?
curious-children ยท 75 points ยท Posted at 02:12:37 on June 26, 2018 ยท (Permalink)
assuming the song Tipsy by J-Kwon
_Algernon- ยท 87 points ยท Posted at 03:36:37 on June 26, 2018 ยท (Permalink)
Thanks, link for future scrollers https://youtu.be/VwXeN2FsE7w
53bvo ยท 16 points ยท Posted at 05:42:14 on June 26, 2018 ยท (Permalink)
Oh man that fits perfectly.
Never heard that song before so I am unfortunate to not have been able to enjoy that pun as much.
murtadi007 ยท 10 points ยท Posted at 05:55:06 on June 26, 2018 ยท (Permalink)
2003 was a wild year for hip hop let me tell you. BET was popping everyday
Fantafantaiwanta ยท 9 points ยท Posted at 08:40:04 on June 26, 2018 ยท (Permalink)
Everybody on Reddit is so fucking young it hurts me.
730Workhorse ยท 7 points ยท Posted at 16:33:03 on June 26, 2018 ยท (Permalink)
Errbody?
yParticle ยท 7 points ยท Posted at 05:32:53 on June 26, 2018 ยท (Permalink)
I feel like they just sort of dropped the restroom subplot. WHAT HAPPENS NEXT?
nealius ยท 10 points ยท Posted at 04:45:06 on June 26, 2018 ยท (Permalink)
I had to Google J-kwon and still donโt know who he is.
Noble_Flatulence ยท 4 points ยท Posted at 02:46:55 on June 26, 2018 ยท (Permalink)
I don't know but context clues leads me to believe it's derived from "e'er'body in the club . . ." as in everybody. Pronounced erbody, then becomes herb butter.
Useless_Mac ยท 150 points ยท Posted at 01:38:38 on June 26, 2018 ยท (Permalink)
I regret having only one upvote to give.
dontsuckmydick ยท 30 points ยท Posted at 01:53:17 on June 26, 2018 ยท (Permalink)
That's what God is for.
bhjohnp1 ยท 26 points ยท Posted at 02:34:12 on June 26, 2018 ยท (Permalink)
Hey Iโm going to suck your dick
backattack88 ยท 23 points ยท Posted at 02:46:41 on June 26, 2018 ยท (Permalink)
เฒ _เฒ ...
(โ๏พใฎ๏พ)โ
DonQuixotel ยท 8 points ยท Posted at 02:47:10 on June 26, 2018 ยท (Permalink)
God works in mysterious ways
Shrekquille_Oneal ยท 3 points ยท Posted at 03:37:48 on June 26, 2018 ยท (Permalink)
don't make me swallow
dontsuckmydick ยท 2 points ยท Posted at 09:08:13 on June 28, 2018 ยท (Permalink)
It's been 2 days and you still haven't gotten me off. This is why I told you not to bother sucking my dick.
NukeML ยท 1 points ยท Posted at 07:21:12 on June 26, 2018 ยท (Permalink)
Gold*
dontsuckmydick ยท 1 points ยท Posted at 07:23:33 on June 26, 2018 ยท (Permalink)
No you actually have to click "give gold" and pay for it but it's the thought that counts little buddy.
NukeML ยท 2 points ยท Posted at 07:25:00 on June 26, 2018 ยท (Permalink)
Sending thots and playas your way
TyrionIsntALannister ยท 2 points ยท Posted at 02:26:27 on June 26, 2018 ยท (Permalink)
Youโve served your country well
GocoZwei ยท 1 points ยท Posted at 07:05:58 on June 26, 2018 ยท (Permalink)
Just go in their post history and give them some extra.
TheElusiveGnome ยท 39 points ยท Posted at 02:17:52 on June 26, 2018 ยท (Permalink)
Best comment I've seen all year
Team_Muff_N_Stuff ยท 4 points ยท Posted at 02:34:39 on June 26, 2018 ยท (Permalink)
Easily.
rollcroc ยท 37 points ยท Posted at 02:35:24 on June 26, 2018 ยท (Permalink)
I told my spouse I've never wanted to give someone Reddit gold so badly before. I show him this and he says "yeah I don't get it". Ty op, now I'm going to have to get a divorce.
girthytaquito ยท 77 points ยท Posted at 02:03:14 on June 26, 2018 ยท (Permalink)
It's hard for me to kwontify how awesome this comment is
Lauraphoid ยท -5 points ยท Posted at 02:52:21 on June 26, 2018 ยท (Permalink)
Quantify?
Brockton64 ยท 1 points ยท Posted at 01:56:37 on July 1, 2018 ยท (Permalink)
/r/Woooosh
ARussianW0lf ยท -19 points ยท Posted at 02:26:57 on June 26, 2018 ยท (Permalink)
Bruh. It's "quantify" lol
AbacusFinch ยท 39 points ยท Posted at 02:30:11 on June 26, 2018 ยท (Permalink)
Bruh. Itโs J-Kwon lol
Backlash123 ยท 18 points ยท Posted at 02:30:40 on June 26, 2018 ยท (Permalink)
The song the parent comment is referencing is by J-Kwon....
ARussianW0lf ยท 40 points ยท Posted at 02:31:45 on June 26, 2018 ยท (Permalink)
Oh shit I'm retarded
TrollinTrolls ยท 11 points ยท Posted at 02:54:05 on June 26, 2018 ยท (Permalink)
The first step is admitting you have a problem.
The second step is a full-on lobotomy.
NukeML ยท 2 points ยท Posted at 07:23:31 on June 26, 2018 ยท (Permalink)
It's ok I had to google it
trevzors ยท 12 points ยท Posted at 02:31:29 on June 26, 2018 ยท (Permalink)
/r/whoooosh
ARussianW0lf ยท 13 points ยท Posted at 02:32:18 on June 26, 2018 ยท (Permalink)
Yep. I'm dumb
roadmosttravelled ยท 2 points ยท Posted at 02:45:40 on June 26, 2018 ยท (Permalink)
Woosh.....?
Woosh.
BitRapt0r ยท 56 points ยท Posted at 01:55:28 on June 26, 2018 ยท (Permalink)
thatโs gotta be one of the greatest word play puns iโve seen
Stormjoy ยท 13 points ยท Posted at 01:52:17 on June 26, 2018 ยท (Permalink)
Thanks reminding me of this song... and for giving me a hearty laugh
HoodPiggy ยท 1 points ยท Posted at 03:14:29 on June 26, 2018 ยท (Permalink)
You remember the actual version or the high pitchee voiceover?
GorgeousGarbage13 ยท 13 points ยท Posted at 01:59:58 on June 26, 2018 ยท (Permalink)
Username checks out. Confirmed DJ
warbling_wombats ยท 30 points ยท Posted at 02:19:36 on June 26, 2018 ยท (Permalink)
r/boneappletea
NukeML ยท 3 points ยท Posted at 07:24:32 on June 26, 2018 ยท (Permalink)
r/bestof
lowtoiletsitter ยท 32 points ยท Posted at 01:41:38 on June 26, 2018 ยท (Permalink)
I love you
Gigas_Breaker ยท 30 points ยท Posted at 01:51:27 on June 26, 2018 ยท (Permalink)
I'm laughing like hell in the bathroom right now.
-_ellipsis_- ยท 49 points ยท Posted at 01:41:51 on June 26, 2018 ยท (Permalink)
I spread my upvote all over this comment
TitaniumShovel ยท 20 points ยท Posted at 01:52:04 on June 26, 2018 ยท (Permalink)
Prepare for karma.
BigBobsBootyBarn ยท 19 points ยท Posted at 01:55:58 on June 26, 2018 ยท (Permalink)
These lyrics will stay with me for the rest of my life
LEGOMyBrick ยท 29 points ยท Posted at 01:42:01 on June 26, 2018 ยท (Permalink)
This guy J-kwons
joeymacaroni11 ยท 10 points ยท Posted at 02:03:38 on June 26, 2018 ยท (Permalink)
Haha YES
gabstotheabs ยท 9 points ยท Posted at 02:06:42 on June 26, 2018 ยท (Permalink)
I sang this
clumsymelody ยท 10 points ยท Posted at 02:17:53 on June 26, 2018 ยท (Permalink)
wow. just wow.
nauset3tt ยท 48 points ยท Posted at 01:41:49 on June 26, 2018 ยท (Permalink)
Spit my drink ๐
BigBoatDeluxe ยท 33 points ยท Posted at 02:34:22 on June 26, 2018 ยท (Permalink)
Drank*
PM_Me-Thigh_Highs ยท 19 points ยท Posted at 03:11:43 on June 26, 2018 ยท (Permalink)
Pass out
fbrbtx ยท 7 points ยท Posted at 03:17:00 on June 26, 2018 ยท (Permalink)
I appreciate this thread
facial_issues ยท 4 points ยท Posted at 04:18:15 on June 26, 2018 ยท (Permalink)
Drank*
Tween_LaQueefa ยท 8 points ยท Posted at 02:21:46 on June 26, 2018 ยท (Permalink)
This might be the best reply Iโve ever seen on reddit.
melindu ยท 7 points ยท Posted at 03:07:15 on June 26, 2018 ยท (Permalink)
My cat's name is Tippy. Now I have a new song to sing to her while we're in the kitchen together.
[deleted] ยท 21 points ยท Posted at 01:40:26 on June 26, 2018 ยท (Permalink)
Herb butter getting upvotes.
jeromeyromyromyrome ยท 23 points ยท Posted at 01:55:23 on June 26, 2018 ยท (Permalink)
Commenting for historical purposes.
FedexMeYourMom ยท 4 points ยท Posted at 03:27:19 on June 26, 2018 ยท (Permalink)
I just want to be part of this so I will have something to say when my mother asks me if I've accomplished anything lately that doesn't disappoint her.
Serendipstick ยท 20 points ยท Posted at 02:15:28 on June 26, 2018 ยท (Permalink)
Thank you so much. I thought it was pretty funny so I went to tell my husband. When I went to say it out loud, I couldn't because I was laughing so hard
TheHurdleDude ยท 3 points ยท Posted at 04:57:59 on June 26, 2018 ยท (Permalink)
It didn't click on my head until you mentioned saying it out loud. So thanks, I was really confused.
PChuckVT ยท 7 points ยท Posted at 02:23:05 on June 26, 2018 ยท (Permalink)
That was perfectly composed and gave me great joy. Cheers
suck-me-beautiful ยท 17 points ยท Posted at 01:50:15 on June 26, 2018 ยท (Permalink)
Holy shit yes
SeiraReyvazx ยท 16 points ยท Posted at 02:19:15 on June 26, 2018 ยท (Permalink)
This is the best reply to a comment I have ever seen.
TheySaidAnal ยท 4 points ยท Posted at 02:52:34 on June 26, 2018 ยท (Permalink)
It's... It's beautiful
VietStamm ยท 16 points ยท Posted at 01:41:45 on June 26, 2018 ยท (Permalink)
Get this HERO to the top! salute
Rambchop ยท 16 points ยท Posted at 02:02:58 on June 26, 2018 ยท (Permalink)
signed in at work, just to give you an upvote.
cusefan03 ยท 12 points ยท Posted at 01:57:12 on June 26, 2018 ยท (Permalink)
Hide ya kids, hide ya wife, cuz they rapin' HERB BUTTER up in here!
Discarded_Chicken ยท 8 points ยท Posted at 02:03:30 on June 26, 2018 ยท (Permalink)
This is worth its weight in gold. Nicely done. Edit: Damn apostrophes.
quantumgravitee ยท 3 points ยท Posted at 04:53:55 on June 26, 2018 ยท (Permalink)
its
HoodPiggy ยท 0 points ยท Posted at 03:16:20 on June 26, 2018 ยท (Permalink)
actually, considering comments weigh nothing because they're not tangible this comment is worth infinite times more than its weight in gold
chin0men ยท 4 points ยท Posted at 02:13:35 on June 26, 2018 ยท (Permalink)
Nice
Team_Muff_N_Stuff ยท 4 points ยท Posted at 02:32:29 on June 26, 2018 ยท (Permalink)
I've been laughing at this for multiple minutes. Holy shit
SkoalBandit33 ยท 4 points ยท Posted at 02:37:18 on June 26, 2018 ยท (Permalink)
Have my children
gotbadnews ยท 12 points ยท Posted at 01:46:25 on June 26, 2018 ยท (Permalink)
If I had money for gold youโd get gold, glorious.
mr_magoosh ยท 6 points ยท Posted at 01:54:49 on June 26, 2018 ยท (Permalink)
This is the hero we need, not the hero we deserve.
A_Ruse_ter ยท 6 points ยท Posted at 02:20:20 on June 26, 2018 ยท (Permalink)
I wish I had this level of imagination. Someone more talented than me in painting should make a bowl of herb butter gettinโ jiggy with it in the club.
FreedomFallout ยท 8 points ยท Posted at 02:33:48 on June 26, 2018 ยท (Permalink)
I donโt get it ;-;
ttbbbpth ยท 14 points ยท Posted at 02:51:04 on June 26, 2018 ยท (Permalink)
listen to the chorus of this song. It starts at about 1:08
azlan194 ยท 4 points ยท Posted at 03:08:30 on June 26, 2018 ยท (Permalink)
I didn't get it either before seeing that video. I guess I'm confused why that song is so popular.
ttbbbpth ยท 14 points ยท Posted at 03:11:34 on June 26, 2018 ยท (Permalink)
It was popular about 14 years ago. Must be a bunch of 25-35 year olds around here.
In 2004 it was 2nd on the hip hop charts, only behind "yeah" by usher.
Dason37 ยท 12 points ยท Posted at 04:03:05 on June 26, 2018 ยท (Permalink)
Er-sher got the voice to make your booty go pop
NotAzakanAtAll ยท 5 points ยท Posted at 07:11:09 on June 26, 2018 ยท (Permalink)
Hah! 14 years that's not correct it's only been 5 ye-
:(
tresslessone ยท 3 points ยท Posted at 02:16:11 on June 26, 2018 ยท (Permalink)
I love reddit
JayRP ยท 3 points ยท Posted at 02:20:39 on June 26, 2018 ยท (Permalink)
This is the best thing on Reddit
Veeksvoodoo ยท 3 points ยท Posted at 02:23:26 on June 26, 2018 ยท (Permalink)
Skeet skeet skeet
chio151 ยท 3 points ยท Posted at 02:24:40 on June 26, 2018 ยท (Permalink)
Best thing today.
GringusMcDoobster ยท 3 points ยท Posted at 02:56:29 on June 26, 2018 ยท (Permalink)
You have just peaked in life.
GhostofErik ยท 2 points ยท Posted at 02:17:05 on June 26, 2018 ยท (Permalink)
You win the internet.
FarewellFelicia ยท 2 points ยท Posted at 02:30:30 on June 26, 2018 ยท (Permalink)
How does one become so witty? I must know.
Dason37 ยท 2 points ยท Posted at 04:03:49 on June 26, 2018 ยท (Permalink)
Lots of herb butter
SpadoCochi ยท 2 points ยท Posted at 02:38:20 on June 26, 2018 ยท (Permalink)
Amazing.
netflix_resolution ยท 2 points ยท Posted at 02:42:13 on June 26, 2018 ยท (Permalink)
5 gold?!!! Holy
HoodPiggy ยท 4 points ยท Posted at 03:18:39 on June 26, 2018 ยท (Permalink)
It's now 7 glold and over 8k upvotes
Marlowe_N_Me ยท 0 points ยท Posted at 06:59:22 on June 26, 2018 ยท (Permalink)
12 gold
Xr3meGaming ยท 2 points ยท Posted at 02:42:18 on June 26, 2018 ยท (Permalink)
!redditsilver
DonQuixotel ยท 2 points ยท Posted at 02:45:08 on June 26, 2018 ยท (Permalink)
I herb never gasped butter air before this comment, you golden god
thewolfisme ยท 2 points ยท Posted at 02:49:57 on June 26, 2018 ยท (Permalink)
The whole staff room laughed at this one.
ShylosX ยท 2 points ยท Posted at 02:49:58 on June 26, 2018 ยท (Permalink)
NEPHEW
YoshiSparkle ยท 2 points ยท Posted at 03:02:12 on June 26, 2018 ยท (Permalink)
This is relevant to my interests
!redditsilver
Offline219 ยท 2 points ยท Posted at 03:12:07 on June 26, 2018 ยท (Permalink)
Iโm just gonna assume this is a reference I donโt get
Aesthetically ยท 2 points ยท Posted at 04:10:13 on June 26, 2018 ยท (Permalink)
"I want to gold this"
Jesus Christ
Its-a-me-yo-daddy ยท 2 points ยท Posted at 04:57:55 on June 26, 2018 ยท (Permalink)
Why are you.........the way that you are?
Fingernailssmell ยท 2 points ยท Posted at 07:24:55 on June 26, 2018 ยท (Permalink)
I was making hashbrowns the other day and I kept singing in my head, "erry body in the pan get crispy"
bepseh ยท 2 points ยท Posted at 10:09:41 on June 26, 2018 ยท (Permalink)
You know theres no way back right?
Doctor_Oceanblue ยท 5 points ยท Posted at 02:48:18 on June 26, 2018 ยท (Permalink)
I don't get it
Kung-Fu_Tacos ยท 6 points ยท Posted at 03:13:20 on June 26, 2018 ยท (Permalink)
Lyrics to a song called Tipsy by J-Kwon:
Sounds like:
HandsomeBagelBatch ยท 3 points ยท Posted at 04:47:43 on June 26, 2018 ยท (Permalink)
Jesus fuck 10 gold and all of those upvotes. I don't even get it!
trulymadlybigly ยท 4 points ยท Posted at 02:03:24 on June 26, 2018 ยท (Permalink)
Someone gild this man (or woman)
m4vis ยท 4 points ยท Posted at 01:55:37 on June 26, 2018 ยท (Permalink)
Bromego, if I had a gold to give you I would. Or if I had the money to buy a gold I would. In fact if I remember, next week when I get paid imma buy a gold and give it to you. Your genius needs to be appreciated.
Discarded_Chicken ยท 4 points ยท Posted at 02:06:16 on June 26, 2018 ยท (Permalink)
It's alright, I got him. Lost part of a drink reading this one. Well deserved.
m4vis ยท 2 points ยท Posted at 02:07:59 on June 26, 2018 ยท (Permalink)
Youโre doing gods work my friend
DingleDangleDom ยท 2 points ยท Posted at 02:11:38 on June 26, 2018 ยท (Permalink)
My guy, you deserve them golds
tggir ยท 2 points ยท Posted at 02:40:24 on June 26, 2018 ยท (Permalink)
r/boneappletea
VivaLaEmpire ยท 1 points ยท Posted at 02:51:16 on June 26, 2018 ยท (Permalink)
Oh you!
little_brown_bat ยท 1 points ยท Posted at 02:52:33 on June 26, 2018 ยท (Permalink)
Go shortbread, itโs ya birfday.
Skinnie_ginger ยท 1 points ยท Posted at 02:57:51 on June 26, 2018 ยท (Permalink)
6 golds?
crgnxn ยท 1 points ยท Posted at 03:03:03 on June 26, 2018 ยท (Permalink)
New favorite comment
B0iGeorge ยท 1 points ยท Posted at 03:04:27 on June 26, 2018 ยท (Permalink)
/r/boneappletea
trouserlegs ยท 1 points ยท Posted at 03:04:37 on June 26, 2018 ยท (Permalink)
Terrible when you pronounce 'h'erb correctly.
medi0059 ยท 1 points ยท Posted at 03:09:11 on June 26, 2018 ยท (Permalink)
I just about lost my shit. Thank you.
seanular ยท 1 points ยท Posted at 03:13:01 on June 26, 2018 ยท (Permalink)
I'm having a terrible day. Thank you for this.
ajohnson360 ยท 1 points ยท Posted at 03:13:52 on June 26, 2018 ยท (Permalink)
Gawdamn gilded 7x!? 5 years of Reddit and that's by far the most I've ever seen. Maybe a 3x once or twice.... Well played, Reddit. Well played.
chomdh ยท 1 points ยท Posted at 03:14:53 on June 26, 2018 ยท (Permalink)
gettin tips
guardian1691 ยท 1 points ยท Posted at 03:17:24 on June 26, 2018 ยท (Permalink)
Out of the loop, what's this a reference to?
lordyjackson ยท 1 points ยท Posted at 03:21:39 on June 26, 2018 ยท (Permalink)
Bravo you brilliant swine
andwhenwefall ยท 1 points ยท Posted at 03:22:36 on June 26, 2018 ยท (Permalink)
aerodynamic_23 ยท 1 points ยท Posted at 03:23:13 on June 26, 2018 ยท (Permalink)
I love this
[deleted] ยท 1 points ยท Posted at 03:23:54 on June 26, 2018 ยท (Permalink)
Comment of the year. Well played
TX_Adopted ยท 1 points ยท Posted at 03:25:27 on June 26, 2018 ยท (Permalink)
Can I be in the screenshot?
Presently_Absent ยท 1 points ยท Posted at 03:30:17 on June 26, 2018 ยท (Permalink)
Au my, so many gildings for a bit of word play!
Syco03 ยท 141 points ยท Posted at 00:23:00 on June 26, 2018 ยท (Permalink)
Itโs a lot better to just soften the butter and fold in the herbs. After theyโre incorporated wrap the butter in Saran Wrap in a log shape and toss in the fridge for a few hours, making it easy to cut discs out of. This is how restaurants get that perfectly shaped butter round that is melting on your steak at the table.
ausernametoforget ยท 18 points ยท Posted at 00:45:30 on June 26, 2018 ยท (Permalink)
This on a properly bbqโd steak is magnificent. My SO tells me I should make some again because we have been bbqing a couple times a week for the last month and a half and no steak butter.
Syco03 ยท 7 points ยท Posted at 00:49:10 on June 26, 2018 ยท (Permalink)
Itโs amazing on everything. Veggies or proteins. I love it with dill on a piece of halibut/cod or with sage and Rosemary on a grilled chicken breast
dabbadabbagooya ยท 4 points ยท Posted at 04:34:07 on June 26, 2018 ยท (Permalink)
Lemon dill butter on yo salmon
Sherlockandload ยท 2 points ยท Posted at 15:21:49 on June 26, 2018 ยท (Permalink)
Pro-tip: Put slice of herb-butter on a plate. Cook steak how you like. Rest steak on top of butter. Turn once. Enjoy.
- For a tiny bit of extra effort you can do a quick pan sauce with the drippings and a n additional tab of cold butter.
Fed_up_with_Reddit ยท 1 points ยท Posted at 12:11:24 on June 26, 2018 ยท (Permalink)
Grilled. You would never BBQ a steak you fucking heathen.
EpeeGnome ยท 7 points ยท Posted at 13:40:46 on June 26, 2018 ยท (Permalink)
As bizarre as it may sound, in a lot of areas BBQ somehow means grilled instead of meaning slow smoked with a marinade or sauce. Don't ask me why, dialects are weird.
Fed_up_with_Reddit ยท 5 points ยท Posted at 17:14:09 on June 26, 2018 ยท (Permalink)
No, in some areas people ignorantly use BBQ to mean grill. BBQ never means anything other than slow cook with smoke.
[deleted] ยท 3 points ยท Posted at 19:47:06 on June 26, 2018 ยท (Permalink)
this, it's just that weber and supermarkets sell stuff in Europe using BBQ as marketing name (I guess because it's short) even if most people end up only grilling on them and many have never heard about BBQ. So people end up mixing the terms.
whitemeatlover ยท 9 points ยท Posted at 00:34:29 on June 26, 2018 ยท (Permalink)
Yeah going to say the same. This is the better method and you can use as much or as little as you need. I saw it on Barefoot Contessa when she made herb butter.
inglishman ยท 3 points ยท Posted at 02:25:22 on June 26, 2018 ยท (Permalink)
This... this changes the game. Thank you!
winterfresh0 ยท 1 points ยท Posted at 09:42:29 on June 26, 2018 ยท (Permalink)
Why is that better than melting the butter?
Syco03 ยท 2 points ยท Posted at 12:18:00 on June 26, 2018 ยท (Permalink)
Easier to use for one. Also heating the herbs will damage them and pull out bitter flavors
treqiheartstrees ยท 5 points ยท Posted at 14:17:11 on June 26, 2018 ยท (Permalink)
And melting the butter will make it separate and then youll have milk solids to deal with
rxjen ยท 877 points ยท Posted at 23:11:32 on June 25, 2018 ยท (Permalink)
You forgot he part where you slather that shit on bread and steak.
PM_ME_UR_PASTRIES ยท 947 points ยท Posted at 23:23:00 on June 25, 2018 ยท (Permalink)
To be fair it was a recipe for herb butter and not herb butter and bread
onetoothless ยท 12 points ยท Posted at 01:19:54 on June 26, 2018 ยท (Permalink)
Is the thread the goldmine for you that it should be?
PM_ME_UR_PASTRIES ยท 6 points ยท Posted at 07:51:14 on June 26, 2018 ยท (Permalink)
Relatively few pastries, but I've sure learned a lot!
SerpentofPerga ยท 15 points ยท Posted at 00:07:33 on June 26, 2018 ยท (Permalink)
Shrewd observation jesus
waterlilyrm ยท 5 points ยท Posted at 02:03:37 on June 26, 2018 ยท (Permalink)
Jesus is here? I mean, this comment thread is about herbed butter, so I wouldn't be surprised.
CNoTe820 ยท 2 points ยท Posted at 07:38:59 on June 26, 2018 ยท (Permalink)
Also if you make your own bread, which is also quite easy, it will taste delicious warm out of the oven with that butter.
Just buy a huge Dutch oven for cooking the bread in.
KingFluffy52 ยท 1 points ยท Posted at 02:21:42 on June 26, 2018 ยท (Permalink)
r/relevantusername
chaosjenerator ยท 2 points ยท Posted at 02:47:44 on June 26, 2018 ยท (Permalink)
Nice
waterlilyrm ยท -1 points ยท Posted at 02:03:24 on June 26, 2018 ยท (Permalink)
To be equally fair, the bread is a fair assumption. :D
Butternades ยท 2 points ยท Posted at 01:59:41 on June 26, 2018 ยท (Permalink)
Thatโs a different type of butter. Compound butter is what you want. I highly suggest alton brownโs method.
rxjen ยท 3 points ยท Posted at 02:00:25 on June 26, 2018 ยท (Permalink)
Put any kind of butter on a steak. You wonโt regret it.
Butternades ยท 1 points ยท Posted at 02:00:52 on June 26, 2018 ยท (Permalink)
Agreed. I like herb compound butter with pepper crusted steak.
tossit22 ยท 2 points ยท Posted at 01:45:46 on June 26, 2018 ยท (Permalink)
Donโt you ruin my steak.
AbeLincolnsMullet ยท 4 points ยท Posted at 05:23:25 on June 26, 2018 ยท (Permalink)
Not on your cakeday we wouldn't! Happy cakeday!
tossit22 ยท 1 points ยท Posted at 06:59:50 on June 26, 2018 ยท (Permalink)
Woot! I didnโt even know!
t3hnhoj ยท 1 points ยท Posted at 03:29:04 on June 26, 2018 ยท (Permalink)
I put that shit on everything.
nomorehoney ยท 1 points ยท Posted at 06:58:55 on June 26, 2018 ยท (Permalink)
Or use it to make grilled cheese. The herbs fry into the bread.... Dank as hell.
MrSnowden ยท 108 points ยท Posted at 00:06:31 on June 26, 2018 ยท (Permalink)
I thought you meant like r/trees version. melt butter, add herb, let simmer, strain out herb. Now you have "herb" butter that you can substitute into any dish for that extra kick.
dog-pussy ยท 66 points ยท Posted at 00:31:28 on June 26, 2018 ยท (Permalink)
De-carboxylating the herb before adding to the butter gives you much more bang for the buck/bud. Your guests will be speechless, possibly incoherent, but nonetheless happy.
Edited to add De-
tboneplayer ยท 4 points ยท Posted at 00:55:13 on June 26, 2018 ยท (Permalink)
How do you carboxylate the herb?
imgonnabutteryobread ยท 12 points ยท Posted at 01:20:08 on June 26, 2018 ยท (Permalink)
Step 0: grind up your herbs
Step 1: vape your herbs
Step 2: sprinkle your now-decarbed herbs onto oily/fatty/buttery food where the texture of dried herb sprinkles isn't gross
Step 3: wait an hour or two for it to metabolize
Step 4: enjoy for several hours
Step 5: use poopouri lest your bathroom smell dank
mrdavik ยท 7 points ยท Posted at 02:00:39 on June 26, 2018 ยท (Permalink)
I'm confused. Doesn't vaping turn all the active ingredient into vapour? Isn't the remaining herb useless?
ImAWizardYo ยท 9 points ยท Posted at 02:09:36 on June 26, 2018 ยท (Permalink)
It's called ABV. Short for "Already Been Vaped". Supposedly can do lots of stuff with it. Cannabutter, cookies, Green Dragon variants, etc.
[deleted] ยท 7 points ยท Posted at 02:47:59 on June 26, 2018 ยท (Permalink)
It supposedly tastes like shit, though.
definitelynottwelve ยท 2 points ยท Posted at 03:47:33 on June 26, 2018 ยท (Permalink)
It does.
EmTeWoWe ยท 4 points ยท Posted at 01:00:56 on June 26, 2018 ยท (Permalink)
220F for 30-40 minutes
KeroseneMidget ยท 7 points ยท Posted at 01:00:32 on June 26, 2018 ยท (Permalink)
He probably meant decarboxylating them. Throw them in the oven at about 115o C for around 30-50 minutes, depending on how much you have. Stir every 15 minutes if there's a lot.
Gopherpants ยท 3 points ยท Posted at 01:09:11 on June 26, 2018 ยท (Permalink)
But just the herb by itself, correct?
adamantitian ยท 6 points ยท Posted at 01:14:12 on June 26, 2018 ยท (Permalink)
Yes you basically bake the stuff
dog-pussy ยท 4 points ยท Posted at 01:02:03 on June 26, 2018 ยท (Permalink)
Decarboxylation why and how.
madhaxor ยท 21 points ยท Posted at 00:22:48 on June 26, 2018 ยท (Permalink)
Compound Butter
1: let your butter soften 2:put whatever tf you want in that butter 3:cool it back down and use anytime
Swashcuckler ยท 28 points ยท Posted at 23:24:49 on June 25, 2018 ยท (Permalink)
Garlic honey is the same pretty much
Peel garlic
Crush garlic
Put garlic into jar with good honey
Wait
Garlic honey
flownyc ยท 24 points ยท Posted at 23:47:35 on June 25, 2018 ยท (Permalink)
Also comes with the risk of botulism, for that extra kick.
cw- ยท 3 points ยท Posted at 03:50:04 on June 26, 2018 ยท (Permalink)
What do I need garlic honey for
Swashcuckler ยท 1 points ยท Posted at 04:11:28 on June 26, 2018 ยท (Permalink)
I dunno, it tastes nice
Probably use it for marinades or glazes
microwavequesadilla ยท 8 points ยท Posted at 00:44:19 on June 26, 2018 ยท (Permalink)
You should write a cookbook in this vernacular.
Sir_Silly_Sloth ยท 4 points ยท Posted at 01:43:32 on June 26, 2018 ยท (Permalink)
Thereโs Thug Kitchen if you like vegan food.
K0NKR ยท 4 points ยท Posted at 00:47:35 on June 26, 2018 ยท (Permalink)
I wish there was a cooking channel that talked like this. But not just a joke, a legitimate cooking channel for this. Please let me know if there is something like this. Almost like the book โcooking with coolioโ.
vdubsonly17 ยท 5 points ยท Posted at 00:53:29 on June 26, 2018 ยท (Permalink)
Its Suppertime with Matty Matheson on Viceland
K0NKR ยท 4 points ยท Posted at 00:59:33 on June 26, 2018 ยท (Permalink)
Awesome thank you. I also loved the lady who passed away not too long ago, she was reddit famous. Aunt feefee or something like that. Sweet treats for the kids. This kind of cooking is both hilarious and awesome.
asknanners12 ยท 1 points ยท Posted at 07:56:10 on June 26, 2018 ยท (Permalink)
Not exactly what you're looking for, but I love this channel
https://youtu.be/_uHZoGtSLZ0
rubiscoisrad ยท 5 points ยท Posted at 00:57:35 on June 26, 2018 ยท (Permalink)
Adding onto this: Anything served with a mayonnaise based sauce, make that mayo fancy. Add herbs, or pesto, lemon juice, whatevs. People will eat that shit up.
sharksnack3264 ยท 3 points ยท Posted at 01:27:17 on June 26, 2018 ยท (Permalink)
Better yet, you can prep it in advance for fancy table butter as well as instant seasoning.
Wrap it in parchment paper and freeze it.
It will keep for a long time. Defrost for fancy table butter or chop of bits for instant seasoning. Minimal effort.
waterlilyrm ยท 3 points ยท Posted at 02:02:41 on June 26, 2018 ยท (Permalink)
Hold up. How do you get the butter fat/solids back together correctly? I've always just left some butter on the counter for a few hours until it's soft and spreadable, then mixed in the herbs. Am I missing something critical here?? Do I need this melted version in my life?
Compliant_Automaton ยท 3 points ยท Posted at 04:28:51 on June 26, 2018 ยท (Permalink)
Just so you know, making butter is shockingly easy. It's basically just heavy cream that you shake the shit out of in a jar for about ten minutes.
Don't ever buy butter from the store. It takes virtually no effort to make it yourself. And it's at least Kerry Gold quality when you do it yourself. Fuck that Land 'o Lakes shit.
After a few months, you'll discover that you're a butter snob. You'll be out at a restaurant and you'll use their little butter-in-a-tiny-tub crap and you'll be like, fuck, why not just make your own back there in your professional grade restaurant kitchen you lazy fucks? I make better shit than this watching The Real Housewives of Who Gives a Fuck.
punkin_spice_latte ยท 3 points ยท Posted at 16:15:27 on June 26, 2018 ยท (Permalink)
Much easier too if you add a marble to help it churn. Except we don't have marbles, and we're a dungeons and dragons household, so we use a d20.
Compliant_Automaton ยท 3 points ยท Posted at 16:32:00 on June 26, 2018 ยท (Permalink)
Oh that's a great idea! I've got bunches of d20s.
mrs_burk ยท 1 points ยท Posted at 02:38:52 on July 4, 2018 ยท (Permalink)
Wait!! We just shake heavy whipping cream??
Compliant_Automaton ยท 1 points ยท Posted at 06:54:55 on July 4, 2018 ยท (Permalink)
Surprisingly simple, isn't it?
hocuspocusgottafocus ยท 2 points ยท Posted at 00:58:15 on June 26, 2018 ยท (Permalink)
Garlic butter is my god and savior
Allittle1970 ยท 2 points ยท Posted at 01:54:09 on June 26, 2018 ยท (Permalink)
Steak 1. Dry steak with paper towel 2. Dry rub kosher salt and fresh ground pepper on both sides 3. Grill with dollop of herb butter. Let rest for five minutes and serve medium rare.
AltimaNEO ยท 2 points ยท Posted at 02:12:22 on June 26, 2018 ยท (Permalink)
HeathenSoul ยท 2 points ยท Posted at 03:32:12 on June 26, 2018 ยท (Permalink)
If you want to be extra fancy don't melt it. Use a mixer and mix it in, then you have whipped herb butter. You'll be the hit at all the parties.
SarcasmGenerator ยท 2 points ยท Posted at 03:52:44 on June 26, 2018 ยท (Permalink)
don't melt the butter. you can never properly chern it again. just get it room temp and mix it while it's soft.
rhymes_with_snoop ยท 2 points ยท Posted at 06:06:59 on June 26, 2018 ยท (Permalink)
One step up:
Take a chicken breast. Cut a pocket in it with a paring knife (big opening inside with just a small opening to the outside).
Stuff the herb butter in.
Bread it. Put it in a greased glass pan. Repeat x3.
Bake it at 375 for 45-50 minutes.
It will blow people's minds. The herb butter marinates the chicken from the inside out, and if it sealed well, when they cut into it herb butter will pour out like chicken kiev (but easier). If it doesn't seal for all of them, pour that cooked herb butter on some rice. Delicious side.
You're welcome.
CultMcKendry ยท 2 points ยท Posted at 08:57:39 on June 26, 2018 ยท (Permalink)
What's the name for this again?
rhymes_with_snoop ยท 2 points ยท Posted at 16:13:02 on June 26, 2018 ยท (Permalink)
Lazy chicken kiev? Doesn't really have a name.
pardon_the_mess ยท 3 points ยท Posted at 01:00:31 on June 26, 2018 ยท (Permalink)
Yo dawg, we heard you like shit so we put shit in your shit so you can have a heart attack while you in a diabetic coma
-comfypants ยท 2 points ยท Posted at 01:16:51 on June 26, 2018 ยท (Permalink)
To get simultaneous heart attack and diabetic coma, use salted caramel.
lapislazuli8 ยท 1 points ยท Posted at 00:11:37 on June 26, 2018 ยท (Permalink)
Oh my god it's TRUE
IceburgSlimk ยท 1 points ยท Posted at 00:56:55 on June 26, 2018 ยท (Permalink)
Same with Mayo. Chop some dill and mix it, completely changes the flavor
joangray6 ยท 1 points ยท Posted at 01:41:53 on June 26, 2018 ยท (Permalink)
This was definetly one Iโd say! You can look super fancy by then making a little cube out of aluminum foil, pouring the newly mixed butter in, and then popping that baby back in the fridge. Pull it out 10 min later, put it on the table and you look extra fancy. Or slice it and put it on bread or an easy made filet Mignon.
Gorstag ยท 1 points ยท Posted at 01:44:30 on June 26, 2018 ยท (Permalink)
Pretty much, Takes hardly any time and if you want really really good garlic bread this method is far better than store bought.
Skirtlongjacket ยท 1 points ยท Posted at 01:44:34 on June 26, 2018 ยท (Permalink)
Please start a recipe blog!
CoruptedUsername ยท 1 points ยท Posted at 01:46:02 on June 26, 2018 ยท (Permalink)
Why did I read that in Sam o nellaโs voice
the_caitallo ยท 1 points ยท Posted at 01:48:24 on June 26, 2018 ยท (Permalink)
Similarly honey butter. Put honey in cup or bowl put butter in it, heat. Or alternatively melt butter and mix into honey. Either way it goes great on bread, especially crescent rolls. Idk why I don't make it more often tbh.
nicqui ยท 1 points ยท Posted at 01:55:19 on June 26, 2018 ยท (Permalink)
Works to make cannabis butter too
Sativar ยท 1 points ยท Posted at 02:10:24 on June 26, 2018 ยท (Permalink)
Equal parts softened butter, softened gorgonzola, and diced raw shallots, plus salt and pepper. Make sure to get yourself some Kerrygold butter and not that Land O Lakes or generic stuff. Throw it on a mid-rare filet and die a happy death.
beerdude69 ยท 1 points ยท Posted at 02:37:05 on June 26, 2018 ยท (Permalink)
I make blue cheese butter when I grill steaks. Actually did this yesterday; cooked fillets. Just mix a small tub of crumbled blue cheese and room temp stick of butter. Amazing on top of grilled steak!
CouchCommanderPS2 ยท 1 points ยท Posted at 03:04:38 on June 26, 2018 ยท (Permalink)
Or the slightly modified Butter Dog
Tballs51 ยท 1 points ยท Posted at 03:11:22 on June 26, 2018 ยท (Permalink)
Was this recipe on that snoop-dogg/Martha Stewart mash-up? Cuz that sounds like a recipe snoop would make for his "Herb" butter.
PooleyX ยท 1 points ยท Posted at 03:23:10 on June 26, 2018 ยท (Permalink)
How do you dice herbs?
Itsjustjr ยท 1 points ยท Posted at 03:31:14 on June 26, 2018 ยท (Permalink)
Would that work well with clarified butter that I plan on putting over some steak?
thestreaker ยท 1 points ยท Posted at 03:44:47 on June 26, 2018 ยท (Permalink)
I use a similar process when helping my wife make truffle butter...
neowie ยท 1 points ยท Posted at 03:46:40 on June 26, 2018 ยท (Permalink)
Just don't use basil unless you want the butter to look old and gross and brown.
bigjamg ยท 1 points ยท Posted at 03:59:27 on June 26, 2018 ยท (Permalink)
Sounds like a Soundcloud Rapper. Herb Butter
lalalalove21 ยท 1 points ยท Posted at 04:07:38 on June 26, 2018 ยท (Permalink)
Or compound butters. Room temp butter, chopped herbs, mix and roll
AnalLeaseHolder ยท 1 points ยท Posted at 04:08:32 on June 26, 2018 ยท (Permalink)
Ten slather it on some boiled hot dogs.
She gonna busโ it out so fast.
theundadxx ยท 1 points ยท Posted at 04:17:41 on June 26, 2018 ยท (Permalink)
Yes and yes
monononon ยท 1 points ยท Posted at 04:20:36 on June 26, 2018 ยท (Permalink)
But do you know that Dill cream cheese?
Crystalinfire ยท 1 points ยท Posted at 04:22:53 on June 26, 2018 ยท (Permalink)
honey butter
LogicalThought ยท 1 points ยท Posted at 04:31:04 on June 26, 2018 ยท (Permalink)
Also blue cheese butter.
Soften butter Fold in blue cheese, black pepper, and chives
Put that shit on top of steak.
ohthanks02 ยท 1 points ยท Posted at 04:40:22 on June 26, 2018 ยท (Permalink)
HAHHAHAAHHAAHHA fucking made me crack up
andre2150 ยท 1 points ยท Posted at 04:48:54 on June 26, 2018 ยท (Permalink)
Shouldnโt that be, โMelt ya buhduhโ ? Just sayin. ๐
wacojohnny ยท 1 points ยท Posted at 04:49:12 on June 26, 2018 ยท (Permalink)
Springtime...harvest ramps and do this...amazing.
TelaTheSpy ยท 1 points ยท Posted at 05:43:41 on June 26, 2018 ยท (Permalink)
You meant put that jawn in the jawn.
[deleted] ยท 1 points ยท Posted at 05:44:45 on June 26, 2018 ยท (Permalink)
You donโt even have to melt it, just soften it a bit & then put that shit on a hot steak ๐๐ฝ
[deleted] ยท 1 points ยท Posted at 05:59:53 on June 26, 2018 ยท (Permalink)
Please make a cooking show where you talk like that. Preferably with a Jewish mom and/or thick Brooklyn accent..
joyeux_prankster ยท 1 points ยท Posted at 06:04:32 on June 26, 2018 ยท (Permalink)
I legit cackled at that. Well done. Also true.
rtmacfeester ยท 1 points ยท Posted at 06:16:19 on June 26, 2018 ยท (Permalink)
This reminds me if that song, fuck shit stack.
Mmedic23 ยท 1 points ยท Posted at 06:38:16 on June 26, 2018 ยท (Permalink)
How to spoon 1. Dick hard on the butt 2. Titty in my hand 3. Kiss ya neck 4. Hell yeah
bhavv ยท 1 points ยท Posted at 07:30:46 on June 26, 2018 ยท (Permalink)
I thought the thread tittle said easy to prepare?
This is way too hard.
Meatchris ยท 1 points ยท Posted at 08:31:12 on June 26, 2018 ยท (Permalink)
I've got a variation for you
Some butter Some blue cheese A bit of finely chopped shallots*
Mash together. Use on anything
*or just onions I guess
quadgop ยท 1 points ยท Posted at 09:53:28 on June 26, 2018 ยท (Permalink)
"yo I heard you like shit, so we put some shit in your shit"
stealthdawg ยท 1 points ยท Posted at 12:23:02 on June 26, 2018 ยท (Permalink)
Today on Pimp My Kitchen
UrgotMilk ยท 1 points ยท Posted at 12:45:51 on June 26, 2018 ยท (Permalink)
As someone who doesn't know a lot about cooking, I feel like picking the herb to use is kind of the important step here.
What would you recommend?
MLGFlappyBird1 ยท 1 points ยท Posted at 12:54:48 on June 26, 2018 ยท (Permalink)
This seems like something Sam onella would post
Otroletravaladna ยท 1 points ยท Posted at 13:26:47 on June 26, 2018 ยท (Permalink)
Instructions unclear...
WhiteRaven42 ยท 1 points ยท Posted at 15:58:17 on June 26, 2018 ยท (Permalink)
I have tried to "dice herbs" literally dozens of time. I end up with wads of that gunk that collects on the inside of a mower. Big leaf here, couple a smears there....
punkin_spice_latte ยท 1 points ยท Posted at 16:09:35 on June 26, 2018 ยท (Permalink)
Even better if you make your own butter.
Fill a twist top (or similar leakproof) container halfway with heavy whipping cream and add a marble. Shake the heck out of it for like ten minutes until it separates.
Bismothe-the-Shade ยท 1 points ยท Posted at 00:11:59 on June 26, 2018 ยท (Permalink)
Don't forget to decarb first
DingJones ยท 0 points ยท Posted at 00:21:52 on June 26, 2018 ยท (Permalink)
Is that a family recipe?
bombasstitties ยท 0 points ยท Posted at 00:54:39 on June 26, 2018 ยท (Permalink)
That's a Bomb Ass Recipe.
goopa-troopa ยท -1 points ยท Posted at 01:13:34 on June 26, 2018 ยท (Permalink)
Sam o'nella?
fjordling_ ยท 234 points ยท Posted at 20:05:38 on June 25, 2018 ยท (Permalink)
Vodka chilli sauce. I picked it up from a student recipe book and now it's my go-to. So quick, pretty few ingredients, and people are always impressed (provided they like chili).
Throw chopped garlic and chili (to taste) in a generous pan of melted butter for a few minutes, add tomato paste (or chopped, I don't care for chopped) and whole cream until desired ratio of tomato/cream is achieved and texture is smooth. Add a few tablespoons of vodka once it simmers and let it simmer for a few minutes, season to taste. Done. Serve with fresh pasta and your choice of meat (fish not recommended)!
WorshipNickOfferman ยท 31 points ยท Posted at 05:03:13 on June 26, 2018 ยท (Permalink)
Tomatoes have a lot of alcohol soluble flavors that you literally will not taste unless you add some booze to the pot. Itโs why tomato vodka sauces are so popular.
dedicated2fitness ยท 3 points ยท Posted at 08:15:29 on June 26, 2018 ยท (Permalink)
can any old cheap vodka do the trick?
WorshipNickOfferman ยท 7 points ยท Posted at 08:17:05 on June 26, 2018 ยท (Permalink)
Yup. Itโs the ethanol (I think) that extracts the alcohol soluble flavors. Quality of the vodka and impurities really donโt matter. And it doesnโt take much to do the trick. An ounce or two in a big pot of red sauce will go a long way towards awakening those flavors.
DallasTXGV ยท 12 points ยท Posted at 02:06:33 on June 26, 2018 ยท (Permalink)
Omg! Iโve been looking for an easy, spicy vodka sauce recipe. Thank you!!!!
graememacfarlane ยท 5 points ยท Posted at 05:46:27 on June 26, 2018 ยท (Permalink)
You canโt tuna vodka
throwawaythangoaway ยท 1 points ยท Posted at 23:54:48 on June 25, 2018 ยท (Permalink)
Spicy!
wiredflash ยท 1 points ยท Posted at 03:43:41 on June 26, 2018 ยท (Permalink)
why not fish? sorry I'm not a good cook lol
fjordling_ ยท 4 points ยท Posted at 06:48:21 on June 26, 2018 ยท (Permalink)
Solely based on the fact that I didn't like it! I tried with salmon.
therealgodfarter ยท 1 points ยท Posted at 07:05:39 on June 26, 2018 ยท (Permalink)
Vodka is also great for making crispy batter too!
BrutalOddball ยท 1 points ยท Posted at 05:37:50 on June 26, 2018 ยท (Permalink)
Just wondering, what does the vodka add? I understand adding wine or brandy and the like, because it has flavour, but vodka is literally meant to be flavourless. I've obviously missed something, care to enlighten me? :)
JunoPK ยท 4 points ยท Posted at 06:32:35 on June 26, 2018 ยท (Permalink)
See the answer above yours :)
WorshipNickOfferman ยท 3 points ยท Posted at 06:52:32 on June 26, 2018 ยท (Permalink)
Case in point, make a good Bloody Mary mix. Try it side by side with and without vodka. The alcoholic Bloody Mary will have better flavor than the Virgin Mary.
fjordling_ ยท 2 points ยท Posted at 06:49:50 on June 26, 2018 ยท (Permalink)
u/worshipnickofferman above has the explanation! I didn't know the finer points of it, but I did forget to put the vodka in once it didn't taste nearly as "tasty" if that makes sense.
LBurtie1981 ยท 15520 points ยท Posted at 17:16:45 on June 25, 2018 ยท (Permalink)
Bananas Foster- Super easy, crazy delicious, extremely impressive.
You just melt butter and brown sugar in a pan, add some banana liqueur, toss in some sliced bananas, add a little bit of rum, and ignite. Serve over some pound cake or vanilla ice cream (or both!) and you're a goddamn dessert hero.
TheBestBigAl ยท 1973 points ยท Posted at 21:01:38 on June 25, 2018 ยท (Permalink)
Was expecting "Eat a banana while drinking a can of Foster's".
loptopandbingo ยท 109 points ยท Posted at 22:22:18 on June 25, 2018 ยท (Permalink)
Me too. I thought "well shit, thats just breakfast."
ZombyTed ยท 47 points ยท Posted at 22:35:11 on June 25, 2018 ยท (Permalink)
Oi, cunt.
mightytwin21 ยท 26 points ยท Posted at 22:50:26 on June 25, 2018 ยท (Permalink)
Foster's sucks!
[deleted] ยท 24 points ยท Posted at 23:23:02 on June 25, 2018 ยท (Permalink)
[deleted]
IGotTheDumb ยท 28 points ยท Posted at 00:42:20 on June 26, 2018 ยท (Permalink)
Guaranteed no Australians.
ATomatoAmI ยท 6 points ยท Posted at 03:59:48 on June 26, 2018 ยท (Permalink)
I sure fucking hope not, I got that shit as a joke once and wasn't prepared for having to dispose of it.
Mediocretes1 ยท 2 points ยท Posted at 13:55:29 on June 26, 2018 ยท (Permalink)
Around here you have to pay for large item curb pick up.
BIOHAZARDB10 ยท 1 points ยท Posted at 11:27:51 on June 27, 2018 ยท (Permalink)
Its nice in England, weirdly.
IGotTheDumb ยท 1 points ยท Posted at 02:01:27 on July 1, 2018 ยท (Permalink)
Man, I dont know why but I moved to Canada recently and I swear to God it's the only australian beer anyone knows of its tarnishing us on the world scale. What I wouldn't give for an ice cold king brown vb erghhh
The-Guy-on-the-Couch ยท 22 points ยท Posted at 00:43:07 on June 26, 2018 ยท (Permalink)
I drink it at the 4 am bar I go to cause itโs like $2 for 26 oz cans. Plus by that point of the night, Iโm so blitzed I could drink horse piss if it got me more drunk.
odaeyss ยท 10 points ยท Posted at 01:15:56 on June 26, 2018 ยท (Permalink)
Good news!
wut3va ยท 2 points ยท Posted at 14:08:36 on June 26, 2018 ยท (Permalink)
The large cans are convenient when you're at a concert and you don't want to carry 2 beers. It's what they serve at the casino I see shows at sometimes.
SirRogers ยท 7 points ยท Posted at 04:18:50 on June 26, 2018 ยท (Permalink)
Hey man, whatever floats your banana.
curtesy ยท 6 points ยท Posted at 04:58:50 on June 26, 2018 ยท (Permalink)
This is a thread about dinners, not breakfast.
coniferhead ยท 4 points ยท Posted at 03:04:37 on June 26, 2018 ยท (Permalink)
Eat a banana, tip the fosters out
Burritozi11a ยท 2 points ยท Posted at 12:41:50 on June 26, 2018 ยท (Permalink)
It sounds great, until you realise you realise you have to drink Foster's
PresidentBaileyb ยท 1 points ยท Posted at 04:30:38 on June 26, 2018 ยท (Permalink)
I like this one better.
anumati ยท 1 points ยท Posted at 10:04:52 on June 26, 2018 ยท (Permalink)
There are no bananas in Austria.
peepopowitz67 ยท 1 points ยท Posted at 11:04:01 on June 26, 2018 ยท (Permalink)
But you can't just stand there sucking on the banana, you have to take a bite!
formerfatboys ยท 1 points ยท Posted at 23:11:11 on June 25, 2018 ยท (Permalink)
Actually, a really, really fun breakfast to serve is a banana and a glass of Sprite with a splash of orange juice.
Encourage your guests to eat and drink quickly and have seconds.
No one will ever forget that breakfast or the person who served it. Promise.
odaeyss ยท 6 points ยท Posted at 01:16:58 on June 26, 2018 ยท (Permalink)
I uh... I don't get it.
codizer ยท 3 points ยท Posted at 04:50:30 on June 26, 2018 ยท (Permalink)
If you eat a banana and Sprite quickly enough together you will throw up. There are a lot of YouTube videos on it.
formerfatboys ยท 1 points ยท Posted at 07:56:16 on June 26, 2018 ยท (Permalink)
Dude....
เฒ _เฒ
odaeyss ยท 1 points ยท Posted at 00:37:21 on June 27, 2018 ยท (Permalink)
i honestly dont believe that, i've often had a giant-ass can of monster and a banana for lunch.
if you chug anything carbonated fast enough you'll throw up... that's how foam works
codizer ยท 1 points ยท Posted at 15:10:49 on June 27, 2018 ยท (Permalink)
Just YouTube. It's called the banana Sprite challenge for a reason.
[deleted] ยท 2 points ยท Posted at 23:24:47 on June 25, 2018 ยท (Permalink)
[removed]
ThegreatPee ยท 0 points ยท Posted at 00:36:12 on June 26, 2018 ยท (Permalink)
Oooo! This will be great at Fecalfest
buttaholic ยท 1 points ยท Posted at 22:49:08 on June 25, 2018 ยท (Permalink)
I never had it but I always thought you used Fosters to make it. I think I'm my mind, it was essentially bananas, Fosters, and Ice cream.
humachine ยท 1 points ยท Posted at 23:36:14 on June 25, 2018 ยท (Permalink)
Got a recipe for that one? Not sure my kitchen is equipped to cook such complex stuff.
Rpanich ยท 1 points ยท Posted at 00:01:19 on June 26, 2018 ยท (Permalink)
Sounds delicious. In my imagination, youโre only allowed to wear old boxers and a ratty undershirt while consuming this Michelin star worthy meal.
1982throwaway1 ยท -2 points ยท Posted at 22:49:27 on June 25, 2018 ยท (Permalink)
Australian for desert.
flora_poste_haste ยท 15 points ยท Posted at 01:55:08 on June 26, 2018 ยท (Permalink)
Australians don't drink Fosters.
1982throwaway1 ยท 7 points ยท Posted at 02:02:50 on June 26, 2018 ยท (Permalink)
I'm glad. Those kids already have it bad enough being abandoned and all.
flora_poste_haste ยท 2 points ยท Posted at 02:04:23 on June 26, 2018 ยท (Permalink)
?
1982throwaway1 ยท 10 points ยท Posted at 02:26:30 on June 26, 2018 ยท (Permalink)
I was referring to foster children, It was distasteful I know.
I know you were referring to Fosters TM
flora_poste_haste ยท 2 points ยท Posted at 02:48:01 on June 26, 2018 ยท (Permalink)
aha! gotcha.
mbullaris ยท 6 points ยท Posted at 23:42:20 on June 25, 2018 ยท (Permalink)
Arenโt any bananas in the desert, mate.
1982throwaway1 ยท 1 points ยท Posted at 00:57:20 on June 26, 2018 ยท (Permalink)
Oh but there are
I'm leavin it:)
mbullaris ยท 3 points ยท Posted at 01:36:56 on June 26, 2018 ยท (Permalink)
Huh, TIL. But AFAIK none in any Australian desert.
Oh but there are
1982throwaway1 ยท 2 points ยท Posted at 01:47:07 on June 26, 2018 ยท (Permalink)
Ha, one single fruit on the tree. That's about what I'd expect from a desert banana tree.
Bush Banana however, sounds more like some sort of euphemism than an actual fruit.
Miffy92 ยท 1 points ยท Posted at 03:10:31 on June 26, 2018 ยท (Permalink)
hey babe, wanna make a bush banana?
1982throwaway1 ยท 1 points ยท Posted at 03:16:31 on June 26, 2018 ยท (Permalink)
(อกยฐ อส อกยฐ)
RoadYoda ยท 0 points ยท Posted at 02:39:28 on June 26, 2018 ยท (Permalink)
Thatโs Australian Bananas Foster.
sweetalkersweetalker ยท 0 points ยท Posted at 00:45:55 on June 26, 2018 ยท (Permalink)
Ah, the "Lonely Australian".
emilytaege ยท 0 points ยท Posted at 04:48:56 on June 26, 2018 ยท (Permalink)
Fosters; Australian for beer.
FUCKITIMPOSTING ยท 3 points ยท Posted at 06:27:26 on June 26, 2018 ยท (Permalink)
Incorrect, durrybrain
emilytaege ยท 1 points ยท Posted at 11:36:40 on June 26, 2018 ยท (Permalink)
Sheesh, tough crowd, eh?
FUCKITIMPOSTING ยท 1 points ยท Posted at 14:45:42 on June 26, 2018 ยท (Permalink)
My advice is to comment something useful, constructive or original. ...unlike I have, obviously. ;)
Pizzaisbae13 ยท 0 points ยท Posted at 05:03:49 on June 26, 2018 ยท (Permalink)
Australian for dessert
FUCKITIMPOSTING ยท 2 points ยท Posted at 06:28:13 on June 26, 2018 ยท (Permalink)
When there's pavlova (or literally any other beer available)?
SueZbell ยท -1 points ยท Posted at 23:15:09 on June 25, 2018 ยท (Permalink)
Eat Graham Crackers while eating banana.
StarlitEscapades ยท -1 points ยท Posted at 23:23:21 on June 25, 2018 ยท (Permalink)
Now that's my kind of recipe
[deleted] ยท -1 points ยท Posted at 01:35:14 on June 26, 2018 ยท (Permalink)
[deleted]
ForTheLoveOfSnail ยท 2 points ยท Posted at 03:14:18 on June 26, 2018 ยท (Permalink)
No one drinks fosters here!
tsv1138 ยท 4251 points ยท Posted at 19:16:47 on June 25, 2018 ยท (Permalink)
I serve it over waffles with walnuts in them.
cpallison32 ยท 1025 points ยท Posted at 21:37:10 on June 25, 2018 ยท (Permalink)
Make some French toast and drizzle some of that sweet, brown heaven juice on top
Projecterone ยท 786 points ยท Posted at 22:21:22 on June 25, 2018 ยท (Permalink)
Stop. I can only get so
hardmoisthungry.riptide81 ยท 11 points ยท Posted at 02:28:27 on June 26, 2018 ยท (Permalink)
Horngry
wtffmod ยท 3 points ยท Posted at 11:05:11 on June 26, 2018 ยท (Permalink)
This is underappreciated.
SerotoninAndOxytocin ยท 3 points ยท Posted at 04:14:04 on June 26, 2018 ยท (Permalink)
I love you.
kumiosh ยท 2 points ยท Posted at 07:32:15 on June 26, 2018 ยท (Permalink)
Sploosh
issuesgrrrl ยท 5 points ยท Posted at 22:56:40 on June 25, 2018 ยท (Permalink)
What about over a slice of cheesecake? LOLZ
kjax2288 ยท 5 points ยท Posted at 23:10:20 on June 25, 2018 ยท (Permalink)
What does the Z stand for?
issuesgrrrl ยท 10 points ยท Posted at 23:27:15 on June 25, 2018 ยท (Permalink)
Plural LOL, only sillier.
https://www.urbandictionary.com/define.php?term=LOLZ
TestDoNotDownvote ยท -5 points ยท Posted at 23:50:55 on June 25, 2018 ยท (Permalink)
It still doesnโt make any sense. How can you have multiple laugh out louds? If the laughs were plural itโd be lsol or lzol if you wanna use a z for whatever reason.
sveunderscore ยท 10 points ยท Posted at 00:50:24 on June 26, 2018 ยท (Permalink)
At that point it isnt really an acronym so much as its own word, then a bunch of goofy shit is added at the end and some of it sticks. It's like someone saying roflcopter or lollerblades. It isnt el-oh-el-zee, it's just lolz. Looking at it too seriously won't make much sense in the end. It's something I saw mostly when i was like 13 playing starcraft or wc3 in the early 2000s Now I feel it's mostly used ironically when someone's trying to make a hammy joke
TestDoNotDownvote ยท -3 points ยท Posted at 02:10:27 on June 26, 2018 ยท (Permalink)
Yeah I know. I was just nitpicking to be that guy.
emeraldcocoaroast ยท 1 points ยท Posted at 02:20:47 on June 26, 2018 ยท (Permalink)
If you reaaaaally wanna nitpick, I think even plural laughs would still be lol. As an initialism, each letter represents one word. Even though it would be Laughs Out Loud, with it taking the first initial, the word would still be lol.
Lol :)
xViolentPuke ยท 6 points ยท Posted at 23:58:36 on June 25, 2018 ยท (Permalink)
I think it's short for LOLZORS
VenomousInc ยท 10 points ยท Posted at 00:02:15 on June 26, 2018 ยท (Permalink)
Laughing out loud, zombies on rollerskates!
Hellcowz ยท 2 points ยท Posted at 23:28:17 on June 25, 2018 ยท (Permalink)
Zebras
Stevangelist ยท 1 points ยท Posted at 00:37:58 on June 26, 2018 ยท (Permalink)
Zoinks?
UncookedMarsupial ยท 1 points ยท Posted at 02:46:51 on June 26, 2018 ยท (Permalink)
I think I'd want the exact opposite order.
[deleted] ยท 1 points ยท Posted at 00:14:22 on June 26, 2018 ยท (Permalink)
Por que no tres?
[deleted] ยท 1 points ยท Posted at 00:18:19 on June 26, 2018 ยท (Permalink)
I just get rid of most of the ingredients except the rum.
TrickGreen ยท 4 points ยท Posted at 02:15:25 on June 26, 2018 ยท (Permalink)
Bonus points if you use banana bread instead of regular bread.
Jimmers1231 ยท 4 points ยท Posted at 01:33:09 on June 26, 2018 ยท (Permalink)
My wife made me french toast bananas foster for father's day last week. To make it extra fancy, she used croissants instead of bread.
My wife is the best.
DaniMrynn ยท 2 points ยท Posted at 12:38:25 on June 26, 2018 ยท (Permalink)
This is the only reason I make Bananas Foster. Also really good on a dutch baby.
FlamingJesusOnaStick ยท 2 points ยท Posted at 23:22:01 on June 25, 2018 ยท (Permalink)
Canadian jizz candy. yummy!
cpallison32 ยท 2 points ยท Posted at 23:24:04 on June 25, 2018 ยท (Permalink)
Bananas foster is from New Orleans... whose people are technically from Canada (Acadia) lol
JesusTheHun ยท 0 points ยท Posted at 23:18:57 on June 25, 2018 ยท (Permalink)
Iโm french. What is a french toast ? Never heard of it.
jobblejosh ยท 4 points ยท Posted at 00:10:56 on June 26, 2018 ยท (Permalink)
Pain Perdu is probably how you've heard of it.
[deleted] ยท 1 points ยท Posted at 23:23:48 on June 25, 2018 ยท (Permalink)
[deleted]
cpallison32 ยท 5 points ยท Posted at 00:03:41 on June 26, 2018 ยท (Permalink)
I think itโs named โFrenchโ toast because it was originally made with โFrenchโ bread
JesusTheHun ยท 1 points ยท Posted at 23:43:37 on June 25, 2018 ยท (Permalink)
Lol, we call those refrigerators ยซย American refrigeratorsย ยป
JesusTheHun ยท 0 points ยท Posted at 23:47:34 on June 25, 2018 ยท (Permalink)
This bread, we call it ยซย lost breadย ยป if translated literally, or more accurately ยซย expired breadย ยป
[deleted] ยท -1 points ยท Posted at 23:20:54 on June 25, 2018 ยท (Permalink)
[deleted]
JesusTheHun ยท -2 points ยท Posted at 23:42:29 on June 25, 2018 ยท (Permalink)
What is french bread ? Never heard of it.
Sylvio678 ยท -1 points ยท Posted at 23:22:04 on June 25, 2018 ยท (Permalink)
Milk and egg and cinnamon with white bread dipped in and fried
mileseypoo ยท 1 points ยท Posted at 07:14:47 on June 26, 2018 ยท (Permalink)
I know I'm the weird one for saying this, but french toast is savoury for me, I have ketchup salt and pepper with mine, it's an egg sandwich so it seems odd to push sugar and sweet stuff on it.
filbertsnuts ยท 1 points ยท Posted at 09:46:59 on June 26, 2018 ยท (Permalink)
Most ridiculous breakfast I ever had was sticky buns battered in french toast batter with bananas foster syrup. It was heart stoppingly amazing
SonOfDadOfSam ยท 1 points ยท Posted at 22:48:32 on June 25, 2018 ยท (Permalink)
Not just the syrup, but the bananas too. Bananas foster french toast is awesome.
Dokpsy ยท 0 points ยท Posted at 23:19:07 on June 25, 2018 ยท (Permalink)
I still prefer chilled barenjager over pancakes. 40 proof and fluffy. Or just don't ignite the booze in the banana foster
elocmj ยท 1 points ยท Posted at 23:23:44 on June 25, 2018 ยท (Permalink)
Now take that home, throw it in a pot, add some broth, a potato. Baby, you've got a stew going.
RECOGNI7E ยท 1 points ยท Posted at 00:00:44 on June 26, 2018 ยท (Permalink)
brown heaven juice? Like diarrhea?
cpallison32 ยท 3 points ยท Posted at 00:01:58 on June 26, 2018 ยท (Permalink)
My heaven is not the same as your heaven, but hey thatโs why we have freedom of religion
RECOGNI7E ยท 1 points ยท Posted at 17:15:13 on June 26, 2018 ยท (Permalink)
Heaven doesn't exist but diarrhea does!
Check mate!
Gonzo7896200 ยท 1 points ยท Posted at 00:33:43 on June 26, 2018 ยท (Permalink)
I make lots of French toast. Iโve been meaning to learn how to make bananas foster at some point. This is a fantastic idea. Thank you
cpallison32 ยท 0 points ยท Posted at 00:35:39 on June 26, 2018 ยท (Permalink)
Absolutely! Grew up with it since we live near New Orleans, and my momโs got a great recipe- itโs worth the attempt. Maybe save the ice cream for desserts, but French toast makes it a great breakfast option
[deleted] ยท 0 points ยท Posted at 22:58:53 on June 25, 2018 ยท (Permalink)
With some cinnamon ricotta
pinksquid ยท 0 points ยท Posted at 23:27:01 on June 25, 2018 ยท (Permalink)
OH GOD YES.
RearEchelon ยท 20 points ยท Posted at 21:11:33 on June 25, 2018 ยท (Permalink)
Bananas Foster waffles are proof that God exists and loves us.
Wilhelm_Amenbreak ยท 3 points ยท Posted at 03:26:00 on June 26, 2018 ยท (Permalink)
Really walnuts? I always wondered who it was telling everyone we want walnuts in stuff. Breads, cookies, salads, candy, they have infiltrated all of them. Looks like they got to you too. Big Walnut can't be stopped.
jk.....not my thing but good on you mate.
the_ju66ernaut ยท 5 points ยท Posted at 22:31:43 on June 25, 2018 ยท (Permalink)
I read this as "serve it over walnuts with walnuts in them" and I thought "...but walnuts ARE walnuts with walnuts in them..."
CubbieCat22 ยท 0 points ยท Posted at 23:40:47 on June 25, 2018 ยท (Permalink)
๐๐คฃ๐
Rheastar ยท 2 points ยท Posted at 02:47:04 on June 26, 2018 ยท (Permalink)
Will you marry me if youโre male or cook for me if youโre female? ๐
mynameistag ยท 5 points ยท Posted at 22:35:39 on June 25, 2018 ยท (Permalink)
GET THOSE WALNUTS RIGHT OUTTA THERE
humbleupon ยท 2 points ยท Posted at 22:29:10 on June 25, 2018 ยท (Permalink)
Mother of god
Corporal_Yorper ยท 2 points ยท Posted at 23:32:21 on June 25, 2018 ยท (Permalink)
Fucking. Heathen.
taco_the_town ยท 1 points ยท Posted at 02:17:41 on June 26, 2018 ยท (Permalink)
You mean walfuls?
irobot202 ยท 1 points ยท Posted at 05:19:13 on June 26, 2018 ยท (Permalink)
I can smell it
TheMagicWaffle ยท 1 points ยท Posted at 06:30:09 on June 26, 2018 ยท (Permalink)
I approve this message
TaborlinTheGreater ยท 1 points ยท Posted at 07:00:40 on June 26, 2018 ยท (Permalink)
I must try this.
TheGreyMage ยท 1 points ยท Posted at 21:39:23 on June 25, 2018 ยท (Permalink)
Mmm that sounds delicious
SirRichardNMortinson ยท 0 points ยท Posted at 23:29:11 on June 25, 2018 ยท (Permalink)
Walnuts are the devil's nut
antisheeple ยท 0 points ยท Posted at 23:25:29 on June 25, 2018 ยท (Permalink)
The real answer is in the comments.
MySassyPetRockandI ยท 0 points ยท Posted at 23:28:37 on June 25, 2018 ยท (Permalink)
Takes off cloths
rsfc ยท 0 points ยท Posted at 23:35:12 on June 25, 2018 ยท (Permalink)
Youโre speaking my language.
Nackles ยท 0 points ยท Posted at 00:08:07 on June 26, 2018 ยท (Permalink)
When can I come by?
FriendshipPlusKarate ยท 0 points ยท Posted at 00:22:37 on June 26, 2018 ยท (Permalink)
Oh...
-comfypants ยท 0 points ยท Posted at 01:11:34 on June 26, 2018 ยท (Permalink)
That sounds like it would be amazing! Unfortunately, it takes a while for my brain to fully boot up in the morning and I fear any attempt at using fire in such a manner at that time could only end with either my head or the house being on fire.
Stooperz ยท 0 points ยท Posted at 01:34:37 on June 26, 2018 ยท (Permalink)
No thanks im allergic to walnuts
MassRedemption ยท 168 points ยท Posted at 22:13:05 on June 25, 2018 ยท (Permalink)
This is an easy to prepare, hard to master style recipe. Doing it with whole or sliced longways bananas makes for better presentation, but makes it harder to get the right consistancy. You're basically making a bananna caramel sauce so over or undercooking that can be an issue until you get used to the timing. Compare a home recipe with that of brennans (the creator of the recipe) and you will see a ton of mastery goes into it.
Randomnumberrrrr ยท 26 points ยท Posted at 00:43:43 on June 26, 2018 ยท (Permalink)
Which is why people think it's easy. The ingredients taste pretty darn good even if you fuck it up.
But if you practice and successfully make it the way Brennan's does, the result is heaven in a bowl.
CaptainSprinklefuck ยท 5 points ยท Posted at 03:41:49 on June 26, 2018 ยท (Permalink)
"Burnt" caramel is becoming a popular flavor. It's just over done so it tastes mildly charred , but I can see burnt caramel going well with bananas.
j4_jjjj ยท 3 points ยท Posted at 12:42:43 on June 26, 2018 ยท (Permalink)
Only if the bananas are fully caramelized as well. But even then, who knows.
foodyrick ยท 5 points ยท Posted at 04:11:26 on June 26, 2018 ยท (Permalink)
Meh. Iโve known people who work at Brennanโs. You donโt have to be a genius to get it right.
Taylor-the-Weird ยท 2 points ยท Posted at 16:15:18 on June 26, 2018 ยท (Permalink)
Yeah, Iโve lived with roommates who wait tables at a few of the high-end restaurants at NOLA. The flaming desserts might take a little practice to get the timing right, but itโs not an impossibly delicate art or anything. One roommate had more trouble learning to peel an orange in one big spiral at the table than he did setting fruit on fire.
zodar ยท 2 points ยท Posted at 06:13:23 on June 26, 2018 ยท (Permalink)
Yes but I don't have to wear a thick wool suit in 100+ degree weather over a liquor fire to make mine.
Shababajoe ยท 2 points ยท Posted at 16:14:59 on June 26, 2018 ยท (Permalink)
I gotta disagree. I worked at brennans for 6 years. I made foster so much. My only secret is the bananas are done when a tablespoon will pass through with out any force. Otherwise donโt burn the caramel sauce and youโre good. Also the flambรฉ is just for show it will taste the same without it just let the rum cook out
MassRedemption ยท 1 points ยท Posted at 18:34:53 on June 26, 2018 ยท (Permalink)
I think the flambรฉ helps to cook the alcohol off faster, therefore helping with the caramel cook time.
YOURMOMMASABITCH ยท 106 points ยท Posted at 21:12:08 on June 25, 2018 ยท (Permalink)
Instead of banana liquor, use an orange liquor (gran gala or grand mariner equivalent) and some Bacardi 151. And donโt forget to throw in some cinnamon while the flame is going. This always gets a reaction from any crowd.
Edit: Grand Marnier* bc my phone doesnโt speak the beautiful language of alcoholism.
RealisticDifficulty ยท 10 points ยท Posted at 23:42:01 on June 25, 2018 ยท (Permalink)
Why, does cinnamon burn a cool colour?
jgeotrees ยท 23 points ยท Posted at 23:47:03 on June 25, 2018 ยท (Permalink)
No but it ignites like flash powder, be careful with it.
HerbaciousTea ยท 12 points ยท Posted at 23:49:21 on June 25, 2018 ยท (Permalink)
No it just burns, if they're talking powdered cinnamon, like just about any powdered organic material does. I advise against it. Good way to cause serious burns if you flub it or get overexcited with it, and it doesn't contribute anything to the dish.
YOURMOMMASABITCH ยท 6 points ยท Posted at 23:49:11 on June 25, 2018 ยท (Permalink)
It makes a lot of pretty sparkles.
Cautistralligraphy ยท 4 points ยท Posted at 01:18:21 on June 26, 2018 ยท (Permalink)
I know it was probably just autocorrected, but Iโm having lots of fun imagining some hillbilly with a deep southern accent walking into a bar and asking for something with โGrand Mariner.โ
โYeโ Bobby, Ahโll take sumโmโ wihโsummaโdat grayunโ marinur!โ
Southern accents are fun to try and transcribe, I just realized.
pretentiousRatt ยท 1 points ยท Posted at 03:19:27 on June 26, 2018 ยท (Permalink)
Grande marinara
IdfightGahndi ยท 2 points ยท Posted at 00:38:27 on June 26, 2018 ยท (Permalink)
The cinnamon sparkles!
fatshoo3 ยท 1 points ยท Posted at 06:25:27 on June 26, 2018 ยท (Permalink)
Robin Sparkles!!!!
BigDaddy-69 ยท 27 points ยท Posted at 21:09:11 on June 25, 2018 ยท (Permalink)
I like to flambe literally anything I can get away with. Its super impressive if you have people over.
mad_mister_march ยท 21 points ยท Posted at 23:09:37 on June 25, 2018 ยท (Permalink)
Instructions unclear- guests are now on fire
will5023 ยท 1 points ยท Posted at 23:39:44 on June 25, 2018 ยท (Permalink)
Can you get away with it though?
UnrepentantFenian ยท 0 points ยท Posted at 00:49:45 on June 26, 2018 ยท (Permalink)
Well he just confessed to a shitload of witnesses, so my guess is... maybe.
justmovingtheground ยท 4 points ยท Posted at 00:04:42 on June 26, 2018 ยท (Permalink)
Especially when you have a gas stove and get your tilt on.
*Disclaimer: There are safer ways to ignite your pan.
3000torches ยท 1 points ยท Posted at 01:32:29 on June 26, 2018 ยท (Permalink)
Yeah but safety is for nerds who like having eyebrows.
[deleted] ยท 10 points ยท Posted at 21:46:03 on June 25, 2018 ยท (Permalink)
Brandy>banana liquer is it adds less artificial taste.
Moarbid_Krabs ยท 16 points ยท Posted at 18:57:32 on June 25, 2018 ยท (Permalink)
Until you burn your house down with the whole "ignite" bit
BigDaddy-69 ยท 17 points ยท Posted at 21:10:59 on June 25, 2018 ยท (Permalink)
Its actually super easy and relatively safe. Definitely an impressive cooking move that requires almost 0 skill. Just use a camp fire lighter to ignite and you'll be fine.
RearEchelon ยท 9 points ยท Posted at 21:12:47 on June 25, 2018 ยท (Permalink)
Just don't ignite it right away after the alcohol hits the pan, or you will get a ten-foot fireball in your kitchen/dining room. Let the vapors dissipate for a few seconds first.
CollegeThroway69 ยท 5 points ยท Posted at 00:48:53 on June 26, 2018 ยท (Permalink)
You're not supposed to use Everclear.
3000torches ยท 4 points ยท Posted at 01:33:25 on June 26, 2018 ยท (Permalink)
Just seeing the name gave me college flashbacks....dear lord
Exist50 ยท 2 points ยท Posted at 22:31:04 on June 25, 2018 ยท (Permalink)
But that's the fun part...
SQUID_FUCKER ยท 2 points ยท Posted at 23:33:35 on June 25, 2018 ยท (Permalink)
Just keep the pan lid nearby.
KLyon42 ยท 7 points ยท Posted at 21:47:40 on June 25, 2018 ยท (Permalink)
Hawaiian rolls, cut in half, cooked IN the caramel sauce when it's near ready. Absolutely ridiculously good.
quaestor44 ยท 1 points ยท Posted at 04:43:39 on June 26, 2018 ยท (Permalink)
Oh god Iโm so doing this
bubbajiggens ยท 3 points ยท Posted at 02:00:05 on June 26, 2018 ยท (Permalink)
I recently ate at the place that "invented' Banana's Foster. Shit is so good. If anyone made it for me I'd assume they're an amazing chef.
The restaurant is called Brennan's. And it is dank as fuck
kinggeorge1 ยท 3 points ยท Posted at 04:21:53 on June 26, 2018 ยท (Permalink)
When I was a kid (probably 15 years ago) I was having dinner at a restaurant in NJ and ordered bananas foster for dessert. There was a man at the table next to me, he was having dinner with another, much older man (I think it was his father?). He told me that you should always have one breakfast, lunch, dinner, and dessert that you are an expert at to impress any date that you have over; he told me bananas foster was his go to dessert. I really hope this was you and that your recipe has held true this entire time.
Randomnumberrrrr ยท 2 points ยท Posted at 23:06:13 on June 25, 2018 ยท (Permalink)
I'm the guy who's not impressed when it's done wrong. Here's how it's really made!
beakerNH ยท 2 points ยท Posted at 01:46:39 on June 26, 2018 ยท (Permalink)
No matter how full I am, if I'm at a restaurant that has Bananas Foster for dessert, I will order it. I may die at the table, but there's no way I'm going without Bananas Foster.
Hobbit_Killer ยท 2 points ยท Posted at 02:37:02 on June 26, 2018 ยท (Permalink)
What can a recovering alcoholic use in place of rum?
viciouspelican ยท 3 points ยท Posted at 05:21:52 on June 26, 2018 ยท (Permalink)
It won't light on fire without the alcohol. But caramel bananas are still good! We also like to experiment with other fruits (peaches/necatrines are amazing) and in that case you could maybe add some peach nectar to up the fruit flavor a bit.
jrm2007 ยท 2 points ยท Posted at 03:31:10 on June 26, 2018 ยท (Permalink)
I discovered a subset of this: cheap store-bought pound cake heated in microwave with chocolate ice cream until the ice cream melts and the whole thing is hot -- this is the closest taste-wise to chocolate souffle i have ever had, way better than molten lava cake that they try to palm off as chocolate souffle in mid-level restaurants. Of course it is heavier than a real souffle but not the taste but even the "mouth feel" is close.
quaestor44 ยท 2 points ยท Posted at 04:48:27 on June 26, 2018 ยท (Permalink)
The bananas have to be older and more ripened. Makes them sweeter and they cook better.
pheonixblade9 ยท 2 points ยท Posted at 05:02:03 on June 26, 2018 ยท (Permalink)
just make sure to clean the pan before you fall into food coma, or it sucks
High_Seas_Pirate ยท 2 points ยท Posted at 05:31:58 on June 26, 2018 ยท (Permalink)
Try adding a bit of nutmeg too. Joy of Cooking has a good recipe.
In a similar vein, take some brown sugar and nutmeg and slather it all over a skinned pineapple. Throw that shit on the grill for a few minutes per side until everything is tender. Slice off chunks and serve over vanilla ice cream.
cynicalmango ยท 2 points ยท Posted at 05:37:27 on June 26, 2018 ยท (Permalink)
Hmm. Well there goes 60% of reddit userbase up in flames...
TheNamingOfCats ยท 2 points ยท Posted at 05:43:36 on June 26, 2018 ยท (Permalink)
Had Bananas Foster at Brennans a number of years ago. The waiter told us that his secret was that in addition to a little cinnamon, he added a pinch of ground bay leaf. I've tried it and it just tempers the sweetness ever so little. Not too much - just a generous pinch.
SweatyGazelle11 ยท 3 points ยท Posted at 21:19:46 on June 25, 2018 ยท (Permalink)
Old restaurant I worked in did it over brownie bread pudding.
--Edog-- ยท 3 points ยท Posted at 22:15:03 on June 25, 2018 ยท (Permalink)
When you say "ignite" how big of a flame, and for how long?
Emperor_of_Cats ยท 1 points ยท Posted at 00:03:34 on June 26, 2018 ยท (Permalink)
When I make it, the flame is about 2 feet high at most. It will burn down after about 30-60 seconds maybe. I just cook it for a few minutes after the flame is gone just to ensure the alcohol is all cooked out.
--Edog-- ยท 1 points ยท Posted at 00:48:24 on June 26, 2018 ยท (Permalink)
Don't want to,burn the bottom of my built in microwave/fan unit
BeastaBubbles ยท 2 points ยท Posted at 22:10:58 on June 25, 2018 ยท (Permalink)
I could eat a hot bananas foster dessert outside in the summer in Louisiana. That's how far I'd go for bananas foster.
Randomnumberrrrr ยท 3 points ยท Posted at 00:51:36 on June 26, 2018 ยท (Permalink)
You wouldn't have to go far. It was invented at Brennan's in New Orleans.
BeastaBubbles ยท 5 points ยท Posted at 00:53:20 on June 26, 2018 ยท (Permalink)
Boi I know lol. I just meant I'd go as far as eating it outside in 100 degree weather. I'm from Louisiana. That stuff is freaking crack. I'm suffering from withdrawals since I moved.
Randomnumberrrrr ยท 3 points ยท Posted at 01:11:09 on June 26, 2018 ยท (Permalink)
Agreed.
And the Bananas Foster imposters infuriate me. It has to be done right. Exactly like Brennan's. Nuts? Cake? Waffles? Fuck that shit.
lisasimpsonfan ยท 2 points ยท Posted at 22:14:32 on June 25, 2018 ยท (Permalink)
Next time try it with bacon fat instead of part of the butter. Whole new level.
Wwwweeeeeeee ยท 2 points ยท Posted at 22:49:50 on June 25, 2018 ยท (Permalink)
Yeah, because I keep banana liqueur in the cupboard.
No offense, just snarking. Nicely.
Where does one even find banana liqueur?
justmovingtheground ยท 2 points ยท Posted at 00:11:14 on June 26, 2018 ยท (Permalink)
I bought a bottle just for banana desserts.
Wwwweeeeeeee ยท 3 points ยท Posted at 04:24:56 on June 26, 2018 ยท (Permalink)
I suppose I might buy it if I ever saw it, but I haven't ever. Even living for years in LA, I've never found any. Maybe it's more available in southern states? Hence my snarking, not meaning to be rude at all! :)
meno123 ยท 1 points ยท Posted at 23:23:15 on June 25, 2018 ยท (Permalink)
Liquor store? As another person pointed out, brandy is just fine as well.
Wwwweeeeeeee ยท 1 points ยท Posted at 04:25:45 on June 26, 2018 ยท (Permalink)
Yes, the brandy option is a good idea.
Now I want to get some Banana liqueur.
vonsmor ยท 1 points ยท Posted at 01:51:12 on June 26, 2018 ยท (Permalink)
That sounds like a 2min desert recipe that takes 45min to clean the pan when you are done.
TurnNburn ยท 1 points ยท Posted at 01:57:27 on June 26, 2018 ยท (Permalink)
But isn't this what the fresh prince set his kitchen on fire making?
atombomb1945 ยท 1 points ยท Posted at 02:09:46 on June 26, 2018 ยท (Permalink)
Coat banana slices (length wise) in sugar and then carmalize with a brulee torch. It's a cross between two worlds.
PM-me-your-car-pics ยท 1 points ยท Posted at 02:24:30 on June 26, 2018 ยท (Permalink)
Where I work we serve it over cheesecake
geophagus ยท 1 points ยท Posted at 02:30:07 on June 26, 2018 ยท (Permalink)
I make this over a fire while camping. Impresses everyone. Super easy.
nightwav ยท 1 points ยท Posted at 02:37:36 on June 26, 2018 ยท (Permalink)
Came to say this. I don't use the banana liqueur, and add some vanilla. I also use French Vanilla ice cream. I agree Pound cake would be would be good as well.
girlsgonekyle ยท 1 points ยท Posted at 02:51:37 on June 26, 2018 ยท (Permalink)
Fuck no that's how the fresh Prince burned down uncle Phil's house
[deleted] ยท 1 points ยท Posted at 02:54:08 on June 26, 2018 ยท (Permalink)
Laying in bed so hungry now! This sounds just amazing!
Istoleapot ยท 1 points ยท Posted at 03:04:08 on June 26, 2018 ยท (Permalink)
You people must not get the question. It said easy. Y'all gettin down right cookin.
puglybug23 ยท 1 points ยท Posted at 03:08:26 on June 26, 2018 ยท (Permalink)
How do you ignite the food without causing a real fire?
christo334 ยท 1 points ยท Posted at 03:08:57 on June 26, 2018 ยท (Permalink)
Anything flambรฉ really. As long as you are not a dumbass its easy
CMDR_Gungoose ยท 1 points ยท Posted at 03:09:48 on June 26, 2018 ยท (Permalink)
Came here to post this myself, only I've always referred to it as Flambรฉ banana
Bit of heavy cream goes damn well with it.
tyvanius ยท 1 points ยท Posted at 03:15:04 on June 26, 2018 ยท (Permalink)
I want to try this, but I'm afraid of my fiance's wrath when she sees the mess I'd make in the pans. Is that not hard to clean up?
holdthesaxophone ยท 1 points ยท Posted at 03:21:43 on June 26, 2018 ยท (Permalink)
wow, thank you.
nightwolves ยท 1 points ยท Posted at 04:25:55 on June 26, 2018 ยท (Permalink)
Great rolled in crepes as well!
[deleted] ยท 1 points ยท Posted at 05:04:25 on June 26, 2018 ยท (Permalink)
The ignite part is what makes this difficult. I am more than certain people have burned their houses down doing this.
OuterInnerMonologue ยท 1 points ยท Posted at 05:28:10 on June 26, 2018 ยท (Permalink)
How can I make this for a 6yr old kid without the alcohol? Just omit it? I know the fire will burn it off but it's that 100% of it or most? He's skinny and I'm assuming a literal light weight to any alcohol . But I'd love to make him a fun breakfast like this. He's my fiance's son and a super picky eater
GlobalWarmer12 ยท 1 points ยท Posted at 06:05:00 on June 26, 2018 ยท (Permalink)
Whiskey's great instead of the liqueur+rum too. No need to dice.
bikesboozeandbacon ยท 1 points ยท Posted at 06:16:18 on June 26, 2018 ยท (Permalink)
Yeh I'm not about to burn my face off
matmatomate ยท 1 points ยท Posted at 06:51:56 on June 26, 2018 ยท (Permalink)
It's even better if you used ripe bananas because then you get more of that yummy-caramelised sauce ! the only downside is that your bananas will easy break into smaller pieces, but who cares when it's soooooooooooog good ?!
horror_fan ยท 1 points ยท Posted at 06:52:32 on June 26, 2018 ยท (Permalink)
I used to make one banana foster french toast...yumm
gimmecookiedough ยท 1 points ยท Posted at 06:52:58 on June 26, 2018 ยท (Permalink)
fuck yes.
High_priestess6 ยท 1 points ยท Posted at 07:00:18 on June 26, 2018 ยท (Permalink)
Omg I had bananas foster CHALLAH French toast at a place called Honey Jam a couple years ago it was incredible
oppressvegancrossfit ยท 1 points ยท Posted at 07:29:06 on June 26, 2018 ยท (Permalink)
I don't know how to cook but do you actually light it on fire? And is it liquer as in the alcohol
plazmatyk ยท 1 points ยท Posted at 08:00:05 on June 26, 2018 ยท (Permalink)
My American grandpa made this once to impress my Polish family. The hood over the stove in my house is a 50 year old wooden creation made by my Polish grandpa. He set it on fire.
Busternoseopen ยท 1 points ยท Posted at 09:31:18 on June 26, 2018 ยท (Permalink)
First real dish I ever made... I was 12. Phenomenal and easy!
Fed_up_with_Reddit ยท 1 points ยท Posted at 12:13:09 on June 26, 2018 ยท (Permalink)
I donโt think anything involving a flambรฉ counts as simple.
AchtungKarate ยท 1 points ยท Posted at 12:17:59 on June 26, 2018 ยท (Permalink)
Try it with Cointreau instead of banana liqueur. Amazeballs.
ArunkOner ยท 1 points ยท Posted at 12:43:48 on June 26, 2018 ยท (Permalink)
I just put sugar on banana slices, and hit it with my dab torch haha
EpicallyAverage ยท 1 points ยท Posted at 15:01:38 on June 26, 2018 ยท (Permalink)
Any instructions that use the phrase "and ignite" in a casual manner are suspect in my eyes.
yoelbenyossef ยท 1 points ยท Posted at 17:50:28 on June 27, 2018 ยท (Permalink)
Throw in some cinnamon into the fire, call it voodoo dust. Watch it flair up.
GetOutTheWayBanana ยท 1 points ยท Posted at 05:14:44 on July 2, 2018 ยท (Permalink)
Bananas foster motherfucking fondue. The best thing youโll ever put in your mouth.
White chocolate chips or white candy melts. Put them in a pot on the stove with a little heavy cream. Melt it down, stirring often, donโt let it burn. If itโs too thick add more cream; too thin add more chocolate.
Take a big spoonful of dulce de leche and stir that in. Cut banana slices over the top.
Pour rum 151 on top. Turn out the lights. Flambรฉ. Sprinkle with cinnamon (it makes little fireworks in the flames!) then stir it to put out the fire and mix in the cinnamon.
Eat the bananas dipped in the fondue. Also eat it over pound cake or on pirouette cookies or strawberries or cheesecake or cream puffs! Holy cow, my mouth is watering just thinking about it. I gotta make some soon.
SlipperyShaman ยท 1 points ยท Posted at 15:11:45 on July 17, 2018 ยท (Permalink)
Serve that shit over french toast!
JoePragmatist ยท 1 points ยท Posted at 20:37:01 on June 25, 2018 ยท (Permalink)
I like a little fresh squeezed orange juice and a sprinkle of cinnamon in mine.
Other Cooking Pro Tip: You drastically reduce your chances of burning down the house by turning off the stove before you add the liquor and adding a sensible amount of liquor.
throwyrworkaway ยท 1 points ยท Posted at 21:39:31 on June 25, 2018 ยท (Permalink)
if my last name was Foster I totally would have named my daughter Bananas
hurtfulproduct ยท 1 points ยท Posted at 21:51:50 on June 25, 2018 ยท (Permalink)
Yaasss, this dish is so much fun to make because who the fuck doesnโt like to flambรฉ shit, lol
jackster_ ยท 1 points ยท Posted at 21:57:17 on June 25, 2018 ยท (Permalink)
Yes! I usually make this as a late night desert when I'm laying in bed and get a sudden, powerful, craving. So easy, and so good.
RabidHippos ยท 1 points ยท Posted at 22:00:37 on June 25, 2018 ยท (Permalink)
I like doing it with grand mariner. The orange pairs well with the sugar and bananas.
youreviltwinbrother ยท 1 points ยท Posted at 22:20:57 on June 25, 2018 ยท (Permalink)
I once visited Jamaica when I was a kid and this lady rustled this up at her station every night, they were banging.
[deleted] ยท 1 points ยท Posted at 22:22:20 on June 25, 2018 ยท (Permalink)
Cointreau or Grand Marnier instead of the banana liqueur give it a really nice twist
StrayWasp ยท 1 points ยท Posted at 22:42:10 on June 25, 2018 ยท (Permalink)
Serious question: my wife doesnโt drink any alcohol, but Iโd like to make this for us. After you ignite, is there any real amount of alcohol left? Or is there an alternative to banana liqueur I can use?
meno123 ยท 3 points ยท Posted at 23:22:14 on June 25, 2018 ยท (Permalink)
The ignition quite literally burns off all of the alcohol. Or, so much that only trace amounts would be left. Nothing enough that you could feasibly feel any side effects of alcohol.
Emperor_of_Cats ยท 5 points ยท Posted at 00:05:44 on June 26, 2018 ยท (Permalink)
And if you do taste alcohol, you needed to cook it longer.
Speaking from personal experience here.
meno123 ยท 1 points ยท Posted at 00:59:28 on June 26, 2018 ยท (Permalink)
I've never actually done a proper flambรฉ before, I'm just making wild assumptions based on fire usually going until it runs out of fuel.
eriru ยท 1 points ยท Posted at 22:44:10 on June 25, 2018 ยท (Permalink)
I prefer dark rum and cinnamon kahlua personally.
Crossfiyah ยท 1 points ยท Posted at 22:56:17 on June 25, 2018 ยท (Permalink)
This part seems trickier than I think you realize.
Bluebies999 ยท 1 points ยท Posted at 23:58:34 on June 25, 2018 ยท (Permalink)
Yes! I learned a banana thing from a Filipino friend. Take egg roll wrappers and fill with sliced (longways) bananas. You may or may not sprinkle sugar on the bananas. Then roll them up, fry and sprinkle with more sugar. Served alone or with ice cream is fucking delectable.
Erpderp32 ยท 0 points ยท Posted at 22:49:21 on June 25, 2018 ยท (Permalink)
My fiance (soon wife this weekend) loves when I make bananas foster.
Vanilla ice cream.
Waffles.
French toast.
It works on all of them.
Cooking helped me lock her down.
MsPennyLoaf ยท 0 points ยท Posted at 00:34:15 on June 26, 2018 ยท (Permalink)
That's not bananas foster.
ManWhoSmokes ยท 0 points ยท Posted at 22:03:46 on June 25, 2018 ยท (Permalink)
but pound cake takes to long to make!
Cru_Jones86 ยท 0 points ยท Posted at 22:16:45 on June 25, 2018 ยท (Permalink)
Just when I thought 99 Bananas had no practical use.
Carinus ยท 0 points ยท Posted at 22:20:25 on June 25, 2018 ยท (Permalink)
Be sure to warm up the rum beforehand (to at least 120f) so the rum lights rather than just soaking into this delicious dessert.
Consider serving Gin Fizzes to accompany for a classic New Orleans treat.
zotti_d ยท 0 points ยท Posted at 01:07:27 on June 26, 2018 ยท (Permalink)
Youโre supposed to use 151. Otherwise donโt add it.
VectorRuse ยท 0 points ยท Posted at 22:20:34 on June 25, 2018 ยท (Permalink)
I serve this all over the floor. Because that's the cook I am
zoomies1 ยท 7277 points ยท Posted at 18:11:43 on June 25, 2018 ยท (Permalink)
Caprese salad. Tomato slices + mozzarella cheese + olive oil, salt, pepper, balsamic vinegar, and basil. Looks and tastes amazing
angryWinds ยท 4304 points ยท Posted at 19:46:59 on June 25, 2018 ยท (Permalink)
I know someone who went through a total anti-salt kick, for health reasons. Not at all because he actually NEEDED to start cutting salt out of his diet. Far from it. He'd just convinced himself that it didn't add much... that there were other, healthier ways to impart flavor, and he didn't want a future of arterial problems, and the salt wasn't worth it.
One summer, he'd eaten a handful of (his own) saltless caprese's.
Then one day, late the same summer, I made dinner which featured caprese (with ample salt).
He decided salt was a necessity, and has been back to using it, ever since.
pearlescence ยท 2218 points ยท Posted at 21:22:19 on June 25, 2018 ยท (Permalink)
How do you convince yourself salt isn't necessary? In the right quantities, it makes literally anything taste better. Also, it is probably one of the cheapest ingredients of all time. Also, it is necessary for life.
GsoSmooth ยท 1491 points ยท Posted at 21:50:19 on June 25, 2018 ยท (Permalink)
I knew a guy who won't use salt. He's of the opinion that if you cook things right(?) the natural salts in the food will come out and add flavor. Now, some things are already salty, but that was some pseudoscience oh boi.
lf1995 ยท 1068 points ยท Posted at 22:13:26 on June 25, 2018 ยท (Permalink)
Glad you dropped him.
GsoSmooth ยท 54 points ยท Posted at 22:15:56 on June 25, 2018 ยท (Permalink)
He's a nice guy i don't see much anymore. Lives across the country and is mormon so... Ya he's got some beliefs. Other than those few things very smart and normal guy
shatteredarm1 ยท 33 points ยท Posted at 01:33:53 on June 26, 2018 ยท (Permalink)
Former Mormon here... That shit seems weird even for a Mormon.
mjmaher81 ยท 17 points ยท Posted at 01:39:34 on June 26, 2018 ยท (Permalink)
To be fair, everyone has their quirks no matter the religion
mmmmm_pancakes ยท 7 points ยท Posted at 02:47:42 on June 26, 2018 ยท (Permalink)
Yeah, but people who don't willingly believe nonsense tend to have fewer.
timurt421 ยท 12 points ยท Posted at 05:13:40 on June 26, 2018 ยท (Permalink)
I'm not religious either but you're just being an asshole.
WeGetItYouBlaze ยท 7 points ยท Posted at 05:21:01 on June 26, 2018 ยท (Permalink)
That's a very polite way of describing Mormonism actually... To just call it nonsense is really underselling the amount of hoops someone would have to jump through to justify believing in it.
timurt421 ยท 1 points ยท Posted at 05:24:35 on June 26, 2018 ยท (Permalink)
Yeah I get it, but I just think it was really unnecessary to make a comment about his opinion on the religion in that context.
shatteredarm1 ยท 5 points ยท Posted at 13:59:17 on June 26, 2018 ยท (Permalink)
There's some truth to the statement, though. If you have to suspend disbelief in order for your whole worldview to work, you already have a pattern for how to apply mental gymnastics to believe almost anything.
[deleted] ยท 2 points ยท Posted at 00:37:07 on June 27, 2018 ยท (Permalink)
How do you feel about anti-vaxxers?
[deleted] ยท 2 points ยท Posted at 00:36:06 on June 27, 2018 ยท (Permalink)
No, he's not.
2Liberal4You ยท 1 points ยท Posted at 04:22:28 on June 27, 2018 ยท (Permalink)
r/magicskyfairy
Lobbeton ยท 1 points ยท Posted at 23:48:25 on June 27, 2018 ยท (Permalink)
Hmm. Willingly? You sure? How willing can a conditioned person be?
[deleted] ยท 1 points ยท Posted at 00:35:28 on June 27, 2018 ยท (Permalink)
Someone's salty about Mortons.
Paddy_Tanninger ยท -1 points ยท Posted at 12:40:53 on June 26, 2018 ยท (Permalink)
From my experience, pick one...if in doubt about this, you just don't know them well enough yet. I knew one guy who was truly normal through and through but he wasn't religious, just Mormon was his upbringing, which brings us back to "pick one"
DeathKitten666 ยท 4 points ยท Posted at 23:52:49 on June 25, 2018 ยท (Permalink)
Killed
NerimaJoe ยท 7 points ยท Posted at 06:11:51 on June 26, 2018 ยท (Permalink)
Died from lack of salt in his diet.
MongoosePenWales ยท 4 points ยท Posted at 07:04:01 on June 26, 2018 ยท (Permalink)
What the fuck. I can't even keep three words straight, buck durnk. That guy for whatever reason because I'm so fucking drunk.
I have a ksck Daniels glass I found sytheat osris river because I essddiddrubk when I found it
., Hahahahahabajababsjsnbsh drunk is g good . I don't need no more. I'm going to bed ym drri k is gfkt.
MongoosePenWales ยท 7 points ยท Posted at 07:06:03 on June 26, 2018 ยท (Permalink)
Ha ha ha ha ha. Something about. Everything brunj. I son drunk. Hernmqky. So much fouxk w9rnk 4ineoew.
MongoosePenWales ยท 5 points ยท Posted at 07:07:31 on June 26, 2018 ยท (Permalink)
Hit I iinn am tomorrow now it io6 right. So fuck. So drunkm okease help me. I'm sorry drunjn
Nikansm ยท 12 points ยท Posted at 08:29:44 on June 26, 2018 ยท (Permalink)
Drink some water, you'll be alright in the morning.
MongoosePenWales ยท 4 points ยท Posted at 17:56:43 on June 26, 2018 ยท (Permalink)
Kill me now. I don't deserve to live.
Nikansm ยท 2 points ยท Posted at 00:55:39 on June 27, 2018 ยท (Permalink)
Hope you don't feel so sick now.
[deleted] ยท 2 points ยท Posted at 00:34:47 on June 27, 2018 ยท (Permalink)
He was actually murdered. Don't rub salt in the wound.
nutnerk ยท 1 points ยท Posted at 09:46:53 on June 26, 2018 ยท (Permalink)
You don't need that kind of negativity in your life
[deleted] ยท -8 points ยท Posted at 00:42:27 on June 26, 2018 ยท (Permalink)
For not liking to add flavor to food he has already deemed flavorful?
Are you one of those "I don't like drama" people that are surrounded by drama?
Storm137 ยท 37 points ยท Posted at 22:50:16 on June 25, 2018 ยท (Permalink)
My dad used to be like that.
Then he had to live with his sister who makes runny jambalaya with no salt and came crawling back ready to marry a hunk of rock salt.
ShabbyTheSloth ยท 25 points ยท Posted at 23:06:01 on June 25, 2018 ยท (Permalink)
Runny jambalaya??
Come on now, Iโm not even from Louisiana and I realize how bad this is.
Storm137 ยท 25 points ยท Posted at 00:08:20 on June 26, 2018 ยท (Permalink)
My aunt's white and thinks she can cook. She had an amazing restaurant level kitchen but made runny jambalaya and served it over rice. Instead of y'know, being actual jambalaya.
She also used pre-cooked shrimp and tossed it into a crock pot so it was like eating a rubber ball.
ShabbyTheSloth ยท 13 points ยท Posted at 00:42:00 on June 26, 2018 ยท (Permalink)
Oh god there is no part of this that isnโt physically paining me to read
Storm137 ยท 6 points ยท Posted at 00:44:36 on June 26, 2018 ยท (Permalink)
It was psychically painful for me to not spit it out. Even my grandma commented she needed to go fix her dentures to deal with the shrimp.
I thought at a young age that's what Jambalaya was. Turns out nope. My aunt just can't cook.
ShabbyTheSloth ยท 5 points ยท Posted at 00:46:29 on June 26, 2018 ยท (Permalink)
Gimme that auntโs cell number, I just made an รฉtouffรฉe north of the mason-Dixon and she needs to be shamed
Storm137 ยท 1 points ยท Posted at 03:30:30 on June 26, 2018 ยท (Permalink)
No worries, I know what good Jambalaya is now and adore the stuff. (Note to self: Bother family into making some next week. That sounds super yummy right about now) Though if you got that รฉtouffรฉe recipe I wouldn't refuse.
Insanelopez ยท 3 points ยท Posted at 02:27:35 on June 26, 2018 ยท (Permalink)
I'm always a little blown away when I see stories like this. Those are such obvious mistakes that would be so easy to correct, did nobody ever say anything to her?
Storm137 ยท 5 points ยท Posted at 03:29:44 on June 26, 2018 ยท (Permalink)
I was too timid at the time and my mom refused to eat it. It wasn't really uncommon to not say anything since she's a drama starter at that. We sort of just tried to choke it down or move it around to look like we ate it. My uncle had brought over other food so we all sort of stuffed ourselves with appetizers.
Not to mention by the time we got there, it was six hours into it's cooking time. There was nothing we could do but pray there was something edible.
To add insult to injury the rice was fucking raw.
trumpet_23 ยท 26 points ยท Posted at 22:35:37 on June 25, 2018 ยท (Permalink)
A coworker of mine says the same. We were at lunch talking about cooking at home. I mentioned salt and she said she doesn't own any because it isn't necessary if you cook the food right. I was in heavy disagreement but whatever, it's her sad, saltless life.
meno123 ยท 11 points ยท Posted at 23:42:44 on June 25, 2018 ยท (Permalink)
I put nearly 1tbsp of salt on a 1lb strip loin by accident one day. I now do this on purpose and I'm never looking back.
coquihalla ยท 16 points ยท Posted at 02:12:28 on June 26, 2018 ยท (Permalink)
A lot of home cooks way undersalt. If people would watch more cooking shows, they'd see the scads of salt some of the cooks use. Same with fat. There's a good reason restaurant food tastes better than home a lot of the time.
meno123 ยท 11 points ยท Posted at 02:29:00 on June 26, 2018 ยท (Permalink)
A lot of people undersalt because they add salt afterward as a condiment. You can actually get away with more if you salt during the cooking process.
SenatorAstronomer ยท 10 points ยท Posted at 02:36:26 on June 26, 2018 ยท (Permalink)
Yes! Soooo many people under salt and/or pepper while cooking and over compensate after the meal is cooked.
meno123 ยท 7 points ยท Posted at 03:08:28 on June 26, 2018 ยท (Permalink)
The horrible thing about that is that all you get is a salt flavour when you use it as a condiment. If you work the salt into the dish as it cooks, you get the flavour without the saltiness.
coquihalla ยท 2 points ยท Posted at 02:50:58 on June 26, 2018 ยท (Permalink)
That's funny, we never even bother putting the salt shaker on the table unless we have company, out of politeness, but I salt to taste while cooking so I guess I'm hitting the right notes.
meno123 ยท 2 points ยท Posted at 03:14:41 on June 26, 2018 ยท (Permalink)
I don't really have a formal dining table at my place, but I legitimately see no reason to put salt out unless I'm serving something like corn on the cob. Well-seasoned food shouldn't even spur ones want of extra salt on top.
coquihalla ยท 2 points ยท Posted at 03:23:49 on June 26, 2018 ยท (Permalink)
Exactly, I think that's our one exception as well, corn on the cob deserves the sprinkle. :)
shredderrrrrr ยท 5 points ยท Posted at 03:09:32 on June 26, 2018 ยท (Permalink)
Seriously. Every time I watch a chef say "add a bit of salt and pepper," I'm surprised by how much they put on.
munk_e_man ยท 5 points ยท Posted at 23:34:32 on June 25, 2018 ยท (Permalink)
I stick pretty low on salt unless it's a marinade because I find that people can always salt things themselves after.
On the other hand, I know some people who add so much salt that I can't eat their dish and that's way worse in my opinion than undersalting.
shredderrrrrr ยท 9 points ยท Posted at 03:07:19 on June 26, 2018 ยท (Permalink)
But the point of salt (at least when cooking) isn't to taste salty. It's to bring out the flavors.
Like just take a burger or steak for instance. Imagine grilling those without a hint of salt and then allowing your guest to load it with salt when putting on condiments. That would taste entirely different than a burger generously seasoned with salt while cooking.
cumsquats ยท 3 points ยท Posted at 02:57:09 on June 26, 2018 ยท (Permalink)
There's a Russian aphorism I think you might appreciate, ะะตะดะพัะพะป ะฝะฐ ััะพะปะต, ะฟะตัะตัะพะป ะฝะฐ ัะฟะธะฝะต - undersalt, and it's on the table (and edible), oversalt, and that's on you (you fucked it up).
kbotc ยท 2 points ยท Posted at 06:39:06 on June 27, 2018 ยท (Permalink)
Salt does all sorts of crazy chemistry in food that it cannot do after cooking's done. In particular it's really good at pulling liquid out of food. Cooking onions in particular is easier to do well if they are well salted.
derekp7 ยท 1 points ยท Posted at 05:59:16 on June 26, 2018 ยท (Permalink)
The problem is that you use more table salt than you would when cooking, where it dissolves into the food.
k_goldington ยท 26 points ยท Posted at 23:06:06 on June 25, 2018 ยท (Permalink)
My Dad has refused to have salt since he was in his 20s (he's nearly 60) and will request fresh unsalted fries at the drive through. No reason other than he is stubborn as hell and decided he is better off without salt. Every time he comes to my house for dinner I season the food well and he always talks about how I'm a better cook than my Mum. No Dad, I just sneak you salt and Mum doesn't.
Leavesofsilver ยท 7 points ยท Posted at 05:31:47 on June 26, 2018 ยท (Permalink)
That's so sad, though... his wife cooks the way he thinks he wants and that makes her a worse cook in his eyes?
k_goldington ยท 2 points ยท Posted at 22:39:09 on June 26, 2018 ยท (Permalink)
My Dad is as stubborn as a mule, but they love each other and she cooks the way he wants her to and it's been that way for decades. She still salts her food so it's only his that could be tastier. He also prefers his steak as shoe leather, so clearly he is no connoisseur.
[deleted] ยท 1 points ยท Posted at 16:49:55 on June 26, 2018 ยท (Permalink)
[deleted]
k_goldington ยท 1 points ยท Posted at 22:44:08 on June 26, 2018 ยท (Permalink)
It's not that he doesn't enjoy her food, he just enjoys coming to my house to eat on the rare occasion it happens. He will happily get seconds of any meal she makes and raves about her baking. The fact that Mum is willing to cater to his whims and I don't says a lot about their relationship. And also, I'm just as stubborn as him so I refuse to pander to his silliness.
I also add bacon to my potato bake which is her recipe, my brother likes mine better because of the bacon, but that doesn't mean he doesn't still like it when Mum makes it.
Daimou43 ยท 1 points ยท Posted at 02:20:12 on June 27, 2018 ยท (Permalink)
If you get unsalted fries at fast food places, they make a fresh batch... (cause they don't usually do that). You can then salt them yourself, after
k_goldington ยท 2 points ยท Posted at 04:12:38 on June 27, 2018 ยท (Permalink)
This is true, but you also have to wait longer and I'm not about that haha
OFS_Razgriz ยท 22 points ยท Posted at 23:12:12 on June 25, 2018 ยท (Permalink)
My mother refuses to use salt, even on meat. While I agree with her that salt isn't necessary on everything, if you've ever had unsalted steak or pork, it's thoroughly disappointing. My neighbor made dinner for us once, simple beef tenderloin. She didn't add much of anything to it, but she salted it and my parents both raved about how delicious it was. They don't know what they're missing out on.
Dif3r ยท 3 points ยท Posted at 05:29:25 on June 26, 2018 ยท (Permalink)
After going to a Brazilian BBQ and really tasting a good slab of BBQ beef. I started following their techniques for seasoning. Screw the clubhouse steak seasoning I just use salt.
caffeinehuffer ยท 2 points ยท Posted at 08:58:41 on June 26, 2018 ยท (Permalink)
Our friend had us over for bbq and served absolutely delicious chicken. When I asked for the recipe, he said he just marinated it in soy sauce and then grilled it. It was really, really good.
Forceflow15 ยท 17 points ยท Posted at 23:07:28 on June 25, 2018 ยท (Permalink)
My sister refuses to use salt. HBP runs in our family, and I think she thinks salt causes that. So she cut it out. Now she has to take iodine pills for a thyroid condition and I can't convince her that salt has iodine included to combat this very problem.
meno123 ยท 10 points ยท Posted at 23:44:08 on June 25, 2018 ยท (Permalink)
To be fair, there is a small but significant portion of the population whose blood pressure is related to salt intake.
Forceflow15 ยท 6 points ยท Posted at 23:44:59 on June 25, 2018 ยท (Permalink)
Ours isn't however. And we aren't talking moderate salt intake. She won't put any on at all.
meno123 ยท 2 points ยท Posted at 00:57:21 on June 26, 2018 ยท (Permalink)
:(
chefjenga ยท 12 points ยท Posted at 01:13:39 on June 26, 2018 ยท (Permalink)
Love the bravado of someone dissing as "not important" a seasoning once thought so valuable, people were paid with bags of it instead of money...believed only the devil could be responsible for spilling any so they would throw a pinch over their shoulder to ward off evil...and the word salary , meaning how you get paid, literally is a direct off shoot of its importance. But...Nah.....we can simply use garlic instead. Tastes the same...
modernbox ยท 7 points ยท Posted at 00:18:48 on June 26, 2018 ยท (Permalink)
โNatural saltsโ
Oh boy
mgzukowski ยท 7 points ยท Posted at 00:39:36 on June 26, 2018 ยท (Permalink)
Well that sounds like a great way to get iodine deficiency
Emilbjorn ยท 2 points ยท Posted at 03:56:47 on June 26, 2018 ยท (Permalink)
If by "Cook things right so the natural salts come out" he means "add more parmesan", I guess he's not that far off.
adimapamida ยท 2 points ยท Posted at 06:56:09 on June 26, 2018 ยท (Permalink)
I dont use salt because I dont like the taste and prefer the natural flavor of things. I guess I kind of agree with your ex-friend, i have just never thought about it
GsoSmooth ยท 1 points ยท Posted at 12:07:12 on June 26, 2018 ยท (Permalink)
Still a friend. Just lives across the country.
DontDrinkChunkyMilk ยท 2 points ยท Posted at 01:19:47 on June 26, 2018 ยท (Permalink)
I don't use salt. Haven't in years. My dad stopped using salt when he got sick so my mom stopped coming with it. Now, if someone used too much I can't eat whatever they cooked.
[deleted] ยท 1 points ยท Posted at 03:08:18 on June 26, 2018 ยท (Permalink)
Just add anchovies. Little salty boys make everything tasty. Almost as tasty as actual salt
PeachPlumParity ยท 1 points ยท Posted at 03:15:10 on June 26, 2018 ยท (Permalink)
How long do I have to cook my water to make it salty?
wut3va ยท 1 points ยท Posted at 14:14:50 on June 26, 2018 ยท (Permalink)
Depends where you got the water from.
CaptainSprinklefuck ยท 1 points ยท Posted at 03:43:39 on June 26, 2018 ยท (Permalink)
...I'm not a chef, but seriously, the fuck?
Ahyoufuckingcunt ยท 1 points ยท Posted at 04:21:45 on June 26, 2018 ยท (Permalink)
My boyfriends stepdad, well he's a horrible human, but he won't add seasonings to food, because he "likes the natural flavor." So won't cook pork thoroughly, because he also likes the natural flavors.... I don't eat his food.
TheJulian ยท 1 points ยท Posted at 05:00:22 on June 26, 2018 ยท (Permalink)
So I've heard and try to adhere to a variation on this where if someone knows what they're doing cooking you should never need to add salt at the table. Preparing the meal is when it should be seasoned and I like to give chefs and even friends the benefit of the doubt here. Could it be that he's misunderstanding this simple rule?
BobVosh ยท 1 points ยท Posted at 05:16:38 on June 26, 2018 ยท (Permalink)
That's true for a few things, but even those are better with a bit more salt. Like any cheese dish you definitely salt after adding the cheese as cheese adds a lot of salt.
I use eggs as my go to of needing salt, saltless eggs are terrible while salted eggs are fantastic.
Ender16 ยท 1 points ยท Posted at 06:01:30 on June 26, 2018 ยท (Permalink)
Im a cook and tgats the dumbest thing ive heard all week.
TippingintheUKExists ยท 1 points ยท Posted at 10:52:40 on June 26, 2018 ยท (Permalink)
He was wrong.
But you could always trick him the Italian way and use hard cheese instead of salt. A lot of Italian recipes substitute parmesan or pecorino for salt.
Hazelnutqt ยท 1 points ยท Posted at 11:35:23 on June 26, 2018 ยท (Permalink)
To be fair, most/a lot of people do have a tendency to hit this slippery slope where they add more and more salt, to the point where I know people who will salt any realistic food before even trying it :)
fursty_ferret ยท 1 points ยท Posted at 15:43:54 on June 26, 2018 ยท (Permalink)
Just use potassium chloride. Looks like salt, tastes like salt, but reduces blood pressure and muscle cramps.
skilltroks ยท 1 points ยท Posted at 16:50:56 on June 26, 2018 ยท (Permalink)
Even professional chefs use salt. They throw in a dash into a pot of pasta water. I am a baker, can't cook to save my life. Anyway, the difference between a cookie without salt and with is pretty mind blowing. Especially milk chocolate chip cookies. Omggg
zapztrif ยท -2 points ยท Posted at 23:06:22 on June 25, 2018 ยท (Permalink)
It makes a lot of sense. Use salty foods in your meals instead of salt, and you should be good. Also don't consume anything like cheese, which is great by itself with salt, as adding something salty to it would be weird.
[deleted] ยท 2 points ยท Posted at 09:31:56 on June 26, 2018 ยท (Permalink)
So just limit your diet to food that already comes salted? Doesn't really make much sense.
zapztrif ยท 1 points ยท Posted at 15:13:26 on June 26, 2018 ยท (Permalink)
Ik, its a goos cheat to a zero added salt diet
Hemisemidemiurge ยท 0 points ยท Posted at 04:23:06 on June 26, 2018 ยท (Permalink)
What, is it hiding in a closet? It's not like sugar. If the salt's in there, cooking it doesn't do jack squat, it's there, and if it isn't, it isn't.
You should keep an eye on that guy because he's going to come at you with some super crazy woo someday.
russiangerman ยท -3 points ยท Posted at 01:50:59 on June 26, 2018 ยท (Permalink)
I mean, I avoid salt if I can use soy sauce, Worcestershire, or miso instead, but no salt at all is just silly
DobeSterling ยท 8 points ยท Posted at 02:04:40 on June 26, 2018 ยท (Permalink)
Those sauces are all very salt heavy....
russiangerman ยท 2 points ยท Posted at 02:09:20 on June 26, 2018 ยท (Permalink)
Ya, I know. Avoiding physical salt is one thing, avoinging salting is just crazy
cumsquats ยท 1 points ยท Posted at 03:01:03 on June 26, 2018 ยท (Permalink)
This whole thread is crazy. I refuse to think of salt as a condiment, I would never even specify it in a recipe except for when the timing matters. Salt is life.
MauranKilom ยท 22 points ยท Posted at 22:36:22 on June 25, 2018 ยท (Permalink)
...nowadays. But definitely not of all time.
ImOkayAtStuff ยท 9 points ยท Posted at 00:25:12 on June 26, 2018 ยท (Permalink)
Came to say this. The word salary came from the Latin word for "related to salt".
bokodasu ยท 21 points ยท Posted at 22:28:25 on June 25, 2018 ยท (Permalink)
My grandma decided salt was unhealthy. She passed out a lot and had a couple seizures, but she'd just huff about how the doctors didn't know anything because they kept telling her FOR THE LOVE OF GOD WOMAN PLEASE EAT SOME SALT.
[deleted] ยท 22 points ยท Posted at 22:50:19 on June 25, 2018 ยท (Permalink)
[deleted]
ivanparas ยท 8 points ยท Posted at 23:13:07 on June 25, 2018 ยท (Permalink)
Yeah you kinda need salt to live and stuff.
Womeisyourfwiend ยท 3 points ยท Posted at 22:55:41 on June 25, 2018 ยท (Permalink)
My friend was hospitalized because she drastically reduced her salt intake.
McSpiffing ยท 18 points ยท Posted at 22:06:21 on June 25, 2018 ยท (Permalink)
My mom used to be like that, in my teens she wouldn't even allow us to put salt on french fries. I had to resort to stealing salt packets from fast food places and stealthily using those at home.
[deleted] ยท 13 points ยท Posted at 22:37:39 on June 25, 2018 ยท (Permalink)
[deleted]
Kajiic ยท 1 points ยท Posted at 22:00:47 on June 30, 2018 ยท (Permalink)
Was about to say, I suffer from hypertension. I'm on a 2000 mg daily sodium limit.
I miss salt. I hit my limit every day but trust me, EVERYTHING has salt in it. I mainly miss cheese.
jebhebmeb ยท 10 points ยท Posted at 22:38:54 on June 25, 2018 ยท (Permalink)
It's good to stay away from processed foods with salt already in them. But yeah adding salt preferably iodized is a necessity.
[deleted] ยท 1 points ยท Posted at 00:23:06 on June 26, 2018 ยท (Permalink)
Im terrified of eating too much salt/sugar but I still use it. As long as youโre generally mindful itโs completely fine.
kbotc ยท 4 points ยท Posted at 06:46:19 on June 27, 2018 ยท (Permalink)
It's much worse if you eat too little salt.
https://en.wikipedia.org/wiki/Hyponatremia
Your body wants and needs salt if you're exercising.
angryWinds ยท 9 points ยท Posted at 22:39:46 on June 25, 2018 ยท (Permalink)
Eh, he grew up (as did I) eating mostly very bland food from parents who weren't the greatest cooks.
Just kind of came to the conclusion that "REALLY good food comes from restaurants, and that's that", without understanding the magic that is salt and butter.
All of that, coupled with a medical degree, and significant experience in that field of seeing heart attack patients, and diabetics, and other people who are in dire straits because of poor diets...
Put that all together and the conclusion is "I've been mostly saltless my whole life, and it's been happy... I don't want to end up like one of these dudes... might as well keep on keeping on, without the salty stuff when I cook for myself".
The_Josh_Of_Clubs ยท 2 points ยท Posted at 23:43:08 on June 25, 2018 ยท (Permalink)
This is me. I don't use salt on anything. Not because health, but because... idk, I don't put salt on shit.
jackster_ ยท 14 points ยท Posted at 22:00:05 on June 25, 2018 ยท (Permalink)
100% of people who consume sodium die.
jokullmusic ยท 7 points ยท Posted at 22:55:39 on June 25, 2018 ยท (Permalink)
this is some DHMO stuff right here
MissCrystal ยท 3 points ยท Posted at 23:39:36 on June 25, 2018 ยท (Permalink)
Almost as bad as that O2 stuff.
OHTHNAP ยท 6 points ยท Posted at 22:49:44 on June 25, 2018 ยท (Permalink)
Some people think any amount of salt will immediately kill them without realizing most people's diets are so overloaded with fast food, processed junk, and canned/boxed meals that they fail to realize a pinch here or there isn't so bad.
Rush_nj ยท 7 points ยท Posted at 00:50:33 on June 26, 2018 ยท (Permalink)
Which is why i don't add too much salt in anything i cook. My diet already has a shitload of salt, i don't need much more than a pinch here or there in my cooking.
There's definitely a balance that needs to be reached. No salt and everything is bland, too much and it's not great for you.
RosesAndClovers ยท 6 points ยท Posted at 23:28:24 on June 25, 2018 ยท (Permalink)
Tbh for your average Western citizen who eats a lot of processed food (i.e. packaged or canned anything), the "don't add extra salt to anything" rule is indeed a good one, health wise. They are getting more than enough sodium (read: probably far more than necessary in daily nutritional intake) just from those foods.
If you're making all of your food from scratch, then sure, you control the salt going in so you can tailor it into your cooking, but unfortunate as it may be, most people in the USA/Canada don't do that.
I know I eat out a decent amount and eat processed foods amply enough in my home cooking, so I don't even keep salt in the house when I'm making stuff from scratch. I haven't noticed difference in taste. I just use more of other seasonings. Different strokes for different folks but I wouldn't say people who try to cut down deserve mockery in any case.
C4ndlejack ยท 6 points ยท Posted at 00:04:26 on June 26, 2018 ยท (Permalink)
The average person eats way too much salt, so itโs not a big leap to convince yourself to stop adding it to stuff. Most people would need to change their diet substantially anyway before theyโd risk getting a sodium deficit.
shiguywhy ยท 4 points ยท Posted at 23:44:13 on June 25, 2018 ยท (Permalink)
My grandma grew up when salt was bad for you but sugar wasn't, so when the doctor told her she and my grandpa needed to eat better, she heard "no salt." For years she did not add salt to anything, and wouldn't let my grandpa ago much as look at a salt shaker. The only time the salt was brought it was when my family would come over, and my grandpa would snatch the salt shaker before she could make it to the table, salt his food, and put it back in its place before she sat down. But because sugar was a-okay according to her upbringing, he got two slices of cake a day.
I've been trying to cut down on my sodium a little because lbr, most Americans probably could stand to and I definitely have spent most of my life eating too much of it (I used to sneak into the kitchen and eat salt as a midnight snack ffs). You do get used to a lesser amount of salt but no salt at all is the stuff off nightmares.
kuenx ยท 5 points ยท Posted at 01:15:21 on June 26, 2018 ยท (Permalink)
Refined salt is not necessary for life. Your body needs electrolytes but there's plenty in plants and the tiny amount of sodium you actually need you easily get through regular foods. Too much sodium (salt is sodium chloride) can mess with your blood pressure.
It tastes pretty good though and in moderation it's not harmful.
SpiritOfFire013 ยท 4 points ยท Posted at 01:12:50 on June 26, 2018 ยท (Permalink)
As far as health goes, itโs not really table salt. Itโs all the excess sodium in everything we eat these days. Itโs ridiculously mind boggling how much you consume if you donโt pay attention. Itโs the main culprit in my kidney stones, so I try to keep it under 2400 mg a day. Which isnโt easy if you arenโt paying attention. Fast food will spoil that number quick. Anything packaged too, a cup of ramen has nearly 1000mg of sodium. A single slim Jim isnโt far off.
Rosedragon711 ยท 3 points ยท Posted at 23:10:38 on June 25, 2018 ยท (Permalink)
When I was younger my parents would cook with a SHIT TON of salt so now I donโt like salt. I cut it out of my diet when I started cooking for myself and got super sick since I was lacking nutritionally without it. Now I try my best to cook with as much salt as I can handle.
[deleted] ยท 3 points ยท Posted at 00:41:35 on June 26, 2018 ยท (Permalink)
I pretty much never use salt. I just never buy it.
But everything definitely tastes better with it
nahfoo ยท 3 points ยท Posted at 01:08:19 on June 26, 2018 ยท (Permalink)
Salt is already in a bunch of food we eat. Additional salt isn't necessary for life... but damn is it tasty. I think the only reason to go low sodium is if you have hypertension
DiarrheaHamburger ยท 3 points ยท Posted at 01:33:03 on June 26, 2018 ยท (Permalink)
Wars have been fought over salt and now we give it away in every restaurant.
kay_knox ยท 9 points ยท Posted at 21:56:55 on June 25, 2018 ยท (Permalink)
Salt also is necessary for health reasons.
DiseaseRidden ยท 2 points ยท Posted at 23:58:46 on June 25, 2018 ยท (Permalink)
I have a rare genetic condition that when I eat too much sodium I get paralyzed. I still salt a good amount of food.
sisterfunkhaus ยท 2 points ยท Posted at 01:06:15 on June 26, 2018 ยท (Permalink)
Also, you can get hyponatremia from eating a low salt diet. It will make you feel like crap. It's actually pretty common in people on really low salt diets. Also, if you do have high BP and go on a low salt diet, on average, it only reduces BP by 2 or 3 points on average. It's not an effective way to control BP. There is zero reason to go on a low salt diet unless your doctor says you need to.
VeryWeirdPerson ยท 2 points ยท Posted at 23:04:31 on June 25, 2018 ยท (Permalink)
Hey I don't need to have water in my body. I also don't need muscle movement. God salt is usless.
HerrKRAKEN ยท 1 points ยท Posted at 23:58:11 on June 25, 2018 ยท (Permalink)
I actually only recently started using salt. It was just never a thing in my house growing up, my parents just never used salt. As a result I'm kind of sensitive to salt in foods, and a lot of peoples cooking is just too salty for me.
In small, appropriate amounts now though, it really does add a ton to the right dish, been slowly integrating it into my meals
[deleted] ยท 1 points ยท Posted at 01:11:52 on June 26, 2018 ยท (Permalink)
FYI, not all time. Salt use to make the world go round. E.g. Roman legionnaires were paid in salt and nobles in the middle ages horded the stuff like gold.
dogilchingu ยท 1 points ยท Posted at 01:18:32 on June 26, 2018 ยท (Permalink)
There are whole styles of cuisine that don't rely on salt - usually substituting in chili of sorts.
TechniChara ยท 1 points ยท Posted at 02:05:49 on June 26, 2018 ยท (Permalink)
The body also needs a certain amount of sodium to function. Too much or too little leads to health problems.
Unfortunately, most junk diets these days point towards the "too much" spectrum.
ADarkSpirit ยท 1 points ยท Posted at 02:22:33 on June 26, 2018 ยท (Permalink)
For me, "health reasons" are my Meniere's Disease, which gives me awful vertigo if I eat too much salt. Doesn't sound like that guy was in this position, but there are definitely reasons to convince yourself salt isn't necessary.
I still eat salt and cook with it, but I've completely cut out all processed foods. That was hard.
balloonpoodles ยท 1 points ยท Posted at 02:26:07 on June 26, 2018 ยท (Permalink)
You put in salt to enhance the flavor of anything! It's in chocolate chip cookies, for god sakes!
you_my_meat ยท 1 points ยท Posted at 02:30:29 on June 26, 2018 ยท (Permalink)
People suspicious of pleasure in all forms; Puritans; control freaks; etc.
Arbiter_in_orbit ยท 1 points ยท Posted at 02:31:08 on June 26, 2018 ยท (Permalink)
I don't add salt to like.. anything. But I'll use it when cooking if the recipe calls for it.
Oh, except fries I guess. Hose those bitches down with it.
StraightCashHomie504 ยท 1 points ยท Posted at 03:04:48 on June 26, 2018 ยท (Permalink)
Salt and pepper are generally the two biggest things not utilized by many "at home" cooks. Be thankful you weren't raised like that! ;)
kaidenmcgreat ยท 1 points ยท Posted at 03:22:17 on June 26, 2018 ยท (Permalink)
Not trying to argue, but did you know salt was once worth more than itโs weight in gold? Then we figured out how to get it out of the ground easier and itโs been dirt cheap ever since
Poweronreddit ยท 1 points ยท Posted at 03:31:49 on June 26, 2018 ยท (Permalink)
My mother in law got told a few years ago that she needs to reduce her salt in take or she might end up with high blood pressure. She overreacted and doesn't cook with salt at all now. Food that she cooks is terrible. Thankfully her husband does 90% of the cooking.
wasit-worthit ยท 1 points ยท Posted at 03:56:36 on June 26, 2018 ยท (Permalink)
Salt is usually the answer when someone says "it's missing something".
LauraMcCabeMoon ยท 1 points ยท Posted at 04:25:56 on June 26, 2018 ยท (Permalink)
I'm sensitive to salt. Really sensitive. For instance when buying canned soup even low sodium canned soup is mouth puckeringly salty to me.
I cook with salt. I use salt. But any meal I cook my boyfriend adds what seems like tablespoonfuls of salt to the food before eating it.
I don't hold it against him.
KingSuj ยท 1 points ยท Posted at 04:29:19 on June 26, 2018 ยท (Permalink)
Salt is great, but I the amounts that we consume them nowadays it can be unhealthy. Humans donโt naturally like salt - as babies we reject it until we are fed it enough and eventually get used to it. Try halving the salt in your food for 3 weeks and you will realize that you donโt really need it. It is more like and addiction.
That-Reddit-Guy ยท 1 points ยท Posted at 04:37:35 on June 26, 2018 ยท (Permalink)
People literally were paid in salt back in the day. It was so valuable I wouldn't be surprised if wars have been started over it. Hell the British fucked up some African nation over a golden stool.
destinyofdoors ยท 1 points ยท Posted at 05:00:20 on June 26, 2018 ยท (Permalink)
My stepmother grew up with salt not permitted in the house. Her mom got it in her head that salt was poison or something, so nothing was allowed to have salt on it. Now, something with a pinch of salt added tastes supremely salty to her.
nighttimeninja314 ยท 1 points ยท Posted at 05:10:23 on June 26, 2018 ยท (Permalink)
"Why use salt when you've got MSG?"
AlastarYaboy ยท 1 points ยท Posted at 05:21:17 on June 26, 2018 ยท (Permalink)
Well, NOW, yeah. But that's largely due to it's large demand increasing the industries that supply it over the years.
The_mustache ยท 1 points ยท Posted at 05:24:43 on June 26, 2018 ยท (Permalink)
My dad used to over salt fucking everything. And one time my sister made ramen that tasted like it was made with sea water.
It took me a while to get to understand it and use it correctly.
All that to say.. it's relatively easy to not like salt. No pun intended
tangledlettuce ยท 1 points ยท Posted at 05:41:49 on June 26, 2018 ยท (Permalink)
There's a fairy tale about a Princess who tells her dad she loves him as much as salt so he kicks her out and she's forced to live like Cinderella in a different kingdom as the scullery. Eventually she marries the Prince, invites her dad without him knowing it's her wedding, and makes sure that everything at the feast is cooked without salt. Everyone says the food is bland and her father starts crying and bemoaning his lost daughter now that he understands how important salt is.
tendeuchen ยท 1 points ยท Posted at 05:49:33 on June 26, 2018 ยท (Permalink)
It used to be worth the same as gold.
CelticMara ยท 1 points ยท Posted at 06:14:06 on June 26, 2018 ยท (Permalink)
Years ago somebody, somewhere, concluded that salt was "bad for you," causing arterial and blood pressure problems. There was a whole movement of removing salt from the diet, with the belief that foods naturally contained enough sodium without added salt. My mother succumbed to this idea in the wake of my grandma's doctor's injunction on salt for grandma's health. It was a bleak and desperately bland time in my life.
Too much of anything can be bad for you, and I do recall that food in the '70s was pretty salty, back when we hadn't discovered/embraced the wide variety of fresh and global flavors that are now widely available.
I was just joking with my wife the other day about how recipe books from the '50s, '60s, and even into the '70s would simply call for the addition of a can of water chestnuts to make virtually any dish exotically "Asian." (Eyeroll)
ladylurkedalot ยท 1 points ยท Posted at 06:57:02 on June 26, 2018 ยท (Permalink)
The amount of salt you need to live (500mg/day) is about a quarter of the amount people are supposed to eat (2000 mg/day) and far less than what many people actually eat (3500mg/day or more)
If you eat healthy most of the time you'll be around that 2000mg mark. You don't have to go nuts about it, just don't live on canned soup and hot dogs or something.
TaborlinTheGreater ยท 1 points ยท Posted at 07:02:31 on June 26, 2018 ยท (Permalink)
Not of all time. At one point salt, or salaris, was so rare that Roman soldiers were paid "salaries". Which was their pay in salt.
[deleted] ยท 1 points ยท Posted at 07:11:31 on June 26, 2018 ยท (Permalink)
I used to be irrationally afraid of kidney stones when I was younger and cut out 99% of dietary salt for a period of time even if food didn't taste as good.
available4me ยท 1 points ยท Posted at 09:01:53 on June 26, 2018 ยท (Permalink)
Chocolate with salt. Surprisingly very tasty.
underthescope2018 ยท 1 points ยท Posted at 11:08:11 on June 26, 2018 ยท (Permalink)
I have become a salt snob. The body needs a little saly everyday and I have come to love all the varieties of sea salt.
CykaBlyatist ยท 1 points ยท Posted at 14:14:55 on June 26, 2018 ยท (Permalink)
It isn't required in most recipes. My family won't eat salt after health problems, now when I go to the restaurant it's fine, but another student ? So much salt.
jonesj513 ยท 1 points ยท Posted at 15:16:29 on June 26, 2018 ยท (Permalink)
This. My brothers are chefs, and one of the first lessons they taught me was if something doesnโt taste quite right, add a pinch of salt. Thatโll do the trick about 95% of the time.
jontelang ยท 1 points ยท Posted at 18:01:32 on June 26, 2018 ยท (Permalink)
I don't always use salt because I don't think I can taste a difference anyway.
captcha_wave ยท 1 points ยท Posted at 18:18:46 on June 26, 2018 ยท (Permalink)
I think it's a good thing for people to be skeptical and verify for themselves even the most common wisdom. Salt doesn't really have much of its own flavor (if you use it correctly), but it amplifies other flavors, so it's understandable to question if it's actually doing something essential. This guy found out for himself instead of just believing something he read online.
emptysee ยท 1 points ยท Posted at 16:51:38 on July 6, 2018 ยท (Permalink)
I grew up with a family that never salted anything. Pepper oh yes, salt nah. Even now I have to remind myself to use salt and I'm pretty sensitive to salty foods.
DrinkingZima ยท 1 points ยท Posted at 04:32:57 on June 26, 2018 ยท (Permalink)
Because literally everything is bombed with salt today. The only opportunity to avoid excess sodium is to make food from scratch.
HasTwoCats ยท 0 points ยท Posted at 23:30:34 on June 25, 2018 ยท (Permalink)
If I'm making a recipe that calls for half a teaspoon of salt, but makes more than six servings, I skip the salt. I really do think some recipes add salt because they can.
TheSleepingScholar ยท 11 points ยท Posted at 00:47:18 on June 26, 2018 ยท (Permalink)
My grandparents have started cooking without salt in the last couple years and now I dread going to visit them for meals. Yโall ever have mashed potatoes made with just milk, unsalted butter, and pepper? Itโs a nightmare. My mom and I have started inviting them over for holiday dinners at our place just so we can make food that actually tastes good. They always rave about how delicious our food is and Iโm like yeah, thatโs what salt tastes like...
angryWinds ยท 4 points ยท Posted at 01:06:52 on June 26, 2018 ยท (Permalink)
YES! Tomatoes and potatoes. Those are the two things that I'm never un-salting, ever.
Even if I get to a point where my heart's going to explode.
I can do without salt on LOTS of foods. But tomatoes and potatoes. Those things both go from "wtf is this mush?" to "OMG THIS IS DELICIOUS!" with just the slightest little sprinkle of NaCl.
TheSleepingScholar ยท 1 points ยท Posted at 01:08:52 on June 26, 2018 ยท (Permalink)
We try to tell them they can use Morton Lite salt because it has half the sodium but still tastes like salt, but nope. They still avoid it like the plague.
Stevangelist ยท 8 points ยท Posted at 00:43:34 on June 26, 2018 ยท (Permalink)
Salt has gotten a bad rep because of processed foods IMO. That's why many people have problems with salt intake. If you were to cook something and add as much salt as they do to those frozen dinners for instance, you'd probably be disgusted.
If you are cooking things yourself, it's a whole different ball game.
RainbowPhoenixGirl ยท 7 points ยท Posted at 22:22:28 on June 25, 2018 ยท (Permalink)
It's worth pointing out that it's actually really easy to eat too little salt, and the symptoms of hyponatremia are often pretty similar to the symptoms of hypernatremia.
ThatGodCat ยท -1 points ยท Posted at 02:38:32 on June 26, 2018 ยท (Permalink)
That depends on if you eat a lot of processed food or take out. If you're doing everything homemade you definitely can undershoot your sodium, but if you're eating out a bunch you can probably skip the double salt on your chicken dinner.
iamnotpuddles ยท 5 points ยท Posted at 22:30:29 on June 25, 2018 ยท (Permalink)
I had to cut sodium mostly out for a few years in high school and college. There are definitely health benefits that mostly stem from paying more attention to what you eat. Most American food has sky high amounts of salt. But saltless food is boring. Plus the sodium substitutes are awful (still better than nothing).
[deleted] ยท 3 points ยท Posted at 04:48:21 on June 26, 2018 ยท (Permalink)
Salt isn't actually bad for you at all if you don't have existing heart problems though.
Skytuu ยท 0 points ยท Posted at 11:33:56 on June 26, 2018 ยท (Permalink)
Excess salt is bad. I think the recommended is no more than 5 mg.
jobey39 ยท 4 points ยท Posted at 23:39:08 on June 25, 2018 ยท (Permalink)
We have to cut salt because I have HBP and my wife has CHF. We have never liked a huge amount of salt when cooking, but we had to cut more to keep her out of the ER. She ended up there twice from eating takeout pizza.
It's astounding how much sodium one restaurant entree has. So many have way more than the RDA in just one dish. A Big Mac has almost three times the sodium of a large order of fries. The high levels come in places you wouldn't expect.
adelaide129 ยท 3 points ยท Posted at 22:35:32 on June 25, 2018 ยท (Permalink)
i like to use mccormick's sweet onion salt as a finishing salt for dishes like this, especially caprese. it's just a little...more. plus you can adjust the grind and have nice big salt crystals if you want. i can't recommend it highly enough.
salt!: https://www.mccormick.com/spices-and-flavors/herbs-and-spices/grinders/sweet-onion-sea-salt-blend-grinder
TechniChara ยท 3 points ยท Posted at 02:04:37 on June 26, 2018 ยท (Permalink)
This story reminds me of one a doctor told in a different askreddit thread.
The patient came in with symptoms that point to sodium overdose - the guy's diet was junk with a ton of sodium, so the doctor advised him to cut down on the salt.
A couple weeks later the same patient comes back, this time with severe sodium deficiency. He had taken the doctor's words to heart and did his best to avoid salt as much as humanly possible.
I always found it a bit sweet because doctors often complain patients ignore their health warning and such, but this guy took it so seriously he made himself sick all over again.
angryWinds ยท 2 points ยท Posted at 03:07:15 on June 26, 2018 ยท (Permalink)
There's been other commenters that have replied to me, that have said similar things. And I'm on board with that.
There's certainly health concerns with too little salt, as well as too much salt, as many have said.
I assure you, and all who've expressed this concern, that this person I'm describing in my post did not succumb to too little salt, in any way. He ate a quite healthy amount... simply declined to put it into his own cooking, that's all. He didn't turn down a meal at the home of a friend, nor a fast-food dish, if that's what was easiest, in a given moment. Just... He just wanted to ever-so-mildly cut down on his own use of salt in his own cooking. That's it.
PS. I'm responding to this comment, against all the others that have expressed a similar concern, precisely because your wording kind of reminds me of Russel Brand. Maybe that's just cause I'm drunk. Or maybe it's because you and I are sympatico.
TechniChara ยท 1 points ยท Posted at 03:16:44 on June 26, 2018 ยท (Permalink)
I dunno who Russel Brand is, but I like you, and you sound like a fun drunk. Stay safe tonight!
juniorasparagus13 ยท 3 points ยท Posted at 03:11:17 on June 26, 2018 ยท (Permalink)
I had to cut out salt when I was in heart failure. Worst two months of my life. Although now that Iโm used to reduced sodium stuff, all โnormalโ foods taste like Iโm dumping a salt shaker in my mouth.
FrostByte62 ยท 4 points ยท Posted at 22:55:06 on June 25, 2018 ยท (Permalink)
Salt is easily the most important seasoning in anything. Literally everything uses salt. Even breads. Some ice creams use salt, too.
jebbie_sans_187 ยท 2 points ยท Posted at 21:57:13 on June 25, 2018 ยท (Permalink)
That was a dumbo ride of emotions!
Angel_Hunter_D ยท 2 points ยท Posted at 22:26:02 on June 25, 2018 ยท (Permalink)
I know a guy that can't eat salt, potassium salts have a nice kick but aren't the same
KFCConspiracy ยท 2 points ยท Posted at 00:46:28 on June 26, 2018 ยท (Permalink)
My wife can't have it for actual health reasons, so we don't add it to anything and just get by on what's already in the food (She needs to be <= 1500mg/day). It's possible to live without, but it means we have to limit the menu somewhat and emphasize other flavors to make up for it.
Anon-Dutch ยท 2 points ยท Posted at 04:30:15 on June 26, 2018 ยท (Permalink)
To piggyback off that amazing anecdote, add sugar. Tomatoes need salt AND sugar. Just a tiny bit. Your taste buds will thank me.
ofthedove ยท 2 points ยท Posted at 06:13:40 on June 26, 2018 ยท (Permalink)
Two things I have learned about salt:
If you're a healthy adult with an otherwise healthy diet, you don't need to worry about how much salt you're eating. Research has shown that you're much more likely to see negative outcomes from too little salt compared to too much. (Unless your doctor tells you otherwise)
Salt isn't just for making food salty. Salt brings out other flavors. Salt also blocks bitterness, and makes sweet food sweeter. When cooking, salt early and salt everything.
CatOfGrey ยท 4 points ยท Posted at 23:18:45 on June 25, 2018 ยท (Permalink)
At least Americans are trained to eat everything high-salt, because we have a lot of canned foods in our food history, along with everything processed. In this case, the mozzarella should provide a decent amount of salt in a caprese salad.
I'm somewhat of a foodie, but I add salt to nothing. Vinegars? Garlic? Citrus? Pepper? All good for getting flavor without salt.
That said, there are a couple of things (fish and chips, especially) where I will definitely 'make it snow' with that salt shaker.
NFLinPDX ยท 2 points ยท Posted at 00:50:11 on June 26, 2018 ยท (Permalink)
I made caprese without salt and loved it. Are you talking about a pinch of kosher over the plate or is there a specific way to add salt to this salad?
angryWinds ยท 2 points ยท Posted at 01:02:33 on June 26, 2018 ยท (Permalink)
My method was just to salt the tomatoes... throw down some cheese on top (and layering them in between the tomato slices). Then splash that whole mix with balsamic. Sprinkle a bit of fresh-ground pepper over the whole mix. Then tear up a bunch of fresh basil leaves and toss them over the whole mix.
Serve by spooning out a tomato slice or two, and whatever cheese / salt / basil you happen to have on top of that tomato slice. Kind of like nacho style.
It's a delicious dish, regardless. But man. Tomatoes LOVE salt.
LobbyBoys ยท 1 points ยท Posted at 02:19:26 on June 26, 2018 ยท (Permalink)
Hello I have found myself in the same situation as your friend send help
angryWinds ยท 1 points ยท Posted at 02:58:46 on June 26, 2018 ยท (Permalink)
Easy. Don't add salt to your restaurant food. That stuff's already done right. (Or at least, it's meant to be).
Don't add salt to canned soups, and prepared frozen dishes, even though those things are sometimes gross, and could benefit from salt. Sometimes they're great! And that's wonderful. But when they're gross, it's not because of a lack of salt. It's because of... ... ... I don't even know what.
BUT!
When you're cooking your own stuff. Building a dish, layer by layer... A little bit of salt on each layer, makes everything pop.
Like, making a pot of chili...
That could go "Hey, I'll throw in a bunch of beef, onions, garlic, beans, chili peppers, and tomoatoes!" and call it a day, and that'd be decent enough. I'd certainly enjoy that pot.
OR! It could go "I'll throw in some onions and garlic, and some salt... let that do it's thing for a while... let those onions carmelize... then meanwhile I'll sprinkle these chili peppers with a little bit of salt, and throw them in the oven for 30 minutes, to give them a little roast... then I'll cook the beef in a separate pan (with a little sprinkle of salt), until it's brown... then finally toss all the various pieces together (neglecting the tomatoes and the beans, because canned tomatoes and canned beans are probably VERY well salted already)... and huzzah"
Edit: It's late, and I'm not sober. I'm not sure if my recipe was the sort of "help" you were looking for. But there's my 'help' anyway. Best of luck to you.
LobbyBoys ยท 1 points ยท Posted at 19:14:18 on June 26, 2018 ยท (Permalink)
Thank you for taking the time to reply with some tips, I appreciate it very much! I will definitely be giving it a try tonight and on future meals. Your first chili sounds exactly like all mine, and I look forward to trying your recipe come fall!
PatsySt0ne__ ยท 1 points ยท Posted at 02:58:39 on June 26, 2018 ยท (Permalink)
You're doing god's work.
AintPossible ยท 1 points ยท Posted at 03:30:46 on June 26, 2018 ยท (Permalink)
Omg that reminds me of a patient that decided to cut out ALL salt from his diet, then he complained about fainting and weakness
MrZepost ยท 1 points ยท Posted at 04:11:00 on June 26, 2018 ยท (Permalink)
Its funny because you die without salt. Hahahaha good times.
Your body will make you eat it before that happens, like drinking water.
enbgrears ยท 1 points ยท Posted at 04:11:01 on June 26, 2018 ยท (Permalink)
Isn't mozzarella full of salt?
TorTheMentor ยท 1 points ยท Posted at 04:47:04 on June 26, 2018 ยท (Permalink)
For anyone who really does have a need to cut salt (say, due to something like coronary artery disease) I'd heard that just using a bit of coarse salt around the edge of things can fool your palate into thinking there's more there. And of course there's always potassium salt. As long as you don't mind a slight metallic tang, it's not a bad substitute.
SerpentDrago ยท 1 points ยท Posted at 05:07:02 on June 26, 2018 ยท (Permalink)
mozzarella is made with salt.
CharlieHume ยท 1 points ยท Posted at 05:34:22 on June 26, 2018 ยท (Permalink)
Bro does he even iodine?
Mr-Hubbs ยท 1 points ยท Posted at 06:51:03 on June 26, 2018 ยท (Permalink)
Salt is the salt of life
Kempeth ยท 1 points ยท Posted at 09:56:06 on June 26, 2018 ยท (Permalink)
Thank you for your service! Can I hire you for my parents?
treqiheartstrees ยท 1 points ยท Posted at 14:22:23 on June 26, 2018 ยท (Permalink)
I did this for a summer to keep off water weight, it works but food tasting good is so much better. As an aside if you're eating mostly home cooked meals it's difficult to over do the salt, those processed foods really pack it in there
Alwin_ ยท 1 points ยท Posted at 21:26:45 on June 26, 2018 ยท (Permalink)
Also could have been he used cheap mozzarella and you used real buffalo? When I first tasted that difference I knew there was no way back.
keytar_gyro ยท 1 points ยท Posted at 03:40:55 on June 28, 2018 ยท (Permalink)
Was his name King Lear?
[deleted] ยท 0 points ยท Posted at 21:18:45 on June 25, 2018 ยท (Permalink)
i dont use salt that sounds weird
Treypyro ยท 3 points ยท Posted at 01:15:46 on June 26, 2018 ยท (Permalink)
If you don't use salt you have some bland ass food.
skrilledcheese ยท 1 points ยท Posted at 22:01:19 on June 25, 2018 ยท (Permalink)
There is a lot of salt in cheeses though. If he was still eating gobs of mozzarella on the reg, then his anti-salt diet wasn't very effective.
seanmharcailin ยท 1 points ยท Posted at 03:30:33 on June 26, 2018 ยท (Permalink)
OMG one of my friends also never ever uses salt. She does well maki g very delicious things but some things- like tomatoes and potatoes- NEED salt
angryWinds ยท 0 points ยท Posted at 04:23:24 on June 26, 2018 ยท (Permalink)
YYEEEEESSSSS!!
Further down this thread, I said just that
Tomatoes and potatoes. Salt. No exceptions.
derekp7 ยท 0 points ยท Posted at 05:54:41 on June 26, 2018 ยท (Permalink)
Salt is that stuff that makes food taste really, really bad when it is not in it.
BatmanCabman ยท 401 points ยท Posted at 22:23:21 on June 25, 2018 ยท (Permalink)
Can also be used to frame a co worker
gensix ยท 261 points ยท Posted at 22:45:05 on June 25, 2018 ยท (Permalink)
Since when is it illegal to put caprese salad anywhere...
Life_Moon ยท 8 points ยท Posted at 12:34:21 on June 26, 2018 ยท (Permalink)
"I'm not wearing a wire."
"Why would you even say that?"
trulymadlybigly ยท 12 points ยท Posted at 02:04:32 on June 26, 2018 ยท (Permalink)
Damn you, you stole my office reference
foxthechicken ยท 52 points ยท Posted at 23:15:30 on June 25, 2018 ยท (Permalink)
โThere's a little bit of mozzarella right there!โ
MisterEvilBreakfast ยท 14 points ยท Posted at 04:27:04 on June 26, 2018 ยท (Permalink)
For this price, I'm losing money, man.
opposite_boat ยท 6 points ยท Posted at 07:01:52 on June 26, 2018 ยท (Permalink)
r/unexpectedoffice
A-HuangSteakSauce ยท 4 points ยท Posted at 04:29:27 on June 26, 2018 ยท (Permalink)
Thank you.
Flametris ยท 8 points ยท Posted at 00:33:08 on June 26, 2018 ยท (Permalink)
OOF
no hate though i just wouldnt put it in personally.
mgraunk ยท 8 points ยท Posted at 22:05:00 on June 25, 2018 ยท (Permalink)
Yeah, but who actually is impressed by a caprese?
giro_di_dante ยท 6 points ยท Posted at 07:39:44 on June 26, 2018 ยท (Permalink)
Show up with a caprese that uses: the finest Buffalo mozzarella, which is wet and creamy and not just dry cow milk piss;
the ripest of heirloom tomatoes, the kind that can only really be homegrown;
a very expensive bottle of extra virgin, cold pressed, unfiltered, and unadulterated olive oil with confirmed stamp of origin and quality;
fresh cracked black peppercorns instead of the dry pepper dust;
then some basil and salt to taste...
And you might actually be surprised. Show up with the aforementioned combo and 9/10 people will realize that they've been eating the McDonald's equivalent of a caprese their whole lives. It's the type of dish that can only shine with the best of ingredients. It's not like mac n cheese, which is delicious whether served for fancy french cheese or American orange cheese dust. It's delicious either way. But the caprese is only delicious when served with ingredients of the absolute highest quality.
I hate the caprese salad, but not because I actually hate the perfectly made caprese. I hate it because so many people bend the dish over and anal fuck it for so long and so hard that both its dead ancestors and future progeny feel the impact of the raping.
mgraunk ยท 0 points ยท Posted at 10:49:16 on June 26, 2018 ยท (Permalink)
r/gatekeeping
giro_di_dante ยท 5 points ยท Posted at 14:51:44 on June 26, 2018 ยท (Permalink)
Haha. Says the person who condescendingly asked who is impressed by a caprese. Thus gatekeeping what people can and cannot be impressed by.
mgraunk ยท 3 points ยท Posted at 15:19:21 on June 26, 2018 ยท (Permalink)
What? It was an honest question, since capreses are incredibly common and most people realize how simple they are. Even when a caprese is particularly good, it's a credit to the selection of ingredients rather than the chef's skill. I'm not saying people aren't allowed to be impressed by a caprese, just that I've never seen that to be the case. No gatekeeping happening here.
giro_di_dante ยท 2 points ยท Posted at 15:45:28 on June 26, 2018 ยท (Permalink)
Caprese knockoffs are common.
The question posed in this thread was what dish is incredibly easy to make but makes you look like a chef.
Caprese could still apply. The thing is, the seemingly easiest things to make are often the most difficult. Or most overlooked. Such as scrambled eggs. So easy, and yet very rarely do I eat a scrambled egg that makes me think, "wow, these were done well!"
Fact is, there is a level of skill to making a perfect caprese. There's no cooking, little preparation, and not much else that goes into it aside from assembly.
That being said, it would still take a quality chef/cook to compose a good one. Yes, getting the best ingredients possible is the start. But knowing to tear basil and not cut it, having a perfect cheese-to-tomato ratio, not too much olive oil yet not too little, a pepper with the perfect grind (in a dish like this, it can make a difference).
These nuances are small and apparently common sense. But they're also not. People try to cleverly chop basil with a knife. Others drown the food in oil. More still don't dry the tomatoes after washing them, leaving water to pollute the oil.
Or, most egregious, people add balsamic. The caprese doesn't require balsamic. Especially the shitty, acidic, basic junk that most people buy. But why do they add something so pungent to a dish that should be so delicate and does not require it? Because they always make a flavorless, corrupted version of the caprese, and thus need to add any sort of strong flavor to disguise the fact that they made something that has no flavor.
The caprese salad in general is probably the least impressive thing someone can make. Just tossing cubed or balled cow milk mozzarella into a bowl with vapid store-bought tomatoes and mixing it with pepper dust, acrid olive oil, and cheap balsamic...that's usually how it's made. But even after getting the best ingredients possible, the dish still necessitates a certain skill and adroitness when assembling.
And therein lies the reason why the caprese can be impressive. When it's done perfectly, it's so uncommon that it makes me think, "Holy shit, this person made a good caprese. They must know a thing or two in the kitchen."
mgraunk ยท 0 points ยท Posted at 16:15:40 on June 26, 2018 ยท (Permalink)
Sounds like your standards for a caprese are pretty ridiculously high. This is exactly the problem I have with fine dining - it's about 99% bullshit like this. There is a huge margin of error when making a caprese, and other than maybe a few exceptionally pretentious snobs like you, the difference between a "perfect" caprese and a "knock off" is infinitesimally small.
giro_di_dante ยท 3 points ยท Posted at 20:26:36 on June 26, 2018 ยท (Permalink)
See, you're just jumping to massive conclusions. I'm no snob. I'm not defending French gourmet dining or the idea that you have to spend $100 to enjoy a bottle of wine or suggesting that truffles are the height of dining. I eat at rundown taco trucks, I drink $5 bottles of wine, I still love mac n cheese and shitty pizza and homecoming.
The fact that I'm defending what is an extremely simple and rustic dish is proof enough. It's not my problem that it's done so improperly and so poorly that it necessitates someone like you asking, "But who's impressed by a caprese?"
Well, I answered how or why someone might be impressed by it. Just because you have the pallate of an underdeveloped 5 year old doesn't make me wrong.
And this has nothing to do with fine dining. This is how it would be made by an 80 year old grandma in Naples with shaky hands and a sad pension check, who has never in her life eaten at a fine dining restaurant. The caprese salad is inherently anti-fine dining. It's just fucking cheese and tomato and oil. But it still requires proper hands and skill to construct, beyond simply needing good ingredients (and really needs excellent ingredients). That's why making a proper can can impress. It's like getting a perfect omelet. It's just an omelet, but it's fucked up so often and so regularly that I'm actually quite impressed when I get served a well made omelet.
But hey, I'm advocating for real cheese and home-grown tomatoes and high quality olive oil. Wow! I'm such a snob! What's next? Suggesting that a good steak should be grass fed? That homemade bread is better than mass-produced bread? The humanity! Look at all the peasants at my gates trying to dear down my snob palace! Me with my preference for organic food that has flavor over insipid, industrially produced knock offs! Even Marie Antoinette would look down on my snobbery!
The difference between a proper caprese and a knock off is not infinitesimally small. It's quite large. And believing so isn't snobby. It's reality. And if you can't taste the vast difference between the two -- which is essentially being able to taste the obvious and inherent differences between a store brought tomato and a home grown tomato and cheeses that come from two different fucking animals -- then I don't know what to tell you. Enjoy your Bud Light Lime and Celery?
The difference between dry cow mozzarella (fior di latte) and buffalo mozzarella alone is enough to end the argument. One is dry and dense and quite literally flavorless and needs to be eaten with something. The other is robust and moist and buttery and needs no other accoutrement to be enjoyed.
The difference between a good and bad olive oil is incredibly noticeable -- so beyond even the bullshit differences that they try to peddle in the wine industry.
But again, your argument is to attack me by calling me a pretentious snob. Ok pal.
mgraunk ยท 0 points ยท Posted at 20:30:36 on June 26, 2018 ยท (Permalink)
Goddamn, you need some therapy or something.
giro_di_dante ยท 2 points ยท Posted at 20:34:15 on June 26, 2018 ยท (Permalink)
I'll agree to start only after you choke on a caprese and die. Preferably one with counterfeit olive oil.
mgraunk ยท 0 points ยท Posted at 20:52:43 on June 26, 2018 ยท (Permalink)
See, you've been getting progressively nastier, more rude, and less coherent as this conversation wears on. Your trite insults and moronic assumptions about me indicate not only a pathetic lack of maturity, but also an inability to engage in neutral discourse without becoming overly invested emotionally. Theres literally nothing you could follow up with at this point to redeem the illocial, angry babbling that's preceded this comment. I dont know why you would wish death upon a stranger for disagreeing with you about something as trivial as a caprese salad, but at this point I'm concerned not only for your own mental health, but the physical and emotional wellbeing of anyone unfortunate to have to interact with you in real life. Your stubbornness and pretentiousness are truly mind boggling. I can only hope and pray that I never have to work with someone as obtuse and unpleasant as you for the duration of my culinary career.
giro_di_dante ยท 1 points ยท Posted at 01:39:41 on June 27, 2018 ยท (Permalink)
I thought that the counterfeit olive oil comment was indication enough that it was a joke. My bad.
In the end, you started with the insults. Gatekeeper, then pretentious, then snob. All I did to start was illuminate the fact that a caprese can, indeed, be prepared in such a way that is not only simple, but would also suggest that you know what you're doing in a kitchen. Fitting perfectly the original theme of the post.
I'll leave it at that.
22333444455555666666 ยท 3 points ยท Posted at 11:36:45 on June 26, 2018 ยท (Permalink)
if you want some more gatekeeping, putting vinegar on a caprese is a pleb move
[deleted] ยท 7 points ยท Posted at 21:27:47 on June 25, 2018 ยท (Permalink)
[deleted]
Jenn788 ยท 2 points ยท Posted at 03:11:35 on June 26, 2018 ยท (Permalink)
That looked so bad and unappetizing. He should stick to rapping. โEverybodyโs running, but half of them ainโt lookin, whatโs goin on in the kitchen, but I donโt know whatโs cookin.โ No, no he does not know whatโs cooking in the kitchen.
TheMeiguoren ยท 26 points ยท Posted at 22:01:31 on June 25, 2018 ยท (Permalink)
I will argue to the death that a caprese salad should never have vinegar on it. The tomato provides all the natural acidity the dish needs, and the only justification for drowning the taste of the tomato and mozzarella in balsamic is if your ingredients are so flavorless that you shouldnโt be using them in the first place.
Garlic, etc. are lesser sins, but similarly overpowering. Roasting the tomatoes can be good, but is a different dish altogether.
Fortuneil200 ยท 7 points ยท Posted at 00:47:00 on June 26, 2018 ยท (Permalink)
Agreed 100%. Generous salting, basil, and the best olive oil in the house is all you need
adesme ยท 2 points ยท Posted at 23:24:40 on June 25, 2018 ยท (Permalink)
To be fair, drowning in olive oil is fine.
[deleted] ยท 2 points ยท Posted at 02:37:26 on June 26, 2018 ยท (Permalink)
[deleted]
giro_di_dante ยท 5 points ยท Posted at 07:31:20 on June 26, 2018 ยท (Permalink)
That isn't the real stuff. It's often just slightly less shitty than the other stuff.
Just because it says Aceto Balsamico di Modena doesn't mean that it's real or good. What you really want on a label for any balsamic worth the fuss is "Aceto Balsamico Tradizionale di Modena/Reggio Emilia DOP."
Balsamic production and labeling is shady as fuck. Shadier than olive oil. And the process to get to true balsamic vinegar is a process that takes minimum 12 years, upwards of 25.
Truth is, unless you're willing to shell out $50 minimum for a tiny, tiny bottle of balsamic, you're probably just buying red wine vinegar spruced up with a bit of sugar and food dye. Or a vinegar that has balsamic added as an ingredient. In other words, the "Balsamic di Modena" label just means that you're buying mass produced balsamic made in Modena. It's better, sure, at times, than most other shit. But it's not a guarantee of quality or even origin anymore.
Labels like this help:
https://en.m.wikipedia.org/wiki/Geographical_indications_and_traditional_specialities_in_the_European_Union
This at least guarantees some sort of origin to Modena, and probably a slightly higher quality. But it's still just a fancy red wine vinegar; "real" balsamic vinegar parsed to the very basics down to meet demand.
But still, and again, unless you're dropping $100 for a damn near thimble-sized bottle, it's basically just vinegar with some coloring. Best case scenario, vinegar aged for 2 months, not even necessarily in a wood barrel.
In other words, Balsamic di Modena is mostly just shit, and only worthy of a sprinkle on a salad. And only if you're in a rush and can't make a vinaigrette on your own.
To make a truly magnificent caprese, one needs creamy/wet mozzarella (very preferably Buffalo variety, since mozzarella is only really made from buffalo milk and all other cow varieties are not classified as mozzarella but rather as "fior di latte" and simply lack the depth of flavor of a real mozzarella; buratta is a decent substitute because it's at least moist), room temperature and wildly ripe tomatoes, basil (torn by the hand, not cut by a knife), coarse salt and freshly ground pepper, and the most important part: the olive oil.
The olive oil thievery that one has to navigate when buying an oil in today's climate is probably more corrupted and convoluted than the balsamic fiasco (probably, but maybe not). In any case, only the freshest, boldest, most peppery cold pressed olive oil should be used. It's expensive and hard to find, but worth it (the type that should never be heated or cooked with, but rather only used for tasting).
And this brings me full circle. When you've achieved this perfected combination -- which isn't often for the average American, because such products are either too expensive or impossible to find -- the last thing that should be put on it is any basic Aceto di Balsamico. I don't care if it's made in Modena or Turkmenistan. I would be happy to entertain the exception for that truly aged and qualified balsamic, which imparts an ancestral quality to any food. But outside of that, putting vinegar on buffalo mozzarella, fresh tomatoes, and next-level olive is like putting ketchup on a perfectly cooked Japanese omelette.
I'm not always a food snob. Far from it, in fact. I like all kinds of experiments and cross overs and strange combos. But vinegar on caprese? I already hate the caprese salad because every white girl in America takes great pride in shitting on the beautiful dish every way possible, and make it almost invariably for every food-related occasion. Vinegar on caprese just makes me hate it even more.
No, sweetheart, I wouldn't like your sour-ass "Modena" red wine vinegar sprinkled on my-- oh, you used dry cow mozzarella, unripe Trader Joe's tomatoes, and shite olive oil? Whatever. Put fucking BBQ sauce and peanut butter on it for all I care. You've already fucking ruined it, Tiffany.
Rant over.
cantfindanamethatisn ยท -2 points ยท Posted at 07:04:36 on June 26, 2018 ยท (Permalink)
garlic is a necessity, and claiming otherwise is heresy.
Tanglible_Dream ยท 3 points ยท Posted at 10:25:21 on June 26, 2018 ยท (Permalink)
You're thinking about bruschetta (toasted bread, diced tomato, garlic, olive oil). There's no garlic in a real caprese salad (you heathen).
cantfindanamethatisn ยท 2 points ยท Posted at 10:43:46 on June 26, 2018 ยท (Permalink)
Italians have an irrational fear of garlic, but it's obvious that there SHOULD be garlic in caprese, you heretic!
Tanglible_Dream ยท 2 points ยท Posted at 10:48:02 on June 26, 2018 ยท (Permalink)
No it's not obvious, not at all.
"The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They'd order a just-picked tomato and fresh fior di latte (cow's-milk mozzarella โ no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella and basil.
The dressing is always a drizzle of extra-virgin olive oil โ only. Vinegar would destroy the delicate flavor of the cheese and is never used."
I'm from Switzerland, have been to all kind of places (north, south, you name it) in Italy more times in my life than i can count. I've NEVER eaten a caprese salad with garlic. Again, you're thinking of bruschetta.
cantfindanamethatisn ยท 1 points ยท Posted at 20:22:48 on June 26, 2018 ยท (Permalink)
I'm not talking about bruschetta. The fact that Italians don't use garlic in caprese salad isn't because garlic does not belong in caprese salad, it's because Italians are irrationally afraid of garlic (maybe they are vampires? who knows). Garlic and mozzarella are the most natural of companions, and both of these ingredients get along well with their friend the tomato. Depriving a caprese salad of garlic ought to be a crime.
OvaltineShill ยท 4 points ยท Posted at 23:20:02 on June 25, 2018 ยท (Permalink)
See also: Caprese Martinis
mikeymikeymikey1968 ยท 6 points ยท Posted at 01:32:43 on June 26, 2018 ยท (Permalink)
I had a bizarre experience with Caprese salad, in of all places, Provence, of all times late June. I ordered it at a restaurant. They brought out, I kid you not, sliced regular mozzarella not fresh, sprinkled it with dried basil, along with the most mealy pink-orange tomatoes.
Even though, if you went to any open market or supermarket, you'd find an ocean of beautiful, sweet tomatoes of multiple varieties, and any fromagier around had the mozzarella the recipe called for, made in-house. Full disclosure, it was the only place in town open at that time...so ya know. I also got a microwaved crepe. It was a "creperie". Probably my most unsatisfactory eating experience in Europe ever.
So, Caprese can be f'd up. A recipe is only as good as its ingredients.
seffend ยท 4 points ยท Posted at 02:32:59 on June 26, 2018 ยท (Permalink)
This makes me sad just to read about.
Faather42 ยท 8 points ยท Posted at 21:22:05 on June 25, 2018 ยท (Permalink)
If you add pasta and chicken/mozzarella sausage to this you have a super impressive main course. I use bow ties. Itโs great hot or cold.
spokale ยท 7 points ยท Posted at 23:46:18 on June 25, 2018 ยท (Permalink)
What is this heresy
incapablepanda ยท 3 points ยท Posted at 21:06:43 on June 25, 2018 ยท (Permalink)
i dont' know what's going on, but when i put mozz, fresh diced tomato, sea salt and olive oil together (for bruschetta, also add basil but i doubt it's involved), it gets this weird milky looking liquid that it will pool in. like i drain the tomato chunks after i've sliced them to get out any excess liquid, and its like something (the salt maybe?) pulls out more liquid, then maybe it interacts with the cheese or something and it gets all milky looking. kind of unappetizing to look at, still tastes fine though.
Mataza89 ยท 8 points ยท Posted at 22:09:29 on June 25, 2018 ยท (Permalink)
Salt the tomatoes, wait 10 minutes, then drain them, then put the salad together
incapablepanda ยท 4 points ยท Posted at 22:14:03 on June 25, 2018 ยท (Permalink)
at last! all the tomato-y secrets are mine!!!
meno123 ยท 3 points ยท Posted at 23:46:43 on June 25, 2018 ยท (Permalink)
Do the same if you make pico de gallo. Taking out the soupy-ness of it makes it look significantly more professional.
cgibsong002 ยท 2 points ยท Posted at 02:55:52 on June 26, 2018 ยท (Permalink)
Or just immediately eat it, like you should. If it's sitting long enough for the salt to draw out a significant amount of water, what are you doing?
CherryDaBomb ยท 2 points ยท Posted at 21:18:01 on June 25, 2018 ยท (Permalink)
Are you using fresh, soft mozz?
incapablepanda ยท 2 points ยท Posted at 21:57:04 on June 25, 2018 ยท (Permalink)
yeah, comes in a little ball, kind of a pain in the ass to cut even with my good knife (sticks a little to the blade)
CherryDaBomb ยท 2 points ยท Posted at 22:15:41 on June 25, 2018 ยท (Permalink)
Yup. It leaks whey, so that's what that white liquid is. Salt is going to encourage that.
Zubat_Breeder ยท 3 points ยท Posted at 21:46:42 on June 25, 2018 ยท (Permalink)
Throw some bacon in there and croutons, you got a BLT salad
jcnh74 ยท 3 points ยท Posted at 21:59:27 on June 25, 2018 ยท (Permalink)
This is an easy win. People think you are a culinary olympiad for this thing.
your_covers_blown ยท 3 points ยท Posted at 22:42:29 on June 25, 2018 ยท (Permalink)
I would also recommend caprese sandwiches, with the same basic stuff on a baguette or similar.
MunchkinButt ยท 3 points ยท Posted at 23:04:08 on June 25, 2018 ยท (Permalink)
I made a watermelon caprese tonight! Just to mix it up a little bit for the summer. So easy.
anafunlaxis ยท 1 points ยท Posted at 05:55:43 on June 26, 2018 ยท (Permalink)
Agreed! I donโt eat tomatoes, and Iโve discovered that watermelon is the perfect substitute.
coastal_vocals ยท 1 points ยท Posted at 15:43:29 on June 26, 2018 ยท (Permalink)
I found a recipe for caprese that's cantaloupe, fresh basil, fresh mozza, red onion, and green olives. Topped with lime juice and olive oil... amazing!
New_L ยท 3 points ยท Posted at 23:22:04 on June 25, 2018 ยท (Permalink)
That's weed, Michael.
FickleForeplay ยท 3 points ยท Posted at 00:48:45 on June 26, 2018 ยท (Permalink)
Will it fix my stiff shoulder?
[deleted] ยท 3 points ยท Posted at 01:18:00 on June 26, 2018 ยท (Permalink)
Just tomato mozzarella and basil is damn good too. I hate basalmic on it.
wpaxax ยท 3 points ยท Posted at 03:01:43 on June 26, 2018 ยท (Permalink)
Jojo reff?
tinkrman ยท 2 points ยท Posted at 23:02:47 on June 25, 2018 ยท (Permalink)
You had me at
Cadaette ยท 2 points ยท Posted at 23:03:14 on June 25, 2018 ยท (Permalink)
And...same colours as our flag!!!
hoardofkittens ยท 2 points ยท Posted at 23:08:07 on June 25, 2018 ยท (Permalink)
Replace the tomatoes with watermelon to really blow some minds
CatOfGrey ยท 2 points ยท Posted at 23:14:18 on June 25, 2018 ยท (Permalink)
I actually make my caprese, dice it up, add diced hard-boiled eggs. No mayo egg salad!
householdplumbus ยท 2 points ยท Posted at 04:07:36 on June 26, 2018 ยท (Permalink)
Add some watermelon in the summer, with or in place of the tomato and mmmmm
GETURHANDOFFMYPENIS ยท 2 points ยท Posted at 04:15:48 on June 26, 2018 ยท (Permalink)
Throw some anchovies in that bitch and you've got a party.
bengalfan ยท 2 points ยท Posted at 04:40:10 on June 26, 2018 ยท (Permalink)
During summer, add slices of plums. Amazing.
bustab ยท 2 points ยท Posted at 06:38:10 on June 26, 2018 ยท (Permalink)
The balsamic is not required
L_Ron_Swanson ยท 3 points ยท Posted at 21:25:49 on June 25, 2018 ยท (Permalink)
Apparently this isn't a thing, but in my family we'd always place a single anchovy on top of each slice of mozzarella. Capers, too. Delish.
alectos ยท 2 points ยท Posted at 00:51:42 on June 26, 2018 ยท (Permalink)
Balsamic glaze is so awesome in the place of thin balsamic vinegar. Scales this whole thing up even higher.
Blazedatpussy ยท 1 points ยท Posted at 21:51:36 on June 25, 2018 ยท (Permalink)
I made this when I was working pantry at a restaurant. Always loved to make them :)
KAWAII_SATAN_666 ยท 1 points ยท Posted at 22:03:17 on June 25, 2018 ยท (Permalink)
For a twist, put all of this in the oven, save for the balsamic vinegar, until itโs bubbling and melted. If youโre feeling fancy, boil the vinegar with some honey until itโs reduced a little, drizzle over. Tastes even better with cherry tomatoes! You can put spaghetti in there, serve it next to meat, or just eat it like that.
tattooedjenny ยท 1 points ยท Posted at 22:43:41 on June 25, 2018 ยท (Permalink)
Also, caprese avocados-mix the little balls of mozzarella, cherry tomatoes, a bit of pesto and garlic, put the mixture into halved avocados, and drizzle with balsamic vinegar. So damn good!
Intollerable_ ยท 1 points ยท Posted at 22:44:40 on June 25, 2018 ยท (Permalink)
This and a charcuterie is what you make when you're desperate for Facebook likes and don't want to do any actual cooking.
honkhonkbeepbeeep ยท 1 points ยท Posted at 00:53:27 on June 26, 2018 ยท (Permalink)
YES. For added variety, make it on skewers with cherry tomatoes and the mini mozzarella balls.
bboychickenwing ยท 1 points ยท Posted at 01:17:25 on June 26, 2018 ยท (Permalink)
Caprese salad is great, but I think it's even better in martini form
[deleted] ยท 1 points ยท Posted at 01:54:59 on June 26, 2018 ยท (Permalink)
You can easily elevate this by making a balsamic reduction
Mix your balsamic and some honey in a saucepan and simmer until it reduces by half, stirring frequently.
Orangecup05 ยท 1 points ยท Posted at 01:59:09 on June 26, 2018 ยท (Permalink)
That's tomato bocconcini salad.
GaimanitePkat ยท 1 points ยท Posted at 02:08:50 on June 26, 2018 ยท (Permalink)
I eat caprese salad 2x a week for dinner. It's my favorite food.
jnnfrbyls ยท 1 points ยท Posted at 02:08:53 on June 26, 2018 ยท (Permalink)
I do this and add cantaloupe to it.
chemcarrots ยท 1 points ยท Posted at 02:28:41 on June 26, 2018 ยท (Permalink)
Came to say this, but I make it on a tooth pick. Piece of fresh mozzarella, piece of fresh basil, small tomato, drizzled with balsamic glaze.
PDPPDP ยท 1 points ยท Posted at 02:29:43 on June 26, 2018 ยท (Permalink)
Since when is it illegal to put caprese salad in a drawer?
cgibson6 ยท 1 points ยท Posted at 02:43:40 on June 26, 2018 ยท (Permalink)
For bonus, throw it on toasted bread and shove it in the oven
Sushi4lucas ยท 1 points ยท Posted at 02:45:42 on June 26, 2018 ยท (Permalink)
I made this tonight and thought, dang this is so gourmet lookin and tasting yet sooooo easy!
lalalaurrenn ยท 1 points ยท Posted at 02:47:17 on June 26, 2018 ยท (Permalink)
I'm about to make caprese pasta salad! Bowtie pasta, olive oil, fresh mozzarella balls, fresh basil, grape tomatoes, and shredded parmesan!
when_in_rhone ยท 1 points ยท Posted at 02:58:50 on June 26, 2018 ยท (Permalink)
Heirloom tomatoes, real mozzarella (not the shredded kind), good olive oil, Saba instead of balsamic, kosher salt and cracked pepper, Thai basil.
Mucho better.
Ujio2107 ยท 1 points ยท Posted at 03:11:19 on June 26, 2018 ยท (Permalink)
If you want to make this great make sure to get some good mooz, large ass sea salt flakes, and tomatoes from a farmers market or homegrowb
Extramrdo ยท 1 points ยท Posted at 03:12:06 on June 26, 2018 ยท (Permalink)
Caprese undoes what Hawaiian Punch don't.
GreasyPeter ยท 1 points ยท Posted at 03:18:24 on June 26, 2018 ยท (Permalink)
I dont like it personally. I don't like tomatoes by themselves (yes I've had quality flavorfyl tomatoes before), I don't like cheese by itself. I don't like them together by themselves. It's too...slimy and oily.
Sudsterkel1 ยท 1 points ยท Posted at 03:26:17 on June 26, 2018 ยท (Permalink)
I do the same at home except...no vinegar, no basil. Instead I add freshly chopped garlic and Italian parsley, olive oil and lemon only and I serve it on a bed of arugula. Also I use heirloom tomatoes. Wife always says I could charge $18 dollars for this at a restaurant.
And of course I finish with coarse sea salt.
whysoserious385 ยท 1 points ยท Posted at 03:52:47 on June 26, 2018 ยท (Permalink)
This is mine! I've cooked basically three things in my life:
Boxed Mac & Cheese
Frozen Pizza
Caprese Salad.
One of these things made people very impressed with me. The others, less so.
Zee_tv ยท 1 points ยท Posted at 04:52:33 on June 26, 2018 ยท (Permalink)
This but add a splash of red wine vinegar to it.
amperx11 ยท 1 points ยท Posted at 05:11:47 on June 26, 2018 ยท (Permalink)
I like to bring caprese skewers to potlucks. Just cherry tomatoes, mozz balls and basil. So beautiful and colorful, makes vegetarians happy and gives a nice healthy option besides all the meats and desserts. It's so simple and there's no cooking involved.
rurdawggg ยท 1 points ยท Posted at 05:45:49 on June 26, 2018 ยท (Permalink)
Ooh and if you have some guests over, stick the tomato slices and mozzarella on a toothpick with some basil leaves and drizzle the oil/s/p/bv mixture on top. People are always super impressed and it takes less than ten minutes to whip together.
MJWood ยท 1 points ยท Posted at 05:46:40 on June 26, 2018 ยท (Permalink)
Also, simply tomatoes cut rough with salt and olive oil is a great dish.
Luvagoo ยท 1 points ยท Posted at 06:12:01 on June 26, 2018 ยท (Permalink)
Yep this is my go-to.
ashultz79 ยท 1 points ยท Posted at 06:22:10 on June 26, 2018 ยท (Permalink)
Yes. Seems easy, until you send your husband to the store and he gets shredded mozzarella and doesnt half the tomatoes. Still tasted good but dude. Wtf.
[deleted] ยท 1 points ยท Posted at 06:24:17 on June 26, 2018 ยท (Permalink)
Throw in some tortiglioni and you have a complete meal.
IamASmileFace ยท 1 points ยท Posted at 07:03:23 on June 26, 2018 ยท (Permalink)
Y? Qmtm
ekalidrebeck ยท 1 points ยท Posted at 07:21:52 on June 26, 2018 ยท (Permalink)
while that is a tasty meal, especially with variations, i dont think anyone would think youre much a a chef for preparing it. it looks and tastes as simple as it is hehehe
HALabunga ยท 1 points ยท Posted at 07:36:41 on June 26, 2018 ยท (Permalink)
Dammmmnnnn that sounds good
UncleLongHair0 ยท 1 points ยท Posted at 11:09:01 on June 26, 2018 ยท (Permalink)
This is one of the first things I made for my wife when we were dating and I swear is the main reason she married me. She still talks about this dish 17 years later.
Spavid ยท 1 points ยท Posted at 13:59:35 on June 26, 2018 ยท (Permalink)
I took it up a step since I'm gardening this year, and I made a honey balsamic reduction. That was easy, and it's really delicious! I have a bottle of it now for my weekly caprese fix.
WhiteRaven42 ยท 1 points ยท Posted at 15:59:36 on June 26, 2018 ยท (Permalink)
I agree with everything but I don't think people will be impressed by your chef skills. I mean, they can plainly see that it's just some sliced ingredients and dressing.
[deleted] ยท 1 points ยท Posted at 21:24:32 on June 25, 2018 ยท (Permalink)
who do you think you're fooling?
zoomies1 ยท 2 points ยท Posted at 21:41:57 on June 25, 2018 ยท (Permalink)
...what?
[deleted] ยท 7 points ยท Posted at 21:47:59 on June 25, 2018 ยท (Permalink)
I just think most people understand how simple caprese salad is and thus wouldnโt see you as an incredible chef if you made it
zoomies1 ยท 1 points ยท Posted at 22:05:04 on June 25, 2018 ยท (Permalink)
Eh fair enough
cgibsong002 ยท 1 points ยท Posted at 02:57:45 on June 26, 2018 ยท (Permalink)
I think some people mistook this for "what's really good and easy to make?". Literally no one would be like, holy shit... You cut these tomatoes yourself?! Fucking Guy Ferrari over here!
b6passat ยท 1 points ยท Posted at 22:56:35 on June 25, 2018 ยท (Permalink)
Skip the basil and use pesto. People will freak out at how amazing it is.
aManPerson ยท 1 points ยท Posted at 00:03:24 on June 26, 2018 ยท (Permalink)
red onions are also nice in that.
Sativar ยท 1 points ยท Posted at 02:05:19 on June 26, 2018 ยท (Permalink)
Try balsamic glaze. Total game changer.
andyman171 ยท 0 points ยท Posted at 21:22:32 on June 25, 2018 ยท (Permalink)
No minced garlic?
zoomies1 ยท 1 points ยท Posted at 21:40:51 on June 25, 2018 ยท (Permalink)
Not sure how I missed this, Iโm adding it next time
DerProfessor ยท 0 points ยท Posted at 02:45:19 on June 26, 2018 ยท (Permalink)
yeah, but it all hangs on the tomatoes.
You get great tomatoes, you're a god.
You get 'meh.' tomatoes it's pretty lame.
The problem is, almost all tomatoes available in the USA are 'meh' (because of corporate breeding and more recently,GMOs).
Go to Europe (where they still have good tomatoes), make this, and watch every other country rave about your food for two centuries. (looking at you, Italy.)
Richard9505 ยท 0 points ยท Posted at 03:43:50 on June 26, 2018 ยท (Permalink)
Use Fresh mozzarella and your best EVO, drop some prosciutto on that sucker and sit back and kiss the sky.
Portarossa ยท 8271 points ยท Posted at 16:21:18 on June 25, 2018 ยท (Permalink)
Pasta Aglio e Olio. Pasta, garlic, olive oil, parsley, lemon juice, chili flakes (if that's your bag; I make without it and it tastes great). Takes about as long as it takes to boil dried pasta -- maybe twelve minutes -- and it's delicious. You can save time on chopping garlic by using Jacques Pรฉpin's method.
Serve it with roasted chicken thighs and a chilled-almost-to-frozen dry white wine.
oh_look_a_fist ยท 2573 points ยท Posted at 17:47:26 on June 25, 2018 ยท (Permalink)
That dude's videos are good. It reminds me of when Food Network used to show talented chefs showing you how to prepare dishes - instead of nothing but food competitions.
TunaMustard ยท 1028 points ยท Posted at 18:34:59 on June 25, 2018 ยท (Permalink)
The Create Network is what shows those types of shows now. It's a free digital substation broadcast over the air by most PBS stations.
agentish ยท 401 points ยท Posted at 22:03:23 on June 25, 2018 ยท (Permalink)
The Create channel is the best most wholesome channel ive ever found.
WhatAFox ยท 36 points ยท Posted at 23:16:38 on June 25, 2018 ยท (Permalink)
I love it! Patty makes me smile and I love Lidiaโs hilarious Nonna.
chuck202 ยท 14 points ยท Posted at 03:11:54 on June 26, 2018 ยท (Permalink)
I love all of the pbs cooking shows, except for Joanne Weir. Something about her grates me the wrong way. Edited to correct her name.
terminbee ยท 9 points ยท Posted at 03:22:52 on June 26, 2018 ยท (Permalink)
She's so weird. Acts way too cutesy all the time.
corey_uh_lahey ยท 2 points ยท Posted at 12:30:44 on June 26, 2018 ยท (Permalink)
And the Jazzy Vegetarian.
smegma_stan ยท 3 points ยท Posted at 05:02:36 on June 26, 2018 ยท (Permalink)
I don't really like her show for some reason though. Maybe it's because I used to work in professional kitchens, but she does a lot of stuff the hard way and I don't mean that in a good way.
I do enjoy Rick Bayless' show though, except for his try-hard daughter that pops in all the time. Like, dude, we get it. Your daughter wants TV time, but their interactions are often over-acted and sometimes a bit... idk, incesty.
Qwertdd ยท 0 points ยท Posted at 23:24:21 on July 12, 2018 ยท (Permalink)
mm i love buzzwords
[deleted] ยท -11 points ยท Posted at 23:25:12 on June 25, 2018 ยท (Permalink)
Hallmark Channel
frostysauce ยท 23 points ยท Posted at 00:50:37 on June 26, 2018 ยท (Permalink)
OMG, Lidia's Kitchen, America's Test Kitchen/Cook's Country, Simply Ming, Nick Stellino, Steven Raichlen, Jacques Pรฉpin, Rick Bayless, and of course Rick Steves' Europe... Create TV is the shit!
sillyjilly84 ยท 9 points ยท Posted at 01:18:58 on June 26, 2018 ยท (Permalink)
Don't forget BBQ With Franklin!
Candysoycheese ยท 3 points ยท Posted at 01:55:31 on June 26, 2018 ยท (Permalink)
Oh and my new favorite: Dining With The Chef!!! I never know when it's suppose to be on, but when it is, i am never disappointed.
thegeneraldisarray ยท 16 points ยท Posted at 22:51:26 on June 25, 2018 ยท (Permalink)
I watch that all day on weekends (meaning, it's on the TV as I dick around in the kitchen). I like America's Test Kitchen a lot better without Christopher Kimball for some reason :D
frostysauce ยท 5 points ยท Posted at 00:54:05 on June 26, 2018 ยท (Permalink)
Me too! He always seemed like he was looking down on Bridget and Julia, they are so much more fun to watch without him.
thinbranch ยท 1 points ยท Posted at 05:27:12 on June 26, 2018 ยท (Permalink)
Was he get let go or something? The last episode I saw him, he seemed to be low key temperamental while making snippy comments at everyone. lol
[deleted] ยท 22 points ยท Posted at 19:05:53 on June 25, 2018 ยท (Permalink)
for now
ThatEnglishGuy13 ยท 23 points ยท Posted at 20:22:51 on June 25, 2018 ยท (Permalink)
Literally everything under the sun is 'for now'
p1x3lated ยท 21 points ยท Posted at 21:50:56 on June 25, 2018 ยท (Permalink)
Also, the sun itself.
Crusader1089 ยท 13 points ยท Posted at 20:13:15 on June 25, 2018 ยท (Permalink)
Like death, stupid advertiser friendly nonsense shows based loosely on a channel theme, are inevitable. So enjoy the ride while you can, we're all headed to the same destination.
TheDeadlySinner ยท 8 points ยท Posted at 00:12:16 on June 26, 2018 ยท (Permalink)
Create doesn't have advertisers.
h3lblad3 ยท 6 points ยท Posted at 02:10:49 on June 26, 2018 ยท (Permalink)
I think they said it was shown by PBS, so it'll last as long as the Republicans don't decide to kill Big Bird again.
loptopandbingo ยท 3 points ยท Posted at 22:24:39 on June 25, 2018 ยท (Permalink)
Are you telling me MTV2 is no longer playing music videos?!
ObiWanUrHomie ยท 2 points ยท Posted at 22:01:19 on June 25, 2018 ยท (Permalink)
That will be a horribly sad day :(
CubbieCat22 ยท 2 points ยท Posted at 00:00:47 on June 26, 2018 ยท (Permalink)
Thx for the recommendation!
thangle ยท 497 points ยท Posted at 19:39:04 on June 25, 2018 ยท (Permalink)
Pepin was like the original tv chef. He's the guy who convinced Julia Child to do her tv show. There's a reason he's great.
Indeyon ยท 232 points ยท Posted at 20:17:00 on June 25, 2018 ยท (Permalink)
Jacques Pepin is my hero. I grew up watching all his videos and met him once when I was about 8ish. I was a weird kid but thatโs not the point.
sisterfunkhaus ยท 13 points ยท Posted at 01:16:15 on June 26, 2018 ยท (Permalink)
I grew up watching him, Julia Childs, Martin Yen, and The Frugal Gourmet--Jeff Smith. It is what turned me on to cooking at a young age. When I was 10, there is nothing I would rather watch on TV. Plus, my dad put it on and it was a way for us to hang out together.
chuck202 ยท 5 points ยท Posted at 03:13:43 on June 26, 2018 ยท (Permalink)
Don't forget about the galloping gourmet!
killahgrag ยท 2 points ยท Posted at 14:14:27 on June 26, 2018 ยท (Permalink)
Fucking Graham Kerr. ALL THE ARROWROOT.
Indeyon ยท 3 points ยท Posted at 04:10:55 on June 26, 2018 ยท (Permalink)
Omg Martin Yen! I liked his show a lot too. Canโt believe I forgot about him.
Cooking shows on PBS on Saturday morning. Always my favorite.
killahgrag ยท 3 points ยท Posted at 14:14:42 on June 26, 2018 ยท (Permalink)
Yan can cook, and so can you.
foodyrick ยท 2 points ยท Posted at 04:15:36 on June 26, 2018 ยท (Permalink)
Yan. Martin Yan.
dammnitt ยท 11 points ยท Posted at 01:44:25 on June 26, 2018 ยท (Permalink)
I absolutely adore Pepin! He is so incredibly skilled that he makes it look easy. Kind of like how Eric Clapton looks when he plays guitar! It inspires me! You are lucky to have met him
Indeyon ยท 1 points ยท Posted at 04:09:53 on June 26, 2018 ยท (Permalink)
It was so amazing! Claudine was there too. He was so softspoken and kind.
mk5884 ยท 6 points ยท Posted at 02:21:44 on June 26, 2018 ยท (Permalink)
I just finished reading his autobiography, The Apprentice. Great read! Fun anecdotes, interesting stories, and tons of recipes to try out.
SaladAndEggs ยท 13 points ยท Posted at 20:02:00 on June 25, 2018 ยท (Permalink)
James Beard was the original. But yeah, Pepin's influence is definitely up there. I could watch him chop stuff up all day.
Spidaaman ยท 2 points ยท Posted at 13:20:48 on June 26, 2018 ยท (Permalink)
Original what? James Beard was a great chef and I knew he was on TV earlier but didn't Julia Child have the first show of her own? or was it first in the US? 1963 I think it was
SaladAndEggs ยท 2 points ยท Posted at 13:26:26 on June 26, 2018 ยท (Permalink)
Beard hosted the first network TV cooking show (at least in the U.S.) in 1946.
Adamsoski ยท 1 points ยท Posted at 08:11:24 on June 26, 2018 ยท (Permalink)
Philip Harben came first, just about.
heliogt2 ยท 5 points ยท Posted at 02:27:53 on June 26, 2018 ยท (Permalink)
The omelette video changed my cooking
TeamFatChance ยท 6 points ยท Posted at 03:29:02 on June 26, 2018 ยท (Permalink)
Man, what I learned from Pepin's omelette video was to keep practicing.
I've made...hundreds of omelettes? Thousands, maybe? And it took quite a while before I had could make an omelette like the Master, even having watched him do it nearly that often.
It doesn't hurt that I just enjoy watching him crank that thing out. It's truly watching art.
heliogt2 ยท 1 points ยท Posted at 15:07:40 on June 26, 2018 ยท (Permalink)
Every time I make an omelette I say country style with a French accent
dpistachio ยท 2 points ยท Posted at 02:34:15 on June 26, 2018 ยท (Permalink)
He literally wrote the book on the art of cooking.
CapitalistLion-Tamer ยท 1 points ยท Posted at 01:59:21 on June 26, 2018 ยท (Permalink)
He convinced Julia Child to do the French Chef in 1963?
thangle ยท 2 points ยท Posted at 02:19:23 on June 26, 2018 ยท (Permalink)
Yep. They had a long time friendship.
CapitalistLion-Tamer ยท 1 points ยท Posted at 03:27:59 on June 26, 2018 ยท (Permalink)
I mean, I know that, but Iโve never heard the story of how someone more than two decades younger than her โconvincedโ Julia to do The French Chef.
thangle ยท 3 points ยท Posted at 03:31:56 on June 26, 2018 ยท (Permalink)
https://www.kqed.org/bayareabites/47162/celebrating-julia-childs-100th-birthday-jacques-pepin-tribute-video-how-julia-met-jacques
CapitalistLion-Tamer ยท 1 points ยท Posted at 03:33:56 on June 26, 2018 ยท (Permalink)
What does that article say about Jacques convincing Julia to do her first cooking show?
thangle ยท 1 points ยท Posted at 03:38:18 on June 26, 2018 ยท (Permalink)
Sorry I can't find a handy article on them at the moment. He talks about it in his autobiography.
CapitalistLion-Tamer ยท 1 points ยท Posted at 03:38:55 on June 26, 2018 ยท (Permalink)
Thanks. Iโll go back through my copy.
gingerly_said ยท 370 points ยท Posted at 20:43:04 on June 25, 2018 ยท (Permalink)
YouTube has given me Chef John and Babish and Gordon Ramsay cooking at home and that's all I'll ever need.
Ivota ยท 174 points ยท Posted at 22:03:44 on June 25, 2018 ยท (Permalink)
Bon Apetite has a great YouTube channel! Great variety and they make some cool stuff. Their hosts crack me up. Food Busker is another channel I like...a brit that makes street food in London.
ParanoydAndroid ยท 95 points ยท Posted at 00:05:58 on June 26, 2018 ยท (Permalink)
I doubt I'm ever going to make a single recipe from It's Alive, but I'll be damned if I don't eagerly watch every one anyway.
ProactivelyLazy ยท 85 points ยท Posted at 00:20:39 on June 26, 2018 ยท (Permalink)
The secret to his recipes is the wourder.
Ivota ยท 28 points ยท Posted at 00:41:30 on June 26, 2018 ยท (Permalink)
And Vinnyโs editing!
Nikisrb ยท 1 points ยท Posted at 07:34:21 on June 29, 2018 ยท (Permalink)
Are you sure it's Vinny editing it? He'd be a man of many talents then
ParanoydAndroid ยท 26 points ยท Posted at 02:28:16 on June 26, 2018 ยท (Permalink)
My personal favorite running gag is Brad's evolving concerned relationship with that jar he has to stick his arm into to get lids.
gstouffer71 ยท 23 points ยท Posted at 04:05:16 on June 26, 2018 ยท (Permalink)
gotta crush that garlic vinny, you know, for the allicin
SwissStriker ยท 7 points ยท Posted at 11:15:50 on June 26, 2018 ยท (Permalink)
It's what's really good for you in the garlic.
StaypuftSlimer ยท 8 points ยท Posted at 18:52:54 on June 26, 2018 ยท (Permalink)
I believe
boilermaker1964 ยท 17 points ยท Posted at 00:36:13 on June 26, 2018 ยท (Permalink)
Vinny you need the worder.
BuffBabyFinn ยท 10 points ยท Posted at 03:01:16 on June 26, 2018 ยท (Permalink)
Try the garlic honey! I did, it's only two ingredients and it's DELICIOUS! I put it on everything.
7chut7 ยท 3 points ยท Posted at 04:12:23 on June 26, 2018 ยท (Permalink)
I'm always a but afraid of making the stuff from alive. Tried to pickle some cucumbers once but ended up throwing the soggy mess away.
Jason-Funderberger ยท 3 points ยท Posted at 05:12:01 on June 26, 2018 ยท (Permalink)
Some of them are really easy. I've already made 3 batches of his hot sauce this summer so far. It goes down very well at bbqs and everyone is always impressed that you took the time to make your own sauce.
TheMysteriousMid ยท 1 points ยท Posted at 12:10:48 on June 26, 2018 ยท (Permalink)
I was honestly shocked when I found out Vinnie was a real person, and not just the name Brad gave to the camera, because that seems like the kinda thing he'd do.
NudeTayne69 ยท 1 points ยท Posted at 00:02:24 on July 1, 2018 ยท (Permalink)
Man, that's some great stuff though. I successfully made a facsimile of the homemade kimchi and it was mind-blowing.
Qwertdd ยท 1 points ยท Posted at 23:25:36 on July 12, 2018 ยท (Permalink)
I love BA but I can't watch It's Alive anymore. Way overedited and if I hear Brad Leone talk to his cameraman one more fuckin time I'm gonna lose it
DlSCONNECTED ยท 28 points ยท Posted at 23:44:21 on June 25, 2018 ยท (Permalink)
Claire is my favorite, but Brad is crazy smart when it comes to cooking. Those two together are hilarious.
Ivota ยท 9 points ยท Posted at 00:41:08 on June 26, 2018 ยท (Permalink)
Itโs great how much brad helps out Claire when she tries to make gourmet versions of store-bought items like Cheetos and twinkies. Theyโre fun to watch. I want to visit the test kitchen for a day and learn a bunch of cool things.
SapirWhorfHypothesis ยท 2 points ยท Posted at 05:30:43 on June 26, 2018 ยท (Permalink)
It took me a while to really enjoy Brad's show, but where he really shines is in suggestions for Claire when she's struggling. Everyone pipes up with something, but he's the one who always seems to know his shit.
Swashcuckler ยท 8 points ยท Posted at 23:10:06 on June 25, 2018 ยท (Permalink)
BA is excellent! When I first got my job in a kitchen I learned a lot about food and cooking in general from them. All are amazing hosts.
Next week I'm probably gonna try the scallop dish that was uploaded yesterday, it looks cash.
acolyte_to_jippity ยท 6 points ยท Posted at 01:15:13 on June 26, 2018 ยท (Permalink)
Sorted, Bon Apetit, Babbish, Foodwishes (Chef John), and Food Busker. all awesome cooking channels/people, and all entertaining too.
ericcs857 ยท 4 points ยท Posted at 12:53:29 on June 26, 2018 ยท (Permalink)
Alex French guy cooking is also really good. He is very passionate about breaking down the process of making food. Almost like, good eats with a French guy.
gingerly_said ยท 6 points ยท Posted at 22:18:38 on June 25, 2018 ยท (Permalink)
Yeah, actually I love BA. I just forgot about them momentarily.
[deleted] ยท 6 points ยท Posted at 01:38:51 on June 26, 2018 ยท (Permalink)
I found their channel literally two days ago and have been bingeing all the 'fancy junk food' videos. I had no idea Bon Apetite was crushing it on YouTube! Everyone is so charismatic.
Edit: The series is called Gourmet Makes and I recommend it.
Bluecat16 ยท 6 points ยท Posted at 03:18:39 on June 26, 2018 ยท (Permalink)
Watch It's Alive: Sourdough for Claire + BA's best boy Brad.
cagedcat ยท 3 points ยท Posted at 05:25:32 on June 26, 2018 ยท (Permalink)
Molly!
wpm ยท 4 points ยท Posted at 23:39:06 on June 25, 2018 ยท (Permalink)
Munchies also has some periodic good content, in between the brazen Cholula advertisements and $randomrapperturnedchefcrapIcouldntcarelessabout.
[deleted] ยท 9 points ยท Posted at 02:42:16 on June 26, 2018 ยท (Permalink)
[removed]
jessezoidenberg ยท 6 points ยท Posted at 04:29:54 on June 26, 2018 ยท (Permalink)
wasn't ab a genuine chef
LouBrown ยท 2 points ยท Posted at 16:36:12 on June 26, 2018 ยท (Permalink)
Yep- I made the Orecchiette with Buttermilk, Peas and Pistachios for dinner last night.
BrownAdventures ยท 29 points ยท Posted at 23:42:05 on June 25, 2018 ยท (Permalink)
Chef John is really a tremendous cook to learn from. His recipes are so sound and straight forward. Everything in his recipes make sense and have a purpose.
greenebean78 ยท 16 points ยท Posted at 00:04:37 on June 26, 2018 ยท (Permalink)
"You are the boss... of your pasta sauce!"
WorkplaceWatcher ยท 10 points ยท Posted at 00:46:56 on June 26, 2018 ยท (Permalink)
"You're the Billy Mays ... of your hollandaise!"
AltimaNEO ยท 12 points ยท Posted at 00:45:08 on June 26, 2018 ยท (Permalink)
And every line he speaks ends with a distinct sounding question mark.
Not a bad thing, its one of the reasons I like listening to him.
CaramelizedTidePods ยท 4 points ยท Posted at 02:01:18 on June 26, 2018 ยท (Permalink)
Chef John's pie dough recipe is the best.
BrownAdventures ยท 3 points ยท Posted at 02:13:09 on June 26, 2018 ยท (Permalink)
I'll check it out, thanks!
quacktuary ยท 1 points ยท Posted at 21:00:56 on June 30, 2018 ยท (Permalink)
โHereโs a quick tip: if you want to burn this sauce, walk away from the pan for a minute.โ
mrchaotica ยท 13 points ยท Posted at 23:58:25 on June 25, 2018 ยท (Permalink)
Alton Brown is getting ready to reboot Good Eats. Now, you want to retract that statement?
gingerly_said ยท 3 points ยท Posted at 00:07:49 on June 26, 2018 ยท (Permalink)
NEVER
Jk, but I did specify Youtube.
AltimaNEO ยท 3 points ยท Posted at 01:55:22 on June 26, 2018 ยท (Permalink)
Hopefully he brings it to youtube. It kind of sounds like hes not too happy where Food Network has been going.
gingerly_said ยท 4 points ยท Posted at 01:57:26 on June 26, 2018 ยท (Permalink)
Maybe I'm making this up, but I thought he was doing it for Netflix? I agree Food Network isn't going in a great place. Most channels are drifting from their roots in directions that don't appeal to me. Food Network is one of them, and that channel drift is why I don't regret cutting cable.
AltimaNEO ยท 1 points ยท Posted at 03:00:48 on June 26, 2018 ยท (Permalink)
Oh I don't know where he was bringing it. I was just hoping it wasn't tied to food Network.
With food Network, Discovery, history, and TLC pretty much becoming reality show bullshit, I to haven't bothered with cable, or TV for that matter, for the last 15 years.
NativeCabanaKing ยท 10 points ยท Posted at 22:25:50 on June 25, 2018 ยท (Permalink)
One of my favorite chefs on YouTube to watch is Gennaro Contaldo, Jamie Oliver's mentor. His infectious personality and his genuine passion for cooking really inspires me to cook.
GhostInYoToast ยท 8 points ยท Posted at 22:45:44 on June 25, 2018 ยท (Permalink)
WHY AM I COOKING SO GOOD
shouldhavegonetobed ยท 1 points ยท Posted at 12:28:25 on June 26, 2018 ยท (Permalink)
THIS TASTE SO GOOD! SOOOOO GOOOOOOD!
likwidfire2k ยท 8 points ยท Posted at 21:39:44 on June 25, 2018 ยท (Permalink)
Pretty much, those 3 and the ability to follow directions has you looking like a master chef all the time.
meno123 ยท 9 points ยท Posted at 23:41:01 on June 25, 2018 ยท (Permalink)
I'll add Alex French Guy Cooking to that list. He goes really in-depth into the whys of cooking and has incredible multi-part series on learning to make things like sourdough, aged meat, and mozzarella.
slick8086 ยท 2 points ยท Posted at 23:51:24 on June 25, 2018 ยท (Permalink)
I like his channel too, and it's weird he did a collaboration with another channel I watch that has nothing to do with cooking.... it was an amusing surprise.
https://www.youtube.com/watch?v=cygx0Ng6qMk
AltimaNEO ยท 2 points ยท Posted at 00:45:47 on June 26, 2018 ยท (Permalink)
Yeah, didnt he get started thanks to Jamie Oliver?
meno123 ยท 2 points ยท Posted at 00:58:16 on June 26, 2018 ยท (Permalink)
No idea, but I absolutely love his channel. I bought and constantly reference la cuisine de rรฉfรฉrence because of his recommendation.
AltimaNEO ยท 1 points ยท Posted at 02:34:19 on June 26, 2018 ยท (Permalink)
Yeah, I think he won some contest that Oliver held.
https://i.imgur.com/BtTQRSp.mp4
e-chem-nerd ยท -3 points ยท Posted at 22:17:19 on June 25, 2018 ยท (Permalink)
Following Babish won't teach you anything, he's not a skilled chef and doesn't pretend to be.
TheTurtleTamer ยท 7 points ยท Posted at 00:04:11 on June 26, 2018 ยท (Permalink)
He's not a skilled chef no, but someone who likes to casually cook in their spare time can still learn quite a lot from him.
His videos are mostly entertainment though.
QueenCharla ยท 8 points ยท Posted at 22:23:00 on June 25, 2018 ยท (Permalink)
Heโs absolutely taught me things.
oppaii ยท -3 points ยท Posted at 04:37:15 on June 26, 2018 ยท (Permalink)
But did he teach you correctly? He's an entertainer and there''s nothing wrong with that, if he gets more people to try cooking that's great, but he's not a learned chef and it shows sometimes.
TessHKM ยท 6 points ยท Posted at 06:16:35 on June 26, 2018 ยท (Permalink)
I mean... he's taught me to make food that tastes good, how much more correct can you get?
QueenCharla ยท 6 points ยท Posted at 05:14:53 on June 26, 2018 ยท (Permalink)
Considering everything Iโve made from his videos has turned out fantastic and Iโve learned things I didnโt even think of beforehand (e.g. efficient ways to cut onions and other vegetables), Iโd say he taught โcorrectly.โ
Swashcuckler ยท 5 points ยท Posted at 23:11:31 on June 25, 2018 ยท (Permalink)
He's a great cook, but he's entirely self taught, not that there's anything wrong with that. He is totally worth following.
likwidfire2k ยท 4 points ยท Posted at 23:06:23 on June 25, 2018 ยท (Permalink)
What do you think basics with babish are for? He cooks plenty of things very well, obviously you wont copy the melted crayons between bread or dump your chili on carpet to eat it, you use the improved, normalized versions of recipes.
ajw51138 ยท 2 points ยท Posted at 00:05:46 on June 26, 2018 ยท (Permalink)
Reddit circle-jerks over him, don't even try to go against it.
hrtfthmttr ยท 3 points ยท Posted at 03:01:37 on June 26, 2018 ยท (Permalink)
You're not alone. It's really frustrating for professional chefs to hear everyone gush over Babish as their go-to for learning to cook.
I love Babish, he's hilarious, but there is no way I would send someone serious about wanting to learn to what amounts to a YouTube novelty personality. He has pretty awful technique. His best skill is video production.
lelarentaka ยท 2 points ยท Posted at 09:11:47 on June 26, 2018 ยท (Permalink)
Can you give some examples of his bad technique?
TeamFatChance ยท 0 points ยท Posted at 03:35:10 on June 26, 2018 ยท (Permalink)
I definitely enjoy his videos as entertainment.
And I think there are certainly good cooking thoughts in there--the attraction to fond, his willingness to grind his own spices, etc.
I wouldn't at all say you should learn to cook from him, but I don't think that's what he's trying to be.
I'll say it this way: I'd rather watch a few of his videos than whatever's on Food Network or the Cooking Channel right now. Babish is infinitely more entertaining than that dreck.
hrtfthmttr ยท 2 points ยท Posted at 04:52:06 on June 26, 2018 ยท (Permalink)
That's not what this discussion thread is about. It's about people saying "Babish is all I'll ever need." Which is asinine for anyone who actual wants to learn how to cook.
TheFreaky ยท 1 points ยท Posted at 11:16:42 on June 26, 2018 ยท (Permalink)
I made the babish chili and it turned out amazing. So, he already has taught me something.
TreginWork ยท 6 points ยท Posted at 22:25:01 on June 25, 2018 ยท (Permalink)
Where is chef John from?
gingerly_said ยท 15 points ยท Posted at 22:30:57 on June 25, 2018 ยท (Permalink)
I think Food Wishes and All Recipes. He's great.
slick8086 ยท -4 points ยท Posted at 23:47:14 on June 25, 2018 ยท (Permalink)
The way he speaks makes me want to punch things.
EmporioIvankov ยท 9 points ยท Posted at 03:23:06 on June 26, 2018 ยท (Permalink)
You get used to it, and then you love it.
TeamFatChance ยท 2 points ยท Posted at 03:30:58 on June 26, 2018 ยท (Permalink)
I'm never going to love it?
EmporioIvankov ยท 1 points ยท Posted at 16:10:27 on June 26, 2018 ยท (Permalink)
"Not everyone has to like the same thing."
โSpongeBob SquarePants
630-592-8928 ยท 3 points ยท Posted at 01:55:09 on June 26, 2018 ยท (Permalink)
Fuck the downvotes? Iโm with you? Itโs annoying?
Fargeen_Bastich ยท 4 points ยท Posted at 22:40:44 on June 25, 2018 ยท (Permalink)
Ramsay's home cookery course is incredible. And, I'm not sure why, but more than half the recipes I've tried from Chef Jon have not turned out well. I'm very confident in the kitchen too, so it's like his tongue has a different taste profile on board than mine.
gingerly_said ยท 5 points ยท Posted at 22:46:22 on June 25, 2018 ยท (Permalink)
Hmm, that's strange about John. I haven't tried a ton of his stuff, but what I have has been pretty good.
[deleted] ยท 4 points ยท Posted at 02:14:57 on June 26, 2018 ยท (Permalink)
I love Chef John!
Wombatmobile ยท 10 points ยท Posted at 22:39:29 on June 25, 2018 ยท (Permalink)
Babish works hard, no doubt, but he's green. Be careful about taking advice from him. His videos are slick, but he is still learning and has a long way to go with his basics.
DJDomTom ยท 5 points ยท Posted at 22:57:00 on June 25, 2018 ยท (Permalink)
Can you elaborate?
TheTurtleTamer ยท -1 points ยท Posted at 00:07:29 on June 26, 2018 ยท (Permalink)
He's just not a great cook in the professional way. I love his videos and he obviously has some kitchen skills, but he does make a lot of mistakes and he often doesn't know what he's doing. His videos are mostly entertainment, if you want to learn to cook well there are some far better channels.
DJDomTom ยท 9 points ยท Posted at 00:20:36 on June 26, 2018 ยท (Permalink)
That doesn't really elaborate on anything. What mistakes does he make? I've never had a problem with him not showing something
gingerly_said ยท 10 points ยท Posted at 22:45:45 on June 25, 2018 ยท (Permalink)
I'm a good enough cook that I'm not looking to him for advice, more like entertainment because he's cooking tv/movie dishes. If anything it's inspiration to do my own thing.
AltimaNEO ยท 3 points ยท Posted at 00:49:28 on June 26, 2018 ยท (Permalink)
Wasnt he a graphic designer before he took on youtube cooking?
edit
To add, his cooking show isn't really about teaching how to cook, but rather entertainment. His whole claim to fame was that he was cooking stuff from movies and tv shows, but he's branched off a bit from that since then.
allmilhouse ยท 2 points ยท Posted at 00:06:10 on June 26, 2018 ยท (Permalink)
I find him more entertaining than useful for the most part.
ParanoydAndroid ยท 1 points ยท Posted at 00:09:09 on June 26, 2018 ยท (Permalink)
Babish is great for people at his skill level or above, because at that point it's more about ideas and the work he does breaking down ways to do the recipe - and it's great he includes his mistakes. But yeah, if you're just learning you'll probably pick up ideas from him that don't work as well.
I notice it especially with his dough work and baking.
[deleted] ยท 2 points ยท Posted at 06:46:59 on June 26, 2018 ยท (Permalink)
My only gripe with Gordon's stuff is he needs to call out units and times more. Half the time he's calling ingredients out but not how much of it to use so it's a guess based on what's in his hand.
gingerly_said ยท 1 points ยท Posted at 07:43:10 on June 26, 2018 ยท (Permalink)
Yeah, that is true.
BulgingDisk ยท 1 points ยท Posted at 02:31:08 on June 26, 2018 ยท (Permalink)
Check out how to cook like heston. With Heston Blumenthal.
adnaus ยท 1 points ยท Posted at 04:21:35 on June 26, 2018 ยท (Permalink)
Nah, Ramsay NEEDS to do a 30-minute stand-and-stir.
TheHeatWaver ยท 1 points ยท Posted at 04:37:21 on June 26, 2018 ยท (Permalink)
I love Chef John. Shout out to his Rusty Chicken recipe!
dinkmoyd ยท 1 points ยท Posted at 05:23:58 on June 26, 2018 ยท (Permalink)
I love Chef John so much. The way he cadences his voice is so satisfying.
shouldhavegonetobed ยท 1 points ยท Posted at 12:29:49 on June 26, 2018 ยท (Permalink)
I watch a lot of recipies on Youtube but in my opinion Babish is really overrated.
gingerly_said ยท 0 points ยท Posted at 14:52:48 on June 26, 2018 ยท (Permalink)
Cool
Sawblade02 ยท 1 points ยท Posted at 13:30:45 on June 26, 2018 ยท (Permalink)
Don't forget Alex French Guy Cooking.
WhippetDancer ยท 1 points ยท Posted at 13:49:29 on June 26, 2018 ยท (Permalink)
Love me some Chef John!
FoxFire64 ยท 1 points ยท Posted at 23:25:50 on June 25, 2018 ยท (Permalink)
I bought Babishโs (I know thatโs not his real name) book and after watching OPโs linked garlic video, I think Iโll add another guy.
RadioOnThe_TV ยท 0 points ยท Posted at 22:14:54 on June 25, 2018 ยท (Permalink)
Don't you disrespect laura like that, she's in the kitchen
gingerly_said ยท 1 points ยท Posted at 22:18:14 on June 25, 2018 ยท (Permalink)
I used to like her until I read some stuff about her and it really opened my eyes. You seem to like her, so I'll leave it at that.
Fresh720 ยท 5 points ยท Posted at 22:58:16 on June 25, 2018 ยท (Permalink)
Now you have my curiosity, go on
mora82 ยท 12 points ยท Posted at 21:38:38 on June 25, 2018 ยท (Permalink)
Didnโt realize Food Network had a โback when MTV showed music videosโ type existence until this comment.
namingconventions ยท 9 points ยท Posted at 23:27:26 on June 25, 2018 ยท (Permalink)
Oh, man, the old school TV chefs were legit. Definitely recommend binging! Jacques Torres is my favorite.
mora82 ยท 1 points ยท Posted at 17:24:15 on July 2, 2018 ยท (Permalink)
Ill check it out!! Thank you!
AltimaNEO ยท 5 points ยท Posted at 02:01:47 on June 26, 2018 ยท (Permalink)
Late 90s early 2000s, man. Back when you had Yan Can Cook (and you can too!), Essense of Emeril/Emeril Live, Boy Meets Grill (I still hate Bobby Flay, though), Good Eats, Cooking with Sara Moulton, Molto Mario, East Meets West, The Naked Chef. Theres a few others I probably missed. Legit cooking shows about cooking, and where most of the big food network stars got their start.
Totalnah ยท 3 points ยท Posted at 21:40:30 on June 25, 2018 ยท (Permalink)
Jacque Pepin is like The Godfather of French cooking. His word is gospel.
slick8086 ยท 3 points ยท Posted at 23:42:54 on June 25, 2018 ยท (Permalink)
A friend of mine bought a package at a PBS charity auction a guided tour of San Francisco's China town by none other than Martin Yan. There was a lot more than just walking around and telling us stuff. The whole trip was awesome and Martin Yan was super nice and very friendly, just an amazing human being.
In conversation, he told us that before The Food Network basically the only cooking on TV was Julia Child, The Galloping Gourmet, and his show Yan Can Cook. All on PBS. When The Food Network first started they bought a number of episodes of all three shows. He decided not to produce shows for TFN though because he wanted to continue to support PBS because of their commitment to education. He is still make shows there.
The tour ended with dinner at his restaurant in downtown SD M.Y. China. Amazing food, recommend to all.
CapitalistLion-Tamer ยท 3 points ยท Posted at 01:56:58 on June 26, 2018 ยท (Permalink)
Except โthat dudeโ is maybe the greatest living chef on the planet. Heโs a legend, and was making TV programs when shows and cookbook photos were still black and white.
Drulock ยท 5 points ยท Posted at 21:54:59 on June 25, 2018 ยท (Permalink)
There is a show with Jaques Pepin and Julia Childs cooking together that is just amazing. They do classic French recipes, and it has Julia Childs, the greatest tv chef of all time.
dragoneye ยท 3 points ยท Posted at 03:58:18 on June 26, 2018 ยท (Permalink)
The two of them were hilarious together.
regularsizedfruity ยท 2 points ยท Posted at 21:50:30 on June 25, 2018 ยท (Permalink)
This is my number one first world vent. I used to love lazing around on a Sunday afternoon watching cooking shows and now I hate everything on the food network.
ansate ยท 2 points ยท Posted at 04:02:49 on June 26, 2018 ยท (Permalink)
Watch him debone this chicken, whole . Looks awesome, but I feel like I would fuck this up even going step by step with the video.
TacoChowder ยท 1 points ยท Posted at 22:35:37 on June 25, 2018 ยท (Permalink)
I work at Tastemade right now and thatโs all I watch all day. Chefs doing what chefs do. Itโs really fantastic
Alex_The_Redditor ยท 1 points ยท Posted at 00:19:07 on June 26, 2018 ยท (Permalink)
Thereโs a ton of cooking shows on the Cooking Channel, which is owned by Food Network.
Ichgebibble ยท 1 points ยท Posted at 01:10:08 on June 26, 2018 ยท (Permalink)
BAM!
BobSacramanto ยท 1 points ยท Posted at 01:43:54 on June 26, 2018 ยท (Permalink)
The cooking channel shows re-runs of Good Eats on Saturday morning.
Like 3 hours worth in a row.
dastarlos ยท 1 points ยท Posted at 02:08:24 on June 26, 2018 ยท (Permalink)
99% of my recipes come from him. At least at first, then I start changing around them to make them better in my opinion.
AWrenchAndTwoNuts ยท 1 points ยท Posted at 02:14:15 on June 26, 2018 ยท (Permalink)
Not that he was a great chef or anything but does anyone remember a cooking show that was on PBS in the late 80's that featured this older guy from Louisiana?
The dude put booze in almost everything, including himself.
As a kid I used to love watching that show.
boostedvolvo ยท 1 points ยท Posted at 03:03:22 on June 26, 2018 ยท (Permalink)
Tasty town- holy crap cake day
howboutislapyourshit ยท 1 points ยท Posted at 03:29:25 on June 26, 2018 ยท (Permalink)
Pepins videos are just humble mastery. And he didn't even go to cooking school. Just started at the bottom.
mdthegreat ยท 1 points ยท Posted at 06:23:48 on June 26, 2018 ยท (Permalink)
Alton Brown discussed the change from early food Network to new food network for a minute on the episode of Hot Ones that he was on, it's on youtube, it was good
stringplucker196 ยท 1 points ยท Posted at 07:13:22 on June 26, 2018 ยท (Permalink)
Binging with Babish is one of my favourite channels ever. He's skilled, funny and you legitimately learn stuff. He does everything from how to make basic cookies to how to make some fucking crazy fancy food made on a TV show.
blackmist ยท 1 points ยท Posted at 11:38:26 on June 26, 2018 ยท (Permalink)
Yeah, but I still can't see the word "Binging" as anything other than a misguided attempt to rebrand "Googling".
zyqkvx ยท 1 points ยท Posted at 20:25:29 on June 25, 2018 ยท (Permalink)
It was even better and more profession in the 90s. Even emerald legausy(sp) didn't have any hype around him and was modest.
Threeedaaawwwg ยท 0 points ยท Posted at 03:59:19 on June 26, 2018 ยท (Permalink)
https://www.twitch.tv/food is 24/7 cooking shows
KingOvHell ยท 1034 points ยท Posted at 18:00:00 on June 25, 2018 ยท (Permalink)
Without even clicking the link I knew it was going to be Babish.
Mastery7Shithead ยท 761 points ยท Posted at 21:00:50 on June 25, 2018 ยท (Permalink)
'Pasta Aglio e Oilo'
"Is this the babish video"
clicks
"yup"
eatapenny ยท 22 points ยท Posted at 22:28:38 on June 25, 2018 ยท (Permalink)
My brother and I have used a few of his videos (including this one) to make "fancy" food. Most of his recipes are super simple.
StubbyK ยท 10 points ยท Posted at 03:54:00 on June 26, 2018 ยท (Permalink)
I made bread from scratch to make eggs in a nest. My wife was super impressed.
Acc87 ยท 5 points ยท Posted at 08:07:55 on June 26, 2018 ยท (Permalink)
I found that knowing how to bake bread does impress women way more than the fanciest roast
Acc87 ยท 3 points ยท Posted at 08:04:37 on June 26, 2018 ยท (Permalink)
its part of his charm that he is no chef but makes food that's somewhat above the treshold of "fancy". Their is another channel that I like for a similar style, tho with more swearing, called MeatPreyLove (https://www.youtube.com/user/gnarthrash666/videos?disable_polymer=1)
Once you make it past the rather obnoxious intro its just normal dudes with normal kitches making cool food while explaining what they do. Babish did lose that track a little with that new kitchen
LilDutchy ยท 11 points ยท Posted at 22:17:02 on June 25, 2018 ยท (Permalink)
I used to think that dude was using Microsoftโs competitor to google until I heard his name on GMM.
filiusfogg ยท 5 points ยท Posted at 01:11:41 on June 26, 2018 ยท (Permalink)
So then whats up with the "binging"? If they aren't referring to the search engine then what are they referring to?
MomSmellsLikeVodka ยท 24 points ยท Posted at 01:37:12 on June 26, 2018 ยท (Permalink)
As in "to binge." Soft g sound.
filiusfogg ยท 3 points ยท Posted at 04:15:21 on June 26, 2018 ยท (Permalink)
Thank you!!! That had been driving me nuts.
LilDutchy ยท 2 points ยท Posted at 08:17:32 on June 26, 2018 ยท (Permalink)
I really thought I was the only one. I never watched his channel because I didnโt want to see someone looking stuff up on bing.
Thuglos ยท 8 points ยท Posted at 01:03:50 on June 26, 2018 ยท (Permalink)
I thought I was gonna be You Suck At Cooking lol
KingOvHell ยท 2 points ยท Posted at 13:29:17 on June 26, 2018 ยท (Permalink)
His recipe serves a much different purpose.
unknownchild ยท 6 points ยท Posted at 23:59:18 on June 25, 2018 ยท (Permalink)
i had to make sure. it may have been chef john
ANGEBOU-CECILE-QWINN ยท 6 points ยท Posted at 01:44:45 on June 26, 2018 ยท (Permalink)
I was expecting YSAC.
KingOvHell ยท 1 points ยท Posted at 13:28:44 on June 26, 2018 ยท (Permalink)
But that's breakup pasta! That's totally different!
swagginball-z ยท 2 points ยท Posted at 01:10:50 on June 26, 2018 ยท (Permalink)
He's the only one on YT I've seen use lemon. I never do and it still tastes great
HenkieVV ยท 1 points ยท Posted at 07:37:23 on June 26, 2018 ยท (Permalink)
The lemon is by no means necessary, but I've tried it, and it does improve the dish. Just don't over-lemon your pasta.
dpistachio ยท 1 points ยท Posted at 02:34:32 on June 26, 2018 ยท (Permalink)
I clicked just to make sure it was lol
zyqkvx ยท 63 points ยท Posted at 20:21:38 on June 25, 2018 ยท (Permalink)
OMG. Thank you so much. Let me know if you would like me to attend your graduation.
CheeseCurdCommunism ยท 269 points ยท Posted at 18:18:17 on June 25, 2018 ยท (Permalink)
I have Babish's cookbook which features this recipe. Can confirm, make women want to jump your bones just like Scarjo did to Jonny F
murphykp ยท 30 points ยท Posted at 21:05:40 on June 25, 2018 ยท (Permalink)
Johnny Five is alive!
OliverBabish ยท 14 points ยท Posted at 00:57:20 on June 26, 2018 ยท (Permalink)
Malfunction. Need input.
Gkender ยท 6 points ยท Posted at 02:23:46 on June 26, 2018 ยท (Permalink)
I'm going to tell you a story, and I want you to tell me if I've engaged 16 people in a conspiracy to defraud the public in order to win a Presidential election.
sweetalkersweetalker ยท 2 points ยท Posted at 03:22:47 on June 26, 2018 ยท (Permalink)
My interest boner is piqued. Please explain
Mike81890 ยท 5 points ยท Posted at 03:25:13 on June 26, 2018 ยท (Permalink)
It's from an episode of the west wing. Pretty sure it's when the pres SPOILERS tells white house council he had MS and kept it from the public END SPOILER
arielthekonkerur ยท 4 points ยท Posted at 05:15:18 on June 26, 2018 ยท (Permalink)
Username relatively appropriate for higher level comments
BootlegBuffalo ยท 7 points ยท Posted at 21:28:57 on June 25, 2018 ยท (Permalink)
What is the name of the cookbook
dotcomse ยท 14 points ยท Posted at 21:40:17 on June 25, 2018 ยท (Permalink)
https://www.bingingwithbabish.com/eat-what-you-watch/
esplode ยท 6 points ยท Posted at 22:15:57 on June 25, 2018 ยท (Permalink)
Funnily enough, this exact recipe is pictured on that web page
sipty ยท 2 points ยท Posted at 10:40:47 on June 26, 2018 ยท (Permalink)
The man got a tattoo of that recipe, it's legit
VinSkeemz ยท 8 points ยท Posted at 22:13:37 on June 25, 2018 ยท (Permalink)
You mean a cookbook can get you chicks ?
Denny_Craine ยท 53 points ยท Posted at 23:16:51 on June 25, 2018 ยท (Permalink)
You might never get a woman who looks like Scarlett Johansson in your apartment, but whatever woman you do get into your apartment will give you those eyes if you cook something delicious completely from scratch like that, and look like you know what you're doing whilst you do it
People in general are attracted to creative ability, being able to make something with your hands is sexy. And while I can't claim it's universally true, I've yet to meet a straight woman who doesnt consider it extremely sexy when a guy knows how to cook or make things or fix things.
I'm not much of a cook, but I know how to blacksmith and weldand generally work metal (I'm a shitty amateur metal sculptor) and the first time I saw my ex-girlfriend actually "swoon" for me was when her mom's cabinet broke and I fixed it. The old bracket that anchored one the hinges just completely broke in half, so I measured the thing and drew a sketch, ran back to my house, grabbed some scrap steel, cut the shape out with an acetylene torch and welded it together. Took maybe an hour including grinding.
You'd think there wouldn't be much that's sexy about a guy in a leather apron but my ex watched me do it then watched me put the cabinet door back up and the way she looked at me was one of the few times I've personally felt sexy
TL;DR learn to make shit with your hands. Chicks dig hands
AltimaNEO ยท 12 points ยท Posted at 02:08:03 on June 26, 2018 ยท (Permalink)
https://i.imgur.com/8QTjnWX.gif
https://i.imgur.com/5Usu0mR.gif
Chances_Classpath ยท 18 points ยท Posted at 22:30:53 on June 25, 2018 ยท (Permalink)
The ability to cook well is sexy regardless of who you want to get all freaky and doink.
dedicated2fitness ยท 3 points ยท Posted at 07:14:42 on June 26, 2018 ยท (Permalink)
backfired for me when i had a gal who'd worked in italy(i found out she'd worked in italy for a couple of years during the course of the date). she kept saying "simple but good" about the food and ofc no jumping of bones happened. she never even called me again and according to mutual friends i was "too basic" for her. made me wanna die inside
Bandymidget ยท 1 points ยท Posted at 15:24:06 on June 26, 2018 ยท (Permalink)
If you made that for me, I'd jump your bones 100%
Food can be basic. A basic dish executed perfectly is way better than a complicated dish done sloppily.
mahtaileva ยท 46 points ยท Posted at 18:26:16 on June 25, 2018 ยท (Permalink)
I was half expecting the ysac video
RiversBromo ยท 57 points ยท Posted at 20:35:16 on June 25, 2018 ยท (Permalink)
"The break-up pasta we're gonna make today is called Aglio e Olio. It sounds like a made-up word, but it's actually a real word from a made-up language called 'Itallian'."
ronnoc55 ยท 1 points ยท Posted at 06:32:48 on June 26, 2018 ยท (Permalink)
"It means oil and garlic so you're going to need...
...yeah"
AnotherCollegeGrad ยท 5 points ยท Posted at 02:53:26 on June 26, 2018 ยท (Permalink)
Break-up Pasta for the uninitiated
unschd_faith_change ยท 3 points ยท Posted at 04:40:24 on June 26, 2018 ยท (Permalink)
And if youโre not initiated donโt start there start from the beginning and binge YSAC
Artikunu ยท 11 points ยท Posted at 23:58:49 on June 25, 2018 ยท (Permalink)
OK - I just made this... holy shit. The flavors! Thank you so much for this, and to Babish for making this video.
demoncloset ยท 9 points ยท Posted at 18:18:52 on June 25, 2018 ยท (Permalink)
Along the same vein, Cacio e Pepe. Cheese and a boatload of pepper. So good on a cold night.
[deleted] ยท 1 points ยท Posted at 01:32:32 on June 26, 2018 ยท (Permalink)
Cacio e pepe does not qualify as a dish that I would recommend as easy to cook
[deleted] ยท 5 points ยท Posted at 03:10:21 on June 26, 2018 ยท (Permalink)
[deleted]
amonalva ยท 4 points ยท Posted at 06:15:36 on June 26, 2018 ยท (Permalink)
I actually think cacio e pepe is not an easy dish at all for someone with little experience in the kitchen. That is, if you make it solely with pasta, cheese, and pepper (and pasta water). Butter is not traditionally part of the recipe, at least not in Italy. To get the sauce to emulsify without using butter (so just cheese and water) takes a lot of practice and good timing. This is my go-to instructional video (in Italian).
[deleted] ยท 9 points ยท Posted at 23:13:17 on June 25, 2018 ยท (Permalink)
Jacques Pepin rules. He was my neighbor growing up. My mom would stalk him around Stop & Shop to see what he bought. Pretty much what everyone else buys.
And my neighbor now is Michael Bolton's brother. Strange world it is.
Ndtphoto ยท 3 points ยท Posted at 06:37:58 on June 26, 2018 ยท (Permalink)
Michael Bolton from Office Space?
SC2Warheit ยท 23 points ยท Posted at 21:05:05 on June 25, 2018 ยท (Permalink)
Nope, I managed to fuck this up somehow. It was disgusting.
johnsonfromsconsin ยท 36 points ยท Posted at 23:03:32 on June 25, 2018 ยท (Permalink)
Probably burned the garlic.
SeeYourGypsy ยท 13 points ยท Posted at 22:18:05 on June 25, 2018 ยท (Permalink)
I personally don't reaaaally like the taste of olive oil. Different quality oils taste different as well.
SC2Warheit ยท 14 points ยท Posted at 22:20:39 on June 25, 2018 ยท (Permalink)
If I had to guess I toasted the garlic (?) too long.
WholeVerseOffTheTop ยท 12 points ยท Posted at 22:23:37 on June 25, 2018 ยท (Permalink)
In my (limited) experience, you should really only cook the garlic in the oil for like 2 minutes tops. As soon as it starts turning slightly brown, you need to take it off the heat.
tsilihin666 ยท 15 points ยท Posted at 05:46:58 on June 26, 2018 ยท (Permalink)
My family is Sicilian so I've had and made this dish a million times. My advice is to keep the oil on super low heat. Like low low heat. Don't preheat the oil either. Throw the garlic in the cold oil and let the oil soak up that garlic flavor. You're infusing the garlic into the oil. Dab your finger in it every so often to get a taste. Also, use really good arbequina oil. Don't use shit olive oil. You went it to be fragrant because it's one of the main flavor profiles to this dish. Do not let the garlic get brown. Don't care what babish or anyone else says. Don't do it. Right before it has the faintest hint of brown it's done. Throw in al dente pasta which should have been cooking the whole time and stir. Add pasta water, salt, and pepper. Toss. Throw in the finely chopped parsley. Toss. The OG recipe doesn't use lemon and neither do I. It's overpowering and you lose the amazing garlicky flavor which is literally what the dish is named after. Pasta with garlic and oil.
universaldiscredit ยท 5 points ยท Posted at 07:06:05 on June 26, 2018 ยท (Permalink)
Yeeeeees, this is the best way. Why a chef would toast the garlic is beyond me.
tsilihin666 ยท 1 points ยท Posted at 17:05:39 on June 26, 2018 ยท (Permalink)
I have ruined this dish more times then I care to admit so I know what it is not supposed to taste like which is bitter burnt garlic. If the garlic crunches when you bite it, no good. It's supposed to taste like you're biting into a fragrant clove of garlic with fresh aromatics from the parsley and that delicious fruity mouthfeel you get from good EVOO. When you make it correctly, there is nothing better in the world. The margin for error, in my total amateur opinion, is razor thin but on those nights when you truly nail it, you're eating world class food that cost less than $5.
Frostyspeed ยท 2 points ยท Posted at 08:00:15 on June 26, 2018 ยท (Permalink)
I've made this dish a lot and I do it slightly different and I'm curious to what you think. I do the same thing with garlic (super low and slow) but I intentionally brown it a bit to get a slight bitterness in there and I like to use Romano and parmesan cheese to top it off. I feel like the cheese balances off the bitterness and you get a more diverse (and yet still just garlic) flavor profile.
I've tried mozzarella instead of Romano and it makes the dish less salty and more creamy which also works. I'm a big advocate of black pepper and mozzarella, I'm convinced they're a perfect duo
tsilihin666 ยท 2 points ยท Posted at 17:02:09 on June 26, 2018 ยท (Permalink)
Sometimes I throw a tiny bit of fresh grated parm on there but normally I do not. I am a purist when it comes to this dish and don't like adding too many things to it. From what my great-grandma, grandma, and mom have all told me, the ingredients are ONLY supposed to be decent quality dried pasta (never fresh) cooked in heavily salted water, pepper, garlic, Italian parsley, and the best EVOO you can get your hands on. Red pepper, lemon, and cheese are all non-canon ingredients are far as my family is concerned. Not to say that it's bad to add any of that because sometimes I like to mess with it and make something totally new like you said. I have toasted the garlic before, added cheese, and yes, it is absolutely delicious. The creamyness of the cheese blend totally offsets any bitterness from the toasted garlic and the overall flavor is hearty and satisfying. I have never tried it with mozzarella but it sounds interesting! But if we make that then it is now Spaghetti aglio e olio con formaggio. Above all else, lemon is something I would never ever put in this dish. It totally ruins the essence of what it's supposed to be about which is oil and garlic.
Frostyspeed ยท 2 points ยท Posted at 00:22:49 on June 27, 2018 ยท (Permalink)
I agree! Fuck lemon
2buckchuck2 ยท 1 points ยท Posted at 16:09:42 on June 26, 2018 ยท (Permalink)
Is there a brand of olive oil that you'd recommend where I can find on Amazon? Thank you for the tips!
tsilihin666 ยท 1 points ยท Posted at 16:49:55 on June 26, 2018 ยท (Permalink)
I actually get my olive oil from my work and we buy it in bulk from an olive oil wholesaler BUT it's a Spanish arbequina blend. Spanish OO (in my experience) is delicious. I don't have a specific brand to show you but start with any Spanish Arbequina EVOO. I have never had one I did not like.
2buckchuck2 ยท 1 points ยท Posted at 17:14:56 on June 26, 2018 ยท (Permalink)
Thank you!
SC2Warheit ยท 9 points ยท Posted at 22:52:56 on June 25, 2018 ยท (Permalink)
Yeah, Babish says that in the video. I knew going in and still did it too long. Totality ruined the dish
SeeYourGypsy ยท 8 points ยท Posted at 22:54:47 on June 25, 2018 ยท (Permalink)
Yesss, I turn the heat down and don't take my eyes off it. It burns quick and it tastes nasty.
fragilelyon ยท 6 points ยท Posted at 00:08:00 on June 26, 2018 ยท (Permalink)
I'm with you. The minute you let garlic cook too long you might as well throw it all out and start over, the dish will be inedible.
Portarossa ยท 11 points ยท Posted at 22:54:34 on June 25, 2018 ยท (Permalink)
Low and slow is the best way, I've found. You're really just trying to get the garlic flavour into the oil, rather than cook the garlic. Once you get used to the timing it becomes easier.
You definitely don't want it too brown, or it'll start to taste real bad.
SC2Warheit ยท 5 points ยท Posted at 22:57:56 on June 25, 2018 ยท (Permalink)
Pretty bitter if I remember correctly.
1guy4strings ยท 2 points ยท Posted at 23:52:40 on June 25, 2018 ยท (Permalink)
Yep, I also noticed that if you chop the garlic coarsely, it almost never get burned and bitter
TeamFatChance ยท 1 points ยท Posted at 03:43:39 on June 26, 2018 ยท (Permalink)
I think that's the best part of Babish's video--look how he chops that garlic.
That's how you should chop your garlic for that dish if you're learning how to cook it from that video.
nmitchell076 ยท 1 points ยท Posted at 07:18:03 on June 26, 2018 ยท (Permalink)
Slow roasted and flash fried garlic are very different flavors that are are both amazing. Food Lab recipe for this sort of dish actually has you do both!
Asraelite ยท 3 points ยท Posted at 00:02:19 on June 26, 2018 ยท (Permalink)
I tried making it, didn't like it, and figured I must have messed up somehow. I then later had it at a restaurant and still didn't like it, but I strongly dislike olive oil so that's probably why.
fragilelyon ยท 3 points ยท Posted at 00:09:34 on June 26, 2018 ยท (Permalink)
Yeah that dish is basically swimming in it. Only reason I haven't tried to make it is I thought surely there was no way they really meant that much oil. I like olive oil, and that looks repulsive to me.
meowseehereboobs ยท 3 points ยท Posted at 00:50:05 on June 26, 2018 ยท (Permalink)
It's a lot of oil. I had so much left, I think I would use about half next time. Delicious, but a lot of oil left in the pan.
[deleted] ยท 1 points ยท Posted at 03:04:03 on June 26, 2018 ยท (Permalink)
Lower the heat, you are roasting the garlic so that you infuse the garlic taste into the oil, not actually cooking the garlic.
Michael_Huntington ยท 1 points ยท Posted at 10:55:31 on June 30, 2018 ยท (Permalink)
IMO Babish's recipe uses waaaaay too much oil.
MrEuphonium ยท 11 points ยท Posted at 19:26:05 on June 25, 2018 ยท (Permalink)
Ever since I saw Chef I have been making this every couple weeks, though my olive oil supply is suffering!!
chenyu768 ยท 6 points ยท Posted at 22:07:50 on June 25, 2018 ยท (Permalink)
The Chinese way to chop/mince garlic is by far the quickest.
Cut garlic in half width wise. Place garlic cut side down Take flat side of meat cleaver and smash.
Move smashed garlic to a pile, rinse with and repeat until reserved amount of garlic is smashed.
Use cleaver to chop garlic a couple.of times.
Source: grew up in a Chinese restaurant and also its.done by almost every Chinese person I know.
exikon ยท 1 points ยท Posted at 06:00:57 on June 26, 2018 ยท (Permalink)
So pretty much how he did it?
chenyu768 ยท 2 points ยท Posted at 06:07:11 on June 26, 2018 ยท (Permalink)
He didn't cut the garlic in half. Cutting it in half and striking it at the top causes the garlic to split differently. Breaks up the pulp.of the garlic more. Think of the difference between garlic that's been through a press vs food processor. You get much more.garlic flavor in the pressed garlic.
jutct ยท 5 points ยท Posted at 22:23:27 on June 25, 2018 ยท (Permalink)
Jacques Pepin is my neighbor
Slopete ยท 4 points ยท Posted at 22:31:11 on June 25, 2018 ยท (Permalink)
Omg that guy is awesome. Used to run into him at the grocery's store and he'd have a basket full of butter! He lives in the town I grew up in. ๐
AnotherDrunkCanadian ยท 12 points ยท Posted at 21:47:14 on June 25, 2018 ยท (Permalink)
Been a huge fan of pasta aglio e olio for many years. My favourite way to make it includes sundries tomatoes, hot Italian sausages and Parmesan cheese.
mnemogui ยท 15 points ยท Posted at 18:02:15 on June 25, 2018 ยท (Permalink)
The parsley, lemon juice, and red pepper are all honestly optional. I tend to make this as my dinner once every few weeks and reserve the excess garlic oil to flavor other food. Sometimes add garlic powder for a more consistent garlic flavor. Cook the chicken with the lemon, top with parsley and parmesan cheese, brocolli, asparagus, or brussel sprouts on the side.
mindputtee ยท 23 points ยท Posted at 22:00:24 on June 25, 2018 ยท (Permalink)
I disagree. You can leave out one of those three maybe and have it still be good but if you omit all three it's a much less vibrant dish.
mnemogui ยท 12 points ยท Posted at 23:26:32 on June 25, 2018 ยท (Permalink)
I just have an unreasonably strong love of garlic
fragilelyon ยท 8 points ยท Posted at 00:11:49 on June 26, 2018 ยท (Permalink)
My friends constantly tag me in that meme about how the only way you should be telling me to use one clove of garlic is if the recipe is how to cook a clove of garlic...and in that case use two.
My favourite snack is pickled garlic. There's a place that travels to big renaissance faires that sells the best but Safeway has an okay version too.
[deleted] ยท 1 points ยท Posted at 06:09:25 on June 26, 2018 ยท (Permalink)
[deleted]
fragilelyon ยท 1 points ยท Posted at 06:40:15 on June 26, 2018 ยท (Permalink)
There is! It's delicious, I can down a whole jar all by my lonesome. Can't think of a brand name off of the top of my head, but it's right there with the pickles and relish and such.
mindputtee ยท 1 points ยท Posted at 23:28:22 on June 25, 2018 ยท (Permalink)
Oh, I always put like double the garlic in my aglio and olio but the other ingredients balance and highlight the garlic.
bezjones ยท 1 points ยท Posted at 00:16:09 on June 26, 2018 ยท (Permalink)
I mean... The dish is literally called aglio e oleo. Anything other than aglio (garlic) and olio (oil) are optional.
mindputtee ยท 2 points ยท Posted at 00:33:00 on June 26, 2018 ยท (Permalink)
So are yoU just gonna eat garlic in olive oil or do you want pasta with it too?
bezjones ยท 1 points ยท Posted at 01:05:43 on June 26, 2018 ยท (Permalink)
The name obviously refers to the sauce not the pasta. Although I enjoy it with lemon, parsley and chili flakes, the traditional and simple sauce is literally just agleo e olio, hence the name.
Imperial-Green ยท 12 points ยท Posted at 19:07:40 on June 25, 2018 ยท (Permalink)
I got so much hate suggesting that Aglio e olio should have lemon juice on a Food busker YouTube video. I donโt understand why some people are so militant about recipes.
mnemogui ยท 10 points ยท Posted at 19:09:57 on June 25, 2018 ยท (Permalink)
It adds flavor, but sometimes you just want that pure garlic. It's literally a matter of taste, lol. Nothing to get mad about
[deleted] ยท 0 points ยท Posted at 20:09:05 on June 25, 2018 ยท (Permalink)
[deleted]
Horong ยท 4 points ยท Posted at 20:51:47 on June 25, 2018 ยท (Permalink)
Yes it is - Aglio e olio means garlic and oil. Adding lemon makes it something else.
maybe_little_pinch ยท 4 points ยท Posted at 21:10:59 on June 25, 2018 ยท (Permalink)
Or add just about any protein right to the dish. Shrimp, chorizo, chicken, italian sausage, any white fish, scallops...
Not all at once. Unless you want to.
Serve with fresh grated Parmesan.
happyhahn ยท 5 points ยท Posted at 21:43:55 on June 25, 2018 ยท (Permalink)
Can I just crush the garlic in a pestle and mortar?
Portarossa ยท 6 points ยท Posted at 22:52:31 on June 25, 2018 ยท (Permalink)
I see no reason why not! You'd probably have to go low-and-slow on heating the oil so you didn't burn it, though.
skinnywhitechik ยท 4 points ยท Posted at 21:57:24 on June 25, 2018 ยท (Permalink)
My eyes seriously popped when he got the garlic out of it's skin that fast
bringyoutomyhell ยท 4 points ยท Posted at 23:21:43 on June 25, 2018 ยท (Permalink)
Italian here, never heard of lemon juice in it, however I will try it.
xlance ยท 3 points ยท Posted at 17:39:16 on June 26, 2018 ยท (Permalink)
Thank you!
Tried this today, and it was amazing!
Elephaux ยท 7 points ยท Posted at 21:45:41 on June 25, 2018 ยท (Permalink)
Some people hate unitaskers, but a good garlic press will save even more time.
chenglish ยท 3 points ยท Posted at 01:52:25 on June 26, 2018 ยท (Permalink)
I've always found that anytime I save on crushing garlic is more than made up for when I have to clean a garlic press. But I'm a disciple of Alton Brown. So I'm sure plenty of that cynicism is learned.
TheDarkLord003 ยท 4 points ยท Posted at 22:41:13 on June 25, 2018 ยท (Permalink)
Itโs my boi binging with babish!
EndOfTheDream ยท 3 points ยท Posted at 20:58:53 on June 25, 2018 ยท (Permalink)
Add some anchovies next time you make it...brings it to a whole other level!
Vanzelfsprekendich ยท 4 points ยท Posted at 21:08:58 on June 25, 2018 ยท (Permalink)
That's the most fun video solely about garlic I've ever watched...โฅ๏ธ
MintyTruffle ยท 10 points ยท Posted at 21:24:24 on June 25, 2018 ยท (Permalink)
No wine worth drinking should ever be this cold. Maybe pinot grigio or something like that, but not good wine. It makes it so you can't taste anything.
stormstatic ยท 20 points ยท Posted at 21:43:26 on June 25, 2018 ยท (Permalink)
i agree that good wine shouldn't be served that cold, but you kind of take away from your credibility when you say "no wine worth drinking" and then say "maybe pinot grigio" โย as if there's no good pinot grigio in the world.
Portarossa ยท 5 points ยท Posted at 22:49:11 on June 25, 2018 ยท (Permalink)
/r/Gatekeeping is that way, son. I'll be here enjoying my wine the way I like it, thank you very much.
Weallwould ยท 11 points ยท Posted at 00:04:31 on June 26, 2018 ยท (Permalink)
It's not gate keeping if he's objectively correct. Sure, drink it however you want. But good wine will ALWAYS be better at cellar temp rather than ice cold.
Portarossa ยท -1 points ยท Posted at 00:17:34 on June 26, 2018 ยท (Permalink)
He's literally saying that if you drink wine any way other than the way he chooses, then you're doing it wrong. Yes, it is gatekeeping -- and no, he's not 'objectively correct'. It is quite literally a matter of taste. Any wine is best served at the temperature at which you most enjoy it. The correct way to enjoy any food or drink is whichever way gives you the most pleasure. ALWAYS. It's one thing to say that certain temperatures might better bring out certain flavours, but it's quite another to say there's a flat-out wrong way to enjoy your food.
I happen to like my whites chilled more than most people, especially when it comes to a dish like this. I know that, because I've tried it a bunch of different ways, and that's the way I enjoy it the most. To say that someone 'doesn't really like wine' because they have a preference that doesn't line up with yours is ridiculous.
Weallwould ยท 10 points ยท Posted at 00:32:14 on June 26, 2018 ยท (Permalink)
Again, drink it however you want. I don't care. But the fact of the matter is that the colder a beverage is, the more suppressed the flavor. That's why bud light is served almost frozen. A good wine will ABSOLUTELY be more flavorful at cellar temp. That's a fact, not an opinion. But again, drink it however you want. Make a fuckin ice pop I don't care. But it's not elitist to say that it is more flavorful at cellar temp. It's not gate keeping. It's a fact.
TeamFatChance ยท -1 points ยท Posted at 03:46:58 on June 26, 2018 ยท (Permalink)
You know, if you heat it up, it'll be more flavorful still!
Objectively true! Try boiling it!
Objectively more flavorful, and thus, objectively better that way!
Weallwould ยท 4 points ยท Posted at 04:29:31 on June 26, 2018 ยท (Permalink)
Yes, mulled wine is delicious. Your point?
Kleptor ยท 2 points ยท Posted at 00:46:21 on June 26, 2018 ยท (Permalink)
Not really, because you're actively sabotaging your ability to taste the wine. Much like someone that likes coffee only if they dump three tablespoons of sugar and half a cup of cream into it, at what point are you just masking the flavour of the drink to make it palatable?
obnoxiously_yours ยท 7 points ยท Posted at 07:52:35 on June 26, 2018 ยท (Permalink)
People do that because they like coffee's flavor but not its bitter taste.
Have you ever eaten coffee ice cream, tiramisu, or pretty much anything coffee-flavored? All those aren't bitter, and people have it because they like the coffee flavor.
In that case one can't really be considered a connoisseur because some of the flavor is indeed masked, and I undertand maybe you just wanted to say that; but since everyone has become a beer-snob and/or a coffee-snob, one can't enjoy a damn cup whatever way they please anymore without being told how they don't actually like coffee.
Kleptor ยท 0 points ยท Posted at 01:40:54 on June 27, 2018 ยท (Permalink)
I definitely sympathize with the snobbery, the wine community is one of the worst. I'm just trying to argue a middle ground between snobbery and the peculiar act of diluting the flavour until it stops really mattering what you're drinking.
Fuzzycactus ยท -2 points ยท Posted at 21:58:06 on June 25, 2018 ยท (Permalink)
Wine taste is subjective just like everything else. Get off your high horse
MintyTruffle ยท -5 points ยท Posted at 22:00:07 on June 25, 2018 ยท (Permalink)
I'm not an elitist, really. It's just not the proper way to drink wine, but if you like it fine. But that means you don't really like wine, you like almost-frozen wine.
gameday93 ยท 4 points ยท Posted at 22:10:16 on June 25, 2018 ยท (Permalink)
I could also say that you're drinking wine the wrong way because you aren't using a straw, but if it makes it to your mouth does it really matter?
Kleptor ยท 2 points ยท Posted at 00:39:17 on June 26, 2018 ยท (Permalink)
You can't taste it properly through a straw like you can sipped from a glass, so yes it does matter. If you're suppressing the flavour to the point that you can't tell a white from a red, it's pretty straight-forward to say that's the wrong way to drink it.
gameday93 ยท 4 points ยท Posted at 02:27:18 on June 26, 2018 ยท (Permalink)
Taste what properly? Gimme the breakdown on how to taste I must have forgotten my tastebuds need a ritual to work
obnoxiously_yours ยท 1 points ยท Posted at 08:00:23 on June 26, 2018 ยท (Permalink)
I think it has more to do with air intake while you drink than any kind of ritual, it allows all the flavor to come out.
Then again instead of sipping it all the way you can get a mouthful with your straw and then let a bit of air in. But there will be bunch of snobs looking down at you for that, so yeah it's almost a kind of ritual for some.
Kleptor ยท 1 points ยท Posted at 01:43:14 on June 27, 2018 ยท (Permalink)
I honestly just feel bad for you that you don't understand how taste is more than on your tongue and yet you're trying argue about it. Go read a book and stop wasting my time.
gameday93 ยท 1 points ยท Posted at 10:47:08 on June 27, 2018 ยท (Permalink)
I think we're both on Reddit. Your time has seen better days
Kleptor ยท 1 points ยท Posted at 21:54:28 on June 27, 2018 ยท (Permalink)
Can't argue there
luckofthedrew ยท -2 points ยท Posted at 22:31:29 on June 25, 2018 ยท (Permalink)
...yes.
[deleted] ยท -4 points ยท Posted at 22:41:49 on June 25, 2018 ยท (Permalink)
[deleted]
MintyTruffle ยท 1 points ยท Posted at 22:54:35 on June 25, 2018 ยท (Permalink)
Because you can't taste it. Pretty simple, really. Same reason you drink craft beer at a higher temp than lite beer.
atlasnodded2513 ยท 2 points ยท Posted at 18:38:40 on June 25, 2018 ยท (Permalink)
Literally had this on my menu for tonight before I got on today
Delicious_explosions ยท 2 points ยท Posted at 19:40:02 on June 25, 2018 ยท (Permalink)
Came here to say this, its amazing and so easy
Petunia-Rivers ยท 2 points ยท Posted at 20:33:15 on June 25, 2018 ยท (Permalink)
Spot on
jojoga ยท 2 points ยท Posted at 21:47:56 on June 25, 2018 ยท (Permalink)
I meet you again on this site - this time without a compelling story, but a recipe though. Hope you're doing well, internet stranger!
djright ยท 2 points ยท Posted at 22:09:27 on June 25, 2018 ยท (Permalink)
Upvoted for Jacques Pรฉpin
HyperCubed4 ยท 2 points ยท Posted at 22:14:51 on June 25, 2018 ยท (Permalink)
And it tastes absolutely delicious, too. I can never chop the parsley fine enough, though.
imp3r10 ยท 2 points ยท Posted at 22:25:36 on June 25, 2018 ยท (Permalink)
I like mandolin garlic. Nice crunchy garlic chips
FireteamAccount ยท 2 points ยท Posted at 22:34:17 on June 25, 2018 ยท (Permalink)
This was my cheap dinner through undergrad (minus parsley and meat and wine...). You can get 3-4 meals out of a box of noodles. I'd treat myself with a few shakes of parmesan too.
desert5quirrel ยท 2 points ยท Posted at 22:36:54 on June 25, 2018 ยท (Permalink)
My grandma (half Italian) would make us this on evenings without anything left in the fridge, but simpler I guess? Blond up chunks of gargling in a bunch of olive oil, add ladle of pasta cooking water, plenty pepper, tadda you have a sauce! I cherish that recipe it's like childhood in a dish to me (especially over capeletti, the tiny spaghettis)
ravia ยท 2 points ยท Posted at 22:43:56 on June 25, 2018 ยท (Permalink)
Consider adding anchovies.
Etlam ยท 2 points ยท Posted at 22:59:25 on June 25, 2018 ยท (Permalink)
Yes! Came looking for this
namingconventions ยท 2 points ยท Posted at 23:25:52 on June 25, 2018 ยท (Permalink)
Jacques Pepin is a legend.
ArturosDad ยท 2 points ยท Posted at 01:55:35 on June 26, 2018 ยท (Permalink)
Thank you for that garlic video. I consider myself a damn fine cook, but that was still somewhat jaw-dropping.
mushperv ยท 2 points ยท Posted at 02:13:49 on June 26, 2018 ยท (Permalink)
My mother in law makes this and its fucking bonkers how good it is.
Blotarii ยท 2 points ยท Posted at 11:46:30 on June 26, 2018 ยท (Permalink)
Gonna give up a big secret. Toast some bread crumbs with just a tiny bit of oil and extra parmesan. Then cost the pasta with it.
your_covers_blown ยท 3 points ยท Posted at 22:35:39 on June 25, 2018 ยท (Permalink)
I use minced garlic from a jar, does that make me a bad person?
Portarossa ยท 4 points ยท Posted at 22:50:49 on June 25, 2018 ยท (Permalink)
Nah. I've tried it with garlic purรฉe and it works just fine, although you've got to go even lower and slower with heating the oil. I can't see any reason why minced garlic wouldn't work, although I'm generally of the opinion that what you save in time you lose in taste. If you really don't have the time or the energy, though, it's not going to ruin things.
fragilelyon ยท 3 points ยท Posted at 00:13:12 on June 26, 2018 ยท (Permalink)
I used to be cool with it that way, but oddly enough over the last few years my taste has changed and now something about the pre-minced repulses me. But if you like it that way, it is way faster.
Skunkbucket_LeFunke ยท 5 points ยท Posted at 23:25:08 on June 25, 2018 ยท (Permalink)
Yes, minced from a jar is nowhere near as flavorful as fresh garlic. Do your tastebuds a big favor and go buy a head of garlic
CatbellyDeathtrap ยท 1 points ยท Posted at 19:40:49 on June 25, 2018 ยท (Permalink)
AY OY!
PatNarduzzi ยท 1 points ยท Posted at 21:22:24 on June 25, 2018 ยท (Permalink)
That with some quality ground sausage might be my all time favorite dish. So simple but incredibly flavorful. Damnit now I want it for dinner
arthurmauk ยท 1 points ยท Posted at 21:31:35 on June 25, 2018 ยท (Permalink)
Damn I need to watch that movie then cook that dish. :Q
broncosandwrestling ยท 1 points ยท Posted at 21:43:52 on June 25, 2018 ยท (Permalink)
add finely shredded or grated parmesan for a bit extra.
you can add a lot of things to this comfortably like broccoli, chicken, mushrooms, etc.
one thing i've done is put some italian breadcrumbs in the olive oil a little before the garlic is done.
also, yes, don't waste your time peeling garlic how Babish does. just take the flat part of the blade and smash those suckers.
HamDenNye86 ยท 1 points ยท Posted at 21:44:20 on June 25, 2018 ยท (Permalink)
I know if I tried Pepin's method, I would end up with a nice gaping wound...
fragilelyon ยท 1 points ยท Posted at 00:14:56 on June 26, 2018 ยท (Permalink)
It takes a little practices but it's how I've peeled garlic for a decade, not a nick.
[deleted] ยท 1 points ยท Posted at 21:59:48 on June 25, 2018 ยท (Permalink)
If you use lemon zest instead of lemon juice that's a gremolata
Cartersgill ยท 1 points ยท Posted at 22:12:34 on June 25, 2018 ยท (Permalink)
So good! Made this awhile back and it was a hit.
stuffedanimalfap ยท 1 points ยท Posted at 22:22:18 on June 25, 2018 ยท (Permalink)
Glad I found this thread before I started cooking dinner.
But his crushing method.... I may cut my hand haha
stuffedanimalfap ยท 1 points ยท Posted at 22:22:39 on June 25, 2018 ยท (Permalink)
Glad I found this thread before I started cooking dinner.
But his crushing method.... I may cut my hand haha
fragilelyon ยท 2 points ยท Posted at 00:15:54 on June 26, 2018 ยท (Permalink)
Just angle the blade slightly toward the cutting board and you'll be just fine. I didn't even know that's not how other people peeled garlic.
Vesalii ยท 1 points ยท Posted at 22:25:05 on June 25, 2018 ยท (Permalink)
Cool video thank you! Gordon Ramsay uses a similar technique but he likes to add some coarse salt that helps with 'grinding' the garlic.
Kimchi816 ยท 1 points ยท Posted at 22:32:36 on June 25, 2018 ยท (Permalink)
This is the first thing that came to mind. Especially since itโs only 7 ingredients.
Plus, I love me some Babish.
arbili ยท 1 points ยท Posted at 22:36:20 on June 25, 2018 ยท (Permalink)
I do exactly like that but I fry the garlic slowly to extract more flavour from it, check this video: https://youtu.be/8YWkYoKT1sE
Also when the garlic is done emulsify it with the salty pasta water, to both cool it and improve flavour.
kingfrito_5005 ยท 1 points ยท Posted at 22:44:46 on June 25, 2018 ยท (Permalink)
That looks fucking delicious.
wabagooniis ยท 1 points ยท Posted at 22:46:09 on June 25, 2018 ยท (Permalink)
Does the parsley have to be fresh? Cause for some reason where I live finding it fresh is a pain in the ass, and when you find it it's in rough shape.
markevens ยท 1 points ยท Posted at 23:02:17 on June 25, 2018 ยท (Permalink)
I've made this dish a couple times, and the one tricky thing for me was timing the garlic correctly so that it didn't get burnt while mixing in the pasta, an also that it wasn't undercooked because I was worried about burning it.
Once I got that down it was amazing.
Of course, I suck at cooking. If you have any skill at the stove it probably won't be a problem for you.
Woyaboy ยท 1 points ยท Posted at 23:17:18 on June 25, 2018 ยท (Permalink)
I too, watched Chef
BluePomodoro ยท 1 points ยท Posted at 23:18:33 on June 25, 2018 ยท (Permalink)
Saved
BrokenGuitar30 ยท 1 points ยท Posted at 23:22:08 on June 25, 2018 ยท (Permalink)
Since moving to Brazil, this is my "mac n cheese" when a quick meal is needed. "Alho e รณleo."
difta_rt ยท 1 points ยท Posted at 23:35:39 on June 25, 2018 ยท (Permalink)
Came here to say this lolll but I use Binging With Babish as my reference
wpm ยท 1 points ยท Posted at 23:40:40 on June 25, 2018 ยท (Permalink)
my name chef
5ivewaters ยท 1 points ยท Posted at 23:52:21 on June 25, 2018 ยท (Permalink)
came here looking for this
Sightofthestars ยท 1 points ยท Posted at 23:55:48 on June 25, 2018 ยท (Permalink)
TIL my mom taught me the way Jacques Pepin handles garlic.
I feel fancy!...this is also the way I taught my husband when he first started cooking
Bassmaster588 ยท 1 points ยท Posted at 00:02:46 on June 26, 2018 ยท (Permalink)
I literally just ate this not an hour ago
nuke_mom ยท 1 points ยท Posted at 00:05:37 on June 26, 2018 ยท (Permalink)
oh that sounds so good
sidgup ยท 1 points ยท Posted at 00:09:07 on June 26, 2018 ยท (Permalink)
Chef John's version is much better! https://www.youtube.com/watch?v=bjmYkPkjnVo
thatsmycat1712 ยท 1 points ยท Posted at 00:15:02 on June 26, 2018 ยท (Permalink)
Made this for dinner tonight, it was great! Thank you for the recipe!
the_procrastinata ยท 1 points ยท Posted at 00:19:14 on June 26, 2018 ยท (Permalink)
That video of Jacques Pepin preparing garlic was excellent. Thanks for sharing that.
Radsturbation ยท 1879 points ยท Posted at 16:59:34 on June 25, 2018 ยท (Permalink)
Roasted chicken and fall veggies. It looks really fancy and is always delicious, but you literally rub a chicken with butter and rosemary and spices.. throw some Brussels sprouts, onion and yams in a bow with rosemary, salt and pepper.. throw in the oven for an hour, uncover for another 30 mins and bingo. You win.
lawstandaloan ยท 1183 points ยท Posted at 22:54:48 on June 25, 2018 ยท (Permalink)
When my son was around 15, I taught him how to roast a chicken because in his words "the honeys love a dude who can cook." He's 30 now and it seems to have worked for him
Radsturbation ยท 358 points ยท Posted at 22:57:05 on June 25, 2018 ยท (Permalink)
Heโs a smart kid! Anytime a man tells me he loves to cook Iโm just like โTAKE ME NOW!โ
curious-children ยท 179 points ยท Posted at 02:15:19 on June 26, 2018 ยท (Permalink)
wow do i sure love cooking
Radsturbation ยท 178 points ยท Posted at 02:16:09 on June 26, 2018 ยท (Permalink)
TAKE ME NOW
thanosofdeath ยท 163 points ยท Posted at 04:37:23 on June 26, 2018 ยท (Permalink)
Dinner? My place? I know how to roast chicken and vegetables, or do a pot roast. I can make risotto. Soup is an option, but the weather's a little warm. Maybe Pasta Aglio e Olio with caprese salad?
Alev98 ยท 15 points ยท Posted at 14:22:51 on June 26, 2018 ยท (Permalink)
M E T A
rudiegonewild ยท 8 points ยท Posted at 06:09:11 on June 26, 2018 ยท (Permalink)
Bitch, I'm doing Thanksgiving this year!
Radsturbation ยท 3 points ยท Posted at 18:36:42 on June 26, 2018 ยท (Permalink)
ohbby Iโm coming over now, that sounds g o o d
PM_ME_A10s ยท 2 points ยท Posted at 22:06:09 on July 18, 2018 ยท (Permalink)
Man missing out on the puff pastry
[deleted] ยท 2 points ยท Posted at 16:14:28 on June 26, 2018 ยท (Permalink)
You're going to need to explain this username now.
Radsturbation ยท 5 points ยท Posted at 18:36:55 on June 26, 2018 ยท (Permalink)
Masturbation is RAD
letsrapehitler ยท 1 points ยท Posted at 08:10:11 on July 20, 2018 ยท (Permalink)
Hey girl, how about we go back to my place and I make you some Jimmy Deans Stuffed Hashbrowns?
zurkog ยท 17 points ยท Posted at 03:49:09 on June 26, 2018 ยท (Permalink)
Hey, I love to coo... aw hell, I'm happily married. With kids to boot.
But yeah, I do all the cooking. I get into a groove, throw some stuff in some pans, a bit of sizzle, and the family is happy. I've got a braised pork chop with caramelized onion/mushroom cream sauce that takes like 20 minutes to make, I do it when I get home from work, and the kids love it.
pidgerii ยท 5 points ยท Posted at 10:08:50 on June 26, 2018 ยท (Permalink)
I love cooking!
Just don't ask me to prove it...
letstalkphysics ยท 2 points ยท Posted at 14:57:52 on June 26, 2018 ยท (Permalink)
This is honestly really strange for me to hear, because in my family, if you want to eat, you have to cook. I keep on meeting people who admit to being disastrous cooks, which gets me wondering how they got through life just being hungry all the damn time. I'm not complaining too hard, though, since my good cooking got me where my looks can't!
Q1War26fVA ยท 1 points ยท Posted at 19:35:53 on June 26, 2018 ยท (Permalink)
"I want to go to there"
seanmcd1515 ยท 12 points ยท Posted at 04:01:17 on June 26, 2018 ยท (Permalink)
This is how my mom convinced me to learn how to cook from her when I was maybe 10. Now, if I'm serious about a girl, I'll cook for her instead of going out to a restaurant for the first date. It saves me money and looks way more impressive.
Pepper_Jack_Cheese ยท 7 points ยท Posted at 04:14:49 on June 26, 2018 ยท (Permalink)
Careful. It seems a lot of women on reddit think that itโs weird to go to the guys place on the first date and will label you as a creeper. I agree cooking for women is an a+ move though.
seanmcd1515 ยท 9 points ยท Posted at 04:17:04 on June 26, 2018 ยท (Permalink)
Fair enough, Iโve been with the same girl for the past 3+ years so I havenโt really been forced to re-evaluate my dating strategy in a while. I appreciate you pointing that out though because Iโd never even thought of it that way.
cheesymoonshadow ยท 3 points ยท Posted at 05:59:40 on June 26, 2018 ยท (Permalink)
Just offer to cook as an option, or even cook at her place. And it doesn't have to be on the first date. Basically just try not to sound like you're desperate to get her into your house.
For practical and safety-conscious adults, it's just common sense, I would think.
Source: have vagina
ILoveVaginaAndAnus ยท 3 points ยท Posted at 03:10:46 on June 26, 2018 ยท (Permalink)
So does he seem to have sex often?
yetanothershitname ยท 2 points ยท Posted at 06:28:05 on June 26, 2018 ยท (Permalink)
Can confirm, the ladies like a cook. To be fair, it is nice to have a meal cooked specially for you whoever you are. I think women just appreciate it when a guy doesn't assume they are going to cook. I don't cook anything fancy, but it is always tasty and much appreciated.
mgraunk ยท 30 points ยท Posted at 22:16:17 on June 25, 2018 ยท (Permalink)
Tell that to all the dried out roasts I've been subjected to over the years from people who trust their ovens' heat settings and timers far too much.
meno123 ยท 18 points ยท Posted at 23:50:22 on June 25, 2018 ยท (Permalink)
Unless you've made hundreds of roasts and have the timing down to a science, you should always have a meat thermometer in there. It makes pulling out a perfect roast child's play.
Gopherpants ยท 10 points ยท Posted at 01:13:43 on June 26, 2018 ยท (Permalink)
Phrasing.
UncleTogie ยท 1 points ยท Posted at 02:38:51 on June 26, 2018 ยท (Permalink)
To be fair, though, you probably wouldn't want to send a toddler to pull a roast out of the oven...
amazonian_raider ยท 3 points ยท Posted at 03:36:03 on June 26, 2018 ยท (Permalink)
Not even with a meat thermometer.
hippydipster ยท 9 points ยท Posted at 00:22:38 on June 26, 2018 ยท (Permalink)
Brine the chicken. Also, if you can find a big wide pot and use two steel mesh things to make a "V" in the pot that holds the chicken up. Then you can put cut up carrots and celery and some of the brine water in the pot. Then you cook the chicken breast side down to start, and it's soaking up the moisture from the water in the pot. Then flip it over halfway through to crisp up the skin.
It'll be moist guaranteed.
mgraunk ยท 1 points ยท Posted at 03:18:25 on June 26, 2018 ยท (Permalink)
Sure, I've heard all these tips before. My point was that many, many people have not, and none of those tips are intuitive. With explicit instructions from a knowledgable source, roast chicken or beef is easy. But for a movie with no experience, it's not gonna make them look like a master chef by any means.
hippydipster ยท 1 points ยท Posted at 11:15:25 on June 26, 2018 ยท (Permalink)
America's Test Kitchen is the cookbook novices need to get. Not only does it explain what to do, it explains WHY each step is important and what it's purpose is.
mgraunk ยท 1 points ยท Posted at 15:20:26 on June 26, 2018 ยท (Permalink)
Good tip, but how is that relevant?
hippydipster ยท 1 points ยท Posted at 15:33:51 on June 26, 2018 ยท (Permalink)
mgraunk ยท 1 points ยท Posted at 16:15:55 on June 26, 2018 ยท (Permalink)
Gotcha
alh9h ยท 1 points ยท Posted at 23:43:51 on June 25, 2018 ยท (Permalink)
I got a probe thermometer for smoking and I've taken to using it for stuff in the oven too. Makes a world of difference
Rhumald ยท 1 points ยท Posted at 01:35:29 on June 26, 2018 ยท (Permalink)
You have to let the roast sit for a fair length of time after cooking.
liberal_texan ยท 49 points ยท Posted at 20:48:09 on June 25, 2018 ยท (Permalink)
If you've never tried it, you should brine the chicken first. 8 hours seems to be the perfect time from my experience, but you can do anywhere from 30 min to 24 hours. A simple brine is a Tbsp both of salt and sugar for every pint of water. You can add seasonings if you'd like. It makes the chicken surprisingly juicy.
claire201 ยท 15 points ยท Posted at 22:30:08 on June 25, 2018 ยท (Permalink)
Can't you also brine chicken breast? I'm trying to figure out how to make good chicken breast, but it always ends up bland.
liberal_texan ยท 14 points ยท Posted at 22:32:57 on June 25, 2018 ยท (Permalink)
Yeah, thatโs where you will see the biggest difference actually. But Iโm learning you can brine anything. Iโve done pork, chicken, beef... I just learned you can brine potatoes, I think Iโll try that next.
[deleted] ยท 13 points ยท Posted at 22:33:44 on June 25, 2018 ยท (Permalink)
[deleted]
hippydipster ยท 5 points ยท Posted at 00:18:57 on June 26, 2018 ยท (Permalink)
Add garlic and onion powder or minced to the brine. Rosemary can be good. I always do it a little different, which is fun.
larki18 ยท 3 points ยท Posted at 00:18:37 on June 26, 2018 ยท (Permalink)
If it's a frozen chicken breast, do you have to thaw it first?
Paddy_Tanninger ยท 1 points ยท Posted at 13:04:52 on June 26, 2018 ยท (Permalink)
I'd assume it could just thaw in the brine.
Storm137 ยท 8 points ยท Posted at 22:51:23 on June 25, 2018 ยท (Permalink)
Get Adobo from Goya. Sprinkle liberally and roll your chicken breast in it.
Cook until done.
Your welcome.
hakuna_tamata ยท 5 points ยท Posted at 23:10:42 on June 25, 2018 ยท (Permalink)
Spices and seasonings. I see so many recipes that called for salt, pepper and parsley for their chicken. Screw that, go nuts.
[deleted] ยท 2 points ยท Posted at 00:45:17 on June 26, 2018 ยท (Permalink)
Shitload of garlic and onion powder, and salt and pepper. No matter what the recipe calls for, add those.
NO_TOUCHING__lol ยท 2 points ยท Posted at 03:53:28 on June 26, 2018 ยท (Permalink)
My go to recipe for cheap, easy, frozen chicken breasts.
Preheat oven to 400F. Place some frozen breasts in a baking dish. Mix together some olive oil and whatever else you're feeling. Lime and cilantro. Worcester and garlic. Soy sauce. Salt and pepper. Rosemary and thyme. Cumin and chili powder. Frank's red hot. Apply mixture liberally to chicken. Place in oven for 40 - 60 minutes. Flip breasts at 20 and 40, make sure to brush the sauce in the pan back on the chicken breasts. Enjoy.
hippydipster ยท 7 points ยท Posted at 00:17:25 on June 26, 2018 ยท (Permalink)
I do this once a week. Brine a chicken. Cook in 425 oven for 45 breast side down and 45 more breast side up a voila, best chicken ever. And even better if you know how to make good gravy.
Normally this would make a dry chicken, but after brining, it's very juicy with very crisp skin.
bambooshoot ยท 1 points ยท Posted at 16:36:48 on June 26, 2018 ยท (Permalink)
Dry brine works great too. Just rub the whole chicken (or bone-in chicken parts) liberally with salt and pepper (about a tsp of each per pound of chicken), and let sit in the fridge uncovered overnight. When ready to cook, brush off most of the salt and pepper, before roasting in a pan. That is some pro level roast chicken right there.
liberal_texan ยท 1 points ยท Posted at 18:04:39 on June 26, 2018 ยท (Permalink)
Dry brine works, but I think itโs more suited to roasts or steaks. With chicken, there are too many nooks and crannies that are difficult to cover as well with a dry brine where a wet brine gives you 100% coverage. A wet brine also seems to draw in other flavors better if you are using herbs.
adelaide129 ยท 9 points ยท Posted at 22:37:20 on June 25, 2018 ยท (Permalink)
brilliant! people always complain about not liking brussel sprouts but when they're done correctly, they're so delicious! adding that sweetness from the yams is really smart. i've used this recipe a few times (halving all the sweet stuff, 'cause its a lot!) and it's a big hit even with veggie haters, haha!
sprouts: http://www.frenchs.com/recipe/brussels-sprouts-and-carrots-in-candied-dijon-sauce-RE002841-1
hippydipster ยท 3 points ยท Posted at 00:23:45 on June 26, 2018 ยท (Permalink)
I got an air fryer recently. Sprouts in the air fryer are fantastic. 10 minutes and they're perfect.
runekut ยท 2 points ยท Posted at 00:41:44 on June 26, 2018 ยท (Permalink)
What is an air fryer
hippydipster ยท 5 points ยท Posted at 01:12:18 on June 26, 2018 ยท (Permalink)
A magical cooking device that's kind of like a convection oven on steroids. Basically gets pretty hot (but not insanely hot) and blows the air around with a fan inside so cooking times are greatly reduced. If you make fries, coat them with oil, you get pretty reasonable french fries out of it, without having to waste a whole pot of oil.
Phillip's Air Fryer is what I have, and it's great for a bunch of different things, but roasting various veggies is a prime thing I do with it.
theidleidol ยท 2 points ยท Posted at 01:06:23 on June 26, 2018 ยท (Permalink)
Essentially a small convection oven, but purpose built to have a higher airspeed and reach higher temperatures (usually). You get the crispy exterior you would from deep frying but without all the oil.
username_lookup_fail ยท 2 points ยท Posted at 01:08:59 on June 26, 2018 ยท (Permalink)
It is a convection oven with a more powerful fan.
[deleted] ยท 3 points ยท Posted at 02:13:05 on June 26, 2018 ยท (Permalink)
I thought hating brussel sprouts was a joke?
adelaide129 ยท 5 points ยท Posted at 02:26:23 on June 26, 2018 ยท (Permalink)
i hated them as a kid, because my mom would just steam them. no salt, no butter, not even cut in half or trimmed in anyway; just steamed until mush. a lot of people think they hate veggies but simply haven't had them prepared in a nice way.
[deleted] ยท 2 points ยท Posted at 02:31:07 on June 26, 2018 ยท (Permalink)
What... My mom is not a good cook (as in microwave mushrooms etc), but she made delicious brussel sprouts (quick boil/split and butter&s&p). I assumed if she had those right then how do other people screw them up. But hearing this I did some googling, I'm not sure how people overcook these things. You literally just rolling boil them till the fork almost goes in easy. Remove, half, and season.
adelaide129 ยท 1 points ยท Posted at 02:45:02 on June 26, 2018 ยท (Permalink)
haha yeah...it comes up on askreddit fairly often; a question like "what food did you think you hated until you grew up?" and there's an astonishing number of people who were just given horrible food as children. all respect to parents for trying to do what they can, but it just seems to be a pattern.
curious-children ยท 2 points ยท Posted at 02:17:31 on June 26, 2018 ยท (Permalink)
oh no, many people hate Brussels sprouts.
and I'm one of them
Lonhers ยท 2 points ยท Posted at 02:41:12 on June 26, 2018 ยท (Permalink)
Havenโt done them right. Halve them, shallow fry both sides until a dark golden brown. Theyโre awesome on their own like that, but you can dress them with a vinaigrette of balsamic, extra virgin, Dijon, honey, salt and pepper. Heaven.
[deleted] ยท 1 points ยท Posted at 15:53:41 on June 26, 2018 ยท (Permalink)
You haven't had well cooked ones! They have a great flavour all on their own. Roasted with some butter/salt and some red wine and it's one of my favourites.
someguy3 ยท 1 points ยท Posted at 21:31:49 on June 29, 2018 ยท (Permalink)
They used to be much more bitter.
[deleted] ยท 1 points ยท Posted at 23:45:37 on June 29, 2018 ยท (Permalink)
They've been selectively bred to be sweeter?
someguy3 ยท 1 points ยท Posted at 00:14:20 on June 30, 2018 ยท (Permalink)
Yes https://www.reddit.com/r/todayilearned/comments/8td5z8/til_brussels_sprouts_taste_less_bitter_than_they
SpaceCutie ยท 7 points ยท Posted at 22:18:52 on June 25, 2018 ยท (Permalink)
Chuck some pumpkin in to roast with the rest of the veggies too, IMO.
kabukistar ยท 3 points ยท Posted at 23:54:09 on June 25, 2018 ยท (Permalink)
That's a lot of throwing. What if my aim isn't that good?
hakuna_tamata ยท 2 points ยท Posted at 23:06:12 on June 25, 2018 ยท (Permalink)
A good roasted chicken isn't easy.
KatieLady97 ยท 2 points ยท Posted at 04:53:05 on June 26, 2018 ยท (Permalink)
Also, roll a lemon with your hand to soften it then poke holes in it with a fork and place it in the cavity (the "butt"). It makes the bird so freaky moist. Chicken tends to dry out easily but this trick works wonders
MDA__ ยท 3 points ยท Posted at 23:04:48 on June 25, 2018 ยท (Permalink)
Don't roast chicken for 90 minutes. You'll dry out the breast meat and make everything tougher. Also, Brussels sprouts release sulphur if you overcook them, so again, this is too long. Increase the heat and cook it faster. When the meat thermometer reads 165 you're good. I recommend 450 F for 40 minutes.
Radsturbation ยท 7 points ยท Posted at 23:12:39 on June 25, 2018 ยท (Permalink)
Bone in chicken? Quite large? 450 seems way too hot, I go at 350.. itโs all everyoneโs preference tbh but mine turned out amazing at this speed
RyanZee08 ยท 1 points ยท Posted at 01:50:28 on June 26, 2018 ยท (Permalink)
Definitely want 450
Graynard ยท 3 points ยท Posted at 01:08:06 on June 26, 2018 ยท (Permalink)
The guide I've used before recommends 20 minutes per lb at 350, I think. It usually ends up working pretty well
WaCanWa ยท 1 points ยท Posted at 01:12:06 on June 26, 2018 ยท (Permalink)
Hot and fast, the only way to roast chicken.
yellow_pineapples ยท 1 points ยท Posted at 23:18:37 on June 25, 2018 ยท (Permalink)
Do you use any other particular spices with this?
runekut ยท 3 points ยท Posted at 00:45:20 on June 26, 2018 ยท (Permalink)
A genious thing is to pop a can of tomatoes in the baking tray with the chicken, when the bird is done, simply puree everything liquid left in the tray, unless burnt (in which case add water before it dries out), and you have an amazing sauce ti go with the chicken. Serve with rice and salad
yellow_pineapples ยท 2 points ยท Posted at 01:07:38 on June 26, 2018 ยท (Permalink)
Wow, Iโll have to try that. Thanks!
curious-children ยท 2 points ยท Posted at 02:19:27 on June 26, 2018 ยท (Permalink)
like straight up whole tomatoes or sliced or? i might do this tomorrow
runekut ยท 1 points ยท Posted at 12:23:28 on June 26, 2018 ยท (Permalink)
a can of cooked tomatoes, i'd say diced, but it doesn't really matter so long as they dont get burnt
fragilelyon ยท 1 points ยท Posted at 00:24:45 on June 26, 2018 ยท (Permalink)
With my chicken I actually made a few slits, dice some butter, and slide it under the skin.
sweetassassin ยท 1 points ยท Posted at 01:53:07 on June 26, 2018 ยท (Permalink)
Uh oh, watch out Ina Garten, u/Radsturbation is coming after your man.
talkingtoilet ยท 1 points ยท Posted at 02:02:33 on June 26, 2018 ยท (Permalink)
Don't forget parsnips, rutabaga, and turnips, the Godly trio of root deliciousness.
[deleted] ยท 1 points ยท Posted at 02:10:22 on June 26, 2018 ยท (Permalink)
Throws a few beets and some carrots in there.
nerdunderwraps ยท 1 points ยท Posted at 02:39:11 on June 26, 2018 ยท (Permalink)
I love a roasted chicken but I never make use of all the leftovers. I know all the ways one can, such as salads, sandwiches, soups, etc. but I just never do it and end up feeling really bad about throwing all that perfectly good food away.
Cooking for only two people is annoying.
huntingladders ยท 2 points ยท Posted at 04:16:20 on June 26, 2018 ยท (Permalink)
After a day or two separate the chicken into serving sized portions and freeze them. You can have chicken anytime you want and you don't have to waste any food.
NingoBingaloo ยท 1 points ยท Posted at 04:21:48 on June 26, 2018 ยท (Permalink)
Yes!! My go to- delicious. I use a variety of Potatoโs: Russet with both white and yellow yams. Must make with onions. So so good.
kargaz ยท 1 points ยท Posted at 05:10:52 on June 26, 2018 ยท (Permalink)
Thanks Tasty
Juan-man ยท 1 points ยท Posted at 07:12:58 on June 26, 2018 ยท (Permalink)
I have heard that roast chicken is a bit of a humble brag dish, because getting the chicken to cook evenly and the skin to come out crispy is very difficult. Is this true?
shrirnpheavennow ยท 1 points ยท Posted at 14:04:12 on July 2, 2018 ยท (Permalink)
shhhhhhh I did this last Christmas and my friends were hailing me as the next julia child. Don't give away my secrets!!!
snowinkopf ยท 3239 points ยท Posted at 18:32:01 on June 25, 2018 ยท (Permalink)
Pannacotta. Easiest shit in the world, looks pro as fuck. Edit: 3 tips for people who struggle with this.... Half Cream half milk (just cream doesn't get the wobbly consistency correct), sugar/maple syrup/agave syrup to taste (whichever you prefer), gelatin leaf soaked in cold water (hot water melts it then it is fucked), flavour (vanilla pod, orange zest, cinnamon, whatever the fuck ever, {any alcohol put in when you put in gelatin}). Skald the milk, cream, sugar and flavours then take off the heat (otherwise have fun with the shit fuck mess you just made) then add the soaked gelatin. IMPORTANT: let the mix chill BEFORE you put into the molds otherwise it splits and looks crap, forget about it whilst it cools (go outside, play some games or whatever {you can speed the chill process by filling the sink with cold water and putting the base of the pan into it then leave it, as long as the water doesn't get into the mix itself then... You have just fucked up!}) Put into moulds (glasses, coffee cups ect) stick it in the fridge and leave for a few hours/overnight. Bask in the glory of preparing some simple shit whilst people bow to your awesomeness.
SlickLipsThickHips ยท 1513 points ยท Posted at 22:14:43 on June 25, 2018 ยท (Permalink)
Take strawberries amd cook them down with sugar and a bit of lemon juice. Let it cool, pour over panna cotta, be called professional chef for 5-10 minutes of work.
IUpvoteUsernames ยท 397 points ยท Posted at 23:36:53 on June 25, 2018 ยท (Permalink)
I just made panna cotta two nights ago, and for the strawberries I just chopped them up, tossed them in a bowl, and poured 1/3 cup of sugar over them, stirred it up, and let it sit for an hour. No heat needed, and the juices came right out.
MegaUltraJesus ยท 48 points ยท Posted at 01:50:20 on June 26, 2018 ยท (Permalink)
I think cooking it down just gives it a thicker sort of consistency. Plus if you're using other berries cooking them down works better from my experience
piketfencecartel ยท 35 points ยท Posted at 02:21:10 on June 26, 2018 ยท (Permalink)
That's called maceration. It's a great way to treat fruits. Peaches, raspberries, etc. They turn out wonderful.
GaeadesicGnome ยท 21 points ยท Posted at 02:54:23 on June 26, 2018 ยท (Permalink)
Yep, for maximum cheffy credit and keystroke efficiency, ya call it 'macerated strawberries '.
SlickLipsThickHips ยท 44 points ยท Posted at 23:39:20 on June 25, 2018 ยท (Permalink)
That's the best part of panna cotta. You can dress it up 100 different ways and please anyone.
Stevangelist ยท 8 points ยท Posted at 00:57:39 on June 26, 2018 ยท (Permalink)
black pepper helps with that too
IUpvoteUsernames ยท 2 points ยท Posted at 03:18:09 on June 26, 2018 ยท (Permalink)
Black pepper in the fruit? Wouldn't that make them taste terrible?
Stevangelist ยท 8 points ยท Posted at 03:34:51 on June 26, 2018 ยท (Permalink)
It works with lots of fruits, especially citrus. Just a little trick to bring out the sugars and add a bit of depth. It doesn't take much but it's niiice.
Another trick I like (as I cook with lots of habanero) is using vinegar. It actually cools it down without getting sour if you go a little overboard. Again, proportions are everything.
PocketOfMonsters ยท 4 points ยท Posted at 02:05:07 on June 26, 2018 ยท (Permalink)
I used to do this as a kid. Put it on some bread (or cake if there was any around) and maybe add some whipped cream. Never knew it had a name
milla2011 ยท 17 points ยท Posted at 02:33:42 on June 26, 2018 ยท (Permalink)
Hi friend! I'm thinking you may have read that piece above and thought panna cotta was the cooked fruit part of the dish and I wanted to make sure you knew it's actually more like a custard/flan and the fruit cooked this way is just a simple jam :)
Here are some links that might be helpful:
https://www.bakepedia.com/tipsandtricks/creamy-desserts-pots-de-creme-panna-cottas-custards-and-puddings/
https://www.seriouseats.com/2014/08/difference-between-jam-jelly-compote-conserve-apple-butter-preserves-types.html
PocketOfMonsters ยท 5 points ยท Posted at 02:55:46 on June 26, 2018 ยท (Permalink)
That is what I thought. Thanks for setting me straight
mymagicalbox ยท 3 points ยท Posted at 07:15:20 on June 26, 2018 ยท (Permalink)
I had to google it since I still had no idea what pannacotta was but it sounded delicious. So itโs like a cream jello type dessert?
IUpvoteUsernames ยท 2 points ยท Posted at 09:11:05 on June 26, 2018 ยท (Permalink)
Yeah, pretty much
littlemissredtoes ยท 3 points ยท Posted at 09:10:27 on June 26, 2018 ยท (Permalink)
Ad some balsamic vinegar next time - just a desert spoon full. You will thank me.
GazelleShaft ยท 4 points ยท Posted at 04:22:56 on June 26, 2018 ยท (Permalink)
Couple dashes of aged balsamic and a sprig of basil on top for next level
LeviAEthan512 ยท 3 points ยท Posted at 07:14:23 on June 26, 2018 ยท (Permalink)
Excuse me sir, there seems to be some sort of red crap on my pannacotta
sahlahmin ยท 2 points ยท Posted at 04:18:15 on June 26, 2018 ยท (Permalink)
Cook down?
SlickLipsThickHips ยท 2 points ยท Posted at 04:19:36 on June 26, 2018 ยท (Permalink)
I usually simmer them for about 5-10 minutes till they break down. If you add other kinds of berries to it, it really changes up the flavor.
sahlahmin ยท 2 points ยท Posted at 04:23:39 on June 26, 2018 ยท (Permalink)
Thanks ๐ I'm gonma assume fruits float, but how much water should you use?
SlickLipsThickHips ยท 3 points ยท Posted at 04:29:48 on June 26, 2018 ยท (Permalink)
A small amount. 1/8 of a cup for a larger amount of fruit. You don't want alot of water or it will be runny. Add the water to about 8-10 strawberries, a handful of blueberries, blackberries, and raspberries. Add juice of half a small lemon, a good tablespoon of sugar (a little more if you want more sweet than tart) and let cook. Liquid will come out of the fruit. I get a little fancy and add a touch of rum or brandy and set it on fire to cook out the alcohol when I'm done.
Ninjamoo ยท 796 points ยท Posted at 23:03:35 on June 25, 2018 ยท (Permalink)
Earl grey panna cotta is the best thing ever.
Also my phone thinks โpanda cottaโ is a thing
marlabee ยท 40 points ยท Posted at 23:21:44 on June 25, 2018 ยท (Permalink)
Oh my gosh. I never knew such a thing existed. I love earl grey lattes so much, this panna cotta sounds right up my alley.
Ninjamoo ยท 40 points ยท Posted at 23:26:11 on June 25, 2018 ยท (Permalink)
Yes, itโs so delicious. You just let the tea steep in the hot half and half for a few minutes and follow your recipe as usual. Hereโs the recipe I used:
https://www.buzzfeed.com/emofly/3-amazing-ways-to-eat-breakfast-for-dessert?sub=1970570_899246&utm_term=.uqdEJzp2Ez#.sq09zP629P
WhoWantsPizzza ยท 10 points ยท Posted at 01:36:18 on June 26, 2018 ยท (Permalink)
I need to do this. I love earl grey flavored things.
Ninjamoo ยท 6 points ยท Posted at 01:38:51 on June 26, 2018 ยท (Permalink)
Me too. My other favorite thing is earl grey macarons, which can be found at Whole Foods, or if youโre willing to spend a bit on shipping, lette macarons in SoCal are really good too. Also the rose earl grey pressed tea from tea drops
WhoWantsPizzza ยท 8 points ยท Posted at 01:48:04 on June 26, 2018 ยท (Permalink)
Mmmm. my favorite is earl grey ice cream. Itโs not easy to find :(
starlite_xo ยท 4 points ยท Posted at 02:23:42 on June 27, 2018 ยท (Permalink)
If you're ever in the NY area, Van Leeuwen's has a really great earl grey ice cream. I try to get some whenever I'm there.
PassportSloth ยท 2 points ยท Posted at 19:45:26 on June 26, 2018 ยท (Permalink)
Local ice cream shop makes it. Local gelato place does too. This post is making me realize I live in a frozen dessert paradise.
nancyaw ยท 5 points ยท Posted at 01:42:21 on June 26, 2018 ยท (Permalink)
If you're in SoCal and near a Gelson's, the Victor Benes bakery usually has earl grey macarons.
Ninjamoo ยท 2 points ยท Posted at 01:44:13 on June 26, 2018 ยท (Permalink)
Iโm not currently, but I do go out that way pretty often to visit family. Iโll have to check it out next time Iโm in the area. Thanks for the recommendation :)
nancyaw ยท 5 points ยท Posted at 01:54:46 on June 26, 2018 ยท (Permalink)
You're welcome! They're kind of a turquoise color, too. Really pretty. I like that they aren't super sweet, you know?
notme1414 ยท 3 points ยท Posted at 03:41:56 on June 27, 2018 ยท (Permalink)
Earl Grey shortbread is really good.
LucasGraba ยท 4 points ยท Posted at 04:02:51 on June 26, 2018 ยท (Permalink)
I love earl grey and I love panacotta. Never thought that I could have them both together.
You are my favorite person of today, thank you!
marlabee ยท 2 points ยท Posted at 23:26:39 on June 25, 2018 ยท (Permalink)
Thank you!
weakbuttrying ยท 2 points ยท Posted at 02:07:31 on June 26, 2018 ยท (Permalink)
I have to try all those recipes. Thanks!
ruralife ยท 2 points ยท Posted at 04:01:34 on June 26, 2018 ยท (Permalink)
I've never heard of panacotta. Checked out your recipe. Ew - this is jello made with milk. It's good?
Ninjamoo ยท 3 points ยท Posted at 04:33:39 on June 26, 2018 ยท (Permalink)
Itโs very good. Not the same texture as jello. Itโs more like a thick pudding
ICouldBeHigher ยท 8 points ยท Posted at 02:09:46 on June 26, 2018 ยท (Permalink)
I know autocomplete is supposed to learn, but do they learn things from stupid people and forward it back to everyone?
dangandblast ยท 8 points ยท Posted at 03:20:13 on June 26, 2018 ยท (Permalink)
One Samsung keyboard update mine decided I should be using teenage snap/insta slang. So it started correcting regular words with bizarre misspellings and weird abbreviations.
Thanks for reminding me to go back to Google keyboard, Samsung!
Dason37 ยท 6 points ยท Posted at 04:13:18 on June 26, 2018 ยท (Permalink)
The panda gotta have somewhere to sleep when it getsa tired, let it use the panda cotta
merkwuerdig_liebe ยท 5 points ยท Posted at 04:35:23 on June 26, 2018 ยท (Permalink)
That will get you in trouble with the WWF.
awkwardbabyseal ยท 4 points ยท Posted at 01:54:52 on June 26, 2018 ยท (Permalink)
Thank you for the smile. (Or maybe thank you to your phone?)
violetkitsune ยท 2 points ยท Posted at 02:18:24 on June 26, 2018 ยท (Permalink)
Tea in panna cotta is the shizz, hibiscus berry is always a hit https://www.foodnetwork.com/recipes/giada-de-laurentiis/hibiscus-panna-cotta-recipe-1995507
Also some espresso powder in a standard PC recipe is coffee heaven.
RoadYoda ยท 4 points ยท Posted at 02:41:20 on June 26, 2018 ยท (Permalink)
I GOT BROADS IN A COTTA
PassportSloth ยท 3 points ยท Posted at 19:44:41 on June 26, 2018 ยท (Permalink)
Husband loves earl grey tea. I hated the smell and taste of it.
Then I made earl grey macarons and it was fucking OVER. Earl grey fo' lyfe.
BariSaxGuy ยท 4 points ยท Posted at 01:56:41 on June 26, 2018 ยท (Permalink)
I had at a restaurant recently, tobacco panna cotta, and it was weird but the nicotine buzz was incredible after a large meal.
notme1414 ยท 1 points ยท Posted at 03:41:06 on June 27, 2018 ยท (Permalink)
Tonight we're going to cook a panda.
Zozorak ยท 385 points ยท Posted at 22:16:45 on June 25, 2018 ยท (Permalink)
I had a mould of ghosts that my wife and I made pannacotta in once. Looked like screaming sperm. Tasted like it too.
sinsinkun ยท 343 points ยท Posted at 23:38:44 on June 25, 2018 ยท (Permalink)
I dont... Does... does screaming sperm taste good or bad?
Zozorak ยท 27 points ยท Posted at 00:12:20 on June 26, 2018 ยท (Permalink)
insert crude joke about uncle here
Background_Ant ยท 27 points ยท Posted at 00:18:03 on June 26, 2018 ยท (Permalink)
Don't joke about that, fixed it for you.
Ffdmatt ยท 8 points ยท Posted at 02:51:54 on June 26, 2018 ยท (Permalink)
Depends why they're screaming.
DiscordsTerror ยท 6 points ยท Posted at 06:10:01 on June 26, 2018 ยท (Permalink)
idk ask your mother
PM_ME__YOUR_HOOTERS ยท 4 points ยท Posted at 03:57:04 on June 26, 2018 ยท (Permalink)
Tastes like fear
ScottyDug ยท 4 points ยท Posted at 06:03:30 on June 26, 2018 ยท (Permalink)
Yes.
manyofmymultiples ยท 1 points ยท Posted at 17:26:49 on June 26, 2018 ยท (Permalink)
It's ok
buggy-pop ยท 1 points ยท Posted at 14:11:39 on July 20, 2018 ยท (Permalink)
kllo
[deleted] ยท 7 points ยท Posted at 00:46:20 on June 26, 2018 ยท (Permalink)
Next time don't add sperm as an ingredient
Zozorak ยท 6 points ยท Posted at 02:30:03 on June 26, 2018 ยท (Permalink)
Then where is the sperm meant to go?
soggymittens ยท 2 points ยท Posted at 03:12:35 on June 26, 2018 ยท (Permalink)
Was the taste a good thing or a bad thing? I'm totally confused on that one.
JaceusChrist ยท 1 points ยท Posted at 05:35:05 on June 26, 2018 ยท (Permalink)
But it's a breakfast cereal!
TheOriginalJonesy ยท 17 points ยท Posted at 22:43:57 on June 25, 2018 ยท (Permalink)
Unless you boil over your cream on the stove with like $20 worth of vanilla products in it ๐ญ
gbchaosmaster ยท 14 points ยท Posted at 03:01:59 on June 26, 2018 ยท (Permalink)
You're either making a shit ton of panna cotta or paying way too much for vanilla. Who's your vanilla guy?
TheOriginalJonesy ยท 1 points ยท Posted at 23:10:33 on July 7, 2018 ยท (Permalink)
I guess I should clarify, I spent 20 dollars on vanilla products but did not use all of it. But still I used vanilla sugar, very nice vanilla extract with some of the "caviar in it and a whole vanilla bean. I made enough for 8, 8oz servings
cw- ยท 2 points ยท Posted at 07:45:46 on June 26, 2018 ยท (Permalink)
Man now you fucked up. You have fucked up now.
CP_0805 ยท 17 points ยท Posted at 23:43:39 on June 25, 2018 ยท (Permalink)
My pannacotta donโt want none
_kat_ ยท 10 points ยท Posted at 00:20:20 on June 26, 2018 ยท (Permalink)
Unless you got buns, hon!
lahickorynut ยท 35 points ยท Posted at 21:50:22 on June 25, 2018 ยท (Permalink)
Except on Chopped. Iโve never seen someone have time to make it work.
romple ยท 19 points ยท Posted at 22:37:35 on June 25, 2018 ยท (Permalink)
Just throw it on the antigriddle and call it a semifreddo!
KFCConspiracy ยท 6 points ยท Posted at 00:47:34 on June 26, 2018 ยท (Permalink)
It takes a while to set properly. It's super easy to make, but ideally you should let the gelatin set for 12 hours.
SBDD ยท 3 points ยท Posted at 04:10:01 on June 26, 2018 ยท (Permalink)
Seriously, it never works on the competition shows because they never let it properly set. Itโs like risotto. Everyone always fucks it up.
thunderling ยท 2 points ยท Posted at 07:06:59 on June 26, 2018 ยท (Permalink)
I will never forget this Chopped moment. Someone made panna cotta and Scott Conant called it the worst thing he has ever put in his mouth.
IUpvoteUsernames ยท 15 points ยท Posted at 23:39:53 on June 25, 2018 ยท (Permalink)
I used this recipe two nights ago, and they turned out great!
For the strawberries I just chopped them up, tossed them in a bowl, and poured 1/3 cup of sugar over them (for nine strawberries), stirred it up, and let it sit for an hour. No heat needed, and the juices came right out.
The only problem I had was getting them out of the ramekins/custard cups while still looking nice. I used a filet knife for best results.
DRock11235 ยท 1 points ยท Posted at 18:52:08 on June 29, 2018 ยท (Permalink)
Try putting the ramekins in hot water so the gelatin separates from the edges(donโt let the water go in the ramekins though). I put mine in hot water and forgot about it for 5 minutes and it fell right out.
IUpvoteUsernames ยท 1 points ยท Posted at 19:28:10 on June 29, 2018 ยท (Permalink)
I put them in for 3 seconds as per the instructions I posted, and any more than that seemed to dissolve the gelatin too much and the bottom (top? the side at the bottom of the ramekins) looked like it lost some structural integrity and was sort of pitted like it redissolved.
DRock11235 ยท 1 points ยท Posted at 19:57:12 on June 29, 2018 ยท (Permalink)
Yeah I also saw the 3 seconds but it didnโt do anything that I could tell. Also the โhotโ water I used was a bit more warm than luke warm.
NeonHazard ยท 14 points ยท Posted at 00:31:02 on June 26, 2018 ยท (Permalink)
For real.
Made it for a work halloween party (in a brain mold, tiny bit of food coloring to make it the right color, with crushed raspberries for "blood") and people lost it- though I spent all night working on it. haha, nope. super easy.
It was seriously less work than guacamole, which no one appreciates. lol.
thomastl1 ยท 7 points ยท Posted at 03:47:05 on June 26, 2018 ยท (Permalink)
So easy that you couldn't even be bothered to write the fucking directions!
desmondhasabarrow ยท 9 points ยท Posted at 23:40:07 on June 25, 2018 ยท (Permalink)
Never tried it, but I really want to make Momofuku Milk Bar's cereal milk pannacotta.
petertree ยท 1 points ยท Posted at 05:42:19 on June 26, 2018 ยท (Permalink)
Season 4 is so good!
AcidBurnKDC ยท 4 points ยท Posted at 04:45:04 on June 26, 2018 ยท (Permalink)
Any time I think of how fancy pannacotta is I remind myself itโs just milk jello. Still good as fuck though.
UrgotMilk ยท 4 points ยท Posted at 13:02:10 on June 26, 2018 ยท (Permalink)
You guys have a very different view than I do of what "extremely easy" means...
snowinkopf ยท 1 points ยท Posted at 14:25:38 on June 26, 2018 ยท (Permalink)
Skalding=getting hot. To taste: putting a spoon in said hot stuff and tasting if it is sweet enough. You can say that's pretty damn easy
balltyler ยท 3 points ยท Posted at 01:40:14 on June 26, 2018 ยท (Permalink)
This seems like Ice cream in jello form
WattsAGigawatt ยท 3 points ยท Posted at 05:12:48 on June 26, 2018 ยท (Permalink)
Haha yeah, super easy to make. I add honey to the bottom of my ramekins before adding the cream/gelatin mix and when it comes out, oh....my....gosh! Itโs insane. Also added freeze-dried coffee and honey once. That was also amazing.
Gridgrinder ยท 3 points ยท Posted at 08:39:32 on June 26, 2018 ยท (Permalink)
To add to this - use cornflakes - lay them out on a tray - bake for 20 minutes on 400ยฐ and let them cool a bit in a bucket full of milk. sift them out and make your pannacotta with that milk
snowinkopf ยท 3 points ยท Posted at 12:05:51 on June 26, 2018 ยท (Permalink)
Or Oats
awlovejoy ยท 2 points ยท Posted at 02:25:02 on June 26, 2018 ยท (Permalink)
Well tell the rest of us how to make it!
snowinkopf ยท 2 points ยท Posted at 12:04:46 on June 26, 2018 ยท (Permalink)
Online recipes (check BBC website). Tips in the edit
Toast- ยท 2 points ยท Posted at 04:26:00 on June 26, 2018 ยท (Permalink)
I literally just made it for the first time tonight and I couldn't believe how easy it was with the way they talk about it on MasterChef. I didn't even do a super plain one, it was a vanilla rum panna cotta with roasted rum cherries. Delicious but so simple.
My_50_lb_Testes ยท 1 points ยท Posted at 05:06:44 on June 26, 2018 ยท (Permalink)
Did you follow a recipe? That sounds incredible
Toast- ยท 2 points ยท Posted at 13:12:18 on June 26, 2018 ยท (Permalink)
Sure did: http://www.lifesafeast.net/vanilla-rum-panna-cotta-with-rum-roasted-cherries/
Be careful with the amount of gelatin, the measurements given don't add up correctly. The pack I used was 1 tbsp/7.5g and I think it was just a hair under set. 8g or 8.5g would probably be better.
C00ps935 ยท 2 points ยท Posted at 07:43:56 on June 26, 2018 ยท (Permalink)
Came here to say this too. Coffee flavoured pannacotta makes me look like a wizard.
nanohybridtechnolog ยท 3 points ยท Posted at 22:14:39 on June 25, 2018 ยท (Permalink)
Made it for the first time for a dinner... 10 persons. Turns out im not a gelatinebender))
YourMumIsALovelyLady ยท 9 points ยท Posted at 22:34:21 on June 25, 2018 ยท (Permalink)
I used to think that until I tried the bbc.co.uk goodfood recipe and it's worked every single time.
Desserts are my thing anyway, but people are always blown away by me pulling off panna cotta, which I've made using the easiest recipe in the world.
TastyStroopwaffles ยท 3 points ยท Posted at 22:39:37 on June 25, 2018 ยท (Permalink)
Got a link to the recipe?
YourMumIsALovelyLady ยท 14 points ยท Posted at 22:45:07 on June 25, 2018 ยท (Permalink)
There you go
I usually mix up the topping depending on the season, fresh fruit and berries are great in the summer, raspberries and lemon curd is one of my favourites, while in the winter you can just boil down some chopped apples with brown sugar, whiskey, cinnamon and other spices. Also using real vanilla beans is the key to it looking really fancy and tasting good.
metkja ยท 2 points ยท Posted at 00:49:38 on June 26, 2018 ยท (Permalink)
Yet Iโve never - never - seen a chef on chopped make it successfully. Always starts out as Panna cotta and ends up being served as ice cream soup
nahfoo ยท 1 points ยท Posted at 01:11:39 on June 26, 2018 ยท (Permalink)
Never heard of that but just looked it up holy shit that looks tasy
Kitty_Witty ยท 1 points ยท Posted at 02:32:42 on June 26, 2018 ยท (Permalink)
When I tried making it, it separated into two layers. What did I do wrong? I used the serious eats recipe
apugsthrowaway ยท 1 points ยท Posted at 06:26:40 on June 26, 2018 ยท (Permalink)
What ratio of gelatin to liquids do you use? That's the only part I'm still struggling with.
amandamack1981 ยท 1 points ยท Posted at 07:47:39 on June 26, 2018 ยท (Permalink)
Went to a 5 star resort...ordered this...worst dessert order in my life to date. I know how to make it and love it...theirs tasted like hard jello gummies with no sugar. Easy for some but not this place!!
DNedry ยท 1 points ยท Posted at 14:26:20 on June 26, 2018 ยท (Permalink)
We may have a different definition of easy
milousoda ยท 1 points ยท Posted at 04:06:06 on June 27, 2018 ยท (Permalink)
Panna cotta is my go to impress people dessert. Everyone always thinks theyโre so hard to make but theyโre so easy! I like mine with a homemade plum compote. Itโs nice and tart, and cuts through the delicate creamy sweetness of the dessert!
thanatopsislight ยท 1 points ยท Posted at 23:25:09 on June 27, 2018 ยท (Permalink)
Dot
violetsaber ยท 1 points ยท Posted at 00:10:12 on June 26, 2018 ยท (Permalink)
I made one in a brain mold one year for Halloween. Added a bit of red gel food coloring to look like blood vessels. People loved it but were also terrified of it. And me.
AngryGeisha ยท -5 points ยท Posted at 22:26:27 on June 25, 2018 ยท (Permalink)
You must be using a mix. Fresh pannacotta takes days.
FireteamAccount ยท 26 points ยท Posted at 22:41:39 on June 25, 2018 ยท (Permalink)
Gelatin, cream, milk, sugar, vanilla. Heat to dissolve everything, cool in fridge. Why days?
Meteorsw4rm ยท 14 points ยท Posted at 23:05:00 on June 25, 2018 ยท (Permalink)
Probably making their own gelatin...
disreputable_pixel ยท 11 points ยท Posted at 23:35:16 on June 25, 2018 ยท (Permalink)
Probably
raidingraising their own cow..TheOriginalJonesy ยท 5 points ยท Posted at 22:43:00 on June 25, 2018 ยท (Permalink)
I made some for fathers day and 8 hours wasn't enough for it to totally set in the mold. 24 hours though and it was perfection, made me sad to serve slightly runny panna cotta
dorkbydesign ยท 9 points ยท Posted at 23:05:18 on June 25, 2018 ยท (Permalink)
Not enough gelatin
SpringCleanMyLife ยท 10 points ยท Posted at 23:11:49 on June 25, 2018 ยท (Permalink)
Sounds like you needed more gelatin. I make Panna cotta all the time and it's generally ready in 4-5 hours. If you want it even faster you can put it in the freezer for the first hour then move it to the fridge.
