What's yours?
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I play airsoft, and after a few guys tried my brisket, that's how I got my call sign.
Buuut, I will, in no way, routinely bring that to a potluck. Too much time and money!
For me? Chicken, smoked with Hickory for three hours, nice and low, with my own dry-rub that's a little sweet, little smokey, and a little spicy, with a hint of maple coming through.
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I play airsoft, and after a few guys tried my brisket, that's how I got my call sign.
Buuut, I will, in no way, routinely bring that to a potluck. Too much time and money!
For me? Chicken, smoked with Hickory for three hours, nice and low, with my own dry-rub that's a little sweet, little smokey, and a little spicy, with a hint of maple coming through.
Man I should get back in to airsoft. But the enterance prices ward me off.
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What is it with all the dips in USA cuisine? And what are you dipping that need such heavy dipping sauces?
wrote last edited by [email protected]It is a potluck, not just a regular meal. It’s a large get together and you might expect more like a “grazing” behavior than a meal. Everyone brings something and you try a little of as much as you want
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Speaking of, our signature dish is strawberry jello salad. Strawberries, strawberry jello, cool whip, and a smashed pretzel base.
Ever had Cherry Cha Cha? It's a good way to spike everyone's blood sugar.
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No glitter?
Ooh, I should add some edible glitter next time! Good idea
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People love my rice and beans
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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.
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What the hell happened to her face?
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That tracks, I've become the designation guac person
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The trick is to undercook the onions.
wrote last edited by [email protected]I don't use onions or green peppers.
The real secrets are a couple of tablespoons of cocoa powder, and about 4 ounces of red wine. Finely chopped spinach is good too, amps up the nutritional value. Also, at least 3 different beans; I like kidney, black, pink, and red. Then at the end, balance the Cumin and Salt, with some lime juice for some acid.
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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.
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Ey drop that broccoli salad, are we talking savoury, sweet--what flavour profile??
wrote last edited by [email protected]SUSIE’S BROCCOLI SALAD
for cookout (large portion)
1 head broccoli, chopped ( used BJ's packages 2 - [=5 small heads])
½ medium red onion, chopped (used about one full small yellow)
¼ cup celery, chopped (used 1/2 cup)
4 slices bacon, fried and crumbled (used 7 strips pan fried)
1 cup cheddar cheese, shredded (used 3 cups)
DRESSING: (made double everything below +extra spoon of vinegar to taste)
½ cup mayonnaise
¼ cup sugar
1 Tablespoon vinegar
Combine broccoli, red onion, celery, bacon and cheddar cheese in a serving bowl. Combine all dressing ingredients and blend well. Pour dressing over salad just before serving.
NOTE: I prefer to add dressing ahead of time and allow flavors to blend.q
YIELD: 4 Servings
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I'm passionate about good quiche. What's your go to filling?
Whatever is in the fridge. If I'm at the store, asparagus, some mushrooms, maybe talk to the cheese guy to see what he's excited about, arugula is good too.
