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Post by theAlbinoRhino on Nov 15, 2023 0:14:54 GMT -5
I saw BA post the driest looking riff on gbc earlier today, it bothered me so much I felt the need to comment. Not over here pretending that canned gbc is necessarily good but I think the gloopy texture/nostalgia is the selling point.
I like some country ham, diced or minced, fairly heavy black pepper, and crushed red pepper in mine. Wanna get real carried away, season your FF onions or something, lil panko thrown in for added crunch but those are just flavor/texture additions, not really changing the whole recipe. Homemade cream of anything is also a fuckin scam, modern convenience isn't your enemy for everything.
I actually love Stove Top stuffing, esp with gravy over it. some homemade is decent to good, but 65 cents a box + butter vs $10+ for good bread, mirepoix stuff, good butter, good herbs etc. Cornbread stuffing is 1000% always the wrong texture for me to enjoy it, maybe as smushed cornbread with typically undercooked veggies but not as stuffing.
Also classic, stuffed in the turkey stuffing fuckin sucks lol
Post by theAlbinoRhino on Nov 15, 2023 0:28:29 GMT -5
Lazy chilaquiles; local tortilla chips, las palmas enchilada sauce, Colby Jack, all tossed with some cumin, sazon, and arbol chile powder, baked like me. Topped with some chocolate hab hot sauce and sour cream
thread on reddit about someone being asked to make the green bean casserole for thanksgiving, they are asking for ideas to make it better then the original recipe etc. in addition to needlessly complicated recipes that do their best to dance around the canned cream of mushroom soup, someone in the comments even said "don't make green bean casserole, make green bean almondine instead".
i can't speak for everyone, but if any of you ever come to my house and ask what dish to bring and i ask you to bring green bean casserole, just go get the french's onions and the cream of mushroom soup and mix them together with green beans and put it in the oven. do not show up with green bean almondine or some kind of DIY cream of mushroom that took you seven hours to make.
broadly speaking i think when people ask you to make "the green bean casserole" the "the" is there for a reason. just do the recipe everybody knows and likes. yeah it's not cool or clean or bright but it's the green bean casserole people love it.
I don’t really want green bean casserole but I’ll take a scoop. It’s like some late 1950’s concoction and ingredients. However anyone can make better mushroom soup than campbells. I never even tried but I promise you first try would smoke those motherfuckers. So if someone was going to use fresh beans, homemade mushroom or golden mushroom soup and whatever else, it’s probably going to be better. My little sister is doing thanksgiving, but I haven’t been there since Covid. I ended up going lazy and getting a half pan of shrimp and andouille stuffing from Blue Oak bbq. I’ll still bring some bottles and possibly might make some mashed potatoes, but I’m okay with wine and stuffing. For the stove top fans, I don’t know. That’s kind of like calling rice a roni risotto. Maybe you can doctor it up and it’s okay on a weeknight or whatever. But it seems like people would want better shit on a holiday - particularly one where we celebrate gluttony. In south LA, people usually make dressings (oyster stands out) as well as stuffing. My dad had a bomb ass recipe for cornbread and sausage but that’s lost to the ages.
Ended up getting the pork belly poutine for the table. Everyone else was basic and got a burger or chicken sandwich, the only two things that are always available. I got the squash stew with harissa. It was very good and made me wish I didn’t eat so much poutine before.
Dessert was a spicy chocolate & orange opera cake. There were one or two other flavor components but I can’t remember. It was very nice. A lovely end to a delightful meal.
And cocktail wise I got what they were calling “Rockin’ Years.” It was a husk cherry infused bourbon with chai, vanilla, lemon, and bitters. It was danger city.
9/10 - they lost a point because I’m an absolute monster and think the poutine needed more cheese curds and gravy. But there’s also no way that they’d ever put enough curds for me to be satisfied.
I always assumed it was to catch shells because a restaurant serving breakfast is cracking such a large volume of eggs.
Vamp, did you do the chips too?
Nah, just did a classic pepper and egg on a fresh baked roll.
