Mine is Sushi.
More specifically, California Roll with Garlic Sambla, Sriracha Mayo, and Garlic Sauce on top.
That sounds excellent
nice looks. it’s a roll tho
Sushi is literally translated as “sour rice.” Nigiri or a roll can be called sushi.
Also fwiw, it doesn’t have to have fish either. Egg or veggies are considered acceptable fillings/toppings sans fish for sushi.
Isn’t that a type of sushi?
Yep we have several types. Nigiri, Maki, chirashi, and oshi sushis that I can think of off the top of my head.
pulled pork - low effort, high reward
Pulled pork has been popular in Australia over the last decade but I refuse to get on board.
Forgive my culinary naivety but it’s something like slow roast pork with some kind of BBQ sauce right?
My assigned pot luck dish is roast pork. I roast it in a smoker with cherry or whatever chips.
Smoker is the correct approach for pulled pork.
i think the only real criteria is pork butt/shoulder cooked slowly and hand-pulled. i smoke mine for 14 hours or so with hickory and oak. bbq sauce is optional, and in my opinion it’s unnecessary. i’ve thrown leftovers into mac & cheese or quesadillas, but usually just have it on a bun.
is your roast pork a pork loin? those are pretty tasty too.
Mmmmm pork 🤤
dafuq you people doing naming what you make and NOT POSTING YOUR RECIPES?!?!?
I make some bomb ass corn bread.
preheat oven to 420 degrees F.
1 cup flour
1 cup cornmeal
1 cup milk
1/4 cup sugar
1/4 cup veggie oil
2 bigass eggs
1 tbsp baking powder
mix that shit good until it’s a slightly runny batter.
add extras and mix some more.
Extras may include any or all of the following: diced onion, diced bellpepper, sausage crumbles, diced jalapenos, whatever the fuck you want in your cornbread it will probably be delicious.
Coat pan in oil. Pour batter into pan. I use a regular loaf pan.
Bake in oven until it passes the toothpick test.
Without extras, should pass toothpick test inside of 30 minutes. With extras, time will be longer and you’ll have to play with it.
insert sob story about how I love my mamma here to round out the recipe.
I don’t have a recipe for “bag of chips” lol
not gonna lie, I’ve done that one a few times myself.
How is the crust? I make mine with ~50% courser cornmeal in preheated cast iron because its supposed to hurt your mouth as you eat it.
it gets a nice thick crust, not as cronchy as you’re describing though.
For you, this is exactly where I got “my” recipe for mozzarella stuffed meatballs. I normally do all beef for diet reasons, but yeah.
https://imgur.com/save-when-you-feel-like-fancy-adult-child-pV8gLyC
My wife got buffalo chicken dip. I drew the card for Thanksgiving Turkey. It’s only once a year, but it’s every year, and I spend more time on it than a year’s worth of chicken dip prep.
That’s hard mate
I must have hit mid-life at 15 because my mom made a recipe for what we in the family call seafood pasta salad, that I am now known for.
It is so good I have had friends drive 30 plus miles each way for a bowl when they know I’ve got it.
And when I have it, I dish that shit out like a drug dealer with a permit.
Recipe or it didn’t happen.
Can’t share the recipe, its a family secret.
If you want to try it, you’ll just have to be my friend near a holiday.
family secret
I never understood this in the context of recipes… unless your family is trying to sell the product.
If they share it, they might spread joy but at the expense of not being better than others at this one specific thing.
My one aunt was like that, always thought it was just pettiness…
It’s a point of familial pride.
It’s literally the only positive thing that my family passed down to me…
We have all made an agreement that if any of us start a restaurant, that person is allowed to sell the seafood pasta salad *in their restaurant.
We have all made an agreement that if any of us start a restaurant, that person is allowed to sell the seafood pasta salad I’m their restaurant.
But what if I’m their restaurant?
Gonna need to see proof…
Yeah I’m gonna need a recipe here…
Oh that’s something I have never made, shrimp, crab, eggs? Then standard potato salad dressing? Maybe some old bay??
