What's yours?
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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.Bro, aspics aren't even popular anymore. What are you on about?
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Chicken parm, or its fried wings with homemade sauces.
The parm is literally just, crack two eggs. Take two chicken breasts or whatever and cut them in half or into strips.
Take a bowl of plain, yes plain panko bread crumbs. Take shredded parmesan like the shit you find in the green shaker bottles you keep in the fridge. Shredded oregano, Mixed Italian seasoning, any other separate Italian seasonings you want. Also could add some red pepper flakes for a small kick.
Skin:
1 - 2 cups of panko
1 - 1/12 cup of parmesan
1 tbsp of Oregano and other seasonings mixed
Crack 2 eggs in a bowl. Mix some garlic salt in to strengthen the flavor.
Set aside a bowl of plain flower
Dredge chicken in flower, dredge in eggs, dredge in flower than eggs again
Coat in Panko throughly
Refrigerate for at least an hour or more
Either deep fry until the internal temperature is 165 (Be careful with heat distribution in oil. Too hot will rip skin off)
Or Air fryer style
Depending on your Air Fryer 350 - 375 degrees
Adjust time accordingly, flip chicken in the middle of cooking and coat with marinara or desired sauce.Serve with noodles, boom. Donezo, and it's delicious.
Also if any other would be chef's have ways to improve that be my guest
I never double flour dredge or fridge my wings, but I've found that a dual fry will elevate just about any wings.
I'll do the flour-egg-panko method, once they're all coated they get fried in batches to a light brown and pulled out. Then once they're all done once, I start at the first set and refry everything until they're a good and golden brown. Keeps an amazing crisp on the skin
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I never double flour dredge or fridge my wings, but I've found that a dual fry will elevate just about any wings.
I'll do the flour-egg-panko method, once they're all coated they get fried in batches to a light brown and pulled out. Then once they're all done once, I start at the first set and refry everything until they're a good and golden brown. Keeps an amazing crisp on the skin
The fridge let's it marinate in the seasonings and it makes the skin stick a bit more.
Otherwise I gotcha!
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The fridge let's it marinate in the seasonings and it makes the skin stick a bit more.
Otherwise I gotcha!
Interesting. I've never had an issue with the skin sticking, so I've not had to try to fix that issue. As for flavor, I'm usually too hungry to care (plus, that's what sauce is for)
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I can do Lasagna or Salmon Patties (the secret is dill). I'll also pressure cook chicken, but that turns really dry if you have any leftovers. I can also do a good pot of beans, but I usually make a bad pot of beans for myself to honor my low-sodium goals and be lazy.
I used to make a good carrot cake w/ butter cream icing, but I haven't tried that in nearly 15 years.
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If they share it, they might spread joy but at the expense of not being better than others at this one specific thing.
My one aunt was like that, always thought it was just pettiness...
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I was Broccoli Salad.
My sister was deviled eggs.
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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 literally the only positive thing that my family passed down to me…
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BBQ Ribs (in the oven)
Ingredients:
1 rack St Louis style ribs
2 tbsp butter
Rib dry rub (most anything will do, but sweet or mesquite works best)
Sweet BBQ sauce (Sweet Baby Rays)Steps:
Preheat oven to 275
Rinse ribs in sink, pat dry and cut into 2 equal halves.
Apply dry rub liberally, but shake off excess dry rub.
Wrap in tin foil and place 1 tbsp butter directly on ribs.
Bake at 275 for 3 hours.
Remove ribs from oven and remove tin foil.
Slather ribs in bbq sauce.
Broil in oven for 90 seconds a side.
Cut each rib into individual servings.You’ll always leave the party with an empty dish.
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This is exactly how I make gravy. I have also started making the biscuits from scratch using a flaky layers recipe I found online; it is a marginal improvement, but the gravy is still the star of the show.
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
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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.
For you, this is exactly where I got "my" recipe for mozzarella stuffed meatballs. I normally do all beef for diet reasons, but yeah.
https://imgur.com/save-when-you-feel-like-fancy-adult-child-pV8gLyC
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Well then be A Real American
and batter & deep fry them!that actually sounds pretty good. fried pickles are great once you get past the weird textures pickles can have.
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Funeral potatoes
Crikey what are funeral potatoes?
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Crikey what are funeral potatoes?
A cheese and potato casserole. My household just called it cheese potatoes but apparently it's a common type of dish for Mormons to bring to funerals or to give to the grieving so we've just run with the name since people call it that here
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A cheese and potato casserole. My household just called it cheese potatoes but apparently it's a common type of dish for Mormons to bring to funerals or to give to the grieving so we've just run with the name since people call it that here
Oh that sounds GOOD. Potatoes and cheese can only be a good thing
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Oh that sounds GOOD. Potatoes and cheese can only be a good thing
Yeah its good easy food that's comforting.
Mine is a bag of frozen shredded potatoes, a pint of sour cream, a can of cream of mushrooms, and you stop adding cheddar when you're concerned about the irony of the dish's name
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I do a guac because it's easy and I'm not great at cooking. Fortunately guac hasn't hit the zeitgeist in Japan so people are impressed by it.
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S'mores as a tray bake. I get to blowtorch the marshmallow tops!
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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.
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Kahlua and macadamia brownies. Or lasagna