I actually didn't realize pepper and eggs were a Chicago thing until a few years ago. Super simple, just egg, a roll, and peppers. I like to do giardiniera
i know what you are thinking looking at the recipe: "20 medium garlic cloves! that's way too much garlic!" well i'm here to tell you that yes, it is way too much garlic. i can't lie i loved every bite of the dish, it is delicious and easy to make (aside from the part where you have to prepare 20 medium garlic cloves) but after finishing it every part of my body is now garlic. it is in my mouth, my nose, on my skin, it is deep within my soul. my entire home smells like garlic, my blood has become garlic. garlic is both my father, my mother, and my child.
so while i've had a fresh and delicious dinner i don't know what to do now. who do you call about something like this? do you think vampires could help somehow, or maybe a vampire doctor.
i know what you are thinking looking at the recipe: "20 medium garlic cloves! that's way too much garlic!" well i'm here to tell you that yes, it is way too much garlic. i can't lie i loved every bite of the dish, it is delicious and easy to make (aside from the part where you have to prepare 20 medium garlic cloves) but after finishing it every part of my body is now garlic. it is in my mouth, my nose, on my skin, it is deep within my soul. my entire home smells like garlic, my blood has become garlic. garlic is both my father, my mother, and my child.
so while i've had a fresh and delicious dinner i don't know what to do now. who do you call about something like this? do you think vampires could help somehow, or maybe a vampire doctor.
you must have seen that in the NYT cooking newsletter today! I am going to make this next week, subbing vegetarian fish and oyster sauce.
i know what you are thinking looking at the recipe: "20 medium garlic cloves! that's way too much garlic!" well i'm here to tell you that yes, it is way too much garlic. i can't lie i loved every bite of the dish, it is delicious and easy to make (aside from the part where you have to prepare 20 medium garlic cloves) but after finishing it every part of my body is now garlic. it is in my mouth, my nose, on my skin, it is deep within my soul. my entire home smells like garlic, my blood has become garlic. garlic is both my father, my mother, and my child.
so while i've had a fresh and delicious dinner i don't know what to do now. who do you call about something like this? do you think vampires could help somehow, or maybe a vampire doctor.
you must have seen that in the NYT cooking newsletter today! I am going to make this next week, subbing vegetarian fish and oyster sauce.
i sure did! it is a great recipe but i'll seriously do half the garlic next time.
Post by 3post1jack1 on Nov 22, 2023 15:03:23 GMT -5
probably my favorite "british people eat american food" videos i've seen. fun to watch these kids go from disgust at the appearance of biscuits and gravy to being won over after one bite.
That one has been around for a while. The actual Brits (Jolly) were in town this week and ate creole soul food, at Lil Dizzy’s, crawfish at Salvo’s (?), Shrimp and Grits at Willa Jean and then went to Blue Oak for LA BBQ. It’s 3 different episodes. I hit up Blue Oak’s commissary today to pick up my shrimp and andouille sausage dressing I’m bringing to my sister’s tomorrow. They didn’t have my half pan so they gave me 3 1Qt pans. I got home and stuck one of those in the freezer for down the line. Hopefully it’s good.
Post by kingvamp999wrld on Nov 23, 2023 13:05:01 GMT -5
Happy Thanksgiving!! What's a uncommon Thanksgiving dish you like to prepare?
For my fam. My mom likes to make a spicy Italian sausage mostaccioli. It's a regional dish I guess but pretty similar to baked ziti.
For Ms.Vamp, her grandma from Ireland makes a dish called Party Potatoes which I actually just learned is also a regional dish from Utah called "funeral potatoes". Basically it's a cheesy potatoe casserole.