“Bad for you potatoes”
It’s pretty good. Not great for you.
Is there cream and cheese?
Cream, cream cheese, cheddar cheese, Parmesan cheese, butter, tempered egg yolks, bacon, and a little bit of mayo.
No glitter?
Ooh, I should add some edible glitter next time! Good idea ✨✨✨
Cheesecake.
What sort?
A new one every time. My friends and I have a spreadsheet with dozens of concepts and we continually develop more.
Oh nice! What’s the most unusual one you’ve done?
Peeps and jellybeans on coconut grass was pretty off the wall, and didn’t really pan out well. Baklava (fillo strips, honey, pistachios, with crystallized honey in place of sugar) was also quite unique and much more successful.
Mind you, even the few disappointing ones disappear completely by night’s end.
Guacamole.
Avocado, a metric fuckton of cilantro, diced roma tomato, diced white onion, a modest amount of minced tomatillo (“secret ingredient” #1), a lot of lime juice, a hefty amount of garlic run through a microplane, salt and a pinch of cumin (“secret ingredient” #2).
Not kidding on the metric fuckton part, this almost (but not quite, I am exaggerating) comes together less like a traditional guac and more like a cilantro salad dressed in mashed avocado. It slays though, I make huge batches and seldom see it unfinished.
Actual ratio by mass of the finished product … it’s maybe 60% avocado? With the rest being all the other ingredients put together.
This is the way to do it. And it rocks on a BLT too btw
It kills me that my wife hates cilantro
I do similar, but not so heavy on the cilantro. Yellow onions are fine, too, but not Vidalia. I don’t use tomatillo. I mince my garlic. I only use fresh limes. The avocado to lime and garlic ratio is really important. If you get that how you like it, everything else is a snap. I hand mix mine so that it’s more chunky and less homogeneous. It’s the hit of every party. My problem is finding enough ripe avocados to make a quantity that feeds everyone.
Biscuits and gravy.
My friends and I try to get together once every year in a big Airbnb, where we basically just hang out all weekend or a most of a week if we can. We all take turns cooking meals for everyone. Only breakfast and dinner, lunch is a free for all. I always get breakfast for day one. It’s always biscuits and gravy.
The biscuits come from a can, they were put there by a man, in a factory downtown.
But the gravy is homemade. Use a giant pot, put a few pounds of spicy ground sausage in the bottom and brown it up. Leave the grease in, lower the heat, add an amount of flour and stir it in for a few minutes to cook it and make a sort of roux. Then slowly add almost a gallon of whole milk, depending on how much sausage and therefore flour you used.
Stir it very often, gently scrape the bottom, but not aggressively, because you likely burned a little flour on there during the roux phase, too much meat to handle, I haven’t solved this yet. But it’ll be ok.
Once it’s good and hot, almost simmering, kill the heat, let it cool a minute or two, then serve on the biscuits. The consistency should be somewhat thick, like, well, thick gravy. Not watery. When it gets cold in the fridge, you can scoop it out and it holds its shape.
It’s so unhealthy, but people love it. It makes a great breakfast for 10-15 people. Sometimes I’ll do a big pan of eggs simultaneously to go with it. There’s always leftovers of the gravy, but it goes on anything and reheats easily, so it gets eaten over the next few days when random people are randomly hungry. It never gets thrown out.
I’ve tried offering to make other dishes, do dinner instead, or do a different breakfast food. But everyone always begs for the biscuits and gravy. So I oblige.
We do usually end up with a second meal, depending on how many people can make it, so I’ll help my wife with whatever she decides to make for dinner.
biscuits come from a can, they were put there by a man, in a factory downtown.
but the gravy is homemade,
spicy sausage everyday, grease fried with flour in the traaaay
This is exactly how I make gravy. I have also started making the biscuits from scratch using a flaky layers recipe I found online; it is a marginal improvement, but the gravy is still the star of the show.
Nice! Care to share your biscuit recipe? I’m not sure I’m ready to give up the can, but it’s on my list of things to try
I saved it to Pocket, which is apparently shut down now, so I am waiting for them to send me my exported list. I will share the recipe if they ever send my exported list, but a few key points are below.