But honestly runny panna cotta is just as delicious as perfectly jiggly panna cotta. Sall good.
Punkish_Rogue ยท 2 points ยท Posted at 23:36:07 on June 25, 2018 ยท (Permalink)
If it set fully after 24 hours you don't need to add more gelatin, you need to cool the mix down faster.
What I do is I cool the mix down over an ice bath and if I need it really quickly I freeze it for an hour or so after I've poured it into the molds.
AngryGeisha ยท 0 points ยท Posted at 03:48:21 on June 26, 2018 ยท (Permalink)
Exactly what I meant by that. You need to chill it for 24 hours to get it at the perfect consistency.
:)
[deleted] ยท 2 points ยท Posted at 23:32:22 on June 25, 2018 ยท (Permalink)
[deleted]
disreputable_pixel ยท 6 points ยท Posted at 23:39:15 on June 25, 2018 ยท (Permalink)
I make it from scratch all the time, takes less than 15min, and then 4 to 5h to solidify. So easy that when you perfect your recipe to your taste, you will forever feel bad for paying so much for pannacotta in the restaurant!
chocomallow ยท 6 points ยท Posted at 00:16:33 on June 26, 2018 ยท (Permalink)
Partially set it and then put something in it like say a small scoop of nutella and let it finish setting. I basically did that for my final that went out for service, I got good reviews from the customers.
disreputable_pixel ยท 3 points ยท Posted at 00:52:36 on June 26, 2018 ยท (Permalink)
That sound delicious :D I usually serve it with no sugar added jam (I'm lazy), next time I'll try to add it inside!
Luvagoo ยท -2 points ยท Posted at 06:12:37 on June 26, 2018 ยท (Permalink)
No? Panna cotta is not easy to make.
geoffreyisagiraffe ยท 7646 points ยท Posted at 15:57:35 on June 25, 2018 ยท (Permalink)
Soups. Use a slow cooker or pressure cooker and find stuff you like. Just come up with the fancy name for the soup and people lose their minds.
labeille87 ยท 3115 points ยท Posted at 17:05:40 on June 25, 2018 ยท (Permalink)
My favorite gadget is my $10 handheld immersion blender.
derawin07 ยท 837 points ยท Posted at 18:24:44 on June 25, 2018 ยท (Permalink)
Much safer than blending in a jug, especially when piping hot.
nattykat47 ยท 703 points ยท Posted at 21:19:06 on June 25, 2018 ยท (Permalink)
But without a doubt the best part is not having to clean a blender
derawin07 ยท 1105 points ยท Posted at 21:25:40 on June 25, 2018 ยท (Permalink)
blenders are easy to clean
just put in warm water and some dishwashing detergent, give it a whizz, rinse out
PhroznGaming ยท 774 points ยท Posted at 21:31:56 on June 25, 2018 ยท (Permalink)
Why the fuck didn't I think of that?
derawin07 ยท 615 points ยท Posted at 21:38:42 on June 25, 2018 ยท (Permalink)
I thought it was fairly obvious, but apparently not, as I have suggested it in another askreddit thread and people were bowled over lol
Basically clean it out asap, you can just rinse it for smoothies and let it drain.
If you are making something sweet like nut butters or chocolate paste or sauce, then make a smoothie with the remnants in the jug.
ThatSquareChick ยท 48 points ยท Posted at 22:59:51 on June 25, 2018 ยท (Permalink)
I do this with my French press. Rinse, add soap and baking soda, pump it about 30-40 times, rinse and store. No grounds stuck in my filter and no old coffee smell.
Dubax ยท 25 points ยท Posted at 00:18:15 on June 26, 2018 ยท (Permalink)
That's a great idea. I fully disassemble it and wash it every time I use it, and it makes me not want to bother with it sometimes. Just rinsing leaves a lot of nasty taste. It never occurred to me to add some soap and depress it... Thank you!
ThatSquareChick ยท 22 points ยท Posted at 00:23:10 on June 26, 2018 ยท (Permalink)
Make sure you add baking soda too as itโs the same stuff they price up and sell to you as โcoffee pot cleanerโ just leave it for a minute or two and it breaks up all the coffee stains and oils left behind.
[deleted] ยท 2 points ยท Posted at 00:41:04 on June 26, 2018 ยท (Permalink)
[deleted]
ThatSquareChick ยท 5 points ยท Posted at 00:42:36 on June 26, 2018 ยท (Permalink)
The smell of vinegar makes me gag. I would rather use ten tons of baking soda than ten drops of vinegar. Mmm barfy
[deleted] ยท 0 points ยท Posted at 00:55:32 on June 26, 2018 ยท (Permalink)
[deleted]
ThatSquareChick ยท 3 points ยท Posted at 00:56:19 on June 26, 2018 ยท (Permalink)
No it doesnโt but Iโm just expressing my opinion on vinegar. All other people need not follow my example.
theamazingsteve1 ยท 1 points ยท Posted at 02:42:37 on June 26, 2018 ยท (Permalink)
Yes, same stuff as coffee pot cleaner. But that shit you buy for espresso machines (called Urnex) ? For the love of all that is holy, do not use baking soda. That's a good way to turn a $7 savings into a $500 repair.
TourGuideOutback ยท 10 points ยท Posted at 00:32:53 on June 26, 2018 ยท (Permalink)
I, uh, just rinse it...
Artren ยท 7 points ยท Posted at 05:05:54 on June 26, 2018 ยท (Permalink)
You can also put heated milk in a French press, depress the plunger a few times until frothed. Pour that into an extra strong brew of coffee and you got yourself an easy homemade cappuccino. No expensive machine and practice frothing.
AllanBz ยท 2 points ยท Posted at 07:48:23 on June 26, 2018 ยท (Permalink)
Extra strong coffee isnโt espresso. What you describe is a frothy cafรฉ au lait, not a cappuccinoโthere wonโt be any crema oils because a French press canโt generate enough pressure to generate them.
fenix90 ยท 1 points ยท Posted at 11:18:25 on June 26, 2018 ยท (Permalink)
Found the psychology major
Paddy_Tanninger ยท 1 points ยท Posted at 08:50:02 on June 26, 2018 ยท (Permalink)
There's really nothing in a French press that can get gross anyway, when I'm lazy I just rinse it and put it back...doesn't look as good but it's zero difference in taste.
Coffee grounds don't grow mould, don't smell bad, they're pretty much inert.
debitcreddit ยท 8 points ยท Posted at 23:51:11 on June 25, 2018 ยท (Permalink)
This guy blends
derawin07 ยท 7 points ยท Posted at 23:57:47 on June 25, 2018 ยท (Permalink)
:D
CaptainSprinklefuck ยท 4 points ยท Posted at 03:44:58 on June 26, 2018 ยท (Permalink)
Seriously, the blender jug isn't a container, it's a part of a tool. Empty contents and rinse residue.
Sparcrypt ยท 4 points ยท Posted at 05:38:32 on June 26, 2018 ยท (Permalink)
This is why people hate doing dishes... they refuse to do the right away.
For 99% of stuff if you clean it right after you use it then itโs pretty much a case of rinsing it all down and giving it a clean clean with some detergent and water. Let it sit for 3 hours though and well... yeah.
derawin07 ยท 4 points ยท Posted at 05:46:53 on June 26, 2018 ยท (Permalink)
i love cooking and i clean as I go, makes it a lot easier
wut3va ยท 2 points ยท Posted at 14:20:34 on June 26, 2018 ยท (Permalink)
If you don't feel like "doing the dishes" as you cook, at least have the human decency to fill them up with hot soapy water to soak while you eat. Future you or your dining partner will thank you later. Only cavemen leave food to dry and cake on sitting on the counter or in the sink for longer than 30 seconds. You can just fill up your largest pot or pan, or the sink itself with hot water and a squirt of dish soap and throw all the utensils and bowls in there to wait for you. Then it's just a quick rinse and a wipe down and you got clean dishes again. Presto!
FrisianDude ยท 3 points ยท Posted at 00:44:34 on June 26, 2018 ยท (Permalink)
you and I make very different smoothies if you can just rinse your remnants away
derawin07 ยท 1 points ยท Posted at 00:52:08 on June 26, 2018 ยท (Permalink)
what goes in yours?
FrisianDude ยท 4 points ยท Posted at 01:37:11 on June 26, 2018 ยท (Permalink)
tbh whatever fruit and vegetable I have that might be soon stop being edible. Often bananas. Maybe my smoothie machine is just great at being really sicknasty.
derawin07 ยท 1 points ยท Posted at 01:41:59 on June 26, 2018 ยท (Permalink)
sicknasty?
I only like bananas in a brekkie or banana smoothie, otherwise banana always takes over
Lordwigglesthe1st ยท 2 points ยท Posted at 06:30:41 on June 26, 2018 ยท (Permalink)
Doesn't it say this is how to clean it on the box? Mine did.
derawin07 ยท 2 points ยท Posted at 06:32:42 on June 26, 2018 ยท (Permalink)
mine didn't have a box, 2nd hand vitamix
Klausetheoverlord ยท 2 points ยท Posted at 13:03:51 on June 26, 2018 ยท (Permalink)
This person blends. Lol
BrewtusMaximus1 ยท 5 points ยท Posted at 23:11:41 on June 25, 2018 ยท (Permalink)
On my blender, the lowest setting is โEasy Cleanโ
usernamecheckingguy ยท 5 points ยท Posted at 23:26:17 on June 25, 2018 ยท (Permalink)
Note: this doesn't work with food processor - you end up with soapy water all over you.
derawin07 ยท 1 points ยท Posted at 23:36:53 on June 25, 2018 ยท (Permalink)
lol
PhroznGaming ยท 1 points ยท Posted at 23:42:52 on June 25, 2018 ยท (Permalink)
Proof?
LauraMcCabeMoon ยท 5 points ยท Posted at 04:08:52 on June 26, 2018 ยท (Permalink)
Because stuff does get stuck under the seal. And the 4th or 14th time you use it after the good ole soapy blend n rinse, you'll get some of that super saver flavor back in your delicious smoothie. And it tastes just as good as it sounds.
In other words yes you can soapy blend it once or twice before you have to disassemble and properly wash it but don't get in the habit. You set yourself up for some really gross surprises. Know from experience.
PhroznGaming ยท 2 points ยท Posted at 04:37:03 on June 26, 2018 ยท (Permalink)
You made me sad.
bobdolebobdole ยท 4 points ยท Posted at 22:11:24 on June 25, 2018 ยท (Permalink)
because it doesn't work with all types of soup, and will not clean the whole thing. This will not disperse oil either. You can do it before you clean the inside, but it's not some genius level suggestion.
kbotc ยท 5 points ยท Posted at 23:44:36 on June 25, 2018 ยท (Permalink)
Itโs Vitamixโs suggested cleaning method in the manual.
PhroznGaming ยท 1 points ยท Posted at 22:11:57 on June 25, 2018 ยท (Permalink)
Oh. Well BACK TO THE SINK!
ekafaton ยท 5 points ยท Posted at 22:28:12 on June 25, 2018 ยท (Permalink)
Just put water in and let it sit, I'm SURE it will clean itself after a few days.
PhroznGaming ยท 4 points ยท Posted at 22:46:54 on June 25, 2018 ยท (Permalink)
Let it sit for days? Lazy man fix for sure. My wife ain't having that lol
derawin07 ยท -1 points ยท Posted at 23:36:35 on June 25, 2018 ยท (Permalink)
boo hoo it is sufficient for what I use my blender for.
Ginger-F ยท 1 points ยท Posted at 23:22:38 on June 25, 2018 ยท (Permalink)
You're probably not lazy enough, I came up with it at almost the first time of asking because I was too fucking lazy to clean the blender like a normal person.
BabyBlueBird66 ยท 1 points ยท Posted at 23:36:15 on June 25, 2018 ยท (Permalink)
I was going to say the same thing. Definitely using this trick for our Ninja now.
BOTDABS ยท 1 points ยท Posted at 23:41:10 on June 25, 2018 ยท (Permalink)
Life is a work in progress.
RECOGNI7E ยท 1 points ยท Posted at 00:02:37 on June 26, 2018 ยท (Permalink)
Prepare for a soapy mess!
PhroznGaming ยท 1 points ยท Posted at 00:03:23 on June 26, 2018 ยท (Permalink)
Instructions unclear. Soap is messy and penis is in blender. Please advise.
RECOGNI7E ยท 1 points ยท Posted at 17:14:15 on June 26, 2018 ยท (Permalink)
Protip: Keep penis away from blender.
[deleted] ยท 1 points ยท Posted at 07:00:40 on June 26, 2018 ยท (Permalink)
Don't worry, I worked at smoothie king for a few months where we did this every night and promptly forgot it was an option until now
[deleted] ยท 1 points ยท Posted at 10:17:25 on June 26, 2018 ยท (Permalink)
[deleted]
PhroznGaming ยท 1 points ยท Posted at 15:08:22 on June 26, 2018 ยท (Permalink)
Manual? You mean those books that come with my machine that tell me all of it's uses? Pffft.
fighterace00 ยท 6 points ยท Posted at 01:44:47 on June 26, 2018 ยท (Permalink)
That's literally in my blender's manual.
Yes. I.. Read... The....
derawin07 ยท 1 points ยท Posted at 01:49:59 on June 26, 2018 ยท (Permalink)
good boye!
Jmersh ยท 6 points ยท Posted at 04:04:12 on June 26, 2018 ยท (Permalink)
I know urine comes out sterile, but does the whizz really clean it?
stuffedanimalfap ยท 3 points ยท Posted at 22:18:28 on June 25, 2018 ยท (Permalink)
You've just changed my kitchen life....
derawin07 ยท 2 points ยท Posted at 23:16:26 on June 25, 2018 ยท (Permalink)
you're welcome!!
nattykat47 ยท 4 points ยท Posted at 22:54:07 on June 25, 2018 ยท (Permalink)
Nah there's stuff stuck on the blades half the time. Way easier to JUST clean the immersion blender AND you don't have to lug the blender out of the cabinet if you don't keep it on your counter. I will not be persuaded lol
MasterCatSkinner ยท 3 points ยท Posted at 23:20:52 on June 25, 2018 ยท (Permalink)
Especially for doing soups. I usually make enough to have 5 or so meals with. Way easier to use the immersion blender in the pot your cooking in than to wait for it to cool and blend up in portions.
derawin07 ยท 1 points ยท Posted at 23:05:01 on June 25, 2018 ยท (Permalink)
I don't want to persuade you. But I use my blender for thinks that a stick blender can't do.
nattykat47 ยท 1 points ยท Posted at 23:06:16 on June 25, 2018 ยท (Permalink)
Yeah, so do I
Thoughts_I_Have ยท 2 points ยท Posted at 23:36:02 on June 25, 2018 ยท (Permalink)
Assuming the mess is only contained within the blender
derawin07 ยท 2 points ยท Posted at 23:46:28 on June 25, 2018 ยท (Permalink)
lol yes
sarahberries90 ยท 2 points ยท Posted at 01:59:39 on June 26, 2018 ยท (Permalink)
I started doing this when I got my Vitamix. The instructions had it as a way to clean it, and my mind was blown. Idk why it took me this long but Iโm better off now.
[deleted] ยท 2 points ยท Posted at 02:10:42 on June 26, 2018 ยท (Permalink)
[deleted]
derawin07 ยท 1 points ยท Posted at 02:14:25 on June 26, 2018 ยท (Permalink)
baha
both my sisters were idiots in the kitchen
the older one put a piece of pizza on a thin plastic plate in the microwave for ten minutes
the young tried to make juice by blending carrots, cooked dry pasta without water [when she was 17] and ruined a pot, and added 1 cup of salt instead of sugar to pancakes.
nerdunderwraps ยท 2 points ยท Posted at 02:35:21 on June 26, 2018 ยท (Permalink)
Cleaning the body of the blender is easy, its the blades that are terrifying. Right after getting my amazing, powerful blender, I cut myself while cleaning it. Now cleaning it is an ordeal filled with emotional baggage.
Madmabes ยท 2 points ยท Posted at 06:03:00 on June 26, 2018 ยท (Permalink)
Dude....... Mind fucking blown!
jamck23 ยท 2 points ยท Posted at 06:16:01 on June 26, 2018 ยท (Permalink)
Dammit. This just fixed one of the top annoying things in my kitchen. Thank you.
TPNZ ยท 2 points ยท Posted at 08:01:03 on June 26, 2018 ยท (Permalink)
Are you some kind of fucking quantum magic scientist!?
I never thought of this.
sipty ยท 2 points ยท Posted at 10:42:06 on June 26, 2018 ยท (Permalink)
oh my god.
Sawses ยท 2 points ยท Posted at 11:47:04 on June 26, 2018 ยท (Permalink)
I love you. Like, I'm experiencing sexual pleasure right now.
mel2mdl ยท 2 points ยท Posted at 12:41:15 on June 26, 2018 ยท (Permalink)
Holy shit. Why the hell did that NEVER occur to me? I always take the whole damn thing apart and washing the blades is a pain in the ass. Wow.
paterfamilias78 ยท 1 points ยท Posted at 23:27:04 on June 25, 2018 ยท (Permalink)
Yeah, I tried pissing in it like you suggested but that only made my wife really angry.
PoundTownUSA ยท 1 points ยท Posted at 23:29:48 on June 25, 2018 ยท (Permalink)
I think I'm an idiot. This has never even occurred to me as an option.
derawin07 ยท 1 points ยท Posted at 23:31:44 on June 25, 2018 ยท (Permalink)
Now you can blend to your hearts content, and enjoy the cleaning process!
Oh_Hi_Mark_ ยท 1 points ยท Posted at 23:42:53 on June 25, 2018 ยท (Permalink)
Blenders are only easy to clean if you don't leave them to fossilize over night. Then they're a nightmare.
macandcheese1771 ยท 1 points ยท Posted at 00:59:00 on June 26, 2018 ยท (Permalink)
Yeah but you have to take it apart to clean the rubber gasket and shit. I hate how much dishes one little blender makes.
Tonkarz ยท 1 points ยท Posted at 02:59:28 on June 26, 2018 ยท (Permalink)
But how much good blended food did you lose by not getting into every nook and cranny?
derawin07 ยท 2 points ยท Posted at 03:09:38 on June 26, 2018 ยท (Permalink)
check my comment below
Tonkarz ยท 1 points ยท Posted at 04:50:25 on June 26, 2018 ยท (Permalink)
Using leftovers to make smoothies is a great idea!
goosepills ยท 1 points ยท Posted at 03:06:27 on June 26, 2018 ยท (Permalink)
I am 42 years old and use a blender all the time but never thought of this. Bless you for doing the lords work.
derawin07 ยท 1 points ยท Posted at 03:08:59 on June 26, 2018 ยท (Permalink)
yaaaaay
ds101 ยท 1 points ยท Posted at 03:25:16 on June 26, 2018 ยท (Permalink)
I learned that trick from Alton Brown.
One trick I didn't piece together until recently was that I can use an measuring cup and an immersion blender to blend things that are too small for my blender to effectively process. (This helps when scaling down recipes from fancy restaurant cookbooks.)
derawin07 ยท 1 points ยท Posted at 03:33:45 on June 26, 2018 ยท (Permalink)
my stick blender came with a plastic cylinder the size of one smoothie
it was before nutribullets were a thing
Drsweetcum ยท 1 points ยท Posted at 05:15:45 on June 26, 2018 ยท (Permalink)
Dish Detergent is right. Dish soap is wrong. I've made that mistake.
derawin07 ยท 1 points ยท Posted at 05:24:02 on June 26, 2018 ยท (Permalink)
we don't call anything dish soap in Australia...we say washing up liquid
what is the difference between dish detergent and dish soap
Drsweetcum ยท 2 points ยท Posted at 05:31:48 on June 26, 2018 ยท (Permalink)
Detergent, to me, is typically powder you put in the dishwasher. Dish soap is the liquid you put in the sink.
derawin07 ยท 1 points ยท Posted at 05:42:56 on June 26, 2018 ยท (Permalink)
we call that dishwashing powder <-------- or dishwasher tablets for the dishwasher
versus dishwashing liquid or washing up liquid for handwashing
then for clothes it's washing powder or laundry detergent....it's labelled as laundry liquid in the online supermarkets but I never call it that, maybe other Aussies do.
we never say soap for anything other than humans
but yes, never put dish soap in a dishwasher....one time I did that when I used the wrong thing in the dishwasher in my flat just before leaving for the weekend and a friend and her mum were coming to stay and they were greeted to a suds filled kitchen.
DutchShepherdDog ยท 1 points ยท Posted at 05:40:21 on June 26, 2018 ยท (Permalink)
I read your first sentence and I was like ugh, this guy.
Then I read your second sentence and I am ... humbled. And dumb. For not thinking of that. I am thirty-four for heaven's sake, and I make protein shakes all the damn time.
derawin07 ยท 2 points ยท Posted at 05:46:35 on June 26, 2018 ยท (Permalink)
lol enjoy
Summermom105 ยท 1 points ยท Posted at 10:43:47 on June 26, 2018 ยท (Permalink)
Take apart the blender by holding it tightly on the blender stand twist counterclockwise until it opens wash or put in the dishwasher. Put the blender together and twist it back together on the stand to make it a tight fit
derawin07 ยท 1 points ยท Posted at 17:43:27 on June 26, 2018 ยท (Permalink)
no
14UR3N ยท 1 points ยท Posted at 19:24:43 on June 27, 2018 ยท (Permalink)
OMG, thank you so much... this seems like the most obvious thing in the world, and yet I've never thought to do it!!
Euthanize_All_Women ยท 0 points ยท Posted at 12:22:28 on June 26, 2018 ยท (Permalink)
Add some Epsom salt for abrasion and it'll look brand new in a few swirls.
lentilsoupforever ยท 2 points ยท Posted at 06:24:21 on June 26, 2018 ยท (Permalink)
YES. Especially lentil, which forms a gluelike crust 1.2 seconds after pouring out of the blender.
nattykat47 ยท 2 points ยท Posted at 06:25:51 on June 26, 2018 ยท (Permalink)
Thank you, lentilsoupforever stuck to your blender blades <3
lentilsoupforever ยท 1 points ยท Posted at 12:32:14 on June 26, 2018 ยท (Permalink)
It is, too! I make it allll the time and if I don't hustle the blender into the wash right away it turns into something that could be used for pothole repair.
GerbilJibberJabber ยท 1 points ยท Posted at 22:00:37 on June 25, 2018 ยท (Permalink)
WELL WE AIN'T MAKIN METH...
StarlitEscapades ยท 1 points ยท Posted at 23:25:50 on June 25, 2018 ยท (Permalink)
I had no idea they were so inexpensive
derawin07 ยท 1 points ยท Posted at 23:32:37 on June 25, 2018 ยท (Permalink)
The old fashioned ones are great, I got my last one in a thrift shop.
jobey39 ยท 1 points ยท Posted at 23:42:56 on June 25, 2018 ยท (Permalink)
Some blenders will cook soup as they blend, because friction.
PipingHotSoup ยท 1 points ยท Posted at 00:02:01 on June 26, 2018 ยท (Permalink)
That is the ONLY temperature to eat soup at.
raphbo ยท 1 points ยท Posted at 22:30:01 on June 25, 2018 ยท (Permalink)
Except it never works quite as well as a good blender, maybe because there isnโt such a thing as a good immersion blender. They all kinda just work okay. Chunks galore with the immersion blender compared to fine liquid with the jug blender.
derawin07 ยท 3 points ยท Posted at 23:07:17 on June 25, 2018 ยท (Permalink)
I have both and use for different purposes.
But my stick blender doesn't leave chunks, it does a good enough job on all the soups I make. I like them thick.
raphbo ยท 2 points ยท Posted at 23:08:46 on June 25, 2018 ยท (Permalink)
True, I have both too but usually for soups the immersion blender isnโt good enough, unless chunks is what Iโm going for. I forgot sometimes I want chunks too ยฏ\(ใ)/ยฏ
derawin07 ยท 2 points ยท Posted at 23:33:00 on June 25, 2018 ยท (Permalink)
Mine never has chunks, I guess maybe mine is better than yours.
kbotc ยท 1 points ยท Posted at 23:52:57 on June 25, 2018 ยท (Permalink)
Eh, cooking is a hobby of mine, so like most hobbies, it eats up a bit of my disposable income, and Iโll tell you that the best immersion blenders wonโt hold a candle to one of the higher end consumer blenders (Vitamix/Blendtec). Immersion blenders get a pretty good purรฉe, but thicker soups with root veggies almost always end up more applesauce than cream.
derawin07 ยท 2 points ยท Posted at 23:56:15 on June 25, 2018 ยท (Permalink)
I have a vitamix, but a soup the consistency of apple sauce sounds nicer to me than cream.
I love thick leek and potato soup, roasted pumpkin or other root veggies.
raphbo ยท 1 points ยท Posted at 05:54:40 on June 27, 2018 ยท (Permalink)
I have a Breville big boss blender, got it for free from them for some blogging thing I went to. It has been my favorite blender Iโve ever owned/the only one worth more than $100 (it costs like $600 if you were to buy it retail). Iโve purchased cheap blenders from $15 to $99 and EVERY SINGLE ONE has broken within the first 2 uses, most in the first use. I will never buy a cheap blender again. Though my next one will likely be a blendtec. Just because of the will it blend ads.
And youโre right about the consistency, I find itโs the most polarizing when making something like a sauce. I made butter chicken and had to do it all over again because the immersion blender couldnโt cut it.
Phantom_Scarecrow ยท 14 points ยท Posted at 21:17:11 on June 25, 2018 ยท (Permalink)
"Wow, this soup is delicious! You're such a good cook!"
(I dumped a bag of frozen California Blend veggies in a pot, then stick-blended them into a puree, and added pepper and garlic salt.)
NiceUsernameBro ยท 1 points ยท Posted at 07:57:12 on June 26, 2018 ยท (Permalink)
try blending only half of it and then adding the rest of the soup back. this works especially well with potato soup.
mference123 ยท 8 points ยท Posted at 20:25:39 on June 25, 2018 ยท (Permalink)
Works great for refried beans as well.
astrangeone88 ยท 7 points ยท Posted at 20:46:14 on June 25, 2018 ยท (Permalink)
Great for homemade mayo, soup, and hummus. (Can of chickpeas, drained, with sesame seeds thrown in and whatever oil/additions you want.)
labeille87 ยท 3 points ยท Posted at 21:16:20 on June 25, 2018 ยท (Permalink)
I never thought about using it for hummus! I'll try that. :)
FuzzyMcBitty ยท 3 points ยท Posted at 00:16:15 on June 26, 2018 ยท (Permalink)
I find a bit of lemon juice in with the tahini makes it pop.
astrangeone88 ยท 2 points ยท Posted at 00:21:23 on June 26, 2018 ยท (Permalink)
Yup! It is tasty and cheap.
crabsock ยท 4 points ยท Posted at 21:58:08 on June 25, 2018 ยท (Permalink)
Same here, I love creamy blended soups and transferring hot soup to a blender in multiple batches suuuucks
BloodSteyn ยท 3 points ยท Posted at 22:37:32 on June 25, 2018 ยท (Permalink)
Agreed, butternut + potato in a pressure cooker, blend the shit out of it, add some chicken stock at the end to savor it up, and blend in some cream.
Restaurant quality butternut soup, and so easy to make.
Enigma_Stasis ยท 4 points ยท Posted at 23:08:37 on June 25, 2018 ยท (Permalink)
Best applications I use mine for are mayonnaise and apple butter. For $10, it's probably the best gadget I use damn near every night next to my spice grinder.
[deleted] ยท 1 points ยท Posted at 08:57:05 on June 26, 2018 ยท (Permalink)
Apple butter ?
Enigma_Stasis ยท 1 points ยท Posted at 11:10:51 on June 26, 2018 ยท (Permalink)
It's an apple based spread that has butter, apples, cinnamon, and other spices in it that's boiled for a LONG time, then pureรจd
ImmersionBlender ยท 3 points ยท Posted at 21:01:01 on June 25, 2018 ยท (Permalink)
Ditto. Gets a black bean soup (also super easy, even on the stovetop) to exactly the right consistency.
onahalladay ยท 3 points ยท Posted at 21:01:38 on June 25, 2018 ยท (Permalink)
I exchanged my hand blender for one (Xmas gift) and it's still in the box. Dunno what soup to make with it.
labeille87 ยท 5 points ยท Posted at 21:18:26 on June 25, 2018 ยท (Permalink)
I'm a huge fan of this potato soup recipe. It freezes well too.
FuzzyMcBitty ยท 4 points ยท Posted at 00:19:09 on June 26, 2018 ยท (Permalink)
I was going to reply to your favorite potato soup with my own favorite, but yours turned out to be mine.
Sometimes I add mushrooms or extra veggies too it. I can live on it in the Fall.
labeille87 ยท 2 points ยท Posted at 00:34:11 on June 26, 2018 ยท (Permalink)
It's a great recipe for sure. I never thought of adding mushrooms (I love them my husband not so much). I think next time I make this I'll sautee some on the side and add them to my bowl.
EatMoreCheese ยท 6 points ยท Posted at 21:31:56 on June 25, 2018 ยท (Permalink)
Here's an easy and delicious carrot ginger soup recipe:
You can follow this formula to make other kinds of soups. Soften a few simple ingredients that taste good together and then blend them.
throwyrworkaway ยท 2 points ยท Posted at 21:40:11 on June 25, 2018 ยท (Permalink)
butternut squash
tunersharkbitten ยท 3 points ยท Posted at 01:09:30 on June 26, 2018 ยท (Permalink)
man, i made a thai coconut curry butternut squash soup thanks to /u/morganeisenberg and the immersion blender is seriously an amazing tool.
labeille87 ยท 2 points ยท Posted at 01:44:26 on June 26, 2018 ยท (Permalink)
That looks delicious! Thanks for linking it to me. :)
coprolite_hobbyist ยท 2 points ยท Posted at 21:35:47 on June 25, 2018 ยท (Permalink)
I use it to make a potato and leek soup. Blend up the potato before the sauteed veggies go in and you'd swear it was a cream based soup. Absolutely no dairy in the recipe.
[deleted] ยท 2 points ยท Posted at 08:57:44 on June 26, 2018 ยท (Permalink)
Recipe?
coprolite_hobbyist ยท 1 points ยท Posted at 10:48:25 on June 26, 2018 ยท (Permalink)
Brown some diced pancetta and use the drippings to saute some fennel, leeks and onions (preferably vidallias), set aside. Dice some russet potatoes into half inch cubes, boil in chicken stock until tender, add veggies and hit it with the immersion blender. I usually don't season it with anything other than fresh cracked black pepper, but you can add other things like dill, more fennel (if you like that anise flavor) or experiment. Add the pancetta, reserving some for garnish and simmer for an hour or so to marry the flavors. I like the pancetta for garnish to be extra crispy, so I'll saute that a bit longer while the rest is simmering.
theserpentsmiles ยท 2 points ยท Posted at 21:59:09 on June 25, 2018 ยท (Permalink)
It steps up your kitchen game. My roast tomato soup is flame, and takes little time or effort.
labeille87 ยท 2 points ยท Posted at 22:03:54 on June 25, 2018 ยท (Permalink)
Do you have a link for the recipe you use? I love a good tomato soup!
TheBrownWelsh ยท 4 points ยท Posted at 22:59:51 on June 25, 2018 ยท (Permalink)
Not the person you asked, but here is a good tomato soup (+ grilled cheese): www.foodnetwork.com/recipes/sandra-lee/grilled-cheese-with-tomato-soup-recipe
After I got married, I felt I needed to start participating in our meals more. This was the first recipe I took a stab at - and it's become a regular staple in our home since. My wife loves it, and it nets me easy points whenever she's under the weather. Makes big batches and is pretty easy. I love soup, they're my favourite thing to cook.
WARNING: the tiniest extra amount of red pepper takes this from a slight bite to a near-intolerable burn, at least according to my wife.
labeille87 ยท 2 points ยท Posted at 23:11:12 on June 25, 2018 ยท (Permalink)
Ooh thanks!
theserpentsmiles ยท 2 points ยท Posted at 01:49:51 on June 26, 2018 ยท (Permalink)
I do a big can of fire roasted diced tomatoes (that's new, usually its just the regular diced). A jar of Fire Roasted Red Peppers (Drained), Heavy Cream, Garlic, Basil, Salt, Pepper, Smoked Paprika, Chicken Stock.
It is really that simple.
Saute the garlic in olive oil. Add tomatoes & peppers. Smash them up. Add herbs & spices. I use a condensed chicken stock, but you can use regular- just watch your moisture content. Now, blend. It should be like a thick tomato sauce. Then, add a bit of sugar & balsamic vinegar (see, I added stuff from the ingredient list to make sure you are paying attention). Pour in the cream until you get the color you like.
Boom. Soup.
labeille87 ยท 1 points ยท Posted at 11:04:02 on June 26, 2018 ยท (Permalink)
Thank you! :)
TheBrownWelsh ยท 1 points ยท Posted at 23:00:57 on June 25, 2018 ยท (Permalink)
My immersion blender must be shit, because it's never worked for my soups. Great for gravy and other things like it, but for legit soup I need a good blender.
theserpentsmiles ยท 1 points ยท Posted at 01:50:32 on June 26, 2018 ยท (Permalink)
I got one from Target for like $22. Nothing fancy but it works.
Mr_MacGrubber ยท 2 points ยท Posted at 22:01:21 on June 25, 2018 ยท (Permalink)
vichyssoise made in a pressure cooker takes about 30 minutes total and is always a winner. I just use my immersion blender straight in the pot when it finishes though technically it comes out better using a ricer. But, the time vs texture isn't enough for me to stop blending it.
Zakraidarksorrow ยท 2 points ยท Posted at 22:21:43 on June 25, 2018 ยท (Permalink)
I wouldn't try eating one of those.
K3ystr0k3 ยท 2 points ยท Posted at 22:42:41 on June 25, 2018 ยท (Permalink)
Immersion Blender is a nice name for a soup, really.
CharCharThinks ยท 2 points ยท Posted at 22:48:48 on June 25, 2018 ยท (Permalink)
Great for tomato sauce too. Helps thicken it up closer to what you would get in a jar from the store, improves the color, and fucking supercharges it with a level of oniony goodness you can't get by simmering.
[deleted] ยท 2 points ยท Posted at 22:49:43 on June 25, 2018 ยท (Permalink)
How have I not thought of this?? This would make sauce and soup making so easy! I'm ordering one right now.
labeille87 ยท 1 points ยท Posted at 22:56:45 on June 25, 2018 ยท (Permalink)
To be fair I didn't think of it either. I was on the phone complaining to my mom about how frustrating it is to stick all the stuff in blender. She always has cool kitchen gadgets and she suggested I get one because she loves hers. Wishing you many happy soupy and sauce filled days to come! :)
heimdahl81 ยท 2 points ยท Posted at 23:07:59 on June 25, 2018 ยท (Permalink)
I mostly use mine to make whipped cream. Totally worth it.
goldenhakuna ยท 2 points ยท Posted at 23:43:20 on June 25, 2018 ยท (Permalink)
What are your favorite things to make with the immersion blender?
labeille87 ยท 3 points ยท Posted at 00:04:15 on June 26, 2018 ยท (Permalink)
I love this potato soup recipe. I've made it with parsnips instead of carrots and thats tasty too. Cauliflower soup is fabulous. Or butternut squash is a favorite too. I actually hadn't thought of using the immersion blender for other things but people in this thread have suggested: hummus, mayo, whipped cream.
goldenhakuna ยท 2 points ยท Posted at 01:50:40 on June 26, 2018 ยท (Permalink)
Awesome, thanks for sharing! I have an immersion blender that has been sitting gathering dust for over a year. Inspired to bust that sucker out, now!
DrPila ยท 2 points ยท Posted at 23:43:33 on June 25, 2018 ยท (Permalink)
Put a bird in it!
Grimsterr ยท 2 points ยท Posted at 23:57:26 on June 25, 2018 ยท (Permalink)
Turn literally any failed dish into soup! Just add broth, a basic soup seasoning, mix with hand mixer. For bonus points over toast a toasted cheese sandwich until it's nearly burned, cut into strips to dip into the soup, people think you're amazing.
DingJones ยท 2 points ยท Posted at 00:21:12 on June 26, 2018 ยท (Permalink)
Love my immersion blender. Such a useful little kitchen gadget.
macandcheese1771 ยท 2 points ยท Posted at 00:58:14 on June 26, 2018 ยท (Permalink)
Not related to soup but a microplane(basically a tiny cheese grater) is my favorite. Zest ya lemons, shave the chocolate and instantly turns garlic into manageable bits without any fucking around.
rubiscoisrad ยท 2 points ยท Posted at 01:02:08 on June 26, 2018 ยท (Permalink)
Immersion blenders make me so damn happy. Less mess than a blender, and way more homemade salad dressings and hollandaise. Yum.
stevo3001 ยท 2 points ยท Posted at 01:32:01 on June 26, 2018 ยท (Permalink)
immerse hand in blender?
jackhstanton ยท 2 points ยท Posted at 02:03:41 on June 26, 2018 ยท (Permalink)
This. Never understood them, now can't live without it.
twentyafterfour ยท 2 points ยท Posted at 02:07:20 on June 26, 2018 ยท (Permalink)
What do you use it for? I have one and have used the food processor attachment but I haven't used it in it's unmodified form.
labeille87 ยท 1 points ยท Posted at 02:21:28 on June 26, 2018 ยท (Permalink)
I use it for soups. You blend it right in the pot-no more transferring it to the processor- no more spilling it while moving it to said processor. I'm kind of a klutz so I always ended up with soup everywhere. I looked on youtube just now and this guy shows some cool tricks.
Bonedragonwillrise ยท 2 points ยท Posted at 02:42:32 on June 26, 2018 ยท (Permalink)
Where did you get yours?
labeille87 ยท 1 points ยท Posted at 02:50:09 on June 26, 2018 ยท (Permalink)
Walmart. I've had it almost two years now.
RaulDukeMcgirt ยท 2 points ยท Posted at 02:51:11 on June 26, 2018 ยท (Permalink)
Yes, yes, and yes! I have one too and it is amazing!
Noctroewich ยท 2 points ยท Posted at 03:20:54 on June 26, 2018 ยท (Permalink)
Which one do you have, I really want one?
labeille87 ยท 1 points ยท Posted at 03:51:33 on June 26, 2018 ยท (Permalink)
I bought one from Walmart. This one specifically. I have had it for almost two years and no problems yet. When it does break I'll most likely invest in a nicer one but for $10 two years is a good deal.
SnakeJG ยท 2 points ยท Posted at 03:53:36 on June 26, 2018 ยท (Permalink)
From looking at the replies you got, I might be in the minority, but I really like my soups chunky. Nothing ruins a soup to me faster than removing all consistency of the ingredients (tomato soup being the exception). I want chunks of potato in my potato soup.
labeille87 ยท 1 points ยท Posted at 11:07:26 on June 26, 2018 ยท (Permalink)
You can always reserve some of the soup to the side and just blend half of it in the pot. :)
batfiend ยท 2 points ยท Posted at 04:11:12 on June 26, 2018 ยท (Permalink)
Immersion blenders are the tits
laseralex ยท 2 points ยท Posted at 06:16:53 on June 26, 2018 ยท (Permalink)
For years I blended large pots of soup a little at a time in my countertop blender, which requires a large bowl or pot to put the blended soup in. Three things to clean.
I stumbled across an immersion blender in a kitchen store, and thought it was worth a try. I don't make soup a whole lot, but it has to be my #1 favorite kitchen tool of all time.
lentilsoupforever ยท 2 points ยท Posted at 06:23:34 on June 26, 2018 ยท (Permalink)
One thing I wish I had for pureeing my lentil soup.
labeille87 ยท 2 points ยท Posted at 11:02:57 on June 26, 2018 ยท (Permalink)
Get one! They're super cheap. I bought mine from Walmart (i'm poor don't bash me for shopping there) and it's lasted almost two years. Plus with your user name it's only appropriate you get the perfect lentil soup! :)
lentilsoupforever ยท 2 points ยท Posted at 12:31:12 on June 26, 2018 ยท (Permalink)
I'll check it out, thanks! Yeah, I chose that handle since I eat delicious lentil soup at least once a week or so--so yummy and so cheap.
bitnode ยท 2 points ยท Posted at 06:35:24 on June 26, 2018 ยท (Permalink)
I have like a brand new Cuisinart immersion and it blows. Only last 30 seconds and dies :(
labeille87 ยท 1 points ยท Posted at 11:00:40 on June 26, 2018 ยท (Permalink)
I would email the company, that sounds like your specific one slipped past quality control by accident. The one I have was from Walmart and has lasted me two years so far with no issues.
bitnode ยท 2 points ยท Posted at 12:58:15 on June 26, 2018 ยท (Permalink)
My girlfriend owned it two years before she decided to open it so I think its far past that! Im sure I could try anyways.
Humanchacha ยท 2 points ยท Posted at 12:19:40 on June 26, 2018 ยท (Permalink)
I love mine because potato soup
fedupwithpeople ยท 2 points ยท Posted at 14:01:40 on June 26, 2018 ยท (Permalink)
We call it a 'boat motor' in my house :)
Love them to the moon and back.
[deleted] ยท 2 points ยท Posted at 17:42:31 on June 26, 2018 ยท (Permalink)
Where can I purchase this?
labeille87 ยท 2 points ยท Posted at 22:49:20 on June 26, 2018 ยท (Permalink)
The one I bought was from Walmart but Amazon sells them, and i'm sure any home store like Bed Bath and Beyond would have them too.
infered5 ยท 1192 points ยท Posted at 16:38:55 on June 25, 2018 ยท (Permalink)
LPT: Don't use a colander on soups.
Yukimaru_Kiya ยท 334 points ยท Posted at 20:18:49 on June 25, 2018 ยท (Permalink)
Maybe it's a cultural difference thing, but what kind of soup requires a colander? If there was something in the soup my mom made that can't be consumed, you best believe I'm picking that out of my bowl myself.
infered5 ยท 728 points ยท Posted at 20:22:10 on June 25, 2018 ยท (Permalink)
It was a jab at the one redditor who used a colander on soup and watched it all go down the drain.
RIP anon.
teaisms ยท 257 points ยท Posted at 23:08:55 on June 25, 2018 ยท (Permalink)
This seems on par with the one I read about the girl who thought an "olive oil" body wash (or some similar product) was actual olive oil... cooked with it multiple times and wondered why her food was tasting strange.
20000Deths ยท 21 points ยท Posted at 03:42:55 on June 26, 2018 ยท (Permalink)
wtf, for real?
Maximillionpouridge ยท 11 points ยท Posted at 04:56:37 on June 26, 2018 ยท (Permalink)
Dumb of her, but also dumb to have a product like that. Reminds me of this https://youtu.be/vFKQ7GflRkk
notgoodwithyourname ยท 2 points ยท Posted at 11:57:48 on June 26, 2018 ยท (Permalink)
...I think i'm going to be sick
Whispersnap ยท 69 points ยท Posted at 22:09:11 on June 25, 2018 ยท (Permalink)
I'm sure that more than one person has done this. I almost did at Christmas.
99213 ยท 28 points ยท Posted at 22:23:13 on June 25, 2018 ยท (Permalink)
I've most certainly drained lovingly simmered broth down the drain before.
Whispersnap ยท 5 points ยท Posted at 00:44:29 on June 26, 2018 ยท (Permalink)
I know it's going to happen to me one day.
[deleted] ยท 11 points ยท Posted at 01:53:56 on June 26, 2018 ยท (Permalink)
[deleted]
Whispersnap ยท 1 points ยท Posted at 02:50:01 on June 26, 2018 ยท (Permalink)
Poor guy.
rangedragon89 ยท 1 points ยท Posted at 02:58:38 on June 26, 2018 ยท (Permalink)
I did this with Jamaica leaves and dumped all the juice down the drain
Chocolatefix ยท 9 points ยท Posted at 22:57:00 on June 25, 2018 ยท (Permalink)
Lol! I've read about people doing this for other stuff like using a strainer to strain gravy just to accidentally pour it all down the drain.
moosesdontmoo ยท 4 points ยท Posted at 22:55:24 on June 25, 2018 ยท (Permalink)
Wasn't that because they used it upside down as a 'life hack'
SQUID_FUCKER ยท 10 points ยท Posted at 23:41:27 on June 25, 2018 ยท (Permalink)
Nope, just wanted to strain the bones out and dumped it down the drain like a dummy.
[deleted] ยท 1 points ยท Posted at 04:27:38 on June 26, 2018 ยท (Permalink)
Yep Iโve done this when I strained my broth
Cpt_Tsundere_Sharks ยท 1 points ยท Posted at 04:34:57 on June 26, 2018 ยท (Permalink)
Being specific, it was a bone broth they were making and so drained it to get the many bones out of it.
It's so painful because it's such an understandable mistake.
[deleted] ยท 2 points ยท Posted at 06:27:09 on June 26, 2018 ยท (Permalink)
I've done sort of the opposite where I was straining pasta but I forgot the strainer. The sink was clean and no one was around to judge so I ended up salvaging most of it.
[deleted] ยท 1 points ยท Posted at 05:15:23 on June 26, 2018 ยท (Permalink)
Can you link? I just had a proper chuckle. I need the full story.
BitOCrumpet ยท 1 points ยท Posted at 06:14:56 on June 26, 2018 ยท (Permalink)
They'd spent hours making stock, and then poured it down the sink as if they were draining pasta. Weeping lakely ensued.
jassieone ยท 1 points ยท Posted at 07:24:26 on June 26, 2018 ยท (Permalink)
Reminds me of my father's friend who proudly made his first soup - lettuce soup (yes, I know) - and promptly lost it down the drain via a colander. Never, ever lived it down.
AntiRegios ยท 1 points ยท Posted at 03:06:44 on June 26, 2018 ยท (Permalink)
Im still wondering how tf someone lets it all go down the drain. I just dont get it. Do they dump it all at once?
Ars3nic ยท 3 points ยท Posted at 04:28:43 on June 26, 2018 ยท (Permalink)
It's soup, none of it should be going down the drain, at all. The problem is not that they 'dumped it all at once', the problem is that they put the colander in the sink instead of in another pot. Using a colander to get big chunks out of the soup is fine, as long as your brain doesn't get stuck in pasta autopilot.
AntiRegios ยท 1 points ยท Posted at 12:56:53 on June 26, 2018 ยท (Permalink)
For a minute there I thought I didnt know what a colander was, so I googled it, and it was what I thought. So you're telling me, some people put the colander in the sink instead of on a put?
LtlGldnBallofAwesome ยท 1 points ยท Posted at 21:00:08 on June 26, 2018 ยท (Permalink)
It's just like when you put it in the sink to drain pasta; I don't know anyone who drains pasta over another pot. I've also come really close to doing this before.
Do you scoop your pasta out of the pot, or do you drain it a different way...?
AntiRegios ยท 1 points ยท Posted at 05:31:28 on June 27, 2018 ยท (Permalink)
Well pasta Ill hold the colander in one hand and the pot in another. Thats because I know I only want the pasta though. If I wanted everything Id put it over a pot.
Fugaciouslee ยท 65 points ยท Posted at 21:13:15 on June 25, 2018 ยท (Permalink)
I use a whole chicken carcass to make my broth. The colander helps me remove the bones and cartilage and separate the vegetables which I blend be fore adding back to the broth and adding fresh vegetables with the chicken meat I removed from the carcass before making the broth in order to retain Its flavor.
Rabidleopard ยท 11 points ยท Posted at 22:15:26 on June 25, 2018 ยท (Permalink)
When I make chicken broth, I generally wrap my chicken in cheese cloth it also make its so I don't have to skim.
Fugaciouslee ยท 6 points ยท Posted at 22:28:45 on June 25, 2018 ยท (Permalink)
Neat idea, sounds easier and less dishes to clean.
Rabidleopard ยท 2 points ยท Posted at 22:40:13 on June 25, 2018 ยท (Permalink)
Thank you, I learned it from my grandparents.
[deleted] ยท 2 points ยท Posted at 22:35:14 on June 25, 2018 ยท (Permalink)
[deleted]
Breakmastajake ยท 8 points ยท Posted at 22:48:38 on June 25, 2018 ยท (Permalink)
Wait...how does one tell the difference?
Fugaciouslee ยท 3 points ยท Posted at 23:26:20 on June 25, 2018 ยท (Permalink)
Apparently if it's made from bones it's stock, meat makes broth.
Fugaciouslee ยท 1 points ยท Posted at 23:21:20 on June 25, 2018 ยท (Permalink)
Good to know.
derawin07 ยท 7 points ยท Posted at 21:09:55 on June 25, 2018 ยท (Permalink)
Clear soups or consommes have to be strained.
Banter725 ยท 0 points ยท Posted at 22:53:46 on June 25, 2018 ยท (Permalink)
That's a strainer then, or sieve
derawin07 ยท 4 points ยท Posted at 23:05:54 on June 25, 2018 ยท (Permalink)
?
Some colanders are very fine
Banter725 ยท 1 points ยท Posted at 00:05:06 on June 26, 2018 ยท (Permalink)
Pretty sure that makes it a mesh sieve. But shrug.
derawin07 ยท 1 points ยท Posted at 00:14:38 on June 26, 2018 ยท (Permalink)
it doesn't really matter
Banter725 ยท 2 points ยท Posted at 01:10:02 on June 26, 2018 ยท (Permalink)
It would if you were, say, trying to find one in a store or online. Words are helpful.
jackster_ ยท 13 points ยท Posted at 21:56:03 on June 25, 2018 ยท (Permalink)
Bones and odd bits of veg. I grew up picking bones out, but my husband's family sees a bone in their soup and it disgusts them.
I always liked to eat chicken bones, the knuckles and the marrow, but my in laws think I'm a wretched Savage or something.
TreginWork ยท 8 points ยท Posted at 22:23:49 on June 25, 2018 ยท (Permalink)
I dont disagree with them
Mbeatrice ยท 2 points ยท Posted at 01:03:10 on June 26, 2018 ยท (Permalink)
Well i still love you
MuhTriggersGuise ยท 6 points ยท Posted at 21:55:00 on June 25, 2018 ยท (Permalink)
If you make your own stock, you have to remove all the stuff you used to make the stock (bones, overcooked vegetable matter, etc.) I use a colander with cheese cloth to filter everything.
As an aside, if you're "making your own soup", you really should make your own stock. It tastes better and purists like myself think using store bought stock is more akin to adding a garnishment to a can of chicken noodle soup, than making your own home cooked soup.
skineechef ยท 2 points ยท Posted at 21:49:45 on June 25, 2018 ยท (Permalink)
Most broths ( mostly used in soups) will require you to leech the flavor and any enticing texture out of your mirepoix. Traditional demi-glace actually uses veal bones for added flavor ( and the marrow acts as the thickening agent).
paterfamilias78 ยท 1 points ยท Posted at 23:29:54 on June 25, 2018 ยท (Permalink)
Colander soup, of course.
almost_a_troll ยท 1 points ยท Posted at 23:38:53 on June 25, 2018 ยท (Permalink)
I use one when I'm making broth...the start of making soup...
hippydipster ยท 1 points ยท Posted at 00:06:14 on June 26, 2018 ยท (Permalink)
Bone soup, you want to strain everything out that you've been boiling for 3 days.
Sendbeer ยท 1 points ยท Posted at 02:00:19 on June 26, 2018 ยท (Permalink)
I make a cream of celery soup that uses one at the end to collect the left over bits. Skip the step and you get little stringy bits in the soup.
alderthorn ยท 1 points ยท Posted at 02:51:42 on June 26, 2018 ยท (Permalink)
Just make a satchel out of cheese cloth.
derawin07 ยท 543 points ยท Posted at 18:23:32 on June 25, 2018 ยท (Permalink)
Unless it's not a plastic one.
Also don't blend while piping hot. My aunt had to go to hospital for something degree burns from exploding pumpkin soup as it shot the lid off. She had horrific blisters on her face.
Edit to add: she used a tea towel over the lid and had a vent open, it was a defective model that was later recalled and the clips did not work for the lid. And yes we know about stick blenders too.
BenjamimaPancake ยท 143 points ยท Posted at 19:24:14 on June 25, 2018 ยท (Permalink)
Second degree probably
Boy Scout, took First Aid once.
derawin07 ยท 38 points ยท Posted at 19:36:22 on June 25, 2018 ยท (Permalink)
Thanks, I didn't want to write the wrong thing.
Alis451 ยท 118 points ยท Posted at 20:24:14 on June 25, 2018 ยท (Permalink)
Red = 1st degree, Blisters = 2nd, Melted/Charred flesh = 3rd, burned muscle/tendons/bone = 4th Degree
derawin07 ยท 78 points ยท Posted at 20:33:52 on June 25, 2018 ยท (Permalink)
thanks for the vivid imagery lol
twobyfore ยท 42 points ยท Posted at 20:46:20 on June 25, 2018 ยท (Permalink)
Wait till you get to 5th and 6th degree...
borgchupacabras ยท 67 points ยท Posted at 20:58:19 on June 25, 2018 ยท (Permalink)
Fire elemental transformation?
Alis451 ยท 151 points ยท Posted at 21:19:01 on June 25, 2018 ยท (Permalink)
Corpus Crispi
The_Astronautt ยท 2 points ยท Posted at 22:12:50 on June 25, 2018 ยท (Permalink)
The body of crispy
throwyrworkaway ยท 1 points ยท Posted at 21:41:11 on June 25, 2018 ยท (Permalink)
Skeletonosis
treetrollmane ยท 2 points ยท Posted at 23:20:01 on June 25, 2018 ยท (Permalink)
The only regret I have is that I have boneitis
pizzanice ยท 1 points ยท Posted at 23:18:19 on June 25, 2018 ยท (Permalink)
Krispy Korpses
derawin07 ยท 2 points ยท Posted at 23:50:12 on June 25, 2018 ยท (Permalink)
I prefer Krispy Kremes. I will give you one for your cake day.
pizzanice ยท 3 points ยท Posted at 08:08:06 on June 26, 2018 ยท (Permalink)
So kind! Never thought Iโd be offered a donut for a crude corpse comment.
[deleted] ยท 4 points ยท Posted at 21:53:30 on June 25, 2018 ยท (Permalink)
Bionicle
Powdercum ยท 3 points ยท Posted at 22:24:20 on June 25, 2018 ยท (Permalink)
Burning love, most likely an STD
borgchupacabras ยท 2 points ยท Posted at 22:49:02 on June 25, 2018 ยท (Permalink)
๐
That's also the name of a Red Robin burger.
paulfknwalsh ยท 20 points ยท Posted at 21:36:34 on June 25, 2018 ยท (Permalink)
wow. ok, this explains why you don't often hear about them:
I get the feeling most people don't survive the experience of their fucking bones burning
erdtirdmans ยท 4 points ยท Posted at 01:54:18 on June 26, 2018 ยท (Permalink)
Speak for yourself!
Source: Am a singing, dancing charred skeleton!
RiKSh4w ยท 1 points ยท Posted at 12:15:33 on June 26, 2018 ยท (Permalink)
Thanks for the input Mr Skeltal.
paterfamilias78 ยท 8 points ยท Posted at 23:28:56 on June 25, 2018 ยท (Permalink)
Doctors define 6th degree as Sarah Connor's nuclear blast dream sequence from Terminator 2.
https://giphy.com/gifs/explosion-skeleton-terminator-2-rhYsUMhhd6yA0
number_six ยท 2 points ยท Posted at 22:03:20 on June 25, 2018 ยท (Permalink)
Scottsdale, AZ?
MechanicalJustice ยท 2 points ยท Posted at 22:15:55 on June 25, 2018 ยท (Permalink)
Bone marrow? Your soul?
jimbobjames ยท 2 points ยท Posted at 23:09:39 on June 25, 2018 ยท (Permalink)
Is it like black belts in Karate?
RainbowPhoenixGirl ยท 16 points ยท Posted at 22:01:34 on June 25, 2018 ยท (Permalink)
It's worth noting that fourth-degree burns are an "unofficial" classification, because technically burn degrees only refer to skin damage. But, anyone in medicine who works with burns or first response would know exactly what was meant. It's an "unofficially official" label.
The official definitions are:
First degree: only affects the epidermis. This will look like redness or maybe some mild hardening. The outer layer will die and fall off, but will be replaced by dry new skin under it when it peels away naturally.
Second degree: burns that also affect the dermis layer. These are blistered and generally the most painful kind of burn, and when the skin is peeled off the new skin is often wet underneath and needs to be kept under a suitable dressing until its healed. Generally takes a couple weeks to fully heal if it's not a large wound.
Third degree: burns that go all the way to the hypodermis (known as "full thickness" burns because they burn through the full thickness of the skin layers), with charring and blackening. If there's any level of blackened flesh or "classically burnt" stuff, it's third degree. These actually aren't that painful - the second-degree burns AROUND them are painful as fuck, but the third-degree burns themselves will probably have no nerve endings left and so you won't really feel them at all. They take a long time to heal, especially because most third-degree burns come with associated second and third around it. If you look charred or melted as the above commenter said, it's third degree.
Technically that's it... but honestly everyone knows what fourth-degree means even if it's not something that's "supposed" to be on the list.
DecoyNumber7 ยท 10 points ยท Posted at 21:10:41 on June 25, 2018 ยท (Permalink)
Til there are 4th degree burns.
EroticSquirrel ยท 6 points ยท Posted at 23:27:48 on June 25, 2018 ยท (Permalink)
Probably because theyโre catastrophic and very difficult to survive
Mr_NiceGuy04 ยท 5 points ยท Posted at 22:08:24 on June 25, 2018 ยท (Permalink)
So cooking steak on a grill is basically giving it 4th degree burns?
manofredgables ยท 5 points ยท Posted at 23:02:53 on June 25, 2018 ยท (Permalink)
3rd degree burns are best degree burns. Doesn't even hurt, cause your nerves were also fried! Yay!
Source: did a dumb dare 10 years ago and let a mate put out his cigarette on my arm. The scar looks like shit, but after the initial burning during the fact, it was completely painless. Weird.
CubbieCat22 ยท 1 points ยท Posted at 23:45:27 on June 25, 2018 ยท (Permalink)
happy cake day! ๐ฌ
ICWhatsNUrP ยท 6 points ยท Posted at 21:09:05 on June 25, 2018 ยท (Permalink)
Your mother constantly asking just what the shell you were thinking? Oh wait, you weren't. = 5th degree
bradgillap ยท 3 points ยท Posted at 22:20:02 on June 25, 2018 ยท (Permalink)
I just did first aid last week and it was
1st - redness
2nd blistering
3rd - broken blisters and black
But this is Canada and we don't need the 4th degree. That's why they invented the mother in-law.
MuhTriggersGuise ยท 1 points ยท Posted at 21:52:32 on June 25, 2018 ยท (Permalink)
"Talking charred skeleton = 5th degree"
spangg ยท 5 points ยท Posted at 20:56:21 on June 25, 2018 ยท (Permalink)
Youโre right, definitely second degree. If it was first degree youโd stay home and ice it, if it was third degree youโd be getting skin grafts.
RoosterClan ยท -6 points ยท Posted at 22:34:24 on June 25, 2018 ยท (Permalink)
Second degree is pretty cold actually. Sounds like your aunt was lying about where she got those cold blisters
derawin07 ยท 3 points ยท Posted at 23:50:51 on June 25, 2018 ยท (Permalink)
cold blisters?
RoosterClan ยท 3 points ยท Posted at 00:09:39 on June 26, 2018 ยท (Permalink)
It was a joke. A bad one
derawin07 ยท 2 points ยท Posted at 00:13:09 on June 26, 2018 ยท (Permalink)
lol we have all been there
Nandy-bear ยท 10 points ยท Posted at 20:38:05 on June 25, 2018 ยท (Permalink)
God the amount of times I've done that. Not as severe as your Aunt, but like not even half into the required cooldown time. Shit is like a mini-pressure cooker.
My favourite burns story though (I have so many!) is definitely my Ambien-aubergine adventure. I went through a phase of taking ambien recreationally, and would drink on it. It makes you do some weird shit. One time, I started frying up some aubergine slices in oil, and just got such immense burns all up my arm from the splashing fat.
Best of all though, the only reason I know how I got those burns, was because I phoned my sister at around 4-5am, crying my eyes out, trying to tell her how tasty the aubergines were. Just full on hysterical crying trying to explain how tasty they were. That was the end of my Ambien days.
EDIT: I meant the only reason I know was because the next day she phoned me to shout/mock/laugh at me explaining what I had done. She's so awesome.
sleepykiki ยท 7 points ยท Posted at 00:00:27 on June 26, 2018 ยท (Permalink)
Drinking with Ambien will kill you. Like, really dead, no coming back, your friends miss you. You will die IRL. I'm glad those days are behind you, friend.
Nandy-bear ยท 2 points ยท Posted at 18:01:21 on June 26, 2018 ยท (Permalink)
I'm pretty invincible when it comes to that shit, it's pretty much a miracle I'm still alive. My missus died in 2013 and I attempted suicide a bunch of times through pills..shit never took ha. 840mg of morphine was the largest amount I took.
I used to take clonazepam and drink a litre of vodka a day, I did that for another 6 months after she died.
CubbieCat22 ยท 2 points ยท Posted at 23:53:12 on June 25, 2018 ยท (Permalink)
I had to laugh at you crying over the tastiness!! Sounds like something I'd have done on shrooms back in the day ๐ Ambien + booze sounds like a real trip! Glad you don't play with that anymore though. I took Ambien a few times and my god I got loopy ๐
electraglideinblue ยท 1 points ยท Posted at 13:42:50 on June 29, 2018 ยท (Permalink)
New band name I called it!
tarrasque ยท 6 points ยท Posted at 20:50:18 on June 25, 2018 ยท (Permalink)
This is what stick blenders are for. Why oh why would you pour hot soup into a blender?
derawin07 ยท 3 points ยท Posted at 20:51:18 on June 25, 2018 ยท (Permalink)
I know that, but not everyone has a stick blender.
tarrasque ยท 7 points ยท Posted at 20:54:37 on June 25, 2018 ยท (Permalink)
Cheaper than the burn ward.
Hell, cheaper than a blender blender.
derawin07 ยท 6 points ยท Posted at 21:05:22 on June 25, 2018 ยท (Permalink)
We are Australian so it wasn't an out of pocket cost.
batfiend ยท 7 points ยท Posted at 04:15:03 on June 26, 2018 ยท (Permalink)
Ooh universal healthcare burn
What-The-Pho ยท 7 points ยท Posted at 21:18:31 on June 25, 2018 ยท (Permalink)
Blend while piping hot..... just dont put the small plastic middle part on since you need room for the steam to go. Put a towel over that hole and start on low so it doesnt shoot everwhere when it blitzes. I def got broccoli soup in my toaster once
derawin07 ยท 3 points ยท Posted at 21:26:15 on June 25, 2018 ยท (Permalink)
lol she found spots on top of the kitchen cupboards the next time she cleaned up there
EmperorOfNipples ยท 6 points ยท Posted at 19:25:45 on June 25, 2018 ยท (Permalink)
Note don't try and reheat soup when drunk celebrating childs birth. Handling newborn with second degree burns on your right hand is awkward at best.
derawin07 ยท 7 points ยท Posted at 19:36:07 on June 25, 2018 ยท (Permalink)
r/oddlyspecific and doesn't sound fun at all.
I guess you were drunk and had baby brain.
Majikkani_Hand ยท 9 points ยท Posted at 20:11:20 on June 25, 2018 ยท (Permalink)
Or use an immersion blender instead of a standing blender.
derawin07 ยท 1 points ยท Posted at 20:34:41 on June 25, 2018 ยท (Permalink)
That's what I have.
whateverspicegirl ยท 4 points ยท Posted at 22:01:25 on June 25, 2018 ยท (Permalink)
When blending hot stuff, take the middle part of the lid off and cover the hole with a dish towel (folded of course) and start blending on low, this allows steam to escape the blender safely.
derawin07 ยท 2 points ยท Posted at 22:17:00 on June 25, 2018 ยท (Permalink)
I commented further down that her blender had a vent and she was using a towel, but the latches for the lid were defective so it shot off.
The blender got recalled afterwards as there were a few similar incidents.
[deleted] ยท 0 points ยท Posted at 03:24:38 on June 26, 2018 ยท (Permalink)
My knowledge of physics tells me something is off here. If there was a hole with just a tea towel over it, the towel would move not the lid
derawin07 ยท 0 points ยท Posted at 03:34:23 on June 26, 2018 ยท (Permalink)
did you not read the bit about the latches of the lid not working properly?
nimbly ยท 1 points ยท Posted at 08:46:38 on June 26, 2018 ยท (Permalink)
I thought it was in reference to a pressure cooker, not blender?
derawin07 ยท 1 points ยท Posted at 17:44:03 on June 26, 2018 ยท (Permalink)
why? when did anyone mention pressure cookers?
PM_ME_FUN_STORIES ยท 1 points ยท Posted at 04:04:46 on June 26, 2018 ยท (Permalink)
I didn't know they even made blenders with latches for the lid... fancy blender.
[deleted] ยท 0 points ยท Posted at 11:37:28 on June 26, 2018 ยท (Permalink)
If she had the vent hole open the latches wouldnโt make a difference. The only thing I can imagine is if she was using like a polyester tea towel that didnโt breathe and was forcing that down over the hole and trying to hold the lid down by hand
derawin07 ยท 0 points ยท Posted at 17:43:09 on June 26, 2018 ยท (Permalink)
Thanks for your analysis, but polyester tea towels don't enter her house.
I said in another comment that she had been making the soup for an ill neighbour and didn't have enough time to cool it. She was in a rush so might have put in too much.
I just know the result was a painful trip to the hospital. Thanks for your concern about the actual issue, which was her pain.
[deleted] ยท 0 points ยท Posted at 17:56:33 on June 26, 2018 ยท (Permalink)
I am sorry for her pain and also sorry you don't understand simple physics. Whether you choose to accept it or not, her blender did not explode in the way you explained.
derawin07 ยท 2 points ยท Posted at 18:38:33 on June 26, 2018 ยท (Permalink)
The soup shot the lid off the blender and burned her badly.
I am sorry you have no sense of decency and have to pick apart everything people say, for what purpose?
[deleted] ยท 0 points ยท Posted at 18:39:16 on June 26, 2018 ยท (Permalink)
If that happened it had nothing to do with the heat or steam of the soup. It was completely because of a super loose lid and the actual speed of the blending blades pushing the soup up fast enough that it had enough force to push the lid off. It was no explosion. The same thing would have happened with cold soup.
Sorry you think my acknowledgement of basic physics means I have no sense of decency lol.
derawin07 ยท 2 points ยท Posted at 18:54:17 on June 26, 2018 ยท (Permalink)
Listen, you weren't there, you don't know the type of blender.
I was never the one claiming that the soup exited the blender BECAUSE it was hot or due to the steam. I had already added my edit about the faulty clips on the lid, BEFORE you commented. The steam isn't the only factor, the vibration of the blender, the volume of the soup is a factor. You were the one focusing on the steam and temperature of the soup, not me.
I am not using explosion as a technical words, the soup came out of the blender, and the issue was that it was hot and burned her face!
If the clips on the lid had worked, it couldn't have been shot of, regardless of the heat of the soup.
What are you trying to achieve here?
[deleted] ยท 0 points ยท Posted at 19:00:06 on June 26, 2018 ยท (Permalink)
The crazy thing with physics is you don't have to be there or not to know whether something is possible or not.
Your original post talks about the vent being open which implies you were talking about a pressure explosion. You wrote this BEFORE I commented.
Sorry you didn't realize what your post was implying. It's pretty obvious based on the replies to your post how you made it sound.
derawin07 ยท 2 points ยท Posted at 19:04:08 on June 26, 2018 ยท (Permalink)
You are such a rude and passive aggressive person who thinks they are the most intelligent in the room.
I never warned people not to blend hot food because hot things caused the soup to explode out. YOU decided that was my meaning, but it wasn't.
All I said was not to blend piping hot soup, as it can be very painful if an accident happens. I added the edit which was clarifying the lid was defective, and that was the issue, not the simple fact of blending hot soup, as she did that the right way with a vent open and tea towel.
You have no argument. You can read any implication into my comment that you like. Doesn't mean it was inherent.
Bore off.
[deleted] ยท 0 points ยท Posted at 19:08:58 on June 26, 2018 ยท (Permalink)
Listen, I get it, you are too ignorant to understand what your post implied. Read the people who replied to you talking about having the lid open and even calling it a "mini-pressure cooker." I never said you intended to make it sound like a pressure explosion, but you did.
You started with the rude and passive-aggressive comments so if you got a problem with getting them back you shouldn't fucking dish it.
derawin07 ยท 1 points ยท Posted at 19:09:30 on June 26, 2018 ยท (Permalink)
No, You are incorrect.
You commented 15 hours ago, and I made my edit to the original comment 19 hours ago.
See this comment, made 19 hours ago, acknowledging my edit.
https://old.reddit.com/r/AskReddit/comments/8trkrf/what_dish_is_extremely_easy_to_prepare_but_makes/e1aipmv/
See your original comment, 15 hours ago
https://old.reddit.com/r/AskReddit/comments/8trkrf/what_dish_is_extremely_easy_to_prepare_but_makes/e1atx1f/
[deleted] ยท 0 points ยท Posted at 19:10:39 on June 26, 2018 ยท (Permalink)
15 hours is after your edit if it was 19 hours ago bud.
Damn, not only do you not grasp simple physics regarding pressure, you don't grasp time either
derawin07 ยท 1 points ยท Posted at 19:20:00 on June 26, 2018 ยท (Permalink)
I made the edit 19 hours ago...you commented 15 hours ago...I didn't say you commented before my edit, I was noting that you commented after the edit with all the information.
My edit clarified that the lid with faulty clips was the issue, not the heat of the soup, which I never said anyway. Yet you went on a rant about how I was blaming the temperature of the soup for the accident.
You commented after my edit, trying to claim that I was arguing something I wasn't.
Again, your comprehension fails you, though your rudeness and arrogance is there in force still.
[deleted] ยท 0 points ยท Posted at 19:30:54 on June 26, 2018 ยท (Permalink)
So was I lol. What do you think "You wrote this BEFORE I commented," means?
Like I said, you're too ignorant to even recognize what your post implied, even if you didn't mean it. The other people replying to you who interpretted it exactly the same way I did supports this notion.
You started with the rudeness. If you can't handle it don't start it.
derawin07 ยท 1 points ยท Posted at 19:46:14 on June 26, 2018 ยท (Permalink)
Perhaps learn to spell.
I have never been rude, please tell me where I started the rudeness?
Why would you comment that I couldn't grasp time if we were just saying the same thing?
My edit clarified she used the vent and a tea towel, but that the issue was the faulty lid, which you ignored. That was why I explained to you that you commented after this edit, yet only read what you wanted to and ignored the rest.
[deleted] ยท 0 points ยท Posted at 19:51:49 on June 26, 2018 ยท (Permalink)
LMAO. "No, You are incorrect."
Learn to write before you criticize people for their spelling.
Yes you were. You said I have no sense of decency just because I was wondering about how something happened.
There is also something hilarious about writing "Learn to spell," right before you say, "I have never been rude."
What was the whole point of this comment if you didn't think my timing was correct.
derawin07 ยท 1 points ยท Posted at 19:54:57 on June 26, 2018 ยท (Permalink)
Oh the irony.
I explained the point of my comment. So much for your comprehension.
What was the point of your original comment when you didn't grasp the original comment I made, just picked out the bits you wanted?
You ignored the faulty lid from the start, just focussed on your interpretation that the heat of the soup was the issue.
[deleted] ยท 0 points ยท Posted at 19:57:17 on June 26, 2018 ยท (Permalink)
What's ironic? You're the one who wants to criticize writing. I'm simply pointing out you shouldn't do it unless you are perfect yourself.
So you admit I was correct, even though you wrote I was incorrect?
I understand your comment now after you explained it, did you not COMPREHEND the multiple times where I told you that your comment sounds a lot different than you intended it to
derawin07 ยท 1 points ยท Posted at 20:03:19 on June 26, 2018 ยท (Permalink)
I was criticising spelling.
You just love to twist everything around to suit your argument and ignore the rest.
The point of my comment was showing that you ignored the fact that my edit said the lid was faulty and the result of the accident. So no, you are not correct.
You are the one misinterpreting and only acknowledging part of my original comment. Goodbye.
[deleted] ยท 1 points ยท Posted at 20:10:33 on June 26, 2018 ยท (Permalink)
And spelling is part of writing is it not?
I did not ignoring anything, you just canโt admit anything you say is wrong or misleading.
derawin07 ยท 1 points ยท Posted at 20:13:13 on June 26, 2018 ยท (Permalink)
I didn't say anything wrong or misleading.
You have the issue with writing, and comprehension, not me.
[deleted] ยท 1 points ยท Posted at 20:14:06 on June 26, 2018 ยท (Permalink)
Based on the people responding to you, youโre wrong
derawin07 ยท 0 points ยท Posted at 20:25:09 on June 26, 2018 ยท (Permalink)
I added my edit for clarification, and you are the only person responding after that and completely going off on the wrong tangent.
Wombatmobile ยท 3 points ยท Posted at 22:18:01 on June 25, 2018 ยท (Permalink)
You can blend it hot, but you have to do it in small batches and remove the plastic center from the blender cap and cover the hole with a folded dish towel. A sealed blender cover will result in an explosion of hot soup.
That said, an immersion blender is much safer, if you can afford to get one.
derawin07 ยท 2 points ยท Posted at 23:30:50 on June 25, 2018 ยท (Permalink)
It wasn't sealed, she had the vent open and a folded tea towel. It was defective and the clips were not working. The model was recalled after many similar accidents.
BuckWinston ยท 3 points ยท Posted at 22:21:29 on June 25, 2018 ยท (Permalink)
On an unrelated note, why do British people say "to hospital?" In the states we say "to the hospital" and I don't know why the difference seems wrong to me.
derawin07 ยท 3 points ยท Posted at 23:16:00 on June 25, 2018 ยท (Permalink)
If you're from Newcastle, they would say t'ospital :P
I am Aussie and I said it as above. I'm sure some say to the as well.
GalacticNexus ยท 3 points ยท Posted at 12:21:28 on June 26, 2018 ยท (Permalink)
It's like when you "go to school"; you don't "go to the school". In this context hospital/school are essentially an activity, rather than a location.
You could say that you are going to the hospital/school, but it lacks the implication that you are going there for medical attention/class and refers to the physical location.
BuckWinston ยท 1 points ยท Posted at 12:32:33 on June 26, 2018 ยท (Permalink)
Wow...that definitely made sense. I will still probably say go to the hospital, but that is a really good explanation. Thank you!
wolf_man007 ยท 2 points ยท Posted at 19:37:46 on June 25, 2018 ยท (Permalink)
Something degree burns hurt so much. I hope she's ok.
derawin07 ยท 1 points ยท Posted at 19:52:54 on June 25, 2018 ยท (Permalink)
Thanks, it was ~ten years ago. Not nice at the time.
mysteries-of-life ยท 2 points ยท Posted at 03:23:11 on June 26, 2018 ยท (Permalink)
My blender also shoots off the lid if the air inside it becomes heated, causing outward pressure. I usually run into this when I want to blend coconut butter into my coffee.
To solve this, i do a couple shakes with the material within, releasing air until it's heated up enough. Then you can blend without fear.
Of course, whether it's safe putting hot liquid in a plastic container is another topic altogether.
[deleted] ยท 1 points ยท Posted at 22:07:57 on June 25, 2018 ยท (Permalink)
This sounds like something straight out of Harry Potter
the5nowman ยท 1 points ยท Posted at 23:03:48 on June 25, 2018 ยท (Permalink)
If youโre gonna vitamix it, cover the lid with a kitchen towel as you hold it
derawin07 ยท 2 points ยท Posted at 23:34:19 on June 25, 2018 ยท (Permalink)
Once again I reply, she did do that and had a vent open, it was a defective model that was later recalled and the clips did not work for the lid.
the5nowman ยท 1 points ยท Posted at 23:54:24 on June 25, 2018 ยท (Permalink)
Didnโt see the edit. Ty
Sightofthestars ยท 1 points ยท Posted at 23:46:37 on June 25, 2018 ยท (Permalink)
If you NEED to blend while hot. Immersion blender is your bff
_tenaciousdeeznutz_ ยท 1 points ยท Posted at 01:12:02 on June 26, 2018 ยท (Permalink)
Learned the hard way early on not to blend things with the lid on. Best option for blending while hot is take out the little plug and cover with like a plate or a towel - something to catch the splatter but let the steam out.
scotttheupsetter ยท 1 points ยท Posted at 05:33:50 on June 26, 2018 ยท (Permalink)
So I can serve my soup in a metal colander but not a plastic one? Got ya.
EDIT: Just tried it it made a mess. u/derawin07 is dumb.
derawin07 ยท 1 points ยท Posted at 05:35:56 on June 26, 2018 ยท (Permalink)
who said anything about serving in a colander, dummy?
batfiend ยท -1 points ยท Posted at 04:12:12 on June 26, 2018 ยท (Permalink)
Alternatively, use an immersion blender
f1del1us ยท -5 points ยท Posted at 21:43:34 on June 25, 2018 ยท (Permalink)
That's what an immersion blender is for...
derawin07 ยท 6 points ยท Posted at 21:47:37 on June 25, 2018 ยท (Permalink)
She obviously didn't have one.
f1del1us ยท -8 points ยท Posted at 21:50:41 on June 25, 2018 ยท (Permalink)
Well then she shouldnโt be putting a hot liquid in an airtight space? Shame but understandable if someone doesnโt understand basic physics.
derawin07 ยท 9 points ยท Posted at 21:56:04 on June 25, 2018 ยท (Permalink)
She's not an idiot, she suffered an unfortunate accident, she always blended it with a tea towel over the top with the vent open but she didn't put the lid on properly because the clips of the blender were defective. She was actually making soup for her ill neighbour and was late, so didn't have enough time to cool it.
It got recalled after it happened to a lot of people.
assman456 ยท 1616 points ยท Posted at 18:11:59 on June 25, 2018 ยท (Permalink)
One time i spent a whole day making this beautiful beef broth. Left it on the stove for about 8 hours simmering. I added in celery, carrots, onions and just everything and anything that would make it taste amazing. When it was time to get the bones out my dumbass decided it would be best to do it over the sink into a colindar. Do you know how painful it is to see a broth that you poured your heart get literally poured down the drain in front of your own eyes?
Was bedridden the whole next day because of grief.
Black_Xero ยท 471 points ยท Posted at 21:38:52 on June 25, 2018 ยท (Permalink)
I did this EXACT SAME THING with a duck stock. This was a 3 day affair. Brined/marinated the ducks for a day. Smoked the ducks for a day and picked meat off the carcasses for the duck gumbo and duck risotto I was planning. Spent 10 hours slowly simmering a massive stock pot full of smoked, quacky deliciousness. Watched the whole pot go down the drain in 3 seconds of absent-mindedness, and was left with a strainer full of mushy bones and veggies. Never have I felt so stupid in my life. Good news is Iโll never make that mistake again!
Angel_Hunter_D ยท 29 points ยท Posted at 22:17:35 on June 25, 2018 ยท (Permalink)
I found the trick is to buy 2 stock pots.
Storm137 ยท 21 points ยท Posted at 22:47:06 on June 25, 2018 ยท (Permalink)
I won't even say anything cause you already know you wasted liquid gold.
SpicyMcHaggis206 ยท 4 points ยท Posted at 23:31:47 on June 25, 2018 ยท (Permalink)
You shouldn't pour molten gold down your drain.
crrrack ยท 13 points ยท Posted at 02:09:59 on June 26, 2018 ยท (Permalink)
You pour it over the head of your enemy
Jaggle ยท 6 points ยท Posted at 03:44:54 on June 26, 2018 ยท (Permalink)
A crown for the king
Criticalmak ยท 1 points ยท Posted at 05:53:01 on June 26, 2018 ยท (Permalink)
I want him to fucking hate me.
laccro ยท 4 points ยท Posted at 01:02:02 on June 26, 2018 ยท (Permalink)
Yeah, I'll stick to bacon grease
AlabasterButthole ยท 11 points ยท Posted at 01:57:19 on June 26, 2018 ยท (Permalink)
Everyone has massive fuck ups. This was yours. Now you'll always check before tipping out the stock. Cooking is about making mistakes and learning from them. You good fam.
isthiswhathappyis2 ยท 9 points ยท Posted at 03:11:39 on June 26, 2018 ยท (Permalink)
I'm a vegetarian who is wholeheartedly upvoting you because this is totally something my dumbass would do.
noliflere ยท 5 points ยท Posted at 00:42:33 on June 26, 2018 ยท (Permalink)
I have actual tears in my eyes now.
KRAWWWWW ยท 3 points ยท Posted at 02:39:50 on June 26, 2018 ยท (Permalink)
Duck gumbo with good andouille is something out of heaven.
Mr3n1gma ยท 4 points ยท Posted at 23:27:53 on June 25, 2018 ยท (Permalink)
I'm stealing this!
Criticalmak ยท 1 points ยท Posted at 05:54:08 on June 26, 2018 ยท (Permalink)
New steam name?
char-charmanda ยท 2 points ยท Posted at 07:02:55 on June 26, 2018 ยท (Permalink)
It took me this many comments in to understand the point of straining soup.
I've never made my own broth (other than vegetable). How stupid... I know you use bones and shit, I just couldn't put 2 and 2 together. I'm sitting here thinking a bunch of people hate noodles.
stuckwithculchies ยท 2 points ยท Posted at 07:45:43 on June 26, 2018 ยท (Permalink)
you can use veggie bits less suitable for eating in veggie stock as well....not only meat eaters strain their soups
char-charmanda ยท 2 points ยท Posted at 08:03:13 on June 26, 2018 ยท (Permalink)
This wasn't really about meat eaters, just that it's not something I'm experienced in preparing. I've had other broths, but that's exactly how I make vegetable stock. Frozen leftover bits (I just don't eat the bits).
I just don't care for broth in the first place and only make it when I'm sick.
stuckwithculchies ยท 1 points ยท Posted at 08:21:30 on June 26, 2018 ยท (Permalink)
mmmmm broth
char-charmanda ยท 1 points ยท Posted at 08:30:12 on June 26, 2018 ยท (Permalink)
I don't know why I don't like it! I was on a liquid diet for a decent amount of time as a kid after a major surgery, so that could be it. I know it took years for me to touch Ginger Ale and cranberry juice (after being forced to drink it daily) after that.
My husband is cool with it, cause he drinks all my broth. It just grosses me out. Granted, I know hospital cafeteria broth is different. Still...
more_banjo ยท 2 points ยท Posted at 11:19:38 on June 26, 2018 ยท (Permalink)
How did you manage to go on?!! I had some beef broth that I took 2 days to make and my husband was "helping" clean the kitchen and he started to pour it down the sink and I about lost my mind.
CactusBathtub ยท 1 points ยท Posted at 00:24:19 on June 26, 2018 ยท (Permalink)
I did the same with chicken stock :(
Snarkysandwiches ยท 11 points ยท Posted at 19:54:41 on June 25, 2018 ยท (Permalink)
I did a similar thing making pasta sauce, and poured it out instead of the pasta. Was sick over it.
last-call ยท 10 points ยท Posted at 19:21:34 on June 25, 2018 ยท (Permalink)
I think this is something that has to happen to everyone who makes broth.
Z0MBIE2 ยท 26 points ยท Posted at 19:10:35 on June 25, 2018 ยท (Permalink)
You're telling me you poured liquid through a colindar and not once before it was all drained did you think "oh it's gonna go down the sink"?
asking--questions ยท 24 points ยท Posted at 19:23:19 on June 25, 2018 ยท (Permalink)
You know how it goes - you start carefully pouring, then you hear the dripping sound, then it's not even halfway drained but you're standing there staring at it, confused and helpless.
Z0MBIE2 ยท 15 points ยท Posted at 19:58:15 on June 25, 2018 ยท (Permalink)
I... I don't really know, dude, can't say I've done that specific thing. I guess I get what happened, a kinda brainfart, but damn. Either way, it sucks.
Trebiemander ยท 4 points ยท Posted at 22:30:40 on June 25, 2018 ยท (Permalink)
You know what? I can sort of follow the logic. You have to use a slotted spoon to fish out the bones and stuff, but that can take awhile. If only there was a faster way to strain out the bad bits all at once. Hmmm. Got it! A bigger slotted spoon, like a strainer or a, uh... Colander! Perfect!
Sadly, the excitement at what a genius you are for figuring out such an innovative time-saving solution overshadows the original logic's final thoughts, which are "Oh wait that won't work and the food will be ruined and we'll be sad..."
Hugo154 ยท 3 points ยท Posted at 02:37:02 on June 26, 2018 ยท (Permalink)
I mean, all you have to do is put a pot under the colander.
Capefoulweather ยท 3 points ยท Posted at 22:22:57 on June 25, 2018 ยท (Permalink)
Oh thatโs the worst, when the horror-thought comes before the action impulse finally kicks in- itโs like having dreams where you are trying to run and canโt!
_SmoothCriminal ยท 14 points ยท Posted at 22:02:11 on June 25, 2018 ยท (Permalink)
This is basically the same as storing a cup of pigs blood in the fridge along with a cup of red wine at the same time. You grab the cup mindlessly without registering the cup design is slightly different and only focus on the red liquid. Add in some ice and then take a huge, long draught before spitting it out because it wasn't the blood.
:(
Z0MBIE2 ยท 6 points ยท Posted at 22:05:56 on June 25, 2018 ยท (Permalink)
you... you keep pigs blood in your fridge?
_SmoothCriminal ยท 7 points ยท Posted at 22:08:51 on June 25, 2018 ยท (Permalink)
Along with fresh balut and pickled duck feet.
[deleted] ยท 2 points ยท Posted at 22:29:02 on June 25, 2018 ยท (Permalink)
[deleted]
TetrinityEC ยท 3 points ยท Posted at 07:08:09 on June 26, 2018 ยท (Permalink)
At least nobody's ever going to steal it
ManWhoSmokes ยท 4 points ยท Posted at 22:14:40 on June 25, 2018 ยท (Permalink)
Ive done similar with pasta water I was supposed to reserve... so not as bad, but I would say its kinda like cruising, where you just on autopilot. You have the strainer, you have the pot, you near sink. You have done this before, so you just go for it and pour straight into drain.
soupersauce ยท 3 points ยท Posted at 01:50:13 on June 26, 2018 ยท (Permalink)
I've almost done this before. When you're used to straining something to get rid of the liquid and every once in a blue-moon you actually have to do the opposite it's sometimes hard to fight that muscle memory.
assman456 ยท 4 points ยท Posted at 19:11:09 on June 25, 2018 ยท (Permalink)
do you not think i know this now -_-
Z0MBIE2 ยท 1 points ยท Posted at 20:00:06 on June 25, 2018 ยท (Permalink)
Yeah but like... I don't see the thought process here
zzz0404 ยท 1 points ยท Posted at 21:27:09 on June 25, 2018 ยท (Permalink)
There was none...
owenbicker ยท 3 points ยท Posted at 21:49:12 on June 25, 2018 ยท (Permalink)
I had to stop reading this halfway through to build up the strength to finish.
infered5 ยท 168 points ยท Posted at 18:26:36 on June 25, 2018 ยท (Permalink)
Jokes on you, I already read that comment from the guy it actually happened to
assman456 ยท 455 points ยท Posted at 18:39:30 on June 25, 2018 ยท (Permalink)
it did happen to me though, fucking up isnโt an exclusive thing
kab0b87 ยท 208 points ยท Posted at 18:56:27 on June 25, 2018 ยท (Permalink)
you shoulda learned from the other guy
[deleted] ยท 0 points ยท Posted at 19:06:09 on June 25, 2018 ยท (Permalink)
[deleted]
Paulius2444 ยท 133 points ยท Posted at 19:45:32 on June 25, 2018 ยท (Permalink)
Pffft, as if the same mundane event could happen to more than one person.
You're like the guy who claimed he accidentally dropped his phone. That happened to me, not that story-stealing bastard.
Shame on you.
paulfknwalsh ยท 10 points ยท Posted at 21:34:06 on June 25, 2018 ยท (Permalink)
What? You think I'm going to sit here while you claim my story about accidentally dropping my phone as your own? Jesus fucking christ. Bunch of thieves on here, I swear. Next I'll hear somebody else telling my story about how I was walking up some steps in the dark and thought there was one more step and I nearly fell over.
Paulius2444 ยท 9 points ยท Posted at 21:55:10 on June 25, 2018 ยท (Permalink)
Fuck you for stealing my step story, dickhead.
Why don't you steal my story about the time the waitress said "Enjoy your meal" and I said "You too."
Thieving prick.
SordidCanary ยท 8 points ยท Posted at 19:41:45 on June 25, 2018 ยท (Permalink)
The lack of sympathy you're getting is astounding, so let me just say: As a brand new cook I tried to make chicken thigh correctly SO MANY FUCKING TIMES and I under-cooked it SO MANY TIMES. Watching food you've put time and thought into disappear before your eyes BLOWS.
The_Difficult_Part ยท 3 points ยท Posted at 22:03:59 on June 25, 2018 ยท (Permalink)
The nice thing about undercooking is you can just put it back in! Especially if you're stewing them, doesn't make any difference even if you cut into it.
Powerstage99 ยท 5 points ยท Posted at 21:26:13 on June 25, 2018 ยท (Permalink)
Get a fucking thermometer
So_Much_Bullshit ยท 4 points ยท Posted at 21:42:35 on June 25, 2018 ยท (Permalink)
Instructions unclear, taped a thermometer to cock and proceeded to fuck a chicken.
thoughtpixie ยท 1 points ยท Posted at 23:15:29 on June 25, 2018 ยท (Permalink)
Lol so aggressive.
Like get a fucking toilet ya shithead
fairypants ยท 1 points ยท Posted at 22:21:33 on June 25, 2018 ยท (Permalink)
Iโve also done this. Fucking up is the universal common denominator.
aerynea ยท 1 points ยท Posted at 23:53:36 on June 25, 2018 ยท (Permalink)
I've done it as well, absolutely not exclusive :(
NiceUsernameBro ยท 1 points ยท Posted at 07:59:12 on June 26, 2018 ยท (Permalink)
many many people have made this fuck up in particular and it was painful for every one of them.
fuzzy_merkin ยท 0 points ยท Posted at 22:31:51 on June 25, 2018 ยท (Permalink)
The only people who've never done this are people who've never made stock. And it's "stock", btw. Stop it with that fucking "bone broth" shit.
thoughtpixie ยท 2 points ยท Posted at 23:17:43 on June 25, 2018 ยท (Permalink)
Havenโt done it making stock- Have watched my boyfriend do it, after tasting our perfectly deliciously tom kha soup. ;( We were left with the chicken & mushrooms, lemon grass shoots, ginger and kaffir lime leaves. All the yummy coconut goodness gone
notinadayswork ยท 10 points ยท Posted at 20:05:49 on June 25, 2018 ยท (Permalink)
I think everyone who makes broth on the regular has done this. I did it once. Another time I poured out a cup, then stopped myself.
DieSowjetZwiebel ยท 23 points ยท Posted at 19:35:17 on June 25, 2018 ยท (Permalink)
/r/nothingeverhappens
mgraunk ยท 2 points ยท Posted at 21:56:05 on June 25, 2018 ยท (Permalink)
/r/nothingeverhappenstoassman456, more like.
skudmfkin ยท 5 points ยท Posted at 20:26:43 on June 25, 2018 ยท (Permalink)
Everything that happens only happens to one person, one time; everyone knows that.
infered5 ยท 1 points ยท Posted at 20:35:42 on June 25, 2018 ยท (Permalink)
/r/nothingeverhappens
thebullfrog72 ยท 1 points ยท Posted at 00:50:03 on June 26, 2018 ยท (Permalink)
If you make chicken stock regularly, you've either done it entirely or started to and caught yourself. No exceptions
LucyLilium92 ยท 3 points ยท Posted at 19:08:04 on June 25, 2018 ยท (Permalink)
Use the colander into another pot lol
Fugaciouslee ยท 2 points ยท Posted at 21:02:24 on June 25, 2018 ยท (Permalink)
Thats what I do, works great.
JaniePage ยท 2 points ยท Posted at 23:11:10 on June 25, 2018 ยท (Permalink)
I feel your pain!
Chicken bone broth that had been on the stove for 24 HOURS, and I accidentally poured it all down the sink because I wanted to strain out the chicken carcasses and vegetables. If a cliff had been near my house I would have happily jumped off it at that point.
minja134 ยท 2 points ยท Posted at 00:00:47 on June 26, 2018 ยท (Permalink)
I once made homemade chicken stock and took the time to pick out all the bones. Told my roommates could use some for a tortilla soup they were planning to make instead of running to the store to get chicken stock. Dumbasses thought I didn't debone it (apparently chicken chunks look like bones...) and used a colander over the sink with nothing underneath it.
The_Original_Gronkie ยท 2 points ยท Posted at 01:16:50 on June 26, 2018 ยท (Permalink)
Next time, take a cheesecloth and lay it flat. Put the bones and veggies in the middle and pull up the corners. Tie it up really good, and leave a long tail on the string to pull it out of the pot. When it's all done, pull out the cheesecloth and toss it out. Put the broth in the fridge overnight. No need to strain it.
The next day, scrape off all the fat (save it if you have a reason) and boil it down some more. Then freeze it in small containers. When you need it, just throw a frozen chunk into boiling water.
kasenutty ยท 2 points ยท Posted at 19:27:47 on June 25, 2018 ยท (Permalink)
I swear I read this exact comment like 3 months ago.
flaker111 ยท 1 points ยท Posted at 19:14:05 on June 25, 2018 ยท (Permalink)
you still might have some in the p trap save it ....
tarrasque ยท 1 points ยท Posted at 20:51:20 on June 25, 2018 ยท (Permalink)
All cooks have done that once. Exactly once.
y2knole ยท 1 points ยท Posted at 21:29:34 on June 25, 2018 ยท (Permalink)
ive done this before...
The_Difficult_Part ยท 1 points ยท Posted at 22:02:50 on June 25, 2018 ยท (Permalink)
Next time just use your hands like a real chef!
248_RPA ยท 1 points ยท Posted at 22:26:35 on June 25, 2018 ยท (Permalink)
I have done this.
[deleted] ยท 1 points ยท Posted at 23:36:42 on June 25, 2018 ยท (Permalink)
This legit brought a tear to my eye.
[deleted] ยท 1 points ยท Posted at 23:42:32 on June 25, 2018 ยท (Permalink)
This post physically hurts me.
ztejas ยท 1 points ยท Posted at 00:06:51 on June 26, 2018 ยท (Permalink)
I don't understand this. I would have to be so high to do something like that.
I mean what did you envision happening?
wackawacka2 ยท 1 points ยท Posted at 00:11:46 on June 26, 2018 ยท (Permalink)
My husband did this with red sauce. So sad!
dotandlines ยท 1 points ยท Posted at 00:43:24 on June 26, 2018 ยท (Permalink)
This is why I use soup bags. Itโs my greatest fear to do what you did!
TheDragonLake ยท 1 points ยท Posted at 01:12:35 on June 26, 2018 ยท (Permalink)
As an avid broth maker, this hurts in a bad spot :(
[deleted] ยท 1 points ยท Posted at 02:13:33 on June 26, 2018 ยท (Permalink)
omg, my heart hurts for you. This is such a horrible feeling.
Jeremiah987 ยท 1 points ยท Posted at 03:19:43 on June 26, 2018 ยท (Permalink)
I'm not understanding why it went down the drain. Did you not put a bowl to catch the liquid?
foodyrick ยท 1 points ยท Posted at 04:17:59 on June 26, 2018 ยท (Permalink)
Ha! My wife did this. Iโm still giving her hell about it ten years later.
SurgeOfTrees ยท 1 points ยท Posted at 04:51:19 on June 26, 2018 ยท (Permalink)
Am I stupid if i don't understand why you needed a colander ?! Crisis is real !!!
BonnieBlitz ยท 1 points ยท Posted at 05:57:01 on June 26, 2018 ยท (Permalink)
Been there
salocin097 ยท 1 points ยท Posted at 06:42:06 on June 26, 2018 ยท (Permalink)
Why do food threads always end up hear. My heart just sinks over and over.
gasoline_rainbow ยท 0 points ยท Posted at 23:33:20 on June 25, 2018 ยท (Permalink)
I hate to admit that I've done this more than once
FallenAngelII ยท 4 points ยท Posted at 20:17:39 on June 25, 2018 ยท (Permalink)
Why would you use a colander for soups?
infered5 ยท 3 points ยท Posted at 20:18:24 on June 25, 2018 ยท (Permalink)
Autopilot
FallenAngelII ยท 1 points ยท Posted at 04:37:21 on June 26, 2018 ยท (Permalink)
I see. It's weird how several people replied to you as if it were perfectly normal to do this, however. Sometimes people scare me.
ZombieBoobies ยท 2 points ยท Posted at 20:54:58 on June 25, 2018 ยท (Permalink)
Done it twice. Spent a few hours cooking down a chicken carcass to make an amazing soup. Annnnnd poured it right through a colander. At least there were no bonesin my non existent soup.
dirty_penguin ยท 2 points ยท Posted at 17:27:07 on June 25, 2018 ยท (Permalink)
But then it'll all go down the drain.
aegroti ยท 1 points ยท Posted at 18:46:34 on June 25, 2018 ยท (Permalink)
I thought this said coriander at first and was confused.
Menown ยท 1 points ยท Posted at 20:39:40 on June 25, 2018 ยท (Permalink)
Not without flex tape, anyway.
unisablo ยท 1 points ยท Posted at 22:10:56 on June 25, 2018 ยท (Permalink)
I read coriander and was about to write a very angry comment.
PotatoMushroomSoup ยท 1 points ยท Posted at 22:15:38 on June 25, 2018 ยท (Permalink)
why the fuck would anyone do that, it ruins the entire point of a soup
Grimmner ยท 1 points ยท Posted at 05:03:03 on June 26, 2018 ยท (Permalink)
Invest in a second stock pot, especially one that fits the colander. Makes the initial straining so much easier, and because you pull out the second pot ahead of time, it's harder to forget to use it.
RiKSh4w ยท 1 points ยท Posted at 12:14:53 on June 26, 2018 ยท (Permalink)
I mean as long as you put a pot underneath you're all good right?
Dahnhilla ยท 0 points ยท Posted at 22:32:32 on June 25, 2018 ยท (Permalink)
Correct, use a fine chinois.
Banter725 ยท 0 points ยท Posted at 22:52:52 on June 25, 2018 ยท (Permalink)
Well duh.... wouldn't the soup just go down the drain?
Naggers123 ยท 0 points ยท Posted at 23:33:42 on June 25, 2018 ยท (Permalink)
Ugh I don't want my soup damp
nomnommish ยท 0 points ยท Posted at 00:17:21 on June 26, 2018 ยท (Permalink)
I have about 3-4 colanders of varying sizes, and all are steel mesh. I didn't understand why you said not to use it for soups. Until someone posted about plastic. Didn't even know plastic colanders were a thing.
infered5 ยท 2 points ยท Posted at 02:06:01 on June 26, 2018 ยท (Permalink)
I use plastic ones for potatoes and pasta. They're also cheaper than metal by a significant margin.
I said not to because there was a redditor who wanted to strain the bones out of his soup and accidentally poured it all down the drain.
nomnommish ยท 0 points ยท Posted at 02:57:33 on June 26, 2018 ยท (Permalink)
Ouch.
unaki ยท 0 points ยท Posted at 02:57:15 on June 26, 2018 ยท (Permalink)
You can use colanders as bowls if you use flex seal. There's a pro tip for ya
jedipony1 ยท 0 points ยท Posted at 05:43:47 on June 26, 2018 ยท (Permalink)
The fuck is a colander?
Ender16 ยท 0 points ยท Posted at 06:04:29 on June 26, 2018 ยท (Permalink)
Is this a jokevim missing? Cuz you need a fine mesh strainer for a lot of soups.
infered5 ยท 1 points ยท Posted at 12:56:25 on June 26, 2018 ยท (Permalink)
Yes, it's referencing a Redditor who strained his soup for bones and watched the whole thing go down the drain.
cactopuses ยท 506 points ยท Posted at 19:26:41 on June 25, 2018 ยท (Permalink)
creme dela creme a la edgar
Tirriforma ยท 23 points ยท Posted at 00:34:54 on June 26, 2018 ยท (Permalink)
EVERYBODY. EVERYBODY. EVERYBODY WANTS TO BE A CAT
Twinkies_FTW ยท 47 points ยท Posted at 21:54:22 on June 25, 2018 ยท (Permalink)
woah how do you that pink horse thing
McSpiffing ยท 14 points ยท Posted at 22:03:32 on June 25, 2018 ยท (Permalink)
Asking the important questions.
cactopuses ยท 6 points ยท Posted at 22:12:20 on June 25, 2018 ยท (Permalink)
If not the random ones :P
Gypsy_Bard ยท 2 points ยท Posted at 21:32:52 on June 26, 2018 ยท (Permalink)
How boring would life be if not for a bit of silly?
Cocoaboat ยท 5 points ยท Posted at 00:56:30 on June 26, 2018 ยท (Permalink)
[](/ppcute)
Incruentus ยท 1 points ยท Posted at 12:03:48 on June 26, 2018 ยท (Permalink)
Step one, be a massive fan of a show designed for little girls.
[deleted] ยท 47 points ยท Posted at 22:07:26 on June 25, 2018 ยท (Permalink)
[deleted]
rosekayleigh ยท 34 points ยท Posted at 23:59:22 on June 25, 2018 ยท (Permalink)
Thomas O'Malley
yiradati ยท 24 points ยท Posted at 01:13:22 on June 26, 2018 ยท (Permalink)
O'Malley, the alley cat!
shokalion ยท 38 points ยท Posted at 21:56:07 on June 25, 2018 ยท (Permalink)
Sleep well uh I mean eat well of course.
venomwing ยท 10 points ยท Posted at 05:25:44 on June 26, 2018 ยท (Permalink)
I actually made this on the stove top as a kid. Used milk and simmered it with honey, cinnamon, nutmeg, allspice, and a few cloves. Strained and poured into a bowl, then dipped ritz crackers into it until they were just before soggy. It tasted really good, actually.
cactopuses ยท 1 points ยท Posted at 20:00:36 on June 26, 2018 ยท (Permalink)
I really want to try this now, it sounds delicious!
venomwing ยท 2 points ยท Posted at 21:25:47 on June 26, 2018 ยท (Permalink)
It was surprisingly good! Now that I'm older, I can see this making a good soak for a sponge cake or tres leches with a little rum in the mix.
rbricks ยท -2 points ยท Posted at 06:51:06 on June 26, 2018 ยท (Permalink)
Is there an emoji I can use that just looks absolutely horrified? Because I need to use that right now.
IAMHideoKojimaAMA ยท 3 points ยท Posted at 02:03:59 on June 26, 2018 ยท (Permalink)
How the fuck did you get that horse?!
bitch_im_a_lion ยท 2 points ยท Posted at 16:12:38 on June 26, 2018 ยท (Permalink)
Did askreddit enable ponymotes on their sub or something? Or is it the reddit app I'm using? I've never seen them outside of the mlp subreddit before.
cactopuses ยท 1 points ยท Posted at 19:57:51 on June 26, 2018 ยท (Permalink)
I don't see anything in incognito.
chefjenga ยท 3 points ยท Posted at 01:09:04 on June 26, 2018 ยท (Permalink)
I think I've had this before...but I don't quite remember........
IAMHideoKojimaAMA ยท 2 points ยท Posted at 02:04:18 on June 26, 2018 ยท (Permalink)
cactopuses ยท 1 points ยท Posted at 20:00:02 on June 26, 2018 ยท (Permalink)
ALL THE EMPTY COMMENTS
IAMHideoKojimaAMA ยท 2 points ยท Posted at 21:06:21 on June 26, 2018 ยท (Permalink)
Can you not see it?
cactopuses ยท 1 points ยท Posted at 21:43:40 on June 26, 2018 ยท (Permalink)
Oh I get it now
Gypsy_Bard ยท 1 points ยท Posted at 21:30:49 on June 26, 2018 ยท (Permalink)
I don't get it, do they accidentally hit save or something?
cactopuses ยท 1 points ยท Posted at 01:13:11 on June 27, 2018 ยท (Permalink)
I'm going to have to say yes.
rebane2001 ยท 1 points ยท Posted at 14:59:12 on July 12, 2018 ยท (Permalink)
Weird
cactopuses ยท 1 points ยท Posted at 17:22:02 on July 12, 2018 ยท (Permalink)
eh probably got excited/glitched out.
NerdLevel18 ยท 1 points ยท Posted at 10:04:03 on June 26, 2018 ยท (Permalink)
But hes in the hole
basilbroosh ยท 1 points ยท Posted at 13:17:47 on June 26, 2018 ยท (Permalink)
And wake up in Timbuktu?! No thank you.
kingfrito_5005 ยท 15 points ยท Posted at 22:40:55 on June 25, 2018 ยท (Permalink)
I can't spell beef bourguignon without google, but I can make it with virtually 0 effort. People think its fancy as fuck. Double points if you name the wine you made it with because the only thing fancier than a French word is two French words.
Hellknightx ยท 1 points ยท Posted at 23:43:07 on June 25, 2018 ยท (Permalink)
How do you make it with virtually zero effort? I've made Julia Child's recipe, which is incredible, but it's not the easiest meal to prepare.
kingfrito_5005 ยท 4 points ยท Posted at 23:48:21 on June 25, 2018 ยท (Permalink)
I suppose effortless is an exaggeration, particularly because after posting this I immediately thought to myself 'Oh man that sounds good, maybe I should make that tonight. Eh, but I don't feel like it.' I suppose it would be more accurate to say it requires no skill and only a little effort, more or less on par with preparing any other non frozen meal. Yours is also likely better than mine. I just googled Julia Childs recipe and she is putting a lot of effort into preparing the ingredients much more precisely than I do, especially the veggies from the look of it.
MediumDrink ยท 5 points ยท Posted at 22:05:52 on June 25, 2018 ยท (Permalink)
My go to soup move is to start with one of those pre-cooked rotisserie chickens from the supermarket and work from there.
ReadMoreWriteLess ยท 5 points ยท Posted at 21:38:17 on June 25, 2018 ยท (Permalink)
huh. I would have said this the exact opposite. Hard to really execute well and mostly thought of as easy.
meeheecaan ยท 15 points ยท Posted at 17:39:42 on June 25, 2018 ยท (Permalink)
if using hamburger partially cook that to get the grease out first
scraggledog ยท 27 points ยท Posted at 19:39:25 on June 25, 2018 ยท (Permalink)
But the grease gives flavour
thecravenone ยท 9 points ยท Posted at 20:27:51 on June 25, 2018 ยท (Permalink)
Flavor is spelled F-A-T
friedrice5005 ยท 6 points ยท Posted at 20:19:57 on June 25, 2018 ยท (Permalink)
Also heart attacks.
Why does everything delicious try to kill us?
So_Appalled ยท 16 points ยท Posted at 20:55:50 on June 25, 2018 ยท (Permalink)
Because what used to take a day to hunt down now takes a 10 minute drive to get at a walmart meat section.
The_Loch_Ness_Monsta ยท 3 points ยท Posted at 21:16:54 on June 25, 2018 ยท (Permalink)
Not to mention the time it took to remove the hair and skin and internal organs and then manually grind it into hamburger meat, seems like it would take a whole day's worth of work. Maybe two?
hey_there_kitty_cat ยท 4 points ยท Posted at 19:19:06 on June 25, 2018 ยท (Permalink)
My mom jokes about that constantly now that my sister and I are older. We'll be just BSing about something she made (soups usually in particular) and she'll be like "you guys know I just threw a ton of random shit in a pot"... She's more amazed that we were so amazed at her random cooking.
[deleted] ยท 3 points ยท Posted at 20:30:20 on June 25, 2018 ยท (Permalink)
Also while it seems like celery is stupid, its really important in soup for whatever reason. Just a note to add.
silentdeadly5 ยท 3 points ยท Posted at 23:28:41 on June 25, 2018 ยท (Permalink)
Ah yes, the exquisite art of throwing shit in a pot and seeing what happens
roselove122 ยท 3 points ยท Posted at 20:26:12 on June 25, 2018 ยท (Permalink)
If itโs a non chunky soup, drizzle a bit of cream on top and sprinkle some parsley.
BeardedGingerWonder ยท 3 points ยท Posted at 22:24:11 on June 25, 2018 ยท (Permalink)
They key to good soup is seasoning. Potatoes, water, onion, stock (ham is a fav), a bit of cream and whatever veg you have lying around on the verge of going off, season it well, you have awesome soup.
Boydle ยท 2 points ยท Posted at 23:00:47 on June 25, 2018 ยท (Permalink)
Soup is so good. Just made some yummy Zuppa Toscana!
alexserthes ยท 2 points ยท Posted at 01:20:18 on June 26, 2018 ยท (Permalink)
Literally I made split pea soup with ham for a work potluck and everybody lost their minds. Like... Y'all.
soup_yahtzee ยท 2 points ยท Posted at 02:28:02 on June 26, 2018 ยท (Permalink)
One of my favorite things to do is to make a big pot of homemade soup and bring some into work. My coworkers think I'm a hero, and I'm usually just using leftover veggies!
spaghatta111 ยท 3 points ยท Posted at 18:59:20 on June 25, 2018 ยท (Permalink)
Add a garnish and a drop of olive oil in the center with creme fraiche and people cream themselves.
Ianjohn ยท 2 points ยท Posted at 20:51:44 on June 25, 2018 ยท (Permalink)
Make sure your creme fraiche is the tub of sour cream you left by the TV and tortilla chips last night for added 'class'.
mag55555 ยท 1 points ยท Posted at 20:45:23 on June 25, 2018 ยท (Permalink)
Iโve put a large jar or two of traditional Ragu spaghetti sauce in a slow cooker, then add a pound or two of Italian pork sausage (sweet hot or both, browned slightly on two sides in a pan for a few minutes a side). Set on low for 6-8hours and people wonโt believe you when you tell them itโs Ragu.
salmonmoose ยท 1 points ยท Posted at 22:12:56 on June 25, 2018 ยท (Permalink)
'compost consumรฉ'
RudyRusso ยท 1 points ยท Posted at 22:22:07 on June 25, 2018 ยท (Permalink)
Marcellaย :ย Amelia? Wait, hold on a second. [switches to the other line]ย Marcellaย :ย Pacific Trident Global. Janice?... Yeah, where the fuck is it? I ordered it three days ago... No, that doesn't work. That's, that's not right. Let me go over it again, alright? Let's see: 3,000 rounds of 9mm sub-sonic. You had that. I gave that to you on the fucking list!... Well I don't give a God-damn where it is, you get it here now! [hangs up]ย Marcellaย :ย Amelia? I'm sorry... Yeah, no... No, I, it's not going to be a boring soup! It just, that's just the base! You put the chicken in, you gotta add other flavors. Carrots and celery are just a base of a soup
McDiezel ยท 1 points ยท Posted at 22:39:13 on June 25, 2018 ยท (Permalink)
Beef bones from your local butcher make a great stock/broth as a base
CalmBeneathCastles ยท 1 points ยท Posted at 22:45:54 on June 25, 2018 ยท (Permalink)
Add a side of crusty chunks of lightly toasted ciabatta and watch people fall in love with your cooking.
misyo ยท 1 points ยท Posted at 22:50:51 on June 25, 2018 ยท (Permalink)
Potato Leek. Why is it so good?! It's ridiculously simple
triceraquake ยท 1 points ยท Posted at 23:22:35 on June 25, 2018 ยท (Permalink)
Iโve just recently discovered pressure cookers. My husband makes an amazingly cheap and simple but delicious beef stew with potatoes, onions, tomatoes, beef stock, garlic and Worcestershire sauce. 30 minutes including prep and dinner is done. Iโve also made quick bbq ribs in my pressure cooker that used to take 5 hours in my crockpot. I donโt even touch my crockpot anymore.
SavageMonorail1 ยท 1 points ยท Posted at 23:28:42 on June 25, 2018 ยท (Permalink)
Yes. I stole the recipe for a certain company's soup, it rhymes with Banera Dread. I took a recipe for broccoli cheddar soup. I took away the carrot and added some minced potato. People treated me like Bobby Flay.
Fk_th_system ยท 1 points ยท Posted at 23:38:36 on June 25, 2018 ยท (Permalink)
I make pumpkin soup a lot in my slow cooker except that it's not actually pumpkin soup, it's whatever veges a have in the fridge grated up, some meat, usually bacon and soup mix. Sometimes it doesn't even have pumpkin in it. It's delicious
Alazynotherner ยท 1 points ยท Posted at 23:55:42 on June 25, 2018 ยท (Permalink)
My fiance makes some really good shit in a slow cooker its just stew meat broccoli and beef broth garlic and soysauce and a bit of brown sugar its amazing lol
PipingHotSoup ยท 1 points ยท Posted at 00:02:57 on June 26, 2018 ยท (Permalink)
As long as it is piping hot
GuyNamedWhatever ยท 1 points ยท Posted at 00:04:03 on June 26, 2018 ยท (Permalink)
I like making bisque. Sounds exotic to quite a few people, tastes delicious, not too difficult to make.
owenbowen04 ยท 1 points ยท Posted at 01:00:41 on June 26, 2018 ยท (Permalink)
Slowcooker French Onion soup has gotten me laid on more than one occasion.
I_Am_Become_Dream ยท 1 points ยท Posted at 01:04:09 on June 26, 2018 ยท (Permalink)
It's even easier if you make creamy soups. You just cook stuff then put them in a blender, then spice them. Cream of Mushroom (boil mushrooms, add some cream), Tomato Basil (cook tomatoes and basil) are the classics, but you can pretty much do it with every vegetable. Then you add a garnish at the end, and maybe a drop of cream, and it looks fancy af.
eatmyshit ยท 1 points ยท Posted at 01:17:34 on June 26, 2018 ยท (Permalink)
I make mulligatawny and people think Iโm Gordon Ramsey in this motherfucker. So easy to make.
Saltillokid11 ยท 1 points ยท Posted at 02:06:40 on June 26, 2018 ยท (Permalink)
Pho soup is not that hard and delicious
Candymoanium ยท 1 points ยท Posted at 02:08:08 on June 26, 2018 ยท (Permalink)
You are so right! I am obsessed with this food blogger withfoodandlove and she makes some soups that I think are life changing!!!
Shamic ยท 1 points ยท Posted at 02:18:28 on June 26, 2018 ยท (Permalink)
Left o'ver Scraps de la crรจme
XythionKotina ยท 1 points ยท Posted at 02:26:43 on June 26, 2018 ยท (Permalink)
I oresent to you, the hon hon hon oui oui bon bon soup.
HaBaK_214 ยท 1 points ยท Posted at 02:32:10 on June 26, 2018 ยท (Permalink)
Now I'm reminded of how badly I want a Vitamix.
agoodall ยท 1 points ยท Posted at 02:32:46 on June 26, 2018 ยท (Permalink)
My wife makes a killer chicken gnocchi soup in her InstantPot. The gnocchi makes it seem exotic.
NoNotForYou ยท 1 points ยท Posted at 03:05:59 on June 26, 2018 ยท (Permalink)
Used to work for a chef who owned my pub (was a bartender) people would ask for 'Soup of the day' and I'd go and ask the chef. Who I loved as a boss but he'd lose his sh*t, swear like a pirate, then grab a load of random vegetables - tell me to boil the kettle - then he'd throw it all (chopped a bit) in to a pan and blend it with this massive immersion blender.
So I'm still stood here like so what's the soup of the day then?
Mountain vegetable ๐
Before you ask: Customer was vegetarian and thought it was delicious
Also secret ingredients were salt and sugar.
howboutislapyourshit ยท 1 points ยท Posted at 03:27:11 on June 26, 2018 ยท (Permalink)
Yep. Potage parmentier (I think that's how you spell it). Leeks and potatoes with butter and stock. Blend (and pass through a sieve if you want) and you blow their minds.
mrcolter51 ยท 1 points ยท Posted at 03:35:06 on June 26, 2018 ยท (Permalink)
I call it "Hot Ham Water."
kfmush ยท 1 points ยท Posted at 03:53:39 on June 26, 2018 ยท (Permalink)
Stews are a hit, too. Do it old school and just throw in whatever produce/meats are in your fridge that are getting to that not-so-fresh point and just slowly cook โem down in a Dutch oven or slow cooker for a few hours. Add some flour and water/broth. Potatoes also work as a fantastic binder in place of flour.
Make a huge pot and just keep cooking it over again each day and it just gets better and better.
cas18khash ยท 1 points ยท Posted at 04:12:04 on June 26, 2018 ยท (Permalink)
Blend before serving for maximum effect!
KatieLady97 ยท 1 points ยท Posted at 04:39:26 on June 26, 2018 ยท (Permalink)
Zuppa toscana is my favorite crock pot soup. Insanely easy and makes me look like a genius in the kitchen
PinkPearMartini ยท 1 points ยท Posted at 04:47:48 on June 26, 2018 ยท (Permalink)
This is super cheap, easy, and exotic. People go absolutely nuts over it, and it tastes WAY better than any peanut soup I've purchased pre-made in a restaurant/cafe.
https://cookieandkate.com/2013/west-african-peanut-soup/
Drill_Dr_ill ยท 1 points ยท Posted at 04:50:47 on June 26, 2018 ยท (Permalink)
"I call this soup 'Campbell's Tomato Soup.' It's mmm mmm good."
not-a-tapir ยท 1 points ยท Posted at 05:27:08 on June 26, 2018 ยท (Permalink)
Pair it with some nice bread from your local bakery, too, it'll look a lot fancier.
AchtungKarate ยท 1 points ยท Posted at 12:19:57 on June 26, 2018 ยท (Permalink)
Le Potage Magnifique.
geek66 ยท 1 points ยท Posted at 12:49:04 on June 26, 2018 ยท (Permalink)
You know those $5 rotisserie chickens... don't throw out that carcass - works great.
Kaitaan ยท 1 points ยท Posted at 21:01:09 on June 26, 2018 ยท (Permalink)
This is also why my wife and I always buy whole chickens. Spatchcock it (look it up. Super easy with a decent pair of shears), cover it with a bit of oil, salt, and pepper, and toss it in the oven. If you're up for it, toss some fresh thyme on there near the end. 5 minutes to carve that thing up, and you have delicious chicken for a few days.
But then throw the bones in a pot of water, boil for a few hours, and you got yourself a stock. Want soup instead? Cool. Add some veggies. Got too much chicken meat and not going to be able to eat it all before it goes bad? Toss that shit in the soup. Freeze a bunch of it for when you can't be bothered cooking because you're sick for a couple days.
Grizzly_Berry ยท 1 points ยท Posted at 20:07:02 on June 25, 2018 ยท (Permalink)
Bruh I make some bomb-ass tomato soup. Get a variety for a palette of tomato flavors, roast them lil bitches up with some oil, smashed garlic cloves, and whatever herbs n shit you like. Toss it in a bkender with some veg stock you brought just to a boil, add some parm and some mozz or cream or some vegan shit to add some richness. Blend. I also like to add mushrooms for more satiety and fiber.
Sprinkle on some pretty stuff like chives or parsley and may be more mozz or parm.
Ianjohn ยท 2 points ยท Posted at 20:49:24 on June 25, 2018 ยท (Permalink)
Always cream cheese and basil for tomato soup. Never settle.
TJeffersonsBlackKid ยท -1 points ยท Posted at 22:30:19 on June 25, 2018 ยท (Permalink)
TIL, people use pressure cookers for something besides home made bombs.
BigDamnHead ยท -2 points ยท Posted at 21:02:05 on June 25, 2018 ยท (Permalink)
Soup is the worst category of generally accepted food. I would never be impressed that someone made soup. Oh, you boiled some shit? I'm going to run and grab food elsewhere.
DontHateMasticate ยท 17634 points ยท Posted at 18:30:49 on June 25, 2018 ยท (Permalink)
I don't know why, but everyone loses their minds for this salad... it's just chunks of watermelon, feta, mint, arugula, and balsamic vinaigrette with a tiny bit of salt. It's been a huge hit at parties. I also make this (minus the arugula) on skewers sometimes, too.
BigDamnHead ยท 17117 points ยท Posted at 21:03:28 on June 25, 2018 ยท (Permalink)
I eat this in the summer, except I leave out the feta, mint, arugula, and vinaigrette.
fappy_mcfapster ยท 3628 points ยท Posted at 21:39:34 on June 25, 2018 ยท (Permalink)
Wait a minute...
Gambit-21 ยท 1994 points ยท Posted at 21:40:44 on June 25, 2018 ยท (Permalink)
Okay, now what do I do?
BlueBerrySyrup ยท 1466 points ยท Posted at 21:41:58 on June 25, 2018 ยท (Permalink)
Now eat it, it's the anticipation that gives it the extra flavor.
IllinoisInThisBitch ยท 1979 points ยท Posted at 21:57:26 on June 25, 2018 ยท (Permalink)
Antici...
...pation
BlueBerrySyrup ยท 1067 points ยท Posted at 22:05:04 on June 25, 2018 ยท (Permalink)
But maybe the rain! Isn't really to blame, so I'll remove the cause. But not... the symptom!
KingPellinore ยท 19 points ยท Posted at 01:17:56 on June 26, 2018 ยท (Permalink)
Brad!
KatieLady97 ยท 11 points ยท Posted at 04:32:10 on June 26, 2018 ยท (Permalink)
Janet!
antimidas_84 ยท 6 points ยท Posted at 07:13:17 on June 26, 2018 ยท (Permalink)
Sluuuut
AchtungKarate ยท 3 points ยท Posted at 11:04:16 on June 26, 2018 ยท (Permalink)
Dr. Scott!
chriskopp7 ยท 18 points ยท Posted at 02:33:10 on June 26, 2018 ยท (Permalink)
ASSHOLE!
jldew ยท 50 points ยท Posted at 22:19:27 on June 25, 2018 ยท (Permalink)
Fuck you both for using the last verse of the song.
SIM0NEY ยท 20 points ยท Posted at 01:38:56 on June 26, 2018 ยท (Permalink)
Aw give em break. They're just some sweet transvestites...
Pizzaisbae13 ยท 11 points ยท Posted at 05:06:39 on June 26, 2018 ยท (Permalink)
From Transexual
Transylvania-aaaaaa!
SweetNeo85 ยท 40 points ยท Posted at 23:22:54 on June 25, 2018 ยท (Permalink)
How d'y do I...
ArtlyBard ยท 37 points ยท Posted at 23:31:28 on June 25, 2018 ยท (Permalink)
See you've met my...
Good_vibe_good_life ยท 23 points ยท Posted at 23:55:56 on June 25, 2018 ยท (Permalink)
Faithful handyman
UncleTogie ยท 22 points ยท Posted at 01:06:48 on June 26, 2018 ยท (Permalink)
He's just a...
PM_UR_TITS_SILLYGIRL ยท 22 points ยท Posted at 01:15:30 on June 26, 2018 ยท (Permalink)
Little brought down
DojaStinks ยท 17 points ยท Posted at 01:40:17 on June 26, 2018 ยท (Permalink)
Because, when you knocked
LunchboxBaby ยท 19 points ยท Posted at 01:59:28 on June 26, 2018 ยท (Permalink)
He thought you were the.... candyman!
pizza_engineer ยท 20 points ยท Posted at 02:00:46 on June 26, 2018 ยท (Permalink)
Don't get strung out
goatsandsunflowers ยท 20 points ยท Posted at 02:01:53 on June 26, 2018 ยท (Permalink)
By the way I look!
NickDynmo ยท 18 points ยท Posted at 02:24:12 on June 26, 2018 ยท (Permalink)
Don't judge a book by its coveeeEEEeeer!
rainydaynaps ยท 18 points ยท Posted at 02:28:19 on June 26, 2018 ยท (Permalink)
Iโm not... much of a man, by the light of day...
recipe_pirate ยท 14 points ยท Posted at 02:30:37 on June 26, 2018 ยท (Permalink)
But by night I'm one hell of a lover
thatrudeone ยท 12 points ยท Posted at 03:07:01 on June 26, 2018 ยท (Permalink)
I'm just a sweet transvestite...
20000Deths ยท 12 points ยท Posted at 03:37:21 on June 26, 2018 ยท (Permalink)
From Transexual, Transilvania
Vrathal ยท 7 points ยท Posted at 04:27:44 on June 26, 2018 ยท (Permalink)
Let me...show you around
Sliverofstarlight ยท 6 points ยท Posted at 05:09:57 on June 26, 2018 ยท (Permalink)
Maybe play you a sound...
MattVanAndel ยท 4 points ยท Posted at 05:25:00 on June 26, 2018 ยท (Permalink)
You both look like you're pretty groovy
knurzysko ยท 3 points ยท Posted at 06:41:20 on June 26, 2018 ยท (Permalink)
or if you want something visual
Fire_Walk_With_Me_ ยท 3 points ยท Posted at 06:50:38 on June 26, 2018 ยท (Permalink)
thats not too abysmal
IServeTheOracles ยท 2 points ยท Posted at 07:38:01 on June 26, 2018 ยท (Permalink)
We could take in an old Steve Reeves movie
Reybacca ยท 2 points ยท Posted at 04:23:48 on June 26, 2018 ยท (Permalink)
But by night Iโm one hell of a lover.
Techn0Goat ยท 2 points ยท Posted at 04:35:28 on June 26, 2018 ยท (Permalink)
But by night, I'm one hell of a lover!
paigebuddy2343 ยท 2 points ยท Posted at 05:42:02 on June 26, 2018 ยท (Permalink)
But by night Iโm one hell of a LUHVER!
hod_m_b ยท 5 points ยท Posted at 23:55:28 on June 25, 2018 ยท (Permalink)
Faithful handy-man.
reddit210878 ยท 0 points ยท Posted at 04:56:05 on June 26, 2018 ยท (Permalink)
Butthole
Honolula ยท 7 points ยท Posted at 00:53:02 on June 26, 2018 ยท (Permalink)
Sues to blame! Read the credits.
DontHateMasticate ยท 3 points ยท Posted at 01:56:41 on June 26, 2018 ยท (Permalink)
I fucking love you.
BassyClastard ยท 2 points ยท Posted at 03:23:42 on June 26, 2018 ยท (Permalink)
Preach Father Timothy!
MDCCCLV ยท 1 points ยท Posted at 23:53:52 on June 25, 2018 ยท (Permalink)
Itching and burning?
AchtungKarate ยท 0 points ยท Posted at 11:03:57 on June 26, 2018 ยท (Permalink)
/r/unexpectedrockyhorror
Chispy ยท 6 points ยท Posted at 02:41:53 on June 26, 2018 ยท (Permalink)
Despa...
...Cito
RedOctobyr ยท 3 points ยท Posted at 23:53:52 on June 25, 2018 ยท (Permalink)
Vin-di-ca-tion!
-Captain Holt
mrsrevrod ยท 3 points ยท Posted at 23:11:39 on June 25, 2018 ยท (Permalink)
Say it....
mini4x ยท 2 points ยท Posted at 23:39:56 on June 25, 2018 ยท (Permalink)
Antici.....
...pay, yay, yay, yay, SHUN...
DontHateMasticate ยท 2 points ยท Posted at 01:56:49 on June 26, 2018 ยท (Permalink)
Yaaasssssss!!!
endearing-butthole ยท 4 points ยท Posted at 22:34:47 on June 25, 2018 ยท (Permalink)
Consti...
...pation
omniomiomi ยท 1 points ยท Posted at 22:56:38 on June 25, 2018 ยท (Permalink)
Occu... ...pation
ShillinTheVillain ยท 1 points ยท Posted at 00:54:10 on June 26, 2018 ยท (Permalink)
As the Italians call it, antipasti
__eros__ ยท 1 points ยท Posted at 01:16:17 on June 26, 2018 ยท (Permalink)
Anticipasta
Bob49459 ยท 1 points ยท Posted at 01:19:53 on June 26, 2018 ยท (Permalink)
A warriors greatest virtue...
and1984 ยท 1 points ยท Posted at 01:53:19 on June 26, 2018 ยท (Permalink)
Anti.....
......pasta
IServeTheOracles ยท 1 points ยท Posted at 07:23:48 on June 26, 2018 ยท (Permalink)
Made me quiver
[deleted] ยท -3 points ยท Posted at 22:57:25 on June 25, 2018 ยท (Permalink)
[deleted]
ilovethickyo ยท 1 points ยท Posted at 02:36:08 on June 26, 2018 ยท (Permalink)
No you won't.
indehhz ยท 6 points ยท Posted at 22:52:54 on June 25, 2018 ยท (Permalink)
Where can I buy anticipation? Iโve looked around my local supermarket and found nothing
[deleted] ยท 0 points ยท Posted at 22:59:35 on June 25, 2018 ยท (Permalink)
[deleted]
NickTwix95 ยท 1 points ยท Posted at 00:07:42 on June 26, 2018 ยท (Permalink)
He said "anticipation" not "disappointment"
bsbbtnh ยท 2 points ยท Posted at 02:00:43 on June 26, 2018 ยท (Permalink)
That's why at my newest trendy restaurant, we lock your food in a safe, and you have to crack it to eat.
sexaddic ยท 2 points ยท Posted at 22:20:59 on June 25, 2018 ยท (Permalink)
Thatโs what she said
bcook71099 ยท 1 points ยท Posted at 23:14:40 on June 25, 2018 ยท (Permalink)
Happy cake day!
sexaddic ยท 1 points ยท Posted at 23:18:01 on June 25, 2018 ยท (Permalink)
Oh shit thanks!
__eros__ ยท 1 points ยท Posted at 01:10:41 on June 26, 2018 ยท (Permalink)
Ah yes, delaying the dinner, delay is always the secret ingredient
solidmel2112 ยท 1 points ยท Posted at 03:44:19 on June 26, 2018 ยท (Permalink)
Instructions unclear: dick stuck in ceiling fan
Seblor ยท 1 points ยท Posted at 06:09:25 on June 26, 2018 ยท (Permalink)
Tparkert14 ยท 4 points ยท Posted at 22:19:31 on June 25, 2018 ยท (Permalink)
Fill my cup, put some liquor in it
ChinookNL ยท 2 points ยท Posted at 22:35:08 on June 25, 2018 ยท (Permalink)
Get some fried chicken
MysterySnailDive ยท 1 points ยท Posted at 23:24:47 on June 25, 2018 ยท (Permalink)
Then throw some salt on that watermelon and stuff your face. ๐ ๐๐
Donโt forget a napkin. It will be your savior after salted watermelon and fried chicken!
AltoSaxGuy123 ยท 3 points ยท Posted at 22:25:26 on June 25, 2018 ยท (Permalink)
Instructions unclear. Dick caught in fan.
atomicrabbit_ ยท 1 points ยท Posted at 01:48:22 on June 26, 2018 ยท (Permalink)
Well I mean, his name is fappy_mcfapster. Understandable mistake.
SemiColonInfection ยท 1 points ยท Posted at 22:10:07 on June 25, 2018 ยท (Permalink)
Now remove the watermelon
mrsegraves ยท 3 points ยท Posted at 00:12:45 on June 26, 2018 ยท (Permalink)
"Now remove the watermelon" title of your sex tape!
atomicrabbit_ ยท 1 points ยท Posted at 01:47:32 on June 26, 2018 ยท (Permalink)
As per his name, I believe you should fap. Just a guess tho.
crooks4hire ยท 0 points ยท Posted at 01:16:27 on June 26, 2018 ยท (Permalink)
Instructions unclear, dick stuck in salad...
SardonicNihilist ยท 9 points ยท Posted at 00:06:19 on June 26, 2018 ยท (Permalink)
It's watermelon and a pinch of salt to taste.
popegonzo ยท 2 points ยท Posted at 01:02:04 on June 26, 2018 ยท (Permalink)
*balsamic watermelon
omgFWTbear ยท 5 points ยท Posted at 23:14:21 on June 25, 2018 ยท (Permalink)
The suspense after one hour is KILLING ME
atomicrabbit_ ยท 1 points ยท Posted at 01:49:49 on June 26, 2018 ยท (Permalink)
Heโs been fapping
ZoopUniball ยท 1 points ยท Posted at 22:39:07 on June 25, 2018 ยท (Permalink)
wat er melon
KirkSteele69 ยท 1 points ยท Posted at 03:44:03 on June 26, 2018 ยท (Permalink)
I get it how I live it..
Notverygoodatnaming ยท 937 points ยท Posted at 21:45:32 on June 25, 2018 ยท (Permalink)
Salted watermelon?
koalakountry ยท 1008 points ยท Posted at 21:48:35 on June 25, 2018 ยท (Permalink)
...is the best thing ever. Do it now.
MaximumCarnageX ยท 1034 points ยท Posted at 22:28:58 on June 25, 2018 ยท (Permalink)
> ...is the best thing ever. Do it now.
Salt on Watermelon is pretty good, but it's amateur hour compared to Tajin ( A Mexican seasoning consisting primarily of chile peppers, lime, and salt) on Watermelon.
GaryOaksAlcoholism ยท 161 points ยท Posted at 22:51:42 on June 25, 2018 ยท (Permalink)
Yeah well that's basically cheating. Tajin is love. Tajin is life. (I've been putting it on broccoli)
storm_88 ยท 72 points ยท Posted at 01:13:50 on June 26, 2018 ยท (Permalink)
Tajin on mango is the absolute best
Devin_Nunes ยท 71 points ยท Posted at 01:38:15 on June 26, 2018 ยท (Permalink)
Grilled corn on the cob, slathered with mayo and sprinkled with tajin.
Thank me now and trust me later ....
CabassoG ยท 66 points ยท Posted at 02:32:21 on June 26, 2018 ยท (Permalink)
I love this elot
jonrock ยท 22 points ยท Posted at 02:38:08 on June 26, 2018 ยท (Permalink)
I sรญ what you did there.
lowbetatrader ยท 7 points ยท Posted at 03:02:50 on June 26, 2018 ยท (Permalink)
This deserves more upvotes
OuterInnerMonologue ยท 4 points ยท Posted at 05:32:34 on June 26, 2018 ยท (Permalink)
Grill the corn. Cut off all the kernels. Mix with tajin, lime juice, finely grated cotija cheese, and an little bottle chili (personal favorite is Valentina), good times ahead
Dason37 ยท 5 points ยท Posted at 04:15:03 on June 26, 2018 ยท (Permalink)
I've eaten half a pizza and a whole order of Mac n cheese tonight, and damn if you didn't just make me hungry again.
KatieLady97 ยท 3 points ยท Posted at 04:33:08 on June 26, 2018 ยท (Permalink)
My man
gwaybz ยท 2 points ยท Posted at 02:16:55 on June 26, 2018 ยท (Permalink)
Well now I know what I'm buying tomorrow, thank you stranger!
iasqzhzb ยท 1 points ยท Posted at 07:08:29 on June 26, 2018 ยท (Permalink)
where can I get this?
penguin_guano ยท 1 points ยท Posted at 07:50:42 on June 26, 2018 ยท (Permalink)
A lot of major US grocery stores sell it, usually near the fruit and vegetables but sometimes in the "ethnic" section.
denshi ยท 1 points ยท Posted at 17:51:09 on June 26, 2018 ยท (Permalink)
What's tajin?
Mach10X ยท 1 points ยท Posted at 21:11:47 on June 26, 2018 ยท (Permalink)
You forgot to include minced cilantro and grated cojita cheese. For an extra kick buy or make Mayonesa con lima (lime mayo).
___Kennedy___ ยท 1 points ยท Posted at 02:41:39 on June 26, 2018 ยท (Permalink)
Forgot to add some butter and parmesan. That's Mexican style.
SnippyAura03 ยท 4 points ยท Posted at 03:59:06 on June 26, 2018 ยท (Permalink)
Mayo and shredded panela cheese* I've never seen it done with neither one of those
Alarconadame ยท 5 points ยท Posted at 04:04:29 on June 26, 2018 ยท (Permalink)
It's mayonnaise and grated cotija cheese.
There's also one variant and it's served in a cup, they take apart all the kernels from the cob, put them in a cup with some of the cooking water (which has onion, garlic and epazote), and then mayonnaise, lemon juice, tajin, grated cotija. It's called "esquite". If you Google that, you will also see a dry esquite, which is the kernels fried in butter with epazote, served with lemon and tajin.
PassportSloth ยท 1 points ยท Posted at 21:11:14 on June 26, 2018 ยท (Permalink)
was wondering how far down I'd have to go before someone mentioned mango
aintithenniel ยท 1 points ยท Posted at 14:08:29 on June 28, 2018 ยท (Permalink)
Tajin on raw (green) mango is even better!
[deleted] ยท 18 points ยท Posted at 01:29:08 on June 26, 2018 ยท (Permalink)
My "signature salad dressing" is literally just olive oil and tajin.
ShouldaLooked ยท 2 points ยท Posted at 04:13:37 on June 26, 2018 ยท (Permalink)
Micheladas without a Tajin rim is blasphemy.
agzz21 ยท 1 points ยท Posted at 13:39:36 on June 26, 2018 ยท (Permalink)
Doesn't even need to be Micheladas. Anytime I want a refreshing beer it's some Mexican beer with lime, tajin or trechas coated rim.
lentilsoupforever ยท 1 points ยท Posted at 06:31:16 on June 26, 2018 ยท (Permalink)
I mix it into tortilla/empenada dough. So speckly and yummy!
cheeseburgerwaffles ยท 17 points ยท Posted at 23:07:28 on June 25, 2018 ยท (Permalink)
cut watermelon into cubes, drizzle tequila over them, squeeze lime juice over, dust with tajin, add tooth picks. baller
[deleted] ยท 12 points ยท Posted at 01:30:01 on June 26, 2018 ยท (Permalink)
The best thing about southern California is that so many bars serve cocktails with tajin rims. Even when I'm the DD I'll ask them to rim my sprite with tajin.
Bixler17 ยท 1 points ยท Posted at 03:09:37 on June 26, 2018 ยท (Permalink)
People still dd in the world of uber and lyft?
WeGetItYouBlaze ยท 1 points ยท Posted at 05:24:27 on June 26, 2018 ยท (Permalink)
Taxis have existed forever and people have still been dding...
Bixler17 ยท 1 points ยท Posted at 14:13:40 on June 26, 2018 ยท (Permalink)
Yes but taxis are both less reliable and more expensive than driving apps at least in my experience.
[deleted] ยท 1 points ยท Posted at 16:04:06 on June 26, 2018 ยท (Permalink)
Taxis in my area have been always on par with uber/lyft pricing.
FourOranges ยท 5 points ยท Posted at 00:25:15 on June 26, 2018 ยท (Permalink)
Does this get you tipsy at all or do you just like the taste of tequila?
cheeseburgerwaffles ยท 9 points ยท Posted at 00:37:50 on June 26, 2018 ยท (Permalink)
if you eat enough you'll definitely get tipsy. but I also love the taste of a good tequila
SenatorAstronomer ยท 4 points ยท Posted at 02:26:59 on June 26, 2018 ยท (Permalink)
I do this but without the watermelon, tajin and toothpicks
Stevangelist ยท 11 points ยท Posted at 00:53:21 on June 26, 2018 ยท (Permalink)
I'm a big fan of ground black pepper on strawberries. I've been told that's weird, but it ain't. And balsamic. Nom.
arsabsurdia ยท 6 points ยท Posted at 01:33:29 on June 26, 2018 ยท (Permalink)
Add some leafy greens and feta, call it a salad, and those same people would probably be like "omg what a good salad!" Nothing weird about them good flavors.
Stevangelist ยท 3 points ยท Posted at 01:54:09 on June 26, 2018 ยท (Permalink)
Sounds good to me!
SlowbeardiusOfBeard ยท 3 points ยท Posted at 02:43:32 on June 26, 2018 ยท (Permalink)
Black pepper syrup over strawberries and mint is the bomb.
Balsamic sounds interesting
Stevangelist ยท 3 points ยท Posted at 03:10:26 on June 26, 2018 ยท (Permalink)
I like Strawberries, sugar, black pepper and balsamic. I think usually there's some marscarpone involved as well but I've never added it.
notfromaroundhere51 ยท 34 points ยท Posted at 22:35:44 on June 25, 2018 ยท (Permalink)
I would upvote this more than once, if I could.
Hobocannibal ยท 60 points ยท Posted at 22:46:59 on June 25, 2018 ยท (Permalink)
ask unidan to help.
hacksilver ยท 28 points ยท Posted at 22:48:11 on June 25, 2018 ยท (Permalink)
Ooof. Somehow it still hurts.
montanasucks ยท 9 points ยท Posted at 23:31:43 on June 25, 2018 ยท (Permalink)
/r/toosoon
redditor6845 ยท 6 points ยท Posted at 01:01:51 on June 26, 2018 ยท (Permalink)
iโm out of the loop what happened?
phin3asgag3 ยท 8 points ยท Posted at 01:16:54 on June 26, 2018 ยท (Permalink)
He got caught bottling upvotes for him and downvotes for competition.
Obligatius ยท 2 points ยท Posted at 03:17:32 on June 26, 2018 ยท (Permalink)
At this point, you have to explain who Unidan is first, as he's been not-a-thing for longer now than he was-a-thing.
derpaperdhapley ยท 6 points ยท Posted at 22:40:49 on June 25, 2018 ยท (Permalink)
Get on your alternate account.
[deleted] ยท 5 points ยท Posted at 01:28:14 on June 26, 2018 ยท (Permalink)
Tajin lovers are a cult that I am proud to be a part of.
Gagirl4604 ยท 11 points ยท Posted at 22:36:19 on June 25, 2018 ยท (Permalink)
I want to try this. I've been eating watermelon with lime juice and I love that.
Procris ยท 19 points ยท Posted at 23:05:58 on June 25, 2018 ยท (Permalink)
Thank you, I just learned the real name of what Trader Joe's calls "Chili lime" seasoning.
gbchaosmaster ยท 10 points ยท Posted at 03:04:33 on June 26, 2018 ยท (Permalink)
Tajรญn is a brand name, it's still called chili-lime seasoning.
cystedwrist ยท 6 points ยท Posted at 00:06:40 on June 26, 2018 ยท (Permalink)
I was just thinking that!
wolfygirl ยท 1 points ยท Posted at 01:49:49 on June 26, 2018 ยท (Permalink)
Me too! We have been using it on everything lately!
wonderpickle2147 ยท 8 points ยท Posted at 23:06:48 on June 25, 2018 ยท (Permalink)
Tajin on pineapple and cucumbers is my jam!
HerrDresserVonFyre ยท 15 points ยท Posted at 22:41:21 on June 25, 2018 ยท (Permalink)
Is there even a fruit in existence that tajin doesn't make better?
MissCrystal ยท 5 points ยท Posted at 23:27:49 on June 25, 2018 ยท (Permalink)
Nope. It's also good on like everything else. Chicken, vegetables, potatoes, fish, steak...
[deleted] ยท 4 points ยท Posted at 01:28:44 on June 26, 2018 ยท (Permalink)
I add it to homemade refried beans.
MissCrystal ยท 1 points ยท Posted at 02:20:54 on June 26, 2018 ยท (Permalink)
Oh yes. So tasty.
Dzulomar ยท 1 points ยท Posted at 01:31:35 on June 26, 2018 ยท (Permalink)
Melon
2oosra ยท 5 points ยท Posted at 04:24:17 on June 26, 2018 ยท (Permalink)
If you have an Indian store near you, you may also try Chaat Masala as a substitute for Tajin. "Shan" brand from Pakistan is probably the best.
Cotmweasel ยท 8 points ยท Posted at 22:48:45 on June 25, 2018 ยท (Permalink)
Tajin I like on watermelon, I don't like salt on it though.
fudgyvmp ยท 6 points ยท Posted at 23:05:00 on June 25, 2018 ยท (Permalink)
Try Watermellon and Old Bay.
MaximumCarnageX ยท 1 points ยท Posted at 02:19:31 on June 26, 2018 ยท (Permalink)
Old Bay? shiiiiiiiiiiiiiiiiiiet
I never heard of Old Bay until I made a Baltimore-style fried fish recipe from Binging with Babishโs The Wire special. It was absolutely delicious. I still have some left over, Iโll be sure to try it out on the watermelon I have.
S1lentBob ยท 2 points ยท Posted at 02:35:53 on June 26, 2018 ยท (Permalink)
No lake no trout!
BuncjoVilla ยท 1 points ยท Posted at 04:11:37 on June 26, 2018 ยท (Permalink)
Woah. I'm getting a watermelon tomorrow god damn. I'm from Annapolis and I've never heard of this!!!
RockOnGoldDustWoman ยท 3 points ยท Posted at 22:50:26 on June 25, 2018 ยท (Permalink)
my favorite summer salad is watermelon, cantaloupe, and cucumber sprinkled with Tajin or Trader Joe's chili lime seasoning
pinot_expectations ยท 3 points ยท Posted at 23:42:18 on June 25, 2018 ยท (Permalink)
I keep a bottle of this on my counter during the summer months strictly for watermelon consumption
PandaInAPickle ยท 3 points ยท Posted at 00:08:55 on June 26, 2018 ยท (Permalink)
For watermelon constipation, was how this read first time
GoatShapedDemon ยท 3 points ยท Posted at 00:41:45 on June 26, 2018 ยท (Permalink)
Chamoy powder works great too.
Gfunk98 ยท 2 points ยท Posted at 03:01:11 on June 26, 2018 ยท (Permalink)
Got a giant bottle in my fridge
rennez77 ยท 3 points ยท Posted at 00:54:45 on June 26, 2018 ยท (Permalink)
I drank a bit too much one night and dipped watermelon into a really good bbq sauce. It was a thinner one. It was divine and I now do it regularly
RedditRegg ยท 6 points ยท Posted at 22:54:32 on June 25, 2018 ยท (Permalink)
I prefer lime & salt on watermelon. Tajรญn is too spicy for my Central American taste lol.
Gotitademiel ยท 3 points ยท Posted at 22:49:20 on June 25, 2018 ยท (Permalink)
My mouth is water thinking of tajรญn on watermelon ๐คค
seattleseottle ยท 2 points ยท Posted at 23:43:37 on June 25, 2018 ยท (Permalink)
I literally just had this conversation at a family member's house on Saturday. The tajin was even my idea! I tried both and i'm not gonna lie...neither were very good. I guess I'm just a watermelon purist.
ZeroLAN ยท 2 points ยท Posted at 01:10:48 on June 26, 2018 ยท (Permalink)
Plum powder is pretty good also
nullpassword ยท 2 points ยท Posted at 01:40:14 on June 26, 2018 ยท (Permalink)
Is this something they would use on tacos in mexico? Sounds like it would be tasty..
SwankyCletus ยท 2 points ยท Posted at 03:39:45 on June 26, 2018 ยท (Permalink)
Add some lime juice to that too
MaximumCarnageX ยท 1 points ยท Posted at 17:58:41 on June 26, 2018 ยท (Permalink)
Shit, you donโt gotta tell my Mexican ass twice lol
kaminobaka ยท 4 points ยท Posted at 22:45:16 on June 25, 2018 ยท (Permalink)
Actually not a big fan of Tajin on watermelon. Mango, sure, but not watermelon.
kaves55 ยท 5 points ยท Posted at 22:50:16 on June 25, 2018 ยท (Permalink)
You ever tried it on naranajas? (AKA oranges)
jon_naz ยท 1 points ยท Posted at 22:38:21 on June 25, 2018 ยท (Permalink)
I need to try this
DancingPaul ยท 1 points ยท Posted at 22:44:53 on June 25, 2018 ยท (Permalink)
So much this
kaves55 ยท 1 points ยท Posted at 22:49:04 on June 25, 2018 ยท (Permalink)
Just what I was gonna say! That shit is bomb-diggity!
becauseTexas ยท 1 points ยท Posted at 22:58:14 on June 25, 2018 ยท (Permalink)
Fuck yeah! I got a watermelon I need to cut up at home thanks for reminding me
DieTheVillain ยท 1 points ยท Posted at 23:12:06 on June 25, 2018 ยท (Permalink)
Yes!
MariachiPants ยท 1 points ยท Posted at 23:15:45 on June 25, 2018 ยท (Permalink)
now add fresh-squozed lemon juice and you got yourself a party.
J_skellz ยท 1 points ยท Posted at 23:19:33 on June 25, 2018 ยท (Permalink)
Tajin on everything tbh
Paavo_Nurmi ยท 1 points ยท Posted at 23:47:39 on June 25, 2018 ยท (Permalink)
That sounds awesome, I love Tajin on granny smith apples.
[deleted] ยท 1 points ยท Posted at 23:52:24 on June 25, 2018 ยท (Permalink)
and tequila
PapaTua ยท 1 points ยท Posted at 00:13:31 on June 26, 2018 ยท (Permalink)
Recently visited Houston. Can confirm tajin is the shit!
arsabsurdia ยท 1 points ยท Posted at 01:27:18 on June 26, 2018 ยท (Permalink)
This is also good, though I was going to suggest cayenne & salt. Good on literally any fruit, except bananas, which I haven't tried... because I hate bananas. Probably good with fried plantain tho.
City_Chicky ยท 1 points ยท Posted at 01:55:04 on June 26, 2018 ยท (Permalink)
I have both in my kitchen now and never thought to try this! Thanks!! My Tajin tends to be used on mangos and on the rims of certain cocktails, any other fruits I need to try with it?
sk11ng ยท 1 points ยท Posted at 01:56:14 on June 26, 2018 ยท (Permalink)
Oh damn.
lafleurcynique ยท 1 points ยท Posted at 02:21:17 on June 26, 2018 ยท (Permalink)
Was gonna say this. Tajin is also good on slices of Granny Smith apples.
FrozenSquirrel ยท 1 points ยท Posted at 02:37:55 on June 26, 2018 ยท (Permalink)
Don Francisco taught me the joy of Tajin.
Zsuth ยท 1 points ยท Posted at 03:47:52 on June 26, 2018 ยท (Permalink)
I've always done mango, never thought to try it on watermelon.
georockgeek ยท 1 points ยท Posted at 04:05:50 on June 26, 2018 ยท (Permalink)
We got yelled at at a restaurant when we were sitting out side on a planter because they thought we were doing shots of alcohol when we were just eating Tajin on limes.
Ducklips56 ยท 1 points ยท Posted at 04:12:56 on June 26, 2018 ยท (Permalink)
They eat their watermelon with the same spicr combo in Vietnam. Small world!
OaklandFace_LABooty ยท 1 points ยท Posted at 12:14:59 on June 26, 2018 ยท (Permalink)
TIL I need Tajin
EDIT: FYI, they have it at Target, y'all.
quietriotress ยท 1 points ยท Posted at 15:09:34 on June 26, 2018 ยท (Permalink)
tajin on mango and pineapple holy smokes
robeeelis ยท 0 points ยท Posted at 23:56:50 on June 25, 2018 ยท (Permalink)
I dont trust either two of you.
wmagnum1 ยท 5 points ยท Posted at 22:09:39 on June 25, 2018 ยท (Permalink)
Watermelon + hot sauce
HaltAndCatchTheKnick ยท 3 points ยท Posted at 22:37:59 on June 25, 2018 ยท (Permalink)
No, put lemon juice on it! My god itโs the best watermelon hack. Maybe with salt and lemon itโs explosive, idunno, but shit the lemon is SO GOOD!
bucknutz ยท 2 points ยท Posted at 22:42:32 on June 25, 2018 ยท (Permalink)
But not salted watermelon pepsi. Don't do thaqt one, it was gross.
geneadamsPS4 ยท 2 points ยท Posted at 23:09:29 on June 25, 2018 ยท (Permalink)
I love mine with Tabasco
Rose_Integrity ยท 2 points ยท Posted at 23:09:34 on June 25, 2018 ยท (Permalink)
Do it now, like it good. Lick this melon like you should. My neck, my back, my melon and my crack
livesarah ยท 2 points ยท Posted at 00:05:58 on June 26, 2018 ยท (Permalink)
When I first heard about the practice of putting salt and chilli on watermelon it felt like these people must exist on a different planet to me. Itโs so good, now I rarely eat watermelon without salt and chilli and my family think that I am the weird one!
Chimie45 ยท 3 points ยท Posted at 01:54:42 on June 26, 2018 ยท (Permalink)
I put salt on my watermelon and it didn't taste good at all. I don't know what is wrong with me.
GameResidue ยท 2 points ยท Posted at 05:17:13 on June 26, 2018 ยท (Permalink)
same. I tried lowering the amount to where i can barely taste it but it seems any noticeable amount of salt wonโt improve the flavor
UncleCotillion ยท 1 points ยท Posted at 22:54:10 on June 25, 2018 ยท (Permalink)
Yo try some Lucas on it if you're into salted watermelon. Shit's bomb.
Iliumin ยท 1 points ยท Posted at 00:14:44 on June 26, 2018 ยท (Permalink)
I agree with the following caveat: watermelon != fries. Easy on the salt.
TheDragonLake ยท 1 points ยท Posted at 01:03:36 on June 26, 2018 ยท (Permalink)
Fucking lies. Salted watermelon is a sin and all yall goin' to hell for it! I cant stand it ;-;
ClaireHux ยท 1 points ยท Posted at 02:33:30 on June 26, 2018 ยท (Permalink)
Seriously, just ate some! Add some lemon juice and even more divine.
Miffy92 ยท 1 points ยท Posted at 03:06:41 on June 26, 2018 ยท (Permalink)
Proscuitto-wrapped rockmelon (or Cantaloupe for anyone confused) is also amazing, takes little time, and makes you look cultured as fuck.
AchtungKarate ยท 1 points ยท Posted at 11:04:41 on June 26, 2018 ยท (Permalink)
Watermelon and peanut butter.
Dudeitsmiles ยท 0 points ยท Posted at 22:01:51 on June 25, 2018 ยท (Permalink)
What if I don't like watermelon with or without salt? :(
balmanator ยท 44 points ยท Posted at 22:07:13 on June 25, 2018 ยท (Permalink)
Please leave quietly and don't make a scene.
Memantiga ยท 14 points ยท Posted at 22:07:31 on June 25, 2018 ยท (Permalink)
Then you're wrong sir.
rconnolly ยท 6 points ยท Posted at 22:08:18 on June 25, 2018 ยท (Permalink)
I guess; it sucks to be you, more watermelon for me.
Capefoulweather ยท 3 points ยท Posted at 22:12:46 on June 25, 2018 ยท (Permalink)
I thought I hated watermelon til I dressed it with a squeeze of lime and put salt on it.
BigDamnHead ยท 1 points ยท Posted at 23:28:01 on June 25, 2018 ยท (Permalink)
We all have our issues.
[deleted] ยท 0 points ยท Posted at 22:53:59 on June 25, 2018 ยท (Permalink)
Disgusting. I feel this is an ongoing reddit rickroll. I spit it out.
Heavy_Weapons_Guy_ ยท 0 points ยท Posted at 22:54:15 on June 25, 2018 ยท (Permalink)
*pukes*
FANGO ยท 0 points ยท Posted at 23:45:57 on June 25, 2018 ยท (Permalink)
No
ctilvolover23 ยท 1 points ยท Posted at 22:12:31 on June 25, 2018 ยท (Permalink)
No thank you. I just don't like salt.
MrMarris ยท 0 points ยท Posted at 22:22:25 on June 25, 2018 ยท (Permalink)
FUCK SALT
Edit: OH BOB SAGET
[deleted] ยท 23 points ยท Posted at 21:53:11 on June 25, 2018 ยท (Permalink)
[deleted]
BigDamnHead ยท 1 points ยท Posted at 23:28:59 on June 25, 2018 ยท (Permalink)
Watermelon, caramel, cotton candy, etc.
lovelar912 ยท 4 points ยท Posted at 22:14:46 on June 25, 2018 ยท (Permalink)
With Chile powder
smokesinquantity ยท 5 points ยท Posted at 23:36:42 on June 25, 2018 ยท (Permalink)
Some people like it. It makes me gag.
pwrtrip269 ยท 3 points ยท Posted at 22:26:45 on June 25, 2018 ยท (Permalink)
it's absolutely delicious
-Six-String-7 ยท 3 points ยท Posted at 22:48:49 on June 25, 2018 ยท (Permalink)
Salt on tomatoes
BigDamnHead ยท 1 points ยท Posted at 23:29:14 on June 25, 2018 ยท (Permalink)
Also great.
moldykobold ยท 3 points ยท Posted at 23:15:25 on June 25, 2018 ยท (Permalink)
https://youtu.be/2-eitsutpOc
Confident_Frogfish ยท 2 points ยท Posted at 22:40:46 on June 25, 2018 ยท (Permalink)
Actually ate salmon with watermelon yesterday from a restaurant that was trying too hard to be fancy, very salty food does not go well with watermelon.
tomegranate ยท 2 points ยท Posted at 22:44:21 on June 25, 2018 ยท (Permalink)
Related: watermelon with grilled/barbecued halloumi, with mint leaves. Yes.
livesarah ยท 1 points ยท Posted at 00:06:52 on June 26, 2018 ยท (Permalink)
Mmm yes this one is also a great combination!
americanrealism ยท 2 points ยท Posted at 22:55:24 on June 25, 2018 ยท (Permalink)
I only recently realized that a lot of people don't put salt on watermelon. It's always been a given for me and most people I know.
Gopokes34 ยท 1 points ยท Posted at 23:24:17 on June 25, 2018 ยท (Permalink)
Yep same here. My whole family did it growing up. And itโs not like other people just donโt do it, they look at me like Iโm crazy lol.
SafeLinks ยท 2 points ยท Posted at 01:11:00 on June 26, 2018 ยท (Permalink)
Salted pineapple is another solid one. Some dude in Costa Rica decided to grab my plate and put salt in my pineapple, and then ate a piece, trying to tell me to eat it since my Spanish skills are suspsect at best. Holy shit it was delicious, the salt counteracts some of the over the top acidity that makes me only eat pineapple on occasion.
panopss ยท 2 points ยท Posted at 22:06:22 on June 25, 2018 ยท (Permalink)
Saline melon
themoochiest ยท 1 points ยท Posted at 22:28:17 on June 25, 2018 ยท (Permalink)
Yeah I know people that salt their watermelon. Also know people that salt their apples.
craig3010 ยท 1 points ยท Posted at 22:29:49 on June 25, 2018 ยท (Permalink)
Next time you have a BBQ going, throw a slice on the grill for a couple minutes on each side and enjoy.
jsanc623 ยท 1 points ยท Posted at 23:14:04 on June 25, 2018 ยท (Permalink)
Yes. Also, lightly salted apple slices, or any fruit (oranges too!) with a hint of salt are bomb
Gopokes34 ยท 1 points ยท Posted at 23:23:09 on June 25, 2018 ยท (Permalink)
I didnโt know people didnโt eat salt on the watermelon til like a year ago. And everyone I told thought I was crazy, itโs the only way for me tho.
BigDamnHead ยท 1 points ยท Posted at 23:25:53 on June 25, 2018 ยท (Permalink)
Yeah. It's fucking great. Salt is also great on cantaloupe.
Adude09 ยท 1 points ยท Posted at 23:26:40 on June 25, 2018 ยท (Permalink)
Do it with Black Salt
[deleted] ยท 1 points ยท Posted at 23:38:43 on June 25, 2018 ยท (Permalink)
Yeah, gotta have salt on a watermelon.
RevokesCitizenships ยท 1 points ยท Posted at 23:46:31 on June 25, 2018 ยท (Permalink)
Yep it's awesome I agree
hod_m_b ยท 1 points ยท Posted at 23:56:55 on June 25, 2018 ยท (Permalink)
Do you not? You gotta step up your watermelon game. Try it, you'll love it!
QUAN-FUSION ยท 1 points ยท Posted at 00:01:15 on June 26, 2018 ยท (Permalink)
You can even swap the watermelon out for mango
cobywankenobi ยท 1 points ยท Posted at 00:54:06 on June 26, 2018 ยท (Permalink)
https://giphy.com/gifs/lotr-lord-of-the-rings-gandalf-p36KRrXqfpvi0
pride_and_honor ยท 1 points ยท Posted at 02:21:29 on June 26, 2018 ยท (Permalink)
Try black salt.
SlinginCats ยท 1 points ยท Posted at 02:34:01 on June 26, 2018 ยท (Permalink)
Any melon, really. Had a weekโs allowance of salt on a cantaloupe for brunch yesterday. Did not regret a grain of it.
Hammerhead_brat ยท 1 points ยท Posted at 02:51:19 on June 26, 2018 ยท (Permalink)
Salted cantaloupe is better
ColCabbage ยท 1 points ยท Posted at 02:55:56 on June 26, 2018 ยท (Permalink)
Try it on pineapple, too. Actually, soak it in saltwater. It breaks down the enzymes that make it irritate your mouth and throat.
[deleted] ยท 1 points ยท Posted at 03:36:23 on June 26, 2018 ยท (Permalink)
Dude it's the Fucking jam. Been doing it since I was a kid.
Icedoverblues ยท 1 points ยท Posted at 03:45:10 on June 26, 2018 ยท (Permalink)
Chilli powder and salt then dab in water malone. Omg
iwasnotoncops73 ยท 1 points ยท Posted at 03:46:56 on June 26, 2018 ยท (Permalink)
Salted mango .... equally as tasty
heshstayshuman ยท 1 points ยท Posted at 05:10:56 on June 26, 2018 ยท (Permalink)
Oh man salt on melons is the best. Salted cantelope is one of my main jams.
[deleted] ยท 1 points ยท Posted at 08:21:27 on June 26, 2018 ยท (Permalink)
Nope. Nope nope nope. Absolutely worst thing ever, I will never understand how people like this.
SantiGE ยท 2 points ยท Posted at 21:59:47 on June 25, 2018 ยท (Permalink)
That's called a cucumber
onewilybobkat ยท 1 points ยท Posted at 22:01:29 on June 25, 2018 ยท (Permalink)
I knew a lot of people that salted their watermelon. I think they're the devil. Yeah, typically you pair a bit of salt with sweet, but that's literally like a pinch. These people coated the melon.
uberyoda ยท 3 points ยท Posted at 22:07:52 on June 25, 2018 ยท (Permalink)
I like your use of โpeopleโ. That is an abhorrent and monstrous thing to do. What youโve described are absolute animals.
People I am sorry. This was meant to be a completely over the top comment not to be taken seriously. I donโt quite apologize for the miscommunication but Iโll meet you in the middle. I eat cantaloupe with salt.
lowbass4u ยท 1 points ยท Posted at 22:13:19 on June 25, 2018 ยท (Permalink)
Yes! people that use salt to enhance their food are animals.
Well, now that I think about it. Animals don't season their food at all, that's a human thing. Hmmmmm
onewilybobkat ยท 2 points ยท Posted at 22:50:42 on June 25, 2018 ยท (Permalink)
More along the lines of, if people think pineapples on pizza are abhorrent, how can a box of salt on a cube of watermelon go without anyone batting an eye. Like putting ketchup on chocolate milk or something. That's not something I made up, I had a friend that did it all through childhood. Just because some people enjoy it doesn't mean I can't call it weird.
lowbass4u ยท 2 points ยท Posted at 23:02:49 on June 25, 2018 ยท (Permalink)
A "box" of salt???? Do you literally mean a whole "box"? Or just what you would consider to much salt. That much salt on anything goes way beyond taste to dangerous.
Now I have sprinkled salt on watermelon. Just a pinch sometimes, but most times I don't. It does give it a "sweet/salty" taste.
Taste in food is very, very subjective.
onewilybobkat ยท 1 points ยท Posted at 00:35:30 on June 26, 2018 ยท (Permalink)
Slight exaggeration, but what I was saying originally was the people I called "the devil" go beyond a pinch to the whole slice has a decent coating on it. More than I would put on a savory food, for example. I understand from cooking, a pinch if salt in sweet, a pinch of sugar in scary foods, but there's a limit to that.
zzz0404 ยท 1 points ยท Posted at 23:35:59 on June 25, 2018 ยท (Permalink)
But I thought I was animal
puterTDI ยท 1 points ยท Posted at 22:02:01 on June 25, 2018 ยท (Permalink)
when I was a kid my grandfather would go out and we'd have half a watermelon with salt on it. Delicious.
Criterion515 ยท 1 points ยท Posted at 22:06:30 on June 25, 2018 ยท (Permalink)
Yes!
MonkeysOnBalloons ยท 1 points ยท Posted at 23:07:02 on June 25, 2018 ยท (Permalink)
Salty melons.
Lernernerner_DiCarp ยท 4 points ยท Posted at 22:24:04 on June 25, 2018 ยท (Permalink)
Salted watermelon is the shit
ctilvolover23 ยท 3 points ยท Posted at 22:12:13 on June 25, 2018 ยท (Permalink)
So just watermelon with salt then?
BigDamnHead ยท 1 points ยท Posted at 23:30:59 on June 25, 2018 ยท (Permalink)
You're getting it.
go123ty ยท 3 points ยท Posted at 01:17:41 on June 26, 2018 ยท (Permalink)
Lightly salted watermelon. I gotta try this.
BigDamnHead ยท 2 points ยท Posted at 03:15:57 on June 26, 2018 ยท (Permalink)
It's so good.
FuujinSama ยท 6 points ยท Posted at 21:47:25 on June 25, 2018 ยท (Permalink)
You put salt in your watermelon?
buckozdude ยท 4 points ยท Posted at 21:56:36 on June 25, 2018 ยท (Permalink)
No, he puts watermelon on his salt.
barbss ยท 2 points ยท Posted at 22:27:28 on June 25, 2018 ยท (Permalink)
Try it with chilli powder
BigDamnHead ยท 1 points ยท Posted at 23:30:45 on June 25, 2018 ยท (Permalink)
Yes. It's great.
toxiczen ยท 2 points ยท Posted at 22:24:55 on June 25, 2018 ยท (Permalink)
You put salt on your watermelon?
BigDamnHead ยท 2 points ยท Posted at 23:31:28 on June 25, 2018 ยท (Permalink)
Yes, it's pretty great.
zulhadm ยท 2 points ยท Posted at 22:48:47 on June 25, 2018 ยท (Permalink)
salted watermelon? Hmmm
BigDamnHead ยท 1 points ยท Posted at 23:32:15 on June 25, 2018 ยท (Permalink)
Yes
grumpywarner ยท 2 points ยท Posted at 22:56:30 on June 25, 2018 ยท (Permalink)
My favorite!
Metal_edges ยท 2 points ยท Posted at 22:58:25 on June 25, 2018 ยท (Permalink)
You and I cook in the same style. I like you
SneezeSpasm ยท 2 points ยท Posted at 23:01:57 on June 25, 2018 ยท (Permalink)
You do use salt though.
BigDamnHead ยท 1 points ยท Posted at 23:32:59 on June 25, 2018 ยท (Permalink)
Yep
JustThatGuyBen ยท 2 points ยท Posted at 23:02:21 on June 25, 2018 ยท (Permalink)
Mmm, salted watermelon
JohnnyFoxborough ยท 2 points ยท Posted at 23:08:48 on June 25, 2018 ยท (Permalink)
So balsamic watermelon?
SueZbell ยท 2 points ยท Posted at 23:14:13 on June 25, 2018 ยท (Permalink)
Long slow clap accompanied by laughter.
GrandeCabeza ยท 2 points ยท Posted at 23:18:23 on June 25, 2018 ยท (Permalink)
I like the cut of your jib
tricksovertreats ยท 2 points ยท Posted at 00:55:29 on June 26, 2018 ยท (Permalink)
mmmm.... salted watermelon
juleswp ยท 2 points ยท Posted at 00:57:45 on June 26, 2018 ยท (Permalink)
Instructions unclear, I've just eaten more salted watermelon than I previously thought possible.
undercoverpunx ยท 2 points ยท Posted at 00:59:01 on June 26, 2018 ยท (Permalink)
salt on melon is the only way to go and anyone who thinks otherwise needs to be exterminated
ryanthedrumguy ยท 2 points ยท Posted at 02:15:45 on June 26, 2018 ยท (Permalink)
Like this?
nynedragons ยท 2 points ยท Posted at 03:43:56 on June 26, 2018 ยท (Permalink)
Salted watermelon master race
spaniel_rage ยท 2 points ยท Posted at 22:40:19 on June 25, 2018 ยท (Permalink)
You salt your watermelon?
BigDamnHead ยท 1 points ยท Posted at 23:31:33 on June 25, 2018 ยท (Permalink)
Yes
jfk_47 ยท 1 points ยท Posted at 22:10:24 on June 25, 2018 ยท (Permalink)
Can you make a gif recipe?
BigDamnHead ยท 2 points ยท Posted at 23:31:46 on June 25, 2018 ยท (Permalink)
What's a gif?
jfk_47 ยท 1 points ยท Posted at 04:31:54 on June 26, 2018 ยท (Permalink)
Dunno need someone to make a recipe for it to know what it is.
stavros95 ยท 1 points ยท Posted at 22:16:17 on June 25, 2018 ยท (Permalink)
add halloumi
Hannyu ยท 1 points ยท Posted at 22:17:41 on June 25, 2018 ยท (Permalink)
A man of sophistication, I see
joego9 ยท 1 points ยท Posted at 22:52:44 on June 25, 2018 ยท (Permalink)
Salted skewermelon?
BigDamnHead ยท 1 points ยท Posted at 23:32:23 on June 25, 2018 ยท (Permalink)
Why not?
joego9 ยท 0 points ยท Posted at 00:09:18 on June 26, 2018 ยท (Permalink)
I mean if it's seasoned properly it could be delicious. I just don't want it to be some basic bitch melon.
im_the_real_shady ยท 1 points ยท Posted at 22:54:12 on June 25, 2018 ยท (Permalink)
Mmmm, watery melon
hooklinensinkr ยท 1 points ยท Posted at 23:00:18 on June 25, 2018 ยท (Permalink)
So you eat salted watermelon.
BigDamnHead ยท 1 points ยท Posted at 23:32:39 on June 25, 2018 ยท (Permalink)
It's the best kind of salad
nomnommish ยท 1 points ยท Posted at 23:01:16 on June 25, 2018 ยท (Permalink)
I leave out the water too.
doddap ยท 1 points ยท Posted at 23:07:37 on June 25, 2018 ยท (Permalink)
Why the salt
BigDamnHead ยท 1 points ยท Posted at 23:33:34 on June 25, 2018 ยท (Permalink)
It tastes great. It's also great on cantaloupe, tomatoes, etc.
VesperSnow ยท 1 points ยท Posted at 23:08:59 on June 25, 2018 ยท (Permalink)
Donโt eat wooden skewers, man.
[deleted] ยท 1 points ยท Posted at 23:26:32 on June 25, 2018 ยท (Permalink)
So do I, and then I add Benadryl
JesseJT23 ยท 1 points ยท Posted at 23:33:25 on June 25, 2018 ยท (Permalink)
Watermelon with salt? Ew...
JediOfTheShire ยท 1 points ยท Posted at 23:34:23 on June 25, 2018 ยท (Permalink)
You salt your watermelon? Whaddafuq?
BigDamnHead ยท 1 points ยท Posted at 23:35:46 on June 25, 2018 ยท (Permalink)
Try it. It's fantastic. Also good is salted cantaloupe.
JediOfTheShire ยท 1 points ยท Posted at 23:43:16 on June 25, 2018 ยท (Permalink)
It's okay, we eloped just fine without any salt. Thanks for the suggestion, though.
McCree_From_Gamecube ยท 1 points ยท Posted at 23:46:20 on June 25, 2018 ยท (Permalink)
Salted meellon
Jd3774life ยท 1 points ยท Posted at 23:46:51 on June 25, 2018 ยท (Permalink)
Sounds healthy
BigDamnHead ยท 1 points ยท Posted at 23:53:44 on June 25, 2018 ยท (Permalink)
Salt and fruit, so yeah.
Mytrixrnot4kids ยท 1 points ยท Posted at 23:47:07 on June 25, 2018 ยท (Permalink)
Do you add a vodka presoak?
PMMEANUMBER1-10 ยท 1 points ยท Posted at 23:55:11 on June 25, 2018 ยท (Permalink)
You eat watermelon with salt?
BigDamnHead ยท 2 points ยท Posted at 00:24:49 on June 26, 2018 ยท (Permalink)
Yeah, it's the best way to eat it.
rforest3 ยท 1 points ยท Posted at 23:59:19 on June 25, 2018 ยท (Permalink)
Iโve been searching for this recipe for years. Thank you
BigDamnHead ยท 1 points ยท Posted at 00:24:32 on June 26, 2018 ยท (Permalink)
For a more savory version, substitute tomato for the watermelon.
rforest3 ยท 1 points ยท Posted at 01:32:52 on June 26, 2018 ยท (Permalink)
Whoa you mean the stuff that goes into ketchup? Mind blown
Project_Tuatara ยท 1 points ยท Posted at 00:13:10 on June 26, 2018 ยท (Permalink)
So you just eat lightly salted watermelon??
BigDamnHead ยท 2 points ยท Posted at 00:23:34 on June 26, 2018 ยท (Permalink)
Yeah. It's my favorite salad.
rya590 ยท 1 points ยท Posted at 01:06:45 on June 26, 2018 ยท (Permalink)
You salt your watermelon?
BigDamnHead ยท 1 points ยท Posted at 03:14:52 on June 26, 2018 ยท (Permalink)
Yes. It's great.
tunersharkbitten ยท 1 points ยท Posted at 01:07:33 on June 26, 2018 ยท (Permalink)
props if you throw some tajin on top...
AdjunctFunktopus ยท 1 points ยท Posted at 01:07:43 on June 26, 2018 ยท (Permalink)
Instructions unclear, skewer stuck in tongue.
MrRandomCalibur ยท 1 points ยท Posted at 01:08:33 on June 26, 2018 ยท (Permalink)
Who tf wats salt on watermelon?
BigDamnHead ยท 1 points ยท Posted at 03:14:30 on June 26, 2018 ยท (Permalink)
Half of everyone who eats watermelon.
AngryGerman12 ยท 1 points ยท Posted at 01:17:51 on June 26, 2018 ยท (Permalink)
Do you comment on allrecipes.com too?
blondebull ยท 1 points ยท Posted at 01:31:17 on June 26, 2018 ยท (Permalink)
Recipe please!
WolframXero ยท 1 points ยท Posted at 01:36:48 on June 26, 2018 ยท (Permalink)
So salted watermelons?
jok7er ยท 1 points ยท Posted at 01:56:10 on June 26, 2018 ยท (Permalink)
Soo salted watermelon? Real talk though, put some tajin on there instead
jaredrc2001 ยท 1 points ยท Posted at 03:07:07 on June 26, 2018 ยท (Permalink)
Watermelon and salt
WeGetItYouBlaze ยท 1 points ยท Posted at 05:22:48 on June 26, 2018 ยท (Permalink)
You're one of those monsters that ruins watermelon with salt?!?
lentilsoupforever ยท 1 points ยท Posted at 06:30:30 on June 26, 2018 ยท (Permalink)
The minimalist version.
Asmo___deus ยท 1 points ยท Posted at 06:32:32 on June 26, 2018 ยท (Permalink)
Chunks of salted watermelon?
mildolconf ยท 1 points ยท Posted at 08:25:59 on June 26, 2018 ยท (Permalink)
Watermelon + drown in fresh lime juice. Best ever.
Spifffyy ยท 1 points ยท Posted at 09:53:23 on June 26, 2018 ยท (Permalink)
Salty watermelon?
Kempeth ยท 1 points ยท Posted at 09:57:59 on June 26, 2018 ยท (Permalink)
So you eat watermelon with salt?
Humanchacha ยท 1 points ยท Posted at 12:21:06 on June 26, 2018 ยท (Permalink)
Add a tiny bit of salt to your melon. You won't regret it
BigDamnHead ยท 1 points ยท Posted at 14:01:51 on June 26, 2018 ยท (Permalink)
I do. I didn't except the salt from the recipe.
Humanchacha ยท 1 points ยท Posted at 14:06:43 on June 26, 2018 ยท (Permalink)
Ah, I didn't realize you didn't. Still I emphasize for those that don't know.
Dannyjod2002 ยท 1 points ยท Posted at 18:37:44 on June 26, 2018 ยท (Permalink)
You put salt on your watermelon?
BigDamnHead ยท 1 points ยท Posted at 19:36:54 on June 26, 2018 ยท (Permalink)
This has been asked in this thread so many times. Yes, I do. You've not caught me in some mistake. It is a pretty common way to eat watermelon.
balmanator ยท 1 points ยท Posted at 06:53:18 on June 27, 2018 ยท (Permalink)
Wait, are you telling me you put sodium chloride on your citrullus lanatus?
Iliveinaflat ยท 1 points ยท Posted at 22:29:07 on June 25, 2018 ยท (Permalink)
I consume this at parties, except I leave out the feta, mint, arugula, watermelon and swap the vinaigrette for cocaine.
BigDamnHead ยท 1 points ยท Posted at 23:30:32 on June 25, 2018 ยท (Permalink)
Salted cocaine?
sovietsrule ยท 1 points ยท Posted at 21:45:51 on June 25, 2018 ยท (Permalink)
Me too!
Forikorder ยท 1 points ยท Posted at 22:19:08 on June 25, 2018 ยท (Permalink)
i might have to try that then
im not a fan of watermelon so ill probably cut taht out too
BigDamnHead ยท 2 points ยท Posted at 23:31:16 on June 25, 2018 ยท (Permalink)
So just salt?
slightlydeformed ยท 1 points ยท Posted at 23:27:43 on June 25, 2018 ยท (Permalink)
Eww you eat watermelon with salt?
Fusrohdah73 ยท 0 points ยท Posted at 22:45:30 on June 25, 2018 ยท (Permalink)
You put salt on your watermelons? u/BigDamnHead is a fake person.
BigDamnHead ยท 3 points ยท Posted at 23:32:08 on June 25, 2018 ยท (Permalink)
I feel sorry for the person that eats watermelon without salt.
chopchopfruit ยท -1 points ยท Posted at 22:03:41 on June 25, 2018 ยท (Permalink)
balsamic water salt? nbd.
[deleted] ยท 473 points ยท Posted at 19:30:48 on June 25, 2018 ยท (Permalink)
[deleted]
OK_Compooper ยท 47 points ยท Posted at 22:49:56 on June 25, 2018 ยท (Permalink)
I once kissed my wife after she had a greek salad and was wearing watermelon chapstick.
BungHoleDriller ยท 10 points ยท Posted at 22:55:58 on June 25, 2018 ยท (Permalink)
Go on...
OK_Compooper ยท 23 points ยท Posted at 23:17:22 on June 25, 2018 ยท (Permalink)
Iโm pissed because she closed her eyes and imagined she was with another salad.
Thats__a__chop ยท 3 points ยท Posted at 04:14:55 on June 26, 2018 ยท (Permalink)
Ken M, is that you?
cw- ยท 2 points ยท Posted at 07:47:11 on June 26, 2018 ยท (Permalink)
Same
Gimmegimmegunshots ยท 2 points ยท Posted at 02:19:08 on June 26, 2018 ยท (Permalink)
I too had this, and loved fucking it.
[deleted] ยท 0 points ยท Posted at 01:01:29 on June 26, 2018 ยท (Permalink)
[deleted]
filemeaway ยท 2 points ยท Posted at 02:05:09 on June 26, 2018 ยท (Permalink)
It's a very common combo for salad.
Yavin04 ยท 310 points ยท Posted at 20:50:11 on June 25, 2018 ยท (Permalink)
Try adding walnuts it adds just the right texture to this when I make it
Ketaloge ยท 37 points ยท Posted at 21:38:56 on June 25, 2018 ยท (Permalink)
I prefer cashews but walnuts also sound like a good idea!
Plopplopthrown ยท 11 points ยท Posted at 22:12:06 on June 25, 2018 ยท (Permalink)
My first thought was something small like sesame seeds
thiosk ยท 3 points ยท Posted at 01:06:11 on June 26, 2018 ยท (Permalink)
if you haven't tried walnuts then how do you know you prefer cashews?
mossyskeleton ยท 2 points ยท Posted at 02:08:15 on June 26, 2018 ยท (Permalink)
Prefers to use cashews, not the taste of them.
Nice try though.
jhagerman7 ยท 10 points ยท Posted at 23:12:08 on June 25, 2018 ยท (Permalink)
I add red onion, too. Walnuts are going in next time, too. Thanks.
Slippery_Sidewalk ยท 4 points ยท Posted at 23:21:08 on June 25, 2018 ยท (Permalink)
Toast your walnuts in some butter with sugar for an extra dimension.
ZombieBiologist ยท 20 points ยท Posted at 22:18:46 on June 25, 2018 ยท (Permalink)
Try candied walnuts! Even better. A kind of caramelized-burnt-sweet against the fresh-picked-sweet of the watermelon.
enjoyyouryak ยท 8 points ยท Posted at 01:55:45 on June 26, 2018 ยท (Permalink)
Try balsamic candied walnuts, they're to die for!!
1 c walnut halves, 4 tbsp sugar, 4 tbsp balsamic vinegar
Prep a baking sheet by lining it with parchment paper. Heat sugar, balsamic and walnuts in a large frying pan over medium heat. Stirring constantly with a heatproof spatula or wooden spoon, simmer until balsamic is nearly evaporated and nuts are well coated. Working quickly, pour the walnut mixture onto the lined baking pan. Using forks, separate the individual nuts. (Be careful not to touch, as the walnuts are wicked hot!) Bake at 350ยฐ for about 5 minutes, or until light brown. Allow to cool completely at room temperature, then break the pieces apart with your fingers.
IvarDanK ยท 2 points ยท Posted at 01:43:17 on June 26, 2018 ยท (Permalink)
I had great results recently by adding crushed wasabi nuts into the mix.
noahsonreddit ยท -1 points ยท Posted at 00:44:26 on June 26, 2018 ยท (Permalink)
At first I read โwalrusโ
deadbabieslol ยท 47 points ยท Posted at 20:35:51 on June 25, 2018 ยท (Permalink)
Protip: Use white balsamic vinegar to keep the salad looking bright and pretty.
buckozdude ยท 22 points ยท Posted at 21:58:00 on June 25, 2018 ยท (Permalink)
Spraypaint has the same effect but more colors! Twitch
ihateyouguys ยท 5 points ยท Posted at 22:36:20 on June 25, 2018 ยท (Permalink)
I like the blobs of blackness, but Iโm weird.
FallenAngelII ยท 112 points ยท Posted at 20:25:03 on June 25, 2018 ยท (Permalink)
You make skewers with watermelon, feta and mint?
DontHateMasticate ยท 47 points ยท Posted at 21:43:33 on June 25, 2018 ยท (Permalink)
Yeah. Like, I skewer the watermelon, feta and mint... I do mint, feta, watermelon and then drizzle the balsamic over it and sprinkle some salt.
LEGITIMATE_SOURCE ยท 15 points ยท Posted at 22:26:21 on June 25, 2018 ยท (Permalink)
Wait, what? One more time. You skewer feta?
[deleted] ยท 56 points ยท Posted at 22:28:45 on June 25, 2018 ยท (Permalink)
[deleted]
CloggingToilets ยท 13 points ยท Posted at 22:48:57 on June 25, 2018 ยท (Permalink)
Crumbled feta? what is this
[deleted] ยท -1 points ยท Posted at 23:19:23 on June 25, 2018 ยท (Permalink)
[deleted]
theidleidol ยท 5 points ยท Posted at 00:10:17 on June 26, 2018 ยท (Permalink)
A half inch/1cm cube? Itโs salty, but itโs just cheese, and it balances nicely with the fresh flavors of the watermelon and mint.
(Tell me itโs 1.27cm, I dare you)
[deleted] ยท 1 points ยท Posted at 00:20:41 on June 26, 2018 ยท (Permalink)
[deleted]
theidleidol ยท 1 points ยท Posted at 00:58:48 on June 26, 2018 ยท (Permalink)
I mean sure, but in equal proportions every time. Weโre not using equal size cubes of watermelon 1:1 with cubes of feta (though I donโt think it would be overly salty even then).
Iโd hate to see your reaction to a charcuterie board.
thejesse ยท 2 points ยท Posted at 16:28:43 on June 26, 2018 ยท (Permalink)
don't forget the 1:1 cube of mint.
DontHateMasticate ยท 1 points ยท Posted at 01:43:05 on June 26, 2018 ยท (Permalink)
Like on a toothpick. Yeah.
3lvy ยท 2 points ยท Posted at 17:49:44 on June 26, 2018 ยท (Permalink)
Does it matter to the flavour how you make it? I loooooove feta cheese, and watermelon, one of my favorite dishes are these pastery looking things with feta cheese and spinach (bรธrek). I goddamn love feta cheese!
FallenAngelII ยท 0 points ยท Posted at 04:36:30 on June 26, 2018 ยท (Permalink)
But why? So people can eat them on skewers instead of with a fork?
DontHateMasticate ยท 1 points ยท Posted at 04:44:35 on June 26, 2018 ยท (Permalink)
Like if you want them as little handheld apps instead of a salad
FallenAngelII ยท 0 points ยท Posted at 04:56:35 on June 26, 2018 ยท (Permalink)
But then you'd put them on toothpicks, wouldn't you? Or do you refer to toothpicks as skewers (which makes a bit of sense, but is a bit misleading).
HeatSeekingGhostOSex ยท 6 points ยท Posted at 22:40:25 on June 25, 2018 ยท (Permalink)
Feta comes in more than just crumbles.
FallenAngelII ยท 2 points ยท Posted at 04:33:05 on June 26, 2018 ยท (Permalink)
Yes, I know. I was just wondering what the point of skewering them is since the main point of skewering is grilling/barbecuing and you can't really grill/barbecue watermelon, feta or, most importantly, mint unless /u/DontHateMasticate meant that they use mint as a condiment.
holybejeebus ยท 8 points ยท Posted at 21:52:19 on June 25, 2018 ยท (Permalink)
I can't imagine feta holds up on skewers very well
PenelopePeril ยท 30 points ยท Posted at 22:02:18 on June 25, 2018 ยท (Permalink)
You can buy feta in blocks. If youโre careful you can skewer it without crumbling.
[deleted] ยท -6 points ยท Posted at 23:20:09 on June 25, 2018 ยท (Permalink)
[deleted]
Selraroot ยท 2 points ยท Posted at 23:46:42 on June 25, 2018 ยท (Permalink)
Feta is not a very salty cheese.
[deleted] ยท 5 points ยท Posted at 23:59:49 on June 25, 2018 ยท (Permalink)
https://www.cheese.com/feta/
Feta is a salty cheese.
Selraroot ยท 4 points ยท Posted at 00:23:39 on June 26, 2018 ยท (Permalink)
I really don't care what cheese.com has to say, I would never describe feta as salty. The brine is, but the cheese is not.
[deleted] ยท -2 points ยท Posted at 00:24:08 on June 26, 2018 ยท (Permalink)
[deleted]
Selraroot ยท 6 points ยท Posted at 00:25:01 on June 26, 2018 ยท (Permalink)
Cool. Cool, cool, cool.
PenelopePeril ยท 1 points ยท Posted at 01:53:23 on June 26, 2018 ยท (Permalink)
Not really. The feta crumbles you can buy in the US are often saltier than the block feta Iโve gotten from specialty shops. Block feta spoils faster, but Iโve seen it in my regular grocery store more often over the past few years. Itโs great on arugula salads.
When I make dishes with it I steal pieces to eat while I cook. Itโs creamier and less intense than the crumbles Iโve had. I donโt eat crumbles by themselves the way I do pieces of block feta, personally, but no judgement if someone else does!
Itโs still salty compared to something like mozzarella but itโs not as salty as one might think if theyโve only ever had crumbles (which I do still like on my greek salads. Crumbles have their place, too).
Edit to add: people should stop downvoting when someone asks a question. The nuances of feta cheese in different regions of the world isnโt exactly common knowledge.
ManWhoSmokes ยท 7 points ยท Posted at 22:02:52 on June 25, 2018 ยท (Permalink)
depends on the type and size
ihateyouguys ยท 8 points ยท Posted at 22:35:51 on June 25, 2018 ยท (Permalink)
Your imagination must be shite, dog.
tha_dood ยท -2 points ยท Posted at 21:59:16 on June 25, 2018 ยท (Permalink)
Right? Lol
TheDude9737 ยท 1 points ยท Posted at 00:20:03 on June 26, 2018 ยท (Permalink)
Add some prosciutto
iChongAllDayLong ยท 15 points ยท Posted at 21:20:52 on June 25, 2018 ยท (Permalink)
Add in cucumber, its super good.
[deleted] ยท 12 points ยท Posted at 21:43:12 on June 25, 2018 ยท (Permalink)
Yes! Similarly, I have made skewers with cantaloupe, prosciutto, fresh mozzarella, basil, with a drizzle of balsamic- itโs a hit at parties!
obnoxiously_yours ยท 1 points ยท Posted at 08:10:01 on June 26, 2018 ยท (Permalink)
I would also have put cantaloupe, but I'd have never thought of putting watermelon in feta cheese salad
Beardy_Will ยท 1 points ยท Posted at 22:42:47 on June 26, 2018 ยท (Permalink)
I guess it's just the ol' fruit and cheese combo. Brie and grape has now morphed in to cheddar and jam.
MercuryMK12 ยท 19 points ยท Posted at 20:09:39 on June 25, 2018 ยท (Permalink)
Watermelon and Feta cheese used to be a traditional Egyptian breakfast. I don't know but it has recently fallen out of menus here in Egypt.
BakingBadRS ยท 8 points ยท Posted at 21:39:45 on June 25, 2018 ยท (Permalink)
you had me at chunks of watermelon.
zigaliciousone ยท 7 points ยท Posted at 21:27:34 on June 25, 2018 ยท (Permalink)
I make a watermelon salad with cucumber, mint, lime juice and salt. You can even mix the juice with gin and have a refreshing cocktail!
JackAceHole ยท 4 points ยท Posted at 21:44:51 on June 25, 2018 ยท (Permalink)
But you don't win friends with salad.
thewonderfullavagirl ยท 4 points ยท Posted at 21:53:24 on June 25, 2018 ยท (Permalink)
I've made watermelon, feta and basil; a sprinkle of olive oil and salt. Bonus points if you hollow out half a melon and serve it in the rind.
Illithid_Syphilis ยท 5 points ยท Posted at 22:31:07 on June 25, 2018 ยท (Permalink)
Protip: throw some prosciutto on those skewers too (or maybe instead of the salt sprinkle).
Wrest216 ยท 9 points ยท Posted at 20:59:23 on June 25, 2018 ยท (Permalink)
seriioulsy! I make a sald with red peppers, green onions, pineapples, mandrin oranges tossed in a bit of honly lime dressing. its literally just veggies and fruit but it looks awesome and people love it.
raisonbran22 ยท 5 points ยท Posted at 21:46:59 on June 25, 2018 ยท (Permalink)
Yummy sounds like my beet, citrus, blue cheese salad. Off the hook
Sacredauto ยท 3 points ยท Posted at 20:45:06 on June 25, 2018 ยท (Permalink)
My ex would do this minus the mint. Such a dead simple salad and it tastes and looks super fancy
sprachkundige ยท 3 points ยท Posted at 22:00:48 on June 25, 2018 ยท (Permalink)
Literally my highest upvoted comment is about a salad of watermelon, goat cheese, olive oil, white pepper, and salt. I mean, it is pretty good.
mikealan ยท 3 points ยท Posted at 22:03:22 on June 25, 2018 ยท (Permalink)
Reminds me of cantaloupe wrapped in prosciutto, takes five minutes and it'll completely derail the party as everyone talks about it for 10 minutes.
BigG7615 ยท 3 points ยท Posted at 22:18:02 on June 25, 2018 ยท (Permalink)
Panera used to have this
muffinman247 ยท 3 points ยท Posted at 22:38:10 on June 25, 2018 ยท (Permalink)
Panera has this in the summer sometimes.
QueenCole ยท 17 points ยท Posted at 20:10:24 on June 25, 2018 ยท (Permalink)
Recipe, please? That sounds like a salad I could live off of for a week and not get tired.
doogie88 ยท 125 points ยท Posted at 20:16:47 on June 25, 2018 ยท (Permalink)
I think that was it.
Eric_the_Barbarian ยท 38 points ยท Posted at 21:23:42 on June 25, 2018 ยท (Permalink)
The rest of the recipe is "throw it in a bowl."
boldandbratsche ยท 11 points ยท Posted at 22:39:03 on June 25, 2018 ยท (Permalink)
What are the proportions though? It's it primarily arugula like a traditional pre-meal salad or primarily watermelon like a fancy fruit salad?
jokullmusic ยท 4 points ยท Posted at 22:45:08 on June 25, 2018 ยท (Permalink)
Probably closer to a traditional salad. Like, think of the sort of salad salad with apples and walnuts, but replace those with watermelon and the other stuff.
boldandbratsche ยท 2 points ยท Posted at 23:17:34 on June 25, 2018 ยท (Permalink)
From the recipes people are posting, it seems more watermelon heavy, like a watermelon/mind salad normally would be.
tesla_is_my_hero ยท 3 points ยท Posted at 23:39:14 on June 25, 2018 ยท (Permalink)
Watermelon Mind is what they called me in middle school
boldandbratsche ยท 1 points ยท Posted at 00:08:49 on June 26, 2018 ยท (Permalink)
How's your head?
Shedal ยท 1 points ยท Posted at 02:03:51 on June 26, 2018 ยท (Permalink)
r/restofthefuckingbowl
BenedictKhanberbatch ยท 6 points ยท Posted at 21:58:38 on June 25, 2018 ยท (Permalink)
Lmao
BigDamnHead ยท 17 points ยท Posted at 21:02:55 on June 25, 2018 ยท (Permalink)
That was the recipe. It isn't baking, you don't have to be exact.
cultured_banana_slug ยท 11 points ยท Posted at 21:46:22 on June 25, 2018 ยท (Permalink)
Ah yes, baking.
Baking gods: "You didn't dance around your kitchen sifting the flour while singing to the kitchen fairies! CAKE COLLAPSE! Btw you didn't use virgin-churned butter. STUCK FOREVER TO THE PAN!"
QueenCole ยท 7 points ยท Posted at 21:05:30 on June 25, 2018 ยท (Permalink)
Aaah, forgot it was a salad for a moment when thinking about proportions. Thank you.
RightOnBroseph ยท 4 points ยท Posted at 21:36:53 on June 25, 2018 ยท (Permalink)
Iโll give you one. Arugula, pickled cherry tomatoes, cucumber, pecorino cheese, slice of watermelon, squeezed lemon and olive oil for dressing.
dwsinpdx ยท 9 points ยท Posted at 20:59:32 on June 25, 2018 ยท (Permalink)
This. Delicious.
https://www.foodnetwork.com/recipes/ina-garten/watermelon-and-arugula-salad-recipe-1924849
Serenelol ยท 3 points ยท Posted at 21:53:28 on June 25, 2018 ยท (Permalink)
404 page not found
dwsinpdx ยท 3 points ยท Posted at 22:07:23 on June 25, 2018 ยท (Permalink)
Hmmm..link works for me. If it doesn't work just google Ina Garten's watermelon salad. Make the dressing too...you need to squeeze some citrus but worth it.
Serenelol ยท 1 points ยท Posted at 22:53:58 on June 25, 2018 ยท (Permalink)
Might be an adblocker being too overzealous I guess! Will google it - thanks!
AceMcVeer ยท 5 points ยท Posted at 21:39:27 on June 25, 2018 ยท (Permalink)
I'm not the OP, but try out this watermelon salad. They serve it at Epcot and it is pretty easy to make and is amazing
https://ohmy.disney.com/insider/2013/04/06/watermelon-salad/
DontHateMasticate ยท 4 points ยท Posted at 21:44:19 on June 25, 2018 ยท (Permalink)
Literally just cube watermelon and feta, then throw in a bowl with arugula and spinach (if you like that) and drizzle balsamic vinaigrette on top and sprinkle some salt. Super easy.
Shedal ยท 1 points ยท Posted at 02:05:45 on June 26, 2018 ยท (Permalink)
How about watermelon seeds? Removing them from each cube doesn't sound extremely easy to me.
Lemon_Snap ยท 2 points ยท Posted at 01:18:46 on June 26, 2018 ยท (Permalink)
I've had it with basil, cucumber, watermelon and feta as well, with a light (white) vinaigrette and pepper. Very good, watermelon is surprisingly tasty with feta.
catplanetcatplanet ยท 2 points ยท Posted at 02:35:58 on June 26, 2018 ยท (Permalink)
Here's how I do mine -- it is watermelon heavy; I don't use arugula but I guess that can be tossed in too:
Half a water melon -- cube it or, if you're extra fancy, use melon baller
One square feta block that you cut into smaller cubes
Springs of mint thrown in (a handful for color and flavor) -- I chop mine up since I don't bother with skewers, to distribute more flavor --- Basil is also a good substitute if you don't like mint
Pinch of salt over
I use a balsamic vinaigrette glaze instead of straight up BV since the glaze is thicker and less liquidy
MrDOHC ยท 17 points ยท Posted at 21:29:24 on June 25, 2018 ยท (Permalink)
The fuck is arugula?
Philofelinist ยท 29 points ยท Posted at 21:42:23 on June 25, 2018 ยท (Permalink)
Rocket.
dragonflytype ยท 7 points ยท Posted at 22:54:24 on June 25, 2018 ยท (Permalink)
Lettuce's bitter cousin. It's pretty good, nice leafy thing that adds a little bite.
vulchiegoodness ยท 3 points ยท Posted at 01:46:18 on June 26, 2018 ยท (Permalink)
Iโd say spicier cousin. Itโs kinda drying on the mouthfeel tho. I like mixing it with spinach for my salad base
Trebiemander ยท 6 points ยท Posted at 22:23:46 on June 25, 2018 ยท (Permalink)
Jamaica
Oooooo I wanna take ya...
Natergator2015 ยท 2 points ยท Posted at 22:54:07 on June 27, 2018 ยท (Permalink)
Oh thank God I used to make this joke at work all the time and no one ever got it.
[deleted] ยท 6 points ยท Posted at 22:08:24 on June 25, 2018 ยท (Permalink)
Rucola
[deleted] ยท 2 points ยท Posted at 02:38:46 on June 26, 2018 ยท (Permalink)
It's a veg-e-ta-ble.
Edit: My Blue Heaven? Steve Martin? Is this thing on?
Sarah-rah-rah ยท -3 points ยท Posted at 04:43:05 on June 26, 2018 ยท (Permalink)
What the fuck do you normally eat that you don't what arugula is? Are you from a tiny village in an isolated country, or do you subsist on chicken nuggets and spaghetti-os?
ScottyMcBones ยท 4 points ยท Posted at 05:21:09 on June 26, 2018 ยท (Permalink)
It's not called Arugala everywhere. In the UK, it's called Rocket.
MrDOHC ยท 2 points ยท Posted at 06:06:40 on June 26, 2018 ยท (Permalink)
Fucking redneck. Just cause something is named as such in your country doesnโt mean itโs named as such in others. Bell pepper - capsicum Cilantro - coriander Elementary school- primary school Secondary school - high school Shooting range - high school African American - black person
Edit: here you go you uncultured fuck: https://www.fionalake.com.au/info/translations/australian-american-words
Omnichromic ยท 2 points ยท Posted at 21:25:35 on June 25, 2018 ยท (Permalink)
Watermelon feta salad from Panera bread...minus the salt, but that might be a nice touch
JoefromOhio ยท 2 points ยท Posted at 22:05:16 on June 25, 2018 ยท (Permalink)
If youโre feeling froggy swap the feta mint arugula for cilantro, diced red onions and diced jalepenos. And the balsamic for olive oil and white vinegar(i like to use grapefruit flavored one from the kitschy oil/vinegar stores) [edit] also lime I forgot lime
So basically just take the watermelon and use everything else different... still a huge hit
GhostfaceHecklah ยท 2 points ยท Posted at 00:54:30 on June 26, 2018 ยท (Permalink)
Came here to say exactly this! Sometimes skip the vinegar and just add agave nectar (or a sprinkle of sugar)
Watermelon, red onions, cilantro, diced jalapenos are so good together.
JoefromOhio ยท 2 points ยท Posted at 00:58:12 on June 26, 2018 ยท (Permalink)
Oh no the vinegar absolutely makes it for me.... need to have the acidity to balance the spice of the pepper and sweetness of the melon [edit] i forgot I add lime too. But still want my vinegar
GhostfaceHecklah ยท 1 points ยท Posted at 03:32:02 on June 26, 2018 ยท (Permalink)
OH yeah.. duh. lime. Absolutely.
JoefromOhio ยท 2 points ยท Posted at 01:00:08 on June 26, 2018 ยท (Permalink)
Iโve heard of ppl making making it with the melon almost crushed like a salsa but I personally prefer big chunks
GhostfaceHecklah ยท 1 points ยท Posted at 03:31:31 on June 26, 2018 ยท (Permalink)
i love the chunks. it gives such a burst of fresh flavor then coupled with the tiny bites from the jalapeno.. oh man.
--Edog-- ยท 2 points ยท Posted at 22:13:59 on June 25, 2018 ยท (Permalink)
I just serve salt salad.
PrimeIntellect ยท 2 points ยท Posted at 22:25:54 on June 25, 2018 ยท (Permalink)
Salads in general are super easy to make, and really good if you use interesting ingredients. For whatever reason, people think salad = ceasar salad made of some bullshit iceberg lettuce and a shit tier tomato slathered in too much ranch.
desert5quirrel ยท 2 points ยท Posted at 22:32:48 on June 25, 2018 ยท (Permalink)
Hah nice!! My take is watermelon, feta and red onion sliced thinly. Will deffo try your version!
gekko88 ยท 2 points ยท Posted at 22:32:59 on June 25, 2018 ยท (Permalink)
I know this recipe with additional pomegranate seeds.
bulbouscorm ยท 2 points ยท Posted at 23:03:12 on June 25, 2018 ยท (Permalink)
Uhhhh that is a summer salad at panera lmao. At least it was last yr.
Becroki ยท 2 points ยท Posted at 02:00:55 on June 26, 2018 ยท (Permalink)
My wife and I make something close to this, but pickled green beans, watermelon, goat cheese, and mint. I will eat it 2 weeks straight for lunch sometimes, I love it.
corgems ยท 2 points ยท Posted at 02:28:00 on June 26, 2018 ยท (Permalink)
You're making me drool.
victhebitter ยท 2 points ยท Posted at 08:54:30 on June 26, 2018 ยท (Permalink)
ITT: people losing their minds
WhiteRaven42 ยท 2 points ยท Posted at 16:05:13 on June 26, 2018 ยท (Permalink)
Found this on a menue at the Gyro place in Winter Park CO and tried it (don't think it had arugula). Quite enjoyable and very different. But it was also obviously a simple-to-make dish.
I'm a salt-on-watermelon guy. Slurping the juice form the bottom with a little extra salt was pretty wicked.
g0ld3n_ ยท 4 points ยท Posted at 21:53:32 on June 25, 2018 ยท (Permalink)
Yeah okay gordon ramsay. you just said a bunch of random fucking food things and threw shit in a salad. iโm not making your king crown of lamb or whatever shit
ajviasatellite ยท 2 points ยท Posted at 21:32:58 on June 25, 2018 ยท (Permalink)
(I love your username. Kudos!)
DontHateMasticate ยท 5 points ยท Posted at 21:46:07 on June 25, 2018 ยท (Permalink)
If there was ever a thread that my username came in handy for, it's this one haha!
EgoFlyer ยท 1 points ยท Posted at 21:17:02 on June 25, 2018 ยท (Permalink)
I love this salad. I make it several times every summer.
ReadMoreWriteLess ยท 1 points ยท Posted at 21:39:17 on June 25, 2018 ยท (Permalink)
made that yesterday. I didn't think it was all that, but yes, people really liked it and I got the old "oh, fancy"
SageRiBardan ยท 1 points ยท Posted at 21:52:20 on June 25, 2018 ยท (Permalink)
Anything I can substitute for the feta? Wife doesn't like it at all but to me it seems essential for the flavor in your salad.
macadamianutt ยท 4 points ยท Posted at 22:59:28 on June 25, 2018 ยท (Permalink)
Grilled halloumi cheese. Goes great with watermelon mint etc.
SageRiBardan ยท 1 points ยท Posted at 23:40:23 on June 25, 2018 ยท (Permalink)
Thank you!
SQUID_FUCKER ยท 3 points ยท Posted at 23:20:16 on June 25, 2018 ยท (Permalink)
goat or blue might work
SageRiBardan ยท 2 points ยท Posted at 23:40:49 on June 25, 2018 ยท (Permalink)
Definitely not blue, I'll try goat. Thank you!
Sarah-rah-rah ยท 2 points ยท Posted at 04:44:21 on June 26, 2018 ยท (Permalink)
Gorgonzola.
Fleeling ยท 1 points ยท Posted at 21:57:56 on June 25, 2018 ยท (Permalink)
My mother makes this but with pecans
GerbilJibberJabber ยท 1 points ยท Posted at 21:58:22 on June 25, 2018 ยท (Permalink)
Have you tried grilling the water melon first? Also, try stuffing some of the wawa-melon with mint before you grill it.
kayserasarah ยท 1 points ยท Posted at 22:01:52 on June 25, 2018 ยท (Permalink)
This is also really good on grilled swordfish or mahi mahi
sublime19 ยท 1 points ยท Posted at 22:02:50 on June 25, 2018 ยท (Permalink)
I do this with olives too sometimes
sublime19 ยท 2 points ยท Posted at 22:03:00 on June 25, 2018 ยท (Permalink)
And prosciutto
themockingju ยท 1 points ยท Posted at 22:03:56 on June 25, 2018 ยท (Permalink)
It blows my mind too! One of my best friends and I are Greek. This is a dish we've had a lot of in our lives. She made it for a potluck, I made it for a dinner I hosted. Several people overlapped each event and lost their shit about how delicious it is. One girl told me I just had to get her the recipe. Bless her heart.
Whispersnap ยท 1 points ยท Posted at 22:07:08 on June 25, 2018 ยท (Permalink)
You're proud that people enjoy it and know that you are.
Copidosoma ยท 1 points ยท Posted at 22:08:28 on June 25, 2018 ยท (Permalink)
Watermelon and feta cheese is a mind-blowingly good combination that few people think about.
sdifjal ยท 1 points ยท Posted at 22:12:01 on June 25, 2018 ยท (Permalink)
Where I'm from, we eat watermelon and feta all summer long. Such a great combo!
idoitforthekeks ยท 1 points ยท Posted at 22:13:39 on June 25, 2018 ยท (Permalink)
Yes I put this skewer on my appy menu at work. It sells like crazy.
webtwopointno ยท 1 points ยท Posted at 22:20:40 on June 25, 2018 ยท (Permalink)
White. Pepper.
AndrewHogg89 ยท 1 points ยท Posted at 22:20:42 on June 25, 2018 ยท (Permalink)
To be fair, that salad does sound pretty amazing. :)
roazzy ยท 1 points ยท Posted at 22:20:47 on June 25, 2018 ยท (Permalink)
What type of feta?
DontHateMasticate ยท 1 points ยท Posted at 01:43:43 on June 26, 2018 ยท (Permalink)
Any kind I guess? Aldi sells a big block of it. Greek style.
Corsaer ยท 1 points ยท Posted at 22:25:09 on June 25, 2018 ยท (Permalink)
Not quite as simple, but it makes me think of The Brutus Salad. Also, extremely good.
onemorecupof ยท 1 points ยท Posted at 22:25:26 on June 25, 2018 ยท (Permalink)
Salads in general. I once brought a last minute (assembled in the car) dish of fresh mozzarella, cherry tomatoes, basil, and olive oil to a BBQ and people freaked out.
sywy1874 ยท 1 points ยท Posted at 22:25:39 on June 25, 2018 ยท (Permalink)
Commenting for future use
GoldenQueenHastur ยท 1 points ยท Posted at 22:26:17 on June 25, 2018 ยท (Permalink)
Probably because a lot of people don't actually know what arugula is. Literally my favorite addition to any food.
primatesandme ยท 1 points ยท Posted at 22:26:51 on June 25, 2018 ยท (Permalink)
Gonna try this.
Sarahlorien ยท 1 points ยท Posted at 22:27:51 on June 25, 2018 ยท (Permalink)
Going off of this, I just throw together tomatoes, fresh mozzarella balls, capers, a touch of lemon juice, avocado and basil leaves. Doesn't need dressing but Balsamic goes well too. No lettuce and people are always really impressed. It's literally just tossed ingredients with little to no prepping.
DankandSpank ยท 1 points ยท Posted at 22:28:27 on June 25, 2018 ยท (Permalink)
This is a very popular spring and summer salad at many upscale restaurants and bistros
spazticcat ยท 1 points ยท Posted at 22:34:05 on June 25, 2018 ยท (Permalink)
That sounds delicious, I'll have to try it! I've had a salad that had watermelon and tomatoes but I can't remember what else, and it was delicious... Maybe this will satisfy that craving.
kingfrito_5005 ยท 1 points ยท Posted at 22:38:01 on June 25, 2018 ยท (Permalink)
People thinking anything feta is fancy, plus arugula sounds like a fancy thing.
Gulliverlived ยท 1 points ยท Posted at 22:41:49 on June 25, 2018 ยท (Permalink)
If you reduce that balsamic vinegar down to a syrup, it will be even better.
Erick3211 ยท 1 points ยท Posted at 22:46:48 on June 25, 2018 ยท (Permalink)
If you like some heat, add a few slices of jalapeรฑos (seeds removed)...Drool
FHG3826 ยท 1 points ยท Posted at 22:48:24 on June 25, 2018 ยท (Permalink)
Friend of mine made one for us over seas. Pineapple, feta, salt, and cilantro. People lost their minds.
Minflick ยท 1 points ยท Posted at 22:50:20 on June 25, 2018 ยท (Permalink)
It's easy and it's tasty. I posted the recipe on the cork board at work.
weareabrutalkind ยท 1 points ยท Posted at 22:51:21 on June 25, 2018 ยท (Permalink)
Grilled corn, feta, tomatoes, mint, basil, parsley with a lemon olive oil dressing. Thanks Serious Eats
Pieniek23 ยท 1 points ยท Posted at 22:52:29 on June 25, 2018 ยท (Permalink)
Watermelon and feta are a big match.
FrostByte62 ยท 1 points ยท Posted at 22:53:07 on June 25, 2018 ยท (Permalink)
Balsamic is a great addition to most things, from raw vegetables to grilled meats.
three18ti ยท 1 points ยท Posted at 22:58:54 on June 25, 2018 ยท (Permalink)
I add some blue cheese crumbles to my vinaigrette and give it a really good shake to mix it in.
rmiztys ยท 1 points ยท Posted at 23:03:47 on June 25, 2018 ยท (Permalink)
Worked at a restaurant that sold this. It was our second best selling salad after Kale with dried cherries, some marcona almonds and a light lemon vinaigrette.
conditerite ยท 1 points ยท Posted at 23:07:01 on June 25, 2018 ยท (Permalink)
i'd love to see a picture of this it sounds delicious.
CosmoLifexx0 ยท 1070 points ยท Posted at 17:07:04 on June 25, 2018 ยท (Permalink)
I make my own Stromboli and spinach pies and people at work always lose their mind.
Itโs literally just rolling out store bought dough and putting meat and cheese in a line and rolling it.
Same for spinach pies. Then I just throw them in the oven and check periodically. Also do pizza like this.
I also make nachos which as most of us know are hella easy. But I put a lot of restaurants to shame. Stacked high loaded with meat two different cheeses, microwave to melt cheese the. Tomatoes, salsa, olives, chopped lettuce, pickled jalapeรฑos, sour cream and fresh made guacamole.
Now Iโm hungry!
IVVvvUuuooouuUvvVVI ยท 166 points ยท Posted at 01:25:55 on June 26, 2018 ยท (Permalink)
You gotta do nachos in the oven if you really want to kick it up a notch.
striped_racer ยท 11 points ยท Posted at 03:42:23 on June 26, 2018 ยท (Permalink)
My family calls this โcheesy chips.โ
ThriveBrewing ยท 20 points ยท Posted at 03:53:44 on June 26, 2018 ยท (Permalink)
Thatโs...thatโs just nachos
AndJellyfish ยท 11 points ยท Posted at 08:45:57 on June 26, 2018 ยท (Permalink)
Cheesy chips is a UK delicacy, where you get thick-cut 'fries' and sprinkle them generously with cheddar, then bake in the oven/microwave. It's so common that you can buy it in most fish n chip shops.
Cobertos ยท 2 points ยท Posted at 05:41:31 on June 26, 2018 ยท (Permalink)
Same with my family! Michigan?
chickentacosaregod ยท 8 points ยท Posted at 09:08:23 on June 26, 2018 ยท (Permalink)
Yeah but do you have a spice weasel?
Bam!
stevesy17 ยท 3 points ยท Posted at 12:35:50 on June 26, 2018 ยท (Permalink)
ftfy
TechnoK0brA ยท 1 points ยท Posted at 13:25:54 on June 26, 2018 ยท (Permalink)
Kick it up to knotches unknown to mankind!
.. I miss Emeril.
LizardPoopFruitLoops ยท 3 points ยท Posted at 18:28:05 on June 26, 2018 ยท (Permalink)
Alternately, give it a blast with your spice weasel
PassportSloth ยท 2 points ยท Posted at 21:15:17 on June 26, 2018 ยท (Permalink)
Definitely. I started doing this and it upped my nacho game 100%. 1,000 times better. (My nacho game was already at 80%, not to toot my own horn.)
I'm bad at math.
lawtonesque ยท 2 points ยท Posted at 23:22:00 on June 26, 2018 ยท (Permalink)
BAM!
NAMEBANG ยท 20 points ยท Posted at 23:56:05 on June 25, 2018 ยท (Permalink)
As someone who works at a restaurant this reminds me of some cheddar fries I like to order on occasion. Layered cheese, seasoned in bacon salt, steak, fried chicken, scallions, refried and ranchero beans, and either teriyaki or thousand island drizzled on top. The reason restaurants donโt make crazy shit like that on the menu is because it costs too much and it wouldnโt be ordered very often.
CosmoLifexx0 ยท 4 points ยท Posted at 00:03:45 on June 26, 2018 ยท (Permalink)
That sounds delicious!!!
the_caitallo ยท 7 points ยท Posted at 01:50:59 on June 26, 2018 ยท (Permalink)
We used to make homemade calzones a lot, and it was pretty much the same deal. Get a good store bought dough put stuff in and fold over. Felt like something way fancier than it really was, haha. Now I wanna do that sometime. It's been awhile.
diamondfound ยท 11 points ยท Posted at 22:13:41 on June 25, 2018 ยท (Permalink)
Stromboli, oh how I miss you! Alas, I am gluten-free or die, late-onset celiac. I must find a way to do gluten-free stromboli. You have given me a mission in life.
CosmoLifexx0 ยท 13 points ยท Posted at 22:17:10 on June 25, 2018 ยท (Permalink)
Iโm an ass and found out I have celiac years ago. Before gluten allergies were well known and finding gluten free food was nearly impossible. I did it for a while. But it was so hard. I gave up. I know itโs bad for my health. And my stomach is often angry. I applaud you for your ability to stay GF Idk if youโre in the US but Aldiโs market has really awesome GF products and they make a flour that is soooo much cheaper than other GF flours. That may set you on the right path for making dough! And I canโt remember for lunch meats. I think most are GF... Iโm not sure I donโt eat them that often to remember.
aPrudeAwakening ยท 1 points ยท Posted at 09:35:41 on June 26, 2018 ยท (Permalink)
I know that some stores sell gluten free puff pastry rolls. Have yet to try it but it'll be an adventure.
Chocolatefix ยท 3 points ยท Posted at 23:21:14 on June 25, 2018 ยท (Permalink)
I love nachos with pickled jalapeรฑos. Fresh doesn't seem right.
Drew707 ยท 6 points ยท Posted at 05:56:05 on June 26, 2018 ยท (Permalink)
My secret for nachos (besides my proprietary meat recipe) is to make it in layers as to avoid many chips with no toppings and the few chips with all the toppings. I oven bake very low to melt without ruining the chips.
CosmoLifexx0 ยท 2 points ยท Posted at 06:01:33 on June 26, 2018 ยท (Permalink)
Yes. You definitely have to do layers. That is absolute key ๐
Drew707 ยท 5 points ยท Posted at 07:29:24 on June 26, 2018 ยท (Permalink)
I also hate when restaurants add certain toppings in zones. I don't want to have to choose between sour cream, guac, or salsa. Also, though, plain avocado is superior to guac.
CosmoLifexx0 ยท 1 points ยท Posted at 14:51:13 on June 26, 2018 ยท (Permalink)
I like to make my own guacamole and keep it pretty simple, some fresh tomatoes, red onion, garlic powder, little lime juice (helps preserve if you have left overs... but wou ever has left over guac?!)
AntimonyPidgey ยท 3 points ยท Posted at 02:33:48 on June 26, 2018 ยท (Permalink)
Oh yeah, nachos are the shit. I bought a whole bunch of the materials cheap and ate nothing but nachos for days and I still wasn't sick of it by the end. I probably gained a kilo from it though.
CosmoLifexx0 ยท 2 points ยท Posted at 04:12:06 on June 26, 2018 ยท (Permalink)
I know they are soooooo many calories. Sucks.
Kegsocka6 ยท 2 points ยท Posted at 06:02:00 on June 26, 2018 ยท (Permalink)
Restaurant nachos are trying to maintain some profit margin, and the market price for nachos is relatively fixed whether you pile it high or not.
CosmoLifexx0 ยท 1 points ยท Posted at 06:04:59 on June 26, 2018 ยท (Permalink)
Makes sense. Sometimes I wonder how they make profit on things. This local bar has half price apps every day during certain hours. I know they bank on you going in and getting drinks. I mostly just get the apps. I always tip very well but they are probably breaking even when nachos are $5 potato skins $4 with the over head they pay and product.
CosmoLifexx0 ยท 1 points ยท Posted at 06:05:39 on June 26, 2018 ยท (Permalink)
I donโt feel too bad though. I go there and buy full dinners more often than apps. Apps are just when I want to sit and have food but not pay a ton.
mymagicalbox ยท 2 points ยท Posted at 07:19:39 on June 26, 2018 ยท (Permalink)
I wish I knew how to make spinach pies! Especially like Olgaโs, I LOVE their spinach pies! Iโm hungry now too!
CosmoLifexx0 ยท 1 points ยท Posted at 14:47:55 on June 26, 2018 ยท (Permalink)
Itโs sooo simple! I promise. Give it a try! Just get some fresh dough and spinach and toppings.
PlayonChris ยท 2 points ยท Posted at 13:39:45 on June 26, 2018 ยท (Permalink)
I switch out the tortillas for Doritos. Omg so good.
[deleted] ยท 1 points ยท Posted at 23:37:42 on June 25, 2018 ยท (Permalink)
[deleted]
CosmoLifexx0 ยท 3 points ยท Posted at 00:02:48 on June 26, 2018 ยท (Permalink)
Itโs super easy. So I usually get 1lb of hamburger Taco seasoning 1 back tortilla chips (Tostitos are the best to me) Head of lettuce 2 small tomatoes (I canโt remember the kind but I like the small ones on a vine. Iโm sure any will do) Bottle of salsa Sour cream 2 avocado Can of sliced olives Jar of pickled jalapeรฑos Cheese (your choice. I pick Mexican blend usually. If you feel up for it freshly grated paper jack and mild cheddar can be good too.) Lime or seasoning packet for guacamole (read below)
So cook the taco meat by following the instructions on the package of seasoning. I usually add additional garlic powder, onion powder and cumin, but you really donโt have to. You wonโt need the whole pound. If Iโm making them for a few people I use about half and save the rest for tacos or more nachos
Then I think the best thing with nachos that a lot of restaurants donโt do, is layers. So one flat later of chips, then cheese and meat, another layer of chips, cheese and meat. Usually I go with three layers. Pop that in the microwave for like a minute and a half. If you have plates that go microwave to oven you can toss in the oven to toast them up a bit. I usually skip that. You can make on a cookie sheet too but I prefer plate.
After thatโs done itโs really just toppings. I like to cut my lettuce so itโs shredded doing it yourself seems fresher than the pre-shredded.. dollop of sour cream and salsa then the guacamole and all the other stuff I mentioned. Obviously you can add or take away things you donโt like.
For guacamole Iโd stay away from pre-made ones. Iโve never had a good one. Most stores have a seasoning packet thatโs pretty good. You just add the packet to two avocados I really like the taste of avocado myself so a lot of times I will make it myself and keep it not too crazy, some tomato, onion, squeeze a lime into it, but of onion and garlic powder can cut up some fresh jalapeรฑos if you wanna get a little daring
And idk if youโve ever picked out avocados before but it can be picky. You definitely donโt want one thatโs hard, a little soft is good. Too soft and they are over ripe. When you find one that is firm but a little soft, remove the little stem like thing, if thatโs a darker green, youโre good to go. If itโs dark brown donโt take it. Itโs gone bad.
g2flylikeag6 ยท 3 points ยท Posted at 00:57:49 on June 26, 2018 ยท (Permalink)
You want avocados with the consistency of an orange when you gently squeeze them
[deleted] ยท 1 points ยท Posted at 00:07:51 on June 26, 2018 ยท (Permalink)
[deleted]
CosmoLifexx0 ยท 1 points ยท Posted at 00:12:01 on June 26, 2018 ยท (Permalink)
Nice! Good luck! Itโs one of my favorites
thatlukeguy ยท 1 points ยท Posted at 01:05:03 on June 26, 2018 ยท (Permalink)
What temp? Just whatever it says on the dough pkg?
CosmoLifexx0 ยท 2 points ยท Posted at 04:11:39 on June 26, 2018 ยท (Permalink)
I bake it a 400 and just keep an eye on it. Buy fresh made dough like from a bakery. Most grocery stores will have it on hand. Not like pillsbury
blitzbom ยท 1 points ยท Posted at 02:16:19 on June 26, 2018 ยท (Permalink)
I made a stromboli for my roommate one night after she had a final. She was amazed at how good it was.
We make one around once a week now. Stupid easy.
CosmoLifexx0 ยท 2 points ยท Posted at 04:32:13 on June 26, 2018 ยท (Permalink)
Yum! Iโm coming to hang out!
amazonian_raider ยท 1 points ยท Posted at 03:34:29 on June 26, 2018 ยท (Permalink)
What is spinach pie?
CosmoLifexx0 ยท 2 points ยท Posted at 04:15:24 on June 26, 2018 ยท (Permalink)
Itโs like a calzone but with spinach instead of meat.
I roll out dough, good spinach, flavor it with a lot of garlic powder, butter, salt pepper, put it in the center of the dough, then a layer of pepperoni, and mozzarella cheese. If Iโm making it for just my family and not a party, Iโll add olives.
Fold the dough on one side then fold the other over and bake fold side down.
amazonian_raider ยท 1 points ยท Posted at 06:33:41 on June 26, 2018 ยท (Permalink)
Nice, sounds yummy
Dyl000 ยท 1 points ยท Posted at 03:36:54 on June 26, 2018 ยท (Permalink)
Stromboli is so damn delicious, but itโs so messy to make and it takes my dad a while to make it so we only get it once a year at Christmas
CosmoLifexx0 ยท 1 points ยท Posted at 04:31:29 on June 26, 2018 ยท (Permalink)
Really itโs just the dough thatโs a pain in the ass. At least for me. After that itโs all pretty quick.
pbd87 ยท 1 points ยท Posted at 05:30:44 on June 26, 2018 ยท (Permalink)
A local pizza place where I used to live would sell their raw dough. And it was great dough for doing all this pizza or calzone or stromboli or pie stuff.
munificent ยท 1 points ยท Posted at 05:36:49 on June 26, 2018 ยท (Permalink)
Putting carnitas on those nachos is 100x more effort, but also 100x better.
Criticalmak ยท 1 points ยท Posted at 06:06:20 on June 26, 2018 ยท (Permalink)
I'm lying in bed, trying to get to sleep and my mouth is watering. Damn you.. But go on!.. But damn youuuu.
CosmoLifexx0 ยท 1 points ยท Posted at 06:07:33 on June 26, 2018 ยท (Permalink)
Lmao my bad. I was honestly doing the same. My stomach was growling and keeping me up. I just got up, gave in and finished my buffalo tenders from dinner.
scagatha ยท 1 points ยท Posted at 06:17:13 on June 26, 2018 ยท (Permalink)
Wow, are you me? I do stromboli and spinach pies when I want to impress my coworkers too! Are you from the east coast, living in CA as well? Because I haven't seen spinach pies outside of RI where I'm from, but "hella" is a CA word. Also, olives or no olives in the spinach pie?
CosmoLifexx0 ยท 2 points ยท Posted at 06:19:20 on June 26, 2018 ยท (Permalink)
Haha I might be. Maybe Iโm your ghost you left in RI because thatโs where I live! I had no idea spinach pies were just an RI think. Now I feel bad for everyone else around the world. ๐
scagatha ยท 1 points ยท Posted at 07:42:51 on June 26, 2018 ยท (Permalink)
I knew it, ha! And you should pity us who have inferior Italian bakeries, I buy a huge bag of spinach pies and pizza strips from Colvittos in 'gansett to bring back with me every time I visit.
CosmoLifexx0 ยท 2 points ยท Posted at 14:47:13 on June 26, 2018 ยท (Permalink)
Ahh pizza strips. I had one last night. My mom bought some. That I knew was only an RI thing. I love telling people about pizza strips because honestly they donโt sound good and people look at you like youโre insane.
Iโm from the Kent County area my whole life Iโve never been to this Colvittos. Maybe I should check it out. I usually to Depetrillos in Coventry.
LeviAEthan512 ยท 1 points ยท Posted at 07:19:15 on June 26, 2018 ยท (Permalink)
Is that like a calzone? And what's a calzone?
CosmoLifexx0 ยท 1 points ยท Posted at 14:49:07 on June 26, 2018 ยท (Permalink)
What!?! Iโm sorry you have been so deprived. These things are amazing!!!
LeviAEthan512 ยท 1 points ยท Posted at 02:39:35 on June 27, 2018 ยท (Permalink)
It's a Rooster Teeth reference. For the RTAA Double Derps
Ojanican ยท 1 points ยท Posted at 07:30:58 on June 26, 2018 ยท (Permalink)
Stromboli jabroni fuckers
bakawolf ยท 1 points ยท Posted at 17:25:04 on June 26, 2018 ยท (Permalink)
Oh god yes, Stromboli. Even if you make the dough it's not hard.
DonLaFontainesGhost ยท 0 points ยท Posted at 02:39:17 on June 26, 2018 ยท (Permalink)
Add crumbled pork sausage.
CosmoLifexx0 ยท 2 points ยท Posted at 04:32:55 on June 26, 2018 ยท (Permalink)
I keep em simple. I have had other meats. I stick with taco meat.
[deleted] ยท 0 points ยท Posted at 05:17:00 on June 27, 2018 ยท (Permalink)
[deleted]
CosmoLifexx0 ยท 2 points ยท Posted at 05:18:55 on June 27, 2018 ยท (Permalink)
Just for a minute to melt cheese. You can do the oven but itโs a lot longer
do_you_smoke_paul ยท 4733 points ยท Posted at 16:07:57 on June 25, 2018 ยท (Permalink)
I love dahl as its absurdly easy and cheap. The key is an ungodly amount of garlic.
Matar Paneer as well - almost impossible to fuck up and incredibly cheap and tasty.
justcurious12345 ยท 1068 points ยท Posted at 16:59:44 on June 25, 2018 ยท (Permalink)
Paneer can be a hard ingredient to find. I've tried to make it before... not good. Tofu is my usual go to substitute. Not the same though :(
haha_thatsucks ยท 428 points ยท Posted at 19:23:25 on June 25, 2018 ยท (Permalink)
They're in the freezer section in all indian stores and most asian ones. You can get a pack for like $3. I've seen a few in walmarts too
[deleted] ยท 8 points ยท Posted at 22:10:26 on June 25, 2018 ยท (Permalink)
[deleted]
justcurious12345 ยท 29 points ยท Posted at 23:00:38 on June 25, 2018 ยท (Permalink)
I'm in a "fly over" state. There is an Asian market but they mostly sell 100 flavors of ramen haha.
KangaR00freedom ยท 12 points ยท Posted at 23:55:33 on June 25, 2018 ยท (Permalink)
Flyover state here, they have it at my costco now. So if you have one and a membership, check there!
justcurious12345 ยท 3 points ยท Posted at 02:00:35 on June 26, 2018 ยท (Permalink)
It's a couple hours away but near family. I'll have to make time for a trip when we visit them again!
emity ยท 24 points ยท Posted at 22:20:48 on June 25, 2018 ยท (Permalink)
Let alone the millions of redditors who don't actually live in the US
PurplePumkins ยท 32 points ยท Posted at 00:40:49 on June 26, 2018 ยท (Permalink)
You can make it at home. Just boil whole milk and add vinegar to curdle. Use cheese cloth to gather curds and rinse with water. Roll top of cheese cloth closed and squeeze liquid out. Place cutting board with weight on top over the ball in the cloth. Leave for a few hours then refrigerate. Done
shrubs311 ยท 7 points ยท Posted at 03:00:05 on June 26, 2018 ยท (Permalink)
Literally how my mon just made it.
ees-h ยท 10 points ยท Posted at 07:03:06 on June 26, 2018 ยท (Permalink)
That's how everyone makes it, your mon isn't special.
shrubs311 ยท 4 points ยท Posted at 07:26:33 on June 26, 2018 ยท (Permalink)
Crap, can't even edit it to fix my spelling now...but was mostly just confirming that is how it is made authentically.
MaybeImTheNanny ยท 5 points ยท Posted at 05:14:17 on June 26, 2018 ยท (Permalink)
If you use lime juice instead it adds a better flavor.
cbbuntz ยท 7 points ยท Posted at 23:19:12 on June 25, 2018 ยท (Permalink)
Or in rural US. I don't know where to buy paneer within a 90 mile radius.
Mouler ยท 10 points ยท Posted at 01:36:10 on June 26, 2018 ยท (Permalink)
Buy milk, vinegar and cheese cloth. Practice making paneer. Open a shop.
rkobo719 ยท 1 points ยท Posted at 00:44:00 on June 26, 2018 ยท (Permalink)
Not to say that there is one, but have you looked? I've been to a bunch of ethnic groceries that I wouldn't have found if I hadn't googled them, at this point you can probably even get it delivered. I've seen paneer at Indian, Mediterranean and asian grocery stores.
Lnbnational ยท 2 points ยท Posted at 03:02:31 on June 26, 2018 ยท (Permalink)
I can guarantee there is an Indian store in every country on the planet, there are way too many of us for there not to be
madmaxturbator ยท 3 points ยท Posted at 22:33:01 on June 25, 2018 ยท (Permalink)
Where did you live before and where do you live now? Iโve always assumed that all of the Bay Area has tons of Asian stores and restaurants.
[deleted] ยท 2 points ยท Posted at 22:44:19 on June 25, 2018 ยท (Permalink)
[deleted]
karthikonaplane ยท 6 points ยท Posted at 22:59:30 on June 25, 2018 ยท (Permalink)
Go south of 237 on El Camino. Itโs Indian stores everywhere.
norfollk ยท 7 points ยท Posted at 01:14:30 on June 26, 2018 ยท (Permalink)
In the freezer section! What a game changer. We're always buying fresh when we plan for a paneer recipe, but it'd be awesome to be able to keep a big bag in the freezer to use when-ever. Will have to keep an eye out for it next time we're at the asian grocery store.
haha_thatsucks ยท 1 points ยท Posted at 01:49:48 on June 26, 2018 ยท (Permalink)
Damn. I never realized so many poor saps have been making their own paneer go this long. Next thing ya know, people will start saying they make their own cheese too
ArchonAlpha ยท 2 points ยท Posted at 06:13:29 on June 26, 2018 ยท (Permalink)
Most Indians make their own paneer. The process is rather simple but just requires some attention so that the milk doesn't burn or boil over. In my experience, homemade paneer is more melt-in-your-mouth than store bought paneer and does a better job of absorbing flavors.
ysuresh1 ยท 5 points ยท Posted at 13:56:05 on June 26, 2018 ยท (Permalink)
I dont think most Indians make their own Paneer.. even when i was growing up in India, most people would just go the dairy store and get fresh Paneer instead of making it, especially in the cities..
Everything else you said is true though...
RockOnGoldDustWoman ยท 4 points ยท Posted at 22:52:58 on June 25, 2018 ยท (Permalink)
I have seen it for purchase at "normal" stores but always for $$$$$$$$$$$$
ArchonAlpha ยท 2 points ยท Posted at 06:17:19 on June 26, 2018 ยท (Permalink)
Try making some at home. The process is easy (similar to making ricotta cheese) and you'll get a huge batch for the cost of a gallon of milk.
haha_thatsucks ยท -17 points ยท Posted at 23:32:05 on June 25, 2018 ยท (Permalink)
I too wish โnormalโ stores sold me paneer for free. Maybe one day itโll happen
andrewsmith1986 ยท 7 points ยท Posted at 23:23:22 on June 25, 2018 ยท (Permalink)
Large portions of the US don't have much along the lines of asian stores, let alone indian stores.
stormshadow9 ยท 7 points ยท Posted at 01:38:51 on June 26, 2018 ยท (Permalink)
All you need to make it is whole milk, a lemon and a cheesecloth. There are tons of videos on youtube. Really easy stuff.
[deleted] ยท 1 points ยท Posted at 07:55:09 on June 26, 2018 ยท (Permalink)
and some cream to make it even softer and melt in the mouth.
stormshadow9 ยท 1 points ยท Posted at 16:39:28 on June 26, 2018 ยท (Permalink)
Brb gotta make some paneer.
GaimanitePkat ยท 9 points ยท Posted at 02:14:57 on June 26, 2018 ยท (Permalink)
I use henna for my hair. I don't trust henna marketed for white people like Lush or Rainbow. This is because the white people henna I have tried has been dreadful! I need real, genuine subcontinental henna.
There is an international grocery store where my parents live. I get my henna from there, and recently have bought a really excellent ayurvedic shampoo.
But there are no international groceries like that where I live! Tragic.
iasqzhzb ยท 1 points ยท Posted at 07:11:35 on June 26, 2018 ยท (Permalink)
Is that like hair dye?
GaimanitePkat ยท 1 points ยท Posted at 13:40:58 on June 26, 2018 ยท (Permalink)
It's a powder made from plants, but yes in my case I use it to dye my hair!
[deleted] ยท 3 points ยท Posted at 01:42:06 on June 26, 2018 ยท (Permalink)
Weird that the area I live in has tons of them. Either that or I live in a town of Indians.
haha_thatsucks ยท 1 points ยท Posted at 23:33:20 on June 25, 2018 ยท (Permalink)
Theyโre also at most Costcoโs and Walmartโs . Unless people live in a rural area I feel like thereโs bound to be an Indian store within drivable distance
andrewsmith1986 ยท 2 points ยท Posted at 23:38:07 on June 25, 2018 ยท (Permalink)
Closest one to me right now is 2 hours.
I've lived in like 7 places in the states (and most of a reasonable size) and only one had one within a reasonable driving distance.
rkobo719 ยท 4 points ยท Posted at 00:45:50 on June 26, 2018 ยท (Permalink)
I just googled it for shits and giggles, you can get it on Amazon.
aaaouee55 ยท 3 points ยท Posted at 03:03:46 on June 26, 2018 ยท (Permalink)
I've literally never even heard of this existing(not that I think you're lying). We have one Asian grocery, and it's a joke. I've never seen paneer except in the food I order at our one Indian restaurant and in frozen meals.
minneapple79 ยท 2 points ยท Posted at 03:32:01 on June 26, 2018 ยท (Permalink)
Indian stores like Patel and Apna Bazaar are in most big cities nowadays (and some smaller cities too). Though probably not that popular in rural areas. Where I live we have three Indian groceries within a two-mile radius.
LPT: Indian and other Asian stores are amazing for cheap produce. It's not always the highest-quality produce, but it's a way to save if you're on a budget. Also great places to buy spices like fresh ginger and garlic, whole turmeric. nutmeg, etc.
iasqzhzb ยท 1 points ยท Posted at 07:14:49 on June 26, 2018 ยท (Permalink)
This is true. There are several Indian markets and an Asian market in my area. Their produce and fresh/dried herb selection is pretty impressive. Also paneer is very common there, as are the incredible Deep brand frozen samosas :) They have a great selection of incense and some unusual ice cream flavors too.
See if there is a Patel Brothers near you http://www.patelbros.com/
lornetka ยท 1 points ยท Posted at 04:45:24 on June 26, 2018 ยท (Permalink)
Thank you, I know where I'm going after work tomorrow.
isaacsapphire ยท 415 points ยท Posted at 17:33:08 on June 25, 2018 ยท (Permalink)
It's easy to make! Also making cheese makes you seem like a cooking genius.
nancy_ballosky ยท 686 points ยท Posted at 20:54:49 on June 25, 2018 ยท (Permalink)
See this is what gets me about cooking advice on Reddit, one person will say oh "X" was difficult for me to cook, and then another goes "Oh you dont know what youre doing, its actually very easy to do that" and im left wondering like "Am I closer in skill to the first guy or the 2nd?"
Edit: Im not talking about Paneer specifically, I was more commenting on this interaction between cooking advice.
ShouldNotUseMyName ยท 333 points ยท Posted at 21:58:16 on June 25, 2018 ยท (Permalink)
I'm a pretty decent cook but paneer really is pretty easy. You just heat up some milk until it just starts to boil (this is the hardest part - make sure it doesn't actually boil), take off the fire, add lemon juice, let it stand for a bit, strain it with some cheesecloth and squeeze to remove water, add salt, press into block of cheese. Make sure not to use ultra high-temperature (UHT) pasteurized milk.
IRubKnottyPeople ยท 213 points ยท Posted at 22:24:57 on June 25, 2018 ยท (Permalink)
I grew up in India and learned this from my mom - when you add the lemon juice, I was taught to very gently stir the pot until the whey is visibly separated from the curd. And Iโve never added salt.
I generally squeeze out whey from the cheesecloth then put a towel over it, then fill the pot with water and put it on top of the paneer. The weight will make the paneer more dense.
But yeah itโs pretty easy.
Warnings:
Do NOT use high heat. It will take longer, but you really donโt want the milk to burn onto the bottom of the pot.
DO keep a close eye on it as it gets close to boiling. When it starts to rise remove immediately from the heat. It will take about 1-2 seconds from the time it starts rising, to overflowing and producing a huge mess all over your stove.
maselsy ยท 9 points ยท Posted at 03:47:43 on June 26, 2018 ยท (Permalink)
Thank you! I love paneer and have never thought to make it myself. Your instructions give me courage to try!
buford419 ยท 4 points ยท Posted at 03:45:56 on June 26, 2018 ยท (Permalink)
Also the paneer block will be more cohesive if you rinse out the acid before you condense it.
IRubKnottyPeople ยท 8 points ยท Posted at 05:11:07 on June 26, 2018 ยท (Permalink)
Yes I forgot to add that, once I have it in the cheesecloth I wring out the whey plus rinse cold water through it.
Bonus, if you save the whey, you can use it instead of the lemon juice (or yogurt) next time. It wonโt keep too long so this is if you are making it every few days or so, Iโm not really sure how long it will be good.
But the whole process is more time intensive than it is highly skilled. I mean, like anything you get better with practice, but itโs not rocket surgery.
DaggerMind ยท 338 points ยท Posted at 22:00:03 on June 25, 2018 ยท (Permalink)
Is THAT why it's called cheesecloth?! Wow I'm 26
ShouldNotUseMyName ยท 26 points ยท Posted at 22:03:10 on June 25, 2018 ยท (Permalink)
Yep. A cheesecloth would work better but if you have a pretty thin kitchen towel, it could also do the trick.
bigschmitt ยท 19 points ยท Posted at 22:40:05 on June 25, 2018 ยท (Permalink)
Butter muslin!
pizza_engineer ยท 7 points ยท Posted at 02:19:41 on June 26, 2018 ยท (Permalink)
I probably also Should Not Use My Name, but here goes:
In a pinch, an old t-shirt (meaning undershirt) will work fine as a substitute for cheesecloth when making paneer at home.
artfulwench ยท 12 points ยท Posted at 01:44:16 on June 26, 2018 ยท (Permalink)
I'm in my 50's. If you hadn't posted that, I still wouldn't have clued in!
DaggerMind ยท 6 points ยท Posted at 01:49:28 on June 26, 2018 ยท (Permalink)
Right? I feel like a baffoon...I thought it was a just a name for it based on it's texture or something? Idk
bad_at_hearthstone ยท 12 points ยท Posted at 01:57:27 on June 26, 2018 ยท (Permalink)
What the fuck kind of cheese you eating with the texture of cheesecloth, bwai?
DaggerMind ยท 1 points ยท Posted at 13:02:29 on June 26, 2018 ยท (Permalink)
I enjoy a nice thinly sliced piece of Caciotta Al Clothufo
kanyewes ยท 6 points ยท Posted at 23:04:58 on June 25, 2018 ยท (Permalink)
Yep to separate the curds and whey, has many other uses though.
atrigent ยท 9 points ยท Posted at 00:46:58 on June 26, 2018 ยท (Permalink)
Hi 26, I'm dad.
bad_at_hearthstone ยท 3 points ยท Posted at 01:57:40 on June 26, 2018 ยท (Permalink)
damn
DaggerMind ยท 1 points ยท Posted at 13:03:49 on June 26, 2018 ยท (Permalink)
...dad? Did you get your cigarettes yet? You've been gone a long time...
"And the cats in the cradle and the silver spoon...little boy blue and the man in the moon..."
orntorias ยท 3 points ยท Posted at 23:35:14 on June 25, 2018 ยท (Permalink)
You should take that metaphorical dagger of your noggin! Think about all the obviousness that you've missed!
DaggerMind ยท 3 points ยท Posted at 13:08:37 on June 26, 2018 ยท (Permalink)
I really should. Now, if I could just figure out why they call it "popcorn"...wait a minute...
LaTraLaTrill ยท 1 points ยท Posted at 16:08:29 on June 26, 2018 ยท (Permalink)
Shouldn't it be called "cornpop" because you have corn before it pops?
orntorias ยท 1 points ยท Posted at 18:16:28 on June 26, 2018 ยท (Permalink)
Think about it, think real hard and get back to me when you've got it! Ha ha ha!
Milkpukexmeth ยท 1 points ยท Posted at 04:36:43 on June 26, 2018 ยท (Permalink)
What did you think cheesecloth meant?
DaggerMind ยท 1 points ยท Posted at 13:03:13 on June 26, 2018 ยท (Permalink)
I knew what it was, I didn't know it was made for making cheese until now...
cbop ยท 1 points ยท Posted at 05:38:39 on June 26, 2018 ยท (Permalink)
Don't feel bad, I didn't even know cheesecloth existed
Carinus ยท 15 points ยท Posted at 22:22:56 on June 25, 2018 ยท (Permalink)
Honestly the hardest part about doing most things comes from telling yourself it's hard. If you play around with it and just stay lighthearted and relaxed you find yourself doing all sorts of amazing things.
i_wanted_to_say ยท 4 points ยท Posted at 23:41:37 on June 25, 2018 ยท (Permalink)
This is how I rewired my house
maselsy ยท 4 points ยท Posted at 03:49:32 on June 26, 2018 ยท (Permalink)
You probably want to have someone come check that...
[deleted] ยท 9 points ยท Posted at 22:48:59 on June 25, 2018 ยท (Permalink)
[deleted]
chupacabrito ยท 6 points ยท Posted at 01:11:51 on June 26, 2018 ยท (Permalink)
Most milk in the US is not UHT, itโs pasteurized (meaning HTST). The exception would be almost anything in half gallon boxes or anything stored at room temperature on the shelves.
If youโre buying a plastic gallon or half gallon is more than likely not UHT!
Sunfried ยท 1 points ยท Posted at 01:19:54 on June 26, 2018 ยท (Permalink)
If you're buying it from a fridge, it's very unlikely that it's UHT. If it's on the shelf, it's UHT.
waiguorer ยท 2 points ยท Posted at 02:21:35 on June 26, 2018 ยท (Permalink)
What can you do if non UHT milk is illegal where you are? Is it still possible to make cheeses with UHT milk or should I not bother trying.
wtf--dude ยท 13 points ยท Posted at 22:16:42 on June 25, 2018 ยท (Permalink)
See, the temperature thing is at least a 7/10 on my difficulty scale.
ShouldNotUseMyName ยท 1 points ยท Posted at 14:55:45 on June 26, 2018 ยท (Permalink)
Oh yeah, I've burned milk before, definitely happens. If you want to try it out, just use medium heat as someone else explained here. You'll notice the milk start to have visible steam, that means it's close. When it begins to "rise" (looks like it's bubbling over), immediately take off the heat. I imagine there are YouTube videos you can watch that detail this. And the good news is, once you're good on this step, everything else is easy.
KiraKiraHanabi ยท 17 points ยท Posted at 22:19:10 on June 25, 2018 ยท (Permalink)
TIL paneer is basically ricotta.
Car-face ยท 9 points ยท Posted at 23:08:11 on June 25, 2018 ยท (Permalink)
Yeah I was just thinking that - the process is identical more or less.
Tbh if you're going to make paneer, might as well make twice as much, put the cheese cloth in a sieve/strainer and pour half the mix in there to get the ricotta shape, and serve ricotta drizzled with honey and crushed pistachios as an entree.
noxumida ยท 3 points ยท Posted at 01:08:54 on June 26, 2018 ยท (Permalink)
There's a pretty similar Indian recipe, I think it's called "hung curd".
HowAboutShutUp ยท 2 points ยท Posted at 23:43:44 on June 25, 2018 ยท (Permalink)
It's like the tofu of milk.
vagabonne ยท 2 points ยท Posted at 03:48:26 on June 26, 2018 ยท (Permalink)
Technically no, but it substitutes for it beautifully. Made some from scratch (and used some for homemade ravioli) when I had serious cheese and pasta cravings in a place without either. It really is easy.
chupacabrito ยท 3 points ยท Posted at 01:09:05 on June 26, 2018 ยท (Permalink)
Well ricotta is (traditionally) made from whey, whereas paneer is made from milk.
Mezmorizor ยท 1 points ยท Posted at 03:53:09 on June 26, 2018 ยท (Permalink)
Paneer is also basically just this
noxumida ยท 3 points ยท Posted at 01:09:52 on June 26, 2018 ยท (Permalink)
I've tried this a few times but I can't get the curds to stick together. It just crumbles apart on me. I even tried frying it to see if that would make it hold together, and it didn't really help.
caseyj03 ยท 2 points ยท Posted at 22:46:46 on June 25, 2018 ยท (Permalink)
yeah... definitely the first guy.
TheWorstTroll ยท 2 points ยท Posted at 23:21:24 on June 25, 2018 ยท (Permalink)
So it is ricotta?
BlackHoleMoon1 ยท 2 points ยท Posted at 23:23:47 on June 25, 2018 ยท (Permalink)
Aside from the pressing into a block that sounds almost exactly like making ricotta
followupquestions ยท 2 points ยท Posted at 01:37:52 on June 26, 2018 ยท (Permalink)
It's even better when you use yogurt instead of lemon, your cheese will get a real soft texture. (lemon is fine too of course if you have a good quality full fresh milk)
lawstandaloan ยท 1 points ยท Posted at 22:49:32 on June 25, 2018 ยท (Permalink)
Does it make a difference if you use whole milk or not? Also is UHT pasteurization different than just pasteurized milk?
uncorrectedguider ยท 3 points ยท Posted at 22:56:52 on June 25, 2018 ยท (Permalink)
Whole milk is better because it will make more curds. Organic milk is typically UHT pasteurized. Yes, it is different, it stands for ultra high temperature pasteurized and hits a higher temperature than regular pasteurization.
wram ยท 2 points ยท Posted at 22:57:42 on June 25, 2018 ยท (Permalink)
Cheese is fat from milk so if you use skim milk there's less fat so less cheese.
[deleted] ยท 1 points ยท Posted at 23:16:43 on June 25, 2018 ยท (Permalink)
What about using half and half or straight heavy cream?
wram ยท 1 points ยท Posted at 23:33:27 on June 25, 2018 ยท (Permalink)
I'm no expert but google says you can. I've only used whole milk but its great and really easy
dragon34 ยท 1 points ยท Posted at 23:20:11 on June 25, 2018 ยท (Permalink)
I've made paneer before. That was never the problem. The problem was deep frying it so that it held it's shape in the dish and didn't disintegrate but also didn't burn to a crisp. Keeping the temp at the right place on an electric stove is a nightmare (I have gas now) but ultimately frying things is terrible (really messy and bad for me anyway) and it's one of those things that I've decided I will let other people do for me when I go to restaurants.
Groundbreakingwave ยท 1 points ยท Posted at 02:36:06 on June 26, 2018 ยท (Permalink)
I tried making it like the above direction but it wasnโt as firm as restaurant quality tends to be. Any advice on how to make paneer super firm?
z_action ยท 1 points ยท Posted at 03:09:14 on June 26, 2018 ยท (Permalink)
After you have it in the cheesecloth, put a weight on top of it to press the extra liquid out. You can put the cheesecloth-wrapped paneer in a colander, and use a big bowl of water as the weight. The only problem is the shape is not perfectly square on the edges. It would be ideal to have a square mold with holes in the bottom for drainage.
riesky94 ยท 1 points ยท Posted at 04:24:53 on June 26, 2018 ยท (Permalink)
I've also added dried chili flakes. So good!
lentilsoupforever ยท 1 points ยท Posted at 06:32:50 on June 26, 2018 ยท (Permalink)
Yep. You can mix in some herbs as you go. It's easy with a pleasant, mild taste.
waiguorer ยท 1 points ยท Posted at 02:19:07 on June 26, 2018 ยท (Permalink)
Why can't I use UHT it's the only milk available where I am. Am I hopeless.
ShouldNotUseMyName ยท 1 points ยท Posted at 14:51:59 on June 26, 2018 ยท (Permalink)
Apparently when you bring the milk up to a high temperature it changes the shape of the proteins in a way that's supposed to stop them from curdling right. You can try it out - at worst you're out a quart of milk and some lemon and salt...
JohnnyFoxborough ยท 0 points ยท Posted at 23:21:38 on June 25, 2018 ยท (Permalink)
Take off the fire? Oh my word. Now I gotta chop firewood?
swordhand ยท 11 points ยท Posted at 22:07:16 on June 25, 2018 ยท (Permalink)
That's because most people think of cooking or any skill as a linear graduation, whereas they all require proficiency in different techniques. Best thought of in the sense of a radar chart
[deleted] ยท 17 points ยท Posted at 22:01:13 on June 25, 2018 ยท (Permalink)
[deleted]
ManWhoSmokes ยท 5 points ยท Posted at 22:07:22 on June 25, 2018 ยท (Permalink)
https://www.allrecipes.com/recipe/73715/paneer/
I googled it for you, looks simple.
PuggleAndDragons ยท 6 points ยท Posted at 22:21:15 on June 25, 2018 ยท (Permalink)
Granted, it could be that my wife and I are terrible chefs, but we've tried it a few times and it works but never tastes as good as it does in Indian restaurants. Definitely doesn't make me feel like a cooking genius like this post is going for, unless someone is amazed that you just tried something interesting...
ManWhoSmokes ยท 3 points ยท Posted at 22:42:41 on June 25, 2018 ยท (Permalink)
That's true, id say making any cheese from scratch is more advanced than original post intended.
RainbowPhoenixGirl ยท 5 points ยท Posted at 22:20:43 on June 25, 2018 ยท (Permalink)
Paneer takes just a little practice before you can call yourself satisfactory. If you've never made ANY cheese before, you might need a few practice runs. If you've made ricotta, you can probably do it first time. If you're a cheesemaker I don't know why you asked the question. If you're a nuclear physicist working with JET, can you get me in? I wanna see.
dickskittlez ยท 3 points ยท Posted at 22:16:41 on June 25, 2018 ยท (Permalink)
If youโre closer to the first guy, but try it anyway enough times, thatโs how you become the 2nd guy.
NotClever ยท 3 points ยท Posted at 22:25:34 on June 25, 2018 ยท (Permalink)
TBH I think once you are decently practiced at cooking, a whole lot of stuff seems really easy that might not be so easy. Like there are a lot of things that, once you have experience doing them, really are easy, but that are also easy to fuck up if you don't know what you're doing.
stacecom ยท 3 points ยท Posted at 23:27:25 on June 25, 2018 ยท (Permalink)
Step 2: Draw the rest of the fucking owl.
[deleted] ยท 1 points ยท Posted at 22:30:09 on June 25, 2018 ยท (Permalink)
probably below the first guy tbh
FUS_ROH_yay ยท 1 points ยท Posted at 23:20:27 on June 25, 2018 ยท (Permalink)
The first. Always the first.
At least in my case. I really am bad at this...
RBC_SUCKS_BALLS ยท 1 points ยท Posted at 23:21:18 on June 25, 2018 ยท (Permalink)
Or โHey I CAN do thatโ if someone else can. Doesnโt matter where you are on the scale when you start. We humans are amazing in that perseverance will attain great results!
Thats_classified ยท 1 points ยท Posted at 23:50:45 on June 25, 2018 ยท (Permalink)
I made it with some success once, I just didn't twist the cheese cloth tight enough so it was kinda loose. Also in a pinch, I'm like 96% sure that "white cheese" or "queso blanco" are the same thing, just simple curdled milk.
EDIT: Just looked it up, it's the exact same thing. You can find it at like any supermarket.
CanuckBacon ยท 1 points ยท Posted at 00:07:53 on June 26, 2018 ยท (Permalink)
Mozzarella cheese only has 3 ingredients, 4 if you add salt. It also doesn't require aging at all (it's best fresh actually). You can find some guides online. It can take like an hour or two to make but it makes a lot. It's super impressive to tell people. I just decided one day to do it, looked up some recipes online and then made it, though rennet might be hard to find. I went in with 0 skill, nobody I knew had done it, but it came out really well even the first time I made it.
kuenx ยท 1 points ยท Posted at 00:57:25 on June 26, 2018 ยท (Permalink)
You can be the 3rd and make the milk yourself. And if you're a dude, yes, men can lactate under certain circumstances. I don't think its easy or healthy though. But it'd be impressive AF.
Unkill_is_dill ยท 1 points ยท Posted at 02:50:36 on June 26, 2018 ยท (Permalink)
r/IndianFood
ajkkjjk52 ยท 1 points ยท Posted at 03:24:20 on June 26, 2018 ยท (Permalink)
I'm a terrible cook and I've made paneer. It is legit quite easy.
xdonutx ยท 1 points ยท Posted at 05:12:09 on June 26, 2018 ยท (Permalink)
Making cheese is easy once you get the hang of it. I've gotten to the point where I can make farmers cheese/quesa fresca in the microwave because I know what to do and what not to do. Basically, don't let your milk boil and make sure you use a thermometer and a cheese cloth. Lemon juice probably won't be acidic enough so use vinegar. If you aren't prepared for it it's easy to fuck up, but the steps themselves are simple.
jlharper ยท 0 points ยท Posted at 00:57:40 on June 26, 2018 ยท (Permalink)
To be honest as long as you can read simple instructions and follow them, you can cook even the most complex of dishes. The most complex dish ever created can be broken down into a series of simple steps that a child could follow without issue. Do you have the reading comprehension and physical dexterity of the average 10 year old? Good! Complete each step with attention and care and without rushing, before moving on to the next step. You can now cook every dish anyone in the world has every created, provided a step by step recipe exists and you have the tools and ingredients required.
Riasfdsoab ยท -1 points ยท Posted at 22:19:02 on June 25, 2018 ยท (Permalink)
Average intelligence. Half of the population is below that. The guy who finds it hard also probably has to try three times to put on his pants in the morning.
justcurious12345 ยท 5 points ยท Posted at 17:34:32 on June 25, 2018 ยท (Permalink)
Mine was all crumbly and bland.
JBaston ยท 17 points ยท Posted at 17:44:00 on June 25, 2018 ยท (Permalink)
When you add the lemon juice to make the curds mix very gently once around the pan and leave it. If you agitate it too much the curds will be small. Also press it and leave it in the fridge for a day or so, it helps it stay together somehow. If it's bland, probably needs more salt. Cheese takes salt well.
lmapidly ยท 8 points ยท Posted at 19:42:50 on June 25, 2018 ยท (Permalink)
Yes! I've made it and it really was pretty easy. Make sure to be generous with the salt. Squeeze it in cheesecloth really tightly, then put it in a snug container with a weight or lid on to keep it squeezed together, for at least several hours minimum. Carefully cube and gently saute before adding. I like making saag paneer. Mmmm.
ManWhoSmokes ยท 5 points ยท Posted at 22:09:00 on June 25, 2018 ยท (Permalink)
saag and paneer tikka masala are my go tos!
MsAnthropissed ยท 1 points ยท Posted at 22:32:43 on June 25, 2018 ยท (Permalink)
Where did you get the good times masala recipe though? The ones I've tried have been disappointing.
ilovethickyo ยท 3 points ยท Posted at 02:42:57 on June 26, 2018 ยท (Permalink)
Look up the channel cooking shooking. Dude is like 20 years old but makes some of the best Indian food you'll find.
MsAnthropissed ยท 1 points ยท Posted at 04:41:45 on June 26, 2018 ยท (Permalink)
Thank you!! I've looked online but the Tikka masala recipes I get there end up either tasting/looking more like butter chicken or a regular curry. I want the lovely creamy, orange color and the rich flavor that goes with!
ilovethickyo ยท 1 points ยท Posted at 12:50:13 on June 26, 2018 ยท (Permalink)
I'll still recommend to watch his videos. He is really good at it. That's usually my source for all Indian. That or Bharatz kitchen.
CanYouFeelIt_MrK ยท 3 points ยท Posted at 21:18:37 on June 25, 2018 ยท (Permalink)
Thanks for the tip! I guess I've been mixing mine kinda aggressively
borgchupacabras ยท 5 points ยท Posted at 21:04:37 on June 25, 2018 ยท (Permalink)
What kind of milk did you use? If you use regular whole milk it comes out ok-ok. If you use non-homogenised milk it is fucking amazing.
justcurious12345 ยท 2 points ยท Posted at 22:52:50 on June 25, 2018 ยท (Permalink)
Probably regular whole milk... It was a while ago.
stirwise ยท 5 points ยท Posted at 22:53:12 on June 25, 2018 ยท (Permalink)
I remember when I was maybe 6 years old I asked my mom how milk gets turned into cheese, so had us make paneer. I know that itโs not the same thing as cheddar, Parmesan, etc, but it was still really cool to my 6-year-old self.
KatieLady97 ยท 2 points ยท Posted at 04:36:46 on June 26, 2018 ยท (Permalink)
You'd be surprised at how many people don't even realize you can make butter, let alone cheese
isaacsapphire ยท 2 points ยท Posted at 12:43:44 on June 26, 2018 ยท (Permalink)
Homemade butter tastes so good.
kanyewes ยท 2 points ยท Posted at 23:04:11 on June 25, 2018 ยท (Permalink)
Never made paneer, but Iโve made homemade ricotta and it was super easy and incredibly delicious. Homemade ricotta and orange blossom honey is a crazy good combination, Iโm going to make a ricotta cheesecake with orange blossom honey sometime
Stevangelist ยท 1 points ยท Posted at 00:39:50 on June 26, 2018 ยท (Permalink)
Agreed. Gotta love that peasant cheese! Every culture seems to have their own, and they are all awesome.
chrstnsn ยท 6 points ยท Posted at 21:45:32 on June 25, 2018 ยท (Permalink)
Have you tried halloumi? It sounds strange but it really works. Make sure you fry it first though!
zigaliciousone ยท 4 points ยท Posted at 21:30:38 on June 25, 2018 ยท (Permalink)
Try Mexican cheese like queso Blanco. It's easier to find and is very similar to paneer. I would just slice it a little thinner because it's a bit more firm than paneer.
justcurious12345 ยท 2 points ยท Posted at 23:01:42 on June 25, 2018 ยท (Permalink)
I think I could find that easily!
Ladycrawforde ยท 3 points ยท Posted at 19:19:15 on June 25, 2018 ยท (Permalink)
Do you have a Wegmans near you? They have excellent pre-made Paneer.
justcurious12345 ยท 2 points ยท Posted at 22:53:05 on June 25, 2018 ยท (Permalink)
Nope :(
BenedictKhanberbatch ยท 3 points ยท Posted at 22:02:15 on June 25, 2018 ยท (Permalink)
Straight up every Indian store has tons of these jawns
melini ยท 3 points ยท Posted at 22:21:07 on June 25, 2018 ยท (Permalink)
Apparently the best paneer is made with buffalo milk and citric acid (as is done in India), but any high-fat milk will do just as well. Maybe you should try again?
justcurious12345 ยท 2 points ยท Posted at 22:51:30 on June 25, 2018 ยท (Permalink)
I do have access to unpasteurized goat's milk. That might be better than cow's milk from the grocery store?
melini ยท 2 points ยท Posted at 22:52:46 on June 25, 2018 ยท (Permalink)
Yes, that would probably work!
justcurious12345 ยท 1 points ยท Posted at 23:09:47 on June 25, 2018 ยท (Permalink)
I'll have to trek to the local Amish farms soon :) it's so fresh that the soft goat cheese I made with it last time just tasted like cream cheese and was kind of a let down haha.
melini ยท 1 points ยท Posted at 23:19:58 on June 25, 2018 ยท (Permalink)
Oh wow! That still sounds delicious though... :P Maybe it needs to set in the fridge for longer?
justcurious12345 ยท 1 points ยท Posted at 02:02:11 on June 26, 2018 ยท (Permalink)
I let it sit for a while and it just got drier. I think the enzyme that makes it "goaty" is denatured with heat.
bananas2000 ยท 3 points ยท Posted at 22:29:14 on June 25, 2018 ยท (Permalink)
Costco sells legit paneer.
justcurious12345 ยท 3 points ยท Posted at 22:50:48 on June 25, 2018 ยท (Permalink)
I'm 2 hours away from Costco. Sad for many reasons!
jackerman90 ยท 2 points ยท Posted at 13:34:51 on June 26, 2018 ยท (Permalink)
Do you ever go? If you do, just stock up. Paneer freezes fine.
LordessMeep ยท 3 points ยท Posted at 01:59:09 on June 26, 2018 ยท (Permalink)
Paneer is actually hella easy to make at home... my mom usually does it by boiling milk (full fat, the more the better. Lower fat content wonโt give you the same taste) and adding some kind of acid (vinegar, apple cider vinegar but her favourite is lemon juice). Strain that in a cheesecloth or just out of a strainer and press something heavy over it to drain the water. As with every mom recipe, there are no specific measurements - only that you start with a little bit of your acid, wait to see it curdle, then add some more.
Source - Am in the paneer capital of India.
justcurious12345 ยท 2 points ยท Posted at 02:05:40 on June 26, 2018 ยท (Permalink)
Maybe if I added a little extra cream to whole milk it would be less crumbly? I am from a family of white Midwesterners. My mom recipes are mostly for casseroles and baked goods haha.
LordessMeep ยท 1 points ยท Posted at 02:26:37 on June 26, 2018 ยท (Permalink)
Nah.. we don't usually add any cream. To counteract the crumbliness, pressing some weight over the paneer usually does it. Since the recipe is super vague, here is a link to a step-by-step recipe from one of my favourite websites. Her paneer is pretty much what paneer at my home looks like. :D
TheIndianUser ยท 3 points ยท Posted at 04:30:17 on June 26, 2018 ยท (Permalink)
God, I never want to live in a place where paneer is hard to find. That sounds like a nightmare.
justcurious12345 ยท 3 points ยท Posted at 04:58:15 on June 26, 2018 ยท (Permalink)
I looked at your post history- Canada? My husband and I have entertained the thought of moving there. Readily available paneer is a selling point I hadn't considered :)
TheIndianUser ยท 2 points ยท Posted at 05:02:59 on June 26, 2018 ยท (Permalink)
Yeah, Toronto.
There's Punjabi community in basically every urban centre, so you can walk into basically any grocer and find it.
I may be a little biased, but Canada is awesome. I'd high recommend the move, if you are able.
I'm a little biased, but Canada is awesome! if y'all are able, I highly recommend moving up here.
Johnthebabayagawick ยท 2 points ยท Posted at 23:19:06 on June 25, 2018 ยท (Permalink)
Considering tofu as a paneer replacement is blasphemy.
zippyelf ยท 2 points ยท Posted at 01:06:19 on June 26, 2018 ยท (Permalink)
Costco is where we buy it!
yourneighbours ยท 2 points ยท Posted at 01:35:08 on June 26, 2018 ยท (Permalink)
Can find it at walmart
ilovethickyo ยท 2 points ยท Posted at 02:50:51 on June 26, 2018 ยท (Permalink)
Depends on where your Walmart is. In SoCal with a huge Indian community, you can find them at pretty much every Walmart.
pheonixblade9 ยท 2 points ยท Posted at 05:03:55 on June 26, 2018 ยท (Permalink)
costco has paneer where I live! it's quite good quality, too :D
Soylenient ยท 2 points ยท Posted at 05:40:20 on June 26, 2018 ยท (Permalink)
Costco has paneer if you have Costco.
TheNamingOfCats ยท 2 points ยท Posted at 05:47:23 on June 26, 2018 ยท (Permalink)
You can get paneer at Costco. It's usually near the cheeses.
ProfessorPhi ยท 2 points ยท Posted at 06:06:19 on June 26, 2018 ยท (Permalink)
ask an Indian friend for their Indian shop - there are tons and they all stock paneer. It's way nicer than tofu. Tofu doesn't work well with Indian food imo.
justcurious12345 ยท 2 points ยท Posted at 06:58:30 on June 26, 2018 ยท (Permalink)
My Indian friends drive a couple hours for an Indian grocer and eat a lot of goat since that's readily available locally.
ProfessorPhi ยท 2 points ยท Posted at 12:47:58 on June 26, 2018 ยท (Permalink)
Haha, then ask then to pick up some Paneer for you while they're at it (if you're close with them). I know I would have no issues if a good friend asked for paneer on the regular!
MutantTomParis ยท 2 points ยท Posted at 21:08:38 on June 25, 2018 ยท (Permalink)
>Paneer can be a hard ingredient to find.
Wholefoods (aka Wholewallet, Wholepaycheck, etc.) carries this in their refrigerated cheese area.
justcurious12345 ยท 2 points ยท Posted at 22:52:22 on June 25, 2018 ยท (Permalink)
None of those near me!
do_you_smoke_paul ยท 2 points ยท Posted at 17:43:54 on June 25, 2018 ยท (Permalink)
I live in London so itโs very easy for me to find, also give making it another go itโs not too difficult
realyak ยท 1 points ยท Posted at 21:56:09 on June 25, 2018 ยท (Permalink)
paneer is like a less salty halloumi in my experience.... never used it as a substitute though as paneer is easy to get near me. One of the many perks of multiculturalism.
ilovethickyo ยท 1 points ยท Posted at 02:45:40 on June 26, 2018 ยท (Permalink)
Halloumi is way softer than Paneer. For Paneer, you want it to be soft and tender but still retain some tightness.
rnmba ยท 1 points ยท Posted at 21:56:27 on June 25, 2018 ยท (Permalink)
Donโt use ultra pasteurized milk. It wonโt curdle.
concretepigeon ยท 1 points ยท Posted at 22:14:32 on June 25, 2018 ยท (Permalink)
If you want to cook paneer properly you need to fry it on all sides and then soak it. It's not difficult, but fairly time consuming to prepare properly.
ilovethickyo ยท 0 points ยท Posted at 02:47:21 on June 26, 2018 ยท (Permalink)
Nope. This is not true. That's just one method of preparing your paneer like grilling your paneer in a paneer tikka masala . For a dish like paneer butter masala, you want that soft and creamy paneer cubes rather than adding deep fried paneer.
emity ยท 1 points ยท Posted at 22:19:35 on June 25, 2018 ยท (Permalink)
Just get some ricotta and press the liquid out of it for a day.
Argercy ยท 1 points ยท Posted at 22:20:38 on June 25, 2018 ยท (Permalink)
Iโve always found paneer at Indian grocery stores.
TheEyeDontLie ยท 1 points ยท Posted at 22:30:22 on June 25, 2018 ยท (Permalink)
Try halloumi
DarylSchoneberg ยท 1 points ยท Posted at 22:55:14 on June 25, 2018 ยท (Permalink)
Paneer is really easy to make if you have whole milk and lemon juice.
all_teh_sandwiches ยท 1 points ยท Posted at 23:01:33 on June 25, 2018 ยท (Permalink)
Throw some yogurt or vinegar into a pot of milk and you're good to go!
Kkricardokaka95 ยท 1 points ยท Posted at 23:02:07 on June 25, 2018 ยท (Permalink)
If you just want the general flavours and are okay without the paneer, you can substitute it with potatoes! That's what I do. Paneer is Hella expensive in Australia for a student like me.
zlorf_flannelfoot ยท 1 points ยท Posted at 23:05:42 on June 25, 2018 ยท (Permalink)
There's a cheese called "anari" that's a perfect substitute for paneer. They sell it in supermarkets. I even know one Indian restaurant that uses anari for all their paneer dishes. Try it!
Hountoof ยท 1 points ยท Posted at 23:43:06 on June 25, 2018 ยท (Permalink)
I always just put a gallon of milk in a big pot and heat it until it begins to froth a bit then make sure not heat it any warmer. Then slowly add vinegar and stir constantly. Eventually the curds start to separate from the whey. Then you strain the whey through cheese cloth and wrap the curds. Then put a few text books on top or something and boom! You have a nice block of paneer.
BrownAdventures ยท 1 points ยท Posted at 23:43:37 on June 25, 2018 ยท (Permalink)
You just have to go to an Indian grocer. They are all over the place. Use Google maps.
SensorKanzi ยท 1 points ยท Posted at 23:50:09 on June 25, 2018 ยท (Permalink)
Indian grocery stores are you best bet for those looking to try their luck. Head straight to the refrigerators
eye_can_do_that ยท 1 points ยท Posted at 23:54:41 on June 25, 2018 ยท (Permalink)
I make paneer all the time and it is great. A couple tips, use vinegar not lemon juice as the acid. Lemon juice leaves too much flavor. Also grill it (or satue) it before using. It lacks a little flavor when raw.
Give making it a try again, I bet it'll turn out better.
kimchiandsweettea ยท 1 points ยท Posted at 00:08:11 on June 26, 2018 ยท (Permalink)
My partner makes paneer fairly often and learned how to make it from a recipe found online. She says itโs easy, but she is also a kitchen goddess, so I am assuming it is a bit more difficult for mere kitchen mortals. I think there is some boiling, waiting, and cheesecloth squeezing involved.
ThievingRock ยท 1 points ยท Posted at 00:16:12 on June 26, 2018 ยท (Permalink)
Walmart has it here.
hahehah ยท 1 points ยท Posted at 00:21:33 on June 26, 2018 ยท (Permalink)
Use queso fresco as a sustitute.
ilovethickyo ยท 1 points ยท Posted at 02:49:29 on June 26, 2018 ยท (Permalink)
No way they are similar.
hahehah ยท 1 points ยท Posted at 15:50:35 on June 27, 2018 ยท (Permalink)
Recipes for queso fresco and paneer are identical. It just seems different because paneer is usually cut into cubes while queso fresco is often crumbled.
acqd139f83j ยท 1 points ยท Posted at 00:37:18 on June 26, 2018 ยท (Permalink)
I use Halloumi. Not at all the same effect, but it tastes really good.
theImpatientDude ยท 1 points ยท Posted at 00:46:55 on June 26, 2018 ยท (Permalink)
It's incredibly easy to make. Boil milk, add lemon juice, stir, strain through a fine cloth. Done.
Dirtybrowngal ยท 1 points ยท Posted at 00:49:46 on June 26, 2018 ยท (Permalink)
Try baking cubed firm tofu tossed in a bit of olive oil and salt you've pressed excess water out. It gets closer to the paneer texture. I prefer paneer too but this is a quick substitute when I don't want to make paneer
rubiscoisrad ยท 1 points ยท Posted at 00:59:52 on June 26, 2018 ยท (Permalink)
Isn't paneer usually in the fancy cheese part of the store? I usually find it where I'd find Brie and Kerrygold stuff.
Drohilbano ยท 1 points ยท Posted at 01:03:25 on June 26, 2018 ยท (Permalink)
Halloumi is a great substitute. It's not nearly the same but everyone loves halloumi.
c7hu1hu ยท 1 points ยท Posted at 01:04:30 on June 26, 2018 ยท (Permalink)
You can also substitute halloumi, some of the harder Mexican style white cheeses, or any cheese that's advertised for toasting or grilling. Some are saltier than others, but most mutter paneer recipes I've tried had a decent amount of salt so you might not even notice.
Also, if you're having a hard time finding paneer, non-Indian Asian markets and trendy food markets usually also have it.
hydrosalad ยท 1 points ยท Posted at 01:07:04 on June 26, 2018 ยท (Permalink)
Substitute paneer with ricotta. Whole fat ricotta. works well
noxumida ยท 1 points ยท Posted at 01:07:45 on June 26, 2018 ยท (Permalink)
I use tofu too. Usually comes out pretty good if I chop it into cubes, freeze and rethaw it, put it on a cookie sheet with some light oil spray, and lightly brown each side. That keeps the tofu a bit firmer, which keeps it closer to paneer.
justcurious12345 ยท 1 points ยท Posted at 01:59:09 on June 26, 2018 ยท (Permalink)
That's what I do too!
mosskin-woast ยท 1 points ยท Posted at 01:09:20 on June 26, 2018 ยท (Permalink)
Paneer is so easy to make!
tharma23 ยท 1 points ยท Posted at 01:50:42 on June 26, 2018 ยท (Permalink)
Just incase ur lazy to head to an Asian store or something feta is a much better substitute to paneer if u canโt get your hands on it
bjneb ยท 1 points ยท Posted at 01:52:02 on June 26, 2018 ยท (Permalink)
I buy my paneer at Costco, 32 oz. at a time in Omaha, Nebraska.
gingerly_said ยท 1 points ยท Posted at 02:07:59 on June 26, 2018 ยท (Permalink)
Why not sub low moisture mozz.
shiki_present ยท 1 points ยท Posted at 02:23:50 on June 26, 2018 ยท (Permalink)
Do you want another paneer recipe to try?
CarsonWentzsACL ยท 1 points ยท Posted at 02:51:45 on June 26, 2018 ยท (Permalink)
Just make it yourself, a million times easier
Et__Cetera ยท 1 points ยท Posted at 03:18:59 on June 26, 2018 ยท (Permalink)
Paneer is very easy to make. Takes a little time, but easy.
Kixaz007 ยท 1 points ยท Posted at 03:33:27 on June 26, 2018 ยท (Permalink)
Costco
lucidillusions ยท 1 points ยท Posted at 04:41:17 on June 26, 2018 ยท (Permalink)
You could make paneer at home. Boil milk, add citric acid, strain it.
bitnode ยท 1 points ยท Posted at 06:36:41 on June 26, 2018 ยท (Permalink)
Super easy to make but Costco seems to have it
imdungrowinup ยท 1 points ยท Posted at 09:02:16 on June 26, 2018 ยท (Permalink)
Also paneer is easy to make at home. Boil milk, squeeze some lemon in it. Let it sit and cool down. Take a piece of cloth and pour the spilt milk over it. Let the liquid flow out and tie the leftover solids in the cloth and either hang it somewhere so water drips from it or put a heavy thing over it so again water drains for it. leave it for 4-5 hours and fresh paneer is ready to be consumed. It might not be as hard as the market one but it is way tastier.
ispisapie ยท 1 points ยท Posted at 09:04:38 on June 26, 2018 ยท (Permalink)
Really making homemade paneer is like a 2 step process
twistedlimb ยท 1 points ยท Posted at 12:47:14 on June 26, 2018 ยท (Permalink)
if you're in the US, most grocery stores stock a white cheese called "queso blanco". it is pretty similar. sautee it in garlic and butter (or ghee if you have it) and then add to spinach, or whatever other indian type sauce you have.
AFistfulOfVinyl ยท 1 points ยท Posted at 14:30:25 on June 26, 2018 ยท (Permalink)
I actually just tried yesterday. Nothing at a Trader Joe's or Ralph's/Kroger's.
volric ยท 1 points ยท Posted at 14:32:31 on June 26, 2018 ยท (Permalink)
we use ricotta as a substitute :)
nitpickr ยท 1 points ยท Posted at 15:53:52 on June 26, 2018 ยท (Permalink)
Maybr halloumi is a substitute?
Mydirtypervyalterego ยท 1 points ยท Posted at 18:07:39 on June 26, 2018 ยท (Permalink)
I live in a city with a decent Indian population and our Costco has paneer. Not sure if itโs in all Costcoโs though.
iH8er ยท 1 points ยท Posted at 17:51:28 on June 27, 2018 ยท (Permalink)
You can make your own if you have access to raw milk... Its super easy!
actually_roger ยท 1 points ยท Posted at 21:59:07 on July 6, 2018 ยท (Permalink)
Really late response, but what I do occasionally is to cooke a really thick, firm omelette on really low heat, and then slice it into big cubes. Obviously eggier, but the texture is a great match.
camelhorder ยท -1 points ยท Posted at 22:01:00 on June 25, 2018 ยท (Permalink)
You can use mozzarella to a reasonable level of similarity. Just add it nearear to the end as it doesn't take long to melt.
lazylazycat ยท 5 points ยท Posted at 22:12:41 on June 25, 2018 ยท (Permalink)
What am I reading.
[deleted] ยท -1 points ยท Posted at 00:32:18 on June 26, 2018 ยท (Permalink)
[deleted]
ilovethickyo ยท 3 points ยท Posted at 02:51:34 on June 26, 2018 ยท (Permalink)
That's just so wrong on so many levels. Stop.
lazylazycat ยท 2 points ยท Posted at 05:59:24 on June 26, 2018 ยท (Permalink)
No, no, no, they are not the same at all. Stop putting mozzarella in curry you silly noggin.
[deleted] ยท 0 points ยท Posted at 09:39:47 on June 26, 2018 ยท (Permalink)
[deleted]
lazylazycat ยท 0 points ยท Posted at 10:08:16 on June 26, 2018 ยท (Permalink)
I'm not telling you not to do it because of a rule, in telling you not to do it because I can't think of anything more revolting than stringy melted cheese in a curry.
Coyota_Torolla ยท 39 points ยท Posted at 20:45:20 on June 25, 2018 ยท (Permalink)
Trinidadian checking in.
I was raised on Dahl and rice.
sherlockthedragon ยท 18 points ยท Posted at 22:33:27 on June 25, 2018 ยท (Permalink)
Northern Pakistani, this is a staple in my kitchen. I could eat it every day and I wouldn't get bored.
Imnotyourodinson ยท 8 points ยท Posted at 00:01:47 on June 26, 2018 ยท (Permalink)
dal chawal with achaaar
hamzavers ยท 16 points ยท Posted at 21:18:13 on June 25, 2018 ยท (Permalink)
As a Paki, I thought only Indians and Paki called out dahl, but this makes it cool to me that others call it the same
Coyota_Torolla ยท 8 points ยท Posted at 01:50:41 on June 26, 2018 ยท (Permalink)
We also eat roti and have found a way to eat it for breakfast, lunch and dinner.
JDFidelius ยท 9 points ยท Posted at 03:07:55 on June 26, 2018 ยท (Permalink)
I'm an American and call it dal because 'lentils' sounds like you just boiled some lentils and added a dash of salt and pepper. Also makes my Indian subcontinent friends feel more like family.
imdungrowinup ยท 4 points ยท Posted at 09:13:00 on June 26, 2018 ยท (Permalink)
Indian here. Daal is mostly just boiled lentils with turmeric and salt. And some tempered cumin seeds in ghee on top. The onion/tomato tadka is a rare thing in my place. It's like a special dish.
JDFidelius ยท 2 points ยท Posted at 14:35:48 on June 26, 2018 ยท (Permalink)
It still has an interesting flavor though whereas when Europeans make lentils, they aren't on their own, and they're not seasoned with anything other than salt basically lol.
willyslittlewonka ยท 1 points ยท Posted at 23:31:17 on June 25, 2018 ยท (Permalink)
Not all Indians call it dahi. Bengalis call it doi and Telugus, Tamils etc have their own word for it. Also many trinidadians are of Indian descent hence why they're acquainted with subcontinent cuisine
iam_thedoctor ยท 7 points ยท Posted at 01:01:28 on June 26, 2018 ยท (Permalink)
Er mate, he's talking about Dal(lentils) not dahi.
Coyota_Torolla ยท 5 points ยท Posted at 01:52:54 on June 26, 2018 ยท (Permalink)
Acquainted is downplaying the history a bit..for example, Diwali is a national holiday in Trinidad.
Unkill_is_dill ยท 2 points ยท Posted at 02:55:48 on June 26, 2018 ยท (Permalink)
Doi is "dahi" aka curd. Dal is called dal in Bangla as well.
willyslittlewonka ยท 3 points ยท Posted at 03:51:11 on June 26, 2018 ยท (Permalink)
Ohh. Thing is he wrote it as 'Dahl' not dal, so scrolling through I thought he said dahi. Apologies!
Unkill_is_dill ยท 1 points ยท Posted at 03:59:51 on June 26, 2018 ยท (Permalink)
No worries. Thought it was odd that a Bong wrote incorrectly in Bangla.
betternerfxinagain ยท 3 points ยท Posted at 01:30:40 on June 26, 2018 ยท (Permalink)
Dahl and rice bai
Coyota_Torolla ยท 2 points ยท Posted at 01:54:37 on June 26, 2018 ยท (Permalink)
Throw in some curry goat...
XBOX_HelpMe ยท 0 points ยท Posted at 03:58:35 on June 26, 2018 ยท (Permalink)
*goat curry
SchmilkBoii ยท 155 points ยท Posted at 20:32:29 on June 25, 2018 ยท (Permalink)
Thumbs up for dal, especially yellow/tarka dal. Cheap and tasty as hell with some seasoned bhindi (okra) and ghee.
HawasKaPujari ยท 16 points ยท Posted at 22:48:38 on June 25, 2018 ยท (Permalink)
There are three lentils which are yellow, Moong, Arhar(toor) and Chana(or chickpea/gram), they all taste different form each other.
SchmilkBoii ยท 7 points ยท Posted at 22:51:15 on June 25, 2018 ยท (Permalink)
for me it's always been moong
HawasKaPujari ยท 10 points ยท Posted at 22:56:39 on June 25, 2018 ยท (Permalink)
I guess we can't be friends anymore. Arhar is obviously superior than Chana and Moong in every way possible.
SchmilkBoii ยท 7 points ยท Posted at 23:02:09 on June 25, 2018 ยท (Permalink)
lol i just double checked with my mom and she said toor dal. i had just gone to the supermarket and the moong dal looked like the lentils she usually uses so i assumed that was the one lol
SchmilkBoii ยท 3 points ยท Posted at 23:04:58 on June 25, 2018 ยท (Permalink)
gimme one sec ill give u an imgur
imdungrowinup ยท 1 points ยท Posted at 09:04:00 on June 26, 2018 ยท (Permalink)
Nobody sane likes moong.
SchmilkBoii ยท 2 points ยท Posted at 15:36:27 on June 26, 2018 ยท (Permalink)
ik i confused it with toor, i assumed moong cuz that's whaTa it looked like in the supermarket but i double checked with my mom - i thought i sent an imgur, did i not?
ysuresh1 ยท 1 points ยท Posted at 13:58:33 on June 26, 2018 ยท (Permalink)
Props on the honesty of your username :)
Edit (to add) : To those wondering what it means, its translated to someone who is a "disciple of lust"..
HawasKaPujari ยท 1 points ยท Posted at 14:38:55 on June 26, 2018 ยท (Permalink)
I am not disciple mate, I am the worshiper or Lord of Lust. That being said the name is throw back to early yahoo chatrooms. Probably you won't remember it because that was ancient internet.
ysuresh1 ยท 1 points ยท Posted at 15:31:30 on June 26, 2018 ยท (Permalink)
well i wont nitpick on the "Pujari" but i am def old enough to remember yahoo chatrooms :)
HawasKaPujari ยท 1 points ยท Posted at 15:58:08 on June 26, 2018 ยท (Permalink)
well if you are old enough to remember yahoo chatrooms, you are old enough to nitpick on anything mate. It won't be very Indian like for us to settle an argument with some sort of agreement. The last passive aggressive statement is "Chal bhai theek hai!"
SaeedZam ยท 5 points ยท Posted at 23:00:43 on June 25, 2018 ยท (Permalink)
Any easy yet tasty recipe?
avataraccount ยท 6 points ยท Posted at 01:17:08 on June 26, 2018 ยท (Permalink)
Daal?
Boil your Daal for 20 minutes. Choose the consistency or whatever. Add oil and red chili powder and turmeric now if you are a fancy cook.
Tadka: heat some oil, brown your onions, cook your tomatoes, add red chili powder, turmeric and coriander powder (Anything else is optional)
Mix tadka into your boiled Daal and simmer for like 2 minutes, salt to taste. Add butter before serving.
ArchonAlpha ยท 0 points ยท Posted at 05:27:47 on June 26, 2018 ยท (Permalink)
Dal Tarka, dhaba style
Dฤl means lentils and taแนkฤ refers to the technique by which herbs and spices are fried in oil before being added to the dish. A dhฤbฤ is a small roadside restaurant.
To hear the pronunciation of Dฤl Taแนkฤ, you can copy/paste this เคฆเคพเคฒ เคคเฅเคเคพ into Google Translate and set the language to Hindi.
Cuntcept ยท 5 points ยท Posted at 04:55:57 on June 26, 2018 ยท (Permalink)
Kadhi is also incredibly easy to make. I just learnt it yesterday!
rupesmanuva ยท 2 points ยท Posted at 21:37:05 on June 25, 2018 ยท (Permalink)
But how do you make the okra not slimy?
ieatconfusedfish ยท 14 points ยท Posted at 21:47:04 on June 25, 2018 ยท (Permalink)
Slimy okra is best okra
Fried_puri ยท 6 points ยท Posted at 23:21:40 on June 25, 2018 ยท (Permalink)
My man knows whatโs up.
selfification ยท 6 points ยท Posted at 22:01:30 on June 25, 2018 ยท (Permalink)
After you wash your okra, towel it down and just go make something else and let your okra dry for a bit. Use a wide heavy pan (that can hold heat), medium heat plenty of oil and don't put in too much okra - just enough for 1 layer. Add some salt on top to help pull out and boil away water faster. Then don't fiddle with it and just wait for one side to char (~10 minutes... increase your heat if its taking too long or decrease it if your oil starts smoking or you're charring too quickly). Turn and saute some more. Add your spices a few minutes before you are done (this step is flexible and changes with however you temper your okra or if you're going to use it in something else like pachadi/mor kozumbu etc.).
SchmilkBoii ยท 6 points ยท Posted at 22:43:01 on June 25, 2018 ยท (Permalink)
bhindi masala is generally dry anyway; u make the dal and okra separately, then mix both with some ghee and ur good
vashibhavin ยท 3 points ยท Posted at 01:59:55 on June 26, 2018 ยท (Permalink)
Drizzle oil on okra and broil in oven. Makes it dry and crispy. Then mix with masala and cook some more
asc0614 ยท 3 points ยท Posted at 04:32:09 on June 26, 2018 ยท (Permalink)
Don't add any water. Stir fry in little oil and let the heat dry out the slime. The slime may stick to the pan and burn a bit but the okra will come out fine.
avataraccount ยท 2 points ยท Posted at 01:40:41 on June 26, 2018 ยท (Permalink)
Just add some flour, it's stick to the slime and make them tasty.
Any flour would do. Chick pea flour works best.
imdungrowinup ยท 1 points ยท Posted at 09:09:26 on June 26, 2018 ยท (Permalink)
Super easy. Don't steam it or add water in any form. Heat up some oil in a pan. Throw in either fenugreek seeds or some cumin.Once the brown add okra. Now this is very important. You need to stir fry it but but do it gently so the okar doesn't break. Also do not add salt at this point. The sliminess will start to appear in your okra now. Just keep doing what you are doing. Also do not put a lid on top of the pan or okra gets slimy. Once the slime has evaporated, add some salt to taste and any other spices you want to flavour it. Keep cooking till okra is no longer appears green. This is very important. There is nothing worse than steamed/boiled/undercooked okra on this planet. Undercooked turmeric comes a close second.
nodnodwinkwink ยท 2 points ยท Posted at 23:05:42 on June 25, 2018 ยท (Permalink)
I love that Tarka dal in Homeland.
CubbieCat22 ยท 2 points ยท Posted at 23:55:29 on June 25, 2018 ยท (Permalink)
Yuuuummy!!!
IncredulousStraddle ยท 1 points ยท Posted at 23:49:02 on June 25, 2018 ยท (Permalink)
Tadka?
ArchonAlpha ยท 1 points ยท Posted at 05:34:17 on June 26, 2018 ยท (Permalink)
It's a technique in Indian cooking by which herbs and spices are fried in oil before being added to the dish. Dal Tadka is a common way to make dal, especially in the north/west.
IncredulousStraddle ยท 1 points ยท Posted at 05:43:32 on June 26, 2018 ยท (Permalink)
Oh sorry I know what it is, but you wrote Tarka, I was a bit confused.
ArchonAlpha ยท 2 points ยท Posted at 06:02:36 on June 26, 2018 ยท (Permalink)
I didn't write the comment you originally replied to but I go back and forth between using d and r. When I'm not thinking about it, I write d because of the เฅ in its Devanagari spelling. I change it to r when I realize that foreigners will pronounce it incorrectly if I use a d.
cultured_banana_slug ยท 19 points ยท Posted at 21:50:04 on June 25, 2018 ยท (Permalink)
If it doesn't clear your city of vampires in one bite, there isn't enough garlic.
Dokpsy ยท 5 points ยท Posted at 23:23:31 on June 25, 2018 ยท (Permalink)
If you sweat it out, still not enough garlic.
kingboo9911 ยท 38 points ยท Posted at 22:47:49 on June 25, 2018 ยท (Permalink)
For the not brown people of Reddit, dahl is lentils and matar paneer is Indian cheese made in a gravy of tomato, garlic, and peas. Also for those having difficulty finding paneer, Costco carries it and it's great. The quantity isn't even that large considering that it's Costco.
[deleted] ยท 2 points ยท Posted at 04:58:27 on June 26, 2018 ยท (Permalink)
Never seen it at my costco.
WalropsHunter ยท 1 points ยท Posted at 15:43:45 on July 5, 2018 ยท (Permalink)
It's refrigerated at mine. Near the cheeses
TippingintheUKExists ยท 1 points ยท Posted at 10:56:10 on June 26, 2018 ยท (Permalink)
Dal or Daal, not Dahl, like Roald.
kingboo9911 ยท 2 points ยท Posted at 14:47:27 on June 26, 2018 ยท (Permalink)
Yeah I think you're right I put Dahl because OP spelled it dahl but now that I think about it Daal makes more sense.
recipriversexcluson ยท 45 points ยท Posted at 20:23:43 on June 25, 2018 ยท (Permalink)
That would mean no garlic at all.
throwyrworkaway ยท 11 points ยท Posted at 21:48:18 on June 25, 2018 ยท (Permalink)
or no god at all
BadSysadmin ยท 7 points ยท Posted at 16:56:20 on June 25, 2018 ยท (Permalink)
Ungodly amounts of garlic and salt.
TerroristOgre ยท 10 points ยท Posted at 00:40:02 on June 26, 2018 ยท (Permalink)
Dahl just sounds wrong. It's daal or dal.
Dahl makes it seem like it's pronounced "tha-hul" vs "daal".
What do you guys think?
ArchonAlpha ยท 3 points ยท Posted at 05:44:05 on June 26, 2018 ยท (Permalink)
This was bothering me too. I guess some people used the "h" to indicate that the "a" sounds like the "a" in "father" as opposed to the "a" in "apple" or something. But the same could be accomplished with the "daal" spelling, in addition to being consistent with usual transliteration schemes.
Unkill_is_dill ยท 0 points ยท Posted at 02:59:35 on June 26, 2018 ยท (Permalink)
Eh, I think dahl works as well. No proper way to spell out เคฆเคพเคฒ in English
TerroristOgre ยท 5 points ยท Posted at 03:06:55 on June 26, 2018 ยท (Permalink)
Google spells it daal
memeirou ยท 35 points ยท Posted at 22:05:01 on June 25, 2018 ยท (Permalink)
I donโt like dahl. The burst on ADS is annoying.
beavernator ยท 28 points ยท Posted at 23:10:29 on June 25, 2018 ยท (Permalink)
>Pick up Dahl Sniper
>Nail a headshot
>...followed by 4 more shots two feet above the target's shoulder in the same burst
>Target manages to get behind cover while I'm reloading
>Never use a Dahl sniper again
Ulti ยท 8 points ยท Posted at 23:40:53 on June 25, 2018 ยท (Permalink)
Big oof.
Ulti ยท 4 points ยท Posted at 23:41:13 on June 25, 2018 ยท (Permalink)
Oh man the Dahl gatlings though..!
sidadidas ยท 13 points ยท Posted at 22:07:30 on June 25, 2018 ยท (Permalink)
Nope, I have eaten terrible Matar Paneer at many restaurants. But then, I am Indian so maybe I am more choosy with Indian food
do_you_smoke_paul ยท 2 points ยท Posted at 08:59:15 on June 26, 2018 ยท (Permalink)
Ah I live in London, with a choice of 10,000 Indian restaurants, I've rarely been to a bad one. It's also something I rarely order in restaurants as its so easy to make.
sidadidas ยท 1 points ยท Posted at 17:31:06 on June 26, 2018 ยท (Permalink)
Live in US here. Plenty of bad food going around here.
tommy_the_tit ยท 7 points ยท Posted at 00:07:45 on June 26, 2018 ยท (Permalink)
I love Dahl too, Going Solo and Matilda are absolute gems.
knobbodiwork ยท 4 points ยท Posted at 22:15:45 on June 25, 2018 ยท (Permalink)
how do you normally prepare dahl? I've been looking for a recipe for a while and i keep finding ones that turn out okay but not spectacular
sherlockthedragon ยท 10 points ยท Posted at 22:30:20 on June 25, 2018 ยท (Permalink)
I tend to soak my dal for some time before I start cooking. I start with adding onion, garlic and the other spices to the oil. Then add the tomatoes and when the tomatoes are almost cooked, I add the dal. Now it depends on the dal but there is some dal like mong dal that I boil at the same time as the tomatoes are cooking in the spices and I transfer the boiled dal to the tomatoes when the tomatoes are almost done. I don't really follow recipes, I just do what I feel like in the moment so it can take a while to perfect my dal but it's been a fun learning process.
knobbodiwork ยท 3 points ยท Posted at 22:42:38 on June 25, 2018 ยท (Permalink)
awesome, i'll try that sometime!
IncredulousStraddle ยท 2 points ยท Posted at 23:50:46 on June 25, 2018 ยท (Permalink)
You really want to use ghee
mrchaotica ยท 9 points ยท Posted at 23:27:13 on June 25, 2018 ยท (Permalink)
Rolled.
knobbodiwork ยท 5 points ยท Posted at 23:54:11 on June 25, 2018 ยท (Permalink)
cute
get_Ishmael ยท 6 points ยท Posted at 23:25:35 on June 25, 2018 ยท (Permalink)
http://www.geniuskitchen.com/recipe/curried-red-lentil-dahl-328537
I love this recipe, really easy. I make it all the time, delicious.
knobbodiwork ยท 1 points ยท Posted at 23:54:25 on June 25, 2018 ยท (Permalink)
awesome, i will definitely give this a try
TheXenocide314 ยท 1 points ยท Posted at 00:57:37 on June 26, 2018 ยท (Permalink)
Thanks, saving for later
DAHL RECIPE
JDFidelius ยท 8 points ยท Posted at 03:34:18 on June 26, 2018 ยท (Permalink)
Not the person you're replying to but here's my recipe:
Heat up cooking oil of your choice (vegetable oil or ghee; could also use lard if you want to be sacrilegious)
Add some cumin seeds and let them cook for a minute maybe. Make sure the oil doesn't start smoking too much. You can also add up to five chopped cloves in this time if you want
Add some mustard seeds and COVER because they'll start to pop and fly everywhere! Once most of them are done popping I lower the heat for a bit to let them stop and then I turn up the heat again
Here's where I add about an onion, chopped. Add a ton of salt now to help the carmelization and guarantee that your lentils get salt in them later. Medium heat and swirl occasionally, or high heat and swirl very often (don't want to burn the onions, just caramelize them).
When your onions are about done, add some fresh garlic and finish off the onions. Then add as many lentils as you want and stir to coat them evenly with oil (I do this so as to cool down the oil, allowing you to do the next step without burning your house down)
Add water to cover the lentils, then add a bit more and bring to a boil. Check that the water is slightly salty. If not, add more salt. If you didn't add tomatoes in the previous step, add a splash of lemon juice. Then reduce the temperature so that it's still boiling but not vigorously and then boil that way (simmer) for an hour or until they're done to your liking. Mix in your spices (curry powder, garam masala, whatever really) once the lentils are about done. Make sure they stay covered with water the whole time. If you want more of a lentil stew paste thing, overcook them by going another 20 minutes and then stir vigorously.
knobbodiwork ยท 3 points ยท Posted at 12:21:26 on June 26, 2018 ยท (Permalink)
this is perfect, thank you!
ArchonAlpha ยท 3 points ยท Posted at 05:38:42 on June 26, 2018 ยท (Permalink)
Try dal tarka
do_you_smoke_paul ยท 3 points ยท Posted at 08:58:03 on June 26, 2018 ยท (Permalink)
My tarka dahl recipe, get about 550ml of red lentils on the boil in about 3x the amount of water. In the mean time dry fry the spices which is 2tsp of the following, corriander, tumeric, paprika, salt, cumin seeds, as well as one tsp of chilli powder. Peel and chop an entire head of garlic (yep that much) and a thumb sized piece of ginger, as well as one to three fresh chillis depending on your preference. Combine with the lentils and add about 40g of butter and cook until the lentils are soft and the Dal is creamy. Add a hand full of fresh coriander to serve.
Serve with fresh rice, mango chutney and Naan bread.
knobbodiwork ยท 2 points ยท Posted at 12:21:55 on June 26, 2018 ยท (Permalink)
that sounds delicious
FecusTPeekusberg ยท 10 points ยท Posted at 22:02:22 on June 25, 2018 ยท (Permalink)
At first I thought of the gun company from Borderlands and got confused.
[deleted] ยท 3 points ยท Posted at 21:34:43 on June 25, 2018 ยท (Permalink)
[deleted]
pyreflies ยท 8 points ยท Posted at 21:49:19 on June 25, 2018 ยท (Permalink)
i fry my paneer in a little veg oil in a wok because the high sides mean i get spat on less by the oil. do it in batches and set aside on some paper towel to drain the oil off.
the sauce i start with veg oil into a hot pan, add cumin and coriander seeds until they start to pop and they smell good. add a diced onion and sweat this off with some salt. once the onion is cooked i add a paste made from garlic and ginger in a pestle and mortar, bit of salt and water into the pestle and mortar with the garlic and ginger.
cook that out, then add roughly chopped tomatoes. at this point i add a tiny bit of cayenne although you could use fresh chilli or normal chilli powder. more seasoning. cook the tomatoes out and add some turmeric, little splash of water and cook it down. finish with amchur and garam masala to taste. add your paneer in and coat it in the sauce, let it sit for a while. honestly the longer you leave it the better, i've ate it straight away and ive eaten it a couple of days after and it only gets better. when you're ready to eat it, add a cup of frozen peas if you don't have fresh (frozen peas really are fine though) and bring it up to heat. finish with some chopped coriander and adjust seasoning.
sounds like a lot of effort but it isn't.
[deleted] ยท 3 points ยท Posted at 22:34:40 on June 25, 2018 ยท (Permalink)
[deleted]
do_you_smoke_paul ยท 3 points ยท Posted at 08:57:56 on June 26, 2018 ยท (Permalink)
My tarka dahl recipe, get about 550ml of red lentils on the boil in about 3x the amount of water. In the mean time dry fry the spices which is 2tsp of the following, corriander, tumeric, paprika, salt, cumin seeds, as well as one tsp of chilli powder. Peel and chop an entire head of garlic (yep that much) and a thumb sized piece of ginger, as well as one to three fresh chillis depending on your preference. Combine with the lentils and add about 40g of butter and cook until the lentils are soft and the Dal is creamy. Add a hand full of fresh coriander to serve.
Serve with fresh rice, mango chutney and Naan bread.
captain_blackfer ยท 3 points ยท Posted at 22:49:43 on June 25, 2018 ยท (Permalink)
I was waiting for this. Nice.
bhamarep ยท 3 points ยท Posted at 01:33:55 on June 26, 2018 ยท (Permalink)
Palak Paneer is really easy as well.
gotsanity ยท 3 points ยท Posted at 02:24:05 on June 26, 2018 ยท (Permalink)
Tika masala and naan just came out of my kitchen. Super simple to make and the kids love it
assumingdirectcontrl ยท 4 points ยท Posted at 23:21:12 on June 25, 2018 ยท (Permalink)
Isnโt it spelled dal?
MassRedemption ยท 2 points ยท Posted at 22:14:30 on June 25, 2018 ยท (Permalink)
I've never been able to find a good matar paneer recipe, the recipes I've found juat taste like butter chicken.
ThatSquareChick ยท 2 points ยท Posted at 22:58:35 on June 25, 2018 ยท (Permalink)
I want to learn how to make butter chicken but I also like my neighbors. Also I can only make it for one as my husband does not like the spice combinations of this type of ethnic food. I also donโt have a very big freezer.
do_you_smoke_paul ยท 1 points ยท Posted at 08:56:58 on June 26, 2018 ยท (Permalink)
What do you mean you like your neighbors? It smells AMAZING. I have a great butter chicken recipe that is super easy, also butter chicken doesn't really have that many spices in it by comparison to most Indian food.
formulated ยท 2 points ยท Posted at 23:07:24 on June 25, 2018 ยท (Permalink)
First time having dahl: can I just eat this for the rest of my life?
Henrywadsworth ยท 2 points ยท Posted at 23:11:45 on June 25, 2018 ยท (Permalink)
Can we talk more about the Dahl? I had a dish they called Dahl soup, not sure how accurate that is in reality, in Fiji several times. It was thick from the lentils with no distinguishing chunks. I def could taste mustard seed and I think curry, but otherwise I've had a hell of a time recreating it. It was yellow/light brown. Someone please change my life right now, I pine for this stuff
iam_thedoctor ยท 5 points ยท Posted at 01:05:45 on June 26, 2018 ยท (Permalink)
Yellow Dal is usually made with Arhar/Moong . Sounds like what you ate was what I'd call regular dal. Once you pressure cook it, there are no distinguishable chunks.
imdungrowinup ยท 2 points ยท Posted at 09:19:03 on June 26, 2018 ยท (Permalink)
That's just regular daal. Toor/Arhar. Boil lentils(any kind) in a pressure cooker with little turmeric and salt till it is overcooked and fully blended. Heat some oil in a pan. Throw in some cumin seeds. Once they brown add chopped onions and some chopped garlic. You can add chopped green chilies if you want. Once onions get browned, add diced tomatoes. Cook the tomatoes and then add then if you want you can add red chili powder, coriander powder too. I prefer not adding this. Throw in the already boiled daal. Check if salt is enough else add more salt. Simmer for 2-3 minutes and you are done. Eat with steamed rice.
[deleted] ยท 2 points ยท Posted at 00:17:41 on June 26, 2018 ยท (Permalink)
Explain this phrase. I mean isn't garlic proof that God loves us and wants out tastebuds to be happy?
YoureMomGaye ยท 2 points ยท Posted at 01:14:34 on June 26, 2018 ยท (Permalink)
Paneer is the fucking shit.
LipshitsContinuity ยท 2 points ยท Posted at 01:45:18 on June 26, 2018 ยท (Permalink)
Masoor dahl is godly. Shit cooks on the stove don't even need a pressure cooker. Moong can also just be cooked on the stove.
Butternades ยท 2 points ยท Posted at 02:00:10 on June 26, 2018 ยท (Permalink)
I hate Dahl, especially for what they did to Pandora.
GaimanitePkat ยท 2 points ยท Posted at 02:11:29 on June 26, 2018 ยท (Permalink)
Holy crap, this is what Mung Daal from the cartoon "Chowder" was named after!
formeraide ยท 2 points ยท Posted at 04:04:54 on June 26, 2018 ยท (Permalink)
I especially love Dahl if you add a Giant Peach.
silentdeadly5 ยท 4 points ยท Posted at 23:27:27 on June 25, 2018 ยท (Permalink)
I'm actually more of a Jakobs guy but to each his own ya know
Coffeechipmunk ยท 2 points ยท Posted at 01:29:03 on June 26, 2018 ยท (Permalink)
I prefer Hyperion.
specter_ghost_dog ยท 1 points ยท Posted at 18:34:31 on June 25, 2018 ยท (Permalink)
Is there a site or recipe you'd recommend?
thelastsuffer ยท 3 points ยท Posted at 21:53:43 on June 25, 2018 ยท (Permalink)
Iโve made this before: https://www.bbcgoodfood.com/recipes/spinach-sweet-potato-lentil-dhal
The sweet potato takes some work if you donโt have good knives (which i donโt) so itโs not stupid easy. But itโs stupid delicious for how it accounts for every allergy in my friend group somehow. Apart from being nut free and vegan, I think itโs gluten free as well if you donโt add rice?
sgpope ยท 2 points ยท Posted at 00:10:54 on June 26, 2018 ยท (Permalink)
FYI rice is gluten free
thelastsuffer ยท 2 points ยท Posted at 06:31:20 on June 26, 2018 ยท (Permalink)
Hah, and here I was googling if potatoes had gluten. I have a friend that isnโt coeliac but has a similar allergy for pasta, rice, that kinda stuff (bread is fine) but gluten free pasta is fine so thatโs how I made the association.
specter_ghost_dog ยท 1 points ยท Posted at 02:26:50 on June 26, 2018 ยท (Permalink)
Yum, thank you!
[deleted] ยท 1 points ยท Posted at 22:39:59 on June 25, 2018 ยท (Permalink)
and then you and your breath are unbearable for the next week.
Unkill_is_dill ยท 1 points ยท Posted at 02:58:14 on June 26, 2018 ยท (Permalink)
Worth it
[deleted] ยท 1 points ยท Posted at 23:11:29 on June 25, 2018 ยท (Permalink)
I use the whole bulb. Should I use more?
do_you_smoke_paul ยท 1 points ยท Posted at 08:56:30 on June 26, 2018 ยท (Permalink)
Depends how much lentils you use, I use about a bulb for 550ml of red lentils.
animorphs666 ยท 1 points ยท Posted at 23:18:58 on June 25, 2018 ยท (Permalink)
https://youtu.be/RzuuwsnLTeE
WhatShouldIDoNoSleep ยท 1 points ยท Posted at 00:44:34 on June 26, 2018 ยท (Permalink)
Whenever I've tried making Matar Paneer, my curry curdles and becomes grainy; I've used greek yogurt and I've added the curry slowly to the yogurt and then mixed it back in once incorporated well--is there something I'm doing wrong?
Unkill_is_dill ยท 1 points ยท Posted at 02:59:56 on June 26, 2018 ยท (Permalink)
r/IndianFood has you covered
[deleted] ยท 1 points ยท Posted at 08:02:03 on June 26, 2018 ยท (Permalink)
No yogurt. Dont add it.
What I do is cook sliced Onions till they are light brown, add ginger garlic paste (make sure you add a bit of water when making the paste so it doesnt burn easily) and then add tomatos and salt and cook it for 15-20mins and then blend it.
Then fry the paneer, boil the peas.
Take another wok, add oil , add whole dry spices (black cardamom(2), 3-4 cloves, 1 inch cinnamon, few black pepper corns) add the blended paste, add chillis and your spices ie Garam Masala, coriander powder, red chilli powder, a bit of cumin , black pepper and adjust the salt and then finally a dollop of butter.
Done. Report back if you do make it.
imdungrowinup ยท 1 points ยท Posted at 09:19:41 on June 26, 2018 ยท (Permalink)
You don't need yoghurt at all for matar paneer. So just skip it.
Sunfried ยท 1 points ยท Posted at 01:17:55 on June 26, 2018 ยท (Permalink)
This is the key to a godly (if potentially lonely) life.
foxhoundftw ยท 1 points ยท Posted at 01:49:51 on June 26, 2018 ยท (Permalink)
I donโt know what these are. Can I get a quick synopsis please?
ArchonAlpha ยท 1 points ยท Posted at 05:52:38 on June 26, 2018 ยท (Permalink)
Dฤl (also spelled in English as dal, daal, and apparently dahl) is an Indian dish. In its basic form, dal (= lentils in Hindi) is like a lentil soup, but there are dozens of ways to prepare it and it is often eaten with rice.
Foreigners tend to associate Indian food with naan and chicken tikka masala/butter chicken but these are actually not everyday foods in India, even in Punjab (the region these foods are from). Indian cuisine varies greatly from region to region but dal is arguably the most quintessential dish throughout the subcontinent.
giganato ยท 1 points ยท Posted at 01:50:30 on June 26, 2018 ยท (Permalink)
Oh I've fucked up mattar paneer..
tinybananamoon ยท 1 points ยท Posted at 01:54:42 on June 26, 2018 ยท (Permalink)
They sound like authors
Uneasyguy ยท 1 points ยท Posted at 02:01:54 on June 26, 2018 ยท (Permalink)
Fun fact, when the recipe calls for 3 cloves of garlic... that's not the same as 3 heads of garlic. Worst falafel ever, fml
iamgr3m ยท 1 points ยท Posted at 10:31:12 on June 26, 2018 ยท (Permalink)
We're you able to taste anything besides garlic?
Uneasyguy ยท 1 points ยท Posted at 13:19:15 on June 26, 2018 ยท (Permalink)
Usually cooking mistakes are at least salvageable...in this situation however, you are absolutely correct...nothing but garlic.
Brunosrog ยท 1 points ยท Posted at 02:53:00 on June 26, 2018 ยท (Permalink)
What is a good recipe for Dahl?
do_you_smoke_paul ยท 1 points ยท Posted at 08:55:07 on June 26, 2018 ยท (Permalink)
My tarka dahl recipe, get about 550ml of red lentils on the boil in about 3x the amount of water. In the mean time dry fry the spices which is 2tsp of the following, corriander, tumeric, paprika, salt, cumin seeds, as well as one tsp of chilli powder. Peel and chop an entire head of garlic (yep that much) and a thumb sized piece of ginger, as well as one to three fresh chillis depending on your preference. Combine with the lentils and add about 40g of butter and cook until the lentils are soft and the Dal is creamy. Add a hand full of fresh coriander to serve.