Whole family was not feeling the holiday. I'm making crab, mixed vegetables, and a straight zucchini and beans because that will be leftovers. Oh and some roasted corn
Last Edit: Nov 23, 2023 13:21:50 GMT -5 by Deleted - Back to Top
i know what you are thinking looking at the recipe: "20 medium garlic cloves! that's way too much garlic!" well i'm here to tell you that yes, it is way too much garlic. i can't lie i loved every bite of the dish, it is delicious and easy to make (aside from the part where you have to prepare 20 medium garlic cloves) but after finishing it every part of my body is now garlic. it is in my mouth, my nose, on my skin, it is deep within my soul. my entire home smells like garlic, my blood has become garlic. garlic is both my father, my mother, and my child.
so while i've had a fresh and delicious dinner i don't know what to do now. who do you call about something like this? do you think vampires could help somehow, or maybe a vampire doctor.
That one has been around for a while. The actual Brits (Jolly) were in town this week and ate creole soul food, at Lil Dizzy’s, crawfish at Salvo’s (?), Shrimp and Grits at Willa Jean and then went to Blue Oak for LA BBQ. It’s 3 different episodes. I hit up Blue Oak’s commissary today to pick up my shrimp and andouille sausage dressing I’m bringing to my sister’s tomorrow. They didn’t have my half pan so they gave me 3 1Qt pans. I got home and stuck one of those in the freezer for down the line. Hopefully it’s good.
I was just talking to Vieux about the Blue Oak video the other day when it came up. I love their enthusiasm for most things.
I do get super annoyed when they try something in another country and then pan it. For example, they went to Tim Hortons in London and disliked a lot of things. If you're gonna properly judge it you've gotta visit a Canadian location. Or at least one in Buffalo! (That said, I'm not a huge fan of Tim Hortons' food.)
i followed the recipe but made a few changes based on the user comments:
1. after browning the beef i sauteed the onions. seems crazy to me to just throw the onions in with the potatoes and carrots at the end. if you have onions you saute them!
2. also threw in a tablespoon of tomato paste. actually i forgot to put it in before adding the wine and vinegar to deglaze. poured in the wine and was like "fuck" so i just threw the tomato paste in with the wine. still worked, deglazed down to a nice looking syrup.
3. added a teaspoon of herbs de provence with the bay leaves.
4. at the very end i kneaded together equal parts butter and flour and whisked in two small balls one at a time to thicken the stew.
5. i made extra stock and was glad i did. needed to add a couple cups towards the end to increase the volume (the recipe does note you might want to do this)
served them with some sister schubert rolls and it was a BIG hit. really delicious. and it was super fun to make! another tip from the comments, i floured the stew meat in a ziploc bag instead of a bowl, was less messy. made enough for dinner last night for two and we'll have leftovers tonight.
anyway it's stew season if you have a few hours to cook make some stew.
i followed the recipe but made a few changes based on the user comments:
1. after browning the beef i sauteed the onions. seems crazy to me to just throw the onions in with the potatoes and carrots at the end. if you have onions you saute them!
2. also threw in a tablespoon of tomato paste. actually i forgot to put it in before adding the wine and vinegar to deglaze. poured in the wine and was like "fuck" so i just threw the tomato paste in with the wine. still worked, deglazed down to a nice looking syrup.
3. added a teaspoon of herbs de provence with the bay leaves.
4. at the very end i kneaded together equal parts butter and flour and whisked in two small balls one at a time to thicken the stew.
5. i made extra stock and was glad i did. needed to add a couple cups towards the end to increase the volume (the recipe does note you might want to do this)
served them with some sister schubert rolls and it was a BIG hit. really delicious. and it was super fun to make! another tip from the comments, i floured the stew meat in a ziploc bag instead of a bowl, was less messy. made enough for dinner last night for two and we'll have leftovers tonight.
anyway it's stew season if you have a few hours to cook make some stew.
Had the urge Saturday and used a long-proven beef stew recipe but with boneless skinless chicken breasts and a couple tweaks (chicken stock, green chilis, white wine) and it also came out delicious. Vegetables/fruits were baby colored potatoes, carrots, celery, sweet potatoes, poblano, serrano, green bell pepper, a couple varieties of mushrooms, squash, zucchini, sweet onion, parsnips, garlic. Definitely soup and stew season and fall brings all kinds of great root vegetables and tubers you can use.
