What's yours?
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Pube chili. Although my neighbours know it as chili.
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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?
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This post did not contain any content.wrote last edited by [email protected]
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.
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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.
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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.
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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
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Who does potlucks anymore? Have you not heard or experienced the phrase "You can't eat at everybody's house?"
Before COVID my potluck dish was something like a variety box of lunch chips. Individually packaged and shelf stable to avoid other people's dirty hands or food being left out too long.
You were one of the ones that thrived during COVID weren't you
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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.
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Spicy red lentil dip. I just make a dal with less water lol.
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I was Broccoli Salad.
My sister was deviled eggs.
Ey drop that broccoli salad, are we talking savoury, sweet--what flavour profile??
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LPT: you can avoid this simply by making something different every time.
Where do you buy the ingredients for something different? Is it vegan? I couldn't find it in my cookbook, but it sounds good.
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Mine is Chili. I have a recipe that I've been refining for decades, and it's pretty close to perfect.
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Cups and plates
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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!
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NYTimes chocochip cookie recipe.
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Depending on where I'm going either Mac & Cheese or Chili.
My Chili recipe is a vegan recipe that's been informed by Texas Chili recipes.
The Mac is just good fuckin Mac. I add half a caramelized half pound of onions and I like to add green chilies too
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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.
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The people demand your recipe!
wrote last edited by [email protected]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.
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Pube chili. Although my neighbours know it as chili.
This is why I don’t potluck. I’ll eat alone thanks.
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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.