Serve with fresh rice, mango chutney and Naan bread.
Brunosrog ยท 1 points ยท Posted at 14:15:50 on June 26, 2018 ยท (Permalink)
I am going to make this. I love red lentils and haven't tried to make Dahl.
do_you_smoke_paul ยท 1 points ยท Posted at 14:36:32 on June 26, 2018 ยท (Permalink)
Cumin powder is also missing from the recipe as well, should be in tat are dry fried.
987654321- ยท 1 points ยท Posted at 03:06:08 on June 26, 2018 ยท (Permalink)
Whats the deal with Paneer? I've tried it a lot and I just don't like it.
I love all other cheeses, even cottage cheese, but paneer just puts me off.
MurphyClanMonstah ยท 1 points ยท Posted at 03:58:55 on June 26, 2018 ยท (Permalink)
dahl is not super easy, but if you've enough practice like me, then it's easy and a crowd favorite.
i know all the tricks, and making this is easy and cheap and healthy.
source: I have many indian friends who treat me like their brother.
Cuntcept ยท 1 points ยท Posted at 04:58:39 on June 26, 2018 ยท (Permalink)
Dosas as well! It's so fucking easy to make, I've been living on it till I learn to cook other things.
xdonutx ยท 1 points ยท Posted at 05:06:44 on June 26, 2018 ยท (Permalink)
This is my favorite Dal recipe. The ingredients are simple, cheap and easy, yet the flavors sing when combined.
Sometimes I put it on top of rice or homefried potatoes. Sometimes I eat it with naan made from a dough that's just a 1:1 ratio of Greek yogurt and self rising flour that's been rolled out and fried. Easy and cheap!
Booyou79 ยท 1 points ยท Posted at 15:57:19 on June 26, 2018 ยท (Permalink)
Paneer is expensive as fuck around here, 5 bux minimum for a block of it, and trust me I load that fucker up with paneer when I do make it (my favorite Indian dish). Nothing pisses me off more than spending 12 bux on takeout matar paneer or shahi paneer to find 2 or 3 pieces of paneer in there.
sethamphetamine ยท 1 points ยท Posted at 18:45:51 on June 26, 2018 ยท (Permalink)
I wish I had an Indian neighbor who could teach me their ways
NonorientableSurface ยท 1 points ยท Posted at 19:29:20 on June 26, 2018 ยท (Permalink)
Make your own masala - don't use North American Garam Masala.
If you're going to cook Indian, get your spice pantry up to date!
Once you have that, start looking at cooking methods - You want to make sure you heat your ghee to medium high, toss in your seeds (cumin, mustard) and let them pop. Listen for them to sizzle in the hot oil. Then you add your garlic ginger paste, let that brown. Add your onions, and let those soak it up and start to get dark. This is where Indian food gets it's colour and deep rich flavours from. At this point, you start adding your additional spices and start cooking what you're cooking (whether it be aloo, masoor, paneer, chana, etc). Add your liquids, and let it stew (if applicable).
Make your own Naan - it's a standard yeast dough that can be cooked on a pizza stone. It's super easy and great to take off the bbq and dive into that chana masala. (Almost a Jamaican double, but gotta deep fry those roti, son!)
Indian may seem daunting, but it's about cooking method more than anything. Learn the techniques, and understand they're there to create flavour. Indian has some of the most pungent (in a good way) and delicious food out there. It just takes some practice to get it down.
Stanimality ยท 1 points ยท Posted at 19:39:50 on July 6, 2018 ยท (Permalink)
I've made this twice now in the last 11 days and I just want to thank you. It is tasty, cheap and easy to cook.
Edit: Matar Paneer that is.
do_you_smoke_paul ยท 2 points ยท Posted at 06:58:14 on July 7, 2018 ยท (Permalink)
Glad you enjoyed it :)
DeenaKane ยท 1 points ยท Posted at 09:26:02 on August 7, 2018 ยท (Permalink)
Any dish that just requires a lot of garlic... because you have to peel every single one of them...
LeviOhhsah ยท 1 points ยท Posted at 01:38:20 on October 23, 2018 ยท (Permalink)
Way to commemorate Roald Dahl.
hydrosalad ยท 0 points ยท Posted at 01:09:33 on June 26, 2018 ยท (Permalink)
Matilda was good, so was BFG.
tlouman ยท 0 points ยท Posted at 03:27:43 on June 26, 2018 ยท (Permalink)
Dahl is terrible, I prefer bandit. I hate the burst fire mechanic of Dahl
[deleted] ยท 0 points ยท Posted at 03:40:19 on June 26, 2018 ยท (Permalink)
Yeah Roald Dahl specifically
MikeOxlitttle ยท 972 points ยท Posted at 19:31:11 on June 25, 2018 ยท (Permalink)
Chicken Adobo
5 main ingredients and tons of variations on how to cook it exactly. You can make it soupy with sauce or more glazey by reducing it down. Plate it like this and you'll impress everytime.
TheAngryFatMan ยท 170 points ยท Posted at 19:55:44 on June 25, 2018 ยท (Permalink)
I grew up eating Adobo and I love it. Unfortunately, my wife and kids aren't fans.
Also good, pork chops in the same sauce.
0.5 c Soy sauce
0.5 c Vinegar
2 c Water
1 onion sliced
2 - 3 bay leaves
2 - 3 cloves garlic, minced
My mom learned this recipe from the Filipinas that were living on Midway Island at the time; my sister and I learned and cooked it at least once a week. Good stuff.
DGBD ยท 58 points ยท Posted at 23:52:37 on June 25, 2018 ยท (Permalink)
Leave them. They are obviously not actual people, must be some kind of demon spawn. Is that why you're an angry fat man?
theminer325 ยท 14 points ยท Posted at 02:51:03 on June 26, 2018 ยท (Permalink)
Most likely. Iโm 13 and when my I smell my mom cooking adobo I ask if itโs chicken or pork, and regardless I run down there and eat. Idc if itโs undercooked or not. Adobo is absolutely amazing.
[deleted] ยท -5 points ยท Posted at 05:07:00 on June 26, 2018 ยท (Permalink)
[deleted]
NotSoCheezyReddit ยท 1 points ยท Posted at 15:14:50 on June 26, 2018 ยท (Permalink)
Sit back down. Damn kids.
[deleted] ยท 1 points ยท Posted at 15:21:27 on June 26, 2018 ยท (Permalink)
[deleted]
theminer325 ยท 1 points ยท Posted at 15:52:31 on June 26, 2018 ยท (Permalink)
r/ImADick
TheAngryFatMan ยท 2 points ยท Posted at 13:22:52 on June 26, 2018 ยท (Permalink)
It's more for me to eat, which helps with my username.
Rollwave696969 ยท 7 points ยท Posted at 00:09:15 on June 26, 2018 ยท (Permalink)
How long and what method do you cook it all together?
[deleted] ยท 13 points ยท Posted at 01:58:41 on June 26, 2018 ยท (Permalink)
[deleted]
Rollwave696969 ยท 5 points ยท Posted at 02:01:55 on June 26, 2018 ยท (Permalink)
Perfect! Thanks for the info
TheAngryFatMan ยท 9 points ยท Posted at 00:12:36 on June 26, 2018 ยท (Permalink)
Just threw it all in a pot and simmered until the rice was done cooking.
Edit - rice was cooking separately.
Cravatitude ยท 3 points ยท Posted at 09:17:07 on June 26, 2018 ยท (Permalink)
don't you also need 1 metric fucktonne (1.1 imperial fucktons) of peppercorns lightly crushed
TheAngryFatMan ยท 1 points ยท Posted at 13:20:25 on June 26, 2018 ยท (Permalink)
I usually did add quite a bit of pepper... I don't remember if that was a part of my mom's "original" recipe.
AHeartlikeHers ยท 18 points ยท Posted at 22:38:28 on June 25, 2018 ยท (Permalink)
No whole peppercorns?
mountainspace26 ยท 12 points ยท Posted at 22:48:42 on June 25, 2018 ยท (Permalink)
+1 on peppercorns. It's also delicious over couscous instead of white rice.
DGBD ยท 29 points ยท Posted at 23:54:49 on June 25, 2018 ยท (Permalink)
My grandfather would say that anyone who would do that would steal sheep. I do not know what that means, but anything other than white rice with adobo was an abomination to him.
Honestly, sounds like it'd be tasty.
AHeartlikeHers ยท 9 points ยท Posted at 23:03:50 on June 25, 2018 ยท (Permalink)
I've had the pleasure of eating a fair share of chicken and pork adobo, expertly cooked by my 70yo Filipina coworker. I always took the time to suck the peppercorns clean of sauce before spitting them out, and I couldn't envision adobo without them. I haven't tried it over the cous before!
SpringCleanMyLife ยท 4 points ยท Posted at 23:15:15 on June 25, 2018 ยท (Permalink)
Are you not supposed to eat them? I love chewing those little spice balls with my mouthful of adobo.
AHeartlikeHers ยท 8 points ยท Posted at 00:22:49 on June 26, 2018 ยท (Permalink)
You're a tougher gourmand than I, sir! More power to you.
retyopko ยท 5 points ยท Posted at 00:33:17 on June 26, 2018 ยท (Permalink)
Oh man, this is getting me too. My pops learned to make Adobo while in the Philippines and my favourite part was eating the peppercorns
rkobo719 ยท 2 points ยท Posted at 01:00:19 on June 26, 2018 ยท (Permalink)
I always liked the flavor, I purposely fish them out of the adobo. But a lot of Filipinos don't care for it.
seitengrat ยท 7 points ยท Posted at 00:12:55 on June 26, 2018 ยท (Permalink)
You're not supposed to eat the peppercorns, but hey, if you like to eat them then go ahead.
Si0ra ยท 12 points ยท Posted at 00:13:20 on June 26, 2018 ยท (Permalink)
I love adobo with a boiled egg
ReusableOrphan_ ยท 21 points ยท Posted at 23:57:05 on June 25, 2018 ยท (Permalink)
I'm worried that you only mentioned garlic once when it should have been at least the first, second and third most used ingredient. And, if you've gone that far, it might as well be the 4th most used ingredient as well.
Also whole peppercorns. Throw a bunch in. And for certain Filipino populations, expert-mode adobo has potatoes in it.
I prefer it a little bit more vinegar-y, but my girlfriend prefers more soy sauce-y. But damn do I love me some adobo.
firenest ยท 9 points ยท Posted at 04:00:12 on June 26, 2018 ยท (Permalink)
I use close to a whole bulb, sometimes just the whole thing. Those cooked down crushed cloves are amazing. And I grate a clove of garlic and add it 5 minutes before taking it off the heat.
ReusableOrphan_ ยท 8 points ยท Posted at 04:40:36 on June 26, 2018 ยท (Permalink)
I never thought to grate a clove over top. I might have to try that.
The only special thing I usually do is carefully remove the chicken when its pretty much done simmering and throw it skin side down into a hot pan to crisp it up.
firenest ยท 3 points ยท Posted at 05:38:20 on June 26, 2018 ยท (Permalink)
I used to follow a recipe where they did that, and once they took the chicken out, they sieved out the garlic and fried it before adding it back in. It really tasted amazing, and I only stopped doing it because I like forgetting about it until it's ready (ie. laziness won). So you should try frying the garlic after you fry the chicken. Now that I think about it, I only started grating an extra clove of garlic at the end after I stopped using that recipe.
cheesymoonshadow ยท 2 points ยท Posted at 06:05:26 on June 26, 2018 ยท (Permalink)
I like to use chicken thighs and when it's done I pick out the skins (they just come right off) and fry them up until crispy then serve it on the side. It's like chicken adobo chicharon.
guwapoest ยท 12 points ยท Posted at 22:50:20 on June 25, 2018 ยท (Permalink)
Add a can of Sprite to that sauce and it becomes even more magical.
Source: Lived in the Phils for two years.
Applesauce_is ยท 9 points ยท Posted at 22:57:46 on June 25, 2018 ยท (Permalink)
Wait.. really?? I usually just add honey or sugar for a bit of sweet to balance the vinegar, what does the Sprite do?
guwapoest ยท 8 points ยท Posted at 23:15:56 on June 25, 2018 ยท (Permalink)
I think it does the same thing TBH, haha
wellllllllllllllll ยท 2 points ยท Posted at 01:41:50 on June 26, 2018 ยท (Permalink)
Should add sweetness and help tenderize
Johnny-Elbows ยท 8 points ยท Posted at 01:08:48 on June 26, 2018 ยท (Permalink)
This is Filipino Adobo. Spanish Adobo is way different. Edit: You forgot Magicsarap
blazingarpeggio ยท 2 points ยท Posted at 02:49:14 on June 26, 2018 ยท (Permalink)
Or MSG. Of course any form of MSG is optional. The dish is savory enough as it is, with the meat and soy sauce.
munchlax- ยท 1 points ยท Posted at 03:46:01 on June 26, 2018 ยท (Permalink)
"accent" seasoning?
NoTargets ยท 6 points ยท Posted at 21:38:12 on June 25, 2018 ยท (Permalink)
Big thumbs up on this - the sauce is magical and makes chicken taste amazing and it has knockout looks with that dark glaze...
GxWendigo ยท 11 points ยท Posted at 00:12:58 on June 26, 2018 ยท (Permalink)
Nowhere in the comments did anyone mention what kind of vinegar? I gotta know.
TeddyBearSoup ยท 14 points ยท Posted at 00:55:18 on June 26, 2018 ยท (Permalink)
filipinos mainly use datu puti vinegar
GxWendigo ยท 7 points ยท Posted at 01:03:12 on June 26, 2018 ยท (Permalink)
Is that sugar cane vinegar?
TeddyBearSoup ยท 5 points ยท Posted at 01:34:49 on June 26, 2018 ยท (Permalink)
yes, it is! good luck on your adobo adventure!
cheesymoonshadow ยท 1 points ยท Posted at 06:08:16 on June 26, 2018 ยท (Permalink)
I still remember that guy's face from the Datu Puti commercials in the 80s.
[deleted] ยท 6 points ยท Posted at 00:53:03 on June 26, 2018 ยท (Permalink)
I use
coconutcane vinegar. (Edit: Datu Puti of course, corrected, I'm an idiot) If you have an asian store near you, you might be able to find it.My girlfriend's family (I'm white) uses rice vinegar, but
coconutcane vinegar I think has a better flavor for the dish. It's also much much cheaper. As far as I've been able to pick up, they primarily use coconut and cane vinegar in the Philippines, but rice vinegar is easier to find.If you wanted to make it more "fusiony" White or red wine vinegar and apple cider vinegar would make good additions to your main vinegar. My girlfriend's family uses apple cider vinegar sometimes.
seitengrat ยท 2 points ยท Posted at 01:01:31 on June 26, 2018 ยท (Permalink)
we use cane vinegar for it.
GxWendigo ยท 3 points ยท Posted at 01:04:48 on June 26, 2018 ยท (Permalink)
Someone else suggested datu puti vinegar. Same stuff? I only ask because I'm not familiar with it.
seitengrat ยท 3 points ยท Posted at 01:11:14 on June 26, 2018 ยท (Permalink)
yeah it's the same. Datu Puti is a popular brand of vinegar here.
GxWendigo ยท 1 points ยท Posted at 01:15:23 on June 26, 2018 ยท (Permalink)
Cool, thanks. Now to find some.
turtletyler ยท 1 points ยท Posted at 02:36:02 on June 26, 2018 ยท (Permalink)
Typically, just plain white vinegar, but you can experiment with any kind. I sometimes cook adobo using apple cider vinegar.
DontMajorInBiology ยท 3 points ยท Posted at 23:45:59 on June 25, 2018 ยท (Permalink)
This is delicious, but BE WARNED: your apartment /house will smell of vinegar for days.
[deleted] ยท 15 points ยท Posted at 00:48:13 on June 26, 2018 ยท (Permalink)
Manta-Ray-Gun ยท 4 points ยท Posted at 02:18:28 on June 26, 2018 ยท (Permalink)
Youโre missing one ingredient that gonna really elevate that dish: Coconut cream/milk
cheesymoonshadow ยท 1 points ยท Posted at 06:11:22 on June 26, 2018 ยท (Permalink)
Ooh, I'll have to try that sometime. I've seared the chicken in coconut oil before simmering and it did add a lovely layer of flavor.
vanyapro ยท 3 points ยท Posted at 02:36:06 on June 26, 2018 ยท (Permalink)
I never understood or was told what bay leaf is used for, essentially it just looks a leaf but what is its use?
BICOASTAL_BICURIOUS ยท 10 points ยท Posted at 03:45:00 on June 26, 2018 ยท (Permalink)
Bay leaves have a ton of flavor but theyโre just leaves from a tree so they have the texture of... leaves from a tree. Theyโre inedible. So you drop them in the pot to release their flavor into the dish but you donโt actually eat them. They make a surprisingly big difference for a little leaf.
firenest ยท 7 points ยท Posted at 03:56:15 on June 26, 2018 ยท (Permalink)
And they taste great licking the adobo sauce off them.
vanyapro ยท 2 points ยท Posted at 14:15:14 on June 26, 2018 ยท (Permalink)
As a child my mom would always add them into water before cooking pelmeni, and I never knew why she did, so I just thought it was some kind of magical leaf basically. Thanks for the answer.
MrEntryLevel ยท 3 points ยท Posted at 03:22:46 on June 26, 2018 ยท (Permalink)
Filipino here. browning the chicken before you cook the sauce in it somehow helps (never asked my dad why) and if you're in a budget, cooking like 3/4-1 kg of chicken sets you for a week (also the meat gets tastier days after you cook it because of meat absorbing the sauce). no more meat and only have sauce? fry some rice in the sauce!
GhostInYoToast ยท 2 points ยท Posted at 22:54:32 on June 25, 2018 ยท (Permalink)
I've always found it funny that the same stuff I use to clean my shower is also used to make adobo.
Wise_Writer ยท 2 points ยท Posted at 22:55:53 on June 25, 2018 ยท (Permalink)
The Adobo I grew up eating used paprika instead of soy sauce ( and had onions and pickling spice). I didn't figure out that some people use soy sauce until I went to college.
CrispyEggs123 ยท 14 points ยท Posted at 00:48:21 on June 26, 2018 ยท (Permalink)
That's a completely different dish with the same name.
[deleted] ยท 7 points ยท Posted at 00:46:47 on June 26, 2018 ยท (Permalink)
Different adobo, one is Spanish style, one is Filipino. The Spaniards just named it the same thing.
Wise_Writer ยท 2 points ยท Posted at 02:15:10 on June 26, 2018 ยท (Permalink)
My Grampa was Filipino and thatโs always the way he made it. My dad knew Filipino guys in the Coast Guard that made it that way too. I just realize there was another way to make it until college.
[deleted] ยท 1 points ยท Posted at 03:03:13 on June 26, 2018 ยท (Permalink)
Huh, interesting. Do you know what part of the Philippines he was from?
Also, I apologize. I assumed you were Latino. I'm from Texas, so I tend to be biased towards thinking people are Hispanic.
Wise_Writer ยท 2 points ยท Posted at 03:14:45 on June 26, 2018 ยท (Permalink)
He was from Samar in the Visayas. Iโm pretty sure itโs a regional thing.
[deleted] ยท 3 points ยท Posted at 04:12:46 on June 26, 2018 ยท (Permalink)
Well, paprika is how Spanish/Mexican style adobo is done. I was wondering if he was from a region with more residual Spanish influence. But I haven't been to the Philippines, so I don't know.
Siantlark ยท 2 points ยท Posted at 04:38:26 on June 26, 2018 ยท (Permalink)
Soy sauce isn't traditional actually. It's a later addition by Chinese immigrants, the base recipe is just spices and vinegar since "adobo" refers to the process of marinating and cooking in vinegar rather than any actual ingredients.
Probably just a family or region that didn't adopt soy sauce for whatever reason (availability, taste, etc.)
[deleted] ยท 1 points ยท Posted at 04:52:00 on June 26, 2018 ยท (Permalink)
Oh, yeah, I knew that, I was wondering about the paprika and pickling spices. Thanks though!
Johnny-Elbows ยท 2 points ยท Posted at 01:12:59 on June 26, 2018 ยท (Permalink)
As the spaniards once colonised Philipinnes I'd guess the Spanish dish was first.
[deleted] ยท 6 points ยท Posted at 01:26:44 on June 26, 2018 ยท (Permalink)
Nah, already existed: https://en.wikipedia.org/wiki/Philippine_adobo
Johnny-Elbows ยท 4 points ยท Posted at 03:36:55 on June 26, 2018 ยท (Permalink)
Interesting! The word adobo is Spanish but the dish outdates spanish colonisation. Thanks for the info!
[deleted] ยท 1 points ยท Posted at 04:13:03 on June 26, 2018 ยท (Permalink)
You're welcome!
perfumejesus ยท 2 points ยท Posted at 02:24:59 on June 26, 2018 ยท (Permalink)
I make a vegetarian adobo thatโs quick and delicious... just use the above recipe, but replace the chicken with eggplant and tofu. So easy!
EmuFighter ยท 9 points ยท Posted at 03:10:51 on June 26, 2018 ยท (Permalink)
Eggplant story time!
The worst my family has felt, as a unit, was when my mom made an exquisite eggplant dish. It was the first and only meal that her husband and 4 children couldnโt eat. We tried so, so hard, but we discovered that we all hated eggplant. When a couple of us started dry-heaving and one sibling just started crying, we decided to eat cereal instead.
That was a tough evening. My mom had never made a meal we didnโt all enjoy. She had spent several hours on it too. Great presentation, layers of flavor, etc.
My momโs been gone for years and that meal was 25 years ago. I still feel so bad about not being able to choke it down.
In tofu news, she made really good miso soup. Love me some good tofu!
Karzi ยท 2 points ยท Posted at 05:25:30 on June 26, 2018 ยท (Permalink)
This. You could add some peppercorns, grated fresh ginger, and once completely cooked, served on rice with scallions for garnish.
I also use any of the leftover sauce and chicken to make fried rice. It's so good. Just so so good.
Karzi ยท 1 points ยท Posted at 05:28:42 on June 26, 2018 ยท (Permalink)
Oh! And a sweetened aspect too. To make it glaze. I use brown sugar or honey. Not a lot, just a couple tablespoons. (I typically make a huge batch because my family loves it.)
mine_is_underscored ยท 1 points ยท Posted at 22:47:04 on June 25, 2018 ยท (Permalink)
Thatโs what Iโm making for dinner tonight!
PetaPotter ยท 1 points ยท Posted at 01:09:59 on June 26, 2018 ยท (Permalink)
You don't throw eggs in that bitch?
BluePomodoro ยท 1 points ยท Posted at 03:49:18 on June 26, 2018 ยท (Permalink)
Fuck
unAcceptablyOK ยท 1 points ยท Posted at 06:39:11 on June 26, 2018 ยท (Permalink)
I do something similar to this with chicken breast. On top of those ingredients, i add honey, fish sauce, lime juice & zest, chilli & sesame oil.
It's great in a normal green salad, as a light meal.
Rachel53461 ยท 1 points ยท Posted at 17:04:00 on June 26, 2018 ยท (Permalink)
I always do a Chinese variation of this by adding Oyster sauce and a little brown sugar, and it's one of our favorite meals! Vinegar is often changed out for whatever acidic thing I can find in fridge or cupboard... rice wine vinegar, balsamic salad dressing, apple cider vinegar, etc. And I use less of it.
LoveBarkeep ยท 1 points ยท Posted at 17:21:13 on June 26, 2018 ยท (Permalink)
Secret ingredients:
tguzzle ยท 1 points ยท Posted at 17:26:09 on June 26, 2018 ยท (Permalink)
As a Filipino, I was raised on his shit and it makes my mouth water every time I think about it.
Nowhere_Man_Forever ยท 1112 points ยท Posted at 19:03:03 on June 25, 2018 ยท (Permalink)
Pretzels. People think I'm good at baking or something, but no, pretzels are just easy to make. Really any kind of "simple" bread grandmas used to make in their homes. Challah (traditional Jewish twisted bread) is also pretty easy and looks a lot more impressive than the pretzels. Really I think what bakers don't want you to know is that simple breads can be made really easily and most of the time that goes into baking is waiting for things to happen.
kugemelecabn ยท 485 points ยท Posted at 00:37:17 on June 26, 2018 ยท (Permalink)
Was a baker with HEB (Texas grocery chain) and was terrified that I got hired as a baker with no experience instead of the labelling position I applied for. Making decent bread is super easy and it really just comes down to letting the dough rise and not rushing it.
Hobbit_Killer ยท 128 points ยท Posted at 02:40:41 on June 26, 2018 ยท (Permalink)
As a fellow Texan I salute you, heb fresh made bread is awesome.
Dt2_0 ยท 70 points ยท Posted at 03:38:09 on June 26, 2018 ยท (Permalink)
As a fellow Texan, Cries in DFW.
-ksguy- ยท 11 points ยท Posted at 03:57:30 on June 26, 2018 ยท (Permalink)
As somebody who has been to Texas, wtf is up with Dallas drivers?
Dt2_0 ยท 11 points ยท Posted at 05:20:42 on June 26, 2018 ยท (Permalink)
TBH Dallas drivers are probably the best of the big city drivers. Houston is just awful, with no reason or rhyme as to why there is bumper to bumper traffic at 3:30 AM. Austin is a parking lot most days. San Antonio is decent, but the roads are too small since the city grew so fast.
Dallas on the other hand tends to have predictable traffic cycles. You just need to be going 20 over to keep up with traffic, or you will get cut off by someone.
jddanielle ยท 3 points ยท Posted at 08:19:55 on June 26, 2018 ยท (Permalink)
san antonio sucks because we want to be a big city but we're stubborn and know the city is growing and we refuse to expand the roads until its too late
killuaaa99 ยท 2 points ยท Posted at 13:57:41 on June 26, 2018 ยท (Permalink)
Its either 20 over or 20 under, no inbetween.
-ksguy- ยท 1 points ยท Posted at 17:48:19 on June 26, 2018 ยท (Permalink)
The 15-20 over in bumper to bumper is what freaked me out, and people were dodging in and out like we were standing still.
McYoloSwaggin ยท 3 points ยท Posted at 05:18:14 on June 26, 2018 ยท (Permalink)
Don't get me started on Houston drivers
-ksguy- ยท 1 points ยท Posted at 17:46:35 on June 26, 2018 ยท (Permalink)
Dude, yeah. My wife got sideswiped in Houston by an SUV with a presumably fake temp tag about 2 years ago. Right after he hit my wife he creamed a motorcycle, launching him onto the median - biker had a few broken ribs but survived. Cops seemed a bit indifferent like they knew there was nothing they could do.
sandefurian ยท 3 points ยท Posted at 09:01:58 on June 26, 2018 ยท (Permalink)
According to my friend who works at HEB, there are plans to make one in Dallas
Gremlizzle ยท 3 points ยท Posted at 14:04:26 on June 26, 2018 ยท (Permalink)
As a fellow Dallasite, I feel your pain. My wife and I drive 30 minutes to Waxahachie every other weekend for the HEB. Totally worth the drive, and makes for a nice little Sunday! Just remember the cooler.
Decapitat3d ยท 1 points ยท Posted at 22:53:19 on June 26, 2018 ยท (Permalink)
There were rumors of an HEB opening in Frisco. Don't know if that's still happening or it got nixed.
charleslemaymay ยท 10 points ยท Posted at 04:25:27 on June 26, 2018 ยท (Permalink)
No store does more than my heb
hoodburger ยท 9 points ยท Posted at 04:38:11 on June 26, 2018 ยท (Permalink)
Upvoting for HEB
theladysociety ยท 7 points ยท Posted at 03:55:50 on June 26, 2018 ยท (Permalink)
Texan living in Oregon... thank you for your service. The scratch loafs are life.
nevertoolate1983 ยท 6 points ยท Posted at 05:21:19 on June 26, 2018 ยท (Permalink)
Upvote for HEB!
Darkdesirestexas ยท 5 points ยท Posted at 03:57:41 on June 26, 2018 ยท (Permalink)
I loved making bread when i worked at HEB!!!!!
ImInTheFutureAlso ยท 2 points ยท Posted at 05:38:56 on June 26, 2018 ยท (Permalink)
What's the secret to that cake that's like...layers of chocolate cake, white cake, a mystery chocolate cheesecake like layer, and a regular cheesecake like layer? Voodoo magic? I'm a decent baker but I can't recreate it. I love that stuff.
Edit: I left Texas in 2014, and I think about HEB every. Goddamn. Day. I really miss it.
kugemelecabn ยท 3 points ยท Posted at 05:45:48 on June 26, 2018 ยท (Permalink)
... (I think it's frozen)
The people that work on cake are cake decorators, they take the frozen cakes from the freezer and make them look super pretty.
Gremlizzle ยท 2 points ยท Posted at 14:06:10 on June 26, 2018 ยท (Permalink)
Tuxedo cake is bomb! Fuckin hell... I feel the need to drive to Waxahachie now...
ImInTheFutureAlso ยท 1 points ยท Posted at 14:22:33 on June 26, 2018 ยท (Permalink)
Hello there, fellow DFW resident.
Gremlizzle ยท 2 points ยท Posted at 18:13:25 on June 26, 2018 ยท (Permalink)
Howdy! By the way, my wife tells me that HEB changed the name from โtuxedo cakeโ to โtiger cakeโ. Regardless, it is indeed some kind of culinary magic, though can be readily invoked with, โThat one right there. Yeah, all of it,โ accompanied with a gentle wagging of either pointer finger.
ImInTheFutureAlso ยท 1 points ยท Posted at 18:28:15 on June 26, 2018 ยท (Permalink)
There's an HEB in Burleson if that's closer to you!
Good to know. I just came back to DFW, and I'm dying to head down there.
Gremlizzle ยท 2 points ยท Posted at 18:14:32 on June 26, 2018 ยท (Permalink)
Also, I, too, am in in the future. Pretty sweet.
Gremlizzle ยท 2 points ยท Posted at 18:15:43 on June 26, 2018 ยท (Permalink)
As opposed to off in the future.
ImInTheFutureAlso ยท 1 points ยท Posted at 16:44:02 on June 30, 2018 ยท (Permalink)
It's from a Mike Birbiglia bit. If you're into standup, check him out!
Gremlizzle ยท 1 points ยท Posted at 20:46:28 on June 30, 2018 ยท (Permalink)
Will do. Thanks for the recommendation!
FartsMcCooI ยท 2 points ยท Posted at 14:17:58 on June 26, 2018 ยท (Permalink)
You and HEB have my gratitude. Iโm jaded any time I go into ANY other grocery chain in the country.
Jtaylor8072 ยท 1 points ยท Posted at 04:50:38 on June 26, 2018 ยท (Permalink)
The one in Midland (maybe all of them) has a restaurant. Seriously good barbecue.
Babyrobin84 ยท 1 points ยท Posted at 06:38:51 on June 26, 2018 ยท (Permalink)
Currently on vacation in S. Texas and cannot WAIT for our trip to HEB. Man I wish they'd expand into Oklahoma.
InsultsYouButUpvotes ยท 1 points ยท Posted at 06:53:58 on June 26, 2018 ยท (Permalink)
My family and I just killed a whole loaf of French bread from HEB today. It was the last one on the shelf, too, and fresh.
kugemelecabn ยท 2 points ยท Posted at 17:03:57 on June 26, 2018 ยท (Permalink)
Hot French is the best french
yobruhh ยท 1 points ยท Posted at 15:08:33 on June 26, 2018 ยท (Permalink)
did you make the fresh tortillas though? bc thats where its at
kugemelecabn ยท 1 points ยท Posted at 17:03:20 on June 26, 2018 ยท (Permalink)
The tortillas are frozen :(
yobruhh ยท 1 points ยท Posted at 18:02:18 on June 26, 2018 ยท (Permalink)
still absolutely delicious
lentilsoupforever ยท 1 points ยท Posted at 06:35:06 on June 26, 2018 ยท (Permalink)
So, you caught on quick and learned fast enough to succeed as a baker--good for you! :)
ho_hey_ ยท 25 points ยท Posted at 00:17:19 on June 26, 2018 ยท (Permalink)
This is mine! Every Superbowl and other casual events I make a ton of Alton Brown's pretzels and pretzel rolls and people think it's amazing. Now it's expected!
Deizel1219 ยท 19 points ยท Posted at 00:45:02 on June 26, 2018 ยท (Permalink)
r/breadit
Sisaac ยท 31 points ยท Posted at 23:53:39 on June 25, 2018 ยท (Permalink)
Challah feels like brioche in easy mode. And it looks so God Damn pretty.
myounk ยท 9 points ยท Posted at 01:04:39 on June 26, 2018 ยท (Permalink)
My go to halftime choice is stuffed pretzel bites. Instead of twisting the pretzel dough into pretzel shapes you flatten the strand and put cheese in the middle and roll it up(usually put diced ham or jalapenos in there too).
mosskin-woast ยท 5 points ยท Posted at 01:09:01 on June 26, 2018 ยท (Permalink)
I take it you don't use lye?
Nowhere_Man_Forever ยท 14 points ยท Posted at 01:26:31 on June 26, 2018 ยท (Permalink)
No. I'm not afraid of lye, but I don't really need it in my house since all I would use it for is pretzels and leaving strong base in a humid kitchen for extended time periods isn't a good idea. Alton Brown's recipe uses baking soda as the base, which to me seems sufficient. They turn out well using the baking soda. Plus I don't want to bust out the pH paper to make sure I'm being safe in the kitchen.
theoracleiam ยท 5 points ยท Posted at 01:38:47 on June 26, 2018 ยท (Permalink)
Also use ABโs pretzel recipe. Awesome.
mosskin-woast ยท 3 points ยท Posted at 01:30:21 on June 26, 2018 ยท (Permalink)
I'll be sure to look up that recipe!
pink-pink ยท 2 points ยท Posted at 04:32:48 on June 26, 2018 ยท (Permalink)
https://altonbrown.com/homemade-soft-pretzels-recipe/
chaos_nebula ยท 3 points ยท Posted at 05:34:12 on June 26, 2018 ยท (Permalink)
You can bake the baking soda to get a stronger base (about 100 times stronger) without having to worry about about lye and its procurement/handling/disposal.
Pseudofailure ยท 6 points ยท Posted at 01:14:02 on June 26, 2018 ยท (Permalink)
I really want to be able to make my own bread, but the waiting is the most difficult part for me. I'm impatient and want to finish making the thing so I can eat it now. I don't know how people can manage to wait multiple days between starting a recipe and finishing it.
Nowhere_Man_Forever ยท 11 points ยท Posted at 01:26:34 on June 26, 2018 ยท (Permalink)
That's the beautiful thing about pretzels- they don't rise much so they can be done in less than three hours from starting. Try this recipe from Alton Brown.
AgreeableMaybe ยท 6 points ยท Posted at 03:27:29 on June 26, 2018 ยท (Permalink)
Former professional baker, I wish more people made bread. I would like to see it being made in homes instead of mass produced for stores. There is something beautiful about fresh, home made, low ingredient bread. Flour, water, salt and yeast... maybe a hint of honey if you wanna get all fancy.
joelthezombie15 ยท 3 points ยท Posted at 04:05:44 on June 26, 2018 ยท (Permalink)
Also with any baking, measure by weight, not volume.
Nowhere_Man_Forever ยท 1 points ยท Posted at 10:48:12 on June 26, 2018 ยท (Permalink)
That helps but it's really not necessary. Your great grandma didn't use a scale in her kitchen.
joelthezombie15 ยท 2 points ยท Posted at 13:01:23 on June 26, 2018 ยท (Permalink)
Precisely why I do hahaha
Lawbreakingmonkey ยท 3 points ยท Posted at 01:57:26 on June 26, 2018 ยท (Permalink)
Came here to say this! I just recently started using lye and it really took them up a notch. No more frozen Super Pretzels for me! Made a small batch yesterday in an hour, including bake time!
theDoctorAteMyBaby ยท 2 points ยท Posted at 05:42:30 on June 26, 2018 ยท (Permalink)
Uh...
jackhstanton ยท 3 points ยท Posted at 02:09:30 on June 26, 2018 ยท (Permalink)
Bagels are remarkably easy too...
Nowhere_Man_Forever ยท 2 points ยท Posted at 02:32:09 on June 26, 2018 ยท (Permalink)
Given the fact that the pretzel recipe I use is a modified bagel recipe, I would definitely agree. Bagels just aren't as visually impressive and don't cause people to think you're some kind of baking wizard.
CptTritium ยท 3 points ยท Posted at 02:13:48 on June 26, 2018 ยท (Permalink)
As a hobbyist baker... Yeah, that's pretty accurate. Zopf looks impressive, but the part that looks impressive takes 5 minutes tops. The rest is waiting for the rise and bake.
bastthegatekeeper ยท 1 points ยท Posted at 02:55:00 on June 26, 2018 ยท (Permalink)
Even kneading isn't hard, it takes like 5 minutes and is relaxing
ExParrot1337 ยท 3 points ยท Posted at 03:15:11 on June 26, 2018 ยท (Permalink)
Ah, pretzels. They make me thirsty.
Radius50 ยท 3 points ยท Posted at 03:20:58 on June 26, 2018 ยท (Permalink)
I tried making pretzels. I ended up with a huge mess in my kitchen and some ungodly deformed lumps of pretzel like biscuits. 1/10 would not try again
Nowhere_Man_Forever ยท 1 points ยท Posted at 16:19:24 on June 26, 2018 ยท (Permalink)
Did you follow the recipe? My guess is that something happened with the proportions.
A_No_Where_Man ยท 2 points ยท Posted at 04:48:21 on June 26, 2018 ยท (Permalink)
Challah is super impressive and oh so very easy to make. Especially on day two when it gets turned into French Toast.
Similarly to breads, noodles of basically any kind are bloody simple to make and very impressive.
lentilsoupforever ยท 2 points ยท Posted at 06:34:28 on June 26, 2018 ยท (Permalink)
True! Bread-making is several periods of 10 mins of work interspersed with hours of waiting. It can be fitted in to other chores.
[deleted] ยท 2 points ยท Posted at 14:22:09 on June 26, 2018 ยท (Permalink)
You need to use lye to make proper pretzels and there is no way I'm playing with that stuff
Nowhere_Man_Forever ยท 2 points ยท Posted at 14:28:57 on June 26, 2018 ยท (Permalink)
You can use baking soda instead and they turn out really well. Probably not the same as with lye, but you won't need to keep strong base in your kitchen.
rugtoad ยท 2 points ยท Posted at 12:32:25 on June 26, 2018 ยท (Permalink)
It's easy enough, but if you really want that authentic, astringent taste that good pretzels have...you gotta be willing to take some small risks.
That is, you need to dip them in a lye bath.
And while I'll definitely agree that bread is easier than most people make it, GREAT bread is not all that easy, and seems to be made even more difficult with the way modern consumer ovens work. It's incredibly difficult to control humidity/moisture levels in a typical consumer oven. You can certainly do well enough to make bread that tastes really good, but you're usually going to end up with a crust that's either too soft or too hard. Getting that perfect crackle-crust is something that takes a lot of practice and patience.
Incidentally, that's one reason pretzels are so stupidly easy. You don't have to control the moisture in the oven. So long as you can competently put together a decent dough, and so long as you can get your hands on food-grade lye, the rest is easy.
(I know that you can use sodium bicarb or sodium carbonate in place of lye...that will get you some of the pretzel flavor, and together with an egg white wash, the color will be pretty close too...but if you try the lye, you'll know why I fly with lye. Just don't get it on you or you'll cry.)
Pikagreg ยท 1 points ยท Posted at 06:33:13 on June 26, 2018 ยท (Permalink)
We have this German friend who brings homemade pretzels to everything. He makes them dipped in lye and brings butter to give us as a topping because i guess mustard is for pussies.
TippingintheUKExists ยท 1 points ยท Posted at 10:57:48 on June 26, 2018 ยท (Permalink)
When I made pretzels, I damaged the chrome on my stove with food-grade lye. What do you use instead, and do your pretzels truly get glossy and brown?
Nowhere_Man_Forever ยท 1 points ยท Posted at 11:01:49 on June 26, 2018 ยท (Permalink)
Baking soda. It's a weaker base, but using Alton Brown's recipe they turn out really well.
jamiemac2005 ยท 1 points ยท Posted at 21:58:22 on June 26, 2018 ยท (Permalink)
This is my favourite too... once you can whip up a decent dough you can make a whole lot of good shit that looks impressive. Pretzels and Neapolitan-style margarita pizza are the fucking nuts.
WalkingTaco42 ยท 1 points ยท Posted at 13:23:05 on June 26, 2018 ยท (Permalink)
"Real" pretzels are made using Lye - which is not a simple process unless you happen to just have that laying around. Alton Brown has a trick where you can boil pretzels in baking soda water before backing them that comes close.
Also pretzel salt isn't common to find in most supermarkets.
Making pretzels is a bitch! It's one of the reasons they seem like a steal if you find them fro $1.50 at walmart
Nowhere_Man_Forever ยท 1 points ยท Posted at 13:32:02 on June 26, 2018 ยท (Permalink)
Honestly using lye is something most people shouldn't even attempt. Strong base and no training in safe chemical handling is a recipe for injury or property damage. Baking soda works just fine. Pretzel salt is completely unnecessary, and most people won't notice if you just use kosher salt or some other large grain salt.
WalkingTaco42 ยท 1 points ยท Posted at 17:22:03 on June 26, 2018 ยท (Permalink)
Uh firmly disagree here! I love pretzels and have made many attempts to make them at home - pretzel salt is a key ingredient.
Most chains (in the US) sell frozen soft pretzels. Reproduction of the quality you get from that at home from scratch would not be trivial.
I do agree with your comment about bread. There is a fantastic hack to use steam in the oven to get a crunchy exterior on bread - but again that ainโt pretzels
[deleted] ยท 0 points ยท Posted at 09:54:27 on June 26, 2018 ยท (Permalink)
[deleted]
itmustbeluv_luv_luv ยท 4 points ยท Posted at 11:22:55 on June 26, 2018 ยท (Permalink)
Alter
Nowhere_Man_Forever ยท 2 points ยท Posted at 16:21:30 on June 26, 2018 ยท (Permalink)
You seem upset there, buddy. Don't worry, it's going to be alright ๐
mnoble473 ยท 0 points ยท Posted at 01:15:22 on June 26, 2018 ยท (Permalink)
Isn't it halla
52in52Hedgehog ยท 7 points ยท Posted at 01:48:38 on June 26, 2018 ยท (Permalink)
No it's challah. The ch is sort of a guttural h sound.
chaos_nebula ยท 2 points ยท Posted at 05:38:36 on June 26, 2018 ยท (Permalink)
"In Chertford, Chereford, and Champshire, churricanes chardly ever chappened."
[deleted] ยท 2 points ยท Posted at 01:49:05 on June 26, 2018 ยท (Permalink)
No Jewish stuff is spelled weird cuz Hebrew and Yiddish are weird. Just like yarmulke, latkes, and lots of sch words.
Quartz_X ยท 1 points ยท Posted at 22:27:47 on July 22, 2018 ยท (Permalink)
Sch sounds like she it's just written different
ogonga ยท 1309 points ยท Posted at 21:46:46 on June 25, 2018 ยท (Permalink)
Ice.
Clear ice.
Freeze some water after boiling and you can get clear ice in your tray of choice. You can also get a sphere mold to make clear globes and use the sunlight to ignite a birthday candle. It goes well in whiskey glasses. If you can get the water in a pointed shape, you can get a clear icicle to intimidate your enemies. Then by the time help arrives, the weapon will have melted away.
If you're hungry, shave that beautiful chunk with a grater into a bowl and drizzle some syrup or purรฉe for sno-cones.
Want to trick your friends? Put popsicle sticks into a tray of boiled water with some food coloring in it, then freeze it. Give them the cool, transparent, colored popsicles. BAM!! You just served disappointment on a stick, you sadistic monster.
So, yeah, ice is pretty cool.
Etrafeg ยท 99 points ยท Posted at 01:06:57 on June 26, 2018 ยท (Permalink)
I tried the boiling water trick and it didnt produce clear ice. Do you need to pour it while its still boiling?
[deleted] ยท 217 points ยท Posted at 01:47:14 on June 26, 2018 ยท (Permalink)
Just use some leftover boiling water. I always make too much and keep it in the freezer
trivial ยท 32 points ยท Posted at 02:31:20 on June 26, 2018 ยท (Permalink)
You dont need to boil water. Here are a couple other methods. Use lots of water. Clear ice happens when water doesn't have other stuff in it. If you freeze enough water it will separate into to sections, cloudy and clear. Just hack away the cloudy part and voila. An easier method use filtered water. This is more expensive but use decent bottled water or better yet distilled water. Works like a charm.
GazaIan ยท 44 points ยท Posted at 05:53:36 on June 26, 2018 ยท (Permalink)
I feel like anyone looking for an easier solution than boiling water just doesn't deserve the kitchen anymore.
trivial ยท 15 points ยท Posted at 06:12:12 on June 26, 2018 ยท (Permalink)
I kind of feel like boiling water to make ice is kind of the opposite thing one would want to do to make said ice. But that is just me. What's easier than using distilled water? And as a bonus you don't have to work with piping hot boiling water. Also it works whereas it appears for some boiling water doesn't very well.
Mezmorizor ยท 15 points ยท Posted at 04:09:45 on June 26, 2018 ยท (Permalink)
The actual trick is to pour water in a cooler, leave the top up, and put the cooler in the freezer. The ice will then be half cloudy and half clear. Cut the cloudy part off and voila.
oskan511 ยท 10 points ยท Posted at 05:44:08 on June 26, 2018 ยท (Permalink)
https://youtu.be/bUHcCHbgX_o The ultimate clear ice guide. Guys voice is basically ASMR, so bonus from that.
Niboomy ยท 6 points ยท Posted at 03:40:24 on June 26, 2018 ยท (Permalink)
Try slow freezing them. Like putting the tray inside a small cooler inside the freezer. When it freezes slowly air has more time to rise so no bubbles.
hunchbuttofnotredame ยท 6 points ยท Posted at 16:17:15 on June 26, 2018 ยท (Permalink)
Yeah, the boiling water thing doesnโt work. The idea is that boiling water removes the impurities, which not only is that not really true, but ice doesnโt become cloudy because of impurities. Ice is cloudy because water expands as it freezes and it tends to freeze from the top down and outside in. That means that ice will usually end up with a small pocket of water encased by ice as the last part to freeze, and as it freezes and expands it introduces tiny cracks. The actual way to get perfectly clear ice is by using an overlarge vessel and only partially freezing it, so the ice never cracks. You can see a video on how to do it here. This method isnโt tough, and more importantly it actually works.
[deleted] ยท 4 points ยท Posted at 01:18:19 on June 26, 2018 ยท (Permalink)
Lol
Halgy ยท 2 points ยท Posted at 16:00:01 on June 26, 2018 ยท (Permalink)
When ice freezes, it expands. If ice is freezing from all directions at once, then at the middle the ice from each side will expand into the other side and crack/cloud the ice. So, the key is to ensure the ice is only freezing from one direction at a time.
The way I've done it is to freeze water in an insulated container with the top open. I used an insulated water jug with the lid off, but a beer cooler in a deep freeze would be perfect (I didn't have enough freezer space).
Full credit to the video where I learned this.
[deleted] ยท 24 points ยท Posted at 01:29:34 on June 26, 2018 ยท (Permalink)
[deleted]
Shamic ยท 7 points ยท Posted at 02:25:40 on June 26, 2018 ยท (Permalink)
That's the funny part...if your sadistic :)
TheWhiteCuban ยท 4 points ยท Posted at 14:30:32 on June 26, 2018 ยท (Permalink)
Just freeze LaCroix, that way there will be a semblance of a flavor. Like they are tasting it from the next room over. That way, the decision to call you out will the even harder since there is at least something there.
Farmass ยท 23 points ยท Posted at 02:27:05 on June 26, 2018 ยท (Permalink)
Boiling water doesn't do anything to make clear ice. You need directional freezing to get clear ice.
chaos_nebula ยท 8 points ยท Posted at 05:56:22 on June 26, 2018 ยท (Permalink)
Prepare to lose an afternoon reading (but if you are on reddit, you are probably doing that anyways).
sheldonowns ยท 6 points ยท Posted at 01:19:29 on June 26, 2018 ยท (Permalink)
I'd even go so far as to say ice is cold.
PM_ME_UR_WITS ยท 2 points ยท Posted at 05:10:32 on June 26, 2018 ยท (Permalink)
Not the warm ice though
da_choppa ยท 3 points ยท Posted at 17:29:04 on June 26, 2018 ยท (Permalink)
A neat trick for those spherical ice molds is to wait an hour or so after freezing them so that the outermost layer is frozen, then take a metal syringe, heat it, and use it to melt a tiny hole in the frozen globe. You can then extract the unfrozen water from the center. Then use the syringe to inject your favorite cocktail straight into the frozen globe.
FourFurryCats ยท 2 points ยท Posted at 14:41:07 on June 26, 2018 ยท (Permalink)
You didn't specify how long to boil the water for. I'm looking at an empty pot now.
Advice?
Anonymous_fiend ยท 2 points ยท Posted at 03:55:20 on June 26, 2018 ยท (Permalink)
Imaging the sound of ice being hand grated was pretty horrible too. It reminded me of the nails on a chalkboard feeling.
GiGGLED420 ยท 2 points ยท Posted at 04:26:49 on June 26, 2018 ยท (Permalink)
I've said it once and I'll say it again, NEVER trust an ice recipe that doesn't say to use hot water
[deleted] ยท 55649 points ยท Posted at 19:32:37 on June 25, 2018 ยท (Permalink)
Nice try Buzzfeed.
gcruzatto ยท 651 points ยท Posted at 21:36:57 on June 25, 2018 ยท (Permalink)
TIL /u/bucket-o-buttholes is Buzzfeed's digital media intern
munk_e_man ยท 60 points ยท Posted at 23:29:50 on June 25, 2018 ยท (Permalink)
I really hope it's someone who's getting paid because if an intern has to do this much bullshit for free then that's pretty shit
JonasBrosSuck ยท 16 points ยท Posted at 01:13:45 on June 26, 2018 ยท (Permalink)
a lot of places interns are getting paid very well
check /r/cscareerquestions to see students asking if $10,000/month internships are getting lowballed
BigBobsBootyBarn ยท 33 points ยท Posted at 02:02:56 on June 26, 2018 ยท (Permalink)
Wtf...I just did some quick napkin math and I'd have to suck 10,000 dicks a month to make that kind of money
gabis1 ยท 11 points ยท Posted at 03:48:25 on June 26, 2018 ยท (Permalink)
Or one dick 10,000 times.
Your call, man.
BigBobsBootyBarn ยท 13 points ยท Posted at 03:56:06 on June 26, 2018 ยท (Permalink)
Are you making me an offer I can't refuse?
Snoah-Yopie ยท 7 points ยท Posted at 23:44:50 on June 25, 2018 ยท (Permalink)
His username checks out.
rastacola ยท 5 points ยท Posted at 01:04:05 on June 26, 2018 ยท (Permalink)
So does his post history..
๐๏ธ bucket-o-buttholes ยท 28 points ยท Posted at 01:26:47 on June 26, 2018 ยท (Permalink)
Buzzfeed, if you are reading this and need a new employee, please PM_me_your_contact_info. For everyone else, thanks for helping me get a leg (dick) up on the dating scene!
locuester ยท 28 points ยท Posted at 04:01:41 on June 26, 2018 ยท (Permalink)
Seriously... look at your post history. Youโre either buzzfeed or have a weird hobby of asking clickbait questions.
cutdownthere ยท 2 points ยท Posted at 07:48:31 on June 26, 2018 ยท (Permalink)
He aint foolin anyone. Probably wrote it across the table from that asian dude(?) with the funny hair
[deleted] ยท 2 points ยท Posted at 00:11:41 on June 26, 2018 ยท (Permalink)
For ease of prep, revenge is the dish.
Lotton ยท 1 points ยท Posted at 00:21:25 on June 26, 2018 ยท (Permalink)
Got to pick the most shocking username
blacksoxing ยท 25864 points ยท Posted at 21:35:47 on June 25, 2018 ยท (Permalink)
10 DISHES THAT ARE EASY TO PREPARE BUT MAKE YOU LOOK LIKE AN INCREDIBLE CHEF!
10 - French toast
9 - Omlette
8 - Hamburger on the grill
7 - Hot Dog on the grill
Advertisement
6 - Hard boiled eggs in the instant pot
5 - Steamed veggies
Advertisement
4 - Salad
3- Soup
2 - Pasta
Advertisement
1 - GRILLED CHEESE SANDWICH
Asxing ยท 6506 points ยท Posted at 21:41:11 on June 25, 2018 ยท (Permalink)
An entire webpage per meal. -_-
jskoker ยท 4622 points ยท Posted at 21:51:12 on June 25, 2018 ยท (Permalink)
Intro
Advertisement Webpage
Obvious Answer 10 Webpage
Advertisement Webpage
Obvious Answer 9 Webpage
Advertisement Webpage
Obvious Answer 8 Webpage
Advertisement Webpage
Obvious Answer 7 Webpage
Advertisement Webpage
Obvious Answer 6 Webpage
Advertisement Webpage
Obvious Answer 5 Webpage
Advertisement Webpage
Obvious Answer 4 Webpage
Advertisement Webpage
Obvious Answer 3 Webpage
Advertisement Webpage
Obvious Answer 2 Webpage
Advertisement Webpage
Obvious Answer 1 Webpage
Advertisement Webpage
Webpage Linking to 40 Other Lists
jashyWashy ยท 2700 points ยท Posted at 21:57:00 on June 25, 2018 ยท (Permalink)
God, even reading through that is tedious and covuluted.
Shortneckbuzzard ยท 1515 points ยท Posted at 22:02:22 on June 25, 2018 ยท (Permalink)
Did.. did... you just read the whole list?
_DifficultToSay_ ยท 1736 points ยท Posted at 22:11:11 on June 25, 2018 ยท (Permalink)
Number 3 shocked me!
ratbrainfliesplane ยท 549 points ยท Posted at 22:46:21 on June 25, 2018 ยท (Permalink)
Which one of these options has the pic of the chic in the bikini that I came for?
itsfinn ยท 275 points ยท Posted at 22:51:33 on June 25, 2018 ยท (Permalink)
It's in another list, I think.
[deleted] ยท 28 points ยท Posted at 23:53:00 on June 25, 2018 ยท (Permalink)
The princess is in another castle.
merc08 ยท 14 points ยท Posted at 23:43:36 on June 25, 2018 ยท (Permalink)
None of them, that was just the thumbnail
The_Original_Gronkie ยท 5 points ยท Posted at 00:32:27 on June 26, 2018 ยท (Permalink)
None of them.
MixesLiesWithTruth ยท 4 points ยท Posted at 23:31:33 on June 25, 2018 ยท (Permalink)
I came too.
torresflex ยท 3 points ยท Posted at 01:48:09 on June 26, 2018 ยท (Permalink)
Hands down the best thread Iโve seen on Reddit so far
themightytouch ยท 1 points ยท Posted at 06:32:35 on June 26, 2018 ยท (Permalink)
Ehh you just a year old redditer...
AmazingElk ยท 1 points ยท Posted at 12:27:36 on June 26, 2018 ยท (Permalink)
Try the advertisements, hot Russian singles in your area
Dodowarrior44 ยท 0 points ยท Posted at 00:01:37 on June 26, 2018 ยท (Permalink)
( อกยฐ อส อกยฐ)
matthewjroney ยท 1 points ยท Posted at 01:58:42 on June 26, 2018 ยท (Permalink)
Is that smurfette?
Spontaneousamnesia ยท 5 points ยท Posted at 23:30:25 on June 25, 2018 ยท (Permalink)
Obviously.
dogchowtoastedcheese ยท 4 points ยท Posted at 00:14:35 on June 26, 2018 ยท (Permalink)
Doctors don't want you to know Number 8.
CallTheOptimist ยท 3 points ยท Posted at 00:43:43 on June 26, 2018 ยท (Permalink)
I didn't think it would but it totally got me.
dankand ยท 3 points ยท Posted at 23:33:50 on June 25, 2018 ยท (Permalink)
You won't believe number 6!
Falvonator ยท 2 points ยท Posted at 03:19:17 on June 26, 2018 ยท (Permalink)
I just scrolled up to find out what it was...
_DifficultToSay_ ยท 1 points ยท Posted at 03:58:16 on June 26, 2018 ยท (Permalink)
Aw, man. I am so sorry :)
ConstipatedNinja ยท 2 points ยท Posted at 03:45:28 on June 26, 2018 ยท (Permalink)
That might be a sign of nerve damage!
Shodan_ ยท 2 points ยท Posted at 04:23:50 on June 26, 2018 ยท (Permalink)
Yea, the bathtub toaster recipe was the worst
Djanko28 ยท 2 points ยท Posted at 04:38:05 on June 26, 2018 ยท (Permalink)
I scrolled up to see what number 3 was :(
_DifficultToSay_ ยท 1 points ยท Posted at 07:02:52 on June 26, 2018 ยท (Permalink)
Oog, sorry. :(
lentilsoupforever ยท 2 points ยท Posted at 06:36:02 on June 26, 2018 ยท (Permalink)
Doctors laughed at you!
the_third_sourcerer ยท 1 points ยท Posted at 03:14:53 on June 26, 2018 ยท (Permalink)
And it so will you!
bumblesmack ยท 1 points ยท Posted at 04:00:16 on June 26, 2018 ยท (Permalink)
Share on Facebook and Twitter! Now!
cletusvanderbilt ยท 1 points ยท Posted at 09:38:16 on June 26, 2018 ยท (Permalink)
Iโm a list maker, and I hate that one simple lost item!
reebokzipper ยท 14 points ยท Posted at 22:10:37 on June 25, 2018 ยท (Permalink)
once i got to 7 i just had to know what would be next
ARagingChipmunk ยท 12 points ยท Posted at 22:07:18 on June 25, 2018 ยท (Permalink)
We're not all cheaters.
IzzyTheAmazing ยท 4 points ยท Posted at 22:52:34 on June 25, 2018 ยท (Permalink)
Our minds can't handle gaps in information. I just have to know! I expanded this conversation for answers but just ended up with more questions.
itsfinn ยท 3 points ยท Posted at 22:50:30 on June 25, 2018 ยท (Permalink)
Like I'm gonna trust someone on the Internet.
Cobek ยท 2 points ยท Posted at 23:07:21 on June 25, 2018 ยท (Permalink)
Even glancing at it is convoluted.
jashyWashy ยท 7 points ยท Posted at 22:02:56 on June 25, 2018 ยท (Permalink)
ur mom ghei
boundthree ยท 2 points ยท Posted at 22:22:09 on June 25, 2018 ยท (Permalink)
es fuck!!
SkollFenrirson ยท 1 points ยท Posted at 22:42:21 on June 25, 2018 ยท (Permalink)
no u
albus_thunderdore ยท 2 points ยท Posted at 22:17:28 on June 25, 2018 ยท (Permalink)
Scrolled to the end.
bvdvibin ยท 2 points ยท Posted at 22:19:03 on June 25, 2018 ยท (Permalink)
I had to know all the 10 answers
Electricspiral ยท 2 points ยท Posted at 22:29:10 on June 25, 2018 ยท (Permalink)
I don't see a TL;DR, you do?
PeaceBringers ยท 2 points ยท Posted at 22:29:19 on June 25, 2018 ยท (Permalink)
Obviously
Phoebesgrandmother ยท 2 points ยท Posted at 22:31:56 on June 25, 2018 ยท (Permalink)
How else am I supposed to know what it says??
RangerUK ยท 2 points ยท Posted at 22:33:46 on June 25, 2018 ยท (Permalink)
I read the whole list and started to realise that webpage is a strange looking word with b, p and g being fairly closely similar in appearance. It was a bit odd.
GranaT0 ยท 2 points ยท Posted at 22:36:52 on June 25, 2018 ยท (Permalink)
There's a reason these articles are being written man
[deleted] ยท 1 points ยท Posted at 22:17:36 on June 25, 2018 ยท (Permalink)
Did he stutter?
woowoo293 ยท 40 points ยท Posted at 22:18:04 on June 25, 2018 ยท (Permalink)
I'm reposting the list without all the ads and other BS. You're welcome.
jashyWashy ยท 15 points ยท Posted at 22:20:16 on June 25, 2018 ยท (Permalink)
THANK you. It was really hard reading through with all those adds. Although, I don't think it was worth it. Those answers were pretty obvious.
Freewander10 ยท 8 points ยท Posted at 22:25:18 on June 25, 2018 ยท (Permalink)
/r/savedyouaclick
macweirdo42 ยท 7 points ยท Posted at 22:20:11 on June 25, 2018 ยท (Permalink)
Cutting out hypothetical BuzzFeed bullshit, you're doing the Lord's work.
WOWSuchUsernameAmaze ยท 6 points ยท Posted at 22:13:50 on June 25, 2018 ยท (Permalink)
I use an adblocker so it was a pretty smooth read for me.
ThatSquareChick ยท 3 points ยท Posted at 22:56:34 on June 25, 2018 ยท (Permalink)
I had time to ovulate several times reading this.
Ioneos ยท 3 points ยท Posted at 00:22:26 on June 26, 2018 ยท (Permalink)
I MIGHT just read some of those shitty listicles if everyone would quit spreading the whole thing over 20 pages, every other page being some kind of ad for some stupid bullshit I don't want or need.
PrincessPlastilina ยท 2 points ยท Posted at 22:17:46 on June 25, 2018 ยท (Permalink)
I actually wanted to break something.
Nwhmpstr ยท 1 points ยท Posted at 22:21:58 on June 25, 2018 ยท (Permalink)
I did because I had to see what it said
plipyplop ยท 1 points ยท Posted at 22:25:54 on June 25, 2018 ยท (Permalink)
He found a way to break my uBlock Origin.
blackwoodsix ยท 1 points ยท Posted at 22:38:20 on June 25, 2018 ยท (Permalink)
Read up to no. 2 and gave up.!!
mini4x ยท 1 points ยท Posted at 23:41:28 on June 25, 2018 ยท (Permalink)
This is why buzzfeed is blocked in my pihole.
princekamoro ยท 7 points ยท Posted at 22:05:51 on June 25, 2018 ยท (Permalink)
No, you gotta include a recap before Obvious Answer 1. Folowed by an ad, of course.
FTGKelvin0 ยท 6 points ยท Posted at 22:36:46 on June 25, 2018 ยท (Permalink)
Don't forget the "this new law in (insert state here) is getting people out of tickets" paid ad at the bottom of the page
plipyplop ยท 4 points ยท Posted at 22:26:40 on June 25, 2018 ยท (Permalink)
/r/clickbaithorror
NatoBoram ยท 1 points ยท Posted at 22:45:02 on June 25, 2018 ยท (Permalink)
Subreddit doesn't accept posts, RIP great name!
plipyplop ยท 2 points ยท Posted at 22:52:11 on June 25, 2018 ยท (Permalink)
I think I changed it to allow posts. Have at it, let me know if I failed.
NatoBoram ยท 2 points ยท Posted at 00:31:57 on June 26, 2018 ยท (Permalink)
I still can't!
InappropriateGirl ยท 2 points ยท Posted at 22:22:07 on June 25, 2018 ยท (Permalink)
I didnโt believe number 6!
blackwoodsix ยท 2 points ยท Posted at 22:43:47 on June 25, 2018 ยท (Permalink)
You wouldn't believe what No. 6 would do to you!
PigMayor ยท 2 points ยท Posted at 22:27:47 on June 25, 2018 ยท (Permalink)
r/savedyouaclick
Steffnov ยท 2 points ยท Posted at 23:30:04 on June 25, 2018 ยท (Permalink)
Nah, one or two recipes will be shit people disagree with, most likely one for not being impressive and one for not being easy. Gotta keep the discussion going!
jesushasan8pack ยท 1 points ยท Posted at 22:45:28 on June 25, 2018 ยท (Permalink)
is this that post-modern neo-marxist shit people? keep talking about.
Tirfing88 ยท 1 points ยท Posted at 23:11:20 on June 25, 2018 ยท (Permalink)
don't forget a celebrity reaction GIF after every sentence
CaptainJingles ยท 1 points ยท Posted at 00:31:31 on June 26, 2018 ยท (Permalink)
This guy clickbaits.
spnzer ยท 1 points ยท Posted at 00:34:28 on June 26, 2018 ยท (Permalink)
Well, time to leave!
presses back 20 times
thatgirl____ ยท 1 points ยท Posted at 00:37:58 on June 26, 2018 ยท (Permalink)
Why do they do that? It feels like we've gone back in time. I'm assuming they get money for each click?
Jw168679 ยท 1 points ยท Posted at 00:49:50 on June 26, 2018 ยท (Permalink)
Accurate
no_judgement_here ยท 1 points ยท Posted at 01:08:18 on June 26, 2018 ยท (Permalink)
Can I just push the "read on one page button?"
Sir_Q_L8 ยท 1 points ยท Posted at 01:19:13 on June 26, 2018 ยท (Permalink)
You forgot the page where I win a new iPhone
elruary ยท 1 points ยท Posted at 01:38:56 on June 26, 2018 ยท (Permalink)
jimb2 ยท 1 points ยท Posted at 01:39:15 on June 26, 2018 ยท (Permalink)
When will they realize we cannot eat web pages?
rythmicbread ยท 1 points ยท Posted at 01:58:38 on June 26, 2018 ยท (Permalink)
You forgot to hit all the next buttons
casualshitpost ยท 1 points ยท Posted at 02:03:45 on June 26, 2018 ยท (Permalink)
This guy buzzfeeds
Cache_or_bust ยท 1 points ยท Posted at 02:27:47 on June 26, 2018 ยท (Permalink)
Drops multiple ad tracking pixels in your browser
munkiman ยท 1 points ยท Posted at 05:13:12 on June 26, 2018 ยท (Permalink)
basic adblockers are very easy to get and install and cut half of that list of clicks out.
NerimaJoe ยท 1 points ยท Posted at 06:15:13 on June 26, 2018 ยท (Permalink)
And don't forget that the thumbnail photo that made you click on that slideshow is nowhere to be found.
Roses88 ยท 5 points ยท Posted at 22:22:52 on June 25, 2018 ยท (Permalink)
Not on Buzzfeed, and I appreciate that. So I just wait for Buzzfeed to steal other listicles that interest me
sharonwasrobbed ยท 6 points ยท Posted at 22:57:10 on June 25, 2018 ยท (Permalink)
Okay Iโve got a Buzzfeed hate boner like the rest of Reddit but they at least do their lists on one page.
ptgkbgte ยท 4 points ยท Posted at 21:51:51 on June 25, 2018 ยท (Permalink)
How many calories is that? Is it keto friendly? Can I freeze the leftovers and reheat it throughout the week?
[deleted] ยท 2 points ยท Posted at 22:42:33 on June 25, 2018 ยท (Permalink)
And 3 surprised gifs per ingredient
gozunz ยท 2 points ยท Posted at 07:24:20 on June 26, 2018 ยท (Permalink)
"You are using an adblocker! please disable to continue..."
JAGUART ยท 2 points ยท Posted at 21:53:44 on June 25, 2018 ยท (Permalink)
Using up all the Internet.
emity ยท 2 points ยท Posted at 22:17:15 on June 25, 2018 ยท (Permalink)
Seventeen right arrows, only one of which takes you to the next page
Undedmekko ยท 1 points ยท Posted at 23:09:36 on June 25, 2018 ยท (Permalink)
Thatโs why thereโs r/SavedYouAClick
Shroffinator ยท 1 points ยท Posted at 23:48:25 on June 25, 2018 ยท (Permalink)
gotta get those clicks!!!
whooope ยท 1 points ยท Posted at 23:56:58 on June 25, 2018 ยท (Permalink)
They're free.
Free, free, free.
Come one, come all.
Take as many webpages as you want.
mach-disc ยท 1 points ยท Posted at 01:52:27 on June 26, 2018 ยท (Permalink)
How else are they supposed to get clicks?
The_Grubby_One ยท 1 points ยท Posted at 02:09:16 on June 26, 2018 ยท (Permalink)
Oh, we're taking the Zergnet approach?
PJozi ยท 1 points ยท Posted at 02:47:06 on June 26, 2018 ยท (Permalink)
An entire ingredient/step per page.
KnowNothing_JonSnoo ยท 1 points ยท Posted at 03:45:06 on June 26, 2018 ยท (Permalink)
Look up the AutoPagerize extension
Thank me later
mustkillfriends ยท 1 points ยท Posted at 04:28:42 on June 26, 2018 ยท (Permalink)
For a second I thought you were suggesting to do it and hated you for those 2 seconds before I realize what you actually mean.
Komrath ยท 1 points ยท Posted at 06:17:19 on June 26, 2018 ยท (Permalink)
Use safari reader mode to load all them at once ๐
Asmo___deus ยท 1 points ยท Posted at 06:35:06 on June 26, 2018 ยท (Permalink)
Why show three advertisements when you can show thirty?
_Colty_ ยท 0 points ยท Posted at 22:04:37 on June 25, 2018 ยท (Permalink)
Nah, one page for the name of the dish, another for the steps and ingredients, and an ad every four pages. That's the BuzzFeed way.
limping_man ยท 423 points ยท Posted at 21:41:20 on June 25, 2018 ยท (Permalink)
link to Reddit page
WestSideBilly ยท 563 points ยท Posted at 21:49:54 on June 25, 2018 ยท (Permalink)
They never actually link it, though. "Reddit users contributed the following..." or some such trash. And then you need to search for the actual thread, and you find that Buzzfeed basically took 2 or 3 really good posts and a bunch of filler trash.
malexj93 ยท 107 points ยท Posted at 22:36:06 on June 25, 2018 ยท (Permalink)
Most of the time I'm able to get to the reddit page. It's usually a tiny link underneath a stock photo completely unrelated to the topic.
What_about_Bort ยท 11 points ยท Posted at 01:39:33 on June 26, 2018 ยท (Permalink)
I have to admit this is how I found AskReddit. The comments that the clickbait sites โedit for clarityโ are always so much more interesting to read on Reddit itself. I still click on the stupid articles when they pop up in my FB feed but now I just look for the โtext sourceโ link.
stephasaur ยท 4 points ยท Posted at 03:15:49 on June 26, 2018 ยท (Permalink)
Some sites have now started hiding the text source link on mobile. You see it for a moment, and then once the page's advertisements load it disappears. I've found that if I open in chrome and then change the setting to show me the desktop formatting, the text source link will show back up. I go through so much work to not have to click through the click bait.
limping_man ยท 1 points ยท Posted at 04:50:39 on June 26, 2018 ยท (Permalink)
Yup!
Maverick8787 ยท 16 points ยท Posted at 22:37:03 on June 25, 2018 ยท (Permalink)
Buzzfeed might be an exception to this, but I often find that sites using askreddit threads post the link at the very very bottom of the last page
TulipSamurai ยท 4 points ยท Posted at 00:23:49 on June 26, 2018 ยท (Permalink)
Buzzfeed feels the need to put their own garbage captions to pretend that they actually generate content, rather than repost shit from Reddit.
ajbpresidente ยท 2 points ยท Posted at 00:07:52 on June 26, 2018 ยท (Permalink)
literally worse than naruto
FlagstoneSpin ยท 4 points ยท Posted at 00:23:12 on June 26, 2018 ยท (Permalink)
Believe it!
zaktor09 ยท 2 points ยท Posted at 02:13:10 on June 26, 2018 ยท (Permalink)
I actually applied to an online blog writing company called the Hoth where their tutorial for learning how to write was literally going on Reddit and copying what people wrote, then changing the words
fallyse ยท 2 points ยท Posted at 05:41:22 on June 26, 2018 ยท (Permalink)
I got a recommended post on my homepage from Business Insider that took me half the article to realize someone had just plagiarized an AMA from a Trader Joe's employee.
Stevangelist ยท 1 points ยท Posted at 00:44:58 on June 26, 2018 ยท (Permalink)
You forgot cash money, the great justifier
less-than-stellar ยท 1 points ยท Posted at 13:15:57 on June 26, 2018 ยท (Permalink)
My favorite is when I read the buzzfeed lists and I was on the question thread the day before and I'm just like "Out of all the really great answers, you picked this garbage?"
limping_man ยท 1 points ยท Posted at 05:43:00 on June 27, 2018 ยท (Permalink)
Dunno man, that link is how I discovered Reddit
coolguy420weed ยท 5 points ยท Posted at 21:53:51 on June 25, 2018 ยท (Permalink)
Link to reddit.com
unovachamp ยท 1 points ยท Posted at 21:53:22 on June 25, 2018 ยท (Permalink)
Theyโre a lot more likely to use tumblr gifs/posts. Most Reddit threads are miserable.
FullMetalCOS ยท 8 points ยท Posted at 22:15:10 on June 25, 2018 ยท (Permalink)
No they use shitloads of Reddit threads. My missus used to look at these articles linked off Facebook and Iโd actually read and even commented in some of the threads that theyโd ripped off. It went on until I just downloaded Reddit on her phone for her and told her to skip the middleman.
unovachamp ยท 5 points ยท Posted at 22:18:36 on June 25, 2018 ยท (Permalink)
I know they use Reddit threads. But they use way way more tumblr posts. Theyโre shorter, more shareable and the site is more popular. Almost every gif they use, especially when they started, is straight from tumblr. And they use loads of gifs. Even mine are there.
Iโm just bothered when people think Reddit is the origin of all quality reused content or something, because itโs really not that widely reused compared to tumblr and especially twitter.
atlaspaine ยท 1 points ยท Posted at 04:37:27 on June 26, 2018 ยท (Permalink)
She prefer it now?
docgonzomt ยท 334 points ยท Posted at 21:43:57 on June 25, 2018 ยท (Permalink)
And the grilled cheese will be a fucking melt.
PiERetro ยท 100 points ยท Posted at 22:16:33 on June 25, 2018 ยท (Permalink)
You people make me sick!
Loocsiyaj ยท 9 points ยท Posted at 01:02:50 on June 26, 2018 ยท (Permalink)
YAAAAASS
[deleted] ยท 5 points ยท Posted at 05:27:00 on June 26, 2018 ยท (Permalink)
We live in a society
Down_it_up ยท 3 points ยท Posted at 03:27:02 on June 26, 2018 ยท (Permalink)
Thank you for this
el-toro-loco ยท 15 points ยท Posted at 22:18:52 on June 25, 2018 ยท (Permalink)
10 INGREDIENTS TO MAKE AN AWESOME GRILLED CHEESE SANDWICH
ChillyBearGrylls ยท 14 points ยท Posted at 01:17:38 on June 26, 2018 ยท (Permalink)
French bread, oil, vinegar, sprouts, provolone, beef, ham, mayo, tomato, lettuce
moobiemovie ยท 13 points ยท Posted at 01:31:05 on June 26, 2018 ยท (Permalink)
Upvote for not even having cheese as an ingredient.
theresalways2 ยท 18 points ยท Posted at 01:36:01 on June 26, 2018 ยท (Permalink)
Umm PRO VA LOHNE
moobiemovie ยท 8 points ยท Posted at 02:21:05 on June 26, 2018 ยท (Permalink)
Wow. I am not a smart man. My only defense is that provolone is not a cheese I think of for "grilled cheese," so I must not have recognized it even when I read it.
theresalways2 ยท 1 points ยท Posted at 03:33:10 on June 26, 2018 ยท (Permalink)
It's actually really good. Try it some time.
mdthegreat ยท 2 points ยท Posted at 06:27:24 on June 26, 2018 ยท (Permalink)
That's a melt
blacksoxing ยท 5 points ยท Posted at 21:46:50 on June 25, 2018 ยท (Permalink)
Gotta add bacon to it.....maybe a patty.
Bread = 100% whole grain.
Sprinkle in some parsley.
Because you know....buzzfeed wouldn't know how to make a fucking grilled cheese sandwich correctly.
Carlulua ยท 2 points ยท Posted at 04:33:33 on June 26, 2018 ยท (Permalink)
BuzzFeed is a fucking melt.
lentilsoupforever ยท 1 points ยท Posted at 06:36:34 on June 26, 2018 ยท (Permalink)
No, it's just grilled cheese. With a SMIDGE of tuna in it.
CMinge ยท 1 points ยท Posted at 08:57:17 on June 26, 2018 ยท (Permalink)
?? and the dog will be a dog??!?
Krith ยท 121 points ยท Posted at 21:41:24 on June 25, 2018 ยท (Permalink)
You forgot a couple advertisements.
Taokan ยท 3 points ยท Posted at 22:39:56 on June 25, 2018 ยท (Permalink)
Ads?
-uBlock user
Krith ยท 2 points ยท Posted at 22:44:25 on June 25, 2018 ยท (Permalink)
I can't get it on mobile ๐ญ
Cm0002 ยท 2 points ยท Posted at 01:51:42 on June 26, 2018 ยท (Permalink)
FTFY
bledesma182 ยท 2 points ยท Posted at 22:42:47 on June 25, 2018 ยท (Permalink)
This is why i love reddit
rrwyatt55 ยท 1 points ยท Posted at 03:29:58 on June 26, 2018 ยท (Permalink)
They're repeated five times each anyway.
Goldblood4 ยท 11 points ยท Posted at 22:33:06 on June 25, 2018 ยท (Permalink)
NUMBER 5 WILL MAKE YOU FUCK YOUR DAD
FlameOnTheBeat ยท 1 points ยท Posted at 02:14:43 on June 26, 2018 ยท (Permalink)
I better stay away from #5 because my dad is ashes in an urn...
Goldblood4 ยท 1 points ยท Posted at 03:39:02 on June 26, 2018 ยท (Permalink)
Kinky..../s
CaptHorney ยท 7 points ยท Posted at 21:44:09 on June 25, 2018 ยท (Permalink)
Honestly, a proper omelette is super impressive. Take some time and practice folding it. Once you've gotten it down, super easy and will knock the socks off most people who never bothered.
soingee ยท 8 points ยท Posted at 21:50:03 on June 25, 2018 ยท (Permalink)
Omlettes are "easy" in the same way that playing a violin is easy. You need to learn your instrument before you can' really make it sing.
blacksoxing ยท 1 points ยท Posted at 21:53:57 on June 25, 2018 ยท (Permalink)
Beautiful thing about omelets: everybody knows how to cook them/few know how to cook them.
I know about 5-7 ways...from single fold...double fold...burrito....package...open faced....
It's almost like cooking a steak. Folks will wanna fight you no matter what way you say you cook/grill/saute/broil yours.
zSilverFox ยท 5 points ยท Posted at 21:57:41 on June 25, 2018 ยท (Permalink)
I feel targeted.
blacksoxing ยท 2 points ยท Posted at 22:02:58 on June 25, 2018 ยท (Permalink)
Don't feel bad....someone is going to read this and discover they too can make 'em in the instant pot.
(Full disclosure: made me some this morning. Best way to make 'em)
zSilverFox ยท 1 points ยท Posted at 23:18:40 on June 25, 2018 ยท (Permalink)
I meant thatโs the only way i make them anymore. All other methods are inferior
gregaustex ยท 4 points ยท Posted at 21:56:34 on June 25, 2018 ยท (Permalink)
Cyber_Connor ยท 2 points ยท Posted at 21:46:37 on June 25, 2018 ยท (Permalink)
You forgot the ad before number 10
dr3wfr4nk ยท 2 points ยท Posted at 21:59:18 on June 25, 2018 ยท (Permalink)
This post actually made me laugh out loud ๐คฃ๐คฃ. It was the "Advertisement" lines
Tupnado21 ยท 2 points ยท Posted at 21:59:36 on June 25, 2018 ยท (Permalink)
Holy shit, did you just give me a spark notes version of this thread and wrote my article for me? Perfect I was just about to go to my spin class then facetime my dad to see if he'll send me money to send me to ibiza with the girls
Billebill ยท 2 points ยท Posted at 22:00:38 on June 25, 2018 ยท (Permalink)
you forgot some advertisements btw
MrN1CkEL ยท 2 points ยท Posted at 22:51:20 on June 25, 2018 ยท (Permalink)
Advertisement
t33po ยท 2 points ยท Posted at 22:01:10 on June 25, 2018 ยท (Permalink)
But which one will shock me?
Forikorder ยท 2 points ยท Posted at 22:17:54 on June 25, 2018 ยท (Permalink)
i bet the grilled cheese sandwhich would even suggest you add ham or bacon or something to it
xsvspd81 ยท 2 points ยท Posted at 22:40:26 on June 25, 2018 ยท (Permalink)
This is gold.
blacksoxing ยท 1 points ยท Posted at 00:33:13 on June 26, 2018 ยท (Permalink)
Well damn... someone actually made it.
chrisjk125 ยท 2 points ยท Posted at 22:50:21 on June 25, 2018 ยท (Permalink)
RESTAURANTS HATE THESE RECIPES! 10 DISHES THAT MAKE ARE EASY TO PREPARE BUT MAKE LOOK LIKE AN INCREDIBLE CHEF! NUMBER 2 IS EVERYTHING!
FTFY
smallpoly ยท 2 points ยท Posted at 00:36:35 on June 26, 2018 ยท (Permalink)
I tried cooking advertisement once for a party. It was so bad no one even showed up.
Mainebot ยท 1 points ยท Posted at 21:49:49 on June 25, 2018 ยท (Permalink)
You are a beautiful soul
tonermcfly ยท 1 points ยท Posted at 21:52:19 on June 25, 2018 ยท (Permalink)
You just saved me 19 clicks.
TheCrazyAlice ยท 1 points ยท Posted at 21:52:52 on June 25, 2018 ยท (Permalink)
Yep.
MutantOctopus ยท 1 points ยท Posted at 21:55:02 on June 25, 2018 ยท (Permalink)
Formatted as a slideshow rather than being scrollable
practicing_vaxxer ยท 1 points ยท Posted at 21:57:57 on June 25, 2018 ยท (Permalink)
Is Advertisement any good?
__scubasteve_ ยท 1 points ยท Posted at 22:04:40 on June 25, 2018 ยท (Permalink)
The accuracy of this hurt
panopss ยท 1 points ยท Posted at 22:05:24 on June 25, 2018 ยท (Permalink)
This mostly reads like the menu at olive garden
bazpaul ยท 1 points ยท Posted at 22:10:25 on June 25, 2018 ยท (Permalink)
YOU WONT BELIEVE NUMBER 6!!!
bunnythedog ยท 1 points ยท Posted at 22:11:54 on June 25, 2018 ยท (Permalink)
R/savedyouaclick
GodEmperorScorch ยท 1 points ยท Posted at 22:12:06 on June 25, 2018 ยท (Permalink)
what the fuck is this lol?
ChuckinTheCarma ยท 1 points ยท Posted at 22:13:06 on June 25, 2018 ยท (Permalink)
Iโll donate $10 to whatever that thing Sarah McLaughlin is bitching about if this is the actual buzzfeed article.
sy029 ยท 1 points ยท Posted at 22:14:07 on June 25, 2018 ยท (Permalink)
FTFY, geez buzzfeed.
Catlover18 ยท 1 points ยท Posted at 22:14:14 on June 25, 2018 ยท (Permalink)
YOU WON'T BELIEVE NUMBER 6!!!
SquadPoopy ยท 1 points ยท Posted at 22:16:38 on June 25, 2018 ยท (Permalink)
You couldโve fit at least 5 more ads in there
Cinimodder ยท 1 points ยท Posted at 22:17:00 on June 25, 2018 ยท (Permalink)
(You Wonโt Believe Number 7!)
kegarr ยท 1 points ยท Posted at 22:19:44 on June 25, 2018 ยท (Permalink)
Credits the Reddit user but only links to their user page so you can't find their post.
KyotaIzuma ยท 1 points ยท Posted at 22:19:56 on June 25, 2018 ยท (Permalink)
I refuse to read slideshow articles.
Nope. Not gonna support them.
They are the bane of my existence because I actually wanted to read the article I clicked on . . . /whines
First world, first world PROBLEMS!
captainjon ยท 1 points ยท Posted at 22:21:10 on June 25, 2018 ยท (Permalink)
Itโs funny you say French toast first because itโs super easy and the only thing I make and experiment. Everything else I follow a recipe easily enough. But French toast I have fun. And Iโve been asked for my recipe on numerous occasions which is hard since i donโt have one.
Dimentive ยท 1 points ยท Posted at 22:23:52 on June 25, 2018 ยท (Permalink)
Donโt forget the obnoxious shitty Tumblr GIFs.
anonymoushacker123 ยท 1 points ยท Posted at 22:24:24 on June 25, 2018 ยท (Permalink)
You won't believe #2 !!
JustSayTech ยท 1 points ยท Posted at 22:24:58 on June 25, 2018 ยท (Permalink)
You forgot to add "Next Page" under each item lool
BigBooce ยท 1 points ยท Posted at 22:25:07 on June 25, 2018 ยท (Permalink)
NUMBER 18 WILL BLOW YOUR MIND
KneeDeepInTheDead ยท 1 points ยท Posted at 22:26:26 on June 25, 2018 ยท (Permalink)
the grilled cheese in all caps really makes this
Alan_Smithee_ ยท 1 points ยท Posted at 22:28:21 on June 25, 2018 ยท (Permalink)
You left out a few ads....
ChaosStar95 ยท 1 points ยท Posted at 22:33:45 on June 25, 2018 ยท (Permalink)
10 - French Toast
click next page for 9
Cancer inducing pop-up freezes the page on loading.
Gfiti ยท 1 points ยท Posted at 22:34:09 on June 25, 2018 ยท (Permalink)
AdvertisementGRILLEDAdvertisementCHEESEAdvertisementSANDWICH*
trexdoor ยท 1 points ยท Posted at 22:35:20 on June 25, 2018 ยท (Permalink)
Link please.
whitestguyuknow ยท 1 points ยท Posted at 22:35:20 on June 25, 2018 ยท (Permalink)
I don't think this would be true without avocado toast and 1 meal a page for the last 5...
PPCInformer ยท 1 points ยท Posted at 22:37:39 on June 25, 2018 ยท (Permalink)
You would not BELIEVE #4
bilbro-swaginz ยท 1 points ยท Posted at 22:41:40 on June 25, 2018 ยท (Permalink)
For got 7 honorable mentions
Truckyou666 ยท 1 points ยท Posted at 22:42:40 on June 25, 2018 ยท (Permalink)
That's not a grilled cheese, it's a fucking melt!
checker280 ยท 1 points ยท Posted at 22:44:39 on June 25, 2018 ยท (Permalink)
Risotto in the Instant Pot
[deleted] ยท 1 points ยท Posted at 22:45:06 on June 25, 2018 ยท (Permalink)
You forgot to make us click on one per page
zefdef ยท 1 points ยท Posted at 22:52:23 on June 25, 2018 ยท (Permalink)
You forgot the hip and sassy gifs!
Drums5643 ยท 1 points ยท Posted at 23:00:03 on June 25, 2018 ยท (Permalink)
You missed stir fry bro. Iโm a grade E chef.. I canโt cook shit but I can make stir fry and trick my non cooking friends into thinking Iโm Martha Stewart
SmooveTaste ยท 1 points ยท Posted at 23:11:47 on June 25, 2018 ยท (Permalink)
Hot dog on the stove.
JPiratefish ยท 1 points ยท Posted at 23:13:30 on June 25, 2018 ยท (Permalink)
An Omlette rates 9th? What a crime! That's shit!
Serve up poached eggs - or better - fry some bacon, make english muffins and some quick Hollandaise sauce - and you have eggs Benedict!
WinterCame87 ยท 1 points ยท Posted at 23:20:14 on June 25, 2018 ยท (Permalink)
CTRL-C
CTRL-V
Profit!
red_eleven ยท 1 points ยท Posted at 23:25:32 on June 25, 2018 ยท (Permalink)
Theyโre not wrong about number 1
Scottyjscizzle ยท 1 points ยท Posted at 23:31:34 on June 25, 2018 ยท (Permalink)
Except the grilled cheese would be two pieces of fondue with ham bacon and salami on artichoke bread.
416416416416 ยท 1 points ยท Posted at 23:32:53 on June 25, 2018 ยท (Permalink)
Today where going to check out our favourite restaurants that all the owners agreed to be interviewed for and is not an advertisement at all.
Epicritical ยท 1 points ยท Posted at 23:33:44 on June 25, 2018 ยท (Permalink)
Number 4 will ruin your appetite.
RymNumeroUno ยท 1 points ยท Posted at 23:44:39 on June 25, 2018 ยท (Permalink)
Sandwiches, not a melt
iSeize ยท 1 points ยท Posted at 23:57:42 on June 25, 2018 ยท (Permalink)
Upvote for my expertise grilled cheese Fuckin sandwiches
moonspeakdj ยท 1 points ยท Posted at 00:07:38 on June 26, 2018 ยท (Permalink)
10 is no good. It has to be like 43 or some other arbitrary and infuriatingly large and uneven number.
hasitcum2this ยท 1 points ยท Posted at 00:11:27 on June 26, 2018 ยท (Permalink)
I can't belive number 3!
kcveggies_ ยท 1 points ยท Posted at 00:17:43 on June 26, 2018 ยท (Permalink)
Lmfao Iโm weak๐คฃ sounds about right
[deleted] ยท 1 points ยท Posted at 00:21:36 on June 26, 2018 ยท (Permalink)
How the fuck did you guys know?!
S_cube999 ยท 1 points ยท Posted at 00:40:19 on June 26, 2018 ยท (Permalink)
R/savedyouaclick
Aesen1 ยท 1 points ยท Posted at 00:51:39 on June 26, 2018 ยท (Permalink)
r/savedyouaclick
juleswp ยท 1 points ยท Posted at 01:00:33 on June 26, 2018 ยท (Permalink)
I would have been so sad to have clicked through all that...
JonasBrosSuck ยท 1 points ยท Posted at 01:12:03 on June 26, 2018 ยท (Permalink)
not enough advertisement
bonesandbillyclubs ยท 1 points ยท Posted at 01:18:59 on June 26, 2018 ยท (Permalink)
There's at least 80 missing advertisements.
66Sica ยท 1 points ยท Posted at 01:32:58 on June 26, 2018 ยท (Permalink)
Grilled cheese was the first thing that came to my mind before reading this
shenanigins ยท 1 points ยท Posted at 02:38:42 on June 26, 2018 ยท (Permalink)
Just don't put ham or something on that grilled cheese. You might really piss someone off.
RonniePetcock ยท 1 points ยท Posted at 02:41:02 on June 26, 2018 ยท (Permalink)
Gonna disagree on the omelette. It seems simple but most people are shit at it.
matap821 ยท 1 points ยท Posted at 03:26:31 on June 26, 2018 ยท (Permalink)
You forgot steamed hams. Mmm, steamed hams!
camelCasing ยท 1 points ยท Posted at 03:32:56 on June 26, 2018 ยท (Permalink)
Don't forget it's actually "10+" dishes, and after you finish the primary list you go down into an infinite rabbithole of ads interspersed with terrible user submissions.
occupiedterrier ยท 1 points ยท Posted at 04:12:58 on June 26, 2018 ยท (Permalink)
Hard boiled eggs are perfect in the instant pot
thegreatlordlucifer ยท 1 points ยท Posted at 04:26:27 on June 26, 2018 ยท (Permalink)
YouTube has adverts? man my ad blocker must be fucking amazing...
tralphaz43 ยท 1 points ยท Posted at 04:43:03 on June 26, 2018 ยท (Permalink)
You meed to stretch that out for 30 more ads
pheonixblade9 ยท 1 points ยท Posted at 05:01:13 on June 26, 2018 ยท (Permalink)
except a proper omelette is quite difficult to prepare.
Thenuclearhamster ยท 1 points ยท Posted at 05:02:06 on June 26, 2018 ยท (Permalink)
But the Sandwich they end up showing is actually a melt, and not a grilled cheese.
abstractattack ยท 1 points ยท Posted at 05:30:19 on June 26, 2018 ยท (Permalink)
And the long winded anticdotal novel about your life from child birth until making the damn dish.
McGotham ยท 1 points ยท Posted at 05:39:05 on June 26, 2018 ยท (Permalink)
Welcome to watchmojo.com
moriarty70 ยท 1 points ยท Posted at 05:46:43 on June 26, 2018 ยท (Permalink)
I've never had a good recipe for advertisement. What can you recommend.
RilGerard ยท 1 points ยท Posted at 07:14:55 on June 26, 2018 ยท (Permalink)
Youโll never believe #5
worldofsmut ยท 1 points ยท Posted at 09:01:00 on June 26, 2018 ยท (Permalink)
You won't believe number 7.
TechnoK0brA ยท 1 points ยท Posted at 13:28:50 on June 26, 2018 ยท (Permalink)
No advertisements when you sign up for YouTube Red!
I love YouTube Red.
Though I didn't get it for that, I got it for Mind Field. But I kept it for the lack of ads haha
TheMadHatterOnTea ยท 1 points ยท Posted at 23:43:18 on June 27, 2018 ยท (Permalink)
At least it's not one of those slide shows -_-
valensk ยท 709 points ยท Posted at 21:37:53 on June 25, 2018 ยท (Permalink)
Damn, if you go through their post history its all questions like this too.
unnecessary_kindness ยท 475 points ยท Posted at 22:41:25 on June 25, 2018 ยท (Permalink)
It's not even a conspiracy theory. Those websites legit just do this.
Some at least credit Reddit commenters (for what it's worth).
I don't mind. We get to read and enjoy, they get a free article, and non Redditors get to read and enjoy those articles.
Byroms ยท 117 points ยท Posted at 22:45:23 on June 25, 2018 ยท (Permalink)
The thing is, they never credit and they deny stealing when they get called out on it. I remember the "Hermione Granger and the Patriarchy" video. They stole that from reddit/9gag(saw it on both with dates before), put it on their website and made a video out of it as well. Someone called them out on it in the comment section, they claimed original contenr.
drfifth ยท 18 points ยท Posted at 23:20:36 on June 25, 2018 ยท (Permalink)
Either college humor or dorkly gives credit. They pretty much just screen cap the comments
Wyliecody ยท 21 points ยท Posted at 01:54:43 on June 26, 2018 ยท (Permalink)
Itโs what brought me to Reddit. Now I just skip the article.
Hajile_S ยท 30 points ยท Posted at 02:25:28 on June 26, 2018 ยท (Permalink)
I see you're a true redditor now.
rainbowunicornhugs ยท 21 points ยท Posted at 02:55:48 on June 26, 2018 ยท (Permalink)
Thatโs actually how I got on Reddit. I was reading those articles and realized they were all credited to here. So I just moseyed on over and here I stay.
Morella_xx ยท 3 points ยท Posted at 04:54:38 on June 26, 2018 ยท (Permalink)
A lot of times they use AskReddit posts that are several years old, too. I've seen some as old as 6 years, which is before I ever started using Reddit, so I don't mind those too much.
MomoPewpew ยท 4 points ยท Posted at 07:01:46 on June 26, 2018 ยท (Permalink)
Some of them do actually credit the reddit threads and that honestly feels super weird to me.
Hardly anything that goes on here seems newsworthy to me. It's all memes and penis jokes.
AstridDragon ยท 3 points ยท Posted at 10:46:09 on June 26, 2018 ยท (Permalink)
There's almost always a tiny link to the text source, but they call it exactly that - text source. Per quote. Not "we stole all these responses from a 1-6 year old reddit post".
BendoverOR ยท 12 points ยท Posted at 00:43:14 on June 26, 2018 ยท (Permalink)
Yeah, a lot of these websites have totally given up on producing their content and just siphon reddit posts with a meaningless credit.
Its lazy as fuck.
ii121 ยท 7 points ยท Posted at 03:15:37 on June 26, 2018 ยท (Permalink)
my favorite are the ones that admit it, link to the thread, write recaps of the best posts that are essentially word-for-word copies, and then link to those posts. like, damn, barely even trying to be a thing.
ii121 ยท 10 points ยท Posted at 23:28:14 on June 25, 2018 ยท (Permalink)
yep, although I'm looking forward to this Buzzfeed article
https://www.reddit.com/r/AskReddit/comments/8r5l3d/what_is_the_best_way_to_find_marijuana_when_you/
TourGuideOutback ยท 6 points ยท Posted at 23:51:14 on June 25, 2018 ยท (Permalink)
I had a British backpacker say once, when we were about to arrive into a new town: "let's walk down the street, find the first geezer we can, and ask him. We'll get some". Think his plan worked.
AltimaNEO ยท 7 points ยท Posted at 00:39:04 on June 26, 2018 ยท (Permalink)
Wow, wtf. All he does is post questions.
Explains why whenever I sort by new, I get nothing but tons of ask reddit posts.
laststance ยท 4 points ยท Posted at 06:36:14 on June 26, 2018 ยท (Permalink)
There was a post about 350 degrees normally used in baking and why its normally 350. Then Vox made a video about that subject within a week.
Ra1nb0wD4sh ยท 3 points ยท Posted at 22:55:48 on June 25, 2018 ยท (Permalink)
That last one though...
Sound_of_Science ยท 0 points ยท Posted at 11:55:30 on June 26, 2018 ยท (Permalink)
Just checked...no it isnโt. Besides, this is a pretty typical askreddit question.
CecilFieldersChoice ยท 586 points ยท Posted at 21:26:04 on June 25, 2018 ยท (Permalink)
420 Easy Ways To Please Someone's Mouth. You won't believe #69!
Braxo ยท 12 points ยท Posted at 22:06:41 on June 25, 2018 ยท (Permalink)
The Onion: 74 Normal Photos and 2 Kinda Weird Ones
PurpleSunCraze ยท 5 points ยท Posted at 22:44:24 on June 25, 2018 ยท (Permalink)
The pic of the slutty girl in the headline isnโt in the list, and doesnโt really apply to the topic, but we know youโll click anyway!
updownleftrightba ยท 10 points ยท Posted at 21:43:48 on June 25, 2018 ยท (Permalink)
Too salty.
PunksPrettyMuchDead ยท 1 points ยท Posted at 00:09:45 on June 26, 2018 ยท (Permalink)
nice
11PoseidonsKiss20 ยท 0 points ยท Posted at 21:43:42 on June 25, 2018 ยท (Permalink)
A giant rig
DirtyArchaeologist ยท 0 points ยท Posted at 22:12:21 on June 25, 2018 ยท (Permalink)
Penis?
ASDFzxcvTaken ยท 0 points ยท Posted at 22:17:41 on June 25, 2018 ยท (Permalink)
So creamy!
piroshky ยท 0 points ยท Posted at 23:09:07 on June 25, 2018 ยท (Permalink)
Pecker Nectar
tuckertucker ยท -5 points ยท Posted at 01:03:21 on June 26, 2018 ยท (Permalink)
Buzzfeed doesn't do this. I love when people make fun of something they've never experienced.
CecilFieldersChoice ยท 5 points ยท Posted at 01:09:02 on June 26, 2018 ยท (Permalink)
Like when you make fun of happiness.
Ferfuxache ยท 177 points ยท Posted at 21:31:45 on June 25, 2018 ยท (Permalink)
Hey that content isn't going to write itself or will it?
[deleted] ยท 35 points ยท Posted at 21:32:55 on June 25, 2018 ยท (Permalink)
I only wish my job was as simple as: Post on Reddit>Copy/Paste replies into article.
[deleted] ยท 13 points ยท Posted at 21:54:55 on June 25, 2018 ยท (Permalink)
[deleted]
whirl-pool ยท 3 points ยท Posted at 01:08:24 on June 26, 2018 ยท (Permalink)
Not really, I guess. It will be a fool proof template that auto adjusts and fills.
mak484 ยท 9 points ยท Posted at 21:52:20 on June 25, 2018 ยท (Permalink)
I think it's more like: come up with half a dozen article topics a day, post all over social media trying to get other people to write them for you, format all of them, find time to participate in at least one coworker's idiotic YouTube video, maybe get one article published, rinse and repeat 7 days a week.
Buzzfeed is all about quantity >>> quality. Say what you will about the quality of their work, but those people don't have easy jobs.
noahsonreddit ยท 0 points ยท Posted at 00:41:24 on June 26, 2018 ยท (Permalink)
No, but we will.
bigboy220 ยท 112 points ยท Posted at 21:24:31 on June 25, 2018 ยท (Permalink)
Nice.
acmercer ยท 4 points ยท Posted at 21:34:32 on June 25, 2018 ยท (Permalink)
Try.
username156 ยท 3 points ยท Posted at 21:56:38 on June 25, 2018 ยท (Permalink)
Buzzfeed.
MrDOHC ยท -1 points ยท Posted at 21:27:37 on June 25, 2018 ยท (Permalink)
Nice
throwyrworkaway ยท 12 points ยท Posted at 21:30:13 on June 25, 2018 ยท (Permalink)
Nice.
nerdlegacy ยท -1 points ยท Posted at 21:30:40 on June 25, 2018 ยท (Permalink)
Nice
SmartResult ยท -7 points ยท Posted at 21:31:15 on June 25, 2018 ยท (Permalink)
Nice?
NinjaMuffinSocks ยท 0 points ยท Posted at 21:31:38 on June 25, 2018 ยท (Permalink)
Nice
Lovely_Goose ยท -1 points ยท Posted at 21:33:37 on June 25, 2018 ยท (Permalink)
Naughty
neederbellis ยท -6 points ยท Posted at 21:33:20 on June 25, 2018 ยท (Permalink)
Nice
BawbtheGoat ยท 2 points ยท Posted at 21:33:38 on June 25, 2018 ยท (Permalink)
Nice
thecorgisleeps ยท -5 points ยท Posted at 21:35:35 on June 25, 2018 ยท (Permalink)
Nice
Himekp ยท 1 points ยท Posted at 21:37:20 on June 25, 2018 ยท (Permalink)
Nice
quintessential_fupa ยท 1 points ยท Posted at 21:39:50 on June 25, 2018 ยท (Permalink)
no
thoughtpixie ยท -1 points ยท Posted at 22:48:02 on June 25, 2018 ยท (Permalink)
Yes
Fighterd ยท 1 points ยท Posted at 22:17:49 on June 25, 2018 ยท (Permalink)
Nice
Ryan_for_you ยท -1 points ยท Posted at 21:37:26 on June 25, 2018 ยท (Permalink)
nice.
Fighterd ยท -1 points ยท Posted at 22:17:39 on June 25, 2018 ยท (Permalink)
Nice
seth10156 ยท 0 points ยท Posted at 22:43:16 on June 25, 2018 ยท (Permalink)
Nice.
bananastheleech ยท 8 points ยท Posted at 21:40:06 on June 25, 2018 ยท (Permalink)
Checks out.
JustSayTech ยท 7 points ยท Posted at 22:35:04 on June 25, 2018 ยท (Permalink)
Cheeks out.*
Noudtju ยท 15 points ยท Posted at 21:25:31 on June 25, 2018 ยท (Permalink)
This is why this sub is gold
beccaonice ยท 2 points ยท Posted at 13:54:09 on June 26, 2018 ยท (Permalink)
This comment shows up in every thread. I guess if you're into tired repeated jokes.
inbredgoku ยท 5 points ยท Posted at 23:12:08 on June 25, 2018 ยท (Permalink)
thats hilarious, i came to comment carbonara, turns out i actually once made carbonara for a buzzfeed writer after she asked if id make something. she featured it in her article and everything lol
Tiverty ยท 2 points ยท Posted at 18:30:49 on July 6, 2018 ยท (Permalink)
Literally was just linked here from this page: https://amp.thekitchn.com/reddit-best-simple-meals-260242
realyak ยท 5 points ยท Posted at 21:54:08 on June 25, 2018 ยท (Permalink)
Buzzfeed food posts are fantastic though, links to recipes on food blogs I wouldn't have heard of otherwise? Excellent!
jimithatsme ยท 4 points ยท Posted at 23:24:28 on June 25, 2018 ยท (Permalink)
Buzzfeed 2017: These dishes were easy to make, but what happened next changed this mans life forever.
Buzzfeed 2018: These dishes were easy to make. And that is a good thing.
TopCommentOfTheDay ยท 2 points ยท Posted at 00:12:51 on June 26, 2018 ยท (Permalink)
This comment was the most upvoted comment across all of Reddit on June 25th, 2018!
I am a bot for [r/topcommentoftheday](/r/topcommentoftheday - Please report suggestions/concerns to the mods.)
peodor ยท 2 points ยท Posted at 21:55:51 on June 25, 2018 ยท (Permalink)
Shut up I want to know this
Xero_Yorke ยท 1 points ยท Posted at 22:39:02 on June 25, 2018 ยท (Permalink)
https://i.imgur.com/Gqkc6LG.gifv
Nice try, IHOP.
MattyMatheson ยท 1 points ยท Posted at 22:42:40 on June 25, 2018 ยท (Permalink)
And they probably did use this, because a lot of their content will reference reddit comments but at least they give credit to the users unlike ESPN who just straight jacks /r/nba content.
NFLinPDX ยท 1 points ยท Posted at 00:52:23 on June 26, 2018 ยท (Permalink)
How does this one comment have almost twice the karma your entire profile shows?
Username_000001 ยท 1 points ยท Posted at 01:00:54 on June 26, 2018 ยท (Permalink)
I found this new sub the other day, ( /r/buzzfeedbot ) which is just a post with the clickbait, the answers in a simple list, and a link to the article.
Iโm enjoying way more than I should, and I donโt click the link.
zickandthepeople ยท 1 points ยท Posted at 01:09:06 on June 26, 2018 ยท (Permalink)
tasty!
schweez ยท 1 points ยท Posted at 01:39:11 on June 26, 2018 ยท (Permalink)
Where would Buzzfeed be without Reddit
formeraide ยท 1 points ยท Posted at 04:06:16 on June 26, 2018 ยท (Permalink)
Nah, they just steal everything from Kenji.
DanialE ยท 1 points ยท Posted at 04:13:13 on June 26, 2018 ยท (Permalink)
Rie dont need no reddit for ideas
leinadsey ยท 1 points ยท Posted at 04:18:24 on June 26, 2018 ยท (Permalink)
Clock anywhere on the page and you are doooooomed
DesiLivingInLA ยท 1 points ยท Posted at 15:20:08 on June 26, 2018 ยท (Permalink)
cue the stock ukulele music.
sjthree ยท 1 points ยท Posted at 21:15:55 on July 1, 2018 ยท (Permalink)
Maybe heโs an intern for the Daily Mail
Carlvslenny ยท 1 points ยท Posted at 03:28:06 on July 14, 2018 ยท (Permalink)
Why does this response get gilded every dang time?
cutieprincesspanda ยท 1 points ยท Posted at 21:53:45 on June 25, 2018 ยท (Permalink)
BuzzFeed doesn't even give two sheeps about their borderline plagiarism.
sophapilla97 ยท 1 points ยท Posted at 21:37:46 on June 25, 2018 ยท (Permalink)
Name checks out
agentMICHAELscarnTLM ยท 1 points ยท Posted at 21:42:42 on June 25, 2018 ยท (Permalink)
Interesting username ya got there buzzfeed.
NH_H3C-N-CH3 ยท 1 points ยท Posted at 22:42:37 on June 25, 2018 ยท (Permalink)
Thank you so much for this response ๐
Kailzer ยท 1 points ยท Posted at 23:45:05 on June 25, 2018 ยท (Permalink)
Man I miss these buzz feed comments. Used to be on every threads. It's true though, few days later, it's on buzzfeed!
roy1122 ยท 1 points ยท Posted at 00:43:06 on June 26, 2018 ยท (Permalink)
Nice try, Antoni from Queer Eye.
parkerthegreatest ยท 0 points ยท Posted at 22:42:41 on June 25, 2018 ยท (Permalink)
all he dose is use ask reedit
Bobjohndud ยท 0 points ยท Posted at 22:42:44 on June 25, 2018 ยท (Permalink)
Could you please elaborate how to prepare this exquisite "Nice Try Buzzfeed" dish?
wishlish ยท 0 points ยท Posted at 22:28:45 on June 25, 2018 ยท (Permalink)
User name matches
Credar ยท 0 points ยท Posted at 23:06:05 on June 25, 2018 ยท (Permalink)
Nice try, Ford.
ii121 ยท 0 points ยท Posted at 23:29:00 on June 25, 2018 ยท (Permalink)
this has 24.5k upvotes and gold and it's still not the top comment (and it's newer than the top comments). what the fuck?
bigyams ยท 0 points ยท Posted at 23:30:54 on June 25, 2018 ยท (Permalink)
do people actually go to that website? I thought places like that and kotaku where they actively steal other people's content and creativity were avoided.
chaosharmonic ยท 0 points ยท Posted at 23:46:45 on June 25, 2018 ยท (Permalink)
I was briefly disappointed that the top post wasn't /r/garlicbreadmemes leaking, but I'll concede, this is better.
dougan25 ยท 0 points ยท Posted at 00:14:24 on June 26, 2018 ยท (Permalink)
Top 10 comments that are GUARANTEED to get you to the top of the next /r/askreddit thread!!
Rallings ยท 0 points ยท Posted at 00:19:21 on June 26, 2018 ยท (Permalink)
Do they even make the threads they steal from, or do they just scroll through ask Reddit looking for popular threads.
beccaonice ยท 0 points ยท Posted at 13:52:25 on June 26, 2018 ยท (Permalink)
Here we have the most predictable and boring comment from every Askreddit thread.
๐๏ธ bucket-o-buttholes ยท -20 points ยท Posted at 01:46:49 on June 26, 2018 ยท (Permalink)
Buzzfeed, if you are reading this and need a new employee, please PM_me_your_contact_info. For everyone else, thanks for helping me get a leg (dick) up on the dating scene!
tweakingforjesus ยท -2 points ยท Posted at 21:47:08 on June 25, 2018 ยท (Permalink)
At least Buzzfeed used their real account. Gotta give them credit for that.
PCCP82 ยท -2 points ยท Posted at 22:30:42 on June 25, 2018 ยท (Permalink)
lol rekt
[deleted] ยท -2 points ยท Posted at 22:30:56 on June 25, 2018 ยท (Permalink)
Remind me check buzz feed later
seth10156 ยท -2 points ยท Posted at 22:42:57 on June 25, 2018 ยท (Permalink)
Tfw you get more upvotes than the post
avenlanzer ยท -3 points ยท Posted at 22:09:22 on June 25, 2018 ยท (Permalink)
Damnit! You've summoned them!
[deleted] ยท -3 points ยท Posted at 22:10:26 on June 25, 2018 ยท (Permalink)
calm down, I didn't say it three times in a row.
kator_c4og ยท -2 points ยท Posted at 22:31:36 on June 25, 2018 ยท (Permalink)
Oh man I just want to downvote every other comment on this post because this is peak commenting
Pendragonswaste ยท -2 points ยท Posted at 00:37:55 on June 26, 2018 ยท (Permalink)
Upvotes for all below.
cnsturtle ยท -2 points ยท Posted at 01:53:15 on June 26, 2018 ยท (Permalink)
Commenting on this thread for free upvotes!
bowlben ยท 4146 points ยท Posted at 15:50:42 on June 25, 2018 ยท (Permalink)
Pot roast
Fantasticles178 ยท 3184 points ยท Posted at 15:57:11 on June 25, 2018 ยท (Permalink)
Stupid easy and so delicious. Put stuff in pot, put pot in oven, forget about it for 2 hours, start to smell it, suffer 1 more hour....heaven.
Acct4ask ยท 1909 points ยท Posted at 16:14:31 on June 25, 2018 ยท (Permalink)
Man, do it in a slow cooker for 8-10 hours and it's even better IMO!
Edit: Yes I know about instant pots, Dutch ovens and sous vide.
TheObstruction ยท 591 points ยท Posted at 18:50:15 on June 25, 2018 ยท (Permalink)
My parents have been known to put their grill on low with only one side lit, put the roast on the other side, and leave for work. They get home and it's done, and delicious.
shirtandpantsguy ยท 1353 points ยท Posted at 20:56:00 on June 25, 2018 ยท (Permalink)
Leaving a lit grill unattended is super dangerous, but I'm sure the results are delicious!
JoefromOhio ยท 143 points ยท Posted at 21:54:36 on June 25, 2018 ยท (Permalink)
Slow cooking in general gives me anxiety unless Iโm present for the duration
13143 ยท 70 points ยท Posted at 22:56:55 on June 25, 2018 ยท (Permalink)
You have all sorts of shit plugged in and running in your house, why would you worry about a slow cooker?
JoefromOhio ยท 72 points ยท Posted at 23:02:03 on June 25, 2018 ยท (Permalink)
What if it explodes and burns down my apartment building and my pot roast ends up killing the little old lady across the hall!?
Edit: I know they donโt explode, Iโm just not comfortable leaving a heat source unsupervised (temperature control systems are entirely different and have a multitude of safeties and failsafes)
PitaJ ยท 49 points ยท Posted at 23:02:58 on June 25, 2018 ยท (Permalink)
Slow cookers don't explode. You're thinking of pressure cookers.
findallthebears ยท 23 points ยท Posted at 23:15:56 on June 25, 2018 ยท (Permalink)
Pressure cookers can explode, but the way a balloon explodes.
Not a Bay film, y'all
Edit: not into giant balls of flame. I thought the Michael Bay reference would have been a sufficient context.
Pronto295 ยท 2 points ยท Posted at 00:36:59 on June 26, 2018 ยท (Permalink)
I mean, a balloon is made of rubber though, rather than thick aluminum. Granted, I'm going to assume it would probably blow the lid off before it blew the sides out, but still.
findallthebears ยท 1 points ยท Posted at 02:18:56 on June 26, 2018 ยท (Permalink)
Sorry, I meant in the same fashion. The sudden release of stored pressure rather than the sudden generation of pressure from combustion
Pronto295 ยท 1 points ยท Posted at 02:34:36 on June 26, 2018 ยท (Permalink)
Funnily enough most crude bombs function in a not dissimilar way. A hand grenade, for example, just creates pressure by rapidly igniting fuel, producing a surplus of gas, detonating the grenade. If you watch a slow motion video of a grenade go off, it looks just like a balloon. The method of creating pressure is different, the explosion is the same, scaled up or down.
findallthebears ยท 1 points ยท Posted at 02:51:07 on June 26, 2018 ยท (Permalink)
Correct. Nuke casings also are intended to hold pressure for as long as possible. I don't believe a grenade should start a house fire though, right?
Pronto295 ยท 1 points ยท Posted at 11:44:38 on June 26, 2018 ยท (Permalink)
Nah, but a grenade also is to left on live fire.
BretBeermann ยท 1 points ยท Posted at 06:22:57 on June 26, 2018 ยท (Permalink)
My cousin runs a sushi producer. He had a pot explode and it took a stainless work table with it. So, kind of Bay film-esque. Showed me a picture of the aftermath.
obnoxiously_yours ยท 1 points ยท Posted at 08:18:27 on June 26, 2018 ยท (Permalink)
Still super dangerous if someone is around or even if there's a window.
TheDrunkenChud ยท 1 points ยท Posted at 17:12:39 on June 26, 2018 ยท (Permalink)
Tell that to Boston Marathon runners.
Nolungz18 ยท 24 points ยท Posted at 23:05:16 on June 25, 2018 ยท (Permalink)
I worry about my dog. Those thoughts haunt me.
PM_ME__YOUR_HOOTERS ยท 19 points ยท Posted at 04:05:45 on June 26, 2018 ยท (Permalink)
Your dog is an unmonitored heat source. Hope it doesn't expode while you are at work :(
Jaytho ยท 1 points ยท Posted at 09:46:50 on June 26, 2018 ยท (Permalink)
Unplug your dog if you're not at home, people!
patmorgan235 ยท 1 points ยท Posted at 12:21:48 on June 26, 2018 ยท (Permalink)
Underrated comment
Summerie ยท 7 points ยท Posted at 08:04:46 on June 26, 2018 ยท (Permalink)
As someone whoโs childhood dog was killed in a house fire, the thoughts will always haunt me too.
In case anyone is curious, it was a malfunctioning gas-powered hot water heater.
ItsTheManFromScene24 ยท 13 points ยท Posted at 23:15:53 on June 25, 2018 ยท (Permalink)
Try not filling it with napalm and you should be fine.
13143 ยท 5 points ยท Posted at 23:03:16 on June 25, 2018 ยท (Permalink)
Then you now have one hell of a story to tell at parties.
daats_end ยท -4 points ยท Posted at 02:45:19 on June 26, 2018 ยท (Permalink)
The old lady across the hall is only nice to you because you're white. Let that bitch burn.
rubywolf27 ยท 8 points ยท Posted at 01:28:17 on June 26, 2018 ยท (Permalink)
I used to be that way too, but smelling one meal cook for 8 hours in the same room Iโm in will definitely give me a headache, so I only use it when Iโm away.
DevgodPetertron ยท 5 points ยท Posted at 04:39:17 on June 26, 2018 ยท (Permalink)
Never know when your crock pot will burst into flames.
WreakingHavoc640 ยท 7 points ยท Posted at 05:34:49 on June 26, 2018 ยท (Permalink)
I even unplug my toaster when Iโm not using it...I try to leave it plugged in and convince myself itโll be ok, but itโs old and I got it at a yard sale so...ah who am I kidding it could be brand new and Iโd still ponder how devastated I would be if my house burned down because I didnโt want to be bothered by 2.7 seconds of effort to plug it in each time I want to use it.
That and my one cat is such a shit. Iโd prolly come home to find him chewing on the cord or sticking a knife in the toaster. Heโs a sweetheart but heโs not the brightest bulb in the box lol.
aztec7172 ยท 4 points ยท Posted at 15:41:45 on June 26, 2018 ยท (Permalink)
Upvoted for the mental image of your cat.
Oatilis ยท 10 points ยท Posted at 22:46:30 on June 25, 2018 ยท (Permalink)
Don't worry, they leave the baby at home to watch it.
[deleted] ยท 65 points ยท Posted at 21:22:03 on June 25, 2018 ยท (Permalink)
Smoldering coal in a 3cm thick stainless steel or ceramic oven with a 10-30kg lid.
Sorry I can't see what's wrong with that.
[deleted] ยท 190 points ยท Posted at 21:26:02 on June 25, 2018 ยท (Permalink)
[deleted]
dwayne_rooney ยท 89 points ยท Posted at 21:27:08 on June 25, 2018 ยท (Permalink)
Neighbor should have been watching the grill!
[deleted] ยท 61 points ยท Posted at 21:33:20 on June 25, 2018 ยท (Permalink)
[deleted]
DoingAHeckinGeck ยท 30 points ยท Posted at 22:00:08 on June 25, 2018 ยท (Permalink)
If it makes you feel better, I once spent a good half an hour trying to figure out why there were like 10 fire engines from 3 different towns around my house until I finally realized that my neighbor's house was completely engulfed in flames, and had probably been burning for an hour or two. It then exploded and now it's just an empty lot with an abandoned swimming pool.
Deodorized ยท 6 points ยท Posted at 22:10:41 on June 25, 2018 ยท (Permalink)
" fucking hell it is hot in this house."
-cranks AC-
Storm137 ยท 2 points ยท Posted at 22:48:49 on June 25, 2018 ยท (Permalink)
mustafabot ยท 10 points ยท Posted at 22:20:53 on June 25, 2018 ยท (Permalink)
Reveille, not revelry. It's a bastardized pronunciation of the French verb for "wake up". It's also the single fastest way to get anyone in the military or veteran to jump out of bed (even if it's the top bunk) and then have them fly into a blinding rage when they realize what's just happened. My dipshit friends spread a bunch of rocks on the ground beside the couch I was sleeping on and did it to me on my first morning home on leave. Still half drunk and beyond tired from a transatlantic flight on a c-130 (go on YouTube and find a 15 hour loop of a turboprop engine and then put it on full volume and watch the whole thing while riding the shittiest rollercoaster you can find if you want to replicate that) and they couldn't figure out why I was so pissed off.
halsey1006 ยท 3 points ยท Posted at 00:19:02 on June 26, 2018 ยท (Permalink)
Pavlov's Dick Move.
mustafabot ยท 1 points ยท Posted at 00:54:00 on June 26, 2018 ยท (Permalink)
Honestly the rocks weren't what pissed me off, that was just sort of normal shit with my friends. It was, as you mentioned, them preying on my conditioned response. They used to do this to the new guys at my tech school until one of them jumped off the top bunk in the dark, landed partway onto a desk and then faceplanted into the metal chair and knocked a few teeth out.
AnalbeAdsyumm ยท 7 points ยท Posted at 22:00:34 on June 25, 2018 ยท (Permalink)
Unrelated to the point, but it's reveille, not revelry.
Sorry about the fire tho.
cvltivar ยท 6 points ยท Posted at 22:01:12 on June 25, 2018 ยท (Permalink)
Reveille.
AQuietMan ยท 3 points ยท Posted at 10:22:32 on June 26, 2018 ยท (Permalink)
*reveille
But your typo is way better. I can't stop laughing. My dog thinks I've lost my mind.
MissCrystal ยท 1 points ยท Posted at 00:02:47 on June 26, 2018 ยท (Permalink)
Tucson?
[deleted] ยท 1 points ยท Posted at 03:23:38 on June 26, 2018 ยท (Permalink)
[deleted]
MissCrystal ยท 1 points ยท Posted at 04:29:09 on June 26, 2018 ยท (Permalink)
No points for guessing how I know.
[deleted] ยท 1 points ยท Posted at 14:10:54 on June 26, 2018 ยท (Permalink)
[deleted]
MissCrystal ยท 1 points ยท Posted at 15:32:07 on June 26, 2018 ยท (Permalink)
Hey, it could've been Luke. I mean, I doubled it was, but it could have been.
KatieLady97 ยท 1 points ยท Posted at 04:57:42 on June 26, 2018 ยท (Permalink)
Tucksun
[deleted] ยท 4 points ยท Posted at 21:40:53 on June 25, 2018 ยท (Permalink)
Good thing everyone has brick houses here
biggletits ยท 1 points ยท Posted at 00:01:59 on June 26, 2018 ยท (Permalink)
Were you the neighbor that caught fire or the neighbor that watched a neighbor catch fire?
Either way the BBQ sounds like an explosive success
manofredgables ยท 7 points ยท Posted at 23:06:54 on June 25, 2018 ยท (Permalink)
3 centimeters??? Is your grill made out of an armored tank?
infallibleapex ยท 3 points ยท Posted at 05:23:49 on June 26, 2018 ยท (Permalink)
Can confirm. I literally just had a grill fire this week.... oddly enough the burgers were awesome.
Blueballinonyoass ยท 1 points ยท Posted at 08:54:17 on June 26, 2018 ยท (Permalink)
Why is it super dangerous?
tallmon ยท -1 points ยท Posted at 01:46:59 on June 26, 2018 ยท (Permalink)
Why is it dangerous? What could happen???
agtk ยท 1 points ยท Posted at 02:36:52 on June 26, 2018 ยท (Permalink)
anything you can imagine
zanidor ยท 12 points ยท Posted at 21:48:04 on June 25, 2018 ยท (Permalink)
If all you need is a little ambient heat, why not the oven instead of the grill? Safer and more efficient.
Hydris ยท 5 points ยท Posted at 22:38:41 on June 25, 2018 ยท (Permalink)
How else you do make an insurance claim?
cw- ยท 2 points ยท Posted at 15:51:48 on June 26, 2018 ยท (Permalink)
Grill marks my dude.
outlawa ยท 79 points ยท Posted at 20:31:16 on June 25, 2018 ยท (Permalink)
I'm going to try this.
After a get a full tank of propane.
James_Wolfe ยท 151 points ยท Posted at 20:49:14 on June 25, 2018 ยท (Permalink)
Be sure to grab some propane accessories, and stay away from butane its a bastard gas.
SuperWoody64 ยท 14 points ยท Posted at 20:55:17 on June 25, 2018 ยท (Permalink)
Taste the meat, not the heat.
Lernernerner_DiCarp ยท 3 points ยท Posted at 22:28:14 on June 25, 2018 ยท (Permalink)
And when you're ready to step in to the big leagues get yourself some mesquite.
Ulti ยท 1 points ยท Posted at 23:45:58 on June 25, 2018 ยท (Permalink)
Bwaaaaah!
alldaycj ยท 1 points ยท Posted at 21:04:44 on June 25, 2018 ยท (Permalink)
Propane and propane accessories
InexperiencedMile ยท 6 points ยท Posted at 21:17:09 on June 25, 2018 ยท (Permalink)
Hank โCypressโ hill-Insane in the propane
zorzerother ยท 1 points ยท Posted at 22:37:09 on June 25, 2018 ยท (Permalink)
I thoroughly appreciate your comment.
InexperiencedMile ยท 2 points ยท Posted at 00:43:52 on June 26, 2018 ยท (Permalink)
Another man of great taste, I see.
DaBowws ยท 3 points ยท Posted at 21:57:37 on June 25, 2018 ยท (Permalink)
RIP neighborhood
laccro ยท 1 points ยท Posted at 01:09:28 on June 26, 2018 ยท (Permalink)
It's suuuuuper dangerous to do that though. If you get grease buildup or something it can pretty easily start a fire. Especially if you leave it on for several hours
outlawa ยท 1 points ยท Posted at 15:17:38 on June 26, 2018 ยท (Permalink)
If I did do it. The grill is sitting on a concrete patio well away from the house and anything flammable. Also the Nest cam points in its direction. My guess though is it will go in the crockpot. I like to experiment but a roast isn't cheap enough to experiment with.
tweakingforjesus ยท 1 points ยท Posted at 21:51:03 on June 25, 2018 ยท (Permalink)
Yep. I do this in an electric smoker. Rub a chuck roast with salt, pepper, and garlic powder (1 tsp each per pound). 6-7 hours at 225 until the roast hits 160 and then into an oven at 250-300 for another 1-2 hours until it hits 205.
ptgkbgte ยท 1 points ยท Posted at 22:01:17 on June 25, 2018 ยท (Permalink)
I did a chuck roast rubbed in taco seasoning smoked for 4 hours, then braised in beef broth yesterday. Best tacos ever.
taxicabkanefession88 ยท 1 points ยท Posted at 22:41:28 on June 25, 2018 ยท (Permalink)
Insanely dangerous
murphykp ยท 1 points ยท Posted at 21:03:58 on June 25, 2018 ยท (Permalink)
They ever throw a couple hickory chunks on the grill? Even one or two hours of smoke can impart a nice flavor.
SupahGT ยท 1 points ยท Posted at 21:22:44 on June 25, 2018 ยท (Permalink)
Iโve heard meat will only take on smoke flavor for the first hour of the cook. What do you think? Still figuring things out over in r/smoking. I tend to believe it since Iโve got a propane smoker and only put chunks in the beginning of the cook which only lasts about an hour or so and get a ton of flavor.
Acct4ask ยท -1 points ยท Posted at 18:51:18 on June 25, 2018 ยท (Permalink)
intriguing!
Catalystic_mind ยท -1 points ยท Posted at 20:51:22 on June 25, 2018 ยท (Permalink)
I want to make it this way now.
Fantasticles178 ยท 152 points ยท Posted at 16:20:43 on June 25, 2018 ยท (Permalink)
What kind of roast? I use a chuck roast. Itโs crazy tender after 3 hours at 275.
zyqkvx ยท 17 points ยท Posted at 20:16:21 on June 25, 2018 ยท (Permalink)
ding. If you know what ou are talking about you are using 220-275 range. 275 for 3 hrs is about the best value. But if you plan well it's no less convenient to make a 220 roast at 4-5 hours or even 200 for 7=8 (these are guestimate times I'd have to check my notes)
All those 375F Chuck roast recipes are crimes.
feed_me_ramen ยท 4 points ยท Posted at 21:30:03 on June 25, 2018 ยท (Permalink)
I had amazing pot roast at Disney world (yes, Disney world, they got the good stuff) and Iโm pretty sure the waitress said they cooked the pot roast in a Dutch oven at sub-200 for around 24 hours. I cannot find a single recipe that cooks anything that low for that long, but Iโm about to throw caution to the wind and just try it.
zyqkvx ยท 8 points ยท Posted at 22:07:22 on June 25, 2018 ยท (Permalink)
Hey, you have to keep the INTERNAL temp OF EVERY POINT WITHIN THE ROAST. at over 129F. And I say 129F I mean about 136 internal temp because it's very tricky to really be over 129F. If one point of the meet is 129 it doesn't mean other parts are. Even if 98% is over 129F when the thermometer reads 133, for example, that 2% over many hours (perhaps some meat connected to or wedged in a bone could cause serious sickness.
There are many little things that can screw you up.
If your thermometer is off a few degrees.
The fact that there are places in meat, like near the bone (an insulator) that may be even several degrees below pretty much everywhere else.
If you try to 'nail' 129 and forget just one of the things you need to account for (example, didn't check to see if your thermometer is accurate) you are automatically in the danger zone and the hours will breed bacteria over the hours and will 100% be dangerous.
There are unknowns. Any unknown factor that stumbles in you will not be aware of. If you try to 'nail' 129F any unknown.. again, it will 100% drop you under 129F and will 100% be dangerous.
So here's what you need to do. Put the roast in an oven at 200F or so till the internal temp is about 110. Then poof the oven of it's air and turn the temp of the oven to about 145F and wait tell the internal temp creeps up to about 125F (it will keep going with momentum). Use how fast the temp is creeping up to best estimate an OVEN temp is needed to maintain an INTERNAL temp of about 135F. The extra 5 is to account for unknowns and semi-routine small cognitive failures. At 135 you are going to have a fantastic roast. Theres no reason to be sooo greedy you have to keep that internal temp at exactly 129 because it's just going to make the town sick if you look at it wrong.
Some might say this is much easier to do sousvide. It is. And sous vide would make the same roast delicious. The difference is when you do it in a dutch oven it develops all kinds of mallard flavors that you won't get from sous vide. After I understood sous vide I brought back sous vide temps and applied them to the oven. Sous vide is what taught me I could do the same thing in the oven.
After you figure out the OVEN temp that maintains a perpetual INTERNAL temp of 135F you don't have to go through all of the stuff above again. Let's say the OVEN temp needed is 141. Next time all you have to do is get a similarly heavy roast and put the oven to 141. The thing is at 141 OVEN temp it might take too long to get the center to 129. It will have too much bacteria if it takes hours. So what I do is minimize the time up to 129F so there's not time for bacteria to grow. I would still start the roast at an OVEN temp of 180F and wait till the INTERNAL temp of roast was about 120F. Then burp the oven well and turn the OVEN temp to our known 141F. The momentum will drive the internal temp to about the 135 you wanted and then it will be ready for it's 24 hour cruise safely.
Hopethat helps.
Janooba ยท 1 points ยท Posted at 23:35:50 on June 26, 2018 ยท (Permalink)
I know this is a day late, but Jesus you put a lot of effort into this and got no replies. So im just gonna say I appreciate it, that was very informative.
feed_me_ramen ยท 1 points ยท Posted at 13:21:35 on June 27, 2018 ยท (Permalink)
Oh my word that sounds complicated. Maybe Iโll get my dad to tinker with it, as it stands my oven is crap and I donโt think it can hold a steady temperature that low for that long.
JamesGoodall ยท 3 points ยท Posted at 22:49:06 on June 25, 2018 ยท (Permalink)
My girlfriend and I buy pre-marinated pork tenderloins from Kroger for dinner cause they're pretty good and I'll be damned if I'm gonna do anything from scratch after working nine hours in a busy as fuck scratch kitchen.
The packaging all says 375-425ยฐ for 25 mins a pound. Fuck that shit. Score the fattiest side, sear in a skillet until browned, and toss that bitch in the oven for about 40 minutes, temp, and continue temping every 10-15 minutes until 150ยฐ.
The ones we marinade ourselves always come out a bit more tender and delicious, but for the amount of work I don't have to put into dinner I'll settle.
moleratical ยท 2 points ยท Posted at 02:05:32 on June 26, 2018 ยท (Permalink)
Marinading isn't very hard, you just have to plan ahead.
JamesGoodall ยท 5 points ยท Posted at 02:12:13 on June 26, 2018 ยท (Permalink)
It's not that it's hard, but if I'm gonna marinade something myself I'm gonna take the time to make my own fresh marinade. Which is not something I'm interested in after spending 9-10 hours in a hot ass kitchen already.
[deleted] ยท 1 points ยท Posted at 21:15:38 on June 25, 2018 ยท (Permalink)
[deleted]
zyqkvx ยท 0 points ยท Posted at 21:22:24 on June 25, 2018 ยท (Permalink)
They cater to professional kitchens who don't have time to buy cheap thermometers and dick around to find out if any actually work. No Age requirement. It just works out that way that older people are wiser. And I say wiser here Im' not trying to pull rank. When I say wiser I mean after you jam a knuckle the 40th time you finally realize maybe the gloves that cost twice as much which solve the problem, despite how cheap they are to make, and their surcharge is a good solution. for more info Wiki Gordian knot.
[deleted] ยท 1 points ยท Posted at 21:54:31 on June 25, 2018 ยท (Permalink)
Well shit based on that example Iโm an old person and Iโm only 20. I jammed my hand twice at work and said fuck it Iโm wearing gloves from now on.
Acct4ask ยท 72 points ยท Posted at 16:26:14 on June 25, 2018 ยท (Permalink)
I believe that's what I do. I guess I've always enjoyed it out of a slow cooker more, I feel it retains moisture better and has better flavour. Possibly it's just preference!
CrossP ยท 80 points ยท Posted at 19:10:00 on June 25, 2018 ยท (Permalink)
Slow cooker is safer for us idiots too. And a little more power efficient.
Pluffmud90 ยท 6 points ยท Posted at 20:38:14 on June 25, 2018 ยท (Permalink)
An oven cost like $10 a month to run.
[deleted] ยท 19 points ยท Posted at 20:59:26 on June 25, 2018 ยท (Permalink)
[deleted]
soupdawg ยท 4 points ยท Posted at 21:56:42 on June 25, 2018 ยท (Permalink)
Hey yo!
LaGrrrande ยท 1 points ยท Posted at 02:57:55 on June 26, 2018 ยท (Permalink)
Maybe not quite as safe as you might think
https://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html
MAlloc-1024 ยท 19 points ยท Posted at 20:12:36 on June 25, 2018 ยท (Permalink)
What is my wife doing wrong? Every time she makes anything in the slow cooker it's always dry, even if there is a ton of water practically covering the meat...
Tuarham ยท 57 points ยท Posted at 21:02:18 on June 25, 2018 ยท (Permalink)
Anything and everything?
It's cooking too long or at too high of a heat. Most slow cookers at least have a "Low" and "High" setting. Low and slow. if she's cooking something for 10 hours, try taking it out two hours sooner.
If it always the roast that's dry, she might be buying roasts that are too lean and not fatty enough or she might be cutting the fat off before she cooks it.
So many things she could be doing wrong.
yanney33 ยท 13 points ยท Posted at 21:15:19 on June 25, 2018 ยท (Permalink)
Made that mistake before. I was trying to recreate a roast my mother in law makes and bought a roast that had almost no fat because it was cheaper. Came out dry, but still tasted good. Now I make sure it says pot roast on the package because my local store puts the good roasts in that packaging.
I'm one of those people that absolutely love the big hunks of fat on a pot roast as long as its cooked properly.
Tuarham ยท 4 points ยท Posted at 21:18:09 on June 25, 2018 ยท (Permalink)
Lean meats can be great, just takes a little trial and error sometimes to find the sweet spot.
yanney33 ยท 3 points ยท Posted at 21:22:06 on June 25, 2018 ยท (Permalink)
Lean meats I prefer to sous vide for that reason. There's really no way to mess it up. It just takes longer.
xtremebox ยท 3 points ยท Posted at 21:59:50 on June 25, 2018 ยท (Permalink)
I'm not OP but I appreciate your help. Probably won't be making a roast anytime soon but your comment might help more than just the person you replied to.
GamerLeFay ยท 1 points ยท Posted at 00:42:07 on June 26, 2018 ยท (Permalink)
You usually want to do some of it at High too, to get it browned and tasty. Low can make it bland.
I have a roast I do for machaca-style shredded beef. Chuck roast, small diced onion, can of green chilis all in the slow cooker, 4 hours high, 4 hours low. I've had to leave all day sometimes so I've had to just do 8 hours low, but then it doesn't get the Maillard reaction going and it's not nearly as good.
MP_Shield_maiden ยท 12 points ยท Posted at 21:08:18 on June 25, 2018 ยท (Permalink)
Maybe try searing it on all sides before putting into slow cooker. I do this, hasn't failed.
Otherwise, maybe she's cooking it too long. If frozen, then it's around 8 hrs or so; if thawed, only about half the time. Cooking time depends on size of roast as well as whether you use high or low setting, so check online/owner manual for recommended times. :)
Edit to add: I only use a cup or so of water/broth in cooker unless I'm making soup.
EccentricBolt ยท 6 points ยท Posted at 21:06:31 on June 25, 2018 ยท (Permalink)
I sear the meat first. Give it a nice season all sides before going in the cooker. Also, I'll use some fairly unconventional (imo) liquids like cream of mushroom soup or broccoli cheese soup.
marynraven ยท 2 points ยท Posted at 23:05:13 on June 25, 2018 ยท (Permalink)
I use the cream of mushroom soup, too. It really gives everything a nice flavor!
holey_moley ยท 4 points ยท Posted at 21:47:23 on June 25, 2018 ยท (Permalink)
Brown the outside of the roast first in a frying pan - all sides
alwaysusepapyrus ยท 3 points ยท Posted at 22:28:34 on June 25, 2018 ยท (Permalink)
Water? Does she have some off brand type slow cooker?
My never-fail pot roast is: diced onions, baby carrots, halved small potatoes (just the bag of golden or red ones) covering the bottom, salt.
Salt and pepper the meat on both sides, sear all over. Plop on top of the veggies. Toss in a bullion cubes or two, maybe some more salt for good measure.
Top with more diced onions and a can of cream of mushroom soup. Probably some more salt, just to be safe.
No water needed and it's amazing every time
Disclaimer: I may or may not have a salt problem, follow at your own risk
jessewerewolf ยท 2 points ยท Posted at 00:49:00 on June 26, 2018 ยท (Permalink)
Yessssssss
jackster_ ยท 3 points ยท Posted at 21:49:44 on June 25, 2018 ยท (Permalink)
Try adding some fat.
SnavlerAce ยท 3 points ยท Posted at 21:59:58 on June 25, 2018 ยท (Permalink)
I get good results by browning the meat before throwing it in the crock pot.
Phrich ยท 3 points ยท Posted at 22:10:58 on June 25, 2018 ยท (Permalink)
Slow cookers are steam cookers, so more water does not equate to juicier food. As for why your meat is dry, that depends a lot on what she's cooking. Poultry is going to be dry if you overcook it, period. Even if its submerged in water in a slow cooker. Red meat is different, depends.
nanaki989 ยท 3 points ยท Posted at 21:24:01 on June 25, 2018 ยท (Permalink)
Pro tip: Water doesn't make meat juicy.
trytryagainn ยท 1 points ยท Posted at 21:01:55 on June 25, 2018 ยท (Permalink)
This is me when I make chicken breasts in the slow cooker. Can't figure out.
Faithful_jewel ยท 3 points ยท Posted at 21:11:20 on June 25, 2018 ยท (Permalink)
How long are you cooking them for?
While I prefer chicken breasts to thighs, I know they'll be dry after 4-6 hours on low, so if I need to be cooking longer I switch to thighs (or just do another recipe).
Neghtasro ยท 3 points ยท Posted at 02:25:26 on June 26, 2018 ยท (Permalink)
Switch to thighs for your slow cooker. They've got a slightly higher fat content so they hold moisture better. Also make sure you're not overcooking; I wouldn't go more than 6 hours on low (4 on high) with chicken.
LordLavos12 ยท 2 points ยท Posted at 22:18:16 on June 25, 2018 ยท (Permalink)
Cook chicken to 155F, specifically in a slow cooker setting. Cooking chicken to 155F and holding it at that temp for just 1 minute kills just as much bacteria as cooking it and hitting the well-known 165F mark.
I always felt dissatisfied with chicken and felt it was always dry until I started doing this
You wonโt be disappointed
Aaboyx ยท 1 points ยท Posted at 22:01:30 on June 25, 2018 ยท (Permalink)
Tell her to use beef consomme from a can rather then stock or water.
naquadah007 ยท 1 points ยท Posted at 06:55:17 on June 26, 2018 ยท (Permalink)
Add beef broth instead of water. And make sure that the meat you use is a chuck roast. 8-10 hours and it should just fall apart. Then you can use the broth to make delicious gravy. Just make a butter/flour rue in a pan, and slowly add the broth until you get the right consistency. Delicious
f1del1us ยท 0 points ยท Posted at 21:27:00 on June 25, 2018 ยท (Permalink)
Make sure you sear it well before putting it in. This keeps it moist and the outside crispy.
mference123 ยท 6 points ยท Posted at 20:23:01 on June 25, 2018 ยท (Permalink)
Get a real Dutch Oven. Keeps the food moister and spreads the heat more evenly.
However, I will admit that washing a 7 lb pan is a pain.
Acct4ask ยท 3 points ยท Posted at 20:30:21 on June 25, 2018 ยท (Permalink)
I've got that as well, but still prefer the slow cooker! But I will say doing korean ribs in the dutch oven is the money.
Sanctume ยท 3 points ยท Posted at 20:58:04 on June 25, 2018 ยท (Permalink)
I have a dutch oven and use it like any cooking pan, and never once put it in an oven. Am I using it wrong?
Acct4ask ยท 3 points ยท Posted at 21:04:41 on June 25, 2018 ยท (Permalink)
Nope! You can do it like that too. We actually start the spare ribs on the stove, and then finish them in the oven.
From direct heat to indirect heat.
Sanctume ยท 1 points ยท Posted at 21:11:17 on June 25, 2018 ยท (Permalink)
Oh good. Time to make some BBQ baby back short ribs then!
moleratical ยท 2 points ยท Posted at 01:59:50 on June 26, 2018 ยท (Permalink)
No, the great thing about a dutch oven (or any kind of cast iron really) is that it's almost impossible to use it wrong. On the range, in an oven, on or over an open fire, it a pit, it all works.
mference123 ยท 2 points ยท Posted at 21:10:03 on June 25, 2018 ยท (Permalink)
My baked chicken is 10x better in the dutch oven.
Acct4ask ยท 1 points ยท Posted at 21:10:58 on June 25, 2018 ยท (Permalink)
Well I'm sure of that, I don't really view a slow cooker as being an ample baking substitute. Much better for wet cooking.
I bet it's at least 5x better on a pan in the oven.
moleratical ยท 2 points ยท Posted at 01:45:01 on June 26, 2018 ยท (Permalink)
get a cast iron Duth oven, after it's seasoned anything braised is jost a rise with water and a wipe with a rag.
KinnerMode ยท 3 points ยท Posted at 21:57:04 on June 25, 2018 ยท (Permalink)
That's funny โ I've always preferred braising roast in the oven. I feel like the slow cooker leaves it too fall-apart soft and doesn't meld/intensify the flavors of everything in the pot quite as well.
anndrago ยท 2 points ยท Posted at 19:46:24 on June 25, 2018 ยท (Permalink)
Easier to digest as well.
MeowerPowerTower ยท 1 points ยท Posted at 20:45:52 on June 25, 2018 ยท (Permalink)
For me, in an over there is a chance that the meat will retain a little bit of its toughness, but in a slow cooker, there absolutely is no chance itโll be anything but buttery soft.
Low and slow.
Fantasticles178 ยท 1 points ยท Posted at 16:48:29 on June 25, 2018 ยท (Permalink)
Absolutely :)
Pippy68 ยท 12 points ยท Posted at 19:20:17 on June 25, 2018 ยท (Permalink)
Was confused. Then realised you meant Fahrenheit. Or you like eating carbon.
Montigue ยท 2 points ยท Posted at 20:50:20 on June 25, 2018 ยท (Permalink)
They're eating carbon either way
intoxicated_potato ยท 5 points ยท Posted at 19:42:15 on June 25, 2018 ยท (Permalink)
I make a pork roast. A can of creme of mushroom soup, a can of sliced mushrooms, dice up some onion, and mix in a partial packet of Lipton onion soup mix (it's this dried powder, also makes great chip dip when mixed with sour creme). Place in a decent chunk of pork and slow cook in a crock pot for 8ish hours. It's absolute heaven after a long day at work. Simple, 2 can meal, plus a chunk of meat. Pro tip: Bake up a few biscuits to soak up the gravy after all the pork is eatten.
spartan6222 ยท 3 points ยท Posted at 20:16:05 on June 25, 2018 ยท (Permalink)
The slower the cook, the better the taste
Centaurious ยท 3 points ยท Posted at 19:13:30 on June 25, 2018 ยท (Permalink)
we have always used rump and itโs something iโve done now too since moving out on my own. my mother (whoโs a chef and did all the cooking before i moved out) couldnโt eat chuck after she got pregnant with my brother. something about the texture was disgusting to her and she could never eat it again
so she always used rump roast. might try chuck next time because i think itโs a little cheaper
huffcat ยท 2 points ยท Posted at 20:39:02 on June 25, 2018 ยท (Permalink)
Itโs funny how you forget the pain of childbirth but if something made you sick while you were pregnant you can never eat that food again in your life. I havenโt eaten stuffed peppers in 23 years.
liberal_texan ยท 2 points ยท Posted at 20:34:42 on June 25, 2018 ยท (Permalink)
I just did a chuck last night in my sous vide for the first time ever. If you didn't know any better, you'd have thought it was prime rib. 24 hours at around 135ยบ I think, then seared to finish.
[deleted] ยท 2 points ยท Posted at 21:42:36 on June 25, 2018 ยท (Permalink)
I always cook roasts at about 210, lowest my oven will go.
Some day, I will get a proper smoker and slow smoke them.
punkin_spice_latte ยท 2 points ยท Posted at 16:38:04 on June 26, 2018 ยท (Permalink)
I always use Chuck. I use the slow cooker though. I tried to "upgrade" and use tri-tip once and it wasn't as good.
carriegood ยท 1 points ยท Posted at 19:28:45 on June 25, 2018 ยท (Permalink)
We usually do first cut brisket for our pot roast.
GeneralMalaiseRB ยท 7 points ยท Posted at 21:44:06 on June 25, 2018 ยท (Permalink)
I personally much prefer roasted in the oven. When done in a slow-cooker, everything comes out more like stew. You're simmering it from the bottom for many hours, effectively stewing the meat. Something about baking with dry heat from all sides makes for a better roast. Again, just my opinion. Potatoes get a little crispy skin on them. Same with the carrots. Roasted and stewed produce different results.
TheBlueberryPirate ยท 2 points ยท Posted at 22:18:38 on June 25, 2018 ยท (Permalink)
This article goes into a lot of detail and comparison.
After reading this I started doing the same dishes in my stock pot in the oven and I think they come out better with one or two exceptions.
loafers_glory ยท 1 points ยท Posted at 07:54:27 on June 26, 2018 ยท (Permalink)
100% agree. Since getting a casserole pot, i don't think I've used my slow cooker once.
tylerisdead ยท 5 points ยท Posted at 20:24:09 on June 25, 2018 ยท (Permalink)
The slower the cook, the better the taste. The slower the cook, the better the taste.
[deleted] ยท 4 points ยท Posted at 20:29:12 on June 25, 2018 ยท (Permalink)
But add potatoes half way through. 10 hours makes them gritty and gross.
aManPerson ยท 3 points ยท Posted at 00:02:39 on June 26, 2018 ยท (Permalink)
that makes it tender, but you don't develop any browning. roast it at 350 uncovered for maybe 1 hour, flip, another hour. the outside will be nicely browned, but it will be tough. cover it, reduce temp down to like 250, add 1 cup of water (if you already salted it) and check on it after 1 hour, then 2 hours, then every half hour. it's done when you can separate it with a fork.
maybe 4 hours total cooking time. if you still want to do the crock pot method for convenience, roast it in the oven, put it in the fridge to cool, then put it on low in the crock pot before bed/before work.
ParanoydAndroid ยท 3 points ยท Posted at 00:12:18 on June 26, 2018 ยท (Permalink)
Lies and slander. Dutch oven is the best method.
Slow cookers can't get that delicious ... side fond that mixes in and takes it to the next level.
[deleted] ยท 2 points ยท Posted at 20:29:11 on June 25, 2018 ยท (Permalink)
my last chuck roast was in the crock pot for 6 hours and by God it melted in my mouth.
dgmilo8085 ยท 2 points ยท Posted at 20:50:40 on June 25, 2018 ยท (Permalink)
Same results in a pressure cooker and only takes like 30 minutes...
Acct4ask ยท 1 points ยท Posted at 20:55:49 on June 25, 2018 ยท (Permalink)
That's a train I haven't hopped on yet but keep saying I intend too!
DredPRoberts ยท 2 points ยท Posted at 21:32:55 on June 25, 2018 ยท (Permalink)
It's better because the suffering last longer.
Richeh ยท 2 points ยท Posted at 22:08:10 on June 25, 2018 ยท (Permalink)
I once cooked a beef stew for 24 hours.
That... was too long.
trashdigger ยท 1 points ยท Posted at 10:08:53 on June 26, 2018 ยท (Permalink)
Mmmm beef slop.
Richeh ยท 1 points ยท Posted at 10:14:12 on June 26, 2018 ยท (Permalink)
leather slop.
InquisitorGrand ยท 2 points ยท Posted at 22:13:28 on June 25, 2018 ยท (Permalink)
Dude, I don't think I can handle 8 hours of my house smelling like delicious pork while knowing i can't eat it yet.
deuteros ยท 2 points ยท Posted at 22:20:21 on June 25, 2018 ยท (Permalink)
When it comes to pot roast, Dutch oven > slow cooker.
crazykitty123 ยท 2 points ยท Posted at 00:17:23 on June 26, 2018 ยท (Permalink)
Always brown it first!
_LagrangeCalvert ยท 2 points ยท Posted at 20:21:06 on June 25, 2018 ยท (Permalink)
ANYTHING cooked in a slow cooker is better! Gods best invention. Apart from remote controls, and electric razors.
Larry_Mudd ยท 1 points ยท Posted at 20:02:22 on June 25, 2018 ยท (Permalink)
I cook 'em sous vide for 24-48 hours @ 57C and then give 'em a quick burn. It's dead easy and practically alchemy, a cheap cut of meat is rendered so tender and perfectly medium rare from edge to edge.
SuperWoody64 ยท 1 points ยท Posted at 20:56:11 on June 25, 2018 ยท (Permalink)
My dad did this once and filled it up with water. It was the driest roast ever. Boom, roasted!
___DEADPOOL______ ยท 1 points ยท Posted at 21:03:07 on June 25, 2018 ยท (Permalink)
Man, put it in a hot car for 2-3 days and it is even better IMO!
yanney33 ยท 1 points ยท Posted at 21:11:34 on June 25, 2018 ยท (Permalink)
Pressure cooker all the way. Mississippi pot roast is an amazing dinner. Basically just a seared roast sprinkled with a packet of au jus, a packet of dry ranch dressing mix, some pepperonchini and some of the juice from the jar.
Pop it in the slow cooker for 45 minutes or so on high and you have a perfect fall apart roast that is packed with flavor.
PM_PIC5_4_COMPLIMENT ยท 1 points ยท Posted at 21:23:17 on June 25, 2018 ยท (Permalink)
I do this! Sautรฉ the vegetables to brown them and add them near the end for bonus points.
I_am_10_squirrels ยท 1 points ยท Posted at 21:35:53 on June 25, 2018 ยท (Permalink)
do it sous vide for 24 hours
slayer_of_idiots ยท 1 points ยท Posted at 21:43:27 on June 25, 2018 ยท (Permalink)
Pressure cooker, 1 hour, BAM!
ThirdFloorNorth ยท 1 points ยท Posted at 21:45:33 on June 25, 2018 ยท (Permalink)
Mississippi Pot Roast.
Put roast, stick of salted butter, half a jar of pepperocini peppers and juice, a packet of au jus mix, a packet of ranch mix, and stick it on low for 8 hours.
Fucking amazing, and simple as hell.
SilentPs ยท 1 points ยท Posted at 21:46:47 on June 25, 2018 ยท (Permalink)
Or you can get an instant pot and do it in an hour. I do all my crock pot recipes in the instant pot now. I'm making chicken picatta as we speak.
nomnommish ยท 1 points ยท Posted at 21:49:54 on June 25, 2018 ยท (Permalink)
Do try an electric pressure cooker like an IP. You can get the same results in an hour, and because it cooks with the steam, all the moisture and flavor also gets locked in.
Acct4ask ยท 1 points ยท Posted at 21:58:48 on June 25, 2018 ยท (Permalink)
I said below that is something we haven't gotten on to yet, but I think I'm getting my wife one for xmas this year.
nomnommish ยท 1 points ยท Posted at 22:02:26 on June 25, 2018 ยท (Permalink)
Watch out for sales. They often go for fairly steep discounts - 30% - 40% and such.
on_an_island ยท 1 points ยท Posted at 21:51:43 on June 25, 2018 ยท (Permalink)
Pro tip: use the leftover juicy deliciousness for an onion soup after you make a pot roast in the slow cooker. I never knew what to do with the leftovers until I thought of this.
Caramelize like six huge onion in a large soup pot. Add a few tablespoons of butter when they are done. Add a cup of red wine and reduce. Then just throw in all that leftover juicy goodness from your pot roast. Add a bit of beef broth if you need more liquid. Top with croutons, or do it French onion soup style with a thick slice of sourdough bread topped with some Swiss or provolone cheese and bake it in a ramekin. Heaven in a bowl.
PM_ME_DEEP_QUESTIONS ยท 1 points ยท Posted at 21:58:10 on June 25, 2018 ยท (Permalink)
Here comes the funcooker?
saltfish ยท 1 points ยท Posted at 22:25:24 on June 25, 2018 ยท (Permalink)
Sous vide for 72 hours!
woofers02 ยท 1 points ยท Posted at 22:27:37 on June 25, 2018 ยท (Permalink)
Do it in an Instant Pot for 70-80 mins and it's even better than that.
spikeyfreak ยท 1 points ยท Posted at 22:37:14 on June 25, 2018 ยท (Permalink)
Or do it for 1 hour in a pressure cooker.
el_monstruo ยท 1 points ยท Posted at 22:37:24 on June 25, 2018 ยท (Permalink)
Pressure cooker/instant pot. I haven't looked back at my crock pot since
BloodSteyn ยท 1 points ยท Posted at 22:39:14 on June 25, 2018 ยท (Permalink)
Yup, leg of lamb goes in. 12 hours later you pull the bone out like nothing and serve the lamb with veggies, couscous and lots of gravy.
Heaven.
tinkrman ยท 1 points ยท Posted at 23:06:51 on June 25, 2018 ยท (Permalink)
Don't do it overnight unless your kitchen is far away from the bedroom. I had the worst night's sleep, because I had the slow cooker going in the kitchen, and I forgot to close the bedroom door. The aroma gave me dreams, and woke me up several times during the night. It was all worth it the next day though!!! lol
JerkFairy ยท 1 points ยท Posted at 23:18:24 on June 25, 2018 ยท (Permalink)
Share recipe?
Wannabe_nihilist ยท 1 points ยท Posted at 23:22:40 on June 25, 2018 ยท (Permalink)
Try it in a dutch oven. Its changed my stew game. It braises the meat really nice.
BabyBlueBird66 ยท 1 points ยท Posted at 23:41:48 on June 25, 2018 ยท (Permalink)
Easier to clean, too. Less chance of anything burning around the edges and you can just soak for 20 minutes then a quick scrub.
asimplescribe ยท 1 points ยท Posted at 00:46:15 on June 26, 2018 ยท (Permalink)
Slow cooker are for half-assed food. There is always a method that will give better results.
ausernametoforget ยท 1 points ยท Posted at 00:47:58 on June 26, 2018 ยท (Permalink)
I started doing this. My family didnโt know the glory of the slow cooker until recently. Veg on the bottom, sear roast before cooking, and Iโve used one of those slow cooker pot roast seasoning packages in the past and it comes out amazing.
RyanFrank ยท 1 points ยท Posted at 01:00:28 on June 26, 2018 ยท (Permalink)
Slow cookers are where good food goes to die a long tastless death.
MingusDewfus ยท 1 points ยท Posted at 01:06:42 on June 26, 2018 ยท (Permalink)
2018, time to get in on the pressure cooker game. Why wait 4 hours when you can have it in 30 minutes :)
moleratical ยท 1 points ยท Posted at 01:35:31 on June 26, 2018 ยท (Permalink)
I disagree, the browning in a dutch oven adds an extra, richer and more complex flavor IMO. But to each his own.
MikePyp ยท 1 points ยท Posted at 01:56:51 on June 26, 2018 ยท (Permalink)
Pressure cooker does it even better.
NaweN ยท 1 points ยท Posted at 02:51:58 on June 26, 2018 ยท (Permalink)
Insta pots suck for pot roast. Meat is tough
THEE_LocalIdiot ยท 1 points ยท Posted at 03:07:49 on June 26, 2018 ยท (Permalink)
Do the same here. We have all the other gadgets, sous vide thingie etc and use them, but the slow cooker pot roast just rocks (and the house smells insane for hours). This recipe looks ridiculous at first, but give it a go. A few minutes to throw all of it in the cooker and done. We usually throw the veggies in the last hour or two and got a good meal for a load of people. The minimal prep time is what seals the deal for me. When we have a pile of people running around, there is no way I'm going to be tending to shit in the kitchen. The recipe came from a blogger years ago, but you can find it everywhere. Here's the first link I found and she has nice pics to go along with it. https://belleofthekitchen.com/2016/04/13/mississippi-pot-roast/
hydro123456 ยท 1 points ยท Posted at 03:08:28 on June 26, 2018 ยท (Permalink)
I like it best in a regular old oven. 275 for about 4-5 hours and I get a perfectly tender and flavorful roast, but it still has a little bit of that meaty bite to it.
thepellow ยท 1 points ยท Posted at 09:14:13 on June 26, 2018 ยท (Permalink)
Isn't a Dutch oven something to do with farting?
Mr_MacGrubber ยท 1 points ยท Posted at 22:08:40 on June 25, 2018 ยท (Permalink)
or do it in a pressure cooker for 1hr and it's even better.
Slow cookers are awful. There is nothing you can do in a slow cooker that you can't do in an oven or pressure cooker better. The only reason I have a slow cooker is to use it for keeping stuff warm after I've made it if it's going to be eaten all day like a warm dip or chili.
Edit: Serious Eats
Read this article by J. Kenji Lopez-Alt. Plenty of pictures showing the results of the same recipes done in the oven, a pressure cooker, and a slow cooker. He brings the science in to illustrate.
IdEgoLeBron ยท 0 points ยท Posted at 20:13:02 on June 25, 2018 ยท (Permalink)
Lmao no. Slow cooker won't Maillard as hard, and it'll taste more homogenous.
Acct4ask ยท 1 points ยท Posted at 20:23:36 on June 25, 2018 ยท (Permalink)
"Imo"
I've done it multiple ways, but that's just the one I enjoy the most. Possibly because that's how we did it growing up. Palates and shit yo.
Hot_Drop ยท 299 points ยท Posted at 17:41:47 on June 25, 2018 ยท (Permalink)
I use a pressure cooker. Chuck roast is fall-apart tender in 40 minutes.
GeorgiaOKeefinItReal ยท 279 points ยท Posted at 18:05:40 on June 25, 2018 ยท (Permalink)
pressurecooker4lyfe
vaelon ยท 8 points ยท Posted at 19:45:06 on June 25, 2018 ยท (Permalink)
I never knew what this was until my son was like 1 years old. After we got one I have no idea how I lived without this magnificent device. As new parents, time doesn't exist any more so having something that makes tender chicken breasts in 6 minutes is incredible.
Robbie-R ยท 9 points ยท Posted at 02:29:56 on June 26, 2018 ยท (Permalink)
Someone bought my Wife and I one as a house warming present. I had no idea what to do with it (my parents never used one growing up) so it sat unused in my cupboard for 10 years. One day I watched someone using one on a cooking show to make a pot roast dish so I tried it with great success, I couldn't believe I had this magical device in my kitchen for years and I was too stupid to try it sooner. Now I couldn't live without one.
coconut-telegraph ยท 8 points ยท Posted at 20:47:52 on June 25, 2018 ยท (Permalink)
Iโve never looked back. I think the way I talk about them in cooking subs people think Iโm a PC salesman or something.
palishkoto ยท 7 points ยท Posted at 21:10:29 on June 25, 2018 ยท (Permalink)
I always think there must be a downside, they must be too good to be true..but now I'm tempted to try one out.
Ulti ยท 10 points ยท Posted at 23:47:42 on June 25, 2018 ยท (Permalink)
I got an instant-pot a few weeks ago. It's fucking black magic. My roommate was all "hey, let's make reubens for dinner" at 8 PM. My thought is "yeah, I guess we'll eat at like 3 AM if this goes anything like it usually does"... yeah no a 4lb brisket was done in 70 minutes, and glorious sandwiches were in fact made before midnight. A+ am converted.
spikeyfreak ยท 7 points ยท Posted at 22:45:28 on June 25, 2018 ยท (Permalink)
It takes a while to pressurize and vent. People leave that out.
Sometimes you'll have problems with it pressurizing. It has to make an air-tight seal, so just a little particle of food between the gasket and the pot can prevent that. EASILY dealt with though, just wipe the rim before starting.
They're a little pricey. $100 for a decent one. And the features and and gothchas can be different. My Pressure Cooker XL's electronics were simpler and easier to use than my InstaPot, but the InstaPot seems to have fewer problems with making a seal. And the InstaPot hasn't died like my PressureCooker XL did after ~18 months and probably 100 meals.
Also, a lot of recipes require some pre or post work if you want them to turn out great, and they never tell you that. For aromatics, you want to cook them a bit before you start the pressure. And things like buffalo wings or ribs can really use some time in the over after pressure cooking them.
My favorite thing to cook is corned beef stew. Just throw cubed corn beef, a packet of frozen bell peppers and onions, a packet of baby carrots, some chopped celery, a box of beef broth, some barley, and your choice of stew herbs and cook for an hour. Me and my kids LOVE it.
coconut-telegraph ยท 3 points ยท Posted at 21:12:23 on June 25, 2018 ยท (Permalink)
Stocks in minutes, succulent, cheap braising cuts in 3/4 hour, delicious, custom seasoned beans from dried in a fraction of the time.
palishkoto ยท 3 points ยท Posted at 21:14:52 on June 25, 2018 ยท (Permalink)
Okay, stocks in minutes sounds amazingly handy. Does food really taste as good as it does done in a conventional way?
yanney33 ยท 6 points ยท Posted at 21:18:27 on June 25, 2018 ยท (Permalink)
I think it tastes better but it could be placebo. Roasts are definitely easier and taste amazing. Risotto is decent in the pressure cooker. Not perfect but still tastes good.
coconut-telegraph ยท 2 points ยท Posted at 21:17:30 on June 25, 2018 ยท (Permalink)
As good or even better, depending on what โconventionalโ is.
[deleted] ยท 1 points ยท Posted at 22:41:39 on June 25, 2018 ยท (Permalink)
[deleted]
ChadimirPupin ยท 1 points ยท Posted at 00:43:14 on June 26, 2018 ยท (Permalink)
Just take the lid off and allow to evaporate, or broil for a bit.
Thrasymachus77 ยท 1 points ยท Posted at 01:04:37 on June 26, 2018 ยท (Permalink)
Depends on what you're after. I find the soups and stocks I make in the pressure cooker to be brighter and flavors to be somewhat more distinct, while if I'm using a slow cooker or Dutch oven and cooking for hours, everything melds together more and you can get a smoother texture for something like a spaghetti sauce. I want to say "muddy" but that's not really fair.
Byizo ยท 23 points ยท Posted at 18:07:19 on June 25, 2018 ยท (Permalink)
He felt so strongly he commented twice.
RightSideOver ยท 2 points ยท Posted at 22:41:17 on June 25, 2018 ยท (Permalink)
Yeah boi
MaskedDummy ยท 1 points ยท Posted at 20:34:35 on June 25, 2018 ยท (Permalink)
/r/slowcooking
Whospitonmypancakes ยท 5 points ยท Posted at 21:19:13 on June 25, 2018 ยท (Permalink)
Instant pot. Made some bastardized Kaluha pork in it in an hour and a half. So tasty.
anndrago ยท 2 points ยท Posted at 19:47:59 on June 25, 2018 ยท (Permalink)
How much water do you use? The other day I put 2 lbs of chuck in the pressure cooker with about 3/4 cups of water on high for 15 minutes. It came out so tough I could kill someone with it. Does it get softer after a longer period?
beka13 ยท 4 points ยท Posted at 22:34:36 on June 25, 2018 ยท (Permalink)
15 minutes is not long enough for pot roast.
anndrago ยท 1 points ยท Posted at 00:09:10 on June 26, 2018 ยท (Permalink)
Copy that
RUKiddingMeReddit ยท 2 points ยท Posted at 00:01:22 on June 26, 2018 ยท (Permalink)
I'll throw a chuck roast in with a cup of red wine, garlic, salt, pepper and thyme for about 45- 60 mins, depending on the size of the roast. Just make sure to sear it first a give it about 15 mins to release the pressure.
anndrago ยท 1 points ยท Posted at 16:32:22 on June 26, 2018 ยท (Permalink)
That sounds delicious. If only I could tolerate garlic and red wine, cooking would be A LOT easier :/
Fantasticles178 ยท 2 points ยท Posted at 20:50:15 on June 25, 2018 ยท (Permalink)
Iโve never used a pressure cooker but chuck roast is a pretty cheap and tough cut of beef. Usually low and slow is the way to go.
anndrago ยท 2 points ยท Posted at 21:15:45 on June 25, 2018 ยท (Permalink)
I've done chuck many times in a slow cooker. I'm just trying to get the hang of the pressure cooker because it's supposed to yield the same, or better, results so much more quickly.
[deleted] ยท 3 points ยท Posted at 21:51:17 on June 25, 2018 ยท (Permalink)
I always go with a cup, and I've never had an issue, except with timing. You probably need closer to 40 minutes, as suggested by the user up there. Then maybe let it natural release for 10 minutes before quick release (because I'm a lazy bum and I don't want to reset my cooker ever).
anndrago ยท 1 points ยท Posted at 00:08:47 on June 26, 2018 ยท (Permalink)
Thanks for that! I'll try your suggestions.
reddog323 ยท 2 points ยท Posted at 21:42:49 on June 25, 2018 ยท (Permalink)
Are there any safety issues with modern ones? I used to hear horror stories about the cleanup after they blew up wen I was a kid.
Dimensha ยท 3 points ยท Posted at 22:16:05 on June 25, 2018 ยท (Permalink)
The modern standalone units, like the Instant Pot for example, are totally safe, and super easy to use.
Hot_Drop ยท 1 points ยท Posted at 02:18:53 on June 26, 2018 ยท (Permalink)
Modern ones are self regulating
deuteros ยท 1 points ยท Posted at 22:33:03 on June 25, 2018 ยท (Permalink)
I cook pot roast a lot and I think a pressure cooker is a really poor choice for that dish. The result always lacks the depth of flavor your get when it's cooked in the oven.
Spelaeus ยท 1 points ยท Posted at 01:42:35 on June 26, 2018 ยท (Permalink)
Do you brown it well in the pressure cooker first?
deuteros ยท 1 points ยท Posted at 02:47:37 on June 26, 2018 ยท (Permalink)
Yep, I always brown it.
TorontoRider ยท 1 points ยท Posted at 20:01:20 on June 25, 2018 ยท (Permalink)
Insta-pot?
RightSideOver ยท 1 points ยท Posted at 22:41:04 on June 25, 2018 ยท (Permalink)
Truth.
rforest3 ยท 1 points ยท Posted at 00:04:56 on June 26, 2018 ยท (Permalink)
I donโt know how I survived without my Instant Pot. I really want beef stew and I need in 40 minutes. Itโs the perfect invention
Cptyellowjello ยท 1 points ยท Posted at 04:43:08 on June 26, 2018 ยท (Permalink)
Pressure cooker Recipe?
lentilsoupforever ยท 1 points ยท Posted at 06:38:49 on June 26, 2018 ยท (Permalink)
My mom once had a pressure cooker explode (pea soup--probably glued up the little steam-vent-thingie). I haven't bought one since.
Pyrography ยท 1 points ยท Posted at 20:21:24 on June 25, 2018 ยท (Permalink)
Pressure cooker kills the flavour of the meat.
BabyBlueBird66 ยท 1 points ยท Posted at 23:42:42 on June 25, 2018 ยท (Permalink)
I'm so incredibly jealous of the Insta-Pot my mother got for Christmas. It's incredible and she can do all of her meals in them. We like to use the slow cooker at home. Until we buy an Insta-Pot lol.
ph8fourTwenty ยท -12 points ยท Posted at 19:57:24 on June 25, 2018 ยท (Permalink)
I prefer not to cook in a homemade bomb, thanks.
TheBrillo ยท 3 points ยท Posted at 20:34:25 on June 25, 2018 ยท (Permalink)
Sear the beef first for an even better taste. If you are going to cube it, sear as raw cubes, otherwise just swear the whole thing.
Fantasticles178 ยท 1 points ยท Posted at 20:47:16 on June 25, 2018 ยท (Permalink)
Definitely. I heavily salt and pepper then sear in my Dutch oven. Pull the meat out and then sear some onion, carrots, and mushrooms. Remove the veg and deglaze with red wine or beef broth. Add the meat back and top with the veggies. Pour in beef broth about halfway up the roast. Throw in a couple sprigs of fresh rosemary and thyme. Done. Pull everything out after 3 hours. Make gravy from the juices. I donโt do potatoes because I like to serve it over mashed potatoes. Ugh. If it wasnโt going to be 90 here later in the week this would be on the menu!
TheBrillo ยท 1 points ยท Posted at 20:54:54 on June 25, 2018 ยท (Permalink)
This entire thread is pointing out the fact that every dish starts as a simple peasant dish with layers and layers of complexity added over time to turn it into true works of art.
Fantasticles178 ยท 1 points ยท Posted at 22:33:01 on June 25, 2018 ยท (Permalink)
Itโs a conspiracy. Youโve figured it out.
Byizo ยท 12 points ยท Posted at 18:07:57 on June 25, 2018 ยท (Permalink)
Insta-Pot/pressure cooker. Put stuff in pot, turn on, wait for beep, enjoy.
1743Sassenach ยท 2 points ยท Posted at 20:13:44 on June 25, 2018 ยท (Permalink)
amen!!! I love my instant pot.
shinypretty ยท 0 points ยท Posted at 21:55:19 on June 25, 2018 ยท (Permalink)
*Instant Pot. There's no such thing as an Instapot.
omart3 ยท 2 points ยท Posted at 19:10:21 on June 25, 2018 ยท (Permalink)
Pot roast - fuggetaboutit
nyqgames ยท 2 points ยท Posted at 20:08:05 on June 25, 2018 ยท (Permalink)
Don't forget to brown it in a hot pan first!
f1del1us ยท 2 points ยท Posted at 21:25:45 on June 25, 2018 ยท (Permalink)
You gotta sear otherwise it ain't gonna work right
Weed_O_Whirler ยท 2 points ยท Posted at 21:36:29 on June 25, 2018 ยท (Permalink)
Sear it first to really up the ante.
DeliberateLiterate ยท 2 points ยท Posted at 22:04:39 on June 25, 2018 ยท (Permalink)
Oh man. I'm a vegetarian, but this is the one meal I might switch sides for.
Pot roast/ roast beef, mashed potatoes, gravy and some kind of roast veggies. The only thing well and truly miss.
[deleted] ยท 2 points ยท Posted at 01:18:42 on June 26, 2018 ยท (Permalink)
Instructions unclear. I'm now high as fuck. Also, what do I do with this burnt bush?
WeirdWolfGuy ยท 1 points ยท Posted at 19:46:18 on June 25, 2018 ยท (Permalink)
add a can of cream of mushroom soup for a simple 'gravy' and added flavor.
Ferro_Giconi ยท 1 points ยท Posted at 21:14:46 on June 25, 2018 ยท (Permalink)
Add veggies 10-15 minutes before it's done too. Carrots, celery, asparagus, whatever. It gets the veggies cooked and delicious in all the juices without cooking them to a mush.
PansOnFire ยท 1 points ยท Posted at 21:17:57 on June 25, 2018 ยท (Permalink)
Add hot peppers to it for the zing, go to heaven for realsies.
KnottaBiggins ยท 1 points ยท Posted at 02:19:12 on June 26, 2018 ยท (Permalink)
If you don't have a roasting pan/pot, those store-bought roasting bags work rather well! I take it one further step - I either cut up the meat or buy it already cubed ("stew meat"), dredge in some seasoned flour, and brown it on the stove first. (The Maillard reaction adds a great flavor, and the flour acts as a bit of a thickener.)
prodevel ยท 1 points ยท Posted at 04:44:48 on June 26, 2018 ยท (Permalink)
First just season w/S&P, Olive oil on all sides, sear that mother fucker on medium-high until dark brown. Remove. Add 2 parts onion chopped in quarters, 1 part carrot chopped in 1/3rds and celery just chopped from the bunch in 2 inch pieces (leave those leaves in!) and then some smashed garlic (peeled of course, or not), then water halfway up. Add some Thyme and/or Rosemary (or don't) Simmer (think bloop... bloop bloop, not blooping all over the place) Cover w/a little way for steam to escape. Simple. Delicious A.F. Chuck Roast recommended.
Kiristo ยท 1 points ยท Posted at 13:19:44 on June 26, 2018 ยท (Permalink)
I slow cook mine on the stove as that's the biggest pot I have/don't have one for the oven. Works great.
SlipperyShaman ยท 1 points ยท Posted at 15:14:42 on July 17, 2018 ยท (Permalink)
suffer 1 hour, lmfao
CrazsomeLizard ยท -3 points ยท Posted at 21:25:46 on June 25, 2018 ยท (Permalink)
I cringed every time I hear someone say "delicious" unironically.
And no. Potroast is the nastiest thing to have ever grazed the earth.
Fantasticles178 ยท 2 points ยท Posted at 22:32:09 on June 25, 2018 ยท (Permalink)
Deliciously delicious
CrazsomeLizard ยท 1 points ยท Posted at 22:35:11 on June 25, 2018 ยท (Permalink)
That's ironic thoughhhhhh
elee0228 ยท 185 points ยท Posted at 18:15:22 on June 25, 2018 ยท (Permalink)
Pot roast when you want to look like an incredible chef. Pot brownies when you want to look incredibly baked.
shawnzworld ยท 2 points ยท Posted at 20:03:21 on June 25, 2018 ยท (Permalink)
nice.
[deleted] ยท 2 points ยท Posted at 20:12:59 on June 25, 2018 ยท (Permalink)
Can confirm. Currently stoned as fuck off some super potent homemade brownies.
[deleted] ยท 2 points ยท Posted at 21:17:56 on June 25, 2018 ยท (Permalink)
The pot brownies first... then the pot roast after when you want her to think you're on Gordon Ramsey's level.
sweetunfuckedmother ยท 27 points ยท Posted at 16:35:32 on June 25, 2018 ยท (Permalink)
Especially a Mississippi roast
[deleted] ยท 11 points ยท Posted at 17:34:21 on June 25, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 0 points ยท Posted at 19:41:50 on June 25, 2018 ยท (Permalink)
[deleted]
Idontneedneilyoung ยท 3 points ยท Posted at 19:47:22 on June 25, 2018 ยท (Permalink)
We like it that way.
DnDYetti ยท 3 points ยท Posted at 19:33:03 on June 25, 2018 ยท (Permalink)
We make Slow Cooker Mississippi roast every so often, and it is always delicious!
derawin07 ยท 7 points ยท Posted at 18:21:45 on June 25, 2018 ยท (Permalink)
What's different about it?
sweetunfuckedmother ยท 13 points ยท Posted at 18:23:14 on June 25, 2018 ยท (Permalink)
Its a specific recipe thats incredibly easy and tastes great. Pot roast, package of dry ranch mix, package of dry au jous mix, pepperoncinis and juice, and butter. Slow cook for 8hrs and serve.
shreddedking ยท 14 points ยท Posted at 18:51:11 on June 25, 2018 ยท (Permalink)
then share the recipe with measurements and procedure, motherfucker
sweetunfuckedmother ยท 14 points ยท Posted at 18:54:21 on June 25, 2018 ยท (Permalink)
I just did. Google is also available.
But here you go
shreddedking ยท 26 points ยท Posted at 19:06:55 on June 25, 2018 ยท (Permalink)
thank you, motherfucker!
sweetunfuckedmother ยท 5 points ยท Posted at 19:11:14 on June 25, 2018 ยท (Permalink)
No problem. The one I linked you is the most "traditional" recipe. Some people try to church it up with natural ingredients. I personally reduce the butter some, sear the pot roast first, and add a bed of onions.
yanney33 ยท 1 points ยท Posted at 21:20:24 on June 25, 2018 ยท (Permalink)
We make it here all the time. It's good with chicken too.
fortyonered ยท 1 points ยท Posted at 23:15:00 on June 25, 2018 ยท (Permalink)
It's great on buttered toasted hoagies with grilled onions.
Mr_A ยท 3 points ยท Posted at 23:02:25 on June 25, 2018 ยท (Permalink)
Just subscribe to /r/slowcooker and the recipe will float up your front page within half a day or so.
1Os ยท 2 points ยท Posted at 19:23:49 on June 25, 2018 ยท (Permalink)
Add a can of condensed cream of mushroom soup, and an envelope of dry onion soup mix.
sweetunfuckedmother ยท 6 points ยท Posted at 19:24:44 on June 25, 2018 ยท (Permalink)
We're starting to stray further from the recipe here
guest123420 ยท 2 points ยท Posted at 22:28:29 on June 25, 2018 ยท (Permalink)
And then add 3 semi-ripe pears, 1lb of saffron, and the snout of a wild boar born on a full moon.
needleworkreverie ยท 1 points ยท Posted at 19:45:33 on June 25, 2018 ยท (Permalink)
Reminds me of my great aunt's brisket. Put a brisket in the crockpot with a packet of onion soup mix, 3 frenched onions, a couple chopped up carrots, and a jar of duck sauce for about 6 hours. Attempt to slice and then serve with a potato kugel and whatever sides the rest of the family brought.
Trebiemander ยท 1 points ยท Posted at 22:21:07 on June 25, 2018 ยท (Permalink)
I accidentally used a spicy ranch packet instead of plain last time I made this, and it was even better.
ShhhhhhImAtWork ยท 1 points ยท Posted at 23:28:00 on June 25, 2018 ยท (Permalink)
Do this but with chicken. Shred the chicken afterwards and make Mississippi tacos with cantina salsa.
Not_quite_a ยท 1 points ยท Posted at 19:04:22 on June 25, 2018 ยท (Permalink)
This does not sound good
sweetunfuckedmother ยท 2 points ยท Posted at 19:09:50 on June 25, 2018 ยท (Permalink)
Thats the best part of it. If you doubt me, check /r/slowcooking. The sum of its parts makes one of the best slow cooked pot roast you can make, and its so easy.
t6393a ยท 1 points ยท Posted at 21:34:53 on June 25, 2018 ยท (Permalink)
I didn't think it sounded good until I made it. It is my favorite way to eat roast now, so don't knock it til you try it. Although it can turn out a little salty.
JoefromOhio ยท 2 points ยท Posted at 21:57:03 on June 25, 2018 ยท (Permalink)
Such a delicious recipe and such a cool story re:dissemination of an idea through the Internet
https://www.nytimes.com/2016/01/27/dining/mississippi-roast.html
CarpeGeum ยท 1 points ยท Posted at 20:24:18 on June 25, 2018 ยท (Permalink)
So I have a serious question about this, doesn't it turn out incredibly greasy from the butter? I've seen this before in one of those Facebook recipe videos, and if I remember correctly they used a whole stick (or nearly a whole stick) of butter and it looked like it was floating in a pool of oil at the end. What is the purpose of the butter when roasts usually have a good amount of fat that renders out of them anyway? I'm not trying to be a dick, I'm objectively curious.
sweetunfuckedmother ยท 2 points ยท Posted at 20:26:41 on June 25, 2018 ยท (Permalink)
Yes, it definitely does. I personally reduce the butter by 1/2. However, I've done one without butter, and you can taste the difference. I don't know how to describe it but it infuses in the meat. Also, I trim some fat off of the piece of meat.
CarpeGeum ยท 2 points ยท Posted at 02:55:43 on June 26, 2018 ยท (Permalink)
Thanks for the answer. 2 Tbsp. of butter (? based on the recipe you posted) sounds a lot more like a reasonable flavor enhancer and less like an oil slick.
JoefromOhio ยท 1 points ยท Posted at 21:59:36 on June 25, 2018 ยท (Permalink)
I add water to mine when itโs got about an hour left, with the powdered mixes it kinda binds to the fats and makes it more of a gravy, that being said I like to cook mine to hell and shred it into its own juices so without the butter Iโd imagine it would dry out pretty bad
CarpeGeum ยท 1 points ยท Posted at 03:08:15 on June 26, 2018 ยท (Permalink)
Really interesting about water having that effect. I've never heard of that. Then again, I haven't made many pot roasts. When I do I just go really basic and cook it in a little beef stock or something, sometimes whisk in some Wondra when I'm done to thicken it up for a gravy.
JoefromOhio ยท 1 points ยท Posted at 03:50:59 on June 26, 2018 ยท (Permalink)
Well fat and powder donโt do much but mix into the whatever the thickener in the powders version of a roux is. Gotta give it something else to get happy with for it to get all gravylike
In your version itโs the stock, gives it a medium for the magic to occur in
CarpeGeum ยท 1 points ยท Posted at 06:34:26 on June 26, 2018 ยท (Permalink)
Ohh I get you. I didn't think about whatever seasoning packets were in there having a thickening agent.
Turtleterror ยท 1 points ยท Posted at 04:21:44 on June 26, 2018 ยท (Permalink)
What's your recipe?
sweetunfuckedmother ยท 2 points ยท Posted at 04:34:27 on June 26, 2018 ยท (Permalink)
I posted a link below somewhere but itโs a packet of dry ranch, packet of dry au jous, pepperoncinis, butter. Slow cook for 8hrs
Turtleterror ยท 1 points ยท Posted at 13:45:35 on June 26, 2018 ยท (Permalink)
Thank you. I will give this a shot. Looks delicious.
deewriter ยท 1 points ยท Posted at 06:37:12 on June 26, 2018 ยท (Permalink)
Yes and yes to this. Every time I make this people go nuts. Iโve even had it requested when people know they are coming over to eat.
Turtleterror ยท 1 points ยท Posted at 14:08:35 on July 3, 2018 ยท (Permalink)
I made it and it was the best roast I've ever had. My wife loved it too and she normally doesn't like roasts.
[deleted] ยท -4 points ยท Posted at 20:33:58 on June 25, 2018 ยท (Permalink)
If someone served me Mississippi Pot Roast I'd be pissed. I'll take my spices and not use some dried ass au jus and ranch mix. Thanks. If I wanted my pot roast to pair well with MTN DEW then I'd make a MS Pot roast.
SwedishBoatlover ยท 4 points ยท Posted at 22:04:08 on June 25, 2018 ยท (Permalink)
Absolutely this!
A Swedish classic (the recipe may originate elsewhere) is to stuff a pork tenderloin with plums and bake it in the oven, but it's actually much better as a pot roast!
After the meat is cooked, pour some water in the pot and put it on a high flame for a minute, give it a wisk/stir to get all the flavors from the meat, then pour it over in a sauce pan, put on a medium flame, add cream, let simmer for 10 minutes, and then add some Chinese soy sauce to taste (the soy sauce is instead of regular salt, as it also helps to give a nice color and flavor).
Serve with boiled potatoes and apple sauce (or whatever it's called, it's like apple jam, but not very sweet).
I'm cooking this in a couple of days, I might grab some pictures if there's any interest? Although I'm doing it sous vide this time, so the process will be a bit different from a pot roast.
cumsquats ยท 2 points ยท Posted at 03:03:40 on June 26, 2018 ยท (Permalink)
Yeah, I'd check out some pictures!
Sarah-rah-rah ยท 2 points ยท Posted at 04:59:14 on June 26, 2018 ยท (Permalink)
Yes please post, I'd love to see some Scandinavian food on r/food since I'm not familiar at all with the cuisine and would love to learn.
scratchy_mcballsy ยท 11 points ยท Posted at 17:07:22 on June 25, 2018 ยท (Permalink)
Packet of French onion soup powder on top = perfection.
galvanicreaction ยท 2 points ยท Posted at 19:45:17 on June 25, 2018 ยท (Permalink)
If you can get it, there is also a French onion soup powder with mushrooms that really adds to the flavor.
rugtoad ยท 2 points ยท Posted at 12:35:51 on June 26, 2018 ยท (Permalink)
Use Liptons onion soup + a can of Cream of Mushroom soup + a cup of water.
I LOVE this recipe, it's so incredibly easy and it comes with some of the best beef gravy you'll ever taste. This recipe, some mashed potatoes, a loaf of french bread and maybe some glazed carrots is one of the top meals in my rep.
galvanicreaction ยท 1 points ยท Posted at 13:13:18 on June 26, 2018 ยท (Permalink)
Oh, that sounds SO good!! I have a roast sitting in the fridge that has been waiting for this moment :)
scratchy_mcballsy ยท 1 points ยท Posted at 20:39:02 on June 25, 2018 ยท (Permalink)
Awesome!
TheLegendOf1900 ยท -1 points ยท Posted at 20:37:18 on June 25, 2018 ยท (Permalink)
What if you hate mushrooms?
scratchy_mcballsy ยท 7 points ยท Posted at 20:39:12 on June 25, 2018 ยท (Permalink)
Get the one without mushrooms.
galvanicreaction ยท 1 points ยท Posted at 11:15:52 on June 26, 2018 ยท (Permalink)
Try a teaspoon of soy sauce added to the cooking liquid. My son-in-law also hates mushrooms, so this is the fix.
Richy350z ยท 2 points ยท Posted at 20:38:22 on June 25, 2018 ยท (Permalink)
Hahah. I swear I've seen this conversation before.
mrsbebe ยท 2 points ยท Posted at 20:41:06 on June 25, 2018 ยท (Permalink)
Yup. This is totally my go to. Iโve had some awful pot roasts but mine is so good. Momma taught me well.
sonicjesus ยท 2 points ยท Posted at 22:44:57 on June 25, 2018 ยท (Permalink)
Add red wine, gives it much more flavor.
difficult_lady ยท 2 points ยท Posted at 23:56:33 on June 25, 2018 ยท (Permalink)
My grandparents used to do this on road trips. Put stuff in pot. Seal pot. Open engine compartment in Buick. Put pot on engine block. Close engine compartment. Drive to sisters house in Cedar Rapids (approx 3-4 hours). Park car. Open engine compartment. Take pot off engine block. Walk into sisters house with dinner ready.
Not quite a car-b-que, but it worked. Surprisingly, no stomach cancer either.
blackcatsandfood ยท 2 points ยท Posted at 21:27:19 on June 25, 2018 ยท (Permalink)
Have to disagree with pot roast making you seem like "an incredible chef". A good chef, yes, but pretty much everyone knows how to make it and it's so common that you can find it in diners and chain restaurants. So it's not some super special thing.
MrDarcy87 ยท 2 points ยท Posted at 22:33:02 on June 25, 2018 ยท (Permalink)
Agreed. Also to add to your point, not all pot roasts are created equal. I'll definitely tell the difference if your using soup powder and/or condensed soup. Not sure why people do this as opposed to some stock and good spices.
CarUse ยท 1 points ยท Posted at 19:27:01 on June 25, 2018 ยท (Permalink)
You can get some really nice roasts for next to nothing too. I routinely get pork roasts for $4-5 and then make at least 2 days worth of meals.
[deleted] ยท 1 points ยท Posted at 19:56:27 on June 25, 2018 ยท (Permalink)
Fuck yeah! I put mine in a slow cooker. I get a box of the Lipton onion soup mix and use one of the packets inside to coat the roast the night before I cook it.
The soup mix makes a nice coat before I sear the shit out of each side and turn that onion soup coat into a bark. Then I put it in the slow cooker with the other soup mix packet and a whole can of Campbell's mushroom soup.
[deleted] ยท 1 points ยท Posted at 20:09:19 on June 25, 2018 ยท (Permalink)
To add to this, basically anything braised is just following the recipe. There's little technique to a lot of braised dishes. It's just time.
[deleted] ยท 1 points ยท Posted at 20:53:25 on June 25, 2018 ยท (Permalink)
using a slow cooker. best ~$25/$40 investment ever.
scstraus ยท 1 points ยท Posted at 21:23:01 on June 25, 2018 ยท (Permalink)
I do it in the Instant Pot and it's to die for.
therealsix ยท 1 points ยท Posted at 21:40:22 on June 25, 2018 ยท (Permalink)
LOL
jackster_ ยท 1 points ยท Posted at 21:43:48 on June 25, 2018 ยท (Permalink)
My mother-in-law can cook two things really well, pot roast and meat loaf.
[deleted] ยท 1 points ยท Posted at 21:51:13 on June 25, 2018 ยท (Permalink)
I had a "scrap day" the other day where I just make whatever is in the fridge and freezer before it spoils/before I go grocery shopping. Ended up making a pot roast with random items. Delicious.
poopshoes53 ยท 1 points ยท Posted at 22:08:57 on June 25, 2018 ยท (Permalink)
Mississippi roast too.
claire201 ยท 1 points ยท Posted at 22:28:02 on June 25, 2018 ยท (Permalink)
This has become my favorite meal. I put onion, carrots and mini red potatoes in the crockpot with the roast, on low for 8ish hours. I also use the liquid from the bottom of the crockpot to make gravy... Then I can't put my fork down.
disgustipated ยท 1 points ยท Posted at 23:51:10 on June 25, 2018 ยท (Permalink)
Take it one step further and turn it into a pot pie.
Bndsfn2004 ยท 1 points ยท Posted at 00:06:18 on June 26, 2018 ยท (Permalink)
I love pot roast, but pot roast feels like the very last thing on this list. When I think pot roast, it screams, lazy and easy.
ManInBlack829 ยท 1 points ยท Posted at 00:47:07 on June 26, 2018 ยท (Permalink)
Man all of /r/slowcooking showed up
MogwaiInjustice ยท 1 points ยท Posted at 00:50:17 on June 26, 2018 ยท (Permalink)
Roasts in general. I've been making pork shoulder al'diavalo recently which is just a marinade of some oil, garlic, and spices and then into the oven for a few hours. Fall apart tender and full of flavor that people go crazy for.
moleratical ยท 1 points ยท Posted at 01:34:16 on June 26, 2018 ยท (Permalink)
Anything braised really
sarahberries90 ยท 1 points ยท Posted at 02:03:39 on June 26, 2018 ยท (Permalink)
My mom makes the most amazing, melt in your mouth pot roast. During the holidays, people rave about it and praise her. She finally taught me how to make it. Itโs seriously four ingredients in a crockpot for eight hours and thatโs it.
Certs-and-Destroy ยท 1 points ยท Posted at 02:11:44 on June 26, 2018 ยท (Permalink)
My favorite pot roast is venison neck. All of the connective tissue breaks down, and it is a delicious primal cut that is too often ground into burger.
KzooRichie ยท 1 points ยท Posted at 02:55:49 on June 26, 2018 ยท (Permalink)
If your making a beef roast, do yourself and your fellow diners a favor and use oyster sauce. It makes a a huge difference. Not kidding. There is something about oyster sauce interacting with beef; it gives beef an amazing flavor. IIRC I learned about this from Cooks Illustrated magazine.
If you're not in the know, oyster sauce is a salty savory sauce that is made with oysters but does not taste like oysters.
The trick is to know it's super salty. If you use it salt must be taken out elsewhere. I like to cook roasts in broth, so I buy sodium free broth and bring the saltiness up to where I want it with the oyster sauce. The only other sodium I add is a little to the roast when I brown it before it hits the crockpot.
My other roast tip applies to vegetables cooking with the roast. Most people prefer a veggie not cooked until it's much. Add the veggies that will hit the plate to the mix part way through cooking the roast.
Finally, frozen peas are pretty cheap and go great with a beef roast.
pianoman95 ยท 1 points ยท Posted at 04:27:01 on June 26, 2018 ยท (Permalink)
I am the only person that despises pot roast. Never had a good one. Always tastes dry and stringy
munificent ยท 1 points ยท Posted at 05:38:01 on June 26, 2018 ยท (Permalink)
Yes!
I think a pork roast tastes even better and is less common, so you get a couple of extra points for novelty. Also, it is insanely cheap for the amount of people it can serve.
figgy_fig ยท 1 points ยท Posted at 05:50:34 on June 26, 2018 ยท (Permalink)
i'm so sad i don't eat beef anymore bc i looooved making the pioneer woman's pot roast w her mashed potatoes.
cbrman87 ยท 1 points ยท Posted at 06:33:10 on June 26, 2018 ยท (Permalink)
I live in Australia and pot roasts are not unheard of but they're not all that common here. 99% of the time, people cook a roast in the oven.
CthulhuStankBreath ยท 1 points ยท Posted at 08:10:46 on June 26, 2018 ยท (Permalink)
To be honest that doesnโt make you look like an incredible chef - itโs no secret how easy it is to make this.
TheThingsUnsaid ยท 1 points ยท Posted at 16:45:58 on June 25, 2018 ยท (Permalink)
That's exactly what I came here to say. A beef shoulder roast is also excellent. Just throw some salt and pepper on it, put it on a meat rack, throw it in the oven and you have a great piece of meat.
Billynabs ยท 1 points ยท Posted at 20:10:31 on June 25, 2018 ยท (Permalink)
You should check out the Mississippi Pot Roast on /r/slowcooker
Augustanite ยท 1 points ยท Posted at 21:24:57 on June 25, 2018 ยท (Permalink)
Mississippi pot roast is my go-to and my husbands favorite meal.
Thatgoodcheese ยท 21685 points ยท Posted at 16:08:14 on June 25, 2018 ยท (Permalink)
Anything pasta related. And some meats and cheese and BAM you just made farfalle mozzarella linguini spaghetti Ferrari.
wontonking ยท 8373 points ยท Posted at 17:08:56 on June 25, 2018 ยท (Permalink)
Badda Bing, Badda Boom
[deleted] ยท 1048 points ยท Posted at 20:20:21 on June 25, 2018 ยท (Permalink)
I'll have the gabagool.
[deleted] ยท 582 points ยท Posted at 21:49:03 on June 25, 2018 ยท (Permalink)
If the salad is on top, I send it back.
singlewall ยท 184 points ยท Posted at 21:59:54 on June 25, 2018 ยท (Permalink)
^ This guy Mifflins
PM_ME_YOUR_LUKEWARM ยท 8 points ยท Posted at 06:14:23 on June 26, 2018 ยท (Permalink)
FUHGEDDABOUDIT
Justhereforthecues ยท 28 points ยท Posted at 22:21:27 on June 25, 2018 ยท (Permalink)
This is the only episode I've ever seen and it was yesterday...spooky
[deleted] ยท 20 points ยท Posted at 23:01:35 on June 25, 2018 ยท (Permalink)
If you have Netflix start with episode one. My favorite comedy ever, I've watched the series at least five times now.
phpdevster ยท 17 points ยท Posted at 00:11:30 on June 26, 2018 ยท (Permalink)
I've recently finished watching it for the first time. I don't know why I didn't get into the show sooner. The scene where he gives Oscar that shitty doll and then cracks up uncontrollably while revealing just how self aware he really is, is one of the funniest things I've ever seen on TV.
[deleted] ยท 11 points ยท Posted at 00:39:34 on June 26, 2018 ยท (Permalink)
I love the running gag of him hating Toby...
And Daryl teaching him black guy sayings...
God there are so many great things in that show.
TheyCallMeStone ยท 17 points ยท Posted at 02:07:03 on June 26, 2018 ยท (Permalink)
We call it fluffy fingers. That's when someone gets in your face, and you start tickling them. Then they start tickling you, pretty soon you're laughing and hugging. Next thing you know, you've forgotten the whole thing. Yall can just go to church together, get an ice cream cone.
Tribaldragon1 ยท 13 points ยท Posted at 00:55:38 on June 26, 2018 ยท (Permalink)
Bippity boppity gimme the zoppiti.
[deleted] ยท 5 points ยท Posted at 00:58:45 on June 26, 2018 ยท (Permalink)
The way Daryl looks into the camera is fucking priceless.
Speaking of whom, have you seen "Rapture Palooza"? Craig Robinson just goes balls out with the dialog. Fucking hilarious, but otherwise dumb movie.
paterfamilias78 ยท 24 points ยท Posted at 23:32:15 on June 25, 2018 ยท (Permalink)
Erin. Coffee.
Ok.
Not from the kitchen. Stop & Shop. If it's not Stop & Shop I send it back. Large. If it's a medium I send it back. If it's an extra-large I send it back.
How do you return coffee?
Go.
itsjeffreybaby ยท 20 points ยท Posted at 22:24:08 on June 25, 2018 ยท (Permalink)
/r/unexpectedoffice
derpaperdhapley ยท 20 points ยท Posted at 22:41:52 on June 25, 2018 ยท (Permalink)
At this point we should always expect it.
RaiseHellPraiseDale3 ยท 5 points ยท Posted at 23:22:29 on June 25, 2018 ยท (Permalink)
/r/Expectedoffice
Johnnybravo60025 ยท 6 points ยท Posted at 03:14:37 on June 26, 2018 ยท (Permalink)
Thatโs what she said.
hashtagshowoff ยท 1 points ยท Posted at 03:53:05 on June 26, 2018 ยท (Permalink)
Or he said.
b0sscake ยท 6 points ยท Posted at 23:13:39 on June 25, 2018 ยท (Permalink)
Donโt drink the coffee, itโs poisoned.
[deleted] ยท 2 points ยท Posted at 12:45:19 on June 26, 2018 ยท (Permalink)
Can confirm. More details to follow.
cheezefriez ยท 1 points ยท Posted at 07:24:28 on June 26, 2018 ยท (Permalink)
STANLEY NO!
jthei ยท 3 points ยท Posted at 23:06:55 on June 25, 2018 ยท (Permalink)
How do you send back coffee?
big_boy_benis ยท 0 points ยท Posted at 23:59:02 on June 25, 2018 ยท (Permalink)
r/unexpectedoffice
BigDamnHead ยท 198 points ยท Posted at 20:59:05 on June 25, 2018 ยท (Permalink)
He said he'll have the gabagool. The gaba gool.
cthulhushrugged ยท 3 points ยท Posted at 01:13:05 on June 26, 2018 ยท (Permalink)
If it's in a thought
Or it's in a book,
You can't get rid
Of the gabagool.
KenseiMaui ยท 21 points ยท Posted at 21:41:57 on June 25, 2018 ยท (Permalink)
Gabagoo?! ovah heyee!
Elly-Sketchit ยท 6 points ยท Posted at 21:57:12 on June 25, 2018 ยท (Permalink)
This - this is Italian American slang for an actual meat, which you probably know but my husband cracked up when I told him.
XD
Edit: see below, lol
Tofinochris ยท 7 points ยท Posted at 22:21:27 on June 25, 2018 ยท (Permalink)
Yep, it's capicollo.
BoiWhat ยท 8 points ยท Posted at 23:32:33 on June 25, 2018 ยท (Permalink)
"gabagool" comes from "capicola", which is the more Southern Italian word for the same thing.
Elly-Sketchit ยท 3 points ยท Posted at 23:42:58 on June 25, 2018 ยท (Permalink)
Am Italian (though Northern). I know, but a lot of folks didn't get it around here.
Not a lot of us Italians in this area, so it makes sense. They didn't know why I was laughing extra hard every time he said that XD
gregspornthrowaway ยท 7 points ยท Posted at 00:07:35 on June 26, 2018 ยท (Permalink)
"Gabagool" isn't really slang. Most Italian-American communities are older than modern Italy (unification completed 1871), and are composed of the descendents of people who emigrated from southern Italy. "Standard" Italian is a northern dialect, and southern dialects tend to differ from it in several ways. You get "gabagool" from capicola by applying somewhat exaggerated versions of three of those differences: vowel deletion, o-raising, and consonant voicing. These differences in pronunciation get strengthened when passed on to younger generation s who don't actually speak the language of their ancestors, they just mimic their pronunciation when using the words they have held onto, mostly food and swear words.
Elly-Sketchit ยท 7 points ยท Posted at 00:39:25 on June 26, 2018 ยท (Permalink)
Forgive me for saying "slang" instead of a long, drawn out linguistics lecture.
Most people would relate this simply as "slang" and let it go at that, even if it's not technically correct. The simple concept of "different word for something" fits, and that's why I said it. This thread wasn't about this and I just wanted to pop in and out, not hijack it into a different topic.
My great grandparents were from northern Italy, we say "capicole" instead but I understand the concept.
gregspornthrowaway ยท 1 points ยท Posted at 21:32:07 on June 27, 2018 ยท (Permalink)
It isn't a docent word, it's a different pronunciation of the same word. Hence not slang.
dudewheresmycar-ma ยท 1 points ยท Posted at 00:38:45 on June 26, 2018 ยท (Permalink)
This guy fucks.
FlashlightCracker ยท 5 points ยท Posted at 22:16:27 on June 25, 2018 ยท (Permalink)
With vinegar peppers, of course
youhitdacanadien ยท 1 points ยท Posted at 03:51:49 on June 26, 2018 ยท (Permalink)
What in the world is he trying to say here? I've never been able to figure it out.
stevesy17 ยท 1 points ยท Posted at 12:37:36 on June 26, 2018 ยท (Permalink)
Capacollo
Nabillia ยท 1 points ยท Posted at 13:19:30 on June 26, 2018 ยท (Permalink)
Gabagool?! . . . . Over here!!!
steampunker13 ยท 2802 points ยท Posted at 18:35:20 on June 25, 2018 ยท (Permalink)
REALEST GUYS IN THE ROOM.
HOW YOU DOIN?
thederpingblue ยท 2556 points ยท Posted at 19:31:36 on June 25, 2018 ยท (Permalink)
REALESTRELEASED GUYSkitjen ยท 629 points ยท Posted at 20:14:05 on June 25, 2018 ยท (Permalink)
This guy is clever... and you canโt teach that.
ohheydalton ยท 31 points ยท Posted at 22:38:45 on June 25, 2018 ยท (Permalink)
WE'RE LEAKING BOYS
WinosaurusRex007 ยท 22 points ยท Posted at 01:58:49 on June 26, 2018 ยท (Permalink)
YES! YES! YES!
Saricc ยท 13 points ยท Posted at 03:25:37 on June 26, 2018 ยท (Permalink)
THIS IS OUR YARD NOW
BOOOOOOOOO
ChefBoyAreWeFucked ยท 6 points ยท Posted at 02:58:58 on June 26, 2018 ยท (Permalink)
HALLELUJAH, WE'RE LEAKING BOYS!
GreatBabu ยท 2 points ยท Posted at 16:33:41 on June 26, 2018 ยท (Permalink)
That happens as you age. There's a pill for that now.
ILoveVaginaAndAnus ยท 2 points ยท Posted at 03:04:49 on June 26, 2018 ยท (Permalink)
Are our penises leaking?
bigwangbowski ยท 4 points ยท Posted at 11:21:03 on June 26, 2018 ยท (Permalink)
The Dream has no memory of this.
PatBo93 ยท 13 points ยท Posted at 21:24:04 on June 25, 2018 ยท (Permalink)
Isn't that what our educational system is supposed to do???
Slim01111 ยท 31 points ยท Posted at 21:30:46 on June 25, 2018 ยท (Permalink)
I don't know about your education system, but mine is banning Evolution from the classroom.
k0bimus ยท 28 points ยท Posted at 21:33:58 on June 25, 2018 ยท (Permalink)
If i had a for every single time the school system didnโt let me down.... Iโd have.....ZERO DIMES!!! ๐ถ๐ปโโ๏ธ๐ถ๐ปโโ๏ธ๐ถ๐ปโโ๏ธ๐ถ๐ปโโ๏ธ๐ถ๐ปโโ๏ธ
[deleted] ยท 4 points ยท Posted at 22:44:45 on June 25, 2018 ยท (Permalink)
Oh my fucking god...
THEY DID TEACH YOU SOMETHING! WEโVE GOT A LIVE ONE!!
PandaReich ยท 3 points ยท Posted at 22:49:06 on June 25, 2018 ยท (Permalink)
No, they just learned it from a YouTube tutorial.
[deleted] ยท 1 points ยท Posted at 22:50:55 on June 25, 2018 ยท (Permalink)
So... College?
corvus887 ยท 21 points ยท Posted at 21:47:13 on June 25, 2018 ยท (Permalink)
Evolution is a mystery....full of change that no one sees...
Obi-wan_Jabroni ยท 10 points ยท Posted at 22:10:05 on June 25, 2018 ยท (Permalink)
Clock makes a fool of history
khenry666 ยท 2 points ยท Posted at 03:15:02 on June 26, 2018 ยท (Permalink)
Because it is a Mystery!
IHavetwoNipples ยท 2 points ยท Posted at 05:46:09 on June 26, 2018 ยท (Permalink)
That's just because it's such a mystery
Zarathustraa ยท 2 points ยท Posted at 22:07:12 on June 25, 2018 ยท (Permalink)
I don't get this... Didn't the Pope even say Christianity should adapt and accept evolution as an act of God or something like that???
Blaizey ยท 3 points ยท Posted at 22:21:19 on June 25, 2018 ยท (Permalink)
Not sure, but even if he did, most American Evangelicals are Protestant. Pope has nothing to do with them
Pythnator ยท 3 points ยท Posted at 05:36:00 on June 26, 2018 ยท (Permalink)
Once the Reign of Terror ended. And it did. And now that guy is the heir to the company throne.
Zarathustraa ยท 1 points ยท Posted at 05:57:16 on June 26, 2018 ยท (Permalink)
what
DonLaFontainesGhost ยท 1 points ยท Posted at 02:34:18 on June 26, 2018 ยท (Permalink)
Evangelicals: "We'll teach evolution as soon as someone can replicate the results."
Science: "Cheezit! Hoist by our own petard!"
monsters_Cookie ยท 1 points ยท Posted at 23:25:56 on June 25, 2018 ยท (Permalink)
I can.
HCJohnson ยท 207 points ยท Posted at 21:07:30 on June 25, 2018 ยท (Permalink)
If I had a dime for every time I was released I'd have... ONE DIME!
fratstache ยท 12 points ยท Posted at 22:10:10 on June 25, 2018 ยท (Permalink)
The Big Hog came back and put that 7 foot waste right back in the bingo halls.
Prunesarepushy ยท 4 points ยท Posted at 21:42:28 on June 25, 2018 ยท (Permalink)
If I had a dime for every time I said I had a nickel, Iโd have twice the hypothetical money
CLSosa ยท 3 points ยท Posted at 22:07:57 on June 25, 2018 ยท (Permalink)
Someone said "Released guys in the room" and it was funny
HungryMexican ยท 3 points ยท Posted at 23:45:41 on June 25, 2018 ยท (Permalink)
r/SquaredCircle is leaking
Abbsynth ยท 3 points ยท Posted at 22:53:35 on June 25, 2018 ยท (Permalink)
First, I was hungry.
Then, I was happy.
But now, I am sad.
rayned0wn ยท 5 points ยท Posted at 22:48:40 on June 25, 2018 ยท (Permalink)
Consensual penis
Bornattork ยท 4 points ยท Posted at 20:55:44 on June 25, 2018 ยท (Permalink)
Oof
anxious_ibex ยท 2 points ยท Posted at 01:33:02 on June 26, 2018 ยท (Permalink)
"And I just made ravioli creampie. Oh God what have I done?"
loadedmind ยท 1 points ยท Posted at 00:10:45 on June 26, 2018 ยท (Permalink)
Yep, that BJ was fannn-freaking-tastic!
only1mrfstr ยท 192 points ยท Posted at 18:51:26 on June 25, 2018 ยท (Permalink)
/r/unexpectedSquaredCircle
PortugueseBenny ยท 42 points ยท Posted at 19:47:31 on June 25, 2018 ยท (Permalink)
Sad this isn't a thing :(
FatherOfAPrincess ยท 19 points ยท Posted at 21:08:07 on June 25, 2018 ยท (Permalink)
Be the change you want to see in the world.
PortugueseBenny ยท 8 points ยท Posted at 21:15:32 on June 25, 2018 ยท (Permalink)
If i knew how id do how
chinoyindustries ยท 6 points ยท Posted at 22:10:15 on June 25, 2018 ยท (Permalink)
Say the change you want to be in the world.
tookwik ยท 9 points ยท Posted at 20:20:01 on June 25, 2018 ยท (Permalink)
It's still real to me dammit!
kitjen ยท 12 points ยท Posted at 20:13:38 on June 25, 2018 ยท (Permalink)
It should be a thing given how often that sub leaks into others.
antiunreal ยท 17 points ยท Posted at 20:58:49 on June 25, 2018 ยท (Permalink)
WE'RE GETTING OVER!!!
stevothepedo ยท 19 points ยท Posted at 22:08:57 on June 25, 2018 ยท (Permalink)
ARE WE FUCKING GOING OVER
[deleted] ยท 11 points ยท Posted at 21:49:27 on June 25, 2018 ยท (Permalink)
What's that, someone who's not John Cena or Roman Reigns getting over?
Looks like it's time to play the game...
tankboy138 ยท 7 points ยท Posted at 00:39:44 on June 26, 2018 ยท (Permalink)
Was expecting haitch face, (kind of) wasn't disappointed?
stevothepedo ยท 1 points ยท Posted at 22:08:24 on June 25, 2018 ยท (Permalink)
Be the change you want to see in the world
ClandestineFox ยท 1 points ยท Posted at 14:20:10 on June 26, 2018 ยท (Permalink)
I tried making it but it wouldn't let me :(
RearEchelon ยท 12 points ยท Posted at 21:06:16 on June 25, 2018 ยท (Permalink)
Better than Enzo.
themxm ยท 7 points ยท Posted at 22:07:46 on June 25, 2018 ยท (Permalink)
Jimboujee ยท 8 points ยท Posted at 21:37:33 on June 25, 2018 ยท (Permalink)
HOW YOU DOIN
ShelbysNotAGirlsName ยท 5 points ยท Posted at 22:49:04 on June 25, 2018 ยท (Permalink)
Just add some Muscles Marinara to your lasagna and what do we have ova here, a cuppa layas?
[deleted] ยท 5 points ยท Posted at 22:54:58 on June 25, 2018 ยท (Permalink)
CONSENSUAL PENIS
Bigred2989- ยท 3 points ยท Posted at 21:44:28 on June 25, 2018 ยท (Permalink)
I'm doing fine! I just got here today. My brother-in-law picked me up at the airport, mighty big airport you got here, and the people here are so nice!
[deleted] ยท 2 points ยท Posted at 21:51:28 on June 25, 2018 ยท (Permalink)
JOHn CENA
snuggleouphagus ยท 2 points ยท Posted at 22:35:12 on June 25, 2018 ยท (Permalink)
JAHAAAAAAAAAAAAAAN
antler_dust ยท 2 points ยท Posted at 23:30:25 on June 25, 2018 ยท (Permalink)
Dishes to cook to make yourself feel like a certified G and a bona fide stud
v4grant ยท 2 points ยท Posted at 00:35:04 on June 26, 2018 ยท (Permalink)
/r/squaredcircle subscriber spotted
[deleted] ยท 1 points ยท Posted at 19:10:16 on June 25, 2018 ยท (Permalink)
[deleted]
RoJayJo ยท 6 points ยท Posted at 19:28:11 on June 25, 2018 ยท (Permalink)
Hey! Iโm WALKINโ here!
binaryattack123 ยท 1 points ยท Posted at 21:55:03 on June 25, 2018 ยท (Permalink)
Ehhhhhhhhh!
BiggerThanJesus101 ยท 1 points ยท Posted at 23:40:11 on June 25, 2018 ยท (Permalink)
HOW'S IT GOIN' DOOOOD
a_ferocious_coug ยท 1 points ยท Posted at 02:19:41 on June 26, 2018 ยท (Permalink)
Underboob or side boob?
AexNBacon ยท -1 points ยท Posted at 02:57:31 on June 26, 2018 ยท (Permalink)
Just wow @ the catch phrases trying to go viral!
[deleted] ยท 37 points ยท Posted at 18:22:50 on June 25, 2018 ยท (Permalink)
Bing bang bong
wolf_man007 ยท 33 points ยท Posted at 19:35:37 on June 25, 2018 ยท (Permalink)
Goodbye to your thong.
LaMafiosa ยท 3 points ยท Posted at 20:47:44 on June 25, 2018 ยท (Permalink)
Wtf lol
EZpeeeZee ยท 4 points ยท Posted at 21:43:12 on June 25, 2018 ยท (Permalink)
That tong-tong-tong TONG-TONG!
mistermez ยท 10 points ยท Posted at 20:18:11 on June 25, 2018 ยท (Permalink)
I donโt wanna leave the Cong
imgstd ยท 3 points ยท Posted at 00:06:31 on June 26, 2018 ยท (Permalink)
Oh no no no no n
Moonguide ยท 1 points ยท Posted at 01:00:59 on June 26, 2018 ยท (Permalink)
Aaaaaand earworm
wontonking ยท 1 points ยท Posted at 18:27:13 on June 25, 2018 ยท (Permalink)
Ding Dang Dong
[deleted] ยท 1 points ยท Posted at 18:43:17 on June 25, 2018 ยท (Permalink)
Won Ton Bon Bon
genebabies ยท 8 points ยท Posted at 22:50:51 on June 25, 2018 ยท (Permalink)
Mr. Worldwide when I step in the room
scraggledog ยท 24 points ยท Posted at 19:40:49 on June 25, 2018 ยท (Permalink)
how yoopouuuu doing Vin-ehhhhh!
wtfduud ยท 3 points ยท Posted at 22:15:49 on June 25, 2018 ยท (Permalink)
Fogeddabout it
moldy912 ยท 2 points ยท Posted at 03:22:59 on June 26, 2018 ยท (Permalink)
Vincenzo!
eltibbs ยท 7 points ยท Posted at 22:16:38 on June 25, 2018 ยท (Permalink)
BIG bada-boom
mr_chandra ยท 5 points ยท Posted at 22:45:04 on June 25, 2018 ยท (Permalink)
mr worldwide when i walk in the room
Calbanite ยท 5 points ยท Posted at 21:38:36 on June 25, 2018 ยท (Permalink)
Big Badda Boom?
Vomath ยท 3 points ยท Posted at 20:46:44 on June 25, 2018 ยท (Permalink)
Boopity boppity!
Godisdeadbutimnot ยท 3 points ยท Posted at 21:36:56 on June 25, 2018 ยท (Permalink)
IM WA'KIN' 'EUH
Gdigger13 ยท 3 points ยท Posted at 21:51:46 on June 25, 2018 ยท (Permalink)
Bay day bing bay day bo-am.
[deleted] ยท 2 points ยท Posted at 20:21:22 on June 25, 2018 ยท (Permalink)
Pops is happy, you're a shark
bionix90 ยท 2 points ยท Posted at 20:54:21 on June 25, 2018 ยท (Permalink)
Grembert ยท 1 points ยท Posted at 22:27:21 on June 25, 2018 ยท (Permalink)
I don't think I ever saw a reference to that movie on here before.
[deleted] ยท 2 points ยท Posted at 21:36:17 on June 25, 2018 ยท (Permalink)
Badda boom, badda binni, your fettuccini is completey
Zenkikid ยท 2 points ยท Posted at 22:04:44 on June 25, 2018 ยท (Permalink)
Babada Boopie?!?
dewdimsean ยท 2 points ยท Posted at 22:35:40 on June 25, 2018 ยท (Permalink)
Bingo Bango Bongo
sadwer ยท 2 points ยท Posted at 23:22:45 on June 25, 2018 ยท (Permalink)
You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; hehโฆ? And a little bit o' wine. An' a little bit o' sugar, and that's my trick.
taikutsuu ยท 2 points ยท Posted at 09:57:00 on June 26, 2018 ยท (Permalink)
blackpink in your area
shreddedking ยท 1 points ยท Posted at 18:44:27 on June 25, 2018 ยท (Permalink)
Jonah, Jonah. Ba-nana-nana-fa-fona. Mi My. Ma-Jonah.
omart3 ยท 1 points ยท Posted at 19:09:21 on June 25, 2018 ยท (Permalink)
Nobody glows!
davjac123 ยท 1 points ยท Posted at 19:24:38 on June 25, 2018 ยท (Permalink)
Bob's ya uncle
PorkChop007 ยท 1 points ยท Posted at 20:33:26 on June 25, 2018 ยท (Permalink)
Papara pupi?
metyuadem ยท 1 points ยท Posted at 20:49:05 on June 25, 2018 ยท (Permalink)
Fuhgettaboudit
Miroudias ยท 1 points ยท Posted at 21:04:10 on June 25, 2018 ยท (Permalink)
Hey...! Bippity-boppity!
Gaminguitarist ยท 1 points ยท Posted at 21:12:51 on June 25, 2018 ยท (Permalink)
BAM! BAM! AND BAM!
KyWebb45 ยท 1 points ยท Posted at 21:21:46 on June 25, 2018 ยท (Permalink)
BAM!
Vaderesque ยท 1 points ยท Posted at 21:22:25 on June 25, 2018 ยท (Permalink)
Sorry, itโs Badda Book, Badda Boom...
PhroznGaming ยท 1 points ยท Posted at 21:30:28 on June 25, 2018 ยท (Permalink)
Bam!
JewniverseGyaru ยท 1 points ยท Posted at 21:40:39 on June 25, 2018 ยท (Permalink)
Beakman, is that you??
cocoboco101 ยท 1 points ยท Posted at 21:54:46 on June 25, 2018 ยท (Permalink)
It putโs the rigatoni on the ravioli or else it gets the risotto again
Am I doing this right?
thegrumbo24 ยท 1 points ยท Posted at 22:16:20 on June 25, 2018 ยท (Permalink)
EYY, IM WAWKIN EER!
eli10n ยท 1 points ยท Posted at 22:25:11 on June 25, 2018 ยท (Permalink)
r/unexpectedfriends
iamanis ยท 1 points ยท Posted at 22:25:34 on June 25, 2018 ยท (Permalink)
Fuhget about it!
FingerMilk ยท 1 points ยท Posted at 22:27:37 on June 25, 2018 ยท (Permalink)
Eyyy I'M WALKIN' 'EREEEEEEEE!!
FunkMasterE ยท 1 points ยท Posted at 22:33:33 on June 25, 2018 ยท (Permalink)
Deez two...always wit deez two!
BadaBing-BadaBoom ยท 1 points ยท Posted at 22:33:37 on June 25, 2018 ยท (Permalink)
Exactly.
-crackerjacks ยท 1 points ยท Posted at 22:43:37 on June 25, 2018 ยท (Permalink)
FAGETABADIT
Underrated_Post ยท 1 points ยท Posted at 22:46:28 on June 25, 2018 ยท (Permalink)
Fettuccine, linguini, martini, bikini
Interstellar_Lasagna ยท 1 points ยท Posted at 22:50:48 on June 25, 2018 ยท (Permalink)
BABAGHANOUSH!
kanelon ยท 1 points ยท Posted at 22:52:14 on June 25, 2018 ยท (Permalink)
Consensual penne rigate
clevername-here ยท 1 points ยท Posted at 23:03:34 on June 25, 2018 ยท (Permalink)
Fuggedaboudit
-----_------_--- ยท 1 points ยท Posted at 23:15:38 on June 25, 2018 ยท (Permalink)
Grazi Ragazzi
MoXY_Jellyfish ยท 1 points ยท Posted at 23:24:51 on June 25, 2018 ยท (Permalink)
Badda Bing Badda Vroom
redditforgotaboutme ยท 1 points ยท Posted at 23:37:16 on June 25, 2018 ยท (Permalink)
Badda Bing, badda vrooom
PhillyDilly23 ยท 1 points ยท Posted at 23:45:40 on June 25, 2018 ยท (Permalink)
Fahgetta bowdit
LoBo247 ยท 1 points ยท Posted at 23:46:17 on June 25, 2018 ยท (Permalink)
When I walk in, I'm the king of the room
Thirdatarian ยท 2 points ยท Posted at 00:58:14 on June 26, 2018 ยท (Permalink)
This is the first thing I thought of and had to scroll more than I'm used to to see if anyone else also thought of that song.
ferminoreo ยท 1 points ยท Posted at 23:49:31 on June 25, 2018 ยท (Permalink)
More like bada bing bada vroom cuz of the Ferrari
frostysauce ยท 1 points ยท Posted at 00:57:14 on June 26, 2018 ยท (Permalink)
Fuhgeddaboudit!
Auduras ยท 1 points ยท Posted at 01:47:05 on June 26, 2018 ยท (Permalink)
Betty Boop
AndyGHK ยท 1 points ยท Posted at 03:37:59 on June 26, 2018 ยท (Permalink)
And a squeeze from da spice weasel, BAM
astrograph ยท 1 points ยท Posted at 03:49:45 on June 26, 2018 ยท (Permalink)
Bappada boopittiyyy
newtizzle ยท 1 points ยท Posted at 04:59:22 on June 26, 2018 ยท (Permalink)
Gaba gool
cyanide ยท 1 points ยท Posted at 06:01:09 on June 26, 2018 ยท (Permalink)
Grazie ragazzi forza fettuccine.
wormnation ยท 1 points ยท Posted at 23:54:46 on June 27, 2018 ยท (Permalink)
There you go vinny
ScenesFromTheOffice ยท 1809 points ยท Posted at 18:53:15 on June 25, 2018 ยท (Permalink)
Erin: I'm taking an Italian class. So far I've learned tortellini, spagettini, linguini...well it's not so much a class as a restaurant, but I do Monday, Wednesday, Friday from seven to nine.
thechairmodel ยท 1716 points ยท Posted at 19:40:19 on June 25, 2018 ยท (Permalink)
Michael: I will have the spaghetti. With a side salad.
Waitress: OK.
Michael: If the salad is on top, I send it back.
megamind21 ยท 735 points ยท Posted at 20:04:08 on June 25, 2018 ยท (Permalink)
I will have the gabba gool
timbo4815 ยท 261 points ยท Posted at 20:59:10 on June 25, 2018 ยท (Permalink)
Bring him the gabba gool.
RearEchelon ยท 11 points ยท Posted at 21:08:17 on June 25, 2018 ยท (Permalink)
[passes out]
Gregory_Pikitis ยท 6 points ยท Posted at 23:25:16 on June 25, 2018 ยท (Permalink)
How do you send back a large coffee?
timbo4815 ยท 2 points ยท Posted at 23:35:52 on June 25, 2018 ยท (Permalink)
I donโt know... eat any peaches lately?
Gregory_Pikitis ยท 2 points ยท Posted at 00:18:10 on June 26, 2018 ยท (Permalink)
It was actually a plum
timbo4815 ยท 1 points ยท Posted at 01:26:46 on June 26, 2018 ยท (Permalink)
Crappy Halloweeners!
Funkit ยท 24 points ยท Posted at 21:17:10 on June 25, 2018 ยท (Permalink)
tony the doctor said no more gabagool
SirDaddio ยท 10 points ยท Posted at 21:29:14 on June 25, 2018 ยท (Permalink)
Does nobody know how to spell capicola or is the joke just flying over my head
I_know_left ยท 21 points ยท Posted at 21:58:08 on June 25, 2018 ยท (Permalink)
Over your head. They say gobba gool in The Sopranos*.
Edit. Auto correct
SirDaddio ยท -22 points ยท Posted at 21:59:40 on June 25, 2018 ยท (Permalink)
Sopranos* I know how it's pronounced .but it's definitely spelt capicola is my point
I_know_left ยท 16 points ยท Posted at 22:13:38 on June 25, 2018 ยท (Permalink)
If you know how itโs pronounced, then how did you not get the joke?
I donโt why it auto corrected to that spelling haha.
CWSwapigans ยท 16 points ยท Posted at 21:56:23 on June 25, 2018 ยท (Permalink)
Italian Americans in the northeast have developed their own, very strange, pronunciation unique to America. Including saying things like โgabagoolโ.
https://www.atlasobscura.com/articles/how-capicola-became-gabagool-the-italian-new-jersey-accent-explained
sithknight1 ยท 2 points ยท Posted at 01:14:05 on June 26, 2018 ยท (Permalink)
That was a great read, thanks!
Soulwaxing ยท 2 points ยท Posted at 03:25:08 on June 26, 2018 ยท (Permalink)
Wow it really is, didn't expect an overall history of the Italian-American, and learning about Italian kingdoms and shit.
BeJeezus ยท 3 points ยท Posted at 22:30:24 on June 25, 2018 ยท (Permalink)
The TV show Sopranos popularized the Jersey-esque gabagool pronounciation.
ShelbysNotAGirlsName ยท 3 points ยท Posted at 22:50:03 on June 25, 2018 ยท (Permalink)
A reference to the greatest television show of all time, the Sopranos
SirDaddio ยท 2 points ยท Posted at 22:51:19 on June 25, 2018 ยท (Permalink)
Currently watching it, season 6a episode 3 just kinda assumed the guy writing subtitles can't spell because he butchers many Italian words
ShelbysNotAGirlsName ยท 1 points ยท Posted at 22:54:11 on June 25, 2018 ยท (Permalink)
I'm actually currently re-watching it. I'm in the middle of season three.
I started calling it gabagool years ago because of the show, and now I can't stop calling it that.
germanywx ยท 2 points ยท Posted at 04:11:28 on June 26, 2018 ยท (Permalink)
Iโm that way with muhtzadell (mozzarella).
Iโm just a plain ol white man from Mississippi.
amroth ยท 3 points ยท Posted at 23:02:24 on June 25, 2018 ยท (Permalink)
It took me some time, but as an Italian I couldn't understand neither spelling... If anyone else is puzzled like I was, they all mean capocollo (coppa).
TheMoreYouKnow.gif
[deleted] ยท 0 points ยท Posted at 21:35:08 on June 25, 2018 ยท (Permalink)
[deleted]
Funkit ยท 14 points ยท Posted at 21:51:12 on June 25, 2018 ยท (Permalink)
It's a madTV skit I'm quoting. That's how it's pronounced in the exaggerated bippity boppity Italian in the same way Jewish is super exaggerated on television. Obviously that's not how it's spelled, but it can be how it's pronounced.
[deleted] ยท -7 points ยท Posted at 22:19:59 on June 25, 2018 ยท (Permalink)
[deleted]
Funkit ยท 5 points ยท Posted at 22:23:30 on June 25, 2018 ยท (Permalink)
Where in southern Italy? My family is in Longobardi Marina in Calabria, and they pronounce everything kind of exaggerated like, but my whole family does.
ttchoubs ยท 2 points ยท Posted at 23:21:23 on June 25, 2018 ยท (Permalink)
Why you always gotta be breaking my ba-
soaptastesok_ ยท 12 points ยท Posted at 21:16:15 on June 25, 2018 ยท (Permalink)
r/UnexpectedOffice
dropkickderby ยท 3 points ยท Posted at 22:51:37 on June 25, 2018 ยท (Permalink)
Iโm sorry?
gabba... gool...
TheSilverSoldier ยท 1 points ยท Posted at 22:15:43 on June 25, 2018 ยท (Permalink)
Can I have an explanation as to what this mysterious gabba gool is?
resonantred35 ยท 3 points ยท Posted at 22:27:24 on June 25, 2018 ยท (Permalink)
It is delicious, usually thin sliced particular cut of ham cold cut.
BrutusAurelius ยท 1 points ยท Posted at 03:28:45 on June 26, 2018 ยท (Permalink)
Capicola
zzzzzephyr ยท 13 points ยท Posted at 21:53:38 on June 25, 2018 ยท (Permalink)
TRY MY GOOKY GOOKY!
JP1775 ยท 12 points ยท Posted at 21:21:42 on June 25, 2018 ยท (Permalink)
Try my cookie cookie.
samabacus ยท 5 points ยท Posted at 21:29:23 on June 25, 2018 ยท (Permalink)
No, he likea the gabbagool
ShabbyTheSloth ยท 2 points ยท Posted at 23:03:19 on June 25, 2018 ยท (Permalink)
<Weirdly modestly dressed Indian slap>
willy2willys ยท 1 points ยท Posted at 03:46:32 on June 26, 2018 ยท (Permalink)
lol I havenโt even gotten into the office yet but I still wanna steal this
thehotmegan ยท -11 points ยท Posted at 22:24:50 on June 25, 2018 ยท (Permalink)
Did anyone get your reference here? I sure hope so...
Catsniper ยท 10 points ยท Posted at 23:29:05 on June 25, 2018 ยท (Permalink)
Hmm 2 highly upvoted references from hours before I commented this, I wonder if anyone understood it...
thehotmegan ยท 1 points ยท Posted at 06:16:53 on June 30, 2018 ยท (Permalink)
LOL look I'm new(ish) to Reddit. You guys definitely have a sense of humor that I'm still catching onto. Also i dont even recall posting so i was probably drinking and dont remember. Seems pretty obvious now. Reddit is unforgiving! LOL.
thehotmegan ยท 1 points ยท Posted at 06:18:18 on June 30, 2018 ยท (Permalink)
There were also comments that seemed to breeze by. I'm a huge fan. So being drunk I was probably wondering if anyone saw the beauty in this lmao who knows what i was thinking. Eh well.
meshan ยท 6 points ยท Posted at 21:20:10 on June 25, 2018 ยท (Permalink)
Authentic, no cream carbonara
bsbbtnh ยท 5 points ยท Posted at 01:58:38 on June 26, 2018 ยท (Permalink)
TFW you stage (intern) at a Michelin-star restaurant, working 100-hours a week for free, all you do is cut onions and peel potatoes, and the chef still manages to find something to yell at you about.
[deleted] ยท 2 points ยท Posted at 23:08:29 on June 25, 2018 ยท (Permalink)
I'll be here all week . . .
AllanBz ยท 2 points ยท Posted at 06:27:36 on June 26, 2018 ยท (Permalink)
Donโt forget to tip the waiters!
LewixAri ยท 1 points ยท Posted at 01:01:06 on June 26, 2018 ยท (Permalink)
Spaghettoni
NasusIsMyLover ยท 1 points ยท Posted at 06:13:18 on June 26, 2018 ยท (Permalink)
/r/unexpectedoffice
GoodolBen ยท 0 points ยท Posted at 23:11:21 on June 25, 2018 ยท (Permalink)
For some reason, I read this as Rodney Dangerfield
Notorious_D_E_X ยท 123 points ยท Posted at 20:17:10 on June 25, 2018 ยท (Permalink)
this is how I tricked my fiance into marrying me
l1ttlel4dy ยท 17 points ยท Posted at 22:56:25 on June 25, 2018 ยท (Permalink)
Are you my husband? Because I didn't find out his fancy rose sauce was Campbell's tomato soup and mushroom soup mixed together until it was too late.
DestituteGoldsmith ยท 3 points ยท Posted at 03:10:54 on June 26, 2018 ยท (Permalink)
So.. Tell your husband I love him for this idea. And thank you.
l1ttlel4dy ยท 4 points ยท Posted at 03:11:10 on June 26, 2018 ยท (Permalink)
NO.
DestituteGoldsmith ยท 3 points ยท Posted at 03:12:35 on June 26, 2018 ยท (Permalink)
Ok, ok. At least tell him thank you.
gcruzatto ยท 7 points ยท Posted at 21:38:05 on June 25, 2018 ยท (Permalink)
Thank you Chef Boyardee
jackhstanton ยท 1 points ยท Posted at 02:08:18 on June 26, 2018 ยท (Permalink)
Me too! One homemade pasta with salad dinner, and she decided I was the one...
DonLaFontainesGhost ยท 1 points ยท Posted at 02:37:07 on June 26, 2018 ยท (Permalink)
looks at fancy service academy degree, expensive sports car, engagement ring
I am such an idiot.
demosthenes29 ยท 1 points ยท Posted at 12:50:01 on June 26, 2018 ยท (Permalink)
I made homemade Bolognese on a third date. It's stupid easy--lots of pork, tomato sauce, and some cinnamon or nutmeg.
He put a ring on it.
[deleted] ยท 562 points ยท Posted at 18:48:25 on June 25, 2018 ยท (Permalink)
GRAZIE RAGGAZI GRANDE LAVORO GRANDE MACHINA
Cezetus ยท 295 points ยท Posted at 20:15:20 on June 25, 2018 ยท (Permalink)
PEE WAN SEBASTIAN, PEE WAN
BA BA BA BA BABUM
johnnytifosi ยท 196 points ยท Posted at 20:28:37 on June 25, 2018 ยท (Permalink)
HONESTLY WHAT ARE WE DOING HERE? ANSWERING QUESTIONS OR QUOTING TEAM RADIOS?
OhRatFarts ยท 91 points ยท Posted at 20:32:25 on June 25, 2018 ยท (Permalink)
I HAVE A MESSAGE FOR CHARLIE
GT86 ยท 22 points ยท Posted at 22:27:17 on June 25, 2018 ยท (Permalink)
You are all beautiful people.
throwyrworkaway ยท 16 points ยท Posted at 21:32:24 on June 25, 2018 ยท (Permalink)
DENNIS IS A BASTARDMAN
JeanBaptisteEzOrg ยท 7 points ยท Posted at 22:45:54 on June 25, 2018 ยท (Permalink)
BOCA DE BEPPO!
Cezetus ยท 32 points ยท Posted at 20:32:09 on June 25, 2018 ยท (Permalink)
WHEN DID I DO DANGEROUS QUOTING?
Stevey854 ยท 12 points ยท Posted at 23:19:49 on June 25, 2018 ยท (Permalink)
Did you see what sainz did? That should be black flag really.
CWinter85 ยท 9 points ยท Posted at 02:41:38 on June 26, 2018 ยท (Permalink)
Yes?
F1 is leaking?
go2kejdz ยท 2 points ยท Posted at 06:54:32 on June 26, 2018 ยท (Permalink)
/r/squaredcircle and /r/formula1 leaking under one comment, is this heaven?
CRAZEDDUCKling ยท 19 points ยท Posted at 23:09:35 on June 25, 2018 ยท (Permalink)
B L U E F L A G
L
U
E
F
L
A
G
Avutino ยท 2 points ยท Posted at 21:58:53 on June 25, 2018 ยท (Permalink)
Equally awesome comment!!! LOL!
AtheK10 ยท 1 points ยท Posted at 00:47:31 on June 26, 2018 ยท (Permalink)
YES
iwilltakebot ยท 100 points ยท Posted at 21:07:42 on June 25, 2018 ยท (Permalink)
r/formula1 is leaking
[deleted] ยท 41 points ยท Posted at 21:57:00 on June 25, 2018 ยท (Permalink)
Leaking like a 2017 McHonda!
Stevey854 ยท 29 points ยท Posted at 23:20:30 on June 25, 2018 ยท (Permalink)
BESTCHASSISONTHEGRID
E
S
T
C
H
A
S
S
I
S
O
N
T
H
E
G
R
I
D
[deleted] ยท 8 points ยท Posted at 00:00:10 on June 26, 2018 ยท (Permalink)
[deleted]
SlowRollingBoil ยท 5 points ยท Posted at 04:23:28 on June 26, 2018 ยท (Permalink)
Because their road cars are excellent and they had a great racing history.
shahidiceprince ยท 2 points ยท Posted at 06:44:06 on June 26, 2018 ยท (Permalink)
Because Alonso is the best driver with GP2 grade engines. Every damn race!
cyanide ยท 1 points ยท Posted at 06:02:15 on June 26, 2018 ยท (Permalink)
6 onions faster per lap.
sadface98 ยท 7 points ยท Posted at 22:42:25 on June 25, 2018 ยท (Permalink)
Second time in as many days in r/askreddit.
tassigabriel ยท 21 points ยท Posted at 22:12:55 on June 25, 2018 ยท (Permalink)
WHAT ARE WE DOING HERE, RACING OR COOKING PASTA?
blindwitness23 ยท 15 points ยท Posted at 22:00:00 on June 25, 2018 ยท (Permalink)
/r/formula1 leaking, just like Fernandos engine snaaaap!
23point976 ยท 20 points ยท Posted at 21:12:48 on June 25, 2018 ยท (Permalink)
GRAZI RAGGAZI. GRAZI TIFOZI
DavidCoultsoft ยท 18 points ยท Posted at 19:56:33 on June 25, 2018 ยท (Permalink)
Lol I got it
NO_SPEAK_INGLES ยท 9 points ยท Posted at 22:56:56 on June 25, 2018 ยท (Permalink)
Wow, first time I see F1 reference here
rigsandworks ยท 8 points ยท Posted at 00:58:03 on June 26, 2018 ยท (Permalink)
Gentleman, a short view back to the pasta.
Avutino ยท 6 points ยท Posted at 21:58:21 on June 25, 2018 ยท (Permalink)
Oh man!! I can't stop laughing!! LOL!!
hatsnhatsnhatsnhats ยท 7 points ยท Posted at 00:20:41 on June 26, 2018 ยท (Permalink)
r/unexpectedF1
SpecSlayerSC ยท 6 points ยท Posted at 20:51:59 on June 25, 2018 ยท (Permalink)
Exactly my thoughts hahaha
MyTatemae ยท 4 points ยท Posted at 22:29:54 on June 25, 2018 ยท (Permalink)
GRATZIE.
Rogue_Jellybean ยท 4 points ยท Posted at 23:34:28 on June 25, 2018 ยท (Permalink)
BA BA BA BUM BA BA BA BUM BA BA BUM BA BA BA
2Punx2Furious ยท 6 points ยท Posted at 21:38:11 on June 25, 2018 ยท (Permalink)
* ragazzi
* macchina
adamw0w ยท 3 points ยท Posted at 06:36:06 on June 26, 2018 ยท (Permalink)
P1 SEBASSTIAAAN U WERE THE QUICKEST! U WERE THE QUICKEESST
cyanosy12 ยท 2 points ยท Posted at 23:21:38 on June 25, 2018 ยท (Permalink)
I think youโd like a r/accidentalItalian
jethrohull ยท 2 points ยท Posted at 02:44:57 on June 26, 2018 ยท (Permalink)
GRANDE GARA
360noscoperino ยท 1 points ยท Posted at 23:53:43 on June 25, 2018 ยท (Permalink)
Ahahahahahahaha
JBezug ยท 1 points ยท Posted at 02:55:40 on June 26, 2018 ยท (Permalink)
/r/formula1 is leaking!
fuck_jayz ยท 1 points ยท Posted at 08:52:16 on June 26, 2018 ยท (Permalink)
Well Done Baku
dirty_penguin ยท 105 points ยท Posted at 17:30:27 on June 25, 2018 ยท (Permalink)
BOOM! Bleu cheese and scrapple pasta!
cal_mofo ยท 25 points ยท Posted at 18:39:48 on June 25, 2018 ยท (Permalink)
Ah yes another delawarian of culture
i_bent_my_wookiee ยท 9 points ยท Posted at 20:32:30 on June 25, 2018 ยท (Permalink)
Stop trying to make Delaware happen. It's not going to happen!
jscott18597 ยท 3 points ยท Posted at 19:25:53 on June 25, 2018 ยท (Permalink)
I got downvored by a bunch of asshole PA people when I said scrapple was a Delaware food.
deadbabieslol ยท 6 points ยท Posted at 20:23:20 on June 25, 2018 ยท (Permalink)
Hey. I'm a PA people. Scrapple is really just a Pennsylvania Dutch food that they brought with them wherever they ended up settling, whether it be in PA, DE, NJ etc. No singular state can really claim it as it's own.
Wychfyre ยท 1 points ยท Posted at 12:14:29 on June 26, 2018 ยท (Permalink)
My husband and I both grew up in southwestern VA. (SWVA). Not much in the way of Amish or PA Dutch here, but loads of scrapple. We do have some strong German influence in the relions/foodways/and architecture, so maybe that's who brought scrapple to the mountains?
jscott18597 ยท -1 points ยท Posted at 20:33:58 on June 25, 2018 ยท (Permalink)
I mean, even our wawas sell scrapple in southern delaware, I've never seen it in PA except bigger grocery stores and restaurants. I went to York College, so I wasn't too far off from Amish land.
pwny_ ยท 3 points ยท Posted at 20:35:28 on June 25, 2018 ยท (Permalink)
Did you try actually going into the Heart of the Amish, aka Lancaster?
jscott18597 ยท 1 points ยท Posted at 06:45:05 on June 26, 2018 ยท (Permalink)
It's a 30 min drive. So yes. You heathens have your sheets and I never saw it in sheets just wawa.
Trappist1 ยท 1 points ยท Posted at 22:49:21 on June 25, 2018 ยท (Permalink)
Seriously, I know of gas stations near York that sell it.
poodles_and_oodles ยท 5 points ยท Posted at 20:57:10 on June 25, 2018 ยท (Permalink)
The fuck is a scrapple
Rob_Llama ยท 6 points ยท Posted at 21:12:01 on June 25, 2018 ยท (Permalink)
So, after you butcher the pig, you take everything (everything!) that isnโt ribs, pork chops or bacon, put it in a cauldron and render it down, adding salt, pepper and corn meal. Pour this goop into loaf pans until it firms up. Slice it and pan fry it.
Even after that description, it is so good.
AMaskedAvenger ยท 5 points ยท Posted at 21:16:16 on June 25, 2018 ยท (Permalink)
Basically you take a pig and shove him snout first into a blender. Push till he stops squealing. Then turn him around. Stop before you get to actual meat. Chill and serve.
mrchaotica ยท 1 points ยท Posted at 23:49:28 on June 25, 2018 ยท (Permalink)
Ham isn't actual meat? Other than the tail, that's the farthest thing back on a pig...
AMaskedAvenger ยท 1 points ยท Posted at 00:39:29 on June 26, 2018 ยท (Permalink)
If youโre careful, you can get just the tail and butthole.
poodles_and_oodles ยท 2 points ยท Posted at 21:13:22 on June 25, 2018 ยท (Permalink)
Iโm assuming you strain out the bones bedore you serve it?
Rob_Llama ยท 3 points ยท Posted at 01:11:58 on June 26, 2018 ยท (Permalink)
Yeah, but all the offal goes in. Guts, organs, fat. Good stuff. Picture a flat, square, crispy on the outside, fried piece of pork sausage. Thatโs pretty close.
-SkaffenAmtiskaw- ยท 3 points ยท Posted at 22:53:00 on June 25, 2018 ยท (Permalink)
Don't listen to these jokers. Imagine hot dogs, but someone made them with corn meal or oats, and then seasoned them with pepper, sage, and the like. Now, slice that into thin slabs and fry them in bacon grease. Delicious!
ForgedIronMadeIt ยท 0 points ยท Posted at 20:36:00 on June 25, 2018 ยท (Permalink)
That's being really generous. Scrapple is hardly food!
goosepills ยท 2 points ยท Posted at 03:10:41 on June 26, 2018 ยท (Permalink)
Boo!
ForgedIronMadeIt ยท 1 points ยท Posted at 03:15:14 on June 26, 2018 ยท (Permalink)
TBH I'm joking. It isn't my cup of tea but to each their own.
goosepills ยท 2 points ยท Posted at 03:29:00 on June 26, 2018 ยท (Permalink)
I was born in GA and raised mostly in VA, eating weird pig parts is kinda the norm. Also delicious.
ferrettrack ยท 1 points ยท Posted at 23:28:28 on June 25, 2018 ยท (Permalink)
Can I have more info on this dish? I have never seen scrapple in my state. : (
imitatingnormal ยท 2 points ยท Posted at 06:45:22 on June 26, 2018 ยท (Permalink)
I was traveling once and someone said I must have scrapple. Iโm a lowbrow foodie from Arkansas and will eat anything except the can, so I might not be a good resource, BUT I love scrapple. And so does my whole family. It kind of tastes like bacon congealed with cornbread and then fried. Itโs delicious. Try it!
ferrettrack ยท 2 points ยท Posted at 00:48:02 on June 27, 2018 ยท (Permalink)
Ok this is right up my line. Guess I will hit the internet and see if I can order some. I live west of the Rockies and I have never seen it at any store. Sounds like it would not be to hard to make from scratch though. Thanks for answering. I love trying new (to me) foods. Best wishes going your way.
Prepetual_motion_me ยท 1 points ยท Posted at 23:58:30 on June 25, 2018 ยท (Permalink)
I think I just threw up a little in my mouth.
seffend ยท 1 points ยท Posted at 02:56:31 on June 26, 2018 ยท (Permalink)
This made me puke in my mouth a little bit.
hey_there_kitty_cat ยท 0 points ยท Posted at 19:44:26 on June 25, 2018 ยท (Permalink)
PA, NJ, MD, DE? I don't even know what location has scrapple and also likes bleu cheese and pasta but it's gotta be somewhere in our armpit.
VTCHannibal ยท -1 points ยท Posted at 20:15:42 on June 25, 2018 ยท (Permalink)
You know bleu cheese has mold in it right?
throwyrworkaway ยท 4 points ยท Posted at 21:33:06 on June 25, 2018 ยท (Permalink)
water is like 99% fish piss
borgchupacabras ยท 3 points ยท Posted at 20:55:56 on June 25, 2018 ยท (Permalink)
Delicious mold.
Lemesplain ยท 323 points ยท Posted at 19:26:42 on June 25, 2018 ยท (Permalink)
Shamelessly stolen from binging with Babish, who stole it from the movie chef.
Seriously though, that dish owns.
Anthonyybayn ยท 5 points ยท Posted at 20:56:33 on June 25, 2018 ยท (Permalink)
hahahah the movie chef
hotcornballer ยท 5 points ยท Posted at 00:13:15 on June 26, 2018 ยท (Permalink)
Have you seen CHEF?
g2f1g6n1 ยท 5 points ยท Posted at 21:10:34 on June 25, 2018 ยท (Permalink)
Eeeey, babby
HerdOShuckles ยท 5 points ยท Posted at 23:56:53 on June 25, 2018 ยท (Permalink)
My nama chef
DShepard ยท 17 points ยท Posted at 20:37:04 on June 25, 2018 ยท (Permalink)
I made that dish not long ago, and honestly I wasn't super impressed. I think I expected too much from everyone on here saying how amazing it was, but to me it was just overpowering garlic (and I love garlic) and oil everywhere.
Gonna try to find a restaurant that makes it, in the very real case that I simply fucked something up.
unforgiven91 ยท 9 points ยท Posted at 20:58:35 on June 25, 2018 ยท (Permalink)
I tried to make it 3 or 4 times
1st time: too much lemon 2nd time on: oily and gross
I made his Carbonara though, that was perfection
gregspornthrowaway ยท 4 points ยท Posted at 00:22:22 on June 26, 2018 ยท (Permalink)
That scene is ridiculously sexy. I don't even know if I want to fuck Jon Favreau, Scarlet Johansen, or the pasta.
gabis1 ยท 2 points ยท Posted at 03:59:30 on June 26, 2018 ยท (Permalink)
Yes.
unforgiven91 ยท 14 points ยท Posted at 20:58:49 on June 25, 2018 ยท (Permalink)
I hate Pasta Aglio e Olio. It's too oily.
And I want to enjoy it so badly
hungry0212 ยท 37 points ยท Posted at 21:20:46 on June 25, 2018 ยท (Permalink)
Use less oil/more pasta water.
waxed__owl ยท 7 points ยท Posted at 21:43:41 on June 25, 2018 ยท (Permalink)
The key is the pasta water, it forms an emulsion with the oil and it makes it more of an actual sauce than just spaghetti and oil
Lemesplain ยท 5 points ยท Posted at 21:28:11 on June 25, 2018 ยท (Permalink)
All good. Not every dish is for every person.
You can probably mess with the ratios a bit. Little less oil, maybe add some more water if needed.
lovethenewname ยท 1 points ยท Posted at 02:27:34 on June 26, 2018 ยท (Permalink)
Cook it and stick it in the fridge overnight.
The oil and the cheese will harden up into something much more firm, like butter. And it will taste better(although it tastes pretty good to me already). But it tastes better straight from the fridge after being there overnight.
unforgiven91 ยท 1 points ยท Posted at 02:49:09 on June 26, 2018 ยท (Permalink)
i might try the less oily variant first.
KittehDragoon ยท 1 points ยท Posted at 08:01:44 on June 26, 2018 ยท (Permalink)
That's like making homemade mayonnaise and complaining it's too oily. No offense, but you made it wrong.
As others have said, you need to get a proper emulsion going.
unforgiven91 ยท 1 points ยท Posted at 11:11:19 on June 26, 2018 ยท (Permalink)
I made it exactly to Babish's spec. and I got kinda stuck in my ways.
I think I've since gotten a little more confidence to just create something with my own tastes in mind
xuz ยท 1 points ยท Posted at 21:55:46 on June 25, 2018 ยท (Permalink)
I felt the same, he does just use way too much oil for me. Since then I use less than half of that. Also less garlic but that's a judgement
theDoctorAteMyBaby ยท 0 points ยท Posted at 01:16:55 on June 26, 2018 ยท (Permalink)
I love this recipe, but yeah, it's way too much oil. Like seriously less than half that is fine. You just need to coat the pasta, not drown it.
unforgiven91 ยท 4 points ยท Posted at 01:35:32 on June 26, 2018 ยท (Permalink)
I'll come back around to it and give it a crack
I've improved my skills since then anyway
ocelot-senpai ยท 40 points ยท Posted at 20:48:53 on June 25, 2018 ยท (Permalink)
Carbonara is a lot cheaper to make since it doesn't require so much olive oil and, at least in my experience, a little easier. Just substitute the pork jowl with thick cut bacon and look up some other videos because Babish makes everything look harder than it is.
EDIT: y'all're telling me it's cheaper to measure olive oil by cups than it is to have bacon, eggs, and garlic in your kitchen? Those are pretty common things to have just lying around.
ElCaz ยท 124 points ยท Posted at 20:57:04 on June 25, 2018 ยท (Permalink)
You're saying a pasta with eggs, cheese, and meat is cheaper than a pasta without any of those things? Where do you live that olive oil is that expensive?
Flashman420 ยท 13 points ยท Posted at 21:49:31 on June 25, 2018 ยท (Permalink)
Beyond that, it's a pantry staple. Like wtf @ basing the cost of a recipe over the olive oil you use.
A_Flamboyant_Warlock ยท 25 points ยท Posted at 21:01:50 on June 25, 2018 ยท (Permalink)
Good olive oil is expensive. The cheap stuff is good for cooking with, but as a primary ingredient it's meh.
Lemesplain ยท 31 points ยท Posted at 21:26:48 on June 25, 2018 ยท (Permalink)
I keep hearing this, but I've honestly never been able to tell the difference between good and meh quality olive oil
I mean, sure, EVOO has
lessmore of an olive'ish flavor to it compared to non-virgin (whore-oil?)... but I love olives, so I like that little extra flavor in my pasta. And I certainly can't tell the difference between a $10 bottle of EVOO and a $30 bottle.Maybe it's just me.
edit: Got that backwards. Fixed. Still can't taste the difference.
Sometimes_Lies ยท 37 points ยท Posted at 21:50:05 on June 25, 2018 ยท (Permalink)
It could also just be that counterfeit olive oil is a widespread problem and so "good" olive oil is often just meh olive oil, except served in a bottle of lies.
Citizen_Snip ยท 12 points ยท Posted at 21:58:57 on June 25, 2018 ยท (Permalink)
You have it backwards. EVOO is made by coldpressing olives only. Regular Olive Oil is a blend of mostly processed olive oil/EVOO. EVOO has the stronger flavor, olive oil is more neutral. EVOO has a low smoke point and cooking with it usually cooks off a lot of flavor/can burn easily especially with the heat youโre using to sear and cook meat, this is why EVOO should be used afterwards to finish a plate/garnish unless you are cooking with low heat, but still.
Olive oil can be used for cooking because itโs smoke point is much much higher. You can use it to fry, sear, whatever because of this. Because itโs a blend of oils itโs got less flavor.
Lemesplain ยท 2 points ยท Posted at 22:01:09 on June 25, 2018 ยท (Permalink)
TIL. Thanks.
Citizen_Snip ยท 5 points ยท Posted at 22:14:26 on June 25, 2018 ยท (Permalink)
There is definitely a diminishing return in my opinion with pricy EVOO. A $40 bottle is going to taste really similar to a $20 bottle than a $7 bottle will to the $20 bottle. In my opinion of course.
JohnFest ยท 3 points ยท Posted at 02:08:02 on June 26, 2018 ยท (Permalink)
See also wine, bourbon, etc.
braken ยท 7 points ยท Posted at 22:36:04 on June 25, 2018 ยท (Permalink)
All these comments, and no one thanking you for whore-oil. What is wrong with Reddit today?
Lemesplain ยท 4 points ยท Posted at 22:42:27 on June 25, 2018 ยท (Permalink)
The problem is that I got the flavor profiles backwards.
I thought whore-oil was more olive-y, it's actually less. And as much as Reddit loves a good whore-reference, the Internet at large just LOOOVES to correct someone who dared to be wrong.
braken ยท 4 points ยท Posted at 22:59:26 on June 25, 2018 ยท (Permalink)
I saw the problem, but was too busy laughing at whore-oil to care
d4vezac ยท 2 points ยท Posted at 04:01:01 on June 26, 2018 ยท (Permalink)
Thereโs that joke โWhatโs the best way to learn how to do something correctly? Comment the wrong answer and then just read all the replies where people correct you.โ
KallistiEngel ยท 7 points ยท Posted at 21:38:16 on June 25, 2018 ยท (Permalink)
That's weird. I thought EVOO was supposed to have more of an olive flavor and that's why it's used on RTE foods as a flavoring agent whereas cooking oil is supposed to be fairly neutral.
Lemesplain ยท -2 points ยท Posted at 21:44:18 on June 25, 2018 ยท (Permalink)
Don't quote me 100%, I'm hardly a pro-chef.
I was under the impression that EVOO had more olive flavor than, say, Canola oil or generic vegetable oil... but there's just "Olive Oil" (without the extra virgin part) that has even more olive flavor to it.
But, per my previous, I can barely even taste the difference, so maybe I'm not the best judge of these things.
gwaar ยท 9 points ยท Posted at 21:58:13 on June 25, 2018 ยท (Permalink)
The guy above you is correct. Extra virgin is meant to have more flavor (it's supposed to be extracted by mechanical means, and have low acidity), and also shouldn't really be used for cooking (heat messes with the flavor).
AppleDane ยท 4 points ยท Posted at 23:01:09 on June 25, 2018 ยท (Permalink)
How is rapeseed oil gonna taste like olives?
nyxo1 ยท 4 points ยท Posted at 23:09:13 on June 25, 2018 ยท (Permalink)
Try California olive ranch brand or Kirkland organic. Probably the most widely available quality olive oil. Once I started going to actual oil and vinegar stores to taste specialty balsamic and olive oil; I can never go back to the cheap stuff if it's a prominent ingredient.
wtfduud ยท 3 points ยท Posted at 22:26:04 on June 25, 2018 ยท (Permalink)
It may be one of those things where it's better to stay ignorant, because it's expensive to buy quality olive oil.
FakeAccount92 ยท 3 points ยท Posted at 23:26:06 on June 25, 2018 ยท (Permalink)
Question: does your EVOO smell like crayons? There is a disturbing amount of non extra virgin olive oil that gets sold as the real stuffl. Open the top, sniff the opening, and if it smells like crayons thenโat least as far as I'm concernedโyou might as well use the sexually active stuff (which you should always use if you intend to heat it above 300ish degrees).
JohnFest ยท 2 points ยท Posted at 02:09:08 on June 26, 2018 ยท (Permalink)
wait, what are you doing with your olive oil?
thatissomeBS ยท 2 points ยท Posted at 10:43:34 on June 26, 2018 ยท (Permalink)
Lube.
ElCaz ยท 10 points ยท Posted at 21:08:04 on June 25, 2018 ยท (Permalink)
A cup of high quality EVOO is like $5 in Canada. You're making pasta for two with less than $5 in cheese, eggs, and meat?
Edit: and that's if you're trying to spend a lot on olive oil. You can get good stuff cheaper than that.
[deleted] ยท 3 points ยท Posted at 21:36:51 on June 25, 2018 ยท (Permalink)
Eggs are cheap, cheese is cheap (relative to how much you use in a single dish). Pasta is cheap too. If you don't use guanciale carbonara isn't an expensive dish.
ElCaz ยท 1 points ยท Posted at 02:46:41 on June 26, 2018 ยท (Permalink)
I'm not saying carbonara is expensive. I'm saying it's probably more expensive than olive oil. And it might be the fact that I live in Canada, but eggs and cheese aren't especially cheap here, especially if you're making an authentic carbonara and using reggiano and pecorino.
WhyAlwaysMe1991 ยท 2 points ยท Posted at 00:39:42 on June 26, 2018 ยท (Permalink)
Costco sells high quality for cheap in large amounts. Best deal you can get in the US
ocelot-senpai ยท 2 points ยท Posted at 22:11:47 on June 25, 2018 ยท (Permalink)
When a dish calls for half a cup of olive oil, the costs add up if you plan on making it on more than just special occasions. Bacon, eggs, and cheese are common things to have in a kitchen. Aglio e Olio also only works with fresh parsley, not the dried stuff in a spice bottle. While fresh parsley isn't expensive, it doesn't keep for very long so you're less likely to have the proper ingredients on hand.
rdtsc ยท 5 points ยท Posted at 22:56:36 on June 25, 2018 ยท (Permalink)
Pecorino and the proper meat for carbonara aren't cheap either. If you skimp on those you can also buy cheaper oil. Parsley is also optional.
KittehDragoon ยท 0 points ยท Posted at 07:57:02 on June 26, 2018 ยท (Permalink)
Not in Aglio e Olio. He says in the video 'don't omit any of the ingredients', and having done exactly that, he's right.
Flashman420 ยท 2 points ยท Posted at 14:23:44 on June 26, 2018 ยท (Permalink)
Alglio e Olio is definitely meant to be the most simple shit possible and you can 100% skip on the parsley if you want, even the lemon. Obviously it would take very little effort to add either and they would greatly enhance the dish, but you can still make it without them. Garlic and olive oil are the only two key ingredients besides pasta. Carbonara, at the very minimum, requires bacon, eggs and cheese, which are more expensive.
Babish like isn't even a trained chef, he's just a guy who started making food videos on YouTube. He's great but please don't use him as an authority on this sort of thing >_>
[deleted] ยท 5 points ยท Posted at 22:19:15 on June 25, 2018 ยท (Permalink)
I got sick of continually buying packets of fresh parsley and throwing half away so started growing it on my window sill. Super easy, it's basically a weed.
ElCaz ยท 3 points ยท Posted at 02:48:37 on June 26, 2018 ยท (Permalink)
You're explaining away bacon, cheese, and eggs as kitchen staples but ignoring the prevalence of olive oil.
ocelot-senpai ยท 1 points ยท Posted at 02:58:15 on June 26, 2018 ยท (Permalink)
A sizeable serving of carbonara uses 3-4 strips of bacon and at most two eggs and I defy you to find a kitchen without eggs in it. Most recipes that use olive oil use far less than aglio e olio, so people don't realize how expensive it is when you're not using half a cup of it to make pasta sauce.
ElCaz ยท 3 points ยท Posted at 03:10:38 on June 26, 2018 ยท (Permalink)
You're still using at most a few dollars of oil. And the proper cheeses for carbonara aren't cheap.
ocelot-senpai ยท 1 points ยท Posted at 03:14:28 on June 26, 2018 ยท (Permalink)
Eggs, bacon, and cheese generally come in pretty high quantities compared to how many servings of aglio e olio you can get out of a bottle of olive oil. The carbonara I had yesterday probably didn't even cost $2.
Blitzkrieg999 ยท 3 points ยท Posted at 06:08:24 on June 26, 2018 ยท (Permalink)
Looks in kitchen
Found one
ocelot-senpai ยท 0 points ยท Posted at 17:07:00 on June 26, 2018 ยท (Permalink)
How do you not have a single egg in your home? What kind of life are you living? How can you even expect to cook a single thing if you're not the kind of person who keeps an egg handy?
Blitzkrieg999 ยท 2 points ยท Posted at 17:52:17 on June 26, 2018 ยท (Permalink)
I hate eggs. What would I need to cook that uses them?
ocelot-senpai ยท 1 points ยท Posted at 18:12:21 on June 26, 2018 ยท (Permalink)
Many pastries.
Flashman420 ยท 7 points ยท Posted at 21:47:20 on June 25, 2018 ยท (Permalink)
Carbonara is not a lot cheaper wth? You're buying more unique ingredients that cost more in general, like bacon and cheese.
Aglio e Olio is a pantry recipe. You should pretty much already have the ingredients on hand most of the time, save for lemons or parsley, which are kind of optional if you're just trying to make a super quick pasta. I couldn't just whip up carbonara without having to purchase extra ingredients first.
Not to mention it's less work. You can fuck up a carbonara and turn it into scrambled egg pasta if your technique is wrong.
welluasked ยท 4 points ยท Posted at 21:47:58 on June 25, 2018 ยท (Permalink)
HOw is it cheaper? I don't know about you, but I don't keep guanciale and parmesan stocked at all times. Those are specialty items I gotta go outta my way and spend at least $10-$15 to buy. I always have garlic, parsley and red pepper flakes on hand and those cost cents per use. The cost of olive oil in this equation is nearly negligible.
guineapigsqueal ยท 4 points ยท Posted at 21:59:10 on June 25, 2018 ยท (Permalink)
No way carbonara is easier to make than Aglio e Olio, for beginners at least. Getting the eggs right can be tricky!
g2f1g6n1 ยท 7 points ยท Posted at 21:11:20 on June 25, 2018 ยท (Permalink)
Not enough carbon
(Yes, I am compelled beyond reason to say that every time. No, I canโt stop myself. Yes, I am single)
waxed__owl ยท 3 points ยท Posted at 21:41:56 on June 25, 2018 ยท (Permalink)
Carboara requires parmesan which is quite pricey, olive oil is not
gregspornthrowaway ยท 2 points ยท Posted at 00:20:42 on June 26, 2018 ยท (Permalink)
That isn't how "substitute x for y" works. You just said to use pork jowl instead of bacon, rather than bacon instead of pork jowl.
echisholm ยท 3 points ยท Posted at 21:50:04 on June 25, 2018 ยท (Permalink)
That's fucking ridiculous. No egg noodles - use wheat pasta to keep from being bigged down. You need like 5 ingredients: noodles, egg, parm, pepper, guanciale. No garlic, no onion, nothing like that. Just chop the guanciale in medium sized pieces, cook the pasta, mix the egg and cheese together, throw the pasta into the guanciale, stir the sauce into the pasta, put in a bunch of pepper. Bam, you're a genius.
ocelot-senpai ยท -5 points ยท Posted at 22:08:31 on June 25, 2018 ยท (Permalink)
No garlic? May as well throw out the whole fucking thing then. The garlic is 100% integral to the recipe. Fucking vampires, goddamn vampire conspiracy controlling the entire recipe industry. Carbonara without garlic is nothing but the empty void where your heart once was.
DestructionSphere ยท 16 points ยท Posted at 22:27:19 on June 25, 2018 ยท (Permalink)
I hate to say this, because I fucking love garlic, but carbonara is absolutely not supposed to have garlic in it. It just isn't a part of the traditional recipe.
It tastes good either way, and I'm far from a traditionalist, but to say it's an integral part of the recipe is incorrect.
ocelot-senpai ยท -4 points ยท Posted at 03:10:02 on June 26, 2018 ยท (Permalink)
To forgo garlic is to forgo one's humanity, and the souls of a thousand Italian grandmothers haunting me could not convince me to attempt carbonara without garlic.
echisholm ยท 11 points ยท Posted at 22:26:57 on June 25, 2018 ยท (Permalink)
Classic carbonara uses zero garlic.
nyxo1 ยท 1 points ยท Posted at 23:11:53 on June 25, 2018 ยท (Permalink)
I wouldn't even call it carbonara if you use bacon. AT LEAST find some pancetta. But honestly, once you've had traditional guanciale carbonara, nothing short of that will ever be as good.
Swashcuckler ยท 1 points ยท Posted at 12:59:26 on June 26, 2018 ยท (Permalink)
Use pancetta in place of guanciale, it's still got a smoky flavour and is cheaper. IMO bacon won't do as well.
amontpetit ยท 5 points ยท Posted at 20:04:32 on June 25, 2018 ยท (Permalink)
Umm, scarlett in that scene... wowza.
unicornlamp ยท 2 points ยท Posted at 21:54:24 on June 25, 2018 ยท (Permalink)
Also bake some salmon with lemon pepper and OJ in the oven and it takes the dish up to probably my favorite homemade meal.
Lemesplain ยท 1 points ยท Posted at 21:56:20 on June 25, 2018 ยท (Permalink)
I really wish my GF was into fish.
I've done it with chicken a few times. It's pretty good, but it's just not the same.
BIRDsnoozer ยท 2 points ยท Posted at 23:58:07 on June 25, 2018 ยท (Permalink)
But way too much parsley IMO. I cut it down by half when i make it... If I wanted tabuleh, id add couscous amirite?!?!
[deleted] ยท 2 points ยท Posted at 01:32:17 on June 26, 2018 ยท (Permalink)
[deleted]
Lemesplain ยท 1 points ยท Posted at 03:53:22 on June 26, 2018 ยท (Permalink)
Never skimp on cheese.
[deleted] ยท 1 points ยท Posted at 09:28:36 on June 26, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 1 points ยท Posted at 13:42:23 on June 26, 2018 ยท (Permalink)
[deleted]
Ohtarello ยท 2 points ยท Posted at 02:11:12 on June 26, 2018 ยท (Permalink)
I made that for my wife's birthday last year. It was great.
Q1War26fVA ยท 2 points ยท Posted at 19:42:21 on June 26, 2018 ยท (Permalink)
but seriously, that is a great movie and is just really wholesome.
spoopy__pants ยท 6 points ยท Posted at 20:28:57 on June 25, 2018 ยท (Permalink)
BINGING WITH BABISH IS THE BEST. And so is that recipe, it is so so good. I commented below with his recipe for steak with red wine sauce.
gumgut ยท 2 points ยท Posted at 21:57:44 on June 25, 2018 ยท (Permalink)
Did he just peel all that garlic in the most difficult way possible?
Lemesplain ยท 3 points ยท Posted at 22:03:27 on June 25, 2018 ยท (Permalink)
Is there an easier way that maintains the structure of the clove? (no crunching)
Pretty sure he's going for presentation on the finished product, so having nice little garlic wafers looks better than crushed or minced.
Elsimir ยท 4 points ยท Posted at 22:38:27 on June 25, 2018 ยท (Permalink)
Cut both ends of the clove off, then press lightly with the flat of your knife. Not enough to flatten it just enough to slightly deform the shape and the skin should pop off.
gumgut ยท 2 points ยท Posted at 22:05:14 on June 25, 2018 ยท (Permalink)
Cutting the stem bit off would make it considerably easier. I think you can add a small slice to the skin to help get it off. It's possible he did all that and just edited it out, I guess.
occamrazor ยท 2 points ยท Posted at 21:50:33 on June 25, 2018 ยท (Permalink)
He uses too much garlic. Moreover in the traditional recipe the garlic should simmer in oil at low heat to transfer the flavour and then be removed when it becomes golden/brown. Finally you never add salt on top of pasta.
PsychoAgent ยท 1 points ยท Posted at 04:07:31 on June 26, 2018 ยท (Permalink)
Yeah, I watched a YouTube video Bruce Lee performing a one inch punch. I shamelessly stole his move and kicked everyone's ass on the streets with the one inch punch. Too easy.
thurn_und_taxis ยท 21 points ยท Posted at 20:05:14 on June 25, 2018 ยท (Permalink)
I read a little article about making pasta in some culinary magazine years ago and it really improved my results. Here are the important pointers as I remember them:
Under cook your pasta by about 2 minutes. (You should already be using the lowest number on the package for total cook time. So if it says 8-10 minutes, cook for 6.)
Drain the pasta but reserve about 1/4 cup of the pasta water.
Bring your sauce up to a strong simmer in a pan. Add the pasta and pasta water and cook for 2 minutes.
After taking the pasta off the heat, add a tablespoon or so of oil or butter and mix it in. This helps the sauce stick to the pasta.
Be mindful of the pasta to sauce ratio. I was way over-saucing my pasta. Use enough to generously coat the noodles, but they shouldn't be swimming in sauce.
If you follow these steps you end up with perfectly cooked pasta with sauce that sticks to the noodles and coats them rather than just pooling at the bottom of the dish.
I also want to add that some Asian noodle dishes are pretty easy! Pad thai and japchae are two of my favorites that are totally doable at home.
Pm_MeYour_WhootyPics ยท 10 points ยท Posted at 22:26:03 on June 25, 2018 ยท (Permalink)
Did it mention salting the water?
So many people dont and its a tragedy. Cheapest, easiest, effective way to improve the flavor of the Pasta.
Ulti ยท 2 points ยท Posted at 23:44:09 on June 25, 2018 ยท (Permalink)
I have never been able to recreate a proper restaurant-style phad thai sauce, and all the store-bought ones I've tried have sucked. Everything else about that dish is simple, but I just have had zero luck making it to my satisfaction at home.
thurn_und_taxis ยท 1 points ยท Posted at 13:27:17 on June 26, 2018 ยท (Permalink)
A friend gave me a recipe years ago and while it doesn't taste quite like restaurant pad thai, I like it a lot! I managed to find it so here you go:
I've found this to be more vinegary and less sweet than most restaurant pad thai. And the sauce isn't as thick. But I'm sure you could play around with the proportions and get it closer. You could also try adding tamarind paste - I think that's a common ingredient.
Ulti ยท 1 points ยท Posted at 16:43:29 on June 26, 2018 ยท (Permalink)
Oh great, thanks! That does look most of the way there towards phad thai... I think you're spot on with the idea to add tamarind paste, as that is one of the main components of most phad thai sauces that I've seen. I bet that'd be pretty dang close!
mostoriginalusername ยท 1 points ยท Posted at 21:49:18 on June 25, 2018 ยท (Permalink)
I saw a video on YouTube last night that was almost completely about the pasta water. I forget who it was by though. I always cook pasta al dente though, overcooked pasta makes the whole dish mush.
derawin07 ยท 166 points ยท Posted at 18:22:42 on June 25, 2018 ยท (Permalink)
Pasta is sexy.
I wouldn't necessarily think it makes someone look super amazing though, unless the person is making their own pasta. That takes effort and can go wrong.
LittleKitty235 ยท 133 points ยท Posted at 19:55:11 on June 25, 2018 ยท (Permalink)
I was about to come here and answer that homemade pasta is easy to make and totally wows people. It takes a few tries to get a feel for it, but otherwise it's a basic cooking skill. More than anything pasta making, and the dishes that go with it benefit from not taking shortcuts, but are not hard dishes to pull off.
bugphotoguy ยท 4 points ยท Posted at 22:38:41 on June 25, 2018 ยท (Permalink)
I love being able to really mix things up with homemade pasta. Nothing at all wrong with dried pasta, but being able to make pasta with black stripes using squid ink, or whatever, is something really special.
Only downside is I'm limited to basic shapes now.
derawin07 ยท 8 points ยท Posted at 20:35:22 on June 25, 2018 ยท (Permalink)
Yeah, once you get the hang of it, it's pretty simple, but it's the effort that comes into play more.
approx- ยท 3 points ยท Posted at 21:19:36 on June 25, 2018 ยท (Permalink)
It takes forever though.
LittleKitty235 ยท 5 points ยท Posted at 21:26:24 on June 25, 2018 ยท (Permalink)
It takes a while until you get the hang of it and get a feel for what consistency the dough should be. If you have a stand mixer you can avoid almost all the work that requires actual hands-on work.
I made homemade pasta for a lasagna a few days ago. I'd say I spent less than 15 minutes working with it, the rest of done by the stand mixer or resting in the fridge.
Dihedralman ยท 8 points ยท Posted at 22:14:57 on June 25, 2018 ยท (Permalink)
And a press. Rolling and effectively laminating pasta repeatedly certainly takes effort.
LittleKitty235 ยท 7 points ยท Posted at 22:27:36 on June 25, 2018 ยท (Permalink)
True. I guess I forgot how much longer it would take without having the right tools.
stilsjx ยท 4 points ยท Posted at 00:08:50 on June 26, 2018 ยท (Permalink)
I made a pasta dish for my wife on valentines day one year... Took all afternoon. Neaded by hand. Hand rolling it, cut it with a knife. Cooked in like 30 seconds. It was absolutely the BEST pasta I've ever had. Paired with home made bread, a nice meat sauce and some wine. 10/10 would do again.
TheGreyMage ยท 1 points ยท Posted at 21:38:02 on June 25, 2018 ยท (Permalink)
IT made Scarlett Johansson weak at the knees for Jon Favreu in Chef.
marilynbunny ยท 1 points ยท Posted at 22:43:42 on June 25, 2018 ยท (Permalink)
Itโs all about presentation though. Pasta carbonara looks like shit until you sprinkle fresh parsley, Parmesan and fresh black pepper on each plate.
the_blind_gramber ยท 1 points ยท Posted at 23:38:02 on June 25, 2018 ยท (Permalink)
I make fettuccini Alfredo from scratch and that shit is super easy (as long as you have a pasta cutter thing).
Just make a pile of the flour, crack some eggs into it and get mixing with your hands. Run that shit through the pasta cutter once it's for the right texture, hang it to dry for a bit while you do the other stuff, then boil it for not all that long.
The sauce is basically plug and play...heavy cream, some cream cheese, a ton of butter, some garlic, salt, pepper just tossed into a pan and you stir it with a lot of parmesan. Cook and crumple up some bacon and toss that in there.
Meanwhile you got some broccoli steaming. Or even frozen broccoli from a bag in the microwave, nobody can tell. Cook that and brown some butter (by far the hardest thing about this) to pour over your broccoli right before you serve everything.
It takes a long time to make, but everything you do is super easy. You even get a little dirty mixing up the pasta dough. It's delicious and whoever you're cooking for, if they aren't a cook, will think you have God like kitchen powers.
vonloan ยท 1 points ยท Posted at 23:58:10 on June 25, 2018 ยท (Permalink)
Does your 0 key work yet?
derawin07 ยท 1 points ยท Posted at 00:24:23 on June 26, 2018 ยท (Permalink)
no lol
do you remember my name?
vonloan ยท 1 points ยท Posted at 19:36:15 on June 27, 2018 ยท (Permalink)
Yup ahahaha, thought it was funny seeing you around. Hope you never fix it so the legend may live on :)
derawin07 ยท 1 points ยท Posted at 21:46:57 on June 27, 2018 ยท (Permalink)
w000000000000000
SerialSpice ยท 1 points ยท Posted at 20:47:56 on June 25, 2018 ยท (Permalink)
Uhm what could possibly go wrong? You mix eggs and flour and put in fridge 1/2 hour. Take it out, roll it thin, cut it with a knife. Bam you got pasta
https://youtu.be/ESz55eORW44
https://youtu.be/IKe3uatYLmo
SuperWoody64 ยท 3 points ยท Posted at 20:54:15 on June 25, 2018 ยท (Permalink)
I've been craving really thick noodles forever and can't find any in stores. Maybe I'll just make my own.
SerialSpice ยท 2 points ยท Posted at 23:07:06 on June 25, 2018 ยท (Permalink)
You should, it is just as easy as breaking a bread. And fun.
derawin07 ยท 1 points ยท Posted at 20:51:48 on June 25, 2018 ยท (Permalink)
I know how to make it, but novices can go wrong and give up.
Jack_Pudding ยท -3 points ยท Posted at 21:33:42 on June 25, 2018 ยท (Permalink)
Food isn't sexy.
derawin07 ยท 2 points ยท Posted at 21:37:47 on June 25, 2018 ยท (Permalink)
OK
Jack_Pudding ยท -2 points ยท Posted at 21:41:19 on June 25, 2018 ยท (Permalink)
Are you sexually attracted to pasta? Or sexually aroused my it? Since that's what the word means.
Majormlgnoob ยท 6 points ยท Posted at 21:48:14 on June 25, 2018 ยท (Permalink)
Yes
LittleKitty235 ยท 2 points ยท Posted at 23:20:30 on June 25, 2018 ยท (Permalink)
Do not judge pastafarians!
derawin07 ยท 1 points ยท Posted at 21:42:39 on June 25, 2018 ยท (Permalink)
my it?
0OKM9IJN8UHB7 ยท 1 points ยท Posted at 03:33:55 on June 26, 2018 ยท (Permalink)
Rule 34?
[deleted] ยท 74 points ยท Posted at 19:04:46 on June 25, 2018 ยท (Permalink)
[deleted]
C-Ward ยท 14 points ยท Posted at 21:34:17 on June 25, 2018 ยท (Permalink)
And a side salad. If the salad is on top, I send it back.
silentiumau ยท 4 points ยท Posted at 20:47:09 on June 25, 2018 ยท (Permalink)
No more gabagool for you, the doctor said it's bad for you.
reddog323 ยท 4 points ยท Posted at 21:40:27 on June 25, 2018 ยท (Permalink)
Iโm Italian, and I had people asking me what that was for months after that sketch came out. I told them with a straight face, Iโm from the Midwest, it must be an East Coast thing.
Cgdb10 ยท 1 points ยท Posted at 22:52:25 on June 25, 2018 ยท (Permalink)
"Gabagool? Ova 'eyah!"
[deleted] ยท 136 points ยท Posted at 20:17:04 on June 25, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 3 points ยท Posted at 21:42:03 on June 25, 2018 ยท (Permalink)
[deleted]
Dihedralman ยท 1 points ยท Posted at 22:20:20 on June 25, 2018 ยท (Permalink)
Adding stock or broth to things can be a nice addition to add flavor, body, and moisture to a dish. It isn't for every sauce you make especially with all that water, which if reduced, can add unwanted flavors or be quite powerful. The key is that broth is generally put in place of water, and a reduction in seasoning even if that means just salt being reduced. It does not take the place of vinegar or peppers etc and really shouldn't just be added to a given recipe arbitrarily.
A_Flamboyant_Warlock ยท 8 points ยท Posted at 21:06:31 on June 25, 2018 ยท (Permalink)
So spaghetti with zucchini?
ChriosM ยท 1 points ยท Posted at 00:05:46 on June 26, 2018 ยท (Permalink)
Macaroni twists, obv. That or SpongeBob macaronis. Anything that comes in a cheap box with cheese powder, really.
wtfdaemon ยท 4 points ยท Posted at 00:07:07 on June 26, 2018 ยท (Permalink)
To add on to that and help other amateur cooks:
Saute an onion (diced) with a pat of butter and some olive oil. Add your bell peppers (diced) when the onions are getting translucent around their edges. Add your zucchini (diced) and some finely diced garlic a few minutes after that. Let it cook, stirring frequently, until the zucchini and bell peppers have softened a bit. Salt and pepper liberally, and adding oregano, basil and a little smoked paprika is encouraged.
Throw in a decent splash of red wine and stir the pan around to make sure the red wine deglazes all of the yummy parts that stuck to the pan. Add a can of crushed tomatoes and a can of fire-roasted diced tomatoes. Turn the heat down and let it simmer for 30 minutes while you make pasta of your choice.
When pasta is done, al dente, drain (but never rinse!) and add to your sauce. Let it simmer another 5 minutes so the sauce is absorbed into the pasta. Serve topped with cheese on top as per your description.
motorcycle-manful541 ยท 5 points ยท Posted at 19:53:40 on June 25, 2018 ยท (Permalink)
upgrade to HAND-MADE pasta, It's like making bread but easier. Water, salt, egg. Roll that shit out and cut into strips BOOM, you're a world-class chef
Edit: FLOUR, salt, egg
alexambruby ยท 4 points ยท Posted at 20:24:27 on June 25, 2018 ยท (Permalink)
Lamborghini gucci linguini ravioli
Edit: also fiat
spaghettilee2112 ยท 18 points ยท Posted at 18:19:54 on June 25, 2018 ยท (Permalink)
I fucking love spaghetti.
Hurray_for_Candy ยท 9 points ยท Posted at 19:25:12 on June 25, 2018 ยท (Permalink)
Good spaghetti with garlic bread is one of the greatest things ever.
[deleted] ยท 8 points ยท Posted at 20:36:11 on June 25, 2018 ยท (Permalink)
Can't pass by garlic bread without an upvote.
Hurray_for_Candy ยท 1 points ยท Posted at 21:00:23 on June 25, 2018 ยท (Permalink)
I'd PM you my anus but I can't figure out how to take good pictures of it.
The_Loch_Ness_Monsta ยท 2 points ยท Posted at 21:02:48 on June 25, 2018 ยท (Permalink)
Put a big mirror on the floor and squat over it, point the camera down, zoom in close!!! Awww yissss
spaceflunky ยท 3 points ยท Posted at 21:22:47 on June 25, 2018 ยท (Permalink)
Anthony Bourdain's Sunday Gravy with Sausage and Rigatoni from Appetites: A Cookbook. Holy shit. it's amazing and easy to cook
Here's Anthony in his own words:
>"I was always bitter that I wasn't Italian American, you know that scene in Saturday Night Fever, where Tony Manero is eating with his family? All the yelling and the smacking? That looked good to me."
>"We were discouraged from talking with our hands at my childhood dinner table. Voices were supposed to be maintained at a reasonable level and used for civil discourse only. Definitely no smacking. Mopping sauce with bread -- getting too physically involved with your food at all -- was something my mom was unlikely to approve of. So, this Italo-American Jersey classic -- a riff on the Napolitano strategy for (a) turning a bunch of bony, low-quality off-cuts of meat into something delicious, and (b) stretching one thing into two courses -- is a realization of all my childhood yearnings."
https://www.thrillist.com/recipe/nation/sunday-gravy-sausage-rigatoni-recipe-anthony-bourdain-appetites-a-cookbook
Picnicpanther ยท 8 points ยท Posted at 21:23:14 on June 25, 2018 ยท (Permalink)
spaghetti carbonara. Seriously. so fucking easy, takes about 30 minutes to cook, is so fucking good, and people will think you're a MASTER.
This is my personal recipe for around 6 servings, so it's basically either dinner party or leftover portions.
You'll need a pack of spaghetti (or make some yourself, that's also easy with the right tools), 5 eggs, a lot of black pepper, guanciale pork (or pancetta if you're in a bind), olive oil, and 1/3 cups each grated parmesan and pecorino cheeses (grate it yourself, it's much better).
put a large pot of salted water to boil
crack 3 of the full eggs, and 2 egg yolks, into a mixing bowl. Whisk with the cheeses, a pinch of salt, and a LOT of black pepper (do not be shy with the pepper, especially if you like spicier things)
put a small amount of olive oil in a big skillet and heat it on medium til it's crackling, then toss in the guanciale or pancetta. be sure to only stir sparingly, as carmelization happens when you leave the meat on the heat for a while. cook until it's carmelized then remove from heat.
throw the spaghetti into the boiling water until al dente, just a little firm.
save a large glass of the pasta water (it's VERY flavorful). you'll want to pour a bit into the mixture. just dunk a glass into the pot once the pasta's almost done, you'll want to save like 2 cups max (you probably won't use all of it)
strain the pasta out of the water, then put the pasta into the large skillet with the meat
THIS IS VERY IMPORTANT AND PROBABLY THE ONLY SEMI-DIFFICULT PART: Slowly pour the egg/cheese/pepper mixture into the pasta/meat skillet, CONSTANTLY MIXING so that the eggs don't turn scrambled. If you keep mixing, it should be a creamy, yolky consistency
add a little bit of the pasta water you saved to add to the cream-factor of the sauce. shouldn't be watery, just a little more creamy than the thick egg mixture it was
Put a little more pepper in if you'd like, and toss some more parmesan on top before serving.
Boom, you have a creamy, gooey, smokey, savory pile of deliciousness to impress folks with and, most importantly, enjoy yourself. serve with garlic bread (just brush slices of italian bread with olive oil, salt, pepper, and minced garlic, then cover with mozzella and throw in the toaster oven) and maybe some balsamic-glazed oven roasted brussels sprouts.
This used to be my go-to for impressing women on the 3-4th date, and it always worked. Now it's my go-to for convincing my girlfriend to let me choose what movie we watch on netflix that night.
ReallyQuiteDirty ยท 1 points ยท Posted at 01:04:41 on June 26, 2018 ยท (Permalink)
I am with you for the most part, but I always did a cream.based sauce and then tempered in eggs at the very end, off heat. Super rich, super tasty.
dysGOPia ยท 3 points ยท Posted at 21:29:29 on June 25, 2018 ยท (Permalink)
Anyone know a grocer that sells these cheap? Or at least in bulk?
Tr0k3n ยท 3 points ยท Posted at 21:30:26 on June 25, 2018 ยท (Permalink)
GRAZIE RAGAZZI, GRANDE LAVORO ! FORZA FERRARI!
Bargeboard ยท 2 points ยท Posted at 04:42:13 on June 26, 2018 ยท (Permalink)
BABABABUM BABABABUMBUM
TheGreyMage ยท 3 points ยท Posted at 21:35:47 on June 25, 2018 ยท (Permalink)
Sounds like Jen pretending to speak Italian in the The IT Crowd.
Trudix ยท 5 points ยท Posted at 20:35:20 on June 25, 2018 ยท (Permalink)
That's not really a secret. Only people who cannot cook order Pasta at a restaurant. All others know you're just paying the restaurants rent with their 14$ Pasta dishes.
InvincibleSummer1066 ยท 4 points ยท Posted at 21:54:18 on June 25, 2018 ยท (Permalink)
Yeah, I was thinking this. Pasta is tasty, but it is not impressive. If someone serves pasta, I still have no idea whether they're a good cook or not. Even scrambled eggs tell you more about someone's skill level. Pasta is like the cereal + milk of dinners.
CWSwapigans ยท 2 points ยท Posted at 21:58:58 on June 25, 2018 ยท (Permalink)
Totally disagree. Iโd rather spend $14 for perfectly cooked pasta than spend all day making the pasta and then hoping I donโt fuck up at the end when I finally cook it.
But yeah, if the restaurant is just dumping dried noodles into water (like most pasta places Iโve ever been outside the northeast) then sure, count me out.
[deleted] ยท 2 points ยท Posted at 02:00:53 on June 26, 2018 ยท (Permalink)
Yeah this - every dude on the planet makes pasta the first time he cooks for a girl.
Trudix ยท 1 points ยท Posted at 07:02:49 on June 26, 2018 ยท (Permalink)
That's true as well my friend.
rhinny ยท 1 points ยท Posted at 23:33:31 on June 25, 2018 ยท (Permalink)
Unless going to a high end place that specializes in house made pasta. Then I order pasta.
OldMork ยท 4 points ยท Posted at 19:30:52 on June 25, 2018 ยท (Permalink)
This. A real carbonara is actually easy
Pm_MeYour_WhootyPics ยท 3 points ยท Posted at 22:22:58 on June 25, 2018 ยท (Permalink)
Tbh majority of pasta dishes are easy AFTER you've done them once or twice. You can taste a sauce and modify it based on what it needs, some dishes you dont get that luxury.
If you ever want to wow the average Woman (could work on guys too idk), just make them alfredo. Most people i've interacted with know two kinds of alfredo;
Olive Garden
and Storebought.
You make some from HWC and put in a decent Parmesan and they'll look like they've seen God.
Then again if you simply salt your pasta water, you're already ahead of the majority of the competition that has went after someones taste buds.
Fidodo ยท 1 points ยท Posted at 21:51:37 on June 25, 2018 ยท (Permalink)
It's so good and impressive, but I make it when I feel super lazy. It's such a great dish!
DestructionSphere ยท 1 points ยท Posted at 22:39:19 on June 25, 2018 ยท (Permalink)
Sure, it's pretty easy to actually make, but how often do you just happen to have guanciale laying around?
Fidodo ยท 1 points ยท Posted at 22:50:49 on June 25, 2018 ยท (Permalink)
I just use whatever I have on me, it's still delicious, and lets leave it at that :)
DestructionSphere ยท 1 points ยท Posted at 23:10:51 on June 25, 2018 ยท (Permalink)
Hey, I'm not judging, I've made some pretty low budget versions myself that wound up being damn good in the end. But I am curious as to what you usually use instead. Bacon?
Fidodo ยท 1 points ยท Posted at 00:44:59 on June 26, 2018 ยท (Permalink)
Personally I'm a vegetarian so I use field roast sausages and a little extra Olive oil to make up for the lack of oil, and it's super good.
goldontheceiling22 ยท 2 points ยท Posted at 19:47:38 on June 25, 2018 ยท (Permalink)
Fettuccine Spaghetillini
Zikkafoos ยท 2 points ยท Posted at 19:59:38 on June 25, 2018 ยท (Permalink)
Next time youโre in vapiano, whether you eat meat, veggie, vegan, pescatarian or rassclart flexitarian, If you trust me, order the โFunghi Bologneseโ with fusilli, and if youโre truly skeng, get some chilliโs added. I swear to you, Peng de la peng.
sorryDontUnderstand ยท 1 points ยท Posted at 21:18:04 on June 25, 2018 ยท (Permalink)
Go home Zikkafoos, you're drunk.
throwyrworkaway ยท 1 points ยท Posted at 21:35:34 on June 25, 2018 ยท (Permalink)
fusilli mandem
ObiJuanKenobixD ยท 2 points ยท Posted at 20:17:54 on June 25, 2018 ยท (Permalink)
A what?
Trolllullul80 ยท 2 points ยท Posted at 20:25:39 on June 25, 2018 ยท (Permalink)
April Ludgate is that you?
JoefromOhio ยท 2 points ยท Posted at 20:48:33 on June 25, 2018 ยท (Permalink)
The binging with babish recipe for aglio y olio from chef is remarkably easy and next level impressive and then when you get laid you both sweat out all the garlic
FeralReaper ยท 2 points ยท Posted at 21:28:31 on June 25, 2018 ยท (Permalink)
Any one pot pasta would be the dish to make. Just throw it all in a pot in the right order (meat, sauce, pasta, cheese) and you are already on your way to greatness. Also you can make a lot at once
PhroznGaming ยท 2 points ยท Posted at 21:30:22 on June 25, 2018 ยท (Permalink)
Lol you had me until Ferrari.
buizel123 ยท 2 points ยท Posted at 21:36:52 on June 25, 2018 ยท (Permalink)
I made penne alla vodka for my friends and they acted like I was Jesus.
chaosfire235 ยท 2 points ยท Posted at 21:42:22 on June 25, 2018 ยท (Permalink)
Vodka sauce is my new addiction. It's so sinfully savory, I just have to add it to every pasta dish I make.
broncosandwrestling ยท 2 points ยท Posted at 21:38:04 on June 25, 2018 ยท (Permalink)
For sure. If you can cook premade pasta out of a box correctly you're already doing better than most.
d0pe-asaurus ยท 2 points ยท Posted at 21:40:24 on June 25, 2018 ยท (Permalink)
SLAP CHOP! ONE SLAP ADDA TIME
HarryTheOwlcat ยท 2 points ยท Posted at 21:48:18 on June 25, 2018 ยท (Permalink)
Forza Ferrari, machina grande!
CWSwapigans ยท 2 points ยท Posted at 21:53:50 on June 25, 2018 ยท (Permalink)
I donโt really agree with this. Itโs easy to do pasta thatโs โfineโ or โpretty goodโ.
To do pasta thatโs โincredibleโ is really difficult. Youโll definitely need homemade noodles to even get started on that level.
pittsnoggle ยท 2 points ยท Posted at 22:00:24 on June 25, 2018 ยท (Permalink)
Then how come Olive Garden has so much trouble?
F22_Android ยท 2 points ยท Posted at 23:11:05 on June 25, 2018 ยท (Permalink)
I like adding kielbasa to pasta... Also, kielbasa makes an excellent breakfast meat. I'll mix it with scrambled eggs, cut up fried potatoes and cheese and its delicious, I actually prefer it to ham or bacon at this point.
jhd3nm ยท 2 points ยท Posted at 01:54:10 on June 26, 2018 ยท (Permalink)
Alfredo sauce. Its just some grated parmesian melted in heavy cream. You can saute a little garlic if you want, toss in some peas, bacon bits, salt and pepper. But just cream and parmesian work fine.
AltimaNEO ยท 2 points ยท Posted at 02:13:46 on June 26, 2018 ยท (Permalink)
zucchini linguini martini bikini
Bradp13 ยท 2 points ยท Posted at 02:39:53 on June 26, 2018 ยท (Permalink)
Mama Mia!
JotunIV ยท 2 points ยท Posted at 03:03:15 on June 26, 2018 ยท (Permalink)
Chicken fed the chimney all afraid hoe
ajkkjjk52 ยท 2 points ยท Posted at 03:26:25 on June 26, 2018 ยท (Permalink)
Yeah, Italian food is a huge scam.
IMR800X ยท 2 points ยท Posted at 03:33:32 on June 26, 2018 ยท (Permalink)
Everything said in Italian sounds like a $30 plate of pasta.
You could say "fuck your mother" in Italian, and I'd be all like "yes, please, with extra parmesan!"
weeaboojone1574 ยท 2 points ยท Posted at 03:53:26 on June 26, 2018 ยท (Permalink)
Making mozzarella linguini Ferrari spaghetti Mussolini tortellini is harder than it looks okay
PsychoAgent ยท 2 points ยท Posted at 04:03:49 on June 26, 2018 ยท (Permalink)
What's the difference between my freeze dried spaghetti in a box versus some Gordon Ramsey style pasta?
spunknugget ยท 2 points ยท Posted at 04:34:36 on June 26, 2018 ยท (Permalink)
Was gonna say spaghetti carbonara is freaking simple and fast. People swear you are a culinary whiz
lordicarus ยท 2 points ยท Posted at 05:04:18 on June 26, 2018 ยท (Permalink)
Fettuccine linguine martini bikini
ZomNomNomBeeZ ยท 2 points ยท Posted at 05:42:56 on June 26, 2018 ยท (Permalink)
When I was in college I got high af and made some Mac and Cheese, I hadn't been shopping and that was all that was left in the pantry.
But then I discovered that my asshole roommate had stolen the cheese packet from the last box so he could double up the cheesiness for his. So I had noodles, milk, butter and a profound desire to live alone next year.
But I was high. And hungry. So I took those things, added some cream cheese, garlic powder, Mrs. Dash, and Kraft parmesan cheese and basically invented my version of alfredo sauce.
I still can't believe he stole the fucking cheese packet.
HappyHappyUnbirthday ยท 2 points ยท Posted at 06:16:05 on June 26, 2018 ยท (Permalink)
The ferrari was a nice touch.
Throwaway279613 ยท 2 points ยท Posted at 06:38:50 on June 26, 2018 ยท (Permalink)
Can confirm. Everyone loves my chicken pesto and hail me as a chef. All it is, is fried chicken breast, mushrooms and onions. Toss that in some cooked pasta and add a jar of green pesto and some parmesan and crushed pine nuts to top it off. Super quick and easy.
Call_me_Cassius ยท 2 points ยท Posted at 07:01:57 on June 26, 2018 ยท (Permalink)
Puttanesca sauce. Delicious, fancy name, and you don't even need to chop some of the vegetables!
lovable_cube ยท 2 points ยท Posted at 07:33:16 on June 26, 2018 ยท (Permalink)
Add โFerrariโ to the name of any dish and youโre instantly boujee as fuck.
RiceAlicorn ยท 2 points ยท Posted at 07:37:20 on June 26, 2018 ยท (Permalink)
If it wasn't for the fact that I make fresh, handmade pasta this one particular pesto pasta I make that looks super fancy would take only 10 minutes tops.
Boil pasta
Put all sauce ingredients in a food processor
Blend that shit up
Put pasta and sauce in bowl and mix.
davidecibel ยท 2 points ยท Posted at 07:53:18 on June 26, 2018 ยท (Permalink)
Don't do that in Italy though or you'll get arrested.
jddanielle ยท 2 points ยท Posted at 08:25:30 on June 26, 2018 ยท (Permalink)
Maserati
CheesyItalian ยท 2 points ยท Posted at 12:02:03 on June 26, 2018 ยท (Permalink)
Wanna go next level though? May I present:
Italian Sunday Gravy
MEATBALLS
Ingredients:
2lbs ground beef 1lb ground pork Couple handfuls of bread crumbs 2 eggs Oregano or whatever spices you want Couple splats of milk, donโt measure or youโre fired! Few splashes of worcestershire sauce Loads of Garlic powder, onion powder, salt & pepper
Mix everything together EXCEPT the meat. It should be a bready paste, donโt eat it. Mix it well! Add the meat and mix it all together with your hands. Put some water on your hands if you want to prevent some meat gunk sticking to you i guess, but maybe donโt be a wuss instead. Try not to mash stuff together, more like pulling the meat apart and turning the whole mess upside down a few times in the mixing bowl. If you have to mash a bit, it wonโt kill anyone, just makes slightly tougher balls. (HAH!)
Form it into meatballs about the size of a 10 year oldโs fist. Put them in the fridge for a few hours while you work on the rest of this madness.
THE SAUCE
Ingredients:
NOW MAKE IT:
Add a butt ton of olive oil to a large pot, biggest one ya got! Maybe half a cup of oil, but remember no measuring! Heat it over medium-ish, then dump in the load of onions. Turn the heat to low and let the onions cook real slowly, for like an hour! Stir them every few minutes, or forget for half an hour and stir them, whatever. Add some butter somewhere along the way to help with that โrichnessโ. Couple spoonfuls, whatever.
After the onions are all melted down to almost an onion butter, add the garlic and let er sizzle for a couple minutes in there. Then add some tomato paste. Half a can, whole can, few squirts from a tube, whatever ya got. Cook that paste for a minute or two, while you mix everything together. Bonus points for browning the paste just a TAD. Bump your heat back up to medium now for booze time.
Add the wine, just dump a few glugs in there, drink the rest while this cooks for the next 5-8 hours! Stir that wine in and scrape up all the bits from the pan. The french call this FOND.
At some point along the way here, you should have dumped all your tomatoes into a food processor and blitzed them into oblivion. Stems, basil leaves, and all. If you donโt have machines, take a damn pasta strainer and spend a few minutes working the tomatoes through that, into a big bowl or something.
Add all the tomatoes, along with half a box, or a can, of broth. Mix everything together now, you got yourself a sauce! Donโt forget the sugar now, or itโll taste like battery acid! Add a handful or two of sugar. Also add all the salt and pepper you can handle, taste as you go or something.
Bring that a boil, medium-to-high heat, then drop it to low and itโs simmerinโ time. Giver a stir every 10-60 minutes to make sure nothing is sticking. Give it a good 4 hours at least, 10 hours if you want, iโm not yer boss.
At some point, about 1-2 hours before youโre done, fry up those meatballs in a big frying pan, or try it on the BBQ if youโre brave. You donโt want to cook them through, you just want some browning all around them. Once theyโre brown, throw em in the sauce. Got some sausages laying around? Brown those up and throw them in too, cut em into 2 or 3 pieces per sausage, or leave them whole. Got some other meat? Pork chops? Crappy steaks? Stew meat? Ok, better get that stew meat in like 4-6 hours to make it tender, but whatever. Add all the meats you want! But if you donโt have at least the meatballs, youโre fired.
So you spent the whole day making sauce, it should be nice and dark by now, and thick enough to eat. Make some pasta and eat it!
Wanna get fancy with the pasta step? Add a few ladles of the sauce to a frying pan, and add some almost-cooked pasta to the pan too, stir it all together over some medium heat so the sauce kinda boils into the pasta. Add some pasta water if itโs a bit thick, and when itโs done add a spoonful of butter to EMULSIFY that stuff. Add some parmesan too if you got er. Put some more parm on top of the plate too. (Romano works as a parm replacement in a pinch)
Serve it with some good bread, and you got yourself a meal.
Freeze the extra sauce + meat in ziplocs (Let it cool down first, you animal! Eat your food! Get seconds!) Or just in some tupperware or big old casserole dishes. I prefer casseroles cause you can take it out of the frezer tonight and throw it in the oven to reheat tomorrow. (1 hr-ish at 350)
D8-42 ยท 2 points ยท Posted at 13:09:14 on June 26, 2018 ยท (Permalink)
The pasta dish from the movie Chef is so damn simple to make but tastes and looks so good.
People think you're great at cooking if you make it, when really it's just pasta, oil, garlic, and some herbs and spices.
pbzeppelin1977 ยท 2 points ยท Posted at 13:27:13 on June 26, 2018 ยท (Permalink)
I have a great pasta dish that everyone I know really enjoys.
It's literally the basic version is literally pasta and baked beans.
I like to add some minced beef and garnish with cheese though.
Pasta and beans as a poor version, you can keep the mince out to keep it vegan/vegetarian or replace it with quorn if you wanted too.
You can use dort cheap tomato pasta sauce if you want more sauce in it.
Any sort of hard cheese on top works.
It tastes really good.
DangerSwan33 ยท 1 points ยท Posted at 19:28:31 on June 25, 2018 ยท (Permalink)
Boppity boopity!
FoleyX90 ยท 1 points ยท Posted at 20:07:05 on June 25, 2018 ยท (Permalink)
I frequently make tofu stir-fry with veggie pasta and sweet baby ray's spicy sweet sauce.
It tastes so fucking good, looks delicious and is so damn easy to prepare.
Superted1612 ยท 1 points ยท Posted at 20:29:22 on June 25, 2018 ยท (Permalink)
Ahhhh Fiat Punto Viennetta.
SICFJC ยท 1 points ยท Posted at 20:32:11 on June 25, 2018 ยท (Permalink)
Bappity boopity bipbbity bappa
Everybodysbastard ยท 1 points ยท Posted at 20:32:37 on June 25, 2018 ยท (Permalink)
Bada bing, vada vroom!
john_dune ยท 1 points ยท Posted at 20:35:30 on June 25, 2018 ยท (Permalink)
Chicken parmesan is like the Taylor swift of pastas... All looks, very palatable, and no depth in making.
uberpea75 ยท 1 points ยท Posted at 20:44:06 on June 25, 2018 ยท (Permalink)
Forreal tho; I always use Carbonara as my go-to pasta dish to impress. It's so simple, and when it's done it has so much flavor that you wouldn't expect. (Not good for vegetarians/vegans tho)
ministry312 ยท 1 points ยท Posted at 20:53:51 on June 25, 2018 ยท (Permalink)
Mamma Mia!
UrbanPrimative ยท 1 points ยท Posted at 20:54:09 on June 25, 2018 ยท (Permalink)
This is why an Italian restaurant has to be F-ing awesome: good to great italian is easy at home.
Now, authentic, real Italian food from Italy style is another beast...but most restaurants punt
triplefreshpandabear ยท 1 points ยท Posted at 20:59:44 on June 25, 2018 ยท (Permalink)
A good carbonara is amazing and not so hard as I first thought
LobsterBrownies ยท 1 points ยท Posted at 21:06:29 on June 25, 2018 ยท (Permalink)
My favorite, because it looks fancy and takes no effort. Bake some spicy chicken. Cook spaghetti. Dice in chicken. Finish with olive oil and some mince garlic and crushed red peppers. Roast some asparagus. Feel fancy, like you didn't just make a meal in 10 minutes that cost 2 bucks per serving
rustybeaumont ยท 1 points ยท Posted at 21:08:17 on June 25, 2018 ยท (Permalink)
Throw in soma dat โgabba ghoulโ
Toux ยท 1 points ยท Posted at 21:17:08 on June 25, 2018 ยท (Permalink)
Carbonara.
enslaved_robot_boy ยท 1 points ยท Posted at 21:25:40 on June 25, 2018 ยท (Permalink)
This recipe is freaking amazing....https://www.youtube.com/watch?v=ChzUN_RvMeY
throwyrworkaway ยท 1 points ยท Posted at 21:30:55 on June 25, 2018 ยท (Permalink)
guy fieri takes the best bites in the biz
GUARBorg ยท 1 points ยท Posted at 21:37:05 on June 25, 2018 ยท (Permalink)
https://youtu.be/bJUiWdM__Qw
Reddbeardndragoness ยท 1 points ยท Posted at 21:37:46 on June 25, 2018 ยท (Permalink)
https://youtu.be/SW-BU6keEUw
Armond436 ยท 1 points ยท Posted at 21:46:17 on June 25, 2018 ยท (Permalink)
Krauzber ยท 1 points ยท Posted at 21:51:16 on June 25, 2018 ยท (Permalink)
This.
Campanelle Alfredo. Campanelle, chicken, garlic, white wine (ooouuuuuuuh fancy), cream.
Use enough salt. Garnish with olive oil, seasalt, ruccola and Parmigiano. The ruccola (or anything green really) is all you need to make a pasta dish really pop. Also adds a fresh crunch in what usually has a pretty uniform texture. Yellow beets in mixed in with the pasta also makes for a nice sweet and crunch surprise.
felmo ยท 1 points ยท Posted at 21:52:09 on June 25, 2018 ยท (Permalink)
Spot on, Pasta Carbonara is so easy and so impressive to make
Drulock ยท 1 points ยท Posted at 21:52:50 on June 25, 2018 ยท (Permalink)
Cacio e Pepe. Really just pasta, black pepper, and some parmesan. Call it by its Italian name and it sounds so much more impressive.
Dubacik ยท 1 points ยท Posted at 21:53:53 on June 25, 2018 ยท (Permalink)
TIL Ferrari means "with cheese" in Italian.
Single_Helix ยท 1 points ยท Posted at 21:54:20 on June 25, 2018 ยท (Permalink)
Add an egg
rudysaucey ยท 1 points ยท Posted at 21:58:21 on June 25, 2018 ยท (Permalink)
Mama Mia!
meat_mate ยท 1 points ยท Posted at 21:58:44 on June 25, 2018 ยท (Permalink)
just make sure you salt the water correctly. Pasta cooked in water with the right amount of salt (LOTS) is SO MUCH BETTER!
creativelyuncreative ยท 1 points ยท Posted at 21:59:30 on June 25, 2018 ยท (Permalink)
My bf makes amazing penne a la vodka and I tried it for the first time, that shit has like 5 ingredients and tastes amazing! It was much easier than I expected :)
Rude_Information ยท 1 points ยท Posted at 22:05:13 on June 25, 2018 ยท (Permalink)
Just make it nice. Ok?
NeverPull0ut ยท 1 points ยท Posted at 22:09:20 on June 25, 2018 ยท (Permalink)
Right? The other day I was having some friends over and made fettuccini Alfredo with chicken and broccoli.
This consisted of me seasoning and throwing four chicken thighs and a bunch of broccoli in the oven for 25 mins. Then boiling water and adding pasta to it. Then combining the three with Alfredo sauce until everything was heated and serving with some cheese on top.
Whole process took like 6 combined minutes of effort from me but everyone thought it was this grand dinner.
linandlee ยท 1 points ยท Posted at 22:12:33 on June 25, 2018 ยท (Permalink)
My husband and I just did this one:
In a cast iron skillet cook sausage, onion. About halfway through add chopped peppers, chopped zucchini, and some chopped squash. Add a can of drained diced tomatoes and poor that shit over rotini pasta. Cheap, easy, and actually good. Not the "sugary/fatty good" but like the fresh kind of good.
doublestitch ยท 797 points ยท Posted at 16:10:14 on June 25, 2018 ยท (Permalink)
Quiche: buy a frozen crust, whisk eggs and milk at a ratio of 1/2 cup to 1 egg. Break up a slice of ham, stir in shredded cheese, and bake at 350 F until the top turns golden brown.
edit
As several people have correctly commented, there are a lot of other delicious ingredients that can go into quiches (herbs, veggies, seafood).
Also it's feasible to either do without the crust or to make your own crust from scratch.
Kept the instructions super-simple for this post because the discussion theme is easy recipes that look impressive. Quiche gets even more impressive if you happen to chop in fresh garlic chives that you grow in a kitchen garden--but you don't have to be a master chef.
Basic quiches are easy.
Roarlord ยท 353 points ยท Posted at 17:52:23 on June 25, 2018 ยท (Permalink)
To fancy it up, try shingling in thin slices of potato instead of the prefab crust. Suddenly, Gordon Ramsay will be asking you for cooking tips.
shreddedking ยท 436 points ยท Posted at 19:01:47 on June 25, 2018 ยท (Permalink)
I'm imagining Gordon Ramsay asking cooking tips as "what's the next step, donkey?"
daedrin ยท 68 points ยท Posted at 21:18:05 on June 25, 2018 ยท (Permalink)
No that's shrek asking for cooking tips
ChlckenChaser ยท 10 points ยท Posted at 22:31:27 on June 25, 2018 ยท (Permalink)
Best comment ive read all day. Now i go to bed smiling
AustinSA907 ยท 9 points ยท Posted at 22:42:22 on June 25, 2018 ยท (Permalink)
Sweet dreams!
[deleted] ยท 10 points ยท Posted at 02:18:00 on June 26, 2018 ยท (Permalink)
Me: Okay, now throw the steak in the frying pan
Gordon: IT'S FUCKING RAW!
Me: I know... that's why you throw it in the frying pan.
Yakmasterson ยท 9 points ยท Posted at 20:31:01 on June 25, 2018 ยท (Permalink)
RAAAAAWWWWWWW!!!!
IrascibleOcelot ยท 77 points ยท Posted at 18:01:26 on June 25, 2018 ยท (Permalink)
Itโs basically a frittata in a pie shell.
Portarossa ยท 328 points ยท Posted at 18:11:19 on June 25, 2018 ยท (Permalink)
Turtle power!
StanleyRoper ยท 9 points ยท Posted at 20:38:18 on June 25, 2018 ยท (Permalink)
Bravo, my friend. Bravo.
tsv1138 ยท 6 points ยท Posted at 19:15:12 on June 25, 2018 ยท (Permalink)
Get a thing of the whole sheet puff pastry put it in the bottom of your pan instead of pie crust or potatoes.
jabroni5000 ยท 2 points ยท Posted at 22:44:38 on June 25, 2018 ยท (Permalink)
oh that's a cool idea!
Latitude66 ยท 2 points ยท Posted at 03:19:08 on June 26, 2018 ยท (Permalink)
That's avdamn genius idea!!
englishamerican ยท 2 points ยท Posted at 04:45:05 on June 26, 2018 ยท (Permalink)
You can also add:
onion/caramelized onion
leeks
spinach/kale
bacon/any form of bacon
roasted garlic
or literally any vegetable and meat combination. broccoli, chicken, pork, peppers, jalapeno, celery, tomato, artichoke, asparagus, etc...
