What's yours?
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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.
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.
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If I were to try and and one up, my ever so "perfect" sil, then she might start having a seizure right there on the spot. Good call.
Make Honey BBQ dip "for people who don't like spicy", or ghost pepper dip "for people who like a challenge".
Now you get to watch as everyone tries yours and hers sits there...
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i might try to make this out of pure curiosity but my america brain is screaming this is just a more cold and gross version of like, a jalapeño popper
Well then be A Real American
and batter & deep fry them! -
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27 and mine is already meatballs
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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!
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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.
It kills me that my wife hates cilantro
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LPT: you can avoid this simply by making something different every time.
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Funeral potatoes
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pulled pork - low effort, high reward
Mmmmm pork
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Slow cooked beef roast.
It's literally the only thing that people know me for, in terms of food.
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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.
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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.
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family secret
I never understood this in the context of recipes... unless your family is trying to sell the product.
wrote last edited by [email protected]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.
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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
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LPT: you can avoid this simply by making something different every time.
You lint licker!
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I don't have a recipe for "bag of chips" lol
not gonna lie, I've done that one a few times myself.
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Smoked deviled eggs: throw peeled hard-boiled eggs on the grill or smoker for an hour or so on low indirect heat. The filling is similar to regular deviled eggs, but you swap yellow mustard with Dijon, relish with diced jalapenos, and mix in a couple teaspoons of BBQ rub. Garnish with a jalapeno slice. The last couple times I made them for a potluck I didn't get to have any because they were already gone by the time I made it to that point in the line.
For dips, I won a dip competition at work with this jalapeno ranch recipe.
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Exhibit A of:
We're rapidly unlearning how to cook. The US and Canada have progressed quite far on that path, but many countries are following.Idk I cook a lot, but potluck food has different constraints. It has to be easily transportable (so stuff like soups are bold choices), it has to have mass appeal, it's best to be easy to have small portions (so things like enchiladas aren't wise), it should stay good as it approaches room temperature, and it should be something you can throw together between work and an event. And within all that you don't want everyone to bring the same thing, and eventually you wind up with something you like, you know is popular, and you can throw it together and let it cook while you get dressed. And you get the added bonus of not having to stress about it
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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.
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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.
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.
