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
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 🤤
Pube chili. Although my neighbours know it as chili.
This is why I don’t potluck. I’ll eat alone thanks.
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
My family’s would probably be “Damn Good Dip,” which is very easy to make: take a container of sour cream and mix a packet of onion soup-mix into it. Serve with potato chips.
For standard dinner faire, my parents make Consomme Rice, which is just white rice cooked using beef consomme instead of water.
My recipe would be Fried Deviled Eggs, which is just deviled eggs but before you put the yolk back in, you batter the whites with panko and throw them in the air fryer until they get crispy and crunchy. It’s an extra step in an already less than easy to prepare food, but I’ve gotten lots of people asking if I’m going to make them when I go to parties.
I’m also known for my Steakhouse-style Garlic Mashed Potatoes, which, like with the rice, the trick is to boil the garlic and potatoes both in chicken stock instead of water, and then mash the garlic cloves right into the potatoes along with butter and cream cheese. It makes them super flavorful.
Sounds like how I make cheese sauce.
Mayonnaise plus cheese plus anything else I happen to have in the fridge. I put gherkins in it one time, wouldn’t recommend it wasn’t terrible but wasn’t great.
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 literally the only positive thing that my family passed down to me…
It’s a point of familial pride.
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??
Bacon brussels sprouts. Cut one pack of bacon into lardons, cook bacon, remove the bacon, pour out just a little bacon grease but leave some in the pan, add trimmed and halved/quartered brussels sprouts with some salt, pepper, maybe a little garlic powder, cook until al dente-ish, add the bacon back, mix, serve or transfer to crockpot.
Edit: Finish with a little squirt of lemon juice and grated parm.
Add some balsamic glaze on top when you serve it, maybe a little fresh parm. Amazing.
I completely forgot the crucial finishing steps of lemon juice and parm. My family would be devastated. Fixed!
“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 ✨✨✨
Cups and plates
The unsung hero of potluck.
“You shouldn’t have,” says the host who no longer has to do dishes. “It’s so wasteful,” says the guest who no longer has to help with dishes.
Spicy red lentil dip. I just make a dal with less water lol.
I do a guac because it’s easy and I’m not great at cooking. Fortunately guac hasn’t hit the zeitgeist in Japan so people are impressed by it.
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.
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.
This is the way to do it. And it rocks on a BLT too btw
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.
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.
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.
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.