Roarlord ยท 1 points ยท Posted at 06:46:27 on June 26, 2018 ยท (Permalink)
Linguica and camelized onion with roasted garlic. Fucking yum.
englishamerican ยท 1 points ยท Posted at 00:59:40 on June 27, 2018 ยท (Permalink)
Yes, that sounds amazing!
jvanderh ยท 2 points ยท Posted at 05:30:10 on June 26, 2018 ยท (Permalink)
That's clever. Raw or cooked potatoes?
Roarlord ยท 2 points ยท Posted at 06:45:25 on June 26, 2018 ยท (Permalink)
It helps to give them a quick bake on their own for a few first, just like you would for a pie crust.
jvanderh ยท 1 points ยท Posted at 15:55:39 on June 26, 2018 ยท (Permalink)
Thank you!
salocin097 ยท 1 points ยท Posted at 06:47:57 on June 26, 2018 ยท (Permalink)
Slightly confused, adding in bits of potato? Or potato slices shingled to make up the crust?
Roarlord ยท 1 points ยท Posted at 06:55:39 on June 26, 2018 ยท (Permalink)
To make the crust
salocin097 ยท 1 points ยท Posted at 07:14:54 on June 26, 2018 ยท (Permalink)
First I'll have to learn to cut potatoes evenly, aha
Roarlord ยท 1 points ยท Posted at 14:01:19 on June 26, 2018 ยท (Permalink)
Try a mandolin.
imitatingnormal ยท 1 points ยท Posted at 06:48:44 on June 26, 2018 ยท (Permalink)
And add feta!
dalkita13 ยท 10 points ยท Posted at 22:29:47 on June 25, 2018 ยท (Permalink)
I make quiche in batches and always have a few in the freezer for lazy dinner days, lunches or potlucks. I put anything I would put in an omelette into mine. Any veg with a complementary cheese meets with approval from my household. Artichokes and jalapeno cheese, tomato, bacon and sharp cheddar, mushrooms with feta and spinach, these are all in my freezer right now. Served with a salad and wine, they make an easy dinner that everyone thinks you toiled over.
xole ยท 10 points ยท Posted at 22:19:04 on June 25, 2018 ยท (Permalink)
You can even skip the crust and line the bottom of the pan with grated swiss cheese and crumbled up bacon.
Hetare-chan ยท 9 points ยท Posted at 23:12:43 on June 25, 2018 ยท (Permalink)
There are crustless quiche recipes online too if (like me) you're not fond of the crust. Also eliminates carbs for those watching them.
t_rage ยท 2 points ยท Posted at 06:18:28 on June 26, 2018 ยท (Permalink)
My go-to crustless quiche. 8 eggs, 8 oz cheese, 8 strips Bacon diced, 8 ounces half & half. Bake 375 for about an hour. I'll throw in chopped spinach occasionally. Oh, and don't forget to grease the pan. It's gonna stick regardless but won't be as bad.
skepticones ยท 6 points ยท Posted at 21:25:30 on June 25, 2018 ยท (Permalink)
Making a crust takes literally 5 minutes, 1 cup flour, 3-6 tbsp butter or shortening, some salt, some water, and a vaguely cylindrical object... i don't even have a rolling pin i use a can of spray oil.
The crust is the easiest part of the quiche...
roaming111 ยท 3 points ยท Posted at 01:11:24 on June 26, 2018 ยท (Permalink)
Use your cylindrical object technique for pasta as well. You don't need a rolling pin or pasta maker. When I was house sitting I just used an olive oil bottle and a sharp knife and it worked just as good.
skepticones ยท 2 points ยท Posted at 19:26:49 on June 26, 2018 ยท (Permalink)
What sort of pasta shape do you make this way? I've tried making homemade pasta a couple times (with regular white flour - not semolina) and it has never turned out the way i'd like.
roaming111 ยท 2 points ยท Posted at 20:07:53 on June 26, 2018 ยท (Permalink)
Most non-complex shapes. Lasagna, linguine, tagliatelle, fettuccine, manicotti, angle hair, a sort of spaghetti, ravioli, tortellini, and many others.
I'd recommend looking up Gennaro Contaldo's videos online on pasta making.
That is how I learned, but my pasta recipe is ~100g white flour, 1 egg, and a bit of olive oil. Add water until it is the texture you want. Usually I don't even add water. Some do use semolina, but I have never used it.
A trick I found is to need it for about 4-8 minutes then wrap it in cling film for about 30 minutes to rest. It lets the gluten relax and makes it much easier to roll out.
Also make sure to well flour both sides of your pasta before you roll it onto itself to allow you to cut it.
If you have any other questions don't hesitate to ask.
skepticones ยท 2 points ยท Posted at 22:39:17 on June 26, 2018 ยท (Permalink)
Awesome - i will definitely give it another shot with your tips
alficles ยท 2 points ยท Posted at 02:52:32 on June 26, 2018 ยท (Permalink)
Yeah, it takes me longer than that just to cut the flour in. I classify the crust as "simple", but not quite "quick". But we're crust snobs at my house and so buying a pre-made crust is like wearing a yalmuke to Mass.
skepticones ยท 1 points ยท Posted at 19:24:41 on June 26, 2018 ยท (Permalink)
I don't do anything fancy to cut my fat in - i just use a fork. I do always use shortening though. Cold butter certainly would take more effort.
Buscemi_D_Sanji ยท 5 points ยท Posted at 19:22:44 on June 25, 2018 ยท (Permalink)
Henry kitchen tip: fuck up the crust a bit before cooking so it looks homemade
Just_Call_Me_Mavis ยท 5 points ยท Posted at 01:13:18 on June 26, 2018 ยท (Permalink)
My daughter has discovered quiche. You can go so many directions with it, and she thinks she's the shit. To be honest, she is. Spinach, shrimp, cheese quiche is the bomb diggity. Also, use a shaker bottle to mix your eggs and milk.
trivial ยท 5 points ยท Posted at 02:23:20 on June 26, 2018 ยท (Permalink)
Cream. Put in cream.
Erinysceidae ยท 3 points ยท Posted at 02:24:59 on June 26, 2018 ยท (Permalink)
A thin layer of mustard on the bottom of the crust gives it a magnificent je ne sais quois โ a real pop
dogzeimers ยท 3 points ยท Posted at 00:05:01 on June 26, 2018 ยท (Permalink)
Use whipping cream instead of milk.....yummy
acqd139f83j ยท 3 points ยท Posted at 00:46:41 on June 26, 2018 ยท (Permalink)
swap milk for pouring cream if you value taste over life expectancy
mlledufarge ยท 3 points ยท Posted at 00:51:36 on June 26, 2018 ยท (Permalink)
Yep! Just made two quiche on Saturday for a bridal shower, and all the guests were raving about how amazing it was, and that they couldn't believe I was taking the time to make quiche! A whole 5 minutes of prep.
[deleted] ยท 3 points ยท Posted at 02:10:16 on June 26, 2018 ยท (Permalink)
This is a great one, it looks difficult due to the crust but takes next to no effort.
Itโs a great choice to bring to a potluck as vegetarians are always super happy to have an entree so they donโt have to eat just salad.
Momasaur ยท 3 points ยท Posted at 04:35:46 on June 26, 2018 ยท (Permalink)
I've found that Sunday quiche can be a great way to use up leftovers from the week, as so many things work well in one. My kids will rave about a quiche full of ingredients that they wouldn't touch when they were in their plate a couple days ago.
olov244 ยท 3 points ยท Posted at 04:42:53 on June 26, 2018 ยท (Permalink)
I like feta cheese in mine, stays soft and melted
[deleted] ยท 2 points ยท Posted at 19:48:43 on June 25, 2018 ยท (Permalink)
I became the meal prep Gordon Ramsey when I brought some quiche to work.
specs123 ยท 2 points ยท Posted at 00:03:46 on June 26, 2018 ยท (Permalink)
I just started making quiche recently and I feel stupid for not making it sooner. So easy. Quiche Lorraine is my jam. My fiancรฉe wonโt eat pork so we use turkey bacon and itโs still good.
wincitygiant ยท 2 points ยท Posted at 00:20:00 on June 26, 2018 ยท (Permalink)
My specialty quiche is bacon, spinach, sweet bell pepper and portobello mushroom topped with cheddar. Give it a try sometime.
RachLMayb ยท 1 points ยท Posted at 07:26:29 on June 26, 2018 ยท (Permalink)
Do you cook the bacon first?
wincitygiant ยท 1 points ยท Posted at 12:42:39 on June 26, 2018 ยท (Permalink)
Yes I cook the bacon and sautรฉ the vegetables too. Only the spinach goes in the pie uncooked.
FormerlyKnownAsDavy ยท 2 points ยท Posted at 03:39:48 on June 26, 2018 ยท (Permalink)
Add a tablespoon of flour or it takes forever!
ThorOdinson ยท 2 points ยท Posted at 04:36:16 on June 26, 2018 ยท (Permalink)
1/2 cup milk to 1 egg sounds like too much milk, are you sure?
doublestitch ยท 1 points ยท Posted at 04:55:53 on June 26, 2018 ยท (Permalink)
It's recommended in a lot of sources. Here's one - a fairly reliable site I use regularly. it's also in this NPR article. Went ahead and checked the Fannie Farmer Cookbook, thirteenth edition--same ratio again. Some references prefer cream to milk but the ratio still holds up.
When making omelettes I go a lot more eggy than quiches.
TychaBrahe ยท 2 points ยท Posted at 05:12:19 on June 26, 2018 ยท (Permalink)
Lox, green onion, and cubes of cream cheese.
It's a bit of a pain to cube the cream cheese, but it's delicious.
iloveworms ยท 1 points ยท Posted at 20:40:28 on June 25, 2018 ยท (Permalink)
I normally make my own crust but I've had decent results using a flour tortilla as the base/sides.
Storm137 ยท 1 points ยท Posted at 22:59:55 on June 25, 2018 ยท (Permalink)
Chunks of ham, diced mushroom, peppers and broccoli with the cheese cut into cubes. (Swiss and Cheddar with some American from the deli cut thick) Best quiche you'l ever have.
bdg_art ยท 1 points ยท Posted at 02:24:53 on June 26, 2018 ยท (Permalink)
Try it with a Graham cracker crust too if you're a fan of sweet and salty breakfast! We got one by accident and it was delicious.
kniselydone ยท 1 points ยท Posted at 02:44:24 on June 26, 2018 ยท (Permalink)
Homemade crust is so easy though and makes the whole "you seem like a great cook" thing real.
wrongsidestogether ยท 1 points ยท Posted at 07:09:58 on June 26, 2018 ยท (Permalink)
I made two cheddar bacon spinach quiche using frozen dough for the morning after my sisterโs bachelorette party. Two dozen of her hella hungover friends thought I was a god that day.
SenpaiBeardSama ยท 1 points ยท Posted at 15:01:04 on June 26, 2018 ยท (Permalink)
The first time I made quiche, I made the crust from scratch. I fucked the first one up by not reading the recipe, but the second time it was awesome. Pinch of salt, 1 cup flour, 1/2 cup oil, 1/2 cup cold water. Knead and done.
Mateo2k ยท 237 points ยท Posted at 21:26:40 on June 25, 2018 ยท (Permalink)
Hot ham water.
SeeYourGypsy ยท 49 points ยท Posted at 22:39:40 on June 25, 2018 ยท (Permalink)
I hear it goes really well with cornballs.
[deleted] ยท 31 points ยท Posted at 02:34:13 on June 26, 2018 ยท (Permalink)
So watery, yet there's a smack of ham to it.
bonkava ยท 8 points ยท Posted at 01:54:14 on June 26, 2018 ยท (Permalink)
Poached salmonella is even easier!
curious-children ยท 4 points ยท Posted at 02:33:24 on June 26, 2018 ยท (Permalink)
yum
Throwawarky ยท 5 points ยท Posted at 00:48:39 on June 26, 2018 ยท (Permalink)
Rum ham!
LittleKitty235 ยท 3 points ยท Posted at 21:29:16 on June 25, 2018 ยท (Permalink)
What's in it?
garyjohnsonsbong ยท 15 points ยท Posted at 21:58:53 on June 25, 2018 ยท (Permalink)
Ham and water. Delicious.
LittleKitty235 ยท 11 points ยท Posted at 22:26:49 on June 25, 2018 ยท (Permalink)
It sounds like it would taste of water...with a smack of ham!
p1x3lated ยท 9 points ยท Posted at 22:17:27 on June 25, 2018 ยท (Permalink)
Take it to the next level by adding rum.
LittleKitty235 ยท 15 points ยท Posted at 23:21:51 on June 25, 2018 ยท (Permalink)
I would, but once you open the bottle you have to drink it all in a day before it goes bad.
ITomza ยท 8 points ยท Posted at 22:56:11 on June 25, 2018 ยท (Permalink)
Rum ham!
Bad_Wes ยท 1 points ยท Posted at 01:33:43 on June 26, 2018 ยท (Permalink)
Doesn't this have to do with native American prayer circles?
Martin7431 ยท -1 points ยท Posted at 13:59:37 on June 26, 2018 ยท (Permalink)
is this a meme? fuck your smack of ham
Scrotum__Tickler ยท 1532 points ยท Posted at 16:26:45 on June 25, 2018 ยท (Permalink)
A homemade pizza. If you can roll dough well and have good spices lying around, it's hard to fail making a good pizza unless you cook it too long/little
[deleted] ยท 819 points ยท Posted at 18:57:55 on June 25, 2018 ยท (Permalink)
[deleted]
justolli ยท 311 points ยท Posted at 20:08:22 on June 25, 2018 ยท (Permalink)
Depends how you like your pizza but it could be because you're unable to get your oven hot enough to get that "woodfired" feel
[deleted] ยท 43 points ยท Posted at 20:21:14 on June 25, 2018 ยท (Permalink)
[deleted]
justolli ยท 35 points ยท Posted at 20:24:08 on June 25, 2018 ยท (Permalink)
Nah - unless you have a suuuper profesh oven I've not seen anyone able to make traditional Neapolitan-style pizza. You should be able to cook a pizza in 90 secs-to-3-minutes.
Have you tried a 50/50 Semolina/00 flour mix?
three2won ยท 16 points ยท Posted at 01:16:04 on June 26, 2018 ยท (Permalink)
Heard of a guy who broke the safety latch keeping the door closed for the self cleaning mode on his oven and it worked great for pizzas. Granted his wife made him do it in the yard after almost setting the garage on fire...
Randomslayer55 ยท 3 points ยท Posted at 02:27:37 on June 26, 2018 ยท (Permalink)
That sounds like an interesting story, I wonder how hot it got!
D8-42 ยท 3 points ยท Posted at 13:20:10 on June 26, 2018 ยท (Permalink)
There's pizza fanatic forums out there where that's a whole thing, hacking your oven to get higher temps. Typically by removing the lock for the self cleaning mode like your buddy did.
But yeah it's not without risk, there's a reason ovens with that feature lock themselves when you use self cleaning mode.
WorkplaceWatcher ยท 1 points ยท Posted at 19:52:29 on June 26, 2018 ยท (Permalink)
I've heard of others doing it before. Over on /r/pizza it seems to be a legit thing.
Mr_A ยท 9 points ยท Posted at 23:11:54 on June 25, 2018 ยท (Permalink)
How often do people show you their home made Neapolitan style pizzas?
jackdude10 ยท 5 points ยท Posted at 05:07:48 on June 26, 2018 ยท (Permalink)
r/pizza
[deleted] ยท 16 points ยท Posted at 21:19:31 on June 25, 2018 ยท (Permalink)
[deleted]
justolli ยท 12 points ยท Posted at 21:22:22 on June 25, 2018 ยท (Permalink)
Yeah that's proper pizza oven stuff (if you have a decent outdoors area and ate commited you could invest in a mini-oven. My folks got one and they love it).
A few recipes I found don't seem to use any oil/fat in their dough when making Neopolitan pizza. Maybe something to consider?
Personally I'm a big lover of thick bases so I can't help as much as I'd like from experience
Yoranox ยท 9 points ยท Posted at 23:21:23 on June 25, 2018 ยท (Permalink)
Traditionally it is done without oil, but for home use you need them precisely to help with the shortcomings of a home oven. So unless anyone has a dedicated oven keep the oil. Also if you have a coal grill at home try to get that really hot and throw the pizza stone in there when there are no flames left.
justolli ยท 2 points ยท Posted at 23:21:53 on June 25, 2018 ยท (Permalink)
Cheers for the input for future!
ifknluvsquirrels ยท 5 points ยท Posted at 22:38:19 on June 25, 2018 ยท (Permalink)
Get a pizza stone
hotels_on_atlantic ยท 2 points ยท Posted at 21:01:22 on June 26, 2018 ยท (Permalink)
I have one.
disgruntleddave ยท 2 points ยท Posted at 01:39:53 on June 26, 2018 ยท (Permalink)
Ever since I found a place to get good 00 Italian flour, my pizza game has been significantly upped. It's never going to be like a wood fire oven pizza, but they are still some of the best I've had. That includes comparing them to a few places with good reception that I went to while in Italy.
My oven maxes at 500F, so depending on how I dress the pizza, I usually end up cooking it for 8-9 minutes on my stone. Granted, I usually load those suckers up.
WhenTheRoadDarkens ยท 1 points ยท Posted at 15:19:03 on June 26, 2018 ยท (Permalink)
I always wanted to ask to someone who used 00. Is it really that different?
A few years ago reddit showed me I should buy a pizza stone, and to me that was the best upgrade my pizza had. Now I'm wondering about the flour...
disgruntleddave ยท 2 points ยท Posted at 16:19:27 on June 26, 2018 ยท (Permalink)
In my opinion, 100% yes. The flavor is different. The texture is different. Ive tried a couple brands and I bought a marginally more expensive one last week and I tasted a clear difference between the brand. I won't be going back to the old one now.
Try it once or twice and if you feel there's no big difference then go back.
The 2 best things you can do to up your pizza game after getting a stone, in my opinion, is to use good 00 Italian flour, and use Italian tomato's (San Marzano - they are less acidic so you can cook them less and end up with a much brighter and fresh tasting pizza).
WhenTheRoadDarkens ยท 1 points ยท Posted at 17:21:32 on June 26, 2018 ยท (Permalink)
I will try the 00 for sure, thanks.
As for the sauce, instead of San Marzano (expensive and pretty hard to find where I live) I prefer to prepare my grandma's tomato sauce. Remove the tomatoes skin, cook for a few hours with some seasoning, and if you want something more smoky put in a shallow baking sheet on low oven, you will get a paste that is rich and flavorful to mix in the sauce =]
disgruntleddave ยท 1 points ยท Posted at 18:45:19 on June 26, 2018 ยท (Permalink)
Fair enough. For me I can get Italian tomatoes for about the same price as regular on a can and I love the brightness they thing since I don't need to cook them down much at all.
some_random_kaluna ยท 5 points ยท Posted at 00:19:26 on June 26, 2018 ยท (Permalink)
Cast iron. If you don't have a professional Wolff diner-quality oven, you'll never really get it hot enough. So do everything normally, then pre-bake your crust in an oiled cast iron pan. Skillet, pizza pan, wok, dutch oven, something that's round. You'll have to experiment, but bake it for 10 to 20 minutes, then add toppings and bake for another 10. Your pizza will be great. :)
Talk to /r/pizza for more advice.
Pm_MeYour_WhootyPics ยท 4 points ยท Posted at 22:34:13 on June 25, 2018 ยท (Permalink)
Damn, i was about to tell you to look into a blackstone oven since that will get you what you want with ease.
However, apparently they went up in price from $150 all the way to $400 now.
If you have the money though it gets the job done.
Depending on how enthusiastic you are about it, i'd suggest checking out the forums at www.pizzamaking.com
hotels_on_atlantic ยท 1 points ยท Posted at 21:04:06 on June 26, 2018 ยท (Permalink)
Not enthusiastic enough to weigh my flour out to the gram.
If I owned a house I'd build or buy a dedicated pizza oven, but given that I'm renting, i'd rather not buy a grill that weighs 117 lbs.
LordCrimson ยท 2 points ยท Posted at 00:19:33 on June 26, 2018 ยท (Permalink)
If you want to try a higher heat, apparently placing the stone in a charcoal grill can get it much closer to professional levels. Just have to be careful not to release it all when you put the pizza in.
acw750 ยท 1 points ยท Posted at 05:22:31 on June 26, 2018 ยท (Permalink)
Check out you local pizza shops and see if they sell dough balls. I pick mine up for $2 each, and that beats the hell out of trying to make dough. Iโm at 6k+ and get great crusts. Iโve also been doing them on my new Big Green Egg recently to get them nice and crispy and with the wood fired taste.
alez ยท 2 points ยท Posted at 23:24:07 on June 26, 2018 ยท (Permalink)
IMO making dough is the easiest part of making pizza.
Check out this no-knead recipe.
Just mix the ingredients, leave it covered for 24h at room temperature and you get a dough with a great depth of flavor and extensibility.
dalml ยท 1 points ยท Posted at 06:20:48 on June 26, 2018 ยท (Permalink)
Surprised I haven't heard anyone mention the Kettle Pizza yet. It's an insert for a Weber grill with a pizza stone. You toss wood chunks in with your hot charcoal and you can get 800-900F+ easily. Exactly what you need for Neapolitan-style pizzas. It's pricey after adding all the options (like baking steel), and I think you can get small outdoor wood ovens for less nowadays.
My_GF_is_a_tromboner ยท 6 points ยท Posted at 23:49:45 on June 25, 2018 ยท (Permalink)
Pizza stone on the grill with the lid closed
glabber ยท 3 points ยท Posted at 00:17:36 on June 26, 2018 ยท (Permalink)
Thats how we do it. Works pretty well, i can get to about 650 according to my bbq thermometer. I also have a few bricks on the grill but i doubt that is actually doing anything.
adesme ยท 5 points ยท Posted at 23:29:07 on June 25, 2018 ยท (Permalink)
You want around 400โ450 deg C. And you want the surface you're baking on to be steaming hot as well, so the pizza dough on the bottom cooks as quickly. This is why it's so difficult to beat pizzerias, even if you can use better ingredients and cook your favourites.
jb270 ยท 6 points ยท Posted at 03:36:39 on June 26, 2018 ยท (Permalink)
Grilled pizza will change your life if you want that woodfired taste but can't afford a fancy stove that costs more than a reasonably priced family hatchback. Get your grill nice and hot, but leave one burner off for later. Roll out some dough, I wouldn't go much larger that 8-10in though. Toss that shit on the grill. Literally just toss it directly on the grill rack. If you don't want to put it directly on the rack you can also put your pizza stone on the grill(if you don't own a pizza stone get one yesterday). The rack gives it those nice tasty grill lines, but is a minuscule bit trickier to get the hang of. Keep a close eye and flip it after a few minutes, get that good smoky grilled goodness on both sides of that crust. It burns quickly so be careful. If you're the type of person who likes their pizza burnt to a temperature capable of melting steel beams then by all means leave it on until you reach that desired level of crispiness. Take that crust off the grill and throw the sauce/cheese/toppings on. I recommend a blend of mostly mozzarella with some cheddar, Parmesan, romano, and asiago. Should give you that perfect pizzeria balance of flavor and gooeyness. Load that sucker up with all the meats and veggies that you want. Hell toss some pineapple on there too, if you want to be a freak who cares, It's your pizza. Place it either on the top rack or on the burner that you left off earlier and close the lid so that everything gets nice and melted and delicious. If you put it on the hot burner the bottom will burn before the cheese melts. The best part about this method is that you can plan ahead. Having friends over? Prep a bunch of crusts ahead of time, then people just have to toss their personal choice of toppings on and toss that sucker on the grill. Like to eat pizza all day every day? Make a shitload of crusts and toss them in the freezer. Next time you want pizza just heat the crust in the toaster or oven until it's thawed and slightly crisp, add toppings, and grill or bake away.
RedNowGrey ยท 4 points ยท Posted at 22:18:59 on June 25, 2018 ยท (Permalink)
Try putting a ceramic tile on your gas grill, and crank that sucker up! Throw on the pizza, close the top for a few minutes. Heaven!
Sativar ยท 3 points ยท Posted at 02:30:10 on June 26, 2018 ยท (Permalink)
I've worked at a number of pizza joints, local and chain. Most pizza ovens are like 525 ยฐF.
WOWSuchUsernameAmaze ยท 7 points ยท Posted at 22:18:45 on June 25, 2018 ยท (Permalink)
Nah itโs bc they arenโt using pineapple.
* ducks for cover *
kellzone ยท 2 points ยท Posted at 23:30:39 on June 25, 2018 ยท (Permalink)
If you want a good "neighborhood pizza joint" NY style pizza, you really don't have to have your oven go over 550ยบ.
justolli ยท 3 points ยท Posted at 23:31:44 on June 25, 2018 ยท (Permalink)
That's NY, not Naples. But yeah - you absolutely can get amazing pizza from a normL oven
Purifiedx ยท 2 points ยท Posted at 06:54:54 on June 26, 2018 ยท (Permalink)
Pizza stones are wonderful.
CKtheFourth ยท 2 points ยท Posted at 14:37:30 on June 27, 2018 ยท (Permalink)
Nah, thatโs easy. just put the wood in the oven with the pizza.
Make sure you get home owners insurance first. The firemen will be like โdamn, this guy is a professional chef.โ
rox0r ยท 1 points ยท Posted at 00:08:59 on June 26, 2018 ยท (Permalink)
You need to break the lock on the "self-cleaning" mode to get most ovens hot enough. (i've never heard of anyone doing this)
pheonixblade9 ยท 1 points ยท Posted at 05:10:06 on June 26, 2018 ยท (Permalink)
depends on the type of pizza. "american" style pizza is popular because it's easily made in an oven. you can't really do neapolitan pizza properly without an oven that goes up to 1200F.
Kall45 ยท 1 points ยท Posted at 12:21:11 on June 26, 2018 ยท (Permalink)
This is my issue.
flux123 ยท 1 points ยท Posted at 14:14:59 on June 26, 2018 ยท (Permalink)
Use your bbq
justolli ยท 1 points ยท Posted at 14:17:02 on June 26, 2018 ยท (Permalink)
I got a pizza oven so I'm fine
MontanaSD ยท 6 points ยท Posted at 22:41:34 on June 25, 2018 ยท (Permalink)
Crust never comes out right. Never that airy chewey goodness I crave.
Coolbeans224 ยท 3 points ยท Posted at 02:03:44 on June 26, 2018 ยท (Permalink)
Serious eats has a no-knead recipe here. I've made it a few times and it's always been really good. I've used premade sauce and pre-shredded cheese and it's still delicious. Make sure you use full fat cheese and you're golden
kerouak ยท 5 points ยท Posted at 21:33:02 on June 25, 2018 ยท (Permalink)
Do you have a pizza oven? I would say its impossible to make real pizzas without one.
FridgesArePeopleToo ยท 2 points ยท Posted at 02:36:11 on June 26, 2018 ยท (Permalink)
I got one at World Market for $75. It legit makes 10/10 pizzas
SnideJaden ยท 1 points ยท Posted at 23:04:13 on June 25, 2018 ยท (Permalink)
biggest step up in homemade pizza (outside the mentioned expensive equipment / setup) is cold proofing dough for 1-2 days before. It will usually help fix gluten elasticity and improve crumb from a bad dough.
hotels_on_atlantic ยท 1 points ยท Posted at 21:01:09 on June 26, 2018 ยท (Permalink)
I've seen that mentioned in several recipes and want to try it sometime, but don't really care enough to plan my pizza consumption out 24+ hours in advance.
SnideJaden ยท 1 points ยท Posted at 21:49:58 on June 26, 2018 ยท (Permalink)
It's a nice quality of life for me. I usually make 3-4 pizzas at a time as I'm making them for guest. It's just a huge pain to mix knead and manage 3+ doughs from start to finish while trying to entertain company.
With cold ferment, I've done the hard annoying part already. Just take dough out of fridge two hours, then just shape top and cook.
high_larry_us ยท 1 points ยท Posted at 23:10:17 on June 25, 2018 ยท (Permalink)
LPT: bake the dough with sauce on it first. Take it out, set oven to broil, add cheese + toppings, return pizza to oven for 2 mins. No grease or gooey-ness.
ojtjdt ยท 1 points ยท Posted at 23:43:51 on June 25, 2018 ยท (Permalink)
Try putting olive oil on your baking tray and pre-heating it while you roll out the dough, been doing this recently and getting really good results
drelos ยท 1 points ยท Posted at 23:54:11 on June 25, 2018 ยท (Permalink)
It depends on the oven, with a nice one and good cheese it is a little easier
TheDragonLake ยท 1 points ยท Posted at 01:19:06 on June 26, 2018 ยท (Permalink)
Please help... I am bad with dough. I've made bread that comes out tasting good but too crumbly and I'm afraid my pizza dought whould just fall to bits as well. Almost certian my kneading is the culprit.
hotels_on_atlantic ยท 1 points ยท Posted at 21:06:22 on June 26, 2018 ยท (Permalink)
I am far from an expert baker but it sounds like you may need more oil.
alez ยท 1 points ยท Posted at 23:43:16 on June 26, 2018 ยท (Permalink)
A few suggestions: Use a no-knead recipe, make sure you use bread flour, wait until the bread has completely cooled down before cutting into it.
tbonemcmotherfuck ยท 1 points ยท Posted at 23:19:14 on June 26, 2018 ยท (Permalink)
I think making a great homemade pizza is easy. For me the key is good quality ingredients. Grate your own mozzarella and parmesan. Buy meat from a butcher. Use fresh garlic. Fresh vegetables. Fresh herbs at the end. My friends, family and myself think might they are great, not sure about the rest of the world though. Oh, i also butter the pan generously, which makes the crust fantastic.
TheFire_Eagle ยท 210 points ยท Posted at 18:03:12 on June 25, 2018 ยท (Permalink)
Cook that fucker on the grill for some enhanced flavor action
[deleted] ยท 38 points ยท Posted at 18:43:42 on June 25, 2018 ยท (Permalink)
[deleted]
daviddisastrous ยท 54 points ยท Posted at 19:31:28 on June 25, 2018 ยท (Permalink)
Grill the dough on both sides on a super hot grill, it wonโt be cooked inside yet, but you cheese and top it then put it in the oven. It makes it easier to get it cooked and itโs got crunchy charred bits.
JBob250 ยท 6 points ยท Posted at 22:52:10 on June 25, 2018 ยท (Permalink)
Damn, thats some next level pizza game. Hard to top that
TheFire_Eagle ยท 3 points ยท Posted at 19:40:12 on June 25, 2018 ยท (Permalink)
Can happen. I usually roll out my dough thin and cook it on a pizza stone to avoid the issue.
liz_teria ยท 1 points ยท Posted at 20:16:04 on June 25, 2018 ยท (Permalink)
I bought a Lodge cast iron pizza pan. I put it in the oven at 550F, and my pizzas cook in 5-6 minutes. I use the Robertaโs pizza dough recipe I found in a NY Times article.
Xenepa ยท 2 points ยท Posted at 20:13:42 on June 25, 2018 ยท (Permalink)
Pizza stone. Heat it up well, then 5 minutes to bake.
hotels_on_atlantic ยท 2 points ยท Posted at 20:15:13 on June 25, 2018 ยท (Permalink)
stone on the grill?
Xenepa ยท 1 points ยท Posted at 20:27:38 on June 25, 2018 ยท (Permalink)
Yup. Just heat it slowly at first, ie not open flame
CptTritium ยท 3 points ยท Posted at 01:42:31 on June 26, 2018 ยท (Permalink)
Is that why my pizza stone broke in half?
GingerAle828 ยท 2 points ยท Posted at 20:23:20 on June 25, 2018 ยท (Permalink)
Aren't actual pizza ovens like 1200 degrees? How hot do you think thy grill is gonna get my guy?
metalballsack ยท 3 points ยท Posted at 23:17:37 on June 25, 2018 ยท (Permalink)
I've done 700-800F indirect on a charcoal grill, comes out great.
hotels_on_atlantic ยท 2 points ยท Posted at 20:25:24 on June 25, 2018 ยท (Permalink)
ambient temp of 4-500ish with the lid closed (if you believe the gauge on my grill). A grill's more likely to burn as they have an open flame a few inches away from the crust.
milkjake ยท 1 points ยท Posted at 21:05:56 on June 25, 2018 ยท (Permalink)
Move the coals to one side and cook it over the cool side with the lid on.
Relly55 ยท 3 points ยท Posted at 20:15:44 on June 25, 2018 ยท (Permalink)
I do this and then hit it with a propane torch. Which also makes you look like a badass.
Nyala2050 ยท 2 points ยท Posted at 20:48:08 on June 25, 2018 ยท (Permalink)
Pizza stone in the bbq, you get that awesome flavour in the crust and it's done to perfection in about 4min.
Vaderesque ยท 0 points ยท Posted at 21:27:09 on June 25, 2018 ยท (Permalink)
โThen eat that shit.โ
[deleted] ยท 0 points ยท Posted at 22:43:34 on June 25, 2018 ยท (Permalink)
[deleted]
TheFire_Eagle ยท 1 points ยท Posted at 09:34:37 on June 26, 2018 ยท (Permalink)
Spoken like a man who has never tried a pizza stone on a charcoal grill.
[deleted] ยท 1 points ยท Posted at 12:00:19 on June 26, 2018 ยท (Permalink)
[deleted]
TheFire_Eagle ยท 1 points ยท Posted at 13:06:15 on June 26, 2018 ยท (Permalink)
I sure have. I love my skillet pizza. It still doesn't get the beautiful taste of when you cook that fucker over wood on a grill. You get two very different products there.
[deleted] ยท 1 points ยท Posted at 13:59:01 on June 26, 2018 ยท (Permalink)
[deleted]
TheFire_Eagle ยท 1 points ยท Posted at 15:08:34 on June 26, 2018 ยท (Permalink)
A lot of people use pizza stones incorrectly.
If using in an oven you have to preheat the oven pretty hot. I crank mine up to 425 (highest setting) and let it heat for nearly a half hour to really get that stone up to temp.
On a grill, I usually use just wood and let it burn down. Then I through the stone on over the hot coals and let it heat for a while with the cover on. Using an infrared thermometer I like that stone to be a good 400+ degrees before I even think of slapping some pizza on it.
Where I differ from most stone users is that I am a huge believer in using parchment paper between pizza and stone. I hate corn meal on my pizza and sticking can be a big issue especially if it slips onto the stone at just the wrong angle. Easy on, easy off without sacrificing the crisp or the taste. You just have to be careful when using parchment over the fire.
If you roll out the dough thin, you can get this beautifully smoky crispy crust. It's really good. It is, I'd argue, just as "good" as how I'll sometimes add a little oil and rosemary to my skillet to get my pizza in there nice and tasty on the underside it's just a different approach for a different flavor.
[deleted] ยท -2 points ยท Posted at 21:46:05 on June 25, 2018 ยท (Permalink)
Cooking pizza on a grill might be a lot of extra effort, but it does taste slightly worse, so there's that.
metalballsack ยท 1 points ยท Posted at 23:35:52 on June 25, 2018 ยท (Permalink)
It tastes slightly worse on a grill? I strongly disagree with that, especially if you get a little wood smoke on the pizza and make a good crust.
mzd09z ยท 35 points ยท Posted at 18:06:46 on June 25, 2018 ยท (Permalink)
Did this yesterday. Used extra sharp cheddar, provolone, the soft mozzarella, and parmesan. Snipped some basil and thyme from the garden and simmered in the pizza sauce.
Lilythechihuahua ยท 10 points ยท Posted at 20:38:21 on June 25, 2018 ยท (Permalink)
Or instead of dough you can put sauce, cheese, and toppings on Naan bread (which is flat pizza crust looking bread) and put in oven for only like 5-10 minutes! So easy and good
NoUserOnlyZuul ยท 2 points ยท Posted at 07:56:28 on June 26, 2018 ยท (Permalink)
My husband and I do all our homemade pizzas on garlic naan and itโs ruined me for all other pizza crusts.
Kamakazie ยท 10 points ยท Posted at 20:26:30 on June 25, 2018 ยท (Permalink)
Highly recommended pizza recipe: https://www.seriouseats.com/2016/05/the-food-lab-spicy-spring-new-york-best-sicilian-pizza-at-home.html
Yellosnomonkee ยท 6 points ยท Posted at 20:44:21 on June 25, 2018 ยท (Permalink)
If I remember correctly, when I made pizza just the dough took half a Saturday.
JavaGiant865 ยท 5 points ยท Posted at 01:05:14 on June 26, 2018 ยท (Permalink)
Check this out: https://www.google.com/amp/s/www.seriouseats.com/amp/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html
This is a no knead recipe that only requires you to mix ingredients and set in the fridge for 2-3 days. Extremely simple if you have patience!
Purifiedx ยท 2 points ยท Posted at 06:57:51 on June 26, 2018 ยท (Permalink)
Bobby Flay Pizza Dough. You're welcome.
Takes about 70 minutes and you have ready dough. I recommend shaking in some Italian seasoning and garlic powder.
IrascibleOcelot ยท 15 points ยท Posted at 18:03:35 on June 25, 2018 ยท (Permalink)
The hardest part about making pizza at home is buying a pizza stone and finding a place to store the pizza peel.
Well, that and giving up on delivery, because once you have homemade, nothing compares.
holymolar ยท 21 points ยท Posted at 18:41:18 on June 25, 2018 ยท (Permalink)
You actually donโt have to have a stone. You can roll out the dough into pizza shape, put it into a cast iron with a little oil and when the top starts to firm up/ bubble sauce and cheese it and throw it in the oven at 450. Itโs done when the cheese starts to brown.
Shiver999 ยท 7 points ยท Posted at 19:50:26 on June 25, 2018 ยท (Permalink)
I just started doing it this way and it is great. Don't stop at 450 though, crank up your oven to 525.
LittleKitty235 ยท 7 points ยท Posted at 20:04:27 on June 25, 2018 ยท (Permalink)
Pizza stones are a pain. The cheap ones take in oil too easily and will eventually crack. The more expensive ones made with real stone, like soapstone last longer but are the same price as a baking steel, which are basically indestructible and IMO work better.
postinthemachine ยท 3 points ยท Posted at 20:01:44 on June 25, 2018 ยท (Permalink)
I've switched to this method although I broil to finish the top, while finicky, produces much better results than a stone and an oven that will never be hot enough.
akki1904 ยท 3 points ยท Posted at 20:13:48 on June 25, 2018 ยท (Permalink)
Semolina flour on the bottom of the pan is nice too. Very crunchy texture.
Crickaboo ยท 4 points ยท Posted at 21:10:31 on June 25, 2018 ยท (Permalink)
I put oil on the pizza pan then sprinkle with grated parmesan cheese before i put the dough down then prebake 5 minutes. gives it flavor and a good crisp
theangryirishprodigy ยท 8 points ยท Posted at 20:36:02 on June 25, 2018 ยท (Permalink)
I almost killed my live-in in-law the first time over my pizza stones the first month living together. I believe she broke one, and hid it somewhere. No idea where it ended up, but that's her style having caught her doing the same with other possessions that don't belong to her (i.e. mine).
The other she just took and used to cook a goddamn Tombstone or some other piece of shit frozen pizza and burned the pizza into the stone. Not only was I pissed she never asked me, but I would of shown her how to use it. The second thing is the killer - my dad and I shared the stones back and forth trying different methods. He is allergic to red meat, the pizza was of course pepperoni. Since stones are more absorbent and you're more careful with things that will kill you, even if I could of saved it he never would of used it again. I have yet to find replacements, and I'm getting angry just thinking about it again...
rivermandan ยท 4 points ยท Posted at 21:25:54 on June 25, 2018 ยท (Permalink)
you would/could "have", not "of"
theangryirishprodigy ยท -7 points ยท Posted at 22:40:13 on June 25, 2018 ยท (Permalink)
I hate you. I hate you with a hard on of pure barbaric rage. If we lived in a time where land was based on conquering, I would load up a hundred ships and send them to devastate your lands. I don't want them, I only want to destroy them. I want to to create a lasting monument to the rage you have put in my heart. I want this plot of utter annihilation to last for thousands and thousands of years, and be to the extent history will always tell of the time one internet stranger had the unmitigated gall to attempt to correct another, instead of contribute.
Jerryjfunk ยท 9 points ยท Posted at 22:54:23 on June 25, 2018 ยท (Permalink)
Heโs contributing by helping the guy for a lifetime (assuming he heeds the advice), instead of saying nothing and letting him go on for years sounding like an idiot to most educated people. For the love of God, Reddit, ALWAYS correct my grammar.
rivermandan ยท 1 points ยท Posted at 04:07:33 on June 26, 2018 ยท (Permalink)
you'd wish you lived in the future
alright there discount menelaus, how would you convince anyone to crew your beaked ships, considering your lack of oratory skills?
i will not only pay the shipping, but I will pay you for that macaroni art, finger painting, playdough sculpture, or whatever similar medium best suits your intellect.
just to be clear, I am not fucking around here, I will frame that shit if it is 2d, or dedicate a corner of my apartment if it is 3d, like a pipe cleaner model.
you mistake an "attempt to correct" for "one stranger throwing another stranger a bone about a common grammatical misconception that they are guilty have"
rubbishgrubbish ยท 1 points ยท Posted at 19:26:53 on June 25, 2018 ยท (Permalink)
I bought some aluminum pizza rounds /meshes and use those. Having the stone /peel is great, but definitely not mandatory for good pizza.
LittleKitty235 ยท 2 points ยท Posted at 19:58:08 on June 25, 2018 ยท (Permalink)
The meshes are a pain to clean. If you have an interest in making pizza or baking bread bit the bullet and buy a good pizza stone.
Majikkani_Hand ยท 6 points ยท Posted at 20:14:19 on June 25, 2018 ยท (Permalink)
No no no! Stones break way too often. Get yourself a pizza steel. Works the same and doesn't break!
LittleKitty235 ยท 3 points ยท Posted at 20:18:26 on June 25, 2018 ยท (Permalink)
Haha, I made the same comment above.
The expensive pizza stones don't break easily, but you might as well get a steel for the same price. The $30 stones will break if used regularly.
Purifiedx ยท 1 points ยท Posted at 07:00:43 on June 26, 2018 ยท (Permalink)
It's so worth it if you love making pizza or bread though.
spersichilli ยท 7 points ยท Posted at 20:58:39 on June 25, 2018 ยท (Permalink)
Itโs easy to make decent pizza but itโs pretty hard to make amazing pizza. Most kitchen ovens donโt really get quite hot enough to perfect it
datbino ยท 6 points ยท Posted at 00:48:55 on June 26, 2018 ยท (Permalink)
The temperature is the whole battle. I cut the lock off my oven and use the self cleaning mode for pizza
spersichilli ยท 2 points ยท Posted at 01:12:08 on June 26, 2018 ยท (Permalink)
Iโve had the best results throwing a pizza stone on the grill, that shit can get really hot
datbino ยท 2 points ยท Posted at 02:36:25 on June 26, 2018 ยท (Permalink)
Gas grill? Iโve never thought about using that, Iโm gonna try it
mgraunk ยท 4 points ยท Posted at 22:04:30 on June 25, 2018 ยท (Permalink)
That's a pretty big "if". Its not as easy as it sounds.
cc_rider77 ยท 1 points ยท Posted at 23:09:03 on June 25, 2018 ยท (Permalink)
Indeed. I actually consider myself a pretty decent cook, at the very least I know my way around a kitchen and most stuff I make turns out well...but I cannot do dough. Not sure if it's patience or just something I'm doing wrong (and honestly I think the fact that live in an apartment with a fairly small kitchen doesn't help).
The few times I've tried to do pizza dough from scratch, my kitchen has looked like the Pillsbury dough boy swallowed a live grenade in there...and I end up frustrated and waiting for the delivery I've had to now order.
BottledUp ยท 1 points ยท Posted at 23:18:43 on June 25, 2018 ยท (Permalink)
If you have to roll the dough, you're doing it wrong in the first place. It should just be stretched with your hands. If you can't do that, you either didn't work it enough or it didn't have enough time.
TwoFiveOnes ยท 4 points ยท Posted at 22:13:45 on June 25, 2018 ยท (Permalink)
Gonna have to disagree, making good pizza dough is not easy. I mean it's not crazy hard or anything like I'm not tryna gatekeep but I don't think it's in the "easy" category that this post is asking about.
BottledUp ยท 3 points ยท Posted at 23:19:38 on June 25, 2018 ยท (Permalink)
Took me about a year and 200 pies to get to a decent dough that I can now replicate every time.
SoloSixx ยท 5 points ยท Posted at 22:45:56 on June 25, 2018 ยท (Permalink)
I feel like I'm one of the few that hates homemade pizzas. It never works out when I make it and it just ends up with me frustrated and driving to the nearest Pizza Hut. :(
BottledUp ยท 3 points ยท Posted at 23:22:11 on June 25, 2018 ยท (Permalink)
It is actually really hard to learn to make good pizza at home but it's worth it. That's my progress of one year of pizza making. Around 150-200 pies in between the first and last picture.
buff_butler ยท 2 points ยท Posted at 06:31:26 on June 26, 2018 ยท (Permalink)
Wow those last 3 are gorgeous.
SoloSixx ยท 1 points ยท Posted at 23:43:17 on June 25, 2018 ยท (Permalink)
h o w ? !
JavaGiant865 ยท 2 points ยท Posted at 01:10:57 on June 26, 2018 ยท (Permalink)
/r/pizza, probably.
Get your dough dialed in, make a sauce you like, buy quality toppings, and use a baking steel preheated to at least 500.
BottledUp ยท 2 points ยท Posted at 08:28:24 on June 26, 2018 ยท (Permalink)
Most important parts, in order of importance:
How I make it: For one pie I use 150g flour, 100ml water (20 seconds in my microwave at 800 bring it up to 41ยฐ-42ยฐ), one teaspoon of salt, 3g of yeast (half a bag), half a teaspoon of olive oil after 3 minutes of it being mixed. Let it rest a day in the fridge, take out an hour before you need it, roll it into a ball but don't work it too hard at this point. The dough doesn't need to be rolled with a rolling pin. You can just press it flat, stretch it out on the board and pick it up and stretch it over your hands. To get to this point that the dough is that elastic consistently took me one year.
In the end, my homemade pizza is so good that the only time I ate a pizza I haven't made myself was on holidays in Italy where I had a chance to eat some of the best ever, obviously. Even had one at Di Matteo. It's not easy, but its worth it and every single person I made pizza for loved it.
D8-42 ยท 2 points ยท Posted at 13:32:05 on June 26, 2018 ยท (Permalink)
Honestly this is one of the most important ones in my experience, it's gonna taste better, look better, and even be easier to work with too if you do that.
I still remember the first time I took it out of the fridge after trying that instead of using the dough the same day.
The instant I touched the ball of dough I just thought "ok this is pizza dough" and felt bad about all the other times I had made a pizza with "fresh dough".
That being said you still gotta take all the other things into account too of course, but I was amazed at how much this thing in particular did to my dough and pizza making skills.
Skyrious ยท 1 points ยท Posted at 09:41:30 on June 26, 2018 ยท (Permalink)
Every time I try to make pizza the dough right under the toppings comes out undercooked. Do you have any solutions to this?
BottledUp ยท 1 points ยท Posted at 09:45:24 on June 26, 2018 ยท (Permalink)
You need a pizza steel and pre-heat it in the oven for about an hour. My pizza takes about 4 minutes in an average oven at 230ยฐC with the steel. The dough will be done unless you add too many, too wet toppings.
BGAL7090 ยท 3 points ยท Posted at 20:44:03 on June 25, 2018 ยท (Permalink)
Love me some cooking advice from someone named "Scrotum Tickler"
Satsuz ยท 3 points ยท Posted at 21:18:33 on June 25, 2018 ยท (Permalink)
I really want to make homemade pizza, but I live in an apartment with a tiny kitchen. I don't have the space to be kneading out dough of any kind, unless maybe I bought an oversized cutting board and put it on the stovetop. Anybody have any advice for making pizza in cramped spaces? I'm considering just begging a local pizza joint to sell me their dough and slapping it into a pan directly.
deathbynotsurprise ยท 2 points ยท Posted at 22:45:20 on June 25, 2018 ยท (Permalink)
Most upscale grocery stores where I live sell pizza dough (whole foods, trader joe's, molly stone, etc). All you have to do is roll it out and put toppings on it. It's super easy.
If your local grocery stores don't sell pizza dough, they probably sell frozen margarita pizzas. Just add fresh toppings and it's already healthier and usually better than something you get from a restaurant.
JavaGiant865 ยท 2 points ยท Posted at 01:08:31 on June 26, 2018 ยท (Permalink)
Sone restaurants will do that for you. The best thing you can try is a no knead dough and then I would recommend a baking steel. You can leave it in your oven without an issue.
No knead recipe: https://www.google.com/amp/s/www.seriouseats.com/amp/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html
/r/pizza has tons of great resources as well.
Satsuz ยท 1 points ยท Posted at 03:44:33 on June 26, 2018 ยท (Permalink)
Thanks for the links, I just bookmarked the recipe and subbed to the other.
Sound_of_Science ยท 3 points ยท Posted at 21:54:46 on June 25, 2018 ยท (Permalink)
The hard part about making homemade pizza is getting your oven to 800ยฐ F.
GoldenMechaTiger ยท 2 points ยท Posted at 23:43:36 on June 25, 2018 ยท (Permalink)
You can make pretty damn good pizza at 500F
BottledUp ยท 1 points ยท Posted at 23:19:02 on June 25, 2018 ยท (Permalink)
550 is enough with a pizza steel.
Seldain ยท 2 points ยท Posted at 21:35:14 on June 25, 2018 ยท (Permalink)
Bonus points for cooking the pizza on the grill instead of in the oven. It adds a lot to the flavor. You can even cook one of the frozen pizzas on the grill and they turn out better.
igor37 ยท 2 points ยท Posted at 21:42:34 on June 25, 2018 ยท (Permalink)
The pizza we can get from the nearest delivery service is so fantastic we don't bother ourselves anymore. Honestly even most fancy restaurants can't come close, so we just order them now and then.
Purifiedx ยท 2 points ยท Posted at 06:50:59 on June 26, 2018 ยท (Permalink)
Just made a pizza with a creamy pistachio pesto base, chicken and bacon. All completely from scratch (besides the fresh mozzarella, i bought that). People said they'd pay for it. Besides waiting for the dough to rise, this took maybe 45 minutes to prep and bake.
Pics: https://imgur.com/yH32whs
https://imgur.com/V2CgurK
jackster_ ยท 1 points ยท Posted at 22:01:46 on June 25, 2018 ยท (Permalink)
Extra points if you cook it in an out door grill.
brickne3 ยท 1 points ยท Posted at 22:28:15 on June 25, 2018 ยท (Permalink)
And even Chicago Style is easy as all get-out!
DrDerpberg ยท 1 points ยท Posted at 22:43:36 on June 25, 2018 ยท (Permalink)
Got a good recipe?
Steve_the_Stevedore ยท 1 points ยท Posted at 22:45:20 on June 25, 2018 ยท (Permalink)
But you need to have a hot oven. Hours only goes up to like 160-170ยฐC. Making pizza in that is a pointless effort.
Abbernathy ยท 1 points ยท Posted at 22:47:37 on June 25, 2018 ยท (Permalink)
I've found for good vanilla ice cream, it HAS to use vanilla bean, not that extract in a bottle.
brooooooooooooke ยท 1 points ยท Posted at 23:15:18 on June 25, 2018 ยท (Permalink)
Naan is also a reeeaaaally good pizza base. Spread tomato paste on the Naan, add toppings and some cheese, grill it for a bit until it looks done (the cheese is bubbling but not brown). Tastes amazing with chorizo especially.
Chocolatefix ยท 1 points ยท Posted at 23:17:39 on June 25, 2018 ยท (Permalink)
I think yours is one of the top answers. Pizza is ridicously easy to make at home, hard to mess up and most of the ingredients are readily available at home or easy to find. Yet the finished product always looks impressive.
TotallyNotDeadpool ยท 1 points ยท Posted at 23:20:13 on June 25, 2018 ยท (Permalink)
As an alternative use the dough and roll out to make your own Calzones.
Basically the same except you just pile it all on one side and fold the dough over, seal it an cook for the same amount of time. Boom done
BabyBlueBird66 ยท 1 points ยท Posted at 23:50:29 on June 25, 2018 ยท (Permalink)
This is my go to if I'm too broke to order pizza. I always have the ingredients to make my own pizza dough and you can put pretty much any kind of sauce you want on it. If you want to go dairy free, flatbread is the same thing, just thinner. Drizzle with olive oil, throw some red onion and garlic and tomato slices on, then bake. Serve with chicken and salad and it's delish. I usually like to do the salad using arugula. It's bitter, but w/ the right dressing works really well.
pizzuhwhat ยท 1 points ยท Posted at 23:58:49 on June 25, 2018 ยท (Permalink)
i've been obsessed with this homemade pizza recipe for years. it's from Pampered Chef (3 cheese garden pizza, but i've modified it over the years):
ball of pizza dough
1 small onion, sliced into rings
1 medium zucchini, sliced
2 roma tomatoes, sliced (dry them out on a paper towel!)
3-4 garlic cloves, pressed
some EVOO (idk, like a finger's width in a measuring cup?)
shredded mozzarella (i use a lot i think)
either shredded parm or some italian cheese blend
1) Preheat oven to 400ยฐF. Infuse your EVOO (for a couple mins) with your pressed garlic. Brush that over the raw pizza dough that you've rolled out on your stone. Bake dough 7 minutes. Remove from oven.
2) Sprinkle the parm or italian cheese mix on the dough (lightly, so you can still see the dough)
3) In this order, place veggies: onion, zucchini, tomato
4) I salt and pep the veggies at this point
5) Layer a generous portion of mozz cheese on top of the veggies
6) Bake for 15 mins or until crust is golden brown
I make this almost once a week in my house. Luckily my husband loves it too, so that helps me not eat ALL OF THE PIZZA :)
MrSnowden ยท 1 points ยท Posted at 00:10:34 on June 26, 2018 ยท (Permalink)
Local pizza place sells us a dough ball for a $1. That's enough for 4 kids to each make their own pizza. Dead easy. kids love it. Since it is real dough (e.g. raised, kneeded, etc) it always tastes great.
valupaq ยท 1 points ยท Posted at 00:20:21 on June 26, 2018 ยท (Permalink)
I love my homemade crust, but what do You find is the best way to flavor a crust
TerroristOgre ยท 1 points ยท Posted at 00:48:56 on June 26, 2018 ยท (Permalink)
Bruh, this comment is retarded. The dough is the hardest part to get right on home made pizza....
X food is super easy to make as long as you get (insert 95% of the difficult part) right.
Lol
BearEater ยท 1 points ยท Posted at 01:19:39 on June 26, 2018 ยท (Permalink)
TRIGGERED
Stretch or starve!!!
sunny_in_phila ยท 1 points ยท Posted at 02:37:13 on June 26, 2018 ยท (Permalink)
I was looking for someone to say Neapolitan pizza. The dough is just flour, yeast, water and salt. You have to get the proportions right, and it needs to rise for several hours, but itโs honestly the easiest thing on earth to make. You can also make a kick ass sauce by simmering canned whole tomatoes, half an onion, and half a stick of butter for a while, then smash the tomato with a fork until itโs saucy. If you have access to a wood fired oven, people seriously go insane. They will pay ridiculous amounts of money for something that costs about 50 cents to make and 10 minutes of prep.
[deleted] ยท 1 points ยท Posted at 02:40:21 on June 26, 2018 ยท (Permalink)
Kenjiโs Foolproof Pan Pizza
I also made the sauce mentioned in that link.
Really easy and it was very, very good.
TeAmoTaco ยท 1 points ยท Posted at 03:13:43 on June 26, 2018 ยท (Permalink)
And roll the correct dough enough to get some good gluten development for that crispy but chewy texture.
sideclass ยท 1 points ยท Posted at 05:05:32 on June 26, 2018 ยท (Permalink)
I disagree. Pizza dough is incredibly hard to get right. It is sensitive to tiny variations in flour type, water content, raising temperature etc. If you are not meticulous about those details you will just end up with bread dough.
Which doesn't taste bad, but it would be a disservice to call the end product "pizza".
Oh, and not everyone has a high temperature pizza oven.
joesii ยท 1 points ยท Posted at 08:16:23 on June 26, 2018 ยท (Permalink)
My mom would make homemade pizza when I was young and I'd frequently help her.
They were never particularly good. I think part of the issue is that we almost always used cheddar cheese, but still the premade crusts sucked, and other factors just made it not that great. Still decent though.
I think most people wouldn't go the lengths to make their own crust from homemade dough. I wouldn't put that in the "extremely easy" category that OP mentioned, even though it is simple it takes more time and effort.
Masked_Death ยท 1 points ยท Posted at 09:13:33 on June 26, 2018 ยท (Permalink)
I don't remember the exact recipe but you can use unpasteurized beer and replace all the yeast and some of the water. It made for a killer crust.
Im_kinda_that_guy ยท 1 points ยท Posted at 13:13:53 on June 26, 2018 ยท (Permalink)
If you can't roll dough or are lazy like me, cast iron skillet pizza is super easy and comes out delicious.
someguy7734206 ยท 1 points ยท Posted at 21:43:21 on June 26, 2018 ยท (Permalink)
To me, the worst part is a toss-up between making the dough and dealing with that goddamn smoke detector. There one time I tried to make pizza, I stupidly took out the smoke detector and kept it in my room until I was done.
Then again, I need to buy new smoke detectors soon anyway, and I can use that opportunity to get rid of the one in the kitchen and put some where they are actually needed because their current locations are just weird.
veilofmaya1234 ยท 1 points ยท Posted at 21:45:22 on June 26, 2018 ยท (Permalink)
you can roll a ball
HanThrowawaySolo ยท 1 points ยท Posted at 00:29:44 on June 29, 2018 ยท (Permalink)
/r/pizza welcomes all newcomers
rkodand ยท 1 points ยท Posted at 04:42:57 on July 2, 2018 ยท (Permalink)
My mom used ketchup instead of tomato sauce. Fuck.
armstronga ยท 1 points ยท Posted at 20:15:50 on June 25, 2018 ยท (Permalink)
Use Naan.
dumbass_luggage ยท 0 points ยท Posted at 20:05:42 on June 25, 2018 ยท (Permalink)
pizza tastes better bought, IMO.
[deleted] ยท 53 points ยท Posted at 20:31:07 on June 25, 2018 ยท (Permalink)
Spaetzle. Especially since you can pair it with whatever.
Princess_King ยท 5 points ยท Posted at 07:22:24 on June 26, 2018 ยท (Permalink)
Spรคtzle is my weakness. We used to have it at Christmas dinner every year. Itโs not anything fancy, but itโs always been a โspecial occasionโ food for me. Since I moved away from home I havenโt had it as often.
Lucky me, I recently moved into a house complete with a German neighbor who not only loves to cook, but loves to share it, too.
[deleted] ยท 3 points ยท Posted at 10:49:38 on June 26, 2018 ยท (Permalink)
I know what you mean. That is so lucky you've got a neighbor who knows how to make it! It's so unbelievably easy if you have the right pan. If not, you end up with scars on the back of your hand like me lmfao
It's definitely my weakness too - that and gnocchi... Way too easy to pair with a good meal!
Princess_King ยท 4 points ยท Posted at 15:03:57 on June 26, 2018 ยท (Permalink)
I got a German cookbook for Christmas last year. I need to actually use it. I could do with some Hochfleisch and Spรคtzle with mushroom gravy.
Edit: My great-grandmother and -father emigrated through Ellis Island as teenagers in the 1910s. Their kids both married children of German immigrants; my mom grew up cooking/eating German food, so I did too. Schnitzel, Spรคtzle, gravy, etc is serious comfort food to me. Iโm about 1500 miles away from any family other than my fiancรฉ and our son, so having an honest-to-God German living next door is pretty great. He recently went to Germany to visit his mom and brought me back some goodies. Turns out, heโs from the same town as my great-grandma, even. Small freaking world.
[deleted] ยท 5 points ยท Posted at 07:06:56 on June 26, 2018 ยท (Permalink)
[deleted]
petee0518 ยท 3 points ยท Posted at 14:25:02 on June 26, 2018 ยท (Permalink)
In case anyone is curious, this is an extremely common dish in Germany (esp. Bavaria) and Austria called Kรคsespรคtzle, made with Bergkรคse and fried onions on top. If you're ever in western Austria make sure to stop at one of the restaurants along the Kรคsestraรe (here it's usually referred to as Kรคseknรถpfle) and have some amazing cheesy goodness.
[deleted] ยท 1 points ยท Posted at 10:45:45 on June 26, 2018 ยท (Permalink)
I made it for a dinner in my culinary once but forgot my pan with holes - so then there was me in the nurse with a war wound because my chef insisted a metal cullender was good enough
SenpaiBeardSama ยท 1 points ยท Posted at 15:33:06 on June 26, 2018 ยท (Permalink)
I'm confused. Did the colander explode?
[deleted] ยท 1 points ยท Posted at 15:35:16 on June 26, 2018 ยท (Permalink)
Lol This is the fun part - She had me holding a horrendously big colander over hot boiling water and SURPRISE the back of my hand melted when I accidentally bumped it
edit: part, not park
burningAA ยท 224 points ยท Posted at 20:08:23 on June 25, 2018 ยท (Permalink)
Stuffed mushrooms are stupidly easy to prepare.
I mixed some bread crumbs, parmesean, pepper, garlic, and cheddar into a bowl with an egg, then placed them into mushrooms that I had cut the stems off of and hollowed out. Baked for like 15 mins.
Really tasty and looks like a fairly fancy dish when served before a meal. They're popular party treats too.
pbd87 ยท 27 points ยท Posted at 05:26:39 on June 26, 2018 ยท (Permalink)
Don't throw away the bits of stem and such, chop them up and put them in the mix with the other stuff. Mushroom stuffed mushrooms. Mushroomception.
afientes ยท 5 points ยท Posted at 05:45:57 on June 26, 2018 ยท (Permalink)
Don't even cut them out, just wiggle it back and forth. They'll usually snap right out of the head.
CountVonNeckbeard ยท 5 points ยท Posted at 06:29:20 on June 26, 2018 ยท (Permalink)
Use a mix of crushed Rice Krispies and Corn Flakes instead of bread crumbs. Much better texture. I use butter, garlic, chili paste, and Marsala wine with a dash of soy sauce. Melt the butter, add the krispie/flake mix and stir til moist then add the rest. Mix in some Parmesan too if youโre feeling squirrelly
sad_butterfly_tattoo ยท 3 points ยท Posted at 08:32:05 on June 26, 2018 ยท (Permalink)
When I do stuffed mushrooms, I usually profit to make a 'mushroom dip' for the filling (and to have extra. Mushrooms are everything). Buy 1/3 more of mushrooms than the end amount you want. Cut the stems of the mushrooms you will use, and chop finely these and the extra 1/3. Sautรฉe with some garlic, chili and a splash of wine. Mix with cream cheese (to taste).
Then you just stuff the mushrooms with that mixture, top with cheddar/gouda/emmental and bake 15 minutes. You can either blend the leftover mixture or just leave it like that.
Those stuffed mushrooms, the dip and a smoked salmon dip are the things people always ask me for (and the salmon dip is basically cream cheese, smoked salmon and dill blended together. It can't get easier than that...)
Hazelnutqt ยท 3 points ยท Posted at 13:25:06 on June 26, 2018 ยท (Permalink)
So.. Which mushrooms? Asked the non-American
Taylor-the-Weird ยท 2 points ยท Posted at 16:39:30 on June 26, 2018 ยท (Permalink)
I use white button mushrooms because thatโs whatโs cheapest in the store, but you can use any firm shroom with a rounded, easily stuffable top.
-im-blinking ยท 2 points ยท Posted at 05:15:41 on June 26, 2018 ยท (Permalink)
If you want to up that game and make the stuffing go further; take about a 1/3rd of the mushroom stems and chop the hell out of them then add them to the stuffing mix.
forter4 ยท 294 points ยท Posted at 19:44:56 on June 25, 2018 ยท (Permalink)
Ice Cream...it always blows people's minds when I tell them I make my own ice cream.
It's actually very easy to make ice cream that will blow away any premium ice cream you'll find in the store
edit: woah, this one blew up. Just wanted to include the recipe since people are asking: My vanilla ice cream is really more of a frozen custard
Put the half and half and heavy cream in a sauce pan (or whatever pot you have) and put in the scraped contents of the vanilla bean. Put on low-medium heat till it reaches a simmer (this will take some time)
Beat the egg yolks in a mixing bowl while you pour the sugar slowly onto it. Beat until all sugar is incorporated and the yolks should reach a ribbony stage (when you raise your wisk, the yolk falls down in ribbons)
Temper the eggs by spooning (I use a ladle) in the heated cream/vanilla bean mixture into the eggs while you beat the eggs furiously (this will prevent you from creating sweetened scrambled eggs). I'd say do this for 3 ladle fulls. Then incorporate all of the cream into the mixing bowl with the eggs and keep stirring
From here, pour the entire mix back into the sauce pan (tip: clean the bowl right away and put in the freezer) and turn the heat back on low-medium heat till the mixture reaches 170 degrees F (about 76 C). Remember, do this on lowish heat, because you can still scramble the eggs. And the slower you get to 170, the smoother the ice cream will be
Once the mixture reaches 170, kill the heat, and transfer the mixture back into the now ice cold mixing bowl (A silicon spatula is your best friend here and will prevent wasted custard as you transfer it back and forth). I like to cover the mixture with plastic wrap pressed right up on the custard.
Put it in the fridge over night (make sure your fridge is at 40 degrees F). Honestly doesn't HAVE to be overnight, but I like to 100% make sure the custard is at it's coldest (before freezing) before going into the churn. This ensures the ice crystals will be as small as possible which leads to a better texture
The next day, put the custard in the churn. Once it's at the consistency of soft-serve, transfer to a container and put in the freezer for a few hours
It takes a bit of time (key is patience by not cranking the heat too high) but incredibly easy
skullshank ยท 131 points ยท Posted at 01:07:58 on June 26, 2018 ยท (Permalink)
My kid took a quart of homemade cookies and cream ice cream to a party Saturday. The hosts folks were like wtf yo...you made this? Yeah...we made frozen milk and cookies.
GhostInYoToast ยท 33 points ยท Posted at 23:01:45 on June 25, 2018 ยท (Permalink)
I've thought about getting an ice cream maker but then I remember I have no space in my kitchen.
IThinkThingsThrough ยท 40 points ยท Posted at 23:38:09 on June 25, 2018 ยท (Permalink)
And then I remember I don't need to eat ice cream every night - because I sure would! Bad enough that I learned to make a freezer semifreddo.
[deleted] ยท 13 points ยท Posted at 01:00:16 on June 26, 2018 ยท (Permalink)
[deleted]
theladysociety ยท 8 points ยท Posted at 04:05:01 on June 26, 2018 ยท (Permalink)
Go on....
[deleted] ยท 29 points ยท Posted at 04:23:18 on June 26, 2018 ยท (Permalink)
[deleted]
Niboomy ยท 5 points ยท Posted at 12:10:45 on June 26, 2018 ยท (Permalink)
Once I was trying to make butter out of whipped cream. Failed miserably and tried to rescue the entire bowl of cream. I added some sugar, vanilla, and two/three espressos and made a very nice coffee flavored ice cream. Put it in a ziplock bag and dump it in the freezer.
aBoyAndHisKnob ยท 19 points ยท Posted at 23:37:15 on June 25, 2018 ยท (Permalink)
Yep! I've literally just blended heavy cream sugar with hersheys syrup (it's all I had on hand) and they thought it was the best thing ever. I mean, they're not wrong, but still.
Butternades ยท 6 points ยท Posted at 02:11:17 on June 26, 2018 ยท (Permalink)
Until you come to Cincinnati. My ice cream canโt even come close to Graeters or Aglamesis bros. But I do love my black raspberry chip.
emtree13 ยท 3 points ยท Posted at 02:45:34 on June 26, 2018 ยท (Permalink)
Also Putzs or Zip Dip for creamy whip. Not that graeters isn't tops.
anonEMoose_2x ยท 3 points ยท Posted at 06:35:46 on June 26, 2018 ยท (Permalink)
Or Jenis in Columbus
Butternades ยท 2 points ยท Posted at 06:42:04 on June 26, 2018 ยท (Permalink)
Good to know, Iโm moving up there relatively soon. Thanks for the recommendation.
Jellyka ยท 5 points ยท Posted at 14:41:22 on June 26, 2018 ยท (Permalink)
Honestly... Not sure it fits into the "extremely easy to prepare" lol. Might be, "easier than it looks", but with several steps, some of which you need specific temps or you get scrambled eggs, needing a churn, I'm actually wondering what you would consider a difficult recipe lol.
forter4 ยท 2 points ยท Posted at 14:53:03 on June 26, 2018 ยท (Permalink)
lol fair enough
therdtv ยท 8 points ยท Posted at 23:59:23 on June 25, 2018 ยท (Permalink)
I've tried to make ice cream before but it doesn't really turn out how it should. How exactly do you do it? The way I do it is pretty annoying, too. It takes pretty long. I'm probably doing it wrong.
jdweekley ยท 14 points ยท Posted at 01:53:20 on June 26, 2018 ยท (Permalink)
The ratios are very important. Too much water (aka not enough fat), and you get ice milk with lots of crystals (they bad in ice cream). Too little sugar, and you also get poor texture. For the creamiest ice cream, try โFrench-styleโ made from a milk, cream, sugar and egg yolk custard. This is the original frozen pudding (remember pudding pops?). itโs an extra step to temper the egg yolks - they must be cooked in the dairy and sugar to 160ยฐF, the cooled rapidly in an ice bath. You then refrigerate over night and churn a few hours before serving. Itโs the most decadent, rich and flavorful ice cream ever. I follow the Culinary Institute of America recipe, roughly here
kangarookie ยท 4 points ยท Posted at 00:39:16 on June 26, 2018 ยท (Permalink)
Have you tried no churn ice cream? It melts kind of funny but it tastes just like regular. All you need is whipping cream, sweetened condensed milk, and vanilla.
Savvypirate ยท 1 points ยท Posted at 06:36:59 on June 26, 2018 ยท (Permalink)
6 cups heavy cream 6 cups milk 3 cups sugar 1 vanilla bean split or 2 tsp vanilla extract Medium heat until boiled Take 6 eggs just the yellow part and with a separate metal bowl and laden slowly whisk in the heated liquid into the eggs , once the eggs are a heated up without cooking pour them into the liquid and whisk for a small amount of time Chill in the fridge overnight then use an ice cream churner the next day. You can do this with any type of flavor you donโt have to use vanilla and you can use 4 cups of liquid and 1 1/2~~of sugar if you want just use 4 or 5 eggs . Ie for pistachio use almond extract instead of vanilla a tsp of cinnamon and during the churn process mix in your pistachios , for chocolate mix the cocoa powder and sugar in a bowl together and heat up liquids first then add the sugar and chocolate ,, i could tell you how to make any kind i work in a 5 Star restaraunt and make ice cream every week
forter4 ยท 1 points ยท Posted at 12:33:21 on June 26, 2018 ยท (Permalink)
Naw, you're not doing it wrong if you're saying it takes pretty long. Just like with anything good, it takes time
I would say, be patient and don't rush the cooking process because it will greatly affect the consistency later on when you put it in the churn (IMO, the consistency of ice cream is like 70% of the flavor)
ladykensington ยท 4 points ยท Posted at 02:47:11 on June 26, 2018 ยท (Permalink)
I beg to differ. All my homemade ice cream attempts have been shite. Ergo, you are a culinary master. End of discussion.
karmasutra1977 ยท 2 points ยท Posted at 03:48:25 on June 26, 2018 ยท (Permalink)
Home made ice cream isnโt in the same category as store bought. First time I had it made me realize how much processed foods suck.
Eiskoenigin ยท 1 points ยท Posted at 08:04:18 on June 26, 2018 ยท (Permalink)
So? Youโre not telling us how you make yours?
forter4 ยท 2 points ยท Posted at 12:52:20 on June 26, 2018 ยท (Permalink)
edited to include the recipe =)
Eiskoenigin ยท 2 points ยท Posted at 12:53:53 on June 26, 2018 ยท (Permalink)
Thank you. What is half and half?
forter4 ยท 2 points ยท Posted at 13:30:40 on June 26, 2018 ยท (Permalink)
Oh sorry...it's a popular dairy item in America that people add in coffee (most common use)
It's comprised of half milk and half light cream (or 3 parts milk and 1 part heavy cream)
Eiskoenigin ยท 1 points ยท Posted at 16:49:59 on June 26, 2018 ยท (Permalink)
Thank you
mrfudface ยท 1 points ยท Posted at 09:54:12 on June 26, 2018 ยท (Permalink)
Especially when you have a Pacojet
PlantationMint ยท 1 points ยท Posted at 10:08:14 on June 26, 2018 ยท (Permalink)
Tell us how
forter4 ยท 2 points ยท Posted at 12:52:27 on June 26, 2018 ยท (Permalink)
edited to include the recipe =)
Rackbone ยท 1 points ยท Posted at 11:22:59 on June 26, 2018 ยท (Permalink)
Its so easy to make people in prison make it.
g_s_m ยท 1 points ยท Posted at 14:34:47 on June 30, 2018 ยท (Permalink)
Nigellaโs no churn brandied pumpkin ice cream you are welcome
WhenWorking ยท 1424 points ยท Posted at 17:01:54 on June 25, 2018 ยท (Permalink)
Honestly? Most things.
The hardest part about cooking is patience. If you can be patient in your prep (sometimes there's a lot of measurement, fine dicing, etc.), marinade time, and in your cooking (low heat), most food will come out looking and tasting great.
When you rush, things come out poorly.
[deleted] ยท 394 points ยท Posted at 19:15:05 on June 25, 2018 ยท (Permalink)
Personally I find timing to be the challenge - learning how to assmeble meals and time them so that the hot stuff is hot and the cold stuff is cold when it's time for dinner.
ClumsyRainbow ยท 23 points ยท Posted at 02:07:16 on June 26, 2018 ยท (Permalink)
Heating your plates helps a lot with that. Gives you a few extra minutes at the end if you need it. If you need to hold something for longer covering with foil works well too.
EDIT: Basically, cheat.
Tykenolm ยท 20 points ยท Posted at 22:08:41 on June 25, 2018 ยท (Permalink)
Yeah, timing is the hard part.
rbickfor1988 ยท 33 points ยท Posted at 22:22:06 on June 25, 2018 ยท (Permalink)
I was gonna say this, but then I say your comment. Itโs so true.
My husband is a good cook, in that the food he makes tastes pretty good. But he never times things correctly, and it drives me nuts. Iโll even tell him exactly when to start things and heโll nod along like heโs listening... but then not do what I just said.
Lknate ยท 15 points ยท Posted at 02:56:16 on June 26, 2018 ยท (Permalink)
My SO has this problem. My biggest complaint is she always starts pasta way to early and it sits in the strainer for 30 minutes. I don't get it. That is the easiest part of any dish to time.
zzctdi ยท 6 points ยท Posted at 05:20:10 on June 26, 2018 ยท (Permalink)
It's unfortunately also the easiest to get going on the back burner while you're doing other stuff.... water in the pot for pasta first, and then it's just hard to overcome the urge to toss it in as soon as its boiling.
james9075 ยท 4 points ยท Posted at 13:32:57 on June 26, 2018 ยท (Permalink)
I used to work at a nice, local, Italian restaurant. Fucking no one knows how to do pasta right
erismornisacommie ยท 7 points ยท Posted at 03:14:11 on June 26, 2018 ยท (Permalink)
Oven on low homie.
Bluebeagle ยท 6 points ยท Posted at 11:39:51 on June 26, 2018 ยท (Permalink)
This is something I have been trying to battle. I make spreadsheets for complicated dinners just to time it in advance.
I had an idea of an app that was basically like reading a sheet of music, but with cooking, where you would implement each recipe you are making and it would "play" the recipes together so it all came out perfectly at the end as long as you followed it.
[deleted] ยท 3 points ยท Posted at 14:53:26 on June 26, 2018 ยท (Permalink)
You should see the spreadsheets, checklists, and recipes binder I put together for Thanksgiving. It starts two weeks out. NASA has less complicated launch plans
joelthezombie15 ยท 7 points ยท Posted at 04:04:05 on June 26, 2018 ยท (Permalink)
Yup, I'd say I'm a pretty solid cook and I enjoy helping people cook, but if I'm left all on my own to keep track of everything I get so stressed and worked up and feel like I'm ruining everything.
I undercook stuff so often out of fear of burning it. I never have burned something though! And if it's under cooked, Chuck it in a microwave and you're golden!
MoLoLu ยท 2 points ยท Posted at 07:11:59 on June 26, 2018 ยท (Permalink)
My GF does this all the time. Thanks for the tip! I'll suggest that next time things go sideways out of fear of burning.
6harvard ยท 2 points ยท Posted at 18:34:49 on June 26, 2018 ยท (Permalink)
Oven on as low as it will go with this being on. It will keep your foods warm but not over cook them and it keeps them above the danger point for food borne illness.
darkartorias0 ยท 2 points ยท Posted at 20:45:09 on June 26, 2018 ยท (Permalink)
The bottom of your oven, that most people store pots in, is a warming tray. I spent years not knowing that. Now I use it help prevent the issue you're talking about. You still need to be fairly careful about when you put things on/take them off, but this gives more wiggle room.
[deleted] ยท 205 points ยท Posted at 18:19:42 on June 25, 2018 ยท (Permalink)
Very true. Cooking is actually very easy unless you're doing it in a fancy restaurant. If you're capable of following simple instructions, you can cook just about anything.
amnesiacrobat ยท 13 points ยท Posted at 23:00:36 on June 25, 2018 ยท (Permalink)
Exactly. Patience and following instructions is about 90% of cooking. The other 10% is timing so that if youโre cooking multiple things at once they are ready at the same time.
Plus, once youโve made a recipe enough you donโt even need the instructions part. Iโve got a few go-to recipes Iโve made for years that I barely bother with measurements because I know when it looks and/or smells right.
[deleted] ยท 11 points ยท Posted at 23:04:32 on June 25, 2018 ยท (Permalink)
Yes! I always thought it was impossible how my mom could do that but after years of practice I can do it too lol. Made chowder from scratch the other day in under 30 minutes for someone and they were blown away by how I knew exactly what I needed and what to do lol.
kadno ยท 20 points ยท Posted at 20:01:02 on June 25, 2018 ยท (Permalink)
I'm really bad at anything that requires some sort of dexterity. Any wraps or fillings really. I always just throw in either way too much, or not enough, and then it's just a messy pile of shit.
But most things, it's just getting the right amount of things and heating them up in various ways. Cooking is super easy.
CharlieCharma ยท 9 points ยท Posted at 22:57:03 on June 25, 2018 ยท (Permalink)
I've just accepted I'll never be able to make lettuce wraps and just turn all wraps into "salads" or lettuce cups.
kadno ยท 3 points ยท Posted at 23:00:17 on June 25, 2018 ยท (Permalink)
You and me both. Lettuce wraps are my arch nemesis. I got burritos pretty well. And taquitos. Tacos I always overstuff and any sort of wrap too.
dasvenson ยท 8 points ยท Posted at 02:06:27 on June 26, 2018 ยท (Permalink)
Yes and no.
I agree with you to a point but when a recipe says something like:
When you first start out cooking you really don't know when you have actually hit this point. I remember the first time I did something till "crisp tender" I had no idea when to stop. After doing it a few times I now get it but it takes practice as well as following the recipe.
Then to go from okay food to the next level you need to know where the recipe doesn't give you all the steps to make it taste good.
EmporioIvankov ยท 1 points ยท Posted at 14:17:29 on June 26, 2018 ยท (Permalink)
The advent of Google has allayed that problem to some degree, but it's still true. Sometimes I make amazing pancakes and sometimes I make dreadful pancakes, and I'm not always sure why. A big part of cooking is skill and experience.
[deleted] ยท 1 points ยท Posted at 02:19:52 on June 26, 2018 ยท (Permalink)
Pretty much this. Luckily the majority of people have quite a bit of trouble following simple instructions.
klatnyelox ยท 1 points ยท Posted at 03:37:51 on June 26, 2018 ยท (Permalink)
simple to you isn't always simple to me. Tons of people have no idea how to do anything, so following the simple instructions like "Boil until done" will get you nowhere
[deleted] ยท 3 points ยท Posted at 04:30:56 on June 26, 2018 ยท (Permalink)
Oh im sorry i didn't mean to offend lol. Recipes like that are bullshit to be honest. Boil until done is a terrible description in a recipe for beginners!
I highly recommend Allrecipes.com because the recipes are user submitted and it's moderated. You just have to practice honestly. Start with breakfast to learn basics, then increase you skills with lunch food, then its off to dinner for the show ;)
klatnyelox ยท 1 points ยท Posted at 01:04:18 on June 27, 2018 ยท (Permalink)
Oh I now myself how to cook most of the basics and much of the intermediate stuff, I'm just saying for the benefit of the absolutely ignorant (through no fault of their own) that it is really daunting to hear "just follow the directions" when so many directions are filled with jargon they can't understand.
bmo5464 ยท 8 points ยท Posted at 20:10:02 on June 25, 2018 ยท (Permalink)
My two rules: Be patient. And pay attention. Things take time but never ignore it.
[deleted] ยท 8 points ยท Posted at 20:14:03 on June 25, 2018 ยท (Permalink)
I can't. I'm not sure which is worse - cooking or high school. It's just so boring.
anaesthetic ยท 1 points ยท Posted at 00:31:37 on June 26, 2018 ยท (Permalink)
This is my issue. I get bored, then time slips away.
Yellosnomonkee ยท 6 points ยท Posted at 22:11:04 on June 25, 2018 ยท (Permalink)
This must be coming from someone that has been cooking for a while.
The issue is I'm 23, when things say "A pinch of salt, a dash of pepper, season to taste, until 'golden brown'" all of that stuff while kind of simple is abstract and I hate it.
I can follow directions to a T but I don't really know the difference between "roughly chopping" tomatoes and cutting them too small. YouTube videos can help but you have to practice, I think this thread is meant for people like me and all the sudden you have a date.
DerridasCircle ยท 8 points ยท Posted at 00:41:54 on June 26, 2018 ยท (Permalink)
You're worrying about the non-essential stuff. Just do it to fit your preferences and keep practicing. Don't worry about trying to make stuff exact, you'll figure out what works best for you in no time
mgraunk ยท 8 points ยท Posted at 22:13:52 on June 25, 2018 ยท (Permalink)
There are a lot of aspects of cooking that are far from easy. Cooking meat over an open flame can lead to uneven results due to the imprecise nature of the heat source. Baking is easy, but not easy to do well because of the precision involved. Any dish that requires multiple steps to time out together is gonna take some practice.
For someone with a bit of experience in the kitchen, your prior knowledge and understanding of various ingredients and techniques can help you fill in the gaps when recipes are incomplete, inaccurate, or poorly written. But for a truly novice cook, few dishes are as easy as this thread makes them out to be.
[deleted] ยท 6 points ยท Posted at 02:20:59 on June 26, 2018 ยท (Permalink)
> Baking is easy, but not easy to do well because of the precision involved.
Unless you're baking bread, you have a LOT of leeway on the precision of pastries. This is why almost no one feels the need to use weight on stuff like brownie recipes, because half an extra cup of flour added due to imprecise flour measuring isn't the end of the world.
Almost no piece of meat should be cooked on a pan that hasn't been heated to kingdom-come (and even then, chicken and steaks will usually require you to finish cooking in the oven, or else you'll destroy the outside to cook the inside), or else you won't sear it properly, so an uneven heat source also shouldn't matter that much.
It sounds less like cooking isn't as easy as we make it out to be, and more like you refuse to do things properly.
shyinwonderland ยท 4 points ยท Posted at 23:01:27 on June 25, 2018 ยท (Permalink)
But saying most things doesnโt give me ideas for dinner
[deleted] ยท 3 points ยท Posted at 23:35:45 on June 25, 2018 ยท (Permalink)
[deleted]
thoroughavvay ยท -1 points ยท Posted at 01:18:17 on June 26, 2018 ยท (Permalink)
So you're saying the key is to do it right, huh? How helpfully general.
TheRealSumRndmGuy ยท 3 points ยท Posted at 21:31:48 on June 25, 2018 ยท (Permalink)
For real though. If you can read, you can cook.
anonymous_doner ยท 3 points ยท Posted at 01:38:23 on June 26, 2018 ยท (Permalink)
Turning that burner down most of the time was a huge game changer in my 20s.
nikidash ยท 1 points ยท Posted at 10:12:04 on June 26, 2018 ยท (Permalink)
I'm going through this experience right now. The more I remind myself that the temperature can go lower the better the results are.
[deleted] ยท 3 points ยท Posted at 02:14:26 on June 26, 2018 ยท (Permalink)
Brother gets super defensive about his cooking, which is terrible. The only thing he's doing wrong? Lack of patience.
Dude will just dump his pasta in the water... 1 second after turning on the heat. He refuses to keep track of the time, on both the pasta AND the beef. Also refuses to do any stirring to the pasta, so half of it is sticking out of the pot until the bottom turns to mush, allowing the top to sink into the water.
Beef is left on the pan on medium heat while the pasta boils for as long as it takes my brother to dice his veggies, which he only does once the pasta and the beef are both cooking.
Enjoy your 20 minute cooked pasta and your dry-ass meat spaguetti.
Tell him all it takes is to TIME stuff, and add it to the heat at the right moment, and he tells you you're overly judgmental and he's trying his best.
And no, for the record, he'll do this when he's cooking for other people, too (which he'll offer to do, often, because he's that proud of his cooking skills)
randarrow ยท 1 points ยท Posted at 22:54:55 on June 25, 2018 ยท (Permalink)
Yeah, once you know the trick and have the supplies almost everything is easy peasy.
I make pastries and generally bake as a hobby. These things are literally just a few ingredients and really simple steps. Macaron shells 5 ingredients. Made a filled cake last year, six ingredients. I have a 3 ingredient cake recipe for genoise sponge. Corn tortillas are two ingredients.
Hardest two parts about making pastries have been learning when to let the elements rest, and learning how to transport them. Mixing at wrong time, adding ingredients in wrong order, not letting rest, and you will end up with something completely different.
panoz983 ยท 1 points ยท Posted at 02:11:51 on June 26, 2018 ยท (Permalink)
For me, a lot also comes down to lowering expectations when you cook for yourself. Especially when you are just starting to learn, a lot of the time things will not come out looking like they do in the photos or taste quite like the restaurant version. If you are trying to get to pro quality cooking then that's a learning experience, but if you're just trying to learn how to cook for yourself to survive it's not that big of a deal. Often the easiest food to make kind of looks like shit but tastes amazing.
Mr_Bubbles69 ยท 1 points ยท Posted at 02:58:25 on June 26, 2018 ยท (Permalink)
No, the hardest part is dishes.
GoT43894389 ยท 1 points ยท Posted at 04:03:59 on June 26, 2018 ยท (Permalink)
Seriously. Prep is the worst part of cooking. The easiest things to cook are food with ingredients that require little to no prep.
shobgoblin ยท 1 points ยท Posted at 04:12:01 on June 26, 2018 ยท (Permalink)
Low heat is a one way ticket on the train leaving flavortown my dude. Cooking ain't a race but unless you're braising or boiling, more time on the stove means more time to make mistakes.
French Cooking in 10 Minutes is a quick read written by a chemist on why faster can be better, worth a read for any doubters out there
pheonixblade9 ยท 1 points ยท Posted at 05:10:56 on June 26, 2018 ยท (Permalink)
#1 rule in learning to cook - slow down
we're not working in a restaurant, take your time and do it properly.
StephenHorn ยท 1 points ยท Posted at 05:32:44 on June 26, 2018 ยท (Permalink)
Also simply just loving food. Pretty much what you said, spending time prepping the food makes a world of a difference. Spending time cooking correctly or slowly also does. You spend time on things you love, I love food, I spend time on my food. My wife makes fun of me for taking 10 minutes to make a sandwich but she also says that my sandwiches are the best in the world. That hidden ingredient you can't seem to put your finger on? That's TIME! no not thyme, that's different, though still a great option, we talking bout good ol fashioned TIME! made with love means made with time.
sideclass ยท 1 points ยท Posted at 05:34:04 on June 26, 2018 ยท (Permalink)
I would say that the hardest part is developing an intuition and automatims. It takes years for that.
Cooking by following instructions (however patiently) doesn't work because there is too much variability in ingredients, and becuause sometimes you need to be quick.
Unless it's a relatively simple recipe like stew.
AgoraiosBum ยท 1 points ยท Posted at 06:13:18 on June 26, 2018 ยท (Permalink)
Good scrambled eggs falls in this category. People just punish their eggs by cooking too high and too fast.
p33du ยท 1 points ยท Posted at 07:15:59 on June 26, 2018 ยท (Permalink)
When you rush, what will come out is pieces of your fingers and lots of blood.
So think of the body parts.
SycoJack ยท 1 points ยท Posted at 07:17:25 on June 26, 2018 ยท (Permalink)
I completely agree. But I'd say TLC, not just patience. Patience is a great start, but you need to use the right ingredients, utensils, cookware, and appliances too.
jddanielle ยท 1 points ยท Posted at 08:30:49 on June 26, 2018 ยท (Permalink)
i always worry about under cooking especially my meet i have to just trust that it will cook itself
CardboardChewingGum ยท 1 points ยท Posted at 10:57:02 on June 26, 2018 ยท (Permalink)
Thatโs all making and canning jam is. The hardest thing is to keep enough water boiling for the canner while stirring the jam in another huge pot. Itโs a hot job, but really not too difficult.
NaraFei_Jenova ยท 1 points ยท Posted at 15:55:29 on June 26, 2018 ยท (Permalink)
I honestly just perfectly timed my first meal last night! Pan-fried chicken breasts, mashed potatoes and yeast rolls, YUM! had to wait less than 30 seconds for the rolls to finish, which happened while I was plating everything else! Such a satisfying feeling!
bdg_art ยท 1 points ยท Posted at 02:19:08 on June 26, 2018 ยท (Permalink)
Thissss. Also not throwing everything in one pan every time you cook and knowing when to use a lid or not. My husband has a bad habit of crowding the veggies and putting a lid on everything he cooks. They end up bubbling in their own water.
FourFurryCats ยท 717 points ยท Posted at 17:56:26 on June 25, 2018 ยท (Permalink)
Chicken Sausage Pepperonata.
This was my go to meal to impress all of my dates. It even managed to snag my wife. Downside is that now I do all the cooking.
Unless, we feel like having blackened water.
noodlefrits ยท 51 points ยท Posted at 23:05:03 on June 25, 2018 ยท (Permalink)
Would you mind posting /dm-ing me the recipe please? I'm a young guy who is trying to aquire ahem steal ahem some good recipes so I don't have to eat cruddy food all the time.
Swashcuckler ยท 5 points ยท Posted at 13:05:24 on June 26, 2018 ยท (Permalink)
Yo if you got it, chuck us a screencap or copy it or something please
noodlefrits ยท 5 points ยท Posted at 14:00:27 on June 26, 2018 ยท (Permalink)
I still haven't got anything. I think OP is dead.
/u/FourFurryCats
noodlefrits ยท 5 points ยท Posted at 19:52:49 on June 26, 2018 ยท (Permalink)
He posted it
https://www.reddit.com/r/AskReddit/comments/8trkrf/what_dish_is_extremely_easy_to_prepare_but_makes/e1bj99v/
NonorientableSurface ยท 6 points ยท Posted at 19:32:35 on June 26, 2018 ยท (Permalink)
So - quick questions (Not the OP for comment you replied to). What sort of food do you like? Do you have certain veggies/proteins you like? How adventurous are you on a scale of 1 to 10, where 1 is eating butter on toast, and 10 is eating Surstrรถmming daily. Be detailed if you can, as it'll help in recommendations/recipes!
My wife and I put together a cookbook for our wedding favour, so I have a ton of things/places I'd suggest recipes for you to go and expand your culinary palette.
Lonelysock2 ยท 5 points ยท Posted at 12:22:46 on June 26, 2018 ยท (Permalink)
Get some water. Put some dirt in it. Bam, black water. You're welcome
jimprovost ยท 2 points ยท Posted at 13:16:24 on June 30, 2018 ยท (Permalink)
I'm late to the game, but the nerd in me scanned all my favourite recipes into my gmail account (in case I needed them at the grocery store. Also, paper is dumb). DM me and I can send you my faves.
Sealpup666 ยท 2 points ยท Posted at 10:50:48 on July 1, 2018 ยท (Permalink)
Hey that's a great idea, i'm totally doing that. If you have a chance, could you send some my way? New ladyfriend, and I love the way she lights up when I cook for her.
jimprovost ยท 2 points ยท Posted at 12:18:39 on July 1, 2018 ยท (Permalink)
DM yer email, good friend.
dairymanKap ยท 2 points ยท Posted at 23:40:24 on June 25, 2018 ยท (Permalink)
Me as well could you send this to me op
troseo ยท 2 points ยท Posted at 23:52:00 on June 25, 2018 ยท (Permalink)
Me too please!
TerellD ยท 1 points ยท Posted at 01:32:40 on June 26, 2018 ยท (Permalink)
Me as well please!
soapywolf513 ยท 1 points ยท Posted at 07:16:19 on June 26, 2018 ยท (Permalink)
Same here. It's the summer break from my masters. I'm tired of reading for awhile, but to learn, do, help others. Cooking is fun as well as therapeutic
judgegabranth ยท 1 points ยท Posted at 08:57:52 on June 26, 2018 ยท (Permalink)
Me too please!
LeftTeh ยท 1 points ยท Posted at 09:40:59 on June 26, 2018 ยท (Permalink)
And me!!
[deleted] ยท 16 points ยท Posted at 22:24:55 on June 25, 2018 ยท (Permalink)
Same. She can make box macaroni and tuna fish, but thatโs about it - i made a shrimp pasta on our first date and Iโve been cooking ever since.
metalbassist33 ยท 15 points ยท Posted at 23:25:53 on June 25, 2018 ยท (Permalink)
Why say tuna fish? Is there any other kind of tuna?
[deleted] ยท 29 points ยท Posted at 23:41:18 on June 25, 2018 ยท (Permalink)
I was going to say tuna by itself, but then decided that adding โfishโ might help somehow. Now I know it didnโt, but if I change it everyone will know I changed it. So, you caught me. I have no idea what Iโm doing.
moldy_films ยท 11 points ยท Posted at 23:44:38 on June 25, 2018 ยท (Permalink)
Don't be so hard on yourself. There's dozens of us.
Gingercus502 ยท 1 points ยท Posted at 01:37:15 on June 26, 2018 ยท (Permalink)
It sounds like you arent quite ready
[deleted] ยท 11 points ยท Posted at 23:55:43 on June 25, 2018 ยท (Permalink)
[deleted]
MissCrystal ยท 4 points ยท Posted at 00:07:52 on June 26, 2018 ยท (Permalink)
Cactus tuna are the fruits from a prickly pear. This is likely a bastardization of the plant's Latin name, opuntia ficus-indica.
RenegadePM ยท 18 points ยท Posted at 01:05:35 on June 26, 2018 ยท (Permalink)
"Tuna fish" carries the connotation that it's the canned crap sometimes mixed with mayo. Tuna can also be made as a poke, or served as a cooked rare steak or tartare. But anyone saying tuna fish means the canned stuff
dziuniekdrive ยท 6 points ยท Posted at 00:56:08 on June 26, 2018 ยท (Permalink)
There is tuna... steak.
kiztent ยท 1 points ยท Posted at 22:34:33 on June 26, 2018 ยท (Permalink)
Tuna piano.
Chocolatefix ยท 4 points ยท Posted at 23:14:40 on June 25, 2018 ยท (Permalink)
In my teen days coming home and making mac n cheese with tuna was great.
Sisaac ยท 15 points ยท Posted at 23:40:03 on June 25, 2018 ยท (Permalink)
I'm 26, know how to cook, have chef friends who I cook with, and friends ask me to cook for them.
Mac N cheese and tuna (with a dash of Sriracha) is still great.
fostytou ยท 6 points ยท Posted at 00:40:10 on June 26, 2018 ยท (Permalink)
C'mon man. Spice it up with a sprinkle of Old Bay on top one in a while. You and your pals have earned it.
Chocolatefix ยท 2 points ยท Posted at 23:46:55 on June 25, 2018 ยท (Permalink)
It hits the spot. It's quick, tasty and not to horrible for you.
Sisaac ยท 5 points ยท Posted at 00:17:17 on June 26, 2018 ยท (Permalink)
Makes you feel a little bit better for shoveling garbage into your mouth by also making sure you get at least some protein out of the deal.
TexasTheWalkerRanger ยท 118 points ยท Posted at 19:34:39 on June 25, 2018 ยท (Permalink)
Lol do you live in flint or something?
Takarov ยท 82 points ยท Posted at 23:17:39 on June 25, 2018 ยท (Permalink)
Oh, I get it, because FLINT STILL DOESN'T HAVE CLEAN WATER
eburton555 ยท 54 points ยท Posted at 00:56:36 on June 26, 2018 ยท (Permalink)
Hahahahahaha did you guys hear? Weโre deporting thousands and thousands of people and building a space army! Haha! But flint doesnโt have water and Puerto Rico doesnโt have electricity but thatโs cool though
Stevangelist ยท 18 points ยท Posted at 01:12:59 on June 26, 2018 ยท (Permalink)
And you're not getting our's either. - Canadians, recently
eburton555 ยท 17 points ยท Posted at 01:16:32 on June 26, 2018 ยท (Permalink)
Your deportees, space army, clean water, or electricity?
Stevangelist ยท 15 points ยท Posted at 01:40:11 on June 26, 2018 ยท (Permalink)
Yes?
eburton555 ยท 5 points ยท Posted at 01:59:22 on June 26, 2018 ยท (Permalink)
:D:
Stevangelist ยท 4 points ยท Posted at 02:13:20 on June 26, 2018 ยท (Permalink)
I've been aladeen'd! Sweet!
Nah we don't have a space army, just a really cool astronaut. And we're keeping him too. Along with these blueprints. ssshhhh
eburton555 ยท 4 points ยท Posted at 02:16:04 on June 26, 2018 ยท (Permalink)
I knew Canadians were aliens but you just confirmed it. Checkmate Canada.
MoBeeLex ยท 14 points ยท Posted at 02:02:12 on June 26, 2018 ยท (Permalink)
Flint has clean water; it has been since last year. The lead levels are back down to acceptable standards. It's just recommended that residents continue to drink bottled water until after all the pipes (approximately 2020) are replaced in case anything bad happens.
eburton555 ยท 15 points ยท Posted at 02:15:16 on June 26, 2018 ยท (Permalink)
Thatโs fair enough I guess. Too bad that doesnโt forgive the permanent damage our government did to those people, especially the children, and the slow response time. Not to mention all the other similar communities around the country that are ticking timebombs.
tuga2 ยท 1 points ยท Posted at 23:56:32 on June 28, 2018 ยท (Permalink)
No one is building a space army the tasks the Space force will have will be ones already covered by the airforce. It's mostly just protecting satelites.
Russia, China and France all have a space force equivalent.
https://www.google.ca/amp/s/www.spectator.co.uk/2018/06/donald-trumps-space-force-isnt-so-stupid/amp/
eburton555 ยท 1 points ยท Posted at 02:19:25 on June 29, 2018 ยท (Permalink)
Thatโs great. Still does not justify how our country continually spends more and more on defense when youโve got citizens living in the Stone Age without access to basic resources. Flint is almost out of the woods, but many communities are experiencing exactly what they went through, and itโs 2018 not 1918. Puerto Rico suffered from a massive hurricane and was treated like it was a foreign nation begging for aid... lots of places still donโt have utilities. But thatโs all fine and dandy, letโs keep bloating that defense budget to line the pockets!
tuga2 ยท 1 points ยท Posted at 02:50:15 on June 29, 2018 ยท (Permalink)
Notice that at no point did I advocate for growing the defense budget. In fact im a strong proponent for shrinking the budget by bringing back the soldiers stationed abroad.
Much of Appalachia is in the same if not worse conditions because of the US gov carrying water for big pharma the Slacker family in particular. All the while giving foreign aid to first world nations.
I just dont need to resort to hyperbole or general dishonesty to get my point across.
eburton555 ยท 1 points ยท Posted at 03:29:38 on June 29, 2018 ยท (Permalink)
I wasnโt being dishonest, I was using humor to convey a point, which is completely fine by most peopleโs standards, unless of course youโre a Vulcan or something.
Bananape4l ยท -35 points ยท Posted at 20:09:14 on June 25, 2018 ยท (Permalink)
His/her so cooks so bad herm makes just black water
ferrouswolf2 ยท 40 points ยท Posted at 22:38:42 on June 25, 2018 ยท (Permalink)
Are you okay?
Very_Okay ยท 46 points ยท Posted at 22:22:06 on June 25, 2018 ยท (Permalink)
r/AnAttemptWasMade
DrDisastor ยท 50 points ยท Posted at 20:18:17 on June 25, 2018 ยท (Permalink)
FourFurryCats ยท 30 points ยท Posted at 20:29:03 on June 25, 2018 ยท (Permalink)
I tease my wife that her cooking is so bad that she could burn (blacken) water.
cerberuskid ยท 15 points ยท Posted at 23:19:06 on June 25, 2018 ยท (Permalink)
There is no reason to be ambiguous. OP said he had a wife. No one is gonna get bent outta shape over his use of pronouns.
perfectionistwombat ยท 6 points ยท Posted at 23:25:23 on June 25, 2018 ยท (Permalink)
English might be their second language
cerberuskid ยท 7 points ยท Posted at 23:36:38 on June 25, 2018 ยท (Permalink)
Kay. So this person doesnt speak English as a first language, maybe, not saying you're wrong but they used the term 'herm'. They are making every effort to be androgynous with their speech. I think they know the language well enough to know exactly what they are doing. I am not condemning them. Power to you if you wanna talk like that.
Im only saying it is unnecessary and makes a person seem overbearing.
[deleted] ยท 8 points ยท Posted at 02:36:34 on June 26, 2018 ยท (Permalink)
Is your left side numb?
EmporioIvankov ยท 1 points ยท Posted at 12:52:22 on June 26, 2018 ยท (Permalink)
๐๐ฟ Boi.
FourFurryCats ยท 16 points ยท Posted at 14:22:12 on June 26, 2018 ยท (Permalink)
Sorry it took me so long.
1 Boneless chicken breast, sliced 1/4 inch
1 Hot/Mild Italian Sausage
1 Green Pepper (can also add a Red Pepper, you do you)
Minced garlic ( you want measurements? I don't do no stinking measurements)
1 can of diced tomatoes
1 can of tomato paste (if omitted makes the dish a lot lighter)
Some basil
Some pepper
Some salt
Brown the sausage until firm enough to slice. Remove from pot and let cool so that you can slice it easily in 1/4 inch slices.
Brown the sliced chicken in the pot. Add the onions and garlic. Add the diced tomatoes, paste and peppers. Add the sliced sausage.
The rest is adding Eye-talian magic. Salt, pepper and basil to your own taste.
More basil = more herbal. I've also added Oregano.
Let cook at medium/low for about twenty minutes to let all the flavours blend.
Serve over whatever pasta you like. Garnish with fresh basil and shaved Parmesan cheese.
This recipe can be scaled up really easy.
damoflances ยท 2 points ยท Posted at 18:25:30 on June 26, 2018 ยท (Permalink)
And now I know what I'm making for dinner tonight.
FourFurryCats ยท 3 points ยท Posted at 22:05:37 on June 26, 2018 ยท (Permalink)
I've gotten several messages from people saying they are trying this recipe tonight.
Please let me know how it turned out for you.
damoflances ยท 2 points ยท Posted at 22:33:45 on June 26, 2018 ยท (Permalink)
I will :)
damoflances ยท 2 points ยท Posted at 13:40:46 on June 27, 2018 ยท (Permalink)
It was excellent, the big guy loved it. Thanks for the recipe :)
judgegabranth ยท 1 points ยท Posted at 08:50:57 on June 27, 2018 ยท (Permalink)
When browning the sausage, do you have water or olive oil in the pot?
FourFurryCats ยท 1 points ยท Posted at 13:18:41 on June 27, 2018 ยท (Permalink)
Olive oil.
Depending on the sausage, I might not add any if I feel there is a fair bit of fat.
judgegabranth ยท 1 points ยท Posted at 13:54:23 on June 27, 2018 ยท (Permalink)
Great stuff, thank you!
pm_nachos_n_tacos ยท 5 points ยท Posted at 23:52:25 on June 25, 2018 ยท (Permalink)
Can you please explain what this is and how you make it easily? Thanks
lowtoiletsitter ยท 6 points ยท Posted at 01:45:43 on June 26, 2018 ยท (Permalink)
Confused this with hot ham water
tha_snooze ยท 3 points ยท Posted at 02:47:18 on June 26, 2018 ยท (Permalink)
Can I get the blackened water recipe?
m4vis ยท 2 points ยท Posted at 02:04:28 on June 26, 2018 ยท (Permalink)
Recipe pls?
kleptic85 ยท 2 points ยท Posted at 02:29:32 on June 26, 2018 ยท (Permalink)
Can't tell if this is a burning water joke or a diarrhea joke.
lovable_cube ยท 2 points ยท Posted at 07:40:09 on June 26, 2018 ยท (Permalink)
Blackened water is my boyfriends best meal.
godisloverevrun ยท 1 points ยท Posted at 02:49:11 on June 26, 2018 ยท (Permalink)
So you live in flint?
[deleted] ยท 1 points ยท Posted at 06:58:52 on June 26, 2018 ยท (Permalink)
recipe please?
bradderz958 ยท 1 points ยท Posted at 09:02:40 on June 26, 2018 ยท (Permalink)
Hey - could you please send me the recipe for this? Sounds amazing.
Skyrious ยท 1 points ยท Posted at 10:11:37 on June 26, 2018 ยท (Permalink)
Hi, can you pm me the recipe too please. Thanks.
adam_youens ยท 1 points ยท Posted at 10:52:17 on June 26, 2018 ยท (Permalink)
Can OP deliver us the recipe?
Lonelysock2 ยท 1 points ยท Posted at 12:23:04 on June 26, 2018 ยท (Permalink)
I call it, hot ham water
Swashcuckler ยท 1 points ยท Posted at 13:04:51 on June 26, 2018 ยท (Permalink)
Yo OP, share the love with that recipe pls
Draquiri ยท 1 points ยท Posted at 13:14:24 on June 26, 2018 ยท (Permalink)
Yeah...me too. Basically all of us. We wants the goods!
blootery ยท 0 points ยท Posted at 23:28:54 on June 25, 2018 ยท (Permalink)
OMG. This.
DoctorAnoniem ยท 2378 points ยท Posted at 17:11:02 on June 25, 2018 ยท (Permalink)
Lunchables. They never see it coming.
jukinabahunew ยท 730 points ยท Posted at 19:25:36 on June 25, 2018 ยท (Permalink)
Exquisitely baked dough with a side of red vine tomatoes and cheese fondue
Eattalot ยท 51 points ยท Posted at 21:47:29 on June 25, 2018 ยท (Permalink)
I thought about this comment for a minute. Are you talking about
*Chips Salsa and Nacho Cheese
Or
*The Pizza lunchables
Or
*The Hamburger Lunchable that came with bread and ketchup and cheese
I'd also like to say that I do know that chips aren't dough.
brickne3 ยท 26 points ยท Posted at 22:24:45 on June 25, 2018 ยท (Permalink)
Not OP, but I am a big fan of the pizza lunchables and the nacho ones. Never tried the hamburger, but it doesn't look too appealing to me.
atrich ยท 12 points ยท Posted at 03:39:03 on June 26, 2018 ยท (Permalink)
And the other lunchables... looked appealing?
brickne3 ยท 7 points ยท Posted at 03:50:57 on June 26, 2018 ยท (Permalink)
I always stick to the pizza and nachos. I won't eat those nasty cold cuts and crackers. But lunchables seem to bring me back to my childhood somehow. I like them.
NotSoCheezyReddit ยท 7 points ยท Posted at 16:03:37 on June 26, 2018 ยท (Permalink)
The Hamburger Lunchable. I'll always remember the Hamburger Lunchable.
Not as one would wistfully recall a peaceful summer day, not as one could remember their first kiss. No. It is a memory like a stubbed toe, like a winter puddle, like a pulled tooth - because that's really what it was.
That day was a typical one. Another day at my run-down elementary school, another day my mother had lacked the time to make me a proper lunch. I opened my Toy Story lunchbox to see -
The Hambuger Lunchable.
I loathed Lunchables. Without fail, they promised cheddar and delivered American, they suggested wonderous treats but left me with disappointment and "fun size" candy bars. The nachos were okay I guess.
Anyway, the Hamburger Lunchable. I surveyed my enemy and its disconcerting artificial grill marks, provided by Caramel Coloring #5. The buns were as if loaves of dollar store bread had been shrunk to impossibly small, leaving me with little confidence. "Well," I figured, "perhaps the ketchup and mustard will cover up the ineffectual beef flavor." With all my might, I squeezed every drop of ketchup and mustard onto those buns, spreading it with the now inert packets.
I ripped the buns apart to form two tiny facsimiles of burgers. Desperately and bravely, I took the first bite. Cold. Bland. Stale. But the worst offense was this undeniable sense that something was horribly wrong, amplified by a texture that could only be described as the parts of the meat even the animals don't want. Gristly silverskin and cartilage were eventually all that remained in my mouth. But I managed to swallow it.
The second bite was no easier. But I bit down, hard. I was not willing to admit defeat, and I was horribly hungry. This time, though, it was worse. There was some sort of cartilage, it seemed, one worse than before. A large piece uncontested in size by any actual meat. But I would not surrender. Valiantly, I swallowed the offender. But suddenly, things seemed to go silent. Something was very much wrong. With my tongue, I felt around my mouth.
A tooth was gone: I'd just swallowed it. For minutes and minutes, I wept.
jukinabahunew ยท 14 points ยท Posted at 22:36:38 on June 25, 2018 ยท (Permalink)
Chips salsa nacho cheese
amazonian_raider ยท 7 points ยท Posted at 03:41:46 on June 26, 2018 ยท (Permalink)
I thought "red vine tomatoes" was an attempt to pass off candy as a fancy and healthy thing.
UndercoverFBIAgent9 ยท 2 points ยท Posted at 01:07:34 on June 26, 2018 ยท (Permalink)
And a fun size snickers
AltimaNEO ยท 2 points ยท Posted at 02:16:24 on June 26, 2018 ยท (Permalink)
Lunchables came with red vines?
Avatar_ZW ยท 15 points ยท Posted at 20:37:01 on June 25, 2018 ยท (Permalink)
Woah settle it down there, Gordon Fieri!
jawni ยท 6 points ยท Posted at 20:10:24 on June 25, 2018 ยท (Permalink)
Pizza or Original?
DoctorAnoniem ยท 22 points ยท Posted at 20:11:10 on June 25, 2018 ยท (Permalink)
Original for lunch and pizza for those romantic dinners
jawni ยท 14 points ยท Posted at 20:21:43 on June 25, 2018 ยท (Permalink)
Mmm, perfection. Your Michelin star is in the mail.
chr0nicpirate ยท 3 points ยท Posted at 21:06:33 on June 25, 2018 ยท (Permalink)
As in straight up buying packaged Lunchables and serving those, or making your own cracker cheese and meat platters?
DoctorAnoniem ยท 5 points ยท Posted at 21:08:21 on June 25, 2018 ยท (Permalink)
Gotta get that real lunchables from Walmart who would get that fake cheese bs
brickne3 ยท 2 points ยท Posted at 22:25:47 on June 25, 2018 ยท (Permalink)
I like the fake cheese. As long as you think of it as a separate product, it's kind of fun.
DredPRoberts ยท 1 points ยท Posted at 21:40:27 on June 25, 2018 ยท (Permalink)
Is cheese that extrudes from a can fake or real?
DoctorAnoniem ยท 2 points ยท Posted at 21:41:20 on June 25, 2018 ยท (Permalink)
Itโs real if itโs got that real cheese smell
brickne3 ยท 1 points ยท Posted at 22:26:22 on June 25, 2018 ยท (Permalink)
And a label that says "Made with real cheese!".
moleratical ยท 0 points ยท Posted at 02:12:30 on June 26, 2018 ยท (Permalink)
The real cheeze? that's fake.
moleratical ยท 2 points ยท Posted at 02:11:52 on June 26, 2018 ยท (Permalink)
It's a ploughman's lunch if you make it yourself, and add a bit of fruit. That's my go to first date/picnic in the park dinner. Bring a bottle of wine and get at least a second date.
[deleted] ยท 3 points ยท Posted at 23:16:03 on June 25, 2018 ยท (Permalink)
I think you mean Charcuterie amรฉricain
Pollyhotpocketposts ยท 2 points ยท Posted at 12:18:28 on June 28, 2018 ยท (Permalink)
You've been on /r/mealprepsunday lately I see
tjaderjosh ยท 3 points ยท Posted at 23:27:03 on June 25, 2018 ยท (Permalink)
I had a lunchable for breakfast this morning. It was fantastic.
AltimaNEO ยท 3 points ยท Posted at 02:18:42 on June 26, 2018 ยท (Permalink)
Youd think theyd jump on the nostalgia train and make adult version of Lunchables.
They could call it Adultables.
13143 ยท 2 points ยท Posted at 23:02:30 on June 25, 2018 ยท (Permalink)
Found the professional chef.
Matt3989 ยท 2 points ยท Posted at 00:03:48 on June 26, 2018 ยท (Permalink)
Everyone loves my deconstructed no-bake pizza appetizers. But then the dessert pizza absolutely blows their mind.
TheDragonLake ยท 2 points ยท Posted at 01:16:49 on June 26, 2018 ยท (Permalink)
I make my own lunchables now that I'm way bigger than the portions are made for. One of my cousins looked at me and asked "what are you doing?" When he saw me put turkey and cheese on a ritz. He'd never had lunchables and was amazed by the combo.
TLDR Lunchables legit made me a pro chef to my cousin
moleratical ยท 3 points ยท Posted at 02:15:03 on June 26, 2018 ยท (Permalink)
I mean, it's just crackers and cheese with a bit of lunchmeat. we used to do that as a kid before lunchables were marketed
TheLZ ยท 2 points ยท Posted at 02:51:53 on June 26, 2018 ยท (Permalink)
A good meat, cheese, and cracker plate can be super easy to make and if the ingredients are awesome can be impressive.
Smoked chicken or pork chops (or summer sausage), basil rosemary gouda or horseradish cheddar, side of sugarsnap peas, and pickled carrots. Plus crackers.
phantomranch ยท 2 points ยท Posted at 03:07:44 on June 26, 2018 ยท (Permalink)
Dinnerables?
Dirt430 ยท 1 points ยท Posted at 04:17:34 on June 26, 2018 ยท (Permalink)
Well played sir. I snorted
Bunny-Poo ยท 1 points ยท Posted at 07:37:56 on June 26, 2018 ยท (Permalink)
I tell people Iโm having charcuterie, when really itโs a lunchable. Sounds mad sophisticated (as I struggle with my Capri Sun straw)
jai-wolf-pup ยท 654 points ยท Posted at 18:25:31 on June 25, 2018 ยท (Permalink)
Cheesecake stuffed french toast (or cake, banana bread, etc.).
hieronymususername ยท 30 points ยท Posted at 22:41:52 on June 25, 2018 ยท (Permalink)
Crush up some graham crackers and macerate some strawberries for topping.
metal_monkey80 ยท 20 points ยท Posted at 23:18:58 on June 25, 2018 ยท (Permalink)
I'd add some lemon zest to the cream cheese mix.
AlexTheRedditor97 ยท 25 points ยท Posted at 22:30:54 on June 25, 2018 ยท (Permalink)
Well there goes that summer diet
[deleted] ยท 7 points ยท Posted at 02:33:36 on June 26, 2018 ยท (Permalink)
You mean gym fuel.
Aphoristics ยท 7 points ยท Posted at 04:55:24 on June 26, 2018 ยท (Permalink)
Its bulking season now baby
MrHaxx1 ยท 27 points ยท Posted at 22:05:52 on June 25, 2018 ยท (Permalink)
I had no idea I needed this in my life
Ninjamoo ยท 8 points ยท Posted at 23:09:19 on June 25, 2018 ยท (Permalink)
Along with the banana bread, I used to love topping it with cinnamon sugar before baking so it gets a nice crunchy crust on top
ChicagoChocolate1 ยท 6 points ยท Posted at 02:34:07 on June 26, 2018 ยท (Permalink)
Wait so you put it in the greased pan before pouring the egg mixture over it, or do you pour that in a different pan let soak then place in greased pan, then top with cheese mixture? Lol, sorry I'm over thinking this
jai-wolf-pup ยท 1 points ยท Posted at 13:01:17 on June 26, 2018 ยท (Permalink)
Lol I think it would work either way!
tallmon ยท 12 points ยท Posted at 01:51:07 on June 26, 2018 ยท (Permalink)
That's way too hard. Try this. Buy some good, soft bread, unsliced. Buy some cans of your favorite canned fruit pie filling (in baking section). Buy some cream cheese. Cut thick cuts of the bread. Make a little slice in the bread. Jam some cream cheese and some pie filling into the hole. Proceed to cook as you would french toast.
papoosejr ยท 2 points ยท Posted at 04:57:48 on June 26, 2018 ยท (Permalink)
Yooooooo
jai-wolf-pup ยท 1 points ยท Posted at 13:01:55 on June 26, 2018 ยท (Permalink)
This sounds pretty awesome too!
lisasimpsonfan ยท 3 points ยท Posted at 22:19:33 on June 25, 2018 ยท (Permalink)
I make Eggnog Stuffed French Toast every year for Christmas morning. Basically the same thing but you add eggnog to the eggs and let it sit in the fridge over night.
Live_Positive ยท 3 points ยท Posted at 03:24:02 on June 26, 2018 ยท (Permalink)
Saved this comment for later
thisishowistroll ยท 6 points ยท Posted at 03:57:37 on June 26, 2018 ยท (Permalink)
Okay but that's not stuffed, it's a sandwich.
MrHaxx1 ยท 1 points ยท Posted at 10:18:19 on June 26, 2018 ยท (Permalink)
It's stuffed between two slices of bread
fjorkyna ยท 2 points ยท Posted at 06:09:36 on June 26, 2018 ยท (Permalink)
OMG I forgot this was a thing. I made it frequently for about a year, and then somehow forgot about it?! So good.
DanceFloorEpiphanies ยท 2 points ยท Posted at 10:56:16 on June 26, 2018 ยท (Permalink)
Add some homemade blueberry syrup to top and ๐๐๐๐๐
immmm_at_work ยท 2 points ยท Posted at 20:40:05 on June 26, 2018 ยท (Permalink)
Are you Jai Wolf?
[deleted] ยท 2 points ยท Posted at 23:46:26 on June 25, 2018 ยท (Permalink)
Gonzobot ยท 1 points ยท Posted at 22:48:34 on June 25, 2018 ยท (Permalink)
Oh you monster
RustySpannerz ยท 1 points ยท Posted at 22:55:30 on June 25, 2018 ยท (Permalink)
Woah, I have got to try this!
crb19 ยท 1 points ยท Posted at 01:16:24 on June 26, 2018 ยท (Permalink)
I have to try this.
I love French Toast and cream cheese.
IswagIcook ยท 1 points ยท Posted at 21:43:49 on June 26, 2018 ยท (Permalink)
Sounds fattening as hell and good. But also fattening as hell.
death-and-dahlias ยท -3 points ยท Posted at 23:21:19 on June 25, 2018 ยท (Permalink)
You could, but donโt do that to french toast
RamsesThePigeon ยท 3583 points ยท Posted at 16:56:57 on June 25, 2018 ยท (Permalink)
Risotto.
Say that word out loud right now: Risotto. For something that's really just rice with delusions of grandeur, the dish sure sounds fancy... and fortunately, not only is it as easy to make as it is to say, it's also one of those versatile offerings that can serve as a main course, a side, or even an appetizer.
All you really need to do is boil some rice in some broth. Sure, there are ways you can spice it up โ depending on the sort of risotto you want to make, you can add various vegetables or varieties of meat โ but the base of the dish itself is just some bouillon-flavored grain. Once it's finished cooking, sculpt a little mound of it on a plate, sprinkle some chopped-up green onions or dried parsley over the top, then serve it alongside a glass of white wine. If the rice is undercooked, claim that it's risotto al dente. If it's overcooked, say that it's risotto per gli anziani.
Either way, you'll look (and sound) like an experienced and talented chef.
DebtUpToMyEyeballs ยท 1389 points ยท Posted at 20:18:45 on June 25, 2018 ยท (Permalink)
I can't believe no one has pointed this out yet, but here you go: according to Google Translate "per gli anziani" translates as "for the elderly", which is hilarious. Overcooked rice for the elderly.
kalusche ยท 64 points ยท Posted at 21:51:36 on June 25, 2018 ยท (Permalink)
Not sure if sarcasm or not. Makes sense, doesn't it? The elderly can't chew as well because their teeth are usually not as good anymore. They surely hadn't been back in the day when risotto was invented.
RamsesThePigeon ยท 223 points ยท Posted at 21:57:36 on June 25, 2018 ยท (Permalink)
Given that I literally made up the term "risotto per gli anziani" for this thread, I don't think they were being sarcastic.
Georginator2000 ยท 171 points ยท Posted at 22:09:11 on June 25, 2018 ยท (Permalink)
bamboozlioni
JohnFest ยท 28 points ยท Posted at 02:16:24 on June 26, 2018 ยท (Permalink)
I have laughed out loud in the threads of this post like 5 times, but this one almost killed me
Lonelysock2 ยท 6 points ยท Posted at 12:27:16 on June 26, 2018 ยท (Permalink)
And I laughed at your laughing. (It's a problem. In movies I laugh like 5 seconds after the joke because I laugh at the laughter)
Georginator2000 ยท 5 points ยท Posted at 08:38:25 on June 26, 2018 ยท (Permalink)
Glad to be your almost-murderer
boldandbratsche ยท 31 points ยท Posted at 22:59:00 on June 25, 2018 ยท (Permalink)
It makes sense, but imagine we called oatmeal "old people cereal" and it was normal.
DebtUpToMyEyeballs ยท 7 points ยท Posted at 01:52:52 on June 26, 2018 ยท (Permalink)
Yeah I get that, the hilarious part is that rather than admitting you burned some rice, you slap a fancy-sounding Italian name on it that's actually just a jab at the teeth of old people.
YellowMinx ยท 5 points ยท Posted at 01:00:39 on June 26, 2018 ยท (Permalink)
You know I have soft teeth, how could you say that?
360noscoperino ยท 9 points ยท Posted at 23:58:23 on June 25, 2018 ยท (Permalink)
Thats exactly the correct translation of the meaning as well!
When its overcooked its "soft" for the elderly people to eat (maybe they dont have teeths anymore or fake ones, so its hard for them to chew), thats why in Italy we call it "per gli anziani" even tho its not used that much.
"Al dente" translates to a rice that is cooked to "perfection" (or a little early) and thus means it keep its consistency when chewed ("dente" = "teeth")
CompGrl323 ยท 27 points ยท Posted at 02:01:35 on June 26, 2018 ยท (Permalink)
But he said he just made up the phrase for this thread, so which is it?
[deleted] ยท 603 points ยท Posted at 20:28:37 on June 25, 2018 ยท (Permalink)
[deleted]
SirNoName ยท 41 points ยท Posted at 22:19:01 on June 25, 2018 ยท (Permalink)
Thatโs one of my big problems with cooking. I mean, Iโm a decent cook and I love to do it, but I always like to be active when cooking.
Even for roasts or something, I always feel like I have to check on it and stir the sauce or something.
ScumHimself ยท 56 points ยท Posted at 22:52:44 on June 25, 2018 ยท (Permalink)
Clean and/or drink.
SirNoName ยท 19 points ยท Posted at 23:08:10 on June 25, 2018 ยท (Permalink)
Yup, I do both. But eventually i have everything clean and then itโs just drinking at that point
HeadrushReaper ยท 19 points ยท Posted at 23:17:19 on June 25, 2018 ยท (Permalink)
i don't see the problem
lol jk though yeah you get to where you just watch the food cook and drink and you're like "this could be way more fun" but you're too lazy to find something to do so you just sit there and drink and watch it until it's done
i have a problem
walkclothed ยท 3 points ยท Posted at 02:24:57 on June 26, 2018 ยท (Permalink)
At least you're not just on Reddit all day
ScumHimself ยท 1 points ยท Posted at 03:23:03 on June 26, 2018 ยท (Permalink)
So whatโs that problem? ๐๐ผ
BobVosh ยท 1 points ยท Posted at 05:19:03 on June 26, 2018 ยท (Permalink)
I turn on a video game and set a timer.
admiral_pants ยท 1 points ยท Posted at 23:30:13 on June 26, 2018 ยท (Permalink)
It's important to properly marinate the chef.
SnideJaden ยท 3 points ยท Posted at 22:57:21 on June 25, 2018 ยท (Permalink)
nothing wrong with basting a roast.
ValorVixen ยท 11 points ยท Posted at 01:37:24 on June 26, 2018 ยท (Permalink)
Have you made caramelized onions? Those babies are attention whores and definitely reward you for paying attention to the stove for 1-2 hours!
[deleted] ยท 1 points ยท Posted at 06:45:08 on June 26, 2018 ยท (Permalink)
[deleted]
Sermagnas3 ยท 1 points ยท Posted at 10:51:14 on June 26, 2018 ยท (Permalink)
Depends on how much time you have, the size of onions, and what you need them in. I'd say you're safe using medium-low heat on a fine dice with minimal stirring, and medium high on a bigger dice with more stirring. Also depends on the oil you use, whether you're seasoning it, and the cookware, haha.
tgptgp ยท 3 points ยท Posted at 22:35:31 on June 25, 2018 ยท (Permalink)
So much this.
dwn2earth83 ยท 1 points ยท Posted at 23:40:47 on June 25, 2018 ยท (Permalink)
Grits.
salocin097 ยท 1 points ยท Posted at 06:50:49 on June 26, 2018 ยท (Permalink)
I've never not made rice in a rice cooker. Sometimes I'd use chicken broth in the cooker, works great too
NaturalBornChickens ยท 1452 points ยท Posted at 19:35:27 on June 25, 2018 ยท (Permalink)
Upvoted for โrice with delusions of grandeur.โ
RamsesThePigeon ยท 283 points ยท Posted at 19:44:17 on June 25, 2018 ยท (Permalink)
Just wait until you find out what "risotto per gli anziani" means.
what-what-what-what ยท 264 points ยท Posted at 21:13:07 on June 25, 2018 ยท (Permalink)
Translates roughly to โrisotto for seniorsโ or โrisotto for old peopleโ. Because old people need soft foods.
IPreferMatureWomen ยท 5 points ยท Posted at 03:48:59 on June 26, 2018 ยท (Permalink)
Funny you should say that, because older women seem happy enough to place my penis in their mouths, and it's anything but soft.
what-what-what-what ยท 0 points ยท Posted at 05:33:21 on June 26, 2018 ยท (Permalink)
I dig the r/beetlejuicing
mike18cm ยท 15 points ยท Posted at 20:23:34 on June 25, 2018 ยท (Permalink)
LOL
MacduffFifesNo1Thane ยท 3 points ยท Posted at 21:10:18 on June 25, 2018 ยท (Permalink)
That phrase explains so much.
sovietcosto ยท 2 points ยท Posted at 01:58:04 on June 26, 2018 ยท (Permalink)
Risotto for the ancients
Waluigifan ยท 2 points ยท Posted at 13:00:35 on June 26, 2018 ยท (Permalink)
Hey, you're the awesome writingprompts guy! I hope you have a good day!
crisdd0302 ยท 1 points ยท Posted at 23:25:08 on June 25, 2018 ยท (Permalink)
I literally had to wait for the following comments to load and see the answer.
[deleted] ยท 7 points ยท Posted at 23:45:39 on June 25, 2018 ยท (Permalink)
Delusions of grandeur: 2/10.
Delusions of grandeur with rice: 11.
vampyrita ยท 3 points ยท Posted at 04:13:17 on June 26, 2018 ยท (Permalink)
I've always called risotto "stuck-up rice," so i approve of this description.
wwccdd ยท 4 points ยท Posted at 20:41:15 on June 25, 2018 ยท (Permalink)
I was so impressed by this expression that I checked the comment section just to make sure I wasn't alone.
Gromps_Of_Dagobah ยท 2 points ยท Posted at 03:30:44 on June 26, 2018 ยท (Permalink)
Riso con manie di grandezza sounds like a great dish.
CKtheFourth ยท 2 points ยท Posted at 14:32:48 on June 27, 2018 ยท (Permalink)
Sometimes I too feel like Iโm just rice with delusions of grandeur.
[deleted] ยท 398 points ยท Posted at 19:13:55 on June 25, 2018 ยท (Permalink)
I made risotto for the first time without a recipe. I knew the technique and ingredients, so I was able to do the rest easily. Toast your rice, simmer with a cup of white wine until absorbed, then repeat with a cup of broth at a time, until the rice is creamy and al-dente. Finish with butter and parmesean cheese.
spiritriser ยท 39 points ยท Posted at 22:27:58 on June 25, 2018 ยท (Permalink)
Quick, how do you get the rice back out of the toaster??
[deleted] ยท 23 points ยท Posted at 22:55:54 on June 25, 2018 ยท (Permalink)
Most toasters have a tray at the bottom. Just pull that out
folkrav ยท 5 points ยท Posted at 23:44:01 on June 25, 2018 ยท (Permalink)
Don't empty it out before toasting your rice to add some crunchiness
Merisiel ยท 15 points ยท Posted at 22:28:45 on June 25, 2018 ยท (Permalink)
I always put goat Gouda in my risotto. It adds such an amazing tanginess. Itโs addicting.
Drulock ยท 27 points ยท Posted at 21:59:45 on June 25, 2018 ยท (Permalink)
Add mushrooms, an ounce of reconstituted dry mushrooms, some fresh mushrooms, and a handful of parsley and it is even more impressive.
Also, do your recipe and, at the end, add some mixed seafood, shrimp, scallops, shelled crab meat, or firm fish and you really have something impressive.
NO_TOUCHING__lol ยท 9 points ยท Posted at 03:01:12 on June 26, 2018 ยท (Permalink)
Mushroom risotto is the pinnacle of modern cuisine
[deleted] ยท 6 points ยท Posted at 05:32:13 on June 26, 2018 ยท (Permalink)
What exactly do you think a recipe is?
cheesymoonshadow ยท 3 points ยท Posted at 06:24:25 on June 26, 2018 ยท (Permalink)
Pretty sure they meant without exact measurements, but this still made me laugh.
[deleted] ยท 3 points ยท Posted at 10:44:10 on June 26, 2018 ยท (Permalink)
This. I didn't have an actual recipe with specific measurements and timings.
Babelwasaninsidejob ยท 7 points ยท Posted at 02:26:29 on June 26, 2018 ยท (Permalink)
What does it mean to โtoast your riceโ?
JewishTomCruise ยท 12 points ยท Posted at 03:28:34 on June 26, 2018 ยท (Permalink)
Fry it in a little oil in the saucepan until it gets translucent. Just like with a pilaf.
c4ck4 ยท 3 points ยท Posted at 03:57:08 on June 26, 2018 ยท (Permalink)
Also known as dextrinizing your rice as it changes the nature of the starches
ihatemovingparts ยท 6 points ยท Posted at 04:23:26 on June 26, 2018 ยท (Permalink)
That's Albert Dente to you.
sisterfunkhaus ยท 5 points ยท Posted at 01:49:35 on June 26, 2018 ยท (Permalink)
I have had better luck adding my broth in 3 batches total, rather than a cup at a time. I use Alton Brown's recipe, and that is what he does. I also don't constantly stir. I do stir it, but only every few minutes. This is a tip I picked up somewhere else (can't remember where.) It results in a perfect risotto.
deathmask27 ยท -18 points ยท Posted at 19:34:45 on June 25, 2018 ยท (Permalink)
You don't even have to stir in each cup of broth one at at time. Just pour it all in at once, stir and let it cook for 20 minutes. So much easier!
odd_remarks ยท 54 points ยท Posted at 20:11:19 on June 25, 2018 ยท (Permalink)
It really doesn't turn out as nice imo. Heck, kitchn.com says it best:
[deleted] ยท 9 points ยท Posted at 21:33:55 on June 25, 2018 ยท (Permalink)
That's where I have to correct you. Most of the starch is located on the outside of the rice grain - you'll notice this if you hold the rice in a strainer under running water for a few seconds. If you then cook the rice you'll end up with a watery sauce.
In fact, the only reason to stir the rice frequently is to allow for more even cooking.
So cup by cup or all at once: doesn't matter to the starch. It may get you more evenly cooked rice and a thicker sauce, because you can stop adding liquid in time.
Last but not least: use real broth that is rich in gelatin. This is the biggest factor in creating a creamy sauce. So no tablets - you might as well use salted water.
c4ck4 ยท 3 points ยท Posted at 04:02:00 on June 26, 2018 ยท (Permalink)
My experience says the no stir texture isn't right at all, I have no claim as to the mechanism why, but not stirring is vastly inferior in my opinion.
DoingCharleyWork ยท 1 points ยท Posted at 07:03:37 on June 26, 2018 ยท (Permalink)
It's because stirring its very important when cooking arborio rice. Using a decently wide wooden spoon and pressing the back against the grains to rub them against each other had an effect on the overall texture of the dish. It's main reason you get that nice creamy texture. The reason you add small amounts of stock (not broth) at a time is to have better control over how much yoh put in. Adding all at once you may end up with too much making it soggy or too little and it's gonna be dry and not have that creamy texture. Risotto is one of my favorite dishes
JewishTomCruise ยท 1 points ยท Posted at 03:32:49 on June 26, 2018 ยท (Permalink)
Tablets? Like bouillon? I've never heard of someone using bouillon instead of broth for risotto.
PM_ME_FUN_STORIES ยท 6 points ยท Posted at 04:16:07 on June 26, 2018 ยท (Permalink)
I do that... But that's because I am poor and a container of bouillon is much cheaper for how much it can make than broth.
DoingCharleyWork ยท 1 points ยท Posted at 07:06:41 on June 26, 2018 ยท (Permalink)
You can make your own stock. Just buy whole chickens a couple times, debone and save the bones. Take the bones and a mix of 50-25-25 onions, celery, carrots (called mirepaux). Add water til its all covered. Simmer for a few hours, stirring occasionally. Strain it out, save the liquid, and you've got the actual chicken stock you need for risotto and it's very cheap too.
LittleKitty235 ยท 15 points ยท Posted at 20:12:40 on June 25, 2018 ยท (Permalink)
This doesn't work. You end up boiling the rice, not steaming it. You'll get something that tastes fine but the texture of the rice won't be right.
Dihedralman ยท 5 points ยท Posted at 22:26:17 on June 25, 2018 ยท (Permalink)
Yeah I have done it. It results in just standard boiled rice that is flavored by broth.
Pudgy_Ninja ยท 8 points ยท Posted at 21:10:05 on June 25, 2018 ยท (Permalink)
I mean, that will cook the rice and it might taste good, but you're not going to get risotto at the end of it. You want the grains of rice to be rubbing up against one another to release their starches. That's why you're supposed to be constantly stirring (or shaking, or whatever). That much liquid and the grains will have too much room to move around.
Blackgeesus ยท -4 points ยท Posted at 01:51:00 on June 26, 2018 ยท (Permalink)
Cup of white wine? That sounds a little excessive
[deleted] ยท 4 points ยท Posted at 02:06:07 on June 26, 2018 ยท (Permalink)
You don't really notice the wine once it's done. The wine is about a fourth of the total liquid used. Usually one cup of white wine and three cups of broth. Obviously adjust as you prefer.
JewishTomCruise ยท 4 points ยท Posted at 03:30:26 on June 26, 2018 ยท (Permalink)
Risotto is cooked uncovered, so most liquid ends up evaporating. Therefore, you end up using waaayyy more liquid than making normal rice.
c4ck4 ยท 2 points ยท Posted at 03:59:58 on June 26, 2018 ยท (Permalink)
I routinely double or triple the amount of white wine called for in risotto. Personally I like the tanginess the extra acid adds.
DoingCharleyWork ยท 1 points ยท Posted at 07:09:17 on June 26, 2018 ยท (Permalink)
Alcohol boils just higher than 171ยฐF. There will be no actual alcohol left in the dish. You just impart the flavor of the wine. In this case it will give a slight tanginess and help to sharpen the other flavors.
Blackgeesus ยท 1 points ยท Posted at 12:33:46 on June 26, 2018 ยท (Permalink)
I am just saying the broth is the main ingredient to focus on, not the wine.
[deleted] ยท 1 points ยท Posted at 02:27:08 on June 26, 2018 ยท (Permalink)
He's probably from a country without government alcohol. The French/Italians cook with high amounts of alcohol.
MinimalistFan ยท 191 points ยท Posted at 18:18:57 on June 25, 2018 ยท (Permalink)
I'm glad you said this because otherwise I would have. My hubby and I like to make risotto for guests. They always rave, and all we do is cut stuff up and stir it on the stove for a while.
wellmacsgay ยท 239 points ยท Posted at 20:20:57 on June 25, 2018 ยท (Permalink)
I mean, isnโt that basically what cooking is? :)
BlueBirdBlow ยท 6 points ยท Posted at 22:27:50 on June 25, 2018 ยท (Permalink)
I mean yeah, but risotto is just fantastically easy. I get that you make jest but cooking is really just the science of phase changes of organic molecules. It opens up some new worlds when you view it at the chemical level ( as in imagine). You will never think of browning a steak the same after you read about the maillard reaction.
limping_man ยท 3 points ยท Posted at 21:50:04 on June 25, 2018 ยท (Permalink)
Lols
MinimalistFan ยท 1 points ยท Posted at 12:04:44 on June 26, 2018 ยท (Permalink)
Well, some cooking is more about stirring things together and leaving them in hot, dry air (baking), and some cooking is more about leaving things over an open flame for a certain period of time (grilling), and some cooking is about leaving things in big pieces for hours and hours over low heat (barbecuing).
zerocoal ยท 1 points ยท Posted at 17:05:07 on June 26, 2018 ยท (Permalink)
It's kinda funny because food network makes it sound like risotto is super complicated and hard to make right.
reisenbime ยท 710 points ยท Posted at 21:27:23 on June 25, 2018 ยท (Permalink)
I'm sorry but I have to be that guy, but bullion is a coin or money, bouillon is the word you were looking for.
RamsesThePigeon ยท 547 points ยท Posted at 21:30:39 on June 25, 2018 ยท (Permalink)
First and foremost: Do not ever apologize for offering a polite writing correction. Correcting writing mistakes is one of the best things you can do in a text-based medium, and folks who respond with anything other than gratitude are contributing to a culture of anti-intellectualism and illiteracy. A single correction here has the potential to be seen by literally millions of people, and that's an excellent opportunity to offer free education.
Now, with that out of the way... yes, you're completely correct, and I really should have known better. I appreciate you pointing it out, and I'd like you to accept this month of Reddit Gold as thanks!
reisenbime ยท 89 points ยท Posted at 21:43:34 on June 25, 2018 ยท (Permalink)
Wow, thank you so much! And thank you for being so gracious about it, a lot of people either dismiss correction completely or become angry, so this is truly an encouraging response! I always see correction as a way to become better at everything, so it's disheartening when people flat-out refuse to better themselves, so this really made my day.
Again, thank you for both the kind words and the gold, I've never experienced anyone giving me gold before!
Ulti ยท 28 points ยท Posted at 23:51:25 on June 25, 2018 ยท (Permalink)
Heh, you got gold for complaining about gold-related mistakes. Fitting, eh? :D
reisenbime ยท 4 points ยท Posted at 06:23:33 on June 26, 2018 ยท (Permalink)
Must be fate! I should complain about money more often in real life!
Ulti ยท 3 points ยท Posted at 16:39:08 on June 26, 2018 ยท (Permalink)
Oh, if only it worked that way, haha!
souljabri557 ยท 19 points ยท Posted at 23:44:29 on June 25, 2018 ยท (Permalink)
Non native English speaker here. Very much appreciate when people point out mistakes and correct my grammar. There is always one asshole who gets angry at people who correct grammar.
EverybodyLovesCrayon ยท 28 points ยท Posted at 21:35:03 on June 25, 2018 ยท (Permalink)
Damn, Ramses. You're my favorite redditor.
JackWinkles ยท 10 points ยท Posted at 00:46:55 on June 26, 2018 ยท (Permalink)
All Hail Ramses
JohnFest ยท 2 points ยท Posted at 02:17:19 on June 26, 2018 ยท (Permalink)
/r/unexpectednacholibre
Rebailey0794 ยท 7 points ยท Posted at 03:24:18 on June 26, 2018 ยท (Permalink)
Totally read this in Chris Traegerโs voice.
MrFrogy ยท 3 points ยท Posted at 02:02:28 on June 26, 2018 ยท (Permalink)
You are one gracious, polite, and generous cunt! You have my admiration for doing the opposite of arguing with strangers on the internet.
D8-42 ยท 2 points ยท Posted at 13:16:34 on June 26, 2018 ยท (Permalink)
Man, I love reading your comments. They're always interesting, nice, or both!
AwkwardQuestions12 ยท 1 points ยท Posted at 03:20:00 on June 26, 2018 ยท (Permalink)
I looked so hard for a spelling mistake in this comment hahaha
onePeaSoup ยท 1 points ยท Posted at 05:31:12 on June 26, 2018 ยท (Permalink)
What did I just witness.
[deleted] ยท 1 points ยท Posted at 12:46:17 on June 26, 2018 ยท (Permalink)
[deleted]
RamsesThePigeon ยท 4 points ยท Posted at 15:41:48 on June 26, 2018 ยท (Permalink)
Yes, it does, and I'm saying that as the one who made the mistake.
That is wholly irrelevant. If I had been playing a popular piece of music and had flubbed a note, people would have known what I'd meant to play... but I wouldn't have played it.
The "descriptivism versus prescriptivism" debate hasn't applied to written English in a century.
Every mistake, no matter how small, alters a sentence's meaning and impedes comprehension, even when people aren't consciously aware of the errors. "You know what they meant" is never a valid argument, especially considering that the manner in which something is written often conveys just as much as (if not more than) the individual meanings of the words themselves.
Again, I'm the one who initially conflated "bouillon" and "bullion." That was a colossal error on my part, and I appreciated the correction. There is never any acceptable response to having a mistake politely called out other than to thank the person who noticed it and make the necessary edit.
alh9h ยท 7 points ยท Posted at 23:46:31 on June 25, 2018 ยท (Permalink)
I mean if someone wants to serve me a plate of bullion for dinner I really wouldn't complain
ItsMeFatLemongrab ยท 2 points ยท Posted at 00:31:28 on June 26, 2018 ยท (Permalink)
look at this guy! gets gold for defining bullion!
Throwawarky ยท 6 points ยท Posted at 00:40:07 on June 26, 2018 ยท (Permalink)
Bullion for bullion!
marijuanamaker ยท 1 points ยท Posted at 00:49:24 on June 26, 2018 ยท (Permalink)
Damn autocorrect.
potodds ยท 2 points ยท Posted at 01:07:09 on June 26, 2018 ยท (Permalink)
It actually specifically refers to a tradable metal that is not coin. Interestingly enough the term comes from the french for to boil (which is how you get bouillon). The coin usage I believe comes from the fake coins that you buy to store precious metals that have been certified as pure. The value still has nothing to do with the "face value" of the coin, but only the bulk weight.
reisenbime ยท 2 points ยท Posted at 06:11:48 on June 26, 2018 ยท (Permalink)
Oh cool, TIL! Thanks!
The_Lonesome_Drifter ยท 1 points ยท Posted at 00:42:48 on June 26, 2018 ยท (Permalink)
Is that why my risotto tastes like metal?
reisenbime ยท 0 points ยท Posted at 06:12:48 on June 26, 2018 ยท (Permalink)
In scandinavia, metal is the only thing we like. headbangs violently
centwhore ยท 1 points ยท Posted at 02:55:14 on June 26, 2018 ยท (Permalink)
You don't put money in your risotto? Peasant.
reisenbime ยท 1 points ยท Posted at 06:27:18 on June 26, 2018 ยท (Permalink)
Please master Centwhore, do not cane me for being uncultured, I am but a humble muck farmer!
centwhore ยท 2 points ยท Posted at 12:06:03 on June 26, 2018 ยท (Permalink)
Lol i wouldn't cane you myself. I have people for that.
bufordt ยท 183 points ยท Posted at 19:23:55 on June 25, 2018 ยท (Permalink)
FYI, that al dente shit don't fly on Chopped.
Lancerlandshark ยท 278 points ยท Posted at 20:32:43 on June 25, 2018 ยท (Permalink)
LPT: don't make risottos in cooking competitions. I watch enough to know that it never ends well.
Emeraldis_ ยท 25 points ยท Posted at 23:08:03 on June 25, 2018 ยท (Permalink)
Once I saw an episode of Cutthroat Kitchen where someone tried to pass of their failed omelet as a โDeconstructed omeletโ.
It was literally just scrambled eggs with some veggies and the judge was having none of it.
FakeAccount92 ยท 29 points ยท Posted at 23:38:19 on June 25, 2018 ยท (Permalink)
The judges on that show are so cruel.
"I had to cook while suspended from the ceiling, everything had to be done by a monkey that I was only allowed to communicate with through pictures, and each of my finished plates had to have a full cup of mayonnaise somewhere on it."
"This tastes like shit, and what's with this presentation? You're an alcoholic. What's this? Mayonnaise on a pizza? That's awful. I hope you kill yourself for having decided to put a full cup of mayonnaise on this pizza."
Emeraldis_ ยท 13 points ยท Posted at 01:33:21 on June 26, 2018 ยท (Permalink)
It always infuriates me and makes me laugh at the same time because the judge doesn't know what happened.
The "Deconstructed Omelet" in question happened because the chef had to make it on an upsidedown frying pan.
Simon Icantpronouncehisnamejubar the judge was just like "boi, this isn't an omelet"
AAzumi ยท 10 points ยท Posted at 01:54:42 on June 26, 2018 ยท (Permalink)
Let's be honest here, there is a reason that he is the best judge.
ImtheBadWolf ยท 8 points ยท Posted at 01:07:53 on June 26, 2018 ยท (Permalink)
I mean, the judges don't know what you had to go through.
FakeAccount92 ยท 1 points ยท Posted at 17:43:29 on June 26, 2018 ยท (Permalink)
Yeah, but they could guess that the one plate of sushi that is actually made of culinary bugs has suffered from an external force.
noxumida ยท 5 points ยท Posted at 01:14:54 on June 26, 2018 ยท (Permalink)
To be fair, if you're required to use mayonnaise in the dish, maybe you should have the foresight to realize that pizza is not a great option...
tryallthescience ยท 7 points ยท Posted at 22:32:30 on June 25, 2018 ยท (Permalink)
That, and French toast. I've seen so many people attempt it, and only one succeeded. One, out of dozens, and then only because they used a vacuum sealing machine.
Soziele ยท 19 points ยท Posted at 23:09:28 on June 25, 2018 ยท (Permalink)
Well making French toast is easy. The hard part is winning with it. Anyone who has working arms can make French toast, but the Chopped competitors usually fall back on that because they are bad at desserts.
tryallthescience ยท 5 points ยท Posted at 00:12:39 on June 26, 2018 ยท (Permalink)
The problem is there's not enough time - good French toast needs to soak, and they usually only have a minute to soak it on that show so the middle ends up being dry.
Baelorn ยท 8 points ยท Posted at 22:36:18 on June 25, 2018 ยท (Permalink)
I forget which season but there was a dude on Top Chef who tried, and failed, to impress the judges with his risotto multiple times lol.
Kaitaan ยท 2 points ยท Posted at 01:06:36 on June 27, 2018 ยท (Permalink)
Risotto is a death sentence on Top Chef. Second worst thing you can do, after dessert.
bufordt ยท 13 points ยท Posted at 21:25:52 on June 25, 2018 ยท (Permalink)
Especially if your dish takes longer to make than the time allotted.
Ianjohn ยท 12 points ยท Posted at 20:57:48 on June 25, 2018 ยท (Permalink)
That's because they know what al-dente is and isn't. I had a chef who told me al-dente means all done. Which of course isn't true, but it also is. Al dente is right where the rice or pasta has resistance without having any dryness or chew. Unless you like mush or crunch, that should be your goal.
mference123 ยท 9 points ยท Posted at 20:35:36 on June 25, 2018 ยท (Permalink)
But they always appreciate the attempt.
[deleted] ยท 4 points ยท Posted at 22:25:45 on June 25, 2018 ยท (Permalink)
I watched a few episodes of Chopped the other day and one of the judges was like people always try and make this but it never works.
[deleted] ยท 4 points ยท Posted at 23:39:04 on June 25, 2018 ยท (Permalink)
pasta and risotto should be al dente. A sign of a restaurant that knows what it's doing will serve you al dente pasta/risotto. Al dente does not mean undercooked.
bufordt ยท 2 points ยท Posted at 00:44:34 on June 26, 2018 ยท (Permalink)
This is what I was replying to.
[deleted] ยท 2 points ยท Posted at 00:47:46 on June 26, 2018 ยท (Permalink)
ah I misunderstood
wingedmurasaki ยท 2 points ยท Posted at 14:07:34 on June 26, 2018 ยท (Permalink)
I was having trouble remembering the name for the dish and literally described it as "That rice dish they keep trying to make on Top Chef even though they will always fail at it."
"Risotto?"
"Yes, that's the one. Thank you."
chefkoolaid ยท 2 points ยท Posted at 21:05:19 on June 25, 2018 ยท (Permalink)
? I dont watch that. But who doesnt want their risotte a bit al dente?
bufordt ยท 13 points ยท Posted at 21:28:30 on June 25, 2018 ยท (Permalink)
Al dente is fine, it's passing off undercooked risotto as being "al dente" that is the issue.
Chopped doesn't really give the contestants enough time to make risotto, so the chefs always try to say it's al dente, but the judges ain't buying it.
chefkoolaid ยท 2 points ยท Posted at 00:04:22 on June 26, 2018 ยท (Permalink)
Ok that makes sense lol
Selraroot ยท 2 points ยท Posted at 23:50:37 on June 25, 2018 ยท (Permalink)
Me. I hate al dente rice and pasta.
chefkoolaid ยท 1 points ยท Posted at 00:04:11 on June 26, 2018 ยท (Permalink)
So you like squishy mush?
Selraroot ยท 3 points ยท Posted at 00:24:08 on June 26, 2018 ยท (Permalink)
Love it. Pasta literally can't be overcooked for my preferences.
chefkoolaid ยท 2 points ยท Posted at 00:31:36 on June 26, 2018 ยท (Permalink)
Hahaha fair nuff!
ScarfaceClaw ยท 180 points ยท Posted at 19:11:53 on June 25, 2018 ยท (Permalink)
I mean,.I agree with you about risotto being easy and impressive. But there's slightly more to it than rice cooked in broth/stock. You really need to sweat some finely chopped onions in olive oil for a few minutes first before adding the rice. It's also nice to add some white wine before adding the broth. And unless it's a seafood risotto you definitely want to stir in some grated fresh parmesan when the rice is cooked (a purist will probably add some butter too but it's not essential).
saors ยท 9 points ยท Posted at 20:19:35 on June 25, 2018 ยท (Permalink)
I like to use a finely chopped leak to start, sweat in oil or butter, add the rice and broth, cook for a while, add a little butter and a decent amount of Parmesan after it's done cooking.
Serve as a side to a nice chunk of salmon (cooked with lemon, butter, thyme and rosemary in the oven of course) and you have a delicious fancy dinner that is actually really easy to make.
Gargamelino ยท 7 points ยท Posted at 20:00:58 on June 25, 2018 ยท (Permalink)
if you want to make a D.O.C. risotto you should make the classic recipe with a very nice homemade broth, but a cheater risotto will still be pretty damn delicious!
sisterfunkhaus ยท 3 points ยท Posted at 02:11:18 on June 26, 2018 ยท (Permalink)
I tried looking up D.O.C. risotto and didn't find anything on it. Do you mind explaining it? What is a cheater risotto?
PM_ME_WUTEVER ยท 3 points ยท Posted at 02:25:34 on June 26, 2018 ยท (Permalink)
I forget what it stands for, but DOC is a label in Italy that foods are only allowed to have if they meet specific parameters. It's basically a way for the government to deem things authentic and traditional. In this case, I think OP meant that that's how risotto is traditionally done in Italy.
Gargamelino ยท 1 points ยท Posted at 07:40:57 on June 26, 2018 ยท (Permalink)
Thats it! D.O.C. or D.O.P. translates to Controlled/Protected Origin Denomination and while risotto does not really use the doc/dop naming, it still is protected by italian law. So tradicionally a risotto should follow some basic rules.
Bluewall1 ยท 2 points ยท Posted at 21:39:39 on June 25, 2018 ยท (Permalink)
You also need to toast the rice, Carnaroli rice preferably
sisterfunkhaus ยท 3 points ยท Posted at 02:10:21 on June 26, 2018 ยท (Permalink)
I've used Carnaroli rice several times, and could not tell the difference between that and Arborio. Neither can my family. And, I can get Arborio at the regular supermarket, and it's cheaper. I just don't think it makes enough of a difference to worry about it.
sisterfunkhaus ยท 1 points ยท Posted at 02:04:27 on June 26, 2018 ยท (Permalink)
I use butter to sweat my alliums in. I agree about the wine. I also add something like some kind of roasted or sauteed veggie at the end. My favorite kind is butternut squash and brown butter. I'm doing a French onion one tonight with homemade onion soup. We also do mushroom and bacon, and a roasted asparagus and parm version. It's not quite as easy once you start adding things to it. A plainer risotto isn't super easy, but it's not super hard either.
Ianjohn ยท -2 points ยท Posted at 20:59:30 on June 25, 2018 ยท (Permalink)
Those are all details. They're delicious and preferable but non-essential. OP is trying to show how simple core recipe is.
If you only had rice and stock, you could make a passable risotto. If you only had rice and onions, or stock and parm, you could not.
dougpa31688 ยท 8 points ยท Posted at 22:04:35 on June 25, 2018 ยท (Permalink)
What you are referring to is rice pilaf. Parmesan is essential to risotto as is the type of grain.
sisterfunkhaus ยท 2 points ยท Posted at 02:13:39 on June 26, 2018 ยท (Permalink)
So much gatekeeping in this risotto thread.
dougpa31688 ยท 5 points ยท Posted at 02:45:38 on June 26, 2018 ยท (Permalink)
Not meant to be gatekeeping, more just hey that's not risotto. Pilaf still an excellent dish that has impressed people. The grain needs to be a starchy because when cooked it creates part of the creaminess that risotto is known for. It actually has a really cool history!
sundancee ยท 63 points ยท Posted at 19:43:39 on June 25, 2018 ยท (Permalink)
Idk...i made risotto for the first time the other day and i definitley wouldnt say it was easy. Took a hella lot of constant stirring
[deleted] ยท 81 points ยท Posted at 20:01:13 on June 25, 2018 ยท (Permalink)
I think easy as in skill level, not effort involved.
katie4 ยท 7 points ยท Posted at 22:28:23 on June 25, 2018 ยท (Permalink)
I took a cooking class where we made risotto and the guy said that the stirring is the reason it's so expensive at restaurants. To make it "right" you have to have a guy on stir duty for freaking ever. I don't regret it, it was very tasty, but I have respect for those who can devote all that time (and bicep gainz) to one dish.
jasta07 ยท 7 points ยท Posted at 00:22:49 on June 26, 2018 ยท (Permalink)
Yeah I hate when people say risotto is easy.
The technique is 'simple'... but it's a massive pain in the arse. Paella is way easier, stirring it too much actually ruins it.
pinecake ยท 3 points ยท Posted at 22:24:41 on June 25, 2018 ยท (Permalink)
Oven baked risotto is a Lifesaver
spangg ยท 3 points ยท Posted at 21:11:52 on June 25, 2018 ยท (Permalink)
Dude... itโs only like 17-18 minutes and all you do is stir and add more broth. I think thatโs pretty easy.
Edit: autocorrect corrections
Eurycerus ยท 5 points ยท Posted at 22:01:56 on June 25, 2018 ยท (Permalink)
Nah, it was like 40 minutes plus minute or some ungodly amount of time. Not 20. Perhaps a different recipe.
spangg ยท 0 points ยท Posted at 22:07:58 on June 25, 2018 ยท (Permalink)
Sorry to be blunt, but if it took 40 minutes you did it wrong. Simple as that.
Risotto is more of a technique than a specific recipe and the technique remains consistent throughout all recipes. It should never take longer than 20 minutes. In fact, at 20 minutes the rice is likely over cooked; 18 is generally the sweet spot. Were you adding the stock/broth cold? Because youโre supposed to keep the broth that you add to the rice simmering next to it while you add it. If you add cold broth youโre going to cool down the whole dish and extend the time it takes to cook.
Eurycerus ยท 4 points ยท Posted at 22:12:41 on June 25, 2018 ยท (Permalink)
I swear it was an ungodly amount of time. Maybe not? I was carefully following a recipe so perhaps it was a little more than 20 minutes but not 40. Stirring a pot is not be my jam and I was definitely bored out of my mind. It was really tasty (to me) but it may have been overcooked (upon reading common mistakes just now).
badboy10000000 ยท 4 points ยท Posted at 23:36:44 on June 25, 2018 ยท (Permalink)
IMO theres zero reason to cook anything without music/tv/podcast/cooking partner as entertainment. cooking is tedious to most people i think, i certainly almost never do it unless someone's hanging out in the kitchen with me but i am also lazy and dont eat much
Eurycerus ยท 1 points ยท Posted at 23:37:55 on June 25, 2018 ยท (Permalink)
I'm in agreement.
Spadesqueen ยท 2 points ยท Posted at 22:07:16 on June 25, 2018 ยท (Permalink)
Same. Took forever. Ridiculously delicious...but I've only made it once.
iamsexybutt ยท 0 points ยท Posted at 02:08:07 on June 26, 2018 ยท (Permalink)
I make risotto all the time and I don't do constant stirring, and none of that gradually adding hot broth, allowing the liquid to completely absorb in stages, crap either. Seriously it's all hipster bullshit.
shirtandpantsguy ยท 11 points ยท Posted at 21:00:50 on June 25, 2018 ยท (Permalink)
As a professional cook, I've always wondered if the guy who invented risotto said "Hey, rice is too easy to cook, how can I make it take up 40 minutes of my time?"
RamsesThePigeon ยท 6 points ยท Posted at 21:07:27 on June 25, 2018 ยท (Permalink)
It was probably a little bit more involved than that.
"Why, hello, my dear!"
"Hi. This, uh... this is your house, huh?"
"I find that wasted space is just abhorrent, don't you?"
"Sure. What's for dinner?"
"Ah, well, we shall be having a grain-based dish, in fact!"
"What, like, rice?"
"... Uh."
"Are you seriously just going to serve me rice? I thought you said you could cook!"
"I can cook! We're not just having rice! We're having... rice... oh... toe. Risotto!"
"What makes 'risotto' different from rice?"
"It's much, much more complex!"
"Really."
"It also takes a lot longer to cook!"
"How much longer?"
"... How long does it usually take you to finish half a bottle of wine?"
"Tonight? Twenty minutes."
"In that case, dinner will be ready in forty."
EverybodyLovesCrayon ยท 5 points ยท Posted at 21:38:19 on June 25, 2018 ยท (Permalink)
You should listen to Marc Maron's podcast, WTF, where he interviews Anthony Bourdain. Anthony had a great bit in there where he talks about when he eats food, he often wonders, "what problem did they have to solve to come up with this food."
For example, he talks about coq au vin and says "problem? all we have is a scraggly old rooster carcass. Solution? boil it in wine for 12 hours."
sisterfunkhaus ยท 2 points ยท Posted at 02:16:54 on June 26, 2018 ยท (Permalink)
A bit off topic, but rice pudding is amazing with Arborio or Carnaroli rice, also with good chocolate melted in. I hate typical rice pudding, but a good chocolate cinnamon rice pudding made with Arborio is incredible. You have to top it with whipped cream.
Tface ยท 7 points ยท Posted at 21:47:16 on June 25, 2018 ยท (Permalink)
Don't you mean hot wet rice?
LittleMikey ยท 2 points ยท Posted at 02:28:36 on June 26, 2018 ยท (Permalink)
Came here to post this. I love those two.
PrimeIntellect ยท 6 points ยท Posted at 22:28:35 on June 25, 2018 ยท (Permalink)
risotto definitely isn't easy or simple, and is pretty easy to fuck up. Not only that, but I don't think it's especially impressive unless done well either.
sisterfunkhaus ยท 2 points ยท Posted at 02:34:57 on June 26, 2018 ยท (Permalink)
I tried a lot of recipes, and I always ended up with a gummy mess of undercooked risotto. 20 minutes of cooking time was never enough. So, I went to Alton Brown, because his recipes always turn out. His risotto has a 35 minute cooking time, which is perfect. I've read some people say it takes them 40-45 minutes of cooking. I also read a lot about risotto, and went with a little less stirring and adding the stock in 3 batches. It's pretty easy to make now that I've figured it out, but it does have a learning curve. A lot of people tend to think of it as fancy for some reason, so I think that's why people are easily impressed by it. You are right in that it's not terribly impressive unless it's done right.
-ordinary ยท 7 points ยท Posted at 01:27:48 on June 26, 2018 ยท (Permalink)
This is sure as fuck NOT the proper way to make risotto.
Holy fuck.
Thereโs so much to say right now.
Also, most risottos do NOT pair best with a white wine but rather a light red
God everything about this is absolutely wrong
Alx1775 ยท 3 points ยท Posted at 05:42:19 on June 26, 2018 ยท (Permalink)
You are correct - and Iโm amazed at how many comments miss this basic fact. What u/Ramses describes is a pilaf - not a risotto.
dny6 ยท 10 points ยท Posted at 19:24:01 on June 25, 2018 ยท (Permalink)
This is actually so true. I made it for the first time while courting my SO... easy, delicious, and made an impression!
DardaniaIE ยท 54 points ยท Posted at 19:43:46 on June 25, 2018 ยท (Permalink)
Your SO sounds delightful, but how was the food?
IdEgoLeBron ยท 4 points ยท Posted at 20:23:56 on June 25, 2018 ยท (Permalink)
Also, no-stir risotto is legit, and obnoxiously easy.
sisterfunkhaus ยท 1 points ยท Posted at 02:25:40 on June 26, 2018 ยท (Permalink)
I make it on the stove and add the stock in 3 batches. I stir it well every 5-7 minutes. At the end, while it's still absorbing the last of the liquid, I do stir it constantly for about 5 minutes, and I really get in there and stir it when I add butter at the end. It's heavenly and tastes like, well, risotto.
sequilia ยท 5 points ยท Posted at 20:26:01 on June 25, 2018 ยท (Permalink)
and with the leftovers you can do arancini!
AmazingKreiderman ยท 2 points ยท Posted at 04:14:16 on June 26, 2018 ยท (Permalink)
And the aracini always impresses more than the risotto. But also not difficult at all.
sisterfunkhaus ยท 1 points ยท Posted at 02:39:18 on June 26, 2018 ยท (Permalink)
I love arancini. I think it's my favorite thing I've ever eaten.
famosjamos ยท 4 points ยท Posted at 20:41:06 on June 25, 2018 ยท (Permalink)
Serious eats has a good risotto recipe that doesn't involve all the stirring you would normally do. I've made it before and is always come out tasting really good.
https://www.google.com/amp/s/www.seriouseats.com/amp/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
Skirtlongjacket ยท 1 points ยท Posted at 01:09:31 on June 26, 2018 ยท (Permalink)
I've made their instant pot version too and it was pretty slammin'.
Relly55 ยท 4 points ยท Posted at 20:22:36 on June 25, 2018 ยท (Permalink)
My mom makes beet & swiss chard risotto and does all the labor of adding the broth in half a cup at a time. It becomes this supernatural magenta color by the time it's done. When I'm there I help her stir and man, it is an arm workout, and a f*&%ing gorgeous, delicious dish.
Skirtlongjacket ยท 2 points ยท Posted at 01:08:44 on June 26, 2018 ยท (Permalink)
I'm imagining the awesome shade of purple and wishing my husband liked beets! So pretty!
therealjoeycora ยท 4 points ยท Posted at 21:56:38 on June 25, 2018 ยท (Permalink)
Lol youโve never made risotto if you think itโs just boiling rice.
[deleted] ยท 4 points ยท Posted at 23:36:53 on June 25, 2018 ยท (Permalink)
cooking good risotto is hard, lots of restaurants fuck it up. Undercooked does not mean al dente, risotto and pasta should both be al dente, i.e. perfectly cooked. Risotto is tricky to get al dente because it's not cooked in water like pasta. Takes lots of stirring, even then, possible to mess up. You also want risotto to be salty, but not too salty, another place to go wrong.
godzillabobber ยท 4 points ยท Posted at 23:48:57 on June 25, 2018 ยท (Permalink)
I get more points with day old risotto. Wrap it up in a slab and refrigerate. Cut it into triangles and fry them till crispy. Toss some grilled wild shrimp on top with a nice drizzle of a nice olive oil and a few garlic chives.
PetaPotter ยท 3 points ยท Posted at 01:07:16 on June 26, 2018 ยท (Permalink)
Risotto isn't easy.
TRIPEL_HOP_OR_GTFO ยท 3 points ยท Posted at 21:14:36 on June 25, 2018 ยท (Permalink)
I make a risotto with mushrooms and add a scoop of mascarpone af the end. That shit is amazing.
sisterfunkhaus ยท 1 points ยท Posted at 02:40:21 on June 26, 2018 ยท (Permalink)
Do you stir it in or put it on top of the finished risotto? That sounds amazing.
TRIPEL_HOP_OR_GTFO ยท 1 points ยท Posted at 16:10:51 on July 2, 2018 ยท (Permalink)
Hey man, sry for the late reply but i stir it through. Makes the dish a lot heavier but so very good.
AvailableVegetable ยท 3 points ยท Posted at 21:15:41 on June 25, 2018 ยท (Permalink)
how can anyone say that risotto is easy??? getting the specific rice variation to a specific consistency is one thing i have never learned..
Zero_kys ยท 3 points ยท Posted at 21:21:28 on June 25, 2018 ยท (Permalink)
Risotto: 10/10
Risotto with rice: 10/10
Mcnam003 ยท 3 points ยท Posted at 22:19:21 on June 25, 2018 ยท (Permalink)
This will get lost in the shuffle, but itโs important to stir constantly while making risotto, slowly adding the broth.
isthisonetaken13 ยท 3 points ยท Posted at 23:18:29 on June 25, 2018 ยท (Permalink)
For anyone looking to make risotto for the first time - don't do one of the easy/quick recipes. The best risotto recipes are the ones that take a lot of time and stirring. The quick ones are good, but I think there's a noticeable difference in quality.
sisterfunkhaus ยท 2 points ยท Posted at 02:37:50 on June 26, 2018 ยท (Permalink)
I recommend Alton Brown's recipe for mushroom and asparagus risotto. It's perfect. You can change up the veggies you add to it, or use mushroom stock for a different flavor. It's an incredibly dependable recipe. It takes about 40-45 minutes total.
Pseudofailure ยท 3 points ยท Posted at 01:18:44 on June 26, 2018 ยท (Permalink)
I refuse to believe risotto is easy to make. If Hell's Kitchen has taught me anything, it's that it's the easiest dish to fuck up.
Centaurious ยท 5 points ยท Posted at 19:16:27 on June 25, 2018 ยท (Permalink)
if you have left overs you can make risotto cakes too which are the snacks of the gods
mference123 ยท 1 points ยท Posted at 20:35:55 on June 25, 2018 ยท (Permalink)
Yum. How?
Centaurious ยท 3 points ยท Posted at 20:40:14 on June 25, 2018 ยท (Permalink)
https://www.foodnetwork.com/recipes/sandra-lee/risotto-cakes-recipe-1949147
hereโs a recipe i found just now. probably donโt need to add the corn, and can use any reasonable kind of risotto
[deleted] ยท 2 points ยท Posted at 20:49:32 on June 25, 2018 ยท (Permalink)
It's not though. You cook risotto different than regular rice. It is a bit nicer than rice cooked in stock although it is.
Ianjohn ยท 2 points ยท Posted at 20:54:33 on June 25, 2018 ยท (Permalink)
In fact, just go ahead and fill a 5 gallon bucket with parsley and start sprinkling it all over the house. Maybe ask the neighbor if you can do theirs, too. When guests sit to eat, make sure to garnish them with a healthy sprinkling of fresh-cut parsley.
macbubs ยท 2 points ยท Posted at 21:25:48 on June 25, 2018 ยท (Permalink)
I made this for my now-wife when we first started dating and it worked like a charm. In addition to broth, I like to also use wine. The version I made had mushrooms and Parmesan in it as well.
And for added benefit, the next morning, take the leftovers, mash them into a patty, and pan fry. Its the best leftovers you'll ever have.
scstraus ยท 2 points ยท Posted at 21:29:01 on June 25, 2018 ยท (Permalink)
I took a cooking class that tought us risotto and it was a rather lot of work for a dish that I'm not huge on to begin with.. Can you really make risotto without at least some cheese? I can't imagine that rice just boiled in bullion is all that amazing.
Also, special rice is used in risotto, and making the bullion takes time, ie you could make chicken soup in the first step alone.
[deleted] ยท 1 points ยท Posted at 00:29:09 on June 26, 2018 ยท (Permalink)
[deleted]
sisterfunkhaus ยท 2 points ยท Posted at 02:44:18 on June 26, 2018 ยท (Permalink)
I make veggie stock in the slow cooker. It's amazing. I use onions, celery, carrot, yellow squash, and garlic. I am always amazed how much flavor I get from it.
TervenHooves ยท 1 points ยท Posted at 02:49:04 on June 26, 2018 ยท (Permalink)
yaaaas it's so good, I don't usually use yellow squash but I do use leek, dried porcini mushrooms, fennel seeds, and peppercorns
good quality homemade stock is the difference between an ok meal and a fantastic one
TervenHooves ยท 1 points ยท Posted at 00:37:09 on June 26, 2018 ยท (Permalink)
Yes you can! I made zucchini and zucchini flower risotto for a vegan pal and it was excellent. The key is making your own bomb ass vegetable stock with the works, dry white wine, and a good glug of olive oil at the end and tossing the pan vigorously so it emulsifies with the stock and starchy rice and goes all creamy ๐
sisterfunkhaus ยท 1 points ยท Posted at 02:42:13 on June 26, 2018 ยท (Permalink)
I've never heard of adding cream to it. It's pretty typical to aggressively stir a knob of butter in at the end. You could make it without cheese, but I've never done it.
[deleted] ยท 2 points ยท Posted at 21:32:18 on June 25, 2018 ยท (Permalink)
I came here to say Risotto! I used to think it was a super fancy dish. Then I made some with my sister for Christmas. It was so easy, I cook it all the time! Through in some sauteed mushrooms and sage to make it extra good! Also, if you have extra you can get up some rice balls the next day. But I usually don't have extra!
Sqarlet ยท 2 points ยท Posted at 21:42:13 on June 25, 2018 ยท (Permalink)
Although once you have had a perfect one you're not gonna go for some sticky tasteless lump of round rice.
_DanNYC_ ยท 2 points ยท Posted at 21:45:11 on June 25, 2018 ยท (Permalink)
My favorite way to make risotto is to add some cubed ham (crisped up in a separate pan, if you please), whole grain mustard, and some swiss cheese melted in. It's a Ham & Cheese sandwich, risotto style, and it seems really fancy. I'll also add peas, if I have them, to give it some color.
lewdite ยท 2 points ยท Posted at 21:48:22 on June 25, 2018 ยท (Permalink)
Not easy to prepare properly, you need to constantly add broth
birb_birb ยท 2 points ยท Posted at 21:50:38 on June 25, 2018 ยท (Permalink)
I make risotto in my rice cooker. Super easy.
Turn on cooker to cook setting, throw in some diced onion, garlic, olive oil, butter and let it all soften. Stir through aborio rice. Pour in stock. Lid on and wait till cooker says done. Stir once or twice. Add extra ingredients (parmesan, tomato, basil, chicken, pepper, whatever). Lid back on for 15 minutes on warm setting. Then "WALLAH!!"
Eurycerus ยท 2 points ยท Posted at 22:01:03 on June 25, 2018 ยท (Permalink)
It actually is really annoying to make right. I guess technically it's "easy" but it's labor intensive. Probably not a repeat at home unless I'm really excited about cooking.
whateverspicegirl ยท 2 points ยท Posted at 22:04:47 on June 25, 2018 ยท (Permalink)
I make a mean Risotto Milanese. It's one of my signature dishes, unfortunately nobody else in my family will eat it because of the Parmesan.
Kevincav ยท 2 points ยท Posted at 22:06:01 on June 25, 2018 ยท (Permalink)
If hell's kitchen has taught me anything, Risotto is the most difficult dish to make ever... and even trying it will make a really angry chef show up at my door telling me to f out of here.
sublime13 ยท 2 points ยท Posted at 22:15:41 on June 25, 2018 ยท (Permalink)
This is what everyone tries to make on Chopped and they always fail.
RadioOnThe_TV ยท 2 points ยท Posted at 22:16:02 on June 25, 2018 ยท (Permalink)
You say easy but I see Gordon Ramsey chewing people out for fucjing it up all the time. Professional chefs that is.
UhtredTheBold ยท 2 points ยท Posted at 22:21:00 on June 25, 2018 ยท (Permalink)
My 4 year old daughter loves the risotto dish I cook which is onion, bacon fried and then add risotto and vegetable stock. Sprinkle some peas in at the end and done. Not for purists but it's yummy.
kilted__yaksman ยท 2 points ยท Posted at 22:41:23 on June 25, 2018 ยท (Permalink)
Love it, one of my favourite dishes. Cook up some portabellos and shitakes first and set aside (covered), fry up some shallots and garlic before getting the arborio rice going, combine everything at the end and both mix and top with parmigiano reggiano. That's it, I'm leaving work to go make this right now.
dragontattman ยท 2 points ยท Posted at 22:48:22 on June 25, 2018 ยท (Permalink)
I made risotto in my rice cooker last night. So easy, & no need for constant stirring, chuck in diced onions , garlic & chilli & olive oil . Fry for about 5 min, add aborio rice. Stir till oil and onion and stuff coat the rice. Pour in chicken stock. Wait till rice cooker turns off. Then fold in parmesan cheese, tomato, basil & cooked chicken. Balissima!๐ฎ๐น๐ฝ๐ฎ๐น๐ดโจ๐ฎ๐น If you wanna really fancy that shit up, let it cool, roll it into golf ball sized balls, coat with egg and bread crumbs, then fry. Best appetizers. I think in Italian restaurant's they call them Arancini balls.
Edit : spelling (seriously, get a rice cooker people )
Littlemouse0812 ยท 2 points ยท Posted at 22:53:51 on June 25, 2018 ยท (Permalink)
Considering for my risotto I just spend most of an hour reading a book in the kitchen, stirring occasionally, this is an insane hit at dinner parties.
assumingdirectcontrl ยท 2 points ยท Posted at 23:29:09 on June 25, 2018 ยท (Permalink)
I cook all my rice in broth. I thought there was more to risotto than that.
-ordinary ยท 6 points ยท Posted at 01:32:47 on June 26, 2018 ยท (Permalink)
There is. This post is flat out incorrect.
BabyBlueBird66 ยท 2 points ยท Posted at 23:45:16 on June 25, 2018 ยท (Permalink)
Add some cream and go a little less on the broth and some sort of hard cheese and you got yourself a creamy risotto that pairs well with red wine and any protein (but mostly steak).
alannah_rose ยท 2 points ยท Posted at 23:56:36 on June 25, 2018 ยท (Permalink)
Chicken Pesto Risotto is delicious too. And in a pressure cooker, only takes around 20 minutes to cook!
Decabet ยท 2 points ยท Posted at 00:08:23 on June 26, 2018 ยท (Permalink)
Ive even managed to make risotto with cauliflower rice
molten_dragon ยท 2 points ยท Posted at 00:09:41 on June 26, 2018 ยท (Permalink)
Risotto is such a pain in the ass. Not hard, just time consuming and you can't walk away from it.
scraglor ยท 2 points ยท Posted at 00:11:02 on June 26, 2018 ยท (Permalink)
I make risotto in a pressure cooker. Put rice on, cook ingredients, mix together. Comes out perfect every time and I can make it from scratch including prep in 20 mins
sisterfunkhaus ยท 2 points ยท Posted at 01:29:52 on June 26, 2018 ยท (Permalink)
It's time/attention consuming, but usually not difficult. I am making some right now. I made homemade French onion soup and simmered it for a couple of hours. I am using the soup stock (1/3 of each mushroom, chicken stock, and beef stock) to cook the risotto in, and add the strained onions and some sauteed mushrooms at the end, along with some parm. It's being finished with some finely shredded smoked gruyere. I like to get creative and make it more complicated than it has to be.
Shaixpeer ยท 2 points ยท Posted at 01:57:23 on June 26, 2018 ยท (Permalink)
Risotto is the winner. Amazing. Rice's New Game+. Cheat Code for pasta. Dinner's Mysterious Stranger.
jackhstanton ยท 2 points ยท Posted at 02:15:19 on June 26, 2018 ยท (Permalink)
My wife fell in love with risotto in Italy, so I learned to make. It's not hard, but you have to pay attention. Now she says "it's better than in Italy!". Makes me happy...
Keys: Saute rice in white wine with a little onion/scallions/garlic. HOT broth. Constant stirring. Getting the rice cooked but not mushy (taste!!). Good parmesan. Just a little trickle of cream at end. Best things to add: shrimp, asparagus ends, mushrooms, little bits of overcooked pancetta or bacon.
FrozenSquirrel ยท 2 points ยท Posted at 02:48:58 on June 26, 2018 ยท (Permalink)
The best risotto Iโve made comes from a pressure cooker.
megscatapult ยท 2 points ยท Posted at 03:48:09 on June 26, 2018 ยท (Permalink)
I scrolled through to find this. Thank you! It's my #1 go to. I think it's incredibly easy, delicious, and versatile. And it makes great leftovers, including risotto pancakes!
MrDrinken ยท 2 points ยท Posted at 04:16:35 on June 26, 2018 ยท (Permalink)
My italian soul left my body after I read this crime against humanity
ray_zhor ยท 2 points ยท Posted at 04:24:37 on June 26, 2018 ยท (Permalink)
I use barley with onions or mushrooms. Easy peasy, and nobody says, hey this is just rice
pheonixblade9 ยท 2 points ยท Posted at 05:05:12 on June 26, 2018 ยท (Permalink)
mushroom risotto al dente is one of my very favorite things to cook.
a store nearby me had morels for $7/lb recently! needless to say, I bought a shitload and had a lot of risotto that week :)
FoxramTheta ยท 2 points ยท Posted at 05:10:07 on June 26, 2018 ยท (Permalink)
I like making some ghetto-ass risotto using quick rice, cornstrach/xantham gum, some good boullion (i.e. minor's), frozen peas, and grated parm. Comes together close to the real thing, except the rice doesn't transition as smoothly into the sauce.
KleineSandra ยท 2 points ยท Posted at 06:57:35 on June 26, 2018 ยท (Permalink)
It's more of an easy dish for good cooks. It's so easy to undercook or overcook risotto, or stir too hard and turn it into a sticky mess... and it always leaves me a bit sad when I'm served bad risotto.
VintageChameleon ยท 2 points ยท Posted at 06:58:27 on June 26, 2018 ยท (Permalink)
The best tip for this is to add all the bouillon at once and cover the pot for at least 15 min, then start stirring.
No, you don't need to add several small cups and stir, it doesn't taste any better this way.
Urabutbl ยท 2 points ยท Posted at 08:07:10 on June 26, 2018 ยท (Permalink)
...also, if you can't even be bothered to stir the rice, get a pressure cooker.
Put the lid on the pressure cooker and bring it up to high, leave for 10 minutes and depressurize. Add about half a cup (125ml) of finely grated parmesan, and stir until melted. Add pepper and salt to taste (depending on your broth, it might need no salt or lots and lots). Done!
This will result in a Risotto with a texture that rivals and beats some of the stuff I've received in Michelin-starred Italian restaurants. If you prefer it a bit runnier, add some more water/broth while stirring in the parmesan!
stuartsaysst0p ยท 2 points ยท Posted at 15:32:23 on June 26, 2018 ยท (Permalink)
It seems people get shit for bringing up an instant pot, but instant pot risotto is a game changer. Swear your onions, toast your rice, then itโs ready in six minutes. And itโs PERFECT.
60svintage ยท 4 points ยท Posted at 19:59:57 on June 25, 2018 ยท (Permalink)
'Bullion-flavoured grain' - that golden taste?
Nzash ยท 2 points ยท Posted at 20:38:43 on June 25, 2018 ยท (Permalink)
You're oversimplifying it a little bit. Without onions, garlic and some butter and hard cheese you won't be getting far if you want a proper risotto.
st162 ยท 1 points ยท Posted at 20:57:57 on June 25, 2018 ยท (Permalink)
"Hot wet rice" - https://youtu.be/4yr_etbfZtQ
arcangeltx ยท 1 points ยท Posted at 21:09:03 on June 25, 2018 ยท (Permalink)
yet they always fuck this and the scallops up
swaggaliciouskk ยท 1 points ยท Posted at 21:18:30 on June 25, 2018 ยท (Permalink)
The amount of times I've seen Gordon Ramsay roast a chef for shitty risotto makes me afraid to try to make it.
thesmallkahuna ยท 1 points ยท Posted at 21:49:24 on June 25, 2018 ยท (Permalink)
I always order a veggie risotto in Italian restaurants, it's delicious. However, I'm terrified of actually making it at home. Just the word conjures up images of a deranged Gordon Ramsey yelling at student chefs for messing up a risotto. I'm pretty sure it has my brain convinced it's a horribly difficult thing disguised to look simple. :)
mynameistag ยท 1 points ยท Posted at 22:36:35 on June 25, 2018 ยท (Permalink)
An electric pressure cooker is THE way to make risotto.
-ordinary ยท 2 points ยท Posted at 01:33:00 on June 26, 2018 ยท (Permalink)
It absolutely is not.
sisterfunkhaus ยท 2 points ยท Posted at 02:55:10 on June 26, 2018 ยท (Permalink)
I hate gatekeeping,especially when it comes to food, but I have to agree. Risotto is not something that can be rushed in a pressure cooker. The stirring helps develop the creaminess. I tried an oven risotto once, and it was nothing like stovetop risotto.
mynameistag ยท 0 points ยท Posted at 10:57:31 on June 26, 2018 ยท (Permalink)
Have you tried it?
-ordinary ยท 1 points ยท Posted at 11:11:31 on June 26, 2018 ยท (Permalink)
Yeah
mynameistag ยท 1 points ยท Posted at 11:27:45 on June 26, 2018 ยท (Permalink)
Ok...well...I think you should try it again. You still have to do some of the prep such as toasting the rice before closing the lid, but it comes out exactly right. I'd challenge anyone to guess that I didn't do it on the stovetop.
lotharone ยท 1 points ยท Posted at 23:34:08 on June 25, 2018 ยท (Permalink)
I usually just throw in a can of drained artichokes. Delicious.
[deleted] ยท 1 points ยท Posted at 01:15:30 on June 26, 2018 ยท (Permalink)
I think that adding chopped parsley to dishes at the end is old fashioned and dull. The ol sprinkle some parsley on the edges of the plate to make it look "better". Fuck parsley.
nahfoo ยท 1 points ยท Posted at 01:20:10 on June 26, 2018 ยท (Permalink)
I thought risotto was pasta that was rice sized? What am I thinking of?
Edit: orzo
-ordinary ยท 2 points ยท Posted at 01:29:58 on June 26, 2018 ยท (Permalink)
Orzo
nahfoo ยท 1 points ยท Posted at 01:35:59 on June 26, 2018 ยท (Permalink)
thanks!!
PM_ME_WUTEVER ยท 1 points ยท Posted at 02:35:31 on June 26, 2018 ยท (Permalink)
If you are able to sculpt your risotto, you've cooked it too long. The consistency should be closer to a cream-based soup than sushi rice.
[deleted] ยท 1032 points ยท Posted at 17:48:35 on June 25, 2018 ยท (Permalink)
Balsamic Ice Cream
Toast some pine nuts
Cook some balsamic vinegar in a pot until aromatic
Let some strawberries marinate in sugar for 6 hours
Put all of this over vanilla ice cream
Delicious
oh_nice_marmot ยท 324 points ยท Posted at 21:48:40 on June 25, 2018 ยท (Permalink)
Are you going to loan me $500 to spend at the grocery store?
[deleted] ยท 16 points ยท Posted at 21:56:49 on June 25, 2018 ยท (Permalink)
You can also do toasted+shelled sunflower seeds as a cheap alternative :)
IDontRememberMyOldAC ยท 11 points ยท Posted at 00:51:31 on June 26, 2018 ยท (Permalink)
Shit's like 3 bucks at Walmart!
beermeupscotty ยท 7 points ยท Posted at 00:57:34 on June 26, 2018 ยท (Permalink)
There used to be a time years ago when a 2# bag of pine nuts at Costco only cost $6. Now itโs like $25 for a fraction of that :(
bluesbird11288 ยท 3 points ยท Posted at 11:43:53 on June 26, 2018 ยท (Permalink)
I've always wondered about that. Besides some inflation, what the hell happened?
beermeupscotty ยท 9 points ยท Posted at 11:57:34 on June 26, 2018 ยท (Permalink)
I just looked it up and aside from it being quite labor intensive to collect the nuts, it seems that extreme weather patterns have adversely affected growth of the specific pine trees that produce the specific pine nuts that are typically sold. I guess the weather and recent increase in demand/interest are the reason for the sudden price hike. There are apparently Chinese and Korean pine nuts being imported but I would much rather I buy my food locally grown in the US since I live here.
94358132568746582 ยท 2 points ยท Posted at 13:40:44 on June 26, 2018 ยท (Permalink)
Thanks Al Gore.
PirateZero ยท 3 points ยท Posted at 02:12:49 on June 26, 2018 ยท (Permalink)
Buy a bag of pinon on the side of the road from your friendly neighborhood entrepreneur.
ICumAndPee ยท 3 points ยท Posted at 02:33:18 on June 26, 2018 ยท (Permalink)
Walnuts can be a good substitute for pine nuts and I think they'd be good in this recipe
waffletrampler ยท 2 points ยท Posted at 02:23:33 on June 26, 2018 ยท (Permalink)
And me the $infinite for hospital Bill's since you should know i'm allergic!
numberninemac ยท 2 points ยท Posted at 07:07:08 on June 26, 2018 ยท (Permalink)
I mean, you could go harvest them for free but then you gotta shell them and that ainโt fun.
Fear_The_Rabbit ยท 2 points ยท Posted at 09:05:41 on June 26, 2018 ยท (Permalink)
Trader Joeโs has the best price for them.
veilofmaya1234 ยท 1 points ยท Posted at 21:47:52 on June 26, 2018 ยท (Permalink)
LPT: pine cones are just giant pine nuts and you can find them for free outside.
Llamaalarmallama ยท 1030 points ยท Posted at 20:47:13 on June 25, 2018 ยท (Permalink)
I've found for good pizza, it HAS to have semolina in the dough. Otherwise it's bread.
[deleted] ยท 1242 points ยท Posted at 20:47:57 on June 25, 2018 ยท (Permalink)
This is the ice cream recipe, I think you got lost lol
Llamaalarmallama ยท 424 points ยท Posted at 20:49:57 on June 25, 2018 ยท (Permalink)
I think I did! :o
ManiacSpiderTrash ยท 20 points ยท Posted at 21:11:07 on June 25, 2018 ยท (Permalink)
Iโd totally be down with some balsamic pine nut pizza though
small_havoc ยท 12 points ยท Posted at 23:11:09 on June 25, 2018 ยท (Permalink)
An unexpectedly delicious misunderstanding
QuizzicalBrow ยท 4 points ยท Posted at 04:45:46 on June 26, 2018 ยท (Permalink)
"First thereโs a layer of ladyfingers, then a layer of jam, then custard โ which I made from scratch โ then raspberries, more ladyfingers, then beef sauteed with peas and onions, then a little more custard, and then bananas, and then I just put some whipped cream on top!โ
"It tastes like feet!"
BiologicalWizard ยท 52 points ยท Posted at 21:03:11 on June 25, 2018 ยท (Permalink)
He's a busy llama alarming llamas. Cut him some slack.
InsOmNomNomnia ยท 8 points ยท Posted at 21:20:31 on June 25, 2018 ยท (Permalink)
Ooooh, llama song! That's a throwback.
Llamaalarmallama ยท 5 points ยท Posted at 21:21:52 on June 25, 2018 ยท (Permalink)
Otherwise known as my entry music.
asknanners12 ยท 1 points ยท Posted at 09:02:14 on June 26, 2018 ยท (Permalink)
r/lostreditors
Afterheart ยท 5 points ยท Posted at 23:50:31 on June 25, 2018 ยท (Permalink)
cracks knuckles menacingly
"This is the Ice Cream Streets, kid. Why don't you scurry back over to Pizzatown where you belong."
[deleted] ยท 3 points ยท Posted at 23:51:48 on June 25, 2018 ยท (Permalink)
I've found for good pizza, it HAS to have an ice cream based sauce. No more mister tomato. I'm talking pizza napolitano with strawberry ice cream sauce, vanilla icecream instead of cheese, and perhaps some nuggets of chocolate if margherita isn't for you.
5hrs4hrs3hrs2hrs1mor ยท 3 points ยท Posted at 23:34:58 on June 25, 2018 ยท (Permalink)
Thatโs ok. The pizza comment got me all distracted, too.
chateau86 ยท 1 points ยท Posted at 07:35:11 on June 26, 2018 ยท (Permalink)
Pizza dough cone for ice cream?
CrayonFox ยท 57 points ยท Posted at 21:14:13 on June 25, 2018 ยท (Permalink)
Start with a recipe of Balsamic Ice Cream, end up making a bread.
Now this sounds like my experiences with cooking.
Big_Ol_Boy ยท 10 points ยท Posted at 22:35:35 on June 25, 2018 ยท (Permalink)
r/lostredditors ?
AchtungKarate ยท 3 points ยท Posted at 12:22:35 on June 26, 2018 ยท (Permalink)
You remove that question mark and believe in yourself right now, mister!
Big_Ol_Boy ยท 3 points ยท Posted at 12:36:42 on June 26, 2018 ยท (Permalink)
Thank you. I think I will!
koalapants ยท 5 points ยท Posted at 21:50:24 on June 25, 2018 ยท (Permalink)
Extra salmonella, got it.
naturesbfLoL ยท 3 points ยท Posted at 23:02:35 on June 25, 2018 ยท (Permalink)
See, Ice Cream Pizza sounds like a terrible idea, and that's because it is. Do not recommend.
cultured_banana_slug ยท 2 points ยท Posted at 21:48:40 on June 25, 2018 ยท (Permalink)
I thought that said salmonella and was worried for a sec...
rainbowWar ยท 2 points ยท Posted at 22:40:01 on June 25, 2018 ยท (Permalink)
Indeed
KaVenGalel ยท 2 points ยท Posted at 23:15:29 on June 25, 2018 ยท (Permalink)
If it has semolina, youโve got to eat it at the shore. Semolina loves the seashells.
redtron3030 ยท 2 points ยท Posted at 01:19:10 on June 26, 2018 ยท (Permalink)
00 flour all the way!
Llamaalarmallama ยท 3 points ยท Posted at 01:47:15 on June 26, 2018 ยท (Permalink)
Don't get me wrong, strong flour too. But a LITTLE more liquid than you'd put in a straight flour mix and semolina makes for AWESOME pizza dough. Any time you've had GOOD pizza from a takeaway place, almost guarantee it's got semolina in the dough.
eleighs14 ยท 2 points ยท Posted at 02:01:54 on June 26, 2018 ยท (Permalink)
Love love love this comment. So comically lost that I second guessed what I had read.
DrunkensAndDragons ยท 2 points ยท Posted at 07:39:13 on June 26, 2018 ยท (Permalink)
Go home dad.
lasciviousone ยท 1 points ยท Posted at 04:19:34 on June 26, 2018 ยท (Permalink)
/r/lostredditors
mference123 ยท 11 points ยท Posted at 20:58:02 on June 25, 2018 ยท (Permalink)
If you live in an area with blackberries, I highly recommend a simple syrup from blackberries over ice cream. (I like to strain the cooked berries to get the seeds out, but that is optional.) Simply out of this world. I mean like the most delicious thing you have ever tasted.
Plus the berry picking is a fun family activity.
ManyLlamas ยท 2 points ยท Posted at 23:37:37 on June 25, 2018 ยท (Permalink)
Would this work with mulberries?
Sadatronic5000 ยท 1 points ยท Posted at 03:20:15 on June 26, 2018 ยท (Permalink)
It works with anything
giveitago ยท 4 points ยท Posted at 20:55:14 on June 25, 2018 ยท (Permalink)
Baby if yo balsamic is good you don't need to cook it.
[deleted] ยท 5 points ยท Posted at 20:56:23 on June 25, 2018 ยท (Permalink)
Too broke for good balsamic ๐ actually I'm in a shitty apartment so I'm too broke for anything
RinebooDersh ยท 2 points ยท Posted at 20:54:00 on June 25, 2018 ยท (Permalink)
I read this as โaromanticโ and was very confused
alficles ยท 1 points ยท Posted at 02:56:51 on June 26, 2018 ยท (Permalink)
Well, you're technically not wrong. I've never been hit on by a steaming pot of vinegar.
FolkmasterFlex ยท 4 points ยท Posted at 21:24:47 on June 25, 2018 ยท (Permalink)
I put this espresso flavoured balsamic vinegar over plain vanilla ice cream and it's unreal
Toblabob ยท 3 points ยท Posted at 22:25:00 on June 25, 2018 ยท (Permalink)
Toasting pine nuts and pumpkin seeds is my life. Serve them in salad or with mashed sweet potato and theyโre an instant hit.
ShabbyTheSloth ยท 3 points ยท Posted at 23:12:50 on June 25, 2018 ยท (Permalink)
So what is it like being a part of the 1%?
Dinan328i ยท 2 points ยท Posted at 22:05:49 on June 25, 2018 ยท (Permalink)
So just set some strawberries in dry sugar, or do I mix with water or something?
[deleted] ยท 2 points ยท Posted at 22:07:57 on June 25, 2018 ยท (Permalink)
Well, take about 1/8 of a cup of sugar for every 2 cups of strawberries, coat evenly. Cover and chill for at least 30mins
HappyHappyUnbirthday ยท 2 points ยท Posted at 06:19:49 on June 26, 2018 ยท (Permalink)
People put balsamic on ice cream? Am i in the future?
JackalopeSix ยท 1 points ยท Posted at 21:46:40 on June 25, 2018 ยท (Permalink)
This sounds amazing!
rainbowWar ยท 1 points ยท Posted at 22:39:43 on June 25, 2018 ยท (Permalink)
sounds great but I wouldn't call that easy
732 ยท 1 points ยท Posted at 00:18:08 on June 26, 2018 ยท (Permalink)
Making the best home made ice cream is stupid easy, as long as you have a maker which are pretty cheap.
2 cups heavy cream. 1 cup 1% or 2% milk (whole milk, if you are making something like a ginger ice cream to keep it from curdling). 3/4 cup sugar. 5 egg yolks (6 for creamier, 3-4 for lighter).
Mix the cream, milk, and half the sugar into a pot. Put on medium high heat. Meanwhile, whisk the other half of the sugar into the egg yolks just until beaten. Once the cream base just begins to simmer, reduce to medium heat, and pour 1/4 of a cup into the eggs while constantly whisking. Do this for 3/4 cup of the cream. This is known as tempering the eggs so you don't turn them to scrambled eggs.
Pour the eggs back into the cream, stirring constantly for 3 minutes. The base will get much thicker. Around 3 minutes, it should coat a spatula, and if you drag your finger across it'll hold a clear line.
Pour the base through a fine strainer to catch any cooked eggs. Put the dish into an ice bath for 15-20 minutes to have it chill, then into the fridge for 4 hours (or overnight).
When ready to churn, mix in 1/2 teaspoon of vanilla and then put into maker. Churn for 10-15 minutes until it is the consistency of soft serve.
Anything you mix into the ice cream is done in the last 1-2 minutes of churning.
So, a vanilla ice cream - scrape the inside of a vanilla bean out into the cream and milk. Heat up the cream mixture, and let it steep off the burner for 45 minutes before mixing with the eggs. Then follow the same steps.
Chocolate, mix 1/4 cup of pure cocoa powder with the cream mixture.
Peanut butter base, use 1/2 cup of sugar instead and 1/2 cup of peanut butter. Same instructions.
Coffee base, pour 3/4 cup of whole decaf beans into the cream mixture, let steep like the vanilla before mixing with eggs.
Mint, use peppermint extract. Fresh mint (again let steep) is a very refreshing but different summer ice cream.
Things to mix in, Oreos, chocolate chips, pretzels, you name it.
I eat way too much ice cream. I made the best caramel ice cream this weekend... Ate basically a quart in under a day.
[deleted] ยท 1 points ยท Posted at 01:02:43 on June 26, 2018 ยท (Permalink)
[deleted]
732 ยท 1 points ยท Posted at 01:06:12 on June 26, 2018 ยท (Permalink)
I could see that with a gelato.
The fat in the peanut butter helps with a rich and decadent ice cream. If it is too heavy, 1.5 cups cream/milk each and then the PB.
viktor72 ยท 1 points ยท Posted at 02:29:00 on June 26, 2018 ยท (Permalink)
I have pine nuts to eat up. Sounds good!
iaccidentallyaname ยท 1 points ยท Posted at 04:31:25 on June 26, 2018 ยท (Permalink)
I pity the poor bastards that read this and go to smell their simmering pot of vinegar.
h1lbert ยท 1 points ยท Posted at 01:27:27 on June 26, 2018 ยท (Permalink)
Balsamic ice cream?
Why do you hate God
Noahb26 ยท 117 points ยท Posted at 17:34:28 on June 25, 2018 ยท (Permalink)
Pasta dishes! Most authentic Italian dishes have very few ingredients but all of them are tasty and not that hard to make
SeeYourGypsy ยท 5 points ยท Posted at 22:30:50 on June 25, 2018 ยท (Permalink)
My go to easy meal lately is pasta, Parmesan cheese, and browned butter. Sooo tasty and super easy with three ingredients.
lotharone ยท 6 points ยท Posted at 23:44:03 on June 25, 2018 ยท (Permalink)
Browned butter and sage is good as well and great for a sauce for almost any ravioli.
Leavesofsilver ยท 3 points ยท Posted at 05:55:00 on June 26, 2018 ยท (Permalink)
And for potato gnochi, too!
all_teh_sandwiches ยท 0 points ยท Posted at 23:28:55 on June 25, 2018 ยท (Permalink)
Do you shit at all anymore?
accidentalwholesome ยท 118 points ยท Posted at 21:43:37 on June 25, 2018 ยท (Permalink)
Mussels! Clean them like hell, add garlic, parsley, white wine, butter. Buy good baguette to sop up the sauce. Itโs cheap, easy, and looks super fancy.
Caibee612 ยท 19 points ยท Posted at 02:59:16 on June 26, 2018 ยท (Permalink)
My sister used this as a meal to weed out suitors that were intimidated by unusual foods - they would pass if they would gamely try the mussels or if they were already familiar with how to eat them. If the response was, โIck!โ, that was the last date.
girlz0r ยท 8 points ยท Posted at 22:10:30 on June 25, 2018 ยท (Permalink)
Yep! Itโs one of my favorite go-tos for dinners. I sometimes pour the mussels over fettuccine noodles to make it more filling. Friends would request it when we had a dinner party. Granted, it might be all the wine we had on hand.
Elcamina ยท 9 points ยท Posted at 23:29:50 on June 25, 2018 ยท (Permalink)
The other benefit is that itโs cheap to make, I steam the mussels in a large wok with some garlic and canned diced tomatoes, then pour the whole thing over fettuccine. Costs under $10 and will feed 6 people.
girlz0r ยท 3 points ยท Posted at 23:35:27 on June 25, 2018 ยท (Permalink)
Ooh. I haven't tried it with tomatoes. Welp, I know what I'm making this weekend!
AviatoAviator ยท 3 points ยท Posted at 00:53:59 on June 26, 2018 ยท (Permalink)
Any advice on what/how to clean like hell? How do I know when they are good enough to cook?
accidentalwholesome ยท 7 points ยท Posted at 02:42:54 on June 26, 2018 ยท (Permalink)
Serious scrubbing. Do not skimp on the water; gritty mussels suck. Get a stiff brush to scrub off the โbeard.โ Discard any that arenโt fully closed before cooking, and discard any that are still closed after cooking.
altpirate ยท 3 points ยท Posted at 14:00:11 on June 26, 2018 ยท (Permalink)
Also tap them lightly on your counter when you're done washing them. Fresh mussels (ie. live) will start to close their shells when washing or when you tap them. If it doesn't flinch at all it's most likely already dead and you should throw it out.
At least that's what I've been taught, has always worked for me.
Heliolord ยท 1 points ยท Posted at 02:38:35 on June 26, 2018 ยท (Permalink)
A good scrubbing under water to get the grit off their shells.
Heliolord ยท 7 points ยท Posted at 02:37:53 on June 26, 2018 ยท (Permalink)
I cannot stress enough the importance of the baguette or another good bread. The best part of mussels is the sauce. You do NOT let that shit go to waste.
Keyboardists ยท 3 points ยท Posted at 03:38:45 on June 26, 2018 ยท (Permalink)
A bit of anise flavored liquor when steaming them, along with everything you already mentioned, is great too.
Jawsbreaker ยท 3 points ยท Posted at 08:31:18 on June 26, 2018 ยท (Permalink)
Mussel shooters! Clean them, chop the meat up, put back in shell, add quail egg yolk, (spicy) ponzu sauce, tobikko, and scallions.
RomanSteel ยท 43 points ยท Posted at 17:31:59 on June 25, 2018 ยท (Permalink)
Roulades.
Maybe 10 minutes to prepare, about 25 minutes to cook. You look like a rockstar when it comes out of the oven.
EmuFighter ยท 1 points ยท Posted at 03:22:36 on June 26, 2018 ยท (Permalink)
Versatile and delicious too!
pivoslav ยท 40 points ยท Posted at 23:00:33 on June 25, 2018 ยท (Permalink)
Put white wine and blue cheese in a pot. Melt it.
Use that sauce over a steak or veggies.
Voila! You are a chef!
bobvance1266 ยท 1 points ยท Posted at 17:55:56 on June 26, 2018 ยท (Permalink)
1:1 ratio?
Pollyhotpocketposts ยท 1 points ยท Posted at 12:20:29 on June 28, 2018 ยท (Permalink)
I like to blend my blue cheese into sour cream...but I'll try this
Alltimelolo ยท 357 points ยท Posted at 16:25:24 on June 25, 2018 ยท (Permalink)
Hummus. You basically just throw all the ingredients in a blender and boom! Youโre Martha Stewart.
[deleted] ยท 133 points ยท Posted at 18:09:23 on June 25, 2018 ยท (Permalink)
It's a good thing.
bobbyjellybean ยท 36 points ยท Posted at 18:21:25 on June 25, 2018 ยท (Permalink)
Man, I forgot that she said that constantly.
IWantToBeTheBoshy ยท 8 points ยท Posted at 02:04:42 on June 26, 2018 ยท (Permalink)
I'm swimming in a pool of my own human waste. It's a good thing. -Martha Stewart's Head
jawni ยท 15 points ยท Posted at 20:30:27 on June 25, 2018 ยท (Permalink)
I gotta try this, half of my diet is basically dipping things in hummus.
sandsnatchqueen ยท 7 points ยท Posted at 23:28:52 on June 25, 2018 ยท (Permalink)
Blend in roasted red peppers in olive oil (in a jar) or olive oil marinated artichoke hearts (also in a jar) if you want to make it look real fancy.
People always go nuts when I had red peppers because the color is dif. The key to hummus is lots and lots of fresh garlic and lemon juice.
anneewannee ยท 3 points ยท Posted at 12:30:17 on June 26, 2018 ยท (Permalink)
If you like red pepper hummus, have you tried making smoked paprika hummus? You can use the same base hummus recipe, and add about 1 tsp of smoked paprika per can of chickpeas. Love that stuff!
sandsnatchqueen ยท 2 points ยท Posted at 21:30:28 on June 26, 2018 ยท (Permalink)
Oh i always add a bit of paprika, cayenne or harissa paste. I love a little bit of spice in my hummus
BendingMomentOfDoom ยท 6 points ยท Posted at 00:32:28 on June 26, 2018 ยท (Permalink)
My friends insisted on peeling all the chickpeas before throwing them in the blender. I was astonished that they would spend the time on such a thing, but I gotta say it made a difference. I just find the idea of peeling chickpeas very comical.
BulgingDisk ยท 3 points ยท Posted at 02:53:56 on June 26, 2018 ยท (Permalink)
My turkish friend taught me to peel the chickpeas before making the hummus as it helps with flatulence often caused by hummus.
oprahhaza ยท 1 points ยท Posted at 01:08:27 on June 26, 2018 ยท (Permalink)
I knew a family that did this but it was because the grandfather had digestion issues. Texture is really nice but it's not necessary.
klaconqueso ยท 7 points ยท Posted at 00:34:40 on June 26, 2018 ยท (Permalink)
To take it even a time consuming step further - drain your chickpeas and take the little โskinsโ on the outside of them off. People will think you are a hummus wizard because of how smooth it is.
anneewannee ยท 1 points ยท Posted at 12:34:43 on June 26, 2018 ยท (Permalink)
Does peeling chickpeas make a difference if you use a high powered blender?
I've always been too lazy to try peeling. I know my ninja blended hummus was fairly gritty, but my vitamix blended hummus is super smooth. Would the vitamix hummus be even smoother if the chickpeas were peeled?
klaconqueso ยท 3 points ยท Posted at 15:46:04 on June 26, 2018 ยท (Permalink)
Yes - I have a Vitamix and still do the peeling method when I donโt feel too lazy.
FallenAngelII ยท 3 points ยท Posted at 20:27:17 on June 25, 2018 ยท (Permalink)
Whoever looks at hummus and thinks it takes a great chef to prepare it? It's just chickpea mash (sometimes other beans are used) and it certainly looks the part.
gaslacktus ยท 13 points ยท Posted at 23:02:37 on June 25, 2018 ยท (Permalink)
People that have no idea how hummus is made. It's also very easy to plate creatively and the impressive part is not necessarily the look, but the flavor.
FallenAngelII ยท -10 points ยท Posted at 04:31:59 on June 26, 2018 ยท (Permalink)
But it looks precisely how mashed vegetables look. How does it make you "look like an incredibe chef"? In fact, most of the things people have mentioned in this thread don't make you "look" like an incredible chef to me. Most people are just name dropping things people don't know the ingredients and cooking process for. The final results don't really look very impressive.
If you show any one random person hummus, they'd probably recognize from the start that it's just mashed vegetables of some kind. Nobody ever looks at mashed potatoes and go "What an incredible chef you must be!", so why for hummus? Is it the foreign-sounding name? The fact they don't know what goes in it? What kind of idiots thinks anything they don't regularly eat must be hard to make?
gaslacktus ยท 4 points ยท Posted at 04:42:00 on June 26, 2018 ยท (Permalink)
I dunno, all I know is I throw a little something extra interesting into my hummus like some sundried tomatoes or whatever and it's the center of the party like I'm some kind of dip god. I don't get it, I just appreciate that it brings joy.
FallenAngelII ยท -7 points ยท Posted at 04:57:06 on June 26, 2018 ยท (Permalink)
Bringing joy is different from people thinking you're a master chef, though.
gaslacktus ยท 3 points ยท Posted at 16:19:28 on June 26, 2018 ยท (Permalink)
Sometimes, but they're not mutually exclusive.
FallenAngelII ยท -1 points ยท Posted at 16:20:14 on June 26, 2018 ยท (Permalink)
I didn't say they were.
dropkickhead ยท 2 points ยท Posted at 07:57:33 on June 26, 2018 ยท (Permalink)
Hummus is simple, it's true. But I've tasted mediocre hummus. I've tasted bad hummus. I've also had some really fucking good hummus, though, and that's a huge difference. I don't think hummus necessarily fits this topic, since it's easy to make shitty hummus if you don't know how to make it right. But if I had a perfect bite of hummus, I wouldn't take it lightly. It's not "just" mashed vegetables, although there's a way to make shitty mashed potatoes too.
It's also true, though, that anything foreign automatically gains you instant points on the chef-scale. That's just how it is in America, at least. Hummus isn't common enough yet, and it's gaining popularity with the cool crowd enough, that for those two reasons alone even if you made shitty hummus they'd still probably think you're a kitchen wizard
FallenAngelII ยท -1 points ยท Posted at 15:28:21 on June 26, 2018 ยท (Permalink)
This is true for almost all food.
So I was right, it's idiocy at work.
dedicated2fitness ยท 1 points ยท Posted at 08:05:21 on June 26, 2018 ยท (Permalink)
who eats mashed vegetables? mashed vegetables don't taste like anything in particular. hummus isn't just mashed chickpeas btw, you have to put in olive oil and some garlic in the part of the world i grew up in.
FallenAngelII ยท 0 points ยท Posted at 15:26:15 on June 26, 2018 ยท (Permalink)
People who eat mashed vegetables? Have you never had mashed potatoes?
Yes, just like you usually put something into mashed potatoes instead of just mashing up potatoes. It's called seasoning.
dedicated2fitness ยท 0 points ยท Posted at 06:29:59 on June 28, 2018 ยท (Permalink)
If someone served you smashed up potatoes and called it mashed potatoes would you eat it?
FallenAngelII ยท 1 points ยท Posted at 09:03:00 on June 28, 2018 ยท (Permalink)
Yes? Why wouldn't I?
AlREDALE ยท 1 points ยท Posted at 01:29:40 on June 26, 2018 ยท (Permalink)
no thanks, i don't want to go jail
littlebithippy ยท 1 points ยท Posted at 02:18:05 on June 26, 2018 ยท (Permalink)
I concur. Throw in some. Roasted beets and you're a pro chef! Plus, it's PINK!
OzTheMalefic ยท 1 points ยท Posted at 04:37:08 on June 26, 2018 ยท (Permalink)
Pesto is the same, love it.
I_chose2 ยท 1 points ยท Posted at 03:29:35 on June 28, 2018 ยท (Permalink)
mine always comes out clumpy instead of smooth, not sure what's wrong. Maybe I should just buy canned beans?
Alltimelolo ยท 1 points ยท Posted at 09:00:56 on June 28, 2018 ยท (Permalink)
You may need more liquid when youโre blending your hummus. If youโre using canned chickpeas save some of the liquid and use that. Also good tahini is the ultimate super max secret to bangarangin hummus
derawin07 ยท 1 points ยท Posted at 18:28:43 on June 25, 2018 ยท (Permalink)
I like adding roasted capsicum, sweet potato, beetroot etc.
Shaunisdone ยท 3 points ยท Posted at 21:14:51 on June 25, 2018 ยท (Permalink)
Don't tell Sabra, they'll sue
derawin07 ยท 1 points ยท Posted at 21:24:18 on June 25, 2018 ยท (Permalink)
what is sabra?
IanGecko ยท 3 points ยท Posted at 21:48:08 on June 25, 2018 ยท (Permalink)
Big hummus brand
only1mrfstr ยท 336 points ยท Posted at 18:53:58 on June 25, 2018 ยท (Permalink)
fettuccine alfredo. Alfredo sauce is ridiculously easy but people go bananas like it's something special. Cream, butter, parmesan cheese... some seasonings and you've just wowed everyone in the room
boldandbratsche ยท 97 points ยท Posted at 23:09:09 on June 25, 2018 ยท (Permalink)
I never attempt to make Alfredo at home because I realize how disgustingly unhealthy it is when I see the ingredients are literally only butter, cream, and parmesan cheese.
DarehMeyod ยท 11 points ยท Posted at 01:09:33 on June 26, 2018 ยท (Permalink)
Same. I love it. Itโs probably the best thing I make. But I had to turn it into a special occasion dish with all the fatty ingredients involved.
Notentirely-accurate ยท 12 points ยท Posted at 01:57:07 on June 26, 2018 ยท (Permalink)
Throw some mushrooms in a pan with a little olive oil and salt, heat on medium for 20 minutes until they get a nice golden, throw in a big handful of spinach leaves and continue heating until they have shrank down. Toss that in the alfredo sauce and use a hand blender for about 8 to ten seconds.
Your guests and sauce will thank you are a God.
boldandbratsche ยท 2 points ยท Posted at 02:25:52 on June 26, 2018 ยท (Permalink)
Adding a little umami flavor isn't going to make it much healthier lol
bdstanton478 ยท 15 points ยท Posted at 03:35:59 on June 26, 2018 ยท (Permalink)
But it will taste good and thatโs what matters! Iโm here for a good time, not a long time!
Fat_Maestro ยท 8 points ยท Posted at 02:28:39 on June 26, 2018 ยท (Permalink)
Keto friendly
WorshipNickOfferman ยท 2 points ยท Posted at 05:04:19 on June 26, 2018 ยท (Permalink)
Except for that pasta part....
JadedRabbit ยท 6 points ยท Posted at 08:05:31 on June 26, 2018 ยท (Permalink)
Squash works well.
WorshipNickOfferman ยท 7 points ยท Posted at 08:19:41 on June 26, 2018 ยท (Permalink)
Shiver. Squash and zucchini are two vegetables I simply canโt eat. My entire childhood, my mom was always trying to find ways to sneak those into my food, usually by hiding them with copious amounts of cheese and other strong flavors. And every time I would get sick to my stomach. Iโm now in my 40โs, and just last weekend my mom tried to slip me a chocolate chip cooking sheโd baked with zucchini in it. I immediately tasted that foulness and spit it out. I seriously think I must have an allergy to those two foods. Nothing else explains my total aversion to them.
veganshmeegan ยท 1 points ยท Posted at 09:29:46 on June 26, 2018 ยท (Permalink)
I hate zucchini and aubergine but not squash. Squash can be nice in curries but that's about it
JadedRabbit ยท 1 points ยท Posted at 22:21:01 on June 28, 2018 ยท (Permalink)
I totally get it. I'm the same way with dark meat and red meat.
WorshipNickOfferman ยท 1 points ยท Posted at 08:26:00 on June 26, 2018 ยท (Permalink)
And if your a fan of the San Antonio Spurs, there is always this gem:
https://youtu.be/fxKnla_Syhs
shadowrh1 ยท 1 points ยท Posted at 09:58:35 on June 26, 2018 ยท (Permalink)
as long as you substitute some zucchini pasta
RobDaGinger ยท 3 points ยท Posted at 01:12:46 on June 26, 2018 ยท (Permalink)
Well there is a whole thing Iโve heard of where Alfredo actually doesnโt use milk or cream in the classic preparation. I think itโs just cheese and water which makes it much lighter and healthier.
faymouglie ยท 5 points ยท Posted at 01:33:16 on June 26, 2018 ยท (Permalink)
There's still a ton of butter thrown in.
jddanielle ยท 2 points ยท Posted at 09:01:13 on June 26, 2018 ยท (Permalink)
just add some sundried tomatos, spinach, maybe some onion mmmmm
dropkickhead ยท 2 points ยท Posted at 09:33:09 on June 26, 2018 ยท (Permalink)
I'd honestly rather eat that than whatever soybean/canola oil crap they put in the storebought stuff.
Karzi ยท 1 points ยท Posted at 22:36:19 on June 26, 2018 ยท (Permalink)
I replace part of it with lowfat or fat free cream cheese... I also use regular milk instead of cream. (Since the cream cheese makes it super creamy already.) Then some parmesan, maybe some ski. Milk "mozzarella" and a little butter.
There really is no tasty way to make alfredo sauce healthy though. Healthier maybe. It's why I rarely make it, and when I do it's a 3/4 plate salad 1/4plate pasta.
[deleted] ยท 24 points ยท Posted at 21:08:43 on June 25, 2018 ยท (Permalink)
Thats cause real fresh alfredo sauce is good.
livin4donuts ยท 5 points ยท Posted at 01:28:30 on June 26, 2018 ยท (Permalink)
The garbage out of the jar is pretty damn good too, to be fair.
dropkickhead ยท 1 points ยท Posted at 09:35:33 on June 26, 2018 ยท (Permalink)
It's like ranch sauce, I'll eat it storebought and enjoy it but it's nothing compared to real buttermilk ranch.
[deleted] ยท 1 points ยท Posted at 12:34:46 on June 26, 2018 ยท (Permalink)
Its not the worst thing in the world but i wont eat it unless i or someone else makes it.
Which means i rarely eat it... lol
shadowrh1 ยท 0 points ยท Posted at 09:59:12 on June 26, 2018 ยท (Permalink)
honestly i've always felt alfredo from jars was the nastiest of the sauces
milliethemallard ยท 22 points ยท Posted at 21:24:38 on June 25, 2018 ยท (Permalink)
I've discovered an aged parm with rosemary added to it at the store. Whole milk, butter, garlic, rosemary parm, some shitty green label parm for good measure. Throw kosher salt and some pepper and it's a goddamn masterpiece.
Edit- throw cream cheese in that mix. I usually have some random cheeses on hand and a cheese sauce is always going to be better with more cheese.
RightSideOver ยท 7 points ยท Posted at 22:45:46 on June 25, 2018 ยท (Permalink)
If you spring for great ingredients it elevates it even further. Even then, you've only slightly raised the cost per plate. A good alfredo is entirely worth it.
bdstanton478 ยท 2 points ยท Posted at 03:36:56 on June 26, 2018 ยท (Permalink)
Good parm is unfortunately expensive as fuck though
Todd-The-Wraith ยท 7 points ยท Posted at 22:52:46 on June 25, 2018 ยท (Permalink)
Simple is good. Just donโt skimp on quality. Also fat is key. Alfredo is supposed to be just fat sauce. Which when described that way sounds way worse than it is
deepwild ยท 6 points ยท Posted at 01:51:59 on June 26, 2018 ยท (Permalink)
They key to good Alfredo is once you throw the cheese in turn off the pan, the residual heat left in the pan and on the cook top is enough to finish the melt and give it a thicker consistency
theoracleiam ยท 5 points ยท Posted at 01:43:55 on June 26, 2018 ยท (Permalink)
Flour & Butterโ> blonde roux
Add garlicโ> sautรฉ quickly, donโt burn the garlic
Add milkโ> turn down heat
Fresh cracked pepper & fresh Parmesan
Done
StealthTomato ยท 8 points ยท Posted at 00:33:30 on June 26, 2018 ยท (Permalink)
I swear to fuck if you put a $3 Parmesan wedge in there I will haunt you to the day you die. Parmigiano Reggiano. Yes itโs $17 a pound. It is worth it for this one single dish because it is 90% of the dishโs flavor. It is worth it. Just do it.
Spoonthedude92 ยท 4 points ยท Posted at 01:42:29 on June 26, 2018 ยท (Permalink)
To keep it lighter, I add white wine before the cream. Really enhances the dishes flavour.
bdstanton478 ยท 3 points ยท Posted at 03:38:16 on June 26, 2018 ยท (Permalink)
I always add white wine and a dash of vinegar. I like adding an acid to really creamy heavy fatty dishes, it takes it to a new level
james9075 ยท 2 points ยท Posted at 13:38:23 on June 26, 2018 ยท (Permalink)
I agree, helps to cut the fat a little bit. I made a goat cheese sauce the other night with some garlic, fresh herbs, and a hearty splash of lemon.
FromFluffToBuff ยท 3 points ยท Posted at 00:42:30 on June 26, 2018 ยท (Permalink)
OMG Alfredo is the best to make homemade because it blows minds. I add garlic and chili flakes to mine - always a winner!
ravia ยท 2 points ยท Posted at 22:46:33 on June 25, 2018 ยท (Permalink)
I just saw a recipe that adds some cream cheese. Why not? I also like a couple of egg yolks, heated just to thickening before serving.
theImplication69 ยท 2 points ยท Posted at 22:53:40 on June 25, 2018 ยท (Permalink)
can confiem. made it for my roommate and it blew her mind
giraffevomitfacts ยท 2 points ยท Posted at 23:40:44 on June 25, 2018 ยท (Permalink)
I don't know what confieming is but I'm crossing the street.
Chocolatefix ยท 4 points ยท Posted at 23:07:20 on June 25, 2018 ยท (Permalink)
It's one of the sauces that you're better off making yourself than using the stuff in a jar. I've never had good alfredo from a jar. Tomatoe sauce I'm not so picky about.
shadowrh1 ยท 4 points ยท Posted at 10:00:49 on June 26, 2018 ยท (Permalink)
I usually just use the jar tomato sauce as the base instead of canned tomato sauce/paste and just add seasoning to it
Chocolatefix ยท 1 points ยท Posted at 14:00:17 on June 26, 2018 ยท (Permalink)
Me too but there isn't much that can be done to help jar Alfredo, it always has that weird aftertaste.
bdstanton478 ยท 2 points ยท Posted at 03:40:25 on June 26, 2018 ยท (Permalink)
I liked jarred tomato sauce until I made that myself too. No recipe at first, I just bought a bunch of stuff and experimented until I got something good going. Itโs super easy and way more fresh and bright tasting
WorshipNickOfferman ยท 3 points ยท Posted at 05:07:04 on June 26, 2018 ยท (Permalink)
What brand do you go with? I regularly cook red sauces but the only store bought stuff I can stomach is Newmanโs Own.
Chocolatefix ยท 4 points ยท Posted at 05:15:57 on June 26, 2018 ยท (Permalink)
I like Newman's own. I avoid Ragu, not a fan. As long as it's chunky and has spices and doesn't look like ketchup in the jar I'm ok with it. Tomatoe sauce gives me heartburn so I don't eat much of it very often. I rather use Olive oil or carbonara on my pasta.
WorshipNickOfferman ยท 1 points ยท Posted at 05:06:15 on June 26, 2018 ยท (Permalink)
Iโve never once purchased a jarred Alfredo sauce. Just the thought makes my cringe. Might have cooked Alfredo sauce 4-5 times in my life and have never ordered it at a restaurant, but my good the homemade stuff is decadent.
Elqni ยท 1 points ยท Posted at 09:11:24 on June 26, 2018 ยท (Permalink)
Yeah, I didn't know the name of that sauce, but i do it from time to time. Everyone's mind = blown.
shadowrh1 ยท 1 points ยท Posted at 09:57:56 on June 26, 2018 ยท (Permalink)
add cream of mushroom to alfredo sauce, absolutely game changing
GooberMcNutly ยท 1 points ยท Posted at 23:23:21 on June 25, 2018 ยท (Permalink)
Add bacon, ham or hard sausage and pasta carbonara!
LB3PTMAN ยท 1 points ยท Posted at 01:34:07 on June 26, 2018 ยท (Permalink)
Butter? What
Hardshank ยท 634 points ยท Posted at 16:13:57 on June 25, 2018 ยท (Permalink)
Sous vide anything. My sous vide pork tenderloin is a slayer, and it hardly takes any effort at all. Plus pork tenderloin is dirt cheap.
Also, lemon soufflee. If you can follow the very straightforward directions to the letter, it's very easy. So is creme brulee if you do it sous vide.
nasandre ยท 178 points ยท Posted at 17:31:05 on June 25, 2018 ยท (Permalink)
Yeah that thing is like cooking with a cheat code
gcruzatto ยท 9 points ยท Posted at 21:45:06 on June 25, 2018 ยท (Permalink)
It does cost money and counter space, tho
ckeeler11 ยท 8 points ยท Posted at 22:30:07 on June 25, 2018 ยท (Permalink)
Not when you use an ice chest:)
rideincircles ยท 1 points ยท Posted at 23:10:50 on June 25, 2018 ยท (Permalink)
Crock pots work great for smaller items and they hold heat well. Ice chest is only needed for brisket at my place.
ckeeler11 ยท 1 points ยท Posted at 23:34:36 on June 25, 2018 ยท (Permalink)
Have not tried in a crock pot. How do you funnel temperature?
rideincircles ยท 2 points ยท Posted at 23:37:39 on June 25, 2018 ยท (Permalink)
The Sous Vide should take care of it. I am referring to using the crock pot just as the water vessel.
ckeeler11 ยท 1 points ยท Posted at 23:39:06 on June 25, 2018 ยท (Permalink)
Ah. I don't have the fancy machine. Hot water in a cooler all I use.
littlebithippy ยท 1 points ยท Posted at 02:13:14 on June 26, 2018 ยท (Permalink)
Wait, really? Splain!
ckeeler11 ยท 3 points ยท Posted at 02:20:11 on June 26, 2018 ยท (Permalink)
Depends on the meat but something like steaks I usually cook too 140 which is medium. I put some tap water in the cooler then boil water on the stove and slowly add to cooler until temp comes up to about 145. Throw the meat in sealed bag in an close lid. Let sit for 1-2 hrs. Your done.
Bourgi ยท 3 points ยท Posted at 04:32:46 on June 26, 2018 ยท (Permalink)
The sounds... Like a lot of room for error.
ckeeler11 ยท 1 points ยท Posted at 12:34:31 on June 26, 2018 ยท (Permalink)
Not if you have a good thermometer.
travelingprincess ยท 2 points ยท Posted at 03:04:11 on June 26, 2018 ยท (Permalink)
What's the degree variation during your cook?
ckeeler11 ยท 2 points ยท Posted at 12:46:56 on June 26, 2018 ยท (Permalink)
Usually I lose 5 degrees but on larger pieces of meat I might have to add more hot water. The key is to keep the lid closed and not keep checking.
travelingprincess ยท 1 points ยท Posted at 17:02:43 on June 26, 2018 ยท (Permalink)
Neat! I have the Joule and love it but find I still do get at least a few degrees' variance.Granted, I just put the lid askew across the top so there's some temperature loss since it's not airtight.
Hardshank ยท 7 points ยท Posted at 00:44:07 on June 26, 2018 ยท (Permalink)
They're pretty cheap though if you get the wand style. I have an ANOVA cooker, and I just use it in my stock pot. Goes in any cupboard space easy. I only paid $70 CAD on sale
KernelTaint ยท 4 points ยท Posted at 22:43:41 on June 25, 2018 ยท (Permalink)
Use a cooler chest. Just keep an eye on the temp. Or dangle in a submersible low wattage wamer. You can get submergible warmers on ebay for a couple of.bucks and take almost no room to store.
[deleted] ยท 2 points ยท Posted at 07:00:11 on June 26, 2018 ยท (Permalink)
You can buy circulators now that you can put in a cooking pot.
Badloss ยท 259 points ยท Posted at 17:06:05 on June 25, 2018 ยท (Permalink)
Sous vide is like using a game genie for cooking. I don't order steaks in restaurants anymore because I can do them better at home
LittleKitty235 ยท 47 points ยท Posted at 20:23:49 on June 25, 2018 ยท (Permalink)
This is true at any place beside a high-end steakhouse. Apart from having better cuts and better aged meat, they have broilers that are better able to sear a steak than anything you can jerry-rig at home.
username_lookup_fail ยท 15 points ยท Posted at 01:30:38 on June 26, 2018 ยท (Permalink)
All of that can be replicated at home. Most people aren't going to have a salamander, but you can get very high searing temperatures with a chimney starter or a torch.
As for the meat, find a good butcher that dry ages. Not cheap, but neither is a steakhouse.
But it doesn't matter, because the real reason to go to a steakhouse is the sides..
wahh ยท 10 points ยท Posted at 22:23:51 on June 25, 2018 ยท (Permalink)
That's pretty subjective. For example, the $6 Trader Joe's steak I make in the sous vide tastes just as good if not better than the $65 steak I had at a high end steakhouse a few months ago. I literally see no reason to go to an expensive steakhouse ever again. That said, I do get cheap steaks at places like Texas Roadhouse when I go out sometimes. To me there isn't an amazing enough difference (if there is a difference at all) to pay high end steakhouse prices.
arkaodubz ยท 8 points ยท Posted at 02:19:40 on June 26, 2018 ยท (Permalink)
To be fair i didnโt believe even in $80+ steaks until I had one at this place in Naples that had all sorts of different grades of wagyu beef from a variety of farms. That steak changed my life. Iโve never had anything with marbling like that, and the crust was flawless. Iโd sell my soul to have a steak that good a few times a year.
LittleKitty235 ยท 15 points ยท Posted at 22:30:00 on June 25, 2018 ยท (Permalink)
What was the steakhouse if you don't mind me asking? I could definitely tell the difference between a choice cut from Trader Joe's vs a Prime cut from Costco when cooked at home.
You should definitely be able to tell the difference between a high quality dry aged steak vs cheap steak. If its worth the difference in money is another question.
wahh ยท 10 points ยท Posted at 22:38:58 on June 25, 2018 ยท (Permalink)
It's called Ruth's Chris Steakhouse in St. Louis, MO. I had the 11oz filet cooked medium rare. I usually get the "USDA Choice" top sirloin steaks from Trader Joe's that I also cook to medium rare. Admittedly, it is not an apples to apples comparison since they are two different cuts of meat...but yeah I enjoy the hell out of those TJ steaks.
therinlahhan ยท 17 points ยท Posted at 02:32:17 on June 26, 2018 ยท (Permalink)
Ruth's Chris is pretty much the first rung on the ladder of high end steaks. They're basically just decent cuts of beef (not bad ones) cooked in a very generic way.
If you're ever in Vegas try Gordon Ramsay's ribcap, or the Steak Bouchon ar the Bouchon Bistro at Venetian.
Capital Grille also has an amazing truffle glazed bone-in ribeye if you have one in MO.
wahh ยท 1 points ยท Posted at 13:51:36 on June 26, 2018 ยท (Permalink)
I completely agree that it was cooked in an extremely generic way. The other thing I wasn't used to compared to plebeian steak dinners is that it was all that money for just the steak. I ordered this giant hash brown thing for like another $20+ that I could have gotten from Waffle House for probably less than $5. lol
therinlahhan ยท 5 points ยท Posted at 13:56:59 on June 26, 2018 ยท (Permalink)
That's ala carte and is pretty typical at high end restaurants.
Ruth's Chris is very overrated in general. I avoid them.
ATL28-NE3 ยท 6 points ยท Posted at 03:02:57 on June 26, 2018 ยท (Permalink)
Ruth's Chris? Cmon bro that's a poor person's fancy steakhouse. There's places the business is paying $65 before it even gets to the grill.
wahh ยท 3 points ยท Posted at 13:49:13 on June 26, 2018 ยท (Permalink)
We got ourselves Mr. Moneybags right here! :)
ATL28-NE3 ยท 6 points ยท Posted at 14:03:42 on June 26, 2018 ยท (Permalink)
I can't even afford Ruth's Chris my dude lol.
ATL28-NE3 ยท 3 points ยท Posted at 14:04:08 on June 26, 2018 ยท (Permalink)
I just know high quality beef can get way more expensive than that
GoT43894389 ยท 2 points ยท Posted at 04:06:08 on June 26, 2018 ยท (Permalink)
Can you share your sous vide steak recipe? What herbs do you put in the bag? Do you grill it or pan sear it in butter after?
BadPlayers ยท 3 points ยท Posted at 05:38:23 on June 26, 2018 ยท (Permalink)
My favorite way to sous vide steaks is with Bibigo Korean BBQ marinade. If youโve ever had Korean crosscut ribs (kalbi) itโs the same thing they are traditionally marinated in. Itโs slightly sweet without being overpowering and has garlic and onion flavors.
Before bagging I hit the steak with salt, pepper, and a thin brushing of the marinade to get a complete coat. Then bag it and before sealing pour another tablespoon of marinade in there. Gently jostle the bag around by the meat to try to spread it out a little. You can fridge for a few hours to marinate but with how sous vide cooks I donโt think itโs necessary.
I do 129 F for 1-2 hours (1 hour per inch of thickness). Pull it out and pat dry. No additional salt or pepper. Torch to finish like this: Torch the top, then brush on another thin coat of the marinade and lightly torch for a few seconds again careful not to overdo the sear, this is more to just glaze the extra sauce. Flip and repeat.
If youโre using a pan instead of a torch like I use to, get the pan plenty hot ahead of time. A little avocado oil or whatever oil you prefer. Sear one side. Flip. Brush the already seared side with a thin coat of the sauce. When the second side is done searing, plate it with the second side up and brush that with the sauce.
[deleted] ยท 1 points ยท Posted at 07:06:48 on June 26, 2018 ยท (Permalink)
Try it with brisket for 2 day mate. Beats any steak.
wahh ยท 6 points ยท Posted at 04:19:16 on June 26, 2018 ยท (Permalink)
I have an Anova, but I use the Joule app to calculate the time and temperature. Typically it ends up being 129 degrees Fahrenheit for 1.5 hours.
I don't put anything in the bag with the meat. I get a cast iron skillet smoking hot. I pull the meat out of the bag and pat it dry with paper towels and use my Hymalyian pink salt grinder bottle to sprinkle that one both sides. I do the same thing with my pepper grinder bottle. I got them both from Costco.
I take a quarter inch cut from a stick of butter and drop it in the pan and swish it around until it melts. Then I drop one steak on and spin it around the pan for 30 seconds, flip it on the other side and spin it around the pan for 30 seconds. Then i pull it off and put it on a plate to rest for about 5 minutes before eating it.
I add that quarter inch of butter cut from a stick to the pan each time I run a steak on it for the sear.
That's it. Super simple. Salt. Pepper. Butter. :)
[deleted] ยท 1 points ยท Posted at 07:05:52 on June 26, 2018 ยท (Permalink)
Oil for colour, butter for flavour. You're burning your butter.
wahh ยท 2 points ยท Posted at 13:53:29 on June 26, 2018 ยท (Permalink)
I know that it is burning the butter, but it still tastes great to me. I know it sounds kinda weird. I'll try just oil some time so I can see if there is any difference.
luvsDeMfeet ยท 1 points ยท Posted at 12:58:05 on June 26, 2018 ยท (Permalink)
This is correct.
shadowrh1 ยท 2 points ยท Posted at 09:49:22 on June 26, 2018 ยท (Permalink)
Never add butter in the bag, seems like a good idea but only dilutes the flavor, I usually add rosemary. After its done I usually just sear with butter in a pan to the crust on top/bottom, and sides. Usually prepare one potatoes worth of mashed potatoes as a side, its a game changer once it soaks up all the steak juice that comes out.
Hardshank ยท 51 points ยท Posted at 17:12:28 on June 25, 2018 ยท (Permalink)
You know, while I think that's true, I've never gotten a steak better with sous vide than I can on my grill, unless it was really thick. Maybe I just searched at too low a temp and end up overcooking. Meh.
Bukowskified ยท 53 points ยท Posted at 19:46:55 on June 25, 2018 ยท (Permalink)
The key with Sous Vide is margin for error. Since the water bath never gets above the set temp you pretty much canโt over cook anything with just Sous Vide (you can over cook it when finishing however).
For steak in particular Sous Vide shines in a couple specific scenarios.
- Making a lot of steak: Assuming they are all at the same temp, Sous Vide gives you too great options with cooking steak for a large group. You can buy an enormous piece of meat, know you will get consistent temp throughout, and then finish and slice to serve. Or you can cook a dozen steaks all at the same time and just finish as needed to serve. Either way a lot more manageable for most people then holding down a grill with a dozen steaks and ruining a couple with in attention.
- Making large tough roasts. Sous Vide can let you cook for literally days and not dry out or over cook the meat. This lets you take tougher cuts (bottom round, etc) and cook them long enough to break done the connective tissue that makes them tough. Basically like even slower, slow cooking.
- Freedom to multitask. If your making a large dinner with lots of parts, you can have your steak in the Sous Vide cooking while youโre busy doing other stuff. Since it wonโt over cook, you can let it hang out until you are ready for it. This makes your time management a little easier when timing out big meals (it sucks to have the steak done but need 15 more minutes on the sides)
gaslacktus ยท 11 points ยท Posted at 22:57:27 on June 25, 2018 ยท (Permalink)
Everyone talks about steaks, but they really should be talking about much more challenging proteins like chicken breast, which is very easy to overcook otherwise if you're not careful, as well as being VERY good for seasoning. Since it's sealed, it basically self-marinates while in the bath.
Bukowskified ยท 5 points ยท Posted at 23:10:50 on June 25, 2018 ยท (Permalink)
Fair enough, steaks are sexier than chicken breast though
gaslacktus ยท 8 points ยท Posted at 23:33:53 on June 25, 2018 ยท (Permalink)
Very true, but part of the reason is that chicken breast has a reputation for being bland and kind of easy to overcook. I've made world class steaks that melt on the tongue like meat butter, but what I'm really proud of is the stuff I've done with chicken that I've never been able to come near on the stove or in the oven, even with a meat thermometer.
geedavey ยท 2 points ยท Posted at 03:31:23 on June 26, 2018 ยท (Permalink)
What about the fact that your food is cooking in direct contact with plastic? This makes me a little concerned.
corgtastic ยท 3 points ยท Posted at 04:45:16 on June 26, 2018 ยท (Permalink)
Itโs food grade plastic in a temperature range was designed for. As long as you donโt torch or microwave the food still in the bag, youโll be fine.
shadowrh1 ยท 1 points ยท Posted at 09:51:21 on June 26, 2018 ยท (Permalink)
BPA free and cooked at a much lower temperature than usual.
ATL28-NE3 ยท 1 points ยท Posted at 03:04:39 on June 26, 2018 ยท (Permalink)
I mean chicken breast is bland and easy to overcook. The first part is a good portion of why it's so popular I'd say.
gaslacktus ยท 3 points ยท Posted at 03:17:51 on June 26, 2018 ยท (Permalink)
That's my point though, it doesn't have to be, a properly seasoned sous vide chicken breast is divine.
ATL28-NE3 ยท 1 points ยท Posted at 12:07:40 on June 26, 2018 ยท (Permalink)
Is it though? Or is it just functioning as a flavor vehicle for the seasonings?
RaoulDukex ยท 2 points ยท Posted at 03:31:05 on June 26, 2018 ยท (Permalink)
Brine the chicken first and your world will change.
shadowrh1 ยท 1 points ยท Posted at 09:51:49 on June 26, 2018 ยท (Permalink)
never ate fried chicken any other way once I tried it like this
ajw51138 ยท 1 points ยท Posted at 00:38:02 on June 26, 2018 ยท (Permalink)
Yeah definitely, chicken breast and pork tenderloin are my sous vide favorites.
rox0r ยท 3 points ยท Posted at 00:14:58 on June 26, 2018 ยท (Permalink)
And you can do a much lower temperature (before searing) because if you consult time-temperature graphs, everything is dead after 2 hours at 130F. So you can cook your chicken at 145 (not 160) and be relatively safe and still put a sear on it.
Same for pasturizing raw eggs without cooking them for using them in mayo or other recipes where you need them liquid.
gaslacktus ยท 1 points ยท Posted at 00:24:06 on June 26, 2018 ยท (Permalink)
Yes indeed! Though my wife is kinda picky about texture so while I've done several at 140 and 150, she likes 160 the best. But yeah, I'm all about those new temperature possibilities.
Mmmn_fries ยท 2 points ยท Posted at 02:08:01 on June 26, 2018 ยท (Permalink)
I don't have any experience or knowledge with regards to sous vide. I don't cook proteins often because I'm scared of under cooking it and getting food poisoning or overcooking it and it becomes crap. From what I'm reading, sous vide would cook it perfectly everytime regardless of type of meat? If so, any machine recommendations? I need to get one asap.
gaslacktus ยท 2 points ยท Posted at 02:39:35 on June 26, 2018 ยท (Permalink)
Yeah! The beauty of it is that pasteurization is a function of temperature and time. You go to 165 for chicken, for example, because that's the temperature that it pasteurizes in a split second and then you can stop cooking before it gets any hotter. The game changes entirely when you have the ability to hold it at a certain temperature for a much much longer period of time without the worry that it'll go past that point.
I love my Anova Wifi, and it's a great price, but I have heard amazing things about the Joule, which is higher powered and better sealed. However, while better sealed and higher powered, I don't believe the Joule has an external readout and relies 100% on the app. The Anova has a readout and manual controls, which are handy at a glance as well as a case like I had the other week when some condensation had collected in the control head and caused the wifi radio to malfunction. The manual controls and the bluetooth radio worked fine, however, and after I was done cooking, I drained the tub, and set the Anova out to dry overnight and it's working like a champ again.
In my opinion, the Anova's probably your strongest value right now. I will probably be getting a Joule as my second device eventually for bigger/more complex cooks but I doubt I'll retire the Anova without any really good reason. Look for it on sale, we managed to get mine for $110 at Target on sale.
Mmmn_fries ยท 1 points ยท Posted at 05:56:35 on June 26, 2018 ยท (Permalink)
Thanks for your reply. After reading your original reply, I did some research and settled on the anova over the joule for the same reasons you listed. I think this is going to be a game changer in the kitchen for me. I got the wifi one for $130 on Amazon, which is expensive but cheaper than the $200 it usually goes for. Thanks again!!!
gaslacktus ยท 2 points ยท Posted at 06:01:28 on June 26, 2018 ยท (Permalink)
Youโre welcome, I hope it serves you well! You should also pick up a 12 quart tub and either a fitted lid or bag of ping pong balls for insulation. Itโll keep your power consumption down, your bath steady easier and avoid steam exposure to the control head
Nanojack ยท 2 points ยท Posted at 04:19:41 on June 26, 2018 ยท (Permalink)
Sous vide thighs are God damn amazing. Cook them up in the sous vide beforehand, chill them in the fridge for a few hours or up to a few days. 4 minutes in the pan on the skin side, 1 on the bone side, then deglaze and reduce with white wine and broth, adding in the gelatin that got released into the bag during the first cook, and a knob of butter right at the end and it's a gravy to die for.
gaslacktus ยท 2 points ยท Posted at 04:33:02 on June 26, 2018 ยท (Permalink)
Oh hell yes. One of the first things I did was sous vide skin on bone in thighs in Mr. Yoshidas marinade for like two hours, brushed them with Sweet Baby Rays and finished them under the broiler. They were insanely good.
MrMassador ยท 1 points ยท Posted at 00:40:25 on June 26, 2018 ยท (Permalink)
Out of curiosity, how do you season your chicken breast? Every time I do it with salt, pepper, crushed garlic, etc... I just get a watery soupy mess at the end with basically no hint of the seasoning I added ๐
Still love and rave about my Joule though
TheEsquire ยท 2 points ยท Posted at 03:12:42 on June 26, 2018 ยท (Permalink)
I always put a touch of olive oil on my chicken breast. Just brush a little over the breast to coat it. It helps the herbs stick better, and crisps the outside a little more.
My seasoning is usually salt, pepper, garlic powder, onion powder, oregano, and paprika in equal parts. Bake at 450 for about 25 minutes and you get some nice moist chicken breast.
btsierra ยท 1 points ยท Posted at 02:24:07 on June 26, 2018 ยท (Permalink)
I have to wonder if this is the super cheap supermarket boneless skinless chicken breast with a shitload of water added to add weight.
MrMassador ยท 1 points ยท Posted at 03:01:57 on June 26, 2018 ยท (Permalink)
usually not - 99% of the time, the chicken breast I buy is bone-in w/ skin.
However, I have the same problem w/ seasoning when cooking thighs or drumsticks (typically foster farms chicken). Those are usually bone-in w/ skin
btsierra ยท 1 points ยท Posted at 03:07:28 on June 26, 2018 ยท (Permalink)
Well. That was literally the only explanation I could think of. I don't have experience with sous vide, so just trying to think of reasons I've had chicken do something similar.
MrMassador ยท 1 points ยท Posted at 03:11:44 on June 26, 2018 ยท (Permalink)
No worries man, I appreciate the help regardless!
shadowrh1 ยท 1 points ยท Posted at 09:53:45 on June 26, 2018 ยท (Permalink)
I salt,pepper,garlic both sides and cayenne on one side with smoked paprika on the other, I usually just pan sear it with butter though until the meat is a bit bouncy with moderate resistance.
Hardshank ยท 1 points ยท Posted at 00:42:42 on June 26, 2018 ยท (Permalink)
I LOVE doing chicken and other low fat cuts that are tough to do without overcooking in other methods. Easy way to add tons of flavour and get the perfect doneness
BadPlayers ยท 1 points ยท Posted at 05:46:35 on June 26, 2018 ยท (Permalink)
Definitely. Steaks are my favorite in the sous vide and itโs always the most striking to show off with no gradient in the center. I used to cook good steaks, now I cook great ones.
But sous vide has given me the ability to cook chicken breasts and pork chops. Before my chicken and chops always came out dry because I was terrified of undercooking them. With a sous vide they come out fantastic. Which has made me able to afford more fresh meat in my diet by giving me confidence to buy pork and chicken more often (so much cheaper than beef) and not worry about screwing it up.
idiosyncopatic ยท 2 points ยท Posted at 10:58:11 on June 26, 2018 ยท (Permalink)
this could be the script for an infomercial! not saying any of it isn't true, but i could see it in my head so clearly
[deleted] ยท 1 points ยท Posted at 07:08:27 on June 26, 2018 ยท (Permalink)
Chicken is easy to cook.
Braising beef is much more suited to sous vide than steaks. Even ham. All ham bought cooked has been manufactured sous vide
Hardshank ยท 2 points ยท Posted at 00:41:29 on June 26, 2018 ยท (Permalink)
These are all reasons why I sous vide. And I find pork and chicken are always overcooked in most other methods. I love medium rare pork
Trodamus ยท 17 points ยท Posted at 19:04:59 on June 25, 2018 ยท (Permalink)
In truth, sous vide is but one tool among an arsenal, one with both a wide range of acceptable uses but a narrower band of areas where it really truly shines.
For instance, on /r/sousvide you will see many people bragging about cooking things for days in their circulators, yet if you read Thomas Keller's Under Pressure (a sous vide cookbook written by one of the main / early proponents of the technique in the US) you will see he cooks things for very specific, even short, amounts of time.
liberal_texan ยท 22 points ยท Posted at 20:41:00 on June 25, 2018 ยท (Permalink)
Particularly with steak, the sous vide is just used to cook the meat to perfect doneness. That's the easy part. The part that requires finesse is getting a good sear without cooking the steak too much. You can use a *really* hot pan - cast iron works well - but then you have a really messy pan and are opening windows to try to get your smoke alarm to stop going off. Easiest way I've found is to take them outside to my grill and finish them one at a time with a high output blowtorch. This lets you perfectly control the sear and does not further cook the interior of the steak. Also, you feel kinda like a badass using a torch on your steak.
Hadramal ยท 5 points ยท Posted at 22:22:01 on June 25, 2018 ยท (Permalink)
I mostly finish in a pan, sometimes on a charcoal grill but I have a weed torch I'm thinking about trying some day. But it just feels... wrong. :)
ATL28-NE3 ยท 1 points ยท Posted at 03:13:12 on June 26, 2018 ยท (Permalink)
Pan over charcoal is the way to go if you don't have a flamethrower
BadPlayers ยท 1 points ยท Posted at 05:51:57 on June 26, 2018 ยท (Permalink)
But torches are the most fun! I have a Bernzomatic that I use. I only very very rarely finish with something other than that now. Itโs the fastest, gives me the most control, and itโs a giant effinโ torch that I using to throw flames at cuts of meat. Itโs soooooo fun.
Foxehh3 ยท 8 points ยท Posted at 21:45:01 on June 25, 2018 ยท (Permalink)
Use a very small amount of Avocado Oil rubbed on the pan as you heat it and those problems vanish.
[deleted] ยท 12 points ยท Posted at 22:15:32 on June 25, 2018 ยท (Permalink)
[deleted]
bswa ยท 3 points ยท Posted at 00:09:53 on June 26, 2018 ยท (Permalink)
Grapeseed oil works too.
RonaldDumbsfield ยท 1 points ยท Posted at 03:34:50 on June 26, 2018 ยท (Permalink)
I need to remember this. Cast iron is the only way I cook steak these days.
lasciviousone ยท 1 points ยท Posted at 04:34:17 on June 26, 2018 ยท (Permalink)
I would do this but I love the flavor of my homemade ghee
hakuna_tamata ยท 1 points ยท Posted at 22:58:09 on June 25, 2018 ยท (Permalink)
You should look up a searzall head for your torch. It's pricey, but the sears are amazing.
liberal_texan ยท 1 points ยท Posted at 01:05:46 on June 26, 2018 ยท (Permalink)
Wow, $75 on Amazon. Looks interesting but yeah thatโs pretty pricey.
hakuna_tamata ยท 2 points ยท Posted at 01:33:31 on June 26, 2018 ยท (Permalink)
Look up Sous vide everything's review on it.
Nanojack ยท 2 points ยท Posted at 04:30:14 on June 26, 2018 ยท (Permalink)
Then for a second opinion, here's Kenji and Adam Savage's take on the sear
hakuna_tamata ยท 1 points ยท Posted at 05:30:53 on June 26, 2018 ยท (Permalink)
Brb building forge.
But seriously, I first learned about the chimney method on Good Eats and have been keeping that in my pocket for when I want to show off. I think the searzall is more convenient though. It requires just the torch while the chimney method takes more setup. Overall it's a matter of preference, and me not wanting to build a fire every time.
BadPlayers ยท 1 points ยท Posted at 06:01:52 on June 26, 2018 ยท (Permalink)
I have one and Iโm on the fence about it still. It does some things better than a normal torch can do, but it doesnโt really do anything a normal torch canโt do with practice. Itโs definitely easier and youโre less likely to completely burn anything but I find youโre more likely to overcook with it. With practice that goes away though. It gives a same-quality great crust easier than a normal torch once youโre practiced with it, but $75 on top of having to buy a specific torch to go with it is kind of pricey.
My point is that it definitely has some great bonuses, but I wasnโt super satisfied due to the price. You get small benefits for a large price tag. If $75 is pocket change for you, get it! Thereโs definitely some solid benefits. But if thatโs a big ticket item for your budget, skip it. Thatโs my opinion anyway.
thelivinlegend ยท 1 points ยท Posted at 01:50:28 on June 26, 2018 ยท (Permalink)
I've been doing steaks directly on hot coals. When I heard about that concept I thought it was risky but just novel enough to try. As long as I keep an eye on the internal temperature they come out great. The coals don't tend to stick to the steak and the intense heat makes for an amazing sear without burning. I've managed not to screw any of them up yet.
cassular ยท 4 points ยท Posted at 20:56:51 on June 25, 2018 ยท (Permalink)
But to be clear are you searing the steak on the grill after the Sous vide? If not then I agree on the preference towards grill. Do a combination of both and youโre in flavour town.
Hardshank ยท 1 points ยท Posted at 03:48:21 on June 26, 2018 ยท (Permalink)
In the summer I absolutely do it on the grill. Mine comfortably goes up to 700f, and that almost always works very well for me.
[deleted] ยท 1 points ยท Posted at 05:03:05 on June 26, 2018 ยท (Permalink)
How long are you talking per side? A minute, or less? My grill gets up to 650
Edit to anyone else wondering: I ended up going down a rabbit hole and found that you should cook the steak no more than one minute per side (and rotate 90* at 30 seconds if you want cross-hatch marks).
I'm also considering getting a charcoal starter chimney (they're cheap, like $10-$15).
Ianjohn ยท 4 points ยท Posted at 21:12:07 on June 25, 2018 ยท (Permalink)
Even if you sous vide, you should definitely be searing the steak after or else it won't have a crust.
rideincircles ยท 1 points ยท Posted at 02:57:46 on June 26, 2018 ยท (Permalink)
After an ice bath to keep the center from cooking further.
shadowrh1 ยท 1 points ยท Posted at 09:55:31 on June 26, 2018 ยท (Permalink)
never had this problem, wouldn't this wash away flavor/seasoning?
rideincircles ยท 1 points ยท Posted at 15:00:16 on June 26, 2018 ยท (Permalink)
Keep it in the bag. If itโs medium rare and then you throw it in a pan, it may be medium once you pull it off. If itโs cool, you can sear the crap out of it without cooking the center more.
The_Wizeguy ยท 4 points ยท Posted at 19:18:25 on June 25, 2018 ยท (Permalink)
I think the greatness of the Sous vide is that its set it and forget it. If you walk away from the grill and don't 'nail' it. Then you've overcooked it.
ie... grilling is more error prone.
s32 ยท 3 points ยท Posted at 23:03:40 on June 25, 2018 ยท (Permalink)
Sous vide steak is good because it's so easy to make. But IMO not nearly as good as a "well done" skillet or grill steak.
Source: I eat a lot of steak.
edit; "Well done" like "done well". Not the internal temp.
memejunk ยท 1 points ยท Posted at 23:58:00 on June 25, 2018 ยท (Permalink)
well done???
s32 ยท 1 points ยท Posted at 23:59:01 on June 25, 2018 ยท (Permalink)
lol, poor choice of words
PlayMp1 ยท 1 points ยท Posted at 02:13:02 on June 26, 2018 ยท (Permalink)
In the future: "well made"
[deleted] ยท 1 points ยท Posted at 07:12:04 on June 26, 2018 ยท (Permalink)
Yeah, but with sous vide you can cook a whole brisket and throw it on the bbq
DASK ยท 1 points ยท Posted at 21:43:52 on June 25, 2018 ยท (Permalink)
Sous vide, then dry, reseason and finish over a charcoal chimney/starter.
rox0r ยท 1 points ยท Posted at 00:12:59 on June 26, 2018 ยท (Permalink)
I feel like online people say 135F for medium rare, but it's definitely wrong. Above, 130F and your steak will be medium. And yes you want a thick steak and finished it very briefly on the grill.
Mmmn_fries ยท 2 points ยท Posted at 02:17:07 on June 26, 2018 ยท (Permalink)
You know how it's recommended to cook caertain meats to 165? Does that mean I don't have to? I know it's a dumb question, but it feels like if I don't, I'm going to get food poisoning or something worse. I always try, but it comes out dry af, obviously. Are there certain meats that have to be fully cooked?
Hardshank ยท 3 points ยท Posted at 03:51:22 on June 26, 2018 ยท (Permalink)
This is the most common sous vide question. So let's explain safe cooking temperatures.
Different meats have finished temperatures wherein 99% of illness causing bacteria will be dead in 30 seconds or less. The thing is, bacteria starts dying at lower temps. If you can bring the meat to, say, 130 F and hold it there for an hour, you'll kill all of that bacteria. It just takes much longer. That's where sous vide shines. You can bring it to its prefered temp and just hold it there for huge periods of time with zero risk of overcooking.
Mmmn_fries ยท 1 points ยท Posted at 05:59:10 on June 26, 2018 ยท (Permalink)
Thanks for your reply. It makes sense. I don't cook too often so I don't really pay too close attention to all that, but I feel much better about the idea of not having to reach 165. I actually took the leap and booght an anova precision cooker. Can't wait to use it!
[deleted] ยท 1 points ยท Posted at 07:13:55 on June 26, 2018 ยท (Permalink)
That's not true when you say 0 risk of overcooking. Cool for too long and the meat fibres will break down and produce an unpleasant cotton wool texture.
rox0r ยท 1 points ยท Posted at 16:50:02 on June 26, 2018 ยท (Permalink)
Just to clarify, the FSIS (part of USDA) uses a 7 log 10 lethality threshold which is way, way, way beyond 99%. 99% will still make you sick. Also, you need to hold at 130F for at least 2 hours to reach 7 log10 in their studies. I would go longer to account for mistakes and equalization. See the links in the sibling comment.
rox0r ยท 1 points ยท Posted at 16:43:13 on June 26, 2018 ยท (Permalink)
The recommendations by the USDA are for a 7 log10 death of certain pathogens. What they don't tell you is that the USDA recommendations are for the temperature where you instantaneously reach the 7 log10 threshold. The real curve is a time-temperature chart. It was something like holding meat at 145F would take 15 minutes and at 165F it takes 0s. Home cooks are terrible at measuring temperature and maintaining cleanliness, so they give you the instantaneous temp. I personally hold them at the temperature for a LONG time, so i don't have to measure the center of the piece of meat. Remember, toughness really depends on max temperature reached, not length of time.
You will never eat a juicer chicken breast than one cooked to 145F (error on the side of caution and hold for a certain amount of time). However, the texture will be weird on the outside unless you sear it.
I don't even have a water circulator (yet). I use the ghetto cooler technique (pour tap and boiling water into a cooler) and maintain 130F for 4 hours for steaks.
Follow this at your own risk, but here are the sources:
Here is the source study: http://www.foodprotect.org/issues/packets/2012packet/attachments/iii_018__all.pdf
Haven't read through this but page 5 shows the chart and links to the FSIS source material: http://www.cookingissues.com/uploads/Low_Temp_Charts.pdf
Mmmn_fries ยท 1 points ยท Posted at 18:53:42 on June 26, 2018 ยท (Permalink)
Thanks for your thorough reply. How long do you hold chicken at 145? When I looked it up, it said 1-4 hours, which made me assume 1 hour was the minimum and 4 the max. I understand that it could go longer than that, but an issue with texture arises.
Also, i saw that that number would be for something about an inch thick. Does it not matter that I have 5 one inch chicken breasts in the bath? Could they all go in the same ziplock bag if they fit? I'm sorry for the basic questions.
rox0r ยท 2 points ยท Posted at 20:31:47 on June 26, 2018 ยท (Permalink)
> I understand that it could go longer than that, but an issue with texture arises.
I don't know anything about texture issues at that low of temperature other than needing a sear unless you are shreadding it. From my second link above, page 16 has the worst-case time-temperature chart: a 12% fat chicken. I have no idea how to measure that at home, so taking the worst-case it says the entire piece of meat needs to be held at 145F for 13 minutes. You have to determine how long it takes for the center to reach that temperature. IMHO, i think an hour would be fine for thin pieces, but you might as well leave it for much longer.
You would want to individual wrap the chicken breasts to get proper heat conduction. You want as little air in the bags as possible, so the water (better if moving water) can conduct heat through the thin plastic and into the meat.
For the length of time, I would experimentally determine that. it really depends on your equipment. And remember I'm just a dude on the internet. I don't have a degree in food science, so read through those links and make your own risk assessment.
The cool thing is that you can use this same technique to pasturize eggs for use in a raw dish. You can look up the temperature at which the yolk sets, and keep it below that for a long time to kill everything. I haven't seen a lot of research on this, but if you are going to make mayo with normal eggs, you aren't any worse off trying to attempt to pasturize them first.
LtArson ยท 1 points ยท Posted at 03:51:00 on June 26, 2018 ยท (Permalink)
I think the pro move is using both. Get like a 2.5 or 3 inch ribeye, where it's almost a roast and the butcher is judging you for asking for something so thick, sous vide it, then finish it on a very charcoal grill. Serve one steak for like four people, looks so impressive, so easy.
Hardshank ยท 1 points ยท Posted at 04:01:30 on June 26, 2018 ยท (Permalink)
There's actually a lot of recipes out there like that. Getting an even longer cut of ribeye is totally fine at my butcher shop (I get all sorts of custom cuts there). Sear without fear
gonzotronn ยท 3 points ยท Posted at 18:50:27 on June 25, 2018 ยท (Permalink)
Can confirm. Just got one. Super easy and impresses easily.
klatnyelox ยท 3 points ยท Posted at 03:48:40 on June 26, 2018 ยท (Permalink)
What is?
Nanojack ยท 2 points ยท Posted at 04:37:25 on June 26, 2018 ยท (Permalink)
It's a cooking technique where you seal your food in a bag (sous vide is French for "under vacuum"), then use a precision controlled heated water bath to bring the food to the correct temperature. It's very difficult to overcook the food, it does not dry out, nor does it lose flavor like boiling.
People use "sous vide" as a shorthand for the water bath sometimes.
_Avalon_ ยท 1 points ยท Posted at 04:00:04 on June 26, 2018 ยท (Permalink)
I have never used this thing and when I look it up online it seems as though you are boiling food? How does that not ruin a steak? And food would not brown no? Wouldnโt you have to brown it after?
Badloss ยท 3 points ยท Posted at 04:30:22 on June 26, 2018 ยท (Permalink)
The food is kept in an airtight bag so it never gets wet. Yes, you do usually finish off steaks with a sear to get the outside nice and crusty. I prefer to do it in a cast iron skillet but there are tons of searing methods out there.
edit- forgot to point out that the whole point of sous vide cooking is extremely precise temperature control throughout whatever you're making. You can cook a steak to the exact degree you want from edge to edge rather than have an overcooked outside and undercooked center.
Nanojack ยท 3 points ยท Posted at 04:40:58 on June 26, 2018 ยท (Permalink)
It's sealed in the bag, so the flavor does not really "wash away" like boiling. But yes, it does require browning afterwards, but unlike cooking entirely on the grill or in a pan, you're not concerned with bringing the inside to temperature, so you sear pretty much as hot as you can get it, just to get the crust on the very outside. The inside remains perfectly cooked and very juicy and tender.
thatcooluncle ยท 7 points ยท Posted at 19:02:29 on June 25, 2018 ยท (Permalink)
Just made pork tenderloin for the first time with my sous vide, and both of my roommates, who said they never liked pork before, ended up loving it. It was super juicy even after microwaving it!
Hardshank ยท 1 points ยท Posted at 02:03:18 on June 26, 2018 ยท (Permalink)
My man
night_electric ยท 6 points ยท Posted at 18:51:25 on June 25, 2018 ยท (Permalink)
Sous vide eggs are so amazing.
Hardshank ยท 1 points ยท Posted at 02:03:05 on June 26, 2018 ยท (Permalink)
I've actually been meaning to try eggs, but I'm in too much of a hurry in the mornings for anything other than a scrambled dish with sausages
MrEuphonium ยท 11 points ยท Posted at 19:33:36 on June 25, 2018 ยท (Permalink)
Yup, vacuum seal your steak and throw that motherfucker in the dishwasher!
[deleted] ยท 1 points ยท Posted at 07:15:02 on June 26, 2018 ยท (Permalink)
Run it under the hot tap
mazzicc ยท 4 points ยท Posted at 21:35:48 on June 25, 2018 ยท (Permalink)
Sous vide is good, but you have to know how to properly sear and finish the meats. My first few sous vide attempts were not that great due to mishandling that.
Hardshank ยท 2 points ยท Posted at 02:03:43 on June 26, 2018 ยท (Permalink)
This is true. But any sous vide recipe will be pretty clear on how to do it right
mazzicc ยท 1 points ยท Posted at 03:16:48 on June 26, 2018 ยท (Permalink)
I think thereโs a bit of technique involved that not just anyone with a cast iron and a pair of tongs can manage though.
Bourgi ยท 1 points ยท Posted at 12:27:03 on June 26, 2018 ยท (Permalink)
You need to dry the surface of the meat before searing. You can use paper towels to blot off moisture.
Get your pan pre-heated and oiled (high smoke point oil). You want to see the oil glistening before throwing whatever you cook on it.
SpamMustDie ยท 3 points ยท Posted at 21:45:14 on June 25, 2018 ยท (Permalink)
/r/sousvide
Also do you have a recipe for the lemon soufflรฉ by chance? Thanks.
Hardshank ยท 1 points ยท Posted at 02:06:07 on June 26, 2018 ยท (Permalink)
Well the souffle is not sous vide, but I picked it up from a Gordon Ramsay cookbook. World Kitchen I think.
Johnny_-Ringo ยท 3 points ยท Posted at 21:49:00 on June 25, 2018 ยท (Permalink)
Might be easy but requires equipment
thecolbra ยท 6 points ยท Posted at 22:25:49 on June 25, 2018 ยท (Permalink)
https://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
rideincircles ยท 3 points ยท Posted at 23:09:47 on June 25, 2018 ยท (Permalink)
This really needs to be way higher up.
Nothing has changed my cooking game more than getting a Sous Vide last year.
Want a tender brisket unlike youโve ever had before? Cook it sous vide for 72 hours at 135. Then shock it in an ice bath , season it and smoke it until itโs 130-135 internal. You wonโt get as much smoke flavor as a smoked brisket, but you may use the word succulent instead. I made a Chipotle au jus sauce and made sliders with my last one. It gets ridiculous.
Sous Vide takes your cooking to the next level. One thing people arenโt mentioning too much is to throw the meat in an ice bath to cool it off after Sous Vide. This will keep it from cooking further internally, and you can spend more time searing it. Itโs standard practice with Sous Vide.
Also, Sous Vide chicken is amazing.
svenson_26 ยท 8 points ยท Posted at 17:25:14 on June 25, 2018 ยท (Permalink)
What is sous vide?
Trodamus ยท 22 points ยท Posted at 19:10:06 on June 25, 2018 ยท (Permalink)
Sous Vide in general means cooking things (popularly meat) to a precise temperature by vacuum sealing it in plastic then immersing it in water that has been heated to that temperature.
This allows the item to be cooked not just to a precise temperature, but also prevents you from overcooking it. With this technique you can serve a roast where it is, from edge to edge, perfect medium rare.
If you've paid more than $50 for a steak in the past few years, chances are you've eaten a sous vide'd steak.
To identify this during your next steak dinner out, note the area of desiccation on the edges of your steak. A sous vide'd steak is seared for a very short amount of time so it will be entirely red with only a sliver of slightly more well done meat near the edges; traditional grilling or pan-frying would have a larger band.
brickne3 ยท 2 points ยท Posted at 22:38:27 on June 25, 2018 ยท (Permalink)
Well, it will have that tiny sliver assuming that you didn't order it well done or something. But only monsters order it that way anyway.
SwedishBoatlover ยท 2 points ยท Posted at 12:46:06 on June 26, 2018 ยท (Permalink)
Chances are you're not getting a sous vide steak if you order it well done.
brickne3 ยท 2 points ยท Posted at 16:41:15 on June 26, 2018 ยท (Permalink)
I hope not, that would be a waste of time and a waste of steak!
IRefuseToPickAName ยท 66 points ยท Posted at 17:35:00 on June 25, 2018 ยท (Permalink)
Don't sprain yourself, I Googled it for you. https://en.m.wikipedia.org/wiki/Sous-vide
Moneywalks13 ยท 15 points ยท Posted at 19:17:20 on June 25, 2018 ยท (Permalink)
Haha I laughed but I do get asking about stuff to real people rather than googling
svenson_26 ยท 4 points ยท Posted at 18:15:08 on June 25, 2018 ยท (Permalink)
Thanks, yo
KingAdamXVII ยท 1 points ยท Posted at 22:10:04 on June 25, 2018 ยท (Permalink)
Do you use a plastic bag or a glass jar? Do you have a special one for this specific purpose?
hakuna_tamata ยท 2 points ยท Posted at 22:59:03 on June 25, 2018 ยท (Permalink)
Vaccum sealer is the preferred method
Hardshank ยท 2 points ยท Posted at 03:53:54 on June 26, 2018 ยท (Permalink)
Vac bags are easiest, but I use heavy duty ziplock bags which I wash and reuse to save money and the environment. You can place your protein and whatever flavouring agents in the bag, and then submerge it in water up to the opening. This presses all of the sir out and you can seal it. The important thing is that you're leaving zero air between the plastic and the meat, so the hot water can conduct heat directly to the contents of the bag.
KatAnansi ยท 2 points ยท Posted at 21:48:22 on June 25, 2018 ยท (Permalink)
Where do you live that pork tenderloin is cheap?
DMckinnon315 ยท 1 points ยท Posted at 23:12:21 on June 25, 2018 ยท (Permalink)
Pork is SUPER cheap in Massachusetts.
Hardshank ยท 1 points ยท Posted at 02:06:45 on June 26, 2018 ยท (Permalink)
Canadian Prairies my dude/tte. I can get a tenderloin to serve 2 for about $5
KatAnansi ยท 1 points ยท Posted at 02:28:32 on June 26, 2018 ยท (Permalink)
I might have to visit. Its one of the more expensive meats in Australia.
Hardshank ยท 1 points ยท Posted at 03:45:30 on June 26, 2018 ยท (Permalink)
I've actually heard that is the case in lots of places. Where I live (Manitoba), there are hog farms all over, so pork is very cheap (though bacon isn't always)
SwedishBoatlover ยท 1 points ยท Posted at 12:48:42 on June 26, 2018 ยท (Permalink)
In Sweden we usually pay $4.40 if it's cheap and up to $8 if it's expensive.
Allyanna ยท 2 points ยท Posted at 22:24:16 on June 25, 2018 ยท (Permalink)
We've only made steak with ours... but my god does it come out amazing.
gaslacktus ยท 2 points ยท Posted at 22:54:54 on June 25, 2018 ยท (Permalink)
Oh yeah, wife got me an Anova for our anniversary and it's the greatest. Especially since shortly afterward we realized how badly we've gotten out of shape and it has become a godsend for making incredible chicken breast that's never overdone. Eating healthy for two became so much easier.
This thing may literally save our lives.
chessemblem ยท 1 points ยท Posted at 19:01:01 on June 25, 2018 ยท (Permalink)
Any recipe suggestions for the soufflรฉ ?
Hardshank ยท 2 points ยท Posted at 02:09:11 on June 26, 2018 ยท (Permalink)
The important part is prepping the dish. Grease them with butter using upward strokes of a brush (helps the egg dish flow upwards without grabbing the ridges). Then chill or freeze for a few minutes, and do a second layer. Then dust with superfine sugar. And keep chilled until you're ready to put your soufflee in the dishes to cook.
That all makes it possible for the eggs to not cling as they rise.
Edit: sorry missed the word "recipe". I use a Gordon Ramsay recipe. I think the book I got it from is World Kitchen.
Bananape4l ยท 1 points ยท Posted at 20:09:49 on June 25, 2018 ยท (Permalink)
Sear after vide
burnsssss ยท 1 points ยท Posted at 21:13:16 on June 25, 2018 ยท (Permalink)
Whatโs your temp/time for the pork?
Hardshank ยท 2 points ยท Posted at 02:09:28 on June 26, 2018 ยท (Permalink)
135 F for 1.5-2 hrs
SwedishBoatlover ยท 1 points ยท Posted at 12:59:28 on June 26, 2018 ยท (Permalink)
That's a very short time. I cook mine 18-24 hours at 145 f. I've tried shorter, and cooler, but IMHO it's absolutely best when cooked for 18-24 hours. I tried 36 hours, but that basically made it into patรฉ.
PiousLoophole ยท 1 points ยท Posted at 22:05:26 on June 25, 2018 ยท (Permalink)
What sort of marinade/rub? I did a pork pincic roast, and while not the same cut, the marinade didn't permeate a bit.
Hardshank ยท 3 points ยท Posted at 03:56:58 on June 26, 2018 ยท (Permalink)
I don't marinade. I use dry spices and herbs. Usually kosher salt, black pepper, rosemary, and thyme. When finishing the final side for searing, I throw in a pad of butter and fresh herbs with garlic, and baste it while it finishes.
Then I deglaze the pan and make a wine reduction sauce.
Iledahorsetowater ยท 2 points ยท Posted at 07:02:23 on June 26, 2018 ยท (Permalink)
This is how you get the best steak. Thyme salt pepper and butter basting over a cast iron skillet. Learned it from my chef friend who manages a few restaurants. It is AMAZING and the butter soaks in making the steak so juicy and salty buttery omggyum
benevolentpotato ยท 1 points ยท Posted at 22:25:57 on June 25, 2018 ยท (Permalink)
Pulled pork is my go-to. A spice rub and some liquid smoke, 24 hours at 165F. Follow it up with 1.5 hours in the oven at 300. Easily the best pulled pork I've ever had
rodleland ยท 1 points ยท Posted at 22:46:58 on June 25, 2018 ยท (Permalink)
That high?
Mijbr90190 ยท 1 points ยท Posted at 23:59:05 on June 25, 2018 ยท (Permalink)
I've wanted a sous vide cooker ever since i saw the reverse seared "reddit" steak on here a couple weeks ago.
BossGator99 ยท 1 points ยท Posted at 00:13:19 on June 26, 2018 ยท (Permalink)
Dirt is like $2/bag.
[deleted] ยท 1 points ยท Posted at 00:50:57 on June 26, 2018 ยท (Permalink)
Sous vide almost feels like cheating. Only downside is it takes longer.
Hardshank ยท 1 points ยท Posted at 03:58:26 on June 26, 2018 ยท (Permalink)
Agreed. One thing I like to do is go to Costco and pick up 5 tenderloins for like $20 CAD, season, bag, and freeze them. When I want to cook them, I'll defrost overnight and throw them in the water soon as I'm home from work. Alternatively they can just cook all day like a slow cooker. No chance of overcooking.
recycledpaper ยท 1 points ยท Posted at 00:55:37 on June 26, 2018 ยท (Permalink)
Would you recommend getting a sous vide for a (mostly) vegetarian family? My mom is a vegetarian and my dad and I eat chicken and lamb. Most of the recipes I see are for things like steak, salmon (which my dad dislikes). My family is Indian and we eat mostly Indian food so if you have any reccs, hit me! I keep on seeing recipes for sous vide carrots online and I'm pretty sure my mom would hate me if all I did was make carrots.
tofuboomboom ยท 4 points ยท Posted at 01:45:49 on June 26, 2018 ยท (Permalink)
Sous vide is great for foods that are fussy with internal temperatures. Typically protein can change from well cooked to overcooked quite quickly, hence holding it at a steady temperature makes sous vide an advantage over conventional cooking. Veggies face a similar issue, integrity fails from overlooking but that isn't gauged as easily with setting a temperature. Most veggies require checking for texture and tenderness rather than internal temp. You can use sous vide but I don't think there would be as much advantage for you than other methods of cooking.
recycledpaper ยท 1 points ยท Posted at 04:14:24 on June 26, 2018 ยท (Permalink)
Thanks for the advice! That was the feeling I was getting perusing the recipes. It's a neat device but you're right; I'm not gonna get good use out of it.
[deleted] ยท 1 points ยท Posted at 07:21:41 on June 26, 2018 ยท (Permalink)
With carrots specifically they're really good sous vide. You can cook them whole and infuse loads of flavour with aromats such as thyme, garlic and bay leaves. I also use a tiny bit of star anise
Hardshank ยท 1 points ยท Posted at 03:59:44 on June 26, 2018 ยท (Permalink)
I'm in agreement with /u/tofuboomboom. Sous vide shines with meat protein, eggs, and custards (think creme brulee). Vegetarian dishes that work well sous vide are harder to come by.
[deleted] ยท 1 points ยท Posted at 07:18:58 on June 26, 2018 ยท (Permalink)
Carrots are probably the best veg you can do. 74C for 2 hours. Some butter, herbs and garlic in there. Whole carrots without shrinkage FTW!
Killfile ยท 1 points ยท Posted at 01:18:58 on June 26, 2018 ยท (Permalink)
I just did a sous vide flat iron steak that was perfect. 131 F for ~8 hours with a spice rub. Pulled it out and gave it a quick sear in avocado oil before brushing with BBQ sauce and setting under a broiler.
Holy crap that was great, and probably as if not more tender than the last beef tenderloin I had.
LaGrrrande ยท 1 points ยท Posted at 03:11:29 on June 26, 2018 ยท (Permalink)
Being able to safely cook a pork chop at 140ยฐ is a fucking game changer.
Hardshank ยท 1 points ยท Posted at 03:46:16 on June 26, 2018 ยท (Permalink)
It really is. I still prefer 130-135, but not having to go up to like 170 is just so much better. The texture and moisture is so so much superior.
Daneth ยท 1 points ยท Posted at 03:59:01 on June 26, 2018 ยท (Permalink)
Creme brulee is hard to mess up anyway. That was going to be my suggestion. Looks really impressive afterwards too, if you sear it in front of your guests.
Hardshank ยท 1 points ยท Posted at 04:03:16 on June 26, 2018 ยท (Permalink)
I'd disagree. It's incredibly easy to overcook when done in the oven. But that's true of any custard. You just have to be very temperature precise (custards only form in a range of something like 4 degrees F). Sous vide obviously takes that issue totally out of the equation. I just pour it all in a plastic bag and dispense it into dishes pipette style!
And who DOESNT sear in front of guests? That's the fun part ;)
unic0rnz ยท 1 points ยท Posted at 05:06:05 on June 26, 2018 ยท (Permalink)
Literally came here to say โsous vide anything.โ My immersion cooker has kind of ruined my favorite steak restaurants in town because I know I can just make a steak of equal or better quality at home with basically 0 effort.
Of all the things in this thread that Iโm familiar with, sous vide feels the most like โcheat modeโ cooking to me (in terms of effort to results).
unAcceptablyOK ยท 1 points ยท Posted at 08:17:03 on June 26, 2018 ยท (Permalink)
This sous vide comment was a rabbit hole for me, i ended up reading about humane foie gras
RufMixa555 ยท 1 points ยท Posted at 13:29:12 on June 26, 2018 ยท (Permalink)
Thank you for sharing this, you prompted me to pull the trigger and order a sous vide heater thing. I can't wait to try it out. Any recommendations on what I should try first? (something easy and foolproof preferably)
Hardshank ยท 2 points ยท Posted at 14:01:52 on June 26, 2018 ยท (Permalink)
Hey that's awesome! Most proteins are pretty much easy as it comes. ANOVA has a great pork tenderloin recipe (I'm teaching right now so I'll leave it to you to google it), and I'd say it works for thick (very thick) chops too. I use a temp of 137 F. The recommended pan sauce is excellent. Pair with steamed or fried or (my preference) grilled asparagus and another side of your choice.
prettyborrring ยท 0 points ยท Posted at 20:20:53 on June 25, 2018 ยท (Permalink)
Sous vide is cool but too wasteful IMO.
jactheripper ยท 3 points ยท Posted at 20:45:44 on June 25, 2018 ยท (Permalink)
What makes you say wasteful?
prettyborrring ยท 3 points ยท Posted at 22:00:08 on June 25, 2018 ยท (Permalink)
Needing to use a thick plastic bag type thing every time you want to cook something vs just a frying pan
Allyanna ยท 2 points ยท Posted at 22:25:48 on June 25, 2018 ยท (Permalink)
You can use a zip lock bag, wash it, reuse it. That's what I do.
prettyborrring ยท 3 points ยท Posted at 22:41:55 on June 25, 2018 ยท (Permalink)
I don't think it's good to be reusing plastic bags at high temps healthwise
Hardshank ยท 1 points ยท Posted at 02:13:16 on June 26, 2018 ยท (Permalink)
They're actually fine! Just use good quality bags made to handle the temps. Like go for the good Ziplocks. They're meant to be microwaveable and that would be a MUCH higher temp. I had your exact concern before I bought mine, so I did the research :)
OG_FinnTheHuman ยท 29 points ยท Posted at 22:40:22 on June 25, 2018 ยท (Permalink)
OP's got a date tonight, boys
Very_legitimate ยท 1627 points ยท Posted at 16:54:02 on June 25, 2018 ยท (Permalink)
Steak.
I'm talking, I usually microwave noodles for myself and hardly even use the stove because I am not good at cooking. I can make a steak though. Nothing super fancy with any marinades or anything, I usually just toss some steak season powder stuff on it and cook it. But it is damn good and makes for a nice fancy meal, I usually have salad as a side so that's easy too
ghunt81 ยท 1375 points ยท Posted at 18:19:24 on June 25, 2018 ยท (Permalink)
Steak is stupid easy. I didn't make it myself for years because I was afraid of fucking it up. Reinforcing this thought was the fact that my mom, who is an amazing cook, would give us rubbery steaks.
Then I finally made steaks: Get grill hot. Apply seasoning. Grill one side 3-4 minutes. Flip, grill other side 3-4 minutes. Done.
I found out my mom apparently just bought really cheap steaks because she was budgeting for a family of 6.
edit: I did not realize people were going to take this post as an invitation to critique my steak cooking methods.
mini6ulrich66 ยท 1050 points ยท Posted at 18:33:54 on June 25, 2018 ยท (Permalink)
That critical moment when you realize a round steak and a sirloin are very different despite being "steak"
ghunt81 ยท 290 points ยท Posted at 19:06:37 on June 25, 2018 ยท (Permalink)
Very true! I thought I hated steak for a lot of years. I was just being given the wrong cut!
Bunny_Fluff ยท 69 points ยท Posted at 20:33:32 on June 25, 2018 ยท (Permalink)
I thought I hated steak for years because I was being force fed steak cooked well done...how could people love something so tough and flavorless? I have seen the light
SnowedIn01 ยท 49 points ยท Posted at 20:41:49 on June 25, 2018 ยท (Permalink)
Cooking steak well done is disrespectful to the cow and imo should be illegal.
XThatOneTitanx ยท 17 points ยท Posted at 20:45:55 on June 25, 2018 ยท (Permalink)
My GF wonโt touch steak cooked less than medium well (and she eats it with ketchup.....)
SnowedIn01 ยท 44 points ยท Posted at 21:04:37 on June 25, 2018 ยท (Permalink)
Next time you make steak you should have her do a blindfolded Pepsi challenge style competition between a well done steak and a boogie-board both smothered in Ketchup. My bet is thereโs no difference.
SweetNeo85 ยท 2 points ยท Posted at 23:33:07 on June 25, 2018 ยท (Permalink)
The fuck is a boogie-board?
SnowedIn01 ยท 5 points ยท Posted at 23:35:48 on June 25, 2018 ยท (Permalink)
https://en.m.wikipedia.org/wiki/Bodyboarding
PM_ME_UR_WITS ยท 6 points ยท Posted at 05:15:53 on June 26, 2018 ยท (Permalink)
A well done steak that you ride down hills on like a sled.
pleuvoir_etfianer ยท 11 points ยท Posted at 21:53:24 on June 25, 2018 ยท (Permalink)
Ketchup is offensive. Although, like your girl I like mine medium well... with A1 sauce. The only place I won't dare to eat mine with A1 sauce is a respectable steakhouse because that's disrespectful.
Scmadrid ยท 23 points ยท Posted at 22:10:17 on June 25, 2018 ยท (Permalink)
You are like half a step above ketchup with A1 haha
pleuvoir_etfianer ยท 4 points ยท Posted at 22:53:25 on June 25, 2018 ยท (Permalink)
I'll still take that as a compliment
Ulti ยท 3 points ยท Posted at 00:01:16 on June 26, 2018 ยท (Permalink)
Haha, A1 is great for salvaging a poorly-cooked steak. It's the great equalizer... equally as tasty on cube steak as it is a nice proper cut, which is to say just acceptable.
nuker1110 ยท 1 points ยท Posted at 05:43:29 on June 26, 2018 ยท (Permalink)
Honestly, you could put A1 on a car bumper and itโd probably be passable.
Ulti ยท 1 points ยท Posted at 16:39:32 on June 26, 2018 ยท (Permalink)
Agreed!
TinyGreenTurtles ยท 2 points ยท Posted at 00:10:24 on June 26, 2018 ยท (Permalink)
I won't do it somewhere I think I'm gonna offend the chef either. But I love me some A1. I don't care what people say, I think it is delicious and can enhance even the best steak.
Fight me. ;)
Dihedralman ยท 0 points ยท Posted at 22:56:15 on June 25, 2018 ยท (Permalink)
You probably don't like steak that much then. How do you feel about brisket or London Broil?
madmonster44 ยท 1 points ยท Posted at 23:23:43 on June 25, 2018 ยท (Permalink)
I almost downvoted this comment in a blind rage.
NovSnowman ยท 1 points ยท Posted at 03:59:16 on June 26, 2018 ยท (Permalink)
She is a monster.
Paddy_Tanninger ยท 1 points ยท Posted at 12:43:21 on June 26, 2018 ยท (Permalink)
Roy Moore, get off Reddit.
SuspiciousRelevance ยท 1 points ยท Posted at 21:53:33 on June 25, 2018 ยท (Permalink)
You need to stop wasting money on her (or have her stop wasting money on herself, IDK who pays for what) and just order her hamburgers. You lose way too much of what makes steak good by cooking it past medium.
Hannyu ยท 7 points ยท Posted at 22:27:58 on June 25, 2018 ยท (Permalink)
For me, medium is perfect. You retain flavor, give time for fat to render down, have better texture than more rare steaks, and most importanrly, I can eat the whole damn steak still hot. Every steak more rare than medium seems to lose its heat about half way through the dinner and cold steak isn't fit for my dog to eat.
pkfighter343 ยท 6 points ยท Posted at 22:36:17 on June 25, 2018 ยท (Permalink)
I may just eat quickly, but medium rare tends to do it for me.
Dihedralman ยท 1 points ยท Posted at 22:40:30 on June 25, 2018 ยท (Permalink)
I haven't had that problem with steaks and I have cooked a lot of steaks of varying qualities. I have let them get too cold before, but unless served blue, I haven't had them get cold. Fat rendering down depends on cut and quality. Fatty and lower quality steaks absolutely need fat rendering. Large strips of fat should be cut, trimmed, or specifically cooked in a way to reduce.
Hannyu ยท 1 points ยท Posted at 23:09:28 on June 25, 2018 ยท (Permalink)
It's probably just my personal taste/eating speed. I know how to prepare them just fine.
Dihedralman ยท 1 points ยท Posted at 02:02:59 on June 26, 2018 ยท (Permalink)
I mean medium is fine for steaks except filet, and as you said they have different qualities. Yeah if you cut your steaks before eating without a sauce or a warm plate you may have a problem.
Hannyu ยท 1 points ยท Posted at 02:22:13 on June 26, 2018 ยท (Permalink)
I don't use sauces generally. To me I want part of my challenege in cooking it to be that the steak itself is good enough that it stands alone and doesn't need anything to "enhance" it. Excluding cheap steak, I like to use it as a component though, for like tacos, fajitas, stir fry, etc. So they get sauced.
I agree filet is definitely more forgiving to being less done, but I don't eat them often. They're eaten so fast that they don't have time to get cold. My preferred is ribeye though.
I'll try warming my plates more. They're usually slightly better than room temp from being freshly cleaned at home (those plates rarely get used here since they're so heavy, so I tend to rewash on use to knock out any dust and such). Looked it up and it seems like most plates get warmed quite a bit more than what I do, so the warmer plate could definitely help with conserving heat.
Dihedralman ยท 2 points ยท Posted at 22:25:03 on June 26, 2018 ยท (Permalink)
Ribeye to me will be the king of steaks. My favorite way of cooking is med-rare, as it def needs to render some of that fat. It is also flavorful. I should also correct myself when I say sauce, as in no way do I mean "steak sauce", but instead generally reductions or sauce made fresh for that steak and how it is served. Reductions allow you to add flavor but emphasize the flavor of the steak by using the pan drippings, and scraping as a large component of the flavor. You can also season the butter and drippings with some nice aromatics. Note that things like A1 rely on adding to that Umami flavor and having bold notes on their own to try to bring out positive qualities and cover up negative ones. Here the sauces are purely complementary, but can make the steak a real dish. I recommend trying a simple reduction by adding some wine and scraping the pan with not prime meat, but choice that is still worth eating as a steak (but if you may also elect to use for other things).
Yah the warming bit is something people don't realize especially if a plate sits for a bit uncovered. In your kitchen, you can find ways to take advantage of hot components to not specifically warm them (certain parts of my range get hot when the oven is in use or other range components without burning). Washing them right before hand, may actually cool them.
Hannyu ยท 1 points ยท Posted at 22:51:51 on June 26, 2018 ยท (Permalink)
I've tried a few sauces like you're talking about, I don't use A1 or ketchup or anything for a steak since I was a little kid. I just haven't found one I like yet. Most of them I've tried pull away from the steak, like you said about A1 and such where they're trying to cover deficiencies.
Choongboy ยท 1 points ยท Posted at 06:37:54 on June 26, 2018 ยท (Permalink)
Do you let your steak warm up to room temp before cooking it?
Hannyu ยท 1 points ยท Posted at 13:00:32 on June 26, 2018 ยท (Permalink)
Yep, unless I'm on an unexpected time crunch where I can't.
fayryover ยท 5 points ยท Posted at 22:02:32 on June 25, 2018 ยท (Permalink)
Or she enjoys the taste of medium well steak and ketchup. It's really none of your business what she likes and what she doesn't like. She's not telling you what to like
Dihedralman ยท 6 points ยท Posted at 22:57:28 on June 25, 2018 ยท (Permalink)
So I am not going to tell you how to live your life but I will educate and ask you to be open minded. If your girlfriend had some knowledge in coffee grinding, I would listen to her and expand my own experience.
Cooking "well" involves consistency and Why do people like things and why do people make things certain ways and pay for them? In food you have flavor texture, personal experience, and . When you use ketchup, a mixture of tomato paste, corn syrup, and vinegar if you are lucky, it tends to dominate flavors instead of pairing with them. It tends to add a bit of Umami which pairs well with fats, and crispy bits. It has a texture on its own, but once again would not add anything to steak, but instead makes the fibrous nature come out. She probably likes it because it is what she knows, and has been exposed to what I would consider a sub-steak cut. If you have fatty bits, medium well can be fine, if the cut has a ton of flavor. What you pay for in steak is largely the tenderness of the meat and fiber which allows you to cook it with dry heat directly. This brings out that crispy beefy flavor on the edges, while still being soft, as well as having the initial texture of beef. Above 125 degrees, the fibers lose moisture and become extremely tough. Well marbled meat will just begin to have the fats soften and as it is dispersed it can add flavor directly, but doesn't maximize that, requiring other fats to help cook the slice. Filet, doesn't always have as great flavor as the ribeye. It has low fat content, and on its own isn't great. In fact I would eat a burger before eating medium well filet, because the meat is tough and harsh. If you want to break down the fibers there are other techniques like moist cooking which allows fat to fully rend and cook with beef. Pot roast can be amazing with the tenderness, beef flavor and can take having tomatoes added. When paying for medium well steak you are paying for worse meat on a good cut, than you would find with other cuts. When adding ketchup the fine points that make a piece valuable are gone as they are diluted. You may have great hardware but you are hard limiting yourself to 30 fps. And you can do that. Maybe you raise the price of steaks or video cards, but fine. However, if you understand you will tend to have a better experience and can tend to cook towards your own liking. Also what your gf does is totally fine for a shit steaks like at Chiles or something.
SuspiciousRelevance ยท 0 points ยท Posted at 14:30:53 on June 26, 2018 ยท (Permalink)
Cost/benefit analysis homie. Well made hamburger is a lot cheaper than an over cooked steak. But thanks for the butt hurt. I needed a decent laugh this morning.
EmporioIvankov ยท 0 points ยท Posted at 15:00:17 on June 26, 2018 ยท (Permalink)
But if someone really likes overdone steak with ketchup, the benefit easily outweighs the cost. Like anything. Liking something "bad" doesn't mean it's not worth it to get that thing. Especially with something as subjective as taste.
SuspiciousRelevance ยท 1 points ยท Posted at 16:03:09 on June 26, 2018 ยท (Permalink)
I like McDonalds, but I don't pay $40 for a burger there. Bad food is bad. Liking bad food is ok. No one said it wasn't. My entire point was that it's more cost effective with better returns to stick to hamburgers over steaks if you can't eat a steak medium. Well done steaks are bad. If you like bad food, like a well done steak, that's your prerogative. But it's still bad.
EmporioIvankov ยท 1 points ยท Posted at 16:09:30 on June 26, 2018 ยท (Permalink)
If a McDonald's burger cost 40 bucks some people would buy it. And that's fine. I'm not saying subjectively that's not stupid, just that it's not a problem. I'm saying there's no objective cost/benefit analysis to be done on what foods people like and how much. A burger isn't a better return if what you wanted was an overdone steak with ketchup.
My point, and that other guy's point, is there's no need to shit on people for liking what they like when it does not matter.
SuspiciousRelevance ยท 0 points ยท Posted at 18:38:39 on June 26, 2018 ยท (Permalink)
Yeah I didn't shit on anyone actually, so whatever man...
Bunny_Fluff ยท 2 points ยท Posted at 20:51:23 on June 25, 2018 ยท (Permalink)
Seconded
CheatedOnOnce ยท 5 points ยท Posted at 23:51:22 on June 25, 2018 ยท (Permalink)
It's okay though - not a huge deal. People eat how they eat, there's no room for judgement from people who can't cook, that's for sure! lmao
bynn ยท 3 points ยท Posted at 23:05:07 on June 25, 2018 ยท (Permalink)
My mom used to think you had to cook steak โuntil the juices run clearโ. I would ask for steak as a kid because I thought it was supposed to be good. Then I thought I just didnโt like steak...
talon04 ยท 8 points ยท Posted at 23:17:39 on June 25, 2018 ยท (Permalink)
She mistook chicken for steak...
kinggimped ยท 4 points ยท Posted at 00:09:44 on June 26, 2018 ยท (Permalink)
You would be amazed at how many people take their steaks well done and then complain about it being tough and lacking flavour.
For many people (Chinese in particular) it's more about the lack of experience with eating meat cooked in a western way. They assume the more cooked it is, the better (and safer) it is. But for many Americans, I think it might have something to do with the American obsession of cooking the shit out of everything to avoid food poisoning. Same reason American 'scrambled eggs' generally look like this overdone dry rubbish instead of creamy, fluffy scrambled eggs that haven't had all the flavour cooked out of them. Some people are extremely squeamish about eggs that are at all runny, because of bullshit and fearmongering and lawsuits.
If you eat it food a certain way from childhood, it stands to reason you'd assume it's supposed to be that way. I actually love it when I meet somebody who claims not to like steak, because I like to see their reaction after having their first medium-rare ribeye and realising that it's the food of the gods.
Grabbsy2 ยท 0 points ยท Posted at 22:12:00 on June 25, 2018 ยท (Permalink)
Have you seen the light of the dry aged new york striploin? Its about ten dollars a serving at the butchers, but it is so worth it!
Life_is_a_Hassel ยท 336 points ยท Posted at 19:39:36 on June 25, 2018 ยท (Permalink)
Thereโs a time and a place for every cut of steak, no matter how cheap it is. Unfortunately the time and place for cheap cuts is never โdinnerโ and โmy plateโ respectively. Just use them as stew meat of grind them up, theyโre usable
Edit to clarify: Iโm okay with the cheap cuts when cooked how they deserve to be, Iโm not okay with cheap cuts just thrown onto the grill and served to me like that
Princess_Moon_Butt ยท 261 points ยท Posted at 21:05:21 on June 25, 2018 ยท (Permalink)
The place for a cheap cut is usually the slow cooker, and the time is usually about 6 or 8 hours before dinner.
jungl3j1m ยท 12 points ยท Posted at 23:00:04 on June 25, 2018 ยท (Permalink)
The place for a cheap steak is the dehydrator. Thin slice, marinate, jerky!
whsoj ยท 9 points ยท Posted at 22:25:27 on June 25, 2018 ยท (Permalink)
Cheap cuts do better as it was tough and holds its texture. Where a fillet will disappear in a slow cooker
sharkeatscat ยท 2 points ยท Posted at 02:03:21 on June 26, 2018 ยท (Permalink)
Cheap cuts in tacos anyone?
FuujinSama ยท 6 points ยท Posted at 21:51:46 on June 25, 2018 ยท (Permalink)
I find that often it's less about the part of the cow and more about the direction of the cut. If cut along the direction of the muscle even cheap cuts can get the tasty smooth inside when rare, which is all I ever want in a steak.
I hate it so much when people pound the meat before roasting. It ruins it! Steak needs to be thick and have a smooth red part in the middle for me to love it.
TummyDrums ยท 3 points ยท Posted at 04:40:46 on June 26, 2018 ยท (Permalink)
It's definitely about the part of the cow. That's why ribeye is expensive as hell, and round steak is much cheaper. Trust me, I was raised on a cattle farm, I've eaten a lot of cows.
thecolbra ยท -17 points ยท Posted at 22:20:07 on June 25, 2018 ยท (Permalink)
Is nowhere
FTFY
Willing_Ad ยท 4 points ยท Posted at 03:15:20 on June 26, 2018 ยท (Permalink)
Hey fuck you buddy
thecolbra ยท 3 points ยท Posted at 03:38:02 on June 26, 2018 ยท (Permalink)
https://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html
A_Flamboyant_Warlock ยท 12 points ยท Posted at 21:13:00 on June 25, 2018 ยท (Permalink)
It is on taco night. Cheap Cuts = Best Cuts when it comes to taco tuesday.
EsQuiteMexican ยท 1 points ยท Posted at 23:05:44 on June 25, 2018 ยท (Permalink)
Can confirm, sirloin tacos are the shit.
gravityapple ยท 4 points ยท Posted at 21:46:50 on June 25, 2018 ยท (Permalink)
Youโre crazy my man, vinegrette marinade for 8 hours on an outside round, hot and fast on the bbq, like 2 minutes a side at 500+, and youโve got a winner.
EngineeringPeace ยท 5 points ยท Posted at 21:55:07 on June 25, 2018 ยท (Permalink)
For cheaper living folks without a bbq: a cast iron pan at a high temp works almost as well.
terminbee ยท 1 points ยท Posted at 04:18:42 on June 26, 2018 ยท (Permalink)
Can confirm. Cast iron is legit. Grill has better flavor but pan let's you get more flavoring from butter and garlic and such.
Hannyu ยท 3 points ยท Posted at 22:41:36 on June 25, 2018 ยท (Permalink)
Cheap thin steak cuts are good in some foods, like steak tacos, fajitas, bulgogi, and if you like meat in your stir fry. Just have to know how to utilize the cheap cuts in the right dishes.
foodyrick ยท 2 points ยท Posted at 04:24:02 on June 26, 2018 ยท (Permalink)
Yeah, I like to take apart a chuck roast and cook the chuck steak thin on a flat cast iron. Freaking delicious.
CarliRodriguez ยท 2 points ยท Posted at 22:43:37 on June 25, 2018 ยท (Permalink)
I was eating a ribeye and my ex a Sirloin. I was saying how good my food is he goes next time you should just get the best hence the top cut sirloin. ๐. Mind you he's 10 years older than me. I was not happy about this.
LordHussyPants ยท 2 points ยท Posted at 01:40:29 on June 26, 2018 ยท (Permalink)
If a cheap blade steak is panfried right with some butter, it's a fucking delicious piece of meat for dinner.
PM_ME_FUN_STORIES ยท 1 points ยท Posted at 04:20:48 on June 26, 2018 ยท (Permalink)
Honestly. We get some cheap steak in my home, and it still turns out really fucking good.
murphykp ยท 1 points ยท Posted at 21:09:10 on June 25, 2018 ยท (Permalink)
Naw, the tough lean cuts get turned into jerky, the cuts with a lot of fat and connective tissue get turned into a meaty pasta sauce (which, I guess when you think about it is a kind of tomato vegetable stew) or smoked and pulled.
Emandiputs ยท 1 points ยท Posted at 21:56:20 on June 25, 2018 ยท (Permalink)
What is the time or place for this kind of steak?
https://www.youtube.com/watch?v=J0zySGE82HY
TinyGreenTurtles ยท 1 points ยท Posted at 00:12:44 on June 26, 2018 ยท (Permalink)
When we were super poor, I would buy cheap cuts and marinate the SHIT out of them, then grill them like they were "real" steaks. It wasn't perfect, but it was better than the steak I was served as a child haha.
tafoya77n ยท 1 points ยท Posted at 00:45:26 on June 26, 2018 ยท (Permalink)
For instance chicken fried can make the toughest gamiest cut of deer not just good but enjoyable as hell, and that's before you make gravy in its leavings.
magicgreen ยท 1 points ยท Posted at 03:03:31 on June 26, 2018 ยท (Permalink)
You must hate tacos.
Life_is_a_Hassel ยท 1 points ยท Posted at 11:18:16 on June 26, 2018 ยท (Permalink)
No I love tacos. Look at the edit
magicgreen ยท 1 points ยท Posted at 16:02:34 on June 26, 2018 ยท (Permalink)
Cheap cuts thrown onto the grill are tacos. So no you don't like tacos you racist bastard
Life_is_a_Hassel ยท 1 points ยท Posted at 16:32:00 on June 26, 2018 ยท (Permalink)
Canโt tell if serious or joking, but Iโve never had someone accuse me of not loving tacos or being racist because I donโt love them so thatโs new.
In case youโre serious I know cheaper cuts are often used for tacos and whatnot. Iโm talking a slab of steak thrown on the grill and dropped in front of me with a side of asparagus and saying โyour dinner is steak and asparagusโ being the issue. For that, I want a decent cut
MyOtherAcctsAPorsche ยท 1 points ยท Posted at 08:11:37 on June 26, 2018 ยท (Permalink)
The cheaper the better in a crockpot.
bighairyyak ยท 7 points ยท Posted at 20:35:44 on June 25, 2018 ยท (Permalink)
I had to teach my wife this the hard way. We buy a half beef every so often from a local farmer. One day we were having fajitas and I asked her to pull out some steak for them. Not realizing she didnt know that "steak isnt just steak" she took out top sirloin to be chopped into our fajitas.
Now they were some damn fine fajitas, but the blade steak sitting next to the sirloin would have been preferred.
The_Only_Griff ยท 6 points ยท Posted at 23:52:07 on June 25, 2018 ยท (Permalink)
Ribeye or go home. Edit: Bavette is acceptable, also.
Kaidenside ยท 1 points ยท Posted at 02:05:06 on June 26, 2018 ยท (Permalink)
I like NY Strip or ribeye
TummyDrums ยท 1 points ยท Posted at 04:36:14 on June 26, 2018 ยท (Permalink)
This guy steaks
Xboxfiendingfriend ยท 3 points ยท Posted at 22:52:12 on June 25, 2018 ยท (Permalink)
Been in the steak business for going on ten years now, and tbh, sirloin is the bottom of the barrel in my household. Anything less than that is grounds for removal from the family.
murphykp ยท 2 points ยท Posted at 21:07:40 on June 25, 2018 ยท (Permalink)
And to be fair, you can even get varying qualities of sirloin at different prices sometimes even in the same store.
scmathie ยท 1 points ยท Posted at 03:15:56 on June 26, 2018 ยท (Permalink)
I had to teach this to my wife. Gods it makes a big difference. If I'm going for the grill it better be a top sirloin or better.
pheonixblade9 ยท 1 points ยท Posted at 05:08:40 on June 26, 2018 ยท (Permalink)
round steak can be great, you just gotta marinate it. sirloin is ready to go with a bit of salt, pepper, and crushed garlic with a butter finish
jhwyung ยท 75 points ยท Posted at 20:08:28 on June 25, 2018 ยท (Permalink)
pro tip, splurge a bit and get a better cut, preferably as thick of a cut that you can afford.
Just salt the hell out of it and slap it on a hot fucking pan.
Flip a few times and here's the key, buy a meat thermometer. After a few mins stab the steak until you hit the center and wait until you hit 110F and take it off the heat.
Let it sit for 10 mins and it'll hit 120F at which point its perfectly medium rare.
I used to be an arrogant snot and judged the doneness of my steak through touch, but I went a steakhouse in Las Vegas and all the cooks were using thermometers and thought if it's good enough for them it should be good enough for me.
100% success rate in making perfect steaks since I started using thermometers.
ral315 ยท 29 points ยท Posted at 20:50:52 on June 25, 2018 ยท (Permalink)
120 isn't considered medium rare, for what it's worth. Typically, 130-135 is the range for medium rare; 120 would be rare.
throwyrworkaway ยท -7 points ยท Posted at 21:50:31 on June 25, 2018 ยท (Permalink)
depends on when you test - the temperature of the center of a thick cut steak will continue to rise even after removed from the heat source
NotClever ยท 19 points ยท Posted at 22:23:55 on June 25, 2018 ยท (Permalink)
Yeah, but the OP said to cook until 110 and let it rest to 120.
throwyrworkaway ยท 1 points ยท Posted at 13:25:02 on June 26, 2018 ยท (Permalink)
fair enough, i missed that part
Ianjohn ยท 11 points ยท Posted at 21:06:01 on June 25, 2018 ยท (Permalink)
Yes, the touch method is BS. Different cuts and different thicknesses, and even different cows will all feel different. Even the blasphemous 'cut and peek' method is BS because the riboflavin will make the steak look much rarer than it actually is.
Though midrare is at 135. You're cooking your steaks rare.
DredPRoberts ยท 6 points ยท Posted at 21:36:34 on June 25, 2018 ยท (Permalink)
Thermometers is the pro tip. For a really thick cut you'd just be guessing.
mike18cm ยท 7 points ยท Posted at 20:26:54 on June 25, 2018 ยท (Permalink)
Inch-thick porterhouse
SuperWoody64 ยท 7 points ยท Posted at 21:00:10 on June 25, 2018 ยท (Permalink)
You know what, I wil have that 3rd porterhouse.
jhwyung ยท 1 points ยท Posted at 20:52:42 on June 25, 2018 ยท (Permalink)
Rib steak for me.
Cooking a porterhouse is tricky cause the sirloin and the filet cook at different temperatures. Usually the fillet comes out medium and the sirloin is medium rare. I think I've only had a uniformly cooked t-bone a few times in my life and I'm not quite sure how they did it.
Smoldering_Wallaby ยท 2 points ยท Posted at 22:47:37 on June 25, 2018 ยท (Permalink)
A porterhouse is a fillet and a new york strip, not a sirloin.
jhwyung ยท 2 points ยท Posted at 22:57:05 on June 25, 2018 ยท (Permalink)
stand corrected, but doesn't change that they cook at different rates and it's tough to get each cooked to the same doneness.
Smoldering_Wallaby ยท 2 points ยท Posted at 23:01:46 on June 25, 2018 ยท (Permalink)
I never said that they didn't, just informing you that it's a strip. Hold the fillet up with your tongs on the first flips, then let it sear with the second set of flips to get them even.
driver_irql_not_less ยท 4 points ยท Posted at 20:42:24 on June 25, 2018 ยท (Permalink)
Have you heard of sous vide?
jhwyung ยท 3 points ยท Posted at 20:51:08 on June 25, 2018 ยท (Permalink)
I have a Anova at home, but rarely use it cause I rarely think ahead in terms of meal planning.
driver_irql_not_less ยท 3 points ยท Posted at 22:28:37 on June 25, 2018 ยท (Permalink)
You should give it another try, it gives 200% success rate on steaks.
kit_kat_jam ยท 1 points ยท Posted at 00:39:47 on June 26, 2018 ยท (Permalink)
Wow that's really good.
jhwyung ยท 1 points ยท Posted at 04:21:30 on June 26, 2018 ยท (Permalink)
I actually reverse seared a 3 bone prime rib, took forever but well worth it. But to do anything like that, it takes a fair bit of meal planning. My mornings are hectic so I'm usually only thinking about what to cook at 3 and then usually head to the butcher's on my way home to pick up a cut.
Very_legitimate ยท 3 points ยท Posted at 21:47:14 on June 25, 2018 ยท (Permalink)
I try to use a food thermometer whenever possible. Not so much to ensure quality, just because I can't cook for shit and I don't trust myself to tell on my own very well. I'm also super cautious about not giving anybody any illness, my parents just always drove how dangerous undercooked food is to me growing up. Plus I've worked with food before at jobs and we always used them
I know it doesn't really remove all risk of illness but it definitely beats just eyeing it or touching it or whatever. I think every kitchen should have one.
I actually find it kinda crazy that basically none of my friends use them
NotNyuda ยท 3 points ยท Posted at 23:08:34 on June 25, 2018 ยท (Permalink)
120 is very rare, not medium rare.
mference123 ยท -5 points ยท Posted at 20:40:03 on June 25, 2018 ยท (Permalink)
DO NOT flip a couple times. This dries it out.
The dad of an old flame taught me this simple trick for any cut of beef large or small.
Heat one side until red juices are just starting to come out of the top. Flip once until the juices appear again. rest 10 mins . pefect rare steak.
GiveMeOneGoodReason ยท 16 points ยท Posted at 20:55:14 on June 25, 2018 ยท (Permalink)
I'm sorry, but I'm afraid that's wrong. Flipping multiple times actually helps it cook more evenly, and does not produce a drier steak.
J Kenji Lopez-Alt, the wonderful chef from Serious Eats' The Food Lab, has tested this scientifically and found flipping it often is beneficial, helping it cook faster and more evenly.
Ianjohn ยท 11 points ยท Posted at 21:03:26 on June 25, 2018 ยท (Permalink)
Worth noting that he found the benefits nearly negligible. Basically, do whichever you want to do.
[deleted] ยท 1 points ยท Posted at 07:12:53 on June 26, 2018 ยท (Permalink)
Yeah, I just flip constantly because I'm a fiddly cook and want to make sure it's not burning. Steak can go from awesomely seared to burnt just like that and I find simply flipping and looking is the best way to prevent it.
Ianjohn ยท 6 points ยท Posted at 21:02:48 on June 25, 2018 ยท (Permalink)
Nah that's a myth. Kenji Lopez did a test on it.
hakuna_tamata ยท 3 points ยท Posted at 21:43:02 on June 25, 2018 ยท (Permalink)
This is wrong. Flipping it more often results in a more even cook.
rox0r ยท 2 points ยท Posted at 00:06:24 on June 26, 2018 ยท (Permalink)
The only thing that really dries out steak is overcooking it. Finishing temperature determines juiciness. When the proteins denature, they twist up and squeeze out the juices.
(properly slow cooked meat is a different story, because (one reason) the intramuscular fat coats the protein strands preventing them from twisting up - but that doesn't happen in a lean cut like a steak)
jhwyung ยท 2 points ยท Posted at 20:49:45 on June 25, 2018 ยท (Permalink)
I always thought that too, but I saw some clip online where Heston Blumenthal dispelled the one flip idea.
Talked to a couple of cooks too and if they don't care about grill marks they flip constantly too. They said it's really about
1) Presentation , people like grill marks
2) most restaurant cooks don't have time to constantly monitor their meat cause they're multitasking so much
I've found if I flip often when pan frying my steaks, I get a more balanced crust on the steak. So if cooking for myself and wife, I flip often to make sure all sides get a nice crust.
I never have a dried steak if I make sure it's 120F when I cut into it, and give it proper time to rest so it retains juices.
iamedreed ยท 1 points ยท Posted at 22:14:17 on June 25, 2018 ยท (Permalink)
I think 10 mins is too long to rest the steak and would be concerned it would be cold by the time you actually cut into and eat it
daveyfck1 ยท 5 points ยท Posted at 22:48:57 on June 25, 2018 ยท (Permalink)
There's a lot of heat in there. It should be fine. If you're worried, tent it loosely with tin foil. The rest is important for maintaining the juiciness of the steak. The rule of thumb I've heard is to rest the steak for as long as you cooked it.
rox0r ยท 1 points ยท Posted at 00:07:09 on June 26, 2018 ยท (Permalink)
Debunked. It actually isn't that important. It slightly improves the steak.
daveyfck1 ยท 1 points ยท Posted at 00:13:03 on June 26, 2018 ยท (Permalink)
That's interesting... can you provide a source on that? Why does it improve the steak then? And why does more juice come out onto your board when you cut it immediately after cooking as compared to letting it rest?
jhwyung ยท 2 points ยท Posted at 04:23:28 on June 26, 2018 ยท (Permalink)
Agreed, I notice a huge difference between cutting right away and letting it rest for half the cooking time.