You have to cut the butter into the dry ingredients to make pea sized bits, some people use a food processor but I do it old fashioned with a pastry blender. Then add the wet ingredients, mix, and do a few rounds of rolling and folding and use a small cup or round cutter to cut them out.
Thanks! Though I worry this is immediately out of my wheelhouse haha. I may stick to the can, for simplicity sake. We’ll see
It sounds harder than it is, with a bit of practice it’s quick and easy. It is also a good intro to other layered pastry that is more difficult like pie crusts.
Thanks for the tips and encouragement, I’m gonna give it a shot!
Exhibit A of:
We’re rapidly unlearning how to cook. The US and Canada have progressed quite far on that path, but many countries are following.Are you familiar with what average US cuisine has looked like over the last century or so?
The 1950s-80s were especially atrocious.
Speaking of, our signature dish is strawberry jello salad. Strawberries, strawberry jello, cool whip, and a smashed pretzel base.
At least that sounds edible, unlike the lettuce jello nonsense in the 50s
Ever had Cherry Cha Cha? It’s a good way to spike everyone’s blood sugar.
Idk I cook a lot, but potluck food has different constraints. It has to be easily transportable (so stuff like soups are bold choices), it has to have mass appeal, it’s best to be easy to have small portions (so things like enchiladas aren’t wise), it should stay good as it approaches room temperature, and it should be something you can throw together between work and an event. And within all that you don’t want everyone to bring the same thing, and eventually you wind up with something you like, you know is popular, and you can throw it together and let it cook while you get dressed. And you get the added bonus of not having to stress about it
Bro, aspics aren’t even popular anymore. What are you on about?
I make this garlic cheese dip, basically the same stuff as this stuff from Wegmans: I figured out how to make it myself because it was so good but too expensive. I used to make it for every family gathering but I don’t really get to those often anymore, so these days I usually make big batches around Christmas and drop off containers to friends and family. There’s lots of ways to eat it but I love it cold and spread on fresh sliced baguette, so that’s how I always see serve it.
My wife’s is a chip dip that involves Kraft Roka Blue, and cream cheese. I think there’s a meaty element involved, like chicken broth too?
I dunno, that shit is delicious. Roka Blue seemed to be hard to find, but was available around Christmas so we’d always stock up.
My dish would be the bacon explosion.
https://www.bbqaddicts.com/recipes/pork/bacon-explosion/
There is a basic run down on it.
I have also substituted ground beef and added cheddar cheese in the past.
Its a greasy delicious mess.
Also, if you eat it the night before a cholesterol test, it will fuck up your levels lol.
The people demand your recipe!
Oh no problem, it’s super simple (as long as you can find the seasoning mix)
- 1 packet Good Season Garlic & Herb Dressing Mix
- 16oz Sour Cream
- 16oz Mayonnaise (I usually use one of the ~15oz jars)
- 2 cups shredded mild cheddar
- 2 cups shredded sharp cheddar
Mix the dressing-mix into the mayo and sour cream. Fold in the cheese. Let sit in fridge at least 12 hours, preferably 24.
The types of cheddar is flexible too, this is how I make it for other people but I usually use all extra-sharp in my personal batch.
Buffalo chicken dip is basic as fuck. That’s what my lame ass sister in law always brings. It’s delicious. I hate her, but it’s great, so I never eat it in front of her
take it from her lmao. its your potluck dish now. every family gathering you go from now on will piss her off xD
If I were to try and and one up, my ever so “perfect” sil, then she might start having a seizure right there on the spot. Good call.
Make Honey BBQ dip “for people who don’t like spicy”, or ghost pepper dip “for people who like a challenge”.
Now you get to watch as everyone tries yours and hers sits there…
Pube chili. Although my neighbours know it as chili.
This is why I don’t potluck. I’ll eat alone thanks.
I’m the mac n cheese guy
Tater tot casserole - i.e. funeral potatoes
