What's yours?
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I make Korean grilled chicken and fried rice. My wife volunteers me for it for every boo-dang party and potluck. Even for her work potlucks that I don't even go to.
I know it's good. I mean, like really good. But I am more than just a chicken and rice machine. Her coworkers wont stop talking to me about my chicken and rice whenever I meet them. I have other interests!
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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.
Yeah I'm gonna need a recipe here...
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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
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Pepperoni bread. The secret is I use cooper sharp cheese, as well as a mix of fun spices including some za'tar and Italian sausage seasoning in the oil it bakes in.
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Red beans and rice, it's easy in the slow cooker, has a lot of flavor
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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.
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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.
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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
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This post did not contain any content.wrote last edited by [email protected]
- Pulled pork
- Deviled eggs
- Mashed potatoes (not just potatoes and salt)
E: markdown
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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.
wrote last edited by [email protected]family secret
I never understood this in the context of recipes... unless your family is trying to sell the product.
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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.
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family secret
I never understood this in the context of recipes... unless your family is trying to sell the product.
It's a point of familial pride.
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Green bean casserole.
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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.
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Is there cream and cheese?
Cream, cream cheese, cheddar cheese, Parmesan cheese, butter, tempered egg yolks, bacon, and a little bit of mayo.
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Pickle roll ups!
Better known here as Scandinavian sushi.
Corned beef, cream cheese, and pickles that have been drained and dried.
Or when you're feeling spicy, sport peppers instead of pickles.
You know you want it.
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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.
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.
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nice looks. it's a roll tho
Isn't that a type of sushi?
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This post did not contain any content.wrote last edited by [email protected]
Where's my people at with plates, cups etc. because they can't cook?
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Where's my people at with plates, cups etc. because they can't cook?
I buy pasta salad from the deli and put it in a Tupperware