If I cut right after I take it off the grill, the cutting board is slick with juices but wait 10 mins and it's pretty dry.
rox0r ยท 1 points ยท Posted at 17:06:31 on June 26, 2018 ยท (Permalink)
I might have spoke a little to firmly. I meant "debunked for maintaining the juiciness". it still slightly improves the meat to let it rest. Maybe a better question is how long for how much return? And what is actually going on?
Kenji has done research on this and he is pro-resting, but for steaks and his charts it looks like it is almost fully rested at 5 minutes. Amazingribs.com has done a full article that includes Kenji's article and other's research: https://amazingribs.com/more-technique-and-science/more-cooking-science/science-juiciness-why-resting-and-holding-meat-are
I agree with amazingribs conclusion that:
iamedreed ยท 1 points ยท Posted at 04:46:29 on June 26, 2018 ยท (Permalink)
I understand the importance of resting the meat after cooking, but I think resting a steak as long as you cooked it is far too long and will almost certainly result in cold meat. do you have a source on that rule of thumb?
FoxyJustin ยท -28 points ยท Posted at 20:54:34 on June 25, 2018 ยท (Permalink)
The only pro tip in this comment is to buy a better cut of steak, the rest is irrelevant. DO NOT flip your steak more than once, and a meat thermometer is a crutch and a waste of money.
LinkDude80 ยท 14 points ยท Posted at 21:51:43 on June 25, 2018 ยท (Permalink)
Nah the meat thermometer is $5. The waste of money is fucking up a $50 cut of steak. Use a thermometer.
jhwyung ยท 9 points ยท Posted at 20:58:15 on June 25, 2018 ยท (Permalink)
Meat thermometer costs $5.
Don't consider a crutch at all when ever single chef at a high end steak house is using one. When I was with friends in vegas, we went to Bazaar Meats at SLS and ordered 10oz of A5 Wagyu to share. We were watching the guy cook our steak and he said, "you just ordered $500 worth of meat, why would I risk it not coming out anything but perfect for you?"
I mean I guess some people like living on the edge when they buy a $70 tomahawk and cook it to touch, but I'd rather my steak come out perfectly and not risk over/under cooking an expensive cut.
FoxyJustin ยท -20 points ยท Posted at 21:06:57 on June 25, 2018 ยท (Permalink)
It's possible to waste $5. For example by buying a meat thermometer to check the temperature of your steak. And restaurants mandate stupid procedures for their employees all the time. Using your logic I should over roast my coffee beans because Starbucks is really popular.
jhwyung ยท 10 points ยท Posted at 21:10:33 on June 25, 2018 ยท (Permalink)
You're so edgy Justin.
Also, you can flip you steak as much as you want.
https://www.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html
broncosandwrestling ยท 8 points ยท Posted at 21:50:08 on June 25, 2018 ยท (Permalink)
worse than growing up in a family of 6 is growing up in a family with parents who prefer well done steaks.
it was borderline traumatizing.
siriuslives ยท 2 points ยท Posted at 22:54:02 on June 25, 2018 ยท (Permalink)
I never liked any kind of red meat until after I moved out of my parents house. I went vegetarian for some time and when I went back to eating meat I decided to try a steak at a fancy place in town when they asked how I wanted it cooked. Like- I could ask for it to not be charred? Thatโs when I realized my parents just over cook all cuts of beef- hot dogs too. Dad orders pizzas โwell doneโ too.
Interceptor ยท 2 points ยท Posted at 19:40:49 on June 25, 2018 ยท (Permalink)
If it's any use, a cheap steak can still taste good - cook it for a bit less time, and during the last minute, throw a crushed bit of garlic and some butter in the pan. Baste the steak with the butter in the pan. it'll make it much richer and help retain more moisture. Plus, hey, it's butter.
BigDaddyReptar ยท 8 points ยท Posted at 21:54:51 on June 25, 2018 ยท (Permalink)
Thats cheating garlic and butter will make anything taste good
RearEchelon ยท 4 points ยท Posted at 21:16:24 on June 25, 2018 ยท (Permalink)
Use a cast-iron pan on the stovetop and you'll never put a steak on the grill again. Grill marks look nice but an all-over crust is flavorgasm territory.
Out of the fridge an hour before cooking. Salt liberally 30 min before cooking. Get your cast-iron pan rocket hot and put a tbsp or so of oil into it. Pat your steak dry; get all the moisture off of it that you can. Moisture makes steam and is the enemy of searing. When the oil starts smoking, drop in 2 tbsp of butter and toss in the steak. 4 minutes on one side, 4 minutes on the other, and if you want it more done after that, finish in a 250ยบF oven until it hits the temp you want.
Fuck a grill.
Blind-Mute ยท 6 points ยท Posted at 23:28:52 on June 25, 2018 ยท (Permalink)
If your olive oil has just started smoking, you're at like 450 degrees max. That's far lower than a good sear temperature, as evidenced by it taking 4 minutes (that's basically just frying). I recommend letting the pan get much hotter, completely dry. Put the steak on dry. It should be hot enough that any oil would instantly burn and turn to smoke or possibly ignite. Do this sear for about 10-20s per side after baking in the oven to desired doneness.
Note that depending on your cut of meat this may cause massive smoke so have your windows open or whatever. But it's worth.
RearEchelon ยท 2 points ยท Posted at 23:51:03 on June 25, 2018 ยท (Permalink)
I've heard this is better, I will have to get around to trying it. Thanks!
Bazgab ยท 2 points ยท Posted at 03:19:07 on June 26, 2018 ยท (Permalink)
I used to swear by cooking my steaks on a charcoal grill or normal sear method in a cast iron skillet. The reverse sear method really is my favorite.
First time I tried it was with a nice ribeye and it turned out better than $50+ steaks I have had at restaurants. Steak needs to be thick though and very liberally salted to form that nice crust.
RearEchelon ยท 1 points ยท Posted at 03:25:17 on June 26, 2018 ยท (Permalink)
Dude it's ridiculous how good the pan sear can make a mediocre steak taste. I buy cheap top sirloin steaks from Sam's Club just to throw in the freezer for easy dinners every now and then and they come out amazing every time. I'll have to try the reverse sear next time I thaw some out.
Igriefedyourmom ยท 10 points ยท Posted at 19:29:06 on June 25, 2018 ยท (Permalink)
Steak is so stupid easy, you are doing it the fucking hard way.
look up the "Alton Brown/Good Eats" method.I promise you it will be better, with less clean-up, and if you don't count pre-heating the oven, takes 4 minutes.
BadMellon ยท 2 points ยท Posted at 20:23:55 on June 25, 2018 ยท (Permalink)
This was so good! Just make sure to open all your windows and have a couple fans going because the smoke is crazy.
Igriefedyourmom ยท 2 points ยท Posted at 03:56:08 on June 26, 2018 ยท (Permalink)
I honestly don't even use oil when cooking mine, just a little seasoning, there is almost no smoke to speak of, and I use this method a lot.
MarilynMonroeVWade ยท 2 points ยท Posted at 20:38:51 on June 25, 2018 ยท (Permalink)
This is the method I use. Perfect steak every time. My super picky 10 year old daughter loves steak and she only eats like 6 things.
ghunt81 ยท 3 points ยท Posted at 19:36:38 on June 25, 2018 ยท (Permalink)
How is that less cleanup? My oven would take at least 10 minutes to get to 500 degrees so that's not faster either.
Also I've done it in a cast iron skillet before. Grilling is easier and I don't have to scrape out a cast iron skillet afterwards.
cormega ยท 2 points ยท Posted at 20:42:40 on June 25, 2018 ยท (Permalink)
A well seasoned cast iron skillet should have very, very minimal cleanup.
ghunt81 ยท 3 points ยท Posted at 20:50:50 on June 25, 2018 ยท (Permalink)
You still have to scrape it.
dramboxf ยท 1 points ยท Posted at 20:50:13 on June 25, 2018 ยท (Permalink)
Yeah, this.
I do the cast iron skillet method and my wife swears its better than any steakhouse steak she's ever had. And we live in a food destination area.
Igriefedyourmom ยท 1 points ยท Posted at 03:52:26 on June 26, 2018 ยท (Permalink)
It probably still faster than getting your charcoal to heat up, and the cleanup is literally just wipe down the skillet with a paper towel with a little olive oil on it. If you are "scraping" anything you are doing something terribly, terribly wrong.
LittleKitty235 ยท 2 points ยท Posted at 20:10:35 on June 25, 2018 ยท (Permalink)
If you to make steak even easier get a sois vide cooker. You get a perfect rare/medium-rare/medium cook every single time, all you have to do is grill or sear it in the hottest thing you can and it is ready to eat, no resting time.
[deleted] ยท 2 points ยท Posted at 20:30:45 on June 25, 2018 ยท (Permalink)
Same here. I was scared of fucking it up. Turns out my mom just bought super cheap steaks.
dalittle ยท 1 points ยท Posted at 20:09:04 on June 25, 2018 ยท (Permalink)
A good tip I learned about cooking a steak is if you clinch your fist hard the webbing between your index finger and thumb will be about the firmness of well done. If you relax your fist some that is medium and all the way is medium rare. When I was learning I would use my index finger to see what firmness I wanted and then a set of tongs to see where I was at with the steak.
astrangeone88 ยท 1 points ยท Posted at 20:59:03 on June 25, 2018 ยท (Permalink)
My dad can ruin a rib-eye/filet mignon because he believes that everything needs to be well-done and have a cornstarch crust on it. It is all shades of nasty.
[deleted] ยท 1 points ยท Posted at 21:05:17 on June 25, 2018 ยท (Permalink)
[deleted]
BigDaddyReptar ยท 1 points ยท Posted at 21:55:46 on June 25, 2018 ยท (Permalink)
Child abuse
BigDaddyReptar ยท 1 points ยท Posted at 21:55:55 on June 25, 2018 ยท (Permalink)
Child abuse
Spurty ยท 1 points ยท Posted at 21:21:20 on June 25, 2018 ยท (Permalink)
Timing really depends on 1) cut and 2) thickness of the steak you're cooking. 3-4 minutes per side isn't a bad start but if you really want to nail cooking temps of meat, use a chef's thermometer. I say this as a former pro chef, no shame in whipping out that bad boy. Look to pull it off the grill at around ~135F (57 C) for medium-rare.
amolad ยท 1 points ยท Posted at 21:28:50 on June 25, 2018 ยท (Permalink)
Speaking of cheap steaks.....had a co-worker bring me left over skirt steak that they didn't marinate long enough.
Told me it was like shoe leather. Even brought me a plastic toothpick. Wasn't lying.
I ate some. That was it. My teeth still hurt. I'm gonna recommend the rest of it go to a neighbor's dog.
dwayne_rooney ยท 1 points ยท Posted at 21:30:37 on June 25, 2018 ยท (Permalink)
With good preparation, a cheap cut of meat can be made delicious.
Not quite sure where exactly I heard this method, but basically stab steak a bit with a fork to break some connective tissue, season with salt and pepper and let it sit for about 15 minutes and then cook. $3 manager's special cuts have always come out awesome.
TRNC84 ยท 1 points ยท Posted at 21:38:37 on June 25, 2018 ยท (Permalink)
Don't forget the most important thing when cooking steak; let it rest after cooking
GsoSmooth ยท 1 points ยท Posted at 21:47:09 on June 25, 2018 ยท (Permalink)
One of the important tricks here is to let the steaks warm up to room temp first.
BrushedYourTeethYet ยท 1 points ยท Posted at 21:52:16 on June 25, 2018 ยท (Permalink)
This is what I discovered. Also, my parent cook the shit out of steaks and donโt realise how good it is medium-rare because they canโt get over the pink.
DaBahoo ยท 1 points ยท Posted at 22:05:26 on June 25, 2018 ยท (Permalink)
Are you me?
Dr-NguyenVanPhuoc ยท 1 points ยท Posted at 22:20:13 on June 25, 2018 ยท (Permalink)
cheap steak can still be good but it's not amazing. i usually get 2 pounds of steaks for each person if i'm having a nice evening with friend and only buy the good stuff if i'm alone. that's because it's easily 10 times as expensive as the cheap one.
vincere925 ยท 1 points ยท Posted at 22:18:00 on June 25, 2018 ยท (Permalink)
Not sure if itโs readily available where you are but Tri Til steaks r pretty cheap at the grocery store. Here even when not only sale itโs about less than $4/lb vs other steaks that run at twice the price.
nykovah ยท 1 points ยท Posted at 22:24:14 on June 25, 2018 ยท (Permalink)
This was me until about a month ago. I live in apartment so i donโt have a grill, but Iโve been practicing my pan seared steaks. Itโs so easy to do and theyโre coming out better and better as Iโm practicing. Just gotta salt the steaks for 30 mins or so, get the pan really hot, throw them on for max 10 minutes flipping every minute. Add butter about half way and then season in the last minute or so. Beats making chicken or sausage week after week!
reportedbymom ยท 1 points ยท Posted at 22:41:53 on June 25, 2018 ยท (Permalink)
Well, there still is difference with correctly made steak and "steak", also heavily depends on what kind of "steak" you use. Even some fancy restaurants fuck a good steak up too often. And doing it for bigger group aint that easy if youve never done that.
CodPolish ยท 1 points ยท Posted at 22:51:44 on June 25, 2018 ยท (Permalink)
You can even oven roast it which is super easy: grill for 2 minutes, flip and put in oven for 6-8.
itsjeffreybaby ยท 1 points ยท Posted at 22:55:56 on June 25, 2018 ยท (Permalink)
Get you a tri tip, if you can find one where you live. I cook a two pounder for myself and get a couple dinners/three sandwiches for lunch out of it.
sumthinTerrible ยท 1 points ยท Posted at 05:22:28 on June 26, 2018 ยท (Permalink)
What part of the US can you not "Get you a trip tip"? It's a simple cut of meat at any grocery store/butcher/deli.
Chocolatefix ยท 1 points ยท Posted at 23:11:30 on June 25, 2018 ยท (Permalink)
I was telling my niece that is learning to cook cheap cuts are great for certain things. Usually you've got to cook them longer or a special way so you won't get rubber. I love beef ribs more than I do pork ribs but I have to cook them in the oven for at least 3 hours. A nice cut of steak can be ready to eat in about 10 minutes depending on the thickness.
7echArtist ยท 1 points ยท Posted at 23:15:56 on June 25, 2018 ยท (Permalink)
I started cooking steaks for myself in college(usually one per paycheck). All it took is some practice. Mine never came out perfect but they tasted delightful. It is interesting how incredibly intimidating steak can be but once you make one, itโs not that hard.
worldCitizen17 ยท 1 points ยท Posted at 23:30:56 on June 25, 2018 ยท (Permalink)
advice if you can't use a grill? as in, pan fry or something else?
ghunt81 ยท 1 points ยท Posted at 03:24:16 on June 26, 2018 ยท (Permalink)
Cast iron is best if you don't have a grill
txanarchy ยท 1 points ยท Posted at 23:57:31 on June 25, 2018 ยท (Permalink)
The reverse sear my friend. No better way to cook a steak.
pee_ess_too ยท 1 points ยท Posted at 00:39:45 on June 26, 2018 ยท (Permalink)
... it's takes 3-4 minutes?
I've been intentionally not buying steak for like over ten yrs because I assumed it was a lengthy process. I never bake anything... Just always use the stove.
Guess I'll be grabbing some steak tomorrow after work. Any steak will suffice? Filet mignon??
ghunt81 ยท 2 points ยท Posted at 03:23:54 on June 26, 2018 ยท (Permalink)
Ribeye or new york strip is the way to go. If it's 1 1/2" thick or so, usually 3-4 minutes per side will get you a good medium to medium well.
pee_ess_too ยท 1 points ยท Posted at 04:12:36 on June 26, 2018 ยท (Permalink)
Wow I thought maybe nystrip would be too basic. Thx!
Snowboarding612 ยท 1 points ยท Posted at 00:41:19 on June 26, 2018 ยท (Permalink)
It definitely takes a lot longer but the best steak I've had was by reverse searing it. Splurging on quality steak will make a big difference, fillets are my favorite. Basically you put the steaks in the oven at 275 and leave them in there until the internal temp is ~125 degrees. Take them out and let them rest for ~10 min. Then sear them on each side for 60 seconds to get a crunch crust and immediately serve. It will be the best medium rare steak you've ever had, just time consuming.
ClassyCats ยท 1 points ยท Posted at 01:10:03 on June 26, 2018 ยท (Permalink)
I eat my steak blue. Cook on each side 20 seconds.
AlREDALE ยท 1 points ยท Posted at 01:28:24 on June 26, 2018 ยท (Permalink)
try 45 seconds each side in microwave. think of all the things you can do with the 4-8 minutes you save. microwave some extra steaks or boil some cheese
francesca1211 ยท 1 points ยท Posted at 02:48:08 on June 26, 2018 ยท (Permalink)
Youโd be amazed how many people screw up steak.
[deleted] ยท 1 points ยท Posted at 03:10:53 on June 26, 2018 ยท (Permalink)
That cheap steak is the shit cooked slowly in a stew or a chilli though
bdstanton478 ยท 1 points ยท Posted at 03:13:13 on June 26, 2018 ยท (Permalink)
Also remember to adjust time based on how thick it is. A little quarter inch steak might need half that time
Brothernod ยท 1 points ยท Posted at 03:32:50 on June 26, 2018 ยท (Permalink)
If you want to get adventurous, look up a video of the reverse sear on YouTube. Take an hour instead of 10 minutes but edge to edge medium rare will blow your mind. And itโs still easy, just slower.
Gromps_Of_Dagobah ยท 1 points ยท Posted at 03:33:33 on June 26, 2018 ยท (Permalink)
huh. I have the exact same situation.
my mother has a degree in food science, but when she does steaks, it's basically just rump on a grill, no salt, pepper, anything. i guess cooking for 6 as well is harder than it sounds.
when I got my own kitchen, I started cooking, and decided to throw some herbs on, just for the hell of it, and my mind was blown.
I've found some rosemary, thyme, salt and pepper works well, and adding some butter, while probably not too healthy, really amps up that flavour.
-im-blinking ยท 1 points ยท Posted at 05:22:53 on June 26, 2018 ยท (Permalink)
You are forgetting the most important parts of cooking a steak.
1. Pull it out of the fridge, season with salt, let it sit...for about 30 minutes.
2. After cooking the steak, let it rest for nearly as long as you cooked it.
SamwiseIAm ยท 1 points ยท Posted at 19:16:21 on June 25, 2018 ยท (Permalink)
Time depends on cut and thickness tho. What kind of steak are you cooking?
ghunt81 ยท 2 points ยท Posted at 19:17:41 on June 25, 2018 ยท (Permalink)
Well I mean I wasn't trying to write a catch-all description for cooking a steak...
SamwiseIAm ยท 1 points ยท Posted at 14:20:32 on June 26, 2018 ยท (Permalink)
Maybe, but I've never had a steak that cooked to medium rare in 3-4 minutes. I'm just wondering what cut of steak you people are using because I hear this a lot.
Lemesplain ยท 238 points ยท Posted at 19:24:44 on June 25, 2018 ยท (Permalink)
Marinade is stupidly easy, too.
Just get those big ziplock bags. Throw in the meat, some soy sauce and some garlic (or whatever, that's just one example)
Let it sit for a couple hours, drain it, pat it dry (if you cook it while it's still soaking wet, you'll just end up steaming the meat, which isnt' how you steak).
Cook as per usual.
SuspiciousRelevance ยท 34 points ยท Posted at 21:56:18 on June 25, 2018 ยท (Permalink)
If you have prime steaks, you should skip the marinade and let the meat do it's thing. The fat content really speaks for itself in prime cuts. Kosher salt. Pepper. Cook to medium rare - medium and enjoy the fuck out of it.
But going with choice or just a bad cut, marinades can be super awesome. It all depends on what you have and what you're going for.
Lemesplain ยท 5 points ยท Posted at 22:00:23 on June 25, 2018 ยท (Permalink)
True true.
I especially love skirt steak for marinade. It's kinda meh on its own, but the muscle fibers are really loose, so it just soaks up all that flavor.
Rackbone ยท 2 points ยท Posted at 11:27:21 on June 26, 2018 ยท (Permalink)
Steak is one of those "less is more" meals for sure.
malamorcannai ยท 1 points ยท Posted at 18:12:34 on June 26, 2018 ยท (Permalink)
Why kosher salt as opposed to normal salt ?
SuspiciousRelevance ยท 1 points ยท Posted at 18:46:00 on June 26, 2018 ยท (Permalink)
Short version, it doesn't have iodine in it like most table salt. Also the larger crystals are preferred for properly salting foods. Smaller crystals dissolve faster and are more likely to over salted foods. It's fine if you cook with non-kosher salts a lot and know exactly how much you need to salt properly. So I guess it's more wiggle room?
Also a big box of kosher salt is pretty cheap and lasts a long time. Pick one up and try cooking with it to see if you notice a difference.
malamorcannai ยท 1 points ยท Posted at 18:50:29 on June 26, 2018 ยท (Permalink)
To be perfectly honest with you I live in Ireland and have never seen salt labeled kosher. I usually use hand ground sea salt.
Does iodine make much of a difference in salting dishes ?
bwadasaurus ยท 38 points ยท Posted at 20:21:30 on June 25, 2018 ยท (Permalink)
Lemmesplain worcheshichester sauce instead of soy next time!
danmw ยท 6 points ยท Posted at 22:01:46 on June 25, 2018 ยท (Permalink)
Worce-ster-shire
mostoriginalusername ยท 5 points ยท Posted at 22:03:59 on June 25, 2018 ยท (Permalink)
Nah man, half soy, half Worcestershire.
MedalsNScars ยท 3 points ยท Posted at 22:02:59 on June 25, 2018 ยท (Permalink)
Full marks for effort.
The proper spelling is worcestershire, which looks absolutely nothing like it's pronounced (wuh-stir-sheer)
HElGHTS ยท 5 points ยท Posted at 22:42:14 on June 25, 2018 ยท (Permalink)
It does look how it's spelled if you recognize that the first e is silent. Normally a silent e can only be at the end of a word (and in the middle it normally represents a syllable) but not in this case. I believe "Worce" was once it's own word, then add "ster" (but let the two /s/ sounds combine despite the e) and then add "shire."
Imagine a car dealer called Joyce Subaru. Say it quickly. The /s/ at the end of Joyce and the /s/ at the beginning of Subaru combine despite the e between them. Same concept.
Nerfinatorrr99 ยท 1 points ยท Posted at 23:00:19 on June 25, 2018 ยท (Permalink)
Worcestersire, tamari (Japanese soy sauce made without wheat) and red wine vinegar as liquid then throw in salt, pepper and whatever seasonings you like. Refrigerate for at least an hour (or overnight) then let the steak come to room temperature before cooking. Discard the marinade if grilling but it maskes a tasty sauce if you are pan cooking!
mostoriginalusername ยท 6 points ยท Posted at 22:03:47 on June 25, 2018 ยท (Permalink)
1/2 soy sauce, 1/2 Worcestershire sauce. Montreal steak seasoning either in the marinade or once it's on the grill.
Lemesplain ยท 2 points ยท Posted at 22:07:29 on June 25, 2018 ยท (Permalink)
I do love me some wooorshter sauce.
mostoriginalusername ยท 5 points ยท Posted at 22:13:42 on June 25, 2018 ยท (Permalink)
Heh. I only know how to spell it cause I was in spelling bees every year as a kid and was very nerdy about it. I won the local bee once on 'otorhinolaryngology.' I never got Worcestershire because it's a proper name and not eligible for use in bees.
Emeraldis_ ยท 1 points ยท Posted at 23:10:12 on June 25, 2018 ยท (Permalink)
Iโm impressed and I canโt even pronounce that word, much less spell the thing.
mostoriginalusername ยท 2 points ยท Posted at 23:44:06 on June 25, 2018 ยท (Permalink)
They stopped even using the word because people think it's a crazy word. It's really just oto (ear) rhino (nose) laryn (throat) gology (study of). They changed it to ENT (ear nose throat,) so that it doesn't sound scary to normal people. I'm going to be making an appointment with an otorhinolaryngologist soon to see if I can get my chronic sinusitis that I've had for the last 30 years taken care of.
Emeraldis_ ยท 1 points ยท Posted at 23:54:55 on June 25, 2018 ยท (Permalink)
Wow, youโre the first person who Iโve met who also has chronic sinusitis! Iโve had it since I was a little kid
mostoriginalusername ยท 2 points ยท Posted at 00:04:15 on June 26, 2018 ยท (Permalink)
I was like 5 or 6 when I got diagnosed. I couldn't breathe through my nose at all for a good few years, have postnasal drip 100% of the time and have to spit it out on a fairly regular basis or my stomach will get full of phlegm and I'll puke. Also I sometimes puke when coughing some up randomly for no good reason. One side of my nose is always more clogged than the other and it makes the pressure in my head uneven, which I have to sniff and exhale on one side or the over selectively to try to even out or it drives me crazy. When I was a kid they said they'd have to do exploratory surgery to even find out what's wrong, which didn't happen because my mom (and also I) didn't really want my head cut open 'just to see.'
Since being an adult, I'd never had worthwhile insurance and it would have been 100% out of pocket to even do anything, and they typically won't set you up an appointment without having a large amount of cash up front. This year though, they canceled our shitty insurance plan for not even being up to the bare minimum standards for the ACA, and my wife and I got on a new plan that actually does cover shit. She just found out she had hip dysplasia in March, and got a hip replacement the next week, and I had an endoscopy and colonoscopy and got diagnosed with IBS (which doesn't mean anything at all other than they don't know what's really wrong.) So, we've hit my wife's out of pocket maximum for the year, and are like 3/4 of the way to mine, so now's the time. Anything else medical for her is free for the rest of the year, and I've only got about $1,500 to go till mine is.
fireinthesky7 ยท 1 points ยท Posted at 23:26:19 on June 25, 2018 ยท (Permalink)
Alternately, Montreal Steak seasoning, red wine, and olive oil.
mostoriginalusername ยท 2 points ยท Posted at 23:44:46 on June 25, 2018 ยท (Permalink)
I haven't tried it like that, I might give it a shot. I've been doing soy/Worcestershire for many years though.
mference123 ยท 5 points ยท Posted at 20:42:48 on June 25, 2018 ยท (Permalink)
If you want to impress, add a generous amount of "herbs du provence" (spice aisle any supermarket) to the marinade.
Lemesplain ยท 2 points ยท Posted at 21:30:20 on June 25, 2018 ยท (Permalink)
"Herbs du provence" sounds French. Do you know French?
Say "omlette du fromage."
VixenFlake ยท 4 points ยท Posted at 21:47:40 on June 25, 2018 ยท (Permalink)
more seriously in French it's "Herbes de provence" and it's a mix of herbs like : oregano, rosemary, thyme, satureja, basil, bay leaf
Lemesplain ยท 1 points ยท Posted at 21:55:20 on June 25, 2018 ยท (Permalink)
I think I got something like that, it's just called "Italian Seasoning."
Might not have all the same ingredients, but it's a similar herb blend.
VixenFlake ยท 3 points ยท Posted at 22:40:12 on June 25, 2018 ยท (Permalink)
Totally make sense, in fact "provence" is a region of France that is inspired a lot by Italy, so it's logical. this herb blend change depending on which you buy too, it's not a very strict blend, I think for many people here we would know it has the taste of the south of France, the region that is inspired by Italian cuisine. So for us too it's a bit of an "Italian Seasoning"
lasciviousone ยท 3 points ยท Posted at 04:14:45 on June 26, 2018 ยท (Permalink)
The huge difference between the two is the lavender in herbs de Provence.
mference123 ยท 2 points ยท Posted at 21:48:37 on June 25, 2018 ยท (Permalink)
Oooh. Speak it. Speak it.
Very_legitimate ยท 3 points ยท Posted at 19:51:28 on June 25, 2018 ยท (Permalink)
Yeah I have spent some time thinking about trying it. I may have to give it a go sometime, doesn't seem too hard
BatmanOnARaptor ยท 2 points ยท Posted at 20:24:38 on June 25, 2018 ยท (Permalink)
Literally just Italian dressing and let it marinate over night. The easiest marinade and it tastes amazing.
Hotarg ยท 2 points ยท Posted at 04:29:26 on June 26, 2018 ยท (Permalink)
Reduce the leftover marinade while you cook the chicken and spoon it over the finished product for bonus points
dalml ยท 2 points ยท Posted at 06:24:56 on June 26, 2018 ยท (Permalink)
My go to marinade for Tri-Tip is a 50/50 mix of soy sauce and Worcestershire sauce and I sprinkle in some montreal steak seasoning. Marinate for about 6 hours. Soy sauce is extremely versatile.
MiaK123 ยท 9 points ยท Posted at 20:35:05 on June 25, 2018 ยท (Permalink)
Why are you ruining a perfectly good steak with a marinade?
Just salt and pepper.
Lemesplain ยท 15 points ยท Posted at 21:18:04 on June 25, 2018 ยท (Permalink)
Depends on the cut.
I personally like to use the marinate on tougher cuts of meat. Skirt steak is pretty cheap, and soaks up the flavor well.
I certainly wouldn't marinate a ribeye or tenderloin.
[deleted] ยท 21 points ยท Posted at 21:35:57 on June 25, 2018 ยท (Permalink)
You people are the worst. Not everyone is buying fancy cuts. Even then, blow me.
[deleted] ยท 0 points ยท Posted at 20:40:59 on June 25, 2018 ยท (Permalink)
[deleted]
RogueColin ยท 13 points ยท Posted at 21:18:37 on June 25, 2018 ยท (Permalink)
Depends on the steak. If its a shitty steak, marinade it. If its a good cut, salt and pepper (also garlic).
NoBrakes58 ยท 5 points ยท Posted at 21:44:02 on June 25, 2018 ยท (Permalink)
Well, you have two options:
Salting your steak is an exercise in moisture control. When you salt it, the salt draws the juices out, which are then reabsorbed with the salt dissolved in them. Waiting 10 minutes will draw too much moisture from the steak, and everything after about 30 minutes isn't going to absorb muchโif anyโmore.
EDIT: And, yeah, if you have sufficiently cheap cut, you really should marinate it to break down some of the connective tissue and tenderize it further. Whacking it with a tenderizer will help, but nothing beats a bath in acidic liquids.
mgraunk ยท 1 points ยท Posted at 22:03:48 on June 25, 2018 ยท (Permalink)
As a disclaimer, though - if your steak needs marinade, you're better off turning it into stew and buying a better cut of meat.
Lemesplain ยท 3 points ยท Posted at 22:09:15 on June 25, 2018 ยท (Permalink)
In the colder months, hell yeah. But stew in the summer just sounds unpleasant.
We're already seeing triple digit days. I don't need a warm bowl of anything at this point. Hot food with a lot of cool air in between, please.
cmdrNacho ยท 154 points ยท Posted at 18:35:37 on June 25, 2018 ยท (Permalink)
If you cook it in a pan, you deglaze that shit for a nice sauce too.
McDragan ยท 184 points ยท Posted at 20:22:49 on June 25, 2018 ยท (Permalink)
Aw yea, deglaze that fucking pan
DJLANK ยท 170 points ยท Posted at 20:57:24 on June 25, 2018 ยท (Permalink)
And then weโre going to top that off with a little creme fraishe, oh fuck yeah
mobamjc ยท 15 points ยท Posted at 22:38:27 on June 25, 2018 ยท (Permalink)
ohhh that's so fucking hot. the crust is perfect
DJLANK ยท 24 points ยท Posted at 23:35:03 on June 25, 2018 ยท (Permalink)
Oh Iโm gonna deglaze it. You want to help me?
โIf I was there I would. Iโd take some red wine...about a quarter cup and, and then a wooden spoon and Iโd deglaze the fuck out of that pan.
I got a wooden spoon right here, itโs pretty hard
โyeah you gonna put some onion in while youโre deglazing?
Oh I was thinking about shallots actually.
โOh yeah shallots wonโt overwhelm the chickenโs natural flavors, FUCK YEAH
RANDY MARSH
โAh! Sharon!
Your time on the food network hotline has expired! to add more time say... creme fraiche
its_ectoplasm ยท 1 points ยท Posted at 00:04:10 on June 26, 2018 ยท (Permalink)
There was a spooky ghost!!! Itโs ectoplasm. I swear!!
DJLANK ยท 1 points ยท Posted at 01:35:34 on June 26, 2018 ยท (Permalink)
Username checks out
zhengyi13 ยท 3 points ยท Posted at 23:47:40 on June 25, 2018 ยท (Permalink)
Oh, are we talking dirty about cooking now?
Because Nigella's got that on lockdown.
DSV686 ยท 4 points ยท Posted at 23:22:10 on June 25, 2018 ยท (Permalink)
Throw in a couple dozen crushed (not cracked) black peppercorns, reduce that down, throw in a nub of butter, and you have a gorgeous glaze to throw on top of your steak.
SnazzzyPC ยท 2 points ยท Posted at 03:27:45 on June 26, 2018 ยท (Permalink)
You like that pan, you fucking retard?
Sendsomechips ยท 11 points ยท Posted at 19:22:28 on June 25, 2018 ยท (Permalink)
With red wine. UNF
sleekys ยท 7 points ยท Posted at 20:01:53 on June 25, 2018 ยท (Permalink)
Chop some garlic up and add it. It makes the steak soooo good.
Ronaldo79 ยท 9 points ยท Posted at 21:50:46 on June 25, 2018 ยท (Permalink)
garlic, butter, rosemary and b a s t e that shit homie
Beezlebroth ยท 4 points ยท Posted at 21:45:21 on June 25, 2018 ยท (Permalink)
I deglaze the pan and cook vegetables (usually broccoli) in the resuling sauce. Everyone loves it.
Butternades ยท 1 points ยท Posted at 02:14:43 on June 26, 2018 ยท (Permalink)
Pepper crusted steaks with a cognac sauce is my jam
Nandy-bear ยท 9 points ยท Posted at 20:42:58 on June 25, 2018 ยท (Permalink)
People are always amazed by my steaks, like I did something fancy. "Garbage in, garbage out" is my go-to explanation. That and just a bloody timer for your steaks. Time goes incredibly quick when cooking, you think it's been frying for a minute it's usually 3+. Every phone has a stopwatch.
That and the butter baste, but I tend not to tell people about that, so many people find it gross. God the amount of butter I use when cooking steaks..
[deleted] ยท 1 points ยท Posted at 21:25:47 on June 25, 2018 ยท (Permalink)
All grass fed, pasture-raised, is really worth the extra money. When shopping for myself or others I won't buy anything that's spent time in a feed lot eating corn. You probably won't find it at the normal grocery store though, unless it's Whole Foods. Most towns have at least one local butcher.
Butter is a must, and I always make mine with fresh minced garlic.
rubbishgrubbish ยท 6 points ยท Posted at 19:14:54 on June 25, 2018 ยท (Permalink)
Ever since I started using the reverse sear, I love cooking steaks. I don't order it at restaurants anymore since I often end up being disappointed.
homeboi808 ยท 6 points ยท Posted at 21:03:56 on June 25, 2018 ยท (Permalink)
I also reverse sear. I canโt say itโs better than just using a pan, but itโs much harder to fuck up, and it gives you a lot of time to get everything else ready.
I really want to sous-vide, but waiting ~2hr is a long time.
rubbishgrubbish ยท 2 points ยท Posted at 01:37:14 on June 26, 2018 ยท (Permalink)
I like my sous vide, but for steaks, it isn't that much better than the reverse sear and I have the same issue as you - the waiting!
homeboi808 ยท 1 points ยท Posted at 01:39:14 on June 26, 2018 ยท (Permalink)
The good thing about sous-vide is that the butter and herbs can be cooked with it, and then the sear can be just the steak and the pan. Iโd much prefer that than cooking the steak with just seasoning, then basting it with butter while searing, making a lot of smoke.
ss4444gogeta ยท 1 points ยท Posted at 18:10:50 on June 26, 2018 ยท (Permalink)
I usually do 1-1.5 hr for my steaks in sous vide, at 129 degrees for medium rare. Sometimes what I'll do is set it up and start it after I go to the gym, then come back to perfect steak.
A quick sear on each side for around 30-45 seconds is ideal. I've paid $100+ for steaks at nice restaurants, but I won't do it again considering how well I can use a sous vide to make my own now.
homeboi808 ยท 2 points ยท Posted at 18:14:11 on June 26, 2018 ยท (Permalink)
Damn, $100? I got a $50 one at Ruthโs Chris (really good), and I thought that was expensive.
ss4444gogeta ยท 1 points ยท Posted at 19:01:47 on June 26, 2018 ยท (Permalink)
Yeah it's definitely not something I've done often, but nice nonetheless. Usually you're paying more for larger cuts of steak though, so it's not just the quality.
homeboi808 ยท 2 points ยท Posted at 19:39:06 on June 26, 2018 ยท (Permalink)
Like those gigantic tomahawk steaks.
ILookandSmellGood ยท 6 points ยท Posted at 21:43:47 on June 25, 2018 ยท (Permalink)
Turn the over to 400 Degrees, put a steak on a cookie sheet, salt both sides. 4 minutes on one side, 4 minutes on the other side, throw it on a barbeque to draw some lines on it for maybe 2 minutes.
Perfect Medium-Rare steak made in 10-12 minutes.
Source - my brother is a line cook.
SaltIntensifies ยท 5 points ยท Posted at 20:00:35 on June 25, 2018 ยท (Permalink)
Quick tip to drastically improve your steak game, baste it with butter. Generally you'd want to season as well but just brushing it down with liquefied butter while it's cooking makes it taste SO MUCH BETTER
jchabotte ยท 5 points ยท Posted at 21:59:06 on June 25, 2018 ยท (Permalink)
Seasoning? Salt and pepper FTW
Very_legitimate ยท 3 points ยท Posted at 22:01:30 on June 25, 2018 ยท (Permalink)
Yeah that's what I like to use on basically damn near everything. But I know some people prefer a little more to make it feel fancier so I have some seasonings now also. But really salt and pepper alone is totally fine.
Black pepper is all I use on 90% or more of the stuff I eat. Trying to leave the salt just because of health shit
Pervy-potato ยท 1 points ยท Posted at 00:30:46 on June 26, 2018 ยท (Permalink)
I switched to cayenne pepper. It has a bit more heat but so much more flavor imo than black pepper.
xenodius ยท 3 points ยท Posted at 21:39:59 on June 25, 2018 ยท (Permalink)
My favorite way to do steak is Kenji Lopez-Alt's "reverse sear"-- bake/smoke until internal temperate is almost at desired point, then slap on a searing hot cast iron to get a nice crust on it.
mgraunk ยท 3 points ยท Posted at 22:02:24 on June 25, 2018 ยท (Permalink)
Probably 75% of home cooked steaks I've eaten are underseasoned (virtually no salt), unevenly cooked (well done meat with unrendered fat), and difficult to chew. In my experience, cooking a technically edible steak is easy, but cooking a tasty steak takes a fuck ton of practice and skill.
Very_legitimate ยท 2 points ยท Posted at 22:50:17 on June 25, 2018 ยท (Permalink)
I think that stands for most foods you cook. If you do it a bit you get better and can learn a bit more. It all depends how you can match your preferences though.
I think an average person can cook a steak better than in a chain restaurant at home (in like $10-20 price range-ish, at least here)
mgraunk ยท 1 points ยท Posted at 22:51:54 on June 25, 2018 ยท (Permalink)
That's mostly due to quality of meat. But to be honest, I've had plenty of steaks that make Applebees taste like the Chicago Chop House.
Drulock ยท 3 points ยท Posted at 22:09:09 on June 25, 2018 ยท (Permalink)
If you really want to be impressive, mix some slightly softened butter with some garlic (the tube garlic works well), and some fresh (or dried) herbs like thyme, rosemary and parsley. Form it into a log and refrigerate it until it is hard. Cut a slice and put it on the steak right before you serve it. It really looks good and add a lot of flavor.
Also, Hasselbeck potatoes, they are just potatoes that are peeled, sliced part of the way through in 1/8" intervals, toss them with olive oil and bake them. They open up and look really impressive.
hey_there_kitty_cat ยท 2 points ยท Posted at 19:26:50 on June 25, 2018 ยท (Permalink)
Lemon pepper seasoning. I couldn't believe how easy that was when I decided to treat myself in college and we moved out of dorms and had a real grill. $3 bottle of lemon pepper that will last a year, get a couple steaks about $5 a piece. Sit in the back yard and have a beer for a few minutes and keep an eye on them to flip. Girls and my friends were equally blown away, I was more blown away that they were so excited about it, really not that hard.
Ianjohn ยท 2 points ยท Posted at 21:01:20 on June 25, 2018 ยท (Permalink)
Put your seasoning in butter and run the butter on the steak before cooking. It shouldn't be any harder but it'll be much better.
sawntime ยท 2 points ยท Posted at 21:04:31 on June 25, 2018 ยท (Permalink)
Try this, it's incredible
https://barbecuebible.com/recipe/drunken-steak/
poopybunghole69 ยท 2 points ยท Posted at 22:44:07 on June 25, 2018 ยท (Permalink)
Ass garlic butter and rosemary. Super easy so delicious
Edit:add not ass
Pervy-potato ยท 3 points ยท Posted at 01:40:59 on June 26, 2018 ยท (Permalink)
Ass garlic sounds terrible :(
SwiggityDiggity8 ยท 2 points ยท Posted at 03:56:33 on June 26, 2018 ยท (Permalink)
Don't knock it until you try it
Oseirus ยท 2 points ยท Posted at 23:37:37 on June 25, 2018 ยท (Permalink)
I've got a pretty good recipe for a steak marinade. Takes a bit of prep and patience, but the results are worth it.
The amounts above will give me 3 moderate-sized steaks. Adjust the soy/worchestershire sauce amounts based on your cut.
Poke your steaks with a fork a few times on both sides, toss steaks and the above into a Tupperware, let marinate overnight, then cook on the grill to your preference. For the veggies, wrap them loosely in aluminum foil and let them roast a bit on the top rack of your grill. Serve as a side.
Tender, moist, and fantastically tasty every time.
TheBrillo ยท 2 points ยท Posted at 20:40:52 on June 25, 2018 ยท (Permalink)
If you want even better steak that is even easier, though it will take a bit longer cooking (unattended), invest in a sous vide machine. $80 for a basic one.
Course salt all around the steak, toss in zip lock bag, press out air. Put sous vide on the side of a large pot and fill with water. Set to the temp Google recommends for that cut of meat. Put bag in water and come back in a few hours. Sear, eat. Best steak done exactly how you want every time.
The_DJSeahorse ยท 1 points ยท Posted at 20:53:25 on June 25, 2018 ยท (Permalink)
Use a generous amount of butter as it grills. Thatโs the secret.
BourbonStout ยท 1 points ยท Posted at 21:22:02 on June 25, 2018 ยท (Permalink)
I just did a rib eye on Father's Day for myself on the stove. Nice big cast iron pan, a little olive oil in the pan. Fried it for maybe 3 minutes per side to get a nice sear on. Seasoned with just salt and pepper.
In a smaller pan, fried up some mushrooms and onions in butter, then splashed some red wine in there and reduced a bit.
Heaven.
Pervy-potato ยท 1 points ยท Posted at 00:44:20 on June 26, 2018 ยท (Permalink)
This winter I wanted a steak really badly so I said fuck it and went for the air fryer. I have been making steaks for some time and have done propane, pan, charcoal and smoked. It made the fat so damn light and fluffy compared to any steak before. Definitely was impressed with that and very surprised.
BourbonStout ยท 1 points ยท Posted at 03:09:01 on June 26, 2018 ยท (Permalink)
interesting experiment. Might have to try that some time.
zxcv168 ยท 1 points ยท Posted at 21:42:49 on June 25, 2018 ยท (Permalink)
The only thing I am not sure about is all the videos I watch people use those gas stove, where I think most "modern?" stove/ovens nowadays are just electric ranges? So to me I am not really sure how long you are suppose to cook it for lol
Very_legitimate ยท 0 points ยท Posted at 21:56:01 on June 25, 2018 ยท (Permalink)
Electric should be the same thing really. I use electric and have never really thought about any potential difference. As long as the temps are the same you're good to go.
If you're nervous, just give it a try anyway. I would've never ever believed it's actually as easy as it is until I did it for myself.
BigDaddyReptar ยท 1 points ยท Posted at 21:49:20 on June 25, 2018 ยท (Permalink)
Salt, pepper, grill 3-4 minutes eachside take off grill butter on top and boom perfect steak
Very_legitimate ยท 1 points ยท Posted at 21:54:08 on June 25, 2018 ยท (Permalink)
I frequently just use salt and pepper. I know it's basic but then again I think it's really all I need usually. Some guests prefer more but eh
BigDaddyReptar ยท 0 points ยท Posted at 22:00:46 on June 25, 2018 ยท (Permalink)
Steak is basic its about the meat the seasonings should be just that seasons not a flavor
MrDarcy87 ยท 2 points ยท Posted at 23:41:19 on June 25, 2018 ยท (Permalink)
TIL seasonings don't have/are not flavor.
BigDaddyReptar ยท 1 points ยท Posted at 01:28:42 on June 26, 2018 ยท (Permalink)
Seasonings enchance and add to a flavors like salt on a steak. Flavors do not add to something they are the something if that makes sense
MrDarcy87 ยท 1 points ยท Posted at 00:33:36 on June 27, 2018 ยท (Permalink)
Seasonings can enhance a flavor profile, but they do have a flavor. But I do get what you mean. When many seasonings are used it creates a flavor profile.
jroddie4 ยท 1 points ยท Posted at 21:50:23 on June 25, 2018 ยท (Permalink)
You can get a fancy induction hot plate for about 60 and sous vide a steak in a Ziploc and a pot of water, make it even better.
[deleted] ยท 1 points ยท Posted at 21:58:40 on June 25, 2018 ยท (Permalink)
Not only that, grilling vegetables is super easy too.
With a few simple things like salt, pepper, olive oil, butter, and tin foil, you can make all manner of delicious grilled vegetable side dishes.
And if you have the time, you can smoke the veggies on the grill with the meat so they have that delicious smoked flavor.
I am currently obsessed with grilled sweet potatoes. So good.
kevlarcoated ยท 1 points ยท Posted at 22:32:24 on June 25, 2018 ยท (Permalink)
Sous vide is the easiest way to cook it, perfectly medium rare Everytime and very repeatable
pysouth ยท 1 points ยท Posted at 22:32:42 on June 25, 2018 ยท (Permalink)
Hell yeah. I like mine basically raw so itโs pretty easy for me to be satisfied with a steak.
I know super rare steaks are kind of a meme at this point but I grew up eating well done steaks because my family is weird. Once I discovered blue steaks my life changed forever.
humanmilkfarm ยท 2 points ยท Posted at 02:56:55 on June 26, 2018 ยท (Permalink)
For me, only the tenderloin tastes remotely good blue. A ribeye for me needs to be medium rare.
icepyrox ยท 1 points ยท Posted at 22:32:47 on June 25, 2018 ยท (Permalink)
I like to cook it in a pan. While the stake is resting, add a little butter and then sliced mushrooms, minced garlic, and some of that steak seasoning to the pan. After a minute, pour in some red wine (I like Cabernet Sauvignon for this). Be sure to scrape all the bits off the pan and reduce it a bit. Pour on top of said steak.
People already think you are king for preparing steak. Now you are a god.
There are other sauces you can make when deglazing the pan, but that is my favorite.
soproductive ยท 1 points ยท Posted at 22:32:49 on June 25, 2018 ยท (Permalink)
Get a nice ribeye, season it with just salt and fresh cracked pepper (I like a lot of pepper on mine), let it get down to room temperature (don't get impatient, really, let it sit out for a solid hour or two + til it's actually room temp), then throw it on a very hot grill or grill pan. Getting that sear is paramount, it'll lock in those juices.
Also, make sure you pat that steak dry before cooking it. If there's moisture on it when you throw it in the pan, that will steam it and that's how you get gross gray meat.
For a little extra goodness, get some butter to room temp, chop up some fresh thyme and/or rosemary, and smash 2 or 3 cloves of garlic. Mix them all together and after you flip your steak the first time and let it cook another minute or two, pour it all on top and baste your steak in the pan.
Cook based on thickness, and make sure to let it rest at least 10 minutes after cooking to let the juices redistribute throughout the meat.
No special steak rubs necessary, this will taste better than any of that crap so long as you buy a decent cut of meat. Usda choice (or Usda prime if you have the money to blow.)
beermeupscotty ยท 1 points ยท Posted at 22:45:41 on June 25, 2018 ยท (Permalink)
I am the one tasked to cook steaks in the kitchen on my cast iron since my bf is only used to cooking steaks on a grill outside. I use Montreal steak seasoning, cook on high for 3-4 min on both sides (depending on thickness of the steak), and bast in melted butter with garlic and rosemary addd to the pan. Easy, delicious and fancy dinner in less than 30 min!
sevargmas ยท 1 points ยท Posted at 23:06:09 on June 25, 2018 ยท (Permalink)
Marinades are super easy. Toss shit in a freezer bag and put it in the fridge. Flip once or twice a day. Toss in some squeezed lime and thatโll help soften things up with very minimal flavor change. Never lemon.
fireinthesky7 ยท 1 points ยท Posted at 23:24:08 on June 25, 2018 ยท (Permalink)
Montreal Steak seasoning, olive oil, and red wine makes an ungodly good steak marinade.
halwoll ยท 1 points ยท Posted at 23:38:34 on June 25, 2018 ยท (Permalink)
Honestly, if you fuck it up, you've made a huge Misteak.
TheLawIsi ยท 1 points ยท Posted at 23:45:25 on June 25, 2018 ยท (Permalink)
add some butter and garlic into the pan, salt and pepper too. Thyme if you have any. Its amazing
KhabaLox ยท 1 points ยท Posted at 00:04:11 on June 26, 2018 ยท (Permalink)
I like to experiment with marinades now and then, but usually with chicken. For steak I almost always just use Montreal Steak seasoning. A great finishing touch is to put a thick slice of butter or bleu cheese on top right before you take it off the grill.
spookaddress ยท 1 points ยท Posted at 01:32:05 on June 26, 2018 ยท (Permalink)
Salt, pepper and butter. That is all i season with. Salt and pepper before the pan and baste in butter the last 2 minutes.
_CODY_2 ยท 1 points ยท Posted at 01:32:30 on June 26, 2018 ยท (Permalink)
Idk if they sell it in the US but Montreal Steak Spice is incredible
SuperBlahq ยท 1 points ยท Posted at 01:41:48 on June 26, 2018 ยท (Permalink)
I highly recommend not marinating steak or using that BS butter thyme basting technique. I am a firm believer that any decent cut on meat only needs good quality salt and fresh cracked pepper. Also if you want an insanely good cheap cut of steak, Eye of Round is absolutely incredible and I got a decent sized cut for 3.15 at stater brothers
zydeco100 ยท 1 points ยท Posted at 01:46:51 on June 26, 2018 ยท (Permalink)
Eye of Round Roast is even easier, and it always comes out perfect.
The recipe is literally: Season meat, roast at 500F for 7 minutes per pound, SHUT OVEN OFF AND KEEP DOOR CLOSED, then wait 50 minutes per pound. And that's it!
People always think roast beef is hard to make.
TahoeCommie ยท 1 points ยท Posted at 02:06:54 on June 26, 2018 ยท (Permalink)
When you salt and pepper both sides let the steaks rest for at least 45 minutes. This allows osmosis to come into full effect and it will pull that seasoning down into the core of the steak.
Also always let steaks come close to room temperature too. Never slap cold/fresh out of the fridge steaks right onto a grill or skillet. That is a general rule for most meat too.
Edit: Grammar
Butternades ยท 1 points ยท Posted at 02:13:30 on June 26, 2018 ยท (Permalink)
Psst, the best steak seasoning in the world is Mortonโs Natureโs Seasons. Try it.
tattlerat ยท 1 points ยท Posted at 02:20:21 on June 26, 2018 ยท (Permalink)
If you want to add some variety to a steak dish I've got an easy peasy meal for ya. Get a good cut of steak, thick with a decent marble. Don't break the bank but just don't get anything too thin.
Slice it up into thick strips and apply some steak spice and salt and pepper. Cut up some onion, garlic and bell peppers (Red and Green are a good combo for this). Pour a little bit of extra virgin olive oil into a deep pan first. Fry that up all together and put a cover over it while it's cooking except for when you stir.
The juices will all run off the cover back into the pan so that the meat cooks / soaks in all the vegetable and meat juice making something like a natural watery gravy. Cook it until the meat would a decent medium to medium rare. It won't look like it is because it's soaked up the juice and will look like it's cooked right through.
That shit's amazing and doesn't take long. Serve it up with something summery like Celery and a potato salad or something and BAM. You've got a delicious meal that makes it look like you know what you're doing.
It's especially good for people who get scared of seeing pink in their steak. They'll get all the flavour, juiciness and tenderness of a medium / medium rare without seeing the color.
Some_Drummer_Guy ยท 1 points ยท Posted at 02:40:45 on June 26, 2018 ยท (Permalink)
Steak is super easy to cook and it makes you look good too.
I was about 19 or 20, visiting my then-girlfriend at college. At that point in my life, my culinary skills were barely beyond microwave food or grilling a sandwich in a skillet. Cooking a full blown steak dinner with fixings was something I had never done for her, or in general. I'd seen my dad prepare steak countless times, so I wasn't exactly clueless. But I had never done it myself.
It was stupidly simple. Let the steaks soak in marinade for a few hours, throw em in the broiler till they're about medium rare, fire up some rice and vegetables in the meantime and voila. Turned out fantastic. It was really easy. And it surprised the fuck out of her. I definitely earned some brownie points that night.
If you want brownie points, cook steak. It's a simple meal that comes off pretty fancy with little effort.
PaintsWithSmegma ยท 1 points ยท Posted at 02:45:46 on June 26, 2018 ยท (Permalink)
I've cooked in kitchens as a job and can make literally any dish you want. Steak is one of the things that the less you do to it the better it usually is. Good meat, salt and don't overcook it and 99.9% of the time you've got a winner. Sure you can add compound butter, Chimichurri, blue cheese or whatever other catastrophe is hot right now but it all starts with a decently cooked piece of meat with salt.
gelfin ยท 1 points ยท Posted at 03:05:14 on June 26, 2018 ยท (Permalink)
Steak is so ridiculously easy that it annoys me how many dudes act like they have this super top secret โrecipeโ for the best grilled steak in the history of food. Season, put over fire, but not too long. Sorry Iโve just given away your big secret, brah.
rocket_safari ยท 1 points ยท Posted at 04:02:52 on June 26, 2018 ยท (Permalink)
Had steak tonight. Melt butter + garlic and drizzle that over the cooked steaks, let sit for 2 mins. Fantastic. Eff any marinades, let the meat do the talking, baby.
wonderbandit ยท 1 points ยท Posted at 04:18:59 on June 26, 2018 ยท (Permalink)
I donโt normally like steak but, my fiancรฉ makes amazing steak. All he does is pan fry it with butter garlic and rosemary and just spoon the butter over the steak as it cooks (might have to tilt the pan to get a nice pool of butter). It ends up so fucking tender even if you do it well done.
pheonixblade9 ยท 1 points ยท Posted at 05:07:47 on June 26, 2018 ยท (Permalink)
my girlfriend gives me a hard time for cooking steak in my wok, but damn if it doesn't turn out great every time
nucky6 ยท 1 points ยท Posted at 06:07:15 on June 26, 2018 ยท (Permalink)
I like to add a little oil on my steak right out the fridge coat it with salt chopped garlic and a heavy coating of black peppercorn. I let that sit close to a half hour while it gets to room temp. Get your cast iron as hot as possible. 3 min each side for most cuts of meat and a half a minute on to render the fat edible. A minute before its done throw fresh thyme and butter in the pan and spoon on that ish on. Let rest for the same amount of time you cooked it. You can deglaze the pan with water at the end and just cook it down to a thick pan sauce.
DNedry ยท 1 points ยท Posted at 14:29:59 on June 26, 2018 ยท (Permalink)
I do steak 2 ways mainly. Always in my cast iron. 1) with butter, rosemary and thyme. Salt it, sear it for a few minutes on each side (depending on cut and thickness) with the whole rosemary and thyme on top. Keep spooning the hot butter in the pan on the herbs/steak. 2) Salt the steak, use minimal oil instead of butter (just so it doesn't stick). Make chimichurri on the side. Skirt steak is great, but I usually prefer flat iron steak.
AFKeeker ยท 1 points ยท Posted at 19:24:10 on June 26, 2018 ยท (Permalink)
Certain cuts should NEVER get a marinade, like ribeyes. They're already tender enough to not need softening by the acidic juices, and the cut is fatty enough that its own flavor plus whatever rub you put on before cooking is more than enough.
FLRbits ยท 1 points ยท Posted at 10:32:05 on July 16, 2018 ยท (Permalink)
I have never seen a steak marinaded. Is that an American thing, or am I just ignorant?
whitelimo69 ยท 1 points ยท Posted at 21:27:39 on June 25, 2018 ยท (Permalink)
A good piece of red meat (even a cheap one) never needs anything more than salt and pepper.
Elephaux ยท 2 points ยท Posted at 21:47:38 on June 25, 2018 ยท (Permalink)
Agreed. "Steak seasoning" is going to just burn if your pan is as hot as it should be.
[deleted] ยท 1 points ยท Posted at 21:31:55 on June 25, 2018 ยท (Permalink)
I'm not allowed to use the grill anymore. One summer I decided I was going to surprise my then SO by grilling steaks for dinner, well the steak caught on fire, I freaked out and grabbed the flaming steak of the grill and flung it over the fence and into my neighbors back yard. The steak set a small pile of lanes on fire, the fire department came to put out the fire and politely told me to stick to using my oven from then on.
Very_legitimate ยท 1 points ยท Posted at 21:39:07 on June 25, 2018 ยท (Permalink)
I caught Steakums (sp?) (basically these frozen slices of processed steak) on fire once and started a grease fire.
It was extra shitty because we were in the process of painting the kitchen since we just moved in, and the smoke got all in the wet paint
I took it outside and tossed it into the yard where I also burned a spot in the yard.
It took about 8 years before I tried steak again, real steak this time, and realized it wasn't so bad
er1catwork ยท 1 points ยท Posted at 22:21:15 on June 25, 2018 ยท (Permalink)
Steakums with some diced onions and garlic on a toasted hoagie roll with mayo = delicious heart attack about to happen!
nypvtt ยท 496 points ยท Posted at 15:54:55 on June 25, 2018 ยท (Permalink)
Seared or grilled scallops on a bed of arugula tossed in red wine vinegar dressing with a piece of toasted French bread brushed with extra virgin olive oil.
heyitsEnricoPallazzo ยท 508 points ยท Posted at 16:21:24 on June 25, 2018 ยท (Permalink)
โBedโ โtossedโ โbrushedโ
Arenโt these just culinary buzz words used to make the dishโs prep sound fancy?
nypvtt ยท 378 points ยท Posted at 16:45:08 on June 25, 2018 ยท (Permalink)
You're damn right! Whatever the dish learn to make one meal really well. This is your go to the first time you invite your SO over for dinner. It's 5 ingredients. 6 if you count a lemon wedge. Pick up a small serving of various marinated olives you and SO can munch on while you prep and cook. Get one bottle of red and one white to sip on before, during and after the meal. Tell your SO you tried for a Mediterranean summer harvest theme. Thank me later.
Dstanding ยท 17 points ยท Posted at 21:52:56 on June 25, 2018 ยท (Permalink)
Bubbly before, sauvignon blanc during, zinfandel after (with some chocolates).
sbkleiner ยท 5 points ยท Posted at 22:25:54 on June 25, 2018 ยท (Permalink)
I know some of those words
BlackViperMWG ยท 8 points ยท Posted at 22:39:45 on June 25, 2018 ยท (Permalink)
Chocolates, right?
FuujinSama ยท 13 points ยท Posted at 22:08:50 on June 25, 2018 ยท (Permalink)
If the goal is a Mediterranean harvest, you just roast a damn piglet and drink some middle of the pack wine that tastes good and drinks like water, white is better because fuck red under summer heat (just make sure there's a bottle per person or more) with some blank brand smooth chips.
At least, that's how it goes at any Mediterranean harvest I've been invited too, and it sure as hell is worth all the work harvesting.
nypvtt ยท 15 points ยท Posted at 00:22:21 on June 26, 2018 ยท (Permalink)
I live in America. No one I've ever met would possibly know what a Mediterranean summer harvest even is. I just made it up anyway so I'm surprised it's an actual thing. Call it whatever you want because that's not even the point. The point is impressing your girl, having a nice meal and seeing her sipping some dark Albanian monk coffee while wearing only your college sweatshirt the following morning.
IdenPoelchau ยท 1 points ยท Posted at 16:20:28 on June 26, 2018 ยท (Permalink)
Well fuck me sideways, I might even be a better cook than you, but I'd still run around in your college sweatshirt and nothing else the morning after a Mediterranean summer harvest with you.
Butternades ยท 3 points ยท Posted at 02:17:07 on June 26, 2018 ยท (Permalink)
โA bottle of white, a bottle of red, perhaps a bottle of rosรฉ instead...โ - billy joel
BroknTrust ยท 498 points ยท Posted at 17:15:36 on June 25, 2018 ยท (Permalink)
Capnโ Crunch in a dairy reduction
Edit: THANKS FOR GOLD! Iโve never been gilded before, this is awesome!
[deleted] ยท 133 points ยท Posted at 18:56:15 on June 25, 2018 ยท (Permalink)
[deleted]
_mistryman_ ยท 4 points ยท Posted at 00:00:49 on June 26, 2018 ยท (Permalink)
I did that once and enojyed it way more than I should have
303Devilfish ยท 7 points ยท Posted at 23:30:35 on June 25, 2018 ยท (Permalink)
I used to put coffee creamer in my cereal.
Good stuff.
DeathKitten666 ยท 3 points ยท Posted at 00:04:17 on June 26, 2018 ยท (Permalink)
How have I never thought to do that
huitlacoche ยท 3 points ยท Posted at 21:26:47 on June 25, 2018 ยท (Permalink)
Fancy restaurant name for Capn' Crunch with full cream is the White Whale.
TheCSKlepto ยท 3 points ยท Posted at 20:20:45 on June 25, 2018 ยท (Permalink)
They already make evaporated milk, what more do I need?
belbivdevoe ยท 4 points ยท Posted at 00:42:08 on June 26, 2018 ยท (Permalink)
Baily's.
originalclairebare ยท 1 points ยท Posted at 04:15:04 on June 26, 2018 ยท (Permalink)
Creamy
chateau86 ยท 1 points ยท Posted at 07:49:19 on June 26, 2018 ยท (Permalink)
Like repeatedly hitting the snooze button on that upcoming hangover.
the5nowman ยท 2 points ยท Posted at 23:09:06 on June 25, 2018 ยท (Permalink)
Ice cream topped? Sure!
catro523 ยท 1 points ยท Posted at 01:45:11 on June 26, 2018 ยท (Permalink)
Ooooo! That sounds good!
network_engineer ยท 1 points ยท Posted at 02:25:02 on June 26, 2018 ยท (Permalink)
It's all about the cinnamon toast crunch over here.
zdigdugz ยท 22 points ยท Posted at 16:23:57 on June 25, 2018 ยท (Permalink)
What words would you prefer?
heyitsEnricoPallazzo ยท 72 points ยท Posted at 16:24:38 on June 25, 2018 ยท (Permalink)
โPileโ โthrownโ โslatheredโ
(Iโm just being facetious)
mattBJM ยท 11 points ยท Posted at 21:14:24 on June 25, 2018 ยท (Permalink)
โFacetiousโ? Isnโt that just a buzzword used to make being an asshole sound more intellectual? :^)
FallenAngelII ยท 3 points ยท Posted at 20:24:26 on June 25, 2018 ยท (Permalink)
"Thrown" and be used in place off "tossed" if you squint, but "pile" is incorrect because "a bed of" is something that's below something else. So it'd be "placed on top of". Also, "slathered" is just dead wrong. The whole point of brushing is that you want a thin layer. Slathering something on requires liberal amounts of it.
zdigdugz ยท 6 points ยท Posted at 16:26:06 on June 25, 2018 ยท (Permalink)
That sounds delicious.
oh_look_a_fist ยท 3 points ยท Posted at 17:51:14 on June 25, 2018 ยท (Permalink)
Kind of depends on how you're marketing your dish. Bed, tossed, brushed - trying for a more upscale vibe. Pile, thrown, slather - trying for a more casual/lay-man vibe.
Nottoo_____ ยท 6 points ยท Posted at 18:35:34 on June 25, 2018 ยท (Permalink)
Pile up the fries, throw on salt, slather with cheese.
oh_look_a_fist ยท 6 points ยท Posted at 18:38:25 on June 25, 2018 ยท (Permalink)
On a bed of fried potato strips, toss on fresh-ground pink Himalayan or smoked lava salt, and brush with a thyme-infused smoked Gouda bechamel.
naturesbfLoL ยท 2 points ยท Posted at 23:05:01 on June 25, 2018 ยท (Permalink)
damn that sounds good
dickskittlez ยท 1 points ยท Posted at 22:19:52 on June 25, 2018 ยท (Permalink)
Carhole.
dickskittlez ยท 6 points ยท Posted at 22:22:16 on June 25, 2018 ยท (Permalink)
Iโm fired, arenโt I?
electrodan ยท 1 points ยท Posted at 02:27:56 on June 26, 2018 ยท (Permalink)
We're talking the original dog from hell!
casualthang ยท 2 points ยท Posted at 23:29:27 on June 25, 2018 ยท (Permalink)
But things that sound fancy taste better! Wouldn't you rather have a glass of Cecilia Beretta Conegliano Valdobbiadene than sparkling white wine?
j1h15233 ยท 2 points ยท Posted at 23:35:20 on June 25, 2018 ยท (Permalink)
Enrico you ignorant slut!
pcrnt8 ยท 3 points ยท Posted at 17:54:58 on June 25, 2018 ยท (Permalink)
Isn't that all words are in general?
heyitsEnricoPallazzo ยท 7 points ยท Posted at 17:55:52 on June 25, 2018 ยท (Permalink)
All words in general are culinary buzz words ?
pcrnt8 ยท 5 points ยท Posted at 17:57:36 on June 25, 2018 ยท (Permalink)
No, they're used to make something sound better. We could have letters for every object, but we've come up with words to better describe what things are. While a 'pile' of arugula and a 'bed' of arugula are the same thing, the 'bed' just describes the arugula better in its specific context.
heyitsEnricoPallazzo ยท 1 points ยท Posted at 17:59:05 on June 25, 2018 ยท (Permalink)
I wasnโt being serious, but yes. Adjectives often have more appropriate synonyms
pcrnt8 ยท 2 points ยท Posted at 17:59:44 on June 25, 2018 ยท (Permalink)
I know = ) and I was just pointing out an interesting property of language.
BigNikiStyle ยท 1 points ยท Posted at 20:44:36 on June 25, 2018 ยท (Permalink)
Were you doing the bit from The Simpsonโs with the writer of Itchy and Scratchy on the Poochie episode?
[deleted] ยท 1 points ยท Posted at 20:54:32 on June 25, 2018 ยท (Permalink)
Yes
HatWearingGuy ยท 1 points ยท Posted at 22:14:09 on June 25, 2018 ยท (Permalink)
Depends how proactive you are
notMrNiceGuy ยท 1 points ยท Posted at 22:15:34 on June 25, 2018 ยท (Permalink)
Kind of? They tend to imply a certain technique or presentation. Brushing butter gives more control than dipping the bread. Likewise a bed of greens implies a certain presentation that "serve with greens" doesn't.
Prophet_of_Entropy ยท 1 points ยท Posted at 23:53:38 on June 25, 2018 ยท (Permalink)
its just jargon like torqued to spec, collated or tempered.
ThatSentenceSucks ยท 1 points ยท Posted at 10:10:19 on June 26, 2018 ยท (Permalink)
As though the use of arugula instead of rocket wasn't enough of an indicator? The idea is to make people think you are an incredible chef, a bit of buzzword bingo is essential.
TheCSKlepto ยท 5 points ยท Posted at 20:18:38 on June 25, 2018 ยท (Permalink)
Scallops are great because people act like they are impossible (I blame hells kitchen) but they are so easy. High heat a few minutes on each side - depending on thickness. Hard to burn, forgiving on being under cooked. Tasty with asian flavoring (the absorb flavor easily). Done
secret-x-stars ยท 2 points ยท Posted at 00:39:35 on June 26, 2018 ยท (Permalink)
GOD entirely off-topic but when i saw your username i kinda froze with a blank dread for a few moments, like when you think you see someone you were hoping to avoid, but i couldn't place where i'd seen the username before or who it might be... then i realized 'oh right it's the KRYPTOS clue.' i guess after the many hours i've spent with that damn puzzle i have some like visceral reaction to seeing it lmao
on topic: that sounds delicious, i think i'll be making something with scallops soon, thank u
nypvtt ยท 2 points ยท Posted at 00:55:26 on June 26, 2018 ยท (Permalink)
I've spent over 10 yrs on that damn final section. I actually archived my old computer today and found my working files--also known as dead ends. Was thinking of working on it again. Thanks for noticing btw. You're the first and only one!
DM me if you want to chat. I think I've found some interesting clues but I'm one of thousands who think that.
noliflere ยท 2 points ยท Posted at 00:46:28 on June 26, 2018 ยท (Permalink)
I got a nice bunch of dandelion greens and coated them with olive oil and roasted them in the oven until they were crispy like kale chips. Then I put my seared scallops on top of the greens. It tasted super fancy.
ajw51138 ยท 1 points ยท Posted at 00:39:31 on June 26, 2018 ยท (Permalink)
Spend the extra money and get dry packed scallops.
am0x ยท 1 points ยท Posted at 01:58:47 on June 26, 2018 ยท (Permalink)
Seared scallops are so easy. Get dry packed scallops, some truffle oil, garlic, and flaked seasalt. Get the pan and the truffle oil hot, sear the scallops for like 1 minute on each side, remove from heat, add the garlic with a small pallet of butter, let is cook for another minute on each side in the cooling pan.
Sprinkle on the sea salt and serve.
nypvtt ยท 1 points ยท Posted at 02:18:01 on June 26, 2018 ยท (Permalink)
Here's what I do for my grilled scallops or clams...
Crisp up a piece of thick cut bacon in a skillet. Remove bacon. Add 1/2 finely diced red onion and 1 finely diced habanero to the bacon drippings, reduce the heat and sweat the veggies. Add a dash or two of red wine vinegar and a pad of butter and let it reduce. Crumble the bacon and add it back to the skillet. Spoon over the scallops or into the clams just before serving. Serve with a wedge of lemon. I serve the scallops or clams over arugula with grilled French bread brushed with extra virgin olive oil.
XmagnumoperaX ยท 201 points ยท Posted at 19:36:15 on June 25, 2018 ยท (Permalink)
Brushetta. My Recipe:
-2 boxes of grape tomatoes, cut up
-one handful of basil chopped
-4 garlic cloves chopped
-1/4 cup olive oil
-1/4 cup GOOD balsamic vinegar
Throw it all together, salt/pepper to taste, throw it on a piece of toasted bread and Bourson Cheese spread.....use to make this on a 2nd or 3rd date....it's a winner, gents.
Elephaux ยท 77 points ยท Posted at 21:55:01 on June 25, 2018 ยท (Permalink)
Just so you know, bruschetta is actually the toasted bread, so this is your recipe for a bruschetta topping. Make sure you pronounce it with a hard "ch" too: broo-sketta.
CultMcKendry ยท 3 points ยท Posted at 09:35:11 on June 26, 2018 ยท (Permalink)
I work in a deli and have heard all sorts of pronunciations for bruschetta. Buroosketta, bruh-sheeta , brus-keta, broo-sketta. I love it
huxley2112 ยท 8 points ยท Posted at 21:50:02 on June 25, 2018 ยท (Permalink)
You are so right about the GOOD balsamic, it makes a world of difference.
I would add on that the quality of the tomatoes is just as important though. I've made the same recipe before with different quality tomatoes and had it turn out wildly different. Personally I like Roma tomatoes for brushetta, they are easier to stem and seed along with having the rich flavor of grape tomatoes.
anneylani ยท 2 points ยท Posted at 22:59:47 on June 25, 2018 ยท (Permalink)
Tips for finding a good balsamic? I don't know what I'm looking for, and just use the big bottle of it from Costco because I don't know any better.
huxley2112 ยท 4 points ยท Posted at 23:19:52 on June 25, 2018 ยท (Permalink)
Look for stuff that is imported from Italy and has a DOP from Modena (or at minimum an IGP designation from elsewhere in Italy). Basically says it's from a certain region and it's provenance is guaranteed by the EU. I like the longer aged ones (18+ years) as well, but that's not necessary and depends on how you are using it. Beware though, good DOP stuff can get wildly expensive. $100 for a 100ml isn't unheard of, but I've found good ones for under $50.
morderkaine ยท 1 points ยท Posted at 00:59:13 on June 26, 2018 ยท (Permalink)
Rich flavour of grape tomatoes? I find grape tomatoes taste like crap compared to cherry tomatoes. Though maybe only shitty varieties of grape tomatoes are sold in my area
username_lookup_fail ยท 2 points ยท Posted at 01:42:45 on June 26, 2018 ยท (Permalink)
The variety you are getting is probably the one that ships the best and lasts the longest. Same with a lot of produce unfortunately.
Grape tomatoes can be very good. But usually the ones you can find in a store aren't.
TheMeiguoren ยท 3 points ยท Posted at 22:33:46 on June 25, 2018 ยท (Permalink)
The only thing I would add to this is to let it sit for at least an hour or two, so the flavors all get to know each other.
FireteamAccount ยท 3 points ยท Posted at 22:47:43 on June 25, 2018 ยท (Permalink)
We go simpler and have it as our regular Saturday lunch during the summer. Good bread, sliced and toasted in oven. 5-7 good sized tomatoes diced, 10 large basil leaves or equivalent, and salt and olive oil to taste. Then serve with sliced fresh mozzarella. Our kids love it.
kilted__yaksman ยท 3 points ยท Posted at 22:52:00 on June 25, 2018 ยท (Permalink)
I like throwing in a little lemon zest (if not the juice), a bit of red onion, and shredding a little parmesan into it too. Helps bind it together.
SpringCleanMyLife ยท 3 points ยท Posted at 23:17:56 on June 25, 2018 ยท (Permalink)
That's a whole lot of oil and vinegar for bruschetta.
drdrillaz ยท 3 points ยท Posted at 23:27:37 on June 25, 2018 ยท (Permalink)
The vinegar should be reduced to make a drizzle
orion1486 ยท 4 points ยท Posted at 21:34:39 on June 25, 2018 ยท (Permalink)
If you haven't tried roasted red bell pepper bruschetta, you should give it a go. I used to love the tomato one but now I can't go back. Just roast red bell peppers, cut the peppers up into pieces, put on top of the mozz and bread, bake until the mozzarella is a bit melty, top with basil and balsamic reduction.
[deleted] ยท 3 points ยท Posted at 21:30:13 on June 25, 2018 ยท (Permalink)
Just make sure you follow rules 1 and 2
Celestialalyce ยท 1 points ยท Posted at 21:13:54 on June 25, 2018 ยท (Permalink)
I love bruschetta! So good...
[deleted] ยท 1 points ยท Posted at 21:29:22 on June 25, 2018 ยท (Permalink)
Add some goat cheese and it makes it even better. You wonโt be disappointed!
toddsleivonski ยท 1 points ยท Posted at 23:59:57 on June 25, 2018 ยท (Permalink)
This guy foods to fuck.
uniqueinalltheworld ยท 0 points ยท Posted at 21:46:43 on June 25, 2018 ยท (Permalink)
https://youtu.be/X7k9rn_9-cg
Overlord1317 ยท 27 points ยท Posted at 22:26:28 on June 25, 2018 ยท (Permalink)
Next time you get a bone-in steak or some ribs at a restaurant, notice that you'll leave plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you got a stew going.
manyofmymultiples ยท 3 points ยท Posted at 18:26:36 on June 26, 2018 ยท (Permalink)
Isn't Burger King the best?
MentalSewage ยท 189 points ยท Posted at 19:50:19 on June 25, 2018 ยท (Permalink)
Pork Chops with Sweet and Sour Peppers
Fellas, learn this dish. Trust Me. Totally makes up for my face and it's stupid easy. I use chicken breasts for it though.
MarieMarion ยท 130 points ยท Posted at 21:58:37 on June 25, 2018 ยท (Permalink)
You use chicken breasts to make pork chops? That's some God-level cooking.
livin4donuts ยท 10 points ยท Posted at 01:26:06 on June 26, 2018 ยท (Permalink)
Right? Jesus Christ himself made extra fish, but this fuckin guy? Now that's talent.
dedicated2fitness ยท 4 points ยท Posted at 08:07:25 on June 26, 2018 ยท (Permalink)
/u/MentalSewage uses a reality stone to cook. no wonder it's a snap
Rackbone ยท 2 points ยท Posted at 11:46:04 on June 26, 2018 ยท (Permalink)
fuck turning lead into gold this man turns chicken into pork chops.
[deleted] ยท 13 points ยท Posted at 23:20:32 on June 25, 2018 ยท (Permalink)
To add to this: learn to SEAR meat. Piss easy and looks impressive. Preferably use a cast iron. People are easily impressed by those burn marks and the big amount of smoke it creates makes you look like Jamie Oliver. 10/10 way to get laid.
Use cast iron pan, turn stovetop as hot as you can get it
Rub meat with salt/pepper. If you think you have put enough, double that.
Throw garlic, rosemary (or whatever herb you want) and olive oil in pan
Throw meat in pan and wait a minute. It should smoke enough to make your fire alarm go off. If it doesn't, it's not hot enough. Open your windows. Impress your date. Make her smell that roasting garlic.
When it has those char marks, put it in the oven for whatever time you need for your meat. Use the same pan and everything, just slap it in. Use meat thermometer for A+ results. It's stupid easy to get the perfect medium-rare steak or perfectly pink tenderloin. If you don't want to fuck it up, take it out 5-10 degrees before it's ready and cover with foil. It'll keep cooking. Uncover when it's perfectly at temperature.
Serve with mashed potatoes with parsley sprinkled on top and a simple broccoli salad. Use small potatoes and throw em in hot water with the peel on and everything. You don't even need to cut anything and the peel when they mash makes it look fancy. Make that salad a "dry" salad (uncooked). Looks fancy, smells like the vinaigrette you use and still tastes good.
Look like a god and unzip pants for some succ
fmbret ยท 4 points ยท Posted at 23:51:59 on June 25, 2018 ยท (Permalink)
Am I being dumb here or what, in step 5 when you say take it out 5-10 degrees before it's ready, how is it going to cook and still rise in temperature when you've stopped applying a heat source? Is this magical foil that I need to pick up or what :D
[deleted] ยท 8 points ยท Posted at 00:00:59 on June 26, 2018 ยท (Permalink)
The inside is still hot. While the outside technically starts cooling the second you take it away from the heat source, it's still hot enough to cook meat. Meat always cooks after you take it out. Foil just helps that. Adjust this depending on the size of the cut. If it's huge it'll remain hot inside and cook for a looong time. For something like a tenderloin, you don't want to cut it right away anyway to keep the juices inside so use that in your favor and you can precisely let it sit until it's cooked juuuust the way you like
fmbret ยท 1 points ยท Posted at 17:29:21 on June 26, 2018 ยท (Permalink)
I'm aware of why people rest meats etc, but if something needs to be 75 degrees celsius for whatever reason, you take it out at 65 and wrap it in foil, it's not going to reach 75 degrees, you've removed the heat source, the hottest it's going to be is 65 degrees in the middle.. It'll continue to cook at 65 until it begins cooling down in the middle sure, but my query was specifically about the temperature goals being reached, which isn't going to happen if you take away the heat source?
thebagel ยท 1 points ยท Posted at 18:09:10 on June 27, 2018 ยท (Permalink)
The internal temperature is cooler than the external temperature of the meat. Wrapping it in foil and letting it rest "cooks" the center of the meat by allowing the higher external temperature to equalize. In this way, the inside cooks to the desired temperature without burning or drying the outside of the meat.
MissCrystal ยท 7 points ยท Posted at 00:11:33 on June 26, 2018 ยท (Permalink)
Always take roasts out slightly cooler than you want them cooked. Then let them sit for a little while before cutting. Keeps them juicier.
awindwaker ยท 4 points ยท Posted at 00:35:54 on June 26, 2018 ยท (Permalink)
Meat temp raises several degrees after removing from heat. Thatโs why when you see recipes for steaks youโll often see instruction to remove from heat and leave for five mins. It finishes cooking on the board. The last five mins are really important. Itโll be to temp and way juicier
fmbret ยท 1 points ยท Posted at 17:33:40 on June 26, 2018 ยท (Permalink)
If you're removing the heat source, how is it continuing to rise in temperature? I mean I could be totally wrong here and I'm happy to have someone explain it to me, but how the hell is a steak going to continue rising in temperature if you take it out of a pan and place it on a chopping board that's not putting heat energy into it.. I regularly use a meat thermometer at home for chicken, pork, beef etc and I've never witnessed it going up after I've taken it out of the oven/pan..
awindwaker ยท 1 points ยท Posted at 00:02:40 on June 27, 2018 ยท (Permalink)
It's not the entire piece of meat.
Meat cooked in an oven cooks from the outside in: the outside of the cut is going to be hotter than the middle, until the point at which the entire cut of meat is at the same temperature of the oven (which will take several hours if not days in a typical oven, and will have rendered the meat a dessicated, inedible mass).ย The transfer of heat from the outside to the inside continues after the meat is removed from the oven for quite some timehttps://www.quora.com/Does-the-internal-temperature-of-a-cut-of-meat-continue-to-rise-by-several-degrees-after-removal-from-the-oven
it's not the entire cut of meat that is increasing in temperature. As you point out, that would be impossible if you removed it from the heat source. It's just the* internal temperature, at the center, which will continue to rise, while simultaneously, the exterior cools (and average temperature for the entire roast will drop). The exterior of the roast is hot and well-done, and the interior is cool and underdone, so when the outer meat heats the inner mea*t, the temperatures try to equalize, the interior will become more well-done. Meanwhile, the exterior is simultaneously being cooled by room-temperature air. So yes, you should remove your meat a little bit underdone in the middle, and let it sit for a few.Always seems to work that way for me, I grill with a thermometer too.
Z0idberg_MD ยท 2 points ยท Posted at 00:19:57 on June 26, 2018 ยท (Permalink)
I mean, itโs not technically hard, but itโs โcookingโ. IMO, once you know how to cook, ingredients and steps is 90% of it.
The_Currylord ยท 2 points ยท Posted at 01:00:12 on June 26, 2018 ยท (Permalink)
When you use chicken how do you know its finished cooking, just started cooking and sometimes end up with over cooked chicken
MentalSewage ยท 2 points ยท Posted at 05:09:27 on June 26, 2018 ยท (Permalink)
Honestly, practice and trust. Go to Costco and buy a big thing of chicken breasts. Then practice one way of cooking it over and over. Push on the breast and guess when it's ALMOST done. Take it off, let it rest a few min, and cut it open. See how close you were. Repeat until you have a feel for doneness.
Don't be afraid to slice a peice open to check, too. Just do it on your peice so nobody else knows
StealthTomato ยท 2 points ยท Posted at 01:06:33 on June 26, 2018 ยท (Permalink)
Anything pork chops, really. Steak requires precision. Pork chops have a pretty long window between underdone and overdone.
I like to either do a simple apple stuffing (chopped apples, breadcrumbs, a bit of butter, and some sautรฉed onions if you feel like it) or a breading (optionally with Parmesan mixed in). Sear and bake.
nahfoo ยท 2 points ยท Posted at 01:29:46 on June 26, 2018 ยท (Permalink)
I feel like that video could be so relaxing if not for all the jump cuts and camera movements
[deleted] ยท 96 points ยท Posted at 16:13:12 on June 25, 2018 ยท (Permalink)
[deleted]
GorditoCat ยท 77 points ยท Posted at 16:46:29 on June 25, 2018 ยท (Permalink)
If you heat some good butter in the pan with olive oil and a couple springs of herbs such as thyme or marjoram your scallops will be even more delicious and seemingly extravagant but quite easy.
[deleted] ยท 16 points ยท Posted at 16:54:14 on June 25, 2018 ยท (Permalink)
[deleted]
memelifts ยท 3 points ยท Posted at 18:54:40 on June 25, 2018 ยท (Permalink)
Why would you sear in olive oil? You cant get it hot enough to properly sear without it smoking and tasting like shit.. canola/clarified butter/grapeseed oils are all better choices
radicalelation ยท 1 points ยท Posted at 21:19:22 on June 25, 2018 ยท (Permalink)
Few ever seem to know that light and extra light olive oil exist, with extra having a high enough smoke point to fry with.
It doesn't have as heavy an olive oil flavor as EV, but it's there.
But too many use EV for high heat cooking, which is no good.
BretBeermann ยท 1 points ยท Posted at 06:43:31 on June 26, 2018 ยท (Permalink)
I'm loving a ginger-butter sauce with mine.
GorditoCat ยท 1 points ยท Posted at 14:25:57 on June 26, 2018 ยท (Permalink)
That sounds really yummy, do you have a favorite recipe you can share? I'm specifically wondering how you handle the ginger. Do you grate it into the melted butter, or do you put the mix into a mixer/sieve? Thanks!
TabascoSpicySauce ยท 22 points ยท Posted at 17:07:08 on June 25, 2018 ยท (Permalink)
And yet, the chefs on Hell's Kitchen seem to constantly mess up the scallops!
sjets3 ยท 82 points ยท Posted at 17:31:58 on June 25, 2018 ยท (Permalink)
The chefs on Hell's Kitchen are held to significantly higher standards than your friends will hold you to.
oh_look_a_fist ยท 14 points ยท Posted at 17:42:33 on June 25, 2018 ยท (Permalink)
They're also on TV, having been berated by an obnoxious and mouthy Brit, while competing against everyone else on the other team AND their team, and also have a shitload of orders still pouring in.
It's a tough environment, is what I'm sayin'.
Grunflachenamt ยท 18 points ยท Posted at 18:40:10 on June 25, 2018 ยท (Permalink)
Cooking for one person or a group of people = easy
Cooking for multiple tables with multiple dishes expecting their orders to come out in 15-30 minutes = Hard.
[deleted] ยท 3 points ยท Posted at 19:11:26 on June 25, 2018 ยท (Permalink)
More of a timing issue than a skill one. Knowing the right moment to fire the scallops so that they're ready when the risotto is and keeping track of the lobster spaghetti at the same time while your incompetant teammates seem to be deliberately trying to fuck you over - that's the tricky part.
BeagleFaceHenry ยท 9 points ยท Posted at 18:05:54 on June 25, 2018 ยท (Permalink)
I have not yet been able to get a great sear without overcooking the scallop. It's driving me crazy.
snarfydog ยท 24 points ยท Posted at 18:14:29 on June 25, 2018 ยท (Permalink)
Be sure to buy "dry" scallops. The wet ones are treated with some chemicals and have extra moisture, so they won't sear as well.
BeagleFaceHenry ยท 6 points ยท Posted at 18:16:14 on June 25, 2018 ยท (Permalink)
Your use of quotation marks confuses me. What do you mean? Pat dry with a paper towel?
The_queens_cat ยท 14 points ยท Posted at 18:20:17 on June 25, 2018 ยท (Permalink)
I think itโs an actual thing when you buy them. Dry scallops were never frozen and are packed with some sort of gas to keep them from going bad. Theyโre the ones that cost about $2 a piece, I think.
snarfydog ยท 11 points ยท Posted at 18:32:40 on June 25, 2018 ยท (Permalink)
It's two different types you can buy in the store, wet or dry. Very often the sign at the store won't tell you what they are selling, you have to ask the fish counter person. If they are locally caught they are probably dry, but other than that you have to ask. And chances are if the fish counter doesn't know, they are wet.
BeagleFaceHenry ยท 2 points ยท Posted at 18:47:00 on June 25, 2018 ยท (Permalink)
I had no idea. This rabbit hole goes deep.
snarfydog ยท 5 points ยท Posted at 20:21:19 on June 25, 2018 ยท (Permalink)
Of course then you have counterfeit scallops to contend with (usually skate wing punched into disks).
TheModernEgg ยท 1 points ยท Posted at 18:44:18 on June 25, 2018 ยท (Permalink)
They mean buy scallops that are labelled "Dry Scallops". In this case, "dry" means that it hasn't been treated with the chemical that gives them extra moisture (thereby making them harder to sear).
At least that's how I read the comment.
demoncloset ยท 9 points ยท Posted at 18:16:57 on June 25, 2018 ยท (Permalink)
You're probably buying wet (aka treated) scallops. Buy dry ones and you should have an easier time with browning without overcooking.
BeagleFaceHenry ยท 7 points ยท Posted at 18:19:39 on June 25, 2018 ยท (Permalink)
How do I tell the difference? I buy from a great seafood place that gets product fresh off the trucks several times a week, never freezes, etc.
demoncloset ยท 5 points ยท Posted at 18:25:40 on June 25, 2018 ยท (Permalink)
Ask your seafood person if they're treated. They should tell you. America's Test Kitchen has a great way to combat this issue if they are wet. To tell what you have purchased, they recommend microwaving (I know, I'm sorry) 1 scallop on a paper towel on high for 15 seconds. If you see a big ring of moisture, it's a treated scallop. If hardly any moisture, you've got dry.
BeagleFaceHenry ยท 9 points ยท Posted at 18:29:01 on June 25, 2018 ยท (Permalink)
Weird. Buy an extra, sacrificial scallop I guess.
n0vaga5 ยท 1 points ยท Posted at 09:56:13 on June 28, 2018 ยท (Permalink)
SCALLOP FOR THE SCALLOP GOD
BryanOnTheInternet ยท 4 points ยท Posted at 18:25:54 on June 25, 2018 ยท (Permalink)
I use half and half to sear my scallops.
BeagleFaceHenry ยท 4 points ยท Posted at 18:29:09 on June 25, 2018 ยท (Permalink)
Like, cream??
BryanOnTheInternet ยท 3 points ยท Posted at 18:33:06 on June 25, 2018 ยท (Permalink)
Yep! I only sear them for 15 seconds each side though in the cream on high. It gives it that tan/brown pretty look.
memelifts ยท 4 points ยท Posted at 21:28:39 on June 25, 2018 ยท (Permalink)
You jave absolutely no idea what youre talking about. You cant sear a scallop in a pan with cream, thats one of the most ridiculous things ive ever heard.
What do you mean you throw it in the pot while its still piping hot? What pot?
BeagleFaceHenry ยท 2 points ยท Posted at 18:46:25 on June 25, 2018 ยท (Permalink)
The cream doesn't overboil or scald?
BryanOnTheInternet ยท 2 points ยท Posted at 18:50:48 on June 25, 2018 ยท (Permalink)
It's one of the last things I do. While the pot is still piping hot I just throw in some cream and sear the scallop.
BeagleFaceHenry ยท 1 points ยท Posted at 18:57:17 on June 25, 2018 ยท (Permalink)
Crazy. I'll have to try it
memelifts ยท 1 points ยท Posted at 00:44:44 on June 26, 2018 ยท (Permalink)
Dont.. He has no clue as to what heโs talking about.
Yumm, chewy overcooked scallops with zero sear is what it sounds like to me
BryanOnTheInternet ยท 1 points ยท Posted at 01:59:15 on June 26, 2018 ยท (Permalink)
I can post the recipe if youโd like since youโre talking out of your ass.
memelifts ยท 1 points ยท Posted at 21:55:30 on June 26, 2018 ยท (Permalink)
Please do. Youre using wrong terminology then, bucko.. Learn to communicate better, maybe?
BryanOnTheInternet ยท 1 points ยท Posted at 22:20:42 on June 26, 2018 ยท (Permalink)
Look at your recent comments.
memelifts ยท 1 points ยท Posted at 01:37:29 on June 28, 2018 ยท (Permalink)
What? Post recipe, if im mistaken i have no issue admitting so
Ianjohn ยท 1 points ยท Posted at 21:09:54 on June 25, 2018 ยท (Permalink)
Just gotta get the pan searing. You should just start to see evaporation happening with the oil.
brizzardof92 ยท -2 points ยท Posted at 17:07:19 on June 25, 2018 ยท (Permalink)
You don't live near a coast do you? Lol
[deleted] ยท 1 points ยท Posted at 17:08:23 on June 25, 2018 ยท (Permalink)
[deleted]
brizzardof92 ยท 1 points ยท Posted at 17:10:06 on June 25, 2018 ยท (Permalink)
I love scallops.
brizzardof92 ยท 0 points ยท Posted at 17:09:36 on June 25, 2018 ยท (Permalink)
Hmm, they are pretty common on the east coast.
[deleted] ยท 1 points ยท Posted at 17:10:57 on June 25, 2018 ยท (Permalink)
[deleted]
brizzardof92 ยท 1 points ยท Posted at 17:13:42 on June 25, 2018 ยท (Permalink)
I buy them fresh from local fisherman fairly often. Chesapeake Bay area. Maybe I just like them more than the average human.
[deleted] ยท 1 points ยท Posted at 17:16:14 on June 25, 2018 ยท (Permalink)
[deleted]
brizzardof92 ยท 1 points ยท Posted at 17:16:53 on June 25, 2018 ยท (Permalink)
You right.
[deleted] ยท -4 points ยท Posted at 17:18:14 on June 25, 2018 ยท (Permalink)
[deleted]
brizzardof92 ยท 3 points ยท Posted at 17:18:50 on June 25, 2018 ยท (Permalink)
Cool your panties, pal. It's okay.
oniiesu ยท 22 points ยท Posted at 20:30:53 on June 25, 2018 ยท (Permalink)
Crรจme Brรปlรฉe. Seriously, I have a harder time remembering where to put all those accents on the name than actually cooking.
It's literally a vanilla custard with burnt sugar on top. 4 Ingredients: Cream (1 quart), Egg yolks (6, large), Sugar (3/4 cup, plus about 1/4 cup for brรปlรฉe), and Vanilla (1 Bean, split and scraped, or 1-2 tsp of Extract).
Heat cream in a saucepan until almost boiling, add vanilla, cover, and remove from heat. Let it sit and steep for about half an hour (Think like you're making vanilla cream tea). Whisk egg yolks and sugar together in a bowl. Slowly add cream mixture (if you used a vanilla bean, pull it out before mixing) while whisking.
Pour mixture into containers and cook in a 325F oven (Time varies based on containers) Custards are cook when they jiggle in the containers but won't "pour" out if tipped. 40 min is a good estimate.
You can eat them now, or you can refrigerate and eat up to a week later. To brรปlรฉe them, dust the tops with sugar and broil in the oven until the sugar turns brown and bubbly. If you have a small torch, you can use that, just keep the flame moving over the top of the custard to prevent burning one spot.
onomatopoeetti ยท 1 points ยท Posted at 06:44:52 on June 26, 2018 ยท (Permalink)
I've had great success with Chef steps sous vide creme brulee. I have been able to screw up many traditional recipes, but never this one. It requires a sous vide circulator, but if you're trying to impress someone with your cooking, that's already on the top of your shopping list.
ghunt81 ยท 60 points ยท Posted at 18:22:57 on June 25, 2018 ยท (Permalink)
Sausage-stuffed peppers. Made some a couple weeks ago. The hardest part of it was making the meat mixture because you took the ground sausage and added bread crumbs and some other stuff, but it was like mixing up meatballs. Beyond that- you slice the peppers, you fill the peppers, you dump tomato sauce over it, you bake it and then add some cheese right before it's done. Bada bing, bada boom, it tastes amazing.
Other than that: Ribs. Maintaining the heat and smoke is the hard part. Making the ribs is super easy. Apply rub, smoke 2 hours, foil 2 hours, open foil for last hour.
rks1789 ยท 1 points ยท Posted at 00:30:25 on June 26, 2018 ยท (Permalink)
Ribs, if you have time pull the silverskin with paper towel. Put ribs on foil, put favorite bbq sauce on top, wrap into a sealed packet. Bake at 300 for 2 to 3 hours... babyback is closer to 2, st. Luis closer to 3.
Finish on the hot grill for a minute or two, try not to have them fall apart...
cscott024 ยท 61 points ยท Posted at 21:06:30 on June 25, 2018 ยท (Permalink)
Mushroom mustard cream sauce. Cook mushrooms (itโs almost impossible to overcook mushrooms at medium heat). Add whole grain mustard, cream, and salt.
Itโs delicious on everything.
nutmegtwistymellow ยท 6 points ยท Posted at 23:25:30 on June 25, 2018 ยท (Permalink)
And Iโm doing this tonight! Thank you!
im_an_eagle_dammit ยท 2 points ยท Posted at 07:44:50 on June 26, 2018 ยท (Permalink)
This might be a dumb question, but what are some good things to pair with this sauce?
cscott024 ยท 5 points ยท Posted at 08:22:38 on June 26, 2018 ยท (Permalink)
I mainly use it for chicken. It tastes great on any kind of meat (or even just on a spoon), but I like to use different sauces for steaks, pork, etc.
In terms of side-dishes, itโs awesome with some green vegetables like asparagus or broccoli. Also goes great with mashed potatoes.
Quick edit: Oh, and pasta. It works as a pasta sauce.
im_an_eagle_dammit ยท 2 points ยท Posted at 17:31:27 on June 26, 2018 ยท (Permalink)
Awesome! I will be trying this. Thank you.
sweetunfuckedmother ยท 916 points ยท Posted at 16:37:51 on June 25, 2018 ยท (Permalink)
Carbonara. It makes the whole house smell incredible and its so easy, but tastes so great. Fry bacon, onions, a little garlic. Cook your spaghetti noodles. Quickly drain your noodles, add bacon/onion mix, and crack a raw egg into it. Stir until the egg is cooked and serve.
Edit: yes I suggested a bastardized version of carbonara but c'mon, we aren't in rome. If you want to be entirely traditional then you're probably past the "dish that is extremely easy to prepare" stage of cooking
xahhfink6 ยท 520 points ยท Posted at 18:31:08 on June 25, 2018 ยท (Permalink)
Missing from your recipe is the large amount of Romano/Parmesan Regiano + fresh ground black pepper
k1nd3rwag3n ยท 66 points ยท Posted at 19:39:12 on June 25, 2018 ยท (Permalink)
The fresh(!!) black pepper makes the whole dish perfect. It's boring without it but just so good with it!
SusanCalvinsRBF ยท 12 points ยท Posted at 23:11:23 on June 25, 2018 ยท (Permalink)
Or pecorino. I LOVE subbing pecorino for parmesan, and they sell huge bags of pecorino at costco for cheap.
JewishTomCruise ยท 4 points ยท Posted at 03:47:57 on June 26, 2018 ยท (Permalink)
That's what he probably meant. Romano was probably short for Pecorino Romano. Also, I wouldn't necessarily sub it. Adding both would work well.
KatieLady97 ยท 1 points ยท Posted at 05:05:13 on June 26, 2018 ยท (Permalink)
Pekka Rinne?
all_the_sex ยท 2 points ยท Posted at 13:55:29 on June 26, 2018 ยท (Permalink)
I always used white pepper in this dish. I think it makes a big difference in presentation, mostly.
Maybeanoctopus ยท 2 points ยท Posted at 20:37:50 on June 25, 2018 ยท (Permalink)
*Romano/Parmegianno Regiano FTFY
tina_hearts_paula ยท 2 points ยท Posted at 16:31:47 on June 26, 2018 ยท (Permalink)
*Romano/Parmigiano Reggiano FTFY
PaintsWithSmegma ยท 1 points ยท Posted at 02:47:07 on June 26, 2018 ยท (Permalink)
The correct ratio is all.
[deleted] ยท -7 points ยท Posted at 22:01:37 on June 25, 2018 ยท (Permalink)
[deleted]
Human_Urine ยท 5 points ยท Posted at 02:04:17 on June 26, 2018 ยท (Permalink)
Sir, I don't understand a word you just said.
LpztheHVY ยท 271 points ยท Posted at 18:34:26 on June 25, 2018 ยท (Permalink)
Traditional carbonara doesn't have onion or garlic in it. Not that those don't taste good, I've just seen videos of Romans getting really upset when someone adds garlic to carbonara.
sweetunfuckedmother ยท 256 points ยท Posted at 18:35:37 on June 25, 2018 ยท (Permalink)
I only add the onion/garlic to make my house smell like I know what I'm doing
[deleted] ยท 231 points ยท Posted at 19:13:01 on June 25, 2018 ยท (Permalink)
Lol, that was my mom's trick when we were kids. Dad was due home and dinner wasn't started yet? Chop an onion and throw it in a pan to saute while you figure out what you're gonna make.
iwouldrun500miles ยท 503 points ยท Posted at 20:20:59 on June 25, 2018 ยท (Permalink)
"MMMmm, smells great hon! What's for dinner??"
"Cereal."
Vaderesque ยท 33 points ยท Posted at 21:29:19 on June 25, 2018 ยท (Permalink)
Who doesnโt like sautรฉed onions in their Raisin Bran?
fleetber ยท 28 points ยท Posted at 21:50:11 on June 25, 2018 ยท (Permalink)
Gotta have something in there to make up for all of the MISSING FUCKIN' RAISINS!
...two scoops my ass
livin4donuts ยท 6 points ยท Posted at 02:13:01 on June 26, 2018 ยท (Permalink)
I know, like what the fuck? It used to have 2 legit scoops, then they went to the beach shovel, and now theres like 4 raisins in the whole package. 2 scoops with a lego shovel maybe.
MechanicalJustice ยท 9 points ยท Posted at 22:43:02 on June 25, 2018 ยท (Permalink)
Not just any cereal. This is made from M&M's and Dr. Pepper.
mictlann ยท 5 points ยท Posted at 21:37:27 on June 25, 2018 ยท (Permalink)
"with onions!"
mageta621 ยท 4 points ยท Posted at 21:49:20 on June 25, 2018 ยท (Permalink)
"with sauteed onion"
jwsmite ยท 4 points ยท Posted at 00:38:37 on June 26, 2018 ยท (Permalink)
I laughed so suddenly that my arsehole wasn't ready and had to do emergency clench or I'd have shat... fuckn cereal, you clown
tuckertucker ยท 3 points ยท Posted at 01:11:16 on June 26, 2018 ยท (Permalink)
I lol'd for real. That was funny.
Cortadoo ยท 6 points ยท Posted at 23:04:42 on June 25, 2018 ยท (Permalink)
Your mom was channeling Julia Child! Anytime Julia didnโt know what to cook, sheโd start sautรฉing onions in butter, and an idea would come to her!
lahickorynut ยท 3 points ยท Posted at 21:49:09 on June 25, 2018 ยท (Permalink)
Iโve told my husband that one night, Iโm just going to serve sautรฉed onions alone. He thinks it is a different dish every time I do it, and itโs his favorite smell.
NO_TOUCHING__lol ยท 3 points ยท Posted at 04:13:39 on June 26, 2018 ยท (Permalink)
Sauteed mushrooms and onions. I could probably eat that every single day and never get tired of it.
[deleted] ยท 2 points ยท Posted at 23:36:58 on June 25, 2018 ยท (Permalink)
Also popular with chippers just before pub closing time.
[deleted] ยท 1 points ยท Posted at 00:09:06 on June 26, 2018 ยท (Permalink)
That's some evil genius right there.
defrauding_jeans ยท 2 points ยท Posted at 17:13:40 on June 26, 2018 ยท (Permalink)
Haha! This has to be a leftover fifties tip because my mom taught me the same!
H-Christ ยท 4 points ยท Posted at 22:04:47 on June 25, 2018 ยท (Permalink)
"These are clearly Hot Pockets..."
"Can you not smell the onion and garlic?!?"
alexthe5th ยท 6 points ยท Posted at 22:18:50 on June 25, 2018 ยท (Permalink)
Or worse, ham and cream.
Ianjohn ยท 15 points ยท Posted at 21:15:51 on June 25, 2018 ยท (Permalink)
Traditional tomato sauce only has tomato, butter and onions.
The fun of food is that you don't have to do it traditionally and you can fuck with it to your heart's content. If everyone did everything 'traditionally' we probably wouldn't have carbonara in the first place.
SpookyMHK ยท -4 points ยท Posted at 21:30:03 on June 25, 2018 ยท (Permalink)
Sure, pick your poison, but don't call it a carbonara if it no longer is
Ianjohn ยท 15 points ยท Posted at 22:00:12 on June 25, 2018 ยท (Permalink)
What I'm saying is, traditional tomato sauce has only tomatos, onions and butter. Anything else isn't tomato sauce. It's tomato sauce with extras.
But we know what you're getting at when you say "tomato sauce" but it's got basil or garlic or cheese in it, because we're big-brained adults with an understanding of what variation is.. Likewise, we know what it is when we ask for carbonara and it has garlic and onions in it. It's carbonara with garlic and onions in it. We don't need to announce "carbonara with garlic and onions" every time, just like we don't need to announce "tomato sauce with basil and cheese" every time. It's a variation. An addition.
Fuzzycactus ยท 5 points ยท Posted at 22:05:36 on June 25, 2018 ยท (Permalink)
Who knew people were such food snobs
idigholes2 ยท 0 points ยท Posted at 02:20:41 on June 26, 2018 ยท (Permalink)
Itโs not snobbery. Words mean things. Just because โcarbonaraโ doesnโt mean something specific to you doesnโt mean it doesnโt represent something specific to other people.
ScumHimself ยท 5 points ยท Posted at 22:58:03 on June 25, 2018 ยท (Permalink)
Bacon, egg, and cheese noodles, got it.
sushiface ยท 3 points ยท Posted at 23:40:14 on June 25, 2018 ยท (Permalink)
I have really a lot of strong feelings about carbonara- the onion/garlic isnโt so egregious.
But people that put cream or milk in their carbonara need to GET OUT.
And restaurants that describe the dish on their menu as having โcarbonara sauceโ should be shuttered for all eternity because thatโs not even remotely a thing.
And pussies who get all worked up about the dish involving raw eggs need to man up and enjoy one of the most delicious pasta dishes ever.
I had a whole vehement back and forth with a friend of mine who insisted he could make vegan carbonara. Which sounds like heresy to me. We fought so hard about it that to this day we call it โThe Carbonargumentโ
wehatesbagginses ยท 1 points ยท Posted at 02:46:25 on June 26, 2018 ยท (Permalink)
I hope he knows you won that argument! His recipe is what, spaghetti and pepper?
sushiface ยท 1 points ยท Posted at 03:10:44 on June 26, 2018 ยท (Permalink)
I think it involved making a creamy type sauce, probably out of nuts? Idk how that level of veganism works.
BUT you canโt have a carbonara without 100% real eggs. Heโd probably still say he won that argument though.
Jeeze, now I want some carbonara...
executive313 ยท 3 points ยท Posted at 23:45:56 on June 25, 2018 ยท (Permalink)
If you are mad about garlic being added to your entree you are a fucking twat anyways.
carozza1 ยท 3 points ยท Posted at 21:06:39 on June 25, 2018 ยท (Permalink)
No Italian from any part of Italy would use onions or garlic.
deruch ยท 1 points ยท Posted at 22:22:29 on June 25, 2018 ยท (Permalink)
Are you really using guanciale instead of pancetta or bacon?
Aamoth ยท 1 points ยท Posted at 23:59:07 on June 25, 2018 ยท (Permalink)
I saw that video like 2 hours ago! Link! and they are so damn passionate about that garlic it made my day.
QuayVine ยท 2 points ยท Posted at 02:03:56 on June 26, 2018 ยท (Permalink)
https://www.youtube.com/watch?v=bnZ_70XyVAk
And yeah, the way they hate on garlic is the best part of the video.
QuayVine ยท 1 points ยท Posted at 02:01:35 on June 26, 2018 ยท (Permalink)
Link, for anyone interested.
faceman2k12 ยท 1 points ยท Posted at 02:37:47 on June 26, 2018 ยท (Permalink)
Just add mushroom and call it a Boscaiola, its amazing.
basszameg ยท 1 points ยท Posted at 08:43:46 on June 26, 2018 ยท (Permalink)
I saw one with three Roman chefs critiquing YouTube's most popular carbonara videos. They were so harsh! I guess it must truly pain them to see people attempt the quintessential Roman dish and overcomplicate it or call it "traditional" while being far from it.
Blackgeesus ยท 0 points ยท Posted at 01:56:25 on June 26, 2018 ยท (Permalink)
I think you're technically incorrect. They don't add garlic, but they do fry garlic in the oil before adding the pancetta.
HorseMeatSandwich ยท 128 points ยท Posted at 18:03:04 on June 25, 2018 ยท (Permalink)
Note that the egg should still be a little runny, so don't let it fully harden, and it's way better if you use pancetta instead of traditional American bacon.
Also add some Italian parsley on top for presentation.
Portarossa ยท 74 points ยท Posted at 18:10:58 on June 25, 2018 ยท (Permalink)
If you really want to go all out, spring for some guanciale. I'm not one of those purists who says it's only carbonara if you're using guanciale, but I will say that it's one of those things where you can justify going the extra mile if you're trying to show off.
InsipidCelebrity ยท 62 points ยท Posted at 18:46:26 on June 25, 2018 ยท (Permalink)
I read that as "guacamole" and as much as I like guacamole, I don't know how well it'd go with pasta.
jawni ยท 8 points ยท Posted at 20:09:50 on June 25, 2018 ยท (Permalink)
Same, I was thinking "damn I know a lot less about cooking than I thought."
donkeyrocket ยท 1 points ยท Posted at 21:42:13 on June 25, 2018 ยท (Permalink)
I could see an avocado sauce working on pasta with cherry tomatoes. Pureed with spinach, garlic and lemon. Not really gucamole per se but could be tasty.
lizerdbeth ยท 3 points ยท Posted at 22:53:46 on June 25, 2018 ยท (Permalink)
I once made a pasta dish with an avocado sauce. Lemon juice, basil, avocado, some olive oil and pasta water to loosen it up. Made some shrimp sauteed in garlic and lemon zest to protein it up. Toss it all together with the pasta (I think I used fettuccine) and it was delicious.
AndHereWeAre_ ยท 1 points ยท Posted at 22:15:19 on June 25, 2018 ยท (Permalink)
metoo
sebakjal ยท 1 points ยท Posted at 23:05:20 on June 25, 2018 ยท (Permalink)
Really good with cold pasta.
derpderpdonkeypunch ยท 7 points ยท Posted at 19:37:48 on June 25, 2018 ยท (Permalink)
Guanciale is the absolute best meat to make carbonara with.
mageta621 ยท 3 points ยท Posted at 21:48:46 on June 25, 2018 ยท (Permalink)
I know it's supposed to be guanciale, but I have never found a market that carries it when I've gone to make it. At least most major grocery store delis have pancetta.
DocAtDuq ยท 3 points ยท Posted at 02:34:09 on June 26, 2018 ยท (Permalink)
You want to look for Jowl bacon. Itโs readily available in most markets and is super cheap the only difference is that it is smoked and guanciale is not. I usually render it down in some water in a pan then fry it off.
mageta621 ยท 1 points ยท Posted at 03:18:39 on June 26, 2018 ยท (Permalink)
Thanks for the tip
montyberns ยท 5 points ยท Posted at 21:24:26 on June 25, 2018 ยท (Permalink)
In response to the egg part. A good idea is to take small amounts of the hot pasta and slowly introduce them to the egg mixture to temper it before mixing it all together. Should allow you to get the eggs slowly up to temperature and cooked easily without ending up with scrambled eggs.
klatnyelox ยท 1 points ยท Posted at 03:48:07 on June 26, 2018 ยท (Permalink)
Fuck off with your runny egg bullshit, heretic.
namegoeswhere ยท 19 points ยท Posted at 21:20:16 on June 25, 2018 ยท (Permalink)
The traditional way of making carbonara is a lot more simple, though.
Fry guanciale (cheek rather than belly), boil pasta, mix a ton of grated pecorino with some egg yolks, combine. Serve.
bagelschmear ยท 7 points ยท Posted at 18:49:45 on June 25, 2018 ยท (Permalink)
Bacon and egg pasta...a classic. TBH I like to be a heathen and add garlic because garlic is fucken bomb.
sweetunfuckedmother ยท 7 points ยท Posted at 18:50:58 on June 25, 2018 ยท (Permalink)
TBH you could cook a shoe in bacon, onion, and garlic and people would think you're a master chef
vaelroth ยท 6 points ยท Posted at 21:44:28 on June 25, 2018 ยท (Permalink)
The real LPT is always in the comments.
IcyMiddle ยท 26 points ยท Posted at 20:09:18 on June 25, 2018 ยท (Permalink)
ONIONS!? GARLIC!? You'll get banned from /r/food for saying stuff like that. It's a wanton attack on Italian culture to suggest that such ingredients belong in a Carbonara.
Source: am banned from /r/food for suggesting a carbonara recipe with garlic and cream.
iinaytanii ยท 6 points ยท Posted at 01:10:06 on June 26, 2018 ยท (Permalink)
This is my favorite part of Italian food recipes on the internet. If you ever see an fettuccini alfredo recipe on facebook do yourself a favor and click through to those comments. So many people patting themselves on the back and telling each other it's an American dish and their aunt who grew up in Italy would never do that.
sktchup ยท 6 points ยท Posted at 04:34:36 on June 26, 2018 ยท (Permalink)
For what it's worth, I was born and grew up in Italy and "Alfredo" isn't a type of sauce I ever heard of until I came to the US.
Italians also don't use nearly as much garlic in their recipes as popular "authentic Italian" dishes in the US would have you believe.
Pasta aglio e olio, bruschetta, pasta alle vongole, and pizza marinara are honestly the only italian dishes I can think of off the top of my head that involve any meaningful amount of garlic, it's pretty rare to see it used in other recipes.
iinaytanii ยท 1 points ยท Posted at 19:41:59 on July 3, 2018 ยท (Permalink)
I believe you missed my point. I get it. The world gets it.
nanobuilder ยท 3 points ยท Posted at 04:50:56 on June 26, 2018 ยท (Permalink)
My favorite twitter account as of late is Italians mad at food. Always great.
Ianjohn ยท 6 points ยท Posted at 21:18:03 on June 25, 2018 ยท (Permalink)
Elitists are only elitists because they were excluded before and they want to be part of the exclusion club. If you make carbonara with garlic or cream youre making a variation of carbonara, and it'll probably be delicious. Experimentation is how all of these dishes came about in the first place.
I'll fight r/food and anyone else.
EmporioIvankov ยท 2 points ยท Posted at 15:13:08 on June 26, 2018 ยท (Permalink)
The best carbonara I've ever had was at a restaurant called Buca diBeppo. It's this creamy, garlicky heaven that has chicken added to it.
Any other way is ashes in my mouth, and Italy can succ it.
sweetunfuckedmother ยท 3 points ยท Posted at 20:20:39 on June 25, 2018 ยท (Permalink)
I added an edit. Onions and garlic make everything better, fight me 1v1 /r/food
kevski82 ยท 2 points ยท Posted at 23:07:13 on June 25, 2018 ยท (Permalink)
Pretty much everything I cook starts with onions and garlic. We smell amazing but vampires can fuck right off.
HenkieVV ยท 1 points ยท Posted at 07:48:45 on June 26, 2018 ยท (Permalink)
Onions and garlic make everything better, but you somehow took out the cheese?!
Your sauce has literally one ingrediรซnt in common with traditional carbonara.
sweetunfuckedmother ยท 3 points ยท Posted at 14:40:41 on June 26, 2018 ยท (Permalink)
Cool
passcork ยท 1 points ยท Posted at 22:00:04 on June 25, 2018 ยท (Permalink)
Next thing you lnow he slaps it on a sandwich and calls it a grilled cheese!! I bet that degenerate was thinking about adding pineapples too.
flushingborn ยท 3 points ยท Posted at 20:48:27 on June 25, 2018 ยท (Permalink)
When not in Rome, don't do what the Romans do.
Maroon3d ยท 5 points ยท Posted at 23:55:16 on June 25, 2018 ยท (Permalink)
Use bucatini noodles! I find it absorbs the sauce better.
[deleted] ยท 3 points ยท Posted at 20:54:18 on June 25, 2018 ยท (Permalink)
on the topic of carbonaras... https://www.youtube.com/watch?v=o6rQQrP9tZ4 skip to 1:53.
mrthomani ยท 4 points ยท Posted at 22:30:14 on June 25, 2018 ยท (Permalink)
I'm guessing you aren't. But this is the internet, someone is bound to be.
Butternades ยท 4 points ยท Posted at 02:24:42 on June 26, 2018 ยท (Permalink)
I learned my recipe from a kind Italian man in Rome a year ago.
Cast iron pan. 2 tbsp of olive oil, fry the pancetta/bacon while boiling 500 g of pasta (about 1 lb. he preferred hand rolled linguine and Iโm inclined to agree). After frying for a couple minute add 2 chopped cloves of garlic and continue frying till crispy. Add the pasta, toss.
While all that is going down crack two eggs into a bowl and scramble with 1/2 cup of reggiano. Add to the pan and toss quickly so the eggs donโt scramble.
Season liberally with pepper and serve.
I made a post on r/food with it recently.
derawin07 ยท 2 points ยท Posted at 18:26:00 on June 25, 2018 ยท (Permalink)
spaghetti noodles is tautology
sweetunfuckedmother ยท 2 points ยท Posted at 18:34:01 on June 25, 2018 ยท (Permalink)
Don't really care
lmapidly ยท 2 points ยท Posted at 19:40:30 on June 25, 2018 ยท (Permalink)
I was taught to make it by mixing an egg and some cream or half n half together, then pouring that over the freshly drained noodles, quick toss, then add the bacon and parmesan. I don't eat meat so I either make it without (still tasty, just a bit boring w/o additional spices--Italian seasoning and garlic helps) or use veggie facon. I know, I know. But I do what I can. Anyway. Was stationed in Italy as a kid and my mom picked up some freakin great recipes while we were there. Carbonara was always a fav, as was chicken cacciatore.
Xenepa ยท 6 points ยท Posted at 20:23:55 on June 25, 2018 ยท (Permalink)
You don't need cream and Italians will now hunt you for that.
Also soy sausages with smoked paprika add most of that missing flavour
CopperPotsBandit ยท 0 points ยท Posted at 20:48:32 on June 25, 2018 ยท (Permalink)
So the Italians will hunt you down for cream in a dish that is basically the minestrone of pastas (throw ahit into pan, cook, enjoy), but soy sausage and paprika won't get them worked up? I am of Italian descent and have never once heard of anything quite like this.
Xenepa ยท 8 points ยท Posted at 21:00:20 on June 25, 2018 ยท (Permalink)
Cream goes directly against carbonara. Replacing bacon with soy sausages with smoked paprika (or smoked soy sausage, dunno) is no big deal since you shouldn't be using bacon either
CopperPotsBandit ยท 2 points ยท Posted at 21:12:18 on June 25, 2018 ยท (Permalink)
My point is that carbonara is a recent addition to Italian cuisine and everyone going all strict about it is ridiculous, much like those that buy specific ingredients for minestrone
theRealDerekWalker ยท 1 points ยท Posted at 19:31:21 on June 25, 2018 ยท (Permalink)
Good suggestion. All the ones above this donโt tell me someone knows how to cook. Pizza, pasta, etc are good but only if you do it well. Carbonara is a rare dish that few know how to make, but is really hard to mess up.
sweetunfuckedmother ยท 2 points ยท Posted at 19:40:39 on June 25, 2018 ยท (Permalink)
The only "scary" part about it is the egg. If you act quickly, you won't mess that up. Past that, its pretty hard to mess up anything with bacon and onion...
nymeria1031 ยท 1 points ยท Posted at 22:44:17 on June 25, 2018 ยท (Permalink)
Use guanciale or pancetta and you'll look extra fancy.
Hypno--Toad ยท 1 points ยท Posted at 02:21:00 on June 26, 2018 ยท (Permalink)
Came here to say this and pesto pasta.
JANISIK ยท 1 points ยท Posted at 02:35:32 on June 26, 2018 ยท (Permalink)
Iโm surprised how far down I had to come to find this
pheonixblade9 ยท 1 points ยท Posted at 05:11:54 on June 26, 2018 ยท (Permalink)
even better with a proper cured italian meat like pancetta
Smeermalloot ยท 1 points ยท Posted at 06:43:12 on June 26, 2018 ยท (Permalink)
Yo i recently went on a school trip to Rome and i had the best fucking carbonara ever there! Them Italians certainly know their pasta
ngwoo ยท 1 points ยท Posted at 07:00:24 on June 26, 2018 ยท (Permalink)
btw: you can make this truly idiot proof by finishing up in a double boiler. (Just put another pot on top of the pot where you boiled the pasta, then combine everything with the egg in there)
Impossible to overcook the eggs as long as your eyes are open.
SwedishBoatlover ยท 1 points ยท Posted at 12:09:38 on June 26, 2018 ยท (Permalink)
Um, you're not supposed to keep cooking when adding the eggs and parmesan.
ngwoo ยท 1 points ยท Posted at 14:13:27 on June 26, 2018 ยท (Permalink)
You're supposed to use the heat from the pan and pasta, but if it's someone's first time making the dish the pan might be too hot and the eggs will get scrambled instead. Moving everything to indirect heat allows someone to stir the pasta/egg/cheese until the egg hits the desired consistency.
Science-yShit ยท 1 points ยท Posted at 22:24:31 on June 25, 2018 ยท (Permalink)
A little garlic is alright. Onions a bit out of place. But BACON?! Not bacon. Bacon adds smoke flavor that masks everything. Guanciale or pancetta only.
[deleted] ยท 0 points ยท Posted at 04:49:47 on June 26, 2018 ยท (Permalink)
Guanci-whatty?
[deleted] ยท 1 points ยท Posted at 23:40:27 on June 25, 2018 ยท (Permalink)
[deleted]
sweetunfuckedmother ยท 3 points ยท Posted at 03:43:08 on June 26, 2018 ยท (Permalink)
I didnโt say to cook the egg
scampf ยท -12 points ยท Posted at 17:58:24 on June 25, 2018 ยท (Permalink)
Heavy cream and lemon
sweetunfuckedmother ยท 9 points ยท Posted at 18:06:12 on June 25, 2018 ยท (Permalink)
Thats not Carbonara then
scampf ยท 1 points ยท Posted at 20:30:50 on June 25, 2018 ยท (Permalink)
Whatever, it's delish, easy and will impress
Purdaddy ยท 2 points ยท Posted at 18:01:13 on June 25, 2018 ยท (Permalink)
Never heard of them.
Vhadka ยท 2 points ยท Posted at 18:48:08 on June 25, 2018 ยท (Permalink)
Still pasta but no longer carbonara.
Carbonara is pasta, eggs, bacon, olive oil, that's basically it.
SwedishBoatlover ยท 1 points ยท Posted at 12:13:29 on June 26, 2018 ยท (Permalink)
Absolutely no bacon in a Carbonara, the bacon is smoked, and therefore adds a smoky flavor to the dish. Use pancetta or guanciale for a genuine carbonara.
Vhadka ยท 1 points ยท Posted at 12:19:54 on June 26, 2018 ยท (Permalink)
Bacon is an acceptable substitute for either. At its core carbonara is meant to be good, filling, and cheap.
fireinthesky7 ยท -1 points ยท Posted at 23:30:16 on June 25, 2018 ยท (Permalink)
Here's my way, and it's never failed:
3 eggs, 1/2 cup half-and-half or cream, 3/4 cup of ground Parmesan, mixed well.
However much bacon I feel like, cooked and diced, with some minced garlic and mushrooms sauteed in the bacon grease afterwards.
As soon as the pasta's cooked, drain it quickly and immediately throw it into the egg/cream/cheese mixture, toss well so the egg partially cooks. Add the bacon and grease/garlic/mushroom mix, toss again and enjoy.
wadauganadu ยท -1 points ยท Posted at 01:16:55 on June 26, 2018 ยท (Permalink)
Try CarBRIEbnara.
Bacon, onions, garlic, mushrooms, salt, ground black pepper, a generous glug of double cream and 100g of Cambozola. Add your cooked spaghetti (or tagliatelle) and stir for a couple minutes, Serve
Turning_The_Corner ยท -1 points ยท Posted at 03:27:37 on June 26, 2018 ยท (Permalink)
Reading this recipe for Carbonara, a part of me died.
sweetunfuckedmother ยท 1 points ยท Posted at 14:41:34 on June 26, 2018 ยท (Permalink)
Cool
fogobum ยท 169 points ยท Posted at 17:29:34 on June 25, 2018 ยท (Permalink)
Anything with hollandaise. It's fast and easy once you're past the learning curve, and pretty much nobody else makes it. Grill some asparagus and fish, steam some fancy rice, and you have amazing dinner.
[deleted] ยท 52 points ยท Posted at 21:36:05 on June 25, 2018 ยท (Permalink)
[deleted]
saintlouisarch ยท 26 points ยท Posted at 01:40:16 on June 26, 2018 ยท (Permalink)
... tell me more
Slax_Vice86 ยท 5 points ยท Posted at 06:40:07 on June 26, 2018 ยท (Permalink)
Not op, but how does a very creamy cracker, cheese and (technically not) chili sauce sound that goes great with potatoes or pasta? That's huancaรญna sauce for you.
It's a peruvian sauce, and one of my favorite things to come out of that country! Peruvians sure do know how to cook.
gcruzatto ยท 20 points ยท Posted at 21:47:10 on June 25, 2018 ยท (Permalink)
I thought hollandaise was supposed to be one of the trickiest things to get right
fogobum ยท 31 points ยท Posted at 22:19:04 on June 25, 2018 ยท (Permalink)
3 egg yolks, 1 T lemon juice (or other sour to your taste), dash of Tabasco, 1/2 lb butter (salted, for convenience) cut into 1/2 inch cubes. Optionally, an infrared thermometer.
In a saucepan over medium heat, which eggs and lemon juice until the eggs start to thicken/foam (about 150-160 degrees if you're using the thermometer). Throw in six of your butter cubes. Keep whisking and adding butter as it melts. Continue whisking until all the butter is incorporated and the sauce is thick (160 for fresh farm eggs, 170ish for supermarket eggs. If the sauce hits 180 you get egg curds in lemon butter sauce, so be careful). It may blow up the first few times you do it, or like me you may get it perfectly the first time then screw up a bunch when you get cocky.
shark-bite ยท 4 points ยท Posted at 23:17:00 on June 25, 2018 ยท (Permalink)
I just melt the butter in the microwave first and just slowly add the first few dashes of it to the eggs and lemon so itโs still mixes, then just dump the rest in after a bit, works like a charm as long as you donโt add too much butter too quickly at the start :) I found this way you donโt have to keep the heat so close to the โfucking it upโ level.
fogobum ยท 2 points ยท Posted at 23:41:54 on June 25, 2018 ยท (Permalink)
EVERY time that I have tried that, I've broken the hollandaise. I don't know if I'm heating up the butter too much or if the eggs are too hot when I start adding it, but I've never gotten it right.
I have, once or twice (as far as y'all know) strained out the curdled egg, added some parsley, and served my fish "sauce meuniere".
shark-bite ยท 2 points ยท Posted at 23:44:22 on June 25, 2018 ยท (Permalink)
Yeah the one time I fucked it up with this method was because I put too much butter in early, and then let the heat get too high. So if you go easy with the butter early on low heat until itโs mixing nicely, you can bring the temp up and just dump the rest in, so quick. It used to take me like 10-15 to get it perfect, now itโs like 5 at most.
therealgodfarter ยท 1 points ยท Posted at 07:28:39 on June 26, 2018 ยท (Permalink)
Hereโs my method that is foolproof,
Heat vinegar in pan (+optional shallot which can either be strained out of left in) up to boil, whisk that into your eggs. Then whisk in melted butter to your eggs. Season with lemon salt pepper and I like a touch of paprika too. Itโs hard to bugger it up this way because the eggs are never on the heat.
assnova ยท 19 points ยท Posted at 23:35:53 on June 25, 2018 ยท (Permalink)
The blender method makes it so easy.
Blend all the ingredients except the butter.
Nuke the butter and immediately drizzle it into the running blender through the little hole on top.
The heat from the butter brings the eggs to the correct temperarure.
shadowrh1 ยท 1 points ยท Posted at 10:04:16 on June 26, 2018 ยท (Permalink)
only method that has worked for me, immersion blender with all ingredients aside from butter which I heat up and slowly add in
Oh_Hi_Mark_ ยท 9 points ยท Posted at 00:02:06 on June 26, 2018 ยท (Permalink)
Google Alton Brown's recipie. It takes longer, but it's completely idiot-proof.
alltheprettybunnies ยท 6 points ยท Posted at 23:37:11 on June 25, 2018 ยท (Permalink)
I make mine in a mason jar. The hardest part is separating the yolks.
Melt one stick of butter in the microwave. Separate 2 eggs by cracking them open and pouring the yolk from side to side until the whites fall out. I do this over the sink.
In the mason jar add little salt, mustard powder and hot sauce to the yolks. Add 2 tablespoons of fresh lemon juice to the melted butter and pour into the yolk mixture- slap the lid on and shake the shit out of that bad boy. Hot butter cooks the yolks just enough to emulsify. Eggs Benedict with asparagus and fruit is a beautiful brunch. Perfect excuse to make Bloody Marys.
FridgesArePeopleToo ยท 1 points ยท Posted at 02:42:48 on June 26, 2018 ยท (Permalink)
Iโve heard this but Iโve made it at least a dozen times and never messed it up, and Iโm not exactly careful and precise with it. Just donโt let it scramble.
StrangerAstringent ยท 16 points ยท Posted at 21:18:54 on June 25, 2018 ยท (Permalink)
Grilled asparagus, a poached egg and homemade fresh tarragon hollandaise really impresses people, in my experience.
boldandbratsche ยท 5 points ยท Posted at 23:13:42 on June 25, 2018 ยท (Permalink)
I'm a good cook and poached eggs are pretty impressive. If not because the preparation is difficult, then because the clean up is a bitch (especially if it doesn't make it out of the water lol).
foodyrick ยท 1 points ยท Posted at 04:26:31 on June 26, 2018 ยท (Permalink)
Because damn yum.
Ianjohn ยท 6 points ยท Posted at 21:13:43 on June 25, 2018 ยท (Permalink)
It's way easier to emulsify if you use an immersion blender, too.
danjirnudle ยท 9 points ยท Posted at 21:32:42 on June 25, 2018 ยท (Permalink)
Theres a whisk my grandma swears by that, instead of having the prongs connect in a round ball, they are separated and have little balls at the end, that she claims will emulsify anything. I'll edit with a link if I can find it.
luxii4 ยท 7 points ยท Posted at 22:09:04 on June 25, 2018 ยท (Permalink)
It's called a ball whisk. Just do a search and you can find them on Amazon.
BenedictKhanberbatch ยท 12 points ยท Posted at 22:22:21 on June 25, 2018 ยท (Permalink)
Oh shit I've been using those as head massagers for my dog.
luxii4 ยท 2 points ยท Posted at 22:34:06 on June 25, 2018 ยท (Permalink)
But I bet his brain matter does not separate like with a regular whisk, right?
BenedictKhanberbatch ยท 5 points ยท Posted at 23:21:27 on June 25, 2018 ยท (Permalink)
He's a retriever my guy so it might already be mush
darkjungle ยท 3 points ยท Posted at 22:24:13 on June 25, 2018 ยท (Permalink)
Yeah, but in doing so you realize just how much butter is in it.
Oh_Hi_Mark_ ยท 9 points ยท Posted at 00:03:41 on June 26, 2018 ยท (Permalink)
Every good dish, when you break it down, is just butter wearing a different hat.
shark-bite ยท 5 points ยท Posted at 23:18:34 on June 25, 2018 ยท (Permalink)
The truth hurts... your arteries.
shadowrh1 ยท 2 points ยท Posted at 10:02:43 on June 26, 2018 ยท (Permalink)
honestly i've cooked a lot of complicated things but I can never cook hollandaise right
skullshank ยท 1 points ยท Posted at 01:12:28 on June 26, 2018 ยท (Permalink)
Made this recently and was dumbfounded at how easy that shit is. And it's so fucking good!
FossilizedUsername ยท 0 points ยท Posted at 22:17:30 on June 25, 2018 ยท (Permalink)
Now if there were only a way to make it less disgusting!
Oh_Hi_Mark_ ยท 2 points ยท Posted at 00:06:45 on June 26, 2018 ยท (Permalink)
It tastes like what it is, which is straight fucking butter. If you're not into that, you are beyond help.
FossilizedUsername ยท 2 points ยท Posted at 01:31:59 on June 26, 2018 ยท (Permalink)
That is in fact what I dislike about it!
death-and-dahlias ยท 1 points ยท Posted at 23:27:06 on June 25, 2018 ยท (Permalink)
I agree, I honestly think it just tastes bad, no matter how well itโs made
shadowrh1 ยท 1 points ยท Posted at 10:05:29 on June 26, 2018 ยท (Permalink)
I like the taste but certainly overhyped
death-and-dahlias ยท 1 points ยท Posted at 18:33:38 on June 26, 2018 ยท (Permalink)
I just canโt get over the sour eggs
MechanicalJustice ยท 0 points ยท Posted at 22:47:20 on June 25, 2018 ยท (Permalink)
My wife asked me to prepare Eggs Benedict for her recently. I found out they sell hollandaise sauce in packets that you just mix with milk and butter. That's way too easy to justify making it from scratch.
Oh_Hi_Mark_ ยท 3 points ยท Posted at 00:05:35 on June 26, 2018 ยท (Permalink)
Those hollandaise packets are yellow gravy. They don't taste even a little bit like hollandaise. Trader Joes sells little tubs of hollandaise for pretty cheap though that are passable. Just make the damn stuff though. It's not hard and impresses everyone.
livin4donuts ยท 2 points ยท Posted at 02:16:17 on June 26, 2018 ยท (Permalink)
The packets are fine man. Yeah it's not as good but it's way easier and they go on sale 5/$1 by me all the time.
Oh_Hi_Mark_ ยท 3 points ยท Posted at 22:13:02 on June 26, 2018 ยท (Permalink)
The issue isn't whether they're good or not. They taste fine. The issue is that they don't taste remotely like hollandaise.
yanney33 ยท 20 points ยท Posted at 21:08:04 on June 25, 2018 ยท (Permalink)
Risotto. The hardest part is stirring and knowing when to stop. After you make it a few times it's pretty hard to mess up.
And even if you do mess up and it's not Michelin star worthy, it still tastes good.
lotharone ยท 4 points ยท Posted at 23:46:04 on June 25, 2018 ยท (Permalink)
Yes and gives you that warm satisfied feeling like you get eating soup. I usually add a can of drained artichokes to mine.
unAcceptablyOK ยท 3 points ยท Posted at 09:09:06 on June 26, 2018 ยท (Permalink)
I made this with shiitake mushrooms the other day, and it really is so simply & easy to do!
I stopped when i tasted it & the rice was cooked. I then added a shitload of parmesan & a dash of fresh cream.
yanney33 ยท 3 points ยท Posted at 18:31:17 on June 26, 2018 ยท (Permalink)
I've never used cream in mine but it sounds good
What I do is 1 cup of mushroom stock (I use better than bullion, it comes in a jar) and ~2 cups chicken stock. Nice and simple. When I make it this way, I sous vide a ribeye and once it's all cooked and seared I slice it and lay it on top of the risotto.
I recently made a linguica risotto and it came out awesome as well. Roasted veg stock, chicken stock, and then towards the end I added the cooked linguica
Allisade ยท 256 points ยท Posted at 16:18:11 on June 25, 2018 ยท (Permalink)
Macadamia nut encrusted Tilapia. Maybe with a mango chutney or relish.
I mean, even just saying it sounds fancy as fuck. But it's basically chop some nuts, cook a fish. And if you go the extra mile it's chop some mango and pineapple the day before and mix it up before hand. Then serve.
It's not nothing, biggest worry is overcooking the fish, but it's waaay easier than the fancy presentation and sound implies. Maybe add some sauteed spinach (garlic, butter, pan, salt - cook till it looks done) for a complete spread that looks like something from a fancy restaurant.
Cooking can be tricky as hell if you want, but some simple things are really excellent.
Edit: Some people don't like Tilapia. Ok. Use a fish you like! Go wild.
ChefHusky85 ยท 47 points ยท Posted at 18:47:38 on June 25, 2018 ยท (Permalink)
Try adding some Thai Peanut Sauce to the fish.
Saute both sides of the fish and before finishing in the oven pour the sauce on and then top with the crushed nuts. Serve on white rice and add the mango salsa.
ScrubQueen ยท 14 points ยท Posted at 18:35:00 on June 25, 2018 ยท (Permalink)
It's harder to overcook if you have a meat thermometer. As soon as your fish gets to the safe temp, you're done.
Upsilon667 ยท 3 points ยท Posted at 23:26:38 on June 25, 2018 ยท (Permalink)
For those unaware, the safe temp is 145F. Usually pulling it at 135F is a safe bet, as it'll continue to cook internally for a few minutes after it's off the heat.
ScrubQueen ยท 2 points ยท Posted at 09:03:37 on June 26, 2018 ยท (Permalink)
I do 150-160 with freshwater fish that's not fresh just to be safe, but I'm a paranoid panda. It always comes out perfectly flaky and moist but I wouldn't let it get any hotter than that.
ScrubQueen ยท 1 points ยท Posted at 08:39:42 on June 27, 2018 ยท (Permalink)
Also sise note. my favorite easy thing to make now is "blackened" catfish. I use quotes cause I just coat it in spices and pan fry it in a little bit if butter. I do it below the smoke point so it's not technically blackened and I don't always use cajun seasoning but fuck it, it's damn tasty. Cumin and chilli powder is my current favorite, with salt, pepper and a squeeze of lime at the end. Looks fancy but it takes about 15 minutes.
Oven roasted veggies are another good and easy one to make (also goes well with tuat catfish) Literally just whatever veg you want coated in olive oil, salt, pepper, and rosemary if you're fancy. Only way to fuck it up is forgetting to set the timer.
TTilapia ยท 19 points ยท Posted at 21:39:06 on June 25, 2018 ยท (Permalink)
Why do so many people not like me?
curious-children ยท -1 points ยท Posted at 02:32:11 on June 26, 2018 ยท (Permalink)
wtf
Centaurious ยท 5 points ยท Posted at 19:15:19 on June 25, 2018 ยท (Permalink)
i made a parmesan crusted tilapia a week or so ago and it was amazing. it wasnโt much effort but it felt so fancy!
Ianjohn ยท 9 points ยท Posted at 21:14:14 on June 25, 2018 ยท (Permalink)
How do people not like tilapia? It's like fish chicken. It tastes like what you want it to taste like.
Berbaw06 ยท 6 points ยท Posted at 22:15:30 on June 25, 2018 ยท (Permalink)
Because itโs a distguesting farm raised bottom feeder that eats algae and poop. I love that other people love it though. Makes the demand for good fish a little bit lower.
GirlNumber20 ยท 8 points ยท Posted at 23:25:09 on June 25, 2018 ยท (Permalink)
How do you feel about shrimp? Catfish? Pork?
Ianjohn ยท 6 points ยท Posted at 23:57:27 on June 25, 2018 ยท (Permalink)
Who cares what it eats? You're not eating its stomach contents. It tastes good and is better for you than most meats.
Tons of delicacies have gross diets and we don't give a fuck.
edit also they don't eat their poop. use google for a couple of seconds.
Berbaw06 ยท -2 points ยท Posted at 00:02:56 on June 26, 2018 ยท (Permalink)
Are you aware that thereโs truth in the phrase you are what you eat? What the fish eats ends up in its body. The most well known harmful element you absorb from eating certain fish is mercury, but this is true of many chemicals. I personally would try to avoid fish that are penned up eating algae and poop often times in very polluted waters with agricultural runoff.
Ianjohn ยท 7 points ยท Posted at 00:11:59 on June 26, 2018 ยท (Permalink)
That's just not how the body works though. It's not like the body thinks "oh, this thing that was once waste is now nutrients" and start sending it off. Eating poop certainly isn't good for the animal, but that doesn't instantly mean it's bad for the meat, too.
Do you eat shrimp? When shrimp are cleaned, their very delicate bowels and digestive track are literally ripped out in the restaurant, and a lot of it ends up on the shrimp. They're rinsed, cooked, and eaten. If you eat shrimp, you're eating more literal poop than if you eat tilapia.
And is eating algea bad? Many things we eat eat algea. The poop-eating was specific cases at specific farms. It's not an actual diet of the fish, or something commonly fed.
The 'tilapia is bad for you' trend was literally started by a meme.
Berbaw06 ยท -4 points ยท Posted at 00:49:24 on June 26, 2018 ยท (Permalink)
Tilapia is bad for you isnโt a trend. It was one of the main focuses from one of the first books I read when I was studying environmental science at college.
donth8urm8 ยท 3 points ยท Posted at 22:01:17 on June 25, 2018 ยท (Permalink)
We eat lots of potato chips and cheezits so we save the salty crumbs and last bit broken chips from a few bags at a time and make crusted tilapia and it turns out fairly well. Garlic butter baked, in a pan, air fryer (bless that things little heart I love it) all turns out pretty good.
CharlesDickensABox ยท 2 points ยท Posted at 03:21:13 on June 26, 2018 ยท (Permalink)
I made a shitload of chutney for mango season without having any clear idea how to use it up, so it's just been sitting in the pantry. You just made my tomorrow evening.
EyeTea420 ยท 4 points ยท Posted at 19:59:50 on June 25, 2018 ยท (Permalink)
tilapia is nasty. no incredible chef would cook this fish.
Timbeaux38 ยท -13 points ยท Posted at 19:15:49 on June 25, 2018 ยท (Permalink)
Tilapia is disgusting... use better fish.
TheLadyEve ยท 3 points ยท Posted at 02:32:56 on June 26, 2018 ยท (Permalink)
It's possible you haven't had good tilapia. Some is definitely better than others. You have to buy from good sources--avoid Asian and Central American imports (other than Ecuador and Peru which are okay).
Tilapia is a great fish--environmentally friendly, lean, sustainable, and very tasty if you have a good source and prepare it well.
MrEuphonium ยท 11 points ยท Posted at 19:35:31 on June 25, 2018 ยท (Permalink)
Fight me, tilapia is delicious and cheap.
monthos ยท 9 points ยท Posted at 21:42:43 on June 25, 2018 ยท (Permalink)
A lot of people do not like tilapia because of how they are farmed. The fish is hard to kill, so they are over packed in tanks and fed waste such as chicken and pig shit.
Also because of the horrible farming conditions, they are fed a substantial amount of antibiotics so they don't kill us when we eat it.
I agree though, my mom makes a fantastic tilapia dish. I don't buy it myself though, mostly because I am no chef so I hardly make fish myself.
radicalelation ยท 1 points ยท Posted at 21:28:24 on June 25, 2018 ยท (Permalink)
It's fish that tastes like fish without tasting too much like fish, and dirt cheap. $1.99lb for filets at a place nearby, or $0.99lb for cleaned whole tilapia.
Fish meat for weeeeeks for cheeeaaap.
I actually didn't used to like it, but at that price I decided I'd buy a big bag and figure shit out. Now I've found you can do a lot with it and it can taste great.
eunit ยท 2 points ยท Posted at 20:11:56 on June 25, 2018 ยท (Permalink)
Your face is disgusting use a better face
Vlaed ยท 56 points ยท Posted at 16:06:18 on June 25, 2018 ยท (Permalink)
Guacamole
v105memorial ยท 19 points ยท Posted at 16:36:10 on June 25, 2018 ยท (Permalink)
Can confirm. Literally mix fresh ingredients in bowl.
niktemadur ยท 1 points ยท Posted at 11:12:39 on June 26, 2018 ยท (Permalink)
Then make it fancier with shallot instead of onion, and a spoonful or two of olive oil.
plasticCashew ยท 34 points ยท Posted at 17:50:17 on June 25, 2018 ยท (Permalink)
In the midwest, gotta wait for that 1 day out of the year when avocados aren't hard as a rock and impossible to shell.
weird_turn_pro ยท 8 points ยท Posted at 20:38:23 on June 25, 2018 ยท (Permalink)
I don't know where you live, but I haven't had any trouble in Minnesota or Wisconsin getting okay avocados year round. They don't compare to the ones you can get fresh, but they are still good. Just wait a few days for the hard ones.
all_teh_sandwiches ยท 6 points ยท Posted at 23:37:12 on June 25, 2018 ยท (Permalink)
Man, California spoiled the shit out of me, now I judge every avocado I get back home (PNW)
affixqc ยท 5 points ยท Posted at 21:32:53 on June 25, 2018 ยท (Permalink)
What does this sentence mean? What's a non-fresh avocado?
I'm from California and never more than 100 yards away from an avocado tree, so legitimately confused by this sentence.
weird_turn_pro ยท 7 points ยท Posted at 21:38:48 on June 25, 2018 ยท (Permalink)
Sorry! Fresh meaning getting them from somewhere close by - like you in California. They taste so much better ripened close to the source. At least in my opinion, I guess.
TheSmJ ยท 3 points ยท Posted at 21:42:50 on June 25, 2018 ยท (Permalink)
In the US, avocados generally come from California, Mexico, and (occasionally) Florida. You'll never find "local" avocados in the midwest.
weird_turn_pro ยท 6 points ยท Posted at 21:50:15 on June 25, 2018 ยท (Permalink)
Yes, that is why I said the ones in the Midwest don't compare to the ones found where they are locally grown.
affixqc ยท 4 points ยท Posted at 21:48:15 on June 25, 2018 ยท (Permalink)
Got it. I was imagining frozen avocados or something and was having a mild panic attack.
weird_turn_pro ยท 1 points ยท Posted at 21:50:47 on June 25, 2018 ยท (Permalink)
Anyone who freezes an avocado should go to jail!
bunberries ยท 1 points ยท Posted at 23:09:33 on June 26, 2018 ยท (Permalink)
my mom actually bought a bag of frozen avocados the other day. was going to make a milkshake or something with it
littlezissou ยท 5 points ยท Posted at 01:33:53 on June 26, 2018 ยท (Permalink)
My Venezuelan friend gave me the best tip to ripen avocado's quickly without issue; put some bananas in the bag with them and let them sit overnight. Its something about a chemical the bananas emit that ripens the avocado. Always perfect.
silentjay1977 ยท 8 points ยท Posted at 03:33:12 on June 26, 2018 ยท (Permalink)
It is ethylene most fruit emit it but bananas release a lot of it when ripe. I once worked in a produce warehouse and we had ethylene rooms for banana, that when we had dead ass green avo's we would gas em and within a couple days they would break and start to ripen then left them out of a cooler. Once they get to a certain degree they go back into the cooler to slow the process this was all for one customer.
xSlappy- ยท 2 points ยท Posted at 20:17:23 on June 25, 2018 ยท (Permalink)
Let them sit at room temp for a few days to ripen.
TickleMeYoda ยท 3 points ยท Posted at 22:56:25 on June 25, 2018 ยท (Permalink)
But I want guacamole now.
[deleted] ยท 1 points ยท Posted at 21:11:41 on June 25, 2018 ยท (Permalink)
Im in the mid west, just buy the avocados and let them ripen in your house....
And tbh theyre usually good straight from the store as long as the outside isn't super green and theyre hard at the same time. Ive made guacamole and avocado spreads and it was a hit.
MzOpinion8d ยท 1 points ยท Posted at 06:05:32 on June 26, 2018 ยท (Permalink)
Oddly enough, even though itโs not the same as truly fresh, Iโve had good luck buying avocados at Aldi.
coscorrodrift ยท 2 points ยท Posted at 00:02:07 on June 26, 2018 ยท (Permalink)
Can't believe i had to scroll this far. It had been a long time since i had guac, and yesterday or the day before a friend had some doritos and storebought guac in his place, so i had some. almost came, i had forgotten how good guacamole is, and that was storebought.
1smores ยท 57 points ยท Posted at 23:30:59 on June 25, 2018 ยท (Permalink)
Just came here to steal recipes...
vanillyl ยท 5 points ยท Posted at 07:18:33 on June 26, 2018 ยท (Permalink)
Iโve never saved so many comments in my life.
bearded_banana54321 ยท 145 points ยท Posted at 19:20:58 on June 25, 2018 ยท (Permalink)
I make a dish I call "getting laid salmon".
a salmon fillet, slow cook it in the oven wrapped in aluminum foil ultil you think it's done.
mix soy sauce, lemon and butter in a pan and mix it while heating (the heat helps everything mix well).
pour the sauce on the salmon and add rosemary.
that's it. 2 steps and it is great
CharlieCharma ยท 57 points ยท Posted at 22:59:23 on June 25, 2018 ยท (Permalink)
With how many people I've encountered who hate salmon, that is a risky "getting laid" dish.
Salmon was one of the first things I learned how to cook successfully. It's so surprisingly easy for it to turn out perfect and beautiful.
rubywolf27 ยท 6 points ยท Posted at 01:39:44 on June 26, 2018 ยท (Permalink)
Iโm not a fan of seafood at all, but every so often I try a fish dish just to see if I still donโt like it.
I think Getting Laid Salmon will be my next taste test,
GrizzlyAP97 ยท 3 points ยท Posted at 03:06:18 on June 26, 2018 ยท (Permalink)
My girlfriend loves salmon and I used to stay away from seafood, until I found a recipe I could take. I like to add sliced thai red peppers to give it some heat.
https://www.allrecipes.com/recipe/109297/cedar-planked-salmon/
Protip, have a spray bottle filled with water on hand to put out the flames on the cedar planks
MaxMachzmo ยท 2 points ยท Posted at 02:09:50 on June 26, 2018 ยท (Permalink)
TEACH ME! No matter what recipe I follow to cook salmon, it's ALWAYS dry, fishy, and chewy. And I'm not the worst cook either! I don't know what I'm doing wrong. It always looks raw on the inside so I keep it in the oven for longer, but by the time the inside looks cooked, it just tastes awful.
muzzyhoo92 ยท 3 points ยท Posted at 02:26:42 on June 26, 2018 ยท (Permalink)
Maybe your oven is too hot - you could try turning it down? If it's an old oven it could also be that your temp gauge isn't accurate. I always take it out when it's looking JUST undercooked in the middle, let it sit in foil for a couple min, then it's good
redditrevolution ยท 3 points ยท Posted at 04:24:01 on June 26, 2018 ยท (Permalink)
Trust me. Youtube America's test kitchen salmon. The technique of brining and pan frying the dried salmon from a cold pan. Go for medium heat at 6-8 mins per side. These are the keys to perfect salmon. It's amazing and simple. I never cared for the the fishyness of salmon but the brine takes care of that. The brine also prevents the fish from drying out. It's amazingly flaky and the crispy skin is great.
MaxMachzmo ยท 1 points ยท Posted at 16:27:24 on June 26, 2018 ยท (Permalink)
Thanks for the tip! I've never trusted myself to cook salmon in a pan. I've always felt safer trying it in the oven, but at this point I'll try anything. I force myself to eat it twice a week for the health benefits. I'll definitely check that video out!! I'm excited to hopefully not hate salmon!
Weekdaze ยท 2 points ยท Posted at 10:13:00 on June 26, 2018 ยท (Permalink)
Salmon is so bland and inoffensive though, itโs pink sea chicken, even if they donโt like seafood surely a bit of salmon is fine?
AHeartlikeHers ยท 23 points ยท Posted at 22:54:40 on June 25, 2018 ยท (Permalink)
Upvoted just for the name of your dish. Have you ever tried using dill with your salmon? I blew it off for as long time, but once I tried it I instantly developed a craving for more. The smell of the fresh dill is so mouth-watering.
Csharp27 ยท 2 points ยท Posted at 16:47:19 on June 26, 2018 ยท (Permalink)
Forreal it's so good, another stupid easy salmon recipe is just to cover it in mayo and throw a bunch of fresh dill on top. In the oven until it's done and you're good to go. So fucking good.
DevonLovelock ยท 6 points ยท Posted at 03:34:56 on June 26, 2018 ยท (Permalink)
I go with 6 hours at 350 degrees, but add an hour or two to be safe. Your oven may vary though.
Lastminutebastrd ยท 3 points ยท Posted at 23:53:41 on June 25, 2018 ยท (Permalink)
Came in here to say Salmon. Anyone I've made it for thinks I'm some sort of amazing chef, which is far from the truth.
coscorrodrift ยท 4 points ยท Posted at 23:56:23 on June 25, 2018 ยท (Permalink)
CAREFUL! My mom used to do a variant of this dish and she put some taters in it, and it can be good, but she fucked it up with the lemon like half the time. A bit of lemon is cool, nice touch. A lot of lemon makes the dish insufferable, I hate throwing away food, and especially when it's my mom's, but goddamn that was hardly edible.
She's switched to salmon + avocado variants since then, and the combo works so well. Doesn't matter if it's a prepackaged smoked salmon with some avocado slices, tomato and olive oil as a salad (add pasta to make a pasta salad, or put that shit on a toast with Philadelphia cheese -i think its official name is cream cheese- to know why God put tastebuds on our mouths) , or diced salmon fillet + avocado chunks cooked in a pan with some soy sauce for flavouring (i think, not sure) , that combo is godly.
melissqua ยท 4 points ยท Posted at 04:28:53 on June 26, 2018 ยท (Permalink)
After reading this I realize that my fiancรฉ used to make me โgetting laid salmonโ all the time when we were first dating
bearded_banana54321 ยท 1 points ยท Posted at 10:37:21 on June 26, 2018 ยท (Permalink)
hahahaha nice!
TeAmoTaco ยท 3 points ยท Posted at 03:17:57 on June 26, 2018 ยท (Permalink)
I sub the soy sauce for honey but Iโll have to try this!
miketwo345 ยท 1 points ยท Posted at 15:49:05 on June 26, 2018 ยท (Permalink)
Penne a la Vodka is my "getting laid" dish. It has worked more times than I can count. Not trivially easy like many things here, but extremely doable after one or two practice runs. Combine with red wine and you're all set.
Londave ยท 1 points ยท Posted at 16:25:48 on June 26, 2018 ยท (Permalink)
So did it work on RoseMary?
Gracie_Lou_Freebush ยท 1 points ยท Posted at 23:21:58 on June 26, 2018 ยท (Permalink)
Had a guy make this for me once... Justin?
bearded_banana54321 ยท 1 points ยท Posted at 23:39:05 on June 26, 2018 ยท (Permalink)
hahahaha no!
honestly, I'm surprised so many people have similar recipes, because this is something I adapted from a Japanese restaurant, hence the soy sauce and salmon combo
thephilberg ยท 66 points ยท Posted at 21:19:56 on June 25, 2018 ยท (Permalink)
I wouldn't say incredible chef, but for most big parties I'll make a Buffalo Chicken Dip and my friends can never get enough. It's literally the recipe on Frank's Red Hot website. It's literally just mixing a bunch of stuff, tossing it in the oven, and melting cheese on top. Super easy but always have people asking me for the recipe.
swayzaur ยท 7 points ยท Posted at 08:37:12 on June 26, 2018 ยท (Permalink)
If you want to step it up a notch, make buffalo poppers.
Step 1) Make the buffalo chicken dip.
Step 2) Get the biggest jalapenos you can find. Cut those bitches lengthwise, and scoop out the seeds/membrane stuff with a spoon.
Step 3) Stuff the peppers with the buffalo chicken dip.
Step 4) Wrap each stuffed jalapeno half with a piece of bacon (half a piece if the bacon is thick-cut). Use a toothpick to keep the bacon in place if necessary.
Step 5) Bake them in the oven (works best if you put them on a rack over a pan or cookie sheet so the bacon grease drips off). I usually cook them at 350-375 until the bacon is crispy.
Step 6) Watch them disappear in about 3 minutes.
cjr71244 ยท 4 points ยท Posted at 02:42:49 on June 26, 2018 ยท (Permalink)
http://www.franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242-1
thephilberg ยท 3 points ยท Posted at 02:46:04 on June 26, 2018 ยท (Permalink)
Yep! That's the one. I swap out shredded Mexican four-cheese with the blue cheese though!
juneburger ยท 3 points ยท Posted at 03:15:56 on June 26, 2018 ยท (Permalink)
This is my go to recipe as well! Made some last night for an award show party. Itโs the same one a local restaurant uses.
Mijbr90190 ยท 5 points ยท Posted at 00:11:16 on June 26, 2018 ยท (Permalink)
Ive shown up to parties with buffalo wing dip and tortillas. People swarm in like vultures and the shit is gone. Definitely a crowd pleaser.
WhateverItTake ยท 1 points ยท Posted at 02:35:58 on June 26, 2018 ยท (Permalink)
Can confirm
Rogerthat500 ยท 17 points ยท Posted at 22:17:40 on June 25, 2018 ยท (Permalink)
Roast chicken:
Get whole chicken Shove a garlic bulb and lemon sliced in half inside Bake at 425 for about an hour 25 minutes
Thatโs it.
MeepKitty ยท 2 points ยท Posted at 23:35:52 on June 25, 2018 ยท (Permalink)
Yes, it's so shocking how easy roast chicken is! And, an enterprising person can use it for a few days' meals!
Sergeant_Fred_Colon ยท 2 points ยท Posted at 11:22:20 on June 26, 2018 ยท (Permalink)
And keep the cooked lemons to squeeze over the cooked chicken
ParanoidandSunburned ยท 37 points ยท Posted at 18:00:19 on June 25, 2018 ยท (Permalink)
Slow roast pork shoulder.
Take a slab of pig, rub with whatever you have, salt, pepper, oil at least. Paprika, garlic, cumin seeds, chili, soy sauce are all good additions.
Chuck it in the oven, low, low, about 140 c for 6 or 7 hours. Go catch up on some Netflix. Take out, rest it for half an hour (leave somewhere warm, with a lid.)
Serve with a leafy green, rocket or spinach leaves, heavily olive oiled and salted and some good bread.
Bask in the admiration of all.
angryWinds ยท 6 points ยท Posted at 21:20:15 on June 25, 2018 ยท (Permalink)
My trick is to do mostly as you said, but then after you shred it (I presume you're shredding it, like pulled pork style?), in small batches, put some of it in a nuclear hot frying pan (preferably stainless steel or cast iron... something that won't get ruined over prolonged high heat), for just a few short minutes at a time.
This gives it a nice char, that sort of mimics a more authentic bbq experience, where it's been going low and slow over an open flame, and getting that excellent smokey char on the outside all day long.
ParanoidandSunburned ยท 5 points ยท Posted at 21:45:55 on June 25, 2018 ยท (Permalink)
I like your style! That's usually what I do for the second day with the leftovers. I totally dig the smoke and char, and those lovely crispy bits.
But I'm also kinda fond of a big spoonful of luscious, tender, juicy meat, all the fat rendered into it like a pork jam, the first time around. It's not as pronounced as when it's pulled and pan seared, but I figure it's pretty comforting.
angryWinds ยท 3 points ยท Posted at 22:22:11 on June 25, 2018 ยท (Permalink)
Mmmmmmm pork jam. I must say, I like your style as well, stranger.
premiumdude ยท 2 points ยท Posted at 06:47:35 on June 27, 2018 ยท (Permalink)
I cooked a meal at a family reunion several years ago. Did crockpot carnitas pork shoulder and served it with some elotes (also really simple: grill corn on the cob, slather with a mixture of mayo and chili powder, top with grated parm or cotija) and your typical midwestern-American taco night sides. Super easy.
My family was blown away. They still talk about it! :D
tylerhovi ยท 1 points ยท Posted at 00:07:18 on June 26, 2018 ยท (Permalink)
I love good pulled pork but donโt have facilities or space to smoke any myself. So Iโll do this whole crockpot pork roast, shred it, and then spread in on a foil lined tray and broil it in the oven for a few minutes. Takes some of the soggy mess away and gives it a nice crisp.
Pretty much does exactly what yours does but it may be a little easier.
unAcceptablyOK ยท 1 points ยท Posted at 08:52:28 on June 26, 2018 ยท (Permalink)
This, and lamb
JBu92 ยท 404 points ยท Posted at 18:03:59 on June 25, 2018 ยท (Permalink)
Bread. People think it's so hard to do, but it really just takes time for the yeast to do its thing.
People have been making bread for 10,000 years, it's not that hard. Flour, water, salt, yeast, a big bowl, an oven, and some patience; boom, you got bread.
[deleted] ยท 542 points ยท Posted at 20:25:04 on June 25, 2018 ยท (Permalink)
[deleted]
shirtandpantsguy ยท 158 points ยท Posted at 21:03:12 on June 25, 2018 ยท (Permalink)
As a professional cook, this is why I buy my bread.
NSA_Chatbot ยท 31 points ยท Posted at 22:49:15 on June 25, 2018 ยท (Permalink)
May I suggest beer bread?
3c flour
3T sugar
3t salt
1T baking powder
1 can beer
1/3 cup melted butter / margarine or canola or whatever.
mix all except oil.
put into greased bread pan. (I've also had success with muffin tins)
Pour oil over bread mix in pan.
Cook for 50 minutes at 350.
Milfje ยท 5 points ยท Posted at 08:19:15 on June 26, 2018 ยท (Permalink)
Use dark beer, add Italian herbs and onion powder. Thank me later.
NSA_Chatbot ยท 1 points ยท Posted at 14:00:17 on June 26, 2018 ยท (Permalink)
I'll check that out next time, thank you.
Tibbs420 ยท 9 points ยท Posted at 01:32:36 on June 26, 2018 ยท (Permalink)
My family restaurant has been making our own bread for 22 years. A ciabatta at lunch, sourdough at dinner, and people rave about them. Thereโs really nothing special to the recipes, no herbs in them, or cheese or whatever shit people do. Just flour, water, salt, and yeast. What really makes it is liberal application of salt, and always being baked perfectly.
If youโre making your own bread and people are just saying โoh, coolโ, something needs work.
ekcunni ยท 21 points ยท Posted at 21:06:57 on June 25, 2018 ยท (Permalink)
This is why I asked for a bread machine for Christmas. It cuts wayyyyy down on the labor but I still get nice fresh bread.
I actually do think fresh bread is amazingly delicious, but probably even moreso now that the work:deliciousness ratio has been altered by the bread machine.
donnysaysvacuum ยท 14 points ยท Posted at 22:40:56 on June 25, 2018 ยท (Permalink)
Kitchen aid mixer and a towel will get the job done without much work too.
PMmeyourlifeworries ยท 3 points ยท Posted at 23:12:36 on June 25, 2018 ยท (Permalink)
Happy Cake Day
NothingButFlowers_ ยท 25 points ยท Posted at 20:57:50 on June 25, 2018 ยท (Permalink)
If your guests are saying "oh cool, some bread", you just need to score it different.
[deleted] ยท 14 points ยท Posted at 21:03:30 on June 25, 2018 ยท (Permalink)
[deleted]
CptTritium ยท 2 points ยท Posted at 02:10:27 on June 26, 2018 ยท (Permalink)
Milk bread and zopf are easier for me than hollandaise, and generally make good centerpieces. I'm just a baking-minded person, though. I have recently discovered deglazing, though, and it's like food sorcery.
wildabeast861 ยท 4 points ยท Posted at 21:34:35 on June 25, 2018 ยท (Permalink)
Exactly, takes a good amount of time, compared to the 5 min walk to my baker. I did make Babka the other day and it turned out amazing, 2nd ever bread. it just was very time consuming.
ItWillScan ยท 3 points ยท Posted at 23:24:02 on June 25, 2018 ยท (Permalink)
We had a "baked goods" day at work where we all had to bring in some home-baked goods to share.
I left some dough to rise overnight, baked it in the morning and brought the loaf in still warm. Everyone raved about it and it was one of the first things to go.
Hadramal ยท 2 points ยท Posted at 22:25:13 on June 25, 2018 ยท (Permalink)
I'm not totally lost in the kitchen but I have fucked up bread in more ways than I can remember.
MauranKilom ยท 1 points ยท Posted at 22:45:52 on June 25, 2018 ยท (Permalink)
In terms of taking it to parties etc., consider spicing it up if you're tired of the "oh, bread..." response. I remember that the bread my parents used to make had chunks of cheese and ham got people very excited.
Kayki7 ยท 1 points ยท Posted at 22:46:10 on June 25, 2018 ยท (Permalink)
Homemade jalapeรฑo bread is the bomb (or banana pepper) - any pepper really lol. Cheese is also good to add in.
namestom ยท 1 points ยท Posted at 23:16:00 on June 25, 2018 ยท (Permalink)
Couldnโt agree more. Iโve killed yeast quite a few times and man does that piss me off considering all the time and material!
abdoulio ยท 1 points ยท Posted at 00:37:15 on June 26, 2018 ยท (Permalink)
Yeah I've tried all kinds of recipes and it always ends up fucked in a different way. I wish I could, and I tried a dozen times or so, but I've decided it's not for me.
Analog_Native ยท 1 points ยท Posted at 01:30:25 on June 26, 2018 ยท (Permalink)
the great thing about making your own bread is that you can put in it whatever you like to make something you cannot buy anywhere
CharlesDickensABox ยท 1 points ยท Posted at 03:18:31 on June 26, 2018 ยท (Permalink)
This is why I make focaccia. It's one of the most user-friendly breads around and people think it's fancy because you put some roasted garlic and herbs on it.
[deleted] ยท 1 points ยท Posted at 03:26:10 on June 26, 2018 ยท (Permalink)
I always find that fresh, warm home baked bread is a huge crowd pleaser.
iamtehstig ยท 1 points ยท Posted at 03:30:36 on June 26, 2018 ยท (Permalink)
Two words. Bread. Machine.
I make bread at least once a week because there is no effort beyond measuring a few ingredients and pressing go.
molecularmachine ยท 1 points ยท Posted at 06:45:28 on June 26, 2018 ยท (Permalink)
I don't think I could trust a bread machine. If I don't knead the dough myself I don't know if it needs more flour because of humidity, and I can't control the feel of it. I'm such a control freak in the sense that the FEEL of the dough is super important, more so than measurements.
I am so baking bread this weekend.
dashdotdott ยท 1 points ยท Posted at 22:22:54 on June 26, 2018 ยท (Permalink)
Turtles are great
Jimeeg ยท 50 points ยท Posted at 20:21:56 on June 25, 2018 ยท (Permalink)
unless you're making sourdough (king of breads) way less "boom, you got bread" and way more doing tedious shit
Brookefemale ยท 9 points ยท Posted at 21:57:07 on June 25, 2018 ยท (Permalink)
Like cleaning up the kitchen floor because your sourdough starter came alive and blew open the refrigerator.
kay_knox ยท 5 points ยท Posted at 22:01:08 on June 25, 2018 ยท (Permalink)
Most of the fuss is starting/keeping a starter around. If you've got any bakeries around you, they'll usually give/sell you some if you ask nicely.
thoughtpixie ยท 3 points ยท Posted at 23:58:55 on June 25, 2018 ยท (Permalink)
I would marvel and semi-crush on anyone who can give me home made crunchy crust but soft boingy almost sticky inside sour dough. Warm. Butter. Could eat it all by itself for a meal. ๐คทโโ๏ธ
mydrunkpigeon ยท 2 points ยท Posted at 22:18:59 on June 25, 2018 ยท (Permalink)
There's no shame in using commercial yeast for a sourdough. It significantly cuts down on effort for a pretty negligible difference in taste.
mference123 ยท 35 points ยท Posted at 20:53:58 on June 25, 2018 ยท (Permalink)
The trick to homemade bread (and the reason it is less popular today) is the kneading. I would always skimp on my kneading, and the end result was dense and a little dry.
The last time I made it I had some frustrations to work out and did the full amount of recommended kneading on the same recipe and it was soooo much better. Soft and chewy with a crisp crust.
So the secret to good bread is a bad mood.
NothingButFlowers_ ยท 15 points ยท Posted at 20:59:23 on June 25, 2018 ยท (Permalink)
Dough hook on a standing mixer. "But I don't wanna buy a standing mixer!" That's fair.
Stretch and fold. (Perfect for sourdough)
No more kneading.
ekcunni ยท 6 points ยท Posted at 21:07:42 on June 25, 2018 ยท (Permalink)
Bread machine. Cheaper than stand mixer, all the deliciousness of fresh bread.
molecularmachine ยท 2 points ยท Posted at 06:46:55 on June 26, 2018 ยท (Permalink)
Kneading is important though. You can feel if you need to adjust the flour etc. Plus, it's great for working out frustrations.
NothingButFlowers_ ยท 2 points ยท Posted at 17:13:24 on June 26, 2018 ยท (Permalink)
Stretch and fold works here, too.
Well, it doesn't offer your anger therapy session... Kneading is fine, but I mention these as alternatives to kneading for making good bread.
I'm not a fan of bread making machines, you lose a good bit of the personal touch.
Shaping and scoring a loaf is a very wonderful thing and it's hard to control the bake as well in a bread machine compared to a cast iron Dutch oven.
Edit: All of my comments come from a certain bias as I only make sourdoughs. Added tip: I use my instant pot as a proofing oven :D
ekcunni ยท 3 points ยท Posted at 21:09:22 on June 25, 2018 ยท (Permalink)
Yeah, because kneading SUCKS. It's fun for a few minutes, but you're actually supposed to knead most bread dough for kind of a long time. People are always like, kneading is fun! And that's when I know they're talking about that time they had to knead some cookie dough for 30 seconds, and not about kneading bread dough for a full 12-15 minutes.
mference123 ยท 3 points ยท Posted at 21:10:58 on June 25, 2018 ยท (Permalink)
it's tiring.
Happy Cake Day.
just-JV ยท 1 points ยท Posted at 22:55:55 on June 25, 2018 ยท (Permalink)
*Happy Bread Day
FTFY
SHOUTING ยท 1 points ยท Posted at 21:56:05 on June 25, 2018 ยท (Permalink)
Depending on the type of bread you are baking, you don't have to knead at all! Check out the beginner sandwich loaf here, they explain how you can just leave the dough alone and fold it every 15 or so minutes to duplicate the kneading process.
Sisaac ยท 2 points ยท Posted at 23:49:03 on June 25, 2018 ยท (Permalink)
Even "artisan-type breads" won't need kneading. At least through the Lahey method.
03slampig ยท 7 points ยท Posted at 21:27:13 on June 25, 2018 ยท (Permalink)
Anyone who upvotes this has never made bread before.
Cyt6000 ยท 1 points ยท Posted at 22:33:16 on June 25, 2018 ยท (Permalink)
Depends on the bread. For sandwich and artisan loaves it's super easy, just time consuming
iScrtAznMan ยท 2 points ยท Posted at 01:39:29 on June 26, 2018 ยท (Permalink)
If you think making a nice round or high hydration dough is easy, you either have done it professionally or haven't done it right. Making a pretty loaf that tastes as good as a bakery takes a lot of effort.
Don't even look at other shapes like baguettes or batards.
killahgrag ยท 1 points ยท Posted at 15:27:14 on June 26, 2018 ยท (Permalink)
Yes, but not all breads. Beer Bread is stupid simple and it's kinda difficult to fuck up. Goes great with pot roast, too, another easy dinner.
Husky ยท 3 points ยท Posted at 20:23:25 on June 25, 2018 ยท (Permalink)
Irish soda bread is even simpler. No kneading, no rising. The bread, including oven time, can be done in under 45 minutes and it tastes wonderful. https://www.bbcgoodfood.com/recipes/1432/irish-soda-bread
splamammy ยท 2 points ยท Posted at 20:40:33 on June 25, 2018 ยท (Permalink)
Add dried fruit and it's extra delicious
Husky ยท 1 points ยท Posted at 23:00:02 on June 25, 2018 ยท (Permalink)
Yes, or replace the buttermilk with yoghurt for a more cake-like structure.
incapablepanda ยท 3 points ยท Posted at 21:04:16 on June 25, 2018 ยท (Permalink)
depends on what kind of bread you're making. some recipes are finicky (i cannot get ciabatta right) or require just the right amount of steam to come out right, and most of us don't have commercial ovens that can control the steam inside, so you have to try to make do throwing water into a pan under whatever you're baking in the oven. also i've had many recipes that wait until the very end to tell you "now divide into two loaves" and i'm like "bitch i don't have two dutch ovens, warn a girl before you tell me to make enough for two loaves" and now you have an overproofed loaf. also some types take forever to get to the baking stage. like i've had loaves that i've had to babysit and fuss with every hour or so overnight. and sourdough? i cried a little when i grew my own culture from scratch and i guess something wasn't sterile and it started growing some fuzzy white crap on top :(
JBu92 ยท 1 points ยท Posted at 00:03:53 on June 26, 2018 ยท (Permalink)
This kind. Fuck kneading, ain't nobody got time for that shit.
https://www.thekitchn.com/how-to-make-noknead-bread-home-109343
PrimeIntellect ยท 3 points ยท Posted at 22:34:13 on June 25, 2018 ยท (Permalink)
bullshit, making good bread is a fucking art, and a difficult one. I've made bread tons of times and it comes out funky quite often.
JBu92 ยท 2 points ยท Posted at 00:02:56 on June 26, 2018 ยท (Permalink)
Good, fancy bread is a lot more effort, I'm sure (fuck kneading). This no-knead recipe has gotten me laid though. https://www.thekitchn.com/how-to-make-noknead-bread-home-109343
RetroPenguin_ ยท 2 points ยท Posted at 20:43:08 on June 25, 2018 ยท (Permalink)
I disagree for sourdough. It's quite difficult to make a proper loaf. Not the ingredients, but the technique for kneading and shaping the dough is anything but simple.
sonbrothercousin ยท 2 points ยท Posted at 21:24:11 on June 25, 2018 ยท (Permalink)
Lol, you sound like John Madden with the "Boom, you got bread".
alch334 ยท 2 points ยท Posted at 21:44:13 on June 25, 2018 ยท (Permalink)
its very tedious. i worked in a bakery. bread is nothing like a lot of the other simple + easy to make dishes in this thread.
[deleted] ยท 1 points ยท Posted at 20:40:51 on June 25, 2018 ยท (Permalink)
[deleted]
ekcunni ยท 1 points ยท Posted at 21:11:14 on June 25, 2018 ยท (Permalink)
I got one of these for Christmas! Mine was even cheaper than that, like $60.
It's so great. Sometimes when I work from home, I get up before work, toss ingredients in the bread machine and turn it on, and then I have fresh warm bread at lunch time.
RallyX26 ยท 1 points ยท Posted at 20:59:23 on June 25, 2018 ยท (Permalink)
One problem that I have with homemade bread is that I can't eat it all before it goes bad. Although supposedly some Ascorbic Acid (Vitamin C) will help that.
Sisaac ยท 2 points ยท Posted at 23:51:11 on June 25, 2018 ยท (Permalink)
You can freeze part of the bread in a ziploc bag. Just make sure it's cooled off completely.
RallyX26 ยท -1 points ยท Posted at 02:35:11 on June 26, 2018 ยท (Permalink)
That changes the structure of the starch granules and can introduce moisture that will make the bread soggy when it's thawed...
zugzwang_03 ยท 2 points ยท Posted at 04:42:20 on June 26, 2018 ยท (Permalink)
Serious Eats disagrees with you. Feel free to read about it here. To summarize:
I make my own bread. I always slice it and freeze it, and as long as you squeeze all the air out of the freezer bag it'll stay fresh. It isn't soggy at all.
RallyX26 ยท 1 points ยท Posted at 12:54:35 on June 26, 2018 ยท (Permalink)
TIL, thank you.
zugzwang_03 ยท 1 points ยท Posted at 16:04:37 on June 26, 2018 ยท (Permalink)
You're welcome!
ekcunni ยท 1 points ยท Posted at 21:10:07 on June 25, 2018 ยท (Permalink)
My bread machine made this less of an issue for me. I can set it to bake a smaller loaf, and bread machines kinda by nature aren't making giant loaves anyway.
ekcunni ยท 1 points ยท Posted at 21:04:24 on June 25, 2018 ยท (Permalink)
I don't think it's hard, it's more that correctly kneading for the called-for amount of time in most of the recipes I've seen is kind of a pain.
Now I have a bread machine and it's delightful. Flour water, salt, yeast, don't even need a bowl or an oven. Throw some ingredients in a bread machine and 3 hours later, warm bread is ready.
hikinginheels ยท 1 points ยท Posted at 21:05:14 on June 25, 2018 ยท (Permalink)
Any kind of baking really. I make homemade cookies and my husband's family loses their mind. "You made these from scratch?!" Um yeah, I just went to All Recipes and picked the ones with the best reviews lol
maybe_little_pinch ยท 1 points ยท Posted at 21:16:25 on June 25, 2018 ยท (Permalink)
I love making bread. People get so impressed and it's so easy to make some simple alterations to make it really tasty. Some breads take a ridiculously long time to proof, though, and that is utterly annoying.
I also discovered that making stuffed bread with french bread dough vs pizza dough is a real game changer.
dogzeimers ยท 1 points ยท Posted at 00:10:53 on June 26, 2018 ยท (Permalink)
A quality bread machine is well worth the money.
victorzamora ยท 1 points ยท Posted at 01:20:56 on June 27, 2018 ยท (Permalink)
Some bread is really hard to make, but there's a recipe I follow called No-Knead Turbo Bread. Takes like 2.5 hours to go from flour in the pantry to bread in the oven and you get a big, beautiful loaf out of it. Literally no kneading. It's as hard as measuring some stuff and swirling it all with the back end of a wooden spoon.
ScroogeMcBirdy ยท 47 points ยท Posted at 18:08:23 on June 25, 2018 ยท (Permalink)
Spag Bol, somehow a lot of people seem to do badly with it, I always have people saying how nice my spag bol is, but it's literally just chuck a load of things together and leave it on low heat as long as i can bear to before you have to eat.
AHeartlikeHers ยท 74 points ยท Posted at 22:57:27 on June 25, 2018 ยท (Permalink)
Is 'Spag Bol' the signature dish of the Daedric prince Molag Bal?
PM_ME_UR_WITS ยท 13 points ยท Posted at 05:24:28 on June 26, 2018 ยท (Permalink)
His classic rendition of a bowl of spaghetti, complete with a signature blend of daedric spices and herbs, sure to
incinerate soulswarm spirits at your next dinner party.stringplucker196 ยท 2 points ยท Posted at 07:23:14 on June 26, 2018 ยท (Permalink)
This is great. Just great.
Leavesofsilver ยท 3 points ยท Posted at 06:02:17 on June 26, 2018 ยท (Permalink)
A lot of it comes down to having a good feel for spices and patience, two things a lot of cooking beginners need to learn.
PM-ME-EBOLA ยท 2 points ยท Posted at 15:27:20 on June 26, 2018 ยท (Permalink)
It disheartens me how many people screw this up into a watery, flavourless mess.
geeves_007 ยท 43 points ยท Posted at 19:06:50 on June 25, 2018 ยท (Permalink)
Caesar salad from scratch.
The dressing is easy but so much better than bottled dressing. Dijon mustard, small amount of mayo, fresh garlic, fresh lemon juice, olive oil, egg yolk, parmesan, ANCHOVIE PASTE, fresh ground pepper. Delissimo!
PlaysWithMadness ยท 25 points ยท Posted at 22:12:19 on June 25, 2018 ยท (Permalink)
So many people want to skip the anchovy paste. Never skip the anchovy paste.
AinslieSt ยท 2 points ยท Posted at 00:07:17 on June 26, 2018 ยท (Permalink)
Disagree.
The original Caesar salad had no anchovies. Lemon juice, olive oil, Worcestershire sauce, a barely cooked egg, salt, pepper and a bunch of Parmesan.
Once you have it that way, you.l never ask for anchovies again.
purpleStarBabe ยท 11 points ยท Posted at 01:57:13 on June 26, 2018 ยท (Permalink)
One of the ingredients in Worcestershire sauce is anchovies.
curious-children ยท 8 points ยท Posted at 02:36:45 on June 26, 2018 ยท (Permalink)
f
AinslieSt ยท 1 points ยท Posted at 03:28:17 on June 26, 2018 ยท (Permalink)
It's such an insanely small amount that it's barely worth mentioning. Definitely not to the level that most amateurs ham-fistedly toss in.
geeves_007 ยท 1 points ยท Posted at 23:31:56 on June 25, 2018 ยท (Permalink)
This guy Cesar salads.
Bananape4l ยท 2 points ยท Posted at 20:33:20 on June 25, 2018 ยท (Permalink)
And what for the entrรฉe ?
penisrumortrue ยท 3 points ยท Posted at 21:25:20 on June 25, 2018 ยท (Permalink)
Moar salad
[deleted] ยท 2 points ยท Posted at 21:09:24 on June 25, 2018 ยท (Permalink)
Interesting. Thanks for sharing this.
rubbishfoo ยท 46 points ยท Posted at 19:46:02 on June 25, 2018 ยท (Permalink)
Salad.
The most difficult part is the prep.
I do it this way...
Bacon - about 1/2 to 1lb. Aluminum foil the bed of the pan, oven for 15m @ 375.
Onion - Red - dice it up. About 1/2 a large red onion.
Fresh Parmesean cheese - grated. However much you like.
Feta Crumbles - go easy, it's tangy
Roma tomatoes - dice up about 2 of em.
Romaine Lettuce - usually 1 is plenty. Rinse well with water & chop off the bottom. Slice it on up the stalks.
Olive oil - a small sprinkle
Black Pepper - a light dusting across the top
Bacon grease - just pour about 1/2 of it in from cooking the bacon.
Mix that up in a large bowl & let it chill for about 1/2 hour.
Seems like a lot of steps... but it's pretty easy to make. Tastes great & goes well with pretty much any meat I can think of.
skepticones ยท 47 points ยท Posted at 21:36:47 on June 25, 2018 ยท (Permalink)
I knew this was a good salad recipe when i saw that the lettuce was number 6 on the ingredient list :)
Zakraidarksorrow ยท 38 points ยท Posted at 22:26:20 on June 25, 2018 ยท (Permalink)
I approve.
[deleted] ยท 4 points ยท Posted at 21:20:22 on June 25, 2018 ยท (Permalink)
First time I ever saw bacon grease in a recipe, but what I now consider an important ingredient for most salads.
EtienneLantier ยท 2 points ยท Posted at 23:29:58 on June 25, 2018 ยท (Permalink)
"salad"
mayhemanaged ยท 2 points ยท Posted at 00:37:28 on June 27, 2018 ยท (Permalink)
Add dill. Herbs in salad make it next level.
AHeartlikeHers ยท 1 points ยท Posted at 22:46:43 on June 25, 2018 ยท (Permalink)
I'm having a little trouble with the idea of combining bacon grease and olive oil together as a salad dressing. Everyone else who commented seems to be already on board... Is this more common than I realize? I love crumbled bacon in my salads, but I'd probably just pair the olive oil with some vinegar or lemon juice.
riemann1413 ยท 7 points ยท Posted at 22:52:06 on June 25, 2018 ยท (Permalink)
it is not common please do not get misled
not only does this sound like an awful salad, it goes truly over the line when he suggests refrigerating the salad again to ensure the grease has resolidified
please do not try this recipe, i implore you
AHeartlikeHers ยท 2 points ยท Posted at 23:00:36 on June 25, 2018 ยท (Permalink)
I hear you on that second part for sure. Even hardy romaine soon gets soggy after its first contact with a dressing.
303Devilfish ยท 2 points ยท Posted at 01:10:50 on June 26, 2018 ยท (Permalink)
I've had wilted lettuce before and it was pretty good. It uses bacon grease.
OnaccountaY ยท 2 points ยท Posted at 03:35:27 on June 26, 2018 ยท (Permalink)
So does hot German potato saladโitโs amazing.
AHeartlikeHers ยท 1 points ยท Posted at 05:35:57 on June 26, 2018 ยท (Permalink)
What kind of lettuce? Romaine? Iceberg? Red? Butter?
303Devilfish ยท 2 points ยท Posted at 06:41:07 on June 26, 2018 ยท (Permalink)
Not sure if it matters that much, but the one i've had used red lettuce.
rubbishfoo ยท 2 points ยท Posted at 01:37:36 on June 26, 2018 ยท (Permalink)
I'm not a chef. I like the oil because it adds a kind of glue that the cheese & other things can stick to. The grease is for flavor & a lil glue too. I use a sprinkle of oil.
Another person commented that the grease will resolidify. It will. That's why it's mixed in. That's your choice if you don't want to try it. I make this from time to time and no one has ever said they didn't care for it. Again, I'm sure a chef could put me in my place.
I like to add sunflower seeds, croutons, whatever else you like in your salad is fine.
Bacon grease makes a kick-ass cheap and very tasty dressing. Im gonna try the vinegar & lemon next time. Thanks!
I'm Cajun and we will eat just about anything if it tastes good.
AHeartlikeHers ยท 1 points ยท Posted at 01:54:31 on June 26, 2018 ยท (Permalink)
I always put sunflower seeds in my salads, too. I'm no chef either, I just like to eat so I do a little cooking.
rubbishfoo ยท 2 points ยท Posted at 02:11:02 on June 26, 2018 ยท (Permalink)
We are on the same page. Change it up a bit to suit your tastes! I can't stand cinnamon & asked a guy about it in a few of his recipes... He told me "Forget it. Individual tastes matter!" They do!
MajorFuckingDick ยท 66 points ยท Posted at 22:26:47 on June 25, 2018 ยท (Permalink)
The real answer is adding Parsley. Put that shit on anything and it will look better. Two shakes of dried parsley goes from "wow this is good" to "even their food is cute."
As for a whole dish I got you also. Hit up a whole foods or local market and grab some Parmigiano-Reggiano IT NEEDS TO BE THE REAL SHIT. a $3 chunk is more than enough but it has to be real. After that grab pasta IMO linguine is the most fancy with least effort. Next up you need veggies, honestly you can put whatever the fuck you want in here, but i like the simple onion mushroom mixture to keep colors simple.
So thats Parmigiano, Pasta, Onion and Mushrooms (and parsley I guess). At this point you just boil the pasta, sautee the onion and mushroom in butter until golden, then drop the pasta into the pan when or a bit before al dente, turn down the heat to about medium-low and alternate between tossing the pasta and grating the cheese into the pan. Eventually the pasta water will take the cheese and create a really nice sauce. Just plate and top with parsley.
You can do a lot of things with this also. Serve with meatballs, top with or add bacon with the veggies, change up the veggies/pasta, add cream cheese before you put the pasta into the pan, its all up to you.
cheesymoonshadow ยท 3 points ยท Posted at 06:20:06 on June 26, 2018 ยท (Permalink)
Presentation is a thing! Unfortunately, fresh parsley tastes awful to me (kinda like how dried saliva smells) so I use green onions for garnish most of the time.
MajorFuckingDick ยท 3 points ยท Posted at 07:05:39 on June 26, 2018 ยท (Permalink)
Compared to green onion, cheap dried parsley has almost no taste if there is any other flavors. However I do like using the green onion for some asian and meat dishes.
cheesymoonshadow ยท 1 points ยท Posted at 12:53:54 on June 26, 2018 ยท (Permalink)
Yeah, I'm ok with dried parsley, but fresh tastes really nasty to me. I forget what it's called, something to do with enzymes I think. It's the same reason cilantro (which I love) takes like soap to some people. I don't like the dull green of dried parsley so I prefer fresh green onion. Most of the time. Obviously I don't use it if it doesn't go with the dish.
tayledrasowl ยท 28 points ยท Posted at 18:40:37 on June 25, 2018 ยท (Permalink)
Saganaki, Greek fried cheese. You can even just use mozzarella instead of fancy cheese and it tastes amazing. Set it on fire with some ouzo and people will oo and ah.
throwawaythangoaway ยท 4 points ยท Posted at 23:58:09 on June 25, 2018 ยท (Permalink)
OUZO? Licorice flavored cheese? Disgusting!!!
Brandy. Use brandy!!
tayledrasowl ยท 4 points ยท Posted at 23:59:54 on June 25, 2018 ยท (Permalink)
TBI yeah I use brandy too but it's supposed to be ouzo.
throwawaythangoaway ยท 7 points ยท Posted at 00:24:18 on June 26, 2018 ยท (Permalink)
In my village, they used brandy, for which I am grateful :) PS what's tbi mean?
Idontknowflycasual ยท 2 points ยท Posted at 03:01:17 on June 26, 2018 ยท (Permalink)
When my Greek bf introduced me to Greek food this is the first thing I tried. I died and went to cheese heaven.
Slabbo ยท 31 points ยท Posted at 22:33:10 on June 25, 2018 ยท (Permalink)
Spanakopita (Greek feta and spinach pie with layers of filo dough).
Sautee a LOT of spinach in butter (yeah, butter).
EDIT!!! I can't believe I forgot this step: Put cooked spinach in cheese cloth and SQUEEZE all the water out of it....Wow that was a big one I almost left out!
Throw it in a mixing bowl or big salad bowl.
Throw in a whole bunch of feta cheese
Salt and Pepper
Mix it up. You can put an egg in there if you want.
Get a shallow baking pan (I use a Pyrex circular dish about 9 inches in diameter) and rub butter on the inside.
Get your filo dough. Handle it very gently.
Lay a sheet in the pan, and then with a brush, spread melted butter. Do this for 5 or 6 sheets.
Dump in the spinach.
More filo dough and melted butter.
Finally, crimp the edges with your finger, and lightly with a sharp knife, make an "X" on the top just going down a layer or 2 of filo.
Bake for....I forget...350 for 30 minutes...Something like that. When the top is brown and crispy it's done.
My favorite thing to bring to pot lucks. It's always the first thing gone, and people think I'm some sort of chef when I'm just an idiot with some spinach.
literallystepback ยท 8 points ยท Posted at 01:19:53 on June 26, 2018 ยท (Permalink)
It is the best thing ever. I always sautรฉ green onions first, then add the spinach and then fresh dill. Let it cool, add several eggs and the crumbled feta. Then filo time.
Slabbo ยท 1 points ยท Posted at 02:24:13 on June 26, 2018 ยท (Permalink)
Your version sounds great too!
AngelWyath ยท 3 points ยท Posted at 05:33:01 on June 26, 2018 ยท (Permalink)
An idiot with spinach... And my heart!
Which is really my stomach and loves food.
akenthusiast ยท 1 points ยท Posted at 04:49:50 on June 26, 2018 ยท (Permalink)
I fucking love spanakopita. No holiday is complete without lamb and spanakopita
Slax_Vice86 ยท 1 points ยท Posted at 06:51:19 on June 26, 2018 ยท (Permalink)
I make it often, too, and I found that adding a little bit of mint or peppermint (whatever I can find at the store that day) makes the difference!
Give it a try if you like those herbs. :) The people I make it for seem to love it.
Slowjams ยท 50 points ยท Posted at 16:27:52 on June 25, 2018 ยท (Permalink)
A good steak.
It's really quite easy in terms of the actual cooking. I've made more labor intensive and complex dishes for people that barely got a comment. But if I whip up a medium-rare steak people act like I'm the fucking Iron Chef.
CalgaryChris77 ยท 40 points ยท Posted at 17:11:56 on June 25, 2018 ยท (Permalink)
Probably because they are $25 at restaurants and half the time they butcher them.
mongster_03 ยท 4 points ยท Posted at 07:58:37 on June 26, 2018 ยท (Permalink)
Thought you had to butcher the cow to get steak.
ruffus4life ยท 6 points ยท Posted at 17:34:41 on June 25, 2018 ยท (Permalink)
i think a lot of places don't put enough salt on the steaks. also it's hard to say what temp you want your steak at without seeing it. a thick steak cooked to medium is gonna be way different than a thin steak cooked to medium. takes some play and undercooking and over cooking to know what you like. hard to do that if you're throwing down 20 bucks everytime.
CalgaryChris77 ยท 11 points ยท Posted at 18:58:07 on June 25, 2018 ยท (Permalink)
Salt I can adjust for... I'm really tired of getting medium well steaks when I asked for medium rare.
Seems like the first thing a chef should know how to do at a restaurant that serves steak, regardless of the cut.
werepyre95 ยท 10 points ยท Posted at 20:07:05 on June 25, 2018 ยท (Permalink)
It depends on where you are going for that steak, if it's a steak house send the steak back if it's not cooked properly. If you're getting a steak from a diner or ihop then expect it to be overdone
CalgaryChris77 ยท 6 points ยท Posted at 20:09:06 on June 25, 2018 ยท (Permalink)
I'm Canadian, I'm too polite to do that... plus I don't really enjoy having my dinner broken up like that.
I'd rather just not order steaks out anymore.
edit: and if I pay $20 for a steak, I don't really care, if they are a steak restaurant or not, I expect them to know how to cook the steak.
stabbyrum ยท 2 points ยท Posted at 21:27:22 on June 25, 2018 ยท (Permalink)
I've been to some nice steakhouses and they never taste that great. meanwhile I make mine in a non-stick pan, and they come out beautiful. I just don't bother ordering steak- why would i pay $20+ for somethng I could make for $9 at home, and have it taste better?
DrDerpberg ยท 2 points ยท Posted at 23:09:29 on June 25, 2018 ยท (Permalink)
That's a bit of a personal rule of mine - when in doubt I order the thing I can't/wouldn't make at home.
werepyre95 ยท 1 points ยท Posted at 20:13:13 on June 25, 2018 ยท (Permalink)
See that's just a bad idea, my rule of thumb is always expect your steak overcooked if you don't go to a steakhouse and don't order steak unless you are at a steakhouse. The problem is most people don't want to undercook and send out something raw so they overcook it and just ruin it. Hell where I'm at most places refuse to cook burgers or steak below medium.
CalgaryChris77 ยท 1 points ยท Posted at 20:19:06 on June 25, 2018 ยท (Permalink)
IMO you should never order a burger under well done, unless you KNOW that a single cow was ground into that burger.
I'm in Alberta, which is the center of the world of beef, so restaurants should know how to cook steak here....
naturesbfLoL ยท 5 points ยท Posted at 23:12:51 on June 25, 2018 ยท (Permalink)
why?
silentjay1977 ยท 1 points ยท Posted at 03:42:58 on June 26, 2018 ยท (Permalink)
with a slab of meat, there is less of a chance of bacteria getting into it, you sear the shit out of the outside where it would be. where burger needs a higher temp as it has a higher chance of bacteria throughout hence the need to cook it more. If I ground the beef myself I would be more willing to eat a medium burger but if I am ordering from a restaurant I want it 155 degrees plus.
CalgaryChris77 ยท 1 points ยท Posted at 13:12:15 on June 26, 2018 ยท (Permalink)
Hamburger disease/ecoli. Your odds of getting tainted meat goes up greatly when you are eating meat from mixed sources. A single pack of meat from the grocery store could contain meat from hundreds of cows, it only takes one set of meat to be bad to get something.
werepyre95 ยท 4 points ยท Posted at 20:42:41 on June 25, 2018 ยท (Permalink)
I always order medium rare meat and I'm not dead yet after decades so that's good lol but yeah I agree everyone should know how to cook a perfect steak but experiences have lead me to my conclusion that I just don't order steak unless it's a steak house.
Need_More_Whiskey ยท 0 points ยท Posted at 23:04:04 on June 25, 2018 ยท (Permalink)
I keep ordering medium and getting rare. I think Iโve sent back food five times in my life, and four were grossly underdone steaks.
CalgaryChris77 ยท 1 points ยท Posted at 13:10:35 on June 26, 2018 ยท (Permalink)
If I order medium rare and I get rare I'm fine, and if I get medium I'm fine.
But if I get medium well or blue rare, then I feel like they've really ruined my steak AND they have no clue what they are doing.
werepyre95 ยท 3 points ยท Posted at 20:05:35 on June 25, 2018 ยท (Permalink)
See I disagree, medium is medium, medium rare is medium rare. The thickness or thinness has nothing to do with how you like your steak cooked the only difference is the cooking time. When you say these terms they are universal to all steak, if you want medium rare that means it should be medium rare with a pink center all throughout and that doesn't change based on thickness.
ruffus4life ยท 1 points ยท Posted at 22:30:02 on June 25, 2018 ยท (Permalink)
yeah but i'm talking about reality not a utopia of master chefs.
werepyre95 ยท 2 points ยท Posted at 00:34:10 on June 26, 2018 ยท (Permalink)
This is what you said and it's completely untrue. A steak cooked to medium is medium no matter the size of the steak. Seeing the size of your steak would not have any difference on how you want it cooked because the cooking of steaks has been universal for the last 50 years or so. If you want a steak medium rare it should be medium rare no matter if its half an inch think or 2 inches thick. Now if you're saying that people cooking it will not cook it properly that is a completely different point unrelated to the one i am making.
ruffus4life ยท -4 points ยท Posted at 00:38:21 on June 26, 2018 ยท (Permalink)
k
werepyre95 ยท 1 points ยท Posted at 00:52:02 on June 26, 2018 ยท (Permalink)
Thanks for the well thought out and riveting response to my post. I always love the people on Reddit that have nothing good to say so they either dont respond or do this. Peace out man.
ruffus4life ยท -4 points ยท Posted at 00:55:43 on June 26, 2018 ยท (Permalink)
it's not that i have nothing to say. i have nothing worth saying to you.
werepyre95 ยท 1 points ยท Posted at 01:00:24 on June 26, 2018 ยท (Permalink)
Ah the good old im going to act like im above you by not giving anything that was worthwhile and just saying that you're not worth my time lol. Peace out man, maybe one day you can back yourself up
ruffus4life ยท 1 points ยท Posted at 01:02:17 on June 26, 2018 ยท (Permalink)
i'm not above or below you. i just don't care about you.
werepyre95 ยท 1 points ยท Posted at 05:16:36 on June 26, 2018 ยท (Permalink)
Ooh so edgy, cared enough to respond so that shows something lol. I think you just don't have a response because you know you're wrong. You had a thought I proved it wrong and you got mad and shut down. As I said before, peace out little man.
ruffus4life ยท 1 points ยท Posted at 14:03:19 on June 26, 2018 ยท (Permalink)
lol yeah i have the problem. lol.
werepyre95 ยท 1 points ยท Posted at 17:48:43 on June 26, 2018 ยท (Permalink)
as i have said man, if you got nothing real to say peace out. However you keep responding even after saying you dont care so idk what you're on about.
ruffus4life ยท 0 points ยท Posted at 17:53:29 on June 26, 2018 ยท (Permalink)
i disagree.
werepyre95 ยท 1 points ยท Posted at 00:10:55 on June 27, 2018 ยท (Permalink)
yet here you are still responding.
NotSoCheezyReddit ยท 1 points ยท Posted at 19:41:13 on June 26, 2018 ยท (Permalink)
You people are arguing semantics about how burnt your cow flesh is. Relax.
werepyre95 ยท 2 points ยท Posted at 23:48:50 on June 26, 2018 ยท (Permalink)
i mean i haven't been arguing anything in like 6 comments now lol
Hyndis ยท 1 points ยท Posted at 20:06:56 on June 25, 2018 ยท (Permalink)
Get yourself a container of Montreal dry rub. Its basically just salt, pepper, and garlic powder but it makes any beef or pork delicious.
Give the meat a rub on both sides (edges too) and then grill it as per normal. Applying the dry rub can be done immediately before grilling. There's no need for anything to sit. No waiting required.
Grill it up and the beef or pork becomes amazing. A bottle of Montreal dry rub can last for years. Buying a large bottle may cost you $10, but you can make tasty steaks, hamburgers, and pork chops from that bottle for 3 years.
Its stupid simple and yet everyone will think you're a grilling god.
ruffus4life ยท 1 points ยท Posted at 22:30:39 on June 25, 2018 ยท (Permalink)
i like the crust that kosher salt makes.
kab0b87 ยท 1 points ยท Posted at 19:03:22 on June 25, 2018 ยท (Permalink)
I have a rule of thumb when ordering steak when out, always order it rare, typically worst case i get is medium rare and most places will definitely give you at least rare since most would send it back if it was blue.
Big_Aloysius ยท 2 points ยท Posted at 21:24:55 on June 25, 2018 ยท (Permalink)
If they screw it up and send it out blue, I thank the lord for my bounty and dig in. Rare and medium rare are fine too. I'm not picky.
EmuFighter ยท 1 points ยท Posted at 03:48:06 on June 26, 2018 ยท (Permalink)
Agreed. Closer to โstill breathingโ is exponentially better than shoe leather, IMHO. My jaw should not hurt when I finish chewing my steak. Sadly, Iโve been served many slabs of shoe leather. A1 or bbq sauce or whatever is the only way I can eat overdone beef.
LittleKitty235 ยท 1 points ยท Posted at 20:28:48 on June 25, 2018 ยท (Permalink)
If you aren't paying $50+ for a steak, you are not at a place that you should be getting steak at, you can do a better job at home with little effort.
CalgaryChris77 ยท 1 points ยท Posted at 20:30:18 on June 25, 2018 ยท (Permalink)
Yeah, I'd never pay $50 for a steak. Just for that reason.
I don't eat many $50 plus meals though, most of the time, the extra price isn't justified by better food.
IRefuseToPickAName ยท 2 points ยท Posted at 17:36:08 on June 25, 2018 ยท (Permalink)
This. Get a ribeye on sale and throw that beast on the cast iron.
funk_truck ยท 6 points ยท Posted at 18:06:20 on June 25, 2018 ยท (Permalink)
Try a reverse sear if you haven't already. It gives you the nice char on the outside while maintaining an even doneness throughout the whole cut.
Put the steak on a raised rack in the oven at 225 for ~20 minutes or until it's 10 degrees below the final temp you want. For medium rare, take it out at 125.
Then get a cast iron screaming hot and do about a minute on each side.
IRefuseToPickAName ยท 2 points ยท Posted at 18:24:38 on June 25, 2018 ยท (Permalink)
Nice, I'll try this out!
funk_truck ยท 2 points ยท Posted at 18:30:54 on June 25, 2018 ยท (Permalink)
Make sure you have a meat thermometer. You can't do it based on timing alone.
And I wouldn't do it on any steak thinner than an inch. It's just not necessary.
giftofthe ยท 1 points ยท Posted at 20:01:35 on June 25, 2018 ยท (Permalink)
Do yourself a favor and put some chopped shallots and mushrooms in the oven alongside the steak. When the steak comes out, toss them in the pan, let them sit a while, then add red wine and beef broth. Simmer until you think its done, add corn starch, pull when its thick enough.
The gravy is incredible.
I do my steaks 2:20 on each side for a nice medium-rare
Slowjams ยท 2 points ยท Posted at 17:37:59 on June 25, 2018 ยท (Permalink)
Actually did that exact thing last night.
I go back a forth between the skillet and the grill. But I was feeling lazy and the skillet is just slightly less work.
rubbishgrubbish ยท 2 points ยท Posted at 19:33:05 on June 25, 2018 ยท (Permalink)
I tried a fun method a week ago for grilled steaks : cooking them directly over the chimney starter (extremely hot).
IRefuseToPickAName ยท 1 points ยท Posted at 17:46:12 on June 25, 2018 ยท (Permalink)
I prefer the taste from the grill, but mine is hard to control the temp.
Brentg7 ยท 1 points ยท Posted at 22:37:57 on June 25, 2018 ยท (Permalink)
I stopped using the grill years ago for steak. I get much better results inside on a cast iron pan. it's a hell of a lot quicker, and easier to clean up after, too. I do miss the wood smoke flaver from time to time though.
Slowjams ยท 1 points ยท Posted at 22:57:10 on June 25, 2018 ยท (Permalink)
I probably do use the skillet most of the time. But I do like to switch it up and go with the grill every now and then.
The thing with grills is that you need that shit to get fucking hot for it to be worth it. I've tried to grill at some friends houses whose grills were on the cheap end and just could not get a good sear on the meat.
I think when it comes to grills, your steak cost should be proportionate to your grill cost. Don't try to grill a 4 inch tomahawk chop on something that can barely get to 450.
BalusBubalis ยท 2 points ยท Posted at 19:07:43 on June 25, 2018 ยท (Permalink)
This but buy a chuck steak roast and cut it to steaks, and do them in the cast iron. As good or better flavor, for usually half the price as a ribeye.
[deleted] ยท 1 points ยท Posted at 21:00:40 on June 25, 2018 ยท (Permalink)
True that
sugarbyte ยท 51 points ยท Posted at 18:13:24 on June 25, 2018 ยท (Permalink)
Souffle. Okay, it's not extremely easy, but it is surprisingly easy, especially if you have ever done the steps that go into it before (whipping egg whites to stiff peaks, making a roux, melting chocolate). I was super intimidated by souffles, but now make them all the time.
People are so impressed, and it's not that hard!
I highly recommend Chef John/Foodwishes recipe, available on Youtube, his website, and Allrecipes.com. Very straightforward.
LittleKitty235 ยท 15 points ยท Posted at 20:27:38 on June 25, 2018 ยท (Permalink)
+1 for Chef John. Between him and Alton Brown I think I basically got a free year of culinary school
Butternades ยท 2 points ยท Posted at 02:30:38 on June 26, 2018 ยท (Permalink)
Good eats was my favorite show growing up, 90% of all the cooking skills I have are from him, the rest is from asking chefs, and citizens of other nations how they like to cook
picklejar09200213 ยท 9 points ยท Posted at 19:42:33 on June 25, 2018 ยท (Permalink)
I used to think making meringue was the hardest thing ever but then I got an electric mixer and omg. I now make some bomb ass souffles and chocolate pie with meringue on top. But it does take patience even with a mixer. I like to use a little cream of tartar to help my whites stiffen and I've made so many neat variations of souffle flavors just by messing around. I even made one using hot chocolate mix dusted in my ramekins instead of sugar and it is amazing. Okay now I think I gotta make some hot chocolate souffles. Being pregnant and on a thread about food is not a good idea lol.
AngelfishnamedBanana ยท 2 points ยท Posted at 22:23:49 on June 25, 2018 ยท (Permalink)
Hot chocolate soufflรฉ is sooo good
praguettc ยท 5 points ยท Posted at 19:49:49 on June 25, 2018 ยท (Permalink)
I love chef John and Laura Vitale
[deleted] ยท 2 points ยท Posted at 03:03:21 on June 26, 2018 ยท (Permalink)
[deleted]
praguettc ยท 2 points ยท Posted at 06:30:03 on June 26, 2018 ยท (Permalink)
Hi guyyyyyyyssssss itโs Laura Vitale lol
EightsOfClubs ยท 5 points ยท Posted at 20:25:32 on June 25, 2018 ยท (Permalink)
Came here to say souffle. Itโs a lot of work, sure... but as long as you follow the recipe itโs pretty damn easy. Plus, itโs that work (the whipping) that makes people think youโre really good at cooking.
For a step easier than chocolate, just use orange zest and triple sec (or grand marnier if youโre fancy, but honest-to-god I cant taste the difference in a soufflรฉ).
lianodel ยท 4 points ยท Posted at 22:20:31 on June 25, 2018 ยท (Permalink)
On a similar note, a Dutch Baby. Easier than a souffle, but it still puffs up when you cook it, which looks WAY more impressive than it really is. Folks love it when food puffs up.
viktor72 ยท 3 points ยท Posted at 02:36:02 on June 26, 2018 ยท (Permalink)
Chef John's voice drives me crazy but I second soufflรฉs! Just made one last week and the only hard part is knowing when it's done. You can insert a skewing stick into it but you gotta be quick as a mouse. Also next time I plan on building a foil wall above my ramekin.
cedarvhazel ยท 2 points ยท Posted at 21:59:08 on June 25, 2018 ยท (Permalink)
After reading this! Iโm going to try it!
constancepants ยท 1 points ยท Posted at 23:19:32 on June 25, 2018 ยท (Permalink)
Also a savory soufflรฉ looks super fancy but is a great โI have eggs and cheese and not much elseโ dish for cleaning out the fridge. Same process: whip eggs whites til stiff, make a roux and then bechamel, then add all your delicious saviories/veg at the end of their life to said bechamel, fold together, drop into some kind of high-walled oven-safe dish, bake 30-45 minutes, impress everyone. Iโd say it does take skill above the โbroil a chicken breastโ level, but not much.
Swashcuckler ยท 1 points ยท Posted at 23:31:14 on June 25, 2018 ยท (Permalink)
People spend 35 bucks on a souffle at a restaurant when it's turbo easy to do at home
jamesbondgirl007 ยท 1 points ยท Posted at 23:44:32 on June 25, 2018 ยท (Permalink)
Heck, if you don't have any chocolate a vanilla souffle and add a little bit of peaches or plums and bam, super fancy.
[deleted] ยท 0 points ยท Posted at 21:07:28 on June 25, 2018 ยท (Permalink)
Hahahahaha
capnhist ยท 40 points ยท Posted at 16:32:50 on June 25, 2018 ยท (Permalink)
Egg casserole.
Take eggs, bacon (or sausage), potatoes, spinach, cheese, leeks, and garlic to taste.
Cut everything but the eggs into tiny bits. Scramble the eggs.
Brown the potatoes and leeks in 2 tbsp. butter for a couple minutes on med-high heat, add the bacon for a couple more, then the garlic for one minute.
Put everything in the pan into a casserole dish.
Add everything else.
Add salt and pepper and mix in the casserole.
Bake at 350 for about 10 minutes. Check the consistency. Pull it out when just firm (or sprinkle more cheese on top and put in for another 2 min).
Let cool and serve.
DontHateMasticate ยท 6 points ยท Posted at 18:29:08 on June 25, 2018 ยท (Permalink)
I make one that my family freakin' loves and everything is from Aldi. I throw in a few veggies like tomatoes, mushrooms, and spinach, shredded mozzarella cheese then mix with the red pesto sauce Aldi's has with all the eggs and add salt, pepper, and garlic.
On top I add globs of herbed goat cheese and shredded parmesan cheese. Sprinkle some oregano on top and you're good to go. Cook at 350 for about 45 minutes and maybe a few under the broiler to get that cheese browned and it's ready!
samkmusic ยท 2 points ยท Posted at 21:08:50 on June 25, 2018 ยท (Permalink)
BIG UP ALDI
derawin07 ยท 1 points ยท Posted at 18:29:30 on June 25, 2018 ยท (Permalink)
Sounds interesting.
itsafuckingalligator ยท 44 points ยท Posted at 18:44:00 on June 25, 2018 ยท (Permalink)
Most dishes to be honest.
Salmon: cover the steak with garlic salt, black pepper, and some Cajun, bake at 400-425.
Potatoes: boil til soft, smash em (not mash), throw into a skillet with oil, thyme, and minced garlic, salt and pepper it, keep lid on for a bit. pick out thyme stems before eating.
Fried squash: slice zucchini squash into 1/8 thick inch circles (doesnโt have to be perfect). Mix a bowl of cornmeal, salt, and pepper(99% cornmeal). Coat the slices. Fry them hoes in a skillet til brown.
Rice: boil in water, add dried veggies and whatever seasoning you like.
Any veggies: throw in pot, add water, add salt and pepper, add other chopped up veggies if desired.
Noodles: shin ramen, throw in some dried veggie mix, mix seasoning packet, add noodles to boil, add egg(how long it sits decides how much itโs cooked), fuck the egg up with a fork if you want pieces, add a drained can of tuna, add some bok choy, add some chives (dried or fresh). <<$3 meal.
Tips to cooking: Taste while you cook. Plan and prep. NEVER LEAVE THE FUCKING KITCHEN.
If you have any noon kitchen questions, I can do my best to answer!
kugemelecabn ยท 3 points ยท Posted at 01:13:22 on June 26, 2018 ยท (Permalink)
But my favorite kind of cooking is leave the kitchen cooking :(
itsafuckingalligator ยท 4 points ยท Posted at 01:45:04 on June 26, 2018 ยท (Permalink)
Keep a timer! And set it for less than you think youโll need!
EmuFighter ยท 1 points ยท Posted at 03:33:04 on June 26, 2018 ยท (Permalink)
My solution is to constantly drink while Iโm cooking. My beverage of choice is bourbon, but pretty much anything works. I understand wine to be common, but I start wanting to cook with the wine.
Donโt want to drink alcohol? Make yourself some smoothies or mixed juice drinks!
moak0 ยท 26 points ยท Posted at 01:52:18 on June 26, 2018 ยท (Permalink)
Amazing two ingredient dip:
Let the acid from the tomatoes soak into the cheese. Serve with tortilla chips.
I'm too late and no one will see this, but I promise this is phenomenal.
Ghahnima ยท 2 points ยท Posted at 02:01:38 on June 26, 2018 ยท (Permalink)
This sounds so good!
moak0 ยท 2 points ยท Posted at 02:26:08 on June 26, 2018 ยท (Permalink)
I promise it is. It also takes less than two minutes to prepare.
Tupants ยท 10 points ยท Posted at 21:44:32 on June 25, 2018 ยท (Permalink)
Cereal
brocksnot ยท 11 points ยท Posted at 22:15:37 on June 25, 2018 ยท (Permalink)
Mac's famous mac and cheese
goo-goo-gajoob ยท 6 points ยท Posted at 02:16:02 on June 26, 2018 ยท (Permalink)
Canโt be too famous, Iโve never heard of it.
manyofmymultiples ยท 2 points ยท Posted at 18:27:39 on June 26, 2018 ยท (Permalink)
The secret is dog.
carlweaver ยท 30 points ยท Posted at 17:25:35 on June 25, 2018 ยท (Permalink)
Stir-fried whatever - chicken, beef, vegetables. Easy to do but not what most people make, so you look like a rock star.
[deleted] ยท 6 points ยท Posted at 22:05:47 on June 25, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 10 points ยท Posted at 23:03:55 on June 25, 2018 ยท (Permalink)
[deleted]
coscorrodrift ยท 7 points ยท Posted at 00:05:48 on June 26, 2018 ยท (Permalink)
ok lmfao i'm hitting save, but if your definition of "2am and hungry" involves actually turning stoves on, cooking and cutting and shit, I think our skill levels are way apart.
my "2am and hungry" consists of looking inside cupboards and fridge and sadly remembering i haven't bought food, or, at best, grabbing a bag of doritos and a tetrapak of juice
[deleted] ยท 1 points ยท Posted at 03:23:34 on June 26, 2018 ยท (Permalink)
[deleted]
carlweaver ยท 2 points ยท Posted at 13:20:52 on June 26, 2018 ยท (Permalink)
You can jazz it up in a lot of ways, but here's what I usually go with.
Make some jasmine rice. It is just aromatic rice that tastes good. Do not settle for boil-in-a-bag rice. That stuff is for chumps.
Cut up whatever veggies you want - strips of peppers, a small onion, two cloves of garlic (more if you are dangerous, like me), maybe some well-washed baby bok choy. Hot peppers. Ginger. Whatever you like.
THEN cut up your chicken. Do this last because there is a high likelihood of chicken juice getting on whatever else the knife and cutting board touch, and that can be bad. Cut the chicken breast into strips or chunks. Thin strips look more fancy.
Heat a couple tablespoons of oil in a wok or deep skillet. Turn this thing up high - not all the way but you want to get a char on some of the food. Add the chicken, garlic, onion, and maybe a little diced ginger. pour on some soy sauce - about a tablespoon. Cook until the chicken is done, stirring frequently.
Next add your rice and some soy sauce. Stir it frequently but allow the rice to get a little charred as you cook it. Not black, just a deep brown from the soy sauce and heat. Once it looks good, add your other vegetables. I usually put in some diced chilies and basil at this point as well.
Once it looks right, it is done. The trick is to not overcook the vegetables.
Serve it on a plate with some diced green onion, a wedge of lime, some ground peanuts and whatever else you like. Presentation is important if you want to impress someone. It is exotic and fancy enough to be a good date meal but easy enough you can do it in an hour. With all the slicing and cutting, it is also good for a "come over and we will make dinner together" kind of date. Enough work for two people but easy enough for one.
Maybe I will make a video about this.
Sparklersstars ยท 1 points ยท Posted at 20:45:20 on June 26, 2018 ยท (Permalink)
Thanks! Sounds fantastic!
PterodactylPterrific ยท 4 points ยท Posted at 03:13:26 on June 26, 2018 ยท (Permalink)
Wok* star
carlweaver ยท 1 points ยท Posted at 13:22:46 on June 26, 2018 ยท (Permalink)
Nice. Time to redesign the business cards. :)
challam ยท 2 points ยท Posted at 16:12:25 on June 26, 2018 ยท (Permalink)
Foodwishes.com has a "spicy chicken noodles" stir fry that Iโve made with beef, pork, chicken, fish and every veggie known to woman. Perfect. Every. Time. And really easy...cut back on the chili sauce if you want it less spicy. YUM!
carlweaver ยท 1 points ยท Posted at 16:22:10 on June 26, 2018 ยท (Permalink)
That URL came up as malicious when I tried to go there.
challam ยท 2 points ยท Posted at 19:30:28 on June 26, 2018 ยท (Permalink)
Foodwishes.blogspot.com Sorry
carlweaver ยท 2 points ยท Posted at 19:33:43 on June 26, 2018 ยท (Permalink)
Thanks!
ffxivthrowaway03 ยท 32 points ยท Posted at 18:47:51 on June 25, 2018 ยท (Permalink)
Filet Mignon.
Seriously. Buy a solid looking filet from any butcher or supermarket. Turn your broiler on high, let it heat up. 6 minutes on each side, then sear in a very hot pan for a minute or so on each side to get that nice char on the outside. Cover and let rest for about 5 minutes.
Perfect medium rare filet, tastes fantastic and chicks are like "OMG you made me filet mignon!!!!!!" *swoon* (YMMV)
IMO it's one of the easiest steaks to cook well because it's generally a consistent cut of meat, unlike things like bone-in cuts where the thickness of the meat in any given part can be wildly inconsistent and more difficult to get an even cook throughout.
morderkaine ยท 2 points ยท Posted at 01:26:04 on June 26, 2018 ยท (Permalink)
I usually precook some bacon, wrap a couple strips around the steak and BBQ it.
unAcceptablyOK ยท 1 points ยท Posted at 09:16:15 on June 26, 2018 ยท (Permalink)
Fun fact: In France, filet mignon is the term for pork tenderloin, not beef tenderloin.
W8sB4D8s ยท 134 points ยท Posted at 16:25:21 on June 25, 2018 ยท (Permalink)
Gnocchi is one of the easiest pastas to prepare and is pretty versitile as well.
I suggest next time you're looking for a starch, simply prepare some gnocchi by heating in a pan until brown with olive oil, red pepper flakes and some sald and pepper.
Grunflachenamt ยท 215 points ยท Posted at 18:50:09 on June 25, 2018 ยท (Permalink)
Im guessing you are talking about pre prepared gnocchi...
PJDubsen ยท 63 points ยท Posted at 21:44:59 on June 25, 2018 ยท (Permalink)
lol. I love gnocchi but this hurt a little.
CharlesDickensABox ยท 6 points ยท Posted at 03:22:38 on June 26, 2018 ยท (Permalink)
Not as much as frying them.
PJDubsen ยท 1 points ยท Posted at 03:24:05 on June 26, 2018 ยท (Permalink)
Youre supposed to fry them after boiling them?
CharlesDickensABox ยท 5 points ยท Posted at 03:27:29 on June 26, 2018 ยท (Permalink)
I was talking about this.
zugzwang_03 ยท 3 points ยท Posted at 04:47:09 on June 26, 2018 ยท (Permalink)
Ahhhh, thank you for sharing that!
Oreo_ ยท 21 points ยท Posted at 21:47:52 on June 25, 2018 ยท (Permalink)
Right!? Haha
[deleted] ยท 41 points ยท Posted at 23:05:35 on June 25, 2018 ยท (Permalink)
Step 2 draw the rest of the fucking owl
segoGrape ยท 6 points ยท Posted at 23:01:44 on June 25, 2018 ยท (Permalink)
I made with sweet potatoes and sage. Not too hard at all but certainly not fast. DELICIOUS after a little frying (but what isn't ;) )
SirNoName ยท 7 points ยท Posted at 22:42:26 on June 25, 2018 ยท (Permalink)
I tried to make gnocchi last week and it did not go well.
I donโt think I put enough flour into the potatoes (for fear of making it too dense) and the gnocchiโs fell apart completely in the water.
In general, itโs not a bad recipe to do. Just boil some potatoes, mash them, add some flower and an egg, and roll it out.
Obligatius ยท 5 points ยท Posted at 05:00:06 on June 26, 2018 ยท (Permalink)
I think I may have found where you went wrong...
;-)
5hrs4hrs3hrs2hrs1mor ยท 4 points ยท Posted at 23:39:36 on June 25, 2018 ยท (Permalink)
I was thinking the same thing. Homemade is fucking tedious.
Annatidaephobia ยท 65 points ยท Posted at 19:31:26 on June 25, 2018 ยท (Permalink)
Handmade sweet potato gnocchi in a brown butter sage sauce is my go-to fancy dish.
VTMongoose ยท 2 points ยท Posted at 21:42:08 on June 25, 2018 ยท (Permalink)
Hot damn that sounds good
didgeridoome24 ยท 1 points ยท Posted at 21:53:05 on June 25, 2018 ยท (Permalink)
How do you make it?
sprachkundige ยท 9 points ยท Posted at 22:03:07 on June 25, 2018 ยท (Permalink)
Not OP but I've used this recipe to great success: https://www.epicurious.com/recipes/food/views/sweet-potato-gnocchi-with-brown-butter-and-sage-233379
Annatidaephobia ยท 4 points ยท Posted at 22:57:44 on June 25, 2018 ยท (Permalink)
Ooh, that sounds good! My recipe is less fancy: microwave 2 sweet potatoes, scrape off the skin, and add flour until the texture is only slightly tacky.
Annatidaephobia ยท 1 points ยท Posted at 23:41:16 on June 25, 2018 ยท (Permalink)
I posted the recipe guidelines I use below :)
thecolbra ยท 1 points ยท Posted at 22:30:07 on June 25, 2018 ยท (Permalink)
I go for sweet potato ravioli instead of gnocci
buizel123 ยท 1 points ยท Posted at 23:15:30 on June 25, 2018 ยท (Permalink)
Recipe?
Annatidaephobia ยท 6 points ยท Posted at 23:40:27 on June 25, 2018 ยท (Permalink)
Microwave two sweet potatoes until tender, and scrape the flesh into a bowl. Mix in small amounts of flour until the dough is tacky instead of gluey. Cut it into an even number of pieces (6 or 8 usually) and roll each piece into a long rope on a floured surface. Cut small 2-inch (ish) pieces off of the rope, and gently roll them over the tones of a fork to get that classic gnocchi shape. Once they're all formed, drop them into lightly salted boiling water and scoop them out as soon as they start to float.
As for the brown butter safe sauce, I use this technique: https://www.google.com/amp/s/amp.thekitchn.com/basic-techniques-how-to-brown-77018 and add a few sage leaves just as the butter starts to foam.
kab0b87 ยท 5 points ยท Posted at 19:00:41 on June 25, 2018 ยท (Permalink)
made a pesto gnocchi last night. just fantastic.
squary93 ยท 4 points ยท Posted at 22:05:45 on June 25, 2018 ยท (Permalink)
I personally found something far nicer to do with Gnocchi.
By frying them nicely to golden perfection, I add a bit of heavy cream. Just enough to cover the bottom of the pan. Then I add some of my favourite cheese. In my case it's Gouda. Add some herbs like oregano and add optionally more heavy cream or stock for extra sauce if necessary. It really is good.
Adding mushrooms also adds greatly to the dish and it pairs well with the gnocchi.
rubbishgrubbish ยท 3 points ยท Posted at 19:29:41 on June 25, 2018 ยท (Permalink)
I make ricotta Gnudi (similar to gnocchi, but they fit my macros better) and they are so easy. Prep takes a bit of time, but they can be frozen too.
xb10h4z4rd ยท 4 points ยท Posted at 20:38:31 on June 25, 2018 ยท (Permalink)
Gnocchi is delish, but i found it a pain in the butt to make from scratch and the store bought stuff isnt as good.
W8sB4D8s ยท 2 points ยท Posted at 20:48:29 on June 25, 2018 ยท (Permalink)
Go to a traditional Italian grocer and they generally have the good premade stuff.
the_deepest_toot ยท 3 points ยท Posted at 03:03:47 on June 26, 2018 ยท (Permalink)
I made gnocchi once like two years ago and I'm still cleaning my kitchen
Baly999 ยท 5 points ยท Posted at 22:37:42 on June 25, 2018 ยท (Permalink)
Gnocchi aren't pasta. They're dumplings made with potatoes (usually).
Yellosnomonkee ยท 2 points ยท Posted at 22:02:13 on June 25, 2018 ยท (Permalink)
How in the world would you cut the potato into those shapes?
donth8urm8 ยท 2 points ยท Posted at 22:03:24 on June 25, 2018 ยท (Permalink)
Instructions unclear. Dick stuck in sald.
derawin07 ยท 6 points ยท Posted at 18:27:46 on June 25, 2018 ยท (Permalink)
I remember being excited to try gnocchi in Italy, in a proper authentic restaurant, not one catered to tourists...but I just didn't like it. It's too stodgy for me. I have tried making it as well, it's just not nice.
I love potatoes and pasta so I thought it was perfect, but oh well.
DragonflyWing ยท 11 points ยท Posted at 19:45:14 on June 25, 2018 ยท (Permalink)
Try ricotta gnocchi! It's lighter and has more flavor.
giritrobbins ยท 3 points ยท Posted at 22:15:41 on June 25, 2018 ยท (Permalink)
I think they're called gnuddi
MzOpinion8d ยท 1 points ยท Posted at 06:09:13 on June 26, 2018 ยท (Permalink)
It seems like it should be called ricoochi, which is just...no.
derawin07 ยท 2 points ยท Posted at 20:39:03 on June 25, 2018 ยท (Permalink)
I have tried risoni
JakeRadden ยท 4 points ยท Posted at 18:59:57 on June 25, 2018 ยท (Permalink)
Same deal here. Gnocchi are just bland lumps of nothing.
essebiesse ยท 9 points ยท Posted at 20:12:30 on June 25, 2018 ยท (Permalink)
I make them with potatoes, flour, parmigiano, and eggs.
Cook them, and stir in a pan with butter, sugar, cinnamom and more parmigiano.
They're little lumps from heaven, I promise.
giritrobbins ยท 3 points ยท Posted at 22:15:21 on June 25, 2018 ยท (Permalink)
Yeah the butter and cheese elevate the dish. The gnocchi are justa vessel for sauce
shark-bite ยท 5 points ยท Posted at 23:21:26 on June 25, 2018 ยท (Permalink)
This is it^ you need nicely ribbed gnocchi with a lil dimple so itโs full of whatever awesome sauce you make.
giritrobbins ยท 3 points ยท Posted at 23:39:13 on June 25, 2018 ยท (Permalink)
But that rather makes his point no? I've personally never liked them even at nice restaurants. Yeah the sauce is good but a nice crusty bread I think would always be a better vessel. Or a piece of meat.
shark-bite ยท 5 points ยท Posted at 23:41:51 on June 25, 2018 ยท (Permalink)
Nah I love a good gnocchi personally, but most pasta is just a sauce conveyance. And the shape of the gnocchi impacts that I reckon.
I had a pan fried gnocchi with no sauce one time, and it was some of the best Iโve ever had. Each to their own I guess :)
LittleKitty235 ยท 8 points ยท Posted at 20:26:08 on June 25, 2018 ยท (Permalink)
You did not have good Gnocchi then. Most likely lacking egg, cheese and nutmeg. Even with just a brown butter sauce no one should consider them bland.
JakeRadden ยท 2 points ยท Posted at 23:03:35 on June 25, 2018 ยท (Permalink)
Yes I did. Just don't like them.
naturesbfLoL ยท 7 points ยท Posted at 23:08:47 on June 25, 2018 ยท (Permalink)
He's saying you are having bad Gnocchi because you said it's bland, not cause you didn't like it. There's a difference there.
JakeRadden ยท 1 points ยท Posted at 23:17:00 on June 25, 2018 ยท (Permalink)
My statement may have been hyperbole but he's still making a helluva assumption that I "didn't have good gnocchi".
angryWinds ยท 5 points ยท Posted at 21:26:01 on June 25, 2018 ยท (Permalink)
I've only tried making gnocchi once, and I didn't know what I was doing, and the end result was so-so. They were mostly just little lumps of sauce absorbers, and didn't really very much stand out on their own. I've also had them at a (fairly fancy) itallian resturant a few times, and thought the same thing.
BUT! After all those experiences, which had led me to conclude that "gnocchi is meh", I went to a place in little italy in the bronx (not the super famous touristy 'little italy' of NYC, but a different italian neighborhood entirely). And holy goddamn hell. My impression of that dish is entirely different after that. They were the softest little pillows of amazing deliciousness.
Edit: fixed "gnocchi is me" to "gnocchi is meh"
Cool_Story_Bra ยท 5 points ยท Posted at 20:55:52 on June 25, 2018 ยท (Permalink)
You had shitty gnocchi then
JakeRadden ยท -1 points ยท Posted at 23:03:19 on June 25, 2018 ยท (Permalink)
Nope. Just don't like them.
tsv1138 ยท 3 points ยท Posted at 19:11:53 on June 25, 2018 ยท (Permalink)
In the winter, I'll add gnocchi to my chicken soup instead of making dumplings.
lotharone ยท 1 points ยท Posted at 23:41:37 on June 25, 2018 ยท (Permalink)
Browned butter and sage is pretty good too. Also a good sauce for a lot of ravioli.
vanillyl ยท 1 points ยท Posted at 07:17:55 on June 26, 2018 ยท (Permalink)
And by olive oil you mean butter.
banjo11 ยท 50 points ยท Posted at 16:25:16 on June 25, 2018 ยท (Permalink)
Standing rib roast, also known as prime rib. Minimal prep and seasoning, and with a good thermometer, it comes out perfect every time.
Mail_Order_Lutefisk ยท 8 points ยท Posted at 20:55:07 on June 25, 2018 ยท (Permalink)
My mom tried to make this over Christmas a few years ago. No thermometer. I kept telling her it was done, but oh no, she wouldn't listen to me. There were about three pieces in the middle that didn't have the consistency of shoe leather. Oh well.
donnysaysvacuum ยท 4 points ยท Posted at 22:42:23 on June 25, 2018 ยท (Permalink)
Must be a mom thing. My mom overcooks all meat too.
banjo11 ยท 3 points ยท Posted at 21:17:48 on June 25, 2018 ยท (Permalink)
Did she cry? I would've cried.
fleetber ยท 5 points ยท Posted at 21:54:45 on June 25, 2018 ยท (Permalink)
Every time my family cooks them we have every meat thermometer that we have ready to check temp - because they all suck.
Always turns out perfect. But everyone's nerves are shot by the end due to worrying if we're going to ruin it.
HiaQueu ยท 2 points ยท Posted at 23:22:01 on June 25, 2018 ยท (Permalink)
This. I do mine in the smoker, and family and friends go ape ass nuts over it. It's new tradition for every Christmas dinner I make for in laws.
mayhemanaged ยท 1 points ยท Posted at 01:04:55 on June 27, 2018 ยท (Permalink)
But what is the seasoning!?!?
funk_truck ยท 44 points ยท Posted at 16:20:05 on June 25, 2018 ยท (Permalink)
Anything looks good sitting on a store-bought polenta cake and topped with a decent garnish. I've done with with short ribs most recently.
FriedMudd ยท 33 points ยท Posted at 17:28:50 on June 25, 2018 ยท (Permalink)
Polenta cakes are easy to make, 1 part cornmeal, 1 part milk, 2 parts water. Bring liquids to a boil, add cornmeal, bring back to a boil while stirring. Add butter, salt/pepper, herbs, spices, cheeses, whatever you want in with the cornmeal. Pour into a baking dish or individual ramekins that are oiled. Place in fridge and allow to set for a few hours or until firm enough to cut. After that you can fry, sautee, grill, bake/broil and they are done. Sounds like more work than it actually is, the majority of the time it takes up is waiting for it to set up.
Functionalglassart ยท 2 points ยท Posted at 21:25:55 on June 25, 2018 ยท (Permalink)
Right, it's just cold left over grits.
coscorrodrift ยท 2 points ยท Posted at 23:57:57 on June 25, 2018 ยท (Permalink)
Oh so polenta isn't an actual thing? it's just cornmeal with some other shit. TIL
FriedMudd ยท 1 points ยท Posted at 02:18:40 on June 26, 2018 ยท (Permalink)
Yeah usually the bags in the store that are labeled polenta are cornmeal. It can be made with fine, medium, or coarse cornmeal. It's essentially the same as grits and can be soft or firm.
GoddamnSocrates ยท 51 points ยท Posted at 18:45:23 on June 25, 2018 ยท (Permalink)
Poutine is pretty damn easy to make. French fries, cheese curds and brown gravy.
[deleted] ยท 20 points ยท Posted at 22:59:32 on June 25, 2018 ยท (Permalink)
[deleted]
sticky-bit ยท 6 points ยท Posted at 03:58:54 on June 26, 2018 ยท (Permalink)
Made my own cheese curds from scratch. Then I used a can of gravy and ran to Mcdonalds for the fries. You just can't get fresh cheese curds at my latitude.
Southern Poutine: Fries with sharp cheddar and sawmill gravy.
GoddamnSocrates ยท 7 points ยท Posted at 23:18:21 on June 25, 2018 ยท (Permalink)
Haha well yeah making it from scratch would take awhile. Gnocchi sounds interesting, but some elitists from Canada might shit on that.
BadAtThese ยท 5 points ยท Posted at 01:52:03 on June 26, 2018 ยท (Permalink)
I mean, in my tiny town alone we have perogie poutine, chorizo poutine, poutine on a donair, and this one place makes poutine out of shredded mozza, which is bizzare to me but some people like it. Also Timmie's makes a poutine out of their potatoe wedges now.
So gnocchi poutine would be fully in the spirit of things around here.
[deleted] ยท 2 points ยท Posted at 02:23:35 on June 26, 2018 ยท (Permalink)
(Canadian) I've made a cream gravy poutine and that was super delicious.
sticky-bit ยท 1 points ยท Posted at 04:01:11 on June 26, 2018 ยท (Permalink)
Cream gravy sounds like sausage ("sawmill") gravy without the sausage
FridgesArePeopleToo ยท 1 points ยท Posted at 02:39:16 on June 26, 2018 ยท (Permalink)
What did you do for 6 to 8 hours? When I made it it took like 45 minutes.
iScrtAznMan ยท 3 points ยท Posted at 01:34:16 on June 26, 2018 ยท (Permalink)
Hardest part is getting cheese curds, or making them if you can't find fresh ones. If you don't have a good pot for double boiling a gallon of milk, it's pretty hard. Then you have to strain/cheddar them over the hot whey in order to get the squeak.
[deleted] ยท 1 points ยท Posted at 02:28:37 on June 26, 2018 ยท (Permalink)
Doesn't HAVE to be cheese curds, I normally use shredded mozza when I make it.
iScrtAznMan ยท 5 points ยท Posted at 02:41:24 on June 26, 2018 ยท (Permalink)
Cheese curds are a lot different than mozzarella. Specifically cheddar curds. They have a squeak and a bit of that sharp flavor. Mozzarella is an OK substitute but you really just have cheese fries in gravy. It's still delicious, but the curds really make the dish.
[deleted] ยท 1 points ยท Posted at 02:44:49 on June 26, 2018 ยท (Permalink)
I agree, curds are the way to go. But if I want to make a simple poutine then that's what I do and it tastes just fine to me.
sam3555 ยท 1 points ยท Posted at 03:13:50 on June 26, 2018 ยท (Permalink)
not a poutine without cheese curds
[deleted] ยท 2 points ยท Posted at 03:30:03 on June 26, 2018 ยท (Permalink)
Okay.
livin4donuts ยท 2 points ยท Posted at 02:22:54 on June 26, 2018 ยท (Permalink)
Made this last night but forgot to get cheese curds. My wife cut up string cheese instead as a ghetto fix and it was pretty great.
iamthejubster ยท 1 points ยท Posted at 02:44:19 on June 26, 2018 ยท (Permalink)
:( but where can I get the cheese curds?
xPRIAPISMx ยท 91 points ยท Posted at 21:53:19 on June 25, 2018 ยท (Permalink)
Ice. It's crazy easy and I have a really good recipe if anyone needs
6lmpnl ยท 6 points ยท Posted at 22:55:31 on June 25, 2018 ยท (Permalink)
Is this you Walter White?
xPRIAPISMx ยท 4 points ยท Posted at 23:24:13 on June 25, 2018 ยท (Permalink)
Pinkmanโฝ
TGeniune ยท 2 points ยท Posted at 00:02:48 on June 26, 2018 ยท (Permalink)
Different shaped ice truly amazes!!!
xPRIAPISMx ยท 2 points ยท Posted at 02:10:54 on June 26, 2018 ยท (Permalink)
And that's just the tip of the ... Iceberg...
Zeph4009 ยท 2 points ยท Posted at 01:28:55 on June 26, 2018 ยท (Permalink)
Salt, you put salt in it don't you?
xPRIAPISMx ยท 3 points ยท Posted at 02:13:54 on June 26, 2018 ยท (Permalink)
That's just residual salt from the haters trying to get at my recipe
reptilianattorney ยท 26 points ยท Posted at 17:35:11 on June 25, 2018 ยท (Permalink)
This one. Calling goat cheese "chevre" makes you sound super fancy but it was mainly for the alliteration. It's easy, filling, and makes pretty good leftovers, if you can resist eating the whole thing.
My suggestion is to use the whole bag of spinach (4 cups). Extra veggies never hurt anyone.
windcape ยท 5 points ยท Posted at 22:46:39 on June 25, 2018 ยท (Permalink)
Link no worky in EU, because new laws
MzOpinion8d ยท 2 points ยท Posted at 06:47:46 on June 26, 2018 ยท (Permalink)
Serves: 6
1/2 teaspoon olive oil 2 cups baby spinach 1 pinch kosher salt, plus more to taste 1/4 teaspoon red wine vinegar 1 small white onion, thinly sliced into half moons 3 roasted red peppers, packed in oil, chopped 5 cloves garlic, minced 2 chorizo sausages, chopped 1/8 teaspoon smoked paprika 1/8 teaspoon cayenne pepper 1 (14-ounce) can chickpeas, drained and rinsed 2 tablespoons chives, chopped 3 tablespoons parsley, chopped 1/4 cup chรจvre, crumbled Heat the olive oil over medium heat in a wide saucepan. Add the spinach and toss to coat. Heat the spinach until it begins to wilt, about 4 minutes, then add the red wine vinegar and a pinch of kosher salt. Remove the spinach into a bowl. Add the onion, the roasted red pepper, and the garlic to the pan. Sautรฉ for 5 to 7 minutes, until the onion is translucent. Add the chorizo. (If the chorizo is not cured, make sure to cook it through, about 5 to 7 minutes.) Add the paprika and the cayenne. Add the chickpeas, then stir everything together. Taste and correct the salt, as needed. Stir in the reserved spinach, then the chives and the parsley, and finally top with the chรจvre. Serve warm.
Depressed_moose ยท 1 points ยท Posted at 10:45:42 on June 26, 2018 ยท (Permalink)
I tried anyways but youโre right :(
reptilianattorney ยท 1 points ยท Posted at 14:23:05 on June 26, 2018 ยท (Permalink)
PM'd you!
saintlouisarch ยท 2 points ยท Posted at 01:55:27 on June 26, 2018 ยท (Permalink)
This sounds amazing.
SandyBeaverTeeth ยท 9 points ยท Posted at 22:14:16 on June 25, 2018 ยท (Permalink)
Most salads that have a nice piece of meat on top. The meat doesn't require a fancy preparation because of all the flavor in the salad, and doesn't have to be a particularly nice cut because you will chop it or slice it up. Put together a salad that has 2-3 interesting complementary toppings, pick a dressing that works, and put the meat on top. Boom. Complex, healthy, and delicious.
Figuring out the flavor combos between your meat preparation, toppings, and dressings is a little bit of a learning curve, but once you have a few basics it comes together. Just follow things you've had in the past that you know go together and you're there.
My favorites:
"Asian" chopped cabbage salad with sesame-soy dressing. Put oranges, scallions, and crunchy noodles on top... glaze the chicken in store-bought sweet chili sauce and garnish with lime.
Spinach salad with charred red onions, blue cheese, and pears topped with pan-fried pork tenderloin.
Iceburg salad with corn, feta, and pine nuts with a creamy ranch or mayo-based dressing topped with black-peppered flank steak.
Edit: My absolute simplest recipe that people love is this: Get small cremini mushrooms, cherry tomatoes, chopped basil, and raspberries/strawberries/blueberries (whatever you can find in season). Add a basic balsamic/olive oil/salt vinaigrette and let everything marinate overnight in the fridge. You don't even have to cut up the ingredients (except the basil). I seal it all in a ziploc and get the air out so that you get really good marinade coverage. Serve it cold topped with some fresh black pepper and people will flip. It's vegan, but you can add mozzarella if you want for more of a "caprese" style feel. Just make sure you don't marinate the cheese with everything else or it will get gross.
Edit 2: I love simple fresh recipes. Another one is to get a canteloupe, dice it, and mix it with a soft semi-sour goat cheese and copious amounts of paprika until it's lightly coated in a creamy pink goop. That's it. It's absolutely incredible.
ElbisCochuelo ยท 17 points ยท Posted at 18:03:22 on June 25, 2018 ยท (Permalink)
I make a mean ossobucco and rissoto. Everyone thinks I slaved away all day at it but in reality... pressure cooker for the win!.
PrincessMinecat ยท 18 points ยท Posted at 18:50:50 on June 25, 2018 ยท (Permalink)
Cheese bread!
Everybody loves cheese bread.
paleoterrra ยท 2 points ยท Posted at 10:49:23 on June 26, 2018 ยท (Permalink)
Cheesy garlic bread
[deleted] ยท 8 points ยท Posted at 19:31:42 on June 25, 2018 ยท (Permalink)
[deleted]
SpaceCowGirl93 ยท 1 points ยท Posted at 22:59:25 on June 26, 2018 ยท (Permalink)
Game changer: instead of adding sugar to mask acidity, add 1/4 to 1/2 teaspoon of baking soda to actually neutralize the acid!! It makes a world of difference. Itโll foam a bit but just keep stirring and itโll go down.
ImCrispyBacon ยท 8 points ยท Posted at 01:16:39 on June 26, 2018 ยท (Permalink)
Sausage Gravy & Biscuits - super easy to make and incredibly good
[deleted] ยท 23 points ยท Posted at 18:03:48 on June 25, 2018 ยท (Permalink)
Bruschetta. Easy to make, great for parties, and the color is gorgeous. Plus they taste fucking awesome.
farkanoid ยท 2 points ยท Posted at 21:38:08 on June 25, 2018 ยท (Permalink)
Next time you make this, medium boil a couple of eggs, peel them, and crush them in a bowl using a fork, with a couple of tablespoons of olive oil, salt and pepper (so that it becomes a coarse paste).
Smear a layer of the egg onto your bruschetta, and a table spoon of your salad ontop of that, absolute orgasm. I'm not even particularly fond of eggs, but I was hungry and it's all I had left, now it's a regular thing
[deleted] ยท 1 points ยท Posted at 21:55:13 on June 25, 2018 ยท (Permalink)
Oh wow that does sound tasty! I will definitely have to try that! Thanks for the tip!
Meshugugget ยท 8 points ยท Posted at 03:35:13 on June 26, 2018 ยท (Permalink)
Roasted veggies. Squash, Brussels sprouts, sweet potatoes, cauliflower, etc. Hot oven (425f), slice/dice/whatever suits your fancy as long as the pieces are similarly sized, drizzle with olive oil, salt and pepper, toss to coat. Roast until done. Roasting at that temp caramelizes the sugars and makes simple veggies taste just amazing.
tdasnowman ยท 87 points ยท Posted at 17:37:25 on June 25, 2018 ยท (Permalink)
French onion soup. I'm going to give you my way, most of this is really just letting shit sit in the oven. You can speed it up by doing it on the stove but thats complicating things.
The onions.
Slice 6 to 8 pounds of onions. Throw them in a Dutch oven. Little salt little pepper little olive oil or melted butter. Just enough to lightly coat. Set oven to 200 leave lid on Dutch oven slightly open. Check and stir at the 12 hour mark, stir every 2 hours till 20. Pull any time after that. You can take these till they look like tar, depending on the application. For soup 20 is good they will rehydrate in the soup base ad have some form still.
The stock.
Get some beef bones. broil in oven with the holy Trinity. Carrots, onion,celery. Some garlic heads halved. Veggies just need a wash and rough chop. When you have a good sear on them dump into a big pot top with water. Add a garni bouquet of your favorite herbs, through in some fresh pepper corns, a little salt not to much. Throw that in the oven for 20 hours. Strain when done.
Bringing it all together.
In a pot take some of your caramelized onions and fresh thyme, fry in a bit of butter. Get a bit of fond on the bottom of the pan, 5 min tops. Deglaze with a red wine, something you would drink don't break the bank. When the smell of alcohol has cooked off add the stock let simmer for 10 to 20. Season to taste. Multiple way to make the cheese toast on top. If your doing big bowls I just toast the bread separate and float, if you got the proper crocks then toast the bread, add the cheese place under broiler till bubbly.
Looks like a lot. It's 5 minutes of chopping the letting the oven do the rest. Your get this soup that has a deep rich flavor, you took a nap, did the laundry, saw a movie. ETC. Great for winter with the oven being on all night it low key warms the house and will make the house smell great. Also once you get the hang of it, you can play around with your stock, play around with the onions. They work is so many things, toss them with balsamic vineger in the beginning for a more winey taste, caramelize garlic with the onions, add in some leeks at the end to give a fresh onion taste and a bit more bit in the soup.
followthedata ยท 17 points ยท Posted at 18:37:48 on June 25, 2018 ยท (Permalink)
I always loved making French onion soup, but I think you just took it to another level. Iโll have to try your onion cooking method but I might use my slow cooker instead of oven. Thanks for the recipe!
tdasnowman ยท 8 points ยท Posted at 18:44:13 on June 25, 2018 ยท (Permalink)
Crock pots work for stock and the come together section, never been happy when I tried to carmlize onions in one
RoundhouseToTheFace ยท 6 points ยท Posted at 20:04:25 on June 25, 2018 ยท (Permalink)
My crockpot does a really good job of caramelizing onions. I'm throwing a bunch in tonight so I can make French onion soup tomorrow.
tdasnowman ยท 1 points ยท Posted at 20:14:47 on June 25, 2018 ยท (Permalink)
Never been able to find a balance of lid cracked the matched the oven. Always to soupy
followthedata ยท 1 points ยท Posted at 19:45:05 on June 25, 2018 ยท (Permalink)
Ah ok, thanks!
Apillicus ยท 1 points ยท Posted at 22:18:13 on June 25, 2018 ยท (Permalink)
So while slow cookers work, you're much better off with the Dutch oven or a pressure cooker. They allow the onions to brown, adding a lot of flavor. A crock pot or slow cooker doesn't achieve Browning nearly as well.
PM_PIC5_4_COMPLIMENT ยท 62 points ยท Posted at 21:46:08 on June 25, 2018 ยท (Permalink)
Sorry, but this does not seem simple or easy mainly because of the time. I'm not cooking onions for 20 hours, it's just not happening. If I'm going to invest that kind of time, I'll marinade and grill/smoke a fine piece of meat.
ngwoo ยท 7 points ยท Posted at 22:02:18 on June 25, 2018 ยท (Permalink)
The cleanup after making french onion soup is also a pain in the ass. Plus, your house smells like onions for a month.
tdasnowman ยท 3 points ยท Posted at 21:50:08 on June 25, 2018 ยท (Permalink)
A BBQ sauce made from onions caramelized in such a way goes great with brisket or pulled pork. Like I said those onions have tons of uses, and freeze well. I honestly don't get your time investment idea. It's five minutes of slicing and then doing other shit. You can actually skip a lot of that stirring once you learn how your oven cooks. Oven I know with my dutch oven I stir maybe 3 times in 20 hours, it's not a watched pot. Same with the stock. I do it that way so I don't have to watch it.
Yellosnomonkee ยท 22 points ยท Posted at 22:19:17 on June 25, 2018 ยท (Permalink)
Alright guys, this thread is getting pretty out there for "Extremely Easy to Prepare"
tdasnowman ยท 1 points ยท Posted at 22:30:33 on June 25, 2018 ยท (Permalink)
It's funny. I know this seem like a daunting amount of work. But it isn't It's taking something that normally requires a lot of constant watching of multiple pans and pots and making it a set it and forget it as Ron Propel would have said. It's literally a few minutes of chopping, then just living life. Then stirring it all together in a pan. I have you over stirring on the onions once you do it once or twice, and you'll do it more if you like caramelized onions, you''l go by smell. You will be able to tell if the onions are getting a little to dark on the bottom of the pan, and you've got like 40 minutes to correct before it's actually burned at that point. You'll stir when you feel like it and be good. And you don't even touch for 12 hours.
giftofthe ยท 3 points ยท Posted at 20:02:28 on June 25, 2018 ยท (Permalink)
Did that once, way too much effort and time IMO.
tdasnowman ยท 1 points ยท Posted at 20:04:32 on June 25, 2018 ยท (Permalink)
Time yes, it does increase the time depending on oven space. Effort I would disagree. Unless you using a pressure cooker a good stock should take hours anyways.
carolathome ยท 2 points ยท Posted at 00:34:55 on June 26, 2018 ยท (Permalink)
Sounds delicious, but this post asked for โsuper easyโ and your first line was peel 8 lbs onions. Do you have something else yummy?
tdasnowman ยท 2 points ยท Posted at 00:40:00 on June 26, 2018 ยท (Permalink)
When you are slicing onions for carmelizing you donโt have to be exact. Depending on the onions that can be I dunno 20 small one to 8 big ones. Itโs 5 minuets and throw it in the oven for a day. I donโt know anything easier that comes out with that level of flavor. Itโs do whatever you want for a day and have something that tastes like you slaved. Even being slow at slicing it shouldnโt take your more then 15 minuets. The only other thing with that kind of quick prep to feast is brisket, and brisket ainโt easy. You got to manage the pit, wrap the meat, or manage through a non wrapped cook. That takes years to be easy
RunThePack ยท 1 points ยท Posted at 00:30:39 on June 26, 2018 ยท (Permalink)
Yes!!!!! Canโt wait to try this one. The original article was not useful, but this comment thread is a treasure!
mithraw ยท 1 points ยท Posted at 05:41:53 on June 26, 2018 ยท (Permalink)
Onion soup requires a dry white wine to really shine though
tdasnowman ยท 1 points ยท Posted at 05:43:13 on June 26, 2018 ยท (Permalink)
I like red. Personal choice. Ploys red pairs better with funkyier cheese.
Manticore13524 ยท 1 points ยท Posted at 10:20:25 on June 26, 2018 ยท (Permalink)
200 F or 200 C? 200F seems a little low, though granted it is over the course of 20 hours.
tdasnowman ยท 1 points ยท Posted at 14:33:23 on June 26, 2018 ยท (Permalink)
200f. Low and slow that is the tempo. The first few hours are really just puling out the moisture, after that it starts browning slowly. It's low enough that it won't burn quickly. I use caramelized onions in a lot of things and came up with this method to be as hands off as possible. Plus I've gotten stove top onions with a flavor like that. It's just so concentrated.
catullus48108 ยท 1 points ยท Posted at 23:41:50 on June 25, 2018 ยท (Permalink)
You are missing the point
tdasnowman ยท 1 points ยท Posted at 23:44:21 on June 25, 2018 ยท (Permalink)
Actually very easy
TheMeiguoren ยท 0 points ยท Posted at 22:39:37 on June 25, 2018 ยท (Permalink)
If weโre going to keep with the theme of maximizing the impressiveness:easiness ratio, French onion soup from bullion is 80% easier, 80% as tasty, and 90% as impressive. Just coarsely slice a few onions, soften them up in a pot, then add beef broth and chicken broth from bullion in a 2:1 ratio. Simmer for a while. Top with toasted bread and provolone. 5 ingredients, half an hour, and dead simple.
My only tip here is that bullion paste tastes much better than bullion cubes and costs only slightly more.
tdasnowman ยท 1 points ยท Posted at 22:47:31 on June 25, 2018 ยท (Permalink)
Never found a beef bullion I liked. To salty, to sour, dosen't taste like beef. Chicken oddly enough is fine flavor wise. Gonna disagree on the rest of the percentages. Boullion makes flavored water, has none of the mouthful of a good broth. There is no collagen to bring silkyness. And since a french onion soup is really just the onions and the broth I think thats very important.
That said there are a number of highly paid french chefs that think the best french onion soup is caramelized inions and water. Tried it, it's not bad. A very minmlistic take, but not what I crave when I want french onion. That method dosen't feel like soup it's more like a onion tea.
hjschrader09 ยท -1 points ยท Posted at 00:43:10 on June 26, 2018 ยท (Permalink)
For people who want an actually easy version of this, cut up 3 big onions, throw them in the pot you'll use to cook the soup. Sautee them until they are brown and soft. Once that's done, pour some vermouth in to deglaze them and stir it. Then pour two boxes of beef broth in. Let it heat up til it simmers and then that's all you really need. Add some beef bouillon if you want some more flavor, and you're done. I use swiss gruyere in mine as an extra topping and it's the best shit ever. I eat it every day for lunch at work. Throw in croutons if you wish.
tdasnowman ยท 2 points ยท Posted at 00:44:06 on June 26, 2018 ยท (Permalink)
Actually more work and half the flavor.
hjschrader09 ยท -2 points ยท Posted at 00:54:33 on June 26, 2018 ยท (Permalink)
Funny you say that, but actually nobody in this thread thinks that a recipe that takes 20 hours for soup agrees. And I disagree on the flavor. I've had french onion soup in many nice restaurants that make their own stock and everything, and the soup I make is just as good to me.
Back2Bach ยท 31 points ยท Posted at 17:18:54 on June 25, 2018 ยท (Permalink)
Fettuccine Alfredo.
I use the recipe in the link below, sometimes adding slivered chicken breast. People love it!
https://www.allrecipes.com/recipe/23431/to-die-for-fettuccine-alfredo/
Ladycrawforde ยท 32 points ยท Posted at 19:21:27 on June 25, 2018 ยท (Permalink)
Best if eaten before a Fun Run
globogym ยท 6 points ยท Posted at 21:48:32 on June 25, 2018 ยท (Permalink)
For the Cure
Rokku0702 ยท 2 points ยท Posted at 22:19:26 on June 25, 2018 ยท (Permalink)
Carbo-loading! Gotta ignore water too, I canโt drink water when millions of people are suffering from an irrational fear of water from rabies.
clamdiggin ยท 1 points ยท Posted at 22:22:09 on June 25, 2018 ยท (Permalink)
All that heavy cream gives me the fun runs
BenedictKhanberbatch ยท 1 points ยท Posted at 22:24:41 on June 25, 2018 ยท (Permalink)
Wait imodium or ex-lax?
Oscar_7 ยท 8 points ยท Posted at 20:08:38 on June 25, 2018 ยท (Permalink)
That is a fuck ton of butter, like holy shit
Kamakazie ยท 11 points ยท Posted at 20:29:53 on June 25, 2018 ยท (Permalink)
Fettuccine Alfredo is not a healthy dish.
Oscar_7 ยท 1 points ยท Posted at 21:02:37 on June 25, 2018 ยท (Permalink)
I mean, even for Alfredo sauce, that is way too much butter
ThatGuy31431 ยท 5 points ยท Posted at 21:04:54 on June 25, 2018 ยท (Permalink)
There is no such thing.
coscorrodrift ยท 1 points ยท Posted at 23:59:48 on June 25, 2018 ยท (Permalink)
1k calories and 60 grams of fat per serving, got damn
NextSensation ยท 1 points ยท Posted at 22:05:23 on June 25, 2018 ยท (Permalink)
I've made this recipe before, there was butter pooling on the plate, it tasted disgusting. Right ingredients for an alfredo, wrong proportions.
snarfydog ยท 5 points ยท Posted at 18:17:44 on June 25, 2018 ยท (Permalink)
My favorite stew - lamb & peas. The other ingredients are onions, water, rosemary, and white wine. The only prep is chopping an onion if you buy your lamb already chunked. Sear meat, saute onion in fat, cook the wine a bit, then add everything back plus the water, some rosemary, and a bag of frozen pea. Cook for a few hours.
bishophicks ยท 6 points ยท Posted at 21:57:46 on June 25, 2018 ยท (Permalink)
Maple Soy Glazed Salmon
6oz salmon per person.
Marinade: 1 clove of garlic per person, minced 2T soy sauce per person 2T maple syrup per person
Mix garlic, soy and syrup together and marinate the fish for about 30 minutes. Reserve the marinade. Broil the salmon for about 10 minutes. Meanwhile, pour the reserved marinade into a sauce pan. Add 2t cornstarch and whisk. Do not heat until the cornstarch is incorporated. Once the cornstarch is blended in, heat the mixture, stirring occasionally, until it starts to boil and thicken. Remove salmon from the oven, glaze with the sauce and serve with rice, salad, and/or vegetable of choice.
greenthumbgirl ยท 5 points ยท Posted at 22:18:03 on June 25, 2018 ยท (Permalink)
Ribs. Remove the membrane on the back. Mix 1 part seasoning salt with 2 parts brown sugar. Rub all over. Wrap in the extra large aluminum foil. Put on cookie sheet with sides. Cook 275 for 3-4 hours. Broil for 2 minutes with top foil removed to crisp. Serve
pinjeaner ยท 1 points ยท Posted at 01:07:24 on June 26, 2018 ยท (Permalink)
Yeah, this is exactly how I cook ribs too! I manage to mess up easy dishes but for whatever my ribs are legit. I get requests for it all the time. So easy!
TheLastofUs87 ยท 7 points ยท Posted at 22:43:36 on June 25, 2018 ยท (Permalink)
Made tacos for my girlfriend on our first date. To this day she still comments about how impressed she was. We've been together for 4 years.
candidly1 ยท 1 points ยท Posted at 22:47:48 on June 25, 2018 ยท (Permalink)
First time I cooked for my (now) wife, I did BIG lobster tails, scallops and shrimp. Married 30 years now. Just sayin'.
TheLastofUs87 ยท 2 points ยท Posted at 23:03:45 on June 26, 2018 ยท (Permalink)
I realize it's not that impressive. That's kinda the joke...
zenfranklin ยท 7 points ยท Posted at 22:57:32 on June 25, 2018 ยท (Permalink)
Cacio e pepe.
Pecorino Romano cheese, spaghetti, and cracked black pepper.
InKognetoh ยท 7 points ยท Posted at 02:18:54 on June 26, 2018 ยท (Permalink)
Doped up mozzarella sticks: Microwave a mozzarella stick for like 15 seconds or until its really soft, add chopped onion or pepperoni and roll it into a ball or stick form, bread and fry. While that is frying, throw a tomato, some basil/oregano/onion in the blender for dip. Bam! You can make a whole batch of them in like 10 mins.
Pedantichrist ยท 7 points ยท Posted at 11:55:20 on June 26, 2018 ยท (Permalink)
Gin.
You just put gin into a glass and you are done. After 7 or 8, everyone assumes your food is amazing.
Bigwhistle ยท 2 points ยท Posted at 12:50:54 on June 26, 2018 ยท (Permalink)
Hahaha - That's why so many chefs encourage a glass of wine or three.
manyofmymultiples ยท 0 points ยท Posted at 18:30:30 on June 26, 2018 ยท (Permalink)
Lew?
Lost_Thought ยท 20 points ยท Posted at 21:34:45 on June 25, 2018 ยท (Permalink)
Crรจme brรปlรฉe for lazy/cheap people:
PlaysWithMadness ยท 18 points ยท Posted at 22:11:31 on June 25, 2018 ยท (Permalink)
Real creme brรปlรฉe is so easy though! It has four ingredients, and takes 15 minutes of work (plus oven time) the day before. This quick recipe sounds interesting but if you havenโt I encourage you to give it a shot some time.
pirate_of_balls_deep ยท 2 points ยท Posted at 22:40:15 on June 25, 2018 ยท (Permalink)
Agreed. It is simply a matter of following simple instructions and not rushing through it because there isnโt much worse than cooked egg yolks in your creme brรปlรฉe. If youโre adept with a torch already you should be able to handle the recipe easily as thatโs definitely the only part of the recipe that takes real skill.
Lost_Thought ยท 2 points ยท Posted at 23:39:46 on June 25, 2018 ยท (Permalink)
I plan to, just not in the cards at the moment.
jamesbondgirl007 ยท 2 points ยท Posted at 23:46:32 on June 25, 2018 ยท (Permalink)
If you don't have a torch just pop it into the oven and turn the broiler on. Keep an eye on it and whenever the sugar caramelizes take it out, rest at room temp for a bit then pop it I to the fridge
Lost_Thought ยท 1 points ยท Posted at 23:47:11 on June 25, 2018 ยท (Permalink)
Not nearly as fun but certainly practical.
coscorrodrift ยท 2 points ยท Posted at 00:03:52 on June 26, 2018 ยท (Permalink)
lmfao it's easier to make it than to type the name correctly
Lost_Thought ยท 1 points ยท Posted at 00:06:31 on June 26, 2018 ยท (Permalink)
Yes.
nylorac615 ยท 14 points ยท Posted at 19:50:30 on June 25, 2018 ยท (Permalink)
Stuffed pepper. Itโs my go-to when Iโm cooking for others - and itโs easy/cheap AF. Itโs literally just a can of tomato sauce, ground turkey and onions in peppers with cheese on top. Proven classic.
Bananape4l ยท -1 points ยท Posted at 20:31:07 on June 25, 2018 ยท (Permalink)
Proven gross. I can't think of solution to bitter pepper peel.
thinmintea ยท 6 points ยท Posted at 21:20:22 on June 25, 2018 ยท (Permalink)
My mother always made it in green peppers which were indeed bitter, but I bet it would be good in some red peppers! Or maybe orange or yellow.
SeeYourGypsy ยท 3 points ยท Posted at 22:41:34 on June 25, 2018 ยท (Permalink)
Green peppers are actually my favorite vegetable, but when I make stuffed peppers I use some green, some red, maybe a yellow one.
nylorac615 ยท 2 points ยท Posted at 00:46:57 on June 26, 2018 ยท (Permalink)
Yes, red and orange peppers make this dish!
CrosseyedDixieChick ยท 17 points ยท Posted at 19:58:35 on June 25, 2018 ยท (Permalink)
beer can chicken.
drink half a beer. Stuff chicken on it. cook.
nahfoo ยท 3 points ยท Posted at 01:34:12 on June 26, 2018 ยท (Permalink)
The half you drank???
[deleted] ยท 1 points ยท Posted at 23:55:00 on June 25, 2018 ยท (Permalink)
Shit's so good
derawin07 ยท 5 points ยท Posted at 18:20:09 on June 25, 2018 ยท (Permalink)
Risotto.
It's really not difficult, you can mix up the additions and flavours...it just takes a while to gradually add the stock, so people can't be bothered and are impressed.
Sushi as well...of course the upper echelon of sushi is an art, but for many even basic sushi is met with gasps of admiration when I make a plate and arrange it nicely.
Llamaalarmallama ยท 6 points ยท Posted at 20:36:06 on June 25, 2018 ยท (Permalink)
Risotto. Olive oil/butter in a pan. Onion (shallots if you have them) chopped in the pan, add the rice from the bag. Throw in a glass of white wine. Add suitable amount of liquid stock (or oxo/stock cube + water) slowly a cup at a time. Generally about 1L per 300g of rice. Throw in something you have around like: Bacon, Chicken, Fish, Tomatoes, Peas, Sweetcorn, Spinach, whatever with suitable cooking time left. Needs to finish with the sauce being JUST the liquid side of sauce but.... pretty damn simple.
Risotto.
grendus ยท 5 points ยท Posted at 21:03:05 on June 25, 2018 ยท (Permalink)
Quiche. Get a premade pie crust. Cover the bottom with shredded cheddar. Crack 4-5 eggs into a bowl with a cup of milk or plain yogurt, whisk (with an actual whisk if you have it, if not a fork will work) and pour over the cheese. Bake at 375 for a half hour.
You can get fancy by throwing in some scrap meat or vegetables. You can prebake the crust at 400 for 8-10 minutes to make it crispier. You can add spices like salt, pepper, thyme, etc. Lots of places to go, but just a plain egg quiche looks a lot more complicated than it is.
Stir fry. Cook some rice, throw it in a large pan with a cup of broth, a bag of frozen vegetables, and some scrap meat over medium heat. Once the vegetables are thawed, add a few tablespoons of soy sauce. Simmer until enough broth has boiled off that you like the consistency.
Improves with some salt and garlic powder (or minced garlic, but ain't nobody got time for that).
Omelette. Crack a few eggs and whisk them together. Put a skillet on low-medium heat, throw in a tablespoon of butter. When the butter is melted, swirl the pan to coat the bottom with the butter and dump in the eggs. Cover with a lid. When the egg starts to set (solid on bottom, semi-solid on top), cover one side with cheese and the other with whatever you want (I like broccoli and onion, or shredded ham, or mushrooms). Cover with the lid again until the cheese is melted. Fold the cheese side over onto the other side, then slide onto a plate.
bradopolis ยท 5 points ยท Posted at 22:13:32 on June 25, 2018 ยท (Permalink)
Honey Nut Cheerios. All that nutritious flavor packed with essential vitamins and minerals all in such a simple meal!
Lernernerner_DiCarp ยท 6 points ยท Posted at 22:20:18 on June 25, 2018 ยท (Permalink)
Zuppa di culo.
Literally anyone can make it seconds, it just needs to marinade for about a day first.
arkindal ยท 3 points ยท Posted at 22:21:21 on June 25, 2018 ยท (Permalink)
Ah si? Dimmi di piรน.
McBashed ยท 13 points ยท Posted at 16:09:22 on June 25, 2018 ยท (Permalink)
One pan pasta. Look up some recipes - you put the pasta, the ingredients, the water and whatever sauce and cook it. Viola 30 minutes later its done and you look like Alton Brown
IanGecko ยท 11 points ยท Posted at 21:51:13 on June 25, 2018 ยท (Permalink)
*Voilร . Viola is an instrument
McBashed ยท 2 points ยท Posted at 21:51:38 on June 25, 2018 ยท (Permalink)
Haha thanks :S woops
Butternades ยท 2 points ยท Posted at 02:33:52 on June 26, 2018 ยท (Permalink)
Yet surprisingly good over a fire (or in it)
Iโm a bass player
sexy_space_machine ยท 13 points ยท Posted at 18:51:32 on June 25, 2018 ยท (Permalink)
Roasted chicken. It's generally cheaper and waaaaay better for you than a rotisserie chicken. Plus you feel satisfied and your house smells good.
Find chicken. Set oven for 350. Remove chicken insides. Cut up a celery stalk. Mix salt and pepper together. Get onion powder. Sprinkle seasonings inside and outside. Use half a cup of butter (I make a slit beneath the skin and line it with butter = crispy skin), put inside/outside/stuck in the arm pits and legs of the chicken. Tie feet together.
Put it in the oven and bake for 1.5 hours then check the internal temperature and baste the chicken with the butter and drippings. Rotate the pan and keep in the oven until the meatiest part of the bird is up to temp (165*F). I make one whenever I'm cleaning. Then I make bone stock from the bones and everything else. Mm.
TheSmJ ยท 7 points ยท Posted at 21:44:53 on June 25, 2018 ยท (Permalink)
How is it better for you?
abdoulio ยท 2 points ยท Posted at 00:44:03 on June 26, 2018 ยท (Permalink)
rotisserie chicken is just roasted chicken right? I thought so too. They're actually full of sodium in most places. Like not too good amounts of sodium.
Auzymundius ยท 2 points ยท Posted at 00:59:09 on June 26, 2018 ยท (Permalink)
Have you tried spatchcocked chicken? Cooks way faster, has crispy skin all over, and less chance of overcooking the white meat trying to get the dark meat up to temp.
labeille87 ยท 1 points ยท Posted at 21:46:26 on June 25, 2018 ยท (Permalink)
That sounds great. I'm very curious though- why is it better for you than rotisserie chicken?
sexy_space_machine ยท 4 points ยท Posted at 23:37:14 on June 25, 2018 ยท (Permalink)
Less sugar, less chance of being under or over cooked.
labeille87 ยท 1 points ยท Posted at 23:41:14 on June 25, 2018 ยท (Permalink)
Thank you for answering, I really had no idea some places put sugar in their chicken.
Allegorithmic ยท 9 points ยท Posted at 22:18:37 on June 25, 2018 ยท (Permalink)
Pasta Aglio E Olio.
At it's most basic form, it's only 4 ingredients. Olive oil, garlic, spaghetti noodles, and chopped parsley. Get the oil shimmering, add the garlic for a minute, then the pasta, then the parsley. Add a little red chili flakes for some kick or some parmesan cheese if you want. Either way, it's absolutely delicious
neonponies ยท 1 points ยท Posted at 20:35:39 on September 20, 2018 ยท (Permalink)
My family does this and adds a bit of season salt. Yummy
depthandbloom ยท 5 points ยท Posted at 19:04:51 on June 25, 2018 ยท (Permalink)
Bacon Kale Pasta
Cook some bacon in a skillet until crispy, then chop up some kale and cook the kale in the bacon fat until the ends are crispy as well. I like to add garlic, lemon, and pepper flakes, then boil some pasta up and add freshly ground pepper to the pasta itself. Gotta give it some love too. Add some parmesan on top for final touches. End result is below:
https://imgur.com/a/XfZuAmu
A $6 pack of bacon will make at least 6 meals for one. A $3 bundle of kale will make at least 4 meals, and a $1 pack of pasta will make at least 4 meals. So the total for each meal (without seasoning) comes to about $2. Seasoning will cost more upfront but will last dozens of meals.
DuncSully ยท 5 points ยท Posted at 20:01:08 on June 25, 2018 ยท (Permalink)
I'm sure it's been said a lot, but I can't emphasize just how easy alfredo is to make, and it often tastes better than what you get in restaurants and in jars too. The recipe I follow is just butter, cream, nutmeg, and parmesan. I can't be arsed to make chicken, so I'll throw in bacon bits. It's my go-to lazy meal because it still tastes like something that took effort even though it's basically Italian-ized mac and cheese.
Feronanthus ยท 4 points ยท Posted at 20:23:10 on June 25, 2018 ยท (Permalink)
Unlike everyone else I'm gonna tell you a dish that's actually simple, quick, and idiot proof.
A dutch baby
Flumpants ยท 4 points ยท Posted at 20:43:15 on June 25, 2018 ยท (Permalink)
I've recently discovered that twice baked potatoes are actually pretty easy. They both look and taste amazing as well!
Just bake a couple potatoes in the oven for about an hour. Take em out, cut em in half. Scoop out the inside of the potato, mix with cream cheese, sour cream, cream and some spices. Fill your potato shells, add bacon and some shredded cheese if you want. Back in the oven for 15 or 20 min and boom! You got twice baked potatoes. Just a whole lot of waiting is all, easy to make but takes about an hour and a half to prepare.
Enjoy!
Storm137 ยท 5 points ยท Posted at 22:43:59 on June 25, 2018 ยท (Permalink)
Traditional "Italian style" spaghetti. With olive oil Parmesan and real garlic with some sea salt and pepper. Extremely simple but makes you look pro.
Kaysachs ยท 4 points ยท Posted at 01:17:21 on June 26, 2018 ยท (Permalink)
This is going to sound ridiculous, but people lose their minds over a jar of queso, a jar of salsa, and some taco seasoning in a crock pot, served with chips. The responses have been the most WTF moments Iโve had as a party host.
neonponies ยท 1 points ยท Posted at 20:40:31 on September 20, 2018 ยท (Permalink)
I put ground beef in too and it is the dip that is always gone at a party
m4vis ยท 3 points ยท Posted at 02:00:48 on June 26, 2018 ยท (Permalink)
Alright so hereโs what you do. Cook some bacon. Then you make grilled cheese, except donโt put butter on the pan, use the bacon grease. Cook one slice of bread, flip it, put a slice of pepper jack cheese cut from a block on it and then top with bacon. Set that aside. Then do the same for another slice and put it on top. Voila, insanely good bacon grilled cheese. The trick is to tell people that there is a secret ingredient. When they eat it, it will be insanely delicious and it will taste better than they expected because of the way the bacon grease soaks into the bread.
manyofmymultiples ยท 1 points ยท Posted at 18:32:20 on June 26, 2018 ยท (Permalink)
Ow my chest
m4vis ยท 1 points ยท Posted at 23:10:21 on June 26, 2018 ยท (Permalink)
Worth
challam ยท 3 points ยท Posted at 16:10:37 on June 26, 2018 ยท (Permalink)
Serious answer: foodwishes.com Foodwishes on YouTube
ChaosPhoenx ยท 1 points ยท Posted at 17:15:49 on June 26, 2018 ยท (Permalink)
This!
vector78 ยท 7 points ยท Posted at 20:20:02 on June 25, 2018 ยท (Permalink)
Tiramisu.
svenson_26 ยท 32 points ยท Posted at 17:51:27 on June 25, 2018 ยท (Permalink)
Cooking takes a lot skill; knowing what tastes go with what, knowing when something is cooked, timing it all to come out at once.
But baking is simple. You just follow a recipe. Obviously getting into some advanced cake decorating can be pretty skillful, but you can bake simple things that look good and blow people's minds.
Here are my tips:
Get a good recipe and follow it. Usually the first result on google is a good recipe. Avoid Pinterest. Pinterest recipes try to be healthy. Your baked goods should not be healthy. This includes vegan, gluten free, low-fat, etc. Healthy baking is like trying to swim without getting wet. What's the point? It won't taste good.
Don't cut corners. Bake it as it is intended. No subtitutions. Don't use margarine instead of butter. Don't use sweetener instead of sugar. Don't use cake flour instead of regular flour. Make your own frosting or pie crusts or fruit fillings instead of getting the premade preservative-filled crap. Just follow the recipe.
Use quality ingredients. Use pure ingredients over imitation or extracts. Don't cheap out on baking pans or food colouring, or any ingredients. It will not turn out as nice. Follow the recipe.
Did I mention to follow the goddamn recipe? The recipe is law. Measure out all your proportions. Do not estimate. Take your cookies out when it says to. They won't look done yet, but they still cook for a bit as they cool.
rippledshadow ยท 5 points ยท Posted at 01:08:34 on June 26, 2018 ยท (Permalink)
Best baked goods I've had are vegan. You use nut-based flours for the fats and oils, turns out so moist and fluffy.
OverlyCasualVillain ยท 2 points ยท Posted at 12:35:12 on June 26, 2018 ยท (Permalink)
Cooking is an art, baking is a science.
Meaning, you can wing it and sometimes come up with surprisingly good food while cooking or if youโre a good cook you can easily adjust the flavor of a dish with skill. Baking is almost the opposite, measurements need to be precise, you shouldnโt skip steps, temperatures arenโt forgiving. With baking, there is a process you need to follow or else the results arenโt what you want
[deleted] ยท 10 points ยท Posted at 20:20:38 on June 25, 2018 ยท (Permalink)
This is untrue. But that's the difference between knowing how to bake and knowing how to follow a recipe.
The best cake I've ever had was a vegan flourless chocolate cake. I ate almost the entire thing in one sitting.
Rossage99 ยท 5 points ยท Posted at 21:52:23 on June 25, 2018 ยท (Permalink)
I remember my Mum made a vegan (unless using honey means it's only vegetarian, I don't quite know) chocolate cake once, I think it may also have been gluten-free but I'm not entirely sure. All I remember is it was almond flour in place of regular flour, honey in place of sugar and avocado in place of butter. Tasted great! Neither of us are vegan, just felt like giving it a go.
Prince_AlbertWotWot ยท 5 points ยท Posted at 23:04:53 on June 25, 2018 ยท (Permalink)
Honey is not vegan
rippledshadow ยท 1 points ยท Posted at 01:09:38 on June 26, 2018 ยท (Permalink)
Honey is a debatable topic, I find no ethical concerns when its taken from local sustainable hives by beekeepers who love what they do.
jewishgains ยท 15 points ยท Posted at 22:05:18 on June 25, 2018 ยท (Permalink)
If your vegan cake tasted good, it's not because it was a healthy alternative.
cringularity ยท 6 points ยท Posted at 22:59:06 on June 25, 2018 ยท (Permalink)
Yeah, vegan doesn't mean low fat or reduced sugar, in fact I've had some delicious vegan baked goods that simply add more fat to compensate for losing eggs so they don't dry out. The point stands about most "healthy" substitutions, though, like no, you can't make non-fat pie crust, just stop.
nancyaw ยท 2 points ยท Posted at 01:51:32 on June 26, 2018 ยท (Permalink)
I had a chocolate pie made with silky tofu and it was amazing.
GuillotineGash ยท 3 points ยท Posted at 22:47:32 on June 25, 2018 ยท (Permalink)
If you've been on Pinterest, you'll know vegan desserts often have NOTHING to do with "healthy" or "low-fat" baking. Hell, Oreos are vegan. Raw or Whole Foods/Plant-based vegan might be what you're thinking of. There's tons of delicious vegan cakes, cheesecakes etc. out there that are lovely and terrible for you! :)
svenson_26 ยท 1 points ยท Posted at 23:03:21 on June 25, 2018 ยท (Permalink)
https://www.google.ca/search?q=are+oreos+vegan&oq=are+oreos+vegan
GuillotineGash ยท 4 points ยท Posted at 23:41:39 on June 25, 2018 ยท (Permalink)
Most vegans wouldn't agree that cross contact due to being made in the same factory as other things count as a real ingredient. It's not added to the food, it's just listed as an allergen.
Their use of palm oil is worth questioning, however this falls under a nirvana fallacy. Too many foods would be off-limits for vegans if we were to avoid possible allergens as if they were an ingredient. Also, many argue that voting with your dollar to these companies will help show demand and encourage less animal products used in their other products that actually do contain them.
he_could_get_it ยท 1 points ยท Posted at 07:02:18 on June 26, 2018 ยท (Permalink)
What's up with the palm-oil thing? Why is that questionable?
halberdierbowman ยท 1 points ยท Posted at 00:04:05 on June 26, 2018 ยท (Permalink)
To elaborate, cake flour and "regular" (all-purpose) flour are different. One isn't healthier than the other: they have different amounts of protein. All-purpose flour is a middle-protein option, so it generally works fine for most things and won't be particularly terrible at anything.
It's kind of like the difference between vegetable oil for olive oil. They're similar, but won't necessarily work in all cases.
femmeashell ยท 1 points ยท Posted at 03:23:03 on June 26, 2018 ยท (Permalink)
I canโt bake because Iโm crap at patience. Itโs a thing I know about myself. I let the nice people at the dessert factory make my cookies.
StrongVegetable ยท 1 points ยท Posted at 21:46:27 on June 25, 2018 ยท (Permalink)
Thank you! I'd much rather make something delicious and have a smaller portion, as opposed to a full serving of garbage.
[deleted] ยท 1 points ยท Posted at 21:21:35 on June 25, 2018 ยท (Permalink)
TL;DR...... something about buying a cake from the store
[deleted] ยท -1 points ยท Posted at 20:44:40 on June 25, 2018 ยท (Permalink)
[deleted]
GoldenMechaTiger ยท 1 points ยท Posted at 23:55:12 on June 25, 2018 ยท (Permalink)
WHY ARE YOU YELLING?!
svenson_26 ยท 1 points ยท Posted at 00:07:40 on June 26, 2018 ยท (Permalink)
ow not so loud
Andromedium ยท -3 points ยท Posted at 03:14:45 on June 26, 2018 ยท (Permalink)
Godamn I hate the vegan = gluten free + healthy fad. I'm gonna make cookies and damn right the main ingrediants and gonna be real flour, real sugar, and real oil
[deleted] ยท 5 points ยท Posted at 20:35:27 on June 25, 2018 ยท (Permalink)
Frittatas
Crack some eggs, whisk em, put some crushed bacon in a skillet with some onions, throw that shit together in a skillet and put it in the oven.
Itโs super easy but yet people think Iโm some sort of eggspert when it comes to cooking
BadAim ยท 6 points ยท Posted at 21:14:10 on June 25, 2018 ยท (Permalink)
Donโt forget that a big part of gourmet is presentation. it can taste great but if it looks like a pile of shit it wonโt matter for impressionsโ sake. A little bit of green onion garnish on top helps. Sauce on top of a pasta instead of premixed in. Food arrangement on the plate, etc...
Getting a good flavor on the cheap is as simple as salt, pepper, garlic and some Italian seasoning a lot of the time. You have to make it look delicious, too.
TeAmoTaco ยท 1 points ยท Posted at 03:21:38 on June 26, 2018 ยท (Permalink)
I bought a carving fork simply for pasta presentations.
hintze85 ยท 6 points ยท Posted at 22:46:44 on June 25, 2018 ยท (Permalink)
Baked Alaska.
You just freeze ice cream in a bowl with a thin layer of cake on top, pull it out when it's good and frozen, cover it with merangue, and bake the whole thing for 4 minutes. Looks super fancy, but it's super easy to make.
JANISIK ยท 1 points ยท Posted at 02:55:08 on June 26, 2018 ยท (Permalink)
You donโt do it right
-nrpg- ยท 3 points ยท Posted at 18:40:03 on June 25, 2018 ยท (Permalink)
Honey Balsamic Chicken - Takes about 20 minutes total prep (maybe 30 minutes the first time) add some cherry tomatoes, green beans, and red-skin potatoes and throw it all on a single pan in the oven. Tastes incredible and as a bonus there's very little clean-up!
wakebum87 ยท 3 points ยท Posted at 19:02:30 on June 25, 2018 ยท (Permalink)
Really well done Fajitas. Super simple, quick, and the flavor is on point.
Roseking ยท 3 points ยท Posted at 19:03:50 on June 25, 2018 ยท (Permalink)
Recently I made ribs in a pressure cooker.
One of the easiest meals I have ever cooked. Everyone loved them.
Followed this recipe:
https://www.pressurecookrecipes.com/easy-bbq-instant-pot-ribs/
[deleted] ยท 2 points ยท Posted at 00:06:24 on June 26, 2018 ยท (Permalink)
While good, they are a zillion times better in a smoker
Roseking ยท 1 points ยท Posted at 11:33:34 on June 26, 2018 ยท (Permalink)
Agreed.
However I don't have a smooker. So gotta work with what I got.
waddlinmabel ยท 3 points ยท Posted at 19:09:16 on June 25, 2018 ยท (Permalink)
I make a thing with canned chopped tomatoes, shredded chicken (in a bag) sliced lemons, parsley, garlic and shiitake mushrooms and spinach and yeah its awesome, but is basically emptying cans and sacks of frozen stuff in a crock pot that cooks for 3 hours.
straightouttacompte ยท 3 points ยท Posted at 20:21:53 on June 25, 2018 ยท (Permalink)
Cream puffs. Just watched a video on Youtube and was able to get them right the first time!
astrangeone88 ยท 3 points ยท Posted at 21:04:18 on June 25, 2018 ยท (Permalink)
Fancy fruit salad. Start with fresh fruit like halved grapes, bits of citrus (I like mandarins/clementines, but whatever you get is good!), apples, pears, fresh cherries, and add a tin of whole lychee plus syrup. Let it sit in somewhere cold for a day. I like to add cocktail bitters to it too - makes it special.
I'd make it this year for my annual get together but there are several people with citrus allergies and I don't want to kill anyone. (Citrus is in the bitters too.)
Real_Atomsk ยท 3 points ยท Posted at 21:07:16 on June 25, 2018 ยท (Permalink)
Salsa chicken, couple of chicken breasts or thighs, jar of salsa, can of black beans, bag of frozen corn. Toss it all a slow cooker for 6-8 hours low (3-4 high). Shred meat and serve over fritos. More broadly anything in a slow cooker
schafs ยท 3 points ยท Posted at 21:10:07 on June 25, 2018 ยท (Permalink)
Thai dish pad ka pao aka sweet Basil pork on rice, its my go to for first let me cook you dinner date.
Ingredients
1 pound of ground pork, beef, or chicken (You can do what I do here which is chop up 1 pound of skinless chicken breasts with a cleaver. You get better texture that way.)
7 (26g) large cloves of garlic, peeled
7 (16g) birdโs eye chilies (or however many you can tolerate)
1 large shallot (20g), peeled and roughly chopped
2 tablespoons vegetable oil
1 tablespoon fish sauce
2 tablespoons thin/light soy sauce or seasoning sauce (such as Golden Mountain aka "the Green Cap" sauce")
1 tablespoon dark sweet soy sauce (kecap manis)
1 tablespoon oyster sauce
1 cup holy basil leaves, packed
Instructions
If you have a mortar, pound together the garlic, chilies, and shallot until you get a coarse paste. If no mortar, either chop them all up with a cleaver on a chopping block or pulse them into a coarse paste in a mini-chopper.
In a skillet, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.
Add the meat to the skillet and break it up with the spatula into small pieces.
Add the remaining ingredients (except the basil leaves), correcting seasoning as needed. [I don't like sugar in my Pad Ka-Prao; besides, the dark sweet soy sauce provides enough sweetness for me. But if you think you'd like it even sweeter, either add about a teaspoon of palm or brown sugar or double the amount of dark sweet soy sauce (which will also make the end product darker in color). Purists, as mentioned in the post, won't even use anything for salinity other than fish sauce.]
Once the meat is cooked through, check the amount of liquid in the skillet. If itโs too dry, add a little bit of water or sodium-free broth.
Before taking the skillet off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan so as not to mute the fragrance of the fresh holy basil leaves.
Serve over rice. A Thai-style crispy fried egg on top and a tiny bowl of nam-pla prik would be nice.
rocknroll21 ยท 3 points ยท Posted at 21:27:52 on June 25, 2018 ยท (Permalink)
Smash burgers.
vDUKEvv ยท 3 points ยท Posted at 21:43:35 on June 25, 2018 ยท (Permalink)
Gumbo! Throw a shitload of onions, bellpepper, and garlic in a huge pot with some roux and mostly cooked bone-in chicken and let her simmer all day. Serve with white rice and people will ask about your Cajun heritage.
The only way to screw it up is to use not enough of one ingredient or over/under season it. Or put tomatoes in it... looking at you, New Orleans.
hairylegz ยท 3 points ยท Posted at 21:55:36 on June 25, 2018 ยท (Permalink)
A stovetop clambake:
Ingredients: Clams (and other seafood such as crab legs, shrimp, scallops if you like), chorizo, potatoes and corn on the cob (wash and save the husks, discard the corn silk)
Take a LARGE pot with a lid and begin layers:
Bottom layer, potatoes and chorizo, both cut into chunks
Cover with a flat layer of corn husks
Break corn cobs on next layer.
Cover with a flat layer of corn husks
Clams and other seafood on top layer
Add a little water to the pot to help create steam and prevent the potatoes and chorizo from sticking
Cook on med-high heat until the clams open. No need for added oil or salt or spice. The chorizo and clams take care of that.
Dump into a large serving bowl. Its a very dramatic looking dish and smells fantastic!
JorgeXMcKie ยท 3 points ยท Posted at 21:57:36 on June 25, 2018 ยท (Permalink)
Chicken or veal Piccata. If you get the acidity right, it's incredible and pretty easy.
group_soup ยท 3 points ยท Posted at 21:58:42 on June 25, 2018 ยท (Permalink)
Mrs. T's Pierogies
MeepKitty ยท 2 points ยท Posted at 01:35:48 on June 26, 2018 ยท (Permalink)
Bake them and dip them!
Fawkes0629 ยท 3 points ยท Posted at 22:00:00 on June 25, 2018 ยท (Permalink)
Quiche. Quiche is a joke to make and everyone thinks it's super fancy. Also carbonara. Super easy and delicious, but seems fancy.
briannavengeance ยท 3 points ยท Posted at 22:00:59 on June 25, 2018 ยท (Permalink)
Enchiladas. Itโs actually really easy to make the sauce from scratch and everyone always seems impressed when I make them lol.
SpudsMcGeeJohnson ยท 3 points ยท Posted at 22:17:57 on June 25, 2018 ยท (Permalink)
Seriously, pot roast. Put it in a crockpot with a little bit of broth, some butter, salt and pepper and then leave it the fuck alone. The more you leave it alone, the better it is.
manilafuton ยท 3 points ยท Posted at 22:43:56 on June 25, 2018 ยท (Permalink)
Lasagna. People lose their minds over that and chicken parm.
candidly1 ยท 3 points ยท Posted at 22:44:37 on June 25, 2018 ยท (Permalink)
Same with baked ziti.
manilafuton ยท 3 points ยท Posted at 22:46:46 on June 25, 2018 ยท (Permalink)
Baked ziti will always be the easiest and cheapest meal to make for a crowd. Need to feed 20 people for less than 10 bucks? Done.
candidly1 ยท 2 points ยท Posted at 00:09:53 on June 26, 2018 ยท (Permalink)
No question; my daughters are coming home for the weekend, and they requested baked ziti. Mine ends up costing a little more, but still: jackpot. The request COULD have been for $120 worth of Chinese...
manilafuton ยท 2 points ยท Posted at 00:21:01 on June 26, 2018 ยท (Permalink)
Yeah, it depends on how skimpy you want to get with the cheese. You can always tell how much I like a person by how much cheese I give them.
candidly1 ยท 3 points ยท Posted at 00:25:18 on June 26, 2018 ยท (Permalink)
Mozz
Parm
Provolone
Ricotta
The thing will weigh 20 pounds when I'm done...
manilafuton ยท 2 points ยท Posted at 00:33:41 on June 26, 2018 ยท (Permalink)
As it should!
LuckyDubbin ยท 3 points ยท Posted at 22:43:59 on June 25, 2018 ยท (Permalink)
Steak and fucking potatoes.
Malarkay79 ยท 3 points ยท Posted at 22:49:21 on June 25, 2018 ยท (Permalink)
Do you fuck the potatoes, or do the potatoes fuck you?
LuckyDubbin ยท 3 points ยท Posted at 22:56:43 on June 25, 2018 ยท (Permalink)
Yes.
[deleted] ยท 3 points ยท Posted at 00:08:25 on June 26, 2018 ยท (Permalink)
Creme brulee. 6 egg yolks, cream, vanilla pod. Mix egg yolks with cream, add vanilla seeds/vanilla extract and mix again. Wipe off bubbles with napkin/seive/hand. Put into ramakins, put ramakins in 2 inch deep pan and fill with water to about 1/4 inch from the edge of the ramakins. Bake for 30 min at some temp that I cannot recall. Add sugar to top and burn it with a torch. Suddenly you are a French chef.
corinnegamache ยท 3 points ยท Posted at 00:10:54 on June 26, 2018 ยท (Permalink)
Scallops and fresh fettuccini- ten minutes. Lemon, butter, parm cheese. Amazing.
tydugusa ยท 3 points ยท Posted at 00:11:20 on June 26, 2018 ยท (Permalink)
I make a mean bowl of cereal
pdrocker1 ยท 3 points ยท Posted at 00:17:22 on June 26, 2018 ยท (Permalink)
This thread reminds me of that woman that man a whole business out of making wedding cakes, but the thing was she just made them from powder mix from Walmart
mrzpldubbz ยท 3 points ยท Posted at 00:17:24 on June 26, 2018 ยท (Permalink)
I make homemade brownies with chopped up Reeseโs cups, peanut butter Reeseโs baking chips, and milk chocolate chips inside. Theyโre super thick and gooey, and then frost them with a peanut butter buttercream with chopped up Reeseโs cups and melted peanut butter. My family is in love with them but donโt like eating them at first because theyโre so fancy looking ๐
[deleted] ยท 1 points ยท Posted at 00:40:54 on June 26, 2018 ยท (Permalink)
[deleted]
mrzpldubbz ยท 2 points ยท Posted at 02:03:52 on June 26, 2018 ยท (Permalink)
I will PM you!
mrzpldubbz ยท 2 points ยท Posted at 02:10:17 on June 26, 2018 ยท (Permalink)
Recipe sent โค๏ธ
wednesdaythecat ยท 1 points ยท Posted at 02:55:00 on June 27, 2018 ยท (Permalink)
Any chance I can get that recipe too? That sounds amazing.
mrzpldubbz ยท 1 points ยท Posted at 12:28:06 on June 27, 2018 ยท (Permalink)
Of course!! I will PM you!
rootboyslim ยท 3 points ยท Posted at 00:18:57 on June 26, 2018 ยท (Permalink)
My go to pot luck dish, sweet and sour. Meatballs. Just a bag of frozen Italian meatballs,a jar of grape jelly, a jar of chili sauce, put it all in a crockpot, and simmer for an hour. Crowd pleaser!
mikerudz ยท 3 points ยท Posted at 00:20:51 on June 26, 2018 ยท (Permalink)
Roasted tomato caprese. Halve the Roma tomatoes and remove juice/seeds. Place on baking sheet and drizzle with olive oil, balsamic, kosher salt and pepper. Bake on low heat(250-300) for 2-3 hours until caramelized. Buffalo mozzarella, fresh basil and balsamic glaze optional but recommended. Everyone will go ape and ask for the recipe.
Snoozeybutton ยท 3 points ยท Posted at 00:24:59 on June 26, 2018 ยท (Permalink)
Homemade pasta.
It's literally just flour and eggs kneaded together. You don't even have to measure it, just keep adding flour/ water until it holds together like a dough and doesn't stick to everything. Then just roll it out and boil it. Any idiot could do it but it blows people's minds.
um_hi_there ยท 1 points ยท Posted at 05:20:33 on June 26, 2018 ยท (Permalink)
I am that idiot. Maybe I'll have to try it someday.
natural_distortion ยท 3 points ยท Posted at 00:43:49 on June 26, 2018 ยท (Permalink)
When I don't know what to make I just start frying some garlic and onion on low. I call it Ukrainian Incense.
inciteful17 ยท 3 points ยท Posted at 00:48:14 on June 26, 2018 ยท (Permalink)
Awesome cheesecake. Graham cracker crust by directions on box in a springform pan. Mix 5 packs of cream cheese, 1stick of butter, 2tbsp vanilla,1 cup sugar and 1 egg and pour over crust. Bake on 350 until it just starts to brown on top (about 45 mins). Turn oven off and crack the door open. Let it sit there for about an hour. Done. Makes a very dense and thick cheesecake. Everyone is amazed.
Storgrim ยท 3 points ยท Posted at 01:07:08 on June 26, 2018 ยท (Permalink)
Hot pockets
Hado0301 ยท 2 points ยท Posted at 01:09:01 on June 26, 2018 ยท (Permalink)
Ha!
xanaxdroid_ ยท 3 points ยท Posted at 03:29:38 on June 26, 2018 ยท (Permalink)
Grilled Cheese with a cilantro leaf on top
TerH2 ยท 3 points ยท Posted at 04:02:37 on June 26, 2018 ยท (Permalink)
Mango salsa. Just dice (small pieces) 2 mangoes, half a red onion, one large avocado, and one small red pepper. Season to taste with salt, pepper, chopped cilantro, and a few teaspoons of apple cider vinegar. Serve it just w chips and people will go nuts, put it on like a fish taco (maybe panko and coconut crusted with red cabbage slaw) and folks will tell you to start your own food truck. Literally the same workload as macaroni salad.
TDeath21 ยท 3 points ยท Posted at 04:07:10 on June 26, 2018 ยท (Permalink)
Tacos. Everyone loves tacos but literally all you do is brown hamburger.
rhoadsalive ยท 3 points ยท Posted at 04:11:18 on June 26, 2018 ยท (Permalink)
Spaghetti in garlic oil.
boltzzzzzzz ยท 3 points ยท Posted at 08:02:20 on June 26, 2018 ยท (Permalink)
Garlic chilli steamed mussels.
Garlic and chilli fried in butter. Add white wine and a little water. Bring to boil and add mussels and cover. Steam mussels until they fully open up. Serve with sliced and toasted baguette and garnish mussels with parsley or coriander.
Been an instant hit with all my guests.
Normie-scum ยท 3 points ยท Posted at 08:40:16 on June 26, 2018 ยท (Permalink)
Vegetable curry.
Curry paste Coconut milk Veggies Potatoes or rice
Throw it all together in a wok (except the rice, cook it separately and add it at the end.)
clem82 ยท 3 points ยท Posted at 13:05:51 on June 26, 2018 ยท (Permalink)
Some NICE bruschetta.
A little bread, crisp it, throw on some motz, small tomato, a little basil, drizzle of balsamic and KABOOM
_Raistlin ยท 3 points ยท Posted at 11:05:27 on July 5, 2018 ยท (Permalink)
Posh Mash.
Itโs my own dish. Boil some potatoes (chunks), carrot stick, and sweet potatoes (chunks), till you can cut the carrots against the side of the pot with a spoon easily. Drain off all the water. Then pour on loads of olive oil, and about three teaspoons of Marmite. Stir it all up with a wooden spoon, and allow the potato and sweet potato to naturally mash up as you do so (leaving big lumps in it, donโt use a masher). Then add three cloves of garlic and 2 chopped red onions (quarters). Stir all that up, then put it on a baking tray and bake it in an oven at 200 degrees centigrade, til the top starts to brown.
Take it out and serve it up :)
Rebekahseldon_ ยท 6 points ยท Posted at 20:43:07 on June 25, 2018 ยท (Permalink)
Mums spaghetti
exaviyur ยท 6 points ยท Posted at 21:43:24 on June 25, 2018 ยท (Permalink)
Carbonara. You probably already have most of if not all the ingredients on hand.
kfmush ยท 5 points ยท Posted at 03:48:21 on June 26, 2018 ยท (Permalink)
Stroganoff.
Cup sour cream. Can of mushroom soup. Also fresh mushrooms if youโre feeling fancy. Half cup red wine. Flour beef strips and sautรฉ them, then add cream, etc.
Serve over egg noodles. Parmesan and hot pepper optional.
[deleted] ยท 16 points ยท Posted at 15:50:37 on June 25, 2018 ยท (Permalink)
Noodles with seasoning.
jessesewell ยท 9 points ยท Posted at 21:23:01 on June 25, 2018 ยท (Permalink)
Methamphetamines
A_Game_of_Scones ยท 3 points ยท Posted at 18:01:16 on June 25, 2018 ยท (Permalink)
Salmon and sauteed veggies with rice.
http://imgur.com/gallery/nxF0r9u
Or a fancy salad with some tuna.
http://imgur.com/gallery/GoB0cEP
sociablebot ยท 4 points ยท Posted at 19:14:25 on June 25, 2018 ยท (Permalink)
french onion soup. caramelized onions (just onions and a little oil on heat), broth made from a bouillon cube or just bought in a box, and some white wine. some salt and pepper. if you're feeling really fancy, throw some cheese on some bread and stick it in the oven until golden.
I got my recipe off of tumblr years ago and always get a ton of compliments when I make it.
Numbaone_2 ยท 2 points ยท Posted at 18:35:30 on June 25, 2018 ยท (Permalink)
Add a sauce/gravy.
ChiquitaBananaBoat ยท 2 points ยท Posted at 18:53:14 on June 25, 2018 ยท (Permalink)
Miso cod/sea bass/shrimp.
0ttr ยท 1 points ยท Posted at 21:12:22 on June 25, 2018 ยท (Permalink)
love that... I agree.
Montgomery0 ยท 2 points ยท Posted at 18:55:21 on June 25, 2018 ยท (Permalink)
Creme Brulee. Cream, yolks, sugar, vanilla and egg yolks baked in a water bath. Cool it, toss some sugar on it and whip out a torch. Caramelize the top and now you're a pastry god.
DigitalAtlas ยท 2 points ยท Posted at 19:40:39 on June 25, 2018 ยท (Permalink)
Alfredo tbh.
thegoldenfox1998 ยท 2 points ยท Posted at 20:05:44 on June 25, 2018 ยท (Permalink)
A kick-ass grilled cheese
kitjen ยท 2 points ยท Posted at 20:12:49 on June 25, 2018 ยท (Permalink)
Bake a sea bass fillet in a foil parcel with butter in it and chopped red chilli, garlic, coriander, ginger, salt and pepper. Takes about 15 minutes.
Get a bottle of balsamic glaze and squirt it in zig zag lines over the plate and serve the sea bass on that. Sprinkle over some chopped spring onions.
The colours look great, the balsamic looks stylish and the whole thing is packed with flavour.
To make the most of that flavour, put some broccoli or green beans or asparagus in the foil parcel too.
yoman9595 ยท 2 points ยท Posted at 20:15:31 on June 25, 2018 ยท (Permalink)
I've been making banana cream pie for the past few family events, and it's been a huge hit. People always rave about how good it is.
It's just bananas, instant vanilla pudding mix, milk, and cool whip in a pie crust.
Takes maybe 10 minutes to make, always comes out great.
[deleted] ยท 2 points ยท Posted at 20:39:46 on June 25, 2018 ยท (Permalink)
Lasagna. I use precooked noodles and sauce from a can. Itโs basically a matter of layering everything and sticking it in the over for an hour. Tastes great and people are wowed.
profssr-woland ยท 2 points ยท Posted at 20:46:43 on June 25, 2018 ยท (Permalink)
A pan sauce.
Pan sauces elevate your pan-cooked meats to true heights. You can get really fancy and learn all fifty bajillion whatever mother sauces from French cuisine, but what I'm going to teach you has a million applications and is only limited by your imagine. What you need:
Meat that you cook in a pan. Chicken. Pork. Beef. Lamb. It does not matter.
Aromatics (garlic, shallots, onions, ginger, galangal, anything that will release delicious flavor when cooked).
Fat (clarified butter/ghee is good with almost anything, but don't be afraid of duck fat, beef tallow, or chicken smaltz. Try to avoid extra-virgin olive oil, but regular, non-virgin olive oil is probably ok. Refined avocado oil is divine).
Thickeners like flour or corn starch.
Liquid. You can use plain water. Beer. Wine. Tomato juice. I don't care, you need liquid, and a bit of it.
Season and cook your meat in the pan as usual. If some of it sticks to the bottom, awesome. You're halfway there.
When the meat is done, take it out and let it rest. Reduce the heat to low, and add your aromatics and spices. Get creative and throw in some veggies too, if you want. Carrots and celery are great. Mushrooms are a good choice as well.
When the aromatics start to soften and brown, add your liquid. I usually use about a cup for a full pan, but you can use less. Crank the heat. That shit needs to simmer and reduce. Stir with a WOODEN spoon to loosen the burned-on bits of meat (fond) from the bottom of the pan. This is called "de-glazing" and it's amazing.
When the sauce has reduced by half, turn the heat back to low. If you want it thicker, mix together a fat and a starch (like butter and flour, or duck fat and corn starch, or sour cream/creme fraiche, or sesame oil and corn starch, whatever your flavor demands) and stir it into your sauce. Continue to stir.
When your liquid has reached about a quarter of its original volume, your sauce is done. If you want it just the sauce, strain into a bowl. If you don't mind the bits of meat and veg in there, spoon it over your meat.
The reason why this ALWAYS works is your main flavor component is always your meat. Cooked chicken that's been coated with paprika and black pepper? De-glaze your pan with white wine, add garlic and onion, then stir in some sour cream toward the end. Let it reduce. Bam! Hungarian paprikash sauce. Top with some fresh herbs or something. Doesn't matter. You flavored the sauce with your meat. Wine, beer, water, the roux (fat + flour mixture), the aromatics, etc., go good with almost anything in the world. Instant pairing, and you've got a way to rescue overcooked meats if you left them on too long. You've got a way to tie your meat to any vegetable or starch side dish. Your boring-ass mashed potatoes just got livened up with a wine reduction pan sauce that brings the taste of your meat to them. Your boring pile of white rice all of a sudden has your spicy Korean pork barbecue sauce to jazz it up. And all it took was some liquid, some veggies, and a fat, things you should already have to accompany your meat.
Plus, clean-up is easier, and your guests (or hell, your pets if you're dining alone) will be totally impressed that you created a sauce from the little bits of burned meat left in your pan.
Cooked on a grill and think you're missing out on this? Think again; just take a cast iron pan out to your grill. You won't have the fond to de-glaze with, necessarily, but try using it to sweat the onions, shallots, or garlic first, and then add and reduce your liquid to make the sauce. It's super-versatile.
oxnardpike ยท 2 points ยท Posted at 20:52:33 on June 25, 2018 ยท (Permalink)
Breakfast fruit tart. It's basically a parfait in the shape of a pie. Granola crust, greek yogurt filling, and cut fruit on top. You don't even have to make the granola crust yourself if you can find it in a store. You just have to dump in yogurt, and then cut up the fruit and place it in a pretty pattern to make it look impressive.
Here's an example of how pretty it can look.
-MPG13- ยท 2 points ยท Posted at 21:02:44 on June 25, 2018 ยท (Permalink)
Stir fry! Good sauce, noodles, some quick meat and veggies, and BAM delicious
Keycuk ยท 2 points ยท Posted at 21:09:44 on June 25, 2018 ยท (Permalink)
Potato dauphinoise
kaett ยท 2 points ยท Posted at 21:16:09 on June 25, 2018 ยท (Permalink)
whole roasted chicken. very similar to pot roast, in that it's 10 minutes of prep, just over an hour of cook time, carve and serve.
halfway through, throw in a separate pan of veggies to roast alongside and it's amazing.
HerbalBrite ยท 2 points ยท Posted at 21:19:26 on June 25, 2018 ยท (Permalink)
Whole roasted chicken
jellym00se ยท 2 points ยท Posted at 21:20:21 on June 25, 2018 ยท (Permalink)
On the baking side, chocolate flourless cake. It's eggs, chocolate bars, cocoa powder, butter, and cane sugar. Super simple, but it's super decadent and people with celiac disease love it :)
drivendreamer ยท 2 points ยท Posted at 21:20:39 on June 25, 2018 ยท (Permalink)
Bruschetta
ponzLL ยท 2 points ยท Posted at 21:22:49 on June 25, 2018 ยท (Permalink)
Everyone is pretty impressed whenever I smoke meat
And I make good pizza and fried rice and people are always pretty surprised to taste either. None of them are hard, there are just steps you need to take that I think people don't bother to learn.
PatNarduzzi ยท 2 points ยท Posted at 21:25:27 on June 25, 2018 ยท (Permalink)
Shakshouka. I usually add some ground beef (not sure if that makes it a different dish) and everyone always loves it. Takes the absolute bare minimum effort and is super hard to screw up
amrcnpsycho ยท 2 points ยท Posted at 21:39:19 on June 25, 2018 ยท (Permalink)
sous vide a steak
ISlangKnowledge ยท 2 points ยท Posted at 21:43:42 on June 25, 2018 ยท (Permalink)
Cedar plank ANYTHING. Seriously. Season a salmon filet or a chicken breast with the bare minimum of salt and spices, put it on a cedar plank, throw it on your grill (not directly over the flame) and let it cook. Not only do you come back with a good-looking entree, but it tastes goddamn delicious!
aslum ยท 2 points ยท Posted at 21:44:08 on June 25, 2018 ยท (Permalink)
Hummus - The hardest part is having a food processor. Chickpeas + Cumin + Olive Oil + Lemon + Salt + Garlic. Optional: Tahini, Paprika, "flavors" (eg Pesto or Feta and Spinach or whatever variant makes ya happy).
Make it a couple times from a recipe, then go off recipe and add ingredients to taste. I don't even measure anymore...
CIAgent42 ยท 2 points ยท Posted at 21:47:34 on June 25, 2018 ยท (Permalink)
As a professional bar chef, I have been told my wings are excellent.
[deleted] ยท 2 points ยท Posted at 04:08:26 on July 17, 2018 ยท (Permalink)
Nice try, CIA agent 42
Jehovacoin ยท 2 points ยท Posted at 21:48:46 on June 25, 2018 ยท (Permalink)
Alfredo sauce from scratch (Heating instructions are for gas stove, electric stoves will vary).
Ingredients:
1 tbsp butter
1 tbsp flour
1 wedge parmesan cheese (do not substitute pre-shredded parmesan)
1.5 cup heavy cream
Herbs for flavor (recommended rosemary, sage, oregano, and even nutmeg)
2 cloves garlic, minced. (you can use a slap-chop if you need to, but I recommend practicing your knife skills)
Instructions:
Melt a tbsp of butter in a pan on low heat. Once melted, turn to medium-high and as soon as it starts bubbling add garlic. You want to let the garlic sizzle in the butter for a short while, but just as you see it start to change color at all, take it off the heat and add in your flour. As you stir in the flour, you'll notice everything becoming very clumpy. Make sure all the flour is mixed in with the butter before adding the cream and returning to the heat. As the cream heats, the roux from before (flour + butter) will mix in. Continue stirring while heating cream on medium-high heat. Once the roux is mixed in, add ~0.5-1 cup of shredded parmesan. I use a microplane to make the cheese very easy to melt into the cream. Add in your herbs, and heat until the sauce is just thinner than what you want (it will thicken as it cools). You can add salt/pepper to taste at this point, and serve over fettuccine al dente.
fishsupreme ยท 2 points ยท Posted at 21:50:33 on June 25, 2018 ยท (Permalink)
Duck breast, or if you want to be fancy, magret de canard.
You salt it and score the fat on top (i.e. cut a cross-hatch pattern in it with a sharp knife), then toss it fat-side-down into a cold skillet on medium-low heat for 15 minutes. After that you flip it fat-side-up for a couple minutes.
That's it. Now you have fancy delicious medium-rare duck with a French name. Oh, that's not fancy enough for you? Well, now that you've made it, take the duck breast out of the pan and pour in some wine (maybe half a cup, red or white, it doesn't matter) and reduce it by half, then some chicken stock (maybe 1.5 cups) and reduce it by half. Turn the heat off and whisk in some butter (maybe half a stick) until it looks like sauce, and serve that with it.
If you want to go all-out you can throw in some pitted cherries cut in half during that sauce-making process, or add a packet of unflavored gelatin to make it richer.
But honestly everything after sauteeing the duck is optional. People will be impressed with just step 1.
RancorHi5 ยท 2 points ยท Posted at 21:53:43 on June 25, 2018 ยท (Permalink)
I honestly think this Coq au Vin recipe is easy AF and will make you look like a goddamn kitchen hero. Itโs strategically burning things to the bottom of a pan, then lifting it all back up with red wine and chucking it in the oven to braise. It makes the best damn sauce I know. And looks waaay fancy if you plate it all nice
stepcorrect ยท 2 points ยท Posted at 22:11:15 on June 25, 2018 ยท (Permalink)
Ha! Always my go-to when I want something legit and easy. Try using duck when available, the sauce comes out 5 star level if done right.
