What's yours?
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Probably asian stir fry noodles. Easy to make a large batch. The hardest part is preparing and cooking the chicken. The rest is just dumping everything into a wok and mixing it.
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I'm the mac n cheese guy
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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.
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This post did not contain any content.wrote last edited by [email protected]
Somehow I never did, largely because it never came up. I always assumed my generation just doesn't do Potlucks, but as I'm typing this, maybe it's me?
Regardless, I barely cook. However, a few years ago I started baking Christmas cookies. Now I'm famous in the family for keeping the tradition alive. Long story short, Scottish shortbread cookies are my dad's favorite. But he & mom separated when we were still young. My grandma on my mother's side was the only one who had the recipe. So on years when dad was behaving, we'd have these cookies at Christmas. And vice versa. So I have a strong connection that these cookies = good times. I'm told I've gotten pretty good at making them. That, or we're just all fatties who love cookies. Could be both. =D
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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.
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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.