Madruck_s ยท 2 points ยท Posted at 21:54:12 on June 25, 2018 ยท (Permalink)
A steak and homemade chips done properly.
Ushiro_ ยท 2 points ยท Posted at 21:56:42 on June 25, 2018 ยท (Permalink)
Lemon tarts. Just buy some lemon curd and some pre-made mini graham cracker crust bowl things, spoon in the lemon curd and stick them in the fridge for a bit than take them out, plate them, and put some fruit on top or a sprig of something green for garnish and bam easy and delicious desert that looks and tastes like you spent forever making it.
MeepKitty ยท 1 points ยท Posted at 01:37:27 on June 26, 2018 ยท (Permalink)
Part of it is knowing what to do!
BadNewsBears808 ยท 2 points ยท Posted at 21:57:14 on June 25, 2018 ยท (Permalink)
Any kind of pasta that has a fancy name and has more than just noodles and sauce
Apotatos ยท 2 points ยท Posted at 21:59:27 on June 25, 2018 ยท (Permalink)
For the vegetarians and vegans out there, as well as the interested general public, you can batter tofu in corn starch and whatever spice you have on hand and it'll always come out crusty and amazingly good, no matter what, and you'll look like a chef because you can cook good tasting tofu for once!
Tivia ยท 1 points ยท Posted at 22:08:09 on June 25, 2018 ยท (Permalink)
I'm a meat eater and I love tofu. This just for non.
Apotatos ยท 1 points ยท Posted at 22:14:44 on June 25, 2018 ยท (Permalink)
So many people don't know how to cook it and it has gotten a bad rep because of it; glad you enjoy it!
Tivia ยท 1 points ยท Posted at 22:26:38 on June 25, 2018 ยท (Permalink)
Could have just said "So many don't know how to Cook" and it would have still been accurate haha.
That said the real undiscovered treat in my eyes is polenta. It can be cooked so many ways. Pan fried in butter with real parm is insane.
kevj333 ยท 2 points ยท Posted at 22:00:12 on June 25, 2018 ยท (Permalink)
Shrimp scampi: basically sautee some garlic in oil and butter, add wine, boil off alcohol, add shrimp, then finish with parsley and lemon juice. Easy, delicious, and makes you look like an experienced chef.
Can_I_Read ยท 2 points ยท Posted at 22:00:59 on June 25, 2018 ยท (Permalink)
Bacon-wrapped dates. Just wrap some bacon around a date (remove pit first), stick a toothpick through it ... do this several times then pop them all in the oven until browned and yummy looking. They taste amazing and they look fancy.
Picards-Flute ยท 2 points ยท Posted at 22:05:54 on June 25, 2018 ยท (Permalink)
Fuckin crepes
Nemam11 ยท 2 points ยท Posted at 22:09:29 on June 25, 2018 ยท (Permalink)
Definitely roast pork. Put whatever you want on it, the pork is good. Saw some top level resort chefs make honey, raisin pork loins. Wasn't bad
MeepKitty ยท 1 points ยท Posted at 23:43:00 on June 25, 2018 ยท (Permalink)
My mother makes a ham sauce with raisins, brown sugar, and pickle juice. I tend to avoid it, myself.
Nemam11 ยท 2 points ยท Posted at 00:21:26 on June 26, 2018 ยท (Permalink)
Oh i would never! I'm just saying that you can do whatever and people will eat it. I honestly think meat should be salty not sweet
MeepKitty ยท 1 points ยท Posted at 02:21:47 on June 27, 2018 ยท (Permalink)
I agree with you 100% - I often have taste issues with meat that is too sweet. I cannot eat apples on/with pork chops or stuffing with raisins.
Nemam11 ยท 2 points ยท Posted at 04:38:38 on June 27, 2018 ยท (Permalink)
I witnessed a chef prick a smoked ham with, what's it called? That spice that's like sticks, looks like short nails? Then pour two cans of coke on it and bake it. People loved it
MeepKitty ยท 1 points ยท Posted at 19:46:03 on July 3, 2018 ยท (Permalink)
Whole cloves.
chanaleh ยท 2 points ยท Posted at 22:09:37 on June 25, 2018 ยท (Permalink)
Pineapple upside down cake. Looks impressive, ridiculously easy to throw together. Can of pineapples, some brown sugar, and cherries, and you're in business.
Grease pan. Cut out parchment paper circle and place at bottom of pan (trace outside of pan on the paper and you'll get the right size). Make cake batter- honestly, just use cake mix. Instead of water, use the pineapple juice. If you want to get fancy, chop up some pineapple and throw it in the batter.
Apply brown sugar evenly to bottom of pan, then pineapple rings and marischino cherries in artful designs of your choosing. Gently pour batter in, shove in oven. Let it cool somewhat before turning it out or you'll regret it.
tbdmike ยท 2 points ยท Posted at 22:12:36 on June 25, 2018 ยท (Permalink)
Pulled pork. Just dump stuff into slow cooker.
PukefrothTheUnholy ยท 2 points ยท Posted at 22:14:01 on June 25, 2018 ยท (Permalink)
Ramen. If you live near an Asian market it can take maybe 30 minutes to throw it all together from scratch using only a few shortcuts (instant dashi/chicken broth, toppings). Basically just have to heat everything up and chop/put the toppings on nicely.
m240b1991 ยท 2 points ยท Posted at 22:17:49 on June 25, 2018 ยท (Permalink)
Ok, so the finished product may not look that great, BUT! Beer burgers done on an outdoor propane griddle. Holy sweet mother of Mary, I did this once. Frozen burgers, medium heat, no seasonings, no nothing. Just beer and burgers. I did one with bud light and one with yuengling. The bud light burger was meh, the yuengling burger was on point. You fry the burger on the griddle, to thaw it out and get each side cooked, then as you cook it you slowly pour the beer on top of the burger and as it spills off, it steams it and helps cook it. Flip it and repeat every few minutes until the beer is half gone. Cook to "doneness" and then chow down.
Best mf frozen burger I've ever had.
Baffled-Badger ยท 2 points ยท Posted at 22:20:00 on June 25, 2018 ยท (Permalink)
Mac's Famous Mac & Cheese.
[deleted] ยท 2 points ยท Posted at 22:21:49 on June 25, 2018 ยท (Permalink)
Chicken Pot Pie. Looks and tastes great, but is impossible to mess up.
brzlnd ยท 2 points ยท Posted at 22:27:07 on June 25, 2018 ยท (Permalink)
Spaghetti vongole (clams). Bing bang boom!
padmasundari ยท 1 points ยท Posted at 22:53:50 on June 25, 2018 ยท (Permalink)
Yes, this. This and puttanesca. Quick, piss easy and unholy delicious.
thatspotrightthere ยท 2 points ยท Posted at 22:27:09 on June 25, 2018 ยท (Permalink)
Bruchetta chicken pasta
Quarter about 2 pounds of Roma tomatoes.
Dice up 1.5 lb of chicken breast (or use chicken tenderloin}
Cook and drain 1 box of linguini
Place tomatoes and chicken onto a baking sheet. Season generously with basil, parsley, garlic, parmesan cheese and salt. Sprinkle olive oil over everything and cook in a preheated oven at 350 for about 30 min.
Make sure the chicken is cooked then take the entire pan and dump it (with the juices) into a large bowl and mix in your pre cooked pasta.. viola!
wesleyb82 ยท 2 points ยท Posted at 22:27:30 on June 25, 2018 ยท (Permalink)
Eggs Benedict
seamustheseagull ยท 2 points ยท Posted at 22:29:49 on June 25, 2018 ยท (Permalink)
Risotto.
100g of rice per person
500ml of stock per person.
Garlic.
White wine.
Fry the rice and garlic in oil till it starts crackling, fuck in the wine, when that's evaporated, throw in the stock.
That's your risotto base, then you just put in anything else to make an <insert here> risotto.
Mushroom risotto? Mushrooms and soft cheese.
Bacon and cheddar risotto? No brainer.
manyofmymultiples ยท 1 points ยท Posted at 18:33:45 on June 26, 2018 ยท (Permalink)
What's this in Freedom units?
Raccordo ยท 2 points ยท Posted at 22:32:23 on June 25, 2018 ยท (Permalink)
Well this one time in san sebastian I was in an hostel by myself and decided to cook dinner for everybody, and of course I forgot the one british vegetarian girl. In a second I put up with THE easy pasta choice you use in Italy when you get back home at 4-5-6 am, that's "aglio, olio e peperoncino" ail, oil and chilly.
Long story short she was close to crying and saying it was the best thing she ever had. I guess that it really dependa on the situation.
ThePanda-Salamander ยท 2 points ยท Posted at 22:33:02 on June 25, 2018 ยท (Permalink)
Cereal
knuckboy ยท 2 points ยท Posted at 22:37:54 on June 25, 2018 ยท (Permalink)
From an upscale place owned by a friend's Dad:
Saute mushrooms. After they've softened slightly, add sour cream and a good Dijon mustard, cook till the shrooms are to the desired tenderness.
candidly1 ยท 2 points ยท Posted at 22:54:58 on June 25, 2018 ยท (Permalink)
I like to do that with red onions, garlic and red wine.
[deleted] ยท 2 points ยท Posted at 22:38:33 on June 25, 2018 ยท (Permalink)
Penne Arrabbiata
slowly cook some diced onion and more garlic than seems feasible in butter, add a little vodka and let it cook down, add too much crushed red pepper, some heavy cream, and half a jar of whatever red sauce is sitting in the pantry. Let it reduce a little too much, then add a little pasta water to thin it back out. The starch in the pasta water makes the sauce nice and silky. Mix in the penne. Top with some grilled shrimp or chicken if you want, but it's fine without.
bonitaappetita ยท 2 points ยท Posted at 22:39:18 on June 25, 2018 ยท (Permalink)
This recipe from Jamie Oliver and Ina Garten's Beef Bourguinon are both suuuuuper easy and really impressive to serve.
comagnum ยท 2 points ยท Posted at 22:39:26 on June 25, 2018 ยท (Permalink)
Salmon with cucumber pico de gallo served over lime cilantro rice.
Season the salmon with salt and pepper, drizzle with olive oil, put it in a COLD oven skin side down.
Set temp to 400 and timer to 25mins
Fill sauce pan with 1 1/2 cups of water, season with salt and bring to a boil, add one cup rice half a stick of butter and simmer for 15-20 minutes.
Skin, deseed and dice 2 cucumbers (2mm or so pieces) and put in a medium bowl.
Repeat with 2 Roma tomatoes, some red onion, and serano peppers (to taste, I usually go with 2, deseeding one and leaving the seeds in the other), and add about a half cup of finely chopped cilantro.
Season pico mixture with salt, pepper, cumen, chili powder, and juice from one lime. (tsp of each, more or less depending on your tastes). Toss in the bowl to combine and refrigerate.
When rice is done add the juice from one lime and half a cup of finely chopped cilantro and stir, salt to taste
Plate with a scoop or so of rice, salmon skin down over the rice and top with a heap of pico.
Delish
crocscrusader ยท 2 points ยท Posted at 22:40:16 on June 25, 2018 ยท (Permalink)
Anything with sous vide. It sounds incredibly fancy. When in fact you throw some stuff in a bag and soak it in water for half a day.
Karyoplasma ยท 2 points ยท Posted at 22:40:18 on June 25, 2018 ยท (Permalink)
Ctrl+F: Coq au vin
Not found.
Reddit please, Coq au vin is literally just throwing chicken in wine, adding spices and bake it for an extended period of time.
gr_assmonkee ยท 2 points ยท Posted at 22:40:52 on June 25, 2018 ยท (Permalink)
aglio e olio
Beard_of_Valor ยท 2 points ยท Posted at 22:41:34 on June 25, 2018 ยท (Permalink)
Sauce from scratch is usually easy and mistake-tolerant... but time consuming. But if you serve someone asparagus or pasta with red pepper cream sauce, or home made alfredo (especially if all you've ever had is frozen alfredo including OG), then they'll usually be impressed.
candidly1 ยท 1 points ยท Posted at 22:51:08 on June 25, 2018 ยท (Permalink)
Roasted asparagus with butter SP lemon and parm is heaven, even for vegetable haters.
Beard_of_Valor ยท 2 points ยท Posted at 00:42:02 on June 26, 2018 ยท (Permalink)
I do yellow squash and zucchini with SP, garlic salt and herbs (in butter). Asparagus is expensive.
its_a_me_luke ยท 2 points ยท Posted at 22:41:50 on June 25, 2018 ยท (Permalink)
Pizza from scratch. Making the dough and then the pizza having the giant dough bubbles is the best thing
red_hare ยท 2 points ยท Posted at 22:42:11 on June 25, 2018 ยท (Permalink)
Poached eggs.
Boil water. Add a quarter cup of white vinegar. Gently place the egg in with a mug. Donโt touch it.
In a couple minutes scoop it out with a slotted spoon. Put it on a not-burnt piece of toast with some avocado, sprinkle salt and pepper. Youโre now the second coming of breakfast Jesus.
Ackllz ยท 2 points ยท Posted at 22:43:07 on June 25, 2018 ยท (Permalink)
here come the jumper cables
Hardcore90skid ยท 2 points ยท Posted at 22:43:27 on June 25, 2018 ยท (Permalink)
Curry, particularly the non-West Indian kind. A sinch to make and goes with so many dishes.
YesItsMex ยท 2 points ยท Posted at 22:47:27 on June 25, 2018 ยท (Permalink)
I make this pasta, with baked chicken and ragu cheese and ragu white cheese. Add some spices. People lose their minds over it when in reality, itโs extremely simple to make
k1llersloth ยท 2 points ยท Posted at 22:48:37 on June 25, 2018 ยท (Permalink)
Spinach and ricotta cannollini
nuclear_core ยท 2 points ยท Posted at 22:48:57 on June 25, 2018 ยท (Permalink)
Pork chops served in a balsamic reduction sauce. You take some balsamic vinegar mix in honey and red pepper flakes (I also put in oregano, basil, and parsley, but that's optional), mix, bring it to a boil until the desired thickness and doctor it until it tastes good. Add water if it gets too thick. The rest is just getting a decent sear on your pork chops, pour the sauce on the chops and stick it in the oven at like 400 for 7 or 8 minutes. Tada! Yummy food and minimal effort.
Bonus: you can use the balsamic on anything. Meat, veggies, your child's baptism. Anything!
HuisHoudBeurs ยท 2 points ยท Posted at 22:51:29 on June 25, 2018 ยท (Permalink)
1) Chop up some steak into bitesize pieces.
2) Marinate them in some balsamic vinegar with garlic and a bit of olive oil. Leave for at least 20 minutes, but longer == better. Drain them, but try to save the marinade, you might need it later.
3) Boil some water for the spaghetti (whole wheat is awesome). Add salt.
4) Fry the steak bits shortly (2-3 mins) on high heat then continue on medium low.
5) Add green pesto.
6) Throw your pasta in the now boiling water.
7) Bit by bit add arugula to the steak and let it shrink. Keep about half of the arugula for later.
8) Spaghetti should almost (but not quite!) be ready. Throw it in with the rest to let it suck up some moisture. If it becomes a bit too dry, add the marinade back until you're happy. Continue until spaghetti is perfect. Taste and add salt as needed.
9) Get a plate, dump the stuff on it, grate some cheese (pecorino is awesome) on top of it, put a bit of the raw arugula on top and finish with some freshly ground black pepper.
This stuff is super easy to make, but really looks and tastes amazing. It is my go-to impress-girls-with-your-cooking-skills-meal.
Nemoraknits ยท 2 points ยท Posted at 22:51:37 on June 25, 2018 ยท (Permalink)
I have a recipe for pizza casserole that is essentially lasagna with pizza toppings inside. It's so easy I don't even need to use the recipe anymore, but everyone loves it and you can jazz it up with a side salad, breadsticks, and a glass of wine or two if you're feeling fancy.
sn0qualmie ยท 2 points ยท Posted at 22:57:59 on June 25, 2018 ยท (Permalink)
When my partner and I were first starting to date, I made sweet potato quesadillas to impress him. They're delicious, stupidly easy, and strike a nice balance between Comfort Food and Novel Vegetable Formats. Bonus, it's a quesadilla you can serve to vegans, which is a category that's relatively poorly explored.
Boil and mash sweet potatoes with some salt and butter (or preferred substitute); pan-heat a can of black beans with some garlic and paprika or chili powder; spread the sweet potatoes and beans in a tortilla, then fold it over and toast it in a frying pan. Top with a dollop of guac and a sprinkle of fried onions for a pretty finish. The partner is still asking me to make them four years later.
mnk411 ยท 2 points ยท Posted at 23:00:31 on June 25, 2018 ยท (Permalink)
Panna cotta. In its simplest form, you just need cream, milk, gelatin and sugar. Looks super fancy with just a drizzle of strawberry compote and a mint leaf.
SagebrushID ยท 2 points ยท Posted at 23:04:56 on June 25, 2018 ยท (Permalink)
Peach cobbler.
1 large can of sliced peaches, drained.
1 package of white or yellow cake mix (preheat oven per package directions)
1 cube (1/2 C) butter (not margarine).
1 tsp flour
Drain peaches and spread out in a 9" X 9" baking dish. Melt butter and mix into dry cake mix, then crumble over the peaches. Bake per directions on the cake mix box. Spritz the teaspoon of flour over the front of your apron and act like you've been slaving over a hot oven all day.
Dogbin005 ยท 2 points ยท Posted at 23:07:53 on June 25, 2018 ยท (Permalink)
Cut up some pork, coat liberally with cajun spices and crushed garlic, fry in a pan, serve with rice.
It's actually annoying to me how good this dish tastes relative to the effort needed to make it.
cmndo ยท 2 points ยท Posted at 23:11:48 on June 25, 2018 ยท (Permalink)
2 fillets of tilapia in an oven safe tray. Preheat oven to 350F. Small scoop of mayo spread on both. Sprinkle with Parmesan cheese. Bake for 15 minutes. Serve with microwave steamed veggies of your choice. Extra points if your vegetable is squash. Extra Extra points if you have lemon wedges. (Edit: grammatical to sound smart)
jep275 ยท 2 points ยท Posted at 23:13:43 on June 25, 2018 ยท (Permalink)
I don't know what it's called but it's a hit. pound of spicy breakfast sausage. Block of cream cheese. Cook said sausage then mix in cream cheese. Get a couple cans of crescent rolls and roll em out on baking sheet, do not separate them. Spoon sausage mix across middle then roll up and bake. When baked slice and enjoy w some ranch dressing, salsa, whatever. Easy great party favor.
heimdahl81 ยท 2 points ยท Posted at 23:14:25 on June 25, 2018 ยท (Permalink)
I make a lime pie that people lose their minds over. All that is in it is one package of cream cheese, one can of sweetened condensed milk, and a half cup of lime juice. Throw it all together and blend it well. Pour it into a store-bought graham cracker pie crust, and or at it set up in the fridge for an hour or two. That's it.
Dried_Squid_ ยท 2 points ยท Posted at 23:14:31 on June 25, 2018 ยท (Permalink)
Stir fry vegetables with rice and meat.
Some people call it magic but it's super easy. Just wash the rice in a bowl until the water doesn't look like milk. Put rice in rice cooker and let it cook. Clean vegetables and cut into pieces as you see fit. Wash meat and cut into pieces you see fit. Season the fuck out of everything. Make your own sauce if you want. Put oil in pan and throw the meat in. Once the meat looks brown or you don't see as much red throw the veggies in. Cook for a few minutes and put a top on the pan to let everything steam and let the veggies get soft. Take top off after a few minutes and serve with the rice that should be done.
ladykatey ยท 2 points ยท Posted at 23:14:41 on June 25, 2018 ยท (Permalink)
Strawberry Shortcake โfrom scratchโ. First, stem and slice your strawberries, put in bowl with sugar, let sit and get juicy while prepping the rest. Use Bisquick with some sugar and melted butter added to the dough, or the Fannie Farmer cream biscuit recipe. Make fresh whipped cream- itโs a one ingredient recipe. An immersion blender makes it super easy. Be patient but donโt go too far or youโll have butter. Add some powdered sugar if you want it sweet. Beats the frozen berry + sponge cake + cool whip type any day.
FOREVERBABYY ยท 2 points ยท Posted at 23:15:14 on June 25, 2018 ยท (Permalink)
Purรฉed nut spread with a grape relish reduction paired with brioche bun
MoniqueCalculon ยท 1 points ยท Posted at 00:44:15 on June 26, 2018 ยท (Permalink)
Intriguing, can you spare the recipe(s)?
FOREVERBABYY ยท 1 points ยท Posted at 12:28:46 on June 26, 2018 ยท (Permalink)
Ahahah it's literally peanut butter and jam. Just used fancy words
skippy_the_dolphin ยท 2 points ยท Posted at 23:19:04 on June 25, 2018 ยท (Permalink)
A little late, but pasta aglio e olio. It takes 6 ingredients, like 15 minutes, tastes phenomenal, and it even sounds really fancy when you say it out loud.
TheRSS ยท 2 points ยท Posted at 23:24:59 on June 25, 2018 ยท (Permalink)
Korean Beef Bowls
Ingredients: - 1lb lean ground beef - 3 garlic cloves, minced - 1/4 cup packed brown sugar - 1/4 cup soy sauce - 2 tsp sesame oil - 1/4 tsp ground ginger - 1/4 tsp ground red pepper - 1/4 tsp black pepper - 2 cups hot cooked rice (Mahatma Long Grain Rice) - sliced green onions for garnish
Directions: 1. In a large skillet cook the ground beef and minced garlic breaking it into crumbles over medium heat until no longer pink 2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ground ginger, red pepper, and black pepper. Pour over the ground beef and let simmer for another minute or two. 3. Serve over rice (best way to make it is in a medium saucepan boil 2 cups water add 1 cup rice stir with a pinch of salt reduce to 1-2 heat level and cook covered for exactly 10 minutes. Take off heat still covered and place on cooling pad or rack for exactly 5 minutes. Take lid off and enjoy!)
drdrillaz ยท 2 points ยท Posted at 23:26:04 on June 25, 2018 ยท (Permalink)
The easiest dish that makes you look like a chef is simply scrambled eggs. 99% of people, including restaurants, cook on too high heat. Cook them low and slow for about 5-7 minutes. Do not overcook them. They should not be dry. Melt a tablespoon of butter then add eggs. As simple as that
goodytwogoose ยท 2 points ยท Posted at 23:28:27 on June 25, 2018 ยท (Permalink)
Steamed hams.
mcreeves ยท 2 points ยท Posted at 23:31:57 on June 25, 2018 ยท (Permalink)
Butter chicken
fuck-thisapp ยท 2 points ยท Posted at 23:34:30 on June 25, 2018 ยท (Permalink)
As long as you sprinkle some cilantro or scallion on that bitch it look fancy no matter the dish
MisterSpeedy ยท 2 points ยท Posted at 23:34:31 on June 25, 2018 ยท (Permalink)
Pasta aglio e olio. Super basic ingredients (noodles, garlic, parsley, olive oil, chilli flakes, salt) but it tastes fucking incredible. Picked it up by watching Bingeing With Babish and it has floored everyone I've made it for.
ingressLeeMajors ยท 2 points ยท Posted at 23:35:50 on June 25, 2018 ยท (Permalink)
Baked balsamic EVOO chicken.
4-5lb whole chicken
Preheat oven to 400 degrees
Remove skin, place in Pyrex rectangular oven dish/pan. Add ~8-10oz of balsamic vinegar by pouring it over chicken into pan. Same with extra virgin olive oil. Layer spices/ salt on generously (whatever you are thinking generously means... double it). Cover completely with heavy duty aluminum foil. Poke small holes (12-20) in foil with tip of knife or fork. Bake on 400 degrees for one hour. Remove, allow to cool for 10-15 minutes. Serve as is or make Basmati rice, debone/ chop chicken, mix, allow olive oil to thicken some, then serve.
*I modified this from an Emeril Lagasi Cornish hen recipe I watched on TV about 14 years ago.
BrownAdventures ยท 2 points ยท Posted at 23:36:48 on June 25, 2018 ยท (Permalink)
Shrimp in white wine with shallot/garlic or something similar. Incredibly easy to make and incredibly delicious
soniabegonia ยท 2 points ยท Posted at 23:37:52 on June 25, 2018 ยท (Permalink)
Homemade red pasta sauce. Just take a 28-oz can of peeled plum tomatoes, a stick of butter, and a diced half of a red onion as a base, and put pretty much anything else in there for protein/spices, and it is gold. Simmer it until you can smash the tomatoes with a spoon. Not sure why this is any more impressive than pouring something out of a jar. Maybe my friends have low standards.
aestus ยท 2 points ยท Posted at 23:39:27 on June 25, 2018 ยท (Permalink)
Sounds like low standards no offence dude.
KimJongChill33 ยท 2 points ยท Posted at 23:40:56 on June 25, 2018 ยท (Permalink)
Take a look at Gordon Ramsay's recipes on youtube. It's kind of elaborate and he makes it really easy to cook.
KazanTheMan ยท 2 points ยท Posted at 23:41:07 on June 25, 2018 ยท (Permalink)
Eggs Benedict is supremely easy, the directions seem complicated at first, but it's dead simple and takes all of 10 minutes from start to finish once you get the hang of it. Its all timing, and not difficult to master at all, the directions seem long and complex, but it's all specifics, nothing is actually hard or skillful. If you make it twice, you'll get the timing and preparation down for the third time. The biggest tip is to have all the ingredients and equipment set up for each step before you ever start.
For 4 servings:
Equipment:
Toaster
4qt pot
1qt sauce pot
Medium skillet
3-4 oz bowl, or a large serving spoon if you feel comfortable breaking eggs right into a spoon
slotted serving spoon
Immersion blender
High sided pyrex glass like a 2-3 cup measuring cup.
Ingredients:
3 egg yolks
3/4 Cups (1 1/2 Sticks) unsalted butter + 2 Tablespoons set aside at room temp
1.5 teaspoons lemon juice
Salt & Pepper to taste
8 large eggs
4 English muffins
8 Slices Canadian bacon/ham or thick cut bacon
Optionally: 1/4 teaspoon cayenne or paprika. I prefer paprika.
Optionally: 1 tablespoon white vinegar
Optionally: fresh chopped tarragon & chives
Hollandaise - The Easy Way:
* First, put a pot of 3 inches of water on and start heating it, you want it to be at a simmer right around when you finish with the hollandaise.
* Place the 3 egg yolks in the pyrex glass with 2 teaspoons of water, and blend with the immersion blender until it just starts to get some volume, 15-20 seconds. Note how much volume it has.
* Melt the butter in the microwave in 20 second increments until fully melted, or use a sauce pot on the stove over medium until it is just foaming, no browning.
Slowly, roughly 1 teaspoon at a time, pour the hot butter into the eggs, blending until incorporated before adding more butter.
* When all butter is incorporated, add lemon juice and cayenne/paprika and blend. The texture should be slightly foamy with a slight run to it and the volume should be roughly double the start.
* Cover with plastic wrap and set aside.
Poaching eggs - no mess, no fuss
* Bring 3 inches of water to a simmer in a 4qt pot. And your vinegar if you are so inclined, its optional for the flavor it imparts. Do not let the water exceed a simmer at any point.
* All of those directions telling you read all over the internet telling you to swirl water and add tons of vinegar and whatnot? Ignore them, and instead: Slowly and gently dip the bowl or spoon with a cracked egg on it into the water, not in the center and not at the edge. Done right the albumen and white will firm up as you drop the egg into the water, and will not wisp out like crazy like it would with the swirl method or cracking straight into the water. Do this for each egg, up to 4 at a time.
* Simmer for 4-5 1/2 minutes, depending on desired firmness and done-ness.
* When finished, remove using slotted spoon, shaking excess water off, and set on a plate lined with a kitchen towel or paper towels to soak the excess water.
The Other Stuff
* Put your skillet on and bring it to medium high heat.
* As soon as you have the eggs simmering, put your muffins, cut in half, into the toaster until golden brown. They should be fairly firm when done, you don't want a light toast, medium at least.
* Throw your bacon/ham into the skillet and cook until slightly crisped at the edges. This should finish shortly after your first round of poached eggs.
Plate It
* Place your muffin halves on a plate, and butter with your room temp butter
* Top with bacon/ham
* Place poached egg on ham
* Spoon hollandaise over generously * Sprinkle with salt, pepper, and tarragon/chives, and an extra dash of paprika/cayenne to taste.
And now, you can make hollandaise for fucking anything. One of my favorites, roast chicken and fennel with asparagus drizzled over with hollandaise.
[deleted] ยท 2 points ยท Posted at 23:47:41 on June 25, 2018 ยท (Permalink)
Chinese fried rice.
Boil some rice. Put some oil in the wok. Chop and brown an onion. Crack in some eggs. Throw in the rice and stir everything around for 2 minutes. Season with salt and soy sauce.
Everyone will say โooh, it looks just like restaurant rice!โ
drarch ยท 2 points ยท Posted at 23:50:57 on June 25, 2018 ยท (Permalink)
Brussel sprouts. Seriously: butter, salt, and toss in some raisins, cashews or bacon bits and you've turned a once reviled vegetable into the best side dish possible.
Guildmarm18 ยท 2 points ยท Posted at 23:59:11 on June 25, 2018 ยท (Permalink)
Dinosaur nuggets
Londonforce ยท 2 points ยท Posted at 00:00:12 on June 26, 2018 ยท (Permalink)
Risotto.
With reckless abandon, put ingredients in a pressure cooker on high. Wait 9 minutes. Laugh at all the people who got booted off Hells Kitchen for not being able to do what you just did. Punch the first guy who says "but that's not the traditional method" right in the fucking mouth. Serve is with some grated, shit-tier parm you bought from Walmart and then pass out from all the blow jobs you received.
trydeth ยท 2 points ยท Posted at 00:01:40 on June 26, 2018 ยท (Permalink)
I think it would be my favorite easy dish from Chef, Pasta Aglio e Olio. Itโs just sautรฉed garlic slices in olive oil, red pepper flakes, chopped fresh parsley, and pasta. Begin boiling pasta. You sautรฉ slices of garlic til they start to brown, then throw the pepper flakes in. Pull off heat and add the pasta straight from the boiling pot of pasta, add more pasta water if youโd like. Then add parsley. Choose how much of each ingredient you want based on your taste. Itโs like u/OliverBabish puts it, a recipe greater than the sum of its parts. I highly recommend it.
[deleted] ยท 2 points ยท Posted at 00:06:35 on June 26, 2018 ยท (Permalink)
Pasta Roni
Gutierrezjm6 ยท 2 points ยท Posted at 00:06:58 on June 26, 2018 ยท (Permalink)
Ceviche. Itโs raw fish, lime juice and soy sauce.
Esoteric_Erric ยท 2 points ยท Posted at 00:07:15 on June 26, 2018 ยท (Permalink)
Doesnโt really make you look โincredibleโ, but a nice dish anyway :
Soak two or three bulbs of garlic in olive oil for about 30 - 45 mins. Then wrap in foil and place on bbq.
Take a round of Brie cheese. Wrap in foil and warm slowly on top rack of bbq, avoid overdoing, you want it soft and pliable but not total mush.
Smash some blackberries up in a mortar and pestle, (or a bowl).
Slice a crusty French stick loaf (or two) into rounds of about 3/4โ thick or less. You can leave these as they are or crisp them a teeny bit on bbq - but donโt overdo them.
The garlic buds in the bulbs will turn to a mushy consistency after about 20-30 mins if done right.
Serve the Brie on a nice plate and let guests dollop it on the crusty bread, adding garlic and / or blackberries as they prefer.
Serve a nice red wine with this and itโs a nice dish while youโre chatting and making the main meal.
WhyMeAgainDude ยท 2 points ยท Posted at 00:07:21 on June 26, 2018 ยท (Permalink)
Making a perfect bowl of Velveeta
larficus ยท 2 points ยท Posted at 00:10:45 on June 26, 2018 ยท (Permalink)
Invest in a meat thermometer... Roasting meat is really easy especially if you use an oven bag in the a roasting pan/ dish. Tbsp of flour into bag, shake bag as to coat the inside, place your roast that you seasoned (salt, pepper, theyโre are packets you can buy in the spice aisle) throw in potatoes and any other veggies) close up bag make 3, 1โ slits on top a few inches apart follow directions on oven bag box ir google or whatever ( use a meat thermometer to check internal temp is safe for eating) also let the roast rest after taking out of oven 5-10 min just let it sit. Slice it up serve it up.
randomlycandy ยท 2 points ยท Posted at 00:10:48 on June 26, 2018 ยท (Permalink)
Manicotti. Stuffing them with a mixture of ricotta, shredded mozzarella, and fresh basil. It's the fresh basil that makes them incredible.
Teethandflowers ยท 2 points ยท Posted at 00:13:19 on June 26, 2018 ยท (Permalink)
Risotto. Itโs easy to prepare, but all you need is patience and attention. Donโt be like u/rogersimon10 and leave the rice to burn because, if you arenโt paying close enough attention, you might get beaten mercilessly with jumper cables.
Grimase1 ยท 2 points ยท Posted at 00:14:56 on June 26, 2018 ยท (Permalink)
Pecan pie
katstonemeow ยท 2 points ยท Posted at 00:16:51 on June 26, 2018 ยท (Permalink)
Green Bean Casserole on Thanksgiving!
eatthebankers ยท 2 points ยท Posted at 01:14:35 on June 26, 2018 ยท (Permalink)
Just made some with stuffed pork chops and sweet potatoโs yesterday.
Why wait for Thanksgiving?
iantosmith ยท 2 points ยท Posted at 00:17:38 on June 26, 2018 ยท (Permalink)
Meringue.
Prophage7 ยท 2 points ยท Posted at 00:18:13 on June 26, 2018 ยท (Permalink)
Maple Dijon glazed salmon on a bed of coconut rice is my go to dish to impress
For the Salmon:
Just mix 1 part Dijon with 1 part maple syrup, a squirt of lemon juice, and a little Tabasco for some kick. Pour over a fresh Salmon fillet, bake Salmon in oven at 375 for 20-20 minutes or until it flakes easily with a fork.
For the coconut rice:
To make coconut rice just mix shredded sweetened coconut with your rice (how much you use is up to you, I usually go with around 1/4 cup coconut for every 1 cup of rice) then cook as you normally would.
Then to plate put your rice on your plate first then your Salmon on top, drizzle a little bit of the sauce from the pan to make sure there's enough for the rice and enjoy!
Dessert bonus round:
Put your left over coconut rice in a saucepan with cream, coconut milk (if you have it), and a pinch of salt, heat on medium until it boils then reduce to medium-low. Now add cinnamon, cardamom, and allspice to taste. Simmer until it reaches desired thickness (bearing in mind it will get a little thicker as it cools). Now you have chai coconut rice pudding for dessert!
j0oboi ยท 2 points ยท Posted at 00:19:48 on June 26, 2018 ยท (Permalink)
My homemade bread pudding.
mmbc168 ยท 2 points ยท Posted at 00:19:58 on June 26, 2018 ยท (Permalink)
Homemade Mac and cheese. An easy bechamel and a good pack of cheese and you look like a god.
Lyscalla ยท 2 points ยท Posted at 00:20:30 on June 26, 2018 ยท (Permalink)
Salmon
hummusimful ยท 2 points ยท Posted at 00:22:10 on June 26, 2018 ยท (Permalink)
Roasted Chicken in coarse salt: Take a whole chicken, plop in the middle of a roasting pan, pour a lot of coarse salt 'round the chicken- and I mean a lot about 1 kilo (2 pounds). Roast at 400 F for about an hour. http://blog.tapuz.co.il/onthefire/images/%7B746ACBB6-2DC1-4F5E-BD10-B7FB544AE139%7D.jpg
You get the juiciest, crispiest chicken you ever had! http://images.saloona.co.il/alonazohar/files/2014/08/z2969jp9y9vtagdlponp.jpg
brokenprism ยท 2 points ยท Posted at 00:25:01 on June 26, 2018 ยท (Permalink)
SOPAPILLAS. For an anniversary, I made a giant menu of meal items my wife and I had enjoyed over our 3 years of marriage. He wife was to look through the menu and select the items she would like. (Like a restaurant experience at home) I had bought everything to make each item from scratch. Son a whim I tossed sopapillas on there. She selected the rosemary herb salmon rice pilaf, bacon grease Brussels sprouts a nice wine to go with it, and for dessert, the sopapillas. I had never made them before but was certain I could handle it no problem.
They blew her mind. She couldnโt believe I went to so much trouble for our anniversary.
I was happy to make all the food and talk with her, and really experience her face light up and the tender care I gave for our anniversary. It completely took her by surprise as she was expecting just a dinner out and maybe a movie. Some same old boring shit.
Not my wife though, I plan to surprise and delight her every chance I get so she knows sheโs special. And sopapillas were no big deal if youโve ever fried anything at home, or made homemade tortillas.
MudDoc23 ยท 2 points ยท Posted at 00:31:37 on June 26, 2018 ยท (Permalink)
Beer can chicken.
What ya do is crack open a beer, take a few drinks, then delicately shove that open beer can up a chickens ass ( preferably a chicken that is dead and already plucked and gutted.... but this part is strictly up to you). Throw some of your favorite seasoning on it. Put it in your smoker or on the cool side of your grill, cook slow until done (180-190*F internal)
Takes like 10min of prep, 4-5 hrs of cook time respectively and most people lose their shit over it.
mistersalman ยท 2 points ยท Posted at 00:36:22 on June 26, 2018 ยท (Permalink)
Edibles. Just roast the greens on low (<180) for a bit then grind, mix with melted butter, heat, strain, and make normal fucking brownies that'll take you to Narnia.
bghockey6 ยท 2 points ยท Posted at 00:36:26 on June 26, 2018 ยท (Permalink)
Tomato slices plus mozzarella slices add salt and balsamic, maybe some basil and boom
[deleted] ยท 2 points ยท Posted at 00:36:42 on June 26, 2018 ยท (Permalink)
microwave burgers but u add one sauce from ur fridge on it after u get it out
willflameboy ยท 2 points ยท Posted at 00:40:51 on June 26, 2018 ยท (Permalink)
Anything with a white sauce. If you can whip up a nice smooth one, it can be the basis for many different dishes, from lasagne to chowder.
RunningWithSeizures ยท 2 points ยท Posted at 00:42:01 on June 26, 2018 ยท (Permalink)
Microwaveable stuffed chicken breast from Aldi. Literally put in the microwave for 5 min and then eat it. Tasts amazing.
Sojio ยท 2 points ยท Posted at 00:48:59 on June 26, 2018 ยท (Permalink)
Curries. Curries are actually pretty simple at a fundamental level. Onions, Spices and meat/veges.
You just have to get the spices right. so just follow a recipe.
commandrix ยท 2 points ยท Posted at 00:49:36 on June 26, 2018 ยท (Permalink)
Learning how to make a decent stir-fry is usually something I recommend for people who aren't complete beginners but still aren't so sure of themselves that they think they could take on Master Chef. The really tricky parts are not goobering up the rice and finding the right level of crisp-tender for the veggies, but if you can find a decent rice cooker, then you're usually in the good.
certifeyedgenius ยท 2 points ยท Posted at 00:53:40 on June 26, 2018 ยท (Permalink)
There's still plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you got a stew going.
MimiMelancholy ยท 2 points ยท Posted at 00:55:37 on June 26, 2018 ยท (Permalink)
This is one of the simplest recipes I know and it only takes about 15 minutes max:
-Boil spaghetti according to the directions on box
-Mix together any Italian seasoning you have into a bowl with two-three tablespoons of olive oil.
I use oregano, garlic powder, basil, parsley, and rosemary. (I don't have measurements for the seasonings because I'm a savage with no regrets.)
-Add some veggies! (I get steamable bags of broccoli that just pop in the microwave and some sliced cherry tomatoes)
-Pour the seasoned olive oil on top of the spaghetti and veggies and mix it together.
-Finally and most importantly, pour as much Parmesan cheese as your conscience allows. I usually do this last if I'm cooking for more than myself, due to the judgmental stares I get for covering my food in cheese. BUT I'M AN ADULT I CAN DO WHAT I WANT.
TheHungryRoot ยท 2 points ยท Posted at 00:57:48 on June 26, 2018 ยท (Permalink)
Hasselback chicken. I cut chicken breast โhasselbackโ style and stuff it with sautรฉed ricotta and spinach. Top it off with shredded cheese and paprika. Bake it in the oven til bubbly. It looks nice but thereโs really only like 5 or 6 ingredients.
Truck_Thunders ยท 2 points ยท Posted at 00:58:44 on June 26, 2018 ยท (Permalink)
Salmon with zigzagged balsamic and a couple halved cherry tomatoes
laurenlo920 ยท 2 points ยท Posted at 00:58:54 on June 26, 2018 ยท (Permalink)
Lamb nachos
IrwinMerwin ยท 2 points ยท Posted at 01:02:10 on June 26, 2018 ยท (Permalink)
Chef John's mushroom risotto. Trust me when I say it's easy and so amazing.
Printnamehere3 ยท 2 points ยท Posted at 01:09:49 on June 26, 2018 ยท (Permalink)
I make cheesecake dip for parties. It's a box of no bake cheesecake, container of cool whip, a splash of milk, and whatever you want to mix with it. Then you get a box of Scooby snacks or graham crackers to dip in it. People love it and always ask me to make it. It's the easiest thing.
I've done raspberry, strawberry, Oreo, and chocolate chip.
ladyfriday ยท 2 points ยท Posted at 01:12:41 on June 26, 2018 ยท (Permalink)
Drizzle a salmon filet in olive oil, sprinkle on some Montreal steak seasoning, squeeze a lemon over it, and bake in the oven for ~15 min at 425.
Presto! Youโre a chef!
theuglycarrot ยท 2 points ยท Posted at 01:20:28 on June 26, 2018 ยท (Permalink)
Engagement chicken. Stuff half a lemon, a head of garlic, and a handful of fresh thyme in your bird. Rub all over with butter (under the skin, too), throw on some salt & pepper, and roast her breast side down on top of baby red potatoes in a roasting pan.
vhopal ยท 2 points ยท Posted at 01:27:39 on June 26, 2018 ยท (Permalink)
My go to dish when I cook for people is salmon with roasted veggies and mashed potatoes. Literally all I have to do is turn the oven to 350 and throw an olive oil coated sheet pan with the salmon and veggies in the oven, seasoned however I decided to (probably with salt, pepper, freshly minced garlic, garlic powder, and thyme) for like 13-16 minutes. If I want to be fancy Iโll mix breadcrumbs with lemon and lime zest and sprinkle the top of the salmon with it. As far as mashed potatoes, I generally make a lighter version with just sour cream and broth with some seasoning, but butter doesnโt hurt. This entire thing including prep takes me at most 35 minutes.
IAmRengar ยท 2 points ยท Posted at 01:29:54 on June 26, 2018 ยท (Permalink)
Gyoza.
Easy prep, easy recipe, easy to cook, just requires some patience. I've been having trouble with them sticking to the pan recently, though.
SlightlyBakeded ยท 2 points ยท Posted at 01:31:31 on June 26, 2018 ยท (Permalink)
Curry. Saute some onions, ginger, garlic, add spices and then throw in whatever you can find in the fridge. Make a ton of it at once and then you have it all week to feast on
waterfreak5 ยท 2 points ยท Posted at 01:36:33 on June 26, 2018 ยท (Permalink)
Baked brie. pie crust Brie and some raspberry jam. Tie it up make it look pretty people love it!
angrywhiteguy12345 ยท 2 points ยท Posted at 01:39:30 on June 26, 2018 ยท (Permalink)
steak. you pay 60 dollars for a good cut in a restaurant, but all it takes at home is some high heat, oil, and good seasoning.basically, the less you do the better it is. just don't buy the cheap stuff, because you get what you pay for.
dustinquickfire ยท 2 points ยท Posted at 01:45:46 on June 26, 2018 ยท (Permalink)
Frozen bagged diced potatoes with two sticks of butter in an electric skillet.
logicalthinker1 ยท 2 points ยท Posted at 01:47:02 on June 26, 2018 ยท (Permalink)
Crepes. They are essentially really thin pancakes and if you fill them with Nutella and banana, you can basically rule the world.
Gasonfires ยท 2 points ยท Posted at 01:48:03 on June 26, 2018 ยท (Permalink)
Laugh if you will. Brown some pork chops. Pour a can or two of Campbell's Chicken Gumbo soup over the chops and simmer covered for an hour or so. Don't tell anyone how you did it.
acogs53 ยท 2 points ยท Posted at 01:49:51 on June 26, 2018 ยท (Permalink)
Roasting Brussel sprouts. I had refused to eat them until I made them this way a couple of weeks ago. Cut off the brown bits, peel any yellow leaves off, cut them in half, toss them in a bowl with PLENTY of olive oil, LOTS salt (put how much you think is too much, then do a little bit more), and pepper. Roast them for about 30-40 minutes on 400F or until they are a little brown on top. When I took these out of the oven, my husband could not stop eating them off the sheet, and I actually thought they were delicious! Many people don't like Brussel sprouts, but these were amazing. I paired them with pork chops coated in egg, dipped in Italian bread crumbs, then fried in olive oil on the stove top. It was delicious!
mmchendry07 ยท 1 points ยท Posted at 11:28:27 on June 26, 2018 ยท (Permalink)
At the end, melt 1-2 tablespoons of butter, add a few drops of lemon juice and toss the sprouts in it. Even better, buy diced pancetta and cook until crispy, then drain. Combine everything after roasting. It takes it to another level.
mostlyglassandmetal ยท 2 points ยท Posted at 01:53:21 on June 26, 2018 ยท (Permalink)
Has anyone suggested Spaghetti Carbonara? The recipe I use only has noodles, bacon, garlic, eggs, parmesan, and parsley. It's quick, easy, and delicious!
mountainsprouts ยท 2 points ยท Posted at 01:53:37 on June 26, 2018 ยท (Permalink)
Chicken parmesan is a lot easier than I thought.
Also apparently roasted broccoli cause everytime my roommate smells it she loses her shit over how good it smells.
monsterlynn ยท 2 points ยท Posted at 02:00:55 on June 26, 2018 ยท (Permalink)
Wine poached pears with vanilla ice cream.
Of course you BUY the ice cream.
You get about 4 pears. Clean them, then boil them in a pot of water with a half cup of white wine and a can of Kearns pear juice and when they're soft, remove them to plates/bowls.
Then boil down the liquid about half way and melt dark chocolate in it. Enough to make the liquid a chocolate sauce but not so much that it's too thick to splash.
Take the bowl with a well cooked pear, put a big scoop of vanilla ice cream next to it and pour that chocolate sauce you just made over all of it.
BlackNOrange89 ยท 2 points ยท Posted at 02:01:28 on June 26, 2018 ยท (Permalink)
Bananas foster. For the love of God, let the flame die on itโs own. Donโt be an idiot and youโll look like a Master Chef in all of about 5 minutes.
jerseyojo ยท 2 points ยท Posted at 02:02:26 on June 26, 2018 ยท (Permalink)
Cacio e pepe. I like using a thicker noodle like fettucini or parpadele. Little bit of oil and grind some black pepper and get it sizzling. Cook fettucini Al dente and use a scoop or two of the remaining starchy water... Add pasta and water to pan and add Romano cheese,a good amount... Flip and plate.
There's other variations obviously but this is the basic... Red wine goes great with it.
am0x ยท 2 points ยท Posted at 02:02:36 on June 26, 2018 ยท (Permalink)
Mississippi Pot Roast.
Literally get chuck shoulder, put it in the crockpot, dump full sized banana peppers or pepperocinis on it (no juice), a packet of powdered au ju, packet of powdered ranch, and like a stick of butter chopped up.
I have yet to meet a person who doesn't think this is one of the best meats ever.
ur_n0t_my_supervis0r ยท 2 points ยท Posted at 02:03:16 on June 26, 2018 ยท (Permalink)
Fancy salad.
Steamed or lightly boiled (don't over do it! ) broccoli snow peas and or green beans. Add a little goats cheese, and some walnuts/pinnuts or sliced almonds.
Even easier. Don't add the cheese, but add a little olive oil, and a squeeze of lemon juice, and sliced almonds on top.
Edit: sliced...
Jake13220 ยท 2 points ยท Posted at 02:05:58 on June 26, 2018 ยท (Permalink)
I just want to say that calling them almond slithers makes them sound way creepier than normal.
ur_n0t_my_supervis0r ยท 1 points ยท Posted at 02:24:54 on June 26, 2018 ยท (Permalink)
Sorry, Almond slithers is the name of my band. Sometimes I get confused.
adriamarievigg ยท 2 points ยท Posted at 02:04:05 on June 26, 2018 ยท (Permalink)
Homemade Spaghetti Sauce
Yeastyboiz ยท 2 points ยท Posted at 02:04:25 on June 26, 2018 ยท (Permalink)
Risotto. Straightforward but tastes great!
iselfdstruct ยท 2 points ยท Posted at 02:05:43 on June 26, 2018 ยท (Permalink)
Omelettes. So many people struggle to make a good looking omelette.
Burdingleberry ยท 2 points ยท Posted at 02:07:34 on June 26, 2018 ยท (Permalink)
Chocolate mousse... 3 eggs, 100g of chocolate, 10 mins of your time + freezer.
malkins_restraint ยท 2 points ยท Posted at 02:09:13 on June 26, 2018 ยท (Permalink)
Kale chevre quinoa. One pot, about 20 minutes, looks baller as hell on a plate and tastes delicious
mattstats ยท 2 points ยท Posted at 02:09:40 on June 26, 2018 ยท (Permalink)
Houstonโs cous cous. Cous cous takes no time at all and zero effort. Slap all ingredients in a bowl and done.
King_Artis ยท 2 points ยท Posted at 02:11:54 on June 26, 2018 ยท (Permalink)
Fried rice
It's straight up just taking some rice, cooking it on a skillet, throw in a scrambled egg (however much you want), some veggies and whatever meat you want, then soy sauce along with whatever seasoning your feeling.
Yet my friends are amazed by it...
Marseppus ยท 2 points ยท Posted at 02:12:53 on June 26, 2018 ยท (Permalink)
Caramelized onion rings.
Slice an onion into rings, put it in a pan with olive oil, cook on low for an hour and stir occasionally. Dead easy, amazing results.
astrolegium ยท 2 points ยท Posted at 02:14:27 on June 26, 2018 ยท (Permalink)
Probably gonna get buried, but here goes:
Cheater Gourmet Frito-Pie:
Mix canned ingredients in small pan on low heat until simmering. Remove from heat. Serve warm over chips. Add cheese.
People will think it took forever because of the beans, and the corn adds a nice texture and some sweetness. If you want to make it better, add some garlic powder, onion powder, and pepper to taste.
[deleted] ยท 2 points ยท Posted at 02:15:59 on June 26, 2018 ยท (Permalink)
Ok. In all seriousness.
Level one kitchen mastery with no skill-
Roast chicken. This is cooked by applying oven heat to a not-roast chicken until it is a roast chicken. If you want to be fancy rub butter on it then salt and pepper the skin. How much heat to apply is determined by how much the chicken weighs, and google. Sometimes its printed right on the chicken package!
Chopped vegetables. This is cooked by obtaining the sorts of vegetables you can eat raw, then chopping them into smaller pieces that fit in your mouth.
Baked potatoes. This is done by poking holes in an un-baked potato with a fork, then applying heat to the un-baked potato until it is a baked potato.
You now have a full meal full of food that is more fresh than your friends probably eat, fancier than your friends probably eat, healthier than your friends probably eat, is colorful on a plate and presents well, and the most you had to do was chop things into smaller things.
Level 2
Roast chicken, but put a little soy sauce on it and then serve it with a little plate of soy sauce. Your roast chicken is now moist and full of exotic flavor.
Chopped vegetables as before, but maybe go for peppers and a sweet onion. Mix then up and put them by the soy sauce.
Rice. Rice is cooked by getting a pot with a lid, measuring some rice, putting it in the pot, then adding twice as much water as rice. Then put the lid on, and put it all on the stove on a good heat. WATCH THE RICE. When it starts boiling for real, lower the heat to as low as it goes. Then wait like 15 minutes. When you open the pan to check on it at this point it will be cooked rice. If you go too long some rice will burn to the bottom of the pan, so, leave it there and serve the good rice above it. If you go too short and the rice is all wet and doesn't look tasty, leave it longer until that isn't the case. Place the cooked rice on the table by the soy sauce.
Your guests can now eat little plates of roast chicken, rice, and chopped vegetables, all in a soy sauce.
For bonus points buy your soy sauce at a chinese grocer where they don't speak much English. It will cost approximately 0.000001% dollars per unit volume you pay in a major grocery chain.
Level 3
Do everything above, but replace the chicken with something stupid and fancy, like a little cornish hen. And go ahead and put on a monocle or cravats or something, you are a fancy person now who eats fancy food and everyone will accept this.
The chicken can be replaced with pork chops that you cook in a skillet but that looks less fancy. To cook pork chops in a skillet put in a little oil, put in the pork chop, and apply heat until your not-cooked pork chop is a cooked pork chop.
daviannamorgan ยท 2 points ยท Posted at 02:17:44 on June 26, 2018 ยท (Permalink)
My Mom makes this chicken that's literally just halved boneless chicken breast fried in butter and covered in onion powder, garlic powder, oregano, with a little bit of salt.
My friends would ask if my Mom was making it all of the time. I'd end up with 2-3 friends in tow for dinner every time.
sssyjackson ยท 2 points ยท Posted at 02:17:57 on June 26, 2018 ยท (Permalink)
Bone in chicken thighs with skin + salt + pepper + garlic salt + cayenne
Throw in a pan filled with vegetable oil until it covers the thighs about half way. Skin side down first.
Medium heat. Fry them for about 20 minutes. Don't move them or anything, just leave them there. When they're brown on the bottom, flip them over and fry for another 15 min.
I guess its not really gourmet, but if you add some parmesan cheese when you take them out, but they're still wet with grease, they'll taste just like garlic parmesan wings from wing stop.
If you like crispy chicken skin, you'll love this.
zackadiax24 ยท 2 points ยท Posted at 02:18:01 on June 26, 2018 ยท (Permalink)
Burbon roast, basically make a roast. Replace 25% of the broth with burbon.
none_mama_see ยท 2 points ยท Posted at 02:18:17 on June 26, 2018 ยท (Permalink)
Slap some salmon in a parchment paper lined pan. Cover it with lemon slices and season with salt and black pepper. Pinch the paper so itโs enclosed. Bake for 30 mins and youโll be Fancy AF for brunch.
tresslessone ยท 2 points ยท Posted at 02:18:48 on June 26, 2018 ยท (Permalink)
Butter sauce chicken. Melt butter, add cream and crushed garlic. Throw in a chicken breast and let it slowly cook. Serve with some pan fried potatoes and green beans and voila, french cuisine.
Maybe a pinch of lime or some herbs (rosemary) if you wanna get all fancy, but that's it.
poochie417 ยท 2 points ยท Posted at 02:19:32 on June 26, 2018 ยท (Permalink)
http://www.geniuskitchen.com/recipe/chicken-francese-50245?photo=143936 Chicken francese!! Just made it tonight
FoxyGrampa ยท 2 points ยท Posted at 02:20:01 on June 26, 2018 ยท (Permalink)
eggs benedict
google โblender hollandaise sauceโ and pick your favorite recipe. I use my small single serving attachment on my ninja for ease but any blender works.
Semihomemade ยท 2 points ยท Posted at 02:20:15 on June 26, 2018 ยท (Permalink)
Vegetarian Gnocchi- slice and sautรฉ mushrooms, onions and garlic, throw in some diced tomatoes from a can, spice with pepper and salt, throw in some spinach until it wilts and then cook the gnocchi in the mix for 10 minutes. Easy 25 minute meal, with a side, itโll do the trick. Extra bonus if you add some ginger in the mushroom sautรฉ mix.
CeeMooreButts ยท 2 points ยท Posted at 02:21:15 on June 26, 2018 ยท (Permalink)
Mayo. Mayo for everything. Grilled cheese? Mayo that bread. Toast some buns for your burgers? Mayo.
Now the best thing I like to do, scoop some mayo into a bowl, add your seasoning and or spice blend such as kicken chicken, lowry's, blackend, whatever you got, let it sit for a bit, fire up your grill, get your chicken breasts, thighs, whatever. Slather on one side, flip, slather the other side. As it continues to cook, brush on with a pastry brush and continue to flip while brushing on every flip. You get those charred bits, meat doesnt dry out, and the seasoning stays on. Pretty much only way I grill chicken now. Also works with fish in a pan.
Xerokine ยท 2 points ยท Posted at 02:22:14 on June 26, 2018 ยท (Permalink)
Easiest thing I can make is throwing a Hormel Beef Roast in the microwave, which takes 4 minutes. During that throw some green-beans on the oven and boil some water for some boxed mashed potatoes. Takes about 5 to 6 minutes for the entire meal to make and when it's on a plate it looks like something that took longer.
Ghost_Ghost_Ghost ยท 2 points ยท Posted at 02:22:16 on June 26, 2018 ยท (Permalink)
A well cooked, great tasting steak. It's the easiest thing in the world and once you get it down it can ruin alot of restaurants for you
MKorostoff ยท 2 points ยท Posted at 02:24:39 on June 26, 2018 ยท (Permalink)
Gravy from scratch is literally (in this order) butter, flour, broth. It's just slightly harder than making toast, and a million times better than canned gravy.
Gunzby ยท 2 points ยท Posted at 02:28:25 on June 26, 2018 ยท (Permalink)
Oh another
Steak
Most ppl don't know how to pick out a good steak and they sure as shit don't know how to cook one. It's remarkably easy with a little practice and ppl lose their shit over a good one
catsasss ยท 2 points ยท Posted at 02:31:12 on June 26, 2018 ยท (Permalink)
Season chicken breasts with salt pepper and oregano, cook in a bit of olive oil, ~ 6-8 minutes a side or use a meat thermometer. Remove from pan. Melt 3 TBS butter in the pan, add a few cloves minced garlic, throw in a double handful of grape tomatoes. When they start to burst, add 2 cups spinach, stir until it begins to wilt. Add half cup heavy cream, quarter cup Parmesan, stir until slightly thickened. Add back the chicken, remove from heat, pop on a lid and let sit for 5 minutes. Serve with a squeeze of lemon. Made this tonight, assembling the ingredients took maybe 15 minutes, cooking around 15 minutes. Tastes amazing--the lemon cuts the heaviness of the cream and cheese.
jibjab23 ยท 2 points ยท Posted at 02:32:28 on June 26, 2018 ยท (Permalink)
Bunnings suasage sizzle.
minin71 ยท 2 points ยท Posted at 02:32:28 on June 26, 2018 ยท (Permalink)
Can't wait for articles with all these answers
Provably ยท 2 points ยท Posted at 02:36:29 on June 26, 2018 ยท (Permalink)
You want Pasta Aglio e Olio from "Chef" courtesy of /u/OliverBabish
thephantom1492 ยท 2 points ยท Posted at 02:38:07 on June 26, 2018 ยท (Permalink)
Cabbage salad. Mother's recipe is basically shreded cabbage and carrots, some salt and sugar, and VH cabbage salad sauce.
Yes, the VH sauce is the secret.
agoodall ยท 2 points ยท Posted at 02:39:01 on June 26, 2018 ยท (Permalink)
Butter beef. Three pounds stewing beef, one stick of butter, one package of dry French onion soup mix. Put the beef in a slow cooker. Pour the soup mix over the beef. Put the stick of butter on top. Cook in the slow cooker for 4 to 6 hours. That's it. The result is the most delicious, tender beef you've ever tasted. Serve over rice (cooking the rice is the hardest part).
Goddly_v3 ยท 2 points ยท Posted at 02:42:31 on June 26, 2018 ยท (Permalink)
Shakshuka: A Moroccan dish thatโs just cooking cans of stewed tomatoes, sautรฉed onions and bell peppers, and some spices most houses have lying around the house. Once it cooks for about 15 minutes, add some cheese, and crack eggs into it, then pop it into the oven for 10 minutes and serve with bread.
It makes you seem incredibly cultured to any dates, tastes very different from anything most people have tried and always turns out amazing and delicious no matter what you do!
FishyDragon ยท 2 points ยท Posted at 02:44:26 on June 26, 2018 ยท (Permalink)
Teriyaki chicken with pineapple and rice in a pineapple bowl. Impresses everytime only takes about 30 minutes.
bjanas ยท 2 points ยท Posted at 02:46:31 on June 26, 2018 ยท (Permalink)
Carbonara. It might not be quite as easy as you're looking for, but it's really not that hard once you get the timing right. Once you do, the ratio of ease of preparation to how impressed people are is insanely high.
camono ยท 2 points ยท Posted at 02:47:59 on June 26, 2018 ยท (Permalink)
Ceviche. Never fails.
Wrenigade ยท 2 points ยท Posted at 02:48:34 on June 26, 2018 ยท (Permalink)
Boil instant ramen in a pot, add oyster sauce, soy sauce and ginger and the flavoring, or just soy sauce and the flavor packet if thats what you have, throw in whatever soup worthy vegatables you have, corn and celery are my go to, while it's boiling break an egg in it and stir it up, or fry an egg seprate and put it on top when it's done. You can add anything that sounds like it would be tasty, just arrange it fancy on the top, bam you're a chef. Best ramen.
arathea ยท 2 points ยท Posted at 02:55:06 on June 26, 2018 ยท (Permalink)
Okonomiyaki, or Japanese Savory Pancake. It's actually quite easy to make once you get the handle of it once. Impresses the hell out of most people.
LittleKitty235 ยท 1 points ยท Posted at 03:27:06 on June 26, 2018 ยท (Permalink)
The hardest part about this dish is tracking down bonito flakes and japanese mayo. For most of the US without access to asian supermarkets this requires amazon orders.
arathea ยท 2 points ยท Posted at 03:35:34 on June 26, 2018 ยท (Permalink)
I agree, but I find the stupid aonori (really bright green seaweed flakes) to be the hardest. Still tastes great without it, and regular mayo works fine.
RuffCarpentry ยท 2 points ยท Posted at 02:56:39 on June 26, 2018 ยท (Permalink)
Binging with Babish basics
YouTube that.
maryg95030 ยท 2 points ยท Posted at 02:56:49 on June 26, 2018 ยท (Permalink)
Deviled eggs because they are inexpensive and the bomb. LPT - buy a pastry bag and tip.
LittleKitty235 ยท 1 points ยท Posted at 03:23:09 on June 26, 2018 ยท (Permalink)
Don't overcook the hardboiled eggs, it makes them taste like sulfer. So many people screw this up.
[deleted] ยท 2 points ยท Posted at 02:56:58 on June 26, 2018 ยท (Permalink)
Medium rare steak with a good sear is held on too high a standard. Sushi isn't as hard as it looks. Pasta's time consuming and quite physical to make by hand but not that hard.
Home made ice cream.
[deleted] ยท 2 points ยท Posted at 02:58:00 on June 26, 2018 ยท (Permalink)
Chicken Cordon Blue. It's litterly a cheese blunt rolled in chicken. If the egg and flour dosen't hold'em together then just stick some toothpicks and fry'em
roDFTBA ยท 2 points ยท Posted at 03:01:24 on June 26, 2018 ยท (Permalink)
fresh pasta: knead eggs and flour, keep kneading, roll it, boil it, impress people
whpsh ยท 2 points ยท Posted at 03:06:51 on June 26, 2018 ยท (Permalink)
I can cook all sorts of complex things. Everybody's favorite BY FAR is home made alfredo sauce over homemade noodles. Maybe some chicken or broccoli and salmon. Everyone loves it and its not that hard.
alk1234 ยท 2 points ยท Posted at 03:05:18 on June 26, 2018 ยท (Permalink)
Egg roll in a bowl!
2 bags of coleslaw, 1lb pork sausage, 1 cup soy sauce, 2 cloves garlic.
Brown the meat and garlic. Add coleslaw and cover till it wilts. Then add soy sauce. Mmmmm.
curlywurlies ยท 2 points ยท Posted at 03:07:20 on June 26, 2018 ยท (Permalink)
Tiramisu.
I'm usually terrible at desserts, but I make this and people think I'm a culinary genius. I literally just looked the recipe up on Pinterest and then made it.
[deleted] ยท 2 points ยท Posted at 03:12:09 on June 26, 2018 ยท (Permalink)
[deleted]
Meallison ยท 2 points ยท Posted at 03:44:47 on June 26, 2018 ยท (Permalink)
You got my upvote for roasted garlic. That shit is amaaazing.
spectre9227 ยท 2 points ยท Posted at 03:12:18 on June 26, 2018 ยท (Permalink)
Feel like op is preparing for their hot date
HNP4PH ยท 2 points ยท Posted at 03:14:03 on June 26, 2018 ยท (Permalink)
Home made biscuits. Follow Alton Brownโs Southern Biscuits recipe. Easy-Peasy. No need to use a mixer or use a rolling pin. Mix dough with a fork (or pastry knife) put on counter, very quickly knead (5-6 fold overs), flatten dough with hands, use the rim of a glass to cut to size. Bake. Perfection.
(I donโt bother with 1/2 butter 1/2 shortening. 100% butter, cause I always have that on hand.)
https://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe-2041990.amp
jlant33 ยท 2 points ยท Posted at 03:18:44 on June 26, 2018 ยท (Permalink)
I just add green onions on top of everything. Makes everything look so beautiful and homemade.
hostilecarrot ยท 2 points ยท Posted at 03:19:51 on June 26, 2018 ยท (Permalink)
Trader Joeโs frozen gnocchi (sweet potato or Gorgonzola). (This is literally one of my favorite meals and is quite cheap)
French baguette sliced then toasted. Top with Brie (and balsamic vinegar and/or fig jam).
Arugula salad topped with walnuts, Parmesan, and choice of dressing.
Perfect meal for someone (who can barely tell the difference between an oven and a microwave) to trick people into thinking they know their way around the kitchen.
dol_oh_phin ยท 2 points ยท Posted at 03:21:25 on June 26, 2018 ยท (Permalink)
I make my mom's scratch lasagna. It has like five ingredients and is so quick to make, but everyone loses their minds over it.
sobenji ยท 1 points ยท Posted at 03:38:57 on June 26, 2018 ยท (Permalink)
Share the recipe
dol_oh_phin ยท 1 points ยท Posted at 04:39:50 on June 26, 2018 ยท (Permalink)
Pasta noodles, sauce, cottage cheese, pepperoni, and brown sugar. You cook the sauce, cottage cheese, pepperoni, and brown sugar together and then mix in the noodles. It is delicious.
lilapit ยท 2 points ยท Posted at 03:21:38 on June 26, 2018 ยท (Permalink)
Honeydew melon with lime juice and zest. Amazeballs. Easiest breakfast flair ever.
deanable ยท 2 points ยท Posted at 03:22:28 on June 26, 2018 ยท (Permalink)
lasagna is pretty easy if you follow directions well
diabeartes ยท 2 points ยท Posted at 03:40:23 on June 26, 2018 ยท (Permalink)
I agree
sh1ftyswar ยท 2 points ยท Posted at 03:24:13 on June 26, 2018 ยท (Permalink)
Tuscany soup aka zuppa toscana...something about that mix of cream, fat and greens that makes it taste complex but its so damn easy.
Euphoria5L ยท 2 points ยท Posted at 03:25:23 on June 26, 2018 ยท (Permalink)
Mussels. Clean em (just debeard and scrub clean; most store-bought mussels are in good shape, though) and away you go. Just sweat some aromatics like garlic, leek, and shallot in a pot, add some white wine, throw mussels in once it's boiling, and cover for a few minutes. Done. You can also enrich the broth afterwards with a good aioli or butter, following Kenji's recipe here. For $10 and maybe 20 minutes of time (most of it cleaning the mussels) you can have something incredible. Make some french fries if you're feeling particularly Belgian (and then use a good Belgian tripel instead of wine).
I ain't kidding about the price, either. I could buy in New Jersey a 2lb bag of mussels for $6, which is easily enough for 2 people (I usually served it with crusty bread or fries). Buy a nice bottle of wine or some good beer and you're set for a lovely dinner.
BeardedBAMF88 ยท 2 points ยท Posted at 03:28:10 on June 26, 2018 ยท (Permalink)
Grilled cheese sandwiches. Everyone loves grilled cheese sandwiches.
breakingoff ยท 2 points ยท Posted at 03:33:10 on June 26, 2018 ยท (Permalink)
Risotto.
Yeah, the thing Gordon Ramsay yells at people for fucking up on Hellโs Kitchen.
Itโs actually not that hard, which is probably half the reason for the yelling.
It is slightly time consuming to make it the proper way - anticipate about 20 minutes of standing there, stirring rice - but damn does it impress people.
The basic idea is simmer some broth. Once you have it nice and warm, get a pan and add a generous whack of either butter or oil. Toss in some finely minced onions or shallot for flavour, then toss in your arborio rice. Cook, stirring constantly so the rice doesnโt burn, until the rice begins to go translucent. Begin ladling your broth in. Keep stirring. As the rice absorbs the broth, keep adding more, until your rice is creamy but still somewhat firm - not crunchy, but we donโt want it squishy mush. Remove from heat; add salt, butter, and parmesan as desired. Serve. (And google a recipe if you need precise measurements, because I make this from memory.)
Once you have the basics down, you can get creative with it, but even a basic risotto really impresses people.
voodoomouse420 ยท 2 points ยท Posted at 03:34:56 on June 26, 2018 ยท (Permalink)
No one has mentioned Creme Brulee? Yo, you dab? You're already mostly prepared to whip that shit up.
imonfiyar ยท 2 points ยท Posted at 03:38:06 on June 26, 2018 ยท (Permalink)
individual nachos, same ingredients as your standard nachos recipe like salsa, guac, cheese.
only difference is you prep each one individually, so one chip with the toppings and bake it.
it looks fancy af since the usual fare is just a giant blob of cheese with salsa on top and guac on the side.
Chefbpd ยท 2 points ยท Posted at 03:38:30 on June 26, 2018 ยท (Permalink)
Risotto
ciphersimulacrum ยท 2 points ยท Posted at 03:38:36 on June 26, 2018 ยท (Permalink)
Curry.
Screye ยท 2 points ยท Posted at 03:39:19 on June 26, 2018 ยท (Permalink)
Fritata
Looks fancy, but it is pretty simple. It also tastes amazing as long as you serve it hot.
Wardogedog ยท 2 points ยท Posted at 03:39:42 on June 26, 2018 ยท (Permalink)
Itโs not really โcookingโ per se but 2 things that are stupid easy but can really impress: Cold Brew Coffee and Cheese Boards
People pay out the butt for both of these things. Donโt get me wrong, I love me a good cheeseboard at a restaurant but itโs still a scam at $15+ (and that serving will be barely enough for a mouse)
Buy some prosciutto, hard salami and maybe some pepperoni and 2 โfancyโ cheeses. Maybe some strawberries or grapes if youโre feeling spicy. Lay all that premade stuff out nicely on a cutting board with maybe a dallop of honey and some crackers. Bam. You just made a 25$ app with as little effort as possible and are now the classiest mofo in the world. Your guests will Always be impressed.
For Cold Brew. I see people paying ridiculous prices for containers/cups of cold brew as if theyโre selling liquid gold. Dunkin Donuts and Starbucks even sell โmake your own cold brewโ kits at like $10+ a box. I make my own and sometimes bring a pitcher to work and people are always so amazed/ask how you did it etc. like you have your own laboratory or something.
All you do is put a couple scoops of regular coffee in a pitcher, fill with water, mix and let it sit over night. Strain the grinds out and youโre done. You can now sell it at 6$ a cup if you wanted to (take note kids-who set up lemonade stands. Because youโre about make bank)
You can get fancy with it if you want but I just buy the biggest container of Maxwell (granted it does use a lot of coffee per pitcher) but itโll always taste great and itโs stronger than a double shot of espresso. The hardest part is straining it because the grinds are so small but thereโs multiple methods. Normally I just put cheesecloth over a 2nd pitcher and pour. You can also use your normal coffee pot and some filters, pour the mixture slowly through the filter and let it drip into the pot. My next experiment is going to try buying empty tea bags that I can fill, the. I can just use those and skip the straining process all together
PM_ME_MOOSE ยท 2 points ยท Posted at 03:40:33 on June 26, 2018 ยท (Permalink)
Pesto! Serve with some crostini or on some pasta.
theminutemanpain ยท 2 points ยท Posted at 03:42:58 on June 26, 2018 ยท (Permalink)
Aglio e Olio
VaginatorSupreme ยท 2 points ยท Posted at 03:43:53 on June 26, 2018 ยท (Permalink)
Eggs Benedict. Can you crack an egg, boil water, start a toaster and stir? Boom, Eggs Benedict
lettersbyowl9350 ยท 2 points ยท Posted at 03:44:20 on June 26, 2018 ยท (Permalink)
Homemade Alfredo sauce/white pasta sauce. Can either start with heavy cream and add parmesan and herbs, or make a roux (slightly more advanced, but still a pretty basic cooking skill) to add to milk and then do the same.
Have had several people "ooh" and "aah" that I made pasta sauce from scratch
Piece0fCake ยท 2 points ยท Posted at 03:46:40 on June 26, 2018 ยท (Permalink)
Orange juice
[deleted] ยท 2 points ยท Posted at 03:48:35 on June 26, 2018 ยท (Permalink)
Late to the party but. Fine chop red chili's and garlic. Cook prawns in that shit with some olive oil and make pasta. Toss the whole lot in a pot and Chuck in chopped parsley check for seasoning add salt and pepper to taste. All in takes aboit 20 mins.
homewrecker07 ยท 2 points ยท Posted at 03:50:32 on June 26, 2018 ยท (Permalink)
Risotto. Its just chicken stock and stir. So boring to make I usually drink 2 glasses of wine while making it
Savasauna ยท 2 points ยท Posted at 03:57:15 on June 26, 2018 ยท (Permalink)
Not sure if anyone has mentioned it yet but bruschetta. Simple but fucking delicious. Bread, olive oil, tomatoes, meat and cheese. Or just the tomatoes, it's your choice. They make a prosciutto wrapped mozzarella that goes really well on top of the burst cherry tomatoes. Its more of an appetizer but I'm sure you could serve it as a side to any one of the aforementioned delicous pasta dishes and you have a romantic af dinner.
Kingjay814 ยท 2 points ยท Posted at 04:00:05 on June 26, 2018 ยท (Permalink)
Pasta Aglio e Olio it's so simple yet good looking and honestly it's petty idiot proof.
C0LdP5yCh0 ยท 2 points ยท Posted at 04:02:47 on June 26, 2018 ยท (Permalink)
If you do it well, Chilli Con Carne.
500 grammes of beef mince, 2 beef stock cubes, 3 cloves of garlic, 3 onions, half a tube of tomato purรฉe, a carton of rough passata, about 200 grammes of quartered mushrooms, ground cumin and coriander, salt, black pepper, a can of drained red kidney beans and 4 or 5 fresh finger chillies.
Brown the Beef, Onions and Garlic; add the Stock Cubes, Chillies and Spices; add the Passata and Tomato Purรฉe, simmer in a pot for around 70 minutes; add the Mushrooms and Beans; simmer for another 20 minutes and you've got a dish that would make the gods jealous.
tinyturtletown ยท 2 points ยท Posted at 04:04:21 on June 26, 2018 ยท (Permalink)
Fresh pasta!
defining_oxymorons ยท 2 points ยท Posted at 04:04:45 on June 26, 2018 ยท (Permalink)
BAKLAVA itโs literally just butter, the dough, and pistachios yet itโs so good, usually expensive, and fancy
Zenith251 ยท 2 points ยท Posted at 04:06:06 on June 26, 2018 ยท (Permalink)
Summer tempeh rolls from Thug Kitchen. The hardest part is buying Tempeh. Trader Joe's and high end grocery stores tend to have it. Feel free to skip the rice paper and go for romaine for the wrap:
Thug Kitchen
AlexxTrebek ยท 2 points ยท Posted at 04:07:41 on June 26, 2018 ยท (Permalink)
A roast chicken. See the episode of No Reservations where Marco Pierre White teaches this simple but invaluable skill. Honestly the most informative episode of the series where Tony shares the dishes everyone should know as taught by the chefs who are the experts in that field.
FrankBeamer_ ยท 2 points ยท Posted at 04:07:54 on June 26, 2018 ยท (Permalink)
Don't mind me commenting for use later
formeraide ยท 2 points ยท Posted at 04:09:12 on June 26, 2018 ยท (Permalink)
Some if these entries ( like "soup," "pasta," and especially "pot roast ") might well impress your friends or GF, but they won't make you look like a professional chef.
jimsnaza ยท 2 points ยท Posted at 04:13:59 on June 26, 2018 ยท (Permalink)
Key lime pie
miradox ยท 2 points ยท Posted at 04:14:44 on June 26, 2018 ยท (Permalink)
Creme Brรปlรฉe.
Vanilla bean Hot heavy cream Egg yolks Mix Bake Cool Sugar on top Fire.
physh ยท 2 points ยท Posted at 04:22:10 on June 26, 2018 ยท (Permalink)
Upvote for proper spelling.
jedipony1 ยท 2 points ยท Posted at 04:14:55 on June 26, 2018 ยท (Permalink)
Fried Eggs. Tasty as hell if done right, and super easy!
critterofthewood ยท 1 points ยท Posted at 04:18:26 on June 26, 2018 ยท (Permalink)
Bonus points for bacon and toast.
harrymurkin ยท 2 points ยท Posted at 04:15:06 on June 26, 2018 ยท (Permalink)
Mushroom sauce: 250g sliced button mushrooms, thumb of butter, sprinkle with a teaspoon of smoked paprika, two pinches of cinamon, tablespoon of olive oil all in a pan. Add cream for dilution just before serviing. Great with a medium rare steak.
texaswolf37 ยท 2 points ยท Posted at 04:17:02 on June 26, 2018 ยท (Permalink)
Shrimp scampi - Reduce some wine in a pan along with garlic, salt, peeper, and red chili flakes. Cook shrimp in it, add in some parsley and lemon juice, and then throw it all on pasta. Serve it along with the remaining wine and youโve got yourself a successful date night
BoneHunters ยท 2 points ยท Posted at 04:17:21 on June 26, 2018 ยท (Permalink)
Any variation of cob loaf seems to impress at parties.
uness4real ยท 2 points ยท Posted at 04:26:10 on June 26, 2018 ยท (Permalink)
Salmon tartar!
SunBro5Lyfe ยท 2 points ยท Posted at 04:30:39 on June 26, 2018 ยท (Permalink)
Somebody's got a date
sashkello ยท 2 points ยท Posted at 04:38:18 on June 26, 2018 ยท (Permalink)
Duck Confit
- Put duck marylands in salt & herbs overnight.
- Shake salt off, put in oven covered in duck fat at 90C for 5 hours.
- Finish off on grill or frying pan for golden skin.
Yeah, it's a long wait, and it's not cheap, but active time in the kitchen is literally 15 minutes.
SmaugTheMagnificent ยท 2 points ยท Posted at 04:40:15 on June 26, 2018 ยท (Permalink)
a couscous salad with a balsamic and lime vinegarette. This recipe is a good start, just mix a bit of balsamic vinegar in and present it nicely.
It taste really nice, good in summer, and can be made vegan if you cook the couscous with vege broth instead of chicken broth.
NuzzleMonster ยท 2 points ยท Posted at 04:43:56 on June 26, 2018 ยท (Permalink)
Japanese curry. Cook some vegetables in a crock pot for 2 to 3 hours in water, butter, salt and pepper. Mix in some precooked chicken and curry cubes, serve with rice. Easiest shit to make and everyone thinks you are some sort of weeaboo god.
unalteredMeme ยท 2 points ยท Posted at 04:44:41 on June 26, 2018 ยท (Permalink)
Samosa. If you fuck this up, you probably shouldnโt be cooking anyway.
Make a simple dough (no proofing required), stuff with potatoes and peas, and fry
JakeYashen ยท 2 points ยท Posted at 04:47:27 on June 26, 2018 ยท (Permalink)
Carbonara
Voixmortelle ยท 2 points ยท Posted at 05:01:40 on June 26, 2018 ยท (Permalink)
This thread is full of people who have wildly varying definitions of "extremely easy" and/or just want to show off what they know about cooking.
UsuallyInappropriate ยท 2 points ยท Posted at 05:04:31 on June 26, 2018 ยท (Permalink)
Ramen with hot dogs in it
Himynameisasecret ยท 2 points ยท Posted at 05:08:46 on June 26, 2018 ยท (Permalink)
Im thinking shrimp scampi. Once made salmon with lemon, capers, and dill and got some oohss and ahhs. Presentation helps. I work at a cheese shop and like to come up with fancy grilled cheese. Made brie and sweet pepper jam grilled cheese. Yum. Or taleggio with prosciutto and tomato on sourdough. Good stuff. Cant go wrong with melted cheese on toasted bread. Just sub fancy cheese.
sml09 ยท 2 points ยท Posted at 05:10:12 on June 26, 2018 ยท (Permalink)
Fresh bread. Literally throw some flour, warm water and yeast and a tiny bit of salt in a bowl and mix. Leave it somewhere warm for a few hours and then throw it in the oven. No knead bread, you just let sit overnight in the fridge after mixing and before putting in the oven. So easy and if you make some artsy cuts in the top and throw a ton of flour on it, everyone thinks youโre a genius.
7ootles ยท 2 points ยท Posted at 06:04:54 on June 26, 2018 ยท (Permalink)
Can confirm. Baking is so easy.
biggestsmell ยท 2 points ยท Posted at 05:10:37 on June 26, 2018 ยท (Permalink)
Chicken parmesan is ridiculously easy and almost impossible to fuck up, and it's definitely a people pleaser.
Just take your raw chicken breast, dunk it in mayonnaise instead of egg wash, and coat with bread crumbs you made with toast, parmesan cheese and oregano ground up in the food processor. Bake until cooked, smother in mozzarella cheese, and serve with pasta and cover chicken and pasta with sauce.
Mayonnaise helps lock the moisture into the chicken and makes it a lot tastier ๐
[deleted] ยท 2 points ยท Posted at 05:16:47 on June 26, 2018 ยท (Permalink)
Risotto. It's not that hard, just time consuming but very rewarding.
The base is common so it's just the flavouring that you change.
Roast pumpkin and honey.
Smoked trout with peas.
Mushroom.
Seafood.
Nom, nom.
CreationOperatorZero ยท 2 points ยท Posted at 05:23:41 on June 26, 2018 ยท (Permalink)
If you cook scrambled eggs perfectly, it makes you look great. I've done it a couple of times. Problem is, everyone expects me to cook other things really well too, and I suck. I just learned one easy thing really well.
This is what I do, more or less. I leave out the creme fraiche and use cheddar cheese instead for something to thicken them and add flavor. They're very nice.
SuperRadPizzaParty ยท 2 points ยท Posted at 05:27:03 on June 26, 2018 ยท (Permalink)
plating the food like you give a shit always helps too.
yParticle ยท 2 points ยท Posted at 05:36:19 on June 26, 2018 ยท (Permalink)
metaThis post is now my recipe book. I need no other.ViralGeist_ ยท 2 points ยท Posted at 05:38:58 on June 26, 2018 ยท (Permalink)
Caprese stacks.
Slice of tomato, slice of mozzarella, a basil leaf, stacked on top of each other. Stick a sprig of rosemary down the center to hold it together. Drizzle olive oil. Then just sprinkle a little bit of salt and pepper. Looks gorgeous and fancy, but is fucking EASY to make. Makes you look like a world class chef to your clueless friends. Will also probably get you laid if served to a girl (or guy! etc!) you're wantin', especially if you serve it to them on a bed of spring lettuce, with balsamic vinegar garnished on the stacks. With some wine on the side of course.
jvanderh ยท 2 points ยท Posted at 05:43:29 on June 26, 2018 ยท (Permalink)
Fresh pasta's a lot easier than it sounds. 1 egg + 100 g flour for each person, mix it up, roll it out with a pint glass if you don't have a pasta maker. You can then slice up noodles with a pizza cutter or use the pint glass to cut circles for ravioli. Add a blob of ricotta cheese, and use a fork to crimp the edges together. 1-5 minutes to cook in salted, simmering water, depending how long it sits around on the counter drying out
[deleted] ยท 2 points ยท Posted at 06:01:20 on June 26, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 2 points ยท Posted at 06:05:22 on June 26, 2018 ยท (Permalink)
[deleted]
janeybabygoboom ยท 2 points ยท Posted at 06:02:12 on June 26, 2018 ยท (Permalink)
Chicken Alfredo - just thinly slice a chicken breast, and gently fry in butter. Remove from the pan, then throw some cream, garlic and a spoonful of pesto back into the same pan. Let it heat up, which takes about 30 seconds, then chuck the cooked chicken back in. Serve over linguine. Fantastico!
Hotfuzzz82 ยท 2 points ยท Posted at 06:21:55 on June 26, 2018 ยท (Permalink)
Sung choi bao. Mince with some other shit we all have at the back of the cupboard, served in lettuce leaves. It takes 5 minutes. Add a sprinkle of sesemee seeds and some store bought dipping sauce and people loose their minds.
Cicute ยท 2 points ยท Posted at 06:22:30 on June 26, 2018 ยท (Permalink)
Steak.
Blot off the excess moisture to get a good caramalization, salt and pepper each side. Sear in a cast iron skillet for a few minutes, and if necessary finish in the oven.
It takes mere minutes to set up and cook, and all you need to learn is how to identify the levels of doneness. It's not esoteric, but damn, it can be impressive and deceptively easy.
[deleted] ยท 2 points ยท Posted at 06:27:49 on June 26, 2018 ยท (Permalink)
Carbonara is literallly pancetta (or cubed bacon) with pepper and parmesan cheese stirred into eggs and then added to the pasta. One of the easiest pasta dishes and one of the best.
Edit: Guanciale; cured pork cheek is the traditional and best option instead of cubed bacon or pancetta.
[deleted] ยท 1 points ยท Posted at 06:38:08 on June 26, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 1 points ยท Posted at 06:41:17 on June 26, 2018 ยท (Permalink)
Woops, missed an "or" in that parenthesis. Cubed bacon is an acceptable substitute, especially when pancetta is soooo god damn hard to find where I live.
loordien_loordi ยท 1 points ยท Posted at 06:53:00 on June 26, 2018 ยท (Permalink)
If I remember correctly it's not pancetta at all in the real recipe, it's beef cheek or something. I don't remember the italian name for it..
[deleted] ยท 1 points ยท Posted at 06:54:22 on June 26, 2018 ยท (Permalink)
Jesuschrist you're right it's guanciale. I am a total disgrace to my italian family. I will now commit spaghetti. Thanks for pointing it out!
loordien_loordi ยท 1 points ยท Posted at 08:34:51 on June 26, 2018 ยท (Permalink)
Don't worry, apparently it's kind of hard to come by and bacon or pancetta carbonara is delicious too :D
Sanddeath ยท 2 points ยท Posted at 06:28:29 on June 26, 2018 ยท (Permalink)
Homemade alfredo sauce. Step one. Butter. Step two. Cream. Step three. Shit ton on parmesan cheese.
[deleted] ยท 2 points ยท Posted at 06:33:32 on June 26, 2018 ยท (Permalink)
Olivier
andromeda97 ยท 2 points ยท Posted at 06:35:35 on June 26, 2018 ยท (Permalink)
gnocchi. itยดs literally mashed potatoes, flour, and eggs . roll those babies up into balls and boil them til they float. then you can toss them in a pan with pesto and olive oil or alfredo, even better if you toast them before hand.
cecyanned ยท 2 points ยท Posted at 06:40:09 on June 26, 2018 ยท (Permalink)
1). Country fried steaks. People think youโre Paula Deen when you pull that out but it only takes like 20 minutes max to cook.
2) Buttermilk pie. Itโs the simplest pie you can make. Itโs just buttermilk, eggs flour, sugar, and vanilla, but it tastes like your grandma poured every bit of love she had into it.
mistmanners ยท 2 points ยท Posted at 06:49:13 on June 26, 2018 ยท (Permalink)
French food is so impressive mainly because of the cream, butter, and wine they put in. Use good quality ingredients. Keep it simple. For example, saute some chicken breasts in butter, remove them from the pan, add a cup of cream and a little white wine, fresh ground black pepper, stir a bit until bubbly and thickened, put the chicken back in the pan, heat, and serve next to rice or baguette, with steamed broccoli or asparagus. Should take about 20 minutes and only a few ingredients.
ikejrm ยท 2 points ยท Posted at 07:11:07 on June 26, 2018 ยท (Permalink)
Pasta agli a oli.
Pasta, garlic, chili flakes and olive oil in the right order and you've got yourself a fancy pasta dish.
AlCrawtheKid ยท 2 points ยท Posted at 07:39:07 on June 26, 2018 ยท (Permalink)
Easy cheese board - Put some brie in the oven, get a little cheese knife, get some apricot jam, get some nice, fancy crackers, arrange it nicely on a wooden cutting board and you won the approval of any guest.
sergeantjobangles ยท 2 points ยท Posted at 07:45:22 on June 26, 2018 ยท (Permalink)
Spaghetti Carbonara. Looks daunting at first but super easy. Use a wheat based noodle instead of an egg based, since egg based noodles can be quite dense. Stick the noodles to boil, grate some Parmigiano-Reggiano, chop up some Panchetta and fry the panchetta in little to no olive oil. Lightly whisk some eggs (1 per person) and combine the cheese with the egg mixture. Drain some of the fat from the Panchetta and mix with the egg and cheese. Once the pasta is almost done, drag it into the pan with the panchetta and stir. Remove the pan from the heat and combine with the egg mixture, tossing well to combine.
OH and no Garlic!!
washoutr6 ยท 1 points ยท Posted at 08:15:20 on June 26, 2018 ยท (Permalink)
I always make it with garlic and bacon :p.
sergeantjobangles ยท 1 points ยท Posted at 08:20:48 on June 26, 2018 ยท (Permalink)
The beauty of it is that you can make it how you like, as long as you don't scramble the eggs!
Brumhartt ยท 2 points ยท Posted at 07:46:16 on June 26, 2018 ยท (Permalink)
Duck breast.
https://www.youtube.com/watch?v=qAfmfCArUgA
Bloody amazing. I don't pay for duck breast at restaurants anymore. That was my go to meal in the past :)
Colaicee ยท 2 points ยท Posted at 07:50:04 on June 26, 2018 ยท (Permalink)
wine glazed chicken apple sausages.
Cheap white wine
Whole grain mustard
Mango chutney
Chicken apple sausages
bring boil wine, mustard, and chutney. start cutting sausages in slices. low medium heat, throw in sausages. best starter dish.
Handsome_Claptrap ยท 2 points ยท Posted at 08:08:16 on June 26, 2018 ยท (Permalink)
It's quite common for italians...but Carbonara will look impressive abroad. It became a bit of a long comment but just because i added some details and tips.
Brown some bacon in a pan (original recipe has pork cheek but it's harder to find).
Put 1 egg per person plus parmesan cheese in a bowl and stir well with a fork till you get a yellow cream. (original recipe has pecorino romano, again, harder to find).
Cook some pasta al dente. It's REALLY easy to cook good pasta, just use lot of water, wait for it to boil and toss the pasta in. Sample the pasta a couple of minutes before the stated cooking time, it should be hard but not a hint of crunchy.
Now if you are cooking for lot of people and have lot of pasta, you have to be really quick and put the pasta back in the pot while it is still slightly dripping, then toss the egg cream and the bacon in pot and stir everything. The heat of the pasta itself will make the egg cook and clot.
If you want fancy, creamy Carbonara, drain the pasta and save some of the cooking water. Put the pasta in the bacon pan, then put a little of cooking water and the egg and stir it up, if it's too dry add other cooking water.
Add a little of black pepper and you are golden.
justathrowawayte ยท 2 points ยท Posted at 08:09:54 on June 26, 2018 ยท (Permalink)
Anything that uses one of those 5 ingredient or so french sauces. Veal? Just put some butter, dijon, garlic, cognac salt and pepper in a pan and pour over. Hell, flambe it if youve got strong enough liquor. Dont burn anything and its delicious. Goes amazingly on mushrooms as well.
Kraftlikecheese ยท 2 points ยท Posted at 08:31:41 on June 26, 2018 ยท (Permalink)
Shepherd's Pie. Hot pan ground lamb and beef, little worsterchire sauce, onion, rosemary, garlic, thyme, majoram, flour to thicken gravy, frozen peas and carrots. Mashed potatoes on top. Throw in the oven for 20 mins until mashies are a little toasted in the peaks, and done. Takes like maybe 30-45 mins total to make.
Bassmeant ยท 2 points ยท Posted at 11:24:03 on June 26, 2018 ยท (Permalink)
Satay with peanut sauce
I'm killin that shit. Marinade does all the work.
1191100 ยท 2 points ยท Posted at 11:33:59 on June 26, 2018 ยท (Permalink)
Anything but just garnish it with some parsley.
Lb962121 ยท 2 points ยท Posted at 11:54:22 on June 26, 2018 ยท (Permalink)
Chicken Alfredo with home made sauce.
1 cup of heavy cream, 1 cup shredded parm cheese, 1 stick of butter. Salt and pepper to taste, and a bit of garlic salt for extra flavor.
Everyone always asks how I make the sauce. Really good over tortellini too :)
fatnoah ยท 2 points ยท Posted at 11:58:21 on June 26, 2018 ยท (Permalink)
Hah, I made this exact thing last night for my 10 year old. He told me it was the best dinner ever.
Bruce_Jenners_Weiner ยท 2 points ยท Posted at 13:15:01 on June 26, 2018 ยท (Permalink)
I make giant salads all the time.. They take a long ass time to prepare, but its not difficult its just like.. time consuming..
A whole head of lettuce- washed, rinsed, and shredded, a whole red onion- diced, 1/3 lb of cheese- diced, like 10 cherry tomatoes- halved, like 20 grapes- halved, a whole cucumber- sliced, then quartered... I also use some homemade garlic ranch that I made the recipe for myself, and croutons of course..
It seriously takes like an hour or more to do all that.. But sometimes I eat all that salad as like my one meal for the day, and thats it..
Martin7431 ยท 2 points ยท Posted at 13:24:12 on June 26, 2018 ยท (Permalink)
seasoned chicken with some kind of noodles/rice and fried vegetables. the amount of people who don't understand that putting spice on raw chicken makes the flavor actually soak in as opposed to putting it on after cooking
Raizzor ยท 2 points ยท Posted at 14:01:48 on June 26, 2018 ยท (Permalink)
Homemade fresh pasta. It has 3 ingredients: 100g flour, 1 egg, pinch of salt (serves 1). Takes like 10 min of kneading (a child can do that) and 15-20 min of resting.
You do not need fancy tools, I made it using a wine bottle as roling pin once.
And everyone I made it for was super impressed and most people never even tried fresh pasta before.
Overlordforlife ยท 1 points ยท Posted at 17:42:31 on June 26, 2018 ยท (Permalink)
I agree with that. Pasta is great. Also, a hand cranked pasta machine is only about 60 bucks. I can't see spending the $250 for the mixer attachment.
Will0w536 ยท 2 points ยท Posted at 14:08:43 on June 26, 2018 ยท (Permalink)
A delicious homemade pizza. My fiancee and I made one for supper lastnight and damn it turned out so well.
PandaPanzer ยท 2 points ยท Posted at 14:11:01 on June 26, 2018 ยท (Permalink)
Medium rare steak with sauteed onions and mushrooms.
Easy as hell to make, and it impressed a date
Another is chicken parmesan
Methamphetahedron ยท 2 points ยท Posted at 14:14:49 on June 26, 2018 ยท (Permalink)
Not a dish per se, but honey lavender whipped goat cheese makes a fantastic and refined-sounding spread, but is extremely easy to make. Literally just dump a quantity of goat cheese in the blender, and as itโs whipping just add lavender buds and drizzle honey, sample until itโs at the desired ratio.
[deleted] ยท 2 points ยท Posted at 14:37:34 on June 26, 2018 ยท (Permalink)
[deleted]
ithinkoutloudtoo ยท 2 points ยท Posted at 16:14:21 on June 26, 2018 ยท (Permalink)
This thread will also be a buzzfeed article in a week from now.
iTravelLots ยท 2 points ยท Posted at 15:04:51 on June 26, 2018 ยท (Permalink)
Sous vide your items. It's easier than it looks and will produce amazing results. You don't need a sous vide machine either. Watch a couple you tubes on sous vide without a machine.
ithinkoutloudtoo ยท 1 points ยท Posted at 16:12:38 on June 26, 2018 ยท (Permalink)
Those sous vide immersion machines you see for sale are a huge waste of money.
iTravelLots ยท 1 points ยท Posted at 19:06:02 on June 26, 2018 ยท (Permalink)
For the home cook... Yeah... Maybe. I use one everyday at work and I think they are fucking fantastic. Will likely buy one at home at some point. If you're going to use it twice a year, use a beer cooler and save your money. But if you have the money, totally not a waste of it.
Leumas_ ยท 2 points ยท Posted at 15:15:16 on June 26, 2018 ยท (Permalink)
Steak. Anyone here can grill a steak better than anything you can get at a steakhouse in 10 minutes or less. Add some nice looking veggies and if you're daring a garnish and you can serve a plate that looks like you dropped top dollar on it.
Here's my method, but there's more than one way to skin a cat...
Start with a good cut of meat of your preference. Rub olive oil on both sides and season with Montreal Steak Seasoning. I go heavy on it, some like less seasoning.
Heat your grill up to 500 or so, then back the flames off and open the lid for a minute to let the ambient heat out, place the steak on the top rack and close. 3-5 minutes per side depending on how well done you like and you have a juicy, seared steak that you'd easily drop $30 on in even a modest restaurant, and probably wouldn't taste as good.
herman-the-vermin ยท 2 points ยท Posted at 15:41:07 on June 26, 2018 ยท (Permalink)
Chicken adobo.
It's my go to "I need to impress these people" meal.
- Brown chicken thighs (bone-on and skin on) It's important NEVER to use chicken breasts for this, in olive oil and salt and pepper
- Once it's browned add in equal parts vinegar and soy sauce, lots of minced garlic, more salt and pepper,
- Simmer for 20 minutes
- In the last 5 minutes add in chopped bok choy
- Serve over rice
cle1etecl ยท 2 points ยท Posted at 15:48:10 on June 26, 2018 ยท (Permalink)
I somehow always assumed that Tiramisu was a sort of fancy dish when its preparation is basically just throwing all the ingredients together and letting it rest.
BarbBushsBeastlyBush ยท 2 points ยท Posted at 16:05:19 on June 26, 2018 ยท (Permalink)
Duck breast. Heat up a cast iron, add EVOO and garlic. Make small slices on the fat side of the breast in a checker pattern, add S&P. When the cast iron is hot, place the duck fat side down for 7 minutes, then meat side down for 5, then fat side again for 3, and meat side for 1 minute. Remove from pan and deglaze if you wish to make a sauce.
Jump5rocks ยท 2 points ยท Posted at 16:40:01 on June 26, 2018 ยท (Permalink)
Take some basil, add some Parmesan, pine nuts, clove of garlic, and olive oil. Pulse it in a blender and poor over some cheap pasta you've had for the last 3 months. You just made your own pesto.
Replace the Parm with nutritional yeast if you want a vegan version.
Edit: I forgot the pine nuts.
Mitch_from_Boston ยท 1 points ยท Posted at 16:51:51 on June 26, 2018 ยท (Permalink)
Forgot the pine nuts.
lupuscapabilis ยท 2 points ยท Posted at 18:04:08 on June 26, 2018 ยท (Permalink)
It's almost impossible to make bad breaded chicken cutlets. Get some chicken from the butcher, pounded somewhat thin (don't use the pre-packaged stuff from the supermarket, it's full of weird... things). Dip in eggs, coat with breadcrumbs, pan fry with oil, easy. Takes 15 minutes. Whoever you serve it to will tell you how good it tastes.
iliketoupvotepuns ยท 2 points ยท Posted at 18:10:42 on June 26, 2018 ยท (Permalink)
Spaghetti Aglio e Olio. Incredibly easy. Incredibly good. Makes you feel like a proper chef though.
sethamphetamine ยท 2 points ยท Posted at 18:50:16 on June 26, 2018 ยท (Permalink)
Dulce de Leche: put unopened can of sweetened condensed milk in pot of water. Bring up to simmer. (Except I forgot for how long). Voila, you now have Dulce de Leche
KoolaidManMessiah ยท 2 points ยท Posted at 20:13:16 on June 26, 2018 ยท (Permalink)
I make an easy cream pie that when I bring it gets people asking about it, all it is:
8 oz. Cool whip (thawed)
8 oz. Cream cheese (room temp)
1/2 cup powdered sugar
premade pie crust
whipped cream
small can pineapple chunks (in juice)
Combine cream cheese, powdered sugar and cool whip in a bowl, mix it together with hand mixer until combined (start slow so you don't get sugar everywhere). Drain pineapple. Add pineapple into mix and fold with a flat spoon until mixed in. Pour mix into premade pie crust (I prefer graham cracker) and let set in fridge for about an hour. Top with whipped cream once set.
It's easy and you can also adjust the fruit in it (I just like pineapple because the tartness goes well with the sweet) so very easy to make it your own.
likeclockwork__ ยท 2 points ยท Posted at 04:16:22 on June 27, 2018 ยท (Permalink)
Tiramisu - I made one with Limoncello instead of Rum/Coffee and added coconut to the cream. It was tasty and appropriate for the season, but you can't beat the original.
elleruc ยท 2 points ยท Posted at 16:46:59 on June 27, 2018 ยท (Permalink)
Ceviche is crazy easy and mad delicious. Create a cold "bath" of minced garlic, minced red onion, and finely minced chili(of your choice, i do scotch bonnet) lime and or lemon juice w/ a dash of apple cider vinegar or red wine vinegar and olive oil - you can just blend all of the above. Chunks of tomato and avocado ...salsa sized(whatever that means). Leave for 15-20 mins thaw some fish in a tepid bath of tepid tepid water. Cut up and leave in the mix another 20 mins. I read that its best to use frozen fish because all the bacteria etc is already dead....and if there is even alttle the acidity of mix will "cook" it off. Piss on me, beat me. Try it out!
yoelbenyossef ยท 2 points ยท Posted at 17:52:29 on June 27, 2018 ยท (Permalink)
Salmon tartar is pretty easy. Chop salmon small, a little onion and garlic that you can do in the microplane, throw in whatever herbs you have lying around, capers, something crunchy, and some kind of sauce (I like balsamic, olive oil, mustard).
kksliderr ยท 2 points ยท Posted at 18:57:15 on June 28, 2018 ยท (Permalink)
Baked spaghetti...
Boil noodles then once they are done cover them in blocks of cream cheese until the cream cheese is melted. In a baking dish, put meat sauce on the bottom of dish, put noodles in, then meat sauce on top with parmesan cheese. People will go crazy.
LordCheezusChrist ยท 2 points ยท Posted at 01:17:59 on July 1, 2018 ยท (Permalink)
A perfectly cooked, seasoned and rested steak. Seared in a pan until perfectly browned, flipped and finished in the oven. Maybe accompanied by a pan sauce. Seems simple but so many people get it wrong.
PhyroWCD ยท 2 points ยท Posted at 13:38:10 on July 2, 2018 ยท (Permalink)
Pana cotta. Mix the skim milk and heavy cream, boil it, add unflavored gelatin, a bit of sugar. Put it in a nice glass, refrigerate for 4 hours. Turn the glass over and let panna cotta slide onto a plate. Add the topping of your liking. Simple, cheap, easy and looks like a $20 dessert.
Locomelon ยท 6 points ยท Posted at 15:56:31 on June 25, 2018 ยท (Permalink)
Fancy homemade pizza, eggs benedict, steak,
BadSysadmin ยท 11 points ยท Posted at 16:58:06 on June 25, 2018 ยท (Permalink)
Hollandaise sauce isnt that easy until you've practiced it.
Apotatos ยท 3 points ยท Posted at 21:46:26 on June 25, 2018 ยท (Permalink)
It's not hard once you know you can buy the stuff in powder or bottle form; you don't need to be fancy, just to look like it.
BadSysadmin ยท 0 points ยท Posted at 14:32:17 on June 26, 2018 ยท (Permalink)
No one with tastebuds will be impressed by that swill
JustPlainJaneToday ยท 3 points ยท Posted at 22:32:27 on June 25, 2018 ยท (Permalink)
Blender hollandaise so much easier and just as high quality.
DentedAnvil ยท 5 points ยท Posted at 17:37:55 on June 25, 2018 ยท (Permalink)
All 3 of these require practice. But the effort is well worth it.
someguy7734206 ยท 2 points ยท Posted at 21:31:59 on June 26, 2018 ยท (Permalink)
I've made a sort of imitation of Neapolitan-style pizza once (didn't use a pizza oven, just used a stovetop and broiler), and it was better than any pizza I'd ever had before. And I had never made pizza from scratch before.
ahavemeyer ยท 6 points ยท Posted at 22:12:55 on June 25, 2018 ยท (Permalink)
My favorite stupid easy dish that anyone can make is what my family calls Split Grogan borstch. Stupid, stupid easy to make. Like, if you can't make this, you're an idiot who will never cook anything worth eating.
Just searblaze a flange of princess-cut chimera tendon (I saw them once at a Walgreens in Valhalla, so they're easy to find), then rub them with ground octopus horn under the tympanum. Bake that in a Newfoundland mud kiln (like a dervish pot, but different) at 914.7 femtoKelvins until the spriglets occlude, and bam! Super easy dinner for your whole family!
(Apologies, but this is kind of what several of these look like to me).
MacScot ยท 2 points ยท Posted at 06:48:36 on June 27, 2018 ยท (Permalink)
It's a bit like common knowledge - Common to those who know it well. Easy to cook to those who can cook it well.
That being said, I wonder what chimera would taste like and if there was a Walgreens in Valhalla, then the Vikings are doing something hella-wrong :-P
justcurious12345 ยท 5 points ยท Posted at 16:56:42 on June 25, 2018 ยท (Permalink)
Flan.
PanConPiiiiinga ยท 3 points ยท Posted at 19:57:44 on June 25, 2018 ยท (Permalink)
All things pasta, bebe.
Arch_0 ยท 3 points ยท Posted at 21:15:31 on June 25, 2018 ยท (Permalink)
ITT: Professional chefs that make everything seem easy to prepare.
cheeeeeeeeeesegromit ยท 3 points ยท Posted at 22:15:26 on June 25, 2018 ยท (Permalink)
Tasty vegan food. It's like people have this idea that vegan food is disgusting by default, and to make it taste good you have to be a five star chef with the world's biggest spice cabinet, but that couldn't be farther from the truth. It can literally be as simple as "open can of white beans, open can of tomatoes, cook together in a dish for 1/2h with onion and balsamic vinegar, and serve with pasta" and if you put it on a plate prettily enough people will think it took you all day slaving over the stove.
I frequently make these brownies, topped with this icing (2c icing sugar 2tbsp margarine/vegan butter 1/2c cocoa powder and enough cashew milk to get the right consistency, a tbsp or two) and everyone loses their minds over them, they're amazingly good
biscuittech ยท 3 points ยท Posted at 23:01:11 on June 25, 2018 ยท (Permalink)
Omelet du fromage
ljonynja ยท 2 points ยท Posted at 10:38:33 on June 26, 2018 ยท (Permalink)
Omelet? Du fromage!
biscuittech ยท 2 points ยท Posted at 13:56:13 on June 26, 2018 ยท (Permalink)
I'm swooning
Parabol88 ยท 2 points ยท Posted at 00:11:52 on June 26, 2018 ยท (Permalink)
Kraft Mac and Cheese + Hot Dogs
loganlogwood ยท 4 points ยท Posted at 18:29:54 on June 25, 2018 ยท (Permalink)
Brine chicken. After its brined, its idiot proof for cooking. PM me if you want to know what gourmet chicken tastes like.
[deleted] ยท 2 points ยท Posted at 22:37:29 on June 25, 2018 ยท (Permalink)
I'll call you out: I think we would all like to know
Ay--_--ye ยท 1 points ยท Posted at 22:47:59 on June 25, 2018 ยท (Permalink)
I want to know what gourmet chicken tastes like
loganlogwood ยท 1 points ยท Posted at 22:58:46 on June 25, 2018 ยท (Permalink)
2 quart water, 2 tablespoon of sea salt, 4 tablespoon of brown sugar, 2 garlic cloves mashed, a generous handful of thyme and half a handful of rosemary. For the juiciest chicken breast, butterfly the breast so that itโs about 1-1.5 thick and folds out like a 3 page pamphlet, throw it in your brine box and let it marinade for 48 hours. For party wings, 24 hours. Take it out and grill it. I promise you it will be the juiciest chicken guaranteed. Prep time is 15 minutes. Wait time is 2 days. Dinner time is epic.
abdoulio ยท 1 points ยท Posted at 00:42:41 on June 26, 2018 ยท (Permalink)
Are you saying my oven no-bone-no-skin chicken breasts won't be as dry if I do this?
loganlogwood ยท 1 points ยท Posted at 01:37:26 on June 26, 2018 ยท (Permalink)
I guarantee it!
abdoulio ยท 1 points ยท Posted at 01:46:16 on June 26, 2018 ยท (Permalink)
Gimme the details pop
loganlogwood ยท 1 points ยท Posted at 11:47:50 on June 26, 2018 ยท (Permalink)
Please see my previous post in the thread.
nurtinonyabish ยท 5 points ยท Posted at 16:59:56 on June 25, 2018 ยท (Permalink)
Spaghetti Bolognese. Youโll surprise yourself with how amazing you can make this dish taste. Just buy some premium spaghetti like Collezione Barilla and throw some chopped onions and garlic into a jar of Barilla Marinara sauce and add some ground beef and you turn into an Italian master chef
derawin07 ยท 21 points ยท Posted at 18:28:17 on June 25, 2018 ยท (Permalink)
I think pasta is taken to a whole new level if you make your own marinara.
Arya_kidding_me ยท 1 points ยท Posted at 20:16:46 on June 25, 2018 ยท (Permalink)
Amen- olive oil, garlic, herbs, and tomato sauce... much cheaper, tastier, and more impressive than jarred!!
ArcAngel071 ยท 0 points ยท Posted at 19:33:07 on June 25, 2018 ยท (Permalink)
Very Italian mom and grandma.
Can confirm. Store bought sauce doesn't even come close.
derawin07 ยท 1 points ยท Posted at 19:35:39 on June 25, 2018 ยท (Permalink)
It's fine for a quick after school/work meal, and there are some that are better than others, but home made is best!
LittleKitty235 ยท 3 points ยท Posted at 20:16:57 on June 25, 2018 ยท (Permalink)
It's a quick meal to reheat, but a homemade Bolognese sauce takes 4-6 hours of simmering to make from scratch. Adding browned ground meat to Marinara != Bolognese
derawin07 ยท 2 points ยท Posted at 20:34:23 on June 25, 2018 ยท (Permalink)
well i don't eat meat, but my sauces never take over two hours
LittleKitty235 ยท 1 points ยท Posted at 20:35:53 on June 25, 2018 ยท (Permalink)
Maybe I replied to the wrong thread. A bolognese sauce can't be made vegetarian.
derawin07 ยท 1 points ยท Posted at 20:40:43 on June 25, 2018 ยท (Permalink)
You can use soy mince
But I was just commenting on your 4-6 hour time frame
Obviously I don't know about the real traditional method, which having looked online is the 4-6 hours.
pleasesirsomesoup ยท 0 points ยท Posted at 20:26:36 on June 25, 2018 ยท (Permalink)
If you have a pressure cooker it can be made in 45mins-1hr. If you can then leave it overnight in the fridge it becomes god-level.
LittleKitty235 ยท 2 points ยท Posted at 20:30:44 on June 25, 2018 ยท (Permalink)
The secret behind most sauces, soups, and doughs leavened with yeast (cold rise pizza dough is the best)
[deleted] ยท 9 points ยท Posted at 19:31:32 on June 25, 2018 ยท (Permalink)
[deleted]
Trolllullul80 ยท 4 points ยท Posted at 20:35:27 on June 25, 2018 ยท (Permalink)
One thing I do with the canned tomatoes is separate the liquid into a small pot and reduce it down to almost a syrup consistency and take the tomatoes and roast them under the broiler before I mix them both in with everything else.
spoopyaction ยท 2 points ยท Posted at 20:13:54 on June 25, 2018 ยท (Permalink)
out of all the comments, this one made me hungry
[deleted] ยท 3 points ยท Posted at 20:20:09 on June 25, 2018 ยท (Permalink)
[deleted]
spoopyaction ยท 1 points ยท Posted at 20:39:15 on June 25, 2018 ยท (Permalink)
keep us posted dude!
hewhoovercomes ยท 1 points ยท Posted at 22:05:22 on June 25, 2018 ยท (Permalink)
I do exactly this, but I also chop up 2 large carrots into halves and throw it in my sauce while I let it simmer. It kills the acidity. Just remove the carrots before serving.
SeeYourGypsy ยท 1 points ยท Posted at 22:49:19 on June 25, 2018 ยท (Permalink)
I need to make this for dinner this week. I like to add Parmesan to mine before I serve it. It's also just my husband and I so I freeze half of it and then when I have a lazy night I can just whip out some homemade meat sauce and still feel fancy lol.
1Os ยท 8 points ยท Posted at 19:26:50 on June 25, 2018 ยท (Permalink)
Become a vegan and make sure everyone knows. Once that's done, make what you want, nobody is coming over for dinner :-)
LittleKitty235 ยท 7 points ยท Posted at 03:17:30 on June 26, 2018 ยท (Permalink)
Plenty of Indian food is vegan and is great. The danger with vegans is when they try to turn dishes that traditionally have animal products as important ingredients in them and make major substitutions.
moohshit ยท 2 points ยท Posted at 04:57:01 on June 26, 2018 ยท (Permalink)
The dishes still taste great
flacopaco1 ยท 2 points ยท Posted at 18:06:23 on June 25, 2018 ยท (Permalink)
Salmon with any glaze. Google salmon with glaze like honey, marmalade, butter, etc. Takes like half an hour to prepare and your date will swoon. Worked 4/5 times for me in college.
Indeyon ยท 1 points ยท Posted at 20:31:13 on June 25, 2018 ยท (Permalink)
Equal parts butter, dijon, and brown sugar, and a touch of salt. Also makes an amazing sauce for green beans and carrots.
BOKEH_BALLS ยท 2 points ยท Posted at 02:06:37 on June 26, 2018 ยท (Permalink)
ITT: Buncha white people recipes lmao
ParadigmPotato ยท 1 points ยท Posted at 17:59:48 on June 25, 2018 ยท (Permalink)
Boiling lobster. It has less steps than making macaroni and cheese, but it almost always makes you look like a fancy chef.
Now to get it done just right is a bit trickier, but most people donโt complain if itโs a little over cooked.
jellybear421 ยท 6 points ยท Posted at 19:27:16 on June 25, 2018 ยท (Permalink)
Better yet boil it then toss it in the mac and cheese
[deleted] ยท 1 points ยท Posted at 18:13:37 on June 25, 2018 ยท (Permalink)
Cook onion, garlic, & portobello mushroom slices, in olive oil with salt, pepper, & thyme on a low heat for 45 minutes. Add a can of stewed tomatoes, add a little more garlic, turn up the heat & cook for 10 more minutes. Serve with pasta. -Throw in some kale or spinach with the mushrooms while cooking to make it even better.
I_Ace_English ยท 1 points ยท Posted at 18:23:25 on June 25, 2018 ยท (Permalink)
Crock pot chicken. Toss in frozen chicken thighs (boneless, that's important), toss in some rice/chopped cauliflower, toss in some grains, and you've got yourself a ready-made dinner in a few hours.
lamireille ยท 1 points ยท Posted at 18:27:37 on June 25, 2018 ยท (Permalink)
Cacio e pepe.
Eli-Cat ยท 1 points ยท Posted at 18:37:06 on June 25, 2018 ยท (Permalink)
Wrapping basically any meat/veggie combo in those Pilsbury wrappers/flaky crusts. Quick way to make your apps look fancy.
Ollie_McFuzzyBuns ยท 1 points ยท Posted at 18:43:15 on June 25, 2018 ยท (Permalink)
Creme brulee
ambient206815 ยท 1 points ยท Posted at 18:47:33 on June 25, 2018 ยท (Permalink)
Spaghetti.
steelie34 ยท 1 points ยท Posted at 18:49:44 on June 25, 2018 ยท (Permalink)
Just made this the other day.. lay down a couple pieces of heavy duty foil and shape up the sides to create walls (like a boat, if you will.) Add some thick fish fillets, a couple raw lobster tails, and some of the biggest prawns you can find. Slice a lemon and lime in half, squeeze onto the fish and then add the halves to the boat. Slice up a whole stick of butter into cubes and arrange it around the goodies, add salt or old bay, and some black pepper. Add another piece of foil to the top, and crimp it around the boat to make a little parcel of awesomeness. Poke a few holes in the top, throw it on the grill for 10-15 minutes on low-medium heat.
Once done (the fish will flake with a fork) transfer directly to a plate. Serve in the foil so you don't lose any of that delicious lemon-lime butter sauce. If you really want to take it up to the next level, add some fresh herbs to complement the fish (chives, thyme, rosemary etc.) and make the presentation that much more amazing.
wetonred24 ยท 1 points ยท Posted at 18:51:36 on June 25, 2018 ยท (Permalink)
alfredo Sauce
corner-case ยท 1 points ยท Posted at 18:56:31 on June 25, 2018 ยท (Permalink)
Creme brรปlรฉe. Waaay easier than it seems.
Frayus ยท 1 points ยท Posted at 18:56:37 on June 25, 2018 ยท (Permalink)
Risotto dude. Motherfucking risotto.
SteampunkBorg ยท 1 points ยท Posted at 19:00:34 on June 25, 2018 ยท (Permalink)
Crรจme Brulรฉe.
Apart from the fancy name it literally consists of four different ingredients (five if you use brown sugar for the top), and all you need is a whisk, a stove, an oven, a small pot and as many dessert dishes as you want to prepare.
mnemogui ยท 1 points ยท Posted at 19:01:20 on June 25, 2018 ยท (Permalink)
Sausage with onions, bell pepper, and tomato. Serve with mashed potatoes or pasta, any green vegetable (preferably sauteed) or salad as a side.
Any type of sausage will work, and you can spice your vegetables to match. Get the sausage in a pan with some water, cover and steam for 8-10 minutes. Brown on each side for a few minutes, keep whole or slice to serve.
Slice onions and peppe re, sautรฉ until onions brown. Add garlic, tomatoes, salt, pepper, and spices to match sausage (basil, oregano, garlic powder for Italian, mustard, garlic powder, paprika for German/Austrian, just salt and pepper if there is any doubt). Deglaze with white wine or broth if necessary (only if the pan got too hot, this will make the vegetables mushy but it adds flavor). Put sausage in pan to warm, serve with mashed potatoes or pasta.
Seriously delicious, and can make a pack of sausage, two bell peppers, one onion, and two tomatoes last a week's worth of meals if you're cooking for one. It's a forgiving recipe because you can keep adding broth to simmer the veggies until you're ready to serve.
SpiderMummy ยท 1 points ยท Posted at 19:01:50 on June 25, 2018 ยท (Permalink)
Carbonara - fry off the pancetta while the spaghetti is cooking. Separate 2 egg yolks and add 45g of parmesan, mix. Add the drained spaghetti to the pancetta in the pan, turn off the heat and stir. Add the egg yolk/parmesan mix and stir. Add pepper to taste and a little spaghetti water to losen it all up and BAM! Very tasty and takes about 15 mins from cupboard to belly ๐
Trodamus ยท 1 points ยท Posted at 19:02:00 on June 25, 2018 ยท (Permalink)
Well, define "easy". There's a bunch of stuff that is just time consuming, but what's magic for some is to others the willingness to devote 3-4 hours of a free Saturday to making something for dinner.
One of the things I've made recently that made me feel like a real pro was Turkey and Dumplings, made entirely from scratch.
Which I suppose would segue into pointing out that stocks and broths in general are very easy to make yet seem unfathomably out of reach for home cooks who haven't tried their hand at it yet.
The next step up after that is making gravy out of the fat that rendered from the stock, which is also like wizardry because obviously gravy comes from cans and jars and not after a few hours of effort from a bird carcass and a pot of water.
BarBqueYOteeth ยท 1 points ยท Posted at 19:07:36 on June 25, 2018 ยท (Permalink)
Stuffing poblano peppers with cheese and grilling them. You cut the tops of the peppers off, empty the seeds out, put cheese in, then place top back over the pepper, grill.
[deleted] ยท 1 points ยท Posted at 19:07:58 on June 25, 2018 ยท (Permalink)
Roast chicken. Done right it's tasty and juicy
Even Thomas Keller's recipe is very simple.
oxford__llama ยท 1 points ยท Posted at 19:08:14 on June 25, 2018 ยท (Permalink)
Hot Browns
daytodaze ยท 1 points ยท Posted at 19:09:27 on June 25, 2018 ยท (Permalink)
A couple of things come to mind: a thin crust pizza (dough and sauce from scratch) is really easy if you have all the ingredients needed, crema catalรกn is like creme brรปlรฉe (much easier to make), butter chicken is as easy as measuring out ingredients if you have a pressure cooker.
LilRedheadStepSheep ยท 1 points ยท Posted at 19:11:20 on June 25, 2018 ยท (Permalink)
Beef Stroganoff...I can make it in less than 30 minutes. Always wows 'em.
Buscemi_D_Sanji ยท 1 points ยท Posted at 19:17:47 on June 25, 2018 ยท (Permalink)
A seared steak with a salad. Ffs, just get a quality steak, let it get to room temperature, throw it on a hot ass cast iron with a pat of butter, DO NOT FUCK WITH IT BESIDES FLIPPING IT ONCE, let it rest after taking it out, slice. A three dollar bag of "artisanal greens" on the side with a little balsamic vinegar...
Looks absolutely stunning, tastes amazing, takes the least amount of skill possible to cook.
Bruised_up_whitebelt ยท 1 points ยท Posted at 19:19:06 on June 25, 2018 ยท (Permalink)
Grilled chicken breast, jasmine rice and sautรฉed green beans.
h2man ยท 1 points ยท Posted at 19:21:12 on June 25, 2018 ยท (Permalink)
Large prawns.
With a scissors cut off the legs. Remove head. With the scissors cut the shell along the back of the prawn. Lay them down, run a knife all the way across the cut on the shell to split it in half.
Heat a pan, place them in the pan... wait until they go white and no longer translucent.
As a sauce melt some butter, squeeze a bit of lemon and drizzle the prawn with it.
Greenman79 ยท 1 points ยท Posted at 19:21:44 on June 25, 2018 ยท (Permalink)
Sautรฉed onions and green peppers, so simple, yet sooooo good.
TheHaikuHooligan ยท 1 points ยท Posted at 19:22:18 on June 25, 2018 ยท (Permalink)
Pan-fry the bacon,
Add truffle dust and cumin.
Hipster royalty.
vizard0 ยท 1 points ยท Posted at 19:23:56 on June 25, 2018 ยท (Permalink)
Thai curries. Take coconut milk, mix in the curry paste. Boil stuff in it for 10-15 minutes (chicken, onions, potatoes cubed into small pieces, anything else that cooks well by boiling it for a while). Add crunchy veggies a minute or two before the time is up (green beans, red pepper, green pepper, other crunchy veggies). Serve. It's as good as you'll get at most Thai restaurants.
I personally like to serve it over rice, which I know is not in the least traditional, but that's me.
Kikiforcandy ยท 1 points ยท Posted at 19:24:50 on June 25, 2018 ยท (Permalink)
Stir fry. So easy, almost like making chili where you just throw stuff in. Except with stir fry you space things a little and BLAM super tastiness.
Jackiemcjackasss ยท 1 points ยท Posted at 19:28:10 on June 25, 2018 ยท (Permalink)
steak au poivre
QueenC7 ยท 1 points ยท Posted at 19:29:27 on June 25, 2018 ยท (Permalink)
Tomato sauce and mashed potatoes for dinner, for breakfast my own recipe of omelette fried in tomato juice. Every new person who tastes this food thinks I am a chef.
My-Lizard-Eyes ยท 1 points ยท Posted at 19:33:42 on June 25, 2018 ยท (Permalink)
Chicken Piccata is really easy
misamay ยท 1 points ยท Posted at 19:34:18 on June 25, 2018 ยท (Permalink)
Any Italian pasta dish besides normal red sauce spaghetti
RoJayJo ยท 1 points ยท Posted at 19:37:34 on June 25, 2018 ยท (Permalink)
A chicken roast. A simple enough meal, throw a chicken in the oven (add salt, pepper and butter), soak potatoes, put veg on boil, add potatoes with chicken and cook yorkies while dishing up if youโre feeling fancy. It sounds really hard, but you have almost 2 hours to do all this and the leftovers will last for about a week.
ShambolicPaul ยท 1 points ยท Posted at 19:39:02 on June 25, 2018 ยท (Permalink)
Fajitas maybe.
Liar_tuck ยท 1 points ยท Posted at 19:39:12 on June 25, 2018 ยท (Permalink)
Not a dish per se, but Guacamole is so cheap and easy to make. Plus homemade fresh is so much better than store bought. I have not been to a bbq/potluck or what not without being asked to bring my homemade Guac in years.
Thunda792 ยท 1 points ยท Posted at 19:40:46 on June 25, 2018 ยท (Permalink)
It is super easy to make homemade cheesy dinner rolls without having to resort to the Red Lobster box from the supermarket. Much better, too.
LearnedButt ยท 1 points ยท Posted at 19:40:46 on June 25, 2018 ยท (Permalink)
Carbonara. Bacon and egg spaghetti is the bomb and it's super easy.
ZombieBambie ยท 1 points ยท Posted at 19:41:30 on June 25, 2018 ยท (Permalink)
Creamy chicken and mushroom tagliatelle. Everyone I cook it for is amazed by it but itโs so easy to make. For my mum and auntie, I do a lactofree, wheatfree one and it tastes exactly the same.
galvanicreaction ยท 1 points ยท Posted at 19:41:37 on June 25, 2018 ยท (Permalink)
Veal Marsala - so very few ingredients yet tastes more "complicated." If one has an aversion to using veal or paying for veal, pound pork tenderloin to 1/4" thickness and it is not easy to tell the difference.
trollcitybandit ยท 1 points ยท Posted at 19:44:04 on June 25, 2018 ยท (Permalink)
Microwave a bunch of michelina's then put it in a big pot and people could hardly tell it wasn't homemade. It worked for me.
coliander ยท 1 points ยท Posted at 19:44:50 on June 25, 2018 ยท (Permalink)
This bad-ass Cottage Pie
scthoma4 ยท 1 points ยท Posted at 19:44:55 on June 25, 2018 ยท (Permalink)
Roasting a whole chicken with some vegetables. It's so incredibly hands off but everyone thinks I'm a damn genius every time I do it.
a_man_called_Acrylic ยท 1 points ยท Posted at 19:45:34 on June 25, 2018 ยท (Permalink)
Risotto. It's nothing more than rice with something -- anything -- in it, but it is the kings' meal.
[deleted] ยท 1 points ยท Posted at 19:46:16 on June 25, 2018 ยท (Permalink)
Cook homemade tortillas and cook a tomato in a pan (just water, salt and pepper).
Bam, I'm a master of culinary.
[deleted] ยท 1 points ยท Posted at 19:46:45 on June 25, 2018 ยท (Permalink)
Fried beer battered fish and homemade fries cut from potatoes.
Nosreip ยท 1 points ยท Posted at 19:48:22 on June 25, 2018 ยท (Permalink)
Cedar plank salmon You can get it pre-marinated sometimes already on a cedar plank (Whole Foods has nice ones) put them I. The oven for something like 4-7 min (double check of the world wide web) with a little bit of salt, pepper and Viola! Amazing chef
s7venrw ยท 1 points ยท Posted at 19:48:50 on June 25, 2018 ยท (Permalink)
Steamed Mussels. For mother's day, I made breakfast hash and then made Steamed Mussels for lunch. The Mussels were far easier.
ZENOZOLDYCK99 ยท 1 points ยท Posted at 19:48:55 on June 25, 2018 ยท (Permalink)
Pizza
MnstrPoppa ยท 1 points ยท Posted at 19:53:11 on June 25, 2018 ยท (Permalink)
Properly cooked steaks.
[deleted] ยท 1 points ยท Posted at 19:53:14 on June 25, 2018 ยท (Permalink)
Chicken piccata
ShaneTheTrain ยท 1 points ยท Posted at 19:54:15 on June 25, 2018 ยท (Permalink)
Spaghetti Carbonara.
Ingredients
1 Pack of panchetta 1 Pack of spaghetti Olive Oil 2 Eggs 1 Cup of fresh Parmesan (it doesnt have to be fresh but its a lot better) Some garlic
Start boiling spaghetti in water.
Put olive oil and garlic in pan. Sizzle that shizz. Throw in pancetta More sizzle.
Mix eggs and Parmesan together in a large side bowl. Whisk until uniform.
Drain pasta and then mix into pan with pancetta and oil making sure the noodles get evenly coated with the hot oil.
While stirring the egg sauce, pour hot oil covered noodles in and keep whisking so that the eggs coat the noodles and dont cook in clumps.
needleworkreverie ยท 1 points ยท Posted at 19:54:42 on June 25, 2018 ยท (Permalink)
C/P from my answer to a similar question on another sub
Roast chicken:
Preheat oven to 400. Take out chicken guts and discard. Stuff something tasty in the cavity like an onion, a couple cloves of garlic, a lemon, or a bouquet of herbs. Put salt, pepper, garlic powder, and paprika on top and roast for 15-20 minutes a pound and check it after the 15 minute time. When it is done, the juices will run clear when you pierce the thigh.
Variations:
Cut potatoes into wedges and arrange in the bottom of your pan, salt and pepper them, then place your chicken on top of them and prepare normally.
Put potatoes and other hard vegetables into a casserole dish with about a half cup of beer, wine, or broth with lemon juice and a few sprigs of herbs (thyme, rosemary, oregano, basil, or lavender have turned out well) and put the chicken on top. The juices will mix with the liquid and make an awesome sauce.
Do the above, but spatchcock your chicken first, by cutting out the backbone and breaking the breastbone so that it will lay flat and the bird will cook quickly and evenly.
I seriously impressed a friend last week by roasting a cut up chicken on top of pasta and sauce. The pasta got all the chicken juices and the edges got a little crunchy. Seriously delicious and if you make the sauce ahead of time, it's not that much extra time. Whole thing comes together in about an hour and a half.
supershutze ยท 1 points ยท Posted at 19:55:17 on June 25, 2018 ยท (Permalink)
Chicken Cordon Bleu.
Potionpotter ยท 1 points ยท Posted at 19:57:32 on June 25, 2018 ยท (Permalink)
Chicken Pad Thai
crakke86 ยท 1 points ยท Posted at 19:58:13 on June 25, 2018 ยท (Permalink)
Bruschetta. If you're feeling really fancy, buy a few different coloured tomatoes. Red, Orange and Yellows with the green basil makes it look great.
Just hollow out the tomatoes, then dice them small. Fine dice some onion, some garlic, chop up some fresh basil and add salt and pepper. then 2 parts olive oil to one part vinegar until its lightly coated. Homemade bruschetta is way better than any store bought stuff.
FantasyLizz ยท 1 points ยท Posted at 19:59:19 on June 25, 2018 ยท (Permalink)
Sausage stew with potatoes
__celli ยท 1 points ยท Posted at 20:00:09 on June 25, 2018 ยท (Permalink)
My chicken fettuccini Alfredo. Baking chicken takes about 5 minutes of actual prep, the rest is cook time. Use foil and thereโs zero clean up. I bake chicken thighs as, IMO, itโs the juiciest tastiest chicken. Even with zero spices and doing nothing but baking, it tastes delicious. Add spices and it becomes amazing.
Spend 20 minutes cooking the noodles, Saute some mushrooms real quick, and then toss the shrooms and shredded baked chicken into a pre-made Alfredo sauce that I add some spices to.
All in all takes about an hour to make with about 20 minutes of actual work. But it tastes so fucking good.
To be fair though, my dad used to be a chef when he was younger. And I got his cooking gene. So I can basically open a pantry/fridge/spice cabinet and make something delicious. The one good thing I got from my dad lol.
Tjolerie ยท 1 points ยท Posted at 20:01:36 on June 25, 2018 ยท (Permalink)
swiss roll
[deleted] ยท 1 points ยท Posted at 20:02:10 on June 25, 2018 ยท (Permalink)
One of the better-looking dishes I make is something like a sweet and sour smoked sausage dish over white rice.
I slice up some smoked sausage, green & red pepper, onion and chunks of pineapple. Fry it all up, throw in a red chili sauce and top it over the white rice. Its colorful, cheap and easy t prepare.
nachtkaese ยท 1 points ยท Posted at 20:02:23 on June 25, 2018 ยท (Permalink)
thai green curry. coconut milk, green curry paste (or red, I guess, if that's how you roll), vegetables, tofu/chicken, shit-ton of cilantro or basil. Assemble and simmer, put over rice.
The real key here is that most of the ingredients (chili paste, rice, coconut milk) are shelf stable in the pantry forever, so as long as you have some veggies and herbs, you can almost always throw this together and make a really delicious homecooked meal on very short notice. This dish had a 100% success rate at turning FWBs into boyfriends, until it turned one into a husband.
smln_smln ยท 1 points ยท Posted at 20:02:57 on June 25, 2018 ยท (Permalink)
Chicken parm or carbonara
Tsquare43 ยท 1 points ยท Posted at 20:03:35 on June 25, 2018 ยท (Permalink)
Chicken Parmesan
stealth9799 ยท 1 points ยท Posted at 20:05:30 on June 25, 2018 ยท (Permalink)
Get two cans of tuna (we can our own tuna so Iโm not sure if our two cans is the same as the grocery storeโs two cans), green onions, rice, eggs, salt, pepper, shoyu, sugar (shoyu and sugar can be substituted with teriyaki but itโs not quite the same), and furikake (you can get it on amazon. I recommend the basic nori furikake). Also optionally cayenne pepper.
Cook the rice and make scrambled eggs how you like them. Cut the eggs into small strips. Chop the green onions (just however much you like. None of this is an exact science). Throw the tuna in a pan on medium heat and drizzle on the shoyu. You are aiming for a nice brown color. Keep moving around the tuna and sprinkle on sugar. Just keep balancing the sugar and shoyu and make sure you are trying the tuna to make sure you got it right.
To plate, put a bed of rice, add the prepared ingredients then sprinkle on furikake and cayenne pepper,
QueenCole ยท 1 points ยท Posted at 20:07:11 on June 25, 2018 ยท (Permalink)
Cream puffs are surprisingly easy to make.
tiger1700 ยท 1 points ยท Posted at 20:07:16 on June 25, 2018 ยท (Permalink)
Carbonara.
jahnudvipa93 ยท 1 points ยท Posted at 20:08:16 on June 25, 2018 ยท (Permalink)
Fettucini, saffron, and heavy cream. A pinch of salt and a bit of butter. Toss. Rich, rich, and rich. A nice white wine, a decent salad, italian bread from Wal-Mart.
talloldlady ยท 1 points ยท Posted at 20:08:33 on June 25, 2018 ยท (Permalink)
Frittata, especially for breakfast. Make sure you have a big frying pan. Just use a dozen eggs, the best cheese in the room (stolen from the first Moosewood cookbook) and whatever leftovers you have in your fridge adding spices, herbs, salt and pepper to taste. Melt a generous amount of butter in the pan and add all of your leftovers. Whisk the eggs and add a bunch of cheese. Pour over leftovers in pan. Cook covered over low heat. When it looks mostly done, put some more cheese on top and stick the pan under the broiler to melt and brown the cheese (watch carefully, only takes a minute and if left too long will burn). After the cheese is bubbly and brown, remove from oven and let the frittata sit in the pan to make sure the center is done. Loosen with a spatula and wiggle it out onto a cutting board. A pizza cutter makes slicing easy. This is my go to when having overnight guests and has been a hit every time.
mrglass8 ยท 1 points ยท Posted at 20:09:23 on June 25, 2018 ยท (Permalink)
Key Lime Pie.
Itโs literally lime juice, sweetened condensed milk, and eggs in a graham cracker crust.
If you are lazy and want to use presqueezed lime juice, it can be done in literal minutes.
cmandr_dmandr ยท 1 points ยท Posted at 20:09:34 on June 25, 2018 ยท (Permalink)
Fish Meuniรจre
Take a white fish (snapper, sole, flounder, etc).
Salt and pepper both sides and cover with a light coat of flour. Fry both sides each in a tablespoon of oil and a tablespoon of butter in a non-stick pan until each side is a nice golden brown 2-3 minutes per side. The thickest part should be able to easily separate in to flakes with a fork or toothpick. Plate
In another pan or the same pan heat up a couple tablespoons of butter. Melt the butter (about 1.5 minutes) and continue to cook for about 1.5 to 2 minutes swirling constantly until butter is golden brown and nutty in smell. Mix in a couple teaspoons of lemon juice and some salt to taste. Sprinkle a bit of parsley to the plated fish and drizzle butter sauce over cooked fillets. Add a couple thinly sliced lemons as garnish over fillets.
You can accompany this with a simple pan roasted vegetable. I do asparagus or Brussel sprouts. If you do a vegetable like this, you can prep, cook, and plate the entire meal in about 10-15 minutes. I just made enough for two the other night using sole fillets and it cost me about 8 dollars for the meat, vegetable, and lemon.
Itโs super easy to make, super cheap in materials, and sounds super fancy to friends and family.
MaxDamage1 ยท 1 points ยท Posted at 20:09:35 on June 25, 2018 ยท (Permalink)
Chili. I make it all the time and people gush about it. It's the first thing I learned to make as a kid.
Pick up 2 pounds of meat, let's say beef, and pick how it's cut. Is it in chunks or is it ground? Regardless, throw it in a pan with some oil and sizzle stir it until it's brownish on the outside. Throw in a chopped onion, add garlic (roughly 1/4 to 1/3 the amount of onion) and stir that in too. If you desire to add jalapenos, green pepper, whatever, go nuts. You can't fuck this up. Had chili with corn and carrots in it once, not bad. Once onion starts to go clear, add spices. Spice packages work, or if you wanna get loose, grab the spice package at the store, pick up all the individual spices it lists, and mix them yourself. All you really need is chili powder, cumin, pepper, basil, and parsley, maybe some salt. Throw those in, let it cook out 'til you can smell them, and then add the following...
One can Tomato paste
4 cans of chili beans (you can use hot, half hot half mild, mild, it's up to you.)
1 can of stewed tomatoes.
That's it son. Let it cook for a few hours and you are done. It takes 10 minutes to put together and people go nuts for it.
[deleted] ยท 1 points ยท Posted at 20:09:56 on June 25, 2018 ยท (Permalink)
A nice loaf of homemade bread, made entirely by hand. No bread machine.
Rudeirishit ยท 1 points ยท Posted at 20:10:06 on June 25, 2018 ยท (Permalink)
fancy burgers. I've wowed 3 separate people with my barnyard burger making skills.
dramboxf ยท 1 points ยท Posted at 20:10:17 on June 25, 2018 ยท (Permalink)
I do a wild mushroom pappardelle pasta that my wife simply adores. It sort of looks difficult, but I've made it so many times now that I can bang it out sick, drunk, snakebit and hungover.
Unrealparagon ยท 1 points ยท Posted at 20:10:44 on June 25, 2018 ยท (Permalink)
Orange Chicken. Surprisingly easy, amazingly delicious.
Bobbytom ยท 1 points ยท Posted at 20:10:52 on June 25, 2018 ยท (Permalink)
Salmon, with white rice and salad. I cook it for dates and they are always like โwow, this is amazingโ. They donโt realize it is the easiest thing in the world to cook:
Salmon: heat oven to 350, buy two cuts from the grocery store. Put a little oil over the top with salt and pepper and cook for 15-20 min.
Rice: boil water and put in pot for 15-20 min
Salad: pre made mixed salad at grocery store
Costs like $30 at a restaurant and you can buy all of that in under $20 for two at home.
I_AM_A_MOTH_AMA ยท 1 points ยท Posted at 20:11:01 on June 25, 2018 ยท (Permalink)
Buttery oven-roasted meats, whether steak or salmon or what have you. Salmon is even easier because you don't have to brown it first. Just slap some butter on that dead fish and some seasoning chuck it in the oven and boom. Throw green stuff on it for extra looking like an incredible chef points.
Iskandini ยท 1 points ยท Posted at 20:11:35 on June 25, 2018 ยท (Permalink)
Fig, Mozzarella (proper ball stuff), Prosciutto, whatever fancy bread you want (toasted) and rocket leaves (if you're feeling spicy). Extra kudos for serving it on stuff that isn't a plate and getting people to cut it themselves with fancy knives.
IdEgoLeBron ยท 1 points ยท Posted at 20:13:25 on June 25, 2018 ยท (Permalink)
Ceviche. It's literally salsa + fish + more lemon juice (at it's most basic).
IdEgoLeBron ยท 1 points ยท Posted at 20:14:12 on June 25, 2018 ยท (Permalink)
Steak. Steak is incredibly easy to make. Good steak is incredibly easy to make. Great steak is still incredibly easy to make, but you have to be more careful. It's when you get past there that it does actually get hard.
OPs_other_username ยท 1 points ยท Posted at 20:14:36 on June 25, 2018 ยท (Permalink)
I've been bringing this to potlucks and people have been approaching me about how good it is, more than most other dishes I've made.
Here's the big dish.
Cucumber (peeled and diced)
Tomato Chopped add salt, olive oil and lemon/lime juice.
Refrigerate.
The End.
Sometimes I add chopped up Avocado and/or sunflower seeds.
I don't get it. I keep bringing it because it's simple and people like it, but seriously, I started bringing it because I forgot to get something and it's what I had.
nyratk1 ยท 2 points ยท Posted at 20:28:55 on June 25, 2018 ยท (Permalink)
Sounds simple and refreshing. Maybe tweak it adding red onion or green pepper.
Noblesphinx ยท 1 points ยท Posted at 20:14:50 on June 25, 2018 ยท (Permalink)
Put pilsburry cinnamon rolls in a waffle maker, press for 3 minutes. Boom. Cinnamon Roll Waffles. Best part: the icing fits in the waffles' waffles.
rand0m0mg ยท 1 points ยท Posted at 20:15:14 on June 25, 2018 ยท (Permalink)
Omelette - whip egg with herbs -> into pan -> add vegetables -> balsamico
Master_Waho ยท 1 points ยท Posted at 20:16:41 on June 25, 2018 ยท (Permalink)
Chicken Parmesan.
claydogg14789 ยท 1 points ยท Posted at 20:17:12 on June 25, 2018 ยท (Permalink)
Caprese salad Sliced buffalo mozzarella Sliced tomato Basil leaves Salt, pepper and a drizzle of olive oil
elpajaroquemamais ยท 1 points ยท Posted at 20:17:48 on June 25, 2018 ยท (Permalink)
Crabcake alfredo. 1 box penne, 4 crabcakes, bottled alfredo sauce, mince crabcakes and mix everything after cooking and draining the pasta. Let simmer on low until everything is hot.
DoomChicken69 ยท 1 points ยท Posted at 20:18:33 on June 25, 2018 ยท (Permalink)
homemade gnocchi (mix mashed potatoes w/ flour and seasonings, roll into little balls, boil)
peachyfuzzle ยท 1 points ยท Posted at 20:19:53 on June 25, 2018 ยท (Permalink)
Making an Alfredo that is better than anything you've ever had in any restaurant is pretty easy, but it knocks the socks off of your guests.
Also, properly baking chicken so out comes out super tender and juicy is a walk in the park.
Puns-and-Poses ยท 1 points ยท Posted at 20:20:02 on June 25, 2018 ยท (Permalink)
Ribs, just keep the oven on low and even the worst ribs with the worst store-bought sauce can blow peoples minds
shadowrangerfs ยท 1 points ยท Posted at 20:20:15 on June 25, 2018 ยท (Permalink)
anything pasta. Just pile some different meats and veggies in a pot with sauce and noodles. Presto.
Kamakazie ยท 1 points ยท Posted at 20:22:35 on June 25, 2018 ยท (Permalink)
Chicken Marsala requires very low effort and comes out looking and tasting like something made by a professional chef.
Dickpushups ยท 1 points ยท Posted at 20:22:42 on June 25, 2018 ยท (Permalink)
Throw some cream cheese, smoked salmon, onions, and capers on a toasted bagel and watch the bitches line up
Clarieface ยท 1 points ยท Posted at 20:23:12 on June 25, 2018 ยท (Permalink)
A lasagna! It's just a white sauce, some pasta, and a good bolognese sauce layered into deliciousness!
alexambruby ยท 1 points ยท Posted at 20:23:50 on June 25, 2018 ยท (Permalink)
A good omelette
akuzin ยท 1 points ยท Posted at 20:24:12 on June 25, 2018 ยท (Permalink)
Roast chicken is stupid easy and just looks awesome, rub the bird with generous amount of olive oil, salt, pepper and garlic powder, roast uncovered for an hour at 375, take out and let rest for 20 min, while resting toss a salad and you got yourself a meal to feed 4 under $10
IronicJeremyIrons ยท 1 points ยท Posted at 20:24:32 on June 25, 2018 ยท (Permalink)
Lasagna.
I threw presliced chorizo sausage, mushrooms and basil with a fuck load of shredded mozzarella and parmesano cheese.
It was gone the next morning.
caffieneandsarcasm ยท 1 points ยท Posted at 20:24:35 on June 25, 2018 ยท (Permalink)
I always get tons of compliments on my pasta sauce. I use canned sauce and stewed tomatoes as a base. The rest is just really fatty meat (like 20% and don't drain it), tons of garlic and onions and mushrooms. Sometimes I'll pour in a little red wine and let it simmer for a couple hours.
Stoke-me-a-clipper ยท 1 points ยท Posted at 20:25:12 on June 25, 2018 ยท (Permalink)
Risotto is not that hard, you just have to stand beside it and constantly tend to it...
notyetamoviedirector ยท 1 points ยท Posted at 20:27:02 on June 25, 2018 ยท (Permalink)
Scrambled eggs. When done at the perfect temperature, a lot of butter and technique it looks and tastes way better than any other scrambled eggs.
OhNoRhino ยท 1 points ยท Posted at 20:27:21 on June 25, 2018 ยท (Permalink)
Tuna steak!
put a pan on med/high heat and get it noice and hot.
Salt and pepper both sides of tuna.
add a little oil to the pan and plop in the tuna.
wait 3 minutes then flip.
wait another 3 minutes then stop!
It's supposed to look raw in the middle.
but it tastes oh so good.
Serve with rice and veggies.
spoopy__pants ยท 1 points ยท Posted at 20:27:26 on June 25, 2018 ยท (Permalink)
Steak with red wine sauce.
Take a ribeye or a strip steak, any steak really, cook to medium rare in a pan. Take the steaks out, deglaze the pan with a cup of red wine. Scrape all the yummy steak goodness off the bottom of the pan and keep stirring. Add a diced shallot and a few sprigs of thyme, reduce to about two or three tablespoons. Put as many tablespoons of butter as you have liquid in the pan and stir it in. Squeeze half a lemon, pick out the thyme stems, pour over steak. Try not to cum in your pants.
Edit: Forgot to credit Binging with Babish, an amazing dude with amazing recipes.
Gargamelino ยท 1 points ยท Posted at 20:28:13 on June 25, 2018 ยท (Permalink)
Spaghetti cacio and pepe! It's like a fancy macaroni and cheese that uses very little ingredients and needs a few tricks, but once you get the gist of it you can do it in a few minutes!
Foolproof spaghetti cacio and pepe
*the traditional recipe uses only pecorino and no butter *don't salt the water since the cheeses are pretty salty
Deathrial ยท 1 points ยท Posted at 20:28:18 on June 25, 2018 ยท (Permalink)
Chicken Marsala!
[deleted] ยท 1 points ยท Posted at 20:28:19 on June 25, 2018 ยท (Permalink)
Herb roasted potatos lol
jonker5101 ยท 1 points ยท Posted at 20:28:41 on June 25, 2018 ยท (Permalink)
This salmon
over this couscous
Result
It's super easy to make. Just make the couscous first and stick it in the fridge to meld the flavors, then pop the salmon in the oven. If you're feeling fancy you can bake some asparagus, toss it in lemon juice and grated parm, and drape over top of the salmon.
mus_maximus ยท 1 points ยท Posted at 20:29:33 on June 25, 2018 ยท (Permalink)
Lasagna. You boil lasagna noodles, apply layers of cheese and sauce and other foods, then put it in the oven until the top bubbles. There are some best practices - sauce the bottom of the pan first so it doesn't stick, always put more cheese on top than you think you need - but it's otherwise dead simple. Furthermore, if you vary the proceedings even a little bit, like say making a primavera lasagna with vegetables and ground turkey, people lose their shit.
RocketcoffeePHD ยท 1 points ยท Posted at 20:30:05 on June 25, 2018 ยท (Permalink)
I understand some of the words in this thread
Aikeko ยท 1 points ยท Posted at 20:30:19 on June 25, 2018 ยท (Permalink)
I'm pretty happy with the way I roast chicken breast. It's always very tender and never dry. For some reason, my friends end up with different levels of shoe sole when they roast chicken breast.
Lancerlandshark ยท 1 points ยท Posted at 20:30:41 on June 25, 2018 ยท (Permalink)
Chicken parmesan. Either bread some chicken yourself or get pre-breaded stuff, pour sauce over it, top with cheese, and boom. Delicious Italian food, but so good that the first time my now-husband ate mine, he almost proposed on the spot.
artimitatingWIFE ยท 1 points ยท Posted at 20:30:50 on June 25, 2018 ยท (Permalink)
Flank steak
mildeng ยท 1 points ยท Posted at 20:31:39 on June 25, 2018 ยท (Permalink)
Risotto. Literally pour stock into rice, stir until liquid is gone, repeat 6-8 times. Add something fatty and bad for you at the end (butter, parm cheese, etc).
Very tough to mess this up.
BeerGogglesFTW ยท 1 points ยท Posted at 20:32:04 on June 25, 2018 ยท (Permalink)
Pasta Aglio e Olio has a very "restaurant quality" to it.
I love making this because of how simple, yet professional it seems. In the past I would also have fresh garlic, olive oil, lemons, and Parmesan in the house. Now any time I go get groceries, I always grab a thing of fresh parsley. It was also the first herb I put in my herb garden this year.
Usually I'll throw in some combination of seafood to add some protein to the dinner.
2legit2fart ยท 1 points ยท Posted at 20:32:22 on June 25, 2018 ยท (Permalink)
Hummus. Itโs like 4 ingredients.
Damnyoureyes ยท 1 points ยท Posted at 20:32:42 on June 25, 2018 ยท (Permalink)
Beef Bourguignon! I love Anthony Bourdain's recipe because it's pretty no-nonsense. Get your veggies chopped before you start browning your beef (CHUCK NOT STEW MEAT. STEW MEAT IS A LIE.), once you got a nice deep golden on your beefs take em off the heat, throw some butter in there with your onions and get em nice and sweaty- almost yellow. Deglaze with a cup or red wine, toss everything else in there and top with beef stock. Let it simmer until its thick. (2-hours or so). Serve with whatever wine you didn't drink while it simmers.
encomlab ยท 1 points ยท Posted at 20:32:48 on June 25, 2018 ยท (Permalink)
Anything Thai - fish sauce+peppers+chicken+the kitchen sink: serve over rice and you are practically Gordon Ramsey.
westover3 ยท 1 points ยท Posted at 20:33:00 on June 25, 2018 ยท (Permalink)
If you can cook scrambled eggs you can make anything they serve at Americanized Chinese restaurants. Throw some soy sauce, join, spices, and brown sugar in a bowl, pour it into a skillet with chopped veggies and chicken and saute until cooked. You can add noodles or rice if you want and in 20 minutes you have a fancy looking stir fry that took no effort to make
Dr_N0rd ยท 1 points ยท Posted at 20:33:31 on June 25, 2018 ยท (Permalink)
Twice baked potatoes, with bacon.
ClassyJGlassy ยท 1 points ยท Posted at 20:33:48 on June 25, 2018 ยท (Permalink)
Stir fry is pretty easy. Mix a bunch of meat and veggies in a pan with oil, pour in sauce, cook till ready, eat with rice or noodles and you got a well balanced and tasty meal.
Laowaii87 ยท 1 points ยท Posted at 20:33:51 on June 25, 2018 ยท (Permalink)
New potatoes, boil until done, add generous amounts of oregano, parsley, rosemary and thyme, add salt and olive oil.
Either serve as is, or crush all of the potatoes slightly and stir.
Serve with Halloumi or a well cooked steak, and a simple salad.
It takes about 15 minutes total to prepare, anyone can do it, and it tastes absolutely amazing.
queenoreo ยท 1 points ยท Posted at 20:38:12 on June 25, 2018 ยท (Permalink)
Throw those potatoes under the broiler after the boiling and the smashing and let them crisp up and they are upped another level.
Laowaii87 ยท 1 points ยท Posted at 20:55:44 on June 25, 2018 ยท (Permalink)
Hm, maybe, seems like a good way to overwhelm the new potatoes, iโll try it for sure though.
Caveman775 ยท 1 points ยท Posted at 20:34:33 on June 25, 2018 ยท (Permalink)
Brickle, zesta crackers. Pour a sugar butter over till covered. Pop that in the oven at 350ish for 10ish mins. Put chocolate on it. Then toffee bits.
PinkAnigav ยท 1 points ยท Posted at 20:34:38 on June 25, 2018 ยท (Permalink)
Hamburger. Really just season some ground meat, pan fry it, veges and bread. Mayo + any mainstream sauce like Sriracha and call it X Burger w/ X Aioli
Quilled ยท 1 points ยท Posted at 20:35:10 on June 25, 2018 ยท (Permalink)
Homemade pasta. 100 grams flour, 100 grams semulina flour, 2 eggs. Mix. Let rest. Spred out, cut. Boil. Pasta.
Easy af, but is impressive when you say "I make homemade pasta."
[deleted] ยท 1 points ยท Posted at 20:35:16 on June 25, 2018 ยท (Permalink)
Coq au vin! Really anything braised in wine.
InappropriateTA ยท 1 points ยท Posted at 20:35:26 on June 25, 2018 ยท (Permalink)
ITT:
People realizing that cooking isn't really that hard.
People oversimplifying techniques that aren't actually "extremely easy"
1mpulse224 ยท 1 points ยท Posted at 20:36:00 on June 25, 2018 ยท (Permalink)
Chicken Devan.
So good, makes me look like an extremely talented chef while also tasting soooo good.
It's one of my go to's.
Atlusfox ยท 1 points ยท Posted at 20:36:34 on June 25, 2018 ยท (Permalink)
Eggs. I make amazing eggs. Poached, scrambled, or omelet. They are all really easy to make but when ever I have guests over they always complement me on my breakfasts, especially the eggs. Then again these are mostly bachelors and to them any thing home made is amazing.
Dakka666 ยท 1 points ยท Posted at 20:37:50 on June 25, 2018 ยท (Permalink)
Oklahoma Brisket. It's done in an oven and I can produce a meal looking like it's straight out of a Texas (or Oklahoma) bbq.
Mistress_Jedana ยท 1 points ยท Posted at 20:38:42 on June 25, 2018 ยท (Permalink)
Risotto. At its core, it's arborio rice cooked slowly in stock with some parmesan. After you get the technique of cooking down, it's easy to play with.
insidezone64 ยท 1 points ยท Posted at 20:39:01 on June 25, 2018 ยท (Permalink)
Pizza from scratch or pasta from scratch
Both are ridiculously easy to make, but people act like you're a wizard when you make it for them.
Tolstoy2Tinkerbelles ยท 1 points ยท Posted at 20:39:20 on June 25, 2018 ยท (Permalink)
White chicken chilli
[deleted] ยท 1 points ยท Posted at 20:39:31 on June 25, 2018 ยท (Permalink)
Gravlax
ThinkMoreDumbLess ยท 1 points ยท Posted at 20:39:47 on June 25, 2018 ยท (Permalink)
Ramen. Find the right noodle and soup; anything else you add will be awesome.
Grizlatron ยท 1 points ยท Posted at 20:39:58 on June 25, 2018 ยท (Permalink)
Chicken liver pรขtรฉ. It's got two accent marks, so you know it's fancy. Serve it in a little pot capped with butter. Bonus fancy points if you arrange a few fresh herb leaves in the butter before it sets.
kipz0r ยท 1 points ยท Posted at 20:40:37 on June 25, 2018 ยท (Permalink)
This recipe. Just get Jamie's 5 ingredients book and you're good.
HeyItsYourDad_AMA ยท 1 points ยท Posted at 20:40:48 on June 25, 2018 ยท (Permalink)
Mozzarella cheese.
the_real_mvp_is_you ยท 1 points ยท Posted at 20:41:03 on June 25, 2018 ยท (Permalink)
Most cooking is more about having patience and following directions than skill.
Quiche, risotto, tritip, carbonara, bread, homemade noodles... None are super hard to do, you just need to be good at following the recipe.
Arbitrationer ยท 1 points ยท Posted at 20:41:22 on June 25, 2018 ยท (Permalink)
Crรจme brรปlรฉe... It has a reputation as being something difficult, but it's literally just egg yolks, sugar, and cream cooked in the oven.
You don't even need a torch... turn on the broiler, sprinkle sugar over the top, and wait until it's browned and bubbly.
Plus, as an added benefit, after you've destroyed your calorie intake for the week, you can save the egg whites for healthy egg white omelets the next day...
Turtle_Hurdles ยท 1 points ยท Posted at 20:41:37 on June 25, 2018 ยท (Permalink)
Smoked salmon puff hors d'oeuvres.
Buy a sheet of puff pastry and cut evenly into 1 and 1/2 inch squares (the pizza cutter is your friend), brush the tops lightly with a beaten egg, cook at 400 C for 15 min.
Mix cream cheese (1/2 original and 1/2 H&G) with a pinch of dill.
Once puff is cooled swipe a teaspoon of CC mixture on top and top with a slice of smoked salmon (cold smoked looks and tastes better imho) and garnish with parsley (or green of your choosing).
Looks super fancy, with minimum effort, and tastes amazing and makes alot.
WestCoastPotRoast ยท 1 points ยท Posted at 20:41:49 on June 25, 2018 ยท (Permalink)
Roast chicken. The hardest part is carving but a couple of 3 minute YouTube videos and you can get through it!
vivnsam ยท 1 points ยท Posted at 20:42:16 on June 25, 2018 ยท (Permalink)
Blackened chicken
Skinipinis ยท 1 points ยท Posted at 20:42:45 on June 25, 2018 ยท (Permalink)
Crรจme brรปlรฉe is practically just fancy jell-o. Only hard part is that you need a blowtorch. But then again, who doesnโt want a blowtorch?
actionguy87 ยท 1 points ยท Posted at 20:42:50 on June 25, 2018 ยท (Permalink)
Motherfucking Chicken Piccata!
https://www.reddit.com/r/GifRecipes/comments/5afgjp/chicken_piccata
drflanigan ยท 1 points ยท Posted at 20:43:29 on June 25, 2018 ยท (Permalink)
Caramelized onions.
The minimum cook time for onions is like 45 minutes.
Add some butter and brown the chopped onions a bit, then add some water and a lid on medium heat, stir occasionally, for 45 minutes.
Recipes that tell you to caramelize onions and say they are done in 10 minutes are dead wrong.
naniisreddy ยท 1 points ยท Posted at 20:43:33 on June 25, 2018 ยท (Permalink)
Flan. Its not hard to make at all and when its made right it looks so fucking good.
CantGetRight83 ยท 1 points ยท Posted at 20:43:36 on June 25, 2018 ยท (Permalink)
I get all kinds of complements on my biscuits and sausage gravy. It's super easy to make and u only use salt and pepper for taste but people go nuts over it.
oasis_45 ยท 1 points ยท Posted at 20:44:14 on June 25, 2018 ยท (Permalink)
Lamb baked in yoghurt (curry)
jsting ยท 1 points ยท Posted at 20:44:41 on June 25, 2018 ยท (Permalink)
Spaghetti Squash. It hit me the other day, so I bought one. Takes minutes to make (you can even use a microwave). Throw some jarred marinara sauce on it, and boom, date night. Top with Parmesan and herbs to look fancy.
Also it gives your date the impression you are health conscious, she doesn't know you stuff your face with Oreos on a nightly basis.
NeuroToxin109 ยท 1 points ยท Posted at 20:44:46 on June 25, 2018 ยท (Permalink)
Carbonara, use bacon if you're cheap and don't want to buy expensive pork.
persiancookie ยท 1 points ยท Posted at 20:44:53 on June 25, 2018 ยท (Permalink)
Tiramisu, very easy dessert and cheap asf
[deleted] ยท 1 points ยท Posted at 20:45:51 on June 25, 2018 ยท (Permalink)
Crepes. Couldn't be easier to make. 4 ingredients and you have a dessert that always impresses the ladies.
Dooleypalooza ยท 1 points ยท Posted at 20:46:01 on June 25, 2018 ยท (Permalink)
Cacio e pepe, pretty much just pasta with cheese, some of the pasta water and seasoned correctly with salt and pepper. Use fresh pasta and the right cheese and it'll be delicious
el_dano ยท 1 points ยท Posted at 20:46:19 on June 25, 2018 ยท (Permalink)
i have gotten more than one girl to spend the night with the promise of crepes in the morning. i don't think it would've worked as well with pancakes, but they're just as easy to make.
Lemon_Buttercream ยท 1 points ยท Posted at 20:46:42 on June 25, 2018 ยท (Permalink)
Meatballs with marinara and fresh mozzarella. So easy to make at home, and always impressive.
johnchapel ยท 1 points ยท Posted at 20:48:07 on June 25, 2018 ยท (Permalink)
Stir Fry over Basmati
tjw376 ยท 1 points ยท Posted at 20:48:07 on June 25, 2018 ยท (Permalink)
Beef Wellington and baked Alaska. Both easy to make and have the wow factor.
galwegian ยท 1 points ยท Posted at 20:48:13 on June 25, 2018 ยท (Permalink)
Pasta fagioli. even i can do it.
Derpy_Guardian ยท 1 points ยท Posted at 20:48:28 on June 25, 2018 ยท (Permalink)
Any kind of risotto. It's super simple but looks incredibly crafty and neat. Just mix in some butternut squash (cubed and roasted in an oven) and add a glazed airline chicken breast or stuffed pork chop on top. It sounds complicated, but it's rather simple.
EDIT: Didn't clarify
dashestodashes ยท 1 points ยท Posted at 20:49:00 on June 25, 2018 ยท (Permalink)
People always seem astonished when I bake! I've been making box mixes for years, so my cupcakes and brownies are top-notch perfect every time. All it took for me to figure out how to do cookies right was a quick Google search to find out that you take them out when they're still gooey and let them finish cooking on the pan. Add extra milk, oil, and eggs to cake mix to make it even better, but seriously just following the directions to the letter does the trick! I think most people think they have the general idea, so they kinda wing it. The worst mistake is not letting stuff cool before trying to cut it or take it off the pan.
sweetpotatomash ยท 1 points ยท Posted at 20:49:51 on June 25, 2018 ยท (Permalink)
Chicken piccata with capers. It's one of the most restaurant worthy dishes and it takes no skill or effort.
gonnahike ยท 1 points ยท Posted at 20:50:29 on June 25, 2018 ยท (Permalink)
Salmon pasta
Ingredients: Salmon fillet Pasta (I use the screw ones) Spinach Cherry tomatoes
How to:
Boil pasta
Dice up the salmon and throw it in a frying pan
Split cherry tomatoes in half and throw them in at the same time
When it's just a few minutes left, throw in the spinach (it doesn't need cooking, just to. Be heated up)
When everything is done, mix it all up in one bowl/pot/frying pan
Season however you wish. Some lemon juice can be nice
This is really delicious, it's good for you and it looks like high quality stuff
foomy45 ยท 1 points ยท Posted at 20:51:15 on June 25, 2018 ยท (Permalink)
I just started using a Veggeti this week and the first salad I made looked like a work of art (spiraled cucumber and golden zucchini with thinly sliced radishes and some random finely chopped greens, was beautiful). Highly recommend trying it out, it works way better than I would have thought.
Also made zucchini spaghetti thinking I would need to use half pasta to make it edible, turned out absolutely delicious with no pasta, serve that to a guest that's never tried it before and I think you will get good reactions.
Kehgals ยท 1 points ยท Posted at 20:51:44 on June 25, 2018 ยท (Permalink)
Iโm gonna say pancetta wrapped dates. Bonus points for goat cheese and/of an almond. Just roll it, stab it with a pokeystick and throw it on the grill/in the oven til the pork goes all bacony. Itโs the best.
[deleted] ยท 1 points ยท Posted at 20:52:01 on June 25, 2018 ยท (Permalink)
Ceviche! As long as you get extremely fresh fish, it's literally all just chopping and tossing ingredients in a bowl.
fortune_green ยท 1 points ยท Posted at 20:52:02 on June 25, 2018 ยท (Permalink)
Pan seared tuna. You donโt really even cook it, just pair it with some steamed veggies and rice or cous cous and itโs delicious.
the-coolest-loser ยท 1 points ยท Posted at 20:52:17 on June 25, 2018 ยท (Permalink)
There was this gif of someone making a Crunchwrap supreme from Taco Bell
So I had a go at it and itโs impressive how easy it was to make. Literally just throw ground beef in a pan then add however much of the toppings that feels right, then fold and youโre gtg
Edit for those who wanted to see the gif
rayrayrayray ยท 1 points ยท Posted at 20:52:59 on June 25, 2018 ยท (Permalink)
Carbonara pasta. Insanely easy, delicious, rather quick to prepare, and relatively cheap.
SO many good how to videos online. At first, i thought the egg yolk would be revolting, its heavenly.
Mafumofu ยท 1 points ยท Posted at 20:53:45 on June 25, 2018 ยท (Permalink)
Stir fry. Chop some chicken, broccoli, carrots, asparagus, whatever you feel like. Throw the chicken in a big skillet or wok with a little oil, stir it around until you can't see pink, throw in the veggies and a little more oil, stir until the veggies are tender, top with a basic ass sauce like soy mixed with sesame or peanut butter or both and you're done
BlackBeltBeta ยท 1 points ยท Posted at 20:54:12 on June 25, 2018 ยท (Permalink)
Risotto. You can make it in a pressure cooker. As long as you get the ingredients right, it works out great.
Revlis-TK421 ยท 1 points ยท Posted at 20:54:48 on June 25, 2018 ยท (Permalink)
Creme Brulee is pretty easy so long as you are patient. Very simple recipe : yolk, creme, sugar, and vanilla. Mix. Hot water bath to set. Cool. Place in cold water bath. Add sugar. Play with fire.
Wizard.
KeepnReal ยท 1 points ยท Posted at 20:56:35 on June 25, 2018 ยท (Permalink)
"Pretty easy"?
Revlis-TK421 ยท 1 points ยท Posted at 21:16:32 on June 25, 2018 ยท (Permalink)
Yup. It seems fancy but it's not. Just takes patience. If you can make brownies from a pre-mix pack, you can make creme brulee. Getting a perfect creme brulee can be a lifelong pursuit, but you can get a damn good one pretty easy.
HotLeafJuice1 ยท 1 points ยท Posted at 20:55:08 on June 25, 2018 ยท (Permalink)
panna cotta is a great go-to dessert. make in advance, SO easy, barely any ingredients. if you want to be fancy, you can top it with a sauce or some fresh fruit & mint.
piousflea84 ยท 1 points ยท Posted at 20:55:11 on June 25, 2018 ยท (Permalink)
Bacon wrapped dates.
There are literally two ingredients (three if you count toothpicks), you throw them in the oven and wait for them to be done.
And it makes a delicious appetizer that looks like it came from a Fancy Restaurant.
Marozia8211 ยท 1 points ยท Posted at 20:56:04 on June 25, 2018 ยท (Permalink)
Amรชijoas a bulhรฃo pato. Google it. Amazing yet simple clam dish with a yummy sauce that delicious bread loves to soak up. Nomnomnom.
notanotherpyr0 ยท 1 points ยท Posted at 20:56:08 on June 25, 2018 ยท (Permalink)
A whole roasted chicken. The active cooking time is pretty minimal, the end result if you do it OK is fantastic. I recommend spatchcocking it(removing the spine and breaking the breast bone), this makes it so the legs and thighs heat up quicker than the breast, and since the thighs need to reach a higher temperature that is a big deal. Here is a good recipe to try.
terraculon ยท 1 points ยท Posted at 20:56:14 on June 25, 2018 ยท (Permalink)
Properly marinated steaks, maneee.
Jourdy288 ยท 1 points ยท Posted at 20:56:45 on June 25, 2018 ยท (Permalink)
Chicken satay. Basically, you marinate some chicken overnight (it's not fast, but it's easy), skewer said chicken after cutting it into convenient chunks, and pop it into your oven.
Meanwhile on the stove, prepare your peanut butter/coconut milk sauce and presto! You have a tasty appetizer.
I need to find a link to the recipe, I made this for a party and it was a real hit. Much easier to prepare than it looks. Also, that peanut sauce is tasty on everything.
Guitarmine ยท 1 points ยท Posted at 20:57:10 on June 25, 2018 ยท (Permalink)
Any quality meat in sous vide. Quick sear on the pan and that's it.
-Tell-Me-Your-Story- ยท 1 points ยท Posted at 20:57:18 on June 25, 2018 ยท (Permalink)
Literally just made a cheesecake the other day. Whip some cream cheese, eggs, cream, and powdered sugar together. Crush some graham crackers in a separate bowl for the crust and mix with melted butter. The only "chef" touch you need is to buy a spring-form pan that let's you remove the sides easily. Other than that, form crust --> fill in the middle with your mix --> bake at a low temp for a long time.
The best, super-fanciest part is what you put on top. You could go bare, make a fruit drizzle (literally just microwave some frozen berries of choice, then pound them/strain them for succulent juices), make a chocolate layer on top (literally melt chocolate --> drizzle or coat the damn thing, it's your cake!)
There are so many ways to personalize a cheese cake. You can use different kinds of extract for flavor (vanilla is common), you can substitute/add sour cream, you might be inclined to add cinnamon/fresh fruit at will.
BeaconRunner ยท 1 points ยท Posted at 20:58:42 on June 25, 2018 ยท (Permalink)
Scallops. Add butter and garlic. 3 mins later, bang.
MisterNoodIes ยท 1 points ยท Posted at 20:59:18 on June 25, 2018 ยท (Permalink)
Curry is so diverse and versatile that you can use its ingredients to make countless different dishes. Learning to make curried soups from scratch (easy recipes online) will help you get a feel for which spices do what to the dish, or how different prep methods can yield different flavors, textures and experiences.
Once I started playing with curry, cumin, onion and garlic powder, I got sucked into the world of spices and flavors in cooking. Its so easy to apply to anything, that you cant help making good dishes, which yields experience, which yields better results, ad infinitum.
Such good stuff. Can you tell I'm a fan of curry? :P
endorrawitch ยท 1 points ยท Posted at 20:59:51 on June 25, 2018 ยท (Permalink)
Grillades over polenta. Yum!!!
roma258 ยท 1 points ยท Posted at 21:00:06 on June 25, 2018 ยท (Permalink)
Roasted potatoes. Cut up potatoes, put em in a pan and sprinkle some random spices on them, pour some olive oil or better yet lard if you have any. Oven for about 45 minutes an voila, tasty, soft flavorful potatoes. Throw some onions/zucchini/asparagus in there about halfway through if you wanna get fancy. Add sausage in there for protein/fatty sausage dripping. Easy, tasty, relatively healthy.
[deleted] ยท 1 points ยท Posted at 21:00:40 on June 25, 2018 ยท (Permalink)
I have two sauces that each take about five minutes, and they blow everyone away: chimichurri and aioli.
ValkornDoA ยท 1 points ยท Posted at 21:00:50 on June 25, 2018 ยท (Permalink)
Take a couple of chicken breasts. Generous salt and pepper on both sides. Put some oil into a cast iron pan and get it nice and hot before putting those breasts skin-side down for 2 minutes. Flip them, then throw a couple pats of butter into the pan along with a spring of fresh rosemary, some thyme, and a clove or two of minced garlic. Sear for a minute and a half while using a spoon to baste with the butter mixture, then just take the entire pan and throw it into the oven at 350 for 10 minutes.
Boom. Pan-seared chicken with an herbed garlic butter sauce.
Ltrainicus ยท 1 points ยท Posted at 21:00:51 on June 25, 2018 ยท (Permalink)
Chicken Parmesan...literally one of the easiest things to make, but seems gourmet AF.
Red_means_go ยท 1 points ยท Posted at 21:00:56 on June 25, 2018 ยท (Permalink)
Sautรฉed spinach with garlic(of course), tomatoes, mushrooms and goat cheese. Instant panty dropper with whatever else.
ABoxOfFlies ยท 1 points ยท Posted at 21:01:22 on June 25, 2018 ยท (Permalink)
Gorgonzola pork chops. Pre heat oven to 350. Fry pork chops 5 minutes a side. Put them into roasting pan, into oven for 15 minutes. Let the frying pan cool for 5 of those minutes. 1/4 cup dry white wine and about 3.5 oz of gorgonzola into frying pan with the pork pan juices, scrape and stir for the remaining 10 minutes.
You can't fuck this up, and it tastes amazing.
Wrest216 ยท 1 points ยท Posted at 21:01:27 on June 25, 2018 ยท (Permalink)
Cookies. Literally mix up the ingrediants and slightly undercook them (key word here so they stay soft) . Bada boom. I make some orange cranberry cookies and everybody thinks i should open up my own bakery! lol
dudius7 ยท 1 points ยท Posted at 21:01:54 on June 25, 2018 ยท (Permalink)
Homemade pesto is super easy. Mix that with some noodles and Italian sausage and you've got a romantic dinner for two (if you don't mind garlic breath and spicy farts).
MeepKitty ยท 1 points ยท Posted at 21:02:35 on June 25, 2018 ยท (Permalink)
Oreo truffles! Three ingredients and I make friends for life! I have won baking contests and impressed folks at parties. :)
Spaffin ยท 1 points ยท Posted at 21:03:02 on June 25, 2018 ยท (Permalink)
Anything with lots of butter. 9 times out of 10 the reason your cooking doesn't taste as good as a restaurant is because they use butter and you use oil.
T_Davis_Ferguson ยท 1 points ยท Posted at 21:03:36 on June 25, 2018 ยท (Permalink)
Coq au vin (French for "rooster/cock with wine")
Super easy, pretty quick, delicious, and there are variations of it.
Don't use 'cooking wine', get something you'd actually drink. Trader Joe's has a great selection.
blijo_ ยท 1 points ยท Posted at 21:04:42 on June 25, 2018 ยท (Permalink)
Carpaccio, only thing that takes time is actually caring how you make up the dishes and how to make the dressing?(sauce)
MissGrafin ยท 1 points ยท Posted at 21:05:23 on June 25, 2018 ยท (Permalink)
Steak and roasted potatoes.
Seriously. Salt and pepper a steak, get a good pan sear on said steak (fried in a bit of oil), once close to done (to your liking), toss in some butter and some rosemary and baste that bad boy for a bit.
For the spuds, dice them, wash them, toss in some oil, salt, pepper, and maybe some paprika and roast at 350F until golden.
Plate and enjoy!
bopeepsheep ยท 1 points ยท Posted at 21:05:27 on June 25, 2018 ยท (Permalink)
Baked pears in ginger/toffee sauce. If you get it right during the simple prep there's no effort whatsoever after that. And yet it seems to break people's brains that it's so tasty and looks so good.
chadwiggles ยท 1 points ยท Posted at 21:05:32 on June 25, 2018 ยท (Permalink)
Cooking a ribeye properly. A good steak can earn you a huge amount of praise if you do it right.
jenius3031 ยท 1 points ยท Posted at 21:06:09 on June 25, 2018 ยท (Permalink)
Chicken marbella
Mtitan1 ยท 1 points ยท Posted at 21:06:15 on June 25, 2018 ยท (Permalink)
Curry. Take meats and veggies of choice, cook and season with Turmeric, Cumin, coriander, and peppers if you want it spicier. Add coconut milk and simmer
Super easy, barely an inconvenience. Tons of variations, and going to generally be fairly healthy
FunnyTorte ยท 1 points ยท Posted at 21:06:25 on June 25, 2018 ยท (Permalink)
Tiramisu! It's so easy to make...
Mazon_Del ยท 1 points ยท Posted at 21:06:35 on June 25, 2018 ยท (Permalink)
Borscht soup!
Basically get a big pot of water, a handful of salt, then slice and dice potatoes, carrots, celery, cabbage, meat, and beats. Boil the shit out of it for like 4-5 hours, then serve hot with cold sour cream (the more the better!).
Incredibly simple to make, and tastes outstanding.
NeonYellowShoes ยท 1 points ยท Posted at 21:06:41 on June 25, 2018 ยท (Permalink)
Stir Fry. Literally just fry bunch of veggies in a pan with oil and serve with stir fry sauce over rice or noodles. Bonus points for making the sauce yourself, which is super easy, it's basically just like 5 or 6 things whisked together.
v650 ยท 1 points ยท Posted at 21:07:34 on June 25, 2018 ยท (Permalink)
Steaks. Reverse seared if you have the time, with a simple balsamic vinegar reduction sauce.
NoMoreVillains ยท 1 points ยท Posted at 21:07:37 on June 25, 2018 ยท (Permalink)
I'd say fried rice. It literally just involves tossing a bunch of random shit into a pan with cooked rice and eggs, but it can turn out really good
mrlancegreen ยท 1 points ยท Posted at 21:08:26 on June 25, 2018 ยท (Permalink)
Tofu Thai food rice.
Omgzjustin ยท 1 points ยท Posted at 21:08:52 on June 25, 2018 ยท (Permalink)
Zuppa Toscana from Olive Garden.
bigbadbrolic87 ยท 1 points ยท Posted at 21:10:02 on June 25, 2018 ยท (Permalink)
Chicken alfredo
gulianah ยท 1 points ยท Posted at 21:10:43 on June 25, 2018 ยท (Permalink)
Stir fry. Chicken: Marinade chicken for at least an hour in teriyaki sauce, brown sugar, red peppers, and hiracha sauce. I like to add fresh grated ginger, onion & garlic. Pour the whole thing on a skillet, marinade and all itโll help the chicken caramelize. Cook chicken one one side till u see it create a nice crispy outside and flip, let that side get crunchy.
Sauce: Pour a shit ton of teriyaki sauce, SOME brown sugar cause melted sugar helps thicken it up, balances out the teriyaki sauce, MAKE SURE to put cornstarch IN with water and stir and then mix it in with the sauce. And I add grated ginger too.
Rice: Minute rice, man.
Mix that shit together and violรก. Iโd post a pic but idk how to
bookwormJon ยท 1 points ยท Posted at 21:10:45 on June 25, 2018 ยท (Permalink)
Ratatouille. Seriously there's a whole animated kids movie about making it at a fancy french restaurant. It's literally just roasted squash in tomato sauce. But if you use things with different colors: egpplant, tomatoes, zuccinni, summer squash, and peppers, and slice them into roughly equal sized discs, you can just arrange them in an alternating pattern that looks amazing. In reality you just slice some squash, arrange them in a ring and roast it for 45 minutes. Buy a container of ricotta to dollop over the top.
Quackenstein ยท 1 points ยท Posted at 21:11:03 on June 25, 2018 ยท (Permalink)
Sweetened condensed milk. Add lemon juice to taste. Spread between layers of Graham Crackers in a pan. Refrigerate for an hour or two. Cut into squares. Be popular.
Also, I went to a cookout once with a large trout I'd caught along the way. When I got there I threw some butter, onions and garlic in the belly, wrapped it in tinfoil and grilled it about 5 minutes on each side. Opened it up and layed it out with some plastic forks. The meat just slid off the bone. The hostess was pissed because she'd worked hours on all the food and all anyone was talking about was my fish.
scottyb83 ยท 1 points ยท Posted at 21:11:09 on June 25, 2018 ยท (Permalink)
My MIL showed my how to make Chicken a la King because it was one of my favourites she would make. You do a simple roux (Melt butter in a frying pan and sprinkle in the same amount of flower until it combines into a kind of paste. I do 1/4 Cup butter and 1/4 cup flour) let is brown a bit. Stir in chicken stock adding a bit at a time until you have the amount of sauce you want. Mix in shredded chicken (I use rotisserie chicken shredded but you can just as easily do up some breast or thighs and shred them), then mix in frozen peas and let it all simmer for a bit and stir. Takes about 30 min. Makes a really filling meal that usually has leftovers that reheat really well.
supplyside90s ยท 1 points ยท Posted at 21:11:51 on June 25, 2018 ยท (Permalink)
Buy a truffle shave it on any dish to intensify it's savory profile. Particularly anything that contains garlic, steak, or bisque (my favorite!). Bonus points if your guest has never had truffles before because you get to watch them be initially repulsed by it's strong, earthy musk but slowly become addicted to its aroma.
SavageBeet ยท 1 points ยท Posted at 21:11:53 on June 25, 2018 ยท (Permalink)
Plum tarts with puff pastry!
Buy puff pastry at the store (should be near the frozen pies), cut it into 6 squares per sheet. Prick the squares with a fork a few times. Put some plum slices, or any other stone fruit, in the center of each square, leaving about half an inch of room on the edges. Sprinkle one teaspoon of sugar on each square. Bake for 25 minutes at 425 degrees F. Take out of oven and drizzle some honey (for fancy shine) and sprinkle a teeny bit of salt (for that extra oomph factor) over all.
If you ever forget how to make it, just google "plum puff pastry tart" and you'll find a million recipes giving you those same instructions. Something about puff pastry makes desserts look so damn beautiful.
AvailableVegetable ยท 1 points ยท Posted at 21:12:10 on June 25, 2018 ยท (Permalink)
Cheese chips - you basically leave a slice of cheese on a warm pan until it starts slowly bubbling and scrape it off and let it cool. They look awesome on salads or basically anything.
jonnienashville ยท 1 points ยท Posted at 21:12:49 on June 25, 2018 ยท (Permalink)
Roasted Pork Tenderloin marinated in anything
SugarUnicorns ยท 1 points ยท Posted at 21:13:01 on June 25, 2018 ยท (Permalink)
Anything that requires guacamole. Smash avocado, lime, get the junk on the floor of the fredigeraptor. Voila! A chips in guacamole pureee coated in shit.
ChaozWolfe ยท 1 points ยท Posted at 21:13:54 on June 25, 2018 ยท (Permalink)
Creme Brulee, shit so fancy people don't know the hardest part is locating a brulee torch in a small city.
Kirokill ยท 1 points ยท Posted at 21:13:58 on June 25, 2018 ยท (Permalink)
Perfectly circle eggs
ceanahope ยท 1 points ยท Posted at 21:13:59 on June 25, 2018 ยท (Permalink)
Shrimp scampy. So easy, minimal ingredients and if the shrimp are not over cooked, it's super tasty.
GoldenFury2005 ยท 1 points ยท Posted at 21:14:18 on June 25, 2018 ยท (Permalink)
Shrimp scampi
WTFishsauce ยท 1 points ยท Posted at 21:14:26 on June 25, 2018 ยท (Permalink)
Coq au Vin. Basically a stew and sounds fancy
pillowcurtain ยท 1 points ยท Posted at 21:14:30 on June 25, 2018 ยท (Permalink)
Any roast meat, even plain chicken, but add a beautiful chimichurri with tons of herbs and acid.
A big beautiful salad that has these key components:
1) something leafy and green like baby kale, mache, rocket, gem lettuce, or butter lettuce. 2) Distinct herb scattered in there. Mint or cilantro. Probably mint. 3) Simple citrusy vinaigrette that has a touch of spice. 4) Garnish that makes it popโ crunchy pepitas (hulled pumpkin seed), shaved manchego cheese, dried fruit, or pickled vegetable/fruit (radish, shallot, kumquat, cucumber).
Also, remember that salads need seasoning too!
FlacidGnome ยท 1 points ยท Posted at 21:14:58 on June 25, 2018 ยท (Permalink)
Chicken Riggies. Super easy to make and super tasty.
victoryspades ยท 1 points ยท Posted at 21:15:17 on June 25, 2018 ยท (Permalink)
Thai Quinoa Salad. It isn't even my recipe. I got it from the internet last year and it is a bit time consuming because of all the chopping but it is super easy to make and people think you are so hip and healthy!
566911 ยท 1 points ยท Posted at 21:16:30 on June 25, 2018 ยท (Permalink)
I make a desert that is a combination of a Reese's, a brownie, and a chocolate chip cookie all in the shape of a muffin.
Fisserablemucker ยท 1 points ยท Posted at 21:16:39 on June 25, 2018 ยท (Permalink)
Ramen. Seriously easy
drunkenjagoff ยท 1 points ยท Posted at 21:16:41 on June 25, 2018 ยท (Permalink)
I make a salmon and rice dish with roasted asparagus that's pretty good and super easy.
Make some white rice on the stove. Bake salmon in oven on 350 for 12 min. Until done. Mix 2 parts mayo and 1 part Italian dressing. This can be tweaked a little according to your taste.
Put rice on a plate. Salmon on the rice, sauce on it all. Boom.
Ferro_Giconi ยท 1 points ยท Posted at 21:16:57 on June 25, 2018 ยท (Permalink)
Take the boxed pastas and potatoes and whatever, replace all the water with milk, make sure its whole milk. Replace butter with 2-4x butter.
It'll be so fucking delicious people won't think it came from a box.
samkmusic ยท 1 points ยท Posted at 21:17:04 on June 25, 2018 ยท (Permalink)
American Pancakes... not the British ones we have in the UK resembling a table cloth or a net curtain. Im talking fluffy, thick, moist and satisfying ones.
Flour, baking powder, eggs, milk and sugar which is optional. Mix dry ingredients, add egg and milk mixed together... secret is to add milk slowly until you get that batter consistency slightly thicker than custard... like a slightly runny cake batter.
Oil in a pan, medium heat, both sides about 3 mins and u should be okay!
Mahovolich13 ยท 1 points ยท Posted at 21:17:04 on June 25, 2018 ยท (Permalink)
Thai style coconut curry sauce. Toss in protein and I even use frozen veggies some times and so good.
TheBurntHam ยท 1 points ยท Posted at 21:17:26 on June 25, 2018 ยท (Permalink)
Anything prepared in a crock pot. Just donโt let them know that
FastEdge ยท 1 points ยท Posted at 21:17:43 on June 25, 2018 ยท (Permalink)
Pasta carbonara. It's super simple, and different from your standard pasta with red sauce. People are usually impressed. Bonus, it tastes great.
hetherlynn ยท 1 points ยท Posted at 21:18:14 on June 25, 2018 ยท (Permalink)
Filet mignon. No idea why people are so nervous to make it at home. It's the easiest piece of meat to cook.
LittleKitty235 ยท 1 points ยท Posted at 21:36:05 on June 25, 2018 ยท (Permalink)
People are nervous because it's expensive and don't want to screw it up. The food can sense the fear...
Filet mignon gets to be challenging to cook if you want it cooked past medium rare (aka ruined IMO), it has little fat and will dry out quickly. Amature cooks are also afraid of the high temperatures you need to get a good sear.
hetherlynn ยท 1 points ยท Posted at 21:46:49 on June 25, 2018 ยท (Permalink)
This makes sense. I'll admit, if anyone wants steak over MR I get nervous.
CoffeeAndGhosting ยท 1 points ยท Posted at 21:18:19 on June 25, 2018 ยท (Permalink)
Simple sushi rolls. You just need rice, sushi vinegar, seaweed sheets and whatever filling you want.
Haltopen ยท 1 points ยท Posted at 21:18:44 on June 25, 2018 ยท (Permalink)
Eggs in a nest: You take two slices of bread and cut out the center in a circle (press a small drinking glass down into the bread to help visualize and keep your circle circular), put two thick pads of butter in a pan and melt it on medium low heat. Once the butter melts, put the bread in the pan for two minutes on medium low heat (after getting both sides of each slice covered in butter). Then crank up to medium high and pour a single egg into each bread circle and let cook for one minute and thirty seconds. You should also throw the bread circles in next to the bread at this stage. Then flip the bread with the eggs in them and continue to cook for thirty seconds while seasoning before removing from the pan along with your circular bread cutouts. And there you have the most amazing 4 minute breakfast that is so easy to prep even a chimp could do it, and that will impress anyone you give it too. A fried egg with a runny yolk, perfectly toasted buttery bread, itโs beautiful.
My results on my last try: https://imgur.com/gallery/CyVN5gw
Where I got this recipe from (also includes a recipe for making amazing loaves of home made white bread): https://youtu.be/4QDDxmtbUsw
jakl277 ยท 1 points ยท Posted at 21:19:02 on June 25, 2018 ยท (Permalink)
Mexican food! Serving fajitas in a cast iron skillet or fresh tacos (with your personal twist!) is awesome and easy
onni_i ยท 1 points ยท Posted at 21:19:13 on June 25, 2018 ยท (Permalink)
Any pie really unless you go for something really extra
fdsaf3 ยท 1 points ยท Posted at 21:19:38 on June 25, 2018 ยท (Permalink)
Risotto. You have to stir a lot, yeah, but it's really pretty easy. When I've made risotto for girls I've cooked for at home (pro tip - cook for girls, they like it), the common reaction seems to be how out of this world amazing it is that I, an untrained chef, can make risotto for them. I'm happy to let them think it's more complex and difficult than it is.
[deleted] ยท 1 points ยท Posted at 21:19:45 on June 25, 2018 ยท (Permalink)
Rotisserie chicken from costco on a plate. lol
CedricL1984 ยท 1 points ยท Posted at 21:19:52 on June 25, 2018 ยท (Permalink)
Make a proper carbonara
ThisShiteHappens ยท 1 points ยท Posted at 21:19:57 on June 25, 2018 ยท (Permalink)
Seeing all these dishes makes me realize one thing: itโs all about presentation. Present well, on a big white clean plate that is warm. Bit of garnishing and bam, youโre a chef!
Verain_ ยท 1 points ยท Posted at 21:19:58 on June 25, 2018 ยท (Permalink)
Idk about making "look like an incredible chef" but scrambled eggs can be done really good with an onion, something meat, paprika etc.
DaArkOFDOOM ยท 1 points ยท Posted at 21:19:59 on June 25, 2018 ยท (Permalink)
Cloud eggs make you look like a pro at breakfast, but they are really really easy.
Dartan82 ยท 1 points ยท Posted at 21:20:18 on June 25, 2018 ยท (Permalink)
I pan fry chicken thighs with some hot sauce then throw in spinach and let it cook for about 2 minutes. Not sure why people love this dish.
nanaki989 ยท 1 points ยท Posted at 21:20:30 on June 25, 2018 ยท (Permalink)
I get hounded to make my Shrimp Alfredo for every goddamn special event, it takes like 10 minutes.
I made it for my Father In law, I made it for my nephews prom dinner, pretty much any chance I get asked to make it.
CakeisaDie ยท 1 points ยท Posted at 21:21:19 on June 25, 2018 ยท (Permalink)
Anything once you put some chopped parsley and or cheese on it.
It's the plating that matters.
BitchCobbler ยท 1 points ยท Posted at 21:21:44 on June 25, 2018 ยท (Permalink)
Au Gratin Potatoes
calico_crayon_ ยท 1 points ยท Posted at 21:22:09 on June 25, 2018 ยท (Permalink)
Anything that involves eggs. Many people eat eggs either boiled or fried without any accompaniments but salt and they taste good. Adding them to a meal is basically cheating.
Notgivingmynametoyou ยท 1 points ยท Posted at 21:23:07 on June 25, 2018 ยท (Permalink)
Maybe not an incredible chef, but not terrible. Recently (recipe came from reddit actually) discovered spinach & feta cheese omlete. Its delicious, & only needs those few ingredients, butter for the pan, & salt & pepper at the end.
dream2500 ยท 1 points ยท Posted at 21:23:19 on June 25, 2018 ยท (Permalink)
I have this potato soup recipe from growing up. Itโs from when my great grand parents were poor, to when my grandparents were poor, to my mom being poor, and now I always cook it because my wife, son and I love it so much. Potatoes, butter, some water, evaporated milk, salt and pepper. Boil it all. Add pepper to taste. If you put some garnish on top it would look like a world class soup. Make with mini sandwiches to look even fancier. I love it with BLTs
Leannor ยท 1 points ยท Posted at 21:23:26 on June 25, 2018 ยท (Permalink)
Stuffed mushrooms
dadofanaspieartist ยท 1 points ยท Posted at 21:23:30 on June 25, 2018 ยท (Permalink)
i stopped buying hamburger helper when i realized i could make a great casserole with a few cans of campbells cheese soup, a cup of macaroni and a pound of ground meat.
boywonder5691 ยท 1 points ยท Posted at 21:32:28 on June 25, 2018 ยท (Permalink)
Sorry, but that sounds nasty
dadofanaspieartist ยท 1 points ยท Posted at 21:35:08 on June 25, 2018 ยท (Permalink)
but it is sooooo good !
BlackFenrir ยท 1 points ยท Posted at 21:23:56 on June 25, 2018 ยท (Permalink)
Stews. It's ridiculous. Potato, meat, onion, carrot, equal parts in weight of each. Add beer (brown beers work best), put on stove on lowest heat you have, forget about it for 6 hours.
waterloograd ยท 1 points ยท Posted at 21:24:13 on June 25, 2018 ยท (Permalink)
I have two
Taco Bowls for packed lunches for work:
Fill container in this order:
Just toss it in the microwave at work and mix
The other one is good for the carb portion of a meal. It is a wild rice pilaf. The hardest part is roasting the pecans without burning them, you have to watch them closely. You can pair it with just about any protein, I like chicken with it the most.
https://www.marthastewart.com/345023/wild-rice-pilaf-with-cranberries-and-pec
Sophex_Ekko ยท 1 points ยท Posted at 21:24:17 on June 25, 2018 ยท (Permalink)
Roasted Brussels sprouts are always good. Really easy to make and because it's basically salt and oil, even people who don't like vegetables will compliment you on them.
MrTechSavvy ยท 1 points ยท Posted at 21:24:19 on June 25, 2018 ยท (Permalink)
Pre-made packs pasta. Like chicken Alfredo.
Tobooples ยท 1 points ยท Posted at 21:24:28 on June 25, 2018 ยท (Permalink)
Surprisingly, French Toast
[deleted] ยท 1 points ยท Posted at 21:24:54 on June 25, 2018 ยท (Permalink)
Baked brie, put a wheel of brie in a bankable dish and add honney and walnuts. Bake at 350 for 20 min. Serve with crackers. It takes the same ammount of effort as baking a frozen pizza but sounds much fancier.
[deleted] ยท 1 points ยท Posted at 21:25:04 on June 25, 2018 ยท (Permalink)
Panacotta. It's literally boiling milk with some gelatin and sticking it in the fridge afterwards. Amazes people how you can make such fancy desserts.
sdreal ยท 1 points ยท Posted at 21:25:06 on June 25, 2018 ยท (Permalink)
Ribeye. Easiest thing in the world to cook. Tastes incredible.
notveryalice ยท 1 points ยท Posted at 21:25:07 on June 25, 2018 ยท (Permalink)
Scallop ceviche. Fresh ingredients and good limes ๐
Grudgeguy ยท 1 points ยท Posted at 21:25:20 on June 25, 2018 ยท (Permalink)
Cheesecakes are pretty easy with a good bit of stirring
LittleKitty235 ยท 2 points ยท Posted at 21:30:57 on June 25, 2018 ยท (Permalink)
If you like cheesecake I suggest checking out buttermilk pie. It's a popular southern dish, but this yankee just learned about it a few months ago. Super good.
pppdp ยท 1 points ยท Posted at 21:25:22 on June 25, 2018 ยท (Permalink)
Shakshouka. Looks impressive with vibrant colors, easy to make when hung over too.
drteq ยท 1 points ยท Posted at 21:25:34 on June 25, 2018 ยท (Permalink)
Bacon wrapped pork loin filled with jalapeรฑo and cheese.
I buy it premade at the grocery store, throw the log on the grill, close lid, remove and slice
[deleted] ยท 1 points ยท Posted at 21:25:59 on June 25, 2018 ยท (Permalink)
Baked Herb Catfish. Served with a side of charred asparagus always seems to impress. It looks and tastes like a meal you would dress up for.
[deleted] ยท 1 points ยท Posted at 21:25:59 on June 25, 2018 ยท (Permalink)
French omelette. Itโs so damn easy
TryNottoFaint ยท 1 points ยท Posted at 21:26:00 on June 25, 2018 ยท (Permalink)
Since it's that time of year, for dessert just some simple halved strawberries, a little sugar (like 1 tsp per pint), some balsamic vinegar (use good but not super expensive), a little grated lemon or lime rind, and some fresh black pepper. I know. Pepper. Stir it up, allow to meld for a couple hours, and serve as is. Or with vanilla ice cream, or whipped cream like Redi-Whip, or over shortbread or pie crust, or on toasted angel food cake slices, or with blueberries, or any combination of these things. You really can't go wrong actually.
USBattleSteed ยท 1 points ยท Posted at 21:26:35 on June 25, 2018 ยท (Permalink)
Shrimp Scampi, Fish Tacos, or Calamari Marinara, all have under 5 ingredients and are all fantastic
Hussler ยท 1 points ยท Posted at 21:26:52 on June 25, 2018 ยท (Permalink)
Chile! Throw in ground beef, onions, red peppers, green peppers, tomato sauce, some jalapeรฑos, let it cook for like 2 hrs on low heat, serve with sour cream and cheese and youโll like like a master chef.
myscrambledegg ยท 1 points ยท Posted at 21:27:40 on June 25, 2018 ยท (Permalink)
A fancy bowl of cereals: perfect temperature, crunch and mellowness. Achieve that and you're a pro. Good luck!
thetrout91 ยท 1 points ยท Posted at 21:27:47 on June 25, 2018 ยท (Permalink)
Lasagna
ObiWanBockobi ยท 1 points ยท Posted at 21:27:48 on June 25, 2018 ยท (Permalink)
Toast that was dropped in the dirt. But I mostly cook for toddlers so...
orkushun ยท 1 points ยท Posted at 21:27:52 on June 25, 2018 ยท (Permalink)
Make that pasta from the movie Chef and amazaballs girls and friends!
Hail_Dark_Ale ยท 1 points ยท Posted at 21:27:59 on June 25, 2018 ยท (Permalink)
Pan-seared scallops with a butter, garlic, and lemon zest sauce. Takes five minutes of work and looks FANCY AS HELL.
ventin ยท 1 points ยท Posted at 21:35:38 on June 25, 2018 ยท (Permalink)
I was going to suggest this. Add in some oven roasted asparagus and it's amazing.
ah111177780 ยท 1 points ยท Posted at 21:28:26 on June 25, 2018 ยท (Permalink)
Dahl - surprisingly easy, super delicious.
LobsterMeta ยท 1 points ยท Posted at 21:28:47 on June 25, 2018 ยท (Permalink)
Thai curry
The_TSizzle ยท 1 points ยท Posted at 21:28:53 on June 25, 2018 ยท (Permalink)
Caprese Salad. Itโs just sliced mozzarella and sliced tomatoes with some herbs and a drizzle of vinegar-based sauce. Takes 5 minutes and makes for a badass appetizer.
geopolit ยท 1 points ยท Posted at 21:28:58 on June 25, 2018 ยท (Permalink)
Fresh delivered take-out from the really fancy place downtown.
Be sure to learn how to plate it up correctly and throw a little flour on your shirt before serving.
whitelimo69 ยท 1 points ยท Posted at 21:29:17 on June 25, 2018 ยท (Permalink)
Butter Chicken.
FamousOhioAppleHorn ยท 1 points ยท Posted at 21:29:25 on June 25, 2018 ยท (Permalink)
If you cook a grilled cheese sandwich for yourself but let someone else have it, they'll swear you have a secret recipe.
Nymira_ ยท 1 points ยท Posted at 21:29:32 on June 25, 2018 ยท (Permalink)
PBJ
Auroen_Isvara ยท 1 points ยท Posted at 21:30:13 on June 25, 2018 ยท (Permalink)
General Taoโs Chicken!
irving47 ยท 1 points ยท Posted at 21:30:25 on June 25, 2018 ยท (Permalink)
Krusteaz lemon bars are pretty easy.
cfryant ยท 1 points ยท Posted at 21:30:26 on June 25, 2018 ยท (Permalink)
Probably going to sound stupid here but French onion soup. I had this really great recipe and I thought it'd be an ordeal but it was probably the least amount of effort for the highest payoff as far as taste.
hasleo ยท 1 points ยท Posted at 21:30:46 on June 25, 2018 ยท (Permalink)
well well, pizza is pretty easy, pasta with truffel and a good olive oil ( it tastes amazing!!! ) but man porchetta is so damn easy but it looks and tastes superb! together with a good home made ciabatta bread it just fulfilles any desire i have in food
Boomer1717 ยท 1 points ยท Posted at 21:30:58 on June 25, 2018 ยท (Permalink)
Stuffed green peppers. Amazes everyone I make them for. Sausage and kraut does too.
bablbr32 ยท 1 points ยท Posted at 21:31:06 on June 25, 2018 ยท (Permalink)
Fish tacos. Quick to prepare and clean up.
BadBunnyFooFoo ยท 1 points ยท Posted at 21:31:25 on June 25, 2018 ยท (Permalink)
Chicken ranch enchiladas
Geege01 ยท 1 points ยท Posted at 21:31:35 on June 25, 2018 ยท (Permalink)
Pancakes
PM_ME_UR_REDDIT_GOLD ยท 1 points ยท Posted at 21:31:36 on June 25, 2018 ยท (Permalink)
Deviled eggs. 22 cents worth of egg, mustard, and mayo, 10 minutes of work and suddenly you're the star of the pot luck. Everybody's like "oh I loooooove deviled eggs"; meanwhile the guy who actually tried didn't exclusively use ingredients that are stored on his condiment rack is ignored.
BaloCHd11 ยท 1 points ยท Posted at 21:31:53 on June 25, 2018 ยท (Permalink)
Although Biryani is not easy to prepare but when it's executed to perfection, I feel like a Mughal chef. Lol
SystemSix3 ยท 1 points ยท Posted at 21:31:54 on June 25, 2018 ยท (Permalink)
Pesto..
Nightwing72011 ยท 1 points ยท Posted at 21:31:57 on June 25, 2018 ยท (Permalink)
Puled pork sandwiches. Just make it look fancy.
RCrumbDeviant ยท 1 points ยท Posted at 21:31:59 on June 25, 2018 ยท (Permalink)
Clam linguini in with white wine sauce . Takes about 15 minutes. If your oven sucks, it will take you longer to heat up your garlic bread.
White wine sauce is garlic, butter and wine. Melt butter, add wine, chopped garlic.ix, cover, add clams. Cover and watch. When all the clams open up, youโre done. Take the clams out. Set aside. Toss cooked pasta in sauce. Serve pasta up and top with clams. Done.
Pretty sure I could make it blindfolded and asleep, itโs that easy.
Wanna get fancier? Learn how to make Alfredo and then cry at how much a decent Italian restaurant will charge you for clam linguine Alfredo
[deleted] ยท 1 points ยท Posted at 21:32:21 on June 25, 2018 ยท (Permalink)
Pretty easy to make a really good carbonara.
Xodarkcloud ยท 1 points ยท Posted at 21:32:41 on June 25, 2018 ยท (Permalink)
lamb tajin ... or chicken tajin.. just youtube the video from Jamie Oliver and do a half ass version of whatever he does and it comes out great. You don't even need the tajin, you can use a common pot or cast iron, remove the cover 15-20 minutes before serving to let some of the liquids escape. BAM, great flavours.
https://www.youtube.com/watch?v=HziklTGTQlI
Rstates ยท 1 points ยท Posted at 21:33:00 on June 25, 2018 ยท (Permalink)
A frittata
kd7jz ยท 1 points ยท Posted at 21:33:14 on June 25, 2018 ยท (Permalink)
Here is my goto: https://www.bonappetit.com/recipe/scrambled-eggs-with-spinach-parmesan
minifidel ยท 1 points ยท Posted at 21:33:33 on June 25, 2018 ยท (Permalink)
Steak au poivre has a fancy French name and looks delectably gourmet, but it's extremely easy to make:
- Coat one or two pieces of good, de-boned steak with as little fat as possible in ground pepper corn.
- Melt a generous dollop of butter in an iron pan, and once it's hot place the steaks in the pan and cook for between 4 and 6 minutes per side depending on how rare you want them.
- Once the steaks are done, set them aside, deglaze the pan with some cognac or some brandy and add a cup of cream (and optionally, some finely chopped garlic -- I happen to be a fan of garlic but it's not necessary).
- Stir the contents of the pan, making sure that you're picking up the fond left from the steak, and cook until it thickens.
- Plate the steaks and pour the sauce on them, and you're done!
LittleKitty235 ยท 1 points ยท Posted at 21:43:25 on June 25, 2018 ยท (Permalink)
Small tip. Sear the steaks in a neutral oil like grapeseed or vegetable oil for the first 3-4 minutes, then add the butter and some herbs and spoon the melted butter over the steak as the sear finishes.
If you only use butter the entire time it will burn by the time you get a good sear.
MintyTruffle ยท 1 points ยท Posted at 21:33:58 on June 25, 2018 ยท (Permalink)
I'm a single guy and cooking just isn't that hard. The labor/time is the hardest part. I'm not trying to sound special or anything, I'm just trying to say, don't be scared. Get a recipe and try it. If you mess up just try it again another time. Eventually you will have a wheelhouse of recipes you can cook on the fly and you can impress people whenever you want!
LittleKitty235 ยท 1 points ยท Posted at 21:41:13 on June 25, 2018 ยท (Permalink)
If you are interested in learning to cook I'd watch some of the more informative chefs like Chef John from Food Wishes or Alton Browns Good Eats. If you learn cooking processes and what combinations of flavors work well, rather than recipes you'll feel a lot more comfortable tackling dishes without step by step instructions.
MintyTruffle ยท 1 points ยท Posted at 21:46:33 on June 25, 2018 ยท (Permalink)
I have seen all of Food Wishes videos. That man taught me everything I know.
kr0tchr0t ยท 1 points ยท Posted at 21:34:04 on June 25, 2018 ยท (Permalink)
Shrimp scampi.
ForcefulCloud ยท 1 points ยท Posted at 21:34:06 on June 25, 2018 ยท (Permalink)
Stir fry. Simple af
scottylebot ยท 1 points ยท Posted at 21:34:09 on June 25, 2018 ยท (Permalink)
Kinda cheating, but if you are British and like Chinese food then you can make a Chinese style chicken curry very easily if you buy some Mayflower curry sauce mix from a discount shop like Home Bargains or B&M.
Serve with rice in that upside down small bowl thing they do in restaurants for presentation.
mazzicc ยท 1 points ยท Posted at 21:34:29 on June 25, 2018 ยท (Permalink)
Most curries. I make Thai curry from a paste in a can, and Japanese curry with a brick from a box. Used to be my go to โmake dinner for a dateโ meals and never failed to please. Still the favorite thing my SO asks me to make now.
Also, grilled meat. Get a thermometer, or just practice a bit. Being able to grill will impress guys or girls, but itโs not really that hard with minimal effort.
shepppard ยท 1 points ยท Posted at 21:34:37 on June 25, 2018 ยท (Permalink)
Ok... take a baguette and slice it like you're making some italia brusch. Butter both sides in salty butter and fry that taste train in a pan. Put a heap of vanilla ice cream on top and serve while the baguette is still hot. BOOM!!! or BAM!!! wtv
imlesmartest ยท 1 points ยท Posted at 21:34:57 on June 25, 2018 ยท (Permalink)
Ribs in the oven, just season wrap in tin foil cook for a bit then broil the sauce on
LittleKitty235 ยท 1 points ยท Posted at 21:38:25 on June 25, 2018 ยท (Permalink)
Are you sure you are not starting off with precooked ribs?
imlesmartest ยท 1 points ยท Posted at 23:29:50 on June 25, 2018 ยท (Permalink)
By a bit I mean 2 hours
QCanuck ยท 1 points ยท Posted at 21:35:18 on June 25, 2018 ยท (Permalink)
Lasagna, You really just have beef, pasta cheese and sauce and the oven does the work.
eddmario ยท 1 points ยท Posted at 21:35:37 on June 25, 2018 ยท (Permalink)
Stir fry. Simple and easy, but delicious as hell.
mythpad ยท 1 points ยท Posted at 21:36:11 on June 25, 2018 ยท (Permalink)
Pasta carbonara
Fabulousmo ยท 1 points ยท Posted at 21:36:14 on June 25, 2018 ยท (Permalink)
cacio e pepe! it's three ingredients !!
zortor ยท 1 points ยท Posted at 21:36:21 on June 25, 2018 ยท (Permalink)
Crockpot anything.
Ingridvgarcia ยท 1 points ยท Posted at 21:36:30 on June 25, 2018 ยท (Permalink)
Try mangolian beef or tomato bisc
danspud69 ยท 1 points ยท Posted at 21:36:36 on June 25, 2018 ยท (Permalink)
Butter chicken
laugo ยท 1 points ยท Posted at 21:36:51 on June 25, 2018 ยท (Permalink)
Risotto! Cheap and easy to customize with ingredients you like, though just straight risotto with Parmesan is hard to beat.
portofly94 ยท 1 points ยท Posted at 21:37:06 on June 25, 2018 ยท (Permalink)
Kraft Mac n cheese. Gets em every time..
Buck_Thorn ยท 1 points ยท Posted at 21:37:06 on June 25, 2018 ยท (Permalink)
Watch the first 20 seconds of any Jaques Pepin Fast Food My Way videos.
https://www.youtube.com/watch?v=4wiOtjrvXgk
ch1burashka ยท 1 points ยท Posted at 21:37:16 on June 25, 2018 ยท (Permalink)
This one doesn't really count, but I've started making Scotch egg meatballs. They're easy as shit to make, but it sure looks fancy when your big meatball have an egg inside of it.
chrisboote ยท 1 points ยท Posted at 21:37:25 on June 25, 2018 ยท (Permalink)
Thai chicken curry
imawineau ยท 1 points ยท Posted at 21:37:26 on June 25, 2018 ยท (Permalink)
Spaghetti Carbonara. Sometimes I add sliced onions and a splash of white wine to the sauteeing bacon or pancetta for extra zing.
Strawberrycocoa ยท 1 points ยท Posted at 21:37:31 on June 25, 2018 ยท (Permalink)
Presentation does a lot more to make a dish look like an Incredible Chef dish than the food itself.
For example, Macaroni and Cheese. You can make it the normal way just fine: orangey sauce packet milk and butter stirred onto hot noodles.
Or you can try taking the noodles out and making the sauce seperately. Warm the milk and butter until they combine then stir the sauce packet into it and drizzle the sauce over the noodles. You have the same taste but it looks a lot fancier.
[deleted] ยท 1 points ยท Posted at 21:37:34 on June 25, 2018 ยท (Permalink)
Chicken parmesan
mauriciolazo ยท 1 points ยท Posted at 21:37:41 on June 25, 2018 ยท (Permalink)
Falafel! Purchase some premade mix, follow directions and enjoy feeling like a chef.
Sally-exe ยท 1 points ยท Posted at 21:37:54 on June 25, 2018 ยท (Permalink)
You can put basically any meat in a slow cooker and forget about it for a few hours and it will come out banging. My favourite is beef brisket with some onions and stock.
jackster_ ยท 1 points ยท Posted at 21:38:20 on June 25, 2018 ยท (Permalink)
Cheesecake is actually really easy to make, and it blows some people away that it's home made. I cook a brownie in a springform then put the cheesecake on that, add some chocolate frilly stuff and bam.
CheeseburgerLover911 ยท 1 points ยท Posted at 21:38:22 on June 25, 2018 ยท (Permalink)
what ever you make, (grilled chicken even), if you use fresh herbs and lemon on the side makes people go nuts. For meats, a salt mix, some fresh rosemary, garlic and olive oil makes people happy ( chicken, pork, and some red meats
BillNyeTheCommieGoi ยท 1 points ยท Posted at 21:38:32 on June 25, 2018 ยท (Permalink)
Cheesy ramen
est94 ยท 1 points ยท Posted at 21:38:39 on June 25, 2018 ยท (Permalink)
Sushi and eggs Benedict. Separately.
choose_username1 ยท 1 points ยท Posted at 21:38:45 on June 25, 2018 ยท (Permalink)
A descent steak
kingairthrowaway ยท 1 points ยท Posted at 21:38:52 on June 25, 2018 ยท (Permalink)
Mussels. I do a beer broth instead of wine. People rave about it and I can get the price down to like $7 a person. As long as you clean the mussels its essentially just boiling them in a pot with beer, lemon juice/zest, red chili flakes, and lots of garlic. Oh and don't forget the the garlic bread (crostini if you wanna sound fancy)
Seldain ยท 1 points ยท Posted at 21:38:57 on June 25, 2018 ยท (Permalink)
Potato Salad.
Buy a pound of the most expensive kind the grocery store deli counter sells, put it in a serving dish of your choice, cut up two or three green onions and throw them on top, and then sprinkle liberally with some paprika.
Not sure if this counts, but it sure as hell fools everyone I've tried it with.
abnormalcat ยท 1 points ยท Posted at 21:39:03 on June 25, 2018 ยท (Permalink)
I call it "stuff"
Cook some kind of meat, saute some kind of vegetable, stir together with some rice or rice noodles, add salt, pepper, and whatever herbs you happen to have, and boom. Some of the most delicious food ever. Takes almost no skill, less time, and makes it look like you can cook
modelgoldenretriever ยท 1 points ยท Posted at 21:39:14 on June 25, 2018 ยท (Permalink)
Ratatouille over rice or pasta is incredibly easy to make, but has a fancy name and taste delicious so people are typically impressed by it.
Carbonated-Man ยท 1 points ยท Posted at 21:39:32 on June 25, 2018 ยท (Permalink)
Stuffed chicken breasts/thighs. Take meat, cut a hole into one side of it. Toss whatever you want into the middle of it (if it's another meat pre-cook it), toss the chicken in the oven for like 45 to 50 minutes at 350F. use a meat thermometer to check internal temp and make sure it's been fully cooked.
Super simple. Plus if you want you can even toss it in some shake&bake before cooking it, then pour some gravy on it after it's done.
traveladdikt ยท 1 points ยท Posted at 21:39:32 on June 25, 2018 ยท (Permalink)
Toast with butter
mosh_java ยท 1 points ยท Posted at 21:39:39 on June 25, 2018 ยท (Permalink)
garlic bread and cheese over it. friends like it too much
MaxHammer ยท 1 points ยท Posted at 21:39:53 on June 25, 2018 ยท (Permalink)
I brought a pot of homemade cranberry sauce to a friends house for Thanksgiving. I was surprised at how many people were impressed by this. Every year afterwards they requested I bring cranberry sauce. and I don't mind at all, because it's just too simple. I buy a couple of bags of cranberries, boil them in sugar water for a while, then put it in the fridge overnight.
bbq_doritos ยท 1 points ยท Posted at 21:40:06 on June 25, 2018 ยท (Permalink)
Spaghetti carbonara.
I wont write the recipe out cus on phone. But its just basic white sause with eggs and pasta water instead of cream. And absolutly dilicious.
epileptic_eclipse ยท 1 points ยท Posted at 21:40:19 on June 25, 2018 ยท (Permalink)
Quesadillas and rice. It's exactly like making tacos, you just bake them until they're crispy.
pieman531 ยท 1 points ยท Posted at 21:40:24 on June 25, 2018 ยท (Permalink)
My carbonara
bbuettler ยท 1 points ยท Posted at 21:40:44 on June 25, 2018 ยท (Permalink)
Creme Brulee. Make it really dramatic and put on a welders mask right before you blowtorch the sugar.
severalgirlzgalore ยท 1 points ยท Posted at 21:40:55 on June 25, 2018 ยท (Permalink)
Cacio e pepe.
Four ingredients and itโs easy to fuck up, but if you follow the recipe, people will completely forget that you made them fancy mac and cheese.
Lockheed_Martini ยท 1 points ยท Posted at 21:41:06 on June 25, 2018 ยท (Permalink)
Assuming it does not have to be extremely cheap just buy some hanger steak leave it till room temp, olive oil salt pepper cook on cast iron pan on really hot and throw some butter in there, 3 to 4 min each side depending how rare you want it, after do some easy side shit cook some onions in the same pan with more butter till really soft maybe bake some potatoes make wine sauce if you wanna be really fancy and then she gonna suck your dick.
chaotiklaw ยท 1 points ยท Posted at 21:41:10 on June 25, 2018 ยท (Permalink)
Panna Cotta - milk jello.
Any flavour, it's just milk/cream with gelatine
WinterMeylon ยท 1 points ยท Posted at 21:41:17 on June 25, 2018 ยท (Permalink)
I haven't seen anyone mention a good Gratin yet! A great potato gratin is so easy to make but it always comes out looking and tasting like gold, everyone should try it.
Psycko_90 ยท 1 points ยท Posted at 21:41:24 on June 25, 2018 ยท (Permalink)
Crรจme Brulรฉe and Tartare are pretty fucking easy to make.
CC-42069 ยท 1 points ยท Posted at 21:41:43 on June 25, 2018 ยท (Permalink)
TIL Italian food is easy as fuck
lemonfucker007 ยท 1 points ยท Posted at 21:41:50 on June 25, 2018 ยท (Permalink)
Mushroom paella. It's super colorful and delicious, but you just kind of throw stuff in a cast-iron skillet and let it sit there once everything comes together. Bonus points for being ~exotic~.
skieezy ยท 1 points ยท Posted at 21:42:00 on June 25, 2018 ยท (Permalink)
Bacon wrapped pork tenderloin. Take a tenderloin wrap it in bacon, you can use a couple toothpicks to hold it in place while you sear it on a pan. Then stick it in the oven until its up to temperature. Make some mashed potatoes and buy some salad.
markko79 ยท 1 points ยท Posted at 21:42:08 on June 25, 2018 ยท (Permalink)
Skinless chicken breasts dredged in a bath of melted butter, garlic, and grated Parmesan, then coated in Panko bread crumbs. Bake in oven. Top with fresh grated Parmesan.
Brookster_101 ยท 1 points ยท Posted at 21:42:15 on June 25, 2018 ยท (Permalink)
Spaghetti and and any kind of sauce tbh
pinheadmaximus ยท 1 points ยท Posted at 21:42:36 on June 25, 2018 ยท (Permalink)
My go to is shrimp scampi. Shrimp with butter and garlic in a pan. Add a splash of lemon juice and white wine and cook until the shrimp is pink. Put some noodles (ideally linguine, but whatever) in boiling water for about 7 min. Done.
takethecake88 ยท 1 points ยท Posted at 21:42:39 on June 25, 2018 ยท (Permalink)
Osso buco - I immediately knew this was my answer. Super impressive to people because it tastes amazing, but really just throwing a bunch of shit in a pot and waiting
wild_b_cat ยท 1 points ยท Posted at 21:42:40 on June 25, 2018 ยท (Permalink)
For dessert: panna cotta. If you can make Jello you can make panna cotta, but it's rarely seen outside Italian restaurants.
The key is having individual serving dishes for style points. If you have tiny ramekins those are perfect, but you can also do it with those little 4oz. jam jars, coffee cups, etc.
Dylannator ยท 1 points ยท Posted at 21:42:42 on June 25, 2018 ยท (Permalink)
Best dish I can think of is grilled lobster or bacon wrapped asparagus both are easy to make but are expensive
Gingorthedestroyer ยท 1 points ยท Posted at 21:43:23 on June 25, 2018 ยท (Permalink)
Crรจme brulee or crรจme caramel are 4 ingredient wonders and you already have everything in your house.
CasherInCO74 ยท 1 points ยท Posted at 21:43:26 on June 25, 2018 ยท (Permalink)
Teriyaki chicken thighs.
Marinate in Soy Vey Teriyaki sauce, and then cut into long strips. Skewer onto sticks, and grill.
Serve over rice, and sauteed veggies.
BAM!
10/10. Once hooked a wife that way.
porkikins ยท 1 points ยท Posted at 21:43:41 on June 25, 2018 ยท (Permalink)
A steak. Salt pepper and olive oil. Thatโs it
Siceless ยท 1 points ยท Posted at 21:44:00 on June 25, 2018 ยท (Permalink)
Dumplings:
Hommade dough consists of hot water and all purpose flour. Filling is what ever sounds tasty meat/veggie wise. Steam in a covered pan serve with soy sauce.
lorax_lem ยท 1 points ยท Posted at 21:44:08 on June 25, 2018 ยท (Permalink)
This has been posted on a previous similar thread, but Panna Cotta is a great easy dessert that gives off a very fancy vibe
Weaselpanties ยท 1 points ยท Posted at 21:44:10 on June 25, 2018 ยท (Permalink)
It always surprises me how impressed people are by pasta al fresco, literally one of the easiest dishes to make that there is. Same with chicken parmigiana, which does take a bit more prep but is still super easy.
Thai coconut curries are easy and fast and seem to impress people, too.
Feefait ยท 1 points ยท Posted at 21:44:18 on June 25, 2018 ยท (Permalink)
For some reason people get really impressed by my stir fry, but it's literally a trip to the Asian store for rice noodles, frozen/fresh vegetables and a bottle of sauce.
jennifersilver2 ยท 1 points ยท Posted at 21:44:21 on June 25, 2018 ยท (Permalink)
Ever try mixing Frosted Flakes and Cinnamon Toast Crunch? Do not, it's horrible and your date will storm out of the room.
shawnatnight ยท 1 points ยท Posted at 21:44:34 on June 25, 2018 ยท (Permalink)
Quesadillas. So easy and they come out like restaurant quality.
HitTheBaby ยท 1 points ยท Posted at 21:44:34 on June 25, 2018 ยท (Permalink)
Baked Ziti
sad-dave ยท 1 points ยท Posted at 21:45:06 on June 25, 2018 ยท (Permalink)
I make this baller salad and it's easy AF:
Buy those sweet golden cherry tomatoes, or whatever other cherry tomatoes you want - it doesn't matter, live your life. Buy a ripe avocado, cause millennials love avocados - or whatever. Get that fancy pink salt, black pepper (preferably fresh and in the grinder), and a strawberry vinaigrette. Most organic stores have some version of a strawberry vinaigrette. You don't need much for this dope salad, and now that you'll be making it often it's worth the money.
Slice whatever cherry tomatoes you buy in half and put them in a bowl. You don't need to slice the entire container for two people I typically slice 10-15.
Cube up your avocado about the same size as the tomatoes. (It really doesn't matter, but it makes the texture better.
Put everything in a mixing bowl and sprinkle with salt and pepper.
Drizzle that vinaigrette and mix (delicately cause avocados, yo).
Chill for like fifteen minutes.
Serve.
If you are trying to get frisky, this is your new go-to salad. Avocado - aphrodisiac, strawberries - aphrodisiac, tomatoes - aphrodisiac, salt and pepper - flavordisiacs.
DM me for more cooking to impress tips, Buzzfeed.
wutevahung ยท 1 points ยท Posted at 21:45:23 on June 25, 2018 ยท (Permalink)
This year I have made reverse seared steaks, simply pan-grilled calamari steak, ciopino. None of those are hard, and my cooking usually contains 3 steps- put it on the pan, wait, and put salt and pepper.
Fish_Grillson ยท 1 points ยท Posted at 21:45:30 on June 25, 2018 ยท (Permalink)
pasta
TeHNeutral ยท 1 points ยท Posted at 21:45:33 on June 25, 2018 ยท (Permalink)
Poached eggs, mmm
jombeesuncle ยท 1 points ยท Posted at 21:45:41 on June 25, 2018 ยท (Permalink)
I made a meatloaf last night that was pretty damn good and super easy.
Pound and a half of ground beef.
Half a pound of maple cured bacon (get the store brand stuff). Cup and a half of Italian seasoned bread crumbs (also store brand) 1 egg (optional)
Take your bacon and freeze it for about half an hour. Then cut it into 1/4 inch strips against the existing cut. (so you have what amounts to shredded bacon not long strips of it)
Mix it in with your ground beef.
Add your bread crumbs a bit at a time until it all works itself in.
Forget the egg because you never make meatloaf.
Cook it at 350 for about 45 minutes. Pairs well with steamed green beans and potatoes au gratin.
So_Much_Bullshit ยท 1 points ยท Posted at 21:45:59 on June 25, 2018 ยท (Permalink)
Buy cooked chicken, potato salad, premade salad and put in my own containers and put into oven, pull out of oven when guests come over. Easy.
jroddie4 ยท 1 points ยท Posted at 21:46:04 on June 25, 2018 ยท (Permalink)
I actually like making instant Japanese curry in the instant pot. Sautee meat until you get a fond, manual high for 10mim, remove. Potatoes and carrots, manual low for 10min and and beef when they're done. Add 4 cups of water and 6 blocks of Vermont curry. Serve with sticky rice to make a dam
ChodeStomper420 ยท 1 points ยท Posted at 21:46:10 on June 25, 2018 ยท (Permalink)
Make ramen noodles but throw in the strips of meat,hard boiled egg and vegetables. Make it look nice.
[deleted] ยท 1 points ยท Posted at 21:46:11 on June 25, 2018 ยท (Permalink)
Cacio e pepe
laidtorest47 ยท 1 points ยท Posted at 21:46:27 on June 25, 2018 ยท (Permalink)
Gumbo or jambalaya if anyoneโs never had it or heard of it before and you balance the spices right
el_chapotle ยท 1 points ยท Posted at 21:46:38 on June 25, 2018 ยท (Permalink)
Cooking a perfect steak is tough, but cooking a GOOD steak is easy. A pan sear with some butter, herbs, and/or other light seasoning is very easy to do and will impress a lot of people. For a few bucks and very little talent you can make a steak that would cost upwards of $30 or $40 in a restaurant.
Pearlmasta ยท 1 points ยท Posted at 21:46:47 on June 25, 2018 ยท (Permalink)
I do a Cajun pasta, itโs the easiest thing in the world and everyone is always so impressed by how delicious it is. Cook & drain spaghetti, simmer pasta with heavy whipping cream, add a generous amount of Cajun seasoning. In another pan, cook up either chicken or shrimp, also with Cajun seasoning. When the heavy cream is thick enough, combine, season more if necessary, violร .
streetsworth ยท 1 points ยท Posted at 21:46:56 on June 25, 2018 ยท (Permalink)
For desserts- pana cotta with a mango syrup and bananas foster with chai tea ice cream.
crowman9979 ยท 1 points ยท Posted at 21:46:59 on June 25, 2018 ยท (Permalink)
Oven pizza(the good kind)
suntuario ยท 1 points ยท Posted at 21:47:05 on June 25, 2018 ยท (Permalink)
Quiche Lorraine (for easiness you can get away with a pre-made pie crust)
[deleted] ยท 1 points ยท Posted at 21:47:16 on June 25, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 1 points ยท Posted at 21:47:32 on June 25, 2018 ยท (Permalink)
I make a really easy one that seems fancy: chicken scallopini. Just take thinly sliced chicken breasts and cover them with flour. Then fry them in a pan of melted butter and squeeze lemon over them as you do it. I serve them with a simple salad which is just arugula, olive oil, lemon juice, and Parmesan. People (read: my girlfriend) seem to think itโs pro chef shit but it only takes like 20 minutes to prep
Kinelaz92 ยท 1 points ยท Posted at 21:47:33 on June 25, 2018 ยท (Permalink)
Steamed hams.
throwaway1084567 ยท 1 points ยท Posted at 21:47:36 on June 25, 2018 ยท (Permalink)
Pan-seared scallops in beurre blanc sauce. Pretty much the only fancy thing I can make.
PennySuplex ยท 1 points ยท Posted at 21:47:39 on June 25, 2018 ยท (Permalink)
Shrimp and grits, just use quality ingredients (no instant grits) and follow the recipe. Also, brownies from scratch, fuck that mix bullshit.
JohannesVanDerWhales ยท 1 points ยท Posted at 21:48:07 on June 25, 2018 ยท (Permalink)
Lasagna Bolognese. Not difficult, but it takes time. Like most baked pastas, it's good for doing ahead of time. Done right, it will blow people away.
soingee ยท 1 points ยท Posted at 21:48:08 on June 25, 2018 ยท (Permalink)
Pretty much /r/slowcooking
MIKYOR1 ยท 1 points ยท Posted at 21:48:12 on June 25, 2018 ยท (Permalink)
anything with a slowcooker
errff ยท 1 points ยท Posted at 21:48:46 on June 25, 2018 ยท (Permalink)
Homemade ravioli. You donโt need a pasta machine, just flour, egg and a rolling pin/wine bottle. Lay down a layer of pasta, fill it with dollops of whatever you want. Lay over another sheet of pasta and seal it with egg wash. Easy and delicious.
FrostedJakes ยท 1 points ยท Posted at 21:48:50 on June 25, 2018 ยท (Permalink)
If done right, chicken picatta.
Wazula42 ยท 1 points ยท Posted at 21:48:54 on June 25, 2018 ยท (Permalink)
Poached eggs aren't that hard. Just heat water up to a bare simmer and gently crack an egg in, then stir so a gentle vortex forms so the egg doesn't rest. You'll see some cloudy residue form in the water but the core egg will be fine if you don't spin too fast. Keep it in there for about 3 mins.
First time I whipped this trick out my roommates looked at me like I sprouted a second head. I even got it right my first try, which means its REALLY easy.
hatetechies ยท 1 points ยท Posted at 21:48:59 on June 25, 2018 ยท (Permalink)
Steak with some kind of side dish like Hasselback potatoes
ShellInTheGhost ยท 1 points ยท Posted at 21:49:05 on June 25, 2018 ยท (Permalink)
Parmesan crusted chicken
quailrocket ยท 1 points ยท Posted at 21:49:07 on June 25, 2018 ยท (Permalink)
Shrimp scampi
BandwagonEffect ยท 1 points ยท Posted at 21:49:08 on June 25, 2018 ยท (Permalink)
Tortilla pizza. Thank you โYou Suck At Cooking.โ
okayyyyayyyy ยท 1 points ยท Posted at 21:49:21 on June 25, 2018 ยท (Permalink)
Ramen
DarkstarO7 ยท 1 points ยท Posted at 21:49:31 on June 25, 2018 ยท (Permalink)
Eggs benedict
xxspenxx ยท 1 points ยท Posted at 21:49:39 on June 25, 2018 ยท (Permalink)
Mussels. Easy steam, make you come off as a renaissance man when youre really just an idiot who likes seafood
Jonas1412jensen ยท 1 points ยท Posted at 21:49:49 on June 25, 2018 ยท (Permalink)
mushrooms fried with red wine sounds fancy as fuck but takes 0 effort
name-classified ยท 1 points ยท Posted at 21:49:50 on June 25, 2018 ยท (Permalink)
French Omelette
Jacques Pepin teaching
Simple, easy and very sexy looking when you get it right.
[deleted] ยท 1 points ยท Posted at 21:49:51 on June 25, 2018 ยท (Permalink)
Eggs Benadict in my opinion
They look so sophisticated and pretty on a plate but they aren't difficult to make. Poaching an egg takes 10-15 minutes, put it on top of an english muffin with a piece of ham underneath.
Whip up some hollandaise (not nearly as hard as people make it out to be) and rock and roll.
caitinmountain ยท 1 points ยท Posted at 21:49:51 on June 25, 2018 ยท (Permalink)
Chocolate Ganache.
AtukMahathir ยท 1 points ยท Posted at 21:49:54 on June 25, 2018 ยท (Permalink)
Traditional foods.. I can not help myself looking like an incedible chef while blending the spices and herbs. Cooking those ingredients with a specific time.. chopping up meat and vegetables. Throwing all other necessary ingredients into the pan/unsticky pan like a wonderful person i am!
mrpotatoface3000 ยท 1 points ยท Posted at 21:50:14 on June 25, 2018 ยท (Permalink)
Victoria sponge cake, literally just mix some ingredients, spread jam inside, then spray whipped cream inside and put some strawberries on top with icing sugar
intensely_human ยท 1 points ยท Posted at 21:50:17 on June 25, 2018 ยท (Permalink)
One ripe avocado. Four small cloves of garlic, raw and minced. Salt.
Mash it together with a fork.
I get compliments on this all the time. People say "this is the best guacamole I've ever had!" and I say "well it's not really guacamole".
Just those three ingredients. If you must make it more complex, just try it once with the three ingredients first and then change it up on a second batch.
One avocado makes one little bowl of dip.
kiddikiddi ยท 1 points ยท Posted at 21:50:19 on June 25, 2018 ยท (Permalink)
Spaghetti Carbonara, the proper one.
You only need like 5 ingredients: Spaghetti Guanciale (or pancetta or similar cut of pork, fatty bacon will do in a pinch) A couple of egg yolks Generous amount of parmesan A bit of cracked black pepper.
How to make: Cut the pork up into very fine pieces and fry on a big pan Start boiling the spaghetti Beat and mix the egg yolk with most of the parmesan.
When the fat from the pork has been rendered and the spaghetti is just about to become al dente, drain most of the water from the spaghetti, retain a couple of tablespoons of the pasta water. Transfer the spaghetti into the frying pan, toss in the egg yolk and parmesan mixture. Give everything a good stir, along with that tiny bit of pasta water and then shortly everything will be silky smooth and creamy with no cream added! Serve on a plate. Crack a bit of black pepper over and you just made yourself a delicious pasta dish from scratch in 10 minutes.
eyal3012 ยท 1 points ยท Posted at 21:50:21 on June 25, 2018 ยท (Permalink)
I have a recipe for chicken schnitzel. its pretty easy to make (though it's a long process) and turns out great. Most of the people who tried it said it's one of the best they've ever eaten.
You mix 2 eggs, ~2tb mustard, a spoon of soy sauce and a spoon of ketchup. Put the meat in there (I suggest cutting it to a medium sized thin pieces, but that's personal preference).
In the bread crumbs I put a 2 to 1 ratio of bread crumbs and the fancy Japanese bread crumbs (forgot the name). The fance crumbs make it more crispy, but it's not mandatory. Anyway, I mix in some garlic powder, about a tablespoon and a tablespoon of salt as well.
Fry that till golden and put it in a bowl shaped strainer (with a plate under it) if you have one. This will let the oil drip down while keeping it crispy.
invertigris ยท 1 points ยท Posted at 21:50:23 on June 25, 2018 ยท (Permalink)
Joe's special. Brown hamburger chunks with salt and pepper in a pan. I like to add some other spices but pretty much anything you like will work. Add onions and mushrooms. Add a ton of spinach and stir until it wilts. Add beaten eggs. Serve to worshipful drunk friends.
Zubalo ยท 1 points ยท Posted at 21:50:29 on June 25, 2018 ยท (Permalink)
Risotto
moocha10 ยท 1 points ยท Posted at 21:50:30 on June 25, 2018 ยท (Permalink)
panna cotta for pudding
Techn0kami ยท 1 points ยท Posted at 21:50:52 on June 25, 2018 ยท (Permalink)
Risotto. The most it is as far as skill goes is time consuming due to all the stirring you'll be doing and the worse that'll happen is you'll get a sore arm, but otherwise it's a tasty dish.
Cotterbot ยท 1 points ยท Posted at 21:50:54 on June 25, 2018 ยท (Permalink)
Chicken Parmesan. So fucking easy.
Chicken breasts. Flatten (two sheets of cling wrap. Punch until flattish) left hand dip it in flour right hand dip it in egg, left hand dip it in breading (bread crumbs, salt, pepper, garlic powder, onion powder is my go to.) repeat egg and breading steps with appropriate dry/wet hands.
Heat up 1/2โ of oil in a skillet aim for 350-400ยฐ and place chicken in. Cook for 3-4 min until golden brown, flip for another 3-4 min and take out.
Serve with pasta and red sauce of choice.
redimp89 ยท 1 points ยท Posted at 21:50:55 on June 25, 2018 ยท (Permalink)
Chicken Parmesan. It isn't falling-off-a-log easy but it's very straightforward.
AbrasiveLore ยท 1 points ยท Posted at 21:51:02 on June 25, 2018 ยท (Permalink)
Any braise.
Get a ceramic Dutch oven. Pour in and heat oil. Sear meat. Remove meat and set aside.
Add more oil and onions, shallots, garlic, etc and sautรฉ until just barely translucent. Then add diced carrots, celery, peppers, etc. I suggest a mirepoix or trinity veggie mix to get started. Cook a few minutes, then set aside.
Deglaze with an appropriate liquid (stock, wine, whatever...).
Return onions and meat, add liquid and/or tomatoes to just cover, also and herbs: I suggest thyme and bay leaf at a minimum. If you have a small muslin bag, put the springs of herbs inside, otherwise, tie them with kitchen twine. The point is that you can remove them (the bouquet garni) easily and you donโt have to avoid eating tough stems.
Also add now anything that needs to cook a while, like potatoes.
Now take that bad boy and throw it in an oven at 200-250F for a couple hours. Itโll come out droolworthy.
This is the general formula for pot roast, beef bourguignon, coq au vin, and many other dishes. Once you master this braising formula, itโs nearly impossible to fuck up. Itโs a great way to use cheap cuts of meat and extra vegetables.
You can use chicken, lamb, beef, whatever. Vegetable wise, you can use anything, just include onions/garlic/shallots and something that contributes to savoriness and texture like celery or carrots. This isnโt a recipe but rather a โformulaโ for building a recipe.
sidnutz ยท 1 points ยท Posted at 21:51:23 on June 25, 2018 ยท (Permalink)
Fried rice! I make it hibachi style but the secret is to add a lot of butter and it tastes like itโs from benihana
Locotoon ยท 1 points ยท Posted at 21:51:28 on June 25, 2018 ยท (Permalink)
Hour about pasta? Spaghetti is a popular one.
Reveal_Your_Meat ยท 1 points ยท Posted at 21:51:36 on June 25, 2018 ยท (Permalink)
Penne alla Vodka
Atmosck ยท 1 points ยท Posted at 21:51:44 on June 25, 2018 ยท (Permalink)
Roasted fish.
Google it, there's lots of instructions for salmon and broccoli or asparagus in a single pan, with some oil and spices. Throw in some french bread from the store and a bottle of wine and you've got yourself a successful 3rd date.
ceiling_wax ยท 1 points ยท Posted at 21:51:50 on June 25, 2018 ยท (Permalink)
Back when I cooked only for myself I preferred seafood to chicken, pork, or red meat. People are usually impressed with scallops, which you can just saute with vegetables.
I recently made a sheet pan Shrimp Boil I found on Pinterest that was well received - baby yellow potatoes, ears of corn cut into 2 inch pieces, andoulle sausage cut into 1 inch pieces, and raw shrimp. Throw it all on a cookie sheet and brush with a mixture of melted butter, garlic, and Old Bay seasoning. Throw it in the oven.
miraclemty ยท 1 points ยท Posted at 21:52:23 on June 25, 2018 ยท (Permalink)
I can't even answer the question because I'm stuck on your username
alwaysZenryoku ยท 1 points ยท Posted at 21:52:26 on June 25, 2018 ยท (Permalink)
Cold cereal with burnt toast.
sdega315 ยท 1 points ยท Posted at 21:52:30 on June 25, 2018 ยท (Permalink)
Chicken Piccata is super easy and one of my favorite dishes! Take the time to flatten out the chicken. That might be the hardest part of the recipe. I've subbed out the capers for various things like kalamata olives or sun dried tomatoes. Always delicious and super easy.
nomnommish ยท 1 points ยท Posted at 21:52:44 on June 25, 2018 ยท (Permalink)
Auntie Fee's baked chicken wings
DientesDelPerro ยท 1 points ยท Posted at 21:52:46 on June 25, 2018 ยท (Permalink)
I made these blueberry crumb bars recently, and all of my coworkers are begging for the recipe, but it was so quick and easy. I just put it together in maybe 15 minutes before the party and then baked it there so it was still warm when we ate.
brznks ยท 1 points ยท Posted at 21:52:47 on June 25, 2018 ยท (Permalink)
anything brulรฉe
bicyclemom ยท 1 points ยท Posted at 21:52:59 on June 25, 2018 ยท (Permalink)
Almost any pressure cooker dish.
rawgino ยท 1 points ยท Posted at 21:53:06 on June 25, 2018 ยท (Permalink)
Sweet and spicy chicken! Mix honey and sriracha (measurements depend on how spicy or sweet you want it), squeeze one lime and mix. Sautรฉ it with chicken (preferably legs and thighs) and thatโs it!
Lowkeyz ยท 1 points ยท Posted at 21:53:19 on June 25, 2018 ยท (Permalink)
Your username?
arvisto ยท 1 points ยท Posted at 21:53:19 on June 25, 2018 ยท (Permalink)
This dish has 4 ingredients, take 15 minutes to make, it's delicious and easy: https://www.youtube.com/watch?v=bJUiWdM__Qw
shutterbugc ยท 1 points ยท Posted at 21:53:19 on June 25, 2018 ยท (Permalink)
Cornish game hens! They're basically just tiny chickens and everyone is always impressed they get their own. And really you just pat them dry, sprinkle on seasoning, and roast them. You can throw some lemon and garlic in the cavity if you want to get fancy.
Angelus414 ยท 1 points ยท Posted at 21:53:19 on June 25, 2018 ยท (Permalink)
Scalloped potatoes. Take a madeline and cut the potatoes into flat coaster like shapes. Put in a baking dish. Add whole whipping cream until all potatoes are submerged. Add salt and pepper to taste. Cover with tin foil and bake on 375 for 45 mins. Uncover and add graded cheese on top. Put back in oven for 15 or until potatoes are cooked. Let cool for 10 mins and serve with your protein and veggies of choice. Simple, so tasty, and easy!
RainbowPhoenixGirl ยท 1 points ยท Posted at 21:53:31 on June 25, 2018 ยท (Permalink)
Honestly? Souffles. They're only hard to prepare because people don't know their ovens and have to check foods before they're done. Make a few practice runs and check them at the time you're supposed to according to the recipe. If that's too much, check 1 minute earlier at the same conditions; too little, check 1 minute later. Do that until you can consistently get the exact right time.
You will be able to make souffles basically any time at all once you have oven times down. They're not hard, they're just annoying with timing.
bluesam3 ยท 1 points ยท Posted at 21:53:43 on June 25, 2018 ยท (Permalink)
My go-to evening meal as a student was what I'm going to call The World's Best (nearly) One-Pot dish:
Take slow cooker. Cover bottom in layer of large potato chunks. Cover that in layer of carrot chunks. Throw a leg of lamb on top. Chunk and brown some onions and throw them in. Throw in a few cloves of garlic, roughly cut, some pepper, a bit of salt, parsley, thyme, and rosemary, top off with water to cover lamb. Slow cook until lamb just barely isn't falling apart. Pour out 3/4 the water (into a pot: that's A-grade stock you've got there to go with all of the other meals you're going to be doing with the leftover lamb). Cook up a medium-dark roux (literally just mix flour and any kind of fat in roughly even proportions and make it hot for a while - this is the "nearly" one-pot thing). Add to slow cooker and mix in to make nice thick sauce. Serve lamb, potatoes, and carrots in sauce.
And for the follow up, what my flatmates ended up called the "spoon standing stew":
Take leftover lamb, some leeks, some potatoes, some carrots, some onions, and whatever the hell other vegetables you've got lying around. Stick the potatoes/carrots/lamb in a pot with water and start boiling the hell out of them. Brown off anything handy that's suitable for frying, and dump the whole lot in the main pot. Continue boiling the hell out of it. Make a medium-light roux (as above, but cook the hell out of it less), and stick it in in ludicrous quantities. Stir occasionally until spoon stands up in it, and serve.
So yeah, basically roux, honestly: it's the cheat code for making decent thick sauces.
SageRiBardan ยท 1 points ยท Posted at 21:53:51 on June 25, 2018 ยท (Permalink)
Risotto, it's not that difficult to make a mushroom risotto. Just pay attention and follow the recipe. I made saffron risotto on our honeymoon and my new wife thought I was a cooking genius (I was 22 and definitely no genius).
Speech500 ยท 1 points ยท Posted at 21:54:28 on June 25, 2018 ยท (Permalink)
Any kind of stir fry. Hereโs one of my favourites, and so simple, quick, and cheap. Chop some chicken into small pieces, cut a load of spring onions into inch long pieces, finely chop some onions. Cook the chicken on a medium heat with some oil, add the onion, fry on a high heat until they start to brown, add a handful of peas, cook on a medium heat for a few minutes, the spring onions, cook for a few minutes. Season with salt and pepper, a bit of lemon juice. Buy some vermichelli noodles and just throw them into a pan of boiling water until theyโre soft, drain them, and add to the chicken. Stir, add soy sauce. Boom. Youโre a pro chef. Add some bean sprouts or chopped cabbage right before the spring onions if you want to bulk it out more. I buy the chicken diced, and buy the vegitables pre chopped frozen. So itโs incredibly easy. Takes literally minutes.
iamthelouie ยท 1 points ยท Posted at 21:54:31 on June 25, 2018 ยท (Permalink)
Steak
dougpa31688 ยท 1 points ยท Posted at 21:54:36 on June 25, 2018 ยท (Permalink)
Charcuterie platters. You take meats, cheeses, fruits, breads spreads, and pickled items and arrange them creatively on a large wood slate. Literally takes no cooking skills , looks great and appears upscale.
ILuvVictory ยท 1 points ยท Posted at 21:54:44 on June 25, 2018 ยท (Permalink)
I amaze myself with every roast beef, cheese, and mayo sandwich I make
ectish ยท 1 points ยท Posted at 21:54:48 on June 25, 2018 ยท (Permalink)
Bananas Foster.
If you just have the butter, sugar, booze & banana you'll be fine in the flavor department and rocking the showmanship. Just remember it only takes a little booze and add it to the pan away from the flame.
Alton's recipe will certainly taste even better.
shinypretty ยท 1 points ยท Posted at 21:54:51 on June 25, 2018 ยท (Permalink)
Mushroom risotto in the IP, believe it or not. SO GOOD and so low-effort!
goldendildo666 ยท 1 points ยท Posted at 21:54:51 on June 25, 2018 ยท (Permalink)
My go to when asked to bring a side to a pot luck or bbq- cream cheese filled, prosciutto wrapped asparagus.
Blanch some asparagus and then cool it in an ice bath.
Then lay it down flat close together, 5-6 spears at a time, and spread a good helping of garlic and herb cream cheese down the middle of each group of spears.
Pull the outside spears up and around the layer of cream cheese until you form a cylinder of asparagus with a cream cheese center.
Tightly roll the cylinder in a couple of finely sliced slices of prosciutto and pierce each one with a couple of toothpicks to hold them together.
Broil on high in the oven or grill on a bbq.
These things taste amazing and are easy to make. Once you press the spears around the cream cheese it really holds them together.
2ND_Dinner ยท 1 points ยท Posted at 21:55:32 on June 25, 2018 ยท (Permalink)
Anything with a slow cooker depending on how you define "extremely easy." I mean, you have to shop for ingredients that aren't necessarily super easy to find. But I made slow cooker carnitas and paella. Prep time was maybe 5 minutes and 15 minutes respectively, and both got crazy rave reviews.
banchreee ยท 1 points ยท Posted at 21:55:33 on June 25, 2018 ยท (Permalink)
Fresh pasta, or Scallops
louloume ยท 1 points ยท Posted at 21:55:49 on June 25, 2018 ยท (Permalink)
HEB oven ready meals. I buy the pesto salmon, throw in some asparagus with it, and nuke up a couple sweet potatoes. 15-20 minutes later out comes some deliciously awesome din din
Mondak ยท 1 points ยท Posted at 21:56:10 on June 25, 2018 ยท (Permalink)
A Charcuterie Board.
Go to Trader Joe's and buy some decent cheeses (Triple Cream Brie, 2 year Cheddar, Black Pepper Toscano), some meats (Peppered Salami, Prosciutto) a good pear or Honeycrisp apple, some dates, spiced nuts, olives and whatever else you like.
Open packages, slice haphazardly and pile each on a wooden cutting board. Use some semblance of "pairing" you can defend when placing each item (apple+cheddar, Brie+dates etc.)
Looks great. Tastes great. Allows you to focus on your guests instead of cooking. Add in a loaf of crusty bread and some goat cheese and you have yourself a MEAL.
winstondabee ยท 1 points ยท Posted at 21:56:11 on June 25, 2018 ยท (Permalink)
Salmon
LittleMidnaBall ยท 1 points ยท Posted at 21:56:17 on June 25, 2018 ยท (Permalink)
Smear some brie on some slices of baguette and then drizzle with quality balsamic vinegar.
Looks classy as fuck. Tastes amazing. Next to zero effort
Jadehorror ยท 1 points ยท Posted at 21:56:19 on June 25, 2018 ยท (Permalink)
Marinated Mozzarella- easy as hell, but everyone thinks it's fancy, especially if you just shove a homemade loaf of bread (also ridiculously easy to make) with it!
punriffer5 ยท 1 points ยท Posted at 21:56:34 on June 25, 2018 ยท (Permalink)
Any kind of stir fry.
Cube a meat of choice, goes in pan, medium-high heat, depending on meat a bit of oil
Cut an onion, throw it in with oil in 2nd pan(or same pan after meat browns)
Cut up peppers, broccoli, whatever else you have, throw that in with onions
Add whatever dryrub/seasoning/sauce you like
Option to dump a can of tomato sauce in it(wait for meat to have been browned first)
Cooking time generally : Meat > Onions > broccoli || peppers
Can add pasta/rice if you like(I do /r/keto, so not I).
Cubing eggplant (I don't bother removing the skin, but my wife demands it) adds a bunch of grain-like texture, it should be cooked longer so maybe a new pan, covered.
You get the sequence down, it's 15-20 minutes open fridge to first bite. It's a lovely taste, can respice it and eat it for most every meal. I find myself snacking on it for breakfast sometimes :/
twss416 ยท 1 points ยท Posted at 21:57:01 on June 25, 2018 ยท (Permalink)
Mixed mushroom and pasta, homemade sauce.
Basically: anything Italian.
Basic ingredients, simply prepared. Plate it well and it gets ooh and ahs
nachoman3 ยท 1 points ยท Posted at 21:57:03 on June 25, 2018 ยท (Permalink)
Mayonnaise. Usually only real fancy places make their own mayonnaise
cameheretorant112 ยท 1 points ยท Posted at 21:57:13 on June 25, 2018 ยท (Permalink)
I add some brocolli (shoved around with a spoon on a pan on medium heat), an egg, some soy sauce, and whatever chicken/fish/beef I have lying around to a packet of ramen noodles. People are always incredibly impressed but...it's just ramen with a twist...you can do anything with ramen noodles really.
cedarvhazel ยท 1 points ยท Posted at 21:57:37 on June 25, 2018 ยท (Permalink)
Chocolate eclairs and hollandaise sauce ( not eaten together)
cpu5555 ยท 1 points ยท Posted at 21:57:38 on June 25, 2018 ยท (Permalink)
Lentils are an example. Just use onions, spices, and a pressure cooker.
ConnorOfAstora ยท 1 points ยท Posted at 21:57:46 on June 25, 2018 ยท (Permalink)
Get a store bought Sausage Roll and a sprig of parsley. Done, three people have genuinely thought I homemade them until I gave it away by laughing.
fershizlmynizl ยท 1 points ยท Posted at 21:57:49 on June 25, 2018 ยท (Permalink)
Spaghetti Carbonara
whynotminot ยท 1 points ยท Posted at 21:58:22 on June 25, 2018 ยท (Permalink)
Bruschetta is really easy to make and it easy to take to parties.
JonathanTheOddHuman ยท 1 points ยท Posted at 21:58:34 on June 25, 2018 ยท (Permalink)
Literally anything if it's described on Reddit in text form. For example, today's dinner:
A masterful piece, undoubtedly. A slice from history, even. The thick crusted bread hails from the once famous abbey town within the Shire of the Fording Ox. Although the towering walls of that great abbey have long since fallen, by the greedy and heretical King "Coppernose" Henry, their artisanal practice of bakery remains as strong as ever. The first of the cheeses is the signature and world famous cave-aged work of the Cathedral of the Wells. The second, from the goats of a small farm in the vast lands of House York, made in honour of Helena, mother of the last Emperor. And, leaving at last the shores of Brittany, from the homeland of that very same empire, the cheese of the Campanian buffalo, the empire's longest standing legacy.
(TL;DR: Bought some bread in A masterful piece, undoubtedly. The bread hails from a once famous abbey town within the Shire of the Fording Ox. Although the towering walls of that great abbey have long since fallen, by the greedy and heretical King "Coppernose" Henry, their practice of bakery remains as strong as ever. The first of the cheeses is the signature and world famous cave-aged work of the Cathedral of the Wells. The second, from the goats of a small farm in the faraway lands of House York, made in honour of Helena, mother of the last Emperor. And, leaving at last the shores of Brittany, from the homeland of that very same empire, the cheese of the Campanian buffalo, the empire's longest standing legacy.
(TL;DR: Bought some bread in an Oxfordshire town, added cheddar, St Helen's Farm brand goats' cheese, and mozarella)
radioraheem8 ยท 1 points ยท Posted at 21:58:37 on June 25, 2018 ยท (Permalink)
Fried rice lets you put tons of unique ingredients into a single dish and requires very little skill to make decently. The skill is in cutting and combining the ingredients.
Itssecret1 ยท 1 points ยท Posted at 21:58:50 on June 25, 2018 ยท (Permalink)
Avocado toast
Geaxle ยท 1 points ยท Posted at 21:58:51 on June 25, 2018 ยท (Permalink)
Fish wrapped in foil paper and baked in the hoven. Insanely easy and people always think you are super fancy. Any prepared fish will do (no head, skin, guts...), pre-heat the hoven to 200ยฐC, put your fish on a sheet of foil, shape the foil in a sort of cup, add whatever spice you like, you can also add some oignons and vegetables (cut cherry tomatoes are great), add a bit of olive oil on top, close the foil, bake 20 min and you're good. Rice, mashed potatoes or steamed vegetables (or anything really) work great as side dish. Serve with dry white wine for extra fancyness.
CJRLW ยท 1 points ยท Posted at 21:58:57 on June 25, 2018 ยท (Permalink)
Rotisserie chicken + anything
Miso90 ยท 1 points ยท Posted at 21:59:08 on June 25, 2018 ยท (Permalink)
Watermelon, Balsamic glaze, fresh Basil
Summer Caprese <3
AmlSeb ยท 1 points ยท Posted at 21:59:12 on June 25, 2018 ยท (Permalink)
Wiener Schnitzel, it's so easy and always looks delicious
DrAcula_MD ยท 1 points ยท Posted at 21:59:24 on June 25, 2018 ยท (Permalink)
Chicky chicky parm parm
BcozImboredHELP ยท 1 points ยท Posted at 21:59:46 on June 25, 2018 ยท (Permalink)
Chocolate truffles - Super easy to do, minimal ingredients and tastes great!
datacollect_ct ยท 1 points ยท Posted at 21:59:55 on June 25, 2018 ยท (Permalink)
My go to is stir fry.
It is a great date dish too, because there is lots of chopping and stirrin' involved. You get to make it together and it ends up being fun and tasty.
A_Drusas ยท 1 points ยท Posted at 21:59:56 on June 25, 2018 ยท (Permalink)
Sous vide salmon with lots of butter.
Really, lots of sous video dishes, and lots of (sous vide or not) seafood dishes.
arosemar ยท 1 points ยท Posted at 22:00:05 on June 25, 2018 ยท (Permalink)
Creme bruleee
Brickrat ยท 1 points ยท Posted at 22:00:29 on June 25, 2018 ยท (Permalink)
Roasted Chicken
RedundantOxymoron ยท 1 points ยท Posted at 22:00:30 on June 25, 2018 ยท (Permalink)
Bananas Foster
FeelsLikePooPoo ยท 1 points ยท Posted at 22:00:37 on June 25, 2018 ยท (Permalink)
Need
jiahsun ยท 1 points ยท Posted at 22:00:59 on June 25, 2018 ยท (Permalink)
Panna Cotta
Looks fancy if you stick a sprig of mint on top with some fruit but it actually super simple.
Necessary: Gelatin, heavy cream, half & half, sugar, pinch of salt Nice addition: vanilla extract, citrus peel (while heating, take it out before cooling the dessert)
Toppings: jam/fruits/blended fruits/honey/chocolate syrup/anything you want really
MagicSPA ยท 1 points ยท Posted at 22:01:06 on June 25, 2018 ยท (Permalink)
Chicken cacciatore. It's got five ingredients altogether and tastes beautiful.
Heat up tomato passata or chopped tomatoes. Add basil and a little cornflour.
Stir-fry cubed chicken for five or six minutes then add to the hot sauce.
Simmer or oven bake for half an hour. Allow to cool slightly and then stir in soured cream to taste.
Chicken cacciatore.
Caliblair ยท 1 points ยท Posted at 22:01:10 on June 25, 2018 ยท (Permalink)
Ratatouille. Thanks to the movie people think it's super tricky and it's SO simple. But as soon as you announce you're serving ratatouille people are mad impressed.
[deleted] ยท 1 points ยท Posted at 22:01:28 on June 25, 2018 ยท (Permalink)
Steak. literally 3 ingredients and only real difficulty is the patience it takes to let it sit for a bit and not touch it often.
siuilaruin ยท 1 points ยท Posted at 22:01:29 on June 25, 2018 ยท (Permalink)
Chicken parmesan is so delicious and easy, and people lose their mind when you make it.
Fry up some chicken with Italian spiced breadcrumbs. Throw the chicken in a pan with some sauce and cheese. Bake. Boil some pasta while it bakes. If you really want to be impressive, dump some steamed broccoli in with the cooked pasta and spoon the chicken over top. Bam.
conrad22222 ยท 1 points ยท Posted at 22:01:59 on June 25, 2018 ยท (Permalink)
Chocolate mousse. Whip egg yolks with sugar in a metal bowl over boiling water (or a double boiler) once it starts to thicken add chocolate. Whip your own heavy cream or buy some whipped cream and fold it in. Let chill for a couple hours in the fridge. Top with more whipped cream and Graham crackers.
anusblaster69 ยท 1 points ยท Posted at 22:02:11 on June 25, 2018 ยท (Permalink)
My motherโs go-to for guests is Chicken Marsala, itโs simple enough to make in both large and small quantities and it tastes delicious.
passcork ยท 1 points ยท Posted at 22:02:25 on June 25, 2018 ยท (Permalink)
Chocolate mouse. People always ask me to make it.
Just whip some sugar syrup, chocolate, eggs and whipped cream together and you're done.
tree_embracer ยท 1 points ยท Posted at 22:02:40 on June 25, 2018 ยท (Permalink)
PANNA COTTA. The go-to finishing move for stay-at-home-let's-cook dates.
Shamrock013 ยท 1 points ยท Posted at 22:02:41 on June 25, 2018 ยท (Permalink)
Panna cotta.
briandw15 ยท 1 points ยท Posted at 22:02:44 on June 25, 2018 ยท (Permalink)
Bone, broth, potato. Baby you got a stew going!
shaolingutang ยท 1 points ยท Posted at 22:02:46 on June 25, 2018 ยท (Permalink)
toast with LSD
ryfflyft ยท 1 points ยท Posted at 22:03:12 on June 25, 2018 ยท (Permalink)
Smash burgers on cast iron. 80/20 chuck. People aren't used to burgers this crispy and juicy and uncharred at home. Grab 1/4lb of beef, lightly ball (you want it cracky), hit it on both sides with generous salt and fresh ground pepper. Skillet on High/medium-high. Use a spatula to cover the burger when you drop it on, and the butt end of any kitchen implement to force down. Don't touch it until it's ready to flip. Give it a minute or so on the other side after the flip, but don't smash it again. Butter the buns and toast them just before it comes off, I like to do it to the side of the patties so they soak up some extra beef fat. Little mayo on bottom bun. Top to preference.
Better than on open flame grill by miles, the fat doesn't drop out. So juicy. Stop reading this and go buy some beef!
muchtooanon ยท 1 points ยท Posted at 22:03:17 on June 25, 2018 ยท (Permalink)
French style scrambled eggs on toast. Gordon Ramsey has a good video on YouTube showing you how. your welcome.
Barthonso ยท 1 points ยท Posted at 22:03:27 on June 25, 2018 ยท (Permalink)
Anything in a cast iron pan. Once you get the hang of maintenance and how to cook on it, it's awesome.
Blackened salmon is a must. Brush with olive oil, mix up your favorite spices (I recommend smoked paprika, a bit of cayenne, salt and pepper) coat the fish liberally, sear on both sides being careful not to flip till the fish comes away from the pan easily, once both sides are done you can pop it in the oven at 350-400 to cook through. Ready to go. Optionally top with some capers and a squeeze of lemon.
-mantistobbogan- ยท 1 points ยท Posted at 22:03:31 on June 25, 2018 ยท (Permalink)
Nissan Top Ramen
canunu1 ยท 1 points ยท Posted at 22:03:40 on June 25, 2018 ยท (Permalink)
Kraft Blue Box Mac N Cheese. Bone apple teeth
CowardsAndFools ยท 1 points ยท Posted at 22:03:52 on June 25, 2018 ยท (Permalink)
Big date tonight?
talentpun ยท 1 points ยท Posted at 22:04:01 on June 25, 2018 ยท (Permalink)
St John's Marrow on Toast
Went to St John's restaurant in London and this is what they're famous for. Insanely easy (and cheap!) dish to make, and easy to upsell ('I first had this when visiting London ...' blah, blah).
the_bigger_jerk ยท 1 points ยท Posted at 22:04:07 on June 25, 2018 ยท (Permalink)
Pasta Puttanesca
ยท 4 - 6 cloves garlic
ยท Chopped 1 tin flat anchovy fillets
ยท ยฝ teaspoon crushed red pepper flakes
ยท 20 black olives, coarsely chopped (canned are fine but if you can find oil-cured that's better)
ยท 3 tablespoons capers
ยท 1 (32-ounce) can chunky style crushed tomatoes
ยท 1 (14.5-ounce) can diced tomatoes, drained
ยท A few grinds black pepper
ยท 1/4 cup (a couple of handfuls) chopped parsley,
ยท 1 pound spaghetti or whatever pasta you dig - on this one angel hair or some other thin pasta is great.
ยท Crusty garlic bread - NON-NEGOTIABLE and essential for this one!
What to do:
Heat a large skillet over medium heat and add oil, garlic, anchovies (if your anchovies come rolled in a can make sure you roll them out flat before laying them in the oil), and crushed pepper.
Sautรฉ mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
Add olives, capers, tomatoes, black pepper, and parsley.
Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Serve over your pasta with your bread
It should take about 30 minutes from start to finish and your place will smell awesome for days.
carljohanr ยท 1 points ยท Posted at 22:04:23 on June 25, 2018 ยท (Permalink)
Mango, avocado and shrimp salad.
Very easy to prepare, but it is very important to take care when picking out the ingredients since one bad ingredient (e.g. tasteless frozen shrimp, unripe avocado or mango) will spoil it.
ZenDragon ยท 1 points ยท Posted at 22:04:37 on June 25, 2018 ยท (Permalink)
Roasted salmon is pretty much impossible to screw up.
triagonalmeb ยท 1 points ยท Posted at 22:04:41 on June 25, 2018 ยท (Permalink)
Salmon with herbs and veggies looks fancy af but all you did was throw that shit in the oven
Crunch_Captain465 ยท 1 points ยท Posted at 22:04:48 on June 25, 2018 ยท (Permalink)
Ahi Tuna steaks. Some salt, crushed black pepper, cayenne pepper and soy sauce. Let it marinate for 10 minutes, or more. Then sear each side (1/2 lb. Slabs of meat) for 2.5 minutes.
People will think that Gordon Ramsey molded you out of a piece of himself.
Edit: a word.
Sutarmekeg ยท 1 points ยท Posted at 22:04:49 on June 25, 2018 ยท (Permalink)
Pizza from scratch.
Well, it gets easy, but working with dough takes a while to get the hang of.
kaetror ยท 1 points ยท Posted at 22:04:56 on June 25, 2018 ยท (Permalink)
Carbonara. Literally just egg yolk and mustard stirred into cooked pasta - you gave to actively try to fuck it up but people seem to think itโs really hard.
Serraph105 ยท 1 points ยท Posted at 22:05:01 on June 25, 2018 ยท (Permalink)
I'm not going to see you as an incredible chef for preparing ramen with some odds and ends thrown in. Just sayin.
Anyways, sunny-side up eggs are pretty simple. Put them on toast with some cheese and frizzled deli ham you will have made a pretty tasty looking dish.
Steak is easy with a cast iron skillet.
BiigDaddyDellta ยท 1 points ยท Posted at 22:05:08 on June 25, 2018 ยท (Permalink)
Bavarian beef
https://www-tasteofhome-com.cdn.ampproject.org/v/s/www.tasteofhome.com/recipes/bavarian-beef-dinner/amp/?amp_js_v=a2&_gsa=1&usqp=mq331AQECAE4AQ%3D%3D#referrer=https://www.google.com&_tf=From%20%251%24s&share=https%3A%2F%2Fwww.tasteofhome.com%2Frecipes%2Fbavarian-beef-dinner%2F
Edit: mobile.. sorry.
akseitz ยท 1 points ยท Posted at 22:05:13 on June 25, 2018 ยท (Permalink)
Twice Baked Potatoes. They take some time (about an hour) because you have to actually bake the. potato first. Then you just scoop out the insides, mix in some cream, bacon, and cheese, and put it back in the potato skin and bake again for about 20 minutes. All together it takes about 90 minutes but the hands on time is closer to 10 minutes.
It's delicious, filling, and looks fancy. Also makes good leftovers if you make a few extra. Pairs well with a steak which is also a relatively quick and easy thing to cook.
LemnLime69 ยท 1 points ยท Posted at 22:05:17 on June 25, 2018 ยท (Permalink)
Crepes
RedGyara ยท 1 points ยท Posted at 22:05:19 on June 25, 2018 ยท (Permalink)
French toast is surprisingly easy to make.
Mix some eggs and milk in a bowl. Add cinnamon and nutmeg to the bowl (re-add the spices between each slice). Dunk both sides of a piece of texas toast in the bowl, then cook it on the stove like you're cooking a grilled cheese sandwich. Make scrambled eggs in the pan afterwards to get some of that cinnamon flavor/color in the eggs too.
saucermen ยท 1 points ยท Posted at 22:05:24 on June 25, 2018 ยท (Permalink)
One that is easy and makes you look like a true chef - paella. Itโs simple ingredients and simple to do. Just layers of flavor. If you can chop onions you can do this dish. https://i.imgur.com/3YN1PHH.jpg
Necation ยท 1 points ยท Posted at 22:05:25 on June 25, 2018 ยท (Permalink)
All these posts actually show that cooking is easier than it looks and a lot of people just are too scared to try it
onomahu ยท 1 points ยท Posted at 22:05:27 on June 25, 2018 ยท (Permalink)
Beef bourguinon. It takes a long time, but it's mostly just prep and then a long time in the oven:)
b3ar ยท 1 points ยท Posted at 22:05:28 on June 25, 2018 ยท (Permalink)
Candied pecans with a bit of cinnamon, nutmeg, kosher salt.
fmemate ยท 1 points ยท Posted at 22:05:35 on June 25, 2018 ยท (Permalink)
Cookie brownies, they are from a box
LeMoneyshot ยท 1 points ยท Posted at 22:05:42 on June 25, 2018 ยท (Permalink)
Smoking your meat instead of grilling. Pasta
Odd_craving ยท 1 points ยท Posted at 22:05:48 on June 25, 2018 ยท (Permalink)
Roast chicken and roasted vegetables.
catty_wampus ยท 1 points ยท Posted at 22:05:51 on June 25, 2018 ยท (Permalink)
Chocolate covered strawberries. Melt chocolate chips or bark in the microwave. Dip strawberries. Drizzle with a different color of chocolate or sprinkle with something. Instant fancy.
Aywizzle ยท 1 points ยท Posted at 22:05:57 on June 25, 2018 ยท (Permalink)
Well it wonโt make you look like a chef but it sounds like it will go for a croquie monsiur
jra721 ยท 1 points ยท Posted at 22:06:00 on June 25, 2018 ยท (Permalink)
Pretty much anything. Cooking is usually just following a list of instructions. If you can build a Lego set or assemble IKEA furniture, you can cook >90% of dishes. Specific dishes that I have made that get the most compliments: eggs benedict, bacon wrapped dates, fresh salad rolls, chicken/tofu marsala, chunky guacamole, keto pizza with chicken crust, stir fry, bananas foster, Thanksgiving dinner (chicken/stuffing/mashed potatoes), Caprese salad, caramelized onions, sauteed mushrooms, banana freeze (literally just blended frozen bananas).
dys_p0tch ยท 1 points ยท Posted at 22:06:01 on June 25, 2018 ยท (Permalink)
a Dutch baby
PlaysWithMadness ยท 1 points ยท Posted at 22:06:12 on June 25, 2018 ยท (Permalink)
Creme brรปlรฉe.
Itโs got like four ingredients, and super easy. Make the night before house guests and refrigerate, then coat the top with sugar and bust out the torch to brรปlรฉe the top. If you donโt have a blow torch supposedly you can use the broil feature on some ovens, however a good torch is inexpensive and very impressive/fun for house guests.
Extra step that is also easy and adds (in my opinion) to creme brรปlรฉe; cut up a bunch of strawberries in to quarters and put them in a non-reactive sealable container. Add some white rum and some sugar (for 3 cups of strawberries I usually do a cup of rum and 1/3 cup sugar) then cover, shake, and refrigerate over night. Serve on or with the creme brรปlรฉe.
ou- ยท 1 points ยท Posted at 22:06:16 on June 25, 2018 ยท (Permalink)
Sweet potato salad:
1) Set your oven to 200-250F. 2) Chop 3 sweet potatos into 1 inch cubes. 3) Put in a bowl with kosher salt, black pepper, and olive oil. 4) Place evenly on a baking pan and put inside the oven for 20-30 mins. 5) Chop 3 green onions. 6) Use the bowl from step #3 to mix both sweet potatos and green onions. 7) Season with salt, black pepper, olive oil and squeeze the juice of 1 lemon.
townsforever ยท 1 points ยท Posted at 22:06:16 on June 25, 2018 ยท (Permalink)
Spaghetti. Just be generous with the seasonings and beef and your gold!
3x10EE8 ยท 1 points ยท Posted at 22:06:19 on June 25, 2018 ยท (Permalink)
Homemade pasta 100g semolina flour 1 large egg
Trailsey ยท 1 points ยท Posted at 22:06:21 on June 25, 2018 ยท (Permalink)
https://www.foodnetwork.com/recipes/giada-de-laurentiis/filet-mignon-with-balsamic-syrup-and-goat-cheese-recipe-1916034
Chaosr21 ยท 1 points ยท Posted at 22:06:21 on June 25, 2018 ยท (Permalink)
Oven baked BBQ ribs and homemade mashed potatoes. Super easy to do. Add some steamed vegetables and you got yourself a meal.
sam4246 ยท 1 points ยท Posted at 22:06:41 on June 25, 2018 ยท (Permalink)
Pasta Aglio e Oilio
VizzraN ยท 1 points ยท Posted at 22:07:10 on June 25, 2018 ยท (Permalink)
My mom makes this chocolate pie that everyone loves and thinks it takes hours to make. All you need is chocolate pudding from Trader Joe's, heavy whipping cream, and a pie crust. Mix the passing and whipped cream then put it in the pie crust, maybe add some chocolate shavings on top. Takes maybe 20 minutes to do everything.
grahamdalf ยท 1 points ยท Posted at 22:07:11 on June 25, 2018 ยท (Permalink)
Slow cooker pulled pork/chicken. I think I'm up to 8 different dishes between the two meats and I've never gotten a bad opinion of them. Wake up in the morning, make the sauce (or just do it the night before), slap a big chunk of meat in a slow cooker, add sauce and leave for 8-10 hours. Come back from work to an incredible smell in your house, shred meat, leave on Warm for a few minutes while you get changed/showered from the day, and serve. Makes a ton of leftovers too, and they're excellent reheated.
My favorite is pulled pork spicy Korean tacos with lime, Sriracha, and Kimchi slaw. No part takes longer than 5 minutes to prepare, the rest is just waiting. Pair with beer or margaritas and you've got a great all season meal.
jebbie_sans_187 ยท 1 points ยท Posted at 22:07:11 on June 25, 2018 ยท (Permalink)
Here is an easy recipe:
Air dried cylindrical hash, press it into room temperature salmon infused aioli. Serve alongside a vinegar based gazpacho, with sushi style rocky mountain oyster meatballs.
Gets them every time!
jhflif ยท 1 points ยท Posted at 22:07:15 on June 25, 2018 ยท (Permalink)
I've worked at "fine dining" establishments before. Literally their secret is to add shit loads of butter cream and lard to everything. You're welcome. Edit actual lard. Pork lard specifically. I wasn't speaking metaphorically
0xD153A53 ยท 1 points ยท Posted at 22:07:32 on June 25, 2018 ยท (Permalink)
Baked salmon with garlic maple glaze, side of mushroom pilaf, and sauteed fiddleheads.
6 ingredients.
Veldron ยท 1 points ยท Posted at 22:07:41 on June 25, 2018 ยท (Permalink)
Paprikash is always one of my favourites, or if i have the tine pie. Thick stew and some pastry? Piece of piss lol
Maddogg218 ยท 1 points ยท Posted at 22:07:56 on June 25, 2018 ยท (Permalink)
Pork Tenderloins in Diablo sauce.
Salt and Pepper a pork tenderloin, sear on pan on high heat for 2-3 minutes.
Flip loin over and put into oven that's been preheated to 350F
Remove tenderloin from oven, remove from pan. Whisk in 1/2 cup chicken broth, horseradish, dijon mustard, cayenne pepper, and cream into the pan until you have a nice creamy sauce.
Cut loin into 1/2 - 1" inch slices, drape sauce over them and let everyone be amazed at your chef skills.
Detailed recipe here: https://www.allrecipes.com/recipe/222187/pork-tenderloin-diablo/
onyxandcake ยท 1 points ยท Posted at 22:08:07 on June 25, 2018 ยท (Permalink)
Literally anything from the Jamie Oliver 5 Ingredients cookbook. Particularly his Chicken Pot Pie, Sorta Salmon Nicoise, Crazy Good Pork Burger (MY FAVE!) and his Gnarly Peanut Chicken (no recipe found online).
Any quiche, but make sure you add fat like feta or cream cheese chunks.
This Brazilian Shrimp Stew
Also impressive is a shitty hunk of roast (the worse the cut, the better) slow cooked for 10 hours in an undiluted mix of (2 cans) cream of mushroom soup and (1 packed) dry french onion soup mix. People think I'm magic.
FrontDeskGuy95 ยท 1 points ยท Posted at 22:08:15 on June 25, 2018 ยท (Permalink)
Fettucini Carbonara. You don't need to be Gordon Ramsay to cook this. All you need is:
Some fettucine
2 eggs, 1 whole and the yolk of another
guanciale (or bacon if you can't get that)
Good proper italian Parmigiano Reggiano. Not that powdered crap you buy at Tesco
Some red pepper flakes
maybe some fresh parsley if that's your thing
salt and pepper to taste
It takes like 15 minutes to do if done right. Do not use cream under any circumstances.
fishsticks40 ยท 1 points ยท Posted at 22:08:21 on June 25, 2018 ยท (Permalink)
Bread salad with tomatoes, basil, olive oil and balsamic. The secret is getting the bread/crotons just perfect so they're crispy on the edges but soft and absorbent in the middle.
ZweitenMal ยท 1 points ยท Posted at 22:08:31 on June 25, 2018 ยท (Permalink)
Anything. How to:
lazerpenguin ยท 1 points ยท Posted at 22:08:32 on June 25, 2018 ยท (Permalink)
Roasted chicken! So easy to make, and it makes your house smell amazing throw some potatoes and baby carrots in the oven too and you got a cheap awesome dinner!
Zaika123 ยท 1 points ยท Posted at 22:08:33 on June 25, 2018 ยท (Permalink)
Stir fry, fried rice.
Real stir fry and fried rice too. Not that Panda Express stuff.
I used to make Thai basil fried rice in a rice cooker. Took only about 10 minutes if the rice is already cooked.
People are usually amazed at the different fried rice recipes I have. It's usually all the same stuff with a few country specific additions. Not to mention in my house, fried rice is just a way to rehash leftovers.
Old Costco chicken? Chop it up, throw it in rice, soy sauce, sesame oil, black vinegar, oyster sauce, garlic, chives, and random vegetables. Done.
Measurements? Fuck that. Just add stuff till it tastes good. Too much flavor? Add more rice.
knelson44 ยท 1 points ยท Posted at 22:08:35 on June 25, 2018 ยท (Permalink)
The simplest meal I cook -
Get 6 large tomatoes and put on a baking tray. Drizzle olive oil, salt, pepper and some balsamic vinegar over. Cook in oven at 180ยฐC for 30 minutes.
Make spaghetti. Take tomatoes out and crush with a fork until the tomatoes are chunky but have mostly torn apart. Mix in spaghetti and sprinkle basil over the top. Tastes fantastic.
cameronlcowan ยท 1 points ยท Posted at 22:08:52 on June 25, 2018 ยท (Permalink)
Shakshouka
balancedinsanity ยท 1 points ยท Posted at 22:08:56 on June 25, 2018 ยท (Permalink)
Fresh whipped cream on anything. People apparently don't know that whipped cream is just cream that's been whipped.
sblvguy ยท 1 points ยท Posted at 22:09:12 on June 25, 2018 ยท (Permalink)
Steak au poivre
ohtheheavywater ยท 1 points ยท Posted at 22:09:16 on June 25, 2018 ยท (Permalink)
Tofu chocolate pudding. Melt dark chocolate, blend with silken tofu and simple syrup, refrigerate. It tastes like the best mousse you ever had.
Elvishgirl ยท 1 points ยท Posted at 22:09:38 on June 25, 2018 ยท (Permalink)
Alfredo.
Patzy_Cakes ยท 1 points ยท Posted at 22:09:41 on June 25, 2018 ยท (Permalink)
My recommendation for super easy is a couscous salad. Just dice up some tomato, olives, cucumbers, and feta and make a simple lemon vinaigrette... couscous is a small pasta by the way, to make it you put boiling water on it and let it sit for 10 minutes.
pmoney757 ยท 1 points ยท Posted at 22:09:43 on June 25, 2018 ยท (Permalink)
pasta aglio e olio
LearnedHowToDougie ยท 1 points ยท Posted at 22:10:02 on June 25, 2018 ยท (Permalink)
Chicken, rice and asperegas with white wine sauce.
Cook your chicken and asperegas with butter, minced garlic onion and a bit of oil in 1 or 2 skillets (Add salt. ALWAYS add salt). Get some color on both and remove from heat, remove the asparagus from the skillet and plate separately (I turn the oven on low to keep them warm during phase 2).
Now you have a skillet with the chicken, garlic and onions still in it. The chicken has some golden brown color, the onions and garlic are a bit dark at this point. Now add your white wine. I like anything that isn't oaky. Usually savion blanc. Use your discretion on amount and turn the heat up. You want it sizzling and steaming off, leaving behind a crisp sharp flavor along with the carmelized onions. The color will turn brownish and it will thicken because of the steamed off water. The chicken absorbed a lot of flavor, take it out and plate. Add your asparagus and rice, drizzle some sauce and enjoy.
Once I had a handle on all three aspects, cooking vegetable, protein, and sauce correctly- my cooking became so much better.
ShinyThingsInMud ยท 1 points ยท Posted at 22:10:05 on June 25, 2018 ยท (Permalink)
Borscht.. stuffed peppers...
ottawadeveloper ยท 1 points ยท Posted at 22:10:07 on June 25, 2018 ยท (Permalink)
Brussel sprouts. Discard the wilty leaves, halve them, put them on a baking sheet. Balsamic drizzle, salt, pepper, butter, then bake them. Ita amazing, especially given brussel sprouts reputation
thedevilisbad ยท 1 points ยท Posted at 22:10:10 on June 25, 2018 ยท (Permalink)
Buttermilk pie.
The_Legendary_Nerd ยท 1 points ยท Posted at 22:10:19 on June 25, 2018 ยท (Permalink)
If you make those crappy $0.25 Ramen packs and throw in a bunch of chopped vegetables, an egg, or some other stuff you look like a pro chef
ItPutsLotionOnItSkin ยท 1 points ยท Posted at 22:10:23 on June 25, 2018 ยท (Permalink)
Slow cooked meat. Just maranade for 8 to 10 hours then cook for 8 to 10 hours. The meat just falls off the phone and there is no exactly timing.
Avid_Smoker ยท 1 points ยท Posted at 22:10:27 on June 25, 2018 ยท (Permalink)
No matter what you're preparing, saute some garlic and onion. Makes the whole place smell great and gets peoples appetites going.
spyridonya ยท 1 points ยท Posted at 22:10:35 on June 25, 2018 ยท (Permalink)
Key Lime pie. Every time I make it everyone flips out and itโs ridiculously easy.
hamtheattackdog ยท 1 points ยท Posted at 22:10:42 on June 25, 2018 ยท (Permalink)
Roasted pepper (capsicum) salad. Made it all up before a family reunion one day. Everyone loved it.
Roasted peppers (capsicum) Roasted egg plant Roasted zucchini Baby spinach Chickpeas Feta Pearl couscous Moroccan seasoning
viperx191 ยท 1 points ยท Posted at 22:11:16 on June 25, 2018 ยท (Permalink)
If not salad, try making spring rolls or even a wrap.
Pacoflipper ยท 1 points ยท Posted at 22:11:20 on June 25, 2018 ยท (Permalink)
Put some meat and veggies in a pot and baby you got a stew!
PM_PIC5_4_COMPLIMENT ยท 1 points ยท Posted at 22:11:25 on June 25, 2018 ยท (Permalink)
Cheesecake is deceptively easy to make. Just mix sugar and cream cheese. It is crucial to mix those first or the texture will be awful. Then mix in the eggs. For the crust, just smush Graham crackers, add sugar and melted butter, then line a pan with it. Pour in the cheesexake mix and bake. You can get creative by adding things to the mix or as a topping. It can be as fancy as you want.
Steak. Steak is stupid easy on the grill. Seasonings that will taste like crap on something cooked on a stove top will taste great on the grill. I've actually been having a lot of luck with a coca cola based marinade recently. The key is to not overcook it. Having a good piece of meat is also crucial. Doesn't have to be the most expensive, though. You just have to know how to cook it. Some like hot and fast, some like low and slow. Filet mignon and NY strip are the most forgiving.
Fajitas. Meat of your choice (steak, chicken, or shrimp) + onions + peppers. SLICE! THAT! SHIT! Sautรฉ in a skillet and add the seasoning mix of your choosing. You may have to try a few to find one you like. This is really the only thing you'll have to figure out with this. Side of rice and beans. BAM!
Salads. You don't even have to cook shit most of the time. The challenge here is just finding all those ingredients your TV made you think was just for fancy people. Balsamic vinegar, goat cheese, fetta cheese, pine nuts, leaves other that lettuce, etc.
jak_d_ripr ยท 1 points ยท Posted at 22:11:30 on June 25, 2018 ยท (Permalink)
Jollof rice. I mean I wouldn't go as far as to say it's easy, but it's not hard. But my white friends all lose their minds when I make it.
DirtyArchaeologist ยท 1 points ยท Posted at 22:11:35 on June 25, 2018 ยท (Permalink)
Pasta Pomodoro
Heat a sauce pan, add olive oil, dash of red pepper flakes, and minced garlic. After about thirty seconds, when the garlic has bloomed (youโll smell it) immediately add a can of San Marzano-style whole peeled tomatoes. Crush and lightly chop up the tomatoes with your wooden spoon. Salt and pepper ( of course). Simmer this for 20 minutes or so. Add a couple spoonfuls of the pasta water to the sauce (the starch from the pasta will thicken the sauce a little and help it coat the pasta). After your sauce has cooked, add enough of the liquid bits of the sauce to coat the freshly drained pasta (no oil ever, rookie mistake that keeps the sauce from sticking to the pasta, the sauce we are tossing the pasta with will keep it from sticking). Garnish with some torn basil leaves and serve with, you guessed it, Parmesan. Garnish with any wine you would like, I prefer Chianti or Tempranillo.
This is the recipe as handed down through my family (grandparents immigrated from Bari, Italy). Itโs super simple but this is a basic sauce that once mastered can become a master recipe with which to create other sauces (marinara, arrabiata, ragu,...) In my family everyone is expected to know how to make this. Itโs an old world thing so there arenโt really any measurements, you cook it by smell, taste, and intuition.
Have fun.
the-effects-of-Dust ยท 1 points ยท Posted at 22:11:41 on June 25, 2018 ยท (Permalink)
Honestly curry is super easy. Itโs basically cook some onions and garlic, chicken or whatever meat (or tofu obviously), potatoes, add cream or coconut milk and your spices (like a SHITLOAD of spices) then simmer for basically ever. This is like super Americanized curry but itโs delicious AF.
xxChristianBale ยท 1 points ยท Posted at 22:11:42 on June 25, 2018 ยท (Permalink)
No one will see this, but Stepanie Izard's Girl and the Goat cauliflower is amazing.
http://www.geniuskitchen.com/recipe/girl-the-goat-roasted-cauliflower-491805
You can prob skip the crunch butter part. Pretty sure I did when I made made it.
Anyway, no one realizes just how good that shit can taste and it takes like something like 20-30 minutes all in to do.
JesseJaymz ยท 1 points ยท Posted at 22:12:09 on June 25, 2018 ยท (Permalink)
So far the most popular things in this thread are meals that would not impress me. Soups and salads?? What am I a rabbit??... that also loves soups
scfp ยท 1 points ยท Posted at 22:12:14 on June 25, 2018 ยท (Permalink)
risotto
fluffytofusteak ยท 1 points ยท Posted at 22:12:16 on June 25, 2018 ยท (Permalink)
Crab Imperial
_thebaroness ยท 1 points ยท Posted at 22:12:22 on June 25, 2018 ยท (Permalink)
Chili or cream cheese chicken in a crockpot!
Aquillav ยท 1 points ยท Posted at 22:12:23 on June 25, 2018 ยท (Permalink)
ITT: Balsamic Vinager
guitareatsman ยท 1 points ยท Posted at 22:12:42 on June 25, 2018 ยท (Permalink)
Chicken and chorizo paella.
Super easy, looks impressive, mad tasty.
RealSchon ยท 1 points ยท Posted at 22:12:42 on June 25, 2018 ยท (Permalink)
Nothing.
Easy stuff will still taste amazing, but you can't finesse being an "incredible chef" without any effort. It's pretty obvious to anyone with a modicum of cooking experience (I say this as someone with probably less than a modicum of exp).
hannid20 ยท 1 points ยท Posted at 22:13:01 on June 25, 2018 ยท (Permalink)
Frittata.
benevolentpotato ยท 1 points ยท Posted at 22:13:04 on June 25, 2018 ยท (Permalink)
Not necessarily a dish but a method - sous vide.
Get a ribeye, vacuum seal it with some salt, pepper, rosemary, and garlic powder, huck it in water at 128F for like an hour or so, then get it out of the bag, pat it dry, and throw it in the freezer for a few minutes to cool and dry while you get a cast iron skillet with a little oil screaming hot (well, literally smoking hot). Sear the ribeye for two minutes a side, and you've got a perfect rare steak. More rare? Try 125F, or 123F. Medium? Turn it up to like 133F, 135F.
Feeding a crowd? Get a pork shoulder. Throw it in a vac bag with some kind of spice rub and some liquid smoke. Put that in the bath at 165F for 24 hours, then pull it out and put it in the oven at 300 for an hour and a half. I've been told it's the best pulled pork people have ever had.
Everything is really easy and comes out awesome.
GBRB1G ยท 1 points ยท Posted at 22:13:05 on June 25, 2018 ยท (Permalink)
Blackberry and pearl mozzarella skewers with mint leaves drizzeled with agave nector and very light Kosher Salt....
zoahporre ยท 1 points ยท Posted at 22:13:17 on June 25, 2018 ยท (Permalink)
Coq au vin
Jam2quai ยท 1 points ยท Posted at 22:13:22 on June 25, 2018 ยท (Permalink)
Salad: cucumber
Dressing: tonic, pepper , gin
A hit, believe me
MontyMole82 ยท 1 points ยท Posted at 22:13:36 on June 25, 2018 ยท (Permalink)
Profiteroles basically make themselves. Whipping the cream and making a chocolate sauce are the โhardโ parts.
xlizen ยท 1 points ยท Posted at 22:13:41 on June 25, 2018 ยท (Permalink)
Enchiladas are super easy to make and you can pour a sauce drizzle with some garnish to make it look real nice
Corvus25 ยท 1 points ยท Posted at 22:14:15 on June 25, 2018 ยท (Permalink)
Phyllo wrapped salmon.
NerdyTortoise ยท 1 points ยท Posted at 22:14:18 on June 25, 2018 ยท (Permalink)
Theres a really funny youtuber โyou suck at cookingโ who does these kinds of dishes.
itsamamaluigi ยท 1 points ยท Posted at 22:14:24 on June 25, 2018 ยท (Permalink)
Maybe not "incredible chef," but I had a "toast party" not long ago and people could not stop commenting on how great an idea it was. You get a few loaves of bread, preferably nice ones from a bakery that morning, and toast it and add toppings.
Toast with cream cheese, sliced strawberries, honey, and a few mint leaves feels very fancy.
Also, ribs in a slow cooker. Incredibly easy, just rub them with some simple seasoning and throw them in a crock pot during the day. Brush some BBQ sauce on them, and put in the broiler for a few minutes, and you've got restaurant-quality ribs.
Rogueshadow_32 ยท 1 points ยท Posted at 22:14:30 on June 25, 2018 ยท (Permalink)
Beef wellingtons, itโs a steak wrapped in Parma ham/prosciutto sometimes covered in a mushroom sauce and then wrapped in puff pastry.
freediverdude ยท 1 points ยท Posted at 22:20:04 on June 25, 2018 ยท (Permalink)
Was going to say this- you can throw those things in the oven and like 30 minutes later you look like you should be on one of gordon ramsey's shows lol.
Dougdahead ยท 1 points ยท Posted at 22:14:33 on June 25, 2018 ยท (Permalink)
Grilled burgers with grilled cheese sandwiches as buns.
Sand__Panda ยท 1 points ยท Posted at 22:14:42 on June 25, 2018 ยท (Permalink)
Stuff Mushrooms.
Pretty easy, and you can use all kinds of "stuff".
Last night's: medium to large button mushrooms, whole. Turn them over andnl wiggle out the stem. If done correctly this leaves a cavity.
Then I stuffed with minced onions and diced up crab meat mixed with shredded cheddar cheese. Added spice to my liking (little salt, some cinnamon, paprika). Mix it all up.
Get in there with your clean hands, and plug the shrooms with your mixture. I used a steamer to cook. About 20 minutes or so.
Can use stems in a salad, or use within day or so.
butterbeancd ยท 1 points ยท Posted at 22:14:42 on June 25, 2018 ยท (Permalink)
Depends on your definition of โextremelyโ easy, but my Baby Hamburgers are always a huge hit. And no, theyโre not just sliders. Theyโre slider-sized burger patties, but with flaky biscuits as the buns and country style white gravy as the only topping. Theyโre fucking delicious and super easy to make for parties and the like.
nahlabaem ยท 1 points ยท Posted at 22:14:43 on June 25, 2018 ยท (Permalink)
A tiramisu, it's SO easy, no bake, and tastes amazing. If you don't know how it's made you'd think it's complex shit when really you're just mixing ingredients and layering and pouring coffee
HOW I, someone who can't cook, MAKE IT:
1-make a cup of coffee (nothing added obv just coffee) 2- dip ladyfingers in cup of coffee (when it's not too hot but not room temperature because the ladyfingers are super delicate) if you have left over coffee pour it on top but make sure all coffee is absorbe by the ladyfingers 3- (have this mix ready before steps 1/2) after dipping ladyfin in coffee and covering the base of a glass container pour in a mix of condensed milk, cream and whipped cream on top *4- some people like to alternate layers of ladyfingers and mix but I'm lazy so I just do bottom layer of the ladyfingers and a thick layer of the mix, up to you... *5-Sprinkle Cocoa and/or coffee and/or chocolate flakes *6-Garnish with whipped cream 7- put in freezer 8- dig in!
Optional steps*
Kingofgoldness ยท 1 points ยท Posted at 22:15:12 on June 25, 2018 ยท (Permalink)
Raviolis lol
HeathenfuckAthiest ยท 1 points ยท Posted at 01:18:40 on June 26, 2018 ยท (Permalink)
I mean, Nobody wants to admit they ate 9 cans of ravioli
CryiEquanimity ยท 1 points ยท Posted at 22:15:19 on June 25, 2018 ยท (Permalink)
I make fancy-ish chicken cordon bleu but if Iโm really โtryingโ coq du vin
SwampRaider ยท 1 points ยท Posted at 22:15:27 on June 25, 2018 ยท (Permalink)
Caprese- simply just a cut tomato with mozzarella cheese Basil Leaf, Olive oil and balsamic vinegar reduction on top. Such a fun thing to prepare and very easy, but presentation is everything to make it look amazing
not_thedrink ยท 1 points ยท Posted at 22:15:35 on June 25, 2018 ยท (Permalink)
I have a go-to mushroom truffle pasta that never fails to impress. Onions, garlic, and mushrooms sauteed in olive oil + butter, add cream (soy replacement works just as well) and noodles. Let it simmer for a bit. Add truffle oil but works just as well without it. Classy as heck.
dillonfalano ยท 1 points ยท Posted at 22:15:47 on June 25, 2018 ยท (Permalink)
As long as you buy good pasta and do not overcook it, that is your best bet. Also super easy to pair with other food items, doesn't take a lot of time and can look very elegant if prepped right.
random_guy-1234 ยท 1 points ยท Posted at 22:15:50 on June 25, 2018 ยท (Permalink)
Set oven to 350ยฐ
Take porkchops and season with salt, pepper, garlic (optional), and parsley (optional) Put in the oven for 35-40 Enjoy!
brookmachine ยท 1 points ยท Posted at 22:15:52 on June 25, 2018 ยท (Permalink)
Any kind of skillet meal. Pasta, water/broth, whatever veggies you like, whatever protein you like, boil it altogether for ten minutes and throw some parmesan on top. Or add sauce. Or make it vegetarian. I call it summer pasta
bigorangemachine ยท 1 points ยท Posted at 22:16:42 on June 25, 2018 ยท (Permalink)
RIBS
stuffedanimalfap ยท 1 points ยท Posted at 22:16:45 on June 25, 2018 ยท (Permalink)
Baked Ziti-
its basically just layers of cheese, noodles and meat sauce and more cheese and more cheese and more cheese.... And more cheese.... And bake it. But everyone who's tried it loves it and thinks its super hard to make.
Also
Italian Pasta Salad Basically just a box of noodles, a bottle of Italian dressing and chunks of pepperoni, cucumber, olives, tomatoes and cheese. No measuring or thinking needed.
dam_the_beavers ยท 1 points ยท Posted at 22:16:58 on June 25, 2018 ยท (Permalink)
Seafood boil - I sear some sausages, take em out, add water, salt and a shit ton of Old Bay. Then throw in some potatoes, then some corn and the sausage again, lobster tails, and shrimp at few minute intervals. Throw it all in a strainer and serve. Delicious and SO EASY.
alphex ยท 1 points ยท Posted at 22:17:04 on June 25, 2018 ยท (Permalink)
This guy has a date tonight.
MidniteEye ยท 1 points ยท Posted at 22:17:05 on June 25, 2018 ยท (Permalink)
Spend some time making a reserve of demi-glace. Then you can use it to make just about anything amazing...
There is very little work making it, just takes time....
RockHockey ยท 1 points ยท Posted at 22:17:07 on June 25, 2018 ยท (Permalink)
Anything baked in puff pastry. https://www.allrecipes.com/recipe/70923/puff-pastry-salmon/
LaurenLdfkjsndf ยท 1 points ยท Posted at 22:17:10 on June 25, 2018 ยท (Permalink)
According to the commercial, Rice Krispy Treats
Siz27 ยท 1 points ยท Posted at 22:17:16 on June 25, 2018 ยท (Permalink)
Eggplant parmesan. It takes a bit of time to prep everything if done from scratch, but is really easy to make.
IndustrialTreeHugger ยท 1 points ยท Posted at 22:17:25 on June 25, 2018 ยท (Permalink)
For dessert - creme brulee. Get some small ramekins at the dollar store, a kitchen torch, and those Dr. Oetker Creme Brulee packs.
Markamp ยท 1 points ยท Posted at 22:17:28 on June 25, 2018 ยท (Permalink)
Nacho Dip - Philadelphia cream cheese and a can of chilli. Stir together in pot - serve hot with bag of Nacho chips. Nuke when you get to party - Guarantee youโre going home with an empty bowl.
arthurdentxxxxii ยท 1 points ยท Posted at 22:17:28 on June 25, 2018 ยท (Permalink)
Teriyaki Salmon on Ceaser Salad.
I buy the Caesar salad kit at the store. Buy salmon, rub teriyaki sauce on it. Broil it until the skin of the fish pulls apart easily.
Once fully cooked, throw onto a salad. You. Can chop it or keep as in piece for presentation. Takes about 15 minutes to make.
internetqueef ยท 1 points ยท Posted at 22:17:38 on June 25, 2018 ยท (Permalink)
Drip beef or Italian beef sandwiches in a slow cooker(difference is just what you call it) Super easy prep, even better the next day!
LilBennyPoo ยท 1 points ยท Posted at 22:17:40 on June 25, 2018 ยท (Permalink)
Cedar plank salmon
mix seasame oil, brown sugar, seasame seeds, and dill into a paste and put on a pound of salmon. Soak a cedar plank in water for an hour, throw the salmon on the plank skin down with all the paste on top, back for 30 minutes at 400
i've never made it sober, it's crazy easy, and people go nuts over it
JesseBrown23 ยท 1 points ยท Posted at 22:17:47 on June 25, 2018 ยท (Permalink)
Shrimp Alfredo. Boil noodles add sauce, sautรฉ shrimp.
vguy72 ยท 1 points ยท Posted at 22:18:47 on June 25, 2018 ยท (Permalink)
Eggs Benedict
The_15_Doc ยท 1 points ยท Posted at 22:18:56 on June 25, 2018 ยท (Permalink)
Pasta aglio e olio, literally features on the movie, โchefโ.
devtastic ยท 1 points ยท Posted at 22:19:03 on June 25, 2018 ยท (Permalink)
Nigel Slater's Coq Au Riesling. Who'd have thought chicken cooked in white wine and cream with bacon, and mushrooms would be delicious?
See also Nigella's version and the Guardian's version
MassRedemption ยท 1 points ยท Posted at 22:19:06 on June 25, 2018 ยท (Permalink)
Chicken/pork/veal piccata.
Basically just flour coated meat fried in butter, which you use as a rue for a lemon caper and white wine sauce. Very simple and almost nothing you can mess up on, even without a measuring cup.
Skrap93 ยท 1 points ยท Posted at 22:19:09 on June 25, 2018 ยท (Permalink)
I would say a good lasagna or chicken ranch tacos or maybe some chicken fettuccine Alfredo
Slifer967 ยท 1 points ยท Posted at 22:19:10 on June 25, 2018 ยท (Permalink)
Chicken and leak stroganoff Shit is op
therealbirdperson ยท 1 points ยท Posted at 22:19:30 on June 25, 2018 ยท (Permalink)
Anything to do with prawns. You can get them de-shelled and de-veined at most places, and then all you do is chuck a bit of butter in a pan, some minced garlic, a couple of chilli flakes for some added flavour, salt and paprika (if you like) to taste, sautรฉ that shit for 5 minutes and bam!
Optional: serve with a side of spinach leaves, baby tomatoes, and feta cheese for some delicious salad action.
Fr87r41n ยท 1 points ยท Posted at 22:19:33 on June 25, 2018 ยท (Permalink)
You can make AMAZING tacos with just garlic, ground cumin, chili powder, salt, and ground beef. basically just chop up garlic, add the beef, and then slowly add the cumin, chili powder and salt until it tastes good.
Nihil-011 ยท 1 points ยท Posted at 22:19:38 on June 25, 2018 ยท (Permalink)
Sushi. It's alot easier than you think. And rice is just about the only thing you'll have to cook.
inishikun ยท 1 points ยท Posted at 22:19:42 on June 25, 2018 ยท (Permalink)
Rockefeller oysters
jlelvidge ยท 1 points ยท Posted at 22:19:46 on June 25, 2018 ยท (Permalink)
A keto bread roll recipe. They look perfect and taste like wholemeal bread and very filling. Ironically I got the recipe on reddit
dkromd30 ยท 1 points ยท Posted at 22:19:50 on June 25, 2018 ยท (Permalink)
Spaghetti allโAmatriciana.
flatlander84 ยท 1 points ยท Posted at 22:19:52 on June 25, 2018 ยท (Permalink)
Mac & Cheese, apparently my 3 little cousins think i make the best M&C ever! I just add Cheez Whiz.....lol
Trumpet_KAT ยท 1 points ยท Posted at 22:19:59 on June 25, 2018 ยท (Permalink)
One of the quickest, most simple dishes I make I ground turkey tacos. I mix my own spices, add whatever veggies I want and cheese and boom, instant roommate love. I have a ton of easy, low budget recipes I created to survive life on SSI and food stamps.
Fried bread is another to die for. You can make it as simple as 4 ingredients including the butter to cook it in or as complex as dessert, stuffed bread, or flavored breads.
poopybunghole69 ยท 1 points ยท Posted at 22:20:06 on June 25, 2018 ยท (Permalink)
Steak and spaghetti
brokecollegestudent3 ยท 1 points ยท Posted at 22:20:08 on June 25, 2018 ยท (Permalink)
I like making chicken tikka masala. Really easy to do and looks great with presentation
joy4874 ยท 1 points ยท Posted at 22:20:12 on June 25, 2018 ยท (Permalink)
McCormicks Rosemary chicken and potatoes recipe. It's not too impressive but a quick, easy meal.
NSRedditor ยท 1 points ยท Posted at 22:20:15 on June 25, 2018 ยท (Permalink)
A poached egg with cracked pepper and chive sprinkles.
jutct ยท 1 points ยท Posted at 22:20:24 on June 25, 2018 ยท (Permalink)
Perfectly cooked steak
Philboyd_Studge ยท 1 points ยท Posted at 22:20:29 on June 25, 2018 ยท (Permalink)
Revenge
mtbaird5687 ยท 1 points ยท Posted at 22:20:42 on June 25, 2018 ยท (Permalink)
4 cheese Mac and cheese. Just use 3 more cheeses.
RowdyPanda ยท 1 points ยท Posted at 22:20:43 on June 25, 2018 ยท (Permalink)
Carbonara is one of the dishes i like to make. funny thing is i thought i invented a new pasta dish when i threw it together as a kid and a couple of years later i found out that there is a identical dish out there and it was called Carbonara, man was i disappointed.
CA_Orange ยท 1 points ยท Posted at 22:20:57 on June 25, 2018 ยท (Permalink)
Spicy shrimp.
Half a stick of butter, hot sauce, cayenne pepper, and jumbo shrimp.
Heat up shrimp in a pan, add butter, 8 tbls of hot sauce, 4 tsp of cayenne pepper. Mix until spicy sauce is smooth and evenly coated on shrimp.
Serve on a dish with bread (or without). Hot sauce and cayenne amounts vary to taste. It makes a great appetizer or finger food for guests.
bhammy6 ยท 1 points ยท Posted at 22:21:06 on June 25, 2018 ยท (Permalink)
Spaghetti squash pasta dishes. Super easy to make just bake the squash and then heat the sauce. Itโs a healthy alternative to using noodles, but equally delicious and filling.
HumanSushiBurrito ยท 1 points ยท Posted at 22:21:12 on June 25, 2018 ยท (Permalink)
According to my SO, tomato toast -.-
Edrod00 ยท 1 points ยท Posted at 22:21:15 on June 25, 2018 ยท (Permalink)
A good egg
KazutoKirigayaKirito ยท 1 points ยท Posted at 22:21:37 on June 25, 2018 ยท (Permalink)
Ramen noodles
RainbowSixThermite ยท 1 points ยท Posted at 22:21:49 on June 25, 2018 ยท (Permalink)
If you serve it on a plate, just drizzle the sauce in parrel lines across the plate
LordAnon5703 ยท 1 points ยท Posted at 22:22:05 on June 25, 2018 ยท (Permalink)
Mix 3 eggs, a can of sweetened condensed milk, and a can of evaporated milk. I don't know the exact measurements for those because for the most part you literally just throw the most common size can of sweetened condensed milk in with the most common size can of evaporated milk. My point is that it has three ingredients, you throw it in a glass container, in a roasting pan partially submerged in water, in a 350 degree oven, and you deadass make the best flan that anyone has ever had.
Vesalii ยท 1 points ยท Posted at 22:22:06 on June 25, 2018 ยท (Permalink)
A good spaghetti carbonara It's nothing more than boiling spaghetti, cooking bacon and whisking eggs, black pepper and parmigiano. When the pasta is almost al dente you throw it in a frying pan, add bacon and add the egg mixture while rossi g the spaghetti. Let the heat of the pasta cook the egg. Done.
TheMiddlechild08 ยท 1 points ยท Posted at 22:22:13 on June 25, 2018 ยท (Permalink)
Taco dip
joemofo214 ยท 1 points ยท Posted at 22:22:15 on June 25, 2018 ยท (Permalink)
Boil some oversized shells, stuff with a mixture of shredded rotisserie chicken, cream cheese, spinach, and ricotta, put in a dish covered in sauce, cover with store bought sauce, bake at 350 degrees f for 30 minutes. Top with mozerlla cheese and bake again til golden brown.
Bam. Stuffed shells.
Macdoooodles ยท 1 points ยท Posted at 22:22:32 on June 25, 2018 ยท (Permalink)
Yaki Soba.
Literally just take an instant ramen, cook it, don't put in the flavor packet, strain and fry it, and maybe add some meat, veggies, spices, and sauces, and BOOM! NEXT GORDON RAMSAY.
awwaygirl ยท 1 points ยท Posted at 22:22:45 on June 25, 2018 ยท (Permalink)
So, I got an air fryer not too long ago, and it's been awesome.
I can make air fryer bagels in under 20 min - and they're always a hit!
Lumpia (like eggrolls) - get a box of the lumpia skins (really thin pastry dough sheets), and fill them with whatever filling you want. My best friend and I have done breakfast ones, mexican-flavored, traditional, and dessert ones! When she takes them to potlucks at work, everyone thinks she slaved for hours to make them. We can get a batch done in under an hour, yielding about 20 rolls. Again - the air fryer makes it super quick.
[deleted] ยท 1 points ยท Posted at 22:22:47 on June 25, 2018 ยท (Permalink)
If you toss brussel sprouts into some olive oil and cook them in an air fryer...they'll be as good as any restaurant's.
luanaraldi ยท 1 points ยท Posted at 22:22:55 on June 25, 2018 ยท (Permalink)
Steamed Tuna
300g ~ 500g Piece of Tuna (a cut from the fish, not canned)
1 Red/Yellow/Green bell pepper (one of each color if you can)
Onion
50g of Rosemary
Black pepper
Salt
2 Lemons
Olive oil
A steam cooker
Squeeze the lemons in a bowl, put some black pepper, salt and rosemary, place tuna inside of bowl and mix it up a bit, making the liquid go all over the piece of tuna and leave it there for awhile (10 to 15 minutes).
Cut the onion, place it inside the bowl, mix it up again.
Cut the bell peppers, place it inside the bowl, mix it up again.
Take the piece of tuna and place it on the steam cooker, throw everything that is on the bowl over the piece of tuna (there is no problem if the liquid from the bowl goes to the steam cooker water), put some more rosemarys and black pepper over the piece of tuna and a little bit of salt, put some olive oil over everything (not too much)
Leave it there for an hour, remember to keep an eye on the water level, never let it run out of.
After 1 hour, see if the tuna is ready by checking if the piece of fish has a texture more alike a normal piece of meat, eat a little piece if need be.
It takes a while, but it's very simple.
lanismycousin ยท 1 points ยท Posted at 22:22:56 on June 25, 2018 ยท (Permalink)
Roasted Red Potatoes.
I don't usually use rosemary and I just use garlic sauce to give it a little bit of a garlic flavor or just regular sea salt. Comes out great, takes no real effort to prepare, and tastes great. My mom loves when I make this for her.
Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
https://www.marthastewart.com/332662/roasted-red-potatoes
Drulock ยท 1 points ยท Posted at 22:23:06 on June 25, 2018 ยท (Permalink)
Moules Frites or Moules Marniere. Buy a bag of mussels, saute some garlic, parsley, carrot, and celery in a pan, add the mussels, pour in some white wine, cover and let it cook until they open. If they, or you, dont like mussels, use clams. For Moules Frites, do the same thing, fry some French fries and toss them with garlic and parsley.
Add a store bought baguette and you have one of the classic French and Belgian dishes that is dead easy to make.
For dessert, make a tiramisu. Get some ladyfingers (most supermarkets have them, if not, check an italian deli. Put them at the bottom of a brownie pan, dribble some coffee and brandy or marsala wine over them. If you can find mascarpone cheese, mix it with some cool whip, if not, just use cool whip. Cover the cookies with the cream and sprinkle cocoa powder or grate some dark chocolate over the top. Wham, impressive dessert.
Dimentive ยท 1 points ยท Posted at 22:23:07 on June 25, 2018 ยท (Permalink)
Sushi?
Noxzen ยท 1 points ยท Posted at 22:23:13 on June 25, 2018 ยท (Permalink)
Cakeday?
Keke_vuorinen ยท 1 points ยท Posted at 22:23:16 on June 25, 2018 ยท (Permalink)
Thai cube
Realshit7455 ยท 1 points ยท Posted at 22:23:21 on June 25, 2018 ยท (Permalink)
My jizz on a plate, which I then throw like a frisbee through the window of the nearest daycare.
DBxLazyscranton ยท 1 points ยท Posted at 22:23:30 on June 25, 2018 ยท (Permalink)
Jambalaya. Everyone always thinks its such a tough recipe, but all it requires is patience and attention to detail which could be said for most homemade dishes.
imp3r10 ยท 1 points ยท Posted at 22:23:36 on June 25, 2018 ยท (Permalink)
Pasta aglio e olio. Mad declicious!
Finito-1994 ยท 1 points ยท Posted at 22:23:36 on June 25, 2018 ยท (Permalink)
A proper omelette.
Easy as hell to make. Maybe takes you five to six minutes but every time I make a girl that it impresses her for some reason. No fucking idea why.
The one time I tried to make a burger I fucked up and forgot the cheese and the meat was undercooked....Iโll stick to what I know.
Lattika ยท 1 points ยท Posted at 22:23:40 on June 25, 2018 ยท (Permalink)
Just put some lamb in a slow cooker for 8+ hours. Delicious meat that melts off the bone, serve with roasted potatoes. You don't need to do a goddamn thing.
WorldsGreatestPoop ยท 1 points ยท Posted at 22:23:57 on June 25, 2018 ยท (Permalink)
Spaghetti-Os with a sprig of parsley
Memerobber ยท 1 points ยท Posted at 22:23:58 on June 25, 2018 ยท (Permalink)
Every non-puerto rican I've met goes fucking crazy when I make perfect Arroz con Salchichas. It's literally the easiest thing I know how to make. Like, you just look at it every few minutes, stir, change heat, boom.
GoatChease ยท 1 points ยท Posted at 22:24:04 on June 25, 2018 ยท (Permalink)
What's her name OP?
FireMemes16 ยท 1 points ยท Posted at 22:24:34 on June 25, 2018 ยท (Permalink)
Pastries or marangues
blakonbitz ยท 1 points ยท Posted at 22:24:36 on June 25, 2018 ยท (Permalink)
Any homemade pasta. Just takes time but you look like a pro chef.
kutuup1989 ยท 1 points ยท Posted at 22:24:51 on June 25, 2018 ยท (Permalink)
Beef Stroganoff.
You literally just fry some onions and mushrooms off. Throw in some bite size pieces of rump steak and fry that off.
At this point, start boiling some tagliatelle.
Now pour 100ml beef stock over the mushrooms, onions and beef. Then turn down the heat to about medium.
When the tagliatelle is done, mix a small pot of sour cream into the meat and stuff and then serve that on top of the tagliatelle.
Also, Chicken Pilaf:
Fry off a some diced onion. Cut some chicken breast into bite size pieces and then add that. Fry until the chicken in white all over on the outside. Throw in some tarragon at this point. Throw in some basmati rice (about a cup for 2 servings) then pour 500ml chicken stock over the whole thing. Also 2 tablespoons of butter. Boil the whole thing down until the rice is soft and you're good to go.
MrsMeredith ยท 1 points ยท Posted at 22:24:52 on June 25, 2018 ยท (Permalink)
According to my father in law, beef stew.
My mother in law was away so he came to visit for Valentine's Day and took my husband and I snowmobiling.
I made beef stew and biscuits for supper when we all got back and he about lost his mind. Like ate three helpings that night and then called two days later to ask me to e-mail the recipe so he could make it himself and eat it every day until my mother in law got back from her trip (at least a week away still at that point.) Talked about how good it was the next two or three times I saw him and continues to specifically mention it as something that would be a nice way to end the day when they're going snowmobiling.
It's literally chunks of beef, browned in a pan with an onion and then put in a pot of boiling water with some chunks of potato, carrot, celery, and a bit of barley and some spices. I think it's one of the simplest dinners I make, but my father in law and my husband both love it so much it makes me feel like a 5-star chef.
EBungus ยท 1 points ยท Posted at 22:24:55 on June 25, 2018 ยท (Permalink)
A garnish goes a long way whatever you make. The power of presentation is hugely underrated!
Powdercum ยท 1 points ยท Posted at 22:25:02 on June 25, 2018 ยท (Permalink)
Chef Boyardee
Enter_Corgi ยท 1 points ยท Posted at 22:25:19 on June 25, 2018 ยท (Permalink)
Chicken Cordon Bleu
So simple but sounds and looks professional.
pysouth ยท 1 points ยท Posted at 22:25:20 on June 25, 2018 ยท (Permalink)
Authentic tacos. Seriously easy as fuck to make, cheap, and everyone loves them.
I cooked tacos for my roommates with some bomb ass homemade salsa verde, gave everyone plenty of options for toppings so they could pick and choose what they wanted.
Just look up a recipe for authentic tacos online and go for it. Itโs always a hit and theyโre delicious.
the_horny_satanist ยท 1 points ยท Posted at 22:25:22 on June 25, 2018 ยท (Permalink)
a can of soup legit makes me feel like a god.
mortalomena ยท 1 points ยท Posted at 22:25:25 on June 25, 2018 ยท (Permalink)
Steamed hams.
arthur2-shedsjackson ยท 1 points ยท Posted at 22:25:30 on June 25, 2018 ยท (Permalink)
Stir fry. Sautee fresh veggies and thin sliced meat. Garlic and ginger. Add day old rice the a mixture of soy sauce and oyster sauce.
405freeway ยท 1 points ยท Posted at 22:25:54 on June 25, 2018 ยท (Permalink)
Ramen. Even the freeze-dried instant stuff is great but you need the right broth. Bacon fat is all you need, and cut bacon works great as the pork meat.
Soft boil some eggs, chop up some green onion, throw in some cut strips of lightly cooked bacon and, baby, you got a ramen going.
datapirate42 ยท 1 points ยท Posted at 22:26:02 on June 25, 2018 ยท (Permalink)
I randomly watched Ratatouille about a year ago and decided to try to make it. The traditional version has you chopping a lot of vegetables, which isn't really hard, but you can make an even prettier version that's closer to what's in the movie with even less work with a mandoline
You basically just slice a bunch of veggies, layer them all pretty like in a casserole dish, throw some tomato sauce on it, and leave it in the oven for a while.
jaymef ยท 1 points ยท Posted at 22:26:12 on June 25, 2018 ยท (Permalink)
For me probably a simple dish with pork center loin they are pretty easy to cook and as long as you don't completely fuck up the temp are really tender
ZacharyShade ยท 1 points ยท Posted at 22:26:25 on June 25, 2018 ยท (Permalink)
Wraps. Cut it diagonally, stack off-center perpendicular with a toothpick through it on a bed of lettuce with chips and a pickle on the plate. People will lose their shit over the sandwich that took you 30 seconds to make.
Thatweasel ยท 1 points ยท Posted at 22:26:27 on June 25, 2018 ยท (Permalink)
I'd go with creme brulee. Great dessert, looks impressive, you can break out the culinary blowtorch and it's literally just mixing eggs and creme together.
Tallon ยท 1 points ยท Posted at 22:26:28 on June 25, 2018 ยท (Permalink)
Steamed Hams
prettyfascinatinghah ยท 1 points ยท Posted at 22:26:28 on June 25, 2018 ยท (Permalink)
Dumplings
omninode ยท 1 points ยท Posted at 22:26:45 on June 25, 2018 ยท (Permalink)
Put a wheel of brie cheese in the oven at 400ยฐ F for 5 minutes to get it soft and hot, serve with bread (maybe a sliced baguette) and fruit (such as sliced apples, pears, fig jam).
It's super simple but it tastes fancy.
redpanda6969 ยท 1 points ยท Posted at 22:27:03 on June 25, 2018 ยท (Permalink)
DIY wedges
mote0fdust ยท 1 points ยท Posted at 22:27:27 on June 25, 2018 ยท (Permalink)
New York steak and steamed vegetables. Let the steak warm to room temperature on the counter for about an hour, salt and pepper both sides, heat skillet to high, cook 3 mins each side, let rest for ten mins. Boom.
clairecakes90 ยท 1 points ยท Posted at 22:27:28 on June 25, 2018 ยท (Permalink)
I make homemade marshmallows and hard candy, both are super simple but you just gave to pay close attention to boiling sugar
curious_cat123456 ยท 1 points ยท Posted at 22:27:30 on June 25, 2018 ยท (Permalink)
Avocado toast Creme brulee
Griffie ยท 1 points ยท Posted at 22:27:37 on June 25, 2018 ยท (Permalink)
Cream puffs. Very easy to make, very tasty.
GrislyGrape ยท 1 points ยท Posted at 22:28:09 on June 25, 2018 ยท (Permalink)
Anything that comes out of an instapot
clashbuster ยท 1 points ยท Posted at 22:28:14 on June 25, 2018 ยท (Permalink)
Fucking stir fry man.
Literally pop rice in the rice cooker. Wait.
Grab some strip sized cuts of basically any meat you have on hand.
Throw meat + random assortment of vegetables into a wok with a little oil. I like to get creative with the colors. Fucking orange bell pepper and red cabbage. Literally fucking anything.
Sometimes I close my eyes in the produce section and run around like that girl in the sound of music, grabbing random combinations.
High heat, toss it around for a couple minutes. Sprinkle of salt, splash it with store bought stir fry sauce. (All stores will have many different flavors)
If you're fancy it's super easy to make your own stir fry sauce.(soy sauce+fish sauce+sesame oil+siracha+corn starch+chicken stock+sugar+lemon juice+(x)extra spices)
Serve the stir fry over rice. Bada bing bada balls deep. Easy, cheap, variety, healthy.
Cataloniandevil ยท 1 points ยท Posted at 22:28:17 on June 25, 2018 ยท (Permalink)
Pretty much most French food.
bambamtx ยท 1 points ยท Posted at 22:28:21 on June 25, 2018 ยท (Permalink)
Cream spinach is an incredibly easy dish, takes no skill at all and tastes amazing. You just wilt a bag of spinach in boiling water, drain it, pour in cream, garlic powder, salt and pepper, a splash of lemon juice, sauteed onion and simmer for a few minutes. Cook it down for a few minutes as the cream thickens (stirring throughout). Throw a few handfuls of freshly grated parmesan on it and stir it together and turn off the burner. Put it next to your favorite steak, pork chop, or chicken breast and enjoy.
er1catwork ยท 1 points ยท Posted at 22:28:30 on June 25, 2018 ยท (Permalink)
Chicken Bacon Ranch Bake.
Take. Boneless chicken breast, slather some Ranch on it, cover it with slices of bacon. Bake until almost done, sprinkle some shredded cheddar on top, serve once cheese is melted.
KeevanGoliath ยท 1 points ยท Posted at 22:28:30 on June 25, 2018 ยท (Permalink)
Spaghetti with chopped cherry tomatos and minced garlic cooked down in white wine, making a syrupy sauce. I think this actually is from buzzfeed, tbh, but every time i make it for people its a huge hit.
DankandSpank ยท 1 points ยท Posted at 22:28:43 on June 25, 2018 ยท (Permalink)
A solid chicken parmesan, as per Action Bronson. His recipe is super solid
nightlyraider ยท 1 points ยท Posted at 22:29:18 on June 25, 2018 ยท (Permalink)
either a properly cooked piece of meat or eggs. both are basic to the extreme but you can fuck it up so easily.
if there was a culinary testing standard i would think either of these would meet the requirements. the customer//eater should be able to request it to their liking and if the cook can muster it; they are able. if you can't make me a fried egg with a runny yolk, boo.
Valektrum ยท 1 points ยท Posted at 22:29:20 on June 25, 2018 ยท (Permalink)
I work in a Thai restaurant, and all I do is flipping a wok. Still, people think I'm an incredible chef.
LadyDrinkALot ยท 1 points ยท Posted at 22:29:29 on June 25, 2018 ยท (Permalink)
I make mini fruit tarts for get togethers.
I buy the cheap already baked wafers at Walmart
Vanilla jello
Get some blueberries, strawberries and kiwis
Put it all together and I have fancy dessert
Stormhammer ยท 1 points ยท Posted at 22:30:03 on June 25, 2018 ยท (Permalink)
Almost anything on Woks of Life
Hanako_lkezawa ยท 1 points ยท Posted at 22:30:06 on June 25, 2018 ยท (Permalink)
Not so much a dish as a portion, but garlic herb butter!
Half a stick o' butter, a teaspoon each of minced garlic and black pepper, and a tablespoon of italian seasoning whipped together with a fork!
You can also play around with individual seasonings, but this simple addition can kick other dishes up a notch!
NuttyButts ยท 1 points ยท Posted at 22:30:15 on June 25, 2018 ยท (Permalink)
Making pies is actually super simple (if you don't make your own crust) and really makes you feel like a Rockwell painting.
triteleng ยท 1 points ยท Posted at 22:30:16 on June 25, 2018 ยท (Permalink)
Ice water
aedroogo ยท 1 points ยท Posted at 22:30:40 on June 25, 2018 ยท (Permalink)
There are some pretty simple Pad Thai recipes out there. Easy to adapt too.
brownie-mix ยท 1 points ยท Posted at 22:30:48 on June 25, 2018 ยท (Permalink)
Gnocchi with sage butter sauce. I buy gnocchi from the grocery store for like, โฌ0.80, and the sauce is just a few tablespoons of butter, about 1/4 cup of the cooking liquid from the gnocchi, and like, 4 sage leaves. A bit of garlic cooked in the butter if I'm feeling feisty.
I've paid โฌ8 for this at restaurants, and now it's my new ramen.
UpTheMightyReds ยท 1 points ยท Posted at 22:30:55 on June 25, 2018 ยท (Permalink)
I make a gnocchi with chorizo, baby plum tomatoes and spinich, in a creamy sauce. Literally takes me 10 mins and itโs unreal
corndogqueen69 ยท 1 points ยท Posted at 22:31:00 on June 25, 2018 ยท (Permalink)
Ratatouille. Yes the one from the movie. I make it every summer with the vegetables from my garden and just like itโs portrayed in the movie, a humble but beautiful dish. Itโs just sliced veggies on a bed of an herb tomato purรฉe. Very easy, fresh, and filling, vegetarian as well!
Wiscansan ยท 1 points ยท Posted at 22:31:01 on June 25, 2018 ยท (Permalink)
Stir-fry!
trevize1138 ยท 1 points ยท Posted at 22:31:19 on June 25, 2018 ยท (Permalink)
Potatoes and fuck it
Lunasilverhart ยท 1 points ยท Posted at 22:31:32 on June 25, 2018 ยท (Permalink)
Panna cotta. It's literally just heavy cream and milk, sugar, unflavored gelatin, and whatever flavor you want to put in it. You can use vanilla/mint/strawberry/whatever extract, you can mix in some nice melted chocolate, fruit puree.... options are just about endless. Just pour it into some stemless wine glasses or similarly fancy looking containers, let it set, then put a garnish on top before you serve it.
studhand ยท 1 points ยท Posted at 22:31:37 on June 25, 2018 ยท (Permalink)
Crown Rack of lamb, most roasts. Season them with literally whatever, look up cooking temperature and cooking time, pop in oven, set timer a little before its done, test with meat thermometer. I've cooked it for every first dinner date ever, and it always turns out perfect. Bonus hint, cook 2 of whatever your trying to make perfect and serve the best one. Cut up the less than perfect one for lunches. Show date your lunches, and how responsible you are for making your own lunches at home. Smash.
er1catwork ยท 1 points ยท Posted at 22:31:51 on June 25, 2018 ยท (Permalink)
Another easy one is Sausage and Egg casserole. Lay some slices of bread in a baking dish, put in some crumbled breakfast sausage, whisk a few eggs and pour on top. Bake until almost done and then add a layer of shredded cheddar.
andthentherewerent ยท 1 points ยท Posted at 22:31:56 on June 25, 2018 ยท (Permalink)
Just cook pasta correctly and it will transform. More salt than you think, donโt over cook, add pasta to sauce, and please god donโt rinse it
resonantred35 ยท 1 points ยท Posted at 22:32:02 on June 25, 2018 ยท (Permalink)
The easiest way to make something delicious:
Throw any meat into crock pot; a big pork loin is good.
Cover with water.
Add lots of garlic, salt, pepper primarily - maybe add dash of cumin and turmeric. Maybe a shot glass of red wine.
Set on low overnight. Add quartered or small potatoes and carrots etc in morning. Let cook 2 more hours on low.
You now have delicious fall apart tender meat with veggies and potatoes, super easy.
RowdyBird ยท 1 points ยท Posted at 22:32:23 on June 25, 2018 ยท (Permalink)
Grilled chicken wings. Just grill 'em for 20 minutes and toss in butter and hot sauce.
namonim ยท 1 points ยท Posted at 22:32:59 on June 25, 2018 ยท (Permalink)
Eggs. I know everybody can make eggs but damn I make some good eggs. I sautee some onions in olive oil until almost burnt, then dice up some compari tomatoes and let cook lightly, then add eggs overtop and let them fry. I pair this with the "tipico" Spanish breakfast items: avocado, rice, beans, plantain all home made. I eat this or some variation of it every Saturday or Sunday for breakfast
RaChernobyl ยท 1 points ยท Posted at 22:32:59 on June 25, 2018 ยท (Permalink)
Ice cream muffins.
1 pint of softened ice cream. 1 cup self rising flour
Mix. Bake on 350. Put in muffin pan. 9-12 min.
Voila! Butter pecan muffins are amazing!
ObliviousIrrelevance ยท 1 points ยท Posted at 22:33:01 on June 25, 2018 ยท (Permalink)
According to Chef? A carbonara.
RunToImagine ยท 1 points ยท Posted at 22:33:04 on June 25, 2018 ยท (Permalink)
Potato leek soup
3 potatoes, 3 leeks, 4 cups broth, salt & pepper. 20-30 min tops
Itโs so easy if you have a stick blender and everyone always raves about how creamy it is. Blow their mind and mention itโs vegan too.
SeineAdmiralitaet ยท 1 points ยท Posted at 22:33:08 on June 25, 2018 ยท (Permalink)
A simple Frittata. The first few tries might be a bit difficult, especially knowing when you should get it out. But as soon as you get the hang of it, it's amazing, fast and even looks fancy.
Splash03 ยท 1 points ยท Posted at 22:33:08 on June 25, 2018 ยท (Permalink)
Creme brรปlรฉe. For some reason most people think itโs impossible to make outside of a restaurant, so when I make it Iโm a miracle worker. Really it just takes some time and 4 ingredients
smooze420 ยท 1 points ยท Posted at 22:33:21 on June 25, 2018 ยท (Permalink)
Gumbo or spaghetti.
jimmythefrenchfry ยท 1 points ยท Posted at 22:33:22 on June 25, 2018 ยท (Permalink)
Portobello Mushroom steak. Itโs kind of a rare dish to see, but itโs a crowd pleaser for both meat eaters and vegetarians. Mushrooms are pretty forgiving cooking wise. Super easy dish.
What I do: Put giant mushroom head in a bowl, underside/fins facing up. Pour 3 tables spoons of Balsamic Vinegar on it, throw in some chopped onions and garlic. Marinate for a while (30 min works well). Then grill 5 minutes each side. Serve hot!
idma ยท 1 points ยท Posted at 22:33:28 on June 25, 2018 ยท (Permalink)
i make a pretty mean fried rice. And everybody that comments on it are wowed.
PremierBromanov ยท 1 points ยท Posted at 22:33:32 on June 25, 2018 ยท (Permalink)
Vegan Ravioli surprised me. Step 1: buy vegan ravioli (butternut squash is popular). Step 2: cook down some onions, garlic, tomatoes, mushrooms in a pan. Add balsamic and spice. That's it. Tastes pretty rad.
rjbradley ยท 1 points ยท Posted at 22:33:37 on June 25, 2018 ยท (Permalink)
Make pasta, but finish it in a frying pan with sauce on the bottom and add the al dente pasta straight from the water
Also, try adding a little lemon zest to your Alfredo
Dutchdodo ยท 1 points ยท Posted at 22:33:48 on June 25, 2018 ยท (Permalink)
A quiche, barely any work, but 80% of the time you have a dish you actually want to show off.
FlyinDanskMen ยท 1 points ยท Posted at 22:33:48 on June 25, 2018 ยท (Permalink)
My smoker makes so dope pulled pork and it is easy!
DrKabookenstein ยท 1 points ยท Posted at 22:33:56 on June 25, 2018 ยท (Permalink)
Eggs.
Bastard_Saint ยท 1 points ยท Posted at 22:34:06 on June 25, 2018 ยท (Permalink)
honestly, homemade mac n cheese is incredibly chill to make, but people freak out if you can serve up gooey mac with ritz crackers crumbled over it.
wild_starlight ยท 1 points ยท Posted at 22:34:09 on June 25, 2018 ยท (Permalink)
Bacon wrapped pork tenderloin. Wrap that sucker, use toothpicks if you need to hold the bacon together at the top, brush with honey, bake and baste a bunch of times, et voila. You can marinade ahead of time too or just buy it pre marinated like I do. A good, easy side you can try for this is quartered red/yellow potatoes with baby carrots, olive oil, garlic salt and dill or thyme or rosemary. Roast in the oven underneath your tenderloins on the bottom rack and check for doneness every time you baste the loin.
ferrouswolf2 ยท 1 points ยท Posted at 22:34:25 on June 25, 2018 ยท (Permalink)
Pasta with brown butter and sage. Three ingredients, blows minds
noni2k ยท 1 points ยท Posted at 22:34:33 on June 25, 2018 ยท (Permalink)
Late to the party but https://www.allrecipes.com/recipe/143082/sweet-sticky-and-spicy-chicken/?evt19=1
This recipe - the ginger (unless you like ginger)
It is so easy you just cut up the chicken and cook it in a pan. Mix the ingredients in a bowl and pour it into the pan.
Also easy starch side https://www.allrecipes.com/recipe/18324/roast-potatoes/?internalSource=hub%20recipe&referringContentType=search%20results
BloodSteyn ยท 1 points ยท Posted at 22:34:40 on June 25, 2018 ยท (Permalink)
Roast leg of lamb, with roasted veggies, twice cooked potato, couscous (the food so now they named it twice) and instant lamb and rosemary gravy powder mixed with the sauce cooked out of the lamb.
Just get a cheap meat thermometer, budget 25m per 500g of meat and check it every 30m
It will be cooked to perfection, tastes amazing and makes you look like a Boss.
DevilishlyAdvocating ยท 1 points ยท Posted at 22:34:48 on June 25, 2018 ยท (Permalink)
I've used the Basics with Babish fish episode salmon recipe to great success. Super easy, only a couple of ingredients and very low effort required. Throw that over rice and make a simple veggie (I like asparagus) and you are golden.
Here it is: https://youtu.be/KObL442PWhQ
blvkdlyfe ยท 1 points ยท Posted at 22:34:57 on June 25, 2018 ยท (Permalink)
Red Lobster Biscuits from the box.
hldsnfrgr ยท 1 points ยท Posted at 22:35:02 on June 25, 2018 ยท (Permalink)
Poached egg
Regenten ยท 1 points ยท Posted at 22:35:05 on June 25, 2018 ยท (Permalink)
Osso Bucco
Turbojelly ยท 1 points ยท Posted at 22:35:06 on June 25, 2018 ยท (Permalink)
Chocolate Brownie.
Melt 200g of butter, chocolate and sugar. Cool and add 3 eggs. Whisk and gently fold in 100g flour and 50g coco. Cook at medium heat for 20-30 mins depending on how gooey you want it.
hopopo ยท 1 points ยท Posted at 22:35:16 on June 25, 2018 ยท (Permalink)
Poached eggs
FilthyMcNarstie ยท 1 points ยท Posted at 22:35:21 on June 25, 2018 ยท (Permalink)
Fish in the oven with lemon, oil and pepper. Literally just bang it in some foil for 20 minutes and restaurant looking food on your plate
huge_mclarge ยท 1 points ยท Posted at 22:35:25 on June 25, 2018 ยท (Permalink)
Fettucini Alfredo. Butter, heavy cream, grated parmesan. Soooo easy.
[deleted] ยท 1 points ยท Posted at 22:35:29 on June 25, 2018 ยท (Permalink)
Perfectly cooked and flipped pancakes.
Skipp3rBuds ยท 1 points ยท Posted at 22:35:32 on June 25, 2018 ยท (Permalink)
Actually chiken Alfredo
mimi_maomao ยท 1 points ยท Posted at 22:35:33 on June 25, 2018 ยท (Permalink)
I make japanese curry with some curry roux from an asian market. You just sautee chicken, onions and carrots, boil with potatoes and add the roux. Serve with jasmine rice. It's amazing but so easy.
FlatEggs ยท 1 points ยท Posted at 22:35:37 on June 25, 2018 ยท (Permalink)
Copycat Olive Garden Zuppa Toscana. Seriously, this is the best soup I have ever made or eaten. Everyone was blown away. It takes about an hour but is very easy. Serve with a Caesar salad as an appetizer and garlic bread (or whatever bread you prefer) on the side.
OptimusAlex ยท 1 points ยท Posted at 22:35:38 on June 25, 2018 ยท (Permalink)
Carbonara. It's pretty simple to do if you can follow directions and wait to add your eggs until about 30 seconds after you think you should
hieronymususername ยท 1 points ยท Posted at 22:35:54 on June 25, 2018 ยท (Permalink)
Ceviche.
khansian ยท 1 points ยท Posted at 22:35:59 on June 25, 2018 ยท (Permalink)
Soufflรฉ. Growing up I thought it was the #1 most difficult and fragile things that only years of practice could accomplish. But itโs really not much more work than baking a cake.
[deleted] ยท 1 points ยท Posted at 22:36:21 on June 25, 2018 ยท (Permalink)
Pasta garlic chilli chorizo prawns olive oil
Fry all ingredients apart from pasta and prawns untill chorizo is crispy add prawns and cooked pasta in to pan and olive oil on top.
kosmikandii ยท 1 points ยท Posted at 22:36:22 on June 25, 2018 ยท (Permalink)
Alfredo sauce.
Literally a little garlic , salt, butter, heavy cream, and Parmesan cheese. And add whatever meat or pasta you like.
Every time I make it people are so impressed and I just laugh a devious laugh in my head because it takes 20 mins tops to make.
Damasticator ยท 1 points ยท Posted at 22:36:52 on June 25, 2018 ยท (Permalink)
Stacked Caprese Salad
Ingredients:
Ripe tomatoes
Mozzarella balls
Olive oil
Balsamic vinegar
Black salt
Fresh basil
Take a tomato and slice it into quarter inch slices. Do the same for the mozzarella.
In a small bowl, whisk together 3 tablespoons of olive oil together with 2 tablespoons of balsamic vinegar until you get an even consistency.
Take a handful of basil leaves and roll them up together like a cigar, then slice them width-wise to make basil strips.
On a salad plate, put a mozzarella slice on the plate, then stack a tomato slice and sprinkle a little bit of black salt on it. Mozzarella slice, tomato slice, salt. Drizzle some of the dressing on it, then top with a good amount of basil.
Serve with a knife and fork.
rjoker103 ยท 1 points ยท Posted at 22:36:59 on June 25, 2018 ยท (Permalink)
Panna cota
krispybartender ยท 1 points ยท Posted at 22:37:07 on June 25, 2018 ยท (Permalink)
A nice big ole steak with salad or veggies. Season the steak with some good ole montreal seasoning or whatever you prefer. Pan fry/Sear steak with butter for 3 minutes each side. Fry up some veggies and you are now a master chef.
Dahnhilla ยท 1 points ยท Posted at 22:37:26 on June 25, 2018 ยท (Permalink)
Learn how to make really good sauce. It's incredibly time consuming but really easy. It doesn't matter how good the rest of the dish is if the sauce is crap.
Once you've got it dialed learn how to cook and rest meats properly. Lamb rack or duck breast cooked pink with the skin properly rendered down with a banging jus are show stoppers. Cooking the meat takes almost zero prep and 15 mins to cook and rest. The sauce takes 2 days but not much effort.
panxzz ยท 1 points ยท Posted at 22:37:43 on June 25, 2018 ยท (Permalink)
Grilled cheese.
Slap two pieces of buttered Italian bread on the grill, throw literally any cheese on there, wait for golden brown then cut in half and garnish with some parsley
candidly1 ยท 1 points ยท Posted at 22:56:27 on June 25, 2018 ยท (Permalink)
put a little olive oil on the outside before grilling; add a little SP and a bunch of basil/oregano/parsley as you prefer. major crunch plus flavor.
ZoopUniball ยท 1 points ยท Posted at 22:38:00 on June 25, 2018 ยท (Permalink)
just start practicing using cream eggs olive oil butter salt pepper and garlic... just mess around with those till you understand them it is really important i cant tell you how many people i see cooking who only know how to follow recipies, you need to understand what your doing!
rainbowWar ยท 1 points ยท Posted at 22:38:10 on June 25, 2018 ยท (Permalink)
Fresh pasta, boil for 3 minutes.
Get another pan. Throw in olive oiln pesto, fresh basil and the cooked pasta. Fry for 3 minutes. Serve with parmesan.
xMidnyghtx ยท 1 points ยท Posted at 22:38:22 on June 25, 2018 ยท (Permalink)
Shakshuka
https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta
liarliarplants4hire ยท 1 points ยท Posted at 22:38:34 on June 25, 2018 ยท (Permalink)
My โimpress herโ meal.
Entree: -roll flattened chicken breast, prosciutto, mozzarella, and basil into a pinwheel. Toothpick or tie. Bread. Fry. Cut into slices. -Boil canned diced tomatoes with herbs - Ravioli. Once cooked, deep fry for 3 seconds. -Cover with tomatoes, then top with pinwheels.
Salad: - slice yellow cherry tomatoes into 1/4โs, half blueberries. Toss in olive oil. Top with almond slices, parsley, and sea salt.
Side - Roast Brussel Sprouts. - halve, toss in olive oil. Baking pan. Salt and pepper. Cool 400 degrees F for 15 minutes covered in foil. 15 mi utes uncovered
MontanaSD ยท 1 points ยท Posted at 22:38:55 on June 25, 2018 ยท (Permalink)
Lasagna could not be easier and more delicious.
Cartoonlad ยท 1 points ยท Posted at 22:38:56 on June 25, 2018 ยท (Permalink)
Chicken Kiev is like one step more complicated than a peanut butter and jelly sandwich.
Want something even easier? Chicken Cordon Bleu:
candidly1 ยท 1 points ยท Posted at 22:53:44 on June 25, 2018 ยท (Permalink)
and you don't even really have to bread it...
serenitysolstice ยท 1 points ยท Posted at 22:38:59 on June 25, 2018 ยท (Permalink)
Thai green curry Essentially just a stew with coconut milk both, and a little bit of curry paste. Cut up chicken and veggies and throw them in. Then wait.
Fire2box ยท 1 points ยท Posted at 22:39:21 on June 25, 2018 ยท (Permalink)
Steamed Hams.
Carafa ยท 1 points ยท Posted at 22:39:36 on June 25, 2018 ยท (Permalink)
Bread salad with "hijack apples" (not sure about the translation), tomatoes, garlic and onion.
Or Finnish salmon soup. It's called Lohikeitto. Salmon, potatoes, leek, some butter and a few spices. It's perfect. Best meal I've ever had.
boomdart ยท 1 points ยท Posted at 22:39:57 on June 25, 2018 ยท (Permalink)
Grilled cheese
Potato bread, butter, and add parsley to both sides as it cooks. Turns a boring sandwich into a delicacy.
Chef Boyardee
Just add garlic salt and seasoned salt to any of them and they are way way better
Spaghetti 1 can Prego, 1 can hunts sauce, meat, garlic salt, seasoned salt, parsley, and whatever noodles. I sometimes add other spices but the garlic salt I use tend to cover up most other flavors but it's really really good and everyone loves it.
parkerthegreatest ยท 1 points ยท Posted at 22:39:59 on June 25, 2018 ยท (Permalink)
steamed hams
candidly1 ยท 1 points ยท Posted at 22:52:20 on June 25, 2018 ยท (Permalink)
why does that sound vaguely perverted?
probably me...
Three_Little_Birdies ยท 1 points ยท Posted at 22:40:27 on June 25, 2018 ยท (Permalink)
Mussels. In some kind of broth with like garlic and parsley or cherry tomatoes or whatever. Serve over spaghetti. They're surprisingly cheap to buy, very easy to prepare, and look goddamn fancy
MikeMister23 ยท 1 points ยท Posted at 22:40:39 on June 25, 2018 ยท (Permalink)
I've started making beef bowls or, as it's called in Japan, Gyลซdon. It is literally just beef, onions and a sauce with a poached egg on top and that shit is delicious.
FTGKelvin0 ยท 1 points ยท Posted at 22:40:46 on June 25, 2018 ยท (Permalink)
Make spaghetti and put everything on top, don't mix it. Like put the sauce, shredded cheese and like any type of seasoning on top. If you are really fancy add a leaf to the side. People think that shits fancy
Kidwisdom ยท 1 points ยท Posted at 22:41:03 on June 25, 2018 ยท (Permalink)
Croissants. They take time (the dough needs a few days to set up in the freezer), but theyโre pretty mechanical. Theyโre basically made from a brick of butter wrapped in a bit of simple dough.
zeropont ยท 1 points ยท Posted at 22:41:47 on June 25, 2018 ยท (Permalink)
Shakshuka
steerbell ยท 1 points ยท Posted at 22:41:59 on June 25, 2018 ยท (Permalink)
Spaghetti putanesca (sp?) It is easy and very simple to change it to your taste. That and a bag salad and some crunchy bread and you look like you know what you are doing.
candidly1 ยท 2 points ยท Posted at 22:50:10 on June 25, 2018 ยท (Permalink)
puttanesca fyi
steerbell ยท 2 points ยท Posted at 23:01:07 on June 25, 2018 ยท (Permalink)
Thanks.
[deleted] ยท 1 points ยท Posted at 22:42:01 on June 25, 2018 ยท (Permalink)
Grilled cheese
[deleted] ยท 1 points ยท Posted at 22:42:09 on June 25, 2018 ยท (Permalink)
Shin of beef stew. It's just chopped vegetables and some cheap cuts of beef. Tastes amazing after it's been cooked slowly for about 4 hours though.
TheImperios ยท 1 points ยท Posted at 22:42:39 on June 25, 2018 ยท (Permalink)
Take food from a restaurant and disguise it as your own cooking. It is delightfully devilish.
[deleted] ยท 1 points ยท Posted at 22:42:55 on June 25, 2018 ยท (Permalink)
Butter chicken
MetaCloneHashtag ยท 1 points ยท Posted at 22:43:12 on June 25, 2018 ยท (Permalink)
Eggs Benedict.
It's just eggs, an english muffin, ham, and hollandaise (which is extremely easy to make, despite the fancy-sounding name).
I can make the entire dish for a large table in 15 minutes.
ptrkrlsrd ยท 1 points ยท Posted at 22:43:23 on June 25, 2018 ยท (Permalink)
Beef. Itโs just a matter of timing and....voila!
AtemsMemories ยท 1 points ยท Posted at 22:43:32 on June 25, 2018 ยท (Permalink)
Omelettes. I had never cooked anything outside instant ramen or microwave meals. I watched a 45 second youtube video, and tried it out. Now Iโm a damn omelette god.
Mattyice002 ยท 1 points ยท Posted at 22:43:38 on June 25, 2018 ยท (Permalink)
Charcuterie plate
KingNewbie ยท 1 points ยท Posted at 22:43:50 on June 25, 2018 ยท (Permalink)
Bacon-wrapped lobster tail hors d'oeurves. Cut the tail in half, cut into 1 inch (2 cm) pieces, wrap in bacon, skewer with a toothpick, 15 minutes at 425 oF (218 oC) and serve them like the champ you are.
Kayki7 ยท 1 points ยท Posted at 22:44:18 on June 25, 2018 ยท (Permalink)
Rubens (homemade)
JackNotName ยท 1 points ยท Posted at 22:44:38 on June 25, 2018 ยท (Permalink)
Baklava
OrionBell ยท 1 points ยท Posted at 22:44:45 on June 25, 2018 ยท (Permalink)
Pulled pork. Choose a pork butt about the same size as a loaf pan, and cover it with any quantity of brown sugar, orange juice and Worcestershire sauce. Cover with foil and bake at 200 degrees overnight. Next morning, pull it with two forks.
It's delicious with or without bbq sauce, and you get enough to makes sandwiches all week.
Boneykingz ยท 1 points ยท Posted at 22:44:45 on June 25, 2018 ยท (Permalink)
kedgeree
Xero_Yorke ยท 1 points ยท Posted at 22:45:01 on June 25, 2018 ยท (Permalink)
https://i.imgur.com/Gqkc6LG.gifv
Nice Try, IHOP.
[deleted] ยท 1 points ยท Posted at 22:45:17 on June 25, 2018 ยท (Permalink)
Crock pot pizza casserole.
Idlewants ยท 1 points ยท Posted at 22:45:17 on June 25, 2018 ยท (Permalink)
Melba toast, serve with crab (tinned) and a twist of lemon. Make the super thin toast by cutting the crusts off bread, grill lightly on both sides, then cut it in half through the soft middle and grill again. It looks homemade, but is mostly cheating.
yourdudelyness ยท 1 points ยท Posted at 22:45:24 on June 25, 2018 ยท (Permalink)
Itโs not extremely as thereโs some prep that goes into it but Iโve found an easy fancy meal is chicken cordon bleu. Even the name sounds poshรฉ but just smash up a chicken breast, layer ham and cheese, roll that shit up, coat in breading and into the oven. I make it if we have company over all the time and always get the same reaction every time โwow you must really love to cookโ or something along those lines and itโs really not that hard, takes about 15 minutes to prep and 30 to bake.
schweet_n_sour ยท 1 points ยท Posted at 22:45:34 on June 25, 2018 ยท (Permalink)
Mac's Famous Mac and Cheese!
forevernervous ยท 1 points ยท Posted at 22:45:35 on June 25, 2018 ยท (Permalink)
Lamb shoulder chops.
Rub with garlic powder, cayenne pepper, salt, pepper and lots of cumin powder, rub both sides with a lil bit of oil. Then broil for 5-6 mins on each side. Take it out, rest for 10 mins, enjoy. People often feel strange about cooking lamb but it's incredibly easy. I would serve this with mashed potatoes, asparagus, and a sauce made from apricot jelly, shallots, bell pepper, and a bit of lemon.
lilikiwi ยท 1 points ยท Posted at 22:45:37 on June 25, 2018 ยท (Permalink)
This one pasta salad. It sounds complicated but it's just assembling several easy steps. Bonus, only 2 pans to wash. You can serve it with the cooked ingredients still warm, or out of the fridge the next day, still great. Basically, get those spiral pasta. If you have the colored ones, it's even fancier. Cook those, set aside in a big bowl. Or leave them in the pot if your pot is big enough. Cherry tomatoes, cut in half. Green olives, cut in slices. Take a pan. Roast walnuts. Or pine seeds. Or both, whatever. Set aside. I recommend breaking the walnuts into smaller chunks. Use the same pan, cook bacon, also works with dry Italian or Spanish meats, just make them crunchy. Put aside in a bowl. Same pan, no added fat necessary, cook little pieces of chicken breast. Now comes the fun part. Dump everything together, as well as a good amount of Italian pesto, mix. And voilร ! Serve with grated parmesan and a leaf of basilica on top. Looks fancy, is delicious, super easy to make. Adapt to your own preferences. I for example like to add bits of apple that I slightly cook in the bacon fat. If when you mix everything together, the pasta is still hot, it warms everything and is particularly yummy. Enjoy!
SonOfLan ยท 1 points ยท Posted at 22:45:58 on June 25, 2018 ยท (Permalink)
I make a mean duck sausage
IHeartFraccing ยท 1 points ยท Posted at 22:46:05 on June 25, 2018 ยท (Permalink)
Chicken breast covered in taco seasoning on a piece of tin foil on an oven sheet. Put some beans, salsa, diced tomatoes, onion slices, and peppers on top. Place another piece of tin foil on top. Bake at 325 until itโs not pink in the middle.
Very tasty.
ValueGame ยท 1 points ยท Posted at 22:46:07 on June 25, 2018 ยท (Permalink)
An easy drink to make with your meal is kvass, an old school russian fermented drink that's kinda like a hard apple cider. https://youtu.be/k1UTJKBMvgc
doughqueen ยท 1 points ยท Posted at 22:46:21 on June 25, 2018 ยท (Permalink)
idk if this is true across the board or anything but I always feel like an amazing cook when I make spaghetti squash. I like to roast it, then make a sauce with spinach, garlic, cream and Parmesan cheese. Sometimes I add some chicken. Then I fluff up the strands, mix in my sauce, top with more cheese and broil for like 20 minutes. Itโs like fancier spaghetti to me and impresses my mom at least.
killertapir ยท 1 points ยท Posted at 22:46:25 on June 25, 2018 ยท (Permalink)
My go-to for this is Pasta Puttanesca. It's quick and simple but with a good strong taste and you can impress whoever you serve it to with the interesting history of it's name.
MrsDonutMind ยท 1 points ยท Posted at 22:46:29 on June 25, 2018 ยท (Permalink)
Risotto
Mage189 ยท 1 points ยท Posted at 22:46:38 on June 25, 2018 ยท (Permalink)
Seriously like most of them you make yourself. Cooking is pretty easy overall. Mix thing, heat thing, serve thing.
hyper_sloth ยท 1 points ยท Posted at 22:46:38 on June 25, 2018 ยท (Permalink)
Eggs Benedict with your own sauce, not the packey shit. Litteraly a 5 to 15 minute thing
constancepants ยท 1 points ยท Posted at 22:46:49 on June 25, 2018 ยท (Permalink)
1) Fancy goat cheese spread: get a disk of goat cheese. Put it on a broiler-safe tray (or stick it in your toaster oven on included tray), top with sliced shallots and sliced kalamata olives. Drizzle with olive oil and sprinkle with salt and pepper. Broil 3-6 minutes (depending on your oven), until the shallots are slightly browned and the cheese is just gooey at the edges. Scoop up with bread/tortilla chips. 2) Manchego cheese toasts. Slice up a baguette into pieces about a centimeter thick (most grocery stores will do this for you). Put them on a baking pan, push them all together, top with about 6-8 oz of grated or thinly sliced manchego and broil until the cheese bubbles. Set aside. Sautรฉ maybe 8oz of diced or sliced mushrooms in 2oz (1/2 stick) of butter until browned. Add salt, pepper, and garlic. Sautรฉ while stirring for another minute until garlic is fragrant, then add 1/4c of cream, stir, then add another 1/4c and turn off heat. Keep stirring until the liquid stops bubbling, then separate the cheesy toasts crime each other and add a good dollop of garlic-mushroom cream sauce to each toast. A sprinkle of parsley on top is nice but not essential.
*Edit: a letter and a measurement
Skiingfun ยท 1 points ยท Posted at 22:47:05 on June 25, 2018 ยท (Permalink)
Stir fry.
Turn stove on medium, put pan on stove add olive oil. Chop up chicken, put in pan. Stir it a bit, add carrots, an onion, some broccoli... Really whatever. Add some garlic powder, stir for Cpl mins. then soya sauce.
Place on rice. Heck minute rice is fine.
[deleted] ยท 1 points ยท Posted at 22:47:10 on June 25, 2018 ยท (Permalink)
Salmon fillet with sweet chilli and spring onions baked in a foil parcel with some veg on the side.
mr_____awesomeqwerty ยท 1 points ยท Posted at 22:47:12 on June 25, 2018 ยท (Permalink)
omelet
BillySonWilliams ยท 1 points ยท Posted at 22:47:27 on June 25, 2018 ยท (Permalink)
Jersulam Artichoke soup. 750g of artichokes peeled and chopped, saute in butter and then add 660 whole milk and 330 stock. Blitz it all and add a little white truffle oil ans season. Garnish with the deep fried peel and a little extra oil. Tastes unreal but takes like 30 mins to make and most of that is just waiting for it to cook.
CassanderTruth ยท 1 points ยท Posted at 22:47:32 on June 25, 2018 ยท (Permalink)
Chocolate chip Cookies, but you add a bit of salt. BOOM you are now a sophisticated adult.
AliBurney ยท 1 points ยท Posted at 22:47:35 on June 25, 2018 ยท (Permalink)
just spread some cream cheese on a bagel and slap your best omelet in the middle. Perfect breakfast
rawdaddykrawdaddy ยท 1 points ยท Posted at 22:47:57 on June 25, 2018 ยท (Permalink)
Key lime pie
krackbaby2 ยท 1 points ยท Posted at 22:48:15 on June 25, 2018 ยท (Permalink)
Dumplings, apparently
People found out I could make those (you take flour and mix it with water to make dumplings, that's literally it) and they thought I was a culinary genius
ceallaig ยท 1 points ยท Posted at 22:48:22 on June 25, 2018 ยท (Permalink)
Lasagna. Seriously, it is dead easy with premade sauce (I recommend Classico) and oven ready noodles, and it is wonderful.
ShaolinDrunk ยท 1 points ยท Posted at 22:48:38 on June 25, 2018 ยท (Permalink)
Just about anything sous vide
momspaghettysburg ยท 1 points ยท Posted at 22:49:00 on June 25, 2018 ยท (Permalink)
Red velvet cake with homemade cream cheese icing. It's literally just confectionary sugar, cream cheese, and butter mixed together and it's heavenly and even if it's on a box mix cake. I did this for a party a few weeks ago and people obsessed over it.
NeverwuzBoi ยท 1 points ยท Posted at 22:49:31 on June 25, 2018 ยท (Permalink)
Mac and cheese. Kraft.
forgofamily ยท 1 points ยท Posted at 22:49:38 on June 25, 2018 ยท (Permalink)
Alfredo is super super easy to make. Itโs basically a shit ton of butter
Leeoku ยท 1 points ยท Posted at 22:49:43 on June 25, 2018 ยท (Permalink)
maybe not incredible but fried rice. I Just toss rice in and whatever i feel like and voila
Soulses ยท 1 points ยท Posted at 22:49:58 on June 25, 2018 ยท (Permalink)
Spaghetti but with that sauce in the middle
notdaBroccoli ยท 1 points ยท Posted at 22:50:04 on June 25, 2018 ยท (Permalink)
New Orleans BBQ Shrimp. Involves no grilling. Saute pan, butter, herbs and spices. Serve with sliced french bread. Delicious.
bcapo808 ยท 1 points ยท Posted at 22:50:05 on June 25, 2018 ยท (Permalink)
r/hailcorporate
[deleted] ยท 1 points ยท Posted at 22:50:07 on June 25, 2018 ยท (Permalink)
Thanksgiving dinner and all the fixings. It is really only a question of scale rather than difficulty in preparation.
sweatpee ยท 1 points ยท Posted at 22:50:10 on June 25, 2018 ยท (Permalink)
gloverlife ยท 1 points ยท Posted at 22:50:10 on June 25, 2018 ยท (Permalink)
The Buzztrap no longer works on us Buzzfeed but let me go ahead and say pasta.
olegreggg ยท 1 points ยท Posted at 22:50:29 on June 25, 2018 ยท (Permalink)
Smoking/slow bbqing anything very easy, very fun, very rewarding
thegreatalan ยท 1 points ยท Posted at 22:50:29 on June 25, 2018 ยท (Permalink)
Pesto chicken with noodles.
heyimliz ยท 1 points ยท Posted at 22:50:29 on June 25, 2018 ยท (Permalink)
Pasta with browned butter and mizithra.
BIRDsnoozer ยท 1 points ยท Posted at 22:50:45 on June 25, 2018 ยท (Permalink)
Lasagna... Can you boil noodles? Can you brown some ground beef or italian sausage? Can you layer those things with mozarella and tomato sauce in a tray and bake it in your oven for half an hour? Yes? Well then youve just done what most people revere their grandmothers for.
I admit that grandmas have a lifetime to practice and have fine-tuned their lasagna... Make the sauce from scratch and all that... but even a monkey can make a lasagna that puts frozen supermarket lasagne to shame, and impresses the ignorant dinner guest.
My omission of ricotta was intentional... Thats a not a the way my mama makes it!
boot2skull ยท 1 points ยท Posted at 22:51:01 on June 25, 2018 ยท (Permalink)
Steak. Itโs a high class dish with practically one ingredient. Yeah, salt and pepper but thatโs so easy it shouldnโt count.
The trick is how you cook it. That comes from experience, but itโs tasty experience so donโt be scared. I use a propane grill (insert Hank Hill quote) so itโs just about knowing your grill and your meatโs thickness. I
stealborrow Omaha steaksโ guide to get started and adjust based on the unique way my grill cooks or size of the steak cuts. Your grill has hot spots so be aware of them. Once your grill is hot, cooking looks something like grill the streak 6 mins on one side, then 4 mins on the other side. You get nice sear marks and if you get your time right you will have a perfect doneness each time.meredithisthebatman ยท 1 points ยท Posted at 22:51:08 on June 25, 2018 ยท (Permalink)
Spaghetti
When I was young I always wanted spaghetti for my birthday dinner. My parents were always happy to oblige.
Now that Iโm an adult and can make it on my own I realize how incredible cheap and easy it is to make. My parents were probably stoked that their kid wanted something so cheap and easy.
thecolouramber ยท 1 points ยท Posted at 22:51:16 on June 25, 2018 ยท (Permalink)
More of an appetizer but if you stuff those Pillsbury croissants with various items they are absolutely delicious. Nutella; bacon, eggs, cheese, green onion; ham,cheese. The possibilities are endless
Paladin4Life ยท 1 points ยท Posted at 22:51:21 on June 25, 2018 ยท (Permalink)
My go-to is oven roasted veggies for a side.
I have no idea how to cook, but you can get any vegetable (my favorite is asparagus), rinse it and pat dry, then coat it with a LITTLE olive oil (too much ruins the oven-roasted crispiness and just makes it soggy), and sprinkle it with some herb and garlic seasoning (you know, those little shakers that literally say "herb and garlic").
Preheat the oven to 375 or whatever and toss that shit in for like 15 minutes. I recommend using a cookie sheet that's lined with aluminum foil for instant cleanup.
Bam. Super impressive side dish. And it's so easy you can do it while something else is cooking (microwaved fish filets for the main course?).
krnbk2 ยท 1 points ยท Posted at 22:51:23 on June 25, 2018 ยท (Permalink)
Dulce De Leche
You literally boil a can of condensed milk for a few hours. One ingredient, almost no prep. Eat it straight out of the can, spread it on crepes, cookies, your body. Amazing stuff.
enginexnumber9 ยท 1 points ยท Posted at 22:51:23 on June 25, 2018 ยท (Permalink)
A tomato mozzarella salad. Just slice a ripe tomato and slice some fresh mozzarella. Sprinkle it all with salt and pepper and layer it on a plate. Drizzle it with a few drops of oil and some balsamic vinegar. Sprinkle some chopped fresh basil over it all and serve. It is a very simple thing to throw together and requires no cooking it is also a nice dish to look at because of the bright and contrasting colors.
WaxyPadlockJazz ยท 1 points ยท Posted at 22:51:24 on June 25, 2018 ยท (Permalink)
Pretty much roasted anything. A lot of people that I know (mid to late 20s) seem to get impressed by the simple use of an oven.
They cook everything on a stove top or in the microwave, so oven-roasted anything is foreign to them unless they buy it in a restaurant - hence the chef association.
I made oven-roasted broccoli for a dinner party (broccoli, oil, salt, pepper, garlic powder - 40 minutes on 400) and people went nuts for it. They couldnโt shut the fuck up about what I considered to be the worlds simplest broccoli. I wasnโt coy about how easy it was.
The same thing happened to me when I made roasted sweet potatoes and other vegetables for Thanksgiving with friends. The oven-roasting is very exciting apparently.
silverbacklion ยท 1 points ยท Posted at 22:51:37 on June 25, 2018 ยท (Permalink)
It's really just a nice steak that is salt and peppered and grilled to perfection. 4-5 minutes on each side and let it rest. Steam some broccoli or pan fry asparagus with some mushrooms and you have a damn good meal.
Wolfgang121 ยท 2 points ยท Posted at 22:56:27 on June 25, 2018 ยท (Permalink)
And add some Bearnaise sauce. Easy to make and so good with steak
osm0sis ยท 1 points ยท Posted at 22:52:01 on June 25, 2018 ยท (Permalink)
Crockpot shredded chicken.
Throw in a bunch of chicken breasts, a jar of FRESH salsa (not stuff like Pace that's already been cooked down, get the stuff that comes in a plastic container from the refrigerated section of the store), and give it 6-8 hours on low in the crock pot.
Works great with tri tip steak, too.
sentientspacedust ยท 1 points ยท Posted at 22:52:03 on June 25, 2018 ยท (Permalink)
Chocolate - covered strawberries...it's not even COOKING cooking, is simple, and delicious!
happytoasters ยท 1 points ยท Posted at 22:52:05 on June 25, 2018 ยท (Permalink)
Carbonara
The basics are just pasta and eggs, and with some little stuff like bacon, garlic...instant chef status
CasperTFG_808 ยท 1 points ยท Posted at 22:52:13 on June 25, 2018 ยท (Permalink)
https://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe-2107225
This recipe is 5 ingredients but makes you look like a super chef.
Rshackleford22 ยท 1 points ยท Posted at 22:52:22 on June 25, 2018 ยท (Permalink)
Anything in a slow cooker
DenormalHuman ยท 1 points ยท Posted at 22:52:25 on June 25, 2018 ยท (Permalink)
French stick, big old black gnarly beef tomatoes if you can get 'em, the best extra virgin olive oil you can possibly find, salt, anchovy (not the brown super salty kind, the tangy acidic sorta pickled kind - cant remember a proper name for them).
Slice of french stick, drizzle of olive oil, slice of tomato, teensy pinch of salt, drizzle of olive oil, 1 or 2 anchovy fillets on top. Fucking fantastic.
Has_fun_with_chicken ยท 1 points ยท Posted at 22:52:25 on June 25, 2018 ยท (Permalink)
I donโt know why but everyone goes nuts for my beef stroganoff. It is literally beef strips, onion, mushrooms, Dijon mustard and sour cream. Takes 15 mins to cook at the most.
LajGig ยท 1 points ยท Posted at 22:52:44 on June 25, 2018 ยท (Permalink)
Anything that involves Sous Vide'ing and a skillet or a searing torch.
bigeyez ยท 1 points ยท Posted at 22:52:48 on June 25, 2018 ยท (Permalink)
A good mac and cheese. Just spend a bit more to get a nice quality cheese and finish with some panko breadcrumbs and people will think you're amazing.
yeahididntknow ยท 1 points ยท Posted at 22:52:51 on June 25, 2018 ยท (Permalink)
I would honestly have to say ceviche! Easy to make and IMO hard to fuck it up, although I have seen that done lol. Basically diced up onions, tomatoes, cilantro, your fish of choice chopped to your liking, salt, and lots of fresh lime juice!
Nickd3000 ยท 1 points ยท Posted at 22:53:00 on June 25, 2018 ยท (Permalink)
https://i.imgur.com/jyCH1gi.jpg
myssanthrope ยท 1 points ยท Posted at 22:53:04 on June 25, 2018 ยท (Permalink)
Spaghetti carbonara. Seems fancy as shit, takes 15 minutes and very little effort once you've practiced it a few times to make sure you can nail the timing of it all.
AlaskanFoolWorm ยท 1 points ยท Posted at 22:53:13 on June 25, 2018 ยท (Permalink)
Whole baked fish. If you live by the coast or can otherwise get access to a fresh fish market, you can ask for the fish to be scaled and gutted. Then just cover it with olive oil and stuff that puppy full of rosemary, a little onion, garlic, parsley, green onion, and lots of lemon, bake on parchment paper for half an hour or so at 400-450. Boom, Instagram worthy meal of which the hardest part was chopping.
Edit: also salt and any other herbs and spices you feel like adding. Tons of recipes online with tons of different options, and when I made it I just picked what I personally like.
rvanasty ยท 1 points ยท Posted at 22:53:23 on June 25, 2018 ยท (Permalink)
Cheese plates!
FireteamAccount ยท 1 points ยท Posted at 22:53:24 on June 25, 2018 ยท (Permalink)
I'd say Alexandre Dumas potato salad (Google it for James Beard recipe). I've seen it named German potato salad too. Really really easy but people go nuts for it and it's a great summertime starch. It's just sliced boiled red potatoes with balsamic, white wine, olive oil, and scallions. Just delicious though. Always disappears quick.
ProfessorCrawford ยท 1 points ยท Posted at 22:53:33 on June 25, 2018 ยท (Permalink)
Lasagne and Cottage Pie.
Both have same meat pre-cook and nearly same cooking times.
Just make them big enough to let cool, cut and wrap in foil and freeze.
They actually are better after freezing.
xcrackpotfoxx ยท 1 points ยท Posted at 22:53:39 on June 25, 2018 ยท (Permalink)
Sauteed chicken and roasted vegetables.
hutdonuttuttut ยท 1 points ยท Posted at 22:53:41 on June 25, 2018 ยท (Permalink)
Cassoulet
boogie9ign ยท 1 points ยท Posted at 22:53:51 on June 25, 2018 ยท (Permalink)
Dutch baby with creme anglais. Shit is so easy to make and can be prepared the night before so you can impress your date in the morning (;
cranky_old_fuck ยท 1 points ยท Posted at 22:54:08 on June 25, 2018 ยท (Permalink)
Steak. The flavor is already there. All you have to do is not fuck it up.
joueboy ยท 1 points ยท Posted at 22:54:14 on June 25, 2018 ยท (Permalink)
Steak with salt and pepper, thatโs about it. One last reminder do no over cook when you follow this rule youโre just like any other chef.
PhoenixHavoc ยท 1 points ยท Posted at 22:54:16 on June 25, 2018 ยท (Permalink)
Rice. All I do is wash it and put butter in as it boils, but people go crazy over 'how good this rice is'. Never would have thought something so simple would garner so many compliments (sometimes it overshadows the entree I actually put effort into)
maddog_dk ยท 1 points ยท Posted at 22:54:16 on June 25, 2018 ยท (Permalink)
What ever asian dish youโre making: grind the spices yourself!!! Its 10 times more tastefull.
Viktor_Korobov ยท 1 points ยท Posted at 22:54:26 on June 25, 2018 ยท (Permalink)
Wok. Easy to make, everybody loves it.
[deleted] ยท 1 points ยท Posted at 22:54:35 on June 25, 2018 ยท (Permalink)
Honestly, cooking a filet on a cast iron pan. Just heat the pan up, add oil, cook the filet 2 minutes on each side, then put the entire pan into an already preheated oven (450ยฐ) for 4 minutes. Perfect every time.
[deleted] ยท 1 points ยท Posted at 22:54:39 on June 25, 2018 ยท (Permalink)
May not make me look like an incredible chef, but I make a mean ass grilled cheese. People just seem to think I make the best grilled cheeses of all time evidently.
Wolfgang121 ยท 1 points ยท Posted at 22:54:46 on June 25, 2018 ยท (Permalink)
Prime rib
jadwy916 ยท 1 points ยท Posted at 22:54:57 on June 25, 2018 ยท (Permalink)
Pesto sauce. It's ridiculously easy to make.
Olive oil Basil Pine nuts Garlic Parmesan cheese.
Mix them in blender until it looks like pesto.
Throw in your face hole.
Grevling89 ยท 1 points ยท Posted at 22:55:00 on June 25, 2018 ยท (Permalink)
Home made tomato soup.
You'll need:
What you'll do:
Throw tomatoes, sweet chili sauce and finely chopped or mashed garlic in a big pot. Bring to a boil, and let it simmer for 5 minutes. Use a hand blender to smooth out to preference (I prefer it chunky af, you might like it smoother), then add pesto. Taste and add salt and pepper (don't hold back).
Serve with a simple salad and garlic bread and you're a star chef!
You can also use parsley, onions, mushrooms and other shit if you're adventurous.
Drkmirror ยท 1 points ยท Posted at 22:55:10 on June 25, 2018 ยท (Permalink)
creme brulee
Charles_Chuckles ยท 1 points ยท Posted at 22:55:44 on June 25, 2018 ยท (Permalink)
Getting a Bechamel sauce down is a good base for a lot of yummy cheese sauces and also a decent base for sausage gravy.
[deleted] ยท 1 points ยท Posted at 22:56:14 on June 25, 2018 ยท (Permalink)
Tortillas, three cheap ingredients; Masa, salt, water. Gets a bit messy, but it's SUPER easy.
Tig3rDawn ยท 1 points ยท Posted at 22:56:15 on June 25, 2018 ยท (Permalink)
London broil
SupremeDeluxeEdition ยท 1 points ยท Posted at 22:56:17 on June 25, 2018 ยท (Permalink)
Pasta Carbonara, anything Salmon related , grilled asparagus, Burgers with some caramelized onions but made with dat good grass-fed beef and good rolls from the bakery down the street.
meowbtchgetouttheway ยท 1 points ยท Posted at 22:56:23 on June 25, 2018 ยท (Permalink)
Quinoa burrito bowl: make the quinoa, then pile everything you like into the same pan to heat all the shit up and voila. Burrito bowl.
Ingredients: quinoa, beans, corn, bell pepper, jalapeno, green onions, garlic, red onion, chilli powder, cumin, shredded carrot if you're feeling really wild, cheese, lettuce to top afterward.
thejamielee ยท 1 points ยท Posted at 22:56:56 on June 25, 2018 ยท (Permalink)
Come from a pretty decent culinary background and Iโll share some super easy ones Iโve seen over the years from chef and foodie friends. These were the types of dishes weโd all serve each other whenever we just wanted to get together for informal dinners and drinks. They really let you and your friends get involved in the communal aspects of cooking and the kitchen.
1) Bleu cheese and walnut stuffed, bacon-wrapped figs finished off with a light balsamic drizzle. Insanely easy, and just really damn good.
2) Savory crepes filled with ricotta, parmesan, porcini mushrooms and fresh basil.; plate with a squeeze of balsamic reduction or an onion jam. Save yourself the trouble and buy a 12-pack of ready to use crepes from your local Whole Foods style grocer. Always leave those Iโm feeding pretty pleased when I serve these and you can get away with red or white wine if you wanted to pair it.
3) Chilled Gazpacho with a healthy dollop of fresh lump crab meat and some sliced avocado placed on top. This is a great late summer night meal. Fills you up from the crab and avocado, super bright fresh flavors and you can literally just throw all the ingredients in a blender and chill it until you wanna serve.
If anyone has questions on specific recipes just pm me, happy to help! Cheers everyone :)
eddieeddiebakerbaker ยท 1 points ยท Posted at 22:57:01 on June 25, 2018 ยท (Permalink)
A lil' something I call Beans & Clams: One can white beans, one can chopped clams, a couple cloves of garlic chopped up, 2 bay leaves, a pinch of chili flakes, and some olive oil. Just put everything together (including the clam juice) and bring to a boil for a few minutes. The bay leaves and chili flakes are optional but they really make it look like you know what you're doing and add a little background flavor. Shave a little parmasean on top if you want. This dish is also super cheap and great for camping. Also very nutritious. Goes great with a crusty baguette!
NotJustAmy ยท 1 points ยท Posted at 22:57:02 on June 25, 2018 ยท (Permalink)
Mango salsa. The mango is a bit of a pain to cut up but then just toss it with green onion, red pepper, lime juice, olive oil and cilantro. People go nuts for it.
cinta ยท 1 points ยท Posted at 22:57:06 on June 25, 2018 ยท (Permalink)
Chicken carbonara
stew_fibroid ยท 1 points ยท Posted at 22:57:08 on June 25, 2018 ยท (Permalink)
Fresh pasta . Make it a carbonara and๐คฏ
buddyguything ยท 1 points ยท Posted at 22:57:09 on June 25, 2018 ยท (Permalink)
Mozzarella caprese
Asphalt_outlaw ยท 1 points ยท Posted at 22:57:12 on June 25, 2018 ยท (Permalink)
Philly cheese steak stuffed peppers.
Cut a green pepper in half. Line the bottom with provalone.
Saute up some onion and mushroom. For the last 5 minutes or so, add some think sliced roast beef.
Shovel the mixture into the green pepper halves. Top with another slice of provalone.
Bake at 425 for 20 minutes, finish under the broiler.
Sit back and bask in the praise.
sodium_nerdy ยท 1 points ยท Posted at 22:57:24 on June 25, 2018 ยท (Permalink)
Little late to the game, but bacon wrapped dates. Get dried dates, wrap in raw bacon, hold with a toothpick, put in the oven at 350 for 20 minutes (rotating once) or until bacon is crispy. Take โem out, drizzle in balsamic glaze, and serve! People die over these as an appetizer, and they couldnโt be easier.
hoeraufist ยท 1 points ยท Posted at 22:57:24 on June 25, 2018 ยท (Permalink)
A good pan seared steak. Thyme, garlic, butter, salt, and pepper. It takes 6 minutes of actual work and makes you look like Gordon Ramsay.
RktSientst ยท 1 points ยท Posted at 22:57:25 on June 25, 2018 ยท (Permalink)
Pasta olio e aglio -- Stupid easy and delicious
https://www.youtube.com/watch?v=bJUiWdM__Qw
ingloriousbaxtr ยท 1 points ยท Posted at 22:57:44 on June 25, 2018 ยท (Permalink)
2 Tablespoons Crรจme fraรฎche
1 tablespoon Lemon Juice
ground pepper
slice up some cucumbers and enjoy
KieshaK ยท 1 points ยท Posted at 22:57:55 on June 25, 2018 ยท (Permalink)
Risotto.
Yog_Kothag ยท 1 points ยท Posted at 22:57:59 on June 25, 2018 ยท (Permalink)
Flat iron steak.
Season liberally with salt.
Let it rest for half an hour.
Pat dry.
Season with salt and pepper.
Put a cast iron skillet in an oven and heat to five hundred degrees.
Being the skillet out, put over high flame, pour in vegetable oil to cover the skillet bottom.
Wait for the oil to smoke.
Put the steak in, pressing it into the pan with your tongs.
Wait two minutes, flip it, press against the pan.
Wait two minutes, flip again, turn flame down to low, put two tablespoons of butter on the steak.
Wait two minutes, flip it again, repeat the butter.
Two minutes later (eight in all), turn off the heat, put the steak in foil, another pat of butter, and tent with foil.
Pour out the pan, but leave some of the drippings. Mix three eggs, a cup of flour and a cup of milk. Season with pepper and salt, and pour into the skillet. Bake at 420 for 30 minutes.
When the bake is done, you'll have a perfect Yorkshire pudding to pour the buttery drippings from the steak onto and the steak will be perfectly pink.
Bon appetit.
Tmull1985 ยท 1 points ยท Posted at 22:58:31 on June 25, 2018 ยท (Permalink)
Panna cotta
idgarad ยท 1 points ยท Posted at 22:58:39 on June 25, 2018 ยท (Permalink)
Ghetto Stroganoff.
1-2 big spoonfuls of sour cream.
Cook up some egg noodles.
Mix.
Top with fancy Parmesan cheese. The flake kind.
Garnish with Parsley.
Serve on a square plate.
Get laid or profit, depends on if you are serving it to gnomes or not.
[deleted] ยท 1 points ยท Posted at 22:58:53 on June 25, 2018 ยท (Permalink)
My version of Sole a la muniere.
Ingredients:
Sole or other white fish
Lemon
Butter (fair amount)
Flower
Directions:
Pat fillets in flower
Put butter in a preheated pan just so it starts foaming but not burning. Clarified butter allows for higher temperatures but that's not easy so I use normal butter
Cook fillets in butter 9 minutes per inch so usually 3-4 minutes either side for normal thin fillets. Put on serving plates, squirt some fresh lemon pour foamy butter as the sauce.
MolDes ยท 1 points ยท Posted at 22:58:54 on June 25, 2018 ยท (Permalink)
Steak tartare. It's one of my favorite dish: tastes fabulous, easy to prepare.
BlondeZombie68 ยท 1 points ยท Posted at 22:59:04 on June 25, 2018 ยท (Permalink)
Twice baked potatoes. I lied to my fiancรฉ and told him they were super hard to make (because otherwise we would eat them like 3 times a week and thatโs not healthy), so now he thinks he gets this super awesome treat for his birthday every year.
CHydos ยท 1 points ยท Posted at 22:59:05 on June 25, 2018 ยท (Permalink)
Pulled pork sandwiches. Put the pork shoulder into a slow cooker with some bbq sauce and possibly a flavoring packet. When it's done take a fork to it and tear it to shreds. Put it on some buns and enjoy.
d3nominata ยท 1 points ยท Posted at 22:59:13 on June 25, 2018 ยท (Permalink)
Sushi is surprisingly easy to roll and if cut correctly can look like the stuff they serve at restaurants. If I have a photo I can show you one of my better rolls if you'd like. Learned to do it via YouTube, too!
exoduscheese ยท 1 points ยท Posted at 22:59:17 on June 25, 2018 ยท (Permalink)
Cup Noodle.
borntoannoyAWildJowi ยท 1 points ยท Posted at 22:59:22 on June 25, 2018 ยท (Permalink)
Tomato sauce from scratch is actually very easy. Here's what I do:
For every two pounds of fresh tomatoes, add
Blanch the tomatoes to remove the skin, then add all the ingredients and cook low and slow for a few hours. Salt to taste. Once it's done, I usually add some fresh basil. It makes a super flavorful sauce that sticks to pasta really well. That means that you don't need a lot to flavor the dish to your liking!
CalmBeneathCastles ยท 1 points ยท Posted at 22:59:32 on June 25, 2018 ยท (Permalink)
Erry tiem this thread is reposted, I suggest cock with wine (seriously)! First you'll need to rip off the herb ingredients for any basic Coq Au Vin recipe. Next, skip all of the fiddly bits about blanching your bacon, and go ahead and brown some chicken thighs and drumsticks in butter. Add in your wine (I use burgundy or merlot), a little chicken stock, some onions, baby carrots, button mushrooms and the herbs, and simmer covered, until done, turning occasionally (20-ish minutes?). Scoop all of the chunky bits out into a serving dish, and thicken the remaining liquid with some flour or cornstarch. Pour this gravy over the chicken and veg, and serve with some little roasted potatoes on the side. They'll think you're amazing! My kid just called it "purple chicken".
I_throw_socks_at_cat ยท 1 points ยท Posted at 22:59:42 on June 25, 2018 ยท (Permalink)
Chilli-rubbed salmon.
Take your salmon filets and rub sweet chilli sauce on them with a spoon. Boom. Prep done.
Next you bake your filets in a medium-hot oven for 20 minutes along with broccoli florets, halved brussel sprouts and parbaked potatoes which you have brushed with olive oil and given a couple good twists of salt and pepper. Sprinkle your potatoes with a dusting of dried parsley as well. Not only does this smell and taste great, you can arrange it all on the plate so it looks like a restaurant meal with very little trouble.
FraggleOnFire ยท 1 points ยท Posted at 23:00:00 on June 25, 2018 ยท (Permalink)
Siracha Ginger Tofu rice bowl
While rice is in rice cooker, bake zucchini and stir fry tofu cubes with Siracha, fresh garlic, ginger paste.
Lay bed of rice, the color of the red tofu and yellow zucchini looks great on top with garnish of green scallions and sesame seeds.
[deleted] ยท 1 points ยท Posted at 23:00:12 on June 25, 2018 ยท (Permalink)
Chicken Parmesan, I affectionately call it fried chicken and spaghetti
Tills_Monocle ยท 1 points ยท Posted at 23:00:19 on June 25, 2018 ยท (Permalink)
Stifado is ridiculously easy to make, and stupidly good. It only has about 8 ingredients, and the hardest part is browning peral onions. It's super cheap too.
zmannz1984 ยท 1 points ยท Posted at 23:00:19 on June 25, 2018 ยท (Permalink)
Chicken marsala is my go-to!
markevens ยท 1 points ยท Posted at 23:00:19 on June 25, 2018 ยท (Permalink)
Pasta Aglio e Olio
Only a few ingredients, only a few minutes to cook. The one thing is that it does require good timing to make sure the garlic doesn't get burnt.
whitepawn23 ยท 1 points ยท Posted at 23:00:37 on June 25, 2018 ยท (Permalink)
Crepes.
Crims0nB3Rzerk3r2005 ยท 1 points ยท Posted at 23:00:40 on June 25, 2018 ยท (Permalink)
Chicken Alfredo. (Of done right.)
theizzeh ยท 1 points ยท Posted at 23:00:43 on June 25, 2018 ยท (Permalink)
Chicken pot pie. Fire up the pressure cooker and do the chicken and potatoes and veggies (takes an hour? I always make enough for 6 pies a go and freeze them) put puff pastry on top and toss in the oven with an egg wash for an hour-2 based on if itโs frozen.
Never had a complaint and everyone is always amazed
Opaque_Rooster ยท 1 points ยท Posted at 23:00:53 on June 25, 2018 ยท (Permalink)
Salmon with Hoisin sauce. You coat salmon filets or chunks in hoisin sauce, which can be found at nearly every supermarket and tastes kind of like teriyaki sauce. After coating the salmon, put it in the oven and you have a meal that looks and tastes professional.
CuriousIthinknot ยท 1 points ยท Posted at 23:01:04 on June 25, 2018 ยท (Permalink)
Mac and Cheese
jesusfknwept ยท 1 points ยท Posted at 23:01:08 on June 25, 2018 ยท (Permalink)
Carbonara with gnocchi
Ghahnima ยท 1 points ยท Posted at 23:03:46 on June 25, 2018 ยท (Permalink)
This sounds gooood
phay7010 ยท 1 points ยท Posted at 23:01:30 on June 25, 2018 ยท (Permalink)
Pork chops
Marinade for like an hour ( olive oil, pepper flakes, celery salt, cumin, paprika and brown spicy mustard)
Cook on each side (cast iron skillet) 4-5 min per side, turn off heat and cover for 8-10 min. Always be sure to check the inside cause porkchops can be fickle little bitches.
Doo-Doo-Manjaro ยท 1 points ยท Posted at 23:01:33 on June 25, 2018 ยท (Permalink)
Rice of most varieties Spanish, Chinese whatever
ilikecatpicturestoo ยท 1 points ยท Posted at 23:01:40 on June 25, 2018 ยท (Permalink)
Baked brie! All you need is puff pastry sheet, a round of brie and whatever you want to top it with. Oh and some crackers to eat it with. My favorite toppings are either just raspberry jam or apples with cinnamon and brown sugar. 1. Roll out puff pastry,
3.put toppings on brie,
Fold pastry over top of brie.
Bake at 350 til golden. Bam magic gooey cheese
CaptainLawyerDude ยท 1 points ยท Posted at 23:01:45 on June 25, 2018 ยท (Permalink)
I make a chicken and dumpling dish that everybody seems to love. It honestly takes nearly zero effort but comes out amazing.
Some boneless, skinless chicken breast or thigh, cream of chicken soup, chicken stock, frozen veggies of choice (I use a frozen mirepoix mix), salt and pepper in a crock pot for 5 1/2 hours on high.
Pull the chicken out and shred it, put it back in along with chunks of torn up pillsbury/grands/generic biscuit dough for another 30-45 minutes.
MyGrannyLovesQVC ยท 1 points ยท Posted at 23:02:08 on June 25, 2018 ยท (Permalink)
Chicken fettuccine Alfredo. Itโs literally just butter, cream, parm, chicken and noodles with some seasoning.
davesreddit123 ยท 1 points ยท Posted at 23:02:40 on June 25, 2018 ยท (Permalink)
Le creuset chicken with herbs. Hereโs a link to the recipe.
https://www.lecreuset.com/roast-chicken-with-lemon-and-herbs
It just involves stuffing a whole chicken with fresh herbs, cutting up shallots and parsnips and cooking everything in the oven for 2 to 2.5 hours. Always impresses people.
Zerosen_Oni ยท 1 points ยท Posted at 23:02:41 on June 25, 2018 ยท (Permalink)
In Japan. People are pretty stoked when I make spaghetti with meat sauce. Most people here do not cook a lot of pasta at home.
Itโs pretty funny to explain that itโs basically a more refined version of poor college kid food.
KrashKorbell ยท 1 points ยท Posted at 23:03:33 on June 25, 2018 ยท (Permalink)
Recommend you acquire a slow cooker.
There are thousands of simple slow-cooker recipes on the web: search google for "slow cooker recipes."
Many of them are so simple that the directions are: Put the food in the cooker. Set cooker on low. Come back in seven hours.
Results are delicious.
It's darn near fool-proof.
Talboat ยท 1 points ยท Posted at 23:03:48 on June 25, 2018 ยท (Permalink)
Stir fry. The colors of the vegetables make it look fantastic and it taste great as well. 20 minutes of work is it.
Istony38 ยท 1 points ยท Posted at 23:03:59 on June 25, 2018 ยท (Permalink)
Zuppa tuscana.
Don't be afraid of the large amount of kale it Cooks down.
Just saying zuppa tuscana makes you seem like master cheif.
Slihsar ยท 1 points ยท Posted at 23:04:03 on June 25, 2018 ยท (Permalink)
I made up something awesome the other day. 2 pound of ground beef 1 bag of shell macaroni 1 block of Velveeta cheese 1 pack of ranch powder 1 green pepper 1 jalapeno Sour cream
It turned out awesome!
[deleted] ยท 1 points ยท Posted at 23:04:05 on June 25, 2018 ยท (Permalink)
A deli roasted chicken
three18ti ยท 1 points ยท Posted at 23:04:08 on June 25, 2018 ยท (Permalink)
Crockpot Beef Stroganoff. This is really close to how I make it. Though I've been making the sauce separate, reducing that down, then when it cooks it's the perfect consistency.
If anyone really cares I'll happily dig out the recipe I use, But the above linked is close enough.
EDIT: well, no one asked for it but this is the recipe I've been using, I skip the bullion, sub some red wine for beef broth, and when adding the cream cheese make sure you leave it out for at least an hour then chop it up into small pieces and mix some of the sauce in a separate dish with a whisk.
Anyway, Stroganoff, super easy to make, and has huge flavor, so kinda my go-to meal.
draginator ยท 1 points ยท Posted at 23:04:09 on June 25, 2018 ยท (Permalink)
I found an easy recipe for baked alaska that involved a couple bowls. Ice cream in one and cake baked in a slightly larger one, hollow out the cake and put the ice cream in it, and put the meringue on top. Add flaming liquor and bam, fancy!
P4lani ยท 1 points ยท Posted at 23:04:18 on June 25, 2018 ยท (Permalink)
Stuffed tomatoes/peppers. It looks really cool and taste amazing. It is pretty simple and it tastes amazing as long as you get good quality ingredients :)
TheVog ยท 1 points ยท Posted at 23:04:20 on June 25, 2018 ยท (Permalink)
Literally 3 ingredients and dirt simple, idiot-proof: Honey-Dijon Tarragon Pork Tenderloin.
1) Set oven to 350F.
2) Take baking pan, line with foil.
3) Place tenderloin in middle of pan. Slather with off-the-shelf honey-dijon. Flip, repeat.
4) Add tarragon - I like a lot, so I cover about 50% of the outside in the stuff. Flip, repeat.
5) Stick in oven, 12-13 minutes. Flip with tongs, 12-13 more minutes.
6) Take it out, slice into the thickest part of it to check the cook. Should be pink in the middle without being raw, and juice flowing.
Pair with a boxed garlic mash and steamed asparagus (olive oil, lemon juice, microwave for 5 minutes), done.
pm_me_your_rowlet ยท 1 points ยท Posted at 23:29:21 on June 25, 2018 ยท (Permalink)
Instructions unclear set oven to 350c and burnt the house down.
scyraic ยท 1 points ยท Posted at 23:04:27 on June 25, 2018 ยท (Permalink)
Caramel Custard only 3 main ingredients
tomparker ยท 1 points ยท Posted at 23:04:38 on June 25, 2018 ยท (Permalink)
The ubiquitous $4.99 grocery store deli-section precooked-and-ready-to-eat whole BBQ rotisserie chicken. Itโs a lot of cluck for your buck.
melisszzqzz ยท 1 points ยท Posted at 23:04:40 on June 25, 2018 ยท (Permalink)
An omelette
Corinth177 ยท 1 points ยท Posted at 23:04:41 on June 25, 2018 ยท (Permalink)
Everything involving a slow cooker!
theykeepchanging ยท 1 points ยท Posted at 23:04:42 on June 25, 2018 ยท (Permalink)
Steamed hams
[deleted] ยท 1 points ยท Posted at 23:04:47 on June 25, 2018 ยท (Permalink)
My father used to make a peruvian dish called lomo saltado. Super easy to make and always tasted delicious. Who doesn't like to see someone use a wok?
Firlotgirding ยท 1 points ยท Posted at 23:04:53 on June 25, 2018 ยท (Permalink)
Cheesecake
Alexey_Stakhanov ยท 1 points ยท Posted at 23:05:20 on June 25, 2018 ยท (Permalink)
An island of meringue floating in vanilla sauce.
https://www.cookomix.com/wp-content/uploads/2017/11/iles-flottantes-thermomix-800x600.jpg
inmymindseyedea ยท 1 points ยท Posted at 23:05:27 on June 25, 2018 ยท (Permalink)
Pasta with spinach/zucchini and some basic herbs/spices.
y2JuRmh6FJpHp ยท 1 points ยท Posted at 23:05:30 on June 25, 2018 ยท (Permalink)
Timballo
loveninja1331 ยท 1 points ยท Posted at 23:05:34 on June 25, 2018 ยท (Permalink)
Pho. Extremely easy if you know the basic, but taste good and look even better !
The_Vegan_Chef ยท 1 points ยท Posted at 23:05:58 on June 25, 2018 ยท (Permalink)
risotto
schnuckelschnecke ยท 1 points ยท Posted at 23:06:07 on June 25, 2018 ยท (Permalink)
Definitely this Syrian dish a friend of mine taught me.
You literally just caramelize a LOT of onions, cook some lentils & bulgar, and serve some bread and plain yogurt on the side.
Everyone goes crazy and thinks you're amazing when it's actually the easiest dish ever.
MyUglyKitty ยท 1 points ยท Posted at 23:06:11 on June 25, 2018 ยท (Permalink)
Iโm so late, but homemade ricotta.
People think itโs some elaborate process but the recipe in The Food Lab is just milk, salt, lemon and 4-6 mins in the microwave.
Works every time and is SO much better than any store-bought ricotta.
-greeneggsnsam- ยท 1 points ยท Posted at 23:06:14 on June 25, 2018 ยท (Permalink)
Baked Brie!
-buy a wheel of Brie
-cover with some good jam
-wrap snugly in store-bought puff-pastry dough
-bake in oven
-watch guests โoohโ and โaahโ
KtanKtanKtan ยท 1 points ยท Posted at 23:06:27 on June 25, 2018 ยท (Permalink)
Rum and Chocolate Torte:
https://www.deliaonline.com/recipes/occasions/christmas/christmas-new-recipes-for-2017/the-famous-chocolate-truffle-torte
peskoly ยท 1 points ยท Posted at 23:06:32 on June 25, 2018 ยท (Permalink)
Creme brulee!
WowIJake ยท 1 points ยท Posted at 23:06:39 on June 25, 2018 ยท (Permalink)
Steak. So many people cannot cook a decent steak and will be blown away if you serve them a perfectly cooked steak. Anybody who sucks at cooking a steak, just look up the Gordon Ramsay video on YouTube about cooking the perfect steak, then just do that anytime you are cooking for somebody.
pm_me_your_rowlet ยท 1 points ยท Posted at 23:26:39 on June 25, 2018 ยท (Permalink)
Second this. I use to be terrible at cooking steak but after watching that video even a $10 steak home cooked taste like restaurant quality. Now I just need to learn how to make a tasty mushroom or red wine sauce to go with it.
sarar3sistance ยท 1 points ยท Posted at 23:06:40 on June 25, 2018 ยท (Permalink)
Salmon and veggies. Something like asparagus looks especially fancy. Seriously so easy and versatile but if you understand basic flavor profiles (like adding ginger, soy, sesame, green onion to give it Asian flavors, or chili powder, cumin, cilantro, cayenne to give it Mexican flavor) you can make something like that seem complex and upscale.
iTalk2Pineapples ยท 1 points ยท Posted at 23:06:48 on June 25, 2018 ยท (Permalink)
Hot dogs in mac n cheese.
Cook the mac n cheese. Fry up some dogs, slice into mac.
billie-the-girl ยท 1 points ยท Posted at 23:07:00 on June 25, 2018 ยท (Permalink)
floutas (cant spell), carnitas, and tameles. my family rarely makes them and they always taste amazing, but they are extremely easy to make.
For floutas, microwave corn tortillas with a wet towel on top for 3 min so they're soft, then put shredded chicken and a little bit of chesse on the tortilla, roll it up, and fry in oil.
For carnitas, just put pork in a crock pot with beer and tampico. let sit for like all day, then put it on a cast iron pan with oil and cook til crispy.
For tamales, put corn husks in water for like a minute. Pour some chicken broth in store bought massa (make sure it's a good kinda masa or it would taste horrible). then, prepare what filling your putting in (like pork, chicken, beef, or cheese). after that, just grab a corn husk, put the masa on the corn husk, put the filling in the middle, roll it up, wrap it in seran wrap (you don't have to) and put it in tamale pot to steam.
For baking, I make homemade brownies with carmel in the middle. it's extremely easy, just bake half the brownie batter for 15 minutes, make the caramel, put it on the brownies, and pour the rest of the batter into the pan and bake for 30 minutes
neon_Slick ยท 1 points ยท Posted at 23:07:01 on June 25, 2018 ยท (Permalink)
Potato Leek Soup
bumbumpopsicle ยท 1 points ยท Posted at 23:07:23 on June 25, 2018 ยท (Permalink)
Larb, the minced meat Thai salad. Extremely easy to make once you understand how.
notsosocialbunny ยท 1 points ยท Posted at 23:07:27 on June 25, 2018 ยท (Permalink)
Kimchi Fried rice hands down super easy! i never order this at a restaurant anymore
Sqeeeb ยท 1 points ยท Posted at 23:07:38 on June 25, 2018 ยท (Permalink)
Scrambled eggs and bacon
WoobeewooElder ยท 1 points ยท Posted at 23:07:40 on June 25, 2018 ยท (Permalink)
Quiche and popovers!
Quiche - mix 6 eggs w/ cream, crap ton of bacon, spinach and swiss cheese. Pour on a premade pie crust dough and bake.
Popovers - blend butter, milk, salt & flour together - thrown in a hot muffin tin and bake.
Both insanely easy and both absolutely stunning in appearance. :p
DuncePatrol ยท 1 points ยท Posted at 23:07:48 on June 25, 2018 ยท (Permalink)
Creamy Salmon Leek Pasta from Food Wishes. I've made it; really easy and tastes like upscale Italian.
philosifer ยท 1 points ยท Posted at 23:07:48 on June 25, 2018 ยท (Permalink)
Anything in a crockpot. Just set and forget.
Basically same with casseroles.
976chip ยท 1 points ยท Posted at 23:07:49 on June 25, 2018 ยท (Permalink)
There's a chicken dish I make that is really easy, but looks all fancy when served. Heat some olive oil in a pan on medium high heat. Season some thin sliced chicken breasts with kosher salt and pepper then cook through with a good sear. Set them aside. (Add more oil if needed) Toss in some minced garlic for about a minute. Pour in some white cooking wine to deglaze the pan and let it reduce. Drop the heat to mediumish. Pour in chicken stock and sprinkle generously with herbs de provence. Stir well then add some sliced mushrooms. Let it simmer and stir occasionally until the mushrooms are cooked. Add some flour if you want to thicken it up. Spoon the mushroom sauce over the chicken (or cut up the chicken and add it back to the pan and serve it as a mix). Plate it with some rice and veggies and you're all set. Not counting prep, it's usually about 15 minutes to cook it.
moruhine ยท 1 points ยท Posted at 23:07:49 on June 25, 2018 ยท (Permalink)
Baked anything
ilshim83 ยท 1 points ยท Posted at 23:08:24 on June 25, 2018 ยท (Permalink)
Beef wellington
Garblin ยท 1 points ยท Posted at 23:08:43 on June 25, 2018 ยท (Permalink)
Ratatouille
You cut up some vegetables and stack them on top of each other with cheese.
egodevolution ยท 1 points ยท Posted at 23:08:56 on June 25, 2018 ยท (Permalink)
Filet mignon medium rare or any white fish fried/ spiced to perfection
plasticmanufacturing ยท 1 points ยท Posted at 23:09:00 on June 25, 2018 ยท (Permalink)
Beef Stroganoff.
geri73 ยท 1 points ยท Posted at 23:09:02 on June 25, 2018 ยท (Permalink)
Banana pudding from scratch, flourless brownies, lemon pie (merengue is a request, I donโt like it on my pie), chocolate silk pie), peach cobbler, Mac n cheese with bacon, chili, any cake, coffee (itโs an art to making good coffee), and any omelette stuffed with meat and cheese.
xareyea ยท 1 points ยท Posted at 23:09:04 on June 25, 2018 ยท (Permalink)
Spaghetti
NotMyHersheyBar ยท 1 points ยท Posted at 23:09:07 on June 25, 2018 ยท (Permalink)
Baked brie. Wrap the brie in filo dough and bake. Dump peach preserves on top and serve.
Serve spinach artichoke dip in a pumpernickel bread bowl at any afternoon female gathering, like a baby shower. Best with white wine. You can even buy the dip and just dump it in the bowl. For extra fancy, sprinkle mozz cheese and broil for a minute or two until the top is crispy and the cheese is melty.
Sangria. It's just wine, juice, and fruit in a punch bowl.
Everyone has fits over my guacamole, I stole the recipe from a restaurant I used to work at: 2 avocados, 1 med white onion (start with half and see how it looks), 2 roma tomatoes or half a beefsteak, half a large cilantro bundle or a whole bundle if it comes in a little clamshell, about half a tsp of salt, about 1-2 tsp of lemon juice, or lime if that's what you have. It's a salad, not chemistry, everything is to-taste.
yatnative ยท 1 points ยท Posted at 23:09:12 on June 25, 2018 ยท (Permalink)
I started to describe what I thought was an easy dish. For me it is an easy dish.
Description too long, too nuanced.
Crawfish etouffee!
Butter, onions, crawfish add some thyme. serve on rice done!
gt4rc ยท 1 points ยท Posted at 23:09:14 on June 25, 2018 ยท (Permalink)
Butter chicken in a slow cooker
DudeyMcSean ยท 1 points ยท Posted at 23:09:50 on June 25, 2018 ยท (Permalink)
Jambalaya
pldowd ยท 1 points ยท Posted at 23:09:51 on June 25, 2018 ยท (Permalink)
Caprisi salad
Liitke ยท 1 points ยท Posted at 23:09:51 on June 25, 2018 ยท (Permalink)
Seared scallops.
Hundreds of variants. All delicious.
My favorite is over south western rissoto with avocado.
frecklesfatale ยท 1 points ยท Posted at 23:36:03 on June 25, 2018 ยท (Permalink)
I would like a recipe for that rissoto please.
Liitke ยท 1 points ยท Posted at 23:39:54 on June 25, 2018 ยท (Permalink)
I sautee some canned black beans, chipotle peppers, adobo sauce, roasted garlic, and shallots. Deglaze with a little chicken stock and than stir it into the rissoto with a blend of white and sharp yellow cheddar. Really simple but delicious. After i sear the scallops i put a dab of avocado butter on top and flash it in the broiler.
TheStefanson ยท 1 points ยท Posted at 23:10:06 on June 25, 2018 ยท (Permalink)
Fried Rice
[deleted] ยท 1 points ยท Posted at 23:10:08 on June 25, 2018 ยท (Permalink)
Chicken parmesan. Dont use panko. Just dredge in egg and coat in flour.
Volntyr ยท 1 points ยท Posted at 23:10:13 on June 25, 2018 ยท (Permalink)
Macaroni and Cheese. Throw some bacon bits in there and Poof, Bacon Macaroni and Cheese
jt312 ยท 1 points ยท Posted at 23:10:17 on June 25, 2018 ยท (Permalink)
Chicken Piccata
Chicken Marsala
VeryWeirdPerson ยท 1 points ยท Posted at 23:10:26 on June 25, 2018 ยท (Permalink)
Pizza.
You make water, flour n yeast.
You make dead tomatoes oliveoil n seasoning.
Cheese.
Sun_Of_Dorne ยท 1 points ยท Posted at 23:10:26 on June 25, 2018 ยท (Permalink)
Steak. Once you understand the proper way to season and sear, you will never want to spend 50+ dollars for a steak at a restaurant again.
[deleted] ยท 1 points ยท Posted at 23:10:31 on June 25, 2018 ยท (Permalink)
When ever I cook any hello fresh meal.. Well except 2.
I don't work for them but I do rave about it.
badmrkittylitter ยท 1 points ยท Posted at 23:10:33 on June 25, 2018 ยท (Permalink)
Caprese Salad- 4 basic ingredients; tomatoes, mozzarella, basil and balsamic dressing. If you get high quality of each it tastes amazing!
WhoopeeCushWaiting ยท 1 points ยท Posted at 23:10:56 on June 25, 2018 ยท (Permalink)
Falafel sliders
greenie2600 ยท 1 points ยท Posted at 23:11:01 on June 25, 2018 ยท (Permalink)
Tuna tartare (skip the caviar, unless you're feeling extra fancy). Get the best, freshest tuna you can, obviously.
rhetoricetc ยท 1 points ยท Posted at 23:11:35 on June 25, 2018 ยท (Permalink)
A charcuterie plate. You literally donโt have to cook or bake anything at all, you just cut some things and arrange them nicely.
sorenant ยท 1 points ยท Posted at 23:11:38 on June 25, 2018 ยท (Permalink)
Cream Stew
Fry onion, carrot, potato and some meat. Dissolve bouillon cube or two on water, cover the previous mix with this and let it cook. Melt butter, mix flour, dissolve in milk and mix with the stew. Done.
No fancy ingredient or technique required, super cheap and delicious. Great as soup with bread or over rice like curry.
Surpriseitsyourwife ยท 1 points ยท Posted at 23:11:40 on June 25, 2018 ยท (Permalink)
Fesenjoon (Persian pomegranate chicken). Four ingredients: bone in chicken breast or thigh, onions, pomegranate molasses and walnuts, plus salt to taste. Such a hit, seems super fancy but it's way easy!
pculv ยท 1 points ยท Posted at 23:11:42 on June 25, 2018 ยท (Permalink)
Pizza Rolls
grumblyraptor ยท 1 points ยท Posted at 23:11:51 on June 25, 2018 ยท (Permalink)
Crรจme brulรฉ. Eggs, milk, sugar, vanilla, and a pan with water.
petermavrik ยท 1 points ยท Posted at 23:11:52 on June 25, 2018 ยท (Permalink)
Nigella's Instant Chocolate Mousse is always a hit. You can alter the flavors in many ways with spices or citrus extracts. It's fast, easy, and delicious.
Deaththeexe ยท 1 points ยท Posted at 23:11:57 on June 25, 2018 ยท (Permalink)
Katsu curry! Fry some onions and carrots, ad chicken stock and curry pwder and then leave it to simmer. Easy as pie, and breadcrumbing the chicken is super fun!
pornbloopers-real ยท 1 points ยท Posted at 23:12:18 on June 25, 2018 ยท (Permalink)
I don't know what its called although there is a word for it but I cook the lasagna pasta and cook beef. Then I mix mozzarella, parmesian, and ricotta. Put that and make a roll with the lasagna and beef while also covering it with marinara sauce. Now my mom talks about my cooking to my relatives cause really that's all she can brag about
2000inchbiceps ยท 1 points ยท Posted at 23:12:23 on June 25, 2018 ยท (Permalink)
Steak
VIDCAs17 ยท 1 points ยท Posted at 23:12:43 on June 25, 2018 ยท (Permalink)
I found a chocolate cake recipe online that is incredibly easy to make, hard to screw up, and everyone who Iโve served it to loves it.
Itโs devils food cake mix, instant pudding, sour cream, chocolate chips, eggs, and vegetable oil/applesauce
Red_Patcher ยท 1 points ยท Posted at 23:13:01 on June 25, 2018 ยท (Permalink)
Cooking a steak sous vide is more a matter of time than technique. The guests who have never had it will usually be blown away.
DemiGod9 ยท 1 points ยท Posted at 23:13:02 on June 25, 2018 ยท (Permalink)
I would say chili. Make a good chili and you look amazing to all your friends
seagullsoars ยท 1 points ยท Posted at 23:13:02 on June 25, 2018 ยท (Permalink)
Good hamburger. Do it on a flat top or a cast iron pan. Delicious
[deleted] ยท 1 points ยท Posted at 23:13:08 on June 25, 2018 ยท (Permalink)
Spit roast
mirthquake ยท 1 points ยท Posted at 23:13:23 on June 25, 2018 ยท (Permalink)
Roasted tomatoes--slice a number of medium-sized tomatoes in half horizontally and scoop out the seeds and liquid inside. Fill these half-tomato bowls with a 2:1 mixture of Italian bread crumbs and powdered Parmesan cheese. Drizzle olive oil on top. Add fresh Italian herbs if you want to kick it up a bit, but spices aren't necessary. Bake at 400-450 for 20 minutes or until the toppings begin to brown, then let cool for 5 minutes.
They're both crispy and juicy, savory and sweet. They've never ceased to impress, and only require about 5-10 minutes of prep and 4 ingredients. You can make them in a toaster oven. They make a excellent appetizer and accompany roast meat quite well. Friends have gushed over my "culinary skills" after tasting them, but they're ridiculously easy to make and are a hearty vegetarian opinion.
Colourblindknight ยท 1 points ยท Posted at 23:13:26 on June 25, 2018 ยท (Permalink)
Chicken Alfredo.
Just toss some cream and mascarpone and garlic in a pot until itโs all melted together. Salt pepper and Parmesan to taste. Keep it warm while chicken/pasta is cooking.
Salt and pepper the chicken, and toss in the oven with some foil on top of it (keeps it from getting dry) for about 20 minutes.
Once chicken is cooked, Brown in pan with oil/butter for some colour. This is optional, since chicken is already cooked, but I think it really helps.
Once pasta is cooked, cut chicken and plate everything together for amazing chicken Alfredo. The whole process from start to finish might take about 30 minutes, and the most difficult bit is really mincing/crushing the garlic.
TL;DR: cheese and cream in pot, oven bake chicken, brown chicken in pan, make pasta. Guaranteed to increase chances of praise/sex/food coma.
arachnaeoccult ยท 1 points ยท Posted at 23:13:34 on June 25, 2018 ยท (Permalink)
I think you should bake and stuff an onion using those onion cutters that slice them into the shape of a flower.
MurderShovel ยท 1 points ยท Posted at 23:13:35 on June 25, 2018 ยท (Permalink)
Cheesecake. Itโs really not that hard to make a real one with cream cheese, egg, sugar, and vanilla. But it always โwows!โ people.
hogester79 ยท 1 points ยท Posted at 23:13:46 on June 25, 2018 ยท (Permalink)
Poached eggs. Hardest thing initially to get your head around and now can smash them out in the time it takes to prepare the toast
mcarlini ยท 1 points ยท Posted at 23:13:51 on June 25, 2018 ยท (Permalink)
Arugula with fresh lemon juice, parmigiano reggiano, and olive oil.
DelTheDude ยท 1 points ยท Posted at 23:13:56 on June 25, 2018 ยท (Permalink)
Crack Cocaine
BuraisonFujii ยท 1 points ยท Posted at 23:13:56 on June 25, 2018 ยท (Permalink)
Vegetable tofu curry ๐
gemulikeit ยท 1 points ยท Posted at 23:14:19 on June 25, 2018 ยท (Permalink)
Shakshuka
pm_me_your_rowlet ยท 2 points ยท Posted at 23:19:02 on June 25, 2018 ยท (Permalink)
I always mean to make this but never get around to it. I feel like I am missing out.
dyaid ยท 1 points ยท Posted at 23:14:36 on June 25, 2018 ยท (Permalink)
pasta aglio e olio six Ingredients great for dinner dates just like in the classic chef with john favro
leftofzen ยท 1 points ยท Posted at 23:14:44 on June 25, 2018 ยท (Permalink)
Stir frying anything. Put meat in pan/wok, cook a little, put random assortment of veggies in, cook a little, put sauce in, cook a little, eat. Super easy and taste great too.
namestom ยท 1 points ยท Posted at 23:14:46 on June 25, 2018 ยท (Permalink)
Just get a Sous Vide machine of some sort. That in itself will elevate your cooking game. Itโs so easy and all your stuff comes out perfect.
Remidogg ยท 1 points ยท Posted at 23:16:37 on June 25, 2018 ยท (Permalink)
Lazy Mac: basically make a box of Mac and cheese in the microwave
SyntheticOne ยท 1 points ยท Posted at 23:16:56 on June 25, 2018 ยท (Permalink)
Beef Wellington:
On a day when you have about 8 hours to prepare dinner, mix 3 cups bread flour, 1/4 t yeast, warm..... Oh, now I see the "easy". Never mind.
GonzoMojo ยท 1 points ยท Posted at 23:17:03 on June 25, 2018 ยท (Permalink)
ground beef + head of cabbage + can of Rotel + salt/pepper
brown the beef, while it's simmering, cut the cabbage up to your liking, I quarter it then slice into narrow strips, put half cabbage in, add can of rotel, rest of cabbage, let it simmer until the cabbage softens...
Salt/Pepper to taste, can use plain tomatoes if the Rotel is too spicy...can add beef stock and water to make a pretty decent soup as well.
jjm666 ยท 1 points ยท Posted at 23:17:05 on June 25, 2018 ยท (Permalink)
Play-Doh spaghetti
the_doughboy ยท 1 points ยท Posted at 23:17:11 on June 25, 2018 ยท (Permalink)
Ultra Crispy Pork Shoulder. It has three ingredients, salt, pepper and pork shoulder. It cos for ten hours and comes out with the perfect crispy skin and pork day oozing out everywhere.
Imago_Mothtoya ยท 1 points ยท Posted at 23:17:24 on June 25, 2018 ยท (Permalink)
Caprese Salad. Very simple, but if you plate it right, people will think you are a pro.
http://thepioneerwoman.com/cooking/caprese-salad/
Mormon_Prince ยท 1 points ยท Posted at 23:17:27 on June 25, 2018 ยท (Permalink)
Chicken caprese is super cheap and like 4 ingredients and an hour, people love it.
ArtOfOdd ยท 1 points ยท Posted at 23:17:41 on June 25, 2018 ยท (Permalink)
If I have to look like an incredible chef, it's gonna have to be Grubhub from a fancy restaurant.
PMmeyourlifeworries ยท 1 points ยท Posted at 23:17:56 on June 25, 2018 ยท (Permalink)
Oil and garlic in a pan, sliced cherry tomatoes, let that go for a bit (add salt)
cook some spaghetti (dont forget salt)
while spaghetti cooking, steal a few big spoonfuls of its water for the tomatoes
slice chillis in the tomato shit.
add raw king prawns (the blueish ones) to the tomato shit (they'll take like 3 minutes to cook)
drain the spaghetti before it's fully cooked, and add it to the tomato prawn shit
add loads of chopped parsely
tastes amazing, people go apeshit.
RussianTardigrade ยท 1 points ยท Posted at 23:18:23 on June 25, 2018 ยท (Permalink)
Pasta salad. Or any kind of non-vegetable salad. It's literally cutting things up and putting them in a bowl with seasoning.
axtl_Melt ยท 1 points ยท Posted at 23:18:33 on June 25, 2018 ยท (Permalink)
Good pasta
Juanga07 ยท 1 points ยท Posted at 23:18:34 on June 25, 2018 ยท (Permalink)
Cacio e pepe... Really easy to make, really easy to mess up if youโre not careful.
_KiNgCrOw_ ยท 1 points ยท Posted at 23:18:45 on June 25, 2018 ยท (Permalink)
Tortilla chips.
Simple as tortillas on a cookie sheet with oil and salt. Pop in the oven at 500 degrees broil and in 5-10 min youโre set.
lvrdoftheplain ยท 1 points ยท Posted at 23:18:47 on June 25, 2018 ยท (Permalink)
Crab legs, u boil em
QuidnunkSquad ยท 1 points ยท Posted at 23:18:47 on June 25, 2018 ยท (Permalink)
Caprese salad. Its just mozzarella, basil,tomato and some oil and herbs but if you prepare it right it looks very elegant and fancy
fox_trottin ยท 1 points ยท Posted at 23:18:49 on June 25, 2018 ยท (Permalink)
Easier please
Zwolfer ยท 1 points ยท Posted at 23:18:56 on June 25, 2018 ยท (Permalink)
Roasted potatoes. Just make an effort to brown them and present them well
Attila_22 ยท 1 points ยท Posted at 23:19:03 on June 25, 2018 ยท (Permalink)
Salmon. Just prepare it a little(like 10 minutes), stick it in the oven and take it out in 20-30 minutes(depending on the recipe). Healthy and tastes delicious.
quoth_tthe_raven ยท 1 points ยท Posted at 23:19:04 on June 25, 2018 ยท (Permalink)
Ciopinno- The seafood makes it fancy but itโs incredibly easy to prepare.
minda1120 ยท 1 points ยท Posted at 23:19:19 on June 25, 2018 ยท (Permalink)
Stuffed chicken. The toughest part is slicing the chicken breasts in half lengthwise, but even if itโs a little uneven it will still turn out fine. My favorite variation is adding spinach and pepper jack cheese, seal with toothpicks, and then dip the stuffed chicken in flour, egg, and a mixture of breadcrumbs and Cajun seasoning. Bake it until the chicken is done and it looks fancy and tastes delicious! Be sure to count your toothpicks so you donโt miss one and stab someoneโs mouth!
Dakroon1 ยท 1 points ยท Posted at 23:19:24 on June 25, 2018 ยท (Permalink)
Street corn.
Mayo (I sometimes do 1/2 mayo and 1/2 sour cream)
Chili powder (I use chipotle kind)
Lime Juice
Cilantro
Crumbled queso fresco (cojita if you can find it)
Mix all together. (Save some cheese and cilantro to finish at the end) Put on corn. Pop in oven/broiler/BBQ until corn is cooked. Sprinkle on the rest of the cheese and cilantro to finish. Serve.
hutthuttindabutt ยท 1 points ยท Posted at 23:20:00 on June 25, 2018 ยท (Permalink)
Braised short ribs. Just be sure to make the day ahead so you can chill, separate fat and reheat. Serve on a bed of risotto or polenta with some greens on the side = panty dropper.
DjCallous ยท 1 points ยท Posted at 23:20:35 on June 25, 2018 ยท (Permalink)
Pesto pasta- Put pine nuts, basil, garlic, olive oil, and parmesan cheese and seasoning in a blender and cook pasta.
Aztiel ยท 1 points ยท Posted at 23:20:37 on June 25, 2018 ยท (Permalink)
My fit salad: chard, black olives, pineapple, apple, peas, corn, a few chunks of grilled chicken breast or fish, raisins, chia, ceasar sauce. Put it all in one fucking big bowl and stir shit up.
magnummentula ยท 1 points ยท Posted at 23:20:40 on June 25, 2018 ยท (Permalink)
Ramen, sprinkle a few dried ones on top for a little crunchy treat.
Spotted_Owl ยท 1 points ยท Posted at 23:20:50 on June 25, 2018 ยท (Permalink)
I make some penne ala vodka that people seem to like.
It's just regular store bought pasta sauce, vodka, milk, crushed red peppers and boiled penne noodles.
carissa_p ยท 1 points ยท Posted at 23:20:55 on June 25, 2018 ยท (Permalink)
Pasta Alfredo
glad0s98 ยท 1 points ยท Posted at 23:21:05 on June 25, 2018 ยท (Permalink)
bookmarking this thread
SummerBirdsong ยท 1 points ยท Posted at 23:21:48 on June 25, 2018 ยท (Permalink)
Coconut curry chicken with lemon rice.
girlz0r ยท 1 points ยท Posted at 23:21:50 on June 25, 2018 ยท (Permalink)
Dates stuffed with goat cheese (or blue cheese. Add an almond in with the cheese if you're feeling fancy) and wrapped in bacon. A friend and I had these at a swanky farm-to-table restaurant. This appetizer sounded luscious. We balked a little at the price, $17? But, it was a special occasion, we were slightly drunk and decided why not.
A few months later, same friend and I were invited to a potluck style dinner party, and I remembered the stuffed dates. On a whim, I looked up a recipe and goddamn were we miffed. The ingredients, bought at Whole Foods, came out to roughly $18. Fully sober, we muttered, "Fuck that restaurant." Their martinis were pretty good though.
Anyway, make these. You'll be invited back to dinner. There's a million different recipes with varying flavors. This is what we used.
Ingredients
20 to 24 Medjool dates (12 to 16 ounces)
4 ounces goat cheese or blue cheese
12 to 16 ounces bacon, preferably of medium thickness
20 to 24 toasted almonds, optional
Equipment
Baking sheet
Parchment or nonstick baking liner
Paring knife
Soup spoon
Toothpicks
Paper towels
Instructions
Heat the oven to 400ยฐF. Line a baking sheet with parchment or a baking liner and set aside.
Cut open the dates: Use a paring knife to cut a slit in the side of the date. Use your thumbs to open the date slightly. Remove the pits if your dates still have them inside.
Stuff with goat cheese: Use a spoon to stuff a little goat cheese or blue cheese into each date. Use the back of the spoon to press the cheese into the date. If you're adding almonds, press an almond or two into the cheese. Press the date closed.
Wrap the dates with bacon: Cut the strips of bacon in half. Wrap each date with a half-strip of bacon. Secure the end of the bacon with a toothpick.
Arrange the dates on the baking sheet: Space the dates a little apart and lay them on one side.
Bake for 15 minutes. After 15 minutes, flip the dates to the other side.
Continue baking for another 15 to 20 minutes: Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like it.
Transfer the dates to a plate with a paper towel to drain. If the dates seem greasy, blot the sides as well as the bottoms.
Serve warm or room temperature.
kl0914 ยท 1 points ยท Posted at 23:21:51 on June 25, 2018 ยท (Permalink)
I make this apple pie for Thanksgiving and Christmas with my family, but I thinly slice the apples and roll them into roses before pouring in the brown sugar and cinnamon mixture. Everyone always goes crazy for it.
The funniest thing about it was the recipe is the same family recipe that we have used for generations. The only difference was that I made it look fancy... and yet everyone swore it was the best apple pie they have ever had.
I have a theory that most "impressive/professional" food boils down to presentation. We eat with our eyes first. If food looks amazing, I think it will inevitably also taste better. Make your food pretty and everyone will be blown away!
mr_greenn ยท 1 points ยท Posted at 23:21:52 on June 25, 2018 ยท (Permalink)
Crab Cakes
AndrosCelsum ยท 1 points ยท Posted at 23:21:59 on June 25, 2018 ยท (Permalink)
Pasta alla carbonara is very easy and quick to prepare, but also delicious.
ndrokky ยท 2 points ยท Posted at 21:49:30 on June 27, 2018 ยท (Permalink)
spaghetti aglio e olio, simplicity, power, and what Neapolitans( best cuisine in italy) eat
noshoes77 ยท 1 points ยท Posted at 23:22:00 on June 25, 2018 ยท (Permalink)
Caprese is super simple, tastes amazing, and looks great. Basil leaf Slice of tomato Slide of mozzarella Some balsamic Grind of salt and pepper
Calvin0433 ยท 1 points ยท Posted at 23:22:05 on June 25, 2018 ยท (Permalink)
Steak and potatoes.
flavorflash ยท 1 points ยท Posted at 23:22:12 on June 25, 2018 ยท (Permalink)
A big T-bone steak and steamed vegetables. Takes like 10 minutes.
RBC_SUCKS_BALLS ยท 1 points ยท Posted at 23:22:29 on June 25, 2018 ยท (Permalink)
Whipped cream and strawberries Whip 35% cream, add sugar and slice strawberries. Mix and let sit. Serve on top of store bought sponge cake. People go nuts for it. Simple and tasty. Also can feed 20 for $10
ricozee ยท 1 points ยท Posted at 23:22:37 on June 25, 2018 ยท (Permalink)
Omelets.
Buy shredded cheese, because grating is a pain.
Dicing ingredients is simple and easy.
- Lightly grease pan (a good non-stick one)
- Heat empty pan on high heat (this is the key!)
- Mix omelets individually in glasses
- Reduce heat
- Pour glass into heated pan (pan should be hot enough so it "instantly" fries upon contact)
- Swirl so it climbs up the edge of the pan a little bit (gives you an edge and makes it easier to get a spatula under it. Wide spatulas work best!)
- Add spices, cheese, and ingredients to half and cook to desired consistency
- Fold it over and press the edges together, give it a bit of time to melt together
Perfect omelet every time.
nessman69 ยท 1 points ยท Posted at 23:22:42 on June 25, 2018 ยท (Permalink)
people answering "pasta" - yep, it's easy. But not sure it meets the other criteria, "makes you look like an incredible chef?"
Sulaco1978 ยท 1 points ยท Posted at 23:22:46 on June 25, 2018 ยท (Permalink)
Scallops
dvcat5 ยท 1 points ยท Posted at 23:23:13 on June 25, 2018 ยท (Permalink)
Burger done well, not well done, but a properly prepared burger.
pseudo__gamer ยท 1 points ยท Posted at 23:23:25 on June 25, 2018 ยท (Permalink)
Quiche
Jay_Eye_MBOTH_WHY ยท 1 points ยท Posted at 23:23:41 on June 25, 2018 ยท (Permalink)
Lobster tail. It seems intimidating, it adds a metric fuck ton of value because no one makes it/it's expensive/they don't know prep - but it's actually probably the easiest thing ever to make. All you have to do is take scissors, cut along the middle lengthwise of the shell, open it up and put your fist in and grab the meat out and lay it on the shell. Then put it on a baking sheet, season, broil for 10-15, done. It's done. You just made lobster tail.
mods-or-rockers ยท 1 points ยท Posted at 23:23:50 on June 25, 2018 ยท (Permalink)
Portabella mushrooms. Let them marinate in balsamic and oil with Italian herbs (mixed, such as basil, oregano, thyme, rosemary) for 30 minutes, then saute uncovered and then covered for about 20 minutes on medium heat, flipping once or twice. Serve whole, or slice and plate. Hearty veggie.
TheFunInDisfunction ยท 1 points ยท Posted at 23:23:53 on June 25, 2018 ยท (Permalink)
Pernil, which is a roast pork shoulder typically slow-cooked in the oven for hours. I cheat by making mine in a slow cooker. It's cheap, easy, tastes amazing, and feeds a lot of people (or leaves you with meals for a whole week.) Buy the biggest pork shoulder that will fit in your slow cooker and marinate overnight (or longer) with olive oil, oregano, black pepper, salt (1/2 tsp per lb) and shit tons of minced garlic. Cook in the slow cooker on low for 8 hrs.
caprismart1978 ยท 1 points ยท Posted at 23:23:53 on June 25, 2018 ยท (Permalink)
Rasam
ShadyBrooks ยท 1 points ยท Posted at 23:24:06 on June 25, 2018 ยท (Permalink)
Quiche.
StinkyIndexFinder ยท 1 points ยท Posted at 23:24:09 on June 25, 2018 ยท (Permalink)
Cacio e pepe. Its just pasta with really good cheese and peppercorn infused oil made into a sauce. There is a bit of technique to get it right but its literally 4 ingredients (and one byproduct).
Reggiano cheese, a fat (oil or butter), thick spaghetti, fresh cracked peppercorn, pasta water.
Combined correctly, it makes an amazing meal that sounds fancy AF.
dnakest ยท 1 points ยท Posted at 23:24:09 on June 25, 2018 ยท (Permalink)
A sandwich
MC-Swift ยท 1 points ยท Posted at 23:24:17 on June 25, 2018 ยท (Permalink)
Panna Cotta. Some cream, some gelatin, some vanilla flavoring, Some sugar, some heat. Pour a fruit syrup on top. Call it Vanilla Bean Panna Cotta with (Insert Fruit Here) Compote. Theyโll think youโre a genius.
NeverMissedAParty ยท 1 points ยท Posted at 23:24:45 on June 25, 2018 ยท (Permalink)
Fucking chicken mushrooms and red onions. A little hoysin, garlic salt and pepper. Serve on white rice. I eat it at least once a week.
lucillep ยท 1 points ยท Posted at 23:24:49 on June 25, 2018 ยท (Permalink)
Another keeper thread. Thanks everybody!
thelawgiver321 ยท 1 points ยท Posted at 23:24:52 on June 25, 2018 ยท (Permalink)
Crepes. Done. Fanciest French breakfast you've ever seen
Slippery_Sidewalk ยท 1 points ยท Posted at 23:24:56 on June 25, 2018 ยท (Permalink)
I'm late to the party, but homemade crรจme brรปlรฉe is pretty easy and makes you look like a like a pro, especially if you burn the sugar at the table.
Infinitypixie ยท 1 points ยท Posted at 23:25:00 on June 25, 2018 ยท (Permalink)
RATATOUILLE! Cut a bunch of vegetables all fancy, and then put some sauce on it and put it in the oven. That shit makes instagram pee itself.
WhatANick ยท 1 points ยท Posted at 23:25:01 on June 25, 2018 ยท (Permalink)
Spev ll
mcleland1992 ยท 1 points ยท Posted at 23:25:06 on June 25, 2018 ยท (Permalink)
Take out from a nice restaurant
ricosmith1986 ยท 1 points ยท Posted at 23:25:13 on June 25, 2018 ยท (Permalink)
Chicken Tikka Massala. Getting all the spices the first time can be a little pricey but after that all you need is a can of tomato sauce, chicken, garlic, and an onion. In the US it seems really exotic too. I really dumbed mine down by premeasuring the spices so I have ready-to-go kits whenever.
[deleted] ยท 1 points ยท Posted at 23:25:15 on June 25, 2018 ยท (Permalink)
Clam sauce spaghetti. Saute some minced garlic, throw in a couple of cans of baby clams, add chopped parsley, and voila!
Rhonun ยท 1 points ยท Posted at 23:25:18 on June 25, 2018 ยท (Permalink)
6 chicken breasts boiled for 30 minutes and shredded save the broth
2 cans great northern beans drained
1/2 block of queso blanco jalepeno cheese cubed
2 packets of McCormick's white chili
1/2 small jar of salsa
1/2 container of sour creme
Boil the chicken and put everything else in a crock pot. When the chickens done shred it and add it to the crock pot. Then add 1 cup of broth (or more if you want it soupier)
I usually put it together in the morning and then let it cook on low all day. Don't let it run on high to long it the cheese will burn.
I've also made it on the stove. Then you want to wait for the chicken to finish the add everything into a pot at the same time or you'll scorch the cheese
My friends always ask if I'm making this when they come over. It's delicious
spaceklods ยท 1 points ยท Posted at 23:25:24 on June 25, 2018 ยท (Permalink)
Poor Man's Ratattouille. You just put a pepperoni on top of the Totino's pizza rolls and then put them in the microwave.
TADAAAAAAAA!
DexPleiadian ยท 1 points ยท Posted at 23:25:31 on June 25, 2018 ยท (Permalink)
any stirfry
neverthelessspersist ยท 1 points ยท Posted at 23:25:31 on June 25, 2018 ยท (Permalink)
For a hearty meal, potato soup.
Melt like 2 sticks of butter. Add flour and stir until it becomes a paste. Add about 32 oz of chicken broth, as well as cheddar cheese until you have an appropriately thick and also hearty base for your tastes. Then add cubed ham chunks, potato chunks, and sauteed onions, and stir for a while.
My office went through 3 batches from our Thanksgiving feast, and everyone wanted a recipe.
Truth is, people are basic. Feed them butter-soaked-anything and BAM.
skordge ยท 1 points ยท Posted at 23:25:36 on June 25, 2018 ยท (Permalink)
For some reason, people just LOVE the mushroom soup I make, out of porcini mushrooms, onions, carrots and potatoes. The only trick in it is to throw in the potatoes at about ~50 minutes of cooking the other (fried) ingredients in salted water, and stopping at the point the potatoes are just soft enough, not over that. Serve with croutons and cream, maybe some dill, if you're into that.
[deleted] ยท 1 points ยท Posted at 23:25:41 on June 25, 2018 ยท (Permalink)
I make really puffy eggs served with with some bacon and toast.
People always compliment me.
LouSweetwater ยท 1 points ยท Posted at 23:25:43 on June 25, 2018 ยท (Permalink)
ITT: dishes that are not extremely easy to make
Ppleater ยท 1 points ยท Posted at 23:25:59 on June 25, 2018 ยท (Permalink)
More of a drink than a food, but if you have a blender then every drink feels fancier when blended with ice.
Tewtea ยท 1 points ยท Posted at 23:26:03 on June 25, 2018 ยท (Permalink)
I make my own pasta sauce that I get a lot of compliments on. Itโs milk, garlic, mayonnaise, oregano, a little chilli powder, little bit of olive oil, and cheddar cheese melted into it.
I use it for pastas, but I also use it for creamy chicken sandwiches. They are a big hit for picnics
jonysc1 ยท 1 points ยท Posted at 23:26:03 on June 25, 2018 ยท (Permalink)
Home made tomato sauce it's incredibly easy to make some delicious tasting sauce
And you can chop a few leaves of basil and call it pomodoro or you can add some ground beef and call it ragu
Add it to spaghetti or toast and you make an Italian accent
[deleted] ยท 1 points ยท Posted at 23:26:07 on June 25, 2018 ยท (Permalink)
Omelets ;)
x19DALTRON91x ยท 1 points ยท Posted at 23:26:08 on June 25, 2018 ยท (Permalink)
Apple Roses. Little mini apple pies that look like roses. I am absolutely terrible at making desserts and baking but theyโre surprisingly easy and look AMAZING.
[deleted] ยท 1 points ยท Posted at 23:26:09 on June 25, 2018 ยท (Permalink)
Chimmihurri.
Aussie-of-Skellige ยท 1 points ยท Posted at 23:26:26 on June 25, 2018 ยท (Permalink)
I make a mean prosciutto egg cup thing that my uncle thinks is insane. Itโs tasty but really easy for me.
Now ask me to bake? We have a problem.
Procyon_Gaming ยท 1 points ยท Posted at 23:26:34 on June 25, 2018 ยท (Permalink)
Tostadas. You can toss all sorts of shit on a fried corn tortillas and its amazing. And with the right toppings can be very pretty.
buddha_punk ยท 1 points ยท Posted at 23:28:06 on June 25, 2018 ยท (Permalink)
For the vegan homies, a tofu stir fry. Wrap your tofu in a bunch of paper towels, set on top of a few folded paper towels, set a few heavy books on top to press and drain it. Leave it for twenty minites.
While the tofu drains, chop up whatever veggies you want. I dig asparagus, bell peppers, green thai chili peppers, squash..really any veggies will do.
Now that your tofu is done being pressed, chop that shit up into cubes. Now, make sure it's fairly dry (pat it with another paper towel if need be) then throw it in a ziplock. Throw in whatever seasoning you like. I usually go with salt, pepper, garlic salt, paprika, and some adobo seasoning. Mix around to evenly coat everything in the bag. Now throw in some corn starch, again mix it around so everything gets a nice even coating.
Then get your skillet on a medium heat, with some oil in it. Once it's nice and hot, toss in the tofu. Give it a few minutes to brown just like you would with meat, then flip the pieces. They will get a nice brown and crisp texture to them.
Once the tofu is done, cook up the veggies, then coat everything in a stir fry sauce or leave plain and throw it all on some rice or noodles and you have one incredible vegan-friendly meal that will impressive even the most carnivorous of friends.
wittyid2016 ยท 1 points ยท Posted at 23:28:08 on June 25, 2018 ยท (Permalink)
Crepes. All you have to do is mix flower, an egg, and milk. Whip it so that there aren't any lumps. Then pour into a hot, oiled frying pan and then tip every which way until it's thin and covering the entire bottom of the frying pan. Flip after the bottom is light brown and add a dollop of butter. When done you can fill it was any number of things. I'm personally a fan of adding cinnamon/sugar mix and crushed walnuts...roll it up and it's a great breakfast. Super easy and everyone will think you're a brilliant chef.
Andruboine ยท 1 points ยท Posted at 23:28:29 on June 25, 2018 ยท (Permalink)
Pan seared blackened salmon.
solizdia ยท 1 points ยท Posted at 23:28:30 on June 25, 2018 ยท (Permalink)
Chocolate truffles!! Super easy and delicious
Aaaandiiii ยท 1 points ยท Posted at 23:28:32 on June 25, 2018 ยท (Permalink)
Personally for me is cheesecake. One egg and 1/4 cup of sugar for every 8oz of cream cheese plus a splash of vanilla and people are falling over themselves in amazement of my cheesecake. Everybody is like "Cheesecake is so hard!!!" and I'll throw one together as my go-to dessert right before bed.
I hate making it because I always have trouble making the crust just right. It's like every third crust is a crumbly mess.
Pancakewagon26 ยท 1 points ยท Posted at 23:28:41 on June 25, 2018 ยท (Permalink)
My favorite thing to make is homemade pasta sauce. Its not hard it just takes a while. You can make it the day before and just reheat it in the pan.
All you need is one pan, one pot, and a mixing bowl.
Open a big can of San marzano tomatoes and dump it into a mixing bowl. Crush the tomatoes however you want, I use my bare hands because it's fun.
Cook 3 italian sausage in a pan. Remove and cut into slices
Chop up 3 cloves of garlic and about 1/4 of a white onion.
In the same pan as the sausage, sautee the onion until it's brown and then add the garlic. Sautee that until it's brown.
Dump the crushed up tomatoes in the pan and add the sliced sausage, and a tablespoon of tomato paste.
Add whatever herbs you want. I like basil, bay leaves, oregano, sage, and rosemary. Don't really need to measure anything, just add however much looks good
Let simmer for 3-4 hours, towards the end add 2 tablespoons of butter and add salt until you get the right taste. If the sauce is too acidic add a pinch of sugar.
The beauty of this recipe is that you can vary it in an infinite number of ways. Add meatballs, ground beef, bell peppers, carrots, whatever you want.
The expert chef part comes in when you serve it topped with a fresh basil leaf and fresh grated pamesano reggiano cheese .
Changy915 ยท 1 points ยท Posted at 23:29:17 on June 25, 2018 ยท (Permalink)
Sous vide anything but if you have to pick one, sous vide eggs. You can put that thing on anything basic and it will taste good and make you look good. Hamburger pattys? Put that on rice and drop an egg on it. Salad? Drop an egg on it. Grilled asparagus? Drop an egg.
[deleted] ยท 1 points ยท Posted at 23:29:17 on June 25, 2018 ยท (Permalink)
Grilled cheese.
SOAP_S0UP ยท 1 points ยท Posted at 23:29:25 on June 25, 2018 ยท (Permalink)
Omelettes, you just put stuff on and it looks chef worthy
mr_0verload ยท 1 points ยท Posted at 23:29:41 on June 25, 2018 ยท (Permalink)
Chicken tikka
Offthepoint ยท 1 points ยท Posted at 23:29:44 on June 25, 2018 ยท (Permalink)
Monte Cristo sandwiches. It's like you cured cancer or something.
natejo87 ยท 1 points ยท Posted at 23:30:16 on June 25, 2018 ยท (Permalink)
Donโt know what itโs called but you get some butter nice and hot, or some olive oil in, add garlic, ginger, lemon zest, and a small dash of lemon juice, throw some shrimp in and let them cook. Pull me out and eat!
KingWalnut ยท 1 points ยท Posted at 23:30:19 on June 25, 2018 ยท (Permalink)
Pork tenderloin
Daredizzle ยท 1 points ยท Posted at 23:31:04 on June 25, 2018 ยท (Permalink)
Steak. Salt and pepper. Knowing how to cook a steak to temp isnt incredibly hard but is game changing.
shizenmeister ยท 1 points ยท Posted at 23:31:12 on June 25, 2018 ยท (Permalink)
Basically any meat in a slow cooker so long as you add fresh herbs.
djzenmastak ยท 1 points ยท Posted at 23:31:13 on June 25, 2018 ยท (Permalink)
proper caramel sauce
ekaj1707 ยท 1 points ยท Posted at 23:31:14 on June 25, 2018 ยท (Permalink)
Nice try collegehumor
RealFellow ยท 1 points ยท Posted at 23:31:17 on June 25, 2018 ยท (Permalink)
Eggs benedict. Never understood why people rate this simple dish so much.
Toast a bread(muffin or whatever you like/have), place some ham on it, poached egg(it is super easy to make. boil the water, make it spin like a tornado and add egg inside, whenever it floats its ready) on top, pour a souce(egg yolks mixed with melted butter, a little bit of lemon juice and salt. Cook it over over water bath) over it.
Boom you are a super chief.
EDLionX ยท 1 points ยท Posted at 23:31:19 on June 25, 2018 ยท (Permalink)
Spaghetti Aglio E Oglio, simple ingredients and even simpler cooking process! Just twirl that sh*t around on a plate and decorate it with thyme and voilร !
sabu15 ยท 1 points ยท Posted at 23:31:25 on June 25, 2018 ยท (Permalink)
buffalo chicken dip, its like 5 or 6 items, takes 10 minutes to make and is usually a hit at par-tays
frodz90 ยท 1 points ยท Posted at 23:31:25 on June 25, 2018 ยท (Permalink)
Spicy pepper beef noodles
GLaDOS_Sympathizer ยท 1 points ยท Posted at 23:31:33 on June 25, 2018 ยท (Permalink)
I don't know if there is a name for it but I make this dessert that has always gotten a great reaction and is fun to make. Cut a banana in half lengthwise. Dip the gooey sides of the banana into sugar and use a butane torch to crystallize and toast the sugar to a golden brown. Put the candied bananas in a bowl with vanilla ice cream.
nospamkhanman ยท 1 points ยท Posted at 23:31:35 on June 25, 2018 ยท (Permalink)
Grilled bacon wrapped asparagus
Grilled bacon wrapped dates
SlinkyBlue ยท 1 points ยท Posted at 23:31:37 on June 25, 2018 ยท (Permalink)
Mongolian Beef.
Step one, cook beef.
Step two, combine brown sugar and soy sauce w/ corn starch until thick.
Step three, get ass.
5hrs4hrs3hrs2hrs1mor ยท 1 points ยท Posted at 23:31:44 on June 25, 2018 ยท (Permalink)
Bacon wrapped boudin stuffed chicken breast. Hammer out your chicken breast. Remove boudin from casing and spread along chicken breast, roll it up. Wrap with bacon, use toothpicks to hold it in place. Throw in an oven preheated to 375 and wait until you smell it. Remove when your meat thermometer says itโs safe and bacon is crispy. Let it rest, Slice that shit and suddenly everyone thinks you went to Le Cordon Bluetooth.
fishingforbunnies ยท 1 points ยท Posted at 23:31:44 on June 25, 2018 ยท (Permalink)
Roasted Veggies and any meat - I chop everything into pieces, throw it on a pan with some seasoning (usually salt, pepper, garlic powder) and than roast for 20-30 minutes at 425ยฐF. Very colorful when plated too so people assume itโs fancy
Panzycake ยท 1 points ยท Posted at 23:31:47 on June 25, 2018 ยท (Permalink)
Guacamole.
I've always found it easy, but everyone always raves about how amazing it is. There's not even any cooking, just cutting, mashing, and mixing.
It's just Avocado, tomato, white onion, jalapeรฑo or serrano with the seeds removed, fresh cilantro, splash of milk, squeeze of lemon or lime, and a pinch of fajita seasoning.
And yes, I know the milk sounds weird, but it makes it creamy without the sour of sour cream that becomes overpowering when mixed with lemon or lime.
tjaderjosh ยท 1 points ยท Posted at 23:32:31 on June 25, 2018 ยท (Permalink)
When I was single my go to meal for wowing the ladies was tortellini with alfredo sauce and grilled chicken. I would buy pre-made cheese tortellini from the store, along with the pre-grilled strips of chicken breast that come in a bag in the deli section and the most expensive jar of alfredo sauce I could find. Took like 10 minutes to make and and I looked like I actually tried.
TheMetalWolf ยท 1 points ยท Posted at 23:32:40 on June 25, 2018 ยท (Permalink)
Steamed hams. You buy em at your local Krusty Burger and pass them as your own cooking.
flashofearth2 ยท 1 points ยท Posted at 23:32:41 on June 25, 2018 ยท (Permalink)
A breakfast dish I invented. Scrambled eggs with dry roasted salted pistachios thrown on. If you are a vegetarian or just don't want to eat meat with your eggs it has a hardiness that takes the place of something like bacon. Every friend I ever made it for was super impressed and loved it. One told me she just spent a weekend in Miami eating at various restaurants and this was the best meal she had. I tend to scramble the eggs very well and do them a little on the well done side. I accompany it with Ezekiel toast and maple infused almond butter
onetwopunch26 ยท 1 points ยท Posted at 23:32:42 on June 25, 2018 ยท (Permalink)
In a sautรฉ pan take andouille or Italian sausage, oil the pan and start cooking the sausage first if itโs raw. Add sliced red and green peppers, onions, mushrooms. In a separate pot boil noodles (best with penne or rigatoni). Add the noodles to the pan when they are done and top with your favorite store bought red sauce. Right before you put it on the table top it with feta cheese. The feta cools nicely against the spicy sausage and peppers.
Freaking love this dish.
devildocjames ยท 1 points ยท Posted at 23:33:18 on June 25, 2018 ยท (Permalink)
Steak and vegetable soup. No chicken stock/broth.
BunnyBunnyBuns ยท 1 points ยท Posted at 23:33:27 on June 25, 2018 ยท (Permalink)
Alfredo sauce! A cup of cream, stick of butter and a cup of parmesan tossed with hot noodles (or broccoli for us keto folks) and another cup of parmesan. So good and takes maybe 3 minutes to warm.
Neltrix ยท 1 points ยท Posted at 23:33:34 on June 25, 2018 ยท (Permalink)
Any sort of pasta. Just boil them and season them. Ta da
BabyBlueBird66 ยท 1 points ยท Posted at 23:33:41 on June 25, 2018 ยท (Permalink)
A really good baked mac and cheese. Honestly, it's pretty easy to get a good sauce going and then you just add some room temp butter to your breadcrumbs to keep it from drying out in the oven. Good stuff. But a lot of people will pay $15-20 for a good mac and cheese dish at a restaurant when I can make a version at home with ingredients I always keep in our fridge.
SteadfastEnd ยท 1 points ยท Posted at 23:33:48 on June 25, 2018 ยท (Permalink)
Egg-fried rice
girlz0r ยท 1 points ยท Posted at 23:34:02 on June 25, 2018 ยท (Permalink)
I swear by Smitten Kitchen's Mushroom Bourguignon. Of course, this will only go over with mushroom lovers, but it's such a comfort food during fall and winter. You can also make it vegetarian by swapping out the beef broth with veggie broth. Also, this recipe is the perfect excuse (who needs one? Honestly?) to drink bottles of red wine.
Ingredients
2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)
This recipe serves 4, but you can easily alter the ingredients to suit your needs. Also, this tastes even better the next day. That is, if there are any leftovers.
Instructions
Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid โ about three or four minutes. Remove them from pan.
Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
KingAtomos ยท 1 points ยท Posted at 23:34:32 on June 25, 2018 ยท (Permalink)
Pasta Aglio e Olio. Lemon, parsley, olive oil, garlic, and pasta. Try adding a protein like shrimp or chicken and plating it in a shallow bowl, and youโve got a great, simple dish that wonโt take much effort, and tastes delicious.
teetotumm ยท 1 points ยท Posted at 23:34:36 on June 25, 2018 ยท (Permalink)
Leg of lamb in an instant pot. Or pretty much anything in an instant pot, honestly.
lmicu ยท 1 points ยท Posted at 23:34:47 on June 25, 2018 ยท (Permalink)
Eggs Benedict - if you master making of French mayo, everything else is super easy and straight forward.
Elixeo ยท 1 points ยท Posted at 23:34:55 on June 25, 2018 ยท (Permalink)
https://www.tasteofhome.com/recipes/ricotta-puffs
crayfray9 ยท 1 points ยท Posted at 23:35:03 on June 25, 2018 ยท (Permalink)
Roast chicken. Super easy, looks super good, Just takes fucking ages. Goes for pretty much all roasts in general
DorisCrockford ยท 1 points ยท Posted at 23:35:22 on June 25, 2018 ยท (Permalink)
Cobbler. You don't have to roll out the dough. It's just biscuit dough and sweetened fruit with some flour in it for thickening. Vegans can eat it if you don't use dairy. Serve it hot with ice cream on top (or substitute) and you'll never get those bastards out of your kitchen again.
Steebangg ยท 1 points ยท Posted at 23:35:25 on June 25, 2018 ยท (Permalink)
I do this whole roasted chicken recipe that is super simple, feeds a good amount of people, and everyone loves it.
Rub salt and pepper all around the chicken. Roll a lemon against the counter making it soft, poke holes in it, stuff in chicken with a couple sprigs of rosemary. Sew the cavity shut. Put in oven breast up for 35 minutes @ 350. Flip and go for another 35 minutes. Then flip one more time and set oven to 400 for 25 minutes or until done.
Perfect Juicy chicken every time
dbcanuck ยท 1 points ยท Posted at 23:35:44 on June 25, 2018 ยท (Permalink)
Maple Dijon glazed BBQ salmon.
PenPenGuin ยท 1 points ยท Posted at 23:35:47 on June 25, 2018 ยท (Permalink)
Gyoza / pot stickers, apparently.
My mom made me assist in the whole 'wrapping' process when I was a kid. Got to watch TV and make little dumplings. When I make them now, I often hand off a few frozen Ziplocs worth to friends. They think it's amazing.
omgwtflols ยท 1 points ยท Posted at 23:36:33 on June 25, 2018 ยท (Permalink)
Salmon and veg kabobs. Easy as fuck, makes my husband think I'm the next Masterchef.
[deleted] ยท 1 points ยท Posted at 23:36:38 on June 25, 2018 ยท (Permalink)
Chocolate lava cake, melt the chocolate with butter, then mix it with eggs, flour and vanilla extract, put it in pre heat oven 350 f or 180 c for 15 minutes, and that's it
cougarewski ยท 1 points ยท Posted at 23:36:39 on June 25, 2018 ยท (Permalink)
They're not "exotic" but many people are spellbound by rice krispie treats. Use fruity pebbles and people will regard you like a god.
crumscookie ยท 1 points ยท Posted at 23:36:42 on June 25, 2018 ยท (Permalink)
I make a yummy habenero infused caramelized banana sundae. Rub the banana slices on a halved habenero, caramelize bananas in brown sugar and butter and pour over vanilla bean ice-cream. More heat wanted? Add a bit of habenero zested into the caramel/banana mixture
MotherCuss ยท 1 points ยท Posted at 23:36:42 on June 25, 2018 ยท (Permalink)
Cacio e pepe. It's basically just spaghetti with a shit ton of parm and fresh ground pepper. So damn good. So easy. Impresses nearly all.
Pi-rate ยท 1 points ยท Posted at 23:36:47 on June 25, 2018 ยท (Permalink)
Stone Soup
slick9099 ยท 1 points ยท Posted at 23:36:56 on June 25, 2018 ยท (Permalink)
I found out how to make lava cakes thanks to a YouTube video. They take a bit to make but they are really easy to make.
bubbav22 ยท 1 points ยท Posted at 23:37:02 on June 25, 2018 ยท (Permalink)
Breakfast burritos.
The-Other-Engineer ยท 1 points ยท Posted at 23:37:12 on June 25, 2018 ยท (Permalink)
Risotto, ever since binging with babish showed me how
Trust_Me_Im_Right ยท 1 points ยท Posted at 23:37:24 on June 25, 2018 ยท (Permalink)
Chicken parmesan
DrizzyDrizzt ยท 1 points ยท Posted at 23:37:36 on June 25, 2018 ยท (Permalink)
Herb crusted Salmon! It's a treat!
fabs1171 ยท 1 points ยท Posted at 23:37:39 on June 25, 2018 ยท (Permalink)
Creme brรปlรฉe and profiteroles
Mark-021 ยท 1 points ยท Posted at 23:37:44 on June 25, 2018 ยท (Permalink)
For me noodles so delicious with spices including salt, test extreme delicious and most cheap food but the looks so regular. If u want something looks real nice, test good and easy to make I guess Egg-Stuffed Sweet Potatoes With Avocado is super nice.
GLDPineapple ยท 1 points ยท Posted at 23:37:45 on June 25, 2018 ยท (Permalink)
Pretty much any chicken based dish that takes longer than 15 minutes to prepare
CeruleanTresses ยท 1 points ยท Posted at 23:37:50 on June 25, 2018 ยท (Permalink)
You can make dulce de leche by boiling a can of sweetened condensed milk in a pot of water for a few hours. Then pour it into a mason jar and present it to your guests as if you slaved over a hot stove to make it.
bellstheewell ยท 1 points ยท Posted at 23:37:54 on June 25, 2018 ยท (Permalink)
Tim Ferrisโs Osso Bucco from the four hour chef. 10 mins prep, tops. Itโs the first thing in the book for a reason.
Anal-Assassin ยท 1 points ยท Posted at 23:38:13 on June 25, 2018 ยท (Permalink)
I donโt know what this chicken is called but itโs EASY and FAST.
Ingredients:
2lb Deboned chicken thighs 1 pack Fine Herb Boursin Cheese 150g of Schickenspeck or Prosciutto will do as well.
Stuff the chicken with the cheese, wrap in meat. Cook at 375F for 20-25 mins.
[deleted] ยท 1 points ยท Posted at 23:38:14 on June 25, 2018 ยท (Permalink)
Orange chicken with steamed rice. Takes like 30 minutes to make, looks great and smells great.
EDIT : Bonus points if you grind up some cashews and throw it on top of the chicken
fearguyQ ยท 1 points ยท Posted at 23:38:25 on June 25, 2018 ยท (Permalink)
Most dishes honestly
princess-captain ยท 1 points ยท Posted at 23:38:46 on June 25, 2018 ยท (Permalink)
I find Beef Wellington easy to prepare. All you need is a good cut of meat. It will be expensive but if you follow the Gordon Ramsay videos itโs so easy and you seem like a master chef.
rosieree ยท 1 points ยท Posted at 23:39:03 on June 25, 2018 ยท (Permalink)
Brown sugar, honey and pineapple ham. Literally combine all ingredients in the Crock-Pot and cook. Everytime I've ever made people lose their shit saying it's the best ham they have ever had. Costs less than $20 and takes 5 minutes to prep.
Taurus_O_Rolus ยท 1 points ยท Posted at 23:39:04 on June 25, 2018 ยท (Permalink)
Beef carpaccio.
leeetleneeeple ยท 1 points ยท Posted at 23:39:21 on June 25, 2018 ยท (Permalink)
Real carbonara.
a_burdie_from_hell ยท 1 points ยท Posted at 23:39:46 on June 25, 2018 ยท (Permalink)
On a separate note: what does a bucket o' buttholes look like?
fROMOHIO1 ยท 1 points ยท Posted at 23:40:24 on June 25, 2018 ยท (Permalink)
Carbonara
Thalittlehand ยท 1 points ยท Posted at 23:40:30 on June 25, 2018 ยท (Permalink)
As a 25 year old single Male with a house on my own...God I need every one of these suggestions. Not that I need to impress anyone, but I'll feel better about myself
Brekxter ยท 1 points ยท Posted at 23:40:43 on June 25, 2018 ยท (Permalink)
Expensive cheese you bought at the store
Fk_th_system ยท 1 points ยท Posted at 23:40:46 on June 25, 2018 ยท (Permalink)
Pavlova. It's literally egg whites, sugar, vanilla and vinegar. You've just gotta mix it for ages. That's all you have to do and then bake it
TradeMark310 ยท 1 points ยท Posted at 23:40:48 on June 25, 2018 ยท (Permalink)
Freaking pasta. Just boil it for as long as the box says, then have a pan with some olive oil and things like cut veggies and meat like crumbled bacon or chicken. Add some seasoning and it looks incredible and tastes just as good.
Phishguy ยท 1 points ยท Posted at 23:41:04 on June 25, 2018 ยท (Permalink)
Chicken Broccoli Alfredo!
redcapmilk ยท 1 points ยท Posted at 23:41:16 on June 25, 2018 ยท (Permalink)
Lobster. Buy lobster, throw in boiling water, take it out when its red. Lobster.
El_Betushko ยท 1 points ยท Posted at 23:42:00 on June 25, 2018 ยท (Permalink)
Pasta with mushrooms and garlic sauce. If served right with wine on a well decorated table with candles sheโll let you try that weird thing you told her about the other day.
keptfloatin707 ยท 1 points ยท Posted at 23:42:01 on June 25, 2018 ยท (Permalink)
Seared ahi tuna
WiseMoose ยท 1 points ยท Posted at 23:42:01 on June 25, 2018 ยท (Permalink)
Mussels. Steaming them is as easy as throwing them in a pot for a few minutes, and you have a great broth at the end. Soak it up with crusty bread.
kafka123 ยท 1 points ยท Posted at 23:42:18 on June 25, 2018 ยท (Permalink)
Yogurt with honey or lemon curd in it. Looks like a complicated dessert, really easy unless you make the entire thing from scratch.
But I can cook pasta, so for me, it would be "pasta with dried gourmet packet sauce which isn't actually a sauce but just a bunch of vegetables plus olive oil".
- Going to a restaurant or hiring in a cook.
- Takeaway meals put into your own kitchen equipment.
- I've been told, Roast chicken. Not *that* easy, but easier than many dishes. I get the impression Lasagne does, too. But I'm not good enough too cook this stuff, so...
groarmon ยท 1 points ยท Posted at 23:42:19 on June 25, 2018 ยท (Permalink)
As long as you know how to cook rice and to stir with a wooden spoon : a risotto is pretty easy to do.
blurcella ยท 1 points ยท Posted at 23:42:21 on June 25, 2018 ยท (Permalink)
My drunken tequila cake
Task_wizard ยท 1 points ยท Posted at 23:42:24 on June 25, 2018 ยท (Permalink)
Poached eggs. Itโs almost as easy as scrambled.
humperhumper ยท 1 points ยท Posted at 23:42:26 on June 25, 2018 ยท (Permalink)
Definitely Crรจme brรปlรฉe, it is super easy, but when people see you burning the sugar with a torch they always get amazed and think I'm an expert.
I once burned instant noodles
CriminalMacabre ยท 1 points ยท Posted at 23:42:43 on June 25, 2018 ยท (Permalink)
Anything meat with any sauteed mushrooms that aren't just Portobello
[deleted] ยท 1 points ยท Posted at 23:42:52 on June 25, 2018 ยท (Permalink)
Roast chicken. Dry it off inside and out with a paper towel, rub some salt and herbs on it. Truss it. Place in center of oven on bare rack w/pan below to catch the drippings. 450F until meat thermometer says 180 in breast.
Best chicken I and everyone I've fed it to has ever tasted.
jhus96 ยท 1 points ยท Posted at 23:42:53 on June 25, 2018 ยท (Permalink)
Mock ice cream: blend a frozen banana (along with a bit of other fruit, if you want) and 2 tablespoons of pb until it looks like ice cream. Add cocoa/cacao powder if you want. Doesn't look super fancy but tastes strikingly similar to ice cream and takes less than 5 minutes to make
esoteric_enigma ยท 1 points ยท Posted at 23:43:00 on June 25, 2018 ยท (Permalink)
Lasagna for some reason. Every time I tell people I made lasagna instead of eating that frozen nonsense, they look amazed like I'm a top chef. It's almost literally the same process as making spaghetti, which every one freely acknowledges as a dish any idiot can make.
CaffiendCA ยท 1 points ยท Posted at 23:43:20 on June 25, 2018 ยท (Permalink)
Creme Brรปlรฉe. Easy to make, and you get to use a butane torch to caramelize sugar for the topping. Girls dig caramelized sugar.
_greyknight_ ยท 1 points ยท Posted at 23:43:23 on June 25, 2018 ยท (Permalink)
Shrimp and cream sauce tagliatelle. Buy frozen shrimp, roast with a bit of garlic, onion and olive oil until they catch a bit of crisp on each side. Cook the tagliatelle for 8ish minutes, then drain, but keep a quarter cup of the hot pasta water for later. Throw the shrimp in with the pasta, add a half a cup of cream, the quarter cup of water, salt, pepper, a bit of parsley, the juice of half a small lemon. Mix well. Serve with a sprinkle of parmiggiano and a single basil leaf on top.
Rossieboi93 ยท 1 points ยท Posted at 23:43:30 on June 25, 2018 ยท (Permalink)
A few years ago I tried out wrapping vegetables in cheese, ended up landing on cooked asparagus, wrapped in spiced cheddar and Parma ham in a neat little package then grilled. Came out like a fancy starter in a restaurant and tasted incredible
allyson10500 ยท 1 points ยท Posted at 23:43:43 on June 25, 2018 ยท (Permalink)
Chicken cordon bleu
chriszens ยท 1 points ยท Posted at 23:44:15 on June 25, 2018 ยท (Permalink)
Dirty rice. https://imgur.com/Bgz5B9F https://imgur.com/EMaZ4bM
andrewangelucci3 ยท 1 points ยท Posted at 23:44:18 on June 25, 2018 ยท (Permalink)
Chicken parmesian!
[deleted] ยท 1 points ยท Posted at 23:44:20 on June 25, 2018 ยท (Permalink)
Risotto!
aestus ยท 1 points ยท Posted at 23:44:23 on June 25, 2018 ยท (Permalink)
Parboiling, seasoning and roasting root vegetables. Add a meat/vegetable and a sauce and you have a winner every time. With a little planning it can be easy as chucking shit in the oven, frying some chops and making/heat up a sauce.
Pretty easy to do in larger amounts too. I'm no fucking chef but good ingredients prepared somewhat correctly goes a long way.
davidfavel ยท 1 points ยท Posted at 23:44:33 on June 25, 2018 ยท (Permalink)
Carbonara, sizzle fatty diced bacon with a crushed garlic clove, add cooked spaghetti, add pepper, add a bit of the pasta water, remove from heat, remove garlic and toss an egg mixed with parmesan. Serve with extra parmesan and pepper.
CraptainHammer ยท 1 points ยท Posted at 23:45:09 on June 25, 2018 ยท (Permalink)
I don't know what this thing is called, but I get a lot of compliments on it. Peel the skin off a large cucumber, then cut it in half, length wise and scoop out the seeds, making a little cucumber canoe (maybe that's what I should call them...). Next, chop up and combine some bell peppers, tomatoes, cilantro, jalapenos if you like spicy, really, you can let what's in season be your guide for what to put in there as long as it's around as crunchy as a cucumber. Then zest and juice a lime into the mix and add salt, pepper, and cumin to taste. Pile the mix into the cucumber canoe, and slice into 1 inch slices before dusting the whole dish with sumac.
pow3llmorgan ยท 1 points ยท Posted at 23:45:14 on June 25, 2018 ยท (Permalink)
Risottos are surprisingly easy to manage and you can basically use it to mix and match any kind of flavors.. Well almost.. It's a constant work in progress kind of thing.
MyUncleTeabaggedme ยท 1 points ยท Posted at 23:45:24 on June 25, 2018 ยท (Permalink)
Buckets of buttholes
Sightofthestars ยท 1 points ยท Posted at 23:45:43 on June 25, 2018 ยท (Permalink)
My mom is a "5 hours of prep and cooking" every night for dinner kind of gal.
I'm a "tasty food, shortcuts allowed"kinda gal.
Italian chicken and veggies: Chicken of your choice, Italian vinaigrette, bake until cooked. While its cooking chop up some broccoli and roast it with s&p&oil, and make some black rice.
Or variations of this. Have a salsa you really dig pour it over a protein
Chicken enchiladas? Grab a roster chicken,shred, mix with taco seasoning and prep your normal enchiladas
But my absolute favorite..
Spinach artichoke crusted chicken and pasta? Grab spinach artichoke dip (tjs is the best) microwave according to directions, take your chicken (I prefer thin sliced breasts) dredge in your wet mix (egg, grated onion and garlic, splash of milk, seasoning ) then in a flour mix (flour and tempura or breadcrumb mix). Place in a baking dish pour the spinach artichoke dip on top, bake until cooked. Serve over a pasta with a light oil/butter/herb sauce
Or! Melt butter and parmesan cheese in a bowl. Dredge chicken in same.wet and dry mix from above BUT! ADD parmesan to the dry mix, bake. Slice thin potatoes and toss in the butter and parm mix. Bake until crispy
Applejeans ยท 1 points ยท Posted at 23:46:00 on June 25, 2018 ยท (Permalink)
Flatbread pizza. You can buy the flatbread, marinara/garlic spread, cheese, toppings and everything at Walmart. Even throwing a salad on top. Makes you looks like an amazing chef because it comes out amazing, but you can do it all for 15$
Kurso ยท 1 points ยท Posted at 23:46:08 on June 25, 2018 ยท (Permalink)
Spinach and strawberry salad. Baby spinach leaves, sliced strawberries, balsamic vinager. Looks great next to any entree and tastes amazing.
STA_Alexfree ยท 1 points ยท Posted at 23:46:33 on June 25, 2018 ยท (Permalink)
A perfectly cooked steak. Just salt that bad boy up, sear it and finish it off in the oven. Super easy, takes like 20 mins. Only hard part is knowing how long to cook it so it's not over done.
Sardorim ยท 1 points ยท Posted at 23:46:34 on June 25, 2018 ยท (Permalink)
A sandwich.
iloveadrenaline ยท 1 points ยท Posted at 23:47:13 on June 25, 2018 ยท (Permalink)
Spaghetti noodles with browned butter and myzithra cheese. I just add Italian seasoning, garlic, and pepper while I'm browning the butter.
AbyssalCrime ยท 1 points ยท Posted at 23:47:15 on June 25, 2018 ยท (Permalink)
Crab Pasta Carbonara
Grolschisgood ยท 1 points ยท Posted at 23:47:16 on June 25, 2018 ยท (Permalink)
Uber eats
Powwa9000 ยท 1 points ยท Posted at 23:47:18 on June 25, 2018 ยท (Permalink)
Mac'n'cheese with chopped hotdogs in it.
[deleted] ยท 1 points ยท Posted at 23:47:26 on June 25, 2018 ยท (Permalink)
Salmon, full side, in a baking dish, cover w pesto, add small potatoes, lightly covered w foil, 350ยฐ, about 20 25 minutes. Add a salad, nice bread and bingo, easy deliciousness super fast to clean up no real chef skills needed.
wiimpyshriimp ยท 1 points ยท Posted at 23:47:28 on June 25, 2018 ยท (Permalink)
Chicken Tikka Masala. Literally Tikka Masala sauce from the store and the long jagged pieces of rice from winco.
TMO5565 ยท 1 points ยท Posted at 23:47:30 on June 25, 2018 ยท (Permalink)
Fancy omelettes
bigmacjames ยท 1 points ยท Posted at 23:47:30 on June 25, 2018 ยท (Permalink)
From scratch mac and cheese. You basically just mix butter, milk, and two different cheeses and can present it like a boss with little effort.
shiguywhy ยท 1 points ยท Posted at 23:47:43 on June 25, 2018 ยท (Permalink)
Bread is fairly easy to make, it just takes a lot of time. Quickbreads are even easier since they don't even require the time commitment, and being able to put biscuits not out of a tube on the table makes you look very impressive indeed.
[deleted] ยท 1 points ยท Posted at 23:47:54 on June 25, 2018 ยท (Permalink)
Omelettes. I love making them, ppl love eating them. And they always seem impressed. Not hard to flip a flat egg.
e_mendz ยท 1 points ยท Posted at 23:47:56 on June 25, 2018 ยท (Permalink)
Yoshida sauce, salmon, Yoshida sauce, dill. 15 minutes in 350F-375F. Serve like a pro. :-)
pleasedontPM ยท 1 points ยท Posted at 23:48:05 on June 25, 2018 ยท (Permalink)
Butternut pumpkin with cream and diced bacon:
Place the whole pumpkin on the table and serve with a big spoon, some pumpkin and some bacon&cream for every guest.
The_Only_Griff ยท 1 points ยท Posted at 23:48:36 on June 25, 2018 ยท (Permalink)
A nice omelette can make you look like you know what you're doing. Very easy to make.
RyanKretschmer ยท 1 points ยท Posted at 23:48:41 on June 25, 2018 ยท (Permalink)
Bacon wrapped chicken. Spice the chicken, bacon wrap it really tight, bake it at 450 until the bacon is crispy.
madevo ยท 1 points ยท Posted at 23:48:48 on June 25, 2018 ยท (Permalink)
Cacio e Pepe - parmesan, pepper, pasta, and pasta water.
Done well amazing, not done well it's just watery cheesey pasta.
Lunch_Lady_Doris ยท 1 points ยท Posted at 23:48:52 on June 25, 2018 ยท (Permalink)
Creme brulee. Its just eggs sugar and cream. With more sugar on top
one-moretime ยท 1 points ยท Posted at 23:49:08 on June 25, 2018 ยท (Permalink)
Tiramisu It's super easy, requires no cooking, but done properly and everyone just gushes at your culinary skills.
I_stole_this_phone ยท 1 points ยท Posted at 23:49:10 on June 25, 2018 ยท (Permalink)
Anything i serve to guests after they try some booger sugar
quasifandango ยท 1 points ยท Posted at 23:49:19 on June 25, 2018 ยท (Permalink)
Most of the best items are the easiest. Just get an internal probe thermometer so you don't overcook things and you're set.
televisionceo ยท 1 points ยท Posted at 23:49:37 on June 25, 2018 ยท (Permalink)
Try a bechamel with fresh coriander and bacon. Easy as fuck but so tasty
Psteaz ยท 1 points ยท Posted at 23:49:37 on June 25, 2018 ยท (Permalink)
Creme brule
mebjammin ยท 1 points ยท Posted at 23:49:40 on June 25, 2018 ยท (Permalink)
Pasta. Really it is all in the ingredients and then just served over whatever pasta. Seasonings, whatever, as long as you don't throw in everything... and even then so long as it pairs up with a good wine.
Dad does a zucchini, squash, okra, tomatoes and sausage thing that is so simple a man with just one good hand can do it. Add whatever herbs and seasonings, serve over whatever sort of thin flat noodle and you're golden.
I go for onions, diced tomatoes, garlic, bell peppers, poblanos, jalapenos, habaneros, ghost peppers when I can get them, sausage, seasoned with thyme, oregano, bay leaves; literally all I do is chop stuff into bits and put it in a freaking dutch oven till my place smells like what heaven better damn smell like and serve over penne pasta.
propsie ยท 1 points ยท Posted at 23:49:40 on June 25, 2018 ยท (Permalink)
Baghdad Eggs
the lentils takes about 10 minutes of stirring everything together, then you spoon it on some toast with fried eggs. It's like fancy restaurant food, but its easy. It's my go to lazy dinner option, and my wife thinks I'm a magic-chef because it's so quick.
[deleted] ยท 1 points ยท Posted at 23:50:00 on June 25, 2018 ยท (Permalink)
Caprese salad.
kwmcmillan ยท 1 points ยท Posted at 23:50:03 on June 25, 2018 ยท (Permalink)
Cacio e pepe. Literally just fancy mac and cheese.
Katergroip ยท 1 points ยท Posted at 23:50:28 on June 25, 2018 ยท (Permalink)
A bottle of whiskey.
Jokes aside - CHESSE BALLS. All you need is cream cheese, some shredded cheese of your choice, and whatever seasonings or herbs you can think of. Sometimes it's good to add some fresh herbs, you can add green onions, even garlic is really great. Mix it all together in a bowl (you can add some salad dressing if you're being cool), form it into the shape of a ball, then roll it in some more shredded cheese. Heck, you can roll it in whatever you want. Some people do toasted bread chunks, and I've even seen crushed nuts.
If you want to be really fancy, get a big poofy loaf of some kind of bread, hollow it out, and stick the cheese ball inside. Then people can break off pieces of bread to dip in your cheese ball. Add some crackers around the platter for extra choice and BAM, you're done. So easy. Grapes and wine add a lot too :]
MattytheWireGuy ยท 1 points ยท Posted at 23:50:40 on June 25, 2018 ยท (Permalink)
Pan seared Filet Mignon with red wine bordelaise. The ingredients themselves are very rich and can be pretty expensive, but the method of making it is not much different than making pork chops and gravy and in someways is much easier.
[deleted] ยท 1 points ยท Posted at 23:50:48 on June 25, 2018 ยท (Permalink)
wine braised short ribs....just toss them in a low oven with some onion, garlic, beef broth, and lots of red wine....cook for several hours until the meat falls off the bone. Serve over mashed potatoes with onion straws.
caiterlynner ยท 1 points ยท Posted at 23:50:55 on June 25, 2018 ยท (Permalink)
Lasagna in the crock pot.
naiamuh ยท 1 points ยท Posted at 23:51:01 on June 25, 2018 ยท (Permalink)
Feta and spinach risotto, just throw the ingredients in and keep mixing while it simmers.
necromax13 ยท 1 points ยท Posted at 23:51:04 on June 25, 2018 ยท (Permalink)
Fuck you, BuzzFeed.
blokedog ยท 1 points ยท Posted at 23:54:30 on June 25, 2018 ยท (Permalink)
Fuck off. This is about dinner recipes.
necromax13 ยท 1 points ยท Posted at 00:54:28 on June 26, 2018 ยท (Permalink)
Aha!!!! Found the BuzzFeed spy, get em boys!
blokedog ยท 1 points ยท Posted at 02:13:24 on June 26, 2018 ยท (Permalink)
shut up.
TheSquiggolo ยท 1 points ยท Posted at 23:51:15 on June 25, 2018 ยท (Permalink)
Curry. All you need is some curry paste of your liking and coconut milk. The rest is just cooking vegetables and meat in a pot, pouring in your curry and milk and letting simmer.
Also jambalaya. Same concept, just cook your vegetables down, add meat, then add rice, water and seasoning, and simmer til the rice is done.
corbantd ยท 1 points ยท Posted at 23:51:30 on June 25, 2018 ยท (Permalink)
Chocolate Lava Cake.
I used to make it while my wife cleared the table any time we had company. Takes about 10-15 minutes start to finish.
WesternCommunication ยท 1 points ยท Posted at 23:52:56 on June 25, 2018 ยท (Permalink)
Chicken Riggies
SheReddit521 ยท 1 points ยท Posted at 23:53:03 on June 25, 2018 ยท (Permalink)
Chicken adobo
ianmichaeldallas ยท 1 points ยท Posted at 23:54:51 on June 25, 2018 ยท (Permalink)
I knew a Filipino that only knew how to make that, it was so delicious, and when he said adobo it was so cute.
the_original_kimchi ยท 1 points ยท Posted at 23:53:03 on June 25, 2018 ยท (Permalink)
French toast!
MrTomatosoup ยท 1 points ยท Posted at 23:53:25 on June 25, 2018 ยท (Permalink)
Everything you cook with confidence. Honestly, just showing confidence in what you do, even if you have no idea what you are doing, makes it look like you're a chef.
I like to make pasta with pesto, very easy to make but soo delicious.
Chop some mushrooms, bell pepper, and zucchini, get an onion and all the vegetables in the pan, then just put some spoons of pesto and creme freche in there while you cook your favorite pasta. Throw it together and voila, you now have a delicious dish. You can put chicken in there but it's also very good without it.
capnobvi ยท 1 points ยท Posted at 23:53:45 on June 25, 2018 ยท (Permalink)
let's see I have a handful. Stuffed mushrooms, cornbread casserole, rice pilaf, "asian" meatballs, to name a few
--Sko-- ยท 1 points ยท Posted at 23:53:46 on June 25, 2018 ยท (Permalink)
One purchased from a chef.
learop ยท 1 points ยท Posted at 23:53:48 on June 25, 2018 ยท (Permalink)
Affogato. Espresso poured over vanilla ice cream. Add a little Frangelico or other liqueur. Makes the perfect dessert.
2hands-on-1side ยท 1 points ยท Posted at 23:54:15 on June 25, 2018 ยท (Permalink)
Cook using italian dressing as seasoning. Couple different recipes:
chop up potatoes and peppers, throw in tin, pour on dressing, cook in oven for an hour stirring occasionally
chop up broccoli, zucchini, and grape tomatoes, throw in saucepan, pour on dressing and cook for 20-30 minutes stirring occasionally
Both easy and tasty.
skullmatoris ยท 1 points ยท Posted at 23:54:15 on June 25, 2018 ยท (Permalink)
This one - Pasta Aglio e Olio. Or for that matter any simply pasta dish, like a proper marinara. https://www.youtube.com/watch?v=bJUiWdM__Qw
thebad_comedian ยท 1 points ยท Posted at 23:54:24 on June 25, 2018 ยท (Permalink)
Ratatouille is surprisingly easy, even the fancy plating (Confit Bialdi). Pixar has made sure that everyone knows that it's gourmet.
stillragin ยท 2 points ยท Posted at 02:04:23 on June 26, 2018 ยท (Permalink)
I freaking love this recipe. I make it every fall. It is easy and good.
thebad_comedian ยท 1 points ยท Posted at 15:30:03 on June 26, 2018 ยท (Permalink)
So many light flavors, people dont understand how important they are.
stillragin ยท 2 points ยท Posted at 15:49:28 on June 26, 2018 ยท (Permalink)
If you ever want to go the other direction in slightly harder french cooking... Chicken Francaise is the most americanish french cooking I can think of. Butter, lemon juice, vinegar on fried chicken. I felt amazing for cooking it and it was flavors I was NOT accustomed to. but Acid and fat is an awesome combo.
thebad_comedian ยท 1 points ยท Posted at 16:36:08 on June 26, 2018 ยท (Permalink)
That's definitely going on my recipes list.
ZPhox ยท 1 points ยท Posted at 23:54:37 on June 25, 2018 ยท (Permalink)
Crepes - They're not hard to make if you know how to rotate a pan.
Rotating a pan isn't hard, just not normal to do, so everybody assumes i'm a chef...
deepsoulfunk ยท 1 points ยท Posted at 23:54:39 on June 25, 2018 ยท (Permalink)
Hollandaise Sauce is some shit people think is a big deal, but it's not
padredepaloma ยท 1 points ยท Posted at 23:54:53 on June 25, 2018 ยท (Permalink)
Quiche Lorraine
EnsignCook ยท 1 points ยท Posted at 23:55:06 on June 25, 2018 ยท (Permalink)
Rissoto
Cricket_Kitten ยท 1 points ยท Posted at 23:55:33 on June 25, 2018 ยท (Permalink)
Either home made pizza or this spicy garlic and balsamic dip that I make.
Its so easy to make pizza dough and its so good.
Salad_Fries ยท 1 points ยท Posted at 23:55:39 on June 25, 2018 ยท (Permalink)
Tortilla bowls.
Edible bowls like for taco salads or desserts. Just wipe some oil on a tortilla shell, sprinkle with seasoning (chili powder for dinner, cinnamon sugar for dessert), drape it over a ball of aluminum foil on a baking pan & bake for like 5-10 minutes at 350.
FlabbyFanny ยท 1 points ยท Posted at 23:55:44 on June 25, 2018 ยท (Permalink)
Grill shark filet in tinfoil, with melted butter and a bit of garlic poured in it. Literally the easiest meal but people who think you are a foodie god.
[deleted] ยท 1 points ยท Posted at 23:55:47 on June 25, 2018 ยท (Permalink)
Shakshuka. Take basically any veggies, pan fry them until tender. Add enough marinara to cover them, and poach some eggs in the sauce. Top with tahini and serve with toast.
Bishop966 ยท 1 points ยท Posted at 23:55:55 on June 25, 2018 ยท (Permalink)
Omelette sometimes, poached egg. Especially when I cut the poached egg for my mother and the perfect runny yolk bleeds onto her toast.
Amiibohunter000 ยท 1 points ยท Posted at 23:56:24 on June 25, 2018 ยท (Permalink)
Bruchetta. More of a topping than actual dish. Just dice some tomatoes some onions put some basil in, add olive oil, garlic, salt and pepper. Super easy and looks impressive
josieblue416 ยท 1 points ยท Posted at 23:57:10 on June 25, 2018 ยท (Permalink)
Risotto. Stir rice with some white wine and butter and stock for like 25 minutes. Do not. Quit. Stirring.
Easy peasy.
Zen1 ยท 1 points ยท Posted at 23:57:35 on June 25, 2018 ยท (Permalink)
Miso soup. It has two ingredients for the soup part (dashi/stock and the miso paste), and you can put nearly anything in it (the traditional rule of thumb is to put one thing that floats and one thing that sinks).
The only hard part is to use JUST ENOUGH of the miso paste, since it can be slow to dissolve. here's a giant list of miso ideas, taken from an actual japanese cookbook
theninjallama ยท 1 points ยท Posted at 23:57:47 on June 25, 2018 ยท (Permalink)
Shakshuka
RECOGNI7E ยท 1 points ยท Posted at 23:57:55 on June 25, 2018 ยท (Permalink)
Dutch baby pancakes
1/2 cup all-purpose flour
1/2 cup whole or 2% milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon fine salt
2 tablespoons unsalted butter
Or use salted butter and skip the salt.
Butter a pan and stick in the oven for 15-20 minutes
Pic
Osmodius ยท 1 points ยท Posted at 23:58:07 on June 25, 2018 ยท (Permalink)
I make a pretty fuckin nice laksa.
You literally just chop up onion, garlic, chilli, oil in a pan heat, cook, add laksa paste, add diced chicken (or seafood), add coconut milk, add mushrooms, add stock, serve over noodles or rice.
A monkey could do it.
peanutsbeta ยท 1 points ยท Posted at 23:58:09 on June 25, 2018 ยท (Permalink)
Lasagna. Seriously. Especially if you have a Vitamix.
Quarter a pepper and a medium onion, and cut two carrots into smaller sections and blend them all until liquid-y.
Add that mixture, plus 3 cans of diced tomatoes, 2 bay leaves, a couple cloves of garlic, a spoonful of sugar, and garlic powder, cumin, oregano, basil, black pepper, and salt. Play with the amounts of the spices until you get a flavor you like. Let that come to a boil, then simmer over low heat for 30 minutes.
While that's cooking, combine 2 lbs of ricotta, 1 lb of parmesan cheese, 2 eggs, and a few tablespoons of parsley. Mix that up til it's smooth and pop it in the fridge for later.
For noodles, I usually prefer the ready-to-uae lasagna sheets, but if you wanna boil some from scratch, you can. Just remember to salt your water and don't cook them until they're al denti. You want them just under all the way done, as they'll cook in the oven.
Preheat your oven to 375F and grab a tin baking pan.
Ladle some sauce in the bottom of the pan, then it goes
When you get toward the top of the pan, make your final layer, and top it with more shredded mozzarella. Cover it with foil and pop it into your oven for 45 minutes. Once your timer goes off, remove the foil, raise the temp to 400F and let it cook for 15 more minutes.
I can crank one out using this recipe in about 2 hours. And most of that is downtime while stuff cooks.
lokase ยท 1 points ยท Posted at 23:58:14 on June 25, 2018 ยท (Permalink)
I made this on the weekend:
https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=0
NOM NOM!
jwaters0122 ยท 1 points ยท Posted at 23:58:20 on June 25, 2018 ยท (Permalink)
Grilled tri tip. Easy to marinade, easy to grill. Tastes like it came from a 5 star restaurant
praisethefallen ยท 1 points ยท Posted at 23:58:23 on June 25, 2018 ยท (Permalink)
Stuffed peppers. To me: quinoa, lentils, spices. Stuff in oven roasted pepper. Done.
Big hit.
patrick119 ยท 1 points ยท Posted at 23:58:50 on June 25, 2018 ยท (Permalink)
If you're a college student and bring a dip to a party, it's considerably better than the store bought chips and cookies there. It's hard to mess up buffalo chicken dip, spinach dip, artichoke dip, and especially French onion dip.
5implejack ยท 1 points ยท Posted at 23:58:50 on June 25, 2018 ยท (Permalink)
Nachos? Ppl compliment mine all the time. I have no idea what tim doing in the kitchen and it hurts to shit afterword
ACMEexp ยท 1 points ยท Posted at 23:58:53 on June 25, 2018 ยท (Permalink)
Cacio e Pepe (Cheese and Pepper Pasta) (Pronounced roughly like: Catchy-oh ee Peppy)
Pasta (e.g. spaghetti, tagliolini, linguine) Butter (3 - 4 Tbsp.) Freshly ground pepper (2 tsp.) Grana Padano or Parmesan cheese (3/4 - 1 cup finely grated) Pecorino cheese (1/4 cup finely grated)
Boil salted water. Cook pasta to al dente. Save some pasta water. 1/8-1/4 cup Melt butter in pan. Add pepper to butter. Cook for a minute while stirring. Add pasta water and bring to a simmer. Add pasta to pan and turn to low. Coat pasta with butter sauce. Add Grana Padano or Parmesan and toss until melted. Remove from heat and add Pecorino cheese. Serve in warm bowls. Pair with red wine. (Optional)
Most importantly of all, share and enjoy with someone special.
enzanurOz ยท 1 points ยท Posted at 23:58:57 on June 25, 2018 ยท (Permalink)
Anything in the slow cooker
SeekMeSilence ยท 1 points ยท Posted at 23:58:58 on June 25, 2018 ยท (Permalink)
Pasta Aglio e Olio. Basically fry chilli flakes and shit loads garlic in olive oil, dump cooked pasta then finish it off with finely chopped parsley and drizzle some lemon juice. I mean just watch the scene from the movie "Chef". Your date will actually go crazy.
nifederico ยท 1 points ยท Posted at 23:59:23 on June 25, 2018 ยท (Permalink)
Chili. The trick is to undercook the onions.
SomedayMightCome ยท 1 points ยท Posted at 23:59:32 on June 25, 2018 ยท (Permalink)
Chicken parm! Very easy, very yummy ๐๐ป๐ฎ๐น
Devon1021 ยท 1 points ยท Posted at 23:59:49 on June 25, 2018 ยท (Permalink)
Soufflรฉ Omelette; once you know how to whisk the yolks and whites, the rest is easy.
catlover73 ยท 1 points ยท Posted at 00:00:12 on June 26, 2018 ยท (Permalink)
Spicy deluxe with well done fries and a large vanilla shake
CuppaCrazy ยท 1 points ยท Posted at 00:00:18 on June 26, 2018 ยท (Permalink)
Steak? Salt and pepper, a super hot pan and just use a thermometer with a probe to see if it reaches doneness? If you donโt know the temperatures use this: https://www.certifiedangusbeef.com/kitchen/doneness.php
A good steak doesnโt need sauce and if you want, roast some vegetables in the oven like asparagus, squash or eggplant with a sprinkle of salt pepper and oil. How to know if itโs done? Literally take one out to test if itโs soft.
Bone apple teeth.
mhaliz ยท 1 points ยท Posted at 00:00:20 on June 26, 2018 ยท (Permalink)
Avocado toast. Just poach an egg, schmear some avo on toast with salt n pepper, then plop the egg on top. Looks fancy as hell and it's a highly scalable, easy to prepare brunch food. Bonus points for health.
Bunt_smuggler ยท 1 points ยท Posted at 00:00:43 on June 26, 2018 ยท (Permalink)
imma store this for tomorrow!
eliksiiri ยท 1 points ยท Posted at 00:00:44 on June 26, 2018 ยท (Permalink)
When I make vegan Oreo creme pie/Samoa cookie pie or vegan chicken parm. Pretty much any vegan version of something that tastes โrealโ lol
Beardologist ยท 1 points ยท Posted at 00:01:13 on June 26, 2018 ยท (Permalink)
Pasta from scratch. It's surprisingly easy and people lose their shit when you're rolling out though. A simple red sauce ( stew a white onion in a can of tomatoes San Mariano with a stick of butter, two garlic cloves with salt and pepper for two hours) it's amazing and people think you're some master cook.
OctopusPopsicle ยท 1 points ยท Posted at 00:01:19 on June 26, 2018 ยท (Permalink)
Shrimp scampi. So easy, so quick, so delicious, so fancy looking, so fancy sounding.
shi7863 ยท 1 points ยท Posted at 00:01:23 on June 26, 2018 ยท (Permalink)
Bruschetta!
touchyfather ยท 1 points ยท Posted at 00:01:27 on June 26, 2018 ยท (Permalink)
Chicken Francaise. Roll a chicken cutlet around in some egg and cook it in some white wine, butter and lemon juice and Serve over linguine. My ex thought i knew some shit, until i showed her how easy it is.
7HawksAnd ยท 1 points ยท Posted at 00:01:29 on June 26, 2018 ยท (Permalink)
Look up the book โtwo dudes, one panโ
Mytrixrnot4kids ยท 1 points ยท Posted at 00:01:31 on June 26, 2018 ยท (Permalink)
This taco dish can even be made in the crock pot. It will have everyone asking for the recipe and tastes so damn good but is so easy.
https://www.realsimple.com/food-recipes/browse-all-recipes/shredded-pork-tacos
VonGinger ยท 1 points ยท Posted at 00:01:55 on June 26, 2018 ยท (Permalink)
Pasta Carbonara.
Just eggs, Parmesan cheese and pancetta (any good bacon will do).
Sprinkle with parsley and serve straight away.
All time fav.
lscoolj ยท 1 points ยท Posted at 00:02:13 on June 26, 2018 ยท (Permalink)
In my opinion, a good steak is very easy to actually make. 5 ingredients go on it: garlic, butter, thyme, sea salt, and ground black pepper.
You just start off with salting the meat, throw some butter in a pan on med-high heat, sear each side for about 30 seconds each or so, then put the pepper on both sides, throw in some more butter, the thyme, and garlic, then just keep it moving in the pan and keep flipping every 45 sec to every min until its medium rare.
The only difficult part is figuring out when its the right rarity. That comes with experience or you could use a meat thermometer
smaartypants ยท 1 points ยท Posted at 00:02:28 on June 26, 2018 ยท (Permalink)
Shrimp Alfredo -Cook shrimp in butter and garlic, add a jar of alfredo sauce (Newmans Own is good), cook fettuccini pasta in separate pot, let sauce heat for about 10-12 minutes. when pasta is done, add shrimp and sauce on top. Serve with Italian bread and maybe a salad.
Jay_Dub_daddy ยท 1 points ยท Posted at 00:02:37 on June 26, 2018 ยท (Permalink)
Seriously....eggs. The possibilities are multitudinous.
BuckarooBonsly ยท 1 points ยท Posted at 00:02:57 on June 26, 2018 ยท (Permalink)
Eggs Benedict. Hollandaise sauce is super easy.
[deleted] ยท 1 points ยท Posted at 00:03:02 on June 26, 2018 ยท (Permalink)
Really anything with orzo. I like orzo, balsamic, olive oil, mozzarella balls, tomatoes, and basil. Lightly salted.
ikerbals ยท 1 points ยท Posted at 00:03:03 on June 26, 2018 ยท (Permalink)
So far all of these have been shit I would not be impressed with lol. Seared Ahi Tuna is literally take a tuna steak, and put it on a hot pan for 20 seconds on each side. Drizzle spicy mayo over it and bam! $40 entree looks, $10 tuna steak and mayo.
Xenoezen ยท 1 points ยท Posted at 00:03:07 on June 26, 2018 ยท (Permalink)
Idk about extremely easy to prepare, but here are mine:
Crรจme brulรฉ. Don't get freaked out by the French name. All y'all do is heat up some milk and cream and take it off the heat before it boils. Meanwhile whisk some egg yolk with some sugar, then mix the hot milk cream and the yolk mixture slowly.
Pour them into ramakins, place them in a baking tray with some water in them. Bake at whatever temperature for some time, take out, chill.
And the best fucking part is where you whip out a blowtorch and torch sugar. Always makes for a spectacle, probably the most delicious thing in the world, also an excellent date dessert since you can prepare and chill them beforehand.
Aglio e Olio. Put some pasta on the boil. Meanwhile, slice up some garlic and parsley (do this before you put the pasta on the boil if you're not confident in your cooking skills). Throw the garlic in a low heat pan with plenty of olive oil, when it's starting to brown turn the heat off and add some chilli flakes.
When the pasta is done, save some of the pasta water and drain, then add to the oil. Stir to combine with some lemon juice and a few tablespoons of the pasta water, add the parsley, salt, pepper.
Looks and tastes absolutely amazing for practically a 15 minute dish.
Creamy lemon chicken. Thigh or breast, though I prefer thigh for flavour. Trim some of the excess fat on the thigh, then sear skin side down on the pan. Flip when sufficient browning has occured. Add some chicken stock, add some lemon juice, add some cream and let it cook down to a saucy consistency. Sprinkle some chopped parsley to make it look fancy. And goddamn it tastes amazing. If you cooked breast, slice it up and toss it with some tagliatelle before serving for an amazing pasta. If thigh, serve with some boiled potatoes or something like that.
banananabby ยท 1 points ยท Posted at 00:03:09 on June 26, 2018 ยท (Permalink)
Creme brรปlรฉe (thanks autocorrect for all the fun accents).
The hardest part is buying/working the little baby flamethrower to caramelize the sugar.
solicitorpenguin ยท 1 points ยท Posted at 00:03:12 on June 26, 2018 ยท (Permalink)
Omlette. If you can fold egg without ruining everything you are a god amongst men.
rforest3 ยท 1 points ยท Posted at 00:03:19 on June 26, 2018 ยท (Permalink)
Fluffy scrambled eggs. I just use some video Gordon Ramsey posted. Itโs not super fancy just takes a little longer but they are fluffy as all get out.
jorshthehacker ยท 1 points ยท Posted at 00:03:26 on June 26, 2018 ยท (Permalink)
Your username
LastTokeWithMaryJane ยท 1 points ยท Posted at 00:03:30 on June 26, 2018 ยท (Permalink)
Fettuccine Alfredo. Fry garlic in olive oil, set aside. Reduce heavy cream in same pan on medium, just keep stirring till it's thick. Cook fettuccine. Smash fried garlic, add to sauce. Shred some parmesan. Then turn off the sauce, add the parm, taste it, salt it, serve it.
mainman1333 ยท 1 points ยท Posted at 00:03:33 on June 26, 2018 ยท (Permalink)
Who else thought this was a riddle?
Lunadu13 ยท 1 points ยท Posted at 00:03:35 on June 26, 2018 ยท (Permalink)
Crรจme Brรปlรฉe. It might seem difficult because it's supposed to be fancy but it's actually super easy to make. The only difficult thing might be to find a cooking blowtorch to make the "crust" on the top correctly, but putting the sugar on top of the crรจme brรปlรฉe before putting it in the oven can do the trick :)
imtotallyahuman ยท 1 points ยท Posted at 00:03:39 on June 26, 2018 ยท (Permalink)
Shakshuka is not that hard, sounds super intense, and tastes absolutely delicious
MaxwellVador ยท 1 points ยท Posted at 00:03:59 on June 26, 2018 ยท (Permalink)
Any type of grilled cheese variation looks gourmet af
BlooRoom ยท 1 points ยท Posted at 00:04:03 on June 26, 2018 ยท (Permalink)
Chicken nuggets
[deleted] ยท 1 points ยท Posted at 00:04:04 on June 26, 2018 ยท (Permalink)
Pan seared fresh brussel sprouts. Slice the brussel sprouts in half. Coat them with olive oil, and season them with fresh cracked salt and pepper. I prefer a peppercorn medley and sea salt. Heat a pan to a medium-high heat, and place brussel sprouts flat part down. Wait three-four minutes, (they should be brown and crispy) turn them over cooking for a few more minutes. Place them on a paper towel, and top with freshly grated parmesan cheese.
Even if you think you don't like brussel sprouts, I suggest giving this a try. My girlfriend hated them until I cooked them for her like this. This is one of her personal favorites now. They are absolutely delicious and very simple.
Edit: spelling
SpankMeDaddy22 ยท 1 points ยท Posted at 00:04:09 on June 26, 2018 ยท (Permalink)
Spaghetti and meatballs
Very easy. Throw pasta in a pot of boiling water for 15-20 minutes.
Heat sauce in another pot, with pre-made meatballs from frozen foods section.
Bam, you're the bomb.
furstyferret1981 ยท 1 points ยท Posted at 00:13:15 on June 26, 2018 ยท (Permalink)
Harrisa paste will take it to another level!
forfuxksake ยท 1 points ยท Posted at 00:04:31 on June 26, 2018 ยท (Permalink)
Homemade bread. Granted mine is perfect. But people go insane over my focaccia.
Curlyfryz ยท 1 points ยท Posted at 00:04:34 on June 26, 2018 ยท (Permalink)
Fluffy Eggs. Mix eggs and sour cream until you reach a smooth and runny consistency. Put the burner on a little above middle heat. Pour in eggs, cover and don't touch for about a minute. Add in seasoning (I use pepper and dill. Sometimes chives if I have no dill). After that stir or flip (I always try to flip, but sometimes it doesn't work out), cover again, let sit for 30 secs, then remove from heat for about a minute. I took the time, years ago, to learn how to make quality fluffy eggs, and I've received tons of compliments over the years for it.
jilabeauty ยท 1 points ยท Posted at 00:04:46 on June 26, 2018 ยท (Permalink)
Fresh ricotta
scw55 ยท 1 points ยท Posted at 00:04:57 on June 26, 2018 ยท (Permalink)
Panellets.
Bake/boil a sweet or normal potato. Cool. Mash. Add sugar and ground almonds. Chill.
Roll into balls. Dip into corn flour. Dip into egg White. Roll in pinenuts, flaked almonds, sugar, coco etc..
Glaze with yolk. Bake again until golden. Looks like posh.
BitchyPuddin ยท 1 points ยท Posted at 00:05:02 on June 26, 2018 ยท (Permalink)
Tiramisu. I've got a recipe that tastes perfect and doesn't require that you make sabayon.
Lanmobile ยท 1 points ยท Posted at 00:06:37 on June 26, 2018 ยท (Permalink)
Linky?
BitchyPuddin ยท 2 points ยท Posted at 18:20:14 on June 26, 2018 ยท (Permalink)
I don't have a link as it's in my head, but here goes: You'll need: 2/3. Cup white sugar 2 tbsp pure vanilla 2 cups heavy whipping cream 16 oz marscapone. Whip the 1st 3 together until stiff peaks form. Fold in Marscapone. Next you'll need: 2 pkg lady finger cookies 1 cup espresso or really strong coffee. Powdered unsweetened cocoa. Using a 9x13" cake pan, dip the cookies in the coffee BRIEFLY, then line the bottom of the pan with half of them. Spread half of the whipped mixture on top of the cookies. Sift cocoa on top. Then repeat. Cover with plastic wrap and chill. Best if chilled a minimum of 12 hours. The longer it chills, the better it is. Serves. 12 easily.
SillyKniggit ยท 1 points ยท Posted at 00:05:08 on June 26, 2018 ยท (Permalink)
Poached Eggs. Drop an egg gently in some swirling just-boiling water with a splash of vinegar in it. Pull it out after 3 minutes, and you've got yourself a fancy egg.
[deleted] ยท 1 points ยท Posted at 00:05:10 on June 26, 2018 ยท (Permalink)
Hidden Valley Ranch dip. I point at the specks and say โSee those, I minced all this by hand.โ
jeffmcd12345 ยท 1 points ยท Posted at 00:05:11 on June 26, 2018 ยท (Permalink)
Garlic shrimp
AryanMan ยท 1 points ยท Posted at 00:05:23 on June 26, 2018 ยท (Permalink)
Beef Wellington. Use Alton Browns adaptation for pork and itโs cheap too. Roll out puff pastry place a bed of prosciutto, cover in whole grain mustard, lay on about a 1lb pork tenderloin with silver skin removed, slice it open and stuff it with dried apples. Roll it up hit it with egg wash and throw it in the oven
Hannibal5545 ยท 1 points ยท Posted at 00:05:30 on June 26, 2018 ยท (Permalink)
I make a cucmber salad that people freak the fuck out about every time I bring it anywhere. It's stupid simple and takes less than 2 hours, so it's good in a pinch: 2 cucumbers(try to keep the slices even), 1 red onion(slice as thinly as possible), a couple carrots(chopped into teenytiny nibblets), heat up a cup of white vinegar, half a cup of water, and fully dissolve half a cup of sugar into it. Pour over all the veggies and toss with some salt/pepper/dill and crushed red pepper (to taste, we like it with a kick). Chill it for at least an hour, take it wherever and watch people flip out. It's never failed me.
groygmc ยท 1 points ยท Posted at 00:05:39 on June 26, 2018 ยท (Permalink)
Salmon Oil, salt, pepper, dill, garlic - oven
hughjass1872 ยท 1 points ยท Posted at 00:05:51 on June 26, 2018 ยท (Permalink)
Pretty anything you can make in a crock pot
b0nGj00k ยท 1 points ยท Posted at 00:05:53 on June 26, 2018 ยท (Permalink)
Most things you can do with flour. Biscuits, challah bread, rosemary garlic bread, pizza dough.. Some of it can be time consuming but what cooking isn't??
SixPieceTaye ยท 1 points ยท Posted at 00:05:56 on June 26, 2018 ยท (Permalink)
Most pastas. With just a bit of care you can make an incredible tray of lasagna.
LikeGrandmaSayz ยท 1 points ยท Posted at 00:06:01 on June 26, 2018 ยท (Permalink)
Cajun Shrimp Stew: Olive oil, Cajun seasoning, asparagus, bell peppers, Italian style chicken sausage. Boil it until fully cooked and served with toasted sour dough. Itโs amazing. Spicy but amazing and it looks like spent hours cooking it.
sagegreenpaint78 ยท 1 points ยท Posted at 00:06:04 on June 26, 2018 ยท (Permalink)
Good pasta and Alfredo sauce. Just follow a recipe and add extra roasted garlic and cheese. No milk, just cream.
prankster959 ยท 1 points ยท Posted at 00:06:10 on June 26, 2018 ยท (Permalink)
Beef stroganoff takes like 30 min to make. You can't mess it up if you follow the instructions. Optionally use fillet mignon for an even more impressive effect.
chocolateIs4lovers ยท 1 points ยท Posted at 00:06:46 on June 26, 2018 ยท (Permalink)
Risotto is what I'd pick. I usually make like a sausage/spinach, sausage/pea, sausage/mushroom. But the last time I made it which was like a week ago. I made sausage and carrot. Didn't use enough carrots but cooking is all about "trial and error". I think whenever I make it next, I'll use a different kind of meat.
Renekin ยท 1 points ยท Posted at 00:06:51 on June 26, 2018 ยท (Permalink)
Omlette. I can do this. I cannot even prepare a decent meal on my own without burning the house down /s. Mix 2-3 Eggs in a cup, fill that shit into a pan, wait until it has a hard bottom texture, just look out that you do not burn it, put what you want onto one half of the thing, flip the empty half on top if the half you have all the ingredients on, flip the pan onto a servable dish.
It is the most basic Omlette but people flip their shit when I present them. I dunno why.
furstyferret1981 ยท 1 points ยท Posted at 00:10:44 on June 26, 2018 ยท (Permalink)
Add a dirty big knob of butter to the pan to make it even better! Same goes for scrambled eggs.
AsRiversRunRed ยท 1 points ยท Posted at 00:07:10 on June 26, 2018 ยท (Permalink)
Creme brulรฉ!
Stormageddon252 ยท 1 points ยท Posted at 00:07:14 on June 26, 2018 ยท (Permalink)
Peach Cobbler Lrg can sliced peaches, cup flour, cup sugar, cup milk, stick butter, cinnamon
350* 9x13 dish. Melt butter. Mix flour, sugar, milk & cinnamon together in bowl then open over melted butter. DO NOT MIX! Place peach slices in baking dish. DO NOT MIX! Place in oven. After 15 mins, sprinkle top with a little cinnamon. Bake till golden brown.
doddap ยท 1 points ยท Posted at 00:07:49 on June 26, 2018 ยท (Permalink)
Ew tomatoes
charlesbronkowskiIII ยท 1 points ยท Posted at 00:08:07 on June 26, 2018 ยท (Permalink)
Caprese! Simple ingredients that you can get fancy with. I mix things up and use heirloom or kumato tomatoes, fancy balsamic vinegar etc. Biggest thing is to make sure to pick the freshest basil, cheese and tomato's possible and a mild olive oil. I like to add a pinch of salt, coarse pepper and a splash of red wine vinegar. Oh and make sure to get creative when you drizzle the vinegar and olive oil. I use put my thumb on the nozzle and zig zag across the whole plate.
Alabatman ยท 1 points ยท Posted at 00:08:18 on June 26, 2018 ยท (Permalink)
Monkey bread. Tin biscuits, cinnimon, sugar, butter. Something everybody loves with no effort.
evonebo ยท 1 points ยท Posted at 00:08:29 on June 26, 2018 ยท (Permalink)
Caprese salad. Slice a tomato. Cheese same size. But smoked salmon. Drizzle some olive oil sprinkle salt and pepper finish with a loaf of basil.
[deleted] ยท 1 points ยท Posted at 00:09:08 on June 26, 2018 ยท (Permalink)
crรจme brulรฉe
LoopholeHacker ยท 1 points ยท Posted at 00:09:16 on June 26, 2018 ยท (Permalink)
Mac n Cheese because it's a mf delicacy
NativityInBlack666 ยท 1 points ยท Posted at 00:09:38 on June 26, 2018 ยท (Permalink)
Spanish omelette
Olnidy ยท 1 points ยท Posted at 00:09:46 on June 26, 2018 ยท (Permalink)
Egg benedict.
Literally eggs on biscuits with sauce but it looks, tastes, and the name sounds gourmet.
Teflon93 ยท 1 points ยท Posted at 00:10:04 on June 26, 2018 ยท (Permalink)
Scrambled eggs
Deesnow129 ยท 1 points ยท Posted at 00:10:12 on June 26, 2018 ยท (Permalink)
Trifle. So easy but looks pretty impressive in a tall glass trifle dish.
[deleted] ยท 1 points ยท Posted at 00:10:12 on June 26, 2018 ยท (Permalink)
Ghostys world famous top ramen. Hand crafted on the stove for 3 minutes and served to your perfection
PuddlesRex ยท 1 points ยท Posted at 00:10:18 on June 26, 2018 ยท (Permalink)
Honey glazed carrots:
Boil 1 lb baby carrots until tender. Strain, return carrots to pot, and put on super low heat. Mix in 2 tbsp honey, 2 tbsp butter, 1 tbsp lemon juice, and pepper to taste. Stir until evenly glazed.
Lemon pepper fish (the quantities are for flounder, but it works for most fish):
Coat bottom of large frying pan with a thin layer of olive oil, and put on medium high heat until fragrant. Add filets, rounded side down. Flip when the sides of the fish start to turn white. After first flip, add 1 tbsp butter, the juice of half a lemon, and pepper to taste.
Peanut butter pie:
Either make or buy (I usually buy) a 9 inch Oreo pie crust. Mix together an 8 oz package of cream cheese, 1/2 cup creamy peanut butter, and 1/2 cup of powdered sugar until completely blended and smooth. Fold in half of a 16 oz container of whipped cream. Pour entire mix into pie crust. Top with remaining whipped cream. Refrigerate at least two hours before serving. Optional: top with diced Reeses cups or chocolate chips.
azerty51 ยท 1 points ยท Posted at 00:10:33 on June 26, 2018 ยท (Permalink)
I learned how to make marshmallows from scratch and people are always shocked that itโs something you can do a homemade version of
ill_jay ยท 1 points ยท Posted at 00:10:45 on June 26, 2018 ยท (Permalink)
Apple pie. People are always impressed but its super easy. Peeling the apples takes the most amount of time but its so easy!
Boxcarbitch ยท 1 points ยท Posted at 00:11:03 on June 26, 2018 ยท (Permalink)
Extremely late but succotash is really easy to make.
farvax42 ยท 1 points ยท Posted at 00:13:22 on June 26, 2018 ยท (Permalink)
Making succotash with paper cuts? Sufferinโ Succotash.
SchoolBus12345 ยท 1 points ยท Posted at 00:11:12 on June 26, 2018 ยท (Permalink)
Dinosaur Chicken Nuggets
manofmanybooks ยท 1 points ยท Posted at 00:11:47 on June 26, 2018 ยท (Permalink)
Bone Marrow. Get a nice loaf of bread and ask a butcher for beef bones for making bone marrow. They typically know what you are looking for and will cut the bones for you. Then you basically just bake them at 450 for 15 minutes and scoop out onto the toasted bread with salt. You can add other things too.
DJorangejuice ยท 1 points ยท Posted at 00:12:12 on June 26, 2018 ยท (Permalink)
Chorizo and eggs
ThorTheEngineer ยท 1 points ยท Posted at 00:12:20 on June 26, 2018 ยท (Permalink)
Thai Curries. Paste and coconut milk into a sauce pan, add chopped veggies/protein of choice. Serve with a bunch of little accouterments. Boom.
jobey39 ยท 1 points ยท Posted at 00:12:20 on June 26, 2018 ยท (Permalink)
Most anything made in an Instant Pot. We enjoy home made yogurt. A couple Tbsps of starter (for the cultures) and a gallon of milk = ~3.5 pounds of Greek yogurt.
hippydipster ยท 1 points ยท Posted at 00:12:25 on June 26, 2018 ยท (Permalink)
No knead bread is good for this. It's also a gateway to making all yeast breads, which is actually the easiest thing in the world.
The thing about homemade yeast breads is A) it basically tastes fantastic for 1-2 days only and B) for most easy get a quality food processor and dough blade. Not your average $200 processor. Get a real $4-500 one with a motor that won't quit
iamblankenstein ยท 1 points ยท Posted at 00:12:26 on June 26, 2018 ยท (Permalink)
go to trader joes and get a package of cooked lentils, whatever feta cheese you like and a tub of their bruschetta. mix it up and use as a dip for tortilla chips. people will swear you're a damn chef.
jaskey1901 ยท 1 points ยท Posted at 00:13:04 on June 26, 2018 ยท (Permalink)
Steaks. It's legit just knowing how long to fry each side
chin_-chin ยท 1 points ยท Posted at 00:13:05 on June 26, 2018 ยท (Permalink)
Lamb chops
lapislazuli8 ยท 1 points ยท Posted at 00:13:13 on June 26, 2018 ยท (Permalink)
Red wine jus. Boil wine and herbs in pot til it's reduced. Serve. Delicious and SO fancyyy.
[deleted] ยท 1 points ยท Posted at 00:13:49 on June 26, 2018 ยท (Permalink)
Clams and linguine garnish with some basil, lemon and you look like a top chef. Itโs literally 4 ingredients lol.
Aws0me_Dude ยท 1 points ยท Posted at 00:13:53 on June 26, 2018 ยท (Permalink)
Alfredo pasta
Won007 ยท 1 points ยท Posted at 00:13:55 on June 26, 2018 ยท (Permalink)
Rice vermicelli Add a small spoon of Asian chicken stock Pour in boiling water Cover Wait 3 mins Drain (optional) Use a pair of scissors to cut up some spring onions and ham
Bam. Instant envy.
Ohh wait...weโre suppose to cook for other people?
snocat ยท 1 points ยท Posted at 00:14:16 on June 26, 2018 ยท (Permalink)
Mussels, I'd make a ten pounds or so for a party and you'd think I'd opened a French bistro or something. I might not be able to make Kraft Dinner but I do put on a mean pot of mussels.
Melecito ยท 1 points ยท Posted at 00:14:27 on June 26, 2018 ยท (Permalink)
Stingray tacos! Yeah, it sounds so exotic and it does have an Amazing taste and so easy to make!
crisp25 ยท 1 points ยท Posted at 00:14:44 on June 26, 2018 ยท (Permalink)
Toast
CanadianKatfish ยท 1 points ยท Posted at 00:14:45 on June 26, 2018 ยท (Permalink)
Buy a chocolate cake mix. Whatever is on sale is fine. Everywhere it says to add liquid, add rum. We prefer spiced rum. Half cup of water becomes half cup of rum. Quarter cup of oil becomes oil and rum. Eggs become eggs and rum. Follow the directions for cupcakes. Optional: mix some rum into a premade or easy make icing mix.
I get requests for these every birthday and holiday. They taste like chocolate rum goodness with a slight alcohol burn on the way down, like a chewy chocolate shot.
cringycalf ยท 1 points ยท Posted at 00:14:55 on June 26, 2018 ยท (Permalink)
Instant ramen noodles
groovyinutah ยท 1 points ยท Posted at 00:15:07 on June 26, 2018 ยท (Permalink)
Quich...
10kinds ยท 1 points ยท Posted at 00:15:16 on June 26, 2018 ยท (Permalink)
Eggs
420eatmyassy6969 ยท 1 points ยท Posted at 00:15:17 on June 26, 2018 ยท (Permalink)
It's easy to make hella good eggs, fry up some scrambled eggs, chop up some mushrooms and bell peppers, get some shredded cheese and salsa, toss it all in with the eggs and it tastes real good, looks colorful, if people aren't good cooks then they won't know the difference
mhrogers ยท 1 points ยท Posted at 00:15:26 on June 26, 2018 ยท (Permalink)
You trying to get laid? You need some chicken cacciatore in your life, son.
baconkisses1989 ยท 1 points ยท Posted at 00:15:35 on June 26, 2018 ยท (Permalink)
Pizza rolls with hand made dough. Both super easy to make but makes you feel like a boss when it all comes together.
livesarah ยท 1 points ยท Posted at 00:15:42 on June 26, 2018 ยท (Permalink)
Pad Kee Mao. I always think of Thai food as being a bit intimidating (probably because the first thing I ever attempted was making my own curry pastes and it took forever). Ever since I learned to make this surprisingly easy dish, I have not had cravings for Thai food from my local Thai restaurants (which are unfortunately variable in quality, while my Pad Kee Mao kicks arse every time). I grow my own Thai basil, which takes no effort at all. Have saved loads of money on Thai take-away and enjoyed many delicious dinners thanks to learning how to make this dish!
WatchTheWorldFall ยท 1 points ยท Posted at 00:15:54 on June 26, 2018 ยท (Permalink)
Best pizza ever:
Pillsbury thin crust dough Slice red onion and garlic and toss in olive oil and salt Put on pizza and bake at 500F until crust is golden (8-10min) Throw some arugula, olive oil, lemon juice and salt in a bowl and toss. Put on top after it comes out of the oven Shave some nice parm cheese on top....done
Go the extra mile with balsamic glaze Put balsamic vinegar in a small pot Boil until reduced by half Cool to room temp Drizzle over pie....eat the most simple yet delicious pizza ever
beez1717 ยท 1 points ยท Posted at 00:16:01 on June 26, 2018 ยท (Permalink)
I make a Chinese recipe that's ground beef and peas that has only a few other ingredients but everyone is surprised how easily it's made because it has such a complex flavor. You just mix the beef with cornstarch and egg whites, cook the meat and then toss in sugar, soy sauce, and dry Sherry. You then add in cooked frozen peas. That's it. Just put it on top of rice or noodles or eat or by itself.
GotApathy315 ยท 1 points ยท Posted at 00:16:11 on June 26, 2018 ยท (Permalink)
A mug... It keeps cold drinks cold and hot drinks hot.
EbriusSage ยท 1 points ยท Posted at 00:16:11 on June 26, 2018 ยท (Permalink)
Poached eggs done with the swirl method in a saucepan
MrPijus123 ยท 1 points ยท Posted at 00:16:16 on June 26, 2018 ยท (Permalink)
More expensive brand frozen pizza. Sushi. You can make more than 50 sushis with $5 of ingredients in under 20min. Well done soft boiled eggs also look very professional.
sandradesigns ยท 1 points ยท Posted at 00:16:20 on June 26, 2018 ยท (Permalink)
Tallarin Saltado.
RickAndMorty101Years ยท 1 points ยท Posted at 00:16:35 on June 26, 2018 ยท (Permalink)
I like bacon-cooked Brussels sprouts with balsamic vinaigrette. The name tells you how to make them.
AtTheEndOfTheDay93 ยท 1 points ยท Posted at 00:16:53 on June 26, 2018 ยท (Permalink)
Sopapilla Cheesecake
Edit: Makes you look more like a โbakerโ than โchef,โ but itโll impress.
xesonik ยท 1 points ยท Posted at 00:17:24 on June 26, 2018 ยท (Permalink)
pork belly roast:
just need a few large onions, oil and salt. dry down the rind with paper towel then coat with a thin layer of oil, sprinkle salt evenly. place on a thick bed of onions all placed on foil. wrap the foil up the sides so that it's like a box with the top off so the rind is the only part showing. 140c for 1hr and apply a little more oil and salt with a brush if any areas aren't dehydrating as quick (don't use your hand - hot). 140c for 3hrs and then take out and add tiny bit more salt again if things aren't drying up where you want. 220c for 20mins to crisp it up. depending how you eyeball'd the salt it will be between fatty but crisp crackling or a potato chip, both are delicious
comes out perfect every time with good crackling and soft meat because it wasn't exposed. the caramelized onions go down well too. never failed to impress someone with it because everyone is scared they'll mess up the crackling.
RahulTheCoder ยท 1 points ยท Posted at 00:17:51 on June 26, 2018 ยท (Permalink)
Omelette....
Z0idberg_MD ยท 1 points ยท Posted at 00:18:17 on June 26, 2018 ยท (Permalink)
Bone-in chicken breast with skin. Coat with flour. Drizzle butter over them then salt and pepper. Cook at 350-375 for an hour or so.
My โnanaโs chickenโ. People go apeshit over it and itโs the โI donโt have time to cookโ meal.
MEKTRADER76 ยท 1 points ยท Posted at 00:18:47 on June 26, 2018 ยท (Permalink)
Eggs Benedict, itโs all timing
ozzybones ยท 1 points ยท Posted at 00:19:05 on June 26, 2018 ยท (Permalink)
Rizotto
wnaymay ยท 1 points ยท Posted at 00:19:26 on June 26, 2018 ยท (Permalink)
My fried rice. Cut up chicken thighs, use day old rice, add veggies and use sweet soy sauce and msg topped with runny yolk fried egg
OhShitItsSam ยท 1 points ยท Posted at 00:19:31 on June 26, 2018 ยท (Permalink)
Steak Dianne
MSimpsonPhotos ยท 1 points ยท Posted at 00:19:41 on June 26, 2018 ยท (Permalink)
Quiche, apparently. I have an incredibly easy recipe, and it seems to blow everyone's mind when I make it.
GreatGreenMan ยท 1 points ยท Posted at 00:19:49 on June 26, 2018 ยท (Permalink)
Stuffed Jalapenos - slice pepper in half longways and completely remove seeds & veins (LPT: wear gloves when doing this).
Stuffing is as simple as remembering 8, 8, 8:
8 oz. Shredded cheese
8 oz cream cheese
8 oz cooked chorizo
Mix in a bowl.
Fill pepper halves, lay 1/3 slice of bacon over the top, throw in the oven or on a grill until soft.
SuperheroDeluxe ยท 1 points ยท Posted at 00:20:14 on June 26, 2018 ยท (Permalink)
I make a chicken marsala that is out of this world. It doesn't take much skill, but it does require a lot of patience. It takes me around 4 hours to make.
DanielTrebuchet ยท 1 points ยท Posted at 00:20:25 on June 26, 2018 ยท (Permalink)
Chicken marsala is my go to for this. It's really not that hard to make, but everyone loves it and it seems many people never have it outside a restaurant so it seems extra fancy. Grate some mizithra to go on it and you've sealed the deal...
Delicious and easy.
inkinconnu ยท 1 points ยท Posted at 00:20:39 on June 26, 2018 ยท (Permalink)
Wedge salad with bacon and blue cheese.
HipsterHillbilly ยท 1 points ยท Posted at 00:21:08 on June 26, 2018 ยท (Permalink)
Pasta alla Norchina
Its so simple and quick. Sooo good.
https://www.greatitalianchefs.com/recipes/pasta-alla-norcina-recipe
bubblebutt8845 ยท 1 points ยท Posted at 00:21:09 on June 26, 2018 ยท (Permalink)
Biscuits and gravy
kakrofoon ยท 1 points ยท Posted at 00:21:11 on June 26, 2018 ยท (Permalink)
Creme brulee. It's egg yolks and heavy whipping cream. Five minutes prep and 35 minutes in the oven. To make it super easy, crack the eggs into a bowl and just pluck out the yolks with your hand. To make it super creamy, run it through a fine screen. Thow it in a small casserole in a bigger casserole half full of water.
Then it's time for the muthafuggin blowtorch.
edutard321 ยท 1 points ยท Posted at 00:21:27 on June 26, 2018 ยท (Permalink)
Monte cristos. Just batter a grilled cheese and fry.
pixie_led ยท 1 points ยท Posted at 00:21:39 on June 26, 2018 ยท (Permalink)
I'm hoping this thread will teach me how to cook
Leneord1 ยท 1 points ยท Posted at 00:21:41 on June 26, 2018 ยท (Permalink)
Omlettes, stir fry, burritos or Chinese style fried rice
vegasms ยท 1 points ยท Posted at 00:21:47 on June 26, 2018 ยท (Permalink)
I am a vegan who eat whole-foods-plant based and I avoid added oils and sugar. So people don't like the dishes and desserts I've been painstakingly making and bringing to potlucks. So at the last potluck I just brought a Costco watermelon, sliced it up. Everyone LOVED it. I was the hit of the party, I got compliments on it. I'm never cooking anything for a potluck again.
sushi-n-sunshine ยท 1 points ยท Posted at 00:21:55 on June 26, 2018 ยท (Permalink)
Crรจme brulรฉe. You just whisk together cream, eggs, sugar, and vanilla extract. Then you bake it for 40 minutes, use a blowtorch to caramelize the sugar on top, and voila! Everyone is always very impressed by it, but honestly it is very easy and quick to make!
BadassDeluxe ยท 1 points ยท Posted at 00:21:57 on June 26, 2018 ยท (Permalink)
Brushchetta
king_krimson ยท 1 points ยท Posted at 00:22:00 on June 26, 2018 ยท (Permalink)
Infuse some oil, olive, coconut, whatever.
Mince herbs. I like to use basil and rosemary, maybe throw in some garlic. How much? Experiment.
Heat oil in a saucepan until its simmering. Add herbs. Redice to a low simmer, 10 minutes or so. Reduce to a low flame/setting. Go take a shit, and bring your phone. Take your time. You want to let it simmer long enough to cook the herbs, but not burn them. Now let it cook and bottle it for later.
Like I said, experiment with it. I make different oils for different dishes. Its my own little secret ingredient.
Idislikewinter ยท 1 points ยท Posted at 00:22:02 on June 26, 2018 ยท (Permalink)
Vodka sauce...as long as you do the fire method to burn off the alcohol. Itโs basically just tomato paste, garlic and onions, add vodka, ignite, after it flames out, add heavy cream. Of course there are TONS of different versions, but Iโm pretty sure thatโs the basic one.
FriendshipPlusKarate ยท 1 points ยท Posted at 00:22:08 on June 26, 2018 ยท (Permalink)
Korean BBQ bulgogi bowls. Minimal effort for an amazing meal.
sail_fast123 ยท 1 points ยท Posted at 00:22:20 on June 26, 2018 ยท (Permalink)
Cheesecake
MoscaMye ยท 1 points ยท Posted at 00:22:32 on June 26, 2018 ยท (Permalink)
Self saucing chocolate pudding. It's how I ensure I get invited to parties, and endear myself towards new housemates and friends.
Gummybearzakari ยท 1 points ยท Posted at 00:23:11 on June 26, 2018 ยท (Permalink)
Meatballs! Add just a little milk, a little parmesan cheese, a squirt of lemon juice and you got a great meal
sl600rt ยท 1 points ยท Posted at 00:23:31 on June 26, 2018 ยท (Permalink)
Beef Wellington.
It isnt hard to make. It just takes forever.
superdavit ยท 1 points ยท Posted at 00:24:00 on June 26, 2018 ยท (Permalink)
Literally ANYTHING in the crock pot: Chicken breast, pork roast, beef roast. Cook everything on "LOW" - the chicken for around 6 hours, or 8 hours for larger roasts. Throw some bouillon, water, any vegetables, or sauces you like - and the stuff comes out magical. No effort whatsoever is needed. One of the best tools you can own in the kitchen.
fragilelyon ยท 1 points ยท Posted at 00:24:01 on June 26, 2018 ยท (Permalink)
Italian meatloaf.
Two pounds of ground beef, an egg, a cup of Italian breadcrumbs, quarter cup of ketchup, crap ton of basil and parmesan, salt and pepper, mix it up and apply to a bread pan, bake. I can have that baby going in fifteen minutes and it's delicious. I didn't like meatloaf before I tried this recipe and my husband will nearly clear the whole thing in a sitting.
I also like to make the ketchup for the topping with some brown sugar and Worcestershire sauce.
Chewbaccasaid ยท 1 points ยท Posted at 00:24:16 on June 26, 2018 ยท (Permalink)
Pasta.
tinnguyen123 ยท 1 points ยท Posted at 00:24:17 on June 26, 2018 ยท (Permalink)
Spaghetti...
theiyerboi ยท 1 points ยท Posted at 00:24:29 on June 26, 2018 ยท (Permalink)
A good ol' omelette. The perfect omelette is elusive to come by but once you master it you the boss
lpan25 ยท 1 points ยท Posted at 00:31:24 on June 26, 2018 ยท (Permalink)
Salmon with mustard and a breadcrumb cranberry coating
Kr155 ยท 1 points ยท Posted at 00:31:33 on June 26, 2018 ยท (Permalink)
The Sautรฉed mushrooms I make with steak. It's just sliced mushrooms browned in butter with salt and pepper. Sometimes if I want to get fancy I deglaze the pan with cream beef broth and rosemary and reduce it to a nice thick cream sauce.
[deleted] ยท 1 points ยท Posted at 00:31:56 on June 26, 2018 ยท (Permalink)
There's bacon and eggs, and then theres BACON AND EGGS. How your eggs turn out says more about you than anything else Imo.
Jerseybo ยท 1 points ยท Posted at 00:32:10 on June 26, 2018 ยท (Permalink)
Cheesesteak Egg Rolls. Super easy. Take 1lb pre packaged steak ems (frozen section in most northeast supermarkets), or chipped steak, onions, and peppers, season well and fry until cooked. Add American cheese and melt into steak mix. Pour into bowl and set aside. Buy pre packaged egg rolls. Coat one side with eggwash and spoon in about 1/4 cup of meat mixture and fold/roll into egg roll. Drop egg roll into half a frying pan of pre heated canola oil. Fry for about 30 seconds on each side and youโre done. Let cool and cut in halves. Always a big hit.
poopy27 ยท 1 points ยท Posted at 00:32:12 on June 26, 2018 ยท (Permalink)
Spaghetti Carbonara! Simple ingredients, takes about 20 minutes to make, and it's incredible rich comfort food.
long_red ยท 1 points ยท Posted at 00:32:30 on June 26, 2018 ยท (Permalink)
Everyone in /r/slowcooking swears by this. It does taste amzing and is super easy.
Mississippi Pot Roast Ingredients One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butterย
1 package au jus gravy mixย or onion soup mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired
Directions Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
Serve over rice, potatoes, sandwich... Or eat it with you fingers out of the fridge at 2 in the morning. All good.
The_Reverend_Fluffy ยท 1 points ยท Posted at 00:32:53 on June 26, 2018 ยท (Permalink)
Chicken Marsala
Dreadedredhead ยท 1 points ยท Posted at 00:33:07 on June 26, 2018 ยท (Permalink)
Beef Wellington.
lightyearbuzz ยท 1 points ยท Posted at 00:33:19 on June 26, 2018 ยท (Permalink)
I like this one, really easy but seams creative and fancy: avocado pesto pasta! Just add some chicken and Parmesan and you got a great meal.
adalab ยท 1 points ยท Posted at 00:33:19 on June 26, 2018 ยท (Permalink)
After someone jokingly asked for it and I took it as a challange... baked Alaska! So simple!!
DSEEE ยท 1 points ยท Posted at 00:33:34 on June 26, 2018 ยท (Permalink)
No-knead bread. It's almost impossible to get it wrong so long as you can use a set of scales, and cones out looking like some artisanal shit you'd buy from a farmer's market for 8 quid a go.
BartlebyX ยท 1 points ยท Posted at 00:33:40 on June 26, 2018 ยท (Permalink)
Hungarian Goulash
FeloniousDrunk101 ยท 1 points ยท Posted at 00:34:31 on June 26, 2018 ยท (Permalink)
Good steak. Get a ribeye, salt, pepper, grill for 2 minutes, rotate 45 degrees, 2 minutes more, flip, repeat, take off, tinfoil, rest for 5 minutes, beautiful steak.
A_Booger_In_The_Hand ยท 1 points ยท Posted at 00:34:35 on June 26, 2018 ยท (Permalink)
Smoked anything. Literally the easiest thing ever.
Dudelyllama ยท 1 points ยท Posted at 00:34:51 on June 26, 2018 ยท (Permalink)
Steak. So easy.
kasusfactus ยท 1 points ยท Posted at 00:35:20 on June 26, 2018 ยท (Permalink)
Guac.
FromFluffToBuff ยท 1 points ยท Posted at 00:35:29 on June 26, 2018 ยท (Permalink)
Spaghetti Aglio e Oglio.
Very simple. Your choice of pasta, olive oil, garlic, chopped parsley, chili flakes, and parmesan cheese. That's it.
Make this for a dinner date and you'd better make sure you have something for breakfast as well.
Ruffalobro ยท 1 points ยท Posted at 00:35:44 on June 26, 2018 ยท (Permalink)
Arepas. Just followed my dad's recipe, been making the same filling for 25 years
754600 ยท 1 points ยท Posted at 00:35:58 on June 26, 2018 ยท (Permalink)
Creme brulee! Only a few ingredients but tastes absolutely divine.
Stevangelist ยท 1 points ยท Posted at 00:36:36 on June 26, 2018 ยท (Permalink)
Anything in pinwheel form
Go_For_Jesse ยท 1 points ยท Posted at 00:36:56 on June 26, 2018 ยท (Permalink)
Chicken Cordon Bleu
Chicken Parmigiana
Anything with chicken and a fancy name after it.
Chicken McNuggets
Lucyloves ยท 1 points ยท Posted at 00:36:58 on June 26, 2018 ยท (Permalink)
Shrimp Scampi. Also incredibly fast.
nomnommish ยท 1 points ยท Posted at 00:37:15 on June 26, 2018 ยท (Permalink)
Butter garlic shrimp or scallops. Heat a lot of butter in a pan. Add sliced garlic and cook until the garlic browns. Add shrimp or scallops. Cook for a minute and flip it and cook for another minute. The color should become white from translucent.
Immediately take off heat. Serve hot. Can't get simpler than this for a decadent dish.
FlyingSaucers- ยท 1 points ยท Posted at 00:37:19 on June 26, 2018 ยท (Permalink)
Pernil al horno. Google the recipe. Iโll show myself out.
Hero_b ยท 1 points ยท Posted at 00:37:33 on June 26, 2018 ยท (Permalink)
Green curry with rice, just follow the directions
valleymd84 ยท 1 points ยท Posted at 00:37:40 on June 26, 2018 ยท (Permalink)
Medium Rare steak, steamed asparagus with parmesan cheese sprinkled on top, and roasted potatoes. Don't forget fancy square white plates
Noshamina ยท 1 points ยท Posted at 00:37:40 on June 26, 2018 ยท (Permalink)
Bruschetta. Sourdough baguette toasted, tomato, mozzarella, basil, little bit of oil and vinegar
SuperNecro ยท 1 points ยท Posted at 00:37:46 on June 26, 2018 ยท (Permalink)
Watermelon Pico de Gallo
tony19761 ยท 1 points ยท Posted at 00:38:17 on June 26, 2018 ยท (Permalink)
Salmon. Slap some pre-packed salmon spice on 1-2 inch thick salmon pieces and bake them in the oven for 17 minutes @ 375 degrees. Perfect everytime and incredibly easy.
MusicInTheWoods ยท 1 points ยท Posted at 00:38:23 on June 26, 2018 ยท (Permalink)
I'm late but - Avocado Pasta
Mash avocados. Add lime, basil, and salt (garlic if you want) Mix with some pasta
Delicious.
moriartyj ยท 1 points ยท Posted at 00:38:31 on June 26, 2018 ยท (Permalink)
Shakshuka. Super simple to make, really yummy and nutritious
whaleLordSUPREME ยท 1 points ยท Posted at 00:38:33 on June 26, 2018 ยท (Permalink)
Rissotto and crepes. Rissotto seems imtimidating to make, but its more so just takes a long time for the cooking process, but if you make a large batch it lasts great as leftovers my favourite is adding butternut squash and bacon or mushrooms. Crepes are literally just a thinner eggier pancake batter that you throw into a screaming hot oiled pan. Both can be personalised for taste as well. Literally anything can go in em.
fullmetalturtle ยท 1 points ยท Posted at 00:38:39 on June 26, 2018 ยท (Permalink)
Chocolate souffle. Just use free range eggs and and chocolate that is at least 70% cacao.
MD0t700 ยท 1 points ยท Posted at 00:39:06 on June 26, 2018 ยท (Permalink)
Spaghetti bolognese
grog709 ยท 1 points ยท Posted at 00:39:07 on June 26, 2018 ยท (Permalink)
Crepes, in a pan, fuck that crepe maker bullshit.
You need a ceramic lined pan (like that Gotham steel shit only you can get a Walmart one for $10).
Eggs, melted butter, flour, little sugar, milk.. 'runny pancake batter' with more butter than usual. The butter greases the pan, do not grease your pan.
Toss 1/4C to 1/3C batter in the pan which is preheated to a low/lowmedium. Shake the pan around to cover the bottom. Flip when starting to bubble and lift from the pan.
Strawberries... Bananas... Nutella.... Ice Cream..... Apples with Cinnamon. The possibilities are endless.
freelibrarian ยท 1 points ยท Posted at 00:39:26 on June 26, 2018 ยท (Permalink)
I make pizzelle and people act like I hand carved each one.
SnarkLobster ยท 1 points ยท Posted at 00:39:29 on June 26, 2018 ยท (Permalink)
Crepes
Combine flour, sugar, salt, milk, eggs, and butter. Whisk until mixture is smooth and bubbles form on top Heat a 12-inch nonstick skillet over medium. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip.
I make them for guests, they always are impressed. Top with ham and cheese or berries and whipped cream.
outlawa ยท 1 points ยท Posted at 00:39:56 on June 26, 2018 ยท (Permalink)
Cheesy Mac and Corn. I'll admit it does taste good if you're a mac and cheese fan. But I don't think there's an easier recipe outside of boiling eggs.
Elbow macaroni, one can of sweet corn, one can of cream corn, and Velveta cheese. Dump everything into a casserole dish and bake for 45 minutes. Everyone clears it out every time I make it.
I simply got the recipe on allrecipies.
Ginsu_Viking ยท 1 points ยท Posted at 00:40:03 on June 26, 2018 ยท (Permalink)
Pesto. Snag some fresh basil, some sort of vegetable oil, garlic, grated Parmesan cheese, and a dash of lemon juice (pine nuts optional). Put it all in a blender and mix until finely chopped. Throw over pasta with whatever protein you have around, use on bread to change up a sandwich, or put out as a dip with some pita bread/chips and you too can look sophisticated with little effort.
FrisianDude ยท 1 points ยท Posted at 00:40:16 on June 26, 2018 ยท (Permalink)
hahahah relevant username /u/bucket-o-buttholes
Flanyo ยท 1 points ยท Posted at 00:40:22 on June 26, 2018 ยท (Permalink)
Pulled pork in the slow cooker
SleepWithCats ยท 1 points ยท Posted at 00:40:32 on June 26, 2018 ยท (Permalink)
Crepes with fresh whipped cream/fruit. Stupid easy, weirdly impressive. Like pancakes but beginner level
Turbotroll ยท 1 points ยท Posted at 00:40:46 on June 26, 2018 ยท (Permalink)
Coconut smashed potatoes. 3-6 incredients. Russet potatoes, a can of coconut cream and your favorite mixed seasoning (i.e. garlic+pepper+salt or celery+garlic+salt, etc). Nuke the potatoes in the microwave until they're done, mash with a fork or spoon, add seasoning and coconut cream to taste (be generous with the cream!), and mash further. Takes about 10 minutes to make, is super cheap, vegan if that's a plus for you, and tastes better than any side of mashed potatoes you'll get at a restaurant!
yellow_smurf10 ยท 1 points ยท Posted at 05:33:24 on June 26, 2018 ยท (Permalink)
Interesting, have to try this. Massive fan of mashed potato but this is the first time i heard of adding coconut cream
Corner10 ยท 1 points ยท Posted at 00:41:05 on June 26, 2018 ยท (Permalink)
Im partial to fried bucket-o-buttholes
secretportal ยท 1 points ยท Posted at 00:41:12 on June 26, 2018 ยท (Permalink)
Prime rib. Seriously, mash up some (lots) garlic and add chopped rosemary, salt, pepper, ground mustard (the good kind) and rub it all over your lovely hunk of meat (6-8 lb). Let sit at room temp for an hour and roast at 500 deg F for half an hour then turn down to 350 deg for another hour. People will think you are da bomb. Look up a recipe if you're nervous the first time.
PinepplesAreGreat ยท 1 points ยท Posted at 00:41:18 on June 26, 2018 ยท (Permalink)
Potato Gratin
You slice potatoes in a food processor and arrange them on a deep baking dish. In the meantime you simmer some cream and a few other things and then just pour it over the potatoes and then bake.
Prep takes about 20 minuets and it turns out AMAZING. I took this to a holiday dinner (after making it for the first time ever) and got lots of compliments.
judgesuds ยท 1 points ยท Posted at 00:41:23 on June 26, 2018 ยท (Permalink)
AP
SIMOKO1000 ยท 1 points ยท Posted at 00:41:35 on June 26, 2018 ยท (Permalink)
Steak
heartinanelvatorguy ยท 1 points ยท Posted at 00:41:47 on June 26, 2018 ยท (Permalink)
Quiche! Everyone thinks I'm a miracle worker, but its just baked eggs.
FTC_Publik ยท 1 points ยท Posted at 00:41:50 on June 26, 2018 ยท (Permalink)
If you're cooking a stir-fry and need a sauce: honey + soy sauce. It's tangy, salty, sweet, only has two ingredients, you can't fuck up the ratios, and it thickens by itself as it cooks. It tastes nothing like either of the base ingredients, too. It's my go-to if I'm making a sweet stir-fry.
Cinnamon tea, as well. Boil cinnamon sticks in water. Add a few pine nuts to make it feel fancy. That's it!
Nequam_Asinus ยท 1 points ยท Posted at 00:42:30 on June 26, 2018 ยท (Permalink)
Ribs. Slow cook them on low for 8 hours. Throw some BBQ on there, broil it on high for 10 min, then flip and go another 10 min. YOU'RE DONE.
2_rad_2_B_sad ยท 1 points ยท Posted at 00:43:07 on June 26, 2018 ยท (Permalink)
Aglio E Olio. Itsspaghettu noodles, with sauteed garlic. Just add olive oil, some pepper and maybe some chili flakes or sauteed onions and you're the fanciest kid on the block
shycancouple ยท 1 points ยท Posted at 00:43:50 on June 26, 2018 ยท (Permalink)
https://www.jocooks.com/recipes/no-knead-bread/ dutch oven bread.. everyone associates bread as difficult... this bread is easy and amazing.
SuperHighDeas ยท 1 points ยท Posted at 00:43:55 on June 26, 2018 ยท (Permalink)
Scrambled eggs...
cook your eggs in a small soup pan, not a skillet. Use 3 eggs and 1 tsp butter, de-yolk one egg, keep on mid-low heat, stir continuosly, salt/pepper to taste. KEEP TAKING THE PAN ON AND OFF THE HEAT AND KEEP STIRRING THE PAN HOLDS THE HEAT. I can not emphasize enough KEEP STIRRING until finished.
Your eggs should turn out phenomemal
Risotto: Rice, white wine, butter, aromatic spices. broth (optional) Stir continuously and add wine/broth as necessary to keep from burning rice. Only use enough liquid to cover the top of the rice, you don't want to drown it. 20-30 minutes of hard work you pull it off the heat and let it cool. It should be a creamy rice and you got a fine side to any dish. A risotto is different for every cook as you can basically add any ingredient you want. Its easy to make, the labor involved is the hard part but if you enjoy cooking it should be fun.
snowbyrd238 ยท 1 points ยท Posted at 00:44:01 on June 26, 2018 ยท (Permalink)
Orange chicken. A jar of orange marmalade, add three tablespoons of BBQ sauce. Nuke it. Stir it. Pour over chicken and rice. Add veggies if you want.
_kurupt- ยท 1 points ยท Posted at 00:44:18 on June 26, 2018 ยท (Permalink)
Aglio e olio, different versions but the basics is just garlic and olive oil on pasta.
Finely chop garlic, be very generous if you love garlic. Heat up butter and olive oil and cook garlic for 30 or so seconds, before it browns. Toss with al dente pasta. Top with parsley and parmesan.
Fancily curl on to large fork and plate. Boom.
Edit: spelling
Albitt ยท 1 points ยท Posted at 00:44:23 on June 26, 2018 ยท (Permalink)
Potatoes
inknead ยท 1 points ยท Posted at 00:44:47 on June 26, 2018 ยท (Permalink)
Biscotti. Flour, sugar, butter. Bake it, cut it, bake it again. Instant chef.
mizzouny ยท 1 points ยท Posted at 00:44:50 on June 26, 2018 ยท (Permalink)
Short ribs!
TheFestologist ยท 1 points ยท Posted at 00:44:53 on June 26, 2018 ยท (Permalink)
Chicken breast seasoned with salt and pepper, seared in a hot pan on both sides, add butter, spring onion and chives until butter is golden. Spoon over chicken, throw in the oven (pan and all) at about 180 Celcius for 10-12 minutes.
Get it out, spoon butter over again, let it rest and then serve with anything you want. Easiest thing ever.
OmniumRerum ยท 1 points ยท Posted at 00:45:00 on June 26, 2018 ยท (Permalink)
As a boy scout, Dutch oven cobbler.
Helix6126 ยท 1 points ยท Posted at 00:45:05 on June 26, 2018 ยท (Permalink)
Personally I find fried rice really easy to make. Egg in, scramble eggs, eggs out, leftover/cooked rice in, break apart the rice, other things like vegetables and meats in, whatever you want to add. Eggs back in, season to taste. Pretty hard to mess up
booksandbrooks ยท 1 points ยท Posted at 00:45:12 on June 26, 2018 ยท (Permalink)
This roasted chicken recipe is so simple but makes the best chicken ever. People are always super impressed with it when I make it.
ShotekSaint ยท 1 points ยท Posted at 00:45:36 on June 26, 2018 ยท (Permalink)
Most meats but I have a knack for flavoring and cooking meats.
[deleted] ยท 1 points ยท Posted at 00:45:37 on June 26, 2018 ยท (Permalink)
Pesto is crazy easy.
jizzmops ยท 1 points ยท Posted at 00:45:46 on June 26, 2018 ยท (Permalink)
Veal saltimbocca. You pound out some cutlets, stick a couple pieces of sage inside, wrap it in a piece of prosciutto dredge in a bit of flour then fry it for 2 minutes a side. You can make a bit of sauce in the pan after with some white wine and lemon juice. 8 minutes start to finish.
Comradbro151 ยท 1 points ยท Posted at 00:46:02 on June 26, 2018 ยท (Permalink)
Spaghetti and meatballs. Super easy to make and taste good with a good recipe.
elvorette ยท 1 points ยท Posted at 00:46:03 on June 26, 2018 ยท (Permalink)
Stir fry with Garlic, ginger and soy sauce. The vegetables I use are onion, capsicum and carrot and then add whichever cut of meat you feel like. Few splashes of soy sauce and 10 mins on the wok and you're done. Easy and tasty.
[deleted] ยท 1 points ยท Posted at 00:46:19 on June 26, 2018 ยท (Permalink)
Steak.
Buy a steak
Season steak liberally - you can just use salt and pepper or get fancy and those in garlic powder, paprika, chili powder, aromatics, whatever. I like Montreal Steak Seasoning
3.A. Throw steak on the grill, turning once to evenly cook exterior, until steak registers 125F internal or when you cut into it and get that nice reddish/pink color.
3B. Throw the steak in a skillet with some butter and/or high smoke point oil (this also makes it easier to add aromatics, garlic, etc). Cook on high heat until the exterior looks suitably delicious. Throw in the oven on broil until cooked through to finish. This process can also be done in reverse (broil then sear).
3C. Place steak in a plastic bag and use a sous vide machine to cook it. Wait ~1 hour (this method takes longer but is literally impossible to mess up). Remove steak from bag, sear on skillet as in 3B.
Serve it with some sautรฉed vegetables and you're a goddamn champion.
killboy ยท 1 points ยท Posted at 00:46:40 on June 26, 2018 ยท (Permalink)
Chicken, cream cheese, Taco seasoning. Cooked low in a crock pot all day. Throw it on some nachos with queso cheese on top, or in burritos or enchiladas with red sauce and it'll blow your mind
mnmmatt ยท 1 points ยท Posted at 00:46:51 on June 26, 2018 ยท (Permalink)
Steak.
carolathome ยท 1 points ยท Posted at 00:46:53 on June 26, 2018 ยท (Permalink)
My super easy best meal - ham and cheese omlette. Use Cheese Whiz straight from the jar. Whip 2-3 eggs and a little water until smooth. Have ham cut into 1/2 inch pieces (a handful). Have cheese ready. (Fresh jar never opened and never refrigerated is the best because itโs soft and melts immediately into the eggs.) Pour eggs into non-stick pan. Let cook for a couple minutes. When it starts to solidify, tip the pan a bit while easing the eggs away from the lower side of the pan. Uncooked eggs will flow over and cook faster. Keep up the tipping and scooping until no more flows. Spoon in cheese (as much as you want) on half the omlette, sprinkle ham on that half and ease the empty side onto hammy side. Let cook another 1-2 munutes and slide onto ready plate. 5-7 munutes - tops.
mecrosis ยท 1 points ยท Posted at 00:46:54 on June 26, 2018 ยท (Permalink)
Carbonara, or homemade Alfredo pasta, add shrimp if you want it quick, or chicken if you've got time to plan.
Bacon wrapped scallops, lobster, steak with asparagus in butter with slices almonds.
wptrsn ยท 1 points ยท Posted at 00:47:32 on June 26, 2018 ยท (Permalink)
Bananas Foster
Maharog ยท 1 points ยท Posted at 00:47:34 on June 26, 2018 ยท (Permalink)
Pork wellington. My god what an easy and fancy dish. My go to comes from alton brown
10 minute prep, 30 minutes in the oven and then you just take the oohs and ahhs when you slice it up
TunaWiggler ยท 1 points ยท Posted at 00:47:43 on June 26, 2018 ยท (Permalink)
Easy Mac
MoniqueCalculon ยท 1 points ยท Posted at 00:47:57 on June 26, 2018 ยท (Permalink)
Ina Garten's Mussels in White Wine recipe. Made it for my boyfriend around the holidays several years ago and he still mentions how it blew him away. The ingredients aren't super cheap, but it requires zero skill and looks fancy as hell. Make sure to have some homemade or crusty bakery bread on hand to sop up all the broth.
Therustedtinman ยท 1 points ยท Posted at 00:48:10 on June 26, 2018 ยท (Permalink)
Scrambled Eggs with chives and black pepper
Tyler53121 ยท 1 points ยท Posted at 00:48:53 on June 26, 2018 ยท (Permalink)
Caprese as an app. Itโs so easy to look like your plating game is on point, & easy AF to make. Everyone loves it,
-kiesha- ยท 1 points ยท Posted at 00:49:19 on June 26, 2018 ยท (Permalink)
Macaroni and cheese casserole. Call it gourmet if you want. Add some things in to make it โmore gourmetโ.
PantySlug ยท 1 points ยท Posted at 00:49:37 on June 26, 2018 ยท (Permalink)
Bread, syrup and PBR
inkyglasses ยท 1 points ยท Posted at 00:49:49 on June 26, 2018 ยท (Permalink)
Poke probably fits this bill.
phixlet ยท 1 points ยท Posted at 00:49:51 on June 26, 2018 ยท (Permalink)
Pork roast.
Layer sliced apples and onions on the bottom of a Dutch oven, add 1-2 cups chicken broth and some chopped garlic (if you want to know how much, take about as much as you think is the top of range and double it), put salt and pepper on a pork loin, put it fat side up. Cook at 300F for about 40 minutes per pound, until itโs at 180F internally, let rest for 40 minutes to an hour, then broil at 475 for about 15 minutes.
Yes, sear it AFTER the rest of the cooking - method found on cookthestory dot com.
SweetMelissaNash ยท 1 points ยท Posted at 00:50:29 on June 26, 2018 ยท (Permalink)
Cheesecake stuffed strawberries. Basically foolproof
abdoulio ยท 1 points ยท Posted at 00:50:30 on June 26, 2018 ยท (Permalink)
Chili is my go to now. Buy everything frozen. I go:
-can of tomato crushed or diced
-good amount of frozen red beans
-mixed frozen veggies of your taste (usually corn peas and carrots)
-cumin (careful that shit is strong but do add enough so you taste it cause it's one of the key features of the dish in my opinion), turmeric, garlic powder, chilli powder (however spicy you like) and onion powder
-meat of choice, cooked beforehand in the same pot you dump everything over if you don't have any leftover meat.
Let simmer for 30-40 minutes, add more of the seasonings to your taste.
Now the trick for the fancy part is adding frozen kale. It'll add that deep green color and make it look like a cooking magazine cover. It doesn't add anything taste-wise but apparently it's full of vitamins and shit.
theshebeast ยท 1 points ยท Posted at 00:50:58 on June 26, 2018 ยท (Permalink)
All you need is one pan and a turning utensil.
Chicken thighs, roll them in egg, parmesan, and onion crisps, fry them on medium-low in a LITTLE olive oil till crispy and cooked through, dump your favorite marinara/tomato sauce in the pan with them (I like Sprouts brand), top with mozzarella cheese. ๐ Ya'done!
Italian restaurants, wife me up.
theshebeast ยท 1 points ยท Posted at 00:53:49 on June 26, 2018 ยท (Permalink)
Minus the sauce, this dish is also relatively low carb and doesn't feel as heavy like many other highly breaded Italian dishes. ๐๐
Threezeley ยท 1 points ยท Posted at 00:50:59 on June 26, 2018 ยท (Permalink)
Baked brie. Lay out a piece of puff pastry. Unwrap a brie. Toss brie into center of pastry. Top it off with something (I usually do lots of brown sugar). Wrap the brie up. Throw in oven. It is by far the easiest thing and people are sooooo impressed
Threezeley ยท 1 points ยท Posted at 00:51:24 on June 26, 2018 ยท (Permalink)
Side note: if you do this right, you don't even need to use a single utensil
Soliterria ยท 1 points ยท Posted at 00:51:03 on June 26, 2018 ยท (Permalink)
My meatloaf, surpisingly. Made my picky as hell grandmother love all meatloaf with mine.
cheapsexandfastfood ยท 1 points ยท Posted at 00:51:08 on June 26, 2018 ยท (Permalink)
I've been making bucatini carbanaro. Check the bon Appรฉtit YouTube video on it, takes 10 min.
PM_ME_FAKE_TITS ยท 1 points ยท Posted at 00:51:10 on June 26, 2018 ยท (Permalink)
Chicken gallantine.
CreamPieJesus ยท 1 points ยท Posted at 00:51:45 on June 26, 2018 ยท (Permalink)
Every experience I've had with spaghetti. Super simple but people love it.
rodan5150 ยท 1 points ยท Posted at 00:51:58 on June 26, 2018 ยท (Permalink)
If you have an IP: https://twosleevers.com/instant-pot-butter-chicken/
It's amazing Indian Butter Chicken, very easy to make. People will be surprised. You make it in a single pot so cleanup is simple.
Edit: I will say I double all the spice amounts when I make it. And at least triple the cayenne pepper and garam masala.
fitbarbie123 ยท 1 points ยท Posted at 00:52:16 on June 26, 2018 ยท (Permalink)
Fettuccini Alfredo with, chicken, broccoli and sauce.
mistermcfappants ยท 1 points ยท Posted at 00:52:29 on June 26, 2018 ยท (Permalink)
According to everyone I've cooked for, nothing. But I still enjoy cooking/baking.
Plastic_Metal ยท 1 points ยท Posted at 00:52:34 on June 26, 2018 ยท (Permalink)
Pasta aglio e olio. Just 6 ingredients and makes Scarlett Johannson smile.
matrix2000x2 ยท 1 points ยท Posted at 00:52:53 on June 26, 2018 ยท (Permalink)
Roasted Brussel Sprouts with Bacon and BBQ sauce.
RSismylife ยท 1 points ยท Posted at 00:53:03 on June 26, 2018 ยท (Permalink)
Saving
AlREDALE ยท 1 points ยท Posted at 00:53:15 on June 26, 2018 ยท (Permalink)
thai curry.
it's just cans of coconut milk and curry paste and meat/vegetables. thai friend made me swear not to tell people how easy it is to make. everybody is highly impressed and think they can't make it themselves
chezmonue ยท 1 points ยท Posted at 00:54:01 on June 26, 2018 ยท (Permalink)
Seared sea bass with wine sauce and capers. Easy and elegant.
Northface0 ยท 1 points ยท Posted at 00:54:01 on June 26, 2018 ยท (Permalink)
Eggs Benedict
TheMadDaddy ยท 1 points ยท Posted at 00:54:21 on June 26, 2018 ยท (Permalink)
Frittatas are super easy! Fry up some meat, potato and veg (or use leftovers!). Scram some eggs, pour them over the filling in the same pan. Sprinkle on some cheese and chuck it in the oven until your cheese is golden.
Hash is pretty much the same thing minus the baked eggs. Even easier!
Emeraldeyez13 ยท 1 points ยท Posted at 00:54:24 on June 26, 2018 ยท (Permalink)
Baked Brie
ArmenV ยท 1 points ยท Posted at 00:54:35 on June 26, 2018 ยท (Permalink)
Steak
porchemasi ยท 1 points ยท Posted at 00:54:57 on June 26, 2018 ยท (Permalink)
Panna cotta dessert
Reshi86 ยท 1 points ยท Posted at 00:55:03 on June 26, 2018 ยท (Permalink)
Pasta carbonara
BodyBagSlam ยท 1 points ยท Posted at 00:55:08 on June 26, 2018 ยท (Permalink)
Iโm not entirely sure wtf happened there. Iโm on mobile. Iโm assuming it did ..... something. How can I fix it? Or should I just delete?
RJ_McR ยท 1 points ยท Posted at 00:55:09 on June 26, 2018 ยท (Permalink)
Mine's a drink. I call it a Green Mermaid.
Muddle four cucumber slices with a pinch of wasabi and about a tbsp. of simple syrup. Add two lemon slices, three oz. gin, handful of ice cubes. Shake it up, pour it all in a glass, top it with Sprite. Thank me when it's the dead of summer and your guests are getting their minds blown.
hollsballs95 ยท 1 points ยท Posted at 00:55:13 on June 26, 2018 ยท (Permalink)
Honestly I used to lose my mind if somebody said they'd baked their own bread, and I've recently learned that a lot of breads are actually pretty simple to make
theDoctorAteMyBaby ยท 1 points ยท Posted at 00:55:25 on June 26, 2018 ยท (Permalink)
Take a salmon fillet, coat generously in kosher salt and fresh pepper.
Coat cast iron pan in olive oil over medium-high heat
Cook salmon skin-side-down about 6 minutes, so its cooked ~80% of the way up, then flip over and cook 1-2 minutes, so it gets a decent char
Serve with spaghetti with garlic and oil
DARKFiB3R ยท 1 points ยท Posted at 00:55:35 on June 26, 2018 ยท (Permalink)
Op is looking to get laid.
I'm taking notes.
JackPoe ยท 1 points ยท Posted at 00:55:35 on June 26, 2018 ยท (Permalink)
Croques. The only real trick is to rest them so they brown well.
MrPoochPants ยท 1 points ยท Posted at 00:55:38 on June 26, 2018 ยท (Permalink)
Was looking down a ways and didn't see it.
Alfredo sauce.
1/2 cup whipping cream 3/4 parmasean cheese (the stuff from the plastic can works just fine) 1 stick of butter (yes, the whole thing) salt and pepper (salt goes a long way so start with 1/4 teaspoon and go up from there)
Throw it all into a small saucepan and heat it on the lowest heat setting until the butter is melted and its all mixed together. Done.
Boil some fettuccine noodles while it's melting, and you've got fettuccine Alfredo.
Throw some chicken into the mix and you've got Chicken Alfredo. Honestly, the chicken is probably the hardest part and you can cheat by shredding a rotisserie chicken from your local grocery store.
You can probably also add some garlic into the mix. I imagine mashed garlic from a garlic press is best, but whatever works. I haven't tried that last bit, but it should work out just fine so long as you don't add too much.
But, seriously though. Alfredo sauce is one of those things that you eat and you think "This has to be complicated."
Nope, just melted butter with plastic-canned cheese and cream. Even has those nice little crumblies you get from places like Olive Garden.
(Its not great reheated the next day, though...)
sgrwck ยท 1 points ยท Posted at 00:55:40 on June 26, 2018 ยท (Permalink)
Beef Bourguignon
It's easier than American style beef stew like my grandma made all the time, but it seems so much fancier. Chuck, onions, carrots, mushrooms, cheap Burgundy, and a French herb mix.
mrbojingle ยท 1 points ยท Posted at 00:55:58 on June 26, 2018 ยท (Permalink)
butter chicken. It ain't hard but damn if it ain't good.
ostrichpancakes ยท 1 points ยท Posted at 01:01:08 on June 26, 2018 ยท (Permalink)
Lies! A good Chicken Makhani is black magic to get perfect.
Recipe?
doingthehumptydance ยท 1 points ยท Posted at 00:56:39 on June 26, 2018 ยท (Permalink)
Cedar plank salmon
-Salmon fillet
-Piece of cedar (think 1x6) soaked in water for several hours
-salt, vegetable oil, herbs lemon juice
Bbq until salmon cooked. Welcome to flavourtown.
Moonguide ยท 1 points ยท Posted at 00:56:51 on June 26, 2018 ยท (Permalink)
Chicken breast with a cream and rice wine sauce. Not really anything innovative. Make the chicken however you want, be it thick, thin, filet or fajita; give it some pepper, salt, cilantro on a frying pan or grilled pan with olive oil. At the same time, in a saucepan, pour some heavy cream, cut onions (should be julienne but diced is faster and doesnโt make my eyes cry with french cut), little bit of lime juice, little bit of whole milk, little bit of parsley; put the sauce on medium heat.
Let the chicken cook until it isnโt pink inside anymore. Pour some rice wine on the pan without scraping it or cleaning it, let the heat consume it. Once it has a vaguely burnt siena look pour that reduction on the cream sauce. Depending on how spicy you like your food, cut some jalapeรฑos, throw em in the saucepan just before taking it out of the heat or after taking it out. The longer it remains on the heat, the softer itโs spiciness.
It really is much simpler than it sounds, tastes delicious and you look fancy as hell.
BobmonkeeYT ยท 1 points ยท Posted at 00:57:21 on June 26, 2018 ยท (Permalink)
A full.breakfast from scratch. It's really simple, but older people think it's the Pinnacle of cooking.
kranko09 ยท 1 points ยท Posted at 00:57:30 on June 26, 2018 ยท (Permalink)
Adding fresh fine herbs to basically anything
Hicrayert ยท 1 points ยท Posted at 00:57:41 on June 26, 2018 ยท (Permalink)
chicken cordon bleu, super easy, tasty, and its sexy af to say.
CimmerianThoughts ยท 1 points ยท Posted at 00:58:07 on June 26, 2018 ยท (Permalink)
A sattelite dish.
_chaels ยท 1 points ยท Posted at 00:58:23 on June 26, 2018 ยท (Permalink)
Japanese style CURRY! Ridiculously cheap too.
QuantumChronicler8 ยท 1 points ยท Posted at 00:58:25 on June 26, 2018 ยท (Permalink)
Marsala
ArisuKiti ยท 1 points ยท Posted at 00:58:57 on June 26, 2018 ยท (Permalink)
If you prepare boxed Garlic and Butter Pastaroni and add boiled or sautรฉed shrimp it looks and tatses just like Olive Garden's Shrimp Scampi
grinleyb ยท 1 points ยท Posted at 00:59:25 on June 26, 2018 ยท (Permalink)
Curried chicken & rice
Five_Dozen_Keggs ยท 1 points ยท Posted at 00:59:27 on June 26, 2018 ยท (Permalink)
Jam and cream cheese on toast
gabezermeno ยท 1 points ยท Posted at 00:59:31 on June 26, 2018 ยท (Permalink)
Sous vide steak.
wasadealio ยท 1 points ยท Posted at 00:59:33 on June 26, 2018 ยท (Permalink)
Easy Mac. Period.
Smacdonald10 ยท 1 points ยท Posted at 00:59:57 on June 26, 2018 ยท (Permalink)
Bread. Find a no-knead recipe and blow minds
Smacdonald10 ยท 1 points ยท Posted at 01:00:10 on June 26, 2018 ยท (Permalink)
Pasta Carbonara. Bacon, eggs, perfection
[deleted] ยท 1 points ยท Posted at 01:00:13 on June 26, 2018 ยท (Permalink)
ITT people who can't tell when people are being polite and when people are actually impressed you sliced a tomato all by yourself.
Frowdo ยท 1 points ยท Posted at 01:00:21 on June 26, 2018 ยท (Permalink)
Toffee......shit load of butter and sugar. Get it hot and just pour it out when it changes colors.
GxWendigo ยท 1 points ยท Posted at 01:00:39 on June 26, 2018 ยท (Permalink)
Coconut vinegar? I've never heard of that but it sounds interesting. I'll give it a try.
Orranos ยท 1 points ยท Posted at 01:00:45 on June 26, 2018 ยท (Permalink)
Cockles. Clean em and heat them up in white wine with a little butter. Amazes my son every time.
Edit. A letter
boomchickawhatwhat ยท 1 points ยท Posted at 01:01:01 on June 26, 2018 ยท (Permalink)
I make a chicken teriyaki rice bowl in a crock pot and white sauce that is exactly like one of the best restaurants in my hometown except you dont feel awful after eating it
Dracarys_Bitch ยท 1 points ยท Posted at 01:01:06 on June 26, 2018 ยท (Permalink)
The one that keeps amazing my classmates is roast chicken and vegetables.
Whenever I pack it for lunch people seemed to be awed by the smell and the look of it. To me it's just normal chicken now.
PS. Pat the surface of the chicken dry with a paper towel then sprinkle with salt for optimum crispyness.
Smacdonald10 ยท 1 points ยท Posted at 01:01:15 on June 26, 2018 ยท (Permalink)
Pan Pizza. Infinitely easier than the stretched, on the stone, million degree, corn meal, peel, blah blah method. Tastes like Pizza Hut. Pro-tip: Garlic infused oil. Garlic, in oil, leave day, strain garlic, wow friends and family.
NoleLife ยท 1 points ยท Posted at 01:01:19 on June 26, 2018 ยท (Permalink)
I have two contenders.
1.) Smoked ribs w/ home fries (potato wedges), fresh broccoli, and some bbq beans. Literally look up some seasoning combinations and dry season the ribs and stick them in a smoker for 8 hours until the right temp. Skin and cut up potatoes into wedges and season with salt and a little olive oil and bake them. Steam some broccoli during this and cook some beans in a light sugar/vinegar based bbq sauce (store bought).
2.) A chili. Brown some lean beef or ground turkey. Add a standard taco seasoning recipe (google mixture), some black beans, diced bell pepper/onion/tomato. Add 16oz of tomato sauce for 1-1.3lb of meat. Let cook on simmer for a couple hours, store in fridge over night and reheat next day. Serve super basic store-bought box corn bread
lhxtx ยท 1 points ยท Posted at 01:01:40 on June 26, 2018 ยท (Permalink)
Anything with braised beef short rib.
Thickchesthair ยท 1 points ยท Posted at 01:01:50 on June 26, 2018 ยท (Permalink)
If you have a slow cooker:
boneless skinless chicken thighs, chopped white onion, chopped red pepper, marinara sauce, and a good amount of basil.
Throw it all in the slow cooker and let it go for 4 hours. Serve over rice or noodles.
DanteNathanael ยท 1 points ยท Posted at 01:01:50 on June 26, 2018 ยท (Permalink)
Some well put together enchiladas. With cream, cheese and onion on top.
Harpylady269 ยท 1 points ยท Posted at 01:01:57 on June 26, 2018 ยท (Permalink)
Almond roca. Hear me out....it's butter, sugar, a little bit of water and a little bit of corn syrup (just do it, it's like a tablespoon) heated on medium to 278 degress, then dumped out on a lined baking sheet. Wait for it to cool, break that shit up, cover it with chocolate and almonds, and now you're a candy making god.
WillTheThrill86 ยท 1 points ยท Posted at 01:02:07 on June 26, 2018 ยท (Permalink)
Risotto
Cryorora ยท 1 points ยท Posted at 01:02:17 on June 26, 2018 ยท (Permalink)
This applys to everyone, when following instructions and you get lost and get your dick stuck in a toaster, DONT WORRY! This is a natural occurance when following instructions and must be ignored, out of sight, out of mind.
mechanate ยท 1 points ยท Posted at 01:02:52 on June 26, 2018 ยท (Permalink)
Anything not pasta related.
TinyPotatoAttack ยท 1 points ยท Posted at 01:02:58 on June 26, 2018 ยท (Permalink)
Lasagna. Layer meat, noodles, and cheese over and over until the pan fills up. Throw into oven until it's hot. Bam, you're a super chef.
hab1b ยท 1 points ยท Posted at 01:03:09 on June 26, 2018 ยท (Permalink)
Spaghetti Carbonara.
[deleted] ยท 1 points ยท Posted at 01:03:31 on June 26, 2018 ยท (Permalink)
A homelet
satanshark ยท 1 points ยท Posted at 01:03:34 on June 26, 2018 ยท (Permalink)
This simple breakfast:
Two fried eggs Sliced tomato Sliced avocado Toasted bread product with butter or some soft cheese.
Arrange that shit nicely on a plate any day before 1 p.m. for you and your partner's first lazy meal of the day.
It's several items and colorful, so it looks impressive, and it's a balanced meal that goes together perfectly.
greg-en ยท 1 points ยท Posted at 01:04:01 on June 26, 2018 ยท (Permalink)
Inside out egg rolls. Dice up a couple pieces of garlic and a small onion and sautรฉ with some butter or margarine, then add in ground beef or sausage, cook, drain the grease, then add a bag of coleslaw mix. Add either a jar of salsa or diced tomatoes and simmer.
You can also boil a bag of coleslaw mix with water and add sausage for some tasty cabbage soup, add whatever you like for extra pizzaze.
o118999881999119725- ยท 1 points ยท Posted at 01:04:09 on June 26, 2018 ยท (Permalink)
Ahi tuna - coat it with black and white sesame seeds, put it on a hot pan with oil for 1 minute on each side and voila! Delicious tuna, served with wasabi or ginger and a side of stir-fried peppers and snow peas (frozen is fine), one step further is making a side of rice. I always cook this when I have guests, and it is a huge crowd-pleaser.
eatthebankers ยท 1 points ยท Posted at 01:04:24 on June 26, 2018 ยท (Permalink)
Rest your steak to room temp. Grill it with real softened butter rub, using food gloves or plastic wrap and massage it into the steak to tenderize it. This is why restaurant steaks taste so good. Let it set for 10 minutes to hold in flavor juices.
chirs5757 ยท 1 points ยท Posted at 01:04:38 on June 26, 2018 ยท (Permalink)
Beef Wellington. Itโs not hard at all to make and itโs always amazing looking and tasting.
JustDaveyBoyy ยท 1 points ยท Posted at 01:04:42 on June 26, 2018 ยท (Permalink)
Biscuits and Gravy
lo946106 ยท 1 points ยท Posted at 01:04:58 on June 26, 2018 ยท (Permalink)
Sautรฉed Mushrooms:
-sautรฉ in butter -add beef broth, cook until reduced -add wine (white or red) cook until reduced -wait until they caramelize
kaynpayn ยท 1 points ยท Posted at 01:05:33 on June 26, 2018 ยท (Permalink)
I usually make a simple recipe people love. It's really easy to make and it is a huge hit with the vegetarian people (although it's usually not intended, I'm not vegetarian).
Slice an onion and a few garlics on a tall pan, cover the bottom with olive oil and let it sizzle slightly. Fill the pan with as much sliced french garlic as possible. Cover and let it cook. It will shrink a lot with its steam, eventually. While that happens, break 6-8 eggs on the side. Mix with salt, pepper and whatever herbs and spices you may like until it's a homogeneous liquid. When the french garlic gets soft and has shrunk, add a lot of crisps shaped in straws, sliced mushrooms and the eggs you prepared aside. Add whatever else you may like, like olives, tiny squares of bacon, etc. Mix it all until the egg is cooked solid. Serve. It's fucking delicious.
It's not as easy as bang 3 odd items that have no business working together and turns out they are great after all but it's still really simple to make and damn good.
brownmagician ยท 1 points ยท Posted at 01:05:37 on June 26, 2018 ยท (Permalink)
butternut squash soup. literally squash then topped with stuff
The_Original_Gronkie ยท 1 points ยท Posted at 01:05:38 on June 26, 2018 ยท (Permalink)
Fall Off The Bone Ribs using the "low and slow" technique:
Buy a couple of slabs of ribs when they are on sale. They are pretty cheapnat Sams or Costco, usually about $20 for 2 giant slabs. Cut them in half, squeeze them in 2 disposable foul pans.
Cover them with a rub made of mostly brown sugar, with salt, pepper, cumin, chili pepper, chipotle pepper, onion powder, garlic powder. Say a teaspoon of each, more of the stuff you like if you want them spicier use more chili pepper. If you want them smoker, use more chipotle pepper. Experiment.
Cover the foil pans with foil and seal them.
Put them in the oven at 250 degrees. After 2 hours, turn them around and cook for another hour, without unsealing them.
After 3 hours, take the foil off. They'll be very tender, but an unappealing grey. Turn the oven up to 375 and cook them for another 1/2 hour.
Spread your favorite sauce over them and cook for 15 minutes. Then turn the broiler on and cook them for another 10-15 minutes.
They will be the tenderest ribs you've every eaten., and all you had to do is put them in the oven and watch the clock.
"Low and slow" is the secret to tender meat. Cover a chicken with either barbecue sauce or orange juice, and cook in a covered pot in the oven at 275 for 2 1/2 hours. It will come out super tender.
Do the same with pork roast, beef roast, etc.
mr_droopy_butthole ยท 1 points ยท Posted at 01:05:48 on June 26, 2018 ยท (Permalink)
Take a yellow onion. Cut just enough of the bottom off that it stands up. Now cut 1/2โ off the top and with a small spin core out a little bit. Enough to put 1 tbsn of butter and a beef boil lion cube.
Now wrap the whole thing in tin foil and twist it off at the top so itโs closed but not twisted super right just so the tiniest bit of steam can escape.
Bake 350ยฐ until the onion is very soft to the touch. It will feel like itโs a ball of liquid inside. Open it up and eat that shit. This thing costs $1 to make and itโs very very good.
I make 2-3 of these and serve them as a side for meat.
myounk ยท 1 points ยท Posted at 01:05:48 on June 26, 2018 ยท (Permalink)
Crescent roll jalapeno poppers. Cut jalapenos in half. Fill with cream cheese. Wrap in crescent roll dough. Bake.
BottleCap-SnackTrap ยท 1 points ยท Posted at 01:06:08 on June 26, 2018 ยท (Permalink)
Pizza.
Step 1: Take out of Box.
Step 2: Put pizza on oven cooking pan.
Step 3: Cry because you're too lazy to cook.
Step 4: Turn on oven to 375 degrees to preheat and then put pizza in for 26 minutes.
Step 5: Cry to Spanish Soap Opera for 24 minutes even though you don't understand anything of what they're saying.
Step 6: Let Pizza cool down for Two minutes.
Step 7: Sprinkle Shredded Mozzarella on Pizza.
Step 8: Profit.
NesteneConsciousness ยท 1 points ยท Posted at 01:06:23 on June 26, 2018 ยท (Permalink)
Chocolate soufflรฉ. Super easy!
xSARGEx117x ยท 1 points ยท Posted at 01:06:42 on June 26, 2018 ยท (Permalink)
Garlic bread: Garlic salt and butter on Texas toast
Fettuccine noodles: Fettuccine noodles
Alfredo sauce: 1/2 cup butter, 8oz cream cheese, 3/4 cup 2% milk, 1 cup grated Parmesan, heat together, mix, add garlic powder to taste
Chicken: chicken, zesty Italian dressing, heat together in pan until chicken falls apart with spatula, drain (don't rinse) and place in oven to keep warm and dry out a bit more
Combine to taste
Taodragons ยท 1 points ยท Posted at 01:06:50 on June 26, 2018 ยท (Permalink)
Take a package ofgraham crackers and smash them. Melt a stck of butter. Combine and smush into a pie tin or springform. Refrigerate.
1 tub cool whip 1 block cream cheese 1 cup powdered sugar Combine and beat until smooth Scoop into your crust and put back in the refrigerator.
You made cheesecake.
I will usually dump a can of cherry pie filling over the top. Never fails to impress as proper cheesecake is a lot more involved.
Sidaeus ยท 1 points ยท Posted at 01:06:59 on June 26, 2018 ยท (Permalink)
Cumumber-tomato salad
driftinghopelessly ยท 1 points ยท Posted at 01:07:25 on June 26, 2018 ยท (Permalink)
Macaroni. Seriously, cheese sauce isnโt hard to make. Melt butter, add flower with salt and pepper, add milk, add cheese, serve over macaroni. Easiest shit ever but all everyone knows how to make is the Kraft stuff so itโs super impressive.
happycatface1 ยท 1 points ยท Posted at 01:07:53 on June 26, 2018 ยท (Permalink)
Impossible pie! People LOVE it. You literally mix everything together and put it in the oven ๐คท๐ผโโ๏ธ Google the recipe next time you want to impress people.
Also I make an amazing turkey thigh, we donโt really eat it in Australia - but I just marinate it in oil and fresh herbs from the garden, wrap in foil and recoat in the drippings every half an hour. People always make dry ass turkey and Iโve never had that issue haha
manwithoutwire ยท 1 points ยท Posted at 01:08:25 on June 26, 2018 ยท (Permalink)
Store bought Perogies cooked with bacon and shredded cheese, possibly cooked in mushroom soup. Up to you.
schwam_91 ยท 1 points ยท Posted at 01:08:26 on June 26, 2018 ยท (Permalink)
Real butter chicken isn't too hard and that taste keeps me up at night.
ObjectiveImpression ยท 1 points ยท Posted at 01:08:47 on June 26, 2018 ยท (Permalink)
Mushroom risotto.
Chef_k ยท 1 points ยท Posted at 01:09:11 on June 26, 2018 ยท (Permalink)
Allright super simple hack under the right circumstances; if you have a local bakery, they are usually willing to sell you a few "raw doughs" such as baguette. With this you can make anything from Naan to Pizza or even Pita.
smartypants333 ยท 1 points ยท Posted at 01:09:12 on June 26, 2018 ยท (Permalink)
Chocolate soufflรฉ...
Make some ganache (melted chocolate and cream), whip some egg whites, fold them together and bake. Easy peezy, BUT SUPER FANCY!
xland44 ยท 1 points ยท Posted at 01:09:14 on June 26, 2018 ยท (Permalink)
Marzipans. Literally just dump grounded white almonds together with powdered sugar, and put in some vanilla extract + small bit of water, and mix it.
EmperorHenry ยท 1 points ยท Posted at 01:09:41 on June 26, 2018 ยท (Permalink)
lots of different kinds of pasta and many other noodle-based foods. Although you need to cook each component separately. Meat is best cooked on a grill or pan noodles are obviously cooked best boiled. the sauce and the veggies ground into the sauce could be boiled all together or cooked separately. Can you tell that I've had experience with making food?
mosskin-woast ยท 1 points ยท Posted at 01:09:48 on June 26, 2018 ยท (Permalink)
People seem impressed by jambalaya for some reason. And paneer (Indian cheese made by adding lemon juice to milk right before it boils)
hogey74 ยท 1 points ยท Posted at 01:10:20 on June 26, 2018 ยท (Permalink)
Fry chopped up bacon. When nearly done, turn down low, put sliced mushroom on top. After a few minutes, add cream, a fair bit. After a while, stir. Boom! Cook some pasta.
Mr_Bankey ยท 1 points ยท Posted at 01:10:36 on June 26, 2018 ยท (Permalink)
I find bowls easiest personally, but plates arenโt that hard either once you get the hang of the bottom base ring.
Ulysses_Fat_Chance ยท 1 points ยท Posted at 01:10:42 on June 26, 2018 ยท (Permalink)
Lasagna. It's so freaking easy.
Step one: Make a beef meat sauce
Step two: Make a lamb meat sauce
Step three: Make Alfredo sauce
Step four: Make red wine tomato sauce
Step five: Make beshemel sauce
Step Six: Chill sauces overnight
Step seven: Make fresh pasta, roll it into sheets, and cut them to fit your baking dish
Step eight: Make a cheese blend of ricotta, mozzarella, Parmesan, egg, Basil, and spinach
Step nine: Layer your pan as follows- Red wine/pasta/beef sauce/pasta/cheese mix and Alfredo/pasta/lamb sauce/pasta/cheese mix and Alfredo/pasta/Red wine sauce.
Step ten: Repeat step nine
Step eleven: Fire up your oven to 375 degrees
Step twelve: cover your dish with foil and bake for thirty minutes, then turn it around, bake another thirty minutes
Step thirteen: Pull the pan out of the oven, let it cool for twenty five minutes
Step fourteen: Add a layer of bechemel sauce, then lots of mozzarella
Step fifteen: Bake it in the oven at 400 degrees for fifteen minutes.
Step sixteen: Let stand for twenty minutes, serve and enjoy!
kathyakey ยท 1 points ยท Posted at 01:10:49 on June 26, 2018 ยท (Permalink)
A nice soft cheese like burrata with a vinaigrette and chopped spring veggies over it (peas, onions, maybe walnuts). Looks amazing, easy as hell, tastes so good.
buttockgas ยท 1 points ยท Posted at 01:11:33 on June 26, 2018 ยท (Permalink)
Affogato. Vanilla ice cream topped with a little coffee. You could probably even skip brewing and just dissolve instant coffee in how water.
hotdogandike ยท 1 points ยท Posted at 01:11:48 on June 26, 2018 ยท (Permalink)
Whipped cream - serve with fruit.
bmkcacb30 ยท 1 points ยท Posted at 01:11:55 on June 26, 2018 ยท (Permalink)
Risotto
ImNotGoodWithNames_1 ยท 1 points ยท Posted at 01:13:23 on June 26, 2018 ยท (Permalink)
Risotto. You just need the correct type of rice, parmesan cheese, onions and chicken stock. You just add the extra you like (i always add chorizo and sweet plantain).
You just need to saute de onions, add the rice and the stock a half a cup each time until is cooked, then add your cooked extras & cheese.
Blytzus ยท 1 points ยท Posted at 01:13:26 on June 26, 2018 ยท (Permalink)
Poached egg. Pretty easy but apparently a chef standard. Prepare this one well enough and you'll earn that black jacket! LOL
alamaias ยท 1 points ยท Posted at 01:13:55 on June 26, 2018 ยท (Permalink)
Pretty much anything from /r/slowcooking
Coolmanone ยท 1 points ยท Posted at 01:14:06 on June 26, 2018 ยท (Permalink)
Pizza, everyone compliments you and you just shoved it in the oven for a while
nightowlsmedia ยท 1 points ยท Posted at 01:14:06 on June 26, 2018 ยท (Permalink)
Creme brulee. I didn't see it in here. I always thought it was the fanciest of desserts. After I learn how to make it it turns out to be easier than cake
us916us916 ยท 1 points ยท Posted at 01:14:37 on June 26, 2018 ยท (Permalink)
Baked cheesecake, iced coffee
TinyPirate ยท 1 points ยท Posted at 01:15:12 on June 26, 2018 ยท (Permalink)
Get a piece of salmon, but of salt and pepper, wrap it in prosciutto and bake at 200c for about 20 minutes. Superb!
Captain_Jaxen ยท 1 points ยท Posted at 01:15:14 on June 26, 2018 ยท (Permalink)
Bookmarking this shit for the easy recipes
brennans4727 ยท 1 points ยท Posted at 01:15:23 on June 26, 2018 ยท (Permalink)
Grilled cheese
syndus ยท 1 points ยท Posted at 01:15:27 on June 26, 2018 ยท (Permalink)
Whatever people ask for, if you're early, you put out simple stuff that pleases simple people, and you keep pushing yourself to make requests, until you realize you just like to please people with your dishes, and make them happy. No matter what. Because it makes you happy too.
milkymoocowmoo ยท 1 points ยท Posted at 01:15:28 on June 26, 2018 ยท (Permalink)
I created my own meatball recipe and regularly prepare it for a local community potluck-style dinner. I bring it in a large French oven, and every time it's gone in <10mins while most other dishes (even smaller ones) have leftovers at the end. I always get positive comments, and am often asked for a recipe.
Don't get me wrong, it feels great to be complimented....but it's meatballs, shit's easy. The most challenging part is trying to roll out 40-50 of the damn things in a consistent size. My 'secrets' are-
Meatball cooking methods are a matter of debate. Frying seems the most common, but I've never done it. I always bake, then combine with sauce after. If I'm going the extra mile of a slow-cooked sauce I'll bring the balls out a little early and finish them off in the sauce.
BiggMuffy ยท 1 points ยท Posted at 01:15:36 on June 26, 2018 ยท (Permalink)
Stoffers mac and cheese
Redsqa ยท 1 points ยท Posted at 01:15:58 on June 26, 2018 ยท (Permalink)
A motherfucking quiche
JonasBrosSuck ยท 1 points ยท Posted at 01:16:11 on June 26, 2018 ยท (Permalink)
how much are you getting paid to do this? is buzzfeed hiring? i'm pretty jealous tbh to browse reddit for work
Modernmajor19 ยท 1 points ยท Posted at 01:16:29 on June 26, 2018 ยท (Permalink)
Most food.
FishesGoMoo ยท 1 points ยท Posted at 01:16:33 on June 26, 2018 ยท (Permalink)
Chicken cordon bleu
acolyte_to_jippity ยท 1 points ยท Posted at 01:17:13 on June 26, 2018 ยท (Permalink)
Shakshuka.
dear god, shakshuka.
GiantSizeManThing ยท 1 points ยท Posted at 01:17:55 on June 26, 2018 ยท (Permalink)
Shakshuka (with or without eggs) is way easier than it looks, mostly because itโs all made in one big skillet. The only caveat is to make it right you need a well-stocked spice cabinet.
thatlukeguy ยท 1 points ยท Posted at 01:17:59 on June 26, 2018 ยท (Permalink)
Google "Chef John Dutch Baby". You are welcome.
Anti_was_here ยท 1 points ยท Posted at 01:18:04 on June 26, 2018 ยท (Permalink)
Roast beef with a electeonic thermometer is supe simple and delicious
InterwebWeasel ยท 1 points ยท Posted at 01:18:10 on June 26, 2018 ยท (Permalink)
Bruschetta. Tomatoes and balsamic vinegar can do anything.
jackson6644 ยท 1 points ยท Posted at 01:18:15 on June 26, 2018 ยท (Permalink)
Steak au poivre is surprisingly easy to make. I do it with New York Strip cut in half instead of filet, for more flavor and less price.
BeeGravy ยท 1 points ยท Posted at 01:18:31 on June 26, 2018 ยท (Permalink)
I would say a decent cut of steak, lightly seasoned (let it get to room temp before cooking, season with at least some salt and pepper or something like Montreal Steak Seasoning if you're not comfortable seasoning on your own), cooked on the grill (as rare as they will eat it, 3 or so minutes each side is usually plenty) and a veggie, like asparagus just cooked in a pan with butter, salt, pepper, and garlic, and then some dinner rolls from the super market bakery, the ones you just heat up in the oven.
2 bonus steak tips, pun intended, let it sit for a few minutes after it's off the grill so the juices dont leak out, plus it continues to cook after it's off the grill, so be mindful of that when determining doneness)
And, I've found for most cuts of steak, if you coat it in sea salt and let it sit for 30-60 minutes, rinse, dry, season, cook, and it really will help make the cut tender and give a better texture.
Fiyero109 ยท 1 points ยท Posted at 01:18:44 on June 26, 2018 ยท (Permalink)
Brie en croute is literally the easiest and everyone loves melted yummy cheese w puff pastry
Aratix ยท 1 points ยท Posted at 01:18:46 on June 26, 2018 ยท (Permalink)
Eggs Benedict.
Throw some bacon in a pan to cook while you're doing everything else. Low-medium heat here.
Boil some water. Now turn the heat down until it stops bubbling but is still slightly steaming. This is simmering. Crack an egg into a bowl, check for shells. Put a splash of vinegar into your water and swirl the water around the pot. Drop your egg in the middle of the swirl and set a timer for two minutes. This gets me a perfect poach every time.
Flip the bacon right about now.
Throw some bread in the toaster.
Next: metal bowl. Whisk. Melted butter. Lemon juice. Separate an egg (crack an egg over a trash can, take the shell halves and let the white spill out but not the yolk. Dump into other shell half until no white is left) and whisk in the yolk. With an oven mitt, hold the metal bowl over the simmering pot and whisk until your hollandaise thickens (do not stop whisking and take bowl off the heat occasionally).
Put your bacon and poached egg on some toast and top it with hollandaise. Salt and pepper on top.
themadscientist420 ยท 1 points ยท Posted at 01:18:55 on June 26, 2018 ยท (Permalink)
quiche and carbonara are my go-to "I need to impress guests" meals
Gnochi ยท 1 points ยท Posted at 01:19:09 on June 26, 2018 ยท (Permalink)
Wine-braised lamb shank.
Rince 2x lamb shanks, coat liberally with thyme, garlic, salt, and pepper. Place in 9x9 baking dish, meatiest side down. Add chopped onion and potato until dish full. Sprinkle with salt/pepper/garlic/thyme. Pour white wine into the 9x9 until itโs 1/4โ below the edge. Place in the oven at 350F for 2.5h.
Chazkuangshi ยท 1 points ยท Posted at 01:19:41 on June 26, 2018 ยท (Permalink)
Curry. Local grocery store has curry flavor bricks. All you do is heat up water in a pan, add the bricks, add whatever you want. Diced chicken, potatoes, broccoli, snow peas, etc. Boil in bag rice. Takes less than 20 minutes and makes you look fancy.
I_RATE_YOUR_PUN ยท 1 points ยท Posted at 01:19:42 on June 26, 2018 ยท (Permalink)
OP's got a lady friend coming round tonight
universal_buttplug ยท 1 points ยท Posted at 01:19:43 on June 26, 2018 ยท (Permalink)
Croque Madame. I make these for my parents sometimes and they love it.
imuniqueaf ยท 1 points ยท Posted at 01:19:47 on June 26, 2018 ยท (Permalink)
I make a killer french onion soup with the legit melted cheese on top and everything. It's time consuming because the steps, but I could show a child how to actually make it.
JayceHammertime ยท 1 points ยท Posted at 01:19:51 on June 26, 2018 ยท (Permalink)
Boloรฑesa
Steelemdvor ยท 1 points ยท Posted at 01:19:57 on June 26, 2018 ยท (Permalink)
Grilled Chicken, pico de gallo, guacamole tacos. You can buy store ready pico and guac put them in a serving bowl, and they'd never know.
Altorith ยท 1 points ยท Posted at 01:20:09 on June 26, 2018 ยท (Permalink)
Steak.
As a note, you have to know how to season a steak so it doesn't need steak sauce AND you need to know how to cook a steak to exactly what a person prefers. In practice, literally just salt and pepper thrown on each side, pan fried in butter. Takes less that ten minutes. But, the praise I receive from my steak makes it sound as if what I'm doing is difficult.
bukorobe ยท 1 points ยท Posted at 01:20:39 on June 26, 2018 ยท (Permalink)
Anything by how to basic.
NibbleFish ยท 1 points ยท Posted at 01:26:04 on June 26, 2018 ยท (Permalink)
roast beef with potatoes and carrots. it's little more than chucking some stuff in a roasting pan and everyone goes nuts for it and want to come over the next day for cold roast beef sandwiches.
thatlittleguy ยท 1 points ยท Posted at 01:26:21 on June 26, 2018 ยท (Permalink)
Dutch baby with strawberry/ any kind of berry sauce. Heat oven to 400. Put berries in a pot with 1/4 cup water, squeeze of lemon and a pinch of sugar. Let simmer on stove. Blend Dutch baby ingredients (flour sugar egg milk salt. Iโm on metro but can add measurements later if needed). Put cast iron on stove and melt butter. Put blended ingredients in pan. Put pan in oven. In 20 minutes pull pan out of oven and top with sauce. People will think youโre a golden god.
abalsamea ยท 1 points ยท Posted at 01:27:03 on June 26, 2018 ยท (Permalink)
Champagne sabayon: http://lisaiscooking.blogspot.com/2013/05/champagne-sabayon-with-strawberries-and.html
HasomY ยท 1 points ยท Posted at 01:27:21 on June 26, 2018 ยท (Permalink)
noodles
Bewitched007 ยท 1 points ยท Posted at 01:27:34 on June 26, 2018 ยท (Permalink)
The dishes that get the most praise are my caramel cheesecake and apple pie! So easy yet so amazing.
hk_hs_newbieslut ยท 1 points ยท Posted at 01:27:40 on June 26, 2018 ยท (Permalink)
Brownies and cookies
kingslayer-0 ยท 1 points ยท Posted at 01:27:54 on June 26, 2018 ยท (Permalink)
Ramen noodle: boil ramen noodle in water with eggs and mix them. After they're done add the powder flavor and enjoy the classiest ramen noodles ever Protip: add scalions to be even more classy
TheJollyReaper ยท 1 points ยท Posted at 01:28:32 on June 26, 2018 ยท (Permalink)
Peanut butter sandwich.
Zeph4009 ยท 1 points ยท Posted at 01:28:34 on June 26, 2018 ยท (Permalink)
Chicken and dumplings in a crock pot.
UnnamedNPC ยท 1 points ยท Posted at 01:28:45 on June 26, 2018 ยท (Permalink)
Butter-roasted tomato sauce and fresh homemade ricotta, best served over shells.
greygreenblue ยท 1 points ยท Posted at 01:29:31 on June 26, 2018 ยท (Permalink)
Cheese + charcuterie plate! (Well curated, of course.)
liamemsa ยท 1 points ยท Posted at 01:29:38 on June 26, 2018 ยท (Permalink)
Ever since I've started getting HelloFresh: Everything.
I never knew it was so easy to make simple delicious shit from like 6 ingredients.
GoofballMel ยท 1 points ยท Posted at 01:29:41 on June 26, 2018 ยท (Permalink)
Everyone raves about my roast beef! It's super easy too!
Walkbyfaith123 ยท 1 points ยท Posted at 01:29:56 on June 26, 2018 ยท (Permalink)
cinnamon rolls. All you do is make the dough and then roll it out into a long rectangle, sprinkle sugar and cinnamon, (and cloves if youโre feeling fancy, but a LITTLE bit. Cloves are very strong) roll it up, and put it in the oven. Then you can make the frosting by mixing some basic ingredients, and youโre done. Theyโre sooo good and should be more popular.
sayyyywhat ยท 1 points ยท Posted at 01:31:12 on June 26, 2018 ยท (Permalink)
Homemade ricotta crostini with honey and toasted pistachios. Ridiculously good and homemade ricotta is way easy. everything else is store bought / assembles.
stevedouce ยท 1 points ยท Posted at 01:31:14 on June 26, 2018 ยท (Permalink)
Any pasta dish where you can whip up some of the noodles yourself, or that you can easily disguise the store bought ones.
Binging with Babish is a great place to check for some great ideas
https://www.youtube.com/watch?v=bJUiWdM__Qw
HorsesAndAshes ยท 1 points ยท Posted at 01:32:22 on June 26, 2018 ยท (Permalink)
A proper steak, fillet mignon in particular. You sear it on a nice pan (cast iron is best) and then broil it to finish it to your preference. That bacon wrap is so simple and people think it's crazy. Throw some mini potatoes on the side and people think your crazy good.
The hardest part is finding a good cut if you don't know what you're looking for, but just Google that stuff, but if you just sear and broil it really makes any cut nice and soft and keeps it juicy.
mullens23 ยท 1 points ยท Posted at 01:32:34 on June 26, 2018 ยท (Permalink)
Any dish is easy to prepare if you just follow the recipe step by step. All I need is an iPad and YouTube and I can make a mean soufflรฉ or creme caramel.
laowda ยท 1 points ยท Posted at 01:32:39 on June 26, 2018 ยท (Permalink)
Crepes! They take no time at all, and if you get the presentation right, itโs straight up food porn.
itsmechichi ยท 1 points ยท Posted at 01:32:47 on June 26, 2018 ยท (Permalink)
Pesto. Put green veg in a blender with garlic, olive oil and some pinenuts or walnuts.
vonhotvon ยท 1 points ยท Posted at 01:33:02 on June 26, 2018 ยท (Permalink)
You cooking for your date aren't you? :) Tell us how that went please. I mean the diiner yo :)
LB3PTMAN ยท 1 points ยท Posted at 01:33:21 on June 26, 2018 ยท (Permalink)
Risotto. It's a little time consuming but it's like five ingredients and is something not served outside of fancy restaurants typically.
morebettah ยท 1 points ยท Posted at 01:33:34 on June 26, 2018 ยท (Permalink)
Baked Brie. Looks amazing, tastes delicious and stupid easy to make. Just place the brie in the oven at 350 for 10-12 minutes depending on the size, take it out, add some sliced almonds, chopped dates and drizzle some honey over it. Put back in the oven for another two minutes and serve with some french bread. Boom. Instant gourmet appetizer
Ferahgost ยท 1 points ยท Posted at 01:33:45 on June 26, 2018 ยท (Permalink)
Get yourself a smoker and a nice pork butt. Enjoy drinking for 8-12 hours while keeping an eye on the temp in the smoker. Boom- delicious, easy pulled pork
GucciDoDaDishes ยท 1 points ยท Posted at 01:33:53 on June 26, 2018 ยท (Permalink)
Ribeye steak with Rice and Brussel sprouts/broccoli/zucchini/asparagus (some type of green veggies)
Preheat oven to 350 F
I use a rice cooker so next step is put the rice in the rice cooker. You can use microwave rice, whichever you prefer.
While rice is being cook, season the steak to your liking. I typically use salt and pepper.
Turn stove on high put skillet on there and drizzle olive oil. When oil starts burning throw the steak on there and sear for 1 minute on each side.
Transfer steak into oven and set timer for 7 minutes (for medium rare steaks)
While your steak is cooking, sautรฉed veggies with season with salt and pepper. Should take roughly 7-10 minutes depending if you like your veggie soggy or crunchy.
When steak is done, let it sit for 5 minutes outside the oven before cutting into it. Your rice should also be done cooking now.
All of this should take roughly 30 minutes to makes.
Enjoy!
https://i.imgur.com/fcWxlMX.jpg
P.S. not my photo bc Iโm donโt take pictures of food Iโm about to eat, but thatโs what itโll look like.
angry_burmese ยท 1 points ยท Posted at 01:33:54 on June 26, 2018 ยท (Permalink)
Red lentils, ginger, garlic and a pinch of tumeric. Add an equal measure of water to lentils in volume. Cook until it becomes thick and the lentils soften. Add shallots or green onion on top for a filling and nourishing meal.
JohnnyJohnson11 ยท 1 points ยท Posted at 01:34:04 on June 26, 2018 ยท (Permalink)
Easy as fuck stuffed peppers
Get like 5 or 6 bell peppers
Pound of sausage
2 pounds of burger
Shit ton of cream cheese
Brown both meats and mix in cream cheese
Shove that shit in hollowed out peppers
Bake that shit at 375 for 30 mins
Top with Mexican style cheese
Eat that shit
tenchu11 ยท 1 points ยท Posted at 01:34:09 on June 26, 2018 ยท (Permalink)
Tinga, its just diced onions and tomatoes sautรฉed TIL the onions are nice and see through. Add a little bit of chipotle juice (or a chipotle if you like it spicier) and some dice chicken. Serve on a tostada, taco or torta every one Iโve ever met thinks itโs like Mana (the biblical stuff not the type for casting.)
AceAv ยท 1 points ยท Posted at 01:34:17 on June 26, 2018 ยท (Permalink)
Tacos@!
lucasauriemo ยท 1 points ยท Posted at 01:34:22 on June 26, 2018 ยท (Permalink)
Pomme Purรฉe, which is french for mashed potatoes with a ton of butter
tallmon ยท 1 points ยท Posted at 01:34:28 on June 26, 2018 ยท (Permalink)
Bacon wrapped almond stuffed dates. Take a good quality salted or smoked almond, stick it into a date, take good quality smoked bacon and wrap it around the date, use a toothpick to hold in place. Bake at 350 until the bacon has crispy edges. Line a baking tray with parchement paper to catch the grease and put a wire rack in the tray. Clean up will be super easy because of the parchment paper. Foil works well, too.
richkidd ยท 1 points ยท Posted at 01:34:46 on June 26, 2018 ยท (Permalink)
Pumpkin pie from scratch. Instead of opening a can of pumpkin, I cut a pumpkin in half and put it in an oven.
FancyCactus ยท 1 points ยท Posted at 01:34:54 on June 26, 2018 ยท (Permalink)
Burgers with Guac on it. Just get fancy lookin buns.
LucidsESO ยท 1 points ยท Posted at 01:34:56 on June 26, 2018 ยท (Permalink)
Fish.
Cook the fish.
Lemon pepper the fish.
Eat the fish.
hypnotoooad ยท 1 points ยท Posted at 01:35:05 on June 26, 2018 ยท (Permalink)
Mac's Famous Mac and Cheese
masters2015 ยท 1 points ยท Posted at 01:35:50 on June 26, 2018 ยท (Permalink)
Bone marrow
kristrauma ยท 1 points ยท Posted at 01:36:14 on June 26, 2018 ยท (Permalink)
Carbonara. Can you boil pasta and cook bacon (or pancetta)? Toss a few raw eggs and grated cheese in the pan, mix it all up until itโs creamy, and youโve got yourself what most people pay $20 a plate for.
seb4790 ยท 1 points ยท Posted at 01:37:07 on June 26, 2018 ยท (Permalink)
Pasta with pesto
acdb26 ยท 1 points ยท Posted at 01:37:58 on June 26, 2018 ยท (Permalink)
Spaghetti Carbonara
Energeticlemon ยท 1 points ยท Posted at 01:38:00 on June 26, 2018 ยท (Permalink)
I know I am super late but I hope at least one person tries this if you like Mexican food. I swear to God these carnitas are better than I've had anywhere else, it's so simple but takes about 4 hours including prep.
Get a nice big cut of pork shoulder/butt, a big white onion, some vegetable oil, chicken broth, lime, garlic and seasoning. You can go as simple as salt, oregano and chilie powder, but I like to throw on some cumin, maybe a touch of cayenne, paprika. Season the tits out of the pork, then dice half the onion and brown toss it in a pot with the oil, garlic, and a little of the seasoning to really get that shit fragrant. Cut the pork into chunks and brown all the sides of the meat. Light it up with some lime juice and then throw all the meat and the other half of the onion into the pot, fill it with chicken broth until the meat is covered and then bring it to boil. Drop it down to simmer and leave it covered for 3 hours.
Now when that's about to finish up get a tray ready and preheat your oven to 400. Once the 3 hours is up the meat should litterally be falling apart so pull it out carefully and spread it out onto the pan. Then ladle some fat spoonfuls of the fatty chicken broth onto the pork and throw it in the oven.
Let that shit roast for about ten minutes before pulling it out and throwing some more of that delicious fatty juice on there. Really loud that shit on there. Do that every 10 minutes till it's roasted for about 30 or 40 minutes total and now you've got some of the most bomb ass fucking pork anyone has ever made.
Make some tacos, or maybe some nachos with that shit. Get really fucking nuts and throw that bitch in some enchiladas. I swear to god this pork is so good it'll make you erect.
jdman929 ยท 1 points ยท Posted at 01:38:22 on June 26, 2018 ยท (Permalink)
Aaaand saved.
KingDavid73 ยท 1 points ยท Posted at 01:38:42 on June 26, 2018 ยท (Permalink)
Steak / brisket / ribs
fourganger_was_taken ยท 1 points ยท Posted at 01:39:06 on June 26, 2018 ยท (Permalink)
Steamed hams. Learn to serve these and every luncheon will be unforgettable.
tfly212 ยท 1 points ยท Posted at 02:34:18 on June 26, 2018 ยท (Permalink)
People from Utica will be impressed. You will have to win over the Albany folks.
l4derman ยท 1 points ยท Posted at 01:39:13 on June 26, 2018 ยท (Permalink)
ratatouille
Prints-Charming ยท 1 points ยท Posted at 01:39:30 on June 26, 2018 ยท (Permalink)
Mac and cheese from scratch (roux)
BostonianBrewer ยท 1 points ยท Posted at 01:39:52 on June 26, 2018 ยท (Permalink)
Short ribs, Porkbelly
milhousemilhouse ยท 1 points ยท Posted at 01:40:01 on June 26, 2018 ยท (Permalink)
Iโve made jambalaya for almost every guest Iโve had or group dinner Iโve gone to. It is always received with such enjoyment and praise. But itโs literally just rice, beans, andouille sausage, vegetables, and a couple spices. Takes 30 minutes max to make and everyone says it reminds them of true home cooking. This is coming from someone who still isnt sure about the whole water:pasta ratio.
nydjason ยท 1 points ยท Posted at 01:40:18 on June 26, 2018 ยท (Permalink)
steak. if you buy the right incredients, it'll taste like its been cooked at a fancy steakhouse. for those who're curious: get any steak at whole foods (preferably ones that were raised without antibiotics), plenty of pink Himalayan salt, a little bit of pepper (fresh if you have it would be great), and garlic powder. if you have a sous vide machine, do it on medium rare for 1 hour then olive or avocado oil with butter on a cast iron pan (don't use country crock or any cheap butter imitations) on high heat and cook on each side for 5-7 minutes until it's brown. use a spoon to grab some of that oil and pour it on top of the steak. it taste incredible afterwards i swear :)
[deleted] ยท 1 points ยท Posted at 01:40:40 on June 26, 2018 ยท (Permalink)
An omelette. Even fancier if you fold it.
tallmon ยท 1 points ยท Posted at 01:40:42 on June 26, 2018 ยท (Permalink)
Slow cook BBQ ribs in slow cooker. Get some ribs, put into TWO heavy duty zip lock bags. Dump half your favorite bottle of bbq sauce, add quartered onion, smoked paprika. Squeeze out air. Put in crock pot, cover bag with water. see to lowest setting. Go away for 5 to 8 hours. Lay out on baking tray and broil until awesome. Fucking succulent.
poxtart ยท 1 points ยท Posted at 01:40:57 on June 26, 2018 ยท (Permalink)
Beef short ribs! Looks fancy, tastes amazing, requires little skill and little mess. Really, anything slow cooked will be great, people will rave about the intense flavor but 9/10 of your cooking time is just sitting on your ass.
1. Season short ribs generously: Salt, pepper, paprika
Melt quarter stick of butter in the heaviest dutch oven you've got over medium heat.
Toss in a couple of chopped onions. Salt and pepper those suckers. Stir them constantly for like 8 or 9 minutes. Scoop 'em out.
Deglaze pan with cheap-ass red wine. Just dump a glug in there, scrape with a wood spoon, pour it out into a bowl or a glass or something.
Melt more butter.
Brown those delicious ribs. Each side, medium heat, 5 or 6 minutes.
Deglaze that pan again, same thing as before, only don't bother to pour out and save the liquid. Instead, pour the liquid from the onions back in there.
Cram all those ribs in the dutch oven. Turn the oven to 275. Cover and put that thing in the oven.
Walk away for about 4 to 5 hours.
Open that sucker up and breath deep. Take all the ribs out and set them aside. Put the dutch oven on the stove top and turn it up to high.
Pour in a can of beef stock and an equal amount of water. Season to taste. Stir that sucker as it boils. This part takes the most time - like 10 to 15 minutes.
Pour half a cup of cream in there, stir it up. Short ribs and sauce.
jdweekley ยท 1 points ยท Posted at 01:41:18 on June 26, 2018 ยท (Permalink)
Make-ahead Chocolate soufflรฉ - a very basic, classic dessert that always wows the guests.
Mazzystr ยท 1 points ยท Posted at 01:41:40 on June 26, 2018 ยท (Permalink)
Yorkshire Pudding. Google it.
instaluck13 ยท 1 points ยท Posted at 01:41:56 on June 26, 2018 ยท (Permalink)
I make a beautiful turkey meatloaf.
Ground turkey, 1/4 onion, ketchup, spices, hot sauce and some bread crumbs to hold it together. Shape into load form. Slather with Hunts crushed tomatoes and top with a little bit of sugar. Delish!!!
WhiskyScout30yr ยท 1 points ยท Posted at 01:42:12 on June 26, 2018 ยท (Permalink)
The key, as seems to be a theme in this thread, is patience and quality ingredients. Buy a good cut of steak or you might as well just buy hamburger. Filet mignon is expensive but will be good. Strip steaks will get you more for your money and are still good. Avoid sirloin. Take it out of the fridge a half hour before you grill. Hit it with salt (kosher, not table. Again, ingredients matter) and fresh ground pepper. Rub that shit in. If youโre making food porn, grill on high heat for two minutes, flip over, two more minutes, rotate 90 degrees for the grill marks bud, and flip again (a total of 8 minutes on high heat for a 2 inch cut will get you medium rare to medium). Take it off the grill and donโt fucking look at it for at least 5-7 minutes. Aim for 7. Seriously. Nobody wants a piping hot piece of meat anyways (other than your mom, ayo). Chop up a head of Romain lettuce, toss that shit with olive oil, balsamic, and pepper. Throw in some cherry tomatoes if youโre feeling fancy. Throw a steak and a pile of salad on a plate, set it on the table next to a fork, steak knife, and a glass of red wine (Pinot noir, merlot, Malbec are all good options. Donโt spend more than $15, regardless of your dining companion. Spend on the steaks and you wonโt need to worry about the wine, nobody will be looking). Toast your companion for joining you for a delicious meal. If this meal doesnโt make that companion want to vigorously make love to you, grant you that promotion, or say โIโm proud of you sonโ you either fucked up these super simple instructions or you should stop associating with them entirely.
OldlogoPSN ยท 1 points ยท Posted at 01:42:41 on June 26, 2018 ยท (Permalink)
Tacos. Folks will swoon over some Chile lime garlic powder marinaded chicken tacos. You just let it sit in a bag then throw it on the grill. Chop veggies to your delight and top with cheese. Literally takes thirty mins and Iโve yet to not have someone compliment me when I make them for the first time for them.
joangray6 ยท 1 points ยท Posted at 01:42:52 on June 26, 2018 ยท (Permalink)
Filet Mignon my friends. Put the oven on 400, put a filet Mignon on a cast iron skillet on highhhh heat for 2 minutes each side. Pop it in the oven for about 6-9 minutes, and melt some herb butter on it before putting it on the table. Voila!
GuardianOfFreyja ยท 1 points ยท Posted at 01:42:56 on June 26, 2018 ยท (Permalink)
I'm late, but my go to is Caprese Salad, it's just chunks of mozzarella, cherry tomatoes, basil, balsamic vinegar, and olive oil. Every time i make it, people go nuts.
HugeVibes ยท 1 points ยท Posted at 01:43:09 on June 26, 2018 ยท (Permalink)
Risotto
checkitbec ยท 1 points ยท Posted at 01:43:14 on June 26, 2018 ยท (Permalink)
Lemon Posset. Chef Tristan Welsh gave me his recipe, called it โstupid easyโ. He was right. Stupid easy and so impressive!!!
whiteoutart ยท 1 points ยท Posted at 01:43:19 on June 26, 2018 ยท (Permalink)
Stromboli. The recipe I have just calls for salami, ham, mustard, shredded cheese, and a roll of pizza dough that you can buy in cans at the grocery store. Take a cookie sheet and spray it, roll the dough out flat, line your salami and ham down the center, add your mustard and cheese, and fold the sides of the dough over the center to keep the filling inside. Then, all that's left is to cut little slits in the top of the stromboli dough with a knife and top with spices like oregano, basil, and whatever else you desire. Pop in the oven at (if I remember correctly) about 400 degrees for around 30 minutes and boom! Deliciousness. You can also heat up some tomato sauce to dip slices in for a great touch.
SeatstayNick ยท 1 points ยท Posted at 01:44:03 on June 26, 2018 ยท (Permalink)
Creme Fraiche
ricebunnygirl ยท 1 points ยท Posted at 01:44:08 on June 26, 2018 ยท (Permalink)
Caprese salad
Chxo ยท 1 points ยท Posted at 01:44:24 on June 26, 2018 ยท (Permalink)
Get some figs, cut the stem off, cut a cross down from the top about 3/4 of the way thru, stuff them with goat cheese, drizzle with honey, stick a small sprig of rosemary in each one, salt, pepper, a bit of olive oil then bake them for 20 minutes at 375.
definitelynotnat3 ยท 1 points ยท Posted at 01:44:53 on June 26, 2018 ยท (Permalink)
Baked ziti all ya really do is ya have your rigatoni noodles and for your sause its about 3/4 tomatoe sause and 1/4 Alfredo put in some Romano in the mix then take your dish put a scoop of ricotta in the center mix sause and noodles put on dish cover top in mozzarella and bake (ricotta is really optional but is really good if you decide to use it)
lifeincolor ยท 1 points ยท Posted at 01:45:01 on June 26, 2018 ยท (Permalink)
Parboiled rice (like uncle ben's) with butter, salt, and old bay seasoning. Honestly you just boil the rice and add shit in after straining, but it comes out like a perfect, restaurant-quality rice pilaf that blows away all your friends.
reasonb4belief ยท 1 points ยท Posted at 01:45:10 on June 26, 2018 ยท (Permalink)
Bake baby brussel sprouts tossed with prep and vinegar, with pine nuts (or roasted seeds) on top.
Smubii ยท 1 points ยท Posted at 01:45:15 on June 26, 2018 ยท (Permalink)
Anything served on something that's not a plate
WeeChef ยท 1 points ยท Posted at 01:45:23 on June 26, 2018 ยท (Permalink)
Panna Cotta.... It's fancy milk jello!
Pyromansplainer ยท 1 points ยท Posted at 01:45:24 on June 26, 2018 ยท (Permalink)
Lemon shrimp and spinnach Florentine. Shrimp, spinnach, spaghetti noodles, crushed red pepper, garlic, lemon juice. Literally take 20 minutes. It's amazing.
[deleted] ยท 1 points ยท Posted at 01:45:26 on June 26, 2018 ยท (Permalink)
I made something once, eggs cracked into boiling water until just the outside is cooked, fished out, covered in batter and then chucked into boiling oil until brown. I got 3 out of 4 done without breaking the yolk and damn i felt fancy
squirrel_nut ยท 1 points ยท Posted at 01:45:34 on June 26, 2018 ยท (Permalink)
Pesto is super easy as long as you have a food processor. Fresh basil, nuts (pine nuts are the best), fresh garlic, Parmesan, olive oil, and a little salt and pepper. Then process. Great on pasta, meat, and sandwiches. Total crowd pleaser!
jandetlefsen ยท 1 points ยท Posted at 01:45:52 on June 26, 2018 ยท (Permalink)
Cobb Salad. As with all salads you can't really make any mistakes, just throw it all together.
For the dressing use 5:1 olive oil:red wine vinegar, a squeeze of dijon mustard and salt and pepper. Pro tip for the blue cheese: If you buy the creamy variation keep it in the freezer for a night, really the only way to make crumbles.
Kraz3 ยท 1 points ยท Posted at 01:46:09 on June 26, 2018 ยท (Permalink)
A well crafted grilled sandwich.
Tangsta1 ยท 1 points ยท Posted at 01:46:32 on June 26, 2018 ยท (Permalink)
Chicken Alouet
Cg148 ยท 1 points ยท Posted at 01:47:07 on June 26, 2018 ยท (Permalink)
Creme brรปlรฉe.
existential_prices ยท 1 points ยท Posted at 01:47:08 on June 26, 2018 ยท (Permalink)
Panna Cotta! It's basically heating cream, vanilla and gelatine.
JacksonBlvd ยท 1 points ยท Posted at 01:47:31 on June 26, 2018 ยท (Permalink)
10 dishes that are easy to prepare. 10 pages to load. 10 slow adds per page.
Booney3721 ยท 1 points ยท Posted at 01:47:38 on June 26, 2018 ยท (Permalink)
My.hits have always been 1. Pecan pie 2. Snickers cheesecake 3. Pepper jelly over cream cheese with crackers (gram crackers if its a sweet pepper jelly) 4. Cheesy shrimp grits.
youfind1ineverycar ยท 1 points ยท Posted at 01:47:47 on June 26, 2018 ยท (Permalink)
Cooked chicken (leftovers in our house), a jar of Southwest Salsa, can of rinsed black beans. Throw together in a pan until hot. Serve over rice or in totillas with or without shedded cheese
macevans3 ยท 1 points ยท Posted at 01:47:54 on June 26, 2018 ยท (Permalink)
Brie en Crouteโ just premade puff pastry, spread black seedless raspberry ( or fig preserves is now the big thing) roll out the dough, wrap the brie, brush the top and sides with a mixture of egg yolk and heavy cream ... voila! You are now the most amazing chef they know.
ajz003 ยท 1 points ยท Posted at 01:48:14 on June 26, 2018 ยท (Permalink)
Creme brรปlรฉe. The hardest part is cleaning up after making them.
Smeffrey ยท 1 points ยท Posted at 01:48:18 on June 26, 2018 ยท (Permalink)
Fortnite-Sync ยท 1 points ยท Posted at 01:48:25 on June 26, 2018 ยท (Permalink)
Pasta.
zombozo666 ยท 1 points ยท Posted at 01:48:45 on June 26, 2018 ยท (Permalink)
For some reason people find good egg fried rice amazing in my experience
literally just almost boil your rice Then fry with some egg like a broken up scrambled eggs people who barely cook love it though
Spoonthedude92 ยท 1 points ยท Posted at 01:49:18 on June 26, 2018 ยท (Permalink)
Trying to impress the FUCK out of someone whose GLUTEN free!!? I got you fam!! What's the best food in the world? Pizza! I shit you not. This is the best tasting pizza roll recipe ever, and easy 3 steps. -Buy egg roll wraps from the store. -Stuff it with whatever pizza toppings(I like to go sauce, cheese, bell pepper, pepperoni) -Fry in oil or bake in oven. Done. Your gluten free friend will probably never forget it and think you're a genius!
Cwilde7 ยท 1 points ยท Posted at 01:49:31 on June 26, 2018 ยท (Permalink)
Lemon Chicken Piccata or Steak Marsala
RexDraco ยท 1 points ยท Posted at 01:49:59 on June 26, 2018 ยท (Permalink)
Pizza in my experience, especially if you have sliced tomatoes rather than diced, parsley, etc. Don't know why it's still considered amazing, I guess a few generations associate phones with making pizzas and don't think much about the process in making them, but they're easy.
jarzbent ยท 1 points ยท Posted at 01:50:17 on June 26, 2018 ยท (Permalink)
Rice Krispies treats
0berfeld ยท 1 points ยท Posted at 01:50:24 on June 26, 2018 ยท (Permalink)
Whoa, whoa, whoa. There's still plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you got a stew going.
[deleted] ยท 1 points ยท Posted at 01:50:35 on June 26, 2018 ยท (Permalink)
Chocolate mousse. It's litterally melted chocolate chips mixed into unsweetened whipped cream. Creme brulee isn't exactly rocket science either.
im2gr84u ยท 1 points ยท Posted at 01:50:38 on June 26, 2018 ยท (Permalink)
Get a pack of ramen noodles, get some water to a boil, throw em in there, put the seasoning packet, then done
DarbyTrash ยท 1 points ยท Posted at 01:51:07 on June 26, 2018 ยท (Permalink)
Guacamole.
Lots of non-Latino people have an incredible amount of difficulty with it, or are possessed with the need to "jazz it up" which, frankly, it does not need.
oryzin ยท 1 points ยท Posted at 01:51:16 on June 26, 2018 ยท (Permalink)
What makes you look like an incredible chef is a balanced combination of carefully products chosen products not appearance of hard labour.
Equinox9876 ยท 1 points ยท Posted at 01:51:18 on June 26, 2018 ยท (Permalink)
French toast is actually super easy, but I donโt know if it makes you look like a good chef.
Concealer77 ยท 1 points ยท Posted at 01:51:20 on June 26, 2018 ยท (Permalink)
Everything on r/slowcooking
[deleted] ยท 1 points ยท Posted at 01:51:22 on June 26, 2018 ยท (Permalink)
Instant Asian noodles. Add meats, spicy ingredients, cilantro or green onions on top and it looks good
Lim_Wee_Huat ยท 1 points ยท Posted at 01:52:03 on June 26, 2018 ยท (Permalink)
Fried chicken sandwich inspired by KFC.. Bought pieces of chicken, de-boned and into smaller pieces, add onion, mayo and ketchup on wheat sandwich bread. My family loves it. One piece of breast can make sandwiches for 3.
Ihav974rp ยท 1 points ยท Posted at 01:52:07 on June 26, 2018 ยท (Permalink)
Mapo tofu is good even with premade sauces. It looks great and tastes pretty good even when not made at top quality.
H2O_BigBoy ยท 1 points ยท Posted at 01:53:19 on June 26, 2018 ยท (Permalink)
Pasta.
DurableDiction ยท 1 points ยท Posted at 01:54:02 on June 26, 2018 ยท (Permalink)
Thereโs a Korean dish called Budae Jjigae. It literally means army stew. It looks and tastes great, but is mainly comprised of American processed foods like spam, hot dogs, instant noodles, and sliced cheeses seasoned with some Korean spices.
EFDeezy ยท 1 points ยท Posted at 01:54:19 on June 26, 2018 ยท (Permalink)
Molten lava cakes
garistotlekc ยท 1 points ยท Posted at 01:54:20 on June 26, 2018 ยท (Permalink)
Omelet
Damnit_Bird ยท 1 points ยท Posted at 01:54:43 on June 26, 2018 ยท (Permalink)
I thought my aunt made THE BEST biscuits growing up. Every thanksgiving I told her how great her biscuits were. Until I was 15, when I mentioned in passing to my mom that I wanted her recipe. My mom looked confused and said "Bird, those are just Bojangles biscuits she picks up on her way from work!"
Want to look incredible? Buy from a store, put on a plate and toss the packaging XD
TheHendryx ยท 1 points ยท Posted at 01:55:02 on June 26, 2018 ยท (Permalink)
Shashuska
iscodisco222 ยท 1 points ยท Posted at 01:55:27 on June 26, 2018 ยท (Permalink)
Alfredo!!
CBTBen ยท 1 points ยท Posted at 01:55:32 on June 26, 2018 ยท (Permalink)
Here's my goto "fancy" pasta recipe:
Long stringy pasta like spaghetti or bucatini
Saute chopped garlic, salt, and pepper in olive oil at high heat for about 30 seconds
Add tomato paste to that, saute for another minute or two (until the paste starts to caramelize)
Mix well with the pasta along with some marscapone
Plate it - the sauce just coats the pasta, doesn't pool up or anything, and makes it very sticky and pliable so you can stack a baseball sized amount in the middle of plate like a pro. Top that with some shredded parm and something green and it looks awesome.
For one box (1 lb) of spaghetti use the following amounts. Adjust as needed.
4 cloves garlic
3 tbls oil
pinch salt
pinch pepper
1/4 c. tomato paste
1/4 c. marscapone
SensitiveAries ยท 1 points ยท Posted at 01:55:58 on June 26, 2018 ยท (Permalink)
Cheesecake is pretty easy, despite its reputation
wantsapicnic ยท 1 points ยท Posted at 01:56:30 on June 26, 2018 ยท (Permalink)
Bacon-wrapped dates
stillragin ยท 1 points ยท Posted at 01:56:36 on June 26, 2018 ยท (Permalink)
My broccoli salad. Pre cut broccoli florets. Finely chopped red onion (to taste), Mayo, red wine vinegar, some Italian seasoning, raisins, sunflower seeds. It is my go to side dish that makes me look like a rock star. Other easy things are a good sunny side up egg. Lots of salted butter and cooked on the lowest heat. Cook the top of the egg by spooning the hot butter into the top of the egg. Tada. Perfect eggs.
I like simple fat flavor based foods (butter/eggs) and no sugar in my meals. It's nice.
pesakaio ยท 1 points ยท Posted at 01:56:37 on June 26, 2018 ยท (Permalink)
Poached chicken whole or otherwise, you basically just lightly boil chicken till cooked in some nice water, serve with simple vegies and hey presto you a chef
Milosdad ยท 1 points ยท Posted at 01:56:54 on June 26, 2018 ยท (Permalink)
Alfredo anything Parmesan, butter, white wine garlic onions
Awesomely tasty and fattening. Good on about anything, except steak
Orangecup05 ยท 1 points ยท Posted at 01:57:22 on June 26, 2018 ยท (Permalink)
One pot spaghetti, gnocchi with tomato and pesto sauce, spaghetti aglio e ole or whatever it is (garlic and olive oil).
Want punch it up? Cook some spicy sausage in small slices to well done and golden brown and toss it in. Just be sure to drain the fat or it'll ruin the taste.
TechniChara ยท 1 points ยท Posted at 01:57:42 on June 26, 2018 ยท (Permalink)
Mix some pesto with the alfredo sauce, roll the string pasta of your choice in it.
Pick up a serving of the pasta with a fork - don't twirl it yet. As you land it on the plate, twirl the fork so that the pasta ends up kinda like a whirlpool. It doesn't have to be perfect just needs a bit of a spiral shape and you can use a napkin to wipe up the sauce around it.
Slice some grape tomatoes in half and nest them on that pasta along with a handful of pine nuts. Bonus points if the grape tomatoes are yellow or purple - those always look fancy.
Serve with a side salad of mixed green, thinly sliced mushrooms, big pieces of shaved Parmesan like these, and a dressing of nice olive oil mixed with Italian herb blend that they sell in the bulk section at super markets (some call it Tuscan herb blend).
Your date will think you're the greatest chef ever.
losethefuckingtail ยท 1 points ยท Posted at 01:57:43 on June 26, 2018 ยท (Permalink)
Carbonara. You have to be slick for like 30 seconds, and it comes out perfectly.
Khorre ยท 1 points ยท Posted at 01:57:45 on June 26, 2018 ยท (Permalink)
Low Country Boil. Small red potatoes Corn on the cob(cut in 2 in pieces) Carrots Shrimp Sausage(andouille is my choice) Lot of water for the boilin' Old Bay seasoning Fire, also for the boilin' All together until the potatoes are soft enough that a fork goes in easily. Traditionally dumped on newspaper or the like and everyone eats with their hands. Don't forget some cocktail sauce for the shrimps.
mugsywebb ยท 1 points ยท Posted at 01:58:10 on June 26, 2018 ยท (Permalink)
Crispy chicken thighs. 400 degree oven. Pat the chicken skin dry and season both sides of the thighs with soy, paprika, salt, pepper and dill.
35-40 minutes with a tray of oil/s&p tossed mushrooms and asparagus in the oven for 15
SockMonkeyRiot ยท 1 points ยท Posted at 01:58:20 on June 26, 2018 ยท (Permalink)
I like to take sliced almonds and green beans get them hot in a pan, remove the pan and lightly coat them in heavy cream and top with feta cheese. It is super easy and hides the fact my life is crumbling much like the feta cheese
dramady ยท 1 points ยท Posted at 01:58:57 on June 26, 2018 ยท (Permalink)
Chicken Parm
Phone_Guy_helpme ยท 1 points ยท Posted at 01:59:21 on June 26, 2018 ยท (Permalink)
Not a dish, but most fine alcohol is easy to mix.
xALmoN ยท 1 points ยท Posted at 01:59:25 on June 26, 2018 ยท (Permalink)
Chiraishi don
Cook rice, make sushi rice, use commercial sushi vinegar mix or make your own. Either way its not hard.
Go acquire sashimi grade fish, i use tuna, salmon belly, snapper, kingfish and alfonsino. Cut the fish up nicely.
Sushi rice in a bowl, sprinkle some furikake, assemble the bowl, 3 slices of this 3 slices of that, then a ball of wasabi and serve.
Its one of those low effort things.
Conversely, nigiri is difficult despite how simple those chefs make it look.
dennisharrison ยท 1 points ยท Posted at 01:59:27 on June 26, 2018 ยท (Permalink)
Brine chicken breasts in half pickle juice & half buttermilk with a little bit of your favorite hot sauce - refrigerate for 24 hours.
Pull chicken breasts out, pat dry, hammer flat, place in a foil lined baking pan.
Sprinkle salt & pepper on chicken.
Preheat oven to 450F.
Cook couscous, toss in some Rotel.
Place chicken in oven until 165F in center - pull chicken out and tent with aluminum foil.
Let chicken stand for 10 minutes.
Spread couscous onto a warm plate and top with sliced chicken breast.
This combination of flavors and textures will straight up wow a guest. It comes together quickly, looks the part, and has complimentary layers of flavors most people have never had out of a home kitchen - pretty inexpensive as well.
Fetcshi ยท 1 points ยท Posted at 01:59:37 on June 26, 2018 ยท (Permalink)
Eggs in a nest
rythmicbread ยท 1 points ยท Posted at 02:00:00 on June 26, 2018 ยท (Permalink)
Mint, onion, cucumber salad. A little oil and salt and thatโs it
cgk001 ยท 1 points ยท Posted at 02:00:03 on June 26, 2018 ยท (Permalink)
baked kale anyone? some cooking spray and 20 minutes in the oven is all it takes...
kmeyer63 ยท 1 points ยท Posted at 02:00:18 on June 26, 2018 ยท (Permalink)
3-layer Nutella cheesecake. Just need a prebought (oreo) crust, cream cheese, sugar, eggs, heavy cream, and Nutella. Definitely a crowd pleaser but very little work to make!
CjkoryLoL ยท 1 points ยท Posted at 02:00:27 on June 26, 2018 ยท (Permalink)
Most items you see chefs make at a Hibachi can be easily made at home in a Skillet. It just takes a simply teriyaki sauce, and bite-sized pieces of protein and/or veggies. The rest is just experimenting to find what you prefer best.
hockeyface ยท 1 points ยท Posted at 02:00:30 on June 26, 2018 ยท (Permalink)
I haven't seen this yet and I'm sure I'm bastardizing it but oh well...
Chicken Cordon Bleu
Pound flat a chicken breast, throw a few slices of lunch ham on it, then two (or more) slices of provolone or mozzarella. Roll it and secure it with toothpicks. Dunk it in egg. Then roll it in breadcrumbs. Bake it.
It's like 6 steps and it's French and it's really good.
Serve with whatever makes you feel good
Weakstream ยท 1 points ยท Posted at 02:00:38 on June 26, 2018 ยท (Permalink)
Cacio e pepe is a very simple dish wish very few ingredients. Itโs basically Roman Mac and Cheese. Requires pasta, Romano cheese, water, and pepper.
theineffablebob ยท 1 points ยท Posted at 02:00:42 on June 26, 2018 ยท (Permalink)
Braised short ribs
Takes a lot of time but itโs hard to mess up and it looks and tastes amazing
actionjackson5050 ยท 1 points ยท Posted at 02:01:12 on June 26, 2018 ยท (Permalink)
Baked spaghetti: jarred spaghetti sauce with extra spices and spiced ground beef with extra cheese, butter, and a couple eggs...bake.
claudior04 ยท 1 points ยท Posted at 02:01:20 on June 26, 2018 ยท (Permalink)
Strogonoff, it's like a bolognesa but with cream
Toast_Sapper ยท 1 points ยท Posted at 02:01:40 on June 26, 2018 ยท (Permalink)
Buying cake from a bakery
claudior04 ยท 1 points ยท Posted at 02:02:00 on June 26, 2018 ยท (Permalink)
Pizza
arnber420 ยท 1 points ยท Posted at 02:02:01 on June 26, 2018 ยท (Permalink)
OP agreed to cook for his date after lying and saying he was a chef to impress her at the bar and actually doesnโt know how to cook at all
Postpaint ยท 1 points ยท Posted at 02:02:19 on June 26, 2018 ยท (Permalink)
I like to make Italian sausage with fennel and mustard.
Also anything Thai.
perfsmerf ยท 1 points ยท Posted at 02:02:52 on June 26, 2018 ยท (Permalink)
Penne vodka. Just cream, vodka, seasoning and chicken and you have one of my favorite italian dishes
SinisterDirge ยท 1 points ยท Posted at 02:09:23 on June 26, 2018 ยท (Permalink)
This isnโt how you make it. Itโs with tomato sauce. The magic happens when the vodka and the tomato sauce combine.
I love a cream sauce, and I love vodka. But it ainโt penne alla vodka.
perfsmerf ยท 1 points ยท Posted at 02:25:44 on June 26, 2018 ยท (Permalink)
Forgot the crushed tomato! At least thatโs how I make it. Anyway to those of you reading it itโs a great dish
see_u_in_tea ยท 1 points ยท Posted at 02:03:05 on June 26, 2018 ยท (Permalink)
Fettuccine Alfredo with chicken or shrimp. Its a fairly easy dish to cook with very good flavors.
zuiveraar ยท 1 points ยท Posted at 02:03:18 on June 26, 2018 ยท (Permalink)
Sashimi- just cut thin salmon or tuna, pour some sauces and its done
lokslee ยท 1 points ยท Posted at 02:03:48 on June 26, 2018 ยท (Permalink)
Gumbo. I make a killer chicken and sausage gumbo with smoked sausage and chicken thighs. It takes all of 15 minutes to put together and sit for the rest of the time and wait for it to cook. And it rivals any gumbo from around here in cajun country lol
drawdiscord ยท 1 points ยท Posted at 02:04:10 on June 26, 2018 ยท (Permalink)
Any sandwich with meat and an egg inside it. For me I slap pepperoni, swiss, mustard, roast beef and bread together with an over easy egg in the middle. I grill it on both sides til itโs golden and my family goes batshit crazy for it.
casualshitpost ยท 1 points ยท Posted at 02:04:45 on June 26, 2018 ยท (Permalink)
Frozen Indian dishes from trader Joe's. Thank me later
arafella ยท 1 points ยท Posted at 02:05:01 on June 26, 2018 ยท (Permalink)
Carbonara. It's dirt simple to make and has like 5 ingredients. Also when you know how to make it the right way you get to feel smug at all the people adding cream etc.
claudior04 ยท 1 points ยท Posted at 02:05:42 on June 26, 2018 ยท (Permalink)
Meatloaf or "pastel de carne", here in Uruguay it's a cap with mashed potatoes, meat, another cap of mashed potatoes anda a cap of muzzarella.
ColonelSlap ยท 1 points ยท Posted at 02:06:27 on June 26, 2018 ยท (Permalink)
Wrap some scallops in prosciutto and spear them with rosemary sprigs. Hit them with a little olive oil and sea salt and throw them on a hot grill a few minutes per side. Looks and tastes amazing with very little effort or ability needed.
idigholes2 ยท 1 points ยท Posted at 02:07:05 on June 26, 2018 ยท (Permalink)
Roast chicken. Hands down. Thereโs no better technique than Thomas Kellerโs and itโs super easy.
https://www.epicurious.com/recipes/food/views/my-favorite-simple-roast-chicken-231348
Umutuku ยท 1 points ยท Posted at 02:07:12 on June 26, 2018 ยท (Permalink)
Stir-frys are easy as hell and can look pretty good.
znhunter ยท 1 points ยท Posted at 02:07:23 on June 26, 2018 ยท (Permalink)
Any kind of ramen based soup. Make some broth, thinly sliced meat, an egg, some chives. Looks good, tastes good.
ptonca ยท 1 points ยท Posted at 02:08:51 on June 26, 2018 ยท (Permalink)
Seared Ahi Tuna- you can marinade in soy, lime juice, and a bit of teryaki if you desire, but all you really have to do is find a good fresh slab, heat up some olive oil real hot, salt and pepper both sides, and then you just cook each side for a minute or two.
I always serve with white wine, brown rice, and a bit of asparagus. 10/10 times you will get laid.
modernmacgyver ยท 1 points ยท Posted at 02:09:24 on June 26, 2018 ยท (Permalink)
Soft pretzel bites. Add some fancy salt on top or wrap it around a lil smokey (cocktail wieny, small hot dog or whatever you call it).
Rbarber4141 ยท 1 points ยท Posted at 02:09:55 on June 26, 2018 ยท (Permalink)
I make baked salmon in foil like 3 times a week. It's always so delicious and comes out looking professional
WeLikeHappy ยท 1 points ยท Posted at 02:10:01 on June 26, 2018 ยท (Permalink)
And you get a save, and you get an upvote, EVERYONE GETS A SAVE AND AN UPVOTE!!!!
LesPolsfuss ยท 1 points ยท Posted at 02:10:13 on June 26, 2018 ยท (Permalink)
Massaman Curry! (Using prepared curry paste)
ro128487 ยท 1 points ยท Posted at 02:10:22 on June 26, 2018 ยท (Permalink)
Ratatouille.
ItsDanimal ยท 1 points ยท Posted at 02:10:43 on June 26, 2018 ยท (Permalink)
Huevos Rancheros.
Or just add Sun Dried Tomatoes to nearly anything and it makes it fancy.
SinisterDirge ยท 1 points ยท Posted at 02:10:57 on June 26, 2018 ยท (Permalink)
Just season your food. Thatโs what makes your food taste like a chef made it.
Budcoffee ยท 1 points ยท Posted at 02:11:06 on June 26, 2018 ยท (Permalink)
Fried chicken on a bed of greens sprinkled with chopped almonds and cranberries, with a side of rice and fried potatoe wedges.
hgthug ยท 1 points ยท Posted at 02:11:17 on June 26, 2018 ยท (Permalink)
Mexican Street Corn.
Deepfudge ยท 1 points ยท Posted at 02:11:31 on June 26, 2018 ยท (Permalink)
Spicy Sausage Mac and Cheese.
It's basically just sausage & veggies, a cheesy roux, and pasta. Very easy to make, but it has the look/small of restaurant food and typically results in shared recipes afterwards.
WhatIsThisSorcery03 ยท 1 points ยท Posted at 02:11:46 on June 26, 2018 ยท (Permalink)
Liver with some fava beans and a nice chianti.
InquisitiveAboutYou ยท 1 points ยท Posted at 02:11:51 on June 26, 2018 ยท (Permalink)
Eggs a la Gordon Ramsay (video on YT); put the eggs in a saucepan, add a little butter, constantly stir (while taking the pan off the gas when it gets to hot) until it's silky smooth, take it off the gas and add half a table spoon of creme fraiche and season with salt/pepper. A few extras stirs and you're done. Serve on toast with avocado or salmon. Trust me, people think you're a genius.
Aathroser ยท 1 points ยท Posted at 02:11:54 on June 26, 2018 ยท (Permalink)
Apple roses
Beelzabub ยท 1 points ยท Posted at 02:12:10 on June 26, 2018 ยท (Permalink)
Revenge is a dish best servedย cold, said a terrible chef.
viktor72 ยท 1 points ยท Posted at 02:12:44 on June 26, 2018 ยท (Permalink)
Swiss rolls or roulade. People are always in awe at a good spiral with no cracks but it's really quite easy. You just need to use cake flour instead of AP, make sure you fold your egg whites and yolks without releasing too much air, and roll your roll while still warm to create sponge memory.
I used to think it was so intimidating until I made one.
Oh and another good tip, do not overfill with filling or it'll soak into the sponge.
iamlistingtoapodcast ยท 1 points ยท Posted at 02:12:54 on June 26, 2018 ยท (Permalink)
Lasagna is sooo easy it's stupid
JorahExplorer ยท 1 points ยท Posted at 02:13:23 on June 26, 2018 ยท (Permalink)
Carbonara
tzoid1s ยท 1 points ยท Posted at 02:13:58 on June 26, 2018 ยท (Permalink)
Ree Drummondโs 16 minute salmon!
Cook salmon in hot pan with evoo
Remove salmon, add enough oil to make 3 tablespoons in the pan, add 3 tablespoons soy sauce, and 3 tablespoons lime juiceโฆ Reduce by half while stirring.
Serve salmon over a bed of rice with the pan sauce Top with cilantro.
B1gB4ddy ยท 1 points ยท Posted at 02:13:59 on June 26, 2018 ยท (Permalink)
Crรชpes. Just mix eggs with vanilla extract, milk, and flour. Pour some in a pan (or if you're an actual chef, a hot plate that was designed for Crรชpes) and spread the mix so that it's nearly paper-thin. You can use a spoon to help you spread it or a stick that's designed for that specific job... Forgot the name.
Anyway, let it cook for a short bit, flip it, then after the other side is cooked, put it in a plate and put on the topping of your desire (maple syrup, Nutella, whipped cream, strawberries, etc.). After you got your topping down, fold the crรชpe over it and you're done. If you want it to look fancier, spread a bit more topping on the outside and decorate it with a bit of icing sugar.
KeyserSoze128 ยท 1 points ยท Posted at 02:14:16 on June 26, 2018 ยท (Permalink)
Spaghetti al Limone. One pot and everyone loves it. Great for summertime. Lots of recipes out there, but keys for me is reserving 4 c / 1L of pasta water to hydrate as needed, lots of fresh herbs: parsley, basil, oregano, thyme, cilantro and Asiago & Parmigiano-Reggiano.
I do meat side of vege Italian sausages and slow grilled chicken thighs.
[deleted] ยท 1 points ยท Posted at 02:14:33 on June 26, 2018 ยท (Permalink)
Lasagna with homemade noodles. I add veggies like zucchini spinach maybe bell pepper for taste and fancyness.
[deleted] ยท 1 points ยท Posted at 02:15:05 on June 26, 2018 ยท (Permalink)
Roast of any kind
Si_Le_Monde ยท 1 points ยท Posted at 02:15:17 on June 26, 2018 ยท (Permalink)
Someone is trying to get laid...
[deleted] ยท 1 points ยท Posted at 02:15:18 on June 26, 2018 ยท (Permalink)
Panna cota!
rachelbee74 ยท 1 points ยท Posted at 02:15:57 on June 26, 2018 ยท (Permalink)
pulled pork in the crock pot - i dump bbq sauce and beer over the pork, let it cook happily while iโm at work, and everyone raves.
Sarah_0625 ยท 1 points ยท Posted at 02:15:58 on June 26, 2018 ยท (Permalink)
Really finely diced salsa with all the ingredients, including cilantro.
Torontolego ยท 1 points ยท Posted at 02:16:14 on June 26, 2018 ยท (Permalink)
Rice.Krispy.Squares... but don't forget to sprinkle some flour on your face and apron.
Castrolerobot ยท 1 points ยท Posted at 02:16:30 on June 26, 2018 ยท (Permalink)
Homemade Caesar salad dressing : garlic, capers, anchovies in a mortar and pestle, then add mayonnaise, a bit of lemon juice, a bit of Tabasco and bit of Worcestershire sauce.
It tastes like the best Caesar salad you've ever had.
mombie3 ยท 1 points ยท Posted at 02:16:35 on June 26, 2018 ยท (Permalink)
Honestly in American society if you cook something from scratch it is impressive. Above telling you homemade bread or soup is easy has never met a person who literally NEVER cooks.
The easiest things to do and impress are assembly not cooking. Salads and one pot wonders.
Maximus_A113 ยท 1 points ยท Posted at 02:16:55 on June 26, 2018 ยท (Permalink)
Pickle in a cup
WeekendCostcoGreeter ยท 1 points ยท Posted at 02:17:32 on June 26, 2018 ยท (Permalink)
Steak.
ModernNaziHunter ยท 1 points ยท Posted at 02:17:37 on June 26, 2018 ยท (Permalink)
sashimi
Trench_Coat_Guy ยท 1 points ยท Posted at 02:17:50 on June 26, 2018 ยท (Permalink)
Pulled pork
Make on the grill w/o sauce and add sauce later, or cook in a crock pot/ Dutch oven with sauce. If will taste great either way
GebMebSebWebbandTeg ยท 1 points ยท Posted at 02:17:52 on June 26, 2018 ยท (Permalink)
Sous vide prime steak. Sous vide at like 125 or 129 or something for like 2 hours. Dry it off, it will look disgusting. Heat a cast iron skillet to the same temperature as the surface of the sun and sear that bitch for a minute or two. Salt with maldon sea salt. Let it rest for a minute chef's kiss
emiliolvtz ยท 1 points ยท Posted at 02:17:56 on June 26, 2018 ยท (Permalink)
Carbonara old style is my favorite
mysafeplace ยท 1 points ยท Posted at 02:18:20 on June 26, 2018 ยท (Permalink)
The chicken and broccoli braid from Pampered chef. Just substitute there over priced spice mix for plain dill and it's so easy to make. It's one of my favorite foods, also one of the few I can make
zytz ยท 1 points ยท Posted at 02:18:45 on June 26, 2018 ยท (Permalink)
I do caprese โsaladโ on those little plastic skewers for work potlucks- folks go nuts for them. Salt + Pepper + EVOO in a bowl, dump in some grape tomatoes and the little balls of fresh mozzarella and toss to coat. Then skewer one each with a folded basil leaf, or 1/2 a leaf if theyโre super big. If you have access to some nice Balsamic vinegar you can toss that on there as well. Super easy, fresh, light, and classy.
As someone that can actually cook, these are still my go to because theyโre just crowd pleasers.
Kico98 ยท 1 points ยท Posted at 02:19:09 on June 26, 2018 ยท (Permalink)
Pasta. Itโs so easy to make
J3319 ยท 1 points ยท Posted at 02:20:25 on June 26, 2018 ยท (Permalink)
Grilled cheese, Jon Favreau style.
hsvakr ยท 1 points ยท Posted at 02:20:36 on June 26, 2018 ยท (Permalink)
Spicy cheesy jalapeรฑo soup โค๏ธ
Calcumber ยท 1 points ยท Posted at 02:21:00 on June 26, 2018 ยท (Permalink)
I can make a bomb ass breakfast sandwich that's not that hard to make at all but looks like gourmet stuff.
whateveryouwantittob ยท 1 points ยท Posted at 02:21:08 on June 26, 2018 ยท (Permalink)
Homemade pasta. It takes some time but no skill at all.
ivyagogo ยท 1 points ยท Posted at 02:21:11 on June 26, 2018 ยท (Permalink)
I made eggs Benedict for Fatherโs Day. I canโt believe how easy the hollandaise sauce was.
AubinMagnus ยท 1 points ยท Posted at 02:22:17 on June 26, 2018 ยท (Permalink)
Tortillas.
Homemade flour tortillas seem super impressive but it's literally
-flour -water -salt -oil
Roll as flat as possible and quick bake it.
spladle29 ยท 1 points ยท Posted at 02:23:19 on June 26, 2018 ยท (Permalink)
Stir fry. Minute white rice in one pot, seasoned chicken and assorted frozen vegetables in another. Combine, add sauce, stir/simmer for a bit. Looks like it was done at a restaurant and only takes like 15 minutes.
LeakyLycanthrope ยท 1 points ยท Posted at 02:23:49 on June 26, 2018 ยท (Permalink)
Behold: Honey Garlic Brown Butter Salmon
Delicious, impressive-looking, but easy to make and doesn't require many ingredients. It also works well with other kinds of fish, adjusting cooking times as necessary.
Personally, I find 4 tbsp honey to 4 tbsp butter a bit too sweet, so I dialled it back to 3 tbsp honey and I find that works very well.
plzpassthepretzels ยท 1 points ยท Posted at 02:23:50 on June 26, 2018 ยท (Permalink)
Pasta with pesto. You can even use the store bought pesto. Just make sure to dust whole thing with Parmesan cheese and people are always mad impressed
sailorderek ยท 1 points ยท Posted at 02:24:10 on June 26, 2018 ยท (Permalink)
Caramel made in the microwave. Seven minutes to heaven
Gunzby ยท 1 points ยท Posted at 02:24:11 on June 26, 2018 ยท (Permalink)
Very good spaghetti sauce. I've had it since I was little and didn't realize until I was in Italy that the simplicity of the ingredients makes the flavor stand out.
I used to use a ton of different ingredients in my sauce trying to make my own. I now use 7 and the of them are tomato sauce, tomato paste and water.
jim2882 ยท 1 points ยท Posted at 02:24:21 on June 26, 2018 ยท (Permalink)
Prime Rib. Easy pizzy.
BayAreaEnginerd ยท 1 points ยท Posted at 02:24:35 on June 26, 2018 ยท (Permalink)
Lumpia. Ground beef browned with mixed frozen veggies and salt to taste. Wrap them in the lumpia/egg roll paper and fry them in some hot oil. 45 mins prep, wrapping takes the longest, about 10 minutes to cook. Maybe not the most impressive but 100% going to be eaten up!
DisBytes ยท 2 points ยท Posted at 02:38:33 on June 26, 2018 ยท (Permalink)
Thats it?!? You know how many Filipina grannies have evaded giving me their recipe of the years?? Oh its on. The lumpia drought is over!
BayAreaEnginerd ยท 1 points ยท Posted at 03:22:13 on June 26, 2018 ยท (Permalink)
Lol yea for the most part. You could get fancy and add some personal touches to it but that's like the basic basic lumpia.
CassusBelliButton ยท 1 points ยท Posted at 02:24:41 on June 26, 2018 ยท (Permalink)
If you're looking to impress someone, Steak, rice/potatoes and Asparagus all the way.
Get a box of rice that comes seasoned. Garlic/herbs is usually a safe bet. Follow the instructions on the box.
Lightly season the steak (salt and pepper is fine, don't go too crazy). Let the pan heat up before putting the steak in. Cook it on medium heat 3 minutes, flip, 3 minutes, flip, 3 minutes, flip 3 minutes. Slice the one you plan on eating in the thickest section and make sure the center is pink but not red (medium-rare is a safe bet for most people).
In a different pan on medium heat, throw a bit of olive oil in the bottom of it and put the Asparagus in. Season lightly with salt/pepper. Cook 3 minutes, turn, 3 minutes, turn, repeat until asparagus is soft but not soggy.
Try to time everything so it finishes up at about the same time. Plate, serve. You've got a balling meal that looks mad impressive without being /too/ difficult.
Atlos ยท 1 points ยท Posted at 02:24:41 on June 26, 2018 ยท (Permalink)
I have a super easy honey pork recipe that I stole from HelloFresh which looks/smells fancy.
zakary9zha ยท 1 points ยท Posted at 02:24:43 on June 26, 2018 ยท (Permalink)
Omelettes. Super easy. Just add onions, ham, peppers, lots of cheese, bam. Looking like a chef.
fabricfreak ยท 1 points ยท Posted at 02:24:53 on June 26, 2018 ยท (Permalink)
Schnitzel and Spatzele
TomCustomRc ยท 1 points ยท Posted at 02:25:23 on June 26, 2018 ยท (Permalink)
2 Min noodles.
SalesyMcSellerson ยท 1 points ยท Posted at 02:25:31 on June 26, 2018 ยท (Permalink)
Ratatouille. Honestly, you just take eggplant, zucchini, squash, onion, tomato and some herbs du Provence and tomato sauce. Pour the sauce and herbs onto the pan and chop up the veggies into rounds and snake the thinly sliced veggies around this dish, cook at 325 for 35 minutes with a little extra time and oil to brown on top and you have a beautiful, colorful Ratatouille dish. It's also delicious and healthy.
Pinesse ยท 1 points ยท Posted at 02:25:50 on June 26, 2018 ยท (Permalink)
Chicken Kiev. Just ground chicken coated with crushed corn flakes. Put ham bacon and cheese for cordon blue, or chopped brocolli and cheddar. Lay some parsley on top. It's easier than a meatball.
ellcoolj ยท 1 points ยท Posted at 02:26:00 on June 26, 2018 ยท (Permalink)
Crock pot pork
Start it before work and tasty goodnesss awaits you when you get home
AltimaNEO ยท 1 points ยท Posted at 02:26:09 on June 26, 2018 ยท (Permalink)
You can make a homemade pozole rather easily.
The mole is the most difficult part, but even that can be made lazily.
You basically boil a pork shoulder till the meat comes off the bone. While thats going on, you take some boiling water in a pot and soak some dried guajillo and anaheim chiles for 10 minutes. Take off the stems and seeds, toss in a blender with some oil, a bit of the water, garlic cloves, a couple tomatoes (you can roast the garlic and tomatoes if youd like), palmful of oregano, a couple of tablespoons of salt, some pepper. Then just dump all that shit into your pot of meat, throw in a large can of hominy (rinse it out, though). Cook till the hominy is soft.
Bam. Just serve that shit with some diced red onion, cilantro, a sprinkle of oregano, a spritz of lime, and slivered cabbage and a few tostadas.
hold_me_beer_m8 ยท 1 points ยท Posted at 02:26:13 on June 26, 2018 ยท (Permalink)
Baked Salmon
SpellingIsAhful ยท 1 points ยท Posted at 02:26:21 on June 26, 2018 ยท (Permalink)
Bacon
BritalPrime ยท 1 points ยท Posted at 02:26:40 on June 26, 2018 ยท (Permalink)
My seafood, veggie rice cheese casserole
[deleted] ยท 1 points ยท Posted at 02:26:58 on June 26, 2018 ยท (Permalink)
A good fucking omlette
pian0keys ยท 1 points ยท Posted at 02:27:07 on June 26, 2018 ยท (Permalink)
Crock Pots. You can buy a crock pot for $20-40 and get a slow cooker cook book to go along with it. I bought one years ago and you can make all kinds of crazy stuff like cake and desserts. Most every recipe is literally just "grab X stuff and throw it in crock pot for Y time."
Hi_jinks ยท 1 points ยท Posted at 02:27:32 on June 26, 2018 ยท (Permalink)
Ramen. My (fellow) super Caucasian friends go nuts when they try my bastardized spicy satay ramen but itโs the easiest thing to make!
Basically cook whichever veggies you fancy in the way that suits you- I often gently fry in sesame oil and a variety of Asian seasonings. Cook whichever protein in a way that suits you. Cook packet of ramen as usual add peanut butter and sirarcha or whichever spicy conduits you fancy to the soup base. Chuck in a boiled egg too if you like.
The_Big_Red89 ยท 1 points ยท Posted at 02:27:35 on June 26, 2018 ยท (Permalink)
Sauteed garlic shrimp scampi with Angel hair pasta.
GameCubeLube ยท 1 points ยท Posted at 02:27:41 on June 26, 2018 ยท (Permalink)
Slow cooked pulled pork. Throw a bunch of stuff in a pot, set the time, pull it apart, and people lose their minds.
chowder138 ยท 1 points ยท Posted at 02:27:45 on June 26, 2018 ยท (Permalink)
I like to cook chicken on the stove top with tons of butter and every spice in my pantry.
HashtagNamed ยท 1 points ยท Posted at 02:27:52 on June 26, 2018 ยท (Permalink)
Cheese on toast.
DavidRandom ยท 1 points ยท Posted at 02:28:07 on June 26, 2018 ยท (Permalink)
Mix Alfredo sauce with pasta, put a piece of salmon on it (individual packaged fillets, you can get them in the seafood section, about $11 for 8-10 fillets), top the salmon with a dollop of basil pesto (from a jar).
Alternatively, if you don't eat meat, replace the salmon with an over easy egg.
Boom.
I actually made this today, it's my go-to when I'm feeling lazy but still want to eat something "fancy". It takes about 15-20 minutes to make this meal for two.
And it's pretty cheap, at around $3.50 a plate.
Edit: on the topic of easy pasta, if you simmer your sauce (any red sauce from the supermarket) in a pan, add in a little red wine vinegar, a shot of vodka (vodka breaks down the tomato and releases a lot of flavor), and....and bear with me here, add a sprinkle of instant coffee, it doesn't have to be anything fancy, Folgers is fine.
(Salt and Pepper if desired)
Do this and you'll make a $1 can of spaghetti sauce into a gourmet experience.
tyrspawn ยท 1 points ยท Posted at 02:28:09 on June 26, 2018 ยท (Permalink)
Baked salmon with basil pesto sauce. So insanely easy to make.
Noah-R ยท 1 points ยท Posted at 02:28:17 on June 26, 2018 ยท (Permalink)
Hamburgers from the nearby fast food place
BenjewminUnofficial ยท 1 points ยท Posted at 02:28:52 on June 26, 2018 ยท (Permalink)
My go-to is quiche. If you buy a ready-made frozen pie crust, just mix eggs, milk, then whatever your add-ins are and youโve got yourself a quiche in the making
Hermour ยท 1 points ยท Posted at 02:29:34 on June 26, 2018 ยท (Permalink)
Cheese fondue is pretty easy and quick (once you've done it once or twice). Also tastes so good
purutiger ยท 1 points ยท Posted at 02:29:45 on June 26, 2018 ยท (Permalink)
Chicken tandoori.... All it takes it is a bunch of masalas, salt and oil. Marinate and roast! That's it!
People think I'm a boss!
jayillah ยท 1 points ยท Posted at 02:30:10 on June 26, 2018 ยท (Permalink)
Aglio e olio. Basically it's spaghetti or linguini in olive oil and chopped garlic.
It's like 5 ingredients that create something incredible. I make it whenever my girlfriend's friends come over and it earns me some extra succ points with the waifu ;P
[deleted] ยท 1 points ยท Posted at 02:30:20 on June 26, 2018 ยท (Permalink)
Rissoto. Just watching the Basics with Babish vid and you're all set! I made it a couple days ago, + the Arancini the following day. Both Amazing!!
mkzleonard ยท 1 points ยท Posted at 02:30:55 on June 26, 2018 ยท (Permalink)
Classic grilled steak.
Coat with olive oil. Liberally season w/salt, pepper, garlic powder. Throw it on the grill at high heat (800 F) for 30 sec each side. Brush each side w/melted butter and let the flames sear the shit out of it for 1-2 mins each side and you have a beautiful rare-medium steak depending on how long you let it go.
K.I.S.S.
Gunzby ยท 1 points ยท Posted at 02:31:03 on June 26, 2018 ยท (Permalink)
Fettuccine Alfredo
It's a remarkably easy recipe that most ppl can make very well. Heavy cream, butter, garlic, parsley and I add oregano
Withyhydra ยท 1 points ยท Posted at 02:31:06 on June 26, 2018 ยท (Permalink)
Carbonara. The hardest part is just making sure the pan isnt too hot when you add the egg. If you can nail that you have a simple creamy pasta that makes you look like a god damn food magician.
Kapot_ei ยท 1 points ยท Posted at 02:31:46 on June 26, 2018 ยท (Permalink)
Steak.
spartanburt ยท 2 points ยท Posted at 02:37:58 on June 26, 2018 ยท (Permalink)
Ha yeah, when I first moved to Chicago I was excited to try all the well-known steak restaurants there. I soon realized even the most talked-up places were laughable compared to what we made at home.
Kapot_ei ยท 1 points ยท Posted at 09:55:10 on June 26, 2018 ยท (Permalink)
We are in agreement.
taffyowner ยท 1 points ยท Posted at 02:31:54 on June 26, 2018 ยท (Permalink)
Blackened chicken Alfredo.... just coat the chicken and use store bought Alfredo and youโre golden
stewieman62 ยท 1 points ยท Posted at 02:32:01 on June 26, 2018 ยท (Permalink)
Lobster and crab look ot up season it and bake it boil the crab put minute rice under the lobster and parsley flakes on top
SuperMatureGamer ยท 1 points ยท Posted at 02:32:54 on June 26, 2018 ยท (Permalink)
Bulgogi/Hibatchi marinaded Steak and Chicken.
2 Cups Soy Sauce
1 or close to of Sugar (White preferably but brown sugar works too)
1 Cup of Green Onion
1 Tablespoon of sesame oil (very strong you can use 3/4 of a tablespoon if needed)
Optional:
1 Tablespoon of black pepper or gochujang
1 Tablespoon of finely chopped garlic
1/4 Cup of chopped shallots
Marinade any pieces of chicken (I use chicken thighs because they are cheap, usually 8 to 10 of them) or pieces of steak, can be cheap flank steak.
Put in the fridge over night and grill on the barbecue or cook any way you want.
Perfection, and children love it.
Looks fancy and tastes great, especially with the grill marks. Cheap to make as well.
ggershwin ยท 1 points ยท Posted at 02:33:00 on June 26, 2018 ยท (Permalink)
It's all about presentation of the food. If you're deliberate and artistic in the presentation people will have greater respect than they would otherwise regardless of whether or not the taste is necessarily of a higher quality.
HoganB_Gogan ยท 1 points ยท Posted at 02:33:18 on June 26, 2018 ยท (Permalink)
Pulled pork/shredded beef.
Just season and sear the meat, plop into crock pot with veggies, and come back in 8 hours with some forks to shred it up. Mix in some sauce and you've got good eatin' for days.
FormalChicken ยท 1 points ยท Posted at 02:33:34 on June 26, 2018 ยท (Permalink)
Boneless skinless chicken thighs. Throw some soy sauce on there, grill em. Instant hit. They're hard to overcook.
craftsparrow ยท 1 points ยท Posted at 02:33:35 on June 26, 2018 ยท (Permalink)
Bruschetta
Seriously, if you can chop tomatoes and toast bread, you're solid. All you have to do is toast bread and then put cut up shit on it.
carrott36 ยท 1 points ยท Posted at 02:33:52 on June 26, 2018 ยท (Permalink)
Noddles with butter or olive oil and herbs!
omgitsjackattack ยท 1 points ยท Posted at 02:35:02 on June 26, 2018 ยท (Permalink)
Literally any kind of cookie made from scratch. Baking is basically following instructions, but people will rave if you bring a plate of fresh, homemade cookies to the office or a party.
benjyk1993 ยท 1 points ยท Posted at 02:35:14 on June 26, 2018 ยท (Permalink)
Pan seared salmon, roasted asparagus and potatoes, + a hollandaise for the fish. Easy AF, just toss asparagus in olive oil, salt, and pepper, same with the potatoes, then roast at 375 for 30 minutes (remove asparagus at like 15). The fish is way easier than people make it. Heat cast iron skillet to a ripping heat, toss the fish on, salt and pepper, just look at the colour on the side, cook until the colour is what you like. The hollandaise is also easier than people make it. Heat butter in pan, instead of adding the eggs yolks to the butter, like most recipes will tell you, add the butter to the egg yolks. Pour slowly, add lemon juice, salt, cayenne, whisk constantly. That's it. People go crazy over it, but it's just little things like asking people how done they like their fish beforehand and removing it when it's where they want it. Attention to detail is the easiest thing to do to impress people.
ZXDarkblade ยท 1 points ยท Posted at 02:35:28 on June 26, 2018 ยท (Permalink)
We make mini pizzas at my house that are stupid easy but you can make them either simple or extremely fancy looking. Get the buttery Pilsbury biscuits and set them out on a pan. Next, mix together salsa and marinara and put that on there (if itโs store-bought salsa you may or may not need the marinara, but I use homemade stuff thatโs extremely runny) then you put some pepperoni, and bacon on for your protein layer. Then, layer on mozzarella cheese. After that, add onion and sliced cherry tomatoes to it. Add a tiny bit more cheese on top to make sure everything sticks together, then throw it in the oven on 375 degrees Fahrenheit for 7-8 minutes. It may be a simple pizza, but it looks sophisticated as hell and tastes amazing.
GaSouthern ยท 1 points ยท Posted at 02:35:49 on June 26, 2018 ยท (Permalink)
Blackened Scallops
[deleted] ยท 1 points ยท Posted at 02:36:19 on June 26, 2018 ยท (Permalink)
Beef Wellington
LittleKitty235 ยท 2 points ยท Posted at 03:31:01 on June 26, 2018 ยท (Permalink)
I'm not sure this qualifies as easy to make.
buzz86us ยท 1 points ยท Posted at 02:37:07 on June 26, 2018 ยท (Permalink)
I'd say falafel.. but almost nobody outside NYC knows what it is..
Delicatefukinflower ยท 1 points ยท Posted at 02:37:56 on June 26, 2018 ยท (Permalink)
Any creole dish, jambalaya, " wow this is tasty!". It's meat rice and trInity with seasoning. It's is fillling and cheap tho.
Tefai ยท 1 points ยท Posted at 02:38:49 on June 26, 2018 ยท (Permalink)
Regardless of what people say Souffle is actually really easy. Just need to get the flour butter mixture right, but that's what scales are for.
I made them 6 or so times thinking I messed up because they sank. They always sink if you wait to long to eat them, supposed to be eaten right away.
Melt butter, stir in flour. Add chocolate to mix let it melt. Whisk eggs whites until peaks, folding into chocolate mixture, out into ramakins, cook, eat. It's really that easy pretty much.
FizzyFusion ยท 1 points ยท Posted at 02:39:30 on June 26, 2018 ยท (Permalink)
Baklava. There's several layers involved, and people are just really impressed when you say there's 40 layers of paper thin dough, butter, and nuts in between. It just takes time and patience.
HeatDropper ยท 1 points ยท Posted at 02:39:55 on June 26, 2018 ยท (Permalink)
Everything I smoke
LVL4saucerer ยท 1 points ยท Posted at 02:40:04 on June 26, 2018 ยท (Permalink)
Bibimbap. However you choose to make it. It's a bunch of simple to prepare foods over rice. Runny Egg and gochujang. If you go the extra mile and serve it in a hot stone bowl...you will win at dinner parties forever. Warning: super easy to make. Time consuming prep, but worth it.
Samson2020 ยท 1 points ยท Posted at 02:40:19 on June 26, 2018 ยท (Permalink)
Bruschetta al Pomodoro. You toast French bread in the oven and mix tomato, salt, garlic, basil, and olive oil. The tomato mixture is a topping for the bread.
[deleted] ยท 1 points ยท Posted at 02:40:21 on June 26, 2018 ยท (Permalink)
Tomato Jam.
Totally changes the burger game. Easy to make.
siralto ยท 1 points ยท Posted at 02:40:44 on June 26, 2018 ยท (Permalink)
Any kind of pasta
afettz13 ยท 1 points ยท Posted at 02:40:56 on June 26, 2018 ยท (Permalink)
Pasta aglio e olio!!! 6 ingredients! Check out the binging with babish YouTube episode about it! It was in the movie Chef.
Garlic, olive oil, red pepper flakes, pasta, lemon and parsley.
[deleted] ยท 1 points ยท Posted at 02:41:26 on June 26, 2018 ยท (Permalink)
Save and forget.
Tefai ยท 1 points ยท Posted at 02:41:28 on June 26, 2018 ยท (Permalink)
Roast Turkey for Thanksgiving, I get a bird salt and spice it the day before. The day cooking stuff it with what ever you want, apples etc. Put in an oven bag, put 1/2 bottle of sparkling wine in bottom of bag don't splash on the bird. Put it in oven for 4 hours (depending on size) and forget about it until timer goes off. I had a nap last time at Thanksgiving while cooking the bird, which is apparently hard.
MagicNein ยท 1 points ยท Posted at 02:41:32 on June 26, 2018 ยท (Permalink)
Mac and cheese. Easiest thing to make fancy if you play with cheeses and spices. Bake it, too.
Blackfx4x4 ยท 1 points ยท Posted at 02:41:40 on June 26, 2018 ยท (Permalink)
Garlic bread pizza bites. Made them for a friend who was down and blue Friday. The recipe is relatively simple, just takes a little time to get everything measured out and put together the way it needs to be.
She was ecstatic, and and had to not only take pictures, but get the recipe from me and share it with everyone she knows.
BootlegDouglas ยท 1 points ยท Posted at 02:41:50 on June 26, 2018 ยท (Permalink)
Curry.
Literally any kind of curry. Particularly coconut milk-based Thai curries. If you're the kind of person who already has loads of spices sitting in your spice rack (garlic, cumin, coriander, ginger, etc.), it's also ridiculously cheap. The best part about it is that the rest of your meal should be composed of a handful of the easiest things you could ever do in a kitchen: make some rice, steam some vegetables, maybe cook up a few pieces of chicken. After you make it once or twice, you can tweak it to anyone's tastes; it's easy to change how sweet/spicy/citrusy/whatever it is, but it always tastes more complex and difficult than it is.
xmpmx ยท 1 points ยท Posted at 02:42:16 on June 26, 2018 ยท (Permalink)
Fresh pasta for dan dan noodles!!! Cup flour, two eggs, salt, lil water. Roll. Cut. I have a 5 dollar pasta roller from a yard sale. Sesame oil, peanut butter, ginger, vinegar, other stuff. Boom! Ur a chef
Antipholus-Ephesus ยท 1 points ยท Posted at 02:42:53 on June 26, 2018 ยท (Permalink)
Steamed hams
[deleted] ยท 1 points ยท Posted at 02:43:06 on June 26, 2018 ยท (Permalink)
Tuna tataki. Presentation gets me the D every time.
vigoroiscool ยท 1 points ยท Posted at 02:43:07 on June 26, 2018 ยท (Permalink)
Pretty much any pasta. If you want it to look really fancy just put canned tomatoes in it instead of plain tomato sauce.
VulcanShade ยท 1 points ยท Posted at 02:43:39 on June 26, 2018 ยท (Permalink)
Chicken Tika Masala. Incredibly time consuming, lots of spices/ingredients but itโs fun to make and absolutely delicious.
FakeNewsfortheWin ยท 1 points ยท Posted at 02:43:45 on June 26, 2018 ยท (Permalink)
Candy covered oreos. Get candy melts ($2.50 at Walmart) and a package of Oreos. Melt the candy in the microwave (I usually do 90 seconds) and stir. Dip Oreos in candy and place on wax paper (the candy sticks to tin foil). Wait a few hours for it to cool and serve.
TheCriminalProphet ยท 1 points ยท Posted at 02:43:48 on June 26, 2018 ยท (Permalink)
Baked salmon fillets
bishopspappy ยท 1 points ยท Posted at 02:43:56 on June 26, 2018 ยท (Permalink)
Today reddit taught me that the amount of butter you use is directly correlated to how highly people regard your culinary skills.
Calfeutre ยท 1 points ยท Posted at 02:43:57 on June 26, 2018 ยท (Permalink)
It took me 10 minutes to throw together this delicious quiche I have in the oven, its SO easy and very good!
rachelmarie7 ยท 1 points ยท Posted at 02:44:42 on June 26, 2018 ยท (Permalink)
A Dutch Baby
Dream3ater ยท 1 points ยท Posted at 02:45:08 on June 26, 2018 ยท (Permalink)
Thai Chicken basil:
2 lbs chicken (chopped small)
2 tablespoon soy
2 tablespoon oyster sauce
1 tablespoon minced garlic
1 serrano chili pepper diced
A big box of basil leaves (pluck em leaving out the stems)
Serve with white rice. Throw the basil leaves on after you cook the chicken thoroughly.
_Jedha ยท 1 points ยท Posted at 02:45:44 on June 26, 2018 ยท (Permalink)
Eggs
zod_552 ยท 1 points ยท Posted at 02:45:45 on June 26, 2018 ยท (Permalink)
The one chef who one won top chef masters season 3 with upma,a Tamil cuisine which is basically semolina porridge and is as easy to make as 2 minute ramen.
grumpaz ยท 1 points ยท Posted at 02:46:00 on June 26, 2018 ยท (Permalink)
Spaghetti Bake. Only thing i do different is layer it like lasagne and put mozzarella on it.
ThisIsNeverReal ยท 1 points ยท Posted at 02:46:09 on June 26, 2018 ยท (Permalink)
Cheesecake. I spend 20 minutes throwing cream cheese, vanilla, sour cream, milk, flour, eggs, and sugar into a bowl. Mix that shit up. Put it in the oven for an hour. Turn the oven off and let that fucker sit in there for 3-4 hours with the door closed. Comes out damn near perfect every time.
brickiex2 ยท 1 points ยท Posted at 07:01:43 on June 26, 2018 ยท (Permalink)
what temp?
ThisIsNeverReal ยท 1 points ยท Posted at 20:21:13 on June 26, 2018 ยท (Permalink)
If you google New York Cheesecake recipe, the first hit is a good one. The Chantal's on Allrecipes. 350 degrees for an hour then just let it sit. There's usually one crack in the middle, but who cares? It's made to be eaten, it'll look pretty in pieces.
brickiex2 ยท 1 points ยท Posted at 00:22:53 on June 27, 2018 ยท (Permalink)
thanx!
cassinightmare ยท 1 points ยท Posted at 02:46:47 on June 26, 2018 ยท (Permalink)
Chicken Parmesean. Super easy but looks difficult. After making my own I can't stand restaurants versions.
P0RTILLA ยท 1 points ยท Posted at 02:46:49 on June 26, 2018 ยท (Permalink)
Bacon wrapped dates. Itโs two ingredients for god sake.
Smurphy115 ยท 1 points ยท Posted at 02:46:50 on June 26, 2018 ยท (Permalink)
Iโm gonna go with dressing.
3 parts Olive oil and 1 part whatever kind of vinegar I feel like using. (In general 3 parts base, 1 part acid). Season... (technically you should have an emulsifier like mustard.... I typically skip this step.)
Pick a green, cut up another veggie or two, throw a fruit in, roast some nuts, throw a cheese on... DONT PUT THE DRESSING ON UNTIL YOU ARE READY TO SERVE.
GoddamnSocrates ยท 1 points ยท Posted at 02:46:57 on June 26, 2018 ยท (Permalink)
Honestly it depends on your area. Some places you won't find cheese curds for miles, others you have 'em up to the ears. Research to see if there is some place local, if not maybe shop online?
Wheaties466 ยท 1 points ยท Posted at 02:47:07 on June 26, 2018 ยท (Permalink)
Cowboy caviar is always a hit with vegans.
decappuccino ยท 1 points ยท Posted at 02:47:16 on June 26, 2018 ยท (Permalink)
Peanut Butter Fridge Fudge.
-1 jar of Betty Crockers frosting
-1 jar of peanut butter similar size to frosting jar
-Microwave for 2 mins(or until both are a molten liquid)
-Stir together in bowl
-Pour in slice tray lined with parchment and fridge for 2hours+(over night is best)
Presto. Before fridging you can swirl melted chocolate on top
mariahleefaith ยท 1 points ยท Posted at 02:47:17 on June 26, 2018 ยท (Permalink)
Chicken tortilla soup
RegisteredNarc ยท 1 points ยท Posted at 02:48:42 on June 26, 2018 ยท (Permalink)
Baked cream cheese, top with chopped sun dried tomatoes, garlic and a drizzle of olive oil. Bake at 350 until the cream cheese cracks, then put a basket of sliced baguette next to the dish. People love it, couldnโt be easier.
funkyvilla ยท 1 points ยท Posted at 02:49:15 on June 26, 2018 ยท (Permalink)
Bone marrow on French baguette with side of parsley salad
$20+ dish at most restaraunts, but really easy to make at home and for way cheaper.
BuffBabyFinn ยท 1 points ยท Posted at 02:50:31 on June 26, 2018 ยท (Permalink)
Making your own mascarpone cheese. It's literally some cream, lemon juice, salt, and seven minutes of cooking. When someone finds out you made your own cheese, they lose their goddamn minds. It's so good on almost everything, savory and sweet, too.
eb_straitvibin ยท 1 points ยท Posted at 02:51:05 on June 26, 2018 ยท (Permalink)
Steak au Poivre. Itโs literally the easiest way to every cook steak, takes no time to finish, but flambรฉing the cognac looks really pro.
Ramparamparoo ยท 1 points ยท Posted at 02:51:07 on June 26, 2018 ยท (Permalink)
Really good breakfast, easiest way to cook amazing food that everyone loves
mcknixy ยท 1 points ยท Posted at 02:51:35 on June 26, 2018 ยท (Permalink)
Chicken parmesan
Grimlock_1 ยท 1 points ยท Posted at 02:51:38 on June 26, 2018 ยท (Permalink)
I recon lamb roast. Itโs just salt and pepper and than put that meat in the over for 2.5 hours and your set.
azawindam ยท 1 points ยท Posted at 02:51:42 on June 26, 2018 ยท (Permalink)
Seared scallops. Gently salt. Piping hot pan with olive oil. Sear each side for 60 seconds. Season with pepper. Serve with sliced green apples. Done.
psycheraven ยท 1 points ยท Posted at 02:52:10 on June 26, 2018 ยท (Permalink)
Whole chicken roasted with herb butter, topped with a gremolata.
tigggolbitties ยท 1 points ยท Posted at 02:52:24 on June 26, 2018 ยท (Permalink)
Maybe not extremely easy but still pretty easy, chicken cordon bleu. All you really have to do is pound the breast out evenly
SomethingExxtra ยท 1 points ยท Posted at 02:52:36 on June 26, 2018 ยท (Permalink)
Pssta
Justhappytobethere ยท 1 points ยท Posted at 02:53:04 on June 26, 2018 ยท (Permalink)
Just come to say your username is inspired
that_damned_frog ยท 1 points ยท Posted at 02:53:12 on June 26, 2018 ยท (Permalink)
Quinoa. My brother and sister-in-law have shown their appreciation multiple times by giving me compliments on it. I cook a piece of chicken or pork chop with onion, garlic, and salt to prepare broth. I dump the amount of quinoa I want to cook (eyeball it, the more the merrier) and let it boil and cook for around 20 minutes. I don't add anything to it, but if I'm feeling fancy, I add a can of vegetables like peas and corn, or black beans. But plain quinoa usually is more than okay for my family. (Pro tip: pork chop broth > chicken broth, gives better taste.) Strange thing issues I burnt some of the quinoa one time because I lost track of time on it, but my brother and sister-in-law loved it. I wouldn't recommend letting it burn, though. It's very simple and easy to make, but it can easily be messed up.
yyellowy ยท 1 points ยท Posted at 02:53:42 on June 26, 2018 ยท (Permalink)
it's mostly to do with plating!
But personally is a mushroom wellington!
[deleted] ยท 1 points ยท Posted at 02:53:55 on June 26, 2018 ยท (Permalink)
Barbeque chicken pizza. Take some chicken breast, and cook it in a frying pan just like any other meal. Buy pre-made pizza crusts, some barbeque sauce, cheese (mozzarella), pizza sauce from a jar, and bacon bits. Spread the pizza sauce, squirt or pour some barbeque sauce, add chicken, add cheese, add bacon bits, bake, and boom- restaurant quality pizza in under 30 minutes.
spockified ยท 1 points ยท Posted at 02:56:17 on June 26, 2018 ยท (Permalink)
Yum! Some thinly sliced red onion adds a nice taste to it if one so desires.
[deleted] ยท 1 points ยท Posted at 02:58:34 on June 26, 2018 ยท (Permalink)
Yes!! Not an onion guy myself, but I know that's popular. I worked at a pizza place for a couple years, and someone would add sauerkraut to barbeque chicken pizza. Go figure!
citruskeptic1 ยท 1 points ยท Posted at 02:54:35 on June 26, 2018 ยท (Permalink)
fried rice
[deleted] ยท 1 points ยท Posted at 02:54:38 on June 26, 2018 ยท (Permalink)
Steamed hams.
pomanE ยท 1 points ยท Posted at 02:54:55 on June 26, 2018 ยท (Permalink)
Kraft dinner
throwaway93_4 ยท 1 points ยท Posted at 02:55:06 on June 26, 2018 ยท (Permalink)
Bulgogi. My gf and I love to make it when we have guests, they love it and it's super easy
[deleted] ยท 1 points ยท Posted at 02:55:09 on June 26, 2018 ยท (Permalink)
Clam Linguini
Mr_Bubbles69 ยท 1 points ยท Posted at 02:55:12 on June 26, 2018 ยท (Permalink)
Pico de Gallo
ineedmorecheese ยท 1 points ยท Posted at 02:55:29 on June 26, 2018 ยท (Permalink)
Italian chicken with sun-dried tomato & garlic chevre. ๐๐๐ Extremely easy, cheap, beautiful meal. I typically serve it with Jasmine rice.
Jengaleng422 ยท 1 points ยท Posted at 02:55:33 on June 26, 2018 ยท (Permalink)
Scallops
Goddessofsin ยท 1 points ยท Posted at 02:59:09 on June 26, 2018 ยท (Permalink)
If they are so easy, why do I always seem to get overcooked ones at restaurants?
Jengaleng422 ยท 1 points ยท Posted at 03:01:24 on June 26, 2018 ยท (Permalink)
Because you only cook them for two minutes on each side and theyโre done... my guess is whatever restaurant you get them at either is too busy to check on them for 4 minutes straight or you ordered the scallops at the local family Italian joint that has 90% frozen product.
N7-Rook ยท 1 points ยท Posted at 02:55:51 on June 26, 2018 ยท (Permalink)
Fridge clean out pasta.
Diced veggies or meats left from prepping other meals? Make some penne (my favorite) some sort of cheesey herby sauce. Fucking jar of Publix alfredo or something. Chop some some basil to hide the cheap in the sauce. Maybe sautรฉ you fridge crap, maybe not. Put a little more basil on top as garnish. Fucking done.
whpsh ยท 1 points ยท Posted at 03:10:03 on June 26, 2018 ยท (Permalink)
I do this and call it pasta pizza because I always have some pepperoni around somewhere. It's crazy good to be a casserole.
BigfootNick ยท 1 points ยท Posted at 02:56:08 on June 26, 2018 ยท (Permalink)
Cheesecake
I find that theyโre generally super simple to make, but always get rave reviews. Made a bacon cheesecake once (cause who doesnโt love bacon) with a caramel sauce made from rendered bacon fat. Everyone at work loved it.
iamwhoiamamiwhoami ยท 1 points ยท Posted at 02:56:11 on June 26, 2018 ยท (Permalink)
Omelets.
People love them and think they require a lot of skill, but it's really easy once you've done it a few times.
Stacinater ยท 1 points ยท Posted at 02:56:12 on June 26, 2018 ยท (Permalink)
roast and yorkshire puddings. dump the seasoned veggies in, season meat put it oven. get a butcher to cut the meat, and tell you how long to cook it. watch you tube for how to make yorkies. use packet gravy! same foe herb roasted chicken. for chicken split along back spine and flatten. (cooks faster/better) stuff fresh chopped herb mix up under the skin. then rub oil/salt on skin. bake with veggies. roast chicken can be made in oven bags, so no dishes. to go all out for a date try fish or chicken in pappillote. its a parchment paper pocket with wine chicken and veg cooks with steam. use a potato peeler on carrots and root of celery to make ribbon veggies. the work is in the prep. can all be made morning of. finally for large parties its homemade beer roasted pulled pork.
dullday1 ยท 1 points ยท Posted at 02:56:23 on June 26, 2018 ยท (Permalink)
Fried rice, it will always taste good, and the secret to making it look amazing is using an assortment of veggies to add lots of color
whpsh ยท 1 points ยท Posted at 03:08:34 on June 26, 2018 ยท (Permalink)
I've tried a half dozen times, fried rice isn't that easy at all.
LittleKitty235 ยท 1 points ยท Posted at 03:24:50 on June 26, 2018 ยท (Permalink)
You need less oil than you think, and your rice can't be wet. If you aren't using a rice cooker you need to on point with your initial rice cook or you are screwed from the start.
MC_AnselAdams ยท 1 points ยท Posted at 02:56:30 on June 26, 2018 ยท (Permalink)
Pasta Puttanesca
yumcha808 ยท 1 points ยท Posted at 02:56:54 on June 26, 2018 ยท (Permalink)
Soft boiled eggs
Caibee612 ยท 1 points ยท Posted at 02:57:01 on June 26, 2018 ยท (Permalink)
Popovers!
A0ma ยท 1 points ยท Posted at 02:57:25 on June 26, 2018 ยท (Permalink)
Carbonara. So many people I've talked to think it's impossible to make. Just take it off the stove before adding the raw eggs, otherwise you get some mutant scrambled eggs. The residual heat in the noodles will cook the eggs.
Step 1- Boil noodles.
Step 2- Drain Noodles.
Step 3- Add grated parmesan, salt, pepper, bacon (use parmigiano regiano and pancetta if you wanna get fancy)
Step 4- remove from heat and add eggs.
Also, this whole thread is amazing.
career_whatcareer ยท 1 points ยท Posted at 02:57:34 on June 26, 2018 ยท (Permalink)
Steak Alfredo, a la Olive Gardens Alfredo
DriftingJesus ยท 1 points ยท Posted at 02:58:11 on June 26, 2018 ยท (Permalink)
Caico e pepe
Spaghetti, Butter, pecorino, parmesan, black pepper.
metompkin ยท 1 points ยท Posted at 02:58:41 on June 26, 2018 ยท (Permalink)
Salmon en croute
5steelBI ยท 1 points ยท Posted at 02:58:52 on June 26, 2018 ยท (Permalink)
Curried rice
[deleted] ยท 1 points ยท Posted at 02:59:59 on June 26, 2018 ยท (Permalink)
Carbonara!!
strokesfan91 ยท 1 points ยท Posted at 03:00:12 on June 26, 2018 ยท (Permalink)
Ceviche
GamingTaylor ยท 1 points ยท Posted at 03:00:19 on June 26, 2018 ยท (Permalink)
Steak.... People don't realize how incredibly easy it is to cook a steak. You literally just flip it once and serve. Just make sure not to cook it too long.
Mr2_Wei ยท 1 points ยท Posted at 03:00:29 on June 26, 2018 ยท (Permalink)
Instant noodles
climbstuffeatpizza ยท 1 points ยท Posted at 03:00:30 on June 26, 2018 ยท (Permalink)
Cooking a great steak. 90% of it is buying a good steak. The rest is just flipping a room temperature hunk of flesh one time and watching a timer.
industrial86 ยท 1 points ยท Posted at 03:00:47 on June 26, 2018 ยท (Permalink)
1 can seafood stock, couple teaspoons tomato paste,1 can coconut milk, couple table spoons tomato puree, bring to a boil then simmer, add a couple splashes of white wine. butter maybe... salt/ chili powder to taste.
Badass seafood soup.
throw some fuckin cooked shrimp and or fish in there, and people are like WTF.
edit...a picture
jarjarkiinks ยท 1 points ยท Posted at 03:00:55 on June 26, 2018 ยท (Permalink)
A nice ass grilled ham and cheese sandwich
AnyRandomFucktard ยท 1 points ยท Posted at 03:01:16 on June 26, 2018 ยท (Permalink)
Scallops.
1) find quality u 10-20 scallops. 2) melt lots of butter. Add more butter. 3) sear that shit hot for 2-3 minutes/side. Mission accomplished.
Want to step it up?
4) boil a bag of frozen peas. Add garlic/shallots if ya feeing fancy. 5) purรฉe those peas in a blender. 6) serve scallops on yer fancy pea soup.
$20 and 10 min will make you a badass dinner for 4
PM_ME_WUTEVER ยท 1 points ยท Posted at 03:01:35 on June 26, 2018 ยท (Permalink)
Honestly, just learn how to season things properly. People who aren't that into food will be wowed by a sprinkle of rosemary on beef or thyme on chicken.
Kmb71179 ยท 1 points ยท Posted at 03:01:56 on June 26, 2018 ยท (Permalink)
Mississippi Pot Roast in the slow-cooker.. Just get a 3 to 4 lb pot roast, 1 stick of butter, 1 packet Au Jus powder, 1 packet Hidden Valley Ranch powder packet, and 6 to 8 pepperoncini peppers. You can sear the roast, but it isn't necessary. Place roast in slow cooker, sprinkle both powder packets over the roast, place butter and peppers on top of the roast. Close and let cook on high for 4 hours or low for 6 to 8. Use the juice as gravy. Serve with mashed potatoes or egg noodles. OMG! Soooooo yummy! ๐
Istoleapot ยท 1 points ยท Posted at 03:02:25 on June 26, 2018 ยท (Permalink)
I watched Ms. Doubtfire. She taught me that someone else cooks and you can call it your own with a smile on your face.
0bel1sk ยท 1 points ยท Posted at 03:02:38 on June 26, 2018 ยท (Permalink)
Sautรฉed spinach in a cored tomato then baked
Thegrezza ยท 1 points ยท Posted at 03:03:18 on June 26, 2018 ยท (Permalink)
Garlic Bread
Dimples0520 ยท 1 points ยท Posted at 03:04:22 on June 26, 2018 ยท (Permalink)
Quiche!!!!
watchwhalen ยท 1 points ยท Posted at 03:04:32 on June 26, 2018 ยท (Permalink)
Eggs Benny with hash browns and waffles. I've been making it for years. Winner winner her eggs are.. oops
TheCybrid ยท 2 points ยท Posted at 03:11:51 on June 26, 2018 ยท (Permalink)
...fertilized?
Asddsa76 ยท 1 points ยท Posted at 03:05:06 on June 26, 2018 ยท (Permalink)
Creme brulee. You just heat some dairy and sugar, add egg yolks, bake in a water bath, chill, sprinkle sugar, and torch.
milhouseisa_meme ยท 1 points ยท Posted at 03:05:23 on June 26, 2018 ยท (Permalink)
Ratatouille of course, makes even a street rat look like a Michelin chef
DarkMatter8x5 ยท 1 points ยท Posted at 03:06:02 on June 26, 2018 ยท (Permalink)
Instant Ramen Noodles
thesuperboalisgay ยท 1 points ยท Posted at 03:06:34 on June 26, 2018 ยท (Permalink)
Charcuterie. Just put some cheese, meat, crackers / bread and grapes on a cutting board and you are done. Sprinkle cranberries and / or nuts to make it prettayy.
Blipdrips ยท 1 points ยท Posted at 03:06:50 on June 26, 2018 ยท (Permalink)
Carbonara after a night of drinking
BronsonRedfin ยท 1 points ยท Posted at 03:07:11 on June 26, 2018 ยท (Permalink)
Spaghetti carbonara
little_brown_bat ยท 1 points ยท Posted at 03:08:04 on June 26, 2018 ยท (Permalink)
Venison backstraps.
Method one: get the cheap italian dressing, marinade backstraps overnight in the dressing. Grill backstraps, do not overcook.
Method two: pre-heat cast iron skillet. Add butter to skillet, enough to coat pan. Add backstraps, season with either garlic powder, seasoning salt, or other spice of your choice. Can also use this method with the marinated backstraps.
Roccobot ยท 1 points ยท Posted at 03:08:08 on June 26, 2018 ยท (Permalink)
Salmon and celery:
Take one piece of smoked salmon and put it on a plate. Chop some celery (and a bit of fennel if you want) in small pieces and mix it with salt and olive oil in a cup. Scatter the mix all over the salmon, add a little pepper. Et voilร .
Perfect summer dish, even better inside in a tortilla if you like.
[deleted] ยท 1 points ยท Posted at 03:08:34 on June 26, 2018 ยท (Permalink)
Iโve found buffalo wings to always look professional
BrassMan115B ยท 1 points ยท Posted at 03:08:38 on June 26, 2018 ยท (Permalink)
Biscuits! Easy to make, only a few simple ingredients no wait time and everyone loves them.
MomWKidsOnReddit ยท 1 points ยท Posted at 03:08:57 on June 26, 2018 ยท (Permalink)
Not a "dish" but whenever I made chocolate dipped strawberries, everyone thinks they're amazing and it only takes about five minutes.
Literally_A_turd_AMA ยท 1 points ยท Posted at 03:09:08 on June 26, 2018 ยท (Permalink)
Salmon. olive oil, salt, pepper, dill, and in the oven. Easy. Delicious
benthecassidy ยท 1 points ยท Posted at 03:09:25 on June 26, 2018 ยท (Permalink)
Paella. Literally just fry up some nice veggies or chorizo or whatever you want in a flat frying pan, chuck 50g of rice in, season with turmeric and paprika, then wap in a fat load of chicken or vegetable stock (a mugful) and leave it on a low-medium heat for half an hour.
Yoshifan55 ยท 1 points ยท Posted at 03:10:17 on June 26, 2018 ยท (Permalink)
Shrimp scampi
this_username ยท 1 points ยท Posted at 03:10:38 on June 26, 2018 ยท (Permalink)
Just ice.
deadhead94 ยท 1 points ยท Posted at 03:10:47 on June 26, 2018 ยท (Permalink)
carbonara
eggs, cheese, noodles and, fatty pork + 10 minutes
Shawer ยท 1 points ยท Posted at 03:10:50 on June 26, 2018 ยท (Permalink)
ITT: people who donโt realise my definition of โextremely easy to prepareโ, except that guy who said to coat puff pastry in sugar.
t34p075 ยท 1 points ยท Posted at 03:11:04 on June 26, 2018 ยท (Permalink)
Break and bake cookies. I take them to work sometimes and people talk about how good my family recipe is...
cold_bananas_ ยท 1 points ยท Posted at 03:11:06 on June 26, 2018 ยท (Permalink)
Bacon wrapped filet mignon.
Hot pan. Butter and oil. Wrap with bacon. Salt and pepper the top and bottom. Sear each side. Pop in the oven for 10. Let rest. Voilร .
Everyone goes nuts but itโs the easiest thing and really fast.
distractedwriter93 ยท 1 points ยท Posted at 03:11:09 on June 26, 2018 ยท (Permalink)
My great grandmother's corn casserole dish that I make at every holiday gathering. It's just mixing all the ingredients into a bowl and putting it in the oven for about an hour. It's heavenly though. I want it now
[deleted] ยท 1 points ยท Posted at 03:11:17 on June 26, 2018 ยท (Permalink)
Fresh pasta in case it hasn't been mentioned. Stupid easy. Fucking delicious.
Tom_The_Human ยท 1 points ยท Posted at 03:11:31 on June 26, 2018 ยท (Permalink)
Pasta with neapolitan-ish sauce.
1) Start boiling pasta
2) Microwave veg (I like red kidney beans and broccoli, personally)
3) Add them together and add olive oil
4) Add mixed Italian herbs
5) Add mature cheddar and parmesan
6) Add red pesto and lemon juice
7) Stir
8) Serve
I like to use 150g pasta, 1.5 tbl spoon of lemon juice, 2 tbl spoons of olive oil, 20g of each cheese, 80g-ish of red pesto, a couple of dashes of Italian herbs, a tin of kidney beans and a few heads of broccoli when I cook for myself. But I'm a gluttonous bastard, so YMMV.
I don't know how skilled it looks, but it tastes fucking good.
You can add salt and pepper if you want, too.
NE_Golf ยท 1 points ยท Posted at 03:11:49 on June 26, 2018 ยท (Permalink)
Cacio e Pepe -
Essentially Butter, Cheese, Pasta with Pepper. Amazing when made correctly.
This version probably isnโt authentic, but how I make it
In a dry pan toast freshly ground pepper for about 30 secs to release the oils (~1 Tbl ).
Melt 1 stick of butter in a pan. Add pepper once melted
Boil 1lb of spaghetti, I like to use a thicker spaghetti for this dish
Once cooked, add spaghetti to butter and pepper. Reserve 2 cups of pasta water.
Add 1cup grated parmigiana reggiano and 1 cup of pecorino to the pasta as you are adding it to the pan with the butter and pepper.
Add reserved water 1/2 cup at a time until the water mixed with the cheese and butter coating the pasta creates a โsauceโ. Keep mixing / folding pasta, cheese, butter in pan until throughly mixed through.
I think there are many variations of this dish, but this is how I make it. Like I said probably not authentic.
booradly ยท 1 points ยท Posted at 03:12:06 on June 26, 2018 ยท (Permalink)
Seen this further down but pot roast but made with pork instead of beef, first night everyone is impressed you made such a tinder pot roast. Second night shred that sucker up and add bbq sauce on a Hawaiian roll que fantastic bbq sliders. Third night take the rest of the shredded pork and add a packet or so of taco seasoning, some corn tortillas lettuce tomato cheese and lime and bam instant taco night arrange everything on nice plates or dishes and you'll look like a freaking chef!
unusualteapot ยท 1 points ยท Posted at 03:12:52 on June 26, 2018 ยท (Permalink)
Ice cream. All you need to be able to do is make a simple custard. 6 eggs yolks, 1/2 cup of sugar, 1 1/2 cups of milk and 1 1/2 cups of cream, and salt to taste. After that, you can then add pretty much whatever flavours or add-ins you want. Most people donโt make ice cream themselves, so it seems really impressive.
hydro123456 ยท 1 points ยท Posted at 03:13:00 on June 26, 2018 ยท (Permalink)
Ribs. Use the 3-2-1 method, throw some good sauce on there, and people will declare you the rib master. I'm not a huge fan of fall off the bone ribs myself, but pretty much everyone I've served them to falls in love with them.
PBandJoe ยท 1 points ยท Posted at 03:13:07 on June 26, 2018 ยท (Permalink)
Chicken and bacon fajitas. The most time consuming part is cutting up the meat and vegetables. It's pretty straightforward from there. It's also my most popular meal since a lot of my family special requests me to make it and it's usually the go to "I've got a friend sleeping over!" meal for my sister's sleepovers.
PBandJoe ยท 1 points ยท Posted at 03:28:34 on June 26, 2018 ยท (Permalink)
Also chicken and spinach alfredo. Literally it's just chicken, spinach, and seasoning in a sauce made of heavy cream and Parmesan cheese on the pasta of your choice. My sister took some leftovers to work and her boss asked what restaurant she got it from.
TheMechanicalguy ยท 1 points ยท Posted at 03:13:26 on June 26, 2018 ยท (Permalink)
Take-Out it works for me.
fxprocess ยท 1 points ยท Posted at 03:13:36 on June 26, 2018 ยท (Permalink)
Shrimp and crab bruschetta. Itโs unbelievably good as an appetizer or entire meal. (If you like seafood) Tell them you thought of it on your own. link to recipe: https://www.evernote.com/shard/s28/sh/cfb2ae93-e4be-467e-a764-65665fc5a2be/96c55a60e0bbe78a75a53c93f1df4828
whpsh ยท 1 points ยท Posted at 03:13:44 on June 26, 2018 ยท (Permalink)
Bacon wrapped dates.
Salmon and cream cheese injected into a jalapeno and chargrilled.
xspicycheetah ยท 1 points ยท Posted at 03:13:51 on June 26, 2018 ยท (Permalink)
Lava cake. Just melt chocolate with butter and throw in egg, sugar, and flour. Amazing.
imperfectchicken ยท 1 points ยท Posted at 03:14:04 on June 26, 2018 ยท (Permalink)
Instant ramen + leftovers. Chopped vegetables, boiled egg, leftover meat bits- it looks super fancy.
honeyhobby ยท 1 points ยท Posted at 03:14:18 on June 26, 2018 ยท (Permalink)
Making that Japanese omelette dish. Blew my little cousins (and nieces and nephews) away when I can flip those eggs easy like pancakes. They scream in glee every time I cut open the omelettes to reveal their sweet juicy-looking insides.
JabTrill ยท 1 points ยท Posted at 03:14:53 on June 26, 2018 ยท (Permalink)
Pasta Carbonara. Basically just cook some bacon, garlic and onion and set it aside. Whisk a few eggs together with a lot of pepper and parm in bowl. Cook pasta and drain (maybe reserve some pasta water). Put everything in a large bowl and mix together letting the heat from the pasta cook the egg and make a thick sauce. Add some pasta water if you want to make it a bit more saucy
tw1080 ยท 1 points ยท Posted at 03:15:20 on June 26, 2018 ยท (Permalink)
Any baked good involving ganache. Itโs not that hard! Also, cookies. Just make them enormous and suddenly theyโre amazing.
Zatch_Gaspifianaski ยท 1 points ยท Posted at 03:15:29 on June 26, 2018 ยท (Permalink)
Buffalo sauce. Equal parts butter and Frank's Red Hot. Maybe a little salt, garlic powder, cayenne, etc. depending on your tastes. Warm on the stove until the butter has just finished melting and hasn't separated.
sidvil ยท 1 points ยท Posted at 03:16:04 on June 26, 2018 ยท (Permalink)
Shrimp scampi super easy
CorporateCimorene ยท 1 points ยท Posted at 03:16:04 on June 26, 2018 ยท (Permalink)
Whole baked branzino. All you do is stuff it with some lemon zest (shaved lemons), butter, and an herb. Buy that shit gutted and ready to go. Stick it in the oven (pick an easy veg to go with) and youโre done. Fish can be scary for some people but a whole nice fancy fish is such a treat and looks very impressive.
StopCallingMeGeorge ยท 1 points ยท Posted at 03:16:13 on June 26, 2018 ยท (Permalink)
Carbonara ... if you're not hung up on authenticity, use chopped bacon instead of pancetta. Fry it up with fresh garlic, salt, and pepper while the pasta cooks. When the pasta finishes, mix it all together then fold in shredded pamesan and raw egg. Garnish with chopped parsley and you're done. The hard part is letting the mix cool a little before adding the egg (so it remains creamy).
potentialnewton ยท 1 points ยท Posted at 03:16:39 on June 26, 2018 ยท (Permalink)
Carbonara. I used to be scared I would scramble the eggs but itโs ridiculously easy once you get it and itโs such a comforting meal.
It still impresses anyone though that I can basically make a delicious, sophisticated pasta meal with just eggs and like four ingredients in like 15 minutes.
I legitimately blew away my friends when I did it for them. Then again they arenโt the most cultured group lol.
Little_Moppie ยท 1 points ยท Posted at 03:16:46 on June 26, 2018 ยท (Permalink)
Chocolate Ripple cake.
Whipped cream + chocolate ripple biscuits and you have yourself a cake that everyone goes nuts for.
If you want to get real fancy stick kitkats on the outside and smarties on top.
Cananbaum ยท 1 points ยท Posted at 03:16:52 on June 26, 2018 ยท (Permalink)
Crรฉme Caramels are super simple and can be made a day in advance.
DompemKez ยท 1 points ยท Posted at 03:16:54 on June 26, 2018 ยท (Permalink)
Mac & cheese with twist of your own. I add milk olive oil Mexican style cheese and if Iโm feeling like having a heart attack Iโll through some bacon bit in there.
Brrchuck ยท 1 points ยท Posted at 03:16:56 on June 26, 2018 ยท (Permalink)
Grilled fish
IntentionalTexan ยท 1 points ยท Posted at 03:17:02 on June 26, 2018 ยท (Permalink)
Rissoto is pretty easy and goes with everything.
robertbreadford ยท 1 points ยท Posted at 03:17:27 on June 26, 2018 ยท (Permalink)
Sous vide anything
cosmic_splooge ยท 1 points ยท Posted at 03:17:37 on June 26, 2018 ยท (Permalink)
Grilled cheese
Skellingtoon ยท 1 points ยท Posted at 03:18:04 on June 26, 2018 ยท (Permalink)
I'mma gonna go with Tacos. My 'go-to' meal for when we have lots of guests.
Tacos: stick them in the oven for 5-10 minutes just before serving.
Wraps: warm them in the microwave for 10s each just before serving.
Salads: lettuce - dice that shit up and put it out just before serving.
Salsa: dice up tomatoes, cucumbers, mix it with a bit of parsley, a squeeze of lemon, and you can have this ready hours before people arrive.
Meat - beef: ground beef, onion, herbs from whatever you got, 4-bean mix, cook that shit up. Can be done well before guests arrive, and just warmed up in the oven or microwave before serving.
Chicken: Diced chicken, capsicum, chuck in a jar of store-bought salsa, a jar of diced tomatoes, and cook that shit.
Grated cheese: ummm, if you need instructions...
Guacamole: This is actually the hardest part, getting an avocado that is ripe for the correct 25 minute period. Squeeze of lemon, bit of sweet chilli sauce, and stir that shit up.
Sour cream: from the store.
Serve everything in fancy bowls (like, I dunno, breakfast bowls) and plonk on the table.
It looks like you have hundreds of ingredients, but all the fresh stuff is literally 'chop and serve', and all the meat is literally 'chop, fry and serve'. You look like an amazing chef, but so long as you have enough smokey paprika in the beef, and enough big bits of capsicum and onion in the chicken, it's easy!
crapslock ยท 2 points ยท Posted at 03:31:07 on June 26, 2018 ยท (Permalink)
Sounds delish. I grew up with those. American style tacos.
yodelingllama ยท 1 points ยท Posted at 03:18:23 on June 26, 2018 ยท (Permalink)
Aglio olio. The real dealbreaker is damn good cheese.
holdthesaxophone ยท 1 points ยท Posted at 03:18:47 on June 26, 2018 ยท (Permalink)
I went to a Michelin star restaurant and they served warm bread with this amazing spiced butter in a little dish. We were going crazy for it, wondering what it could be. The waitress told us it was Lawry's season salt in butter.
That being said... details are always impressive. Diagonally sliced scallions scattered over a dish, pomegranate seeds or pepitas added to a salad, a seared lemon half next to a fish, etc.
jaxeking ยท 1 points ยท Posted at 03:19:20 on June 26, 2018 ยท (Permalink)
Tacos and other staple tortilla based Mexican foods. To most people, they taste great. But extremely easy to make, and can be made with any cluster of meats and random pantry stuff that you have.
kalnu ยท 1 points ยท Posted at 03:19:26 on June 26, 2018 ยท (Permalink)
I'm not sure how easy it is, since it's quite a few ingredients
But my pasta salad. Most people are used to the concept of it being a side dish. I make mine so big and stuff it with so much shit it's a meal on its own.
It's simple because you just toss things together when the pasta is made. You can't really go wrong. Chop something up, put her in.
Myfourcats1 ยท 1 points ยท Posted at 03:20:26 on June 26, 2018 ยท (Permalink)
Chocolate Eclair Cake. I make this for work pot lucks. You need Graham crackers, Two giant boxes of French vanilla pudding mix, a small container of cool whip, milk, baking chocolate, butter, sugar. 9โx14โ pan. Mix pudding with three cups of milk. Fold in cool whip. Later graham crackers. Then pudding mix, crackers, mix, crackers. I canโt remember the measurements for the frosting off the top of my head but basically mix chocolate, butter and sugar in a pan on the stove. Pour over you graham crackers. Refrigerate until chocolate is solid. It shouldnโt be hard. I think the chocolate needs vanilla in it too. There may be one more thing that keeps it soft. What am I forgetting? Recipe. That has chocolate measurements.
mbgeibel ยท 1 points ยท Posted at 03:21:13 on June 26, 2018 ยท (Permalink)
Baked brie
Take crescent roll dough/puff pastry, wrap around brie, bake, add some jelly/jam on top.
amacord ยท 1 points ยท Posted at 03:21:52 on June 26, 2018 ยท (Permalink)
Chicken tikka masala. So easy, looks super elaborate and ethnic to white people.
JuJuBee_Whoopee ยท 1 points ยท Posted at 03:21:57 on June 26, 2018 ยท (Permalink)
Scallops over potato puree with uni and saffron lemon compound butter - sounds so fancy but really super simple!
[deleted] ยท 1 points ยท Posted at 03:23:07 on June 26, 2018 ยท (Permalink)
Fried rice. Hawaiian haystacks.
jdubose80 ยท 1 points ยท Posted at 03:23:51 on June 26, 2018 ยท (Permalink)
Almost every dish I have made on Mealime would fall into this
brabarusmark ยท 1 points ยท Posted at 03:24:06 on June 26, 2018 ยท (Permalink)
Homemade McFlurry.
Just take vanilla ice cream and a brownie. Turn the brownie into crumbs and then mix it into the ice cream. Serve in a fancy cup and remember to be humble when the compliments come rolling in.
Greenmonster71 ยท 1 points ยท Posted at 03:26:16 on June 26, 2018 ยท (Permalink)
Chicken Parmesan
thegreencomic ยท 1 points ยท Posted at 03:26:28 on June 26, 2018 ยท (Permalink)
Beef Burgundy - basically searing meat and covering it in stock/wine, although it can be a little more difficult depending on what you put in it.
Carbonara - cook pork and garlic, throw noodles in grease, stir in eggs and parmesan as it cools. Done. Also a great clutch meal since you'll usually have most of the ingredients.
silveryfoxes ยท 1 points ยท Posted at 03:27:53 on June 26, 2018 ยท (Permalink)
Sous vide anything
nineball22 ยท 1 points ยท Posted at 03:28:35 on June 26, 2018 ยท (Permalink)
A good steak with some asparagus or Brussels sprouts on the side and some homemade mashed potatoes are pretty brainless to make and is pretty much the perfect โniceโ meal imo.
noodlesvonsoup ยท 1 points ยท Posted at 03:28:37 on June 26, 2018 ยท (Permalink)
Pot noodle, 1. Boil some water, 2. Peel back lid, 3. pour boiling water to fill line, 4. Add sauce sachet to acquired taste, 5. Let sit for five minutes, 6. Grab a fork and enjoy your meal....
Spagetttttttt ยท 1 points ยท Posted at 03:28:48 on June 26, 2018 ยท (Permalink)
Pasta carbonara for sure
jerril42 ยท 1 points ยท Posted at 03:28:54 on June 26, 2018 ยท (Permalink)
I have the same basic set of ingredients, for several dishes. Pasta sauce, shepherds pie, and a few casserole dishes I make all use the same veggies for the base (peppers, onions, celery, and mushrooms) . Add one or two herbs or spices to shake things up. Once you learn a good base it's easy to move on.
Green-and-Purple ยท 1 points ยท Posted at 03:28:56 on June 26, 2018 ยท (Permalink)
Ribs. Watched one YouTube video have no cooking abilities but they came out fantastic. If you cook them for long enough and have a good dry rub and a good barbecue sauce they are kinda hard to fuck up
Tankspeed13 ยท 1 points ยท Posted at 03:29:54 on June 26, 2018 ยท (Permalink)
Steamed hams
Punty_Lad ยท 1 points ยท Posted at 03:30:18 on June 26, 2018 ยท (Permalink)
Donut bacon grilled cheese sandwich. You're welcome!
uvaspina1 ยท 1 points ยท Posted at 03:30:21 on June 26, 2018 ยท (Permalink)
Hands down panna cotta. Here's an example: https://www.allrecipes.com/recipe/246288/the-best-panna-cotta-you-will-ever-have/
kuroinekosan ยท 1 points ยท Posted at 03:30:28 on June 26, 2018 ยท (Permalink)
Carbonara. Just open some cream, mix an egg yolk, toss in some ham and bacon/choriรงรฃo cut into tiny pieces and toss it all into a frying pan till it thickens a little. Pour over pasta and you're done. Delicious, super simple and youll look like a pro for making an italian dish.
the_third_sourcerer ยท 1 points ยท Posted at 03:30:30 on June 26, 2018 ยท (Permalink)
Veggie ... just chop onions, garlic, potatoes and carrots, add to a pot with a good amount of olive oil, salt and pepper. Add some rinsed lentils or chickpeas or even some reconstituted TVP, add soy sauce and tomato sauce and bring to a boil. Chop in big chunks of a tomato, add some water and basil/oregano and let it simmer.
And BANG, you can add it to your pasta or make lasagne
CloudFoxx ยท 1 points ยท Posted at 03:30:41 on June 26, 2018 ยท (Permalink)
Fettuccini Alfredo
evon1254 ยท 1 points ยท Posted at 03:31:09 on June 26, 2018 ยท (Permalink)
Poached egg
artskyd ยท 1 points ยท Posted at 03:31:33 on June 26, 2018 ยท (Permalink)
In university my friend and I noticed that all you needed was a bit of garlic and some decent seasoning and weโd get a lot of compliments. Mostly, but not exclusively, pasta dishes.
amagoober ยท 1 points ยท Posted at 03:32:13 on June 26, 2018 ยท (Permalink)
risotto. so good, so simple
princezateodora ยท 1 points ยท Posted at 03:32:42 on June 26, 2018 ยท (Permalink)
Mushroom caps! Five ingredients, easy as hell but extremely gourmet looking and tasty.
De-stem mushrooms and place caps face up on a lightly oiled cookie sheet.
In a saucepan, melt butter, add finely chopped garlic and jews of 1 lemon, stir in thyme leaves and some Parmesan cheese.
Pour mixture into mushroom caps then place in oven for ~10min at 375ish. Enough to crispen the outside of the shrooms.
Add chopped parsley to garnish and serve on platter.
Compliments every time - takes me fifteen minutes to make.
nopetnamespls ยท 1 points ยท Posted at 03:33:14 on June 26, 2018 ยท (Permalink)
Quiche! Quick to prep with store bought dough if you want a crust, and easy breakfast all week. Seems super fancy but itโs really just a bunch of eggs+cheese.
DarthLysergis ยท 1 points ยท Posted at 03:33:58 on June 26, 2018 ยท (Permalink)
Pan seared salmon. Fucking delicious.
Ruub198 ยท 1 points ยท Posted at 03:34:08 on June 26, 2018 ยท (Permalink)
Straight up scrambled eggs. Splash of milk for fluff, garlic powder, onion powder, salt pepper, throw it all in a frying pan. People love it
sobenji ยท 1 points ยท Posted at 03:35:45 on June 26, 2018 ยท (Permalink)
Try substituting sour cream for the milk. Yummy
sauronthegrey ยท 1 points ยท Posted at 03:34:13 on June 26, 2018 ยท (Permalink)
eggs benedict It took me 2 videos on YouTube to learn how to make the hollandaise sauce and another one to see how much to wait till the eggs are done.
jerril42 ยท 1 points ยท Posted at 03:34:29 on June 26, 2018 ยท (Permalink)
Pepper chicken: spread large cut up pieces of chicken in a glass oven pan. Season to taste cover liberally with onion. Cover all that with peppers cut in large chunks, skin side up. Put in the oven at 350, cook until you are sure the chicken is cooked ( I rarely use a timer). Serve on rice. Mmmmm.
HashcoinShitstorm ยท 1 points ยท Posted at 03:34:47 on June 26, 2018 ยท (Permalink)
Sauteed steak it sounds neat and you can experiment with different cuts and spices to see what you really like.
ahwongwong ยท 1 points ยท Posted at 03:35:31 on June 26, 2018 ยท (Permalink)
Poached Salmon...
Chuck in ziplock with olive oil...
25 minutes in sous vide...
#done
Doesn't take a genius to do... way better than most restaurant standards with their posh sounding name for fish stuff
entredeuxeaux ยท 1 points ยท Posted at 03:35:48 on June 26, 2018 ยท (Permalink)
Apparently it was also one of Anthony Bourdainโs favorite films.
kungfumanda1983 ยท 1 points ยท Posted at 03:36:04 on June 26, 2018 ยท (Permalink)
I made brussel sprouts with bacon, cheddar cheese, salt, pepper, and olive oil.
[deleted] ยท 1 points ยท Posted at 03:36:35 on June 26, 2018 ยท (Permalink)
French omelette !!
daytop ยท 1 points ยท Posted at 03:37:06 on June 26, 2018 ยท (Permalink)
1 Brie, cover brown sugar on top. Drizzle honey all over, add crushed pecans and raisins on top, Microwave till soft to the touch and add crackers of choice. Everyone loves it!
reed_wright ยท 1 points ยท Posted at 03:38:24 on June 26, 2018 ยท (Permalink)
Grilled shishito peppers. Just grill them in a little olive oil until they blister and char a little bit, sprinkle some salt on top, and thereโs your appetizer.
Awsome_Brien ยท 1 points ยท Posted at 03:39:09 on June 26, 2018 ยท (Permalink)
2 minutes noodles. I cook at perfect temperature, am thinking of participating in next masterchef!
diabeartes ยท 1 points ยท Posted at 03:39:13 on June 26, 2018 ยท (Permalink)
French toast
dirvine7 ยท 1 points ยท Posted at 03:40:03 on June 26, 2018 ยท (Permalink)
Chicken parmesan
mizino ยท 1 points ยท Posted at 03:40:14 on June 26, 2018 ยท (Permalink)
Alfredo. Basically cream spice and flour with your choice of noodles.
Xterminator5 ยท 1 points ยท Posted at 03:40:25 on June 26, 2018 ยท (Permalink)
Bruschetta:
Get some Artisan Bread (herb kind if you want more flavor), fresh Mozzarella, the key here is that it is is fresh, Tomatoes and Basil.
If serving right away you can put Olive Oil on the bread directly, but if it's going to sit for a while, it's best not to do that as it will make the bread soggy and kinda ruin the whole thing.
It looks fancy, tastes delicious and is a great Hors d'oeuvre or side dish and literally takes like 10 minutes or less to prepare.
hentaiprincesss ยท 1 points ยท Posted at 03:41:46 on June 26, 2018 ยท (Permalink)
Homemade pasta
angel9749 ยท 1 points ยท Posted at 03:41:58 on June 26, 2018 ยท (Permalink)
sandwhich
cjgreen1 ยท 1 points ยท Posted at 03:42:05 on June 26, 2018 ยท (Permalink)
I always get compliments when I make chicken Alfredo from scratch. Basically just mixing cream and cheese.
ispelledthiwrong ยท 1 points ยท Posted at 03:42:12 on June 26, 2018 ยท (Permalink)
Spaetzle Lots of recipes online with specific amounts but you basically combine flour eggs milk and your preference of spices then push the batter through a cheese grater into boiling water. 45 seconds later you have homemade dumplings.
odrade1 ยท 1 points ยท Posted at 03:42:15 on June 26, 2018 ยท (Permalink)
Chocolate mousse- 1 bad semi sweet chocolate chips, 2tb butter and 1/3-1/2 cup heavy whipping cream. Microwave 30seconds at a time, whisking in between untill melted and smooth. Let sit at room temp to cool, whisking occasionally. Once every 10minutes for an hour. Whip the rest of the heavy cream untill stiff peaks form, then fold into the melted cooled chocolate. Chill in the fridge covered for a few hours, and voila!
Publius-brinkus ยท 1 points ยท Posted at 03:42:53 on June 26, 2018 ยท (Permalink)
Crumbed mushrooms
TheTinRam ยท 1 points ยท Posted at 03:43:04 on June 26, 2018 ยท (Permalink)
Mushroom medley. Butter, garlic, more butter, 3 kinds of mushroom and salt. Prince Rosemary, thyme, and oregano for the last minute
If you have a cast iron you start it on the stove and then throw it in the over 5-10 min at 375. You can even add some ibรฉrico ham or prosciutto if available.
CleverInnuendo ยท 1 points ยท Posted at 03:44:36 on June 26, 2018 ยท (Permalink)
Go to a grocery store with a salad bar. Mix 1/5 diced red onions with bleu cheese crumbles. Crush some croutons in if you don't feel like buying panko bread crumbs. Melt half a stick of butter, pour over crumbles and onions, lightly toss.
Spread on top of 1.5 IN thick cut pork tenderloins. Place on the bottom rack of an oven on broil. When the cheese is browned, the tenderloin is ready. Pre-season for preference.
You're welcome.
delicious_tomato ยท 1 points ยท Posted at 03:44:54 on June 26, 2018 ยท (Permalink)
ITT: People who are good cooks, and think cooking is easy.
kunuffin ยท 1 points ยท Posted at 03:44:55 on June 26, 2018 ยท (Permalink)
This is the one! Coq au Vin ร la sunset mag:
https://www.sunset.com/recipe/white-wine-coq-au-vin
mnfloro ยท 1 points ยท Posted at 03:45:27 on June 26, 2018 ยท (Permalink)
Apple Caramel Cheesecake.
You just mix up cream cheese, sugar & 2 eggs. Put it in a store bought crust
bake it 30 mins @350
Then dump a can of apples and some caramel (like ice cream topping). Viola
Bought this to a christmas party and it was gone in minutes. I got compliments all night on it
Slyde7 ยท 1 points ยท Posted at 03:46:10 on June 26, 2018 ยท (Permalink)
What I've learned
Butter==good
zdogg55302 ยท 1 points ยท Posted at 03:46:21 on June 26, 2018 ยท (Permalink)
Pizza Rolls
LyeInYourEye ยท 1 points ยท Posted at 03:47:02 on June 26, 2018 ยท (Permalink)
Cheesy Polenta
shadowfox306 ยท 1 points ยท Posted at 03:47:23 on June 26, 2018 ยท (Permalink)
A good aoli. It is not terribly hard to make and can be made for just about any meat.
iammichaelneal ยท 1 points ยท Posted at 03:47:29 on June 26, 2018 ยท (Permalink)
ribeye
clockwork_emu ยท 1 points ยท Posted at 03:47:35 on June 26, 2018 ยท (Permalink)
Penne alla vodka
1 box penne 3 cloves of garlic chopped Few Tbsp of olive oil 20 oz can crushed tomatoes, no herbs 2 to 3 Tbsp vodka (cheap one) 1/2 C cream 1Tbsp dried parsley
obtusefailure ยท 1 points ยท Posted at 03:48:27 on June 26, 2018 ยท (Permalink)
Stir fry.
alx033 ยท 1 points ยท Posted at 03:48:38 on June 26, 2018 ยท (Permalink)
Poached eggs!
karmaheathen ยท 1 points ยท Posted at 03:48:42 on June 26, 2018 ยท (Permalink)
African children.
GRIZZVG ยท 1 points ยท Posted at 03:49:00 on June 26, 2018 ยท (Permalink)
Steak is honestly the easiest to make, and easiest to make look appetizing.
lancelancelance ยท 1 points ยท Posted at 03:49:01 on June 26, 2018 ยท (Permalink)
Kababs.
mewe0 ยท 1 points ยท Posted at 03:49:05 on June 26, 2018 ยท (Permalink)
eggs, for some reason half my family cant cook eggs for shit
yogtheterrible ยท 1 points ยท Posted at 03:51:21 on June 26, 2018 ยท (Permalink)
Cookies...but not so much the cookies themselves. If you get a disher they all turn out to be exactly the same size...for some reason that flips people's lids.
FuckinAy628 ยท 1 points ยท Posted at 03:51:37 on June 26, 2018 ยท (Permalink)
Hasselback chicken prepared with fresh basil, olive oil, and mozzarella.
bklynsnow ยท 1 points ยท Posted at 03:52:18 on June 26, 2018 ยท (Permalink)
Brick/French Cut Roast.
Put roast in 9x13, dump a jar of duck sauce on it, sprinkle a packet of onion soup mix on top, mush it around with your hands to coat well.
Cover. Bake for an hour on 425, Pierce it with a fork, bake another 90 mins on 375.
Cool in fridge, slice cold.
Easy peasy, delicious.
Thatguy468 ยท 1 points ยท Posted at 03:52:41 on June 26, 2018 ยท (Permalink)
Beef short ribs from Gartnerโs Country Market in Portland,OR.
KaitouSP ยท 1 points ยท Posted at 03:53:35 on June 26, 2018 ยท (Permalink)
Does instant noodles work?
actstunt ยท 1 points ยท Posted at 03:53:51 on June 26, 2018 ยท (Permalink)
I always impress the girls with a salad, but while everyone loses their shit with unnecessary dips and chicken and what else I only add lettuce, spinach, apple, cheese (I don't know how you call it I name it panela), blueberries and olive oil, sometimes nuts sometimes nothing. Always got great reactions for the flavors and "originality".
spongebuff_roidpants ยท 1 points ยท Posted at 03:54:00 on June 26, 2018 ยท (Permalink)
Calabacitas-New mexican dish: sauteed onion, squash (yellow and/or zuccini), corn and green chiles. Excellent for side dish or add meat for main dish
adwt0125 ยท 1 points ยท Posted at 03:54:17 on June 26, 2018 ยท (Permalink)
Berries Romanoff 1/2 cup Brown Sugar 1oz Kahlua 1 Tablespoon Grand Mariner 2 cups Sour Cream
Mix it in a bowl, dip whatever fruit you like in it, boom...
adingoabroad ยท 1 points ยท Posted at 03:54:32 on June 26, 2018 ยท (Permalink)
Late to the party, but
Carbonara
[deleted] ยท 1 points ยท Posted at 03:55:00 on June 26, 2018 ยท (Permalink)
Lentil Curry with Basmati Rice.
Always_the_sun ยท 1 points ยท Posted at 03:55:30 on June 26, 2018 ยท (Permalink)
Creme brulee.
joblagz2 ยท 1 points ยท Posted at 03:55:45 on June 26, 2018 ยท (Permalink)
steak
impracticable ยท 1 points ยท Posted at 03:56:30 on June 26, 2018 ยท (Permalink)
ITT: People who think their known beginner dishes are impressive, lol
PlatinumWare ยท 1 points ยท Posted at 03:56:57 on June 26, 2018 ยท (Permalink)
Carbonara! Really easy and delicious, and with a little bit of presentation, looks great too.
venlaren ยท 1 points ยท Posted at 03:57:00 on June 26, 2018 ยท (Permalink)
I'm just going to say, chicken parmigiana got me laid a LOT before I got married. It is super easy and most people really enjoy it. Come to think of it, it has gotten me laid quite a few times since I got married.
CargandoPiedras ยท 1 points ยท Posted at 03:57:08 on June 26, 2018 ยท (Permalink)
Toast covered by soft boiled eggs (liquid yolk and hard whites) with a drop of good quality olive oil scented with white truffle and a pinch of salt.
clfowler ยท 1 points ยท Posted at 03:57:26 on June 26, 2018 ยท (Permalink)
TACO BAKEEEEEE ๐ฎ
sgt_barnes0105 ยท 1 points ยท Posted at 03:57:54 on June 26, 2018 ยท (Permalink)
People usually think it's pretty cool when I make homemade soups, but really it's just putting stuff into liquid on a schedule... not much fuss.
kookapo ยท 1 points ยท Posted at 03:58:01 on June 26, 2018 ยท (Permalink)
Galettes. Especially, if like me, you use a pre-made crust, then brush it with egg to make it glossy. It looks all rustic and handmade and fancy.
Daealis ยท 1 points ยท Posted at 03:58:04 on June 26, 2018 ยท (Permalink)
Pulled pork. The lazy persons food for sure.
Get a piece of pork. As longs as it's low on tendons and no blobs of fat. Roasts work. 2-4 pound piece is good.
Pour a dark lager in a deep oven dish.
Make sure at least half of the pork is covered in beer. Cut in half if necessary.
Salt, black pepper, smoked paprika. So far I haven't been able to overdo it, coat that shit in flavor.
Drape tinfoil over the dish, make it as airtight as possible.
Low heat, 75-100C (170-200F). At least 4 hours, preferably overnight.
In the morning, it's already edible. But if you want to get fancy and really blow minds - and we do - There's extra step to this.
Set the oven to 200C(400F)
Shred the pork with utensils and spread evenly on the dish.
Taste the pork and add spices that it's missing. Probably salt, likely some pepper, definitely paprika. If you like it hot, chili flakes go in now.
Back into the oven with no cover. We want some darker bits to form and for all the fluids to evaporate. Give it at least 15 minutes, more likely an hour or so. Every 20 minutes, stir the meat around, apply little more spices, put back in. Repeat until there's barely any fluid left.
2 minutes of prepwork the day before (roast and beer and spices in a dish, cover in tinfoil, forget in the oven), 10-15 minutes on the day of the feasting (shred, spice up, stir occasionally).
darth_meh ยท 1 points ยท Posted at 03:58:09 on June 26, 2018 ยท (Permalink)
I have a couple:
dudeonthe_internet ยท 1 points ยท Posted at 03:58:09 on June 26, 2018 ยท (Permalink)
Fried egg.
ladyshosh ยท 1 points ยท Posted at 03:58:28 on June 26, 2018 ยท (Permalink)
Coconut rice.
Slightly sweet and delicious.
thehomiemoth ยท 1 points ยท Posted at 03:58:29 on June 26, 2018 ยท (Permalink)
Pasta with homemade pesto. You literally just throw the pasta in boiling water then blend up basil, olive oil, pine nuts, and garlic and throw it on top
lahnhan ยท 1 points ยท Posted at 03:59:01 on June 26, 2018 ยท (Permalink)
Fruits and yogurt, sprinkle some cocoa or cinnamon powder to decorate in a small dish/bowl/cup. Or sprikle some gold flakes on it and whabbam
TheREAL_MNKush ยท 1 points ยท Posted at 03:59:27 on June 26, 2018 ยท (Permalink)
Anything in a Crock-Pot.
Kelkymcdouble ยท 1 points ยท Posted at 04:00:09 on June 26, 2018 ยท (Permalink)
Tuna tartar. All you need is a sharp knife
pdonoso ยท 1 points ยท Posted at 04:00:26 on June 26, 2018 ยท (Permalink)
Pasta carbonara.
reidfisher ยท 1 points ยท Posted at 04:00:44 on June 26, 2018 ยท (Permalink)
Grilled cheese
devilsrevolver ยท 1 points ยท Posted at 04:01:24 on June 26, 2018 ยท (Permalink)
Creme Brulee
Lockerd ยท 1 points ยท Posted at 04:01:28 on June 26, 2018 ยท (Permalink)
Chicken Saltimbocca, get two chicken breasts, hit them hard with food hammer, put one leaf of fresh sage on each breast, cover with prosciutto and cook on each side until done.
makes you look like a goddamn super chef, even more if you take cheap white wine samplers from liquor store, and deglaze pan with it and add a little chicken stock. makes for a nice sauce.
alpacas_anonymous ยท 1 points ยท Posted at 04:01:38 on June 26, 2018 ยท (Permalink)
Souffle. Really not that hard.
BakingBadger ยท 1 points ยท Posted at 04:03:44 on June 26, 2018 ยท (Permalink)
If I want to impress with cookies, I do shortbread dipped halfway in chocolate. I just change the shape pf the cookie cutter to match the occasion.
Tinshnipz ยท 1 points ยท Posted at 04:04:07 on June 26, 2018 ยท (Permalink)
Specialty pastas.
m3diocreengineer ยท 1 points ยท Posted at 04:04:39 on June 26, 2018 ยท (Permalink)
Pasta
bikermonk ยท 1 points ยท Posted at 04:05:06 on June 26, 2018 ยท (Permalink)
Chop onions and tomatoes , break god damn two eggs in it so that they look like Devils tits in the dish. Then spice this bugger up.
Tell people it's called Uovo Al Pomodoro Piccante
izfiz ยท 1 points ยท Posted at 04:05:37 on June 26, 2018 ยท (Permalink)
Artichoke chicken. Because I cheat and use rotisserie or precooked chicken. So all it is made of is about a half pack of sluced shrooms, sauteed in some olive oil, then you add a can or jar of drained artichoke hearts, the chicken, and about a quarter cup.of broth plus a dash of dry white wine. Heat it all up and add some capers. Tasty as hell too.
Uberhypnotoad ยท 1 points ยท Posted at 04:05:54 on June 26, 2018 ยท (Permalink)
Stir-fry. You can mix and match all kinds of veggies and proteins with seasonings and sauces. The variety is amazing and it only messes up one pan and is quick and easy.
Pick any veggie: carrots, broccoli, kale, bell pepper, sugar peas, etc. whatever you like and keep around as a staple.
Pick any protein: Beef, chicken, tofu, pork, lamb, etc.
Seasoning: Many pre-bottled sauces are good, salt+pepper+garlic powder, brown sugar+soy sauce, fresh garlic+mustard powder+a bit of broth. Some combinations may require a large pad of butter.
Once you've made it a couple times you'll know your favorite combination and can whip it out anytime after that to impress that special someone.
Pairs with red wine,... lots if you fuck it up.
ashelds19 ยท 1 points ยท Posted at 04:06:03 on June 26, 2018 ยท (Permalink)
Cocaine? Famous words of "dammit Pam stop eating the cocaine" how can It not be good?
seabass4507 ยท 1 points ยท Posted at 04:06:04 on June 26, 2018 ยท (Permalink)
Poached eggs. Literally drop an egg in boiling water.
bomberotom ยท 1 points ยท Posted at 04:06:12 on June 26, 2018 ยท (Permalink)
Crispy skin on salmon, cook it nice and hot skin side down and then just a touch on the other side with a nice glaze of your choice or with some nice citrusy herbs and garlic oil on the pan, looks pretty tastes great and itโs done in 10 minutes.
StorerPoet ยท 1 points ยท Posted at 04:06:24 on June 26, 2018 ยท (Permalink)
Pasta with Alfredo sauce. Literally just blend cream/half-and-half with Parmesan cheese until itโs the right consistency, put it on some pasta. Maybe with some grilled chicken, season it up with Italian seasonings. Voila.
casual-nipples ยท 1 points ยท Posted at 04:06:36 on June 26, 2018 ยท (Permalink)
Fresh butter. Wash out that old salsa jar (give a good scrub) fill just under half way with heavy cream, screw on the lid and shake for 15-20 minutes. There will be a point it gets to the consistency of thick whipped cream, shake hard and in the next few minutes it'll form a solid lump. Rinse out the lump (squeeze it against the jar to remove excess buttermilk) and sprinkle with salt. Add some fresh herbs to make it extra fancy.
72VirginExpress ยท 1 points ยท Posted at 04:07:14 on June 26, 2018 ยท (Permalink)
Beef Stroganoff.....
ballhogtugboat ยท 1 points ยท Posted at 04:07:15 on June 26, 2018 ยท (Permalink)
Shrimp scampi.
MostIllogical ยท 1 points ยท Posted at 04:07:19 on June 26, 2018 ยท (Permalink)
Bananas foster is a dessert that is surprisingly simple and quick to make, and you can also put on quite the show while making it.
bruphus ยท 1 points ยท Posted at 04:07:29 on June 26, 2018 ยท (Permalink)
Wasabi mashed potatoes.
abmaps ยท 1 points ยท Posted at 04:08:28 on June 26, 2018 ยท (Permalink)
Grill boneless chicken marinated in Italian dressing.
JEWCEY ยท 1 points ยท Posted at 04:08:45 on June 26, 2018 ยท (Permalink)
Relevant username? A recipe of sorts?
Emerly_Nickel ยท 1 points ยท Posted at 04:09:18 on June 26, 2018 ยท (Permalink)
Just made some delicious bake salmon fillets this weekend. link to recipe
Make a marinade using olive oil, dried basil, crushed garlic, lemon juice, salt, pepper, and chopped parsley. Wrap the fillets in aluminum foil with a bit of the marinade inside and bake for about 40 minutes.
It was really good and I'm definitely adding this to my repertoire.
Dirt430 ยท 1 points ยท Posted at 04:09:44 on June 26, 2018 ยท (Permalink)
Sous vide steak. A win every time. Easy as shit.
bananapatches ยท 1 points ยท Posted at 04:09:50 on June 26, 2018 ยท (Permalink)
Thinly slice up bbq portabellas or steak and spread it on a bed of arugula, drizzle with olive oil and balsamic reduction sprinkle sea salt, fresh pepper and shaved Parmesan.
backtowhereibegan ยท 1 points ยท Posted at 04:10:56 on June 26, 2018 ยท (Permalink)
Fettuccine Alfredo. I went though lots of top comment.
This is one if the easiest "get you laid" foods to make.
Cook noodles, almost any noodle works, penne is a secret weapon here.
Warm heavy whipping cream (or half and half if you are on a diet), add butter (about an ounce per person), then noodles in a skillet.
Spice to taste (cayenne, black pepper, garlic, etc)
Add cheese (I prefer Asiago, but Parmesan, Romano, any combo etc all work.) Melting cheese into the pan prevents clumps and lets you add as much as you want. And some pasta water if you want to get weird with cheesiness.
dGaOmDn ยท 1 points ยท Posted at 04:11:39 on June 26, 2018 ยท (Permalink)
Cook a steak properly with herb butter in a cast iron skillet.
SuperJew113 ยท 1 points ยท Posted at 04:12:03 on June 26, 2018 ยท (Permalink)
Shrimp Alfredo rotini is easy to make and tastes amazing
DanialE ยท 1 points ยท Posted at 04:12:26 on June 26, 2018 ยท (Permalink)
Seasoned rice. Requirement: rice cooker
Measure out the rice and water then retrieve some of the water to crush a bouillion cube and put back into the rice cooker. Add in a tablespoon of any oil. Cook like normal, then fluff with a fork roughly 3/4 of the way.
Optional: Can add in any spice/herb of your choice
Minimal effort yet makes a lot of difference. In fact you can skip everything and just rely on the stock cube without all the oil or herbs etc
Id_Love_A_BabyCham ยท 1 points ยท Posted at 04:12:52 on June 26, 2018 ยท (Permalink)
Prawn cocktail
Defrost frozen prawns.
Shread some lettuce
Put lettuce in a large wine glass.
Prawns on top with a nice splodge of thousand island.
Few slices cucumber and Baby tomatoes to garnish.
Hang a couple prawns off the rim.
Wedge of lemon.
Frankengregor ยท 1 points ยท Posted at 04:12:57 on June 26, 2018 ยท (Permalink)
Prime rib
cobaltbluedw ยท 1 points ยท Posted at 04:13:04 on June 26, 2018 ยท (Permalink)
Crรจme Brรปlรฉe: Translates to "burnt cream", and tastes like melted icecream, but non-french people seem to think it's fancy.
Instruction: Put ice cream in oven. ;)
JeIIokitty ยท 1 points ยท Posted at 04:13:13 on June 26, 2018 ยท (Permalink)
any kind of soup pretty easy and people always go WOW this is the best! even when you just use salt+pepper for seasonings haha
Frankengregor ยท 1 points ยท Posted at 04:13:35 on June 26, 2018 ยท (Permalink)
Brie in puff pastry baked
Orias_Wormwood ยท 1 points ยท Posted at 04:13:39 on June 26, 2018 ยท (Permalink)
Salmon, a couple slices of lemon, butter, bit of garlic, some dill weed. Bake that shit. Boom, Youโre a chef. Make some mussels in (googled) wine sauce and youโre winning.
brownlawn ยท 1 points ยท Posted at 04:14:32 on June 26, 2018 ยท (Permalink)
Make your own vinaigrette salad dressing. 5minutes of work.
Ela-123 ยท 1 points ยท Posted at 04:19:44 on June 26, 2018 ยท (Permalink)
Chocolate fruits: Put fruits on a stick Put melted chocolate around Leave it to cool down Done
Looks amazing and professional but is far too simple to actually be
BigRiddimMonster ยท 1 points ยท Posted at 04:20:13 on June 26, 2018 ยท (Permalink)
Bacon wrapped asparagus. The perfect โI donโt know what to bringโ homemade side dish
[deleted] ยท 1 points ยท Posted at 04:20:28 on June 26, 2018 ยท (Permalink)
Gumbo. The roux may take some practice but only itโs really more of a test of will and patience. After the roux, you just kind of throw everything else in the pot and let cook for awhile.
guiltyiv ยท 1 points ยท Posted at 04:20:55 on June 26, 2018 ยท (Permalink)
Chicken enchiladas are my go to.
PM_ME_VINTAGE_30S ยท 1 points ยท Posted at 04:21:44 on June 26, 2018 ยท (Permalink)
Sous vide Dulce de Leche. Take a couple cans of condensed milk and shove it in a jar. Take the jar and shove it in a water bath for 16h. Cool it down, then serve. Boom. You got two weeks worth of perfect, smooth Dulce. I know you can do it other ways, but this method is literally three minutes of active time. It's not what I bought my circulator for, but if that was all it could do, it still would have been worth every penny.
DanceFloorEpiphanies ยท 1 points ยท Posted at 04:21:55 on June 26, 2018 ยท (Permalink)
Creme Brulee!! It's closer to easy-medium difficulty, but once you whip out the torch it's over for everybody. They all go nuts.
Dason37 ยท 1 points ยท Posted at 04:22:00 on June 26, 2018 ยท (Permalink)
We've had a lot of luck with pork tenderloins. You can get "plain" or seasoned, they keep coming up with new flavors. Throw in in the crock pot, on low for most of the day - smells amazing, tastes better. Pull it apart with forks, put BBQ sauce, mayo, everyone's favorite whatever sauce on the table, some hamburger buns and some cheese...it's amazing.
Trust104 ยท 1 points ยท Posted at 04:23:40 on June 26, 2018 ยท (Permalink)
My fiancee makes bruschetta which is literally just placing toppings on bread while also looking very fance as well as chicken stuffed with goat cheese with some well placed herbs on top. Both are incredible despite me watching her easily make them.
skovkat ยท 1 points ยท Posted at 04:23:51 on June 26, 2018 ยท (Permalink)
Moule au vin - blue mussels boiled in white wine.
Can be made in like 10-15 minuttes, and the only thing to worry about is tapping the mussles against the sink to make sure they are alive before you boil them. Take a big pot, pour white wine and add chopped garlic, onion, parsley and thyme, can add some cream too if that's your taste. Throw the mussles in and let them cook under lid for a few minutes. Serve with fries. If you are afraid to fuck up and get food poisoning, you can just get preboiled/frozen mussels. Seems a lot more exotic and hard to make than it is.
My girlfriend who can hardly boil an egg learned to make this dish after seeing me prepare it just once.
PresidentBaileyb ยท 1 points ยท Posted at 04:23:53 on June 26, 2018 ยท (Permalink)
I'm way to late, but get this. Fucking chicken alfredo. The girls ALLLL fucking adore it. It's what a lot of them get at restaraunts!
And you literally just take a couple cheeses, butter, spices and cream and throw that in a pan.
Stir, add more spice and always more butter.
Throw that on top of noodles (to prepare noodles throw them in a pot with salt olive oil and water, you know how to do it) and your golden.
Oh also cook the chicken and put that on it. Bake it or grill with basil, oregano, pepper, and some type of salt. Should also slice that shit into those strip things. Not chicken strips but like at a restaraunt. That's what make it fancy.
Serve with some fruit and a cesar salad (the easiest salad) and you got yourself a fancy meal.
Maybe get some bread or something. Idk I try to limit carbs. And tell them to bring a bottle of wine or get it yourself if you're that kind of person. But idk anything about wine.
mannyzev ยท 1 points ยท Posted at 04:24:15 on June 26, 2018 ยท (Permalink)
Pasta Aglio E Olio. Takes 10 mins to make from scratch, absolutely fantastic
FeFiFoShizzle ยท 1 points ยท Posted at 04:24:42 on June 26, 2018 ยท (Permalink)
honestly cooking is easy.
pasta tho. like, from scratch. not actually all that hard but if you can do it honestly you blow ppls minds haha.
Girdlymirth ยท 1 points ยท Posted at 04:24:55 on June 26, 2018 ยท (Permalink)
Mushrooms with Italian meat. Add whole mushrooms to pan with clarified butter (which doesn't burn) stirring occasionally. Mushrooms will release their liquid and shrink considerably in size.
In another pan cook garlic, diced shallots, pancetta, coppa and prosciutto.
Add meat mixture to mushrooms with red wine and tarragon. Let wine reduce down. Voila.
Photographer10101 ยท 1 points ยท Posted at 04:25:16 on June 26, 2018 ยท (Permalink)
Chicken Scampi.
Takes 30 minutes, maybe ten ingredients, and tastes better than Olive Garden.
crashcourse18 ยท 1 points ยท Posted at 04:25:28 on June 26, 2018 ยท (Permalink)
Squash Casserole
media911 ยท 1 points ยท Posted at 04:26:07 on June 26, 2018 ยท (Permalink)
Rice Krispy Treats.
kkinnison ยท 1 points ยท Posted at 04:27:09 on June 26, 2018 ยท (Permalink)
Beef wellington. Trick is to par-Broil the meat before wrapping it in the Dough. Made it for the person who is now my wife
FelixGraves ยท 1 points ยท Posted at 04:27:28 on June 26, 2018 ยท (Permalink)
Curry
[deleted] ยท 1 points ยท Posted at 04:28:07 on June 26, 2018 ยท (Permalink)
Crepes. My mom gave me her crepe recipe and I make it when we have guests or on holidays like mother's day and Easter. Add some fresh fruit and whip cream... boom, fancy AF
ftwpurplebelt ยท 1 points ยท Posted at 04:28:15 on June 26, 2018 ยท (Permalink)
Baked cheesecake. So easy.
Hevensarmada ยท 1 points ยท Posted at 04:28:35 on June 26, 2018 ยท (Permalink)
Lobster tail. Hilariously easy to butterfly and steam the tail.
dewart ยท 1 points ยท Posted at 04:29:06 on June 26, 2018 ยท (Permalink)
Beans and weiners . I live a plebeianโs life.
Uncle_Horse ยท 1 points ยท Posted at 04:30:10 on June 26, 2018 ยท (Permalink)
SOMEbody has a date tonight.
jseego ยท 1 points ยท Posted at 04:30:26 on June 26, 2018 ยท (Permalink)
A decent omelette with good cheese and fresh ground coffee, made before the woman you slept with last night is fully awake yet, plated and served just as she is wandering into the kitchen.
dreweatall ยท 1 points ยท Posted at 04:30:45 on June 26, 2018 ยท (Permalink)
Pulled pork.
1) cover pork with desired spices
2) preheat oven to 250F
3) put pork directly on oven rack
4) put pan below to catch juice
5) cook 5-6 hours or until falls apart
6 mix juices into the pulled pork
Skias ยท 1 points ยท Posted at 04:31:18 on June 26, 2018 ยท (Permalink)
Buy a Sous Vide. Put a steak in a bag and cook with spices and a sprig of rosemary. Use the Sous Vide with a giant pot of water and set to the recommended time and temp for the cook you like. You can't overcook it pretty much. Heat a cast iron pan and sear steak on both sides.
Your guests will think you are some sort of steak magician. You can't fuck this up.
Miamiheat104 ยท 1 points ยท Posted at 04:32:44 on June 26, 2018 ยท (Permalink)
Bruschetta: chop onions, tomatoes, basil, some salt pepper olive oil and balsamic and put it on some nice slices of bread and bam, restaurant style appetizer.
midclaman ยท 1 points ยท Posted at 04:32:52 on June 26, 2018 ยท (Permalink)
Fried Spaghetti: Boil water for spaghetti. When water boils, throw in a few healthy pinches of salt. Add the pasta and cook to aldente according to package directions. Chop some onion and fresh basil. Sautรฉ the onion in olive oil until starting to get translucent. Drain aldente pasta, retaining about a 1/2 cup of pasta water. Put pasta in sautรฉ pan with onions. Add some butter and a little of the pasta water. Mix thoroughly and cook until the pasta is toothy but yielding. Add more water if you like yours a little looser. Plate and add some grated parma regio then top with freshly chopped basil. Add a green salad and some fresh Italian bread and you will look marvelous. Easy, fast and versatile.
amfuck ยท 1 points ยท Posted at 04:33:15 on June 26, 2018 ยท (Permalink)
Omelettes. I always snap a pic, it's tasty and simple
RottenRiotKitty ยท 1 points ยท Posted at 04:36:14 on June 26, 2018 ยท (Permalink)
Creme brulee is my go to dish to impress people. I don't know if it's really easy because I've seen plenty of people mess it up. I've never had any trouble making it. All you need is heavy cream, eggs, sugar, and vanilla for a basic creme brulee.
Wwwweeeeeeee ยท 1 points ยท Posted at 04:37:02 on June 26, 2018 ยท (Permalink)
Pavlova.
A delicious dessert of crispy meringue, fresh berries, coulis and (real) whipped cream.
Whipping at least 6 egg whites (with sugar) to shiny, stiff peaks, then arranging it artfully on a sheet pan with parchment paper, baking it on low heat and letting it cool gently so it won't crack.
I can shape it into little nests or a low crown type shape, use more layers of meringue, etc.
Washing the berries, cutting the strawberries into quarters, pitting the cherries, etc. I make a coulis of a portion of the berries by mashing and straining & sugaring them up a bit, and adding a dash of fresh lemon juice to brighten it up & set aside for assembling and serving.
Once the meringue is cooled and just before serving; putting it onto a pretty serving plate, layering with the berries, the fresh whipped cream & coulis, it's always a crowd pleaser.
One friend now uses it as a gauge for his future wife. Her test is to make a Pavlova as good as mine... I think the current GF has excellent potential and I wish her luck.
Trance354 ยท 1 points ยท Posted at 04:37:23 on June 26, 2018 ยท (Permalink)
cheesecake. There's a recipe from Gordon Ramsay on youtube(NY style cheese cake) which I've pared down to about 20 minutes of actual work. Literally the rest is sitting around, waiting to do something. I choose Warframe. And it is so easy to change the flavor. Like chocolate? add Cocao. Like fruit? add fruit.
My most fucked up one was a 9x chocolate cheesecake. Chocolate crust, chocolate ganache(Also incredibly easy), different chocolates on the inside, etc.
hundreds of cheesecakes. I'm the bomb at holiday dinners.
sdguero ยท 1 points ยท Posted at 04:37:36 on June 26, 2018 ยท (Permalink)
A nice goat cheese with chopped up basil on top, drizzled with honey. Serve with crackers.
Dr_Tralalama ยท 1 points ยท Posted at 04:37:59 on June 26, 2018 ยท (Permalink)
Buy a Garam masala spice blend & put it on your baked potato's, kids and grown-ups love it :-)
ZukTheCuk ยท 1 points ยท Posted at 04:38:52 on June 26, 2018 ยท (Permalink)
Locks- Toasted bagel/crackers Cream cheese Onion Smoked salmon Done.
gauntfellow ยท 1 points ยท Posted at 04:40:14 on June 26, 2018 ยท (Permalink)
Thanks yโall. So gonna get laid by the Mrs this weekends.
HoldenTite ยท 1 points ยท Posted at 04:40:14 on June 26, 2018 ยท (Permalink)
Twice baked potatoes.
Bake a potato. Open it mix, scoop out insides, mix with cheese, butter, and bacon; bake some more and eat.
grilledcheeseposty ยท 1 points ยท Posted at 04:40:37 on June 26, 2018 ยท (Permalink)
Shrimp scampi from the freezer section
TheCowboySpider ยท 1 points ยท Posted at 04:41:25 on June 26, 2018 ยท (Permalink)
I would say try your hand at Steak au Poivre. It has a fancy french name. It involves booze and fire. Comes complete with a fancy looking pan sauce. It's also very easy to pull off. Steak, salt, pepper, butter, cream, and cognac.
EDIT : words
mordecai98 ยท 1 points ยท Posted at 04:41:25 on June 26, 2018 ยท (Permalink)
Baked salmon. Put bbq sauce in pan. Baked covered skin side up. Profit.
Carlulua ยท 1 points ยท Posted at 04:42:00 on June 26, 2018 ยท (Permalink)
Making pasta from scratch.
It's literally just flour, water, pinch of salt and an egg if you want. I find less egg makes a harder dough to work with but it's much yummier.
Even easier if you have a pasta roller and cutter!
I've had a guy at work completely shocked that I have time after my shift to make pasta like this but it's super easy and only takes a couple of minutes to boil once you're done!
And then you can go all fancy and colour your pasta and make it pretty and get youtube famous!
xtumtum ยท 1 points ยท Posted at 04:42:40 on June 26, 2018 ยท (Permalink)
Rotisserie Chicken, with Spinach and Three Cheese Ravioli in a grass fed butter basil, pesto sauce.
sweetsarah90 ยท 1 points ยท Posted at 04:42:42 on June 26, 2018 ยท (Permalink)
Baked Mac and cheese with jerk chicken ๐ค
mitchsn ยท 1 points ยท Posted at 04:42:52 on June 26, 2018 ยท (Permalink)
Iron skillet chicken potatoes & carrots. Salt pepper chicken thighs. Brown 3 minutes each side, squeeze juice from 2 lemons, add carrots mini potatoes put in oven for 25 minutes @ 450. Oops forgot add some fresh rosemary before oven.
[deleted] ยท 1 points ยท Posted at 04:44:47 on June 26, 2018 ยท (Permalink)
Clafoutis.
https://pastebin.com/YkDxY2M2
SimonPgore ยท 1 points ยท Posted at 04:45:09 on June 26, 2018 ยท (Permalink)
A solid carbonara is easy as fuck to make. Throw literally any light protein in to make it pop
TNS72 ยท 1 points ยท Posted at 04:45:50 on June 26, 2018 ยท (Permalink)
Cheese sauce. It takes maybe 4 times before you have it down to a science
ohiocoalman ยท 1 points ยท Posted at 04:47:13 on June 26, 2018 ยท (Permalink)
Creme brรปlรฉe. Egg yolks: cream, sugar, and vanilla. Do t skimp on the sugar and vanilla.
lune-lute-skimp ยท 1 points ยท Posted at 04:47:46 on June 26, 2018 ยท (Permalink)
Clam or shrimp scampi pasta. Olive oil, butter, white wine, garlic amd fresh parsley
blueeyedtaco ยท 1 points ยท Posted at 04:48:13 on June 26, 2018 ยท (Permalink)
Chili. Won 1st place with my recipe this year.
bkwilcox100 ยท 1 points ยท Posted at 04:48:14 on June 26, 2018 ยท (Permalink)
Sous Vide anything. Makes you look like a boss for putting meat in a bag
TypicalCricket ยท 1 points ยท Posted at 04:48:21 on June 26, 2018 ยท (Permalink)
Pork tenderloin in the barbecue! I follow the 7-6-5 rule. Place the meat on a hot grill, close the lid and grill for 7 minutes. Turn the pork tenderloin over, close the lid again, and grill for 6 minutes. Donโt open the lid, just turn off the heat and keep the meat inside for 5 minutes. Double check that it's at the right internal temperature (63 C or 145 Mickey Mouse units) and you're good to go.
TorTheMentor ยท 1 points ยท Posted at 04:49:17 on June 26, 2018 ยท (Permalink)
Caccio e Pepe... just al dente pasta with butter or olive oil, coarse ground pepper, and cheese (usually Asiago or Romano, I think).
hotelbravoactual ยท 1 points ยท Posted at 04:51:23 on June 26, 2018 ยท (Permalink)
Sunday Gravy.
lp_targaryen ยท 1 points ยท Posted at 04:52:39 on June 26, 2018 ยท (Permalink)
Chicken pesto in the oven
morilinde ยท 1 points ยท Posted at 04:53:06 on June 26, 2018 ยท (Permalink)
Creme brulee. Also, aburi salmon. Basically, anything that you have to use a torch to make.
jaradin ยท 1 points ยท Posted at 04:53:56 on June 26, 2018 ยท (Permalink)
Pulled pork. Season how you like. Put in smoker at 225 degrees. Add wood every couple hours. Pull out when meat hits 203 degrees. Shred. Serve on bun with or without bbq sauce. Mouth orgasm.
Beeftoast333 ยท 1 points ยท Posted at 04:55:28 on June 26, 2018 ยท (Permalink)
Espinacas. Spanish classic spinach dish with apples and pinenuts. Can be done easily and very well. Add bacon!!
Anon-Dutch ยท 1 points ยท Posted at 04:55:38 on June 26, 2018 ยท (Permalink)
Classic swiss cheese fondue. Grate 1/2 pound gruyere and 1/2 pound emmentaler (aka swiss), toss with 2 tbs corn starch. Heat 1 cup dry white wine, melt in cheese, mix in 1/2 tsp mustard powder. Top with a sprinkle of nutmeg and a dash of liqueur (preferably kirsch). Cube a baguette, a green apple, and some cauliflower. Keep fondue hot over tea candle on table. Dip and enjoy. Easy beacause it's impossible to mess up. Impressive because many people have never even heard of it and everyone loves a meal that is mostly melted cheese.
GivMeJuice ยท 1 points ยท Posted at 04:55:47 on June 26, 2018 ยท (Permalink)
Hamburger Helper
RobotSlaps ยท 1 points ยท Posted at 04:56:48 on June 26, 2018 ยท (Permalink)
Chocolate Fondue
5 small bars of 70% Ghirardelli chocolate broken to bits., 2 bags of semi sweet 60% Ghirardelli chips
Melt while stirring in Fondue pot or dbl boiler When melted thoroughly, add heavy cream until it tastes so good you have to stop and eat it.
[deleted] ยท 1 points ยท Posted at 04:57:09 on June 26, 2018 ยท (Permalink)
Maruchan Ramen, boil water, pour boiled water into Ramen cup, while Ramen is cooking, chop green onions, tomatoes, and a few mushrooms. Gather a teaspoon of chili flakes and mix into ramen cup, pour into a bowl and add some shredded sharp or mild cheddar, some more green onions, a dash of lime, salt and pepper. You can also get some thin beef slices and cook them with a little paprika, cumin, or butter and some herbs, or even butter,salt and minced garlic and ginger to make yourself look more like Gordon Ramsey!
flashfroze ยท 1 points ยท Posted at 04:58:02 on June 26, 2018 ยท (Permalink)
Conversely, an incredibly easy looking dish that's super difficult to prepare is an omelette. In fact, it's what is/was traditionally used by chefs to test an aspiring chef's culinary skill (whether it actually is is another question altogether). Another interesting test is soup because it's so incredibly easy to under or over season.
A lot in cooking is dependent on timing. Miss your window of a few seconds and the dish is ruined.
oldballls ยท 1 points ยท Posted at 04:59:17 on June 26, 2018 ยท (Permalink)
Look up โno knead breadโ - Top NY times recipe I believe... and look up Marcella hazanโs tomato sauce... itโs a great fresh pasta sauce to make for a first date... and you can teach your date how to make it. 3 ingredients.
Cookies-Cream31567-7 ยท 1 points ยท Posted at 04:59:49 on June 26, 2018 ยท (Permalink)
Chicken piccata
Demonwytch ยท 1 points ยท Posted at 05:00:41 on June 26, 2018 ยท (Permalink)
Homemade Alfredo sauce with caramelized mushrooms and onions over bowtie noodles. Looks amazing. Pretty damn simple.
GentleLunatic ยท 1 points ยท Posted at 05:00:42 on June 26, 2018 ยท (Permalink)
Madanada (Tamale Pie). You basically add all the ingredients to a Turkey tin, mix it with your hands (after you've Doctor washed them of course), cover with cheese and bake. Its easy, and you can even make it vegetarian! Everyone loves it!
an12440h ยท 1 points ยท Posted at 05:01:07 on June 26, 2018 ยท (Permalink)
fried eggs
spottedredfish ยท 1 points ยท Posted at 05:01:17 on June 26, 2018 ยท (Permalink)
Commenting so I can find this later. Great question OP!
aswartch ยท 1 points ยท Posted at 05:01:24 on June 26, 2018 ยท (Permalink)
Late to the party, but surprised no one has mentioned Risotto yet. Arborio rice with slowly added chicken stock and a side of mushrooms is so simple!
Dragongard ยท 1 points ยท Posted at 05:01:34 on June 26, 2018 ยท (Permalink)
discounter pesto with noodles and put pine nuts on it
NewtonsFig ยท 1 points ยท Posted at 05:01:56 on June 26, 2018 ยท (Permalink)
spaghetti sauce
yodadamanadamwan ยท 1 points ยท Posted at 05:02:29 on June 26, 2018 ยท (Permalink)
I thought of another one: if you like spicy food check out pozole. I make my own pork broth, generally, but you can do chicken broth as well. I garnish with sliced jalapeรฑos and cilantro
http://www.geniuskitchen.com/recipe/authentic-mexican-pozole-196233
[deleted] ยท 1 points ยท Posted at 05:03:21 on June 26, 2018 ยท (Permalink)
Chicken parm
killfire4 ยท 1 points ยท Posted at 05:03:43 on June 26, 2018 ยท (Permalink)
Guacamole:
4 medium avocados (cubed)
1/2 Onion (diced)
1/4 cup cilantro (finely chopped)
2 Cloves Garlic (diced)
1 tsp salt
1 tsp cumin
Lime juice to taste (or to balance out too much garlic)
Dagr5 ยท 1 points ยท Posted at 05:04:11 on June 26, 2018 ยท (Permalink)
Fettuccine Alfredo. Surprisingly easy to make
[deleted] ยท 1 points ยท Posted at 05:04:51 on June 26, 2018 ยท (Permalink)
Egg
goklissa ยท 1 points ยท Posted at 05:05:53 on June 26, 2018 ยท (Permalink)
Ratatouille. Make sauce, slice veggies, bake. But it seems impressive cuz it was in a movie once
-im-blinking ยท 1 points ยท Posted at 05:06:00 on June 26, 2018 ยท (Permalink)
Peanut sauce with whole wheat noodles. Its easy as hell to make and is delicious.
Letha0al ยท 1 points ยท Posted at 05:06:02 on June 26, 2018 ยท (Permalink)
Make your own pesto or tapenade and put it on everything.
Pree-chee-ate-cha ยท 1 points ยท Posted at 05:07:07 on June 26, 2018 ยท (Permalink)
Cherry Clafoutis especially when you combine everything for the batter in a blender
sabre001 ยท 1 points ยท Posted at 05:07:36 on June 26, 2018 ยท (Permalink)
Fried Rice. I was always in awe of people who knew how to make it. Turns out itโs actually easy as fuck.
Gregory_Neil ยท 1 points ยท Posted at 05:07:53 on June 26, 2018 ยท (Permalink)
Hardboiled eggs boii
WuShanShui ยท 1 points ยท Posted at 05:08:07 on June 26, 2018 ยท (Permalink)
Hone made baguette, surely not as easy as other recipes out here but 100% a win at gluten tolerant parties.
500gr white flour 20gr of dry yeast 10gr salt 10gr sugar 360 gr luke warm water
Mix all for 10min at medium high speed Let rest for 30min Mix again for 1 min Let rest for 30min
Put dough on well floured surface, cut in 2 pieces
Hede comes de difficult part
Take a ocen tray, find 3 long objects to create 3 parallel walls the length of the tray, cover with a kitchen towel, flour generously.
Place dough in an elongated shape in to the 2 wells you just creates.
Preheat oven at 220C Place a dish with water in bottom of oven
Make 3 shallow slices in each baguette.
Bake for 25min And voila perfect French baguette!
Its not 100% easy but you are actually cooking none of that premade stuff and it is only 1h30min work.
ThePurpleCactus ยท 1 points ยท Posted at 05:10:18 on June 26, 2018 ยท (Permalink)
Vegan chili. SUPER DELICIOUS yet SUPER EASY
captainsushi ยท 1 points ยท Posted at 05:10:31 on June 26, 2018 ยท (Permalink)
Revenge
TheDullSword ยท 1 points ยท Posted at 05:13:08 on June 26, 2018 ยท (Permalink)
Ratatouille
mitchC1 ยท 1 points ยท Posted at 05:13:13 on June 26, 2018 ยท (Permalink)
I make puff-pastry pizza rolls for work events with literally 4 ingredients and people go wild for them. Probably because 90% of the other food brought is cake.
platyviolence ยท 1 points ยท Posted at 05:13:50 on June 26, 2018 ยท (Permalink)
Put an onion and 2 small carrots into a blender. Blend that shit up fine. Mix it up nice with your meatloaf. Bam, meatloaf tastes 500% better.
wolverinehunter002 ยท 1 points ยท Posted at 05:14:09 on June 26, 2018 ยท (Permalink)
Baked nuggets
2 pounds bonless chicken breast cut into peices the size of a nugget
Half cup of flour, add garlic, black pepper, and herbs of your choice mixed in a bowl
Oven at 350-375 degrees(400+ is vegetable oil flash point so avoid fires by not doing that at all cost lol)
1) Take a pan and lather entire surface lightly with vegitable oil using brush (or olive but set oven to 400 F if you do)
2)small coat of same oil on the chicken then coat in the herbed flour you have all over the nuggets
3)throw in oven for 10 minutes, flip, then cook another 10 minutes
4) take out and enjoy with mashed potatoes, country style gravy, and buttered/peppered green beans(slice or spoon of butter with frozen vegetable in pot and cover)
Wanna figure out gravy? Its just hot animal fat (like ground beefs runny fat juices) mixed with some flour and some milk stirred constantly until desired consistancy.
I just made this two days ago and it turned out better than i thought even though it looked nothing like any picture ive seen for homemade chicken nuggets.
wildbluyawnder ยท 1 points ยท Posted at 05:14:23 on June 26, 2018 ยท (Permalink)
Alfredo sauce. Super easy!
Petrus_was_taken ยท 1 points ยท Posted at 05:14:43 on June 26, 2018 ยท (Permalink)
A little late to the party but I din't see this tip.
If you have guests make something you know how to prepare well. But do half the portions and put it on a huge plate.
Make sure it looks nice, then put some sauce on it seemingly at random like a toddlers first painting.
Next take some sea salt and pepper and drop it on the plate from about 50 cm / 20 inches above the plate. Do the same with some fresh herbs.
Also do a starter and a dessert this way to make sure your guests have eaten a decent amount.
Everything is fancy when you dress it properly.
Jevera ยท 1 points ยท Posted at 05:14:54 on June 26, 2018 ยท (Permalink)
Chicken Parm w/ spaghetti (donโt know why but the noodles make it look extra fancy). Prep: 5-10 minutes Cooking: 15-20 minutes (These are guesstimates since Iโm a slow cooker and take my time) All you need is spaghetti, thin sliced chicken breast (either cut it yourself or just buy the precut like I do), tomato sauce, cheese, flour, eggs, breadcrumbs, and oil (I like using corn). Platting of just the spaghetti on the bottom and chicken on top is so aesthetically pleasing.
Zombie989 ยท 1 points ยท Posted at 05:14:59 on June 26, 2018 ยท (Permalink)
Making a sauce? Use wine... people love that shit.
devastated_czar ยท 1 points ยท Posted at 05:15:11 on June 26, 2018 ยท (Permalink)
Pineapple Tofu - relatively easy dish to make with Pro level looks. Take it to another level by serving in the pineapple shell :)
I tried this one - http://www.eatingwell.com/recipe/252284/pineapple-tofu-stir-fry/
akoane ยท 1 points ยท Posted at 05:17:58 on June 26, 2018 ยท (Permalink)
An omelette with red and green peppers
tomaszeek32167 ยท 1 points ยท Posted at 05:18:02 on June 26, 2018 ยท (Permalink)
Quiche... It's way easier than you think and takes about 30-40 minutes to prepare :-)
tecampanero ยท 1 points ยท Posted at 05:18:58 on June 26, 2018 ยท (Permalink)
crispy skin salmon. you literally just let it lay there in the pan, you can easily see when the salmon needs flipping. flip once wait 4 mins and then serve. the trick is to let the salmon come closer to room temp, this makes for faster and more even cooking. do a search for gordon ramsays crispy skin salmon.
wadezero27 ยท 1 points ยท Posted at 05:20:54 on June 26, 2018 ยท (Permalink)
Breakfast skillets
drew1111 ยท 1 points ยท Posted at 05:21:22 on June 26, 2018 ยท (Permalink)
Welsh Rarebit over a toasted thin baguette with bacon, tomato slices and some diced chives with a nice frishe salad.
saucypancake ยท 1 points ยท Posted at 05:21:44 on June 26, 2018 ยท (Permalink)
Alfredo is stupid easy. FUCK YOU OLIVE GARDEN
enjoistevo ยท 1 points ยท Posted at 05:21:44 on June 26, 2018 ยท (Permalink)
Mushroom risotto
Th3rtySe7en ยท 1 points ยท Posted at 05:22:23 on June 26, 2018 ยท (Permalink)
Frittatta is easy as hell, just beat a bunch of eggs with onions and peppers and stuff and bake for a while.
thetruegiant ยท 1 points ยท Posted at 05:22:41 on June 26, 2018 ยท (Permalink)
Gai Yang! The whole bbq chicken makes people lose their minds, but the hardest part is chopping the lemongrass for the marinade. Everyone with a bbq needs to make this at least once!
garzonetto ยท 1 points ยท Posted at 05:23:46 on June 26, 2018 ยท (Permalink)
Baked avocado.
Cut avocado in half. Take out pit. Fill recessed pit with crushed walnuts. sprinkle or crumble a sharp or salty cheese over the top of the avocado halves. Put in oven. Turn on to bake at 500. As soon as the temp is reached, take it out of oven - don't burn the cheese - just render it. Serve in its own skin with a spoon. Delicious.
Only a chef would serve that!
not-a-tapir ยท 1 points ยท Posted at 05:25:45 on June 26, 2018 ยท (Permalink)
Soup. Most soups take about 15 minutes to make and when put in a nice bowl, with a nice bread roll on the side, look a lot fancier than they are.
Ilovelaura1 ยท 1 points ยท Posted at 05:25:50 on June 26, 2018 ยท (Permalink)
Revenge.
exccord ยท 1 points ยท Posted at 05:26:03 on June 26, 2018 ยท (Permalink)
Tomato basil soup and some grilled cheese sandwiches.
BouyantWalrus ยท 1 points ยท Posted at 05:26:10 on June 26, 2018 ยท (Permalink)
Chicken parmesan - cook chicken brests, slather those babies with pasta saucd, shred parmesan cheese on top, serve over noodles
lasergurge ยท 1 points ยท Posted at 05:26:11 on June 26, 2018 ยท (Permalink)
Apple crumble or just literally any crumble. Just take sprinkles and fruit and put it together and in the oven. Bonus points if you prepare it in little jars because it looks even better.
Rezzone ยท 1 points ยท Posted at 05:26:49 on June 26, 2018 ยท (Permalink)
Various types of stuffed portobello mushrooms. Get some caps, cut some shit, mix shit with tomatoes or spinach and maybe balsamic vinegar, ricotta and mozz cheeses, some spices maybe. Put delicious shit mixture inside mushrooms, top with parmesan. Bake.
Looks great, tastes great, requires only chopping and turning on the oven. Multiple flavors and varieties to choose from.
SunnyPurpleHaze ยท 1 points ยท Posted at 05:27:11 on June 26, 2018 ยท (Permalink)
Shepherds pie, spaghetti, any one pan baked dish, cake, curry, chicken shawarma. Really easy meals that seem like they take skill.
krauseus ยท 1 points ยท Posted at 05:27:18 on June 26, 2018 ยท (Permalink)
Fav0 ยท 1 points ยท Posted at 05:27:51 on June 26, 2018 ยท (Permalink)
Schnitzel
rhgla ยท 1 points ยท Posted at 05:28:30 on June 26, 2018 ยท (Permalink)
Forty garlic chicken.
ughdoesthisexist ยท 1 points ยท Posted at 05:28:33 on June 26, 2018 ยท (Permalink)
Braised beef short ribs.
Brown the short ribs (bone in, ~2lb) remove from Dutch oven.
Fry chopped onion in butter. Add 3 cloves garlic, chopped. Add 2tbsp tomato paste. Add half cup red wine. Let it reduce a bit. Add a cup beef broth, bring to simmer.
Put short ribs back in pot, throw some rosemary in, cover with lid, put in oven at 350 for 2 - 2.5 hours.
Turns out beautifully. Also can do same recipe but with roast.
Fah_Que_Kaant ยท 1 points ยท Posted at 05:29:08 on June 26, 2018 ยท (Permalink)
Tuscan Butter Salmon, you can find the recipe here
asuperstar ยท 1 points ยท Posted at 05:29:31 on June 26, 2018 ยท (Permalink)
Cherry Clafouti. You can make it in a blender.
Respiratoryliving ยท 1 points ยท Posted at 05:30:15 on June 26, 2018 ยท (Permalink)
Pot Roast
PirLibTao ยท 1 points ยท Posted at 05:30:40 on June 26, 2018 ยท (Permalink)
Rice pudding: rice, milk, sugar. Stir on med heat for 20 mins. Add cinnamon and raisins to be fancy
BOILTHEWATTER ยท 1 points ยท Posted at 05:31:10 on June 26, 2018 ยท (Permalink)
Tiramisu
TgagHammerstrike ยท 1 points ยท Posted at 05:32:22 on June 26, 2018 ยท (Permalink)
Popovers.
NearQ ยท 1 points ยท Posted at 05:33:00 on June 26, 2018 ยท (Permalink)
Quiche, very easy to make but looks and sounds fancy.
TBSchemer ยท 1 points ยท Posted at 05:33:49 on June 26, 2018 ยท (Permalink)
Not your username.
UncleHardon ยท 1 points ยท Posted at 05:36:14 on June 26, 2018 ยท (Permalink)
Pizza.
[deleted] ยท 1 points ยท Posted at 05:38:11 on June 26, 2018 ยท (Permalink)
Scrambled Eggs w/cheese.
I know you're thinking "That's super easy!" Well this version is a bit different. I learned it from Ramsey, but I use sour cream in mine, and it's super easy and it tastes amazing. I followed what he did and they are just amazing.
YupIamAUnicorn ยท 1 points ยท Posted at 05:38:37 on June 26, 2018 ยท (Permalink)
Big mac pasta salad. Google it, so yummy.
eat_my_torques ยท 1 points ยท Posted at 05:38:52 on June 26, 2018 ยท (Permalink)
Saltimboca
talldarkbearded ยท 1 points ยท Posted at 05:39:08 on June 26, 2018 ยท (Permalink)
pasta aglio e olio its honestly the best simple dish to make.
7ootles ยท 1 points ยท Posted at 05:58:14 on June 26, 2018 ยท (Permalink)
That does look delicious. And so does the pasta.
harthveitzen ยท 1 points ยท Posted at 05:39:26 on June 26, 2018 ยท (Permalink)
Spaghetti. So easy to prepare, so satisfying.
calculatorbeast ยท 1 points ยท Posted at 05:39:53 on June 26, 2018 ยท (Permalink)
u tell me
tidder112 ยท 1 points ยท Posted at 05:40:19 on June 26, 2018 ยท (Permalink)
The perfectly cooked egg.
GlamRockDave ยท 1 points ยท Posted at 05:40:46 on June 26, 2018 ยท (Permalink)
chicken piccata
aether_tech ยท 1 points ยท Posted at 05:42:00 on June 26, 2018 ยท (Permalink)
A good....
Eggs Benedict, Hamburger, Well-Done Steak that's still tender and juicy (yes, I know how most of you feel about that one,) and lasagna.
Anyone can fuck those dishes up. But a good cook can make them all extremely memorable.
Whenever I go to a restaurant that's famous for breakfast, if they have eggs Benedict, I'll order it first. If it's not good, I won't ever go back to that restaurant. Because something there is overrated, and it wasn't the benedict.
Go to a "hamburger and fries" place, one bacon cheeseburger for me, skip the special sauces, and the garden. If you can't make a good ol' bacon cheeseburger taste good without the special sauce, you should close up shop.
I can't eat rare or even medium well meats without getting some terrible bloody gastro issues - so I've mastered the art of taking the same cut of meat as everyone else is eating rare/medium well...or god-help me, tartar....and making sure my well-done peice of maillard reaction'd beauty is as tender, if not more so, and as juicy, IF NOT MORE SO than anything the not-well-done's have got on their plate.
Lastly, if you fuck up lasagna, hang your head in shame, because browning beef, layering 3-4 things, and putting them in a goddamn oven is one of the easiest things to cook of all time beyond a grilled cheese or basic omlet. And I've seen people fuck those up anyway.
These are all dishes that are easy to do (the eggs benedict takes a tiny bit more manual dexterity and patience).
xSTSxZerglingOne ยท 1 points ยท Posted at 05:42:13 on June 26, 2018 ยท (Permalink)
Crepes.
They're actually incredibly easy to prepare from scratch, and they make you look like a god.
KnutrInnRiki ยท 1 points ยท Posted at 05:42:15 on June 26, 2018 ยท (Permalink)
Spaghetti carbonara! Put the cooked Spaghetti into a pan with fried bacon dices and slowly pour in egg-yoke mixed with cream ... instantly done, very tasty with only 4 ingredients plus salt it fools them every time into thinking i'm a masterchef... muhahaha muhahahahaha
Pinkie218 ยท 2 points ยท Posted at 05:53:47 on June 26, 2018 ยท (Permalink)
Please stop perverting Carbonara with cream
7ootles ยท 1 points ยท Posted at 05:52:01 on June 26, 2018 ยท (Permalink)
You forgot the key ingredient: pepper.
benniball ยท 1 points ยท Posted at 05:42:17 on June 26, 2018 ยท (Permalink)
Peel and eat shrimp. Boil em and melt some butter. Eat on newspaper.
greatestmofo ยท 1 points ยท Posted at 05:43:43 on June 26, 2018 ยท (Permalink)
Steak
untg ยท 1 points ยท Posted at 05:44:27 on June 26, 2018 ยท (Permalink)
Marinated chicken, just use chicken, soy sauce, brown sugar and ginger an garlic and fry up, cook some rice in a rice cooker and you have a nice small meal.
awiddowpuppy ยท 1 points ยท Posted at 05:45:42 on June 26, 2018 ยท (Permalink)
Guacamole!!!
mawcopolow ยท 1 points ยท Posted at 05:46:15 on June 26, 2018 ยท (Permalink)
Any kind of spread, put some olives and a bit of olive oil in a blender and Voilร : great spread that looks nice and fancy.
Same thing but with tomatoes : red spread that looks even fancier
Pinkie218 ยท 1 points ยท Posted at 05:52:25 on June 26, 2018 ยท (Permalink)
Considering most of that shit isn't even real cheese... Eww
mawcopolow ยท 1 points ยท Posted at 05:54:23 on June 26, 2018 ยท (Permalink)
Wut?
TMNSquirtle314 ยท 1 points ยท Posted at 05:47:19 on June 26, 2018 ยท (Permalink)
I feel obligated to point out deviled eggs. No one really does them anymore, but a grocery store can sell a dozen for over a dozen dollars, even though it costs like four to make. https://www.thebasilandcinnamonsagas.com/home/kristys-deviled-eggs This is a blog to a good (I think) recipie.
pineapplewhiskeybutt ยท 1 points ยท Posted at 05:49:28 on June 26, 2018 ยท (Permalink)
Crรจme brรปlรฉe !!
snowfox222 ยท 1 points ยท Posted at 05:51:22 on June 26, 2018 ยท (Permalink)
Chicken cordon blue
seven_seven ยท 1 points ยท Posted at 05:51:44 on June 26, 2018 ยท (Permalink)
ITT: nothing vegan
SheCouldFromFaceThat ยท 1 points ยท Posted at 05:52:51 on June 26, 2018 ยท (Permalink)
Pan-fried steak.
Season with salt and pepper 20-30 mins before cooking. The closer to room temp, the better. Olive oil, high heat til you see the vapor, lay it away from you. 2.5 mins per side, for a decent-sized steak (Wegman's NY Strip, for example). After you flip it, crush some garlic and throw it in with at least a tablespoon of butter. Let it melt while that side fries. Baste that fucker for the last 30 seconds. Don't neglect the fat on the side of the steak. Hold the fat side directly onto the pan to sear it. Remove from heat. Rest for 5 mins. Amazing.
Get a steamfresh bag of the super-sweet corn or mixed veggies. Garlic powder, salt, pepper, another tablespoon (at LEAST) of butter. Maybe an Uncle Ben's rice bag.
The steak more than makes up for the lacking sides.
figgy_fig ยท 1 points ยท Posted at 05:53:09 on June 26, 2018 ยท (Permalink)
Tiramisu reeeaaally isn't as hard as people think. However, I use store bought lady fingers. Even easier: Pecan pie.
budapestgame ยท 1 points ยท Posted at 05:53:16 on June 26, 2018 ยท (Permalink)
Mash potato
prinsen95 ยท 1 points ยท Posted at 05:53:55 on June 26, 2018 ยท (Permalink)
Pavlova
Vict0rian_ ยท 1 points ยท Posted at 05:55:01 on June 26, 2018 ยท (Permalink)
The secret to grilled cheese is fluffy bread and using mayo instead of butter. It gets rid of the greasy need and makes it more limey and delicious, I also enjoy dipping grilled cheese in ketchup but people give me weird looks for doing that so yeah
awkwardmamasloth ยท 1 points ยท Posted at 05:55:19 on June 26, 2018 ยท (Permalink)
Copy cat zupa toscana
EmptyMatchbook ยท 1 points ยท Posted at 05:56:20 on June 26, 2018 ยท (Permalink)
Stir fry.
Customizable, all the complicated stuff (sauces, spices) can be bought pre-made or made, and it takes 15 minutes.
Movor ยท 1 points ยท Posted at 05:56:31 on June 26, 2018 ยท (Permalink)
What a creative way to ask for a bunch of easy recipes
lokesen ยท 1 points ยท Posted at 05:56:55 on June 26, 2018 ยท (Permalink)
Ham
seattleissleepless ยท 1 points ยท Posted at 05:57:07 on June 26, 2018 ยท (Permalink)
Spaghetti with smoked salmon, dill and creme fraiche. Takes literally 7 minutes to make, the salmon is already done, just finely slice up the dill, mix together the salmon, dill, pasta, creme fraiche and some rocket. Very tasty!
[deleted] ยท 1 points ยท Posted at 05:57:09 on June 26, 2018 ยท (Permalink)
[deleted]
Super_Famicom ยท 1 points ยท Posted at 05:57:20 on June 26, 2018 ยท (Permalink)
Chicken pot pie!
CelticMara ยท 1 points ยท Posted at 05:57:40 on June 26, 2018 ยท (Permalink)
Commando Chicken (courtesy of Forking Fantastic, a book dedicated to just this sort of thing, and an honestly fun read).
Buy a whole chicken. Remove giblets, if any. Briefly rinse and pat dry - this is important for a beautiful, golden skin. Give it a quick massage with olive oil and some salt. Shove a cut lemon up in there, along with a handful of whatever fresh herbs looked good at the store or market. Give the thing a couple grinds of the pepper mill. Stick it directly on the rack in your pre-heated oven, with a shallow pan on the next rack down to catch the drippings.
Extra credit:
Slice some potatoes and throw them in that pan with a bit of salt and pepper, letting them roast with the bird dripping its chickeny goodness down upon them. Add a salad and, poof! Dinner.
Also, bonus: If there were sufficient drippings, they're excellent reheated and drizzled over a freshly cut avocado and served with eggs the next morning.
shes_in_the_attic ยท 1 points ยท Posted at 05:58:53 on June 26, 2018 ยท (Permalink)
Braised short ribs.
meepmerpmeep ยท 1 points ยท Posted at 05:59:22 on June 26, 2018 ยท (Permalink)
Carbonara! Boil noodles, cook chopped up bacon, mix 3 egg yolks and a whole egg together with parsley and Parmesan in a bowl, put noodles in bacon pan with a lil pasta water, add egg mixture, mix, and enjoy :)
LooseMemory ยท 1 points ยท Posted at 05:59:37 on June 26, 2018 ยท (Permalink)
I went to culinary school and I'm saving this post.
Criticalmak ยท 1 points ยท Posted at 06:00:19 on June 26, 2018 ยท (Permalink)
Lasagne.
Just don't use a premade cheese sauce from a jar. My favourite is cottage cheese mixed with some grated cheddar and parmajan (sp). Mozzarella on top and just don't totally screw up the rest and you're good. Make sure to get the top crispy for texture. Red wine and good times.
[deleted] ยท 1 points ยท Posted at 06:05:58 on June 26, 2018 ยท (Permalink)
[deleted]
Criticalmak ยท 1 points ยท Posted at 07:40:37 on June 26, 2018 ยท (Permalink)
Have done. It's nice but I still prefer cottage ;)
obi1kenobi1 ยท 1 points ยท Posted at 06:00:49 on June 26, 2018 ยท (Permalink)
I'm thinking Quiche Lorraine.
To oversimplify it can basically be done with eggs, cream/milk, cheese, and bacon or ham (maybe onions if you're one of those weirdos) in a pre-made pie crust, then pop it in the oven. The hardest part is separating the eggs and cooking the bacon, after that you just mix it all together and pour.
Look up a recipe before following my directions, it's been a while since I made one, but I remember total preparation time being like 15 minutes (under 5 if you have the bacon already cooked).
donhelio ยท 1 points ยท Posted at 06:01:26 on June 26, 2018 ยท (Permalink)
Crรชpes. Flour, eggs, butter, sugar. Mix it and put it in a pan. Easy peasy, and you can basically add whatever to it and look like a genius. It's like the fried rice of French cuisine.
I-Am-Worthless ยท 1 points ยท Posted at 06:02:14 on June 26, 2018 ยท (Permalink)
Using a cast iron skillet to properly sear any meats or proteins instantly takes any dish up a level and adds a pro-level crust. Ten dollar cast iron pan, youโll never eat the same way again.
lukie13 ยท 1 points ยท Posted at 06:05:08 on June 26, 2018 ยท (Permalink)
Did anyone mention soufle?
bonerchamp1023 ยท 1 points ยท Posted at 06:05:35 on June 26, 2018 ยท (Permalink)
Chicken parm
laxt ยท 1 points ยท Posted at 06:06:39 on June 26, 2018 ยท (Permalink)
This may not quite fit category of the other suggestions, but I was really surprised how easy and effortlessly it is to BS a good plastic tub full of spaghetti.
1) spaghetti noodles
2) jar of sauce (ex. Ragu, etc. -- I actually like one that's Safeway brand more than the name brand)
3) pot to boil noodles
4) strainer
5) medium/large tupperware-style plastic container (for storing any leftovers)
Fill pot with water, put it on the stove, turn on stove to a temperature that makes the water boil. Throw in spaghetti noodles (I crack them in half first, not sure if it's necessary), let them boil for the amount of time that it says on the box the noodles came in. Pretty sure you're supposed to put the cover on the pot, so I do that too. Makes for less piping hot spritzes of water flying out around the stove.
After that time passes, turn off stove, put strainer into the sink and pour the contents of the pot into the strainer. Pour noodles from the strainer into your plastic container. Then pour in the amount of sauce that seems appropriate for the amount of noodles you boiled. Mix and serve. Refrigerate what's left, since spaghetti microwaves very well too.
I'm, like, make-a-sandwich, bowl-of-cereal level of cooking and was surprised that this is all there is to it. Of course real cooks are going to use more ingredients, start from scratch, etc. but that's pretty much for the sauce I think and since jars of spaghetti sauce are already sold at the grocery store, all that work is done for those of us who can't cook worth a darn.
gfuret ยท 1 points ยท Posted at 06:06:44 on June 26, 2018 ยท (Permalink)
Guacamole. In north europe cooking skills are rare thing, just doing that people think I am a chef
vin_b ยท 1 points ยท Posted at 07:01:22 on June 26, 2018 ยท (Permalink)
People all the time are like, โomg I love guac so much itโs the best thing ever!!1!โ. Itโs just mashed avocado and left over tomatoes people calm down.
Gore_grind ยท 1 points ยท Posted at 06:07:01 on June 26, 2018 ยท (Permalink)
Risotto
Thin-White-Duke ยท 1 points ยท Posted at 06:07:14 on June 26, 2018 ยท (Permalink)
I made falafel and a couple different sauces for a party last year. Everyone was super impressed, but it was easy to make. Probably because no one expects homemade falafel at a college house party.
Wofles ยท 1 points ยท Posted at 06:07:19 on June 26, 2018 ยท (Permalink)
Microwaved bread always goes down well. Bonus points if it's al dente
mynameisnotkamron ยท 1 points ยท Posted at 06:07:29 on June 26, 2018 ยท (Permalink)
Spinach fettuccine It only takes butter, heavy cream, garlic, parmesan cheese, spinach and of course cooked pasta
MyNameCouldBeFrank ยท 1 points ยท Posted at 06:07:34 on June 26, 2018 ยท (Permalink)
Chicken paella, following a recipe I found online.
It's basically just cutting up your ingredients and putting them in the pan one after another, but looks and tastes great at the end
MalmerDK ยท 1 points ยท Posted at 06:08:49 on June 26, 2018 ยท (Permalink)
Impress your date or friends alike with moules frites and a well chosen white wine. You're welcome :)
spacebound134 ยท 1 points ยท Posted at 06:09:03 on June 26, 2018 ยท (Permalink)
Butter Chicken Of course. It's ridiculously easy to prepare.
carpucino ยท 1 points ยท Posted at 06:09:31 on June 26, 2018 ยท (Permalink)
Risotto.
1) Boil a lot of water with stock. Wait till big bubbles appear. Turn down heat to low just to keep it hot.
2) Put rice in a saucepan. Add stock to just cover rice.
3) Add food that cannot be overcooked - mushrooms, bacon, ham
4) If ingredients are not yet done but stock has been boiled away, add more stock!
5) If there is too much stock, take rice out and drain stock.
6) If all else fails, FUCKIT cover it with cheese and fancy green garnishes.
7) Mention how you learnt from Gordon Ramsey on Hell's Kitchen while serving.
Time1135 ยท 1 points ยท Posted at 06:10:55 on June 26, 2018 ยท (Permalink)
Barbeque its the easiest shit. Heat your grill to 275 ish and leave it for 8 hours or so and you can scale it to infinity.
benobit ยท 1 points ยท Posted at 06:11:45 on June 26, 2018 ยท (Permalink)
Marinara eggs. Simple, cheap, flavorful and quite impressive.
laminatorius ยท 1 points ยท Posted at 06:12:03 on June 26, 2018 ยท (Permalink)
Tarte tatin and panna cotta
mkomaha ยท 1 points ยท Posted at 06:12:14 on June 26, 2018 ยท (Permalink)
https://www.reddit.com/r/AskReddit/comments/37refg/comment/crp9imx?st=JIVAM08P&sh=80ef0c2a
Click URL for the best answer to this question. No regrets.
sorefeetfromsitting ยท 1 points ยท Posted at 06:12:25 on June 26, 2018 ยท (Permalink)
Risotto with home made stock.
Stock: chuck some vegetables, peppercorns, maybe bones in boiling water. Go watch tv.
Risotto: cut onion. Cook onion and garlic in buttered/oil. Add rice, cook for a bit. Add stock a ladle at a time. Stir sometime, add whatever vegetables you want (chuck insome peas or mushrooms, whatever). Add Parmesan, serve
So easy, but risotto ompresses everyone
Flint124 ยท 1 points ยท Posted at 06:14:45 on June 26, 2018 ยท (Permalink)
Struffoli.
Make a shit load of 1 cm diameter nubblets of what is essentially sugar cookie dough.
Deep fry them in batches.
Put them in a bowl with honey (flavored by throwing an orange peel in it an hour or so prior), sprinkles Toss to combine, fish out the orange peel, serve in a heap on a platter.
Kids love these. Adults do too, but they'll die after about ten.
ObligatedOctopi ยท 1 points ยท Posted at 06:14:48 on June 26, 2018 ยท (Permalink)
Spinach and ricotta stuffed shells with a red meat sauce on top. Looks hella fancy. Five ingredients. Literally the easiest thing to throw together but looks way extra.
vleisrysenaardappels ยท 1 points ยท Posted at 06:15:17 on June 26, 2018 ยท (Permalink)
Spaghetti Carbonara -
Bring water to boil in a large pot (salted and add olive oil to the water),
Throw in the Spaghetti, it will cook for 10-12 min.
In that time you mix cream, Parmesan, garlic, parsley, eggs, salt and pepper in a bowl and mix.
Strain the pasta and return to pot, throw mixture over the top and stir. The egg will cook from the residual heat of the spaghetti and emulsify the sauce.
(You can also cook and dice bacon or add some chopped ham!)
[deleted] ยท 1 points ยท Posted at 06:15:22 on June 26, 2018 ยท (Permalink)
Pesto pasta, even if you do it with a mortar and pestle it's still just grinding up stuff.
nuclear_moose ยท 1 points ยท Posted at 06:15:33 on June 26, 2018 ยท (Permalink)
Steak, short ribs, and blackened fish.
Whisper06 ยท 1 points ยท Posted at 06:15:37 on June 26, 2018 ยท (Permalink)
Alfredo sauce. It's incredibly easy just throw some butter in a pan and melt it down then throw some flour in there till it looks like a paste cook till goldenish then gradually stir in milk or cream giving it breaks often to cook down a bit then throw some parm in there then a little more milk and WHAM Alfredo sauce. That mixed with the comment above about herb butter is heaven. I just use fresh garlic to season my butter.
grilledcakes ยท 1 points ยท Posted at 06:16:57 on June 26, 2018 ยท (Permalink)
Shakshouka. So simple and tasty but for some reason when I fix it everyone thinks it's super fancy and difficult.
Communist_Pretzel ยท 1 points ยท Posted at 06:17:27 on June 26, 2018 ยท (Permalink)
panna cotta, you can even set that shit on fire
mermaid_toes ยท 1 points ยท Posted at 06:18:42 on June 26, 2018 ยท (Permalink)
Paninis. You butter two pieces of bread, put in whatever you want to go in the sandwich, then press down on the panini press.
rockmetler ยท 1 points ยท Posted at 06:18:51 on June 26, 2018 ยท (Permalink)
Any pasta dish. Use tagliatelle or spaghetti, make a nest by twisting as you place it. The sauce it up over the top. Looks super noice, but it's just a regular ol' pasta.
(If your making a cheese sauce, heavy cream and cubic ton of cheese.)
Rhymezboy ยท 1 points ยท Posted at 06:19:31 on June 26, 2018 ยท (Permalink)
OP got a date it seems!!! Good going!
SuperSecretMoonBase ยท 1 points ยท Posted at 06:19:56 on June 26, 2018 ยท (Permalink)
Carnitas.
Throw a lump of pork into a slow cooker with some juices and red and orange spices for a couple hours.
Bring this along with some tortillas, and any variety of diced onion, avocado, cilantro, limes, whatever to your next potluck and you've got 4 pounds of food for $15-20 and it looks like an awesome thoughtful spread.
Also, if you've got an extra 3 bucks to burn, mix some sour cream with lime juice and more orange or red spices and call it a "crema" or get a block of cotija to crumble on the side, and now all of a sudden, you're Mr. Worldwide international player with a passport.
Don't forget to talk shit on hard shells, shredded lettuce, and cheddar cheese. You've earned it, bud!
[deleted] ยท 1 points ยท Posted at 08:35:57 on June 26, 2018 ยท (Permalink)
[deleted]
SuperSecretMoonBase ยท 1 points ยท Posted at 08:51:51 on June 26, 2018 ยท (Permalink)
Just some good old cayenne, chili powder, paprika, cumin, coriander. General chili spices. I guess that's not the sharpest name for those, as coriander's more yellow and there's definitely some stuff that's red or orange that wouldn't apply, like cinnamon, curry, or nutmeg, so it's a bit of a misnomer and apparently not as affective a descriptor as I would have liked in my attempt to be cute and clever. Haha.
PhilNEvo ยท 1 points ยท Posted at 06:20:59 on June 26, 2018 ยท (Permalink)
Imo Wok dishes. Just throw some different shrooms, vegetables & stuff in it, mix in some rice and you got a delicious dish with lots of flavour. You can always add a bit of soy sauce or vinegar to get a bit of the salt/sour taste in.
lop333 ยท 1 points ยท Posted at 06:21:05 on June 26, 2018 ยท (Permalink)
I would say Pizza Calzone. Just take your cottage cheese Salami. Ketchup. Cheese Mixe that shit up in a bowl Either make a dough or buy it. put some flour on the tray,layout the dought,put your mixed cheese one the dought,Just make it dumpling shaped and put that thing into the oven.
rrns ยท 1 points ยท Posted at 06:21:39 on June 26, 2018 ยท (Permalink)
Cinnamon rolls! We have a bread maker, but we also used to make it with store bought dough back when it was available
RUCBAR42 ยท 1 points ยท Posted at 06:22:00 on June 26, 2018 ยท (Permalink)
Brocoli soup: Water in a pot. Salt. Brocoli heads in. Salt. Boil until you can push the back of a knife through brocoli.
Remove from heat, drain water (save it!) and blend the brocoli with a bit of the water. Add more water until you get desired consistency (I like less than watery).
Taste with salt and pepper, enjoy.
Spice it up with olive oil, bread, cheese or eat it as is. Next to no calories, very filling and extremely green to look at :D
CptJimbo ยท 1 points ยท Posted at 06:22:43 on June 26, 2018 ยท (Permalink)
http://reddit.com/r/GifRecipes/comments/8twn3b/rosemary_portobello_chicken/
Emm03 ยท 1 points ยท Posted at 06:25:13 on June 26, 2018 ยท (Permalink)
Tarts.
Order a pan for $10 on Amazon and stock up on butter, flour, and eggs, and you can make all sorts of incredible sweet or savory tarts that look fancy as fuck and are super easy. Once you learn the basics (shortbread crust, lemon curd, Frangipane, pastry cream, and maybe a cream cheese filling), which are all pretty easy and not too finicky, you can adapt them to make basically anything. Savory tarts are just as simpleโmake a crust with flour, butter, and seasoning and fill it with eggs (whisked with a little milk, salt, and pepper), veggies, and cheese, and you have a really easy and fairly healthy dinner. Itโs also pretty simple to cut down the sugar in a sweet tart without fucking things up, which is really nice if you donโt have a huge sweet tooth or are trying to cut back on sugar.
Sometimes Iโll play around with fancier decorations, but one of the prettiest and tastiest tarts Iโve made just involved chopping up a bunch of fruit (peaches, strawberries, mangos, blueberries, and coconut, IIRC) and dumping it on top of my lemon-curd-filled crust. Things like spirals of peach/apricot slices are also pretty easy to do.
Lavacharger ยท 1 points ยท Posted at 06:25:37 on June 26, 2018 ยท (Permalink)
Garlic bread, vegetable rice stir fry (it's veggies, rice, soy sauce and eggs lol), crepes (thin pancakes - bonus points if you fold it nicely or make a nice filling like cheese and ham) - those are some of my go-to's and they're really easy to make.
unAcceptablyOK ยท 1 points ยท Posted at 06:25:47 on June 26, 2018 ยท (Permalink)
Tiramisu. The real thing made by beating the egg yolks & sugar until a sabayon is achieved, is one of the easiest & best recipes to impress :)
[deleted] ยท 1 points ยท Posted at 06:26:20 on June 26, 2018 ยท (Permalink)
Home-made Alfredo sauce.
Elphonzie ยท 1 points ยท Posted at 06:26:37 on June 26, 2018 ยท (Permalink)
Sushi
Butsnik ยท 1 points ยท Posted at 06:26:52 on June 26, 2018 ยท (Permalink)
Cheese fondue, literally just put some garlic in a pan, add white wine and then equal parts Emmentaler and gruyere cheese. That's it..
Nanner_hammy ยท 1 points ยท Posted at 06:27:50 on June 26, 2018 ยท (Permalink)
Panna cotta
ZeronicX ยท 1 points ยท Posted at 06:27:53 on June 26, 2018 ยท (Permalink)
Gonna get lost but Pizza. Basic pizza is really easy and takes like 15 mins of actual baking and cooking but an hour to wait for the dough to raise
thatquinoawhitebitch ยท 1 points ยท Posted at 06:29:08 on June 26, 2018 ยท (Permalink)
Stuffed chicken. You literally just pound a chicken breast down, stick a balled mixture of whatever you want in the middle, and wrap the flattened chicken around it and cook it w the chicken foldy flaps down on the pan. Or roll it in some eggs and crumbly bread and fry it. People lose their minds.
rusty-sp00ns ยท 1 points ยท Posted at 06:30:04 on June 26, 2018 ยท (Permalink)
Boiled rice, beaten eggs, soy/fish sauce, vinegar, black pepper, paprika, and chives.
Toss that shit together in a wok and mmm-mm-m. (for a fancier version you can add diced meat/vegetables)
sooji2 ยท 1 points ยท Posted at 06:30:44 on June 26, 2018 ยท (Permalink)
Halwa
c3linaa ยท 1 points ยท Posted at 06:30:48 on June 26, 2018 ยท (Permalink)
Breakfast fried rice. Scramble some eggs, cook bacon/ham/sausage, mix it with rice, season.... everyone loves me for it lol
Happyhunter101 ยท 1 points ยท Posted at 06:30:51 on June 26, 2018 ยท (Permalink)
Shakshuka
Bocconcini ยท 1 points ยท Posted at 06:32:20 on June 26, 2018 ยท (Permalink)
Risotto
calliejq68 ยท 1 points ยท Posted at 06:33:02 on June 26, 2018 ยท (Permalink)
Kim chi!!! Fairly labor intensive just because you make it in bulk but it requires very few skills other that being able to heat a few ingredients on a stove top and chopping a bunch of stuff. But you always get a large amount after and it will last pretty long in the fridge.
I always make it with a friend and we make an evening out of it.
lowkeydeadinside ยท 1 points ยท Posted at 06:33:09 on June 26, 2018 ยท (Permalink)
pasta with pesto and cherry tomatoes
Mr-teddy-rumplstilsk ยท 1 points ยท Posted at 06:33:52 on June 26, 2018 ยท (Permalink)
Cooking a steak. Some many people fuck it up. It's so simple, preheat your oven to between 375 and 400 degrees. heat a cast iron skillet with some Olive oil in it until it is scalding hot.. Salt and pepper the steak and place it in the skillet. Brown both sides for 2 minutes. Stick it in the oven for 4 minutes. That's it
moogel7 ยท 1 points ยท Posted at 06:34:05 on June 26, 2018 ยท (Permalink)
Is it just me or when I read half of these, I imagine Gordon Ramsay saying it...
vyrus616 ยท 1 points ยท Posted at 06:34:21 on June 26, 2018 ยท (Permalink)
Osso bucco in a dutch oven. Steven Rinella has a great recipe for it using venison.
stonehead_goddess ยท 1 points ยท Posted at 06:34:25 on June 26, 2018 ยท (Permalink)
Chicken alfredo!! 1. Place chicken (perferably boneless) in pan with butter. Cook till done 2. Put noodles in water to boil. Drain when done 3. Add sauce to chicken and add noodles
If you want to be hella fancy and add cherry tomatoes, spinach or bacon, add once chicken is cooked and before you add noodles.
Now go amaze people with your creation
Viralsun ยท 1 points ยท Posted at 06:35:03 on June 26, 2018 ยท (Permalink)
https://youtu.be/bJUiWdM__Qw
Pasta Aglio e Olio
[deleted] ยท 1 points ยท Posted at 06:37:31 on June 26, 2018 ยท (Permalink)
spaghetti
Dandruff-ffurdnaD ยท 1 points ยท Posted at 06:39:03 on June 26, 2018 ยท (Permalink)
Steak
needstherapy ยท 1 points ยท Posted at 06:39:13 on June 26, 2018 ยท (Permalink)
Serious answer roasted whole chicken. Just look up a recipe online, it's not that difficult to roast a chicken.
777actionjackson777 ยท 1 points ยท Posted at 06:39:34 on June 26, 2018 ยท (Permalink)
Chicken fettuccine alfredo. Salt and boil the water for fettuchine. Season the chicken, fry it in butter and start to cook the fettuccine . Remove chicken when cooked through and cut Into bite size pieces. Pour cream into leftover butter and add parmesan cheese to make the Alfredo sauce. Reintroduce the chicken to the Alfredo sauce. Add fettuccine to chicken Alfredo when the fettuccine is Al dente. It's VERY tasty and VERY healthy, so eat it in moderation.
doc_moses ยท 1 points ยท Posted at 06:41:56 on June 26, 2018 ยท (Permalink)
10 cent park of noodles. Add broccoli, 2 eggs (just crack and throw in) chives, red onion (chopped or sliced) slice and fry corn tortillas to add on top. Add chicken if youd like and use or just decorate with sliced lime.
drewpool ยท 1 points ยท Posted at 06:44:52 on June 26, 2018 ยท (Permalink)
Cereal
mizzbrightside ยท 1 points ยท Posted at 06:46:39 on June 26, 2018 ยท (Permalink)
I make a damn good onion soup and everyone raves over it, but itโs stupid easy to make.
Slice up sweet onions nice and thin and toss them in a Dutch oven with a stick of butter. Put the pot on the stovetop at about medium heat. Coat the onions in the melted butter, then put the lid on the pot and let it sit for about 20 minutes.
Put the pot in the oven at 400 degrees with the lid slightly cracked. After 30 minutes, stir the onions. Brown bits in the pot are just fine, they add a lot of flavor! Put the pot back in for another 30 minutes.
Now the pot goes back on the stovetop at medium heat. You can use cooking sherry, but I use white wine. Add about 1 1/2 cups of that and let it cook down. Add 3 cups chicken broth, and 3 cups beef broth. Bring the soup to a simmer and add garlic to taste. I personally add a shit ton. Some people also add a dash of Worcestershire sauce but I donโt think it really needs it. Simmer for 45 minutes to an hour and a half to let the flavors blend.
While the soup is simmering, toast up slices of French bread and slice up or grate the cheese of your choice. Gruyere or Swiss works best for onion soup. Ladle the onion soup into oven safe bowls or ramekins. Add the toasted bread and the cheese on top and put the soup under the broiler until the cheese is bubbly.
Enjoy!
sretta ยท 1 points ยท Posted at 06:46:42 on June 26, 2018 ยท (Permalink)
Pavlova. Just need to know your oven well
Khaluaguru ยท 1 points ยท Posted at 06:47:21 on June 26, 2018 ยท (Permalink)
Guacamole.
Hardest part is choosing good avocados.
Add a can of Ro-tel, chop some onions, garlic, salt, oil, juice a lime, done. Everything to taste.
Not as impressive as some of the others in this post but people lose their shit over guac.
Andermaal ยท 1 points ยท Posted at 06:48:32 on June 26, 2018 ยท (Permalink)
Brownies.
Ridiculously easy.
decypher666 ยท 1 points ยท Posted at 06:49:43 on June 26, 2018 ยท (Permalink)
I've been making tons of home made "ice cream" that always does impress. Whisk up egg yolks, egg whites, whipped cream and add any flavouring agent (either Baileys, Strawberry Syrup, Pandan Extract, Maple Syrup, Grand Marnier have worked exceptionally well...), freeze it, serve with fruit and stuff (even better in a water balloon created chocolate bowl with some fancy cut up fruit around and some berry sauce) and you're god.
cassular ยท 1 points ยท Posted at 06:50:23 on June 26, 2018 ยท (Permalink)
I got for roaring hot grill, and for a one inch steak about 45 seconds either side with a small knob of butter
wottadish ยท 1 points ยท Posted at 06:51:04 on June 26, 2018 ยท (Permalink)
Pavlova. Dead simple, but so impressive.
6NiNE9 ยท 1 points ยท Posted at 06:51:25 on June 26, 2018 ยท (Permalink)
Cantaloupe chunks wrapped with prosciutto.
Nutella Wontons. A dollop of Nutella on a wonton wrapper, fold up how you like, pan or deep fry in some oil. Dust with powdered sugar.
Iledahorsetowater ยท 1 points ยท Posted at 06:51:40 on June 26, 2018 ยท (Permalink)
Mississippi pot roast.
molecularmachine ยท 1 points ยท Posted at 06:52:41 on June 26, 2018 ยท (Permalink)
Egg-free meringues.
Link4444 ยท 1 points ยท Posted at 06:53:28 on June 26, 2018 ยท (Permalink)
The gold is-a-flying in this thread!
Robert_Rocks ยท 1 points ยท Posted at 06:55:16 on June 26, 2018 ยท (Permalink)
Roast a chicken: 8 minutes prep 75 minutes cook (drinking time!) 20 minutes rest once done cooking
Sagsaxguy ยท 1 points ยท Posted at 06:55:31 on June 26, 2018 ยท (Permalink)
Chicken Tikka Masala
[deleted] ยท 1 points ยท Posted at 06:55:48 on June 26, 2018 ยท (Permalink)
A bucket o buttholes
karafili ยท 1 points ยท Posted at 06:55:57 on June 26, 2018 ยท (Permalink)
Shrimps
heisenberg747 ยท 1 points ยท Posted at 06:56:02 on June 26, 2018 ยท (Permalink)
Steamed hams. They're actually just Krusty burgers and fries.
CarFullOfRadios ยท 1 points ยท Posted at 06:56:35 on June 26, 2018 ยท (Permalink)
I'm very good at making roast dinners. Roast pork, lamb or chicken with potatoes, carrots, pumpkin and sweet potato. My fiance thinks I'm an amazing genius chef because everything always comes out golden and crispy on the outside but fluffy and soft on the inside, but it's really just lots and lots of oil and salt. That's it. Lol
ConstipationIssueNo8 ยท 1 points ยท Posted at 06:56:49 on June 26, 2018 ยท (Permalink)
Soufflรฉ
clownrock95 ยท 1 points ยท Posted at 06:57:49 on June 26, 2018 ยท (Permalink)
Alot of the stuff you get from the meal delivery places (blue apron, hello fresh, ect) are easy and quick while also looking and tasting great
A bit expensive though
thankyoucomeagain ยท 1 points ยท Posted at 06:58:07 on June 26, 2018 ยท (Permalink)
All this while I've thought the Sauteed vegetables we get in Chinese restaurants is a real pro chef thing. I experimented couple of times and it wasn't hard to attain perfection soon.
I used a pressure cooker and put all the veggies I like (I used cabbage, cauliflower, carrots, mushrooms and green peppers) and steamed them with the lid on (but with out whistle) for 15 mins. Water should be barely enough to provide steam but no so much that you'll need to drain a lot after 15 mins (you'll figure out the proportion of veggies and water in one or two times)
Tossed them in a table spoon of olive oil, some MSG, Salt, pepper, lemon and cilantro.
I couldn't believe what I could pull off in flat 20 min with the least amount of effort that could go into a dish.
tallcappy ยท 1 points ยท Posted at 06:58:18 on June 26, 2018 ยท (Permalink)
I'm not sure what you would call it but it hits the spot every time.
Cooked chicken breast (I like to season but can be without) topped with spinach artichoke and bacon dip. Place that goodness on a rectangle of pastry dough with the sides cut 1/3 of the way in. Alternate strips over each other on top so it looks like a braid. Coat with eggwhite and bake for 15 minutes at 375F.
Served with homestyle veggies on the side or a simple soup.
rudegal_ ยท 1 points ยท Posted at 06:58:23 on June 26, 2018 ยท (Permalink)
Carbonara
frisco2069 ยท 1 points ยท Posted at 06:58:33 on June 26, 2018 ยท (Permalink)
Hobo chicken on the grill.
assassin_academic ยท 1 points ยท Posted at 06:58:34 on June 26, 2018 ยท (Permalink)
Chicken Kiev (with mashed potatoes/fries/hassleback potatoes, etc.). Minimal prep time and the result is healthy and delicious chicken that makes you the king of the kitchen.
bigtrouble29 ยท 1 points ยท Posted at 06:58:36 on June 26, 2018 ยท (Permalink)
A couple more steps, and may take a bit more time, but super easy and makes you look like a fucking genius.
Boil/strain pasta. Sautรฉ veggies (optional) Oven baked chicken or pan seared steak Mix together with high quality store bought sauce
Not to mention that if you use all organic ingredients, and/or protein pasta (check your local Whole Foods) then itโs also an extremely healthy, delicious meal @ 4-6 portions for $20-$30. I lost 20 lbs in 3 weeks doing this and my friends/roommates were absolutely blown away at the flavors when it isnโt complicated in any way.
RamseyHill ยท 1 points ยท Posted at 06:59:51 on June 26, 2018 ยท (Permalink)
What ever you choose to make, always do at least one practice meal before the special occasion. Esp if you are short on kitchen skills...
Also, keep a clean and organized work area. Clean up as you go.
NEXT_VICTIM ยท 1 points ยท Posted at 07:03:12 on June 26, 2018 ยท (Permalink)
โHomemadeโ chicken noodle soup.
Cube boneless chicken, cook to near completion using your method of choice, add to ramen with spices and a small amount of salt instead of the spice packet.
Looks great, is literally ramen.
he_could_get_it ยท 1 points ยท Posted at 07:03:20 on June 26, 2018 ยท (Permalink)
Carbonara.
BadHairDayToday ยท 1 points ยท Posted at 07:03:46 on June 26, 2018 ยท (Permalink)
My spinach pasta. 3 ingredients: Frozen spinach in cream, chicken filet and pasta.
Chop the chicken filet and fry it in a wok with some butter or oil, put some chicken spices on. Boil water in a pan preferably with a boillion cube in it and put the pasta in. Empty the wok into a bowl and put the frozen spinach in to melt it. Strain the pasta and put it in the wok. Done!
Beaudism ยท 1 points ยท Posted at 07:04:14 on June 26, 2018 ยท (Permalink)
Authentic spaghetti carbonara.
mrlefarus ยท 1 points ยท Posted at 07:04:15 on June 26, 2018 ยท (Permalink)
Caprese salad on a skewer.
RockyGrenade ยท 1 points ยท Posted at 07:04:42 on June 26, 2018 ยท (Permalink)
White sauce spaghetti! Mwahahah
sandiago-knope ยท 1 points ยท Posted at 07:06:34 on June 26, 2018 ยท (Permalink)
Not sure how impressive it actually is, but salmon with lemon and dill with a side of asparagus and roasted potatoes is my go-to โfancyโ dish. Simple but tastes great.
chelsea_sucks_ ยท 1 points ยท Posted at 07:07:41 on June 26, 2018 ยท (Permalink)
Carbonara. Bacon bits, cream, and egg, mixed up win pasta
Olly230 ยท 1 points ยท Posted at 07:08:48 on June 26, 2018 ยท (Permalink)
And loads of the best quality parmesan.
chelsea_sucks_ ยท 1 points ยท Posted at 07:24:50 on June 26, 2018 ยท (Permalink)
That's way too much dairy for the dish. Maybe sprinkle a little once served but parmesan is for acidic-based like tomato sauce
Olly230 ยท 1 points ยท Posted at 07:34:37 on June 26, 2018 ยท (Permalink)
I disagree. But that's cool.
gingerninja361 ยท 1 points ยท Posted at 07:08:03 on June 26, 2018 ยท (Permalink)
If I've got some friends over I'll just cut up some apples and slice some cheese with crackers and pretzels and stuff. Just arrange it to look fancy on the plate and they'll think you're like a chef. It's all about the presentation
ethanobcom ยท 1 points ยท Posted at 07:08:53 on June 26, 2018 ยท (Permalink)
Take away food
saabn ยท 1 points ยท Posted at 07:09:56 on June 26, 2018 ยท (Permalink)
Any kind of stir fry. Just Coconut oil+soy sauce+leftovers. You can up your game by buying a cheap wok from Wal-Mart.
rich-creamery-butter ยท 1 points ยท Posted at 07:10:07 on June 26, 2018 ยท (Permalink)
Gordon Ramsey's eggs. It's a little tedious what with all the wrist-work, but it's indeed easy. Yeah, some folks bitch about how they're not all that or that they're overrated. Whatever. Nobody I've made them for has ever not loved them and made it a point to tell me so. I made them for my current GF when we started dating. That's when she knew I was a keeper.
Speaking of Gordon Ramsey, just watch any of his 5 minute videos. Do what he does. Be amazed.
thatdogoverthere ยท 1 points ยท Posted at 07:10:12 on June 26, 2018 ยท (Permalink)
Pancakes, it's like... super easy. If you want them super fluffy, don't stir so much, just enough to get the wet and dry mixed together, leave it lumpy.
1 1/3 cups flour 3 teaspoons baking powder 3 tablespoons sugar 1/2 teaspoon salt
Mix together in a bowl
1 egg 1 1/4 cup milk 3 tablespoons vegetable oil 1/2 teaspoon (I personally double it) vanilla
Mix thoroughly. Make a little well in the center of the dry ingredients and pour the wet in. Mix no more than 12 stirs or so, poke any big lumps and maybe sure it's pretty evenly wet. Prepare the pan with butter or whatever, just a thin layer once it's hot enough. Medium low heat, and tada, cook your pancakes.
Shirato ยท 1 points ยท Posted at 07:10:16 on June 26, 2018 ยท (Permalink)
Kale and brown rice stir fry with veggies and homemade stir fry sauce
steve_ns ยท 1 points ยท Posted at 07:10:33 on June 26, 2018 ยท (Permalink)
Ready to bake puff pastry sheet, tomato purรฉe, cheese of your choice, other toppings as you wish, shove it in the oven for 15 minutes, done.
Looks better than pizza, and much nicer to eat.
ShaneJohnston ยท 1 points ยท Posted at 07:10:51 on June 26, 2018 ยท (Permalink)
Ramen
vanillyl ยท 1 points ยท Posted at 07:11:13 on June 26, 2018 ยท (Permalink)
Steamed hams.
mikecrabb87 ยท 1 points ยท Posted at 07:11:30 on June 26, 2018 ยท (Permalink)
Poached Eggs!
valicat ยท 1 points ยท Posted at 07:12:25 on June 26, 2018 ยท (Permalink)
As a chef, my go-tos are:
Pretty much any one dish is easy if you take the time to learn the steps, very little food preparation is technically challenging if it isn't like a souffle or a risotto or something. Just pick one dish and make it a few times and pull it out with confidence when necessary and the confidence is what really convinces people you're an incredible chef.
Eggs are actually more difficult than people realize. Like people like to say if you make a girl eggs for the morning after you'll impress her with very little effort. But if you're trying to impress me with breakfast, the risk of disappointment is high, I've got classical training and high standards dude seriously just give me the frying pan I got this. Unlike most food items, there is a degree of perfection that can be achieved and it's entirely accomplished with technique, has nothing to do with seasoning or quality of the egg or anything. Either you do it right, or you're fucking it up. Whether it's overcooking the over easy request, breaking the yolks, browning the omelet, not whisking it enough beforehand, scrambling the eggs too hard....curds too small or not small enough....
ShaneJohnston ยท 1 points ยท Posted at 07:12:46 on June 26, 2018 ยท (Permalink)
Iced tea. Costs $5 in a shop. Simply make some tea. Put ice cubes in your tea. Enjoy.
TryEverythingTwice_ ยท 1 points ยท Posted at 07:13:24 on June 26, 2018 ยท (Permalink)
Ribs. Literally all you need to do is chuck them in the oven for a few hours, but everyone is super impressed when the meat just slides off the bones.
washoutr6 ยท 1 points ยท Posted at 08:34:26 on June 26, 2018 ยท (Permalink)
Even better coat them in a mix of brown sugar, mustard, and cayanne and throw them in the low 130 smoker for 18 hours and whoa.
TryEverythingTwice_ ยท 1 points ยท Posted at 08:41:25 on June 26, 2018 ยท (Permalink)
This sounds amazing! Will definitely be trying it out next time.
CC16051987 ยท 1 points ยท Posted at 07:15:36 on June 26, 2018 ยท (Permalink)
Well, not fancy but everyone complains when it's all eaten up- shakshuka :)
FromAtoB ยท 1 points ยท Posted at 07:17:48 on June 26, 2018 ยท (Permalink)
Chicken parmigiana
Coat chicken in breadcrumbs, pan fry for 8 minutes top with tomato sauce and parmagean cheese broil in oven till cheese melts. Adds another 2 minutes to cooking regular chicken
the-mortyest-morty ยท 1 points ยท Posted at 07:18:18 on June 26, 2018 ยท (Permalink)
Chicken Kiev.
It takes time, yes. A few hours of prep. But it's not hard, per se, and was one of the first dishes I ever made from scratch, nailed it on the first try.
Protip: wrap the chicken around the frozen herb butter and secure with toothpicks. Wrap tightly in Saran wrap and freeze 30 mins. Remove plastic wrap, batter and bread the chicken, then re-wrap and freeze 30-40 mins. Pop them straight from the freezer into the fryer, pull out toothpicks, put in oven. Done. The freezing/toothpick trick will keep the Kiev in one whole watertight piece, the batter will seal any holes, and you won't have to worry about the butter leaking or breading falling apart in the fry oil.
First try: nailed it. https://imgur.com/uNeMHlZ
c1utch10 ยท 1 points ยท Posted at 07:18:21 on June 26, 2018 ยท (Permalink)
Anything with crepes!
xrayboarderguy ยท 1 points ยท Posted at 07:20:33 on June 26, 2018 ยท (Permalink)
Buried at the bottom with a late response but feta/goat cheese stuffed bacon wrapped dates are so easy a 10 year old can make them. Itโs like meat candy!
Pit dates. Cram hole that the pit came from with feta or a similar cheese. Wrap a bacon slice around the date to seal the hole. Bake until the bacon is cooked.
If you wanna get fancy make a drizzle sauce. I warmed up honey with Sriracha to make a sweet/spicy glaze but a balsamic glaze would work fine too. I put the glaze into a cheap sandwich bag and tied it off to make a throw-away glaze piper by biting off a tiny corner of the bag to be able to make artsy glaze patterns.
A restaurant would sell three as a classy appetizer plate but in reality you could show up to a party with 30 premade from $12-15 ingredients and people will think youโre a chef.
PeanutNutter49 ยท 1 points ยท Posted at 07:20:44 on June 26, 2018 ยท (Permalink)
Bowl of cornflakes, not too much milk.
mattey92 ยท 1 points ยท Posted at 07:20:46 on June 26, 2018 ยท (Permalink)
fry up some mushrooms and make an omelette. put some spinach on the plate and voila you got one helluva meal in less than 5 min.
Disgrael ยท 1 points ยท Posted at 07:21:12 on June 26, 2018 ยท (Permalink)
Pesto: chop basil leaves thinly(around 8 branches) , mix them with almond powder(around 140grams ), add Parmigiano(around 100grams ), olive oil(add until it tastes good) and one or two big spoons from the hot water cooking the pasta (in order to have a smoother texture)
Alternatively you can replace the almond powder with powdered pistachios (it's REALLY good but it takes a long time to open the pistachios and powderize them).
MilkAbuser ยท 1 points ยท Posted at 07:21:54 on June 26, 2018 ยท (Permalink)
Eggs benedict. Jeez its simple to make your own hollandaise. Bacon cooks itself. Spinach also cooks itself. Im sure you can use a toaster. Eggs are literally the only thing you have to time right.
washoutr6 ยท 1 points ยท Posted at 08:31:18 on June 26, 2018 ยท (Permalink)
Lies, hollandaise is super hard and takes a lot of practice. You basically have to go buy 5x the ingredients and keep trying till you figure it out. Same as caramel sauce but harder...
MilkAbuser ยท 1 points ยท Posted at 21:33:24 on June 26, 2018 ยท (Permalink)
Come on bruv, one egg yolk and lots of melted butter with some citrus juice into a blender. Its not hard and tastes awesome.
jassieone ยท 1 points ยท Posted at 07:22:01 on June 26, 2018 ยท (Permalink)
Watermelon (cubed), fresh mint (leaves - torn or chopped) and feta (crumbled) salad - sounds weird, tastes fabulous.
Fingernailssmell ยท 1 points ยท Posted at 07:22:32 on June 26, 2018 ยท (Permalink)
Theres this pork tenderloin dish I make. I make a balsamic fig sauce with the brown bits from searing the tenderloin in a pan. Roast up the tenderloin and green beans, whip up some creamy garlic mashed red potatoes... BAM! 5 star meal that everyone loves. It sounds super complicated but it is not and it taste like a million bucks. Who doesnt love sweet and savory (and tangy)?
stefanlikesfood ยท 1 points ยท Posted at 07:22:59 on June 26, 2018 ยท (Permalink)
Grilled cheese. You gotta saute garlic for the bread and put tomato and avo in that shit. Make it look pretty. Feed it to people who don't know about food. You can also stuff bellpeppers with rice or stuff mushrooms
M0amaL ยท 1 points ยท Posted at 07:23:04 on June 26, 2018 ยท (Permalink)
Spaghetti and meatballs
libyan_ball ยท 1 points ยท Posted at 07:24:05 on June 26, 2018 ยท (Permalink)
I'm just reading all those comments, thinking if I can even hold a pot the correct way in the first place.
MrDastardly ยท 1 points ยท Posted at 07:25:06 on June 26, 2018 ยท (Permalink)
A roast dinner. 90% of the effort is all about the timing
bushidocowboy ยท 1 points ยท Posted at 07:25:20 on June 26, 2018 ยท (Permalink)
Million dollar bacon.
washoutr6 ยท 1 points ยท Posted at 08:23:46 on June 26, 2018 ยท (Permalink)
??
bushidocowboy ยท 1 points ยท Posted at 10:01:00 on June 26, 2018 ยท (Permalink)
Sorry, its actually called Millionaire's Bacon.
Made famous by the restaurant Sweet Maple in San Francisco. For a while they posted the recipe on their website for anyone to grab but have since removed it.
Anyway its a simple, slow cooked, thick cut of bacon. Super rich. And if you bring this to a brunch people will think you're a god.
washoutr6 ยท 1 points ยท Posted at 02:32:56 on June 28, 2018 ยท (Permalink)
Oh, it's just oven cooked candied bacon? Yeah you can do salmon the same way and freak everyone out.
ohmaatnfy ยท 1 points ยท Posted at 07:25:41 on June 26, 2018 ยท (Permalink)
chicken with creme and broccoli , u can make it good looking as hell , it is good as hell , and only 3 ingredients
Ezio9983 ยท 1 points ยท Posted at 07:26:42 on June 26, 2018 ยท (Permalink)
Egg bullseye
Garnalenkroket ยท 1 points ยท Posted at 07:27:22 on June 26, 2018 ยท (Permalink)
If you want an easy dessert make tiramisu, looks and tastes amazing.
picbandit ยท 1 points ยท Posted at 07:28:57 on June 26, 2018 ยท (Permalink)
Magic Bars
legsintheair ยท 1 points ยท Posted at 07:29:05 on June 26, 2018 ยท (Permalink)
Alfredo.
A head of garlic. Chop it A glass of white wine.
A stick of butter. A quart of cream.
As much fresh grated Parmesan as you can stand to grate. Like a solid 4oz plus.
Butter and garlic in a pan. Melt the butter, soften the garlic. Donโt burn it. Add wine and cream. Reduce until thick. Slowly add the cheese let it melt before whisking in more. Once all the cheese is incorporated, pour over pasta. Serve. Receive accolades.
[deleted] ยท 1 points ยท Posted at 07:29:12 on June 26, 2018 ยท (Permalink)
Beef Bourguignon
Pretty much just cheap cut of beef, cheap red wine, some carrots, some pearl onions and a few bay leaves.
YogSothosburger ยท 1 points ยท Posted at 07:30:36 on June 26, 2018 ยท (Permalink)
I like putting a slice of American cheese in tomato soup with a touch of Italian seasoning and bacon. Heat until mixed. If condensed, use milk instead of water.
MurphyR ยท 1 points ยท Posted at 07:31:27 on June 26, 2018 ยท (Permalink)
Rum Ham
werekitty93 ยท 1 points ยท Posted at 07:31:55 on June 26, 2018 ยท (Permalink)
BQQ pulled chicken is super simple. Put chicken breasts in a crockpot, but an entire bottle of whatever BBQ saice you want, cook for 4 hours on high, shred.
Made a dish last night that seems fancy but simple: salmon with asparagus and balsamic butter sauce. Oven at 425ยฐF, coat asparagus with olive oil, salt, and pepper. Coat salmon in olive oil, salt, pepper and any other spice you feel like. Stick in oven for about 15 min. In a small pot, melt butter, add balsamic vinegar and soy sauce. So good.
JTOwen27 ยท 1 points ยท Posted at 07:32:05 on June 26, 2018 ยท (Permalink)
eggs benedict
washoutr6 ยท 1 points ยท Posted at 08:22:34 on June 26, 2018 ยท (Permalink)
Is super hard to make and takes tons of practice.
Mat_the_Duck_Lord ยท 1 points ยท Posted at 07:33:58 on June 26, 2018 ยท (Permalink)
Put some shredded cheddar in kraft mac n cheese.
Destinfragile ยท 1 points ยท Posted at 07:35:14 on June 26, 2018 ยท (Permalink)
Pesto! Albeit using a food processor. Basil, garlic, olive oil and salt whizzed โround. Mix in finely grated Parmesan a and pecorino at the end.
Seventh_Planet ยท 1 points ยท Posted at 07:35:34 on June 26, 2018 ยท (Permalink)
Poached egg.
Boil water in a big pot. Put a sieve in the water. Crack the eggs open and put them into the sieve. After some time, they are finished, take out the sieve and serve them.
Poupoundja ยท 1 points ยท Posted at 07:35:37 on June 26, 2018 ยท (Permalink)
Omelette (au fromage if you want to)
A_Stylish_Man ยท 1 points ยท Posted at 07:36:02 on June 26, 2018 ยท (Permalink)
Chicken Alfredo. Just boil pasta and cook some chicken. Add some milk and butter with some store bought alfredo and voila.
AlphaOmega5732 ยท 1 points ยท Posted at 07:36:25 on June 26, 2018 ยท (Permalink)
Sushi. It's all about freshness of the ingredients. It's super easy to make simple rolls like California or a Philadelphia
washoutr6 ยท 1 points ยท Posted at 08:20:37 on June 26, 2018 ยท (Permalink)
but rolling them is so hard
AlphaOmega5732 ยท 1 points ยท Posted at 08:22:01 on June 26, 2018 ยท (Permalink)
I do it by hand, but you can get a $2 bamboo rolling mat that makes it easy.
Squeekazu ยท 1 points ยท Posted at 07:37:11 on June 26, 2018 ยท (Permalink)
For me it's soto ayam (an Indonesian chicken noodle soup). I just use the packeted seasoning which actually tastes great and follow the instructions (boil chicken with seasoning, tear it up).
I make a quick sambal from tomato, red onion, garlic and chilli (lime leaves and ginger if I'm feeling fancy) which can just go in the microwave for 50 seconds, smash that up with a mortar and pestle. Fry some tempeh, then cut up all the garnishes and boil some vermicelli bean noodles for five minutes, then throw it all together.
It's the cutting of the garnishes that just sets me back a bit, but I just do that a night ahead. All the garnishes are what make it look fancy, to be honest.
iamagupta ยท 1 points ยท Posted at 07:37:16 on June 26, 2018 ยท (Permalink)
Fry maggi half fry:
1: Make maggi 2: Fry it with loads of mustard oil 3: Scrambled eggs on top
Shitting_Human_Being ยท 1 points ยท Posted at 07:37:55 on June 26, 2018 ยท (Permalink)
Tenderloin.
Take your tenderloin, place some butter cubes on top and some of your favourite herbs. Wrap in aluminium foil and place in the oven for 4 hour on 80C.
Then take it out and sear the outside by placing them in a very hot pan and baking them for only 2-3 minutes.
Voila, perfect tenderloin.
stickyspidey ยท 1 points ยท Posted at 07:39:09 on June 26, 2018 ยท (Permalink)
Spaghetti! Boil hot water, drop the spaghetti, wait till soft and tender, (donโt throw away the water/broth) that can come in handy later, add any sauce homemade or canned, finally any desired meat and/or veggies. Takes about 15-20 mins.
gorgatron22 ยท 1 points ยท Posted at 07:39:16 on June 26, 2018 ยท (Permalink)
Alfredo. Butter, garlic, cream, and some good parmesan. Put that shit over some pasta, give it to an attractive human, and you're guaranteed to get some head that night.
ImTheS-Crow ยท 1 points ยท Posted at 07:40:51 on June 26, 2018 ยท (Permalink)
Hasselback potato poutine. But, then again, gravy from scratch can be a non-starter for too many people
washoutr6 ยท 1 points ยท Posted at 08:15:50 on June 26, 2018 ยท (Permalink)
The secret to amazing gravy is rice flour, and mixing the water and rice flour before adding heat.
ahxanest13 ยท 1 points ยท Posted at 07:45:11 on June 26, 2018 ยท (Permalink)
Pussy
Splendidox ยท 1 points ยท Posted at 07:46:42 on June 26, 2018 ยท (Permalink)
Aloo samosas! For the filling, mix green peas with potatoes and some indian spices, fry it, put it into samosas (the dough is simply flour + water + oil + salt) and deep fry that shit. A bit time consuming, but it's cheap and easy.
washoutr6 ยท 2 points ยท Posted at 08:14:39 on June 26, 2018 ยท (Permalink)
You can just use flour tortillas, don't have to make your own dough.
Splendidox ยท 1 points ยท Posted at 10:31:31 on June 26, 2018 ยท (Permalink)
Actually yeah, good point! Making it by yourself increases the impressiveness factor though. And it tastes better imo.
TyrannosaurusJesus ยท 1 points ยท Posted at 07:46:58 on June 26, 2018 ยท (Permalink)
Gnocchi is insanely easy.
Boil some starchy potatoes, mash/rice, add flour, egg yolks and salt
(500g potato, roughly 80g flour, 1 egg yolk, generous amount of salt)
Boil your potatoes skin on, remove skins, put your potatoes through a ricer, add flour and egg yolk then work together with your hands until it becomes just cohesive, add more flour if required. Divide into smaller workable pieces and roll into a thin log and cut roughly 1.5cm pieces. Boil until they float to the top.
Add to almost any sauce, but one I love is burnt butter and sage. Get a pan hot and throw some butter and fresh sage in there, let the sage go crispy and the butter go a nice brown, then quickly fry your gnocchi to get a little bit of a golden colour and to coat the gnocchi in sage and butter. Serve with sage butter over top.
washoutr6 ยท 1 points ยท Posted at 08:13:41 on June 26, 2018 ยท (Permalink)
I can't make this to save my life, it always comes out horrible.
edit: apparently I always over knead the dough.
hi_im_josh2 ยท 1 points ยท Posted at 07:49:12 on June 26, 2018 ยท (Permalink)
A good sandwich
TippersMcTippington ยท 1 points ยท Posted at 07:52:18 on June 26, 2018 ยท (Permalink)
I realize this is technically a blue apron ad, but it's funny and I make this all the damned time.
https://youtu.be/D4cFZEk14WA
CoffeeRunAround ยท 1 points ยท Posted at 07:52:46 on June 26, 2018 ยท (Permalink)
Tarte tatin. It's 15min of prep with essentially three ingredients (plus puff pastry). It's almost impossible to go wrong and since it is apple or pear, butter and sugar (caramelised), it can only be amazing.
Tip: you can be an incredible chef by adding more salt and butter to things, and then add more salt. Also, add fresh herbs and finalise with garnish. Looks good ... must taste good.
SneakyBadAss ยท 1 points ยท Posted at 07:54:50 on June 26, 2018 ยท (Permalink)
Spanish omelette or Carbonara. Two easiest dishes you can prepare, that taste incredible and require only 4-5 ingredients.
For carbonara: Pasta, fatty meat, egg, cheese + salt and pepper.
For Spanish omelette: Onion, potatoes, oil, egg + salt and pepper. I prefer to add also tomatoes (for juiciness) but it's not needed.
washoutr6 ยท 1 points ยท Posted at 08:11:11 on June 26, 2018 ยท (Permalink)
Carbonara is pretty hard really, you have to spend some time getting the technique down. Critical things like mixing some of the spaghetti water with the egg and grease from the bacon to get the sauce to come out consistently.
SneakyBadAss ยท 1 points ยท Posted at 08:19:57 on June 26, 2018 ยท (Permalink)
How's that hard or a technique? If you are not sure about water, just start with a lower amount. If you don't see the cream, add more eggs. If the cream is too thick, add water.
Stirring bechamel is a technique. Adding water into the pan is as basic as cooking can get.
WeLiveInAnOceanOfGas ยท 1 points ยท Posted at 07:57:53 on June 26, 2018 ยท (Permalink)
Make a cheese and ham toastie using nice bread, and then sprinkle on Oregano and Garlic.
Its tastes amazing and looks good too.
TPNZ ยท 1 points ยท Posted at 07:58:48 on June 26, 2018 ยท (Permalink)
Crรจme brรปlรฉe
But it looks fancy because you get to use fire.
WannaSeeTheWorldBurn ยท 1 points ยท Posted at 08:02:07 on June 26, 2018 ยท (Permalink)
Calamari in a white wine sauce with fettuccini
washoutr6 ยท 1 points ยท Posted at 08:02:14 on June 26, 2018 ยท (Permalink)
Boiled muscles and or clams (3 to 5 lbs) in white wine with pesto, just get a thing of pesto some dry white wine and olive oil and pesto and red pepper. Put in tsp red pepper and the whole bottle of white wine and 1/4 cup of olive oil and bring to a boil, then throw in the shellfish and wait 2 minutes, then add a cup or two of pesto and wait another 2 minutes everything should be open and serve with the best whole loaf bread you can buy. Sourdough is the best usually.
A can of spicy mexican tomatoes, half an onion, and 1-5 cloves of garlic depending on preference. Throw a tbsp of olive oil in a standard frying pan on medium-low then add the tomatoes minced onions and garlic. Once everything is simmering and add 3-5 eggs and 3 basil leaves per egg, cover and let the steam cook the eggs and serve. Takes a bit of practice if you want to keep the yolks runny but amazing nonetheless.
To make insane steak get a meat rack and salt and pepper both sides generously in the morning and let it sit on the counter uncovered, leave it for 6 hours or more and then turn it a few hours before cook time it will turn dark reddish brown. Sear it in a pan on max heat all sides must be caramelized and then throw it in the oven at 200 for 10 minutes. For more effort turn the heat down super low and dump in half a cube of butter, baste and stir the steak in butter for 10 minutes on medium low after cooling the pan down or until desired doneness is reached and strain off the butter and use as a dipping sauce.
fatlip229 ยท 1 points ยท Posted at 08:02:38 on June 26, 2018 ยท (Permalink)
Spaghetti carbonara is pretty easy. Fry some diced bacon (or Pancetta or Guanciale if ya got it) add chopped/diced cloves of garlic to bacon pan and let soften add 1 egg yolk and one whole egg to a bowl add a "liberal amount" of parmagiano reggiano to the egg whisk the egg/cheese together drain the pasta saving about a 1/4th cup of the water. Add the pasta to the bacon pan coat the pasta with the bacon fat/mix in the bacon------> add egg mixture to hot drained pasta------>Toss Toss Toss adding some reserved pasta water if too thick grind in some black pepper toss again . That's pretty much it garnish with parsley/more parmasean. Takes like 15 minutes and is delicious can't really go wrong with that
Jack_Spears ยท 1 points ยท Posted at 08:04:09 on June 26, 2018 ยท (Permalink)
Stroganoff, it's a go to Chef's special in restaurants all over the world when the Chef's dont have any god damn time to prepare a special. It takes a few minutes to prep, a few minutes to cook and people love it.
CreativePhilosopher ยท 1 points ยท Posted at 08:04:16 on June 26, 2018 ยท (Permalink)
hummus
SteeveRowlanD ยท 1 points ยท Posted at 08:06:32 on June 26, 2018 ยท (Permalink)
Vegetable cream, that can be turnt into a cheesy sauce!
Just make any sort of vegetable cream and add 1 handfull of shredded cheese.
As for the cream itself:
It's a 30mins processus in general.. nothing hard and nothing time consuming. But it sure did helped me dealing with vegetables I wasn't using or simply starting cooking in a more healthy way. Plus, the vege cream usually taste really good and it's a handfull a of cheese away to be pasta worthy.
Hsintoot ยท 1 points ยท Posted at 08:09:49 on June 26, 2018 ยท (Permalink)
Poke bowls. I get sushi grade fish from our local Asian market (usually tuna or salmon).
Chop fish in cubes, marinade w light soy sauce, grated ginger, wasabi, sesame oil and furikaki sprinkles. Top on hot rice with sliced avocados, rocket leaves, shaved carrots, boiled edamame, salmon roe, roasted seaweed, sushi ginger, chopped green onion and some crunchy garlic. Drizzle some wasabi or siracha mayo for extra kick.
Sometimes I add some fresh Manila sweet mango cubes or peaches\nectarines or even blueberries for some sweetness. You can also do balsamic marinated salmon, cherry tomatoes, basil and pearl mozzarella poke for a fusion feel.
Besides chopping stuff and making rice, most of the work really just goes to planning and arranging the ingredients on top of the rice to make the bowl of food look and taste amazing.
The_brown_burrito ยท 1 points ยท Posted at 08:17:42 on June 26, 2018 ยท (Permalink)
when I make a simple stir fry with frozen veggies in it everyone seems to think i put a ton of work into 10 minutes of work
Azog4472 ยท 1 points ยท Posted at 08:21:49 on June 26, 2018 ยท (Permalink)
French Toast Nobody at home and I am hungry French Toast got me. I am hungry at wrong hour French Toast is there makes me feel like a dayum chef
DukeInterior ยท 1 points ยท Posted at 08:23:48 on June 26, 2018 ยท (Permalink)
I think its pretty easy to make a really good ragu bolognese. It isn't super quick, but by and large you just throw the ingredients in over time to simmer. There isn't much delicate heat work or anything. Plus, combined with the right pasta and a little bit of finesse, you can make something super presentable.
snuff3r ยท 1 points ยท Posted at 08:24:15 on June 26, 2018 ยท (Permalink)
Easy as hell and delicious.
(all measurements are metric unless stated)
Salad:
3 handfuls of Baby spinach leaves
1 cup of cooked (and cooled) Quinoa
Pack of Haloumi, grilled, cut into 1" slivers
3x sticks of celery (shaved thinly)
Sliced cucumber, about half a Lebanese
1x cup of Green beans, cut into 1" bits
1x cup of Snap peas, cut into 1/2" bits
1x medium carrot, cubed
Put in a bowl, mix it all together by hand.
Dressing:
2/3 cup well stirred tahini
2 garlic clove, minced
4 tablespoons fresh lemon juice, about 1/2 a lemon
2 tablespoon olive oil
1/2 teaspoon kosher salt
JTOwen27 ยท 1 points ยท Posted at 08:24:23 on June 26, 2018 ยท (Permalink)
i suppose lol
bidli ยท 1 points ยท Posted at 08:30:17 on June 26, 2018 ยท (Permalink)
Aglio olio a peperoncino with parsely and those italian-style sun-dried tomatoes in olive oil.
With well made pasta and balanced spiciness from chili, it's something I will never reject..
thepenumbra ยท 1 points ยท Posted at 08:50:06 on June 26, 2018 ยท (Permalink)
Good
Freevoulous ยท 1 points ยท Posted at 08:56:26 on June 26, 2018 ยท (Permalink)
not a dish per se, but adding peanut butter vastly improves a lot of dishes, especially Indian, Thai, and African cuisine.
kavazidua ยท 1 points ยท Posted at 08:56:30 on June 26, 2018 ยท (Permalink)
It's necessary to see it when I'm making eggs)))) I feel like the incredible chef chef
ebonyway ยท 1 points ยท Posted at 08:59:48 on June 26, 2018 ยท (Permalink)
Honestly, mushroom risotto is pretty simple but tastes unbelievable when done right. It's just a lot of babysitting.
curious-penguin ยท 1 points ยท Posted at 09:34:56 on June 26, 2018 ยท (Permalink)
Panna cotta.
AceyTn ยท 1 points ยท Posted at 09:53:14 on June 26, 2018 ยท (Permalink)
Omlette LoL
Kempeth ยท 1 points ยท Posted at 10:04:25 on June 26, 2018 ยท (Permalink)
Low temp oven steak. Doesn't matter if you do reverse-sear or traditional order. Anyone who doesn't know the part where it goes into the oven will have their mind blown.
[deleted] ยท 1 points ยท Posted at 10:14:02 on June 26, 2018 ยท (Permalink)
[removed]
marinat_17 ยท 1 points ยท Posted at 10:16:24 on June 26, 2018 ยท (Permalink)
baked potato with spices
kkfzuuto ยท 1 points ยท Posted at 10:30:01 on June 26, 2018 ยท (Permalink)
Cheezy Blasterz:
First you take a hot dog, cover it with Jack cheese roll it in a pizza....
You got Cheezy Blasterz!
asillynert ยท 1 points ยท Posted at 10:38:36 on June 26, 2018 ยท (Permalink)
Pot roast, seriously get a good brine or marinade recipe put in crock pot and you got instant hit main course.
StrangeMaintenance6 ยท 1 points ยท Posted at 10:41:36 on June 26, 2018 ยท (Permalink)
red thai curry
keatsmehgeets ยท 1 points ยท Posted at 10:45:22 on June 26, 2018 ยท (Permalink)
anything, just add parsley
Nerverek ยท 1 points ยท Posted at 10:52:46 on June 26, 2018 ยท (Permalink)
Cous cous salad with hummus.
Cook cous cous (takes about 5 mins). Chop onion, tomato, spinach and bellpeper and add it into the cous cous. Toss in herbs and give it a good mix.
You could make hummus or just buy one from lidl for 70 cents.
MarshieMon ยท 1 points ยท Posted at 10:53:08 on June 26, 2018 ยท (Permalink)
Most pasta. Just super easy.
TurdBreathJones ยท 1 points ยท Posted at 10:54:12 on June 26, 2018 ยท (Permalink)
Ko
ceawhale ยท 1 points ยท Posted at 11:02:13 on June 26, 2018 ยท (Permalink)
Spaghetti Carbonara
underthescope2018 ยท 1 points ยท Posted at 11:02:40 on June 26, 2018 ยท (Permalink)
Strawberry pretzel salad
AchtungKarate ยท 1 points ยท Posted at 11:03:23 on June 26, 2018 ยท (Permalink)
Chicken Alfredo.
[deleted] ยท 1 points ยท Posted at 11:05:34 on June 26, 2018 ยท (Permalink)
Pizza. Everyone with iq higher than that of a sea urchin can make a good pizza. Just prepare the basic dough, stretch it put some stuff and drown it in cheese. Every pizza is a good because evenn if it actually is bad, it;s still pizza annd pizza is good
skippydews ยท 1 points ยท Posted at 11:06:49 on June 26, 2018 ยท (Permalink)
Shakshouka, this post was made for you! It's incredibly easy despite this recipe length.
1 finely diced onion
4-6 roughly chopped/crushed cloves of garlic
8 roughly diced medium tomatoes/200ml tomato paste
4 eggs
Any oil, preferably olive oil though
Optional fillers: diced sausages, mushrooms and capsicum go well. Potatoes too, but they should be par boiled.
Flavourings: salt, pepper, coriander/dill/parsley; optional: cumin powder, harissa/any chili or just about anything fragrant you like. Basil, oregano and tarragon go well too.
A wide skillet works best for this, but a normal frying pan is good too.
Pour oil to cover entire base of pan. Fry the onions till translucent, add garlic, and stir till aromatic. Throw in tomato slices or paste, add about half a cup of water and add the flavourings and optional fillers. Cook covered on medium heat for 10 minutes or until the slices are mushy. Now, lower the heat to a simmer. With the back of a spoon, create small wells into which the eggs will be dropped. It's usually easier to break the egg in a bowl and then drop that into the sauce. Space them out a bit and cook on low-med, with a lid on, for another 10 minutes for poached eggs or 20 for hard boiled. Serve in a bowl, first pouring some sauce, then one egg and some more sauce. Can be had as is or with bread.
TL;DR- Fry onions, garlic and tomatoes till mushy and sauce-like, add salt, pepper, and coriander (or more flavourings). On low-med heat, drop eggs into the sauce. Cook with lid on for about 10 minutes if you like runny, or 15-20 if you prefer hard boiled. Serve with bread.
Elvith ยท 1 points ยท Posted at 11:10:48 on June 26, 2018 ยท (Permalink)
I like to prepare my own cream cheese.
Pour 1 liter fresh milk (not the low fat one, 3.5% of fat or more) in a cooking pot and boil it while stirring. When it's boiling, take it off the stove top and add 250g Kefir, sour milk or plain yogurt.
Let it sit for 15-30 minutes. Put a dish towel in a sieve and put the sieve on another pot. Then filter the cheese from the whey. Put the cheese in a blender and slowly add some of the whey back while blending until it's got a nice texture.
Now just add whatever flavor you'd like to have - herbs, dill and salmon, black pepper, paprika and chili,...
Sergeant_Fred_Colon ยท 1 points ยท Posted at 11:16:40 on June 26, 2018 ยท (Permalink)
Garlicky mushrooms on toast.
Fry off some mushrooms in butter (or olive oil) for a few mins, add garlic (more garlic than you think is necessary) cook for a few more mins the add finely chopped parsley, serve on some toasted crusty bread and fancy lettuce.
belsnickel222 ยท 1 points ยท Posted at 11:21:53 on June 26, 2018 ยท (Permalink)
Moules mariniere.
aadyboy ยท 1 points ยท Posted at 11:23:17 on June 26, 2018 ยท (Permalink)
noodles :P
aristocat2 ยท 1 points ยท Posted at 11:24:26 on June 26, 2018 ยท (Permalink)
Kimchi fried rice โค
pradeepmohane ยท 1 points ยท Posted at 11:37:06 on June 26, 2018 ยท (Permalink)
Chicken Biryani.
Aussiebogan007 ยท 1 points ยท Posted at 11:37:20 on June 26, 2018 ยท (Permalink)
if you do fancy scrambled eggs, maybe poached
Wintrr ยท 1 points ยท Posted at 11:46:09 on June 26, 2018 ยท (Permalink)
Creme brulรฉ
wang-bang ยท 1 points ยท Posted at 11:51:34 on June 26, 2018 ยท (Permalink)
https://www.youtube.com/watch?v=c8pkP2hFj-E&t=60s
I know I know, chicken breast? and veggies?
No one I've ever met does chicken breast, or vegetables right. Get an IR ray thermometer, a timer, a good induction stove top that can handle cooking at 70-80 degrees Celsius and you get to teach people what actual chicken actually tastes like. Its bloody delicious.
If you want to truly one up it then everyone knows a good chef is shown in his sauces. So make some old style KFC gravy on the side and you'll subvert peoples expectation so hard they'll look like their tongue just walked into a surprise birthday party: https://www.youtube.com/watch?v=m6c2ccFI3Aw&t=33s
nestersan ยท 0 points ยท Posted at 12:54:11 on June 26, 2018 ยท (Permalink)
Do not want to eat meat that looks like it was part of a river corpse.
HydriXRe ยท 1 points ยท Posted at 11:59:41 on June 26, 2018 ยท (Permalink)
Fried eggs imo
nyigde_2018 ยท 1 points ยท Posted at 12:03:41 on June 26, 2018 ยท (Permalink)
I can prepare a French dessert, or a lasagna and feel like an incredible chef)
redplanetlover ยท 1 points ยท Posted at 12:03:47 on June 26, 2018 ยท (Permalink)
French onion soup. It's basically just onions and beef broth from a carton.
NightingaleY ยท 1 points ยท Posted at 12:09:34 on June 26, 2018 ยท (Permalink)
Lasagna maybe?
subkulcha ยท 1 points ยท Posted at 12:13:06 on June 26, 2018 ยท (Permalink)
Melt sugar, throw banana halves in 3 minutes a side. Take them out, throw in a pinch of salt and some coconut milk and stir until it's a syrup, (3/4 minutes). Bananas back in to coat. Then serve with icecream aaaannnd sprinkle coconut on top
Lefuckiswrongwithme ยท 1 points ยท Posted at 12:14:56 on June 26, 2018 ยท (Permalink)
Croquembouche. Itโs just some cream puffs in a tower and if you have enough time, cream puffs will almost always be perfect
electro599 ยท 1 points ยท Posted at 12:19:40 on June 26, 2018 ยท (Permalink)
My mum's bbq chicken it's literally just chicken covered in some sauce she makes but it's one of the most delicious things I've ever tasted
Niboomy ยท 1 points ยท Posted at 12:24:18 on June 26, 2018 ยท (Permalink)
At special dinners Iโll serve this cauliflower โcreamโ. -1/4 of an onion -1 tbs of butter -1 cauliflower head -1 1/2 tsp chicken bouillon -water -serve with fresh ground pepper on top
You basically cook the onions in the butter then add the cauliflower chopped, sautรฉ a little bit and add about 3 cm of water. Add the chicken bouillon wait for it to cook the cauliflower and after that just blend it and add more water to obtain desired consistency. If you add 4 cups of water in total you get 4 portions of 45 kcal each. In my house we used to add more water and lose the creamy consistency because we were a lot of people. Now that it is only me and my husband I can make it a little more concentrated.
SleepyBoy- ยท 1 points ยท Posted at 12:26:19 on June 26, 2018 ยท (Permalink)
Put pancake batter in a muffin pan and toss some filling inside. You will make the most clever pancakes possible faster and easier than normal ones.
hircineofthehunt ยท 1 points ยท Posted at 12:26:46 on June 26, 2018 ยท (Permalink)
Cheese quesadilla it is Just tortillas and cheese
Humanchacha ยท 1 points ยท Posted at 12:29:00 on June 26, 2018 ยท (Permalink)
Searing a steak.
Steak, add salt, wait 15 minutes.
Pat steak with paper towels and add black pepper
Put in dry stainless steel pan or cast iron
Wait... It will unstick itself when ready
Flip
Add some butter to pan and spoon over the top
Pull out when medium or medium rare.
Boom. Steakhouse caliber steak with no fancy rubs or spices.
Poke it with your finger to see when it's done
Skyliner08 ยท 1 points ยท Posted at 12:33:52 on June 26, 2018 ยท (Permalink)
Vigorously shaking a cheap bottle of red wine shortly before serving it aerates the wine makes it taste more like an aged wine rather than wine from a box lol
wwjdforaklondikebar ยท 1 points ยท Posted at 12:34:17 on June 26, 2018 ยท (Permalink)
Gumbo.
You pretty much just dump everything into a pot and let it cook.
ProfessorGlassesCat ยท 1 points ยท Posted at 12:46:40 on June 26, 2018 ยท (Permalink)
Making proper French omelette really makes it look like you know your stuff but is actually quite simple. Flipping them takes practice but is freaking magical when you do perfectly. Iโve made them a few times for dates and they work excellently since you can make one big one or two small ones if your tastes are different. My favorite classy combo is sautรฉed mushrooms & asparagus with Gruyรจre cheese but can toss in some good ham if you canโt do without meat.
bigdog927 ยท 1 points ยท Posted at 12:48:32 on June 26, 2018 ยท (Permalink)
for later
TheCreatorOfCritical ยท 1 points ยท Posted at 12:50:34 on June 26, 2018 ยท (Permalink)
Nachos with cheese, hot sauce, salsa, spices and a little bit of ranch. Looks and is amazing but it takes like 4 minutes to make if you count the microwave minute.
MyLoveHammer ยท 1 points ยท Posted at 12:52:17 on June 26, 2018 ยท (Permalink)
Herb roasted potatoes
Chop some potato's and herbs, dress them in vinegar, oip, and citrus juice, put them in foil poaches, roast them in the oven.
TheHancock ยท 1 points ยท Posted at 12:54:49 on June 26, 2018 ยท (Permalink)
For me it's (vegetables) and (meat) over (pasta), with (store bought sauce).
Just add anything into those slots and you're good. The more the better. My style is 1 red, yellow, orange and green bell peppers, 1 or 2 onions, 5-8 mushrooms, 1-2 cloves of garlic (then maybe some egg plant, which seems way more fancy than it really is cause no one cooks with it, or yellow squash, or maybe even broccoli.) then I add a pound of Italian sausage and/or a pound of lean ground beef. Then serve over spaghetti or pre-made ravioli. Finally add marinara, or Alfredo sauce to your liking. (Or any other sauce that strikes your fancy. Haha)
Sounds complicated once you list all the ingredients but I literally made this a couple days ago and used 1 pan. (I used a wok actually, super effective.)
I made the pasta in the wok while I cut the vegetables. Once I drained the pasta and set it aside I put the meat into the pan and let it cook while I diced some garlic. When the meat was 90% done cooking i drained most of the grease from the meat then I added the vegetables. Because I made a huge portion, cause I like to eat and cause I wanted it to last me a couple days, I added some water and olive oil to help cook the vegetables and spread the heat (basically boiling the stuff at the bottom of the pan, and steaming what was on top) I added a bit of salt and pepper, lemon pepper is my secret. It's 2 flavors for the price of one! Then I just cooked that down stirring and folding everything together until the onions were soft and everything was throughly cooked. Then I added two jars of store bought pasta sauce to the pan, cause I like extra sauce. Add that to the pan (or wok in this cause) and let it cook down on low heat for like 2 minutes and you're done! You're now a master chef and if you document the process over snapchat everyone will think you're Gordon Ramsey. Hahaha
Total time is 30 minutes to an hour, depending on how fast you prep and how large of a dish you make.
Also, for me, this whole dish is probably $20-$30 and lasts me like 4-5 days, so actually pretty cheap too! It can be even cheaper if you add less bell peppers/vegetables and use lower quality meat.
TL;DR Cut up veggies and meat and put it in a pan until it's cooked then add sauce. Put that on pasta. Blow friends minds and what a great cook you are!
ashleefc ยท 1 points ยท Posted at 12:55:23 on June 26, 2018 ยท (Permalink)
I work weekends cooking breakfast at a B&B. One of my favorites โsidesโ to make is Bacon and Egg Cups. You (mostly) cook the bacon first, where it is still malleable. Wrap each piece like a ring in a muffin tin. Crack an egg in each one, cook for a little longer. Top with salt, pepper, and chives.
Chives make everything look good. These are super fancy looking imo, and everyone loves them. They vaguely remind me of the sous vide egg bites at Starbucks. I have to plan meals to be pretty balanced with meat, eggs, bread, and fruit required each time. Thatโs an easy way to get 2 components in.
Bigwhistle ยท 1 points ยท Posted at 12:57:16 on June 26, 2018 ยท (Permalink)
Lipton Onion Soup Roast Potatoes - recipe on box. A home run for breakfast, brunch or dinner. Best if made in a cast iron pan. (preheated).
beerinthedesert ยท 1 points ยท Posted at 12:57:55 on June 26, 2018 ยท (Permalink)
Beer can chicken. Drink half a can of beer then put the can in a baking tray and insert the beer can inside of the chicken - where the stuffing normally goes. Roast for 1hr (or whatever is appropriate for the chickens size). Meat is so juicy and tender. If you want to get fancy put some garlic or lemongrass etc in the beer can.
JamRel ยท 1 points ยท Posted at 12:58:00 on June 26, 2018 ยท (Permalink)
Pasta bake.
Pasta, sauce, mushrooms, peppers, then put exactly a metric shit-ton of cheese over the top and oven bake it.
It costs me โฌ15 to make, makes 6 dinners and the people i share a house with pay โฌ5 each dinner.
LuxuriousThrowAway ยท 1 points ยท Posted at 13:01:33 on June 26, 2018 ยท (Permalink)
Take any old dish and find a way to incorporate a blow touch.
ExTrafficGuy ยท 1 points ยท Posted at 13:04:19 on June 26, 2018 ยท (Permalink)
Pizza on the BBQ. Get pre-made dough and just roll it out in a vaguely round shape. Toss it on a greased medium-heat grill and cook the bottom until golden brown. Take it off the grill, flip it, put your sauce and toppings on the now cooked side, with the uncooked side facing down. Toss it back on the grill, and repeat until the cheese is melted and the bottom is golden brown.
The end product is something that looks and tastes like those "rustic" "gourmet" pizzas they sell at fancy Italian bistros. This takes all of 10-15 minutes to make including prep time. The real trick is keeping an eye on it, because the dough cooks a lot faster than you think.
strawhat8ouy ยท 1 points ยท Posted at 13:04:35 on June 26, 2018 ยท (Permalink)
Steamed salmon, or chicken with pepper tossed on. ๐
bacon4thesoul ยท 1 points ยท Posted at 13:05:50 on June 26, 2018 ยท (Permalink)
Seared ahi tuna. Lots of salt and pepper on both sides then add pinches of random stuff to make it look like you know what you're doing. 1min each side.
AlphaQUp_Bish ยท 1 points ยท Posted at 13:07:00 on June 26, 2018 ยท (Permalink)
Cajun Chicken Pasta. Super tasty, easy, and only takes 1 pot. Here is the cliff's notes version:
Cut Chicken, dust with cajun seasoning
cook chicken in a big pot
Add 1 box of chicken broth
add 1 box of cream
add 1 box of pasta (I like penne but any pasta shape will do)
Boil until pasta is how you like it
Add 1 to 2 cups parmesean cheese (this depends on what kind of parm you use and personal taste)
Add spinach if you like
Stir and eat.
I like to add cajun seasoning to the pasta while it is cooking but my wife doesn't.
Hilarious_83 ยท 1 points ยท Posted at 13:10:10 on June 26, 2018 ยท (Permalink)
Pea salad. My husband's family loves it. Frozen peas, mayo, onion, bacon bits, cheese, salt and pepper, Worcestershire sauce mixed in a big bowl. Then throw some salted cashews on top. Yum!
WolfTwo ยท 1 points ยท Posted at 13:17:17 on June 26, 2018 ยท (Permalink)
German Spatzel is extremely simple to prepare, and always makes me look like a king. It's basically lightly fried tiny pieces of batter - and you can do so many things with it. If you get the texture right it turns out chewy, moist, and acts as a fantastic comfort food.
TellYouYourFuture ยท 1 points ยท Posted at 13:19:50 on June 26, 2018 ยท (Permalink)
My famous shitty stir fry
zerobabble ยท 1 points ยท Posted at 13:21:24 on June 26, 2018 ยท (Permalink)
Red Pepper Shrimp Calabrese - the people love this... sounds fancy but super easy to make, especially if your local grocery already has shelled and deveined shrimp...
http://www.cooks.com/recipe/q86dj5j2/red-pepper-shrimp-calabrese.html
MimiMunro ยท 1 points ยท Posted at 13:21:48 on June 26, 2018 ยท (Permalink)
Chicken and peppers
Chicken thighs, skin on. Season and fry in olive oil. Add red and yellow peppers. Cook on Low for ages.
Serve with salad, rice or what have you. Do not be tempted to add anything else to the chicken....
Comes from โFlavour Thesaurusโ hands down the best book about food Iโve ever read.
Theearthhasnoedges ยท 1 points ยท Posted at 13:23:49 on June 26, 2018 ยท (Permalink)
Baked goat cheese. If you plate it right it's classy as fuck looking and real easy to make.
victornorbart ยท 1 points ยท Posted at 13:28:49 on June 26, 2018 ยท (Permalink)
Pasta Pesto with Fresh Pesto. Dress the dish with som Parmazan cheese, pepper and finish with a leaf of basil. Next, pop open a good bottle of red wine. Always worked with the ladies for me! Good luck!
mjrmjrmjrmjrmjrmjr ยท 1 points ยท Posted at 14:06:29 on June 26, 2018 ยท (Permalink)
They gave you a blowjob?!!!!!
victornorbart ยท 1 points ยท Posted at 15:07:17 on June 26, 2018 ยท (Permalink)
That and more my friend. I've got a real good recipe...
mjrmjrmjrmjrmjrmjr ยท 1 points ยท Posted at 15:16:32 on June 26, 2018 ยท (Permalink)
....
go on....
<edge of seat>
crusoe ยท 1 points ยท Posted at 13:31:18 on June 26, 2018 ยท (Permalink)
Make some linguini. Salt the water.
Fry shrimp lightly in butter. Remove. Add cherry tomatoes cut in half. Add garlic. Cook till tomatoes begin to break down. Add cooked linguini, a squeeze of lemon and toss in shrimp. Add some fresh basil. Voila.
NotAcceptingPMs ยท 1 points ยท Posted at 13:33:08 on June 26, 2018 ยท (Permalink)
Uncle Benโs microwavable rice packs, pack of lo mein egg noodles, and a cheap steak(or pre-sliced stir fry pack).
Slice the steak into strips, fried up quick with salt and pepper(maybe some garlic), boil the noodles(takes 2-4mins) and microwave the rice(90secs), throw it all in a deep pan or wok, add some soy sauce and butter. fried for literally 30sec-a minute, done. Good stir fry lo mein.
Plus you can adjust the flavor or ingredients by using different rice packs, for instance there is a butter and garlic pack(now you donโt need to add either).
Makes like 2 meals worth, but it comes out heavy on the noodle to rice distribution, so maybe add a second rice pack and it could serve 3-4 meals.
_jk_ ยท 1 points ยท Posted at 13:35:21 on June 26, 2018 ยท (Permalink)
Omlette du fromage
for bonus points you can look like a scientist by wearing a lab coat at the same time
osmando14 ยท 1 points ยท Posted at 13:41:32 on June 26, 2018 ยท (Permalink)
Buffalo Chicken Dip. You can Google the exact amounts but it's basically canned chicken, ranch, hot sauce, Philadelphia cheese, and mozzarella cheese smashed together and heated up for about 15 minutes. It's absolutely delicious and incredibly easy to make.
SirSips ยท 1 points ยท Posted at 13:44:03 on June 26, 2018 ยท (Permalink)
Pancakes
WiggleYrBgToe ยท 1 points ยท Posted at 13:53:11 on June 26, 2018 ยท (Permalink)
Dessert panini - slice up some entenmanns pound cake (moderately thin), spread nutella on 2 pieces, layer sone strawberry slices between them and then grill for a few min on each side. Serve with a dollop of whipped cream.
Reaganson ยท 1 points ยท Posted at 13:54:01 on June 26, 2018 ยท (Permalink)
Broiled lamb chops. Just salt and pepper. Incredibly flavorful.
theduckslayer12 ยท 1 points ยท Posted at 13:56:37 on June 26, 2018 ยท (Permalink)
Legumes a la cruton..... Or beans on toast. Saying anything in French makes it sound fancy
congobongo420 ยท 1 points ยท Posted at 13:58:12 on June 26, 2018 ยท (Permalink)
Late to the party and not dish per se. But hot raspberries. Where I come from it's something you can get exclusively in restaurants. And it's very easy to make. Just get some frozen raspberries and put them in pot with some vanilla sugar. Boil too it melts and raspberries fall apart. Then just pour over vanilla ice cream.
StormerXL ยท 1 points ยท Posted at 13:58:45 on June 26, 2018 ยท (Permalink)
Oven baked breaded garlic chicken
PeteSerut ยท 1 points ยท Posted at 14:00:16 on June 26, 2018 ยท (Permalink)
Baked Alaska of course!
rediamnot ยท 1 points ยท Posted at 14:10:48 on June 26, 2018 ยท (Permalink)
Eggs.
Doccreator ยท 1 points ยท Posted at 14:17:57 on June 26, 2018 ยท (Permalink)
Homemade mac and cheese. My kids call it mac n'cheesy extra cheesy.
1 package of macaroni noodles prepared al'dente mix in one package of cream cheese mix in one stick of butter add milk mix in powdered cheese melt in cheddar cheese
Place mac n'cheese in an oven safe serving dish, put cheddar cheese on top and put in a preheated oven to melt cheese.
I don't have exact measurements of milk and cheese because I usually just add until its right.
It's not healthy, but people sure love it.
20 minutes from stove to table. I won a local cuisine award for this. My 9 year old can make it.
WaffleMonster42 ยท 1 points ยท Posted at 14:20:51 on June 26, 2018 ยท (Permalink)
lamb sauce
oh_jebus ยท 1 points ยท Posted at 14:28:36 on June 26, 2018 ยท (Permalink)
Risotto. Cake walk. The constant adding of ingredients in a slow cooking pot looks professional af.
hellanation ยท 1 points ยท Posted at 14:32:52 on June 26, 2018 ยท (Permalink)
There are a bunch of things that people are impressed by that I take shortcuts on all the time.
Easy peasy sangria? Red wine that's on sale, some 7Up, some orange juice (or tropical mix, whatever you got), slice some citrus and voilร .
Making your own salmon tartare is hella easy too, the hardest part is cutting the fish into the tiny little cubes, and you can ask your fishmonger to do it for you anyway. Olive oil, white wine vinegar, mustard, sriracha. Chives, green onions, capers, lemon and panko.
Alo making your own mayonnaise is super easy and super worth it, as it tastes a million times better than store-bought.
cohendavis ยท 1 points ยท Posted at 19:08:42 on June 26, 2018 ยท (Permalink)
How do you find a good fish monger?
hellanation ยท 1 points ยท Posted at 20:19:28 on June 26, 2018 ยท (Permalink)
Near where I live there's a farmer's market, with a greengrocer's, a butcher, a bakery, and a fishmonger. I don't know if that's common, but we have a few of them in my area. Otherwise, I think at most supermarkets there is a fish/seafood counter? It might not be as good, but at least for common types of fish, it's probably not so bad!
zcomuto ยท 1 points ยท Posted at 14:33:37 on June 26, 2018 ยท (Permalink)
Lasagna. It's a bolognese-style sauce that can be as simple or complex as you like, stacked with the pasta sheets and put in an oven. It can be as simple as you like but the end dish can always be quite impressive.
clrdils9l ยท 1 points ยท Posted at 14:38:47 on June 26, 2018 ยท (Permalink)
Salmon.
1 cup soy sauce, about 1 tablespoon fresh ground ginger, 2 tablespoons brown sugar, 2 tablespoons sesame oil, Couple cloves of garlic minced, Tablespoon of lemon juice, Salt, pepper, hot chilli flakes to taste
Marinate 12+ hours in large Ziploc bag
I cook it in a very hot cast iron pan, about 3 minutes a side, then finish under the broiler. You can cook some of the marinade down and baste the salmon right before putting under the broiler. Let it crisp on edges.
Skinjob85 ยท 1 points ยท Posted at 14:42:18 on June 26, 2018 ยท (Permalink)
People kept asking me for my brownie recipe. They were usually astounded that I had just used a bake mix.
The secret? I would chop up and sink an entire slab of dark chocolate into each back mix. Also, I would toss the cheap horrible sprinkle chocolate that was in the packet and use a parmesan grater for one piece of each slab to create chocolate shavings to put on top of the mix.
letstalkphysics ยท 1 points ยท Posted at 14:49:51 on June 26, 2018 ยท (Permalink)
I made this the other week for the person I'm dating, and it went over well:
Mix a cup of ricotta with chopped herbs (fresh chives, rosemary, thyme--lemon thyme if possible), salt, pepper, a quarter cup of shredded asiago or parmesan, and if you're feeling frisky, a tablespoon of chunky hot sauce. Thinly slice lengthwise, salt, and pepper a couple whole zucchini (1/4" slices if possible), and then fry with a tiny bit of butter or olive oil until blistered and just soft. Spread the ricotta mix on top, and layer whole mint & basil leaves. Either layer two or three pieces of zucchini, or roll up the slices into rose shapes and skewer with toothpicks to keep integrity. Bake in oven for maybe 20 minutes, topped with a tomato slice. Make sure it's ready right when your guest arrives, because you'll want to eat it all yourself immediately.
SchwiftyPeaches ยท 1 points ยท Posted at 14:52:33 on June 26, 2018 ยท (Permalink)
House Ranch dressing. Just mix sour cream with some lemon juice, milk or cream, salt, garlic powder, onion powder, chives, pepper, dill weed, and parsley. Tastes way better that the bottled stuff and has less calories too!!
sweettanschlong69 ยท 1 points ยท Posted at 14:52:56 on June 26, 2018 ยท (Permalink)
Chicken Parmesean is easy as hell. About 45 minutes to make, serve with a side of pasta to your liking, and there you go. Also, making your own tomato sauce is easy. Tomato paste plus pureed tomatoes, salt, pepper, hot pepper flakes, basil, orgegano. All done.
cohendavis ยท 2 points ยท Posted at 19:07:38 on June 26, 2018 ยท (Permalink)
With the tomato sauce, wouldnโt you then put all of those ingredients in a crock pot for a while? Maybe throw some meat in there too?
sweettanschlong69 ยท 1 points ยท Posted at 03:05:57 on June 27, 2018 ยท (Permalink)
Not necessarily a crock pot or even the meat sauce (with this recipe)! You'd definitely want to heat the sauce up, but you can usually just get away with putting some on your chicken parm before you put it in the even. However, if you were making something else, meat in the sauce is very common. Just depends on what you're planning on pairing it with.
m_sporkboy ยท 1 points ยท Posted at 14:56:42 on June 26, 2018 ยท (Permalink)
Get some orzo pasta (the stuff that looks like big rice). Cook it.
Get some fresh mint leaves and shred it with scissors. Throw it in the cooked pasta.
Add some lemon juice.
It will all be gone by the end of the party. Should have made more.
TheMagicalNinja ยท 1 points ยท Posted at 14:59:48 on June 26, 2018 ยท (Permalink)
pizza, the dough is easy to make and then you just add pre-made pasta sauce and some chopped vegetables.
areyouserious2562 ยท 1 points ยท Posted at 15:09:07 on June 26, 2018 ยท (Permalink)
Stuffed chicken or any sort of puff pastry with a filling.
Insanely easy and it looks like a lot more work that it actually is.
YumILoveTea ยท 1 points ยท Posted at 15:13:47 on June 26, 2018 ยท (Permalink)
Yorkshire pudding
louimcdo ยท 1 points ยท Posted at 15:13:59 on June 26, 2018 ยท (Permalink)
Creme brulee. Heat up double cream and add a vanilla pod (sliced lengthways) when simmering then leave to infuse for an hour. Scrape out the seeds from the pod and dispose of the pod. Beat sugar and egg yolks together then whisk in the cream mixture. Strain the mixture then pour it into ramekins. Place the ramekins in a roasting tray, fill the tray with water and put them in the oven until the cream sets. Take out of oven and cool. Can be kept overnight or whenever you need them. Sprinkle sugar on top and heat under grill until the sugar caramelizes. Bonus points for using a blowtorch.
kingoxys ยท 1 points ยท Posted at 15:20:09 on June 26, 2018 ยท (Permalink)
Kalamaris. Really easy to prepare and easier to cook
take5b ยท 1 points ยท Posted at 15:29:35 on June 26, 2018 ยท (Permalink)
Lamb chops
Just salt and pepper and rosemary and pan-fry 'em a few minutes each side. They feel "fancy" to me just because it's not a thing most of eat all the time but it's the easiest thing in the world to prepare.
password34521 ยท 1 points ยท Posted at 15:31:21 on June 26, 2018 ยท (Permalink)
Eggs Benedict.
Literally the only "hard" part of making it is poaching an egg (I mean unless you wanna make the sauce yourself, but who would bother) and you can do that perfectly with a poacher after about 20 seconds you reading.
Joey_moi ยท 1 points ยท Posted at 15:53:58 on June 26, 2018 ยท (Permalink)
Chicken soup!
buckus69 ยท 1 points ยท Posted at 16:33:00 on June 26, 2018 ยท (Permalink)
Rib Roast. Super easy, just take it out of the refrigerator about 1-2 hours before cooking. A little salt and pepper, maybe some spices, stick a thermometer in the thickest part and cook it for a couple hours on a low-ish heat.
sneaksfile ยท 1 points ยท Posted at 17:26:47 on June 26, 2018 ยท (Permalink)
Chicken wings. Thank God for Mr. Yoshidas.
Morall_tach ยท 1 points ยท Posted at 17:37:12 on June 26, 2018 ยท (Permalink)
40 Cloves and a Chicken
Super easy, crazy delicious, like $15 in ingredients, and the garlic cloves poach into these soft little nuggets that you can spread on crusty bread. People will think you're a fancy chef, but the hardest thing you did was peel a lot of garlic.
TurdFerguson495 ยท 1 points ยท Posted at 17:48:41 on June 26, 2018 ยท (Permalink)
Apparently anything I make. My friends have taken to calling me chef. I just read recipes for fun and watched all of Good Eats
justsomereditguy ยท 1 points ยท Posted at 17:56:13 on June 26, 2018 ยท (Permalink)
Feta stuffed chicken breast. In a bowl, mix feta cheese, lemon zest, some lemon juice, pepper, oregano, basil, and garlic powder. Cut a slit in chicken breast, stuff it with the mixture, sprinkle some more on top, drizzle on some lemon juice and olive oil, add a tbsp of water ( it'll turn into steam, and keep it moist), cover with foil, and bake.
justsomereditguy ยท 1 points ยท Posted at 17:57:08 on June 26, 2018 ยท (Permalink)
Peanut butter cookies. Mix 1 cup of sugar, 1 cup of peanut butter, 1 egg. Put tablespoon sized drops of it on a cookie sheet. Bake. When you take it out, put an unwrapped Hershey's kiss on top.
justsomereditguy ยท 1 points ยท Posted at 17:59:06 on June 26, 2018 ยท (Permalink)
Chocolate pie. Make a crust by mixing crushed Oreo cookies (with cream removed) and butter. Line a pie pan with it. In the microwave, melt 6 hershey bars at 6-second intervals (so it doesn't burn) mixing between rounds. When it is all melted, pour it in the pie crust and fold in coolwhip to make a mousse. Top with more coolwhip, and put it in the fridge to set.
canuck47 ยท 1 points ยท Posted at 18:11:22 on June 26, 2018 ยท (Permalink)
For Valentine's Day a couple of years ago I made my now fiance tortellini in alfredo sauce with crumbled bacon, toasted garlic baguette, and for dessert warm brownie (from a mix) with ice cream and strawberry sauce. All pretty easy, but she still talks about it like it was the greatest thing ever ;)
SomedudecalledDan ยท 1 points ยท Posted at 18:22:54 on June 26, 2018 ยท (Permalink)
Making ricotta cheese. You just need some milk, salt and citric acid. Leave it for a bit then collect the big bits and dry and chill them. Tell people you are a cheese maker.
aliengoods2 ยท 1 points ยท Posted at 18:32:33 on June 26, 2018 ยท (Permalink)
Braised rabbit
sppwalker ยท 1 points ยท Posted at 18:37:45 on June 26, 2018 ยท (Permalink)
I have a pasta dish I like to make and it's easy af.
Sakuryu ยท 1 points ยท Posted at 19:03:16 on June 26, 2018 ยท (Permalink)
Chicken Cordon Bleu. Seriously the name, the look, everything makes it seem fancy. Took me once to learn it.
roybz99 ยท 1 points ยท Posted at 19:36:24 on June 26, 2018 ยท (Permalink)
Steamed Hams!
Whenever your roast is ruined just purchase fast food and disguise it as your own cooking
It will make an unforgettable luncheon
shirleysteph ยท 1 points ยท Posted at 20:01:27 on June 26, 2018 ยท (Permalink)
green bean casserole lol - every time I bring it to a potluck everyone thinks it's the best thing in the world - literally took me 2 minutes of shoving everything into a pan and then sticking it in the oven for 20 min
[deleted] ยท 1 points ยท Posted at 20:41:45 on June 26, 2018 ยท (Permalink)
Lots of things with crockpots. Take foods you like and add in proper proteins and spices/ingredients to compliment it all. Slow cook for 2-4 hours depending on what it is. Super easy and usually always comes out good.
https://www.foodandwine.com/slideshows/slow-cooker-recipes
stripclubveteran1 ยท 1 points ยท Posted at 21:02:30 on June 26, 2018 ยท (Permalink)
Paila Marina
Kristaboo14 ยท 1 points ยท Posted at 21:46:22 on June 26, 2018 ยท (Permalink)
Chicken parmesan
veilofmaya1234 ยท 1 points ยท Posted at 21:49:00 on June 26, 2018 ยท (Permalink)
Steamed hams are always sure to impress.
Throwaway846285 ยท 1 points ยท Posted at 22:27:11 on June 26, 2018 ยท (Permalink)
I see what ur doing OP :)
Djdanny90999 ยท 1 points ยท Posted at 22:48:06 on June 26, 2018 ยท (Permalink)
Ramen
omgsiriuslyzombi ยท 1 points ยท Posted at 23:01:46 on June 26, 2018 ยท (Permalink)
The only challenge for beginners is not accidentally scrambling the eggs,but a nice carbonara will please every time.
foodyrick ยท 1 points ยท Posted at 23:11:28 on June 26, 2018 ยท (Permalink)
None of this in any way detracts from the fact that Bananas Foster is one of the most incredibly delicious things in the world.
unAcceptablyOK ยท 1 points ยท Posted at 00:05:58 on June 27, 2018 ยท (Permalink)
Gosh that all sounds delicious. I just add a dash (15ml) cream once done & off the heat.
EasternShoreGamers ยท 1 points ยท Posted at 00:12:12 on June 27, 2018 ยท (Permalink)
Baked Penne Pasta (or ziti): brown beef, cook noodles, pour in store bought vodka sauce, and a whole bag of shredded mozzarella. Bake for 20 minutes. One of my favorite dinners, and one of the easiest things to make
unfading89 ยท 1 points ยท Posted at 01:06:24 on June 27, 2018 ยท (Permalink)
Eggs benedict(anything with poached eggs) or pancakes accompanied by any kind of fruit compote. Mostly breakfast things.
Pm_me_some_dessert ยท 1 points ยท Posted at 01:53:59 on June 27, 2018 ยท (Permalink)
Bread. People are amazed. I just dump a bunch of stuff in a bread machine, plug it in, come back a few hours later, boom, bread.
The1930s ยท 1 points ยท Posted at 02:20:56 on June 27, 2018 ยท (Permalink)
Calazone- get some pizza dough shove some fucking sausage pepperoni and cheese in it then cover it bake it and voila
BleedRedAndWhite ยท 1 points ยท Posted at 07:49:55 on June 27, 2018 ยท (Permalink)
Commenting for later ๐๐ฝ
innanochka28 ยท 1 points ยท Posted at 08:50:20 on June 27, 2018 ยท (Permalink)
Pilaf. It's easier to cook. Such yummy
spike4379 ยท 1 points ยท Posted at 09:07:28 on June 27, 2018 ยท (Permalink)
Poptarts. how can you beat that?
sobenji ยท 1 points ยท Posted at 12:29:23 on June 27, 2018 ยท (Permalink)
Thanks!
CreepinMuffin ยท 1 points ยท Posted at 16:20:27 on June 27, 2018 ยท (Permalink)
Anything from r/ethiopianfood
walter_socom ยท 1 points ยท Posted at 17:19:18 on June 27, 2018 ยท (Permalink)
Commenting for later
oneamungus ยท 1 points ยท Posted at 02:39:02 on June 30, 2018 ยท (Permalink)
Pasta Primavera.
twinning31 ยท 1 points ยท Posted at 14:16:18 on July 2, 2018 ยท (Permalink)
Breakfast Casserole!
redredsweater ยท 1 points ยท Posted at 05:46:32 on July 4, 2018 ยท (Permalink)
Interesting
barking11 ยท 1 points ยท Posted at 05:47:36 on July 7, 2018 ยท (Permalink)
Fish
xosusan ยท 1 points ยท Posted at 05:36:31 on July 9, 2018 ยท (Permalink)
Butter garlic shrimp
cjwall03 ยท 1 points ยท Posted at 05:36:53 on July 10, 2018 ยท (Permalink)
Oysters Rockefeller: sautรฉ some spinach, garlic, onion, put that on an oyster, top with cheese, throw it in the oven for a couple mins and you got a delicious seafood appetizer
baby_jane_hudson ยท 1 points ยท Posted at 18:13:25 on July 10, 2018 ยท (Permalink)
mb not โincredibleโ but for the effort, pesto from scratch makes you seem way better at cooking than you need to be - you can & possibly should sort of vaguely follow a recipe the first time (esp if you have ADD + spatial issues like me and so need a frame of reference to work from) but mostly it comes down to taste, & you know itโs right when it looks & tastes right.
the main thing is being kind of precious about the ingredients - fresh basil, pine nuts (and only pine nuts), plenty of garlic (at least 3 cloves for like, enough pesto to go with one box of pasta imo), romano cheese (never parmesan, and not pre-shredded - itโs simple and it makes a difference) and as much olive oil as you like (everyone likes a different consistency, ymmv), and salt to taste.
extra good if you have a mortar and pestle from what i hear, but also i use an immersion blender and consistently get excellent feedback so ๐คท๐ปโโ๏ธ
simonec7 ยท 1 points ยท Posted at 07:02:12 on July 11, 2018 ยท (Permalink)
Saving for all these delicious recipes!
RomeosHomeos ยท 1 points ยท Posted at 16:26:27 on July 11, 2018 ยท (Permalink)
My patented psycho burger. Just need a lot of butter and skillet and go to town on those ingredients
pmw1981 ยท 1 points ยท Posted at 23:25:31 on July 14, 2018 ยท (Permalink)
Fettuccine Alfredo is wicked easy & pretty inexpensive. Sauce is butter, heavy cream, garlic, Parmesan cheese & some salt/pepper. Toss in some shrimp or chicken (I cheat by using the pre-cooked stuff to save time) & you look like a kitchen master in under 30 min.
Mrhandsome025 ยท 1 points ยท Posted at 05:11:38 on July 15, 2018 ยท (Permalink)
Spagoot
szrossi ยท 1 points ยท Posted at 23:15:46 on July 15, 2018 ยท (Permalink)
Cocktail crab claws.
The hard part is finding the cocktail crab claws. On the Mississippi Gulf Coast, you can find them at Rouse's and Winn Dixie in the seafood section. (They freeze well so I buy lots when I do find them.)
Marinate the crab claws overnight in Zesty Italian dressing. Drain and serve. (Everyone will ask you for the secret family recipe. Guard it with your life!) ;)
Foenix499999 ยท 1 points ยท Posted at 04:39:17 on July 16, 2018 ยท (Permalink)
Salmon and aspsragus. I even get microwaveable asparagus. And the salmon can either go on the stove or into the oven. And it takes no time. It's beyond easy. And when put together on a plate it looks very pleasing. And they're both cheap. And they sound kind of upper scale. And look the part too
Webbingsley ยท 1 points ยท Posted at 08:02:30 on July 17, 2018 ยท (Permalink)
Turtle cheese cake
PM_ME_A10s ยท 1 points ยท Posted at 22:14:38 on July 18, 2018 ยท (Permalink)
Maybe not an incredible chef but people are routinely impressed by the following:
Homemade Mac and Cheese. Equal parts pasta, evaporated milk and cheese.
Cook pasta, add evaporated milk and bring to boil, add shredded cheese.
Pizza: You can make large batches of dough and freeze the unused dough for 3 months or so. Just thaw the dough the night before you need it. Stretch it and add your toppings.
Slow Cooker meats (Pulled pork, chicken, carnitas ect). These are always going to be juicy and tender, so just get the seasonings down and you will impress just about anyone at a gathering.
Seared scallops are delicious and easy. Make some brown butter and add some herbs to it to really put it over the top.
castle-chan ยท 1 points ยท Posted at 03:35:38 on July 21, 2018 ยท (Permalink)
Magic window cookies, basically sugar cookies with the middle cut out and candy melted in the center.
I made some for my husband (then boyfriend) and had leftovers, my dad gave some to pilots he was chauffeuring for. One said "That's some gourmet mother fucking shit right there"
HCDixon ยท 1 points ยท Posted at 00:54:56 on July 24, 2018 ยท (Permalink)
Buy chocolate pudding packs. Empty them in to fancy cups or glasses. Add whipped cream from a can and an optional cherry. Tada!
k_j_li ยท 1 points ยท Posted at 02:56:56 on July 24, 2018 ยท (Permalink)
steak- safeway has value packs just about every friday, and a quick seared steak is simple and impressive.
I like to sear mine in a pan on each side for about 2 mins on medium high heat and season. Then I bake it in the oven for about 8-10 mins (depending on thickness) on 350, and voila!
RollSafeDude ยท 1 points ยท Posted at 04:25:41 on July 24, 2018 ยท (Permalink)
OP wants to impress a lady.
dumbeaux1 ยท 1 points ยท Posted at 02:14:21 on July 26, 2018 ยท (Permalink)
Nice try Antoni
Connr12345 ยท 1 points ยท Posted at 17:58:43 on August 5, 2018 ยท (Permalink)
Escargot Learned how to make it before I learned how to make eggs
xKoonam ยท 1 points ยท Posted at 09:24:15 on August 20, 2018 ยท (Permalink)
Chicken Curry
Hippity04 ยท 1 points ยท Posted at 23:58:35 on September 12, 2018 ยท (Permalink)
Hamgburgers with the meat mixed with mexican herbs and top it of with avacado, goatcheese, red union slices and baked bell pepper. You'll be like the chef of the most expensive burger place in town
jamesjskier ยท 1 points ยท Posted at 23:03:54 on November 20, 2018 ยท (Permalink)
Beef stew. It's veggies ( garlic, onions, carrots, celery a d whatever else) cheap red wine and some beef + slow cook in a pot for a few hours. Really hard to mess up and always tastes great :)
Crymeabeer ยท 1 points ยท Posted at 23:30:17 on June 25, 2018 ยท (Permalink)
Anything that doesnโt involve meat. With meat you can bust your ass and end up with chicken that would get you fired from the local McDonalds.
bluecartoons ยท -1 points ยท Posted at 17:35:42 on June 25, 2018 ยท (Permalink)
Sushi. Get some tin foil-lay a thing of seaweed down then put rice on top. Lay down some crab strips and some avocado down in the middle. Roll it up and chop into segments-then get chopsticks and enjoy.
he_could_get_it ยท 1 points ยท Posted at 06:55:36 on June 26, 2018 ยท (Permalink)
Isn't tin-foil bad for you? Seems like it would rip up your insides.
Buscemi_D_Sanji ยท -13 points ยท Posted at 19:28:01 on June 25, 2018 ยท (Permalink)
Nope nope nope...
Good sushi rice takes a lot more skill to make than any other type of rice, and rolling in tin foil makes no sense as you can roll nori sheets by hand if you don't have a bamboo mat. Surimi is trash, no-one is impressed by white fish dyed and soaked in flavoring. And you shouldn't eat sushi with chopsticks, it's meant to be eaten with your hands.
bluecartoons ยท 17 points ยท Posted at 19:29:01 on June 25, 2018 ยท (Permalink)
Iโm 14, this is my lunch sushi. Itโs not amazing, but for a Russian kid, it makes an awesome lunch
Buscemi_D_Sanji ยท 2 points ยท Posted at 00:01:08 on July 3, 2018 ยท (Permalink)
I'm sorry, I was imagining a 27 year old like myself impressing a girl i brought to my apartment. That's how I saw the question.
I'm really sorry for being so harsh, for a 14 year old kid in Russia that's actually quite impressive!! Hope you forgive me, I was really imagining you as one of my pretentious friend's friends who think they're hot shit.
Don't think of my shitty response, my tons of downvotes show you should keep on doing what you're doing <3
bluecartoons ยท 2 points ยท Posted at 01:13:35 on July 3, 2018 ยท (Permalink)
Hey, itโs cool man :) take it easy. Iโm in Arizona now so I totally understand the opinions. Itโs fine ;)
Buscemi_D_Sanji ยท 2 points ยท Posted at 20:27:51 on July 3, 2018 ยท (Permalink)
Dope! Glad you don't hold it against me, and hope you're enjoying Arizona :)
connaconnah ยท 1 points ยท Posted at 16:27:27 on June 25, 2018 ยท (Permalink)
Chicken Parmesan
nomorechipsforbowie ยท 1 points ยท Posted at 16:59:43 on June 25, 2018 ยท (Permalink)
Italian broccoli and salmon pasta bake
whogivesashart ยท 1 points ยท Posted at 17:06:45 on June 25, 2018 ยท (Permalink)
Carbonara
ltherapistl ยท 1 points ยท Posted at 17:30:05 on June 25, 2018 ยท (Permalink)
Poached eggs. Apparently, it's a panty dropper.
[deleted] ยท 1 points ยท Posted at 17:35:14 on June 25, 2018 ยท (Permalink)
Chicken Parmesan.
alanmagid ยท 1 points ยท Posted at 17:37:36 on June 25, 2018 ยท (Permalink)
Chef Boyardee spaghetti and meatballs. Heat and eat.
SenorDuck96 ยท 1 points ยท Posted at 17:39:11 on June 25, 2018 ยท (Permalink)
Hunter's Chicken
timmy_the_large ยท 1 points ยท Posted at 17:52:46 on June 25, 2018 ยท (Permalink)
Glazed Cornish game hens with wild rice. Dead easy to do, but looks like a lot of work.
young_s_modulus ยท 1 points ยท Posted at 17:53:04 on June 25, 2018 ยท (Permalink)
Carbonara. It takes some time management and a few steps to chop/mince some things up beforehand but it's something that isn't difficult when you figure it out.
Pencilowner ยท 1 points ยท Posted at 17:57:25 on June 25, 2018 ยท (Permalink)
Steak. 90% of cooking a great steak is getting a good cut. If you buy cheap steaks there is very little you can do to make it better.
climbstuffeatpizza ยท 1 points ยท Posted at 03:01:34 on June 26, 2018 ยท (Permalink)
I just read this after making an eerily similar comment.
ZebraDanio ยท 1 points ยท Posted at 17:58:38 on June 25, 2018 ยท (Permalink)
Rissoto
aintgotnotimetoplay ยท 1 points ยท Posted at 05:28:57 on June 26, 2018 ยท (Permalink)
I agree, but it's risotto
Djbearjew ยท 1 points ยท Posted at 18:13:50 on June 25, 2018 ยท (Permalink)
Carbonara. Itโs 3 ingredients and so fucking delicious
Rossage99 ยท 1 points ยท Posted at 21:55:15 on June 25, 2018 ยท (Permalink)
But it's 5 ingredients? Pasta, Egg, Guanciale (or panchetta, bacon etc), pecorino/parmesan and black pepper.
Djbearjew ยท 1 points ยท Posted at 22:36:19 on June 25, 2018 ยท (Permalink)
Sure but if youโre on a budget all you need is pasta egg and cheese and itโll still be delicious
egracef ยท 1 points ยท Posted at 18:31:41 on June 25, 2018 ยท (Permalink)
Fried rice. Egg, meat, veggies, and rice. Tastes and looks great. Plus super cheap and more customizable because you are making it at home instead of getting takeout
michihunt1 ยท 1 points ยท Posted at 18:39:55 on June 25, 2018 ยท (Permalink)
Crockpot brisket; sear brisket in olive oil after youโve dusted it with salt, pepper and garlic powder. Place in crockpot on top of chopped up carrots and onion. Top with mixture of cream of mushroom soup and powdered onion soup. Cook on low 8 - 10 hours. Tastes delicious and everyone who eats it will love you. Unless they are vegetarian.
Pluffmud90 ยท 1 points ยท Posted at 20:50:47 on June 25, 2018 ยท (Permalink)
You should use a high smoke point oil to sear meats.
ogre77414 ยท 1 points ยท Posted at 18:57:16 on June 25, 2018 ยท (Permalink)
I mix boudin and crab cakes together then season it (I found a mesquite habanero seasoning I like). Then I butterfly the chicken breasts, stuff the mix in and cook for 35-40 minutes on tree fiddy (F). Itโs my take on something I picked up from Donโs Specialty Meats passing through Scott, LA.
Ipride362 ยท 1 points ยท Posted at 19:00:27 on June 25, 2018 ยท (Permalink)
Spaghetti with Meatballs.
Spaghetti literally cooks itself.
Meatballs pre-made bought from store.
Cook. Add Marinara. Garnish with parsley.
Gordon Ramsay yo
A_Tame_Sketch ยท 1 points ยท Posted at 19:28:45 on June 25, 2018 ยท (Permalink)
Bibimbap.
VIIX ยท 1 points ยท Posted at 20:53:03 on June 25, 2018 ยท (Permalink)
Ice Cream soup.
tripster202 ยท 1 points ยท Posted at 20:54:51 on June 25, 2018 ยท (Permalink)
Amazing ๐
VIIX ยท 2 points ยท Posted at 20:56:21 on June 25, 2018 ยท (Permalink)
Thats my secret. Chefs hate me.
raider1v11 ยท 1 points ยท Posted at 21:01:35 on June 25, 2018 ยท (Permalink)
bbq. its super easy to do and VERY hard to mess up
Breakfast-of-titan ยท 1 points ยท Posted at 21:02:20 on June 25, 2018 ยท (Permalink)
Quiche
03slampig ยท 1 points ยท Posted at 21:28:00 on June 25, 2018 ยท (Permalink)
Ricotta cheese.
Heat whole milk to 180f, pour in a few tablespoons of vinegar and stir. After an hour strain.
Homemade Ricotta.
OneMensTrash ยท 1 points ยท Posted at 21:38:03 on June 25, 2018 ยท (Permalink)
Garlic bread. Itโs literally just garlic butter and bread. You can also put cheese on it. But it makes you look like a friggen badass
Shelbstars ยท 1 points ยท Posted at 21:46:18 on June 25, 2018 ยท (Permalink)
Bread. Itโs much easier to make than you think, and not all breads have an intense or complicated proofing. I have a recipe for a 1-hour French bread (two loaves) that would impress people. The first time I didnโt even do it correctly (not enough yeast) and it was still delicious.
Bagels. Haters gonna hate but the skinnytaste Greek yogurt bagels are incredibly easy to make and you feel very legendary serving up homemade bagels at a family brunch. Lots of flavor and topping options and simple in big batches.
Soup. Instant Pot makes it even easier but a regular old pot on the stove will do. Got rice or pasta, whatever veggies you have, maybe a meat, water & broth and youโve got soup. Also easy to make healthy soup.
Triple chocolate cake. Every year my SIL wants me to make it for her birthday. I let her think itโs from scratch but itโs really chocolate cake mix, sour cream, pudding and brownie mix, with oil and eggs. Pouring ganache or melted frosting on it after itโs cooled makes it look fancy pants, extra points for slathering on mini chocolate chips.
I have a lot more (you learn to make things quick and relatively simple with two small children and a husband who is gone a lot) BUT Iโm not sure what type of thing youโre looking for OP.
[deleted] ยท 1 points ยท Posted at 22:35:57 on June 25, 2018 ยท (Permalink)
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candidly1 ยท 1 points ยท Posted at 22:58:21 on June 25, 2018 ยท (Permalink)
And toast the baguette with a little OO, SP and parm.
murica_dream ยท 1 points ยท Posted at 22:42:51 on June 25, 2018 ยท (Permalink)
Any dish with a European name. Sheeps will immediately be impressed as soon as they hear european name, even if that food came from a can or powder. ie. foie gras, panna cota, antipasto platter
candidly1 ยท 1 points ยท Posted at 22:48:47 on June 25, 2018 ยท (Permalink)
It's easy to fuck up foie gras though.
captainstormy ยท 1 points ยท Posted at 22:55:42 on June 25, 2018 ยท (Permalink)
Creme brulee. It's my wife's favorite dessert so one Valentine's day I bought her a kit that had the little ramicans and the butane torch.
Cooked her dinner and used the kit to make Creme brulee. It's actually super easy.
bmetivier ยท 1 points ยท Posted at 00:12:45 on June 26, 2018 ยท (Permalink)
Steak. All you need to do is melt a bunch of butter and fry some mushrooms and put it on top of the steak. It makes it looks fancy and like it's from a good restaurant. Always get compliments when I make steaks for guests.
PandahOG ยท 1 points ยท Posted at 01:41:11 on June 26, 2018 ยท (Permalink)
Chicken alfredo:
JPBlaze1301 ยท 1 points ยท Posted at 04:05:26 on June 26, 2018 ยท (Permalink)
My fried chicken. Even my mom is impressed and says that it is better than hers.
yodadamanadamwan ยท 1 points ยท Posted at 04:15:17 on June 26, 2018 ยท (Permalink)
People, alfredo isn't impressive. Ya'll have a low bar.
I think chicken marsala is fairly easy and the mushroom taste isn't something you have that much. Could even step it up a notch and use veal.
therealestdenise ยท 1 points ยท Posted at 06:37:50 on June 26, 2018 ยท (Permalink)
Duck confit! You don't even need duck fat to do it (I know that's not the definition of confit). Duck legs, dry brined over night, rinsed and dried, enough melted butter to submerge them, bake them low and slow until fall off the bone, pop them in a hot pan to crisp the skin. Bam.
g2go4now ยท 1 points ยท Posted at 15:37:27 on June 26, 2018 ยท (Permalink)
Melted cheese on a piece of bread. Put the bread on a plate then put cheese on it and put it in the dishwasher.
[deleted] ยท 1 points ยท Posted at 15:44:12 on June 26, 2018 ยท (Permalink)
Basically anything simple made with high end ingredients.
I'd say good food is like 70% the ingredients, 30% how they're cooked.
ithinkoutloudtoo ยท 1 points ยท Posted at 16:09:20 on June 26, 2018 ยท (Permalink)
Absolutely!!
[deleted] ยท -11 points ยท Posted at 17:20:17 on June 25, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 12 points ยท Posted at 18:10:05 on June 25, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 2 points ยท Posted at 18:11:59 on June 25, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 2 points ยท Posted at 18:16:46 on June 25, 2018 ยท (Permalink)
[deleted]
[deleted] ยท 1 points ยท Posted at 18:18:15 on June 25, 2018 ยท (Permalink)
[deleted]
carriegood ยท 10 points ยท Posted at 19:32:14 on June 25, 2018 ยท (Permalink)
Except that's not exactly impressive. OP asked what makes you look like an "incredible chef".
Zatutic ยท -12 points ยท Posted at 21:48:28 on June 25, 2018 ยท (Permalink)
Why a fine deep fried bucket-o-buttholes of course
uReallyShouldTrustMe ยท 0 points ยท Posted at 16:19:35 on June 25, 2018 ยท (Permalink)
Tacos. Tortilla, virtually any seasoned meat, onion, cilantro...done.
ThkGod4PunkRock ยท -6 points ยท Posted at 16:24:55 on June 25, 2018 ยท (Permalink)
Scrambled eggs. The trick is to not season it at all until its just about done cooking. Otherwise, your eggs will be watery
bombayern ยท 12 points ยท Posted at 19:12:56 on June 25, 2018 ยท (Permalink)
Seasoning eggs doesn't make it watery. I don't understand the logic here.
OhAces ยท 2 points ยท Posted at 04:13:54 on June 26, 2018 ยท (Permalink)
You don't put salt on them u til right at the very end, and on and off the heat so they cook slowly, watch Ramseys scrambled eggs vid, it changed how I look at scrambled, from a kind of shit lazy dish to something delectable.
whenisgn ยท 2 points ยท Posted at 05:38:03 on June 26, 2018 ยท (Permalink)
Salt draws out moisture.
HydratedCabbage ยท 2 points ยท Posted at 15:30:18 on June 26, 2018 ยท (Permalink)
It actually does though. Salt draws out the moisture from the eggs and makes it watery. If you don't believe me, take it from Gordon Ramsey, he's got a video on scrambled eggs
someguy7734206 ยท 1 points ยท Posted at 21:38:36 on June 26, 2018 ยท (Permalink)
I use Gordon Ramsay's method of making scrambled eggs which you can find on YouTube except I use sour cream instead of crรจme fraรฎche. Best scrambled eggs I've ever had.
[deleted] ยท -7 points ยท Posted at 15:52:41 on June 25, 2018 ยท (Permalink)
[deleted]
Purdaddy ยท 4 points ยท Posted at 18:02:01 on June 25, 2018 ยท (Permalink)
I don't see anything
[deleted] ยท -7 points ยท Posted at 18:04:20 on June 25, 2018 ยท (Permalink)
[deleted]
Purdaddy ยท 2 points ยท Posted at 18:31:13 on June 25, 2018 ยท (Permalink)
But you said this dish.
FlowerPowerCagney ยท -9 points ยท Posted at 15:52:58 on June 25, 2018 ยท (Permalink)
Pasta - get some premade sauce, heat it up, boil some water, put your spaghetti in the water, wait, boom. Also, Tasty has a decently easy recipe for crab cakes that would make you look like an even better chef. However, remember these are just my thoughts on the topic.
afacefullobullet ยท 13 points ยท Posted at 16:22:48 on June 25, 2018 ยท (Permalink)
If you put a little bit of rosemary in the water as it boils it makes the entire house smell like you've been cooking all day. Fooled a few dates this way.
FlowerPowerCagney ยท -2 points ยท Posted at 16:24:26 on June 25, 2018 ยท (Permalink)
Ikr
Acct4ask ยท 6 points ยท Posted at 16:24:30 on June 25, 2018 ยท (Permalink)
The thing with Pasta is that making your own "quick" sauce is incredibly easy as well and imo yields better results.
Simple quick recipe:
Ingredients: 1lb Ground beef 1 onion 1 can tomato sauce (this is unseasoned, it's basically just puree'd tomato) Tomato paste (I use the tubed stuff from Trader Joes) 2-3 cloves garlic Italian seasoning (specifically you need dried Thyme and Oregano, but the pre blended stuff works, just avoid the ones with salt etc.) Salt Pepper Fresh Basil (always keep some on hand!)
take one onion, dice or slice (if you want some larger portion that's fine) and put in pan with some olive oil on low, just to get them sweating a bit.
Put the ground beef on top of the sweating onions, this will really lock in that flavor. After a few minutes, start browning the beef completely. In the last few minutes add your garlic (either press it or dice it) as it only needs a few minutes to cook before it could burn.
Drain fat, put back on burner and add the can of tomato sauce. Add paste to desired thickness (You'll lose some moisture to the sauce heating up, don't over thicken). Add spices to taste, get to a good simmer.
Chop up the basil in ribbons.
Place pasta in bowl or plate, add sauce on top and then top with sliced Basil (add cheese if you want, I'm lactose intolerant so I don't).
I know it seems like a lot, but can be done in 20 minutes and is way better than any can of ragu or prego you'll ever have. Feel free to tweak with red pepper flakes, add mushrooms and other vegetables!
Sgtpoopybutt ยท 1 points ยท Posted at 05:59:09 on June 26, 2018 ยท (Permalink)
Brown the beef first and use that fat to sweat the onions and that sauce needs at least an hour (ideally 3) to cook. Also you didnโt mention adding salt. If you want a quick option, cook a large pot and freeze in batches.
doggrimoire ยท 3 points ยท Posted at 16:04:14 on June 25, 2018 ยท (Permalink)
I know people that only seem to be able to overcook pasta.
Duuhh_LightSwitch ยท 3 points ยท Posted at 16:42:48 on June 25, 2018 ยท (Permalink)
I'm not sure you're impressing anyone with sauce on noodles, but there are some easy ways to liven up this dish. Things like adding spices, herbs or finishing your pasta in a pan go a long way to improving pre-made pasta
Mechasteel ยท 3 points ยท Posted at 16:23:31 on June 25, 2018 ยท (Permalink)
And if you're ever tempted to make pasta sauce, instead get premade sauce and add some spices.
swanseasatan ยท 7 points ยท Posted at 18:43:50 on June 25, 2018 ยท (Permalink)
Why on earth would you do that? Home made is easy and SO much better.
DeemonPankaik ยท 3 points ยท Posted at 22:37:30 on June 25, 2018 ยท (Permalink)
It takes a couple hours is the only reason not to go homemade. But yeah I'm with you on this
OhAces ยท 1 points ยท Posted at 04:10:20 on June 26, 2018 ยท (Permalink)
My goto quick homemade pasta sauce is put 4 tomatoes chopped in half, an onion chopped in quarters, a few cloves of garlic, some hot peppers and bell peppers in a cast iron pan, bake for 15 minutes, throw it all in the blender with a bit of water, lots of salt and pepper and whatever herbs/spices you want, zap it, pour it on the pasta.
Ebaudendi ยท 1 points ยท Posted at 22:53:05 on June 25, 2018 ยท (Permalink)
Iโve never made a homemade sauce that was better than store bought.
GISP ยท -15 points ยท Posted at 16:55:58 on June 25, 2018 ยท (Permalink)
My go to 1 pan nommy dish is:
Rice/small cut or slized potato on a pan fill pan with water and trow every kind of chilis, herbs, nuts, salts and peppers you have at it. And when the water is just about ยฝ boiled away, you are left with spicy rise/potato. Then you trow in meats, schrooms and greens, splush in olive oil and let the rest of the water boil away.
Dish is finished when the meat is done.
Top of with a leaf of something or flower, and perhaps a salad on the side.
Result is a boiled/fryed jummy pile of stuff :)
thesidorovich ยท 2 points ยท Posted at 00:59:39 on June 26, 2018 ยท (Permalink)
Not quite a chef's masterpiece...
brizzardof92 ยท 0 points ยท Posted at 17:06:31 on June 25, 2018 ยท (Permalink)
My go to's are: chicken and rice bake, stir fry, and jambalaya. All are simple and delicious.
ManOfLaBook ยท 0 points ยท Posted at 17:42:18 on June 25, 2018 ยท (Permalink)
Anything with eggs as the main ingredient.
themidnightcigarette ยท 0 points ยท Posted at 17:57:04 on June 25, 2018 ยท (Permalink)
A medium rare steak. you actually just need a meat thermometer to tell you when it get to 140F. Then you're done. look up some rubs online if you really wanna spice it up. But cooking a good steak is easier than mac and cheese.
KindledAF ยท 0 points ยท Posted at 18:02:34 on June 25, 2018 ยท (Permalink)
Cordon Bleu actually. Takes under an hour. Bunch of good recipes out there.
Rossage99 ยท 1 points ยท Posted at 21:47:14 on June 25, 2018 ยท (Permalink)
Isn't he the dude from Highschool Musical?
FridgesArePeopleToo ยท 0 points ยท Posted at 18:16:27 on June 25, 2018 ยท (Permalink)
homemade pasta
Yes_baby ยท 0 points ยท Posted at 18:38:06 on June 25, 2018 ยท (Permalink)
Fruit salad!
nathanthompsxn ยท 0 points ยท Posted at 19:04:45 on June 25, 2018 ยท (Permalink)
Toast
OneAttentionPlease ยท 0 points ยท Posted at 20:47:33 on June 25, 2018 ยท (Permalink)
Slowcooker meals. With added fresh ingredients like green onions and really good bread.
BoomToll ยท 0 points ยท Posted at 20:47:52 on June 25, 2018 ยท (Permalink)
When done right, scrambled eggs can look straight out of a picture.
801guru ยท 0 points ยท Posted at 20:49:54 on June 25, 2018 ยท (Permalink)
Hit anything with a spice weasel and BAM! Pro chef
regcrusher ยท 0 points ยท Posted at 20:50:00 on June 25, 2018 ยท (Permalink)
A proper scrambled egg.
derpy_derpyson ยท 0 points ยท Posted at 20:53:10 on June 25, 2018 ยท (Permalink)
try Asian food like fried rice or stir fry or really just go to tasty (on YouTube) and search for one pot recipe
giveitago ยท 0 points ยท Posted at 20:53:20 on June 25, 2018 ยท (Permalink)
Panna cotta
violynce ยท 0 points ยท Posted at 20:57:40 on June 25, 2018 ยท (Permalink)
Filet mignon.
RazeSpear ยท 0 points ยท Posted at 20:58:36 on June 25, 2018 ยท (Permalink)
Toast
firefightrix71 ยท 0 points ยท Posted at 21:00:44 on June 25, 2018 ยท (Permalink)
Dump cake
m00ndr0pp3d ยท 0 points ยท Posted at 21:03:20 on June 25, 2018 ยท (Permalink)
Ramen noodles with green onions on top
kyliegrace12 ยท 0 points ยท Posted at 21:03:40 on June 25, 2018 ยท (Permalink)
Alfredo
Djdanny90999 ยท 0 points ยท Posted at 21:03:52 on June 25, 2018 ยท (Permalink)
Ramen noodles
[deleted] ยท 0 points ยท Posted at 21:04:12 on June 25, 2018 ยท (Permalink)
Pretty much any tartare is easy as heck to make.
MrSpaceChicken ยท 0 points ยท Posted at 21:04:47 on June 25, 2018 ยท (Permalink)
If you learn how to poach an egg and then put that on all the things, super fancy.
Fleetax ยท 0 points ยท Posted at 21:05:52 on June 25, 2018 ยท (Permalink)
Pazole lmao
[deleted] ยท 0 points ยท Posted at 21:31:46 on June 25, 2018 ยท (Permalink)
Real carbonara. 5 ingredients, and simple steps assuming you have a basic skill set.
jeremyof10ec ยท 0 points ยท Posted at 21:32:23 on June 25, 2018 ยท (Permalink)
sponge cake. 4 ingredients and massive versatility.
ChilaQuilesFreak ยท 0 points ยท Posted at 22:02:18 on June 25, 2018 ยท (Permalink)
xx qa queer wz et๐คท๐ปโโ๏ธโ@@
blackwoodsix ยท 0 points ยท Posted at 22:35:43 on June 25, 2018 ยท (Permalink)
Onsen eggs, which are basically hard-boiled eggs with a runny yolk that are served in Japanese Ramen restaurants. Just need to know the exact temperature and timing. There are also cheap tools that help to make this easier.
Fritattas
Baked peppers stuffed with meat (or tofu for vegetarians) and cheese
Pizza with special toppings and sauces.
I think if you sprinkle fresh herbs on most dishes or give them an interesting twist , that will up the wow factor a bit. But make sure they're not too weird because then it'd come across as trying too hard to be special . A nice presentation helps too.
padmasundari ยท 2 points ยท Posted at 22:45:49 on June 25, 2018 ยท (Permalink)
So, a soft-boiled egg?
blackwoodsix ยท 1 points ยท Posted at 22:48:35 on June 25, 2018 ยท (Permalink)
Not exactly. The white is hard boiled while the yolk is liquid. It's delicious.
padmasundari ยท 3 points ยท Posted at 22:54:47 on June 25, 2018 ยท (Permalink)
That's a soft-boiled egg.
blackwoodsix ยท 1 points ยท Posted at 23:04:50 on June 25, 2018 ยท (Permalink)
Sorry soft boiled eggs over here are all liquid or very soft depending on preference. I had no idea they wee different elsewhere.
padmasundari ยท 1 points ยท Posted at 12:41:48 on June 26, 2018 ยท (Permalink)
where on earth eats raw egg white and calls it a soft boiled egg?
blackwoodsix ยท 1 points ยท Posted at 12:53:16 on June 26, 2018 ยท (Permalink)
It's not raw it's immersed in boiling water for a few minutes not enough to solidify for people who prefer it liquid. You do know that foods are eaten differently in different parts of the world right?
padmasundari ยท 1 points ยท Posted at 14:53:31 on June 26, 2018 ยท (Permalink)
Yes, and I asked where. I guess Singapore? Tbh I didn't even know that it could be cooked and still liquid like that in a boiled egg form. I make my scrambled eggs pretty soft so I guess thinking about it it makes sense. It kinda grims me out a bit though if I'm honest!
blackwoodsix ยท 1 points ยท Posted at 23:24:31 on June 26, 2018 ยท (Permalink)
You're right, and I think Malaysia has this as well. Well we like to dip our toasts in the liquid egg after adding pepper and soy sauce :) I guess it's normal for people who are accustomed to eating it in more solid forms to think it's weird or gross.
tokinpanda ยท 0 points ยท Posted at 22:36:08 on June 25, 2018 ยท (Permalink)
This dick.
Snaxet ยท 0 points ยท Posted at 23:11:46 on June 25, 2018 ยท (Permalink)
Milk and Cereal.
Mito_sis ยท 0 points ยท Posted at 23:12:49 on June 25, 2018 ยท (Permalink)
Butter and garlic sauteed spinach.
People love it and it's literally putting 3 things in a pan.
BigDogProductions ยท 0 points ยท Posted at 23:15:54 on June 25, 2018 ยท (Permalink)
Eggs
BigDogProductions ยท 0 points ยท Posted at 23:16:05 on June 25, 2018 ยท (Permalink)
Eggs
Chrispypherz ยท 0 points ยท Posted at 23:24:41 on June 25, 2018 ยท (Permalink)
Funny thing about cooking is, if you know how to read you can literally cook ANYTHING.
I just wish there was a book that went into detail on ingredients and instructions.
peachyfellow ยท 0 points ยท Posted at 23:34:35 on June 25, 2018 ยท (Permalink)
if Queer Eye taught me anything, i love to bring grilled cheese with carmelized onions and dijon mustard to all my dinner parties but, in all seriousness, anything with caramelizing fruit in the oven blows my parent's mind. placement and ~design~ is really key to seeming like you're a novice Julia Child
claudekim1 ยท 0 points ยท Posted at 00:35:09 on June 26, 2018 ยท (Permalink)
A bucket of buttholes
skyderper13 ยท 0 points ยท Posted at 00:43:07 on June 26, 2018 ยท (Permalink)
cum sandwich
Thementalistt ยท 1 points ยท Posted at 01:02:54 on June 26, 2018 ยท (Permalink)
This made me laugh not gonna lie. Mainly due to the fact that I had been reading and saving a bunch of recipes people have been commenting so this caught me off guard lol
AdaliaAuditore ยท 0 points ยท Posted at 00:51:28 on June 26, 2018 ยท (Permalink)
Q
Kgbrbr ยท 0 points ยท Posted at 01:20:42 on June 26, 2018 ยท (Permalink)
Dick in a box
shimasterc ยท 0 points ยท Posted at 02:28:53 on June 26, 2018 ยท (Permalink)
Chicken cacciatore. So easy, so bomb.
ShoobShoobShoob ยท 0 points ยท Posted at 03:18:08 on June 26, 2018 ยท (Permalink)
Yeet
Rock_101 ยท 0 points ยท Posted at 03:23:12 on June 26, 2018 ยท (Permalink)
Step 1:Make ramen Step2:Put it in a fancy bowl Step3:Done
[deleted] ยท 0 points ยท Posted at 03:40:08 on June 26, 2018 ยท (Permalink)
[deleted]
yodadamanadamwan ยท 1 points ยท Posted at 04:19:35 on June 26, 2018 ยท (Permalink)
Wtf is the matter with you that is in no way eggs benedict
sunnysidevegan ยท 1 points ยท Posted at 00:23:34 on June 27, 2018 ยท (Permalink)
Okay
[deleted] ยท 0 points ยท Posted at 03:42:45 on June 26, 2018 ยท (Permalink)
Poptarts
Spitbowl ยท 0 points ยท Posted at 03:44:19 on June 26, 2018 ยท (Permalink)
Tl;dr= the extra effort into (obviously drunk) breakfast โfajitasโ(tacos, burritos, whatever grow up you fucking asshole.) honestly like 20~40 depending on your skill/heat capabilities/dedication/inebriation.
Correctly sized breakfast fajitas. Not really incredible chef level. At all. But usually more effort than ppl will do.
Tortilla. Somewhere on a plate elsewhere. Set up and ready to recieve your scooped caloric load.
You make your fucking meat, whatever however you want. Heat it, probably. Properly.
Simultaneously you cut your fucking vegetables (bell peppers, onions, a bit of garlic or garlic powder. Put that fucking pile in a pan with whatever fucking sauce you want on low to simmer lowly while your fuckin meat cooks. Okay. (I do a dash of soy sauce and some cayenne and whatever. Fuck tradition. Fuck my life.)
Crack and beat some fucking eggs or donโt, i donโt know how you eat your embryonic protein. Is embryonic a word? I donโt know. Scramble that shit with a dash of cheese. Like i know cheese and tortillas plus extra shit is great, but just a little tiny bit because why not and also why because. You have a tongue. Use your tastebuds and make decisions. Fuck.
Potatoes arenโt fajita material, but in the upper midwest we just apply specific descriptors to broad spectrums so fuck it. If you want em inside, do em inside with whatever obvious potato prepping cookwork. Otherwise stfu and put them on the side. Or assemble fresh fruit in a side dish like a gosh damn grownup.
Whatever, put the meat in the eggs, if youโre doing cheese, nowโs the time, otherwise DONโT ADD CHEESE. Scramble harder. If youโve done potatoes for in like a fucking heathen put them shits right in that eggy meat pan, if not, DONโT ADD POTATOES, and instead put the eggy meat pan with or without cheese and/or potatoes right into them veggies. Stir. Scoop into tortillas. Smother with hot sauce that makes you cry on first bite.
Iโm fuckin drunk and it look(s)ed amazing when i made it and does every time so w/e. Itโs delicious. Better if you accept colon cancer as an inevitable and do bacon sausage (spicy ground pork is a good substitute for both. Also with bacon.) potatoes cheese like a god damn american. Call it fajitas out of stubborn ignorance. Iโm too drunk to have done this better but i promise it looks good and impresses whoever bites it and omg. Im going to make more rn.
666ironmaiden666 ยท 0 points ยท Posted at 03:44:30 on June 26, 2018 ยท (Permalink)
A bucket of buttholes, obviously.
CptnMcDoobie ยท 0 points ยท Posted at 04:18:56 on June 26, 2018 ยท (Permalink)
Chicken Alfredo with large pieces of chicken strips. You can buy the jars of sauce (I like Classico Four Cheese). Noodle choice matters. I like to mix things up and use penne pasta or bow ties, but classic fettuccini noodles look best for presentation. Cut up a chicken breast or two into finger-length pieces and pan-fry it. Donโt add the chicken to the sauce. Lightly season the chicken with a little bit of classic salt and black pepper. Remove from heat. Now the sauce: add a little extra flavor with a little bit of garlic powder, dry minced onion, and just a little basil (pretty much three of the five typical ingredients everyone in their 20s has in the cabinet). Let the sauce sit for a little while to thicken. Then, a small portion of noodles set in the middle of the plate. If you used fettuccini noodles, you can use a fork to kind of fluff them up a little in the middle so it sort of looks like a small mound. Add a bit less sauce than you normally would overtop, do not mix in, and do not drown the noodles. Now take about five chicken strips and lay them one over the other, like dominos on top of the sauce and with the middlemost strip being right in the middle of the dish. Flourish with a little Parmesan cheese and something green and leafy. Less is more, here. Also if you really want to make a bang, use finely chopped spinach for this. Itโs super easy and really effective in the presentation. Also it tastes good in small doses. Best part is, you just made nothing from scratch, but it still feels like you did and makes you look like you know what youโre doing. Itโs like the dish itself is pretentious lol.
Anyways, if you do it right, it takes less than 20 minutes to make and tastes fantastic. If you flourish it just right, it ends up looking like some professional dish in a nice restaurant.
Iโd also like to point out that if you are having a date over for the first time and want to make a good impression, it is a dish you canโt usually go wrong with. Obviously itโs not every personโs favorite, but I think itโs safe to say that most people like alfredo.
yottabit42 ยท 0 points ยท Posted at 04:33:28 on June 26, 2018 ยท (Permalink)
Dish Network. Then I can watch any culinary show I like!
jonnyiscool28 ยท 0 points ยท Posted at 04:43:03 on June 26, 2018 ยท (Permalink)
Half the things from Hello Fresh.
I hated cooking with a passion...now I invite over anybody I can because I feel like Emeril fucking Lagasse for mixing Greek yogurt with parsley. BAM!
HandsomeBagelBatch ยท 0 points ยท Posted at 04:49:57 on June 26, 2018 ยท (Permalink)
Omelets are super easy to make and taste good as fuck
unicorn_logistics ยท 0 points ยท Posted at 05:23:38 on June 26, 2018 ยท (Permalink)
Sadly, I've seen nothing here to impress. Apparently, if you have a fat and/or a starch, people are happy. Here's an easy one- an acidic fruit with a cured piece of meat...make it look like some effort was added by coiling them together. Pureeing ingredients is an easy one that folks always love. Btw, for me easy = fast with minimal shopping.
ironic_username_7 ยท 0 points ยท Posted at 06:49:19 on June 26, 2018 ยท (Permalink)
Is this a riddle or a recipe request?
TheElite3740 ยท 0 points ยท Posted at 07:44:36 on June 26, 2018 ยท (Permalink)
ITT: Stuff I wouldn't eat nor cook
jddanielle ยท 0 points ยท Posted at 08:03:57 on June 26, 2018 ยท (Permalink)
alfredo
i finally perfected it. its so simple just heavy cream, parm cheese, and some spices. I use salt, pepper, italian seasoning, garlic, and parsley. You don't even have to measure just put some in there and give it a taste.
just get it bubbling and thick (you can thicken more with cornstarch) grill some chicken, boil some pasta. tasty meal in less than 30 minutes.
chicken with gravy and rice
just put some chicken in a pan seasoned with salt & pepper, add some water & chicken bouillon cube, thicken with cornstach serve with rice. tada!
Mister_Cheeks ยท 0 points ยท Posted at 08:14:30 on June 26, 2018 ยท (Permalink)
Squid ink pasta.
Myneckmyguac ยท 0 points ยท Posted at 08:15:58 on June 26, 2018 ยท (Permalink)
Rissotto, known to be difficult. Literally canโt go wrong as long as you keep stiring and adding liquid
Handsome_Claptrap ยท 0 points ยท Posted at 08:16:48 on June 26, 2018 ยท (Permalink)
It won't make you look like a chef but it tastes incredibly good. "Poor Man Chili", basically minced meat and beans.
Just cook some minced/ground meat on high flame till it's browned. Then add canned beans with their liquid, which is salty so you won't need to add more salt. Add tomato sauce and whatever the fuck you want (options are cheese, pepper, chili pepper, red pepper, paprika, rosemary, laurel, anything).
Leave it cook at low flame stirring it up every 5-10 minutes to avoid sticking until it gets dense enough for your taste. If the meat is stiff leave it cook more and cover the pot to avoid it drying too much. Eat.
PyrrhicVictory7 ยท 0 points ยท Posted at 08:17:32 on June 26, 2018 ยท (Permalink)
O m e l e t t e
PhantomTissue ยท 0 points ยท Posted at 08:21:18 on June 26, 2018 ยท (Permalink)
Chicken Alfredo. Cook noodles, cook chicken, mix, pour Alfredo sauce, serve.
totalmarc ยท 0 points ยท Posted at 08:24:14 on June 26, 2018 ยท (Permalink)
Bruschetta. No oven required. Garlic, tuna, olive oil, basil, bread.
Vassortflam ยท 0 points ยท Posted at 08:58:59 on June 26, 2018 ยท (Permalink)
coque au vin
JackofScarlets ยท 0 points ยท Posted at 09:16:59 on June 26, 2018 ยท (Permalink)
Take away Chinese.
Just don't tell anyone.
Keshia_1 ยท 0 points ยท Posted at 09:17:20 on June 26, 2018 ยท (Permalink)
Red curry ๐คค๐คค super dooper easy
Edymnion ยท 0 points ยท Posted at 15:13:10 on June 26, 2018 ยท (Permalink)
Roasted Fleshworms
fricking-heack ยท 0 points ยท Posted at 21:31:22 on July 1, 2018 ยท (Permalink)
Fucking microwave macaroni
[deleted] ยท 19 points ยท Posted at 19:39:12 on June 25, 2018 ยท (Permalink)
Mussels in white wine sauce. Sounds and tastes like you know your ass from your face when you make it but its like 8 ingredients. Add half a stick of butter to pan with onions, garlic, salt and pepper, cook down for 10 minutes, add white wine (something not too sweet) and let alcohol cook off, add mussels for a wee bit at the end, serve with crusty French bread; delicious and simple. Made for my then girlfriend and now wife on Valentine's day and she thought I was a legit chef, which I am not. Also, like everything seems to be in the world now-a-days, mussels are apparently good making a women's lucy juicy and a man's wiener meaner.
Jaystings ยท -1 points ยท Posted at 16:37:39 on June 25, 2018 ยท (Permalink)
Pizza with fresh dough. I wrote about it on my blog.
FraterPoliphilo ยท -1 points ยท Posted at 17:22:06 on June 25, 2018 ยท (Permalink)
Stir fry
AustinRiversDaGod ยท -1 points ยท Posted at 17:29:43 on June 25, 2018 ยท (Permalink)
A perfect steak. Actually, even better: tuna steaks.
Apollo_1976 ยท -1 points ยท Posted at 17:42:04 on June 25, 2018 ยท (Permalink)
Skilletini
anonarwhal ยท -1 points ยท Posted at 18:23:39 on June 25, 2018 ยท (Permalink)
You have a date? You told her you are going to cook?
expletive-expletive ยท -1 points ยท Posted at 18:34:12 on June 25, 2018 ยท (Permalink)
Cornbread casserole. I donโt want to write out the recipe again. Easy and awesome.
cheese-astronaut ยท -1 points ยท Posted at 19:15:19 on June 25, 2018 ยท (Permalink)
Sushi
cassular ยท -1 points ยท Posted at 20:58:43 on June 25, 2018 ยท (Permalink)
Make anything, even if your technical capability limits you at toast, then proceed to add cheese and/or bacon.
WHYRedditHatesMeSo ยท -1 points ยท Posted at 21:32:17 on June 25, 2018 ยท (Permalink)
The bucket o buttholes
Skitt1eb4lls ยท -1 points ยท Posted at 02:49:11 on June 26, 2018 ยท (Permalink)
Grilled Cheese!
Use โTaleggio cheeseโ. Itโs expensive (like $10) From whole foods. Drizzle the sandwich with honey and โflake saltโ Show youโre worth your salt
LittleKitty235 ยท 1 points ยท Posted at 03:29:18 on June 26, 2018 ยท (Permalink)
I make this...a solid addition is a slice of a pear when they are in season and omit the honey.
Skitt1eb4lls ยท 1 points ยท Posted at 06:17:43 on June 26, 2018 ยท (Permalink)
Right, and bacon!
spinac_salad ยท -1 points ยท Posted at 09:07:16 on June 26, 2018 ยท (Permalink)
Raman with egg and frozen veggies
CoolBean102 ยท -1 points ยท Posted at 11:08:11 on June 26, 2018 ยท (Permalink)
vaginal sex hahaha
ArtBlackeyCat ยท -1 points ยท Posted at 15:55:27 on June 28, 2018 ยท (Permalink)
None, obviously.
spiderbabyinapram ยท -4 points ยท Posted at 16:35:48 on June 25, 2018 ยท (Permalink)
Spaghetti carbonara - spaghetti, eggs, cream, bacon, mushroom - easy and awesome.
Pbass888 ยท 2 points ยท Posted at 06:37:18 on June 26, 2018 ยท (Permalink)
Italians will not like reading this list of ingredients - and we're probably going to know about it..
Azozel ยท -2 points ยท Posted at 16:32:00 on June 25, 2018 ยท (Permalink)
Enchiladas, Lasagna, Steak and Potato.... all easy dishes to prepare
Ebaudendi ยท 2 points ยท Posted at 23:02:49 on June 25, 2018 ยท (Permalink)
Lasagna is the biggest pain in the ass.
Azozel ยท 1 points ยท Posted at 23:20:46 on June 25, 2018 ยท (Permalink)
Nah.
Buy a jar of Prego, some oven ready lasagna noodles, and some shredded mozzarella.
Take out a baking pan and layer noodles, Prego sauce, and cheese. Do this 3 or 4 times and you are done.
Want to make it fancier? Buy a tub of ricotta cheese pour it into a bowl and mix it with 1 egg and some salt and pepper to taste and add this in-between your noodle and sauce layers (spreading it thin).
Even fancier? add some fresh parsley to your ricotta cheese mixture and some precooked Italian sausage (you can buy this as a pizza topping).
Put some aluminum foil on top and cook it for about 35 minutes at 375-425 f (depends on oven and how many ingredients you used), remove the foil, top with some more shredded mozzarella and some Parmesan and cook for 10 more minutes. Remove from oven, let cool for 10 minutes while you cook up some garlic toast. Serve hot. Enjoy.
Sara_Matthiasdottir ยท -2 points ยท Posted at 17:54:55 on June 25, 2018 ยท (Permalink)
Knorr Alfredo and Canned Chicken.
Tastes pretty good, looks decent, costs like $3-4 and takes 10 minutes. Add some fresh parsley or something to make it look fancy and voila.
CarbonAltered ยท -2 points ยท Posted at 19:15:19 on June 25, 2018 ยท (Permalink)
when i grill pork loin , i use like a 8-15 season blend depending who's eating and who's around , but every time i make them i have to make sure to get mine first... last time i made 3 and i didnt get to eat any...everyone knew how pissed i was when i let everything else burn and went for a bike ride... it wasn't there fault tho , a few people brang a few plus ones , and i didn't know to cook more still mad tho
Bigsoft_Longhard ยท -2 points ยท Posted at 20:50:35 on June 25, 2018 ยท (Permalink)
A bucket o buttholes.
shikuto ยท -2 points ยท Posted at 04:50:02 on June 26, 2018 ยท (Permalink)
Really, just a damn good steak. On the grill. Steak doesn't go in pans.
Choose a thicc steak. One inch thick is perfect. Leave it to thaw in the fridge. When fully thawed, fire up the grill. If using a gas grill, set that sucker as hot as it will go.
As the grill is coming to temperature, brush the steak in olive oil. If you're feeling particularly fancy, use clarified butter instead. Then liberally apply coarse salt and fresh cracked pepper. To all surfaces. Don't stab your meat.
Once the grill is really hot, throw the steak on and close the lid. Wait three minutes, then rotate it 30ยฐ. Wait another two minutes. Flip it over, let it cook for another two minutes, rotate it 30ยฐ again, and cook for another minute and a half.
Perfect medium rare steak. Wrap it in aluminum foil for five minutes after removing from the grill. Serve. Make your friends and family envious of your ability to cook a steak that would make Gordon Ramsay slap his mother.
yodadamanadamwan ยท 1 points ยท Posted at 04:54:01 on June 26, 2018 ยท (Permalink)
Your recipe is shit. First, you should always let your steak come to room temperature before cooking. It makes it cook more evenly. And you should let it rest, tented in foil before serving. If you serve a steak before it rests it keeps cooking and becomes too well done. Also, some of the best steaks you'll have in restaurants are pan seared.
shikuto ยท -1 points ยท Posted at 05:01:26 on June 26, 2018 ยท (Permalink)
"You should let your steak come to room temperature"
"You should let it rest"
And no, the reason you let the steak rest after removing from the grill isn't to prevent it from continuing to cook. It's to allow the meat to fully reabsorb the juices, so as to be tender and juicy.
I've never once had anything but glowing reviews of my steaks. Don't tell me my recipe is shit.
yodadamanadamwan ยท 0 points ยท Posted at 05:05:46 on June 26, 2018 ยท (Permalink)
Not true, read a recipe book sometime. Idk what kind of grill you're using but you should definitely let it come to room temp for longer than it takes to heat up. Beef is dense, it takes long time to change temp.
Edit: a 1 in steak will continue to cook an additional 5-10 degrees F after you take it off the cooking surface. That can be the difference between medium rare and medium or medium and well done. It has nothing to do with "reabsorbing juices." That's also a reason why pan frying steaks can be better - you don't lose any of the juices to the surface you're cooking on so you get the extra flavor of the beef cooking in its own fat. Fat just drips off when you cook on a grill.
shikuto ยท 0 points ยท Posted at 05:17:43 on June 26, 2018 ยท (Permalink)
http://www.beefandlamb.com.au/Learn/Cooking_tips/Barbecue/How_and_why_we_rest_meat_after_cooking
https://www.thespruceeats.com/the-secret-to-a-juicy-steak-995233
https://food-hacks.wonderhowto.com/how-to/one-thing-youre-not-doing-for-perfect-steaks-roasts-0155084/
https://blog.thermoworks.com/2010/11/give-your-meat-a-rest/
https://www.menshealth.com/nutrition/a19529094/why-your-meat-needs-to-rest/
Perhaps not your hallowed cookbooks, but this might give you some insight as to what resting meat actually does.
As for the time necessary to bring a grill to temperature, sure, it might only take a few minutes to get to 350ยฐ. That's not what we're looking for. I only cook steak when the grill is at 600ยฐ or more. That takes at least a quarter hour. Plenty of time for a steak to reach room temperature if removed from the fridge at the same time the grill is lit.
Be less of a dick in the future, please.
7ootles ยท 2 points ยท Posted at 06:12:57 on June 26, 2018 ยท (Permalink)
You're being a bit of a dick too, to be fair.
shikuto ยท 0 points ยท Posted at 09:45:29 on June 26, 2018 ยท (Permalink)
Tit for tat, as it were. I had no intention of being anything but civil, until I was met out the gate with hostility and unapologetic misinformation.
7ootles ยท 3 points ยท Posted at 09:58:51 on June 26, 2018 ยท (Permalink)
I was thinking about what you said about grills vs pans, actually. Only a dick tells other people what cooking tools to use. The best steak I ever had was a ribeye done in a frying pan, with stilton on top and with eggs scrambled in the meat juices. I get maybe that's not how you'd have it, but categorically saying "steak doesn't go in pans" makes me think you're close-minded and bigoted. That's your taste, dude, but it's not for you or anyone else to make such a statement.
shikuto ยท 1 points ยท Posted at 14:11:07 on June 26, 2018 ยท (Permalink)
That's fair! I can respect your opinion on the matter. The other commenter had made an assumption about whether or not I even liked steaks from restaurants. I've had a few, even from some high end establishments. I've always been disappointed in myself for paying that much for a steak that I could have done better at home.
You, on the other hand, came prepared with a specific example of your own experience with a delicious, pan fried steak.
Everything culinary is about taste, obviously. If a person enjoys pan fried steak, that's their taste. I shared my opinion on the matter, and I suppose I should have clarified in my initial comment that it's fine to use a pan. I missed a /s, if you will. If you'll go back and reread the rest of my comments, you'll notice I didn't bring the topic of grill vs pan back up again. That's because I don't truly think it's heresy.
Have a good day :)
7ootles ยท 2 points ยท Posted at 14:43:35 on June 26, 2018 ยท (Permalink)
Aaaaah my one rule about steaks in restaurants is don't. Every single time, it's been a disappointment (unless you count steak Canadienne, which I don't - though it is delicious). The main problem with them is that they use fresh meat; in my own experience, steak is always nicer if it's been left for a few weeks before cooking. When it's gone brown (or even with streaks of green) but before it starts to smell. IME two weeks after the printed "use by" date is the sweet spot. But tell someone who doesn't know anything about food that...
Maybe I'm undereducated on steak. I can accept that. I haven't had it done on a grill (I don't think), but I can't imagine anything nicer than a rare/medium-rare ribeye done as I described before.
Agreed about taste. Cooking is more art than science, and art is in the tastebuds of the beholder.
shikuto ยท 0 points ยท Posted at 05:39:51 on June 26, 2018 ยท (Permalink)
I'm sorry, did you just posit that something will increase in temperature after energy has stopped being added to it? That's not how physics works. Once you remove it from the cooking surface, it will decrease in temperature. Always. Temperature is a measure of the energy present in a system. If you stop adding energy to a system, e.g.
having it onremoving it from a cooking surface, it CANNOT increase in temperature.I guess maybe you're unwilling to read the sources I've provided you with, however. I'll condense what they say, though: as the proteins in a steak heat up, they change shape and become rigid. This rigidity keeps liquid from being inside of the protein fibers, and instead is between the fibers. If a steak is cut at this point, the liquids spill out. Resting allows the fibers to relax, causing them to reabsorb the liquid.
Now, if you're going to continue arguing this point, bring some sources of your own. I'm not going to keep this conversation going if you're going to ignore the entire concept of respectful discourse.
Edit to clarify sentiment
25keymoog ยท -2 points ยท Posted at 10:50:11 on June 26, 2018 ยท (Permalink)
Most recipes literally spell it out for you. I dunno how anyone struggles with the majority of stuff.
MVWXIV ยท -20 points ยท Posted at 15:53:44 on June 25, 2018 ยท (Permalink)
Incredible is a stretch for anything easy.
McBashed ยท 11 points ยท Posted at 16:11:52 on June 25, 2018 ยท (Permalink)
Doesn't have to be. Great job contributing to the conversation, here's your pretentious douche of the minute award
MVWXIV ยท -10 points ยท Posted at 17:24:33 on June 25, 2018 ยท (Permalink)
Holy shit, I was being serious.
Donโt be so touchy :โ)