Baked beans. They’re requested (demanded) at family gatherings. I have two secret ingredients that my son has made me promise to reveal to him on my deathbed or in my will.
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Paprika chicken and dumplings. Among many others, but its my fav.
How many different meals do you all have in the rotation of what you make? I have about 30 or so. Then some much less frequent ones. And the occasional 'I made it once and it sucked/wasnt tasty/took too long'
You must be Hungarian, paprika chicken is a favourite among the Hungarians!
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Quote:
Originally Posted by oilboimcdavid
Eakins wasn't a bad coach, the team just had 2 bad years, they should've been more patient.
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One grandmother who was and she loved to cook.
Its delicious. And theres at least 3 different levels to make it too. Quick without dumplings, served with noodles or rice. Then with dumplings. Or slowcooked all day with all the fixings.
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Stuffed Bell Peppers, I core them out and make a Beef/Rice/Onion filling and stuff them with a dollop of cream cheese in the middle and top with cheese and bake
Baked beans. They’re requested (demanded) at family gatherings. I have two secret ingredients that my son has made me promise to reveal to him on my deathbed or in my will.
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I only recently started cooking when I moved back to North America (it's too easy to get delicious cheap food in Asia to bother with cooking).
Turns out I can bake! My cookies in particular are awesome, though, really all I'm doing is following the America's Test Kitchen recipes.
Edit: here's the recipe.
Soft and Chewy Molasses Spice Cookies
The key is taking the cookies out of the oven while they still look underdone, this gives them the chewiness.
Ingredients
1/3 cup (71 g) granulated sugar
2 1/4 cup (319 g) unbleached all-purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp black pepper
1/4 tsp salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened but cool
1/3 cup (71g) packed dark brown sugar
1 large egg yolk
1 tsp vanilla extract
1/2 cup (170 g) molasses (light or dark)
Details Measure molasses in liquid measuring cup. Bake the cookies one sheet at a time. Cookies baked on the bottom rack won't develop the attractive cracks. Cookies should look slightly under-baked when removed from the oven.
Steps
Adjust oven rack to middle postion and heat oven to 375 F (190 C). Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in a bowl or pan.
Whisk flour, baking soda, spices, salt in medium bowl until thoroughly combined, set aside.
Beat butter with brown and granulated sugar until light and fluffy, if using stand mixer, use paddle attachment and medium-high speed (3 minutes). Reduce speed to medium-low, and add yolk & vanilla; increase speed to medium and beat until incorporated (20 seconds). Reduce speed to lowest setting; add flour mixture and beat until just incorporated (30 seconds). Give dough a final stir with rubber spatula to ensure no pockets of flour remain at bottom. Dough will be soft. (all of this can be done with just a rubber spatula and a bowl, you don't need a stand mixer).
Scoop heaping tablespoon of dough and roll between palms into a ball; drop the ball into the bowl of sugar, toss to coat, set on prepared baking sheet, spacing balls about 2 inches apart. Repeat with remaining dough.
Bake 1 sheet at a time for about 11 minutes, rotating halfway through. Cookies should be browned, still puffy, edges have begun to set, but centres are still soft (cookies will look raw between cracks and seem underdone). Do not over-bake.
Cool cookies on baking sheet about 5 minutes. Use wide metal spatula to transfer cookies to wire rack; cool cookies to room temp and serve!
Last edited by driveway; 04-21-2024 at 08:48 AM.
Reason: Adding recipe
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I'm a fricken god when it comes to pealing the foil off of the dessert on a Swanson's TV dinner and cooking the dinner perfectly in the microwave.
I'm also considered to be the great next culinary god because I can make opening a box of wine look classy baby.
I bought a box of wine yesterday. The clerk told me “ when the box is empty and you feel sleepy, you can take out the inner bag and blow it up for a pillow.”
Same anecdotes must be shared whether they are relevant or not.
My campfire steaks never go uneaten.
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The specialty I make most of the time are cabbage rolls (Polish and Ukrainian varieties). Out of all the things I make, it's the one I am most proud of because my friends and sister usually get me to make them around holidays and they actually stand-up to the ones my mother and baba used to make. I learned through trial and error that you don't want a cabbage that is too hard or under ripe. It took a long for me to master it and figure out the perfect recipe. Dill is the secret ingredient, which I actually learned from Jenny Jones... lol. If you like Polish food, she has some great recipes.
I also make a lot of meat loaf. I like making meat loaf because it is really easy, versatile, and you can get a few good meals without needing to invest a lot of time. There are so many different combinations, but the process is pretty much always the same. I recommend this a lot of my younger friends who go out a lot to eat or are intimidated my cooking. I also make a lot of homemade hamburgers, usually with the left over meat that doesn't fit into the meat loaf. Again, dill is the trick.
A couple of times a month, I will also make a big pot of soup in the slow cooker. The one I make the most often is vegetable chowder with bacon.
For day-to-day, I typically stick to pretty easy stuff, like marinated pork chops and chicken. I learned to make my own marinades with the most common ingredients being apple cider vinegar, sesame oil, pepper, honey, dark soy sauce, garlic, and Italian herbs.
I also make a Chinese style fried rice quite often, it's a good way to use up extra rice in the fridge before it goes bad.
A few times a year, if I can find ground lamb on sale, I make homemade ćevapčići. It's hard to find kajmak where I live though, but I have a stockpile in my freezer for now. I recommend Macedonian ajvar.
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"A pessimist thinks things can't get any worse. An optimist knows they can."
Last edited by FlamesAddiction; 04-20-2024 at 11:21 PM.
I've had a strong interest in cooking ever since I was young as my father is a trained chef, while my mother is an amazing home cook, so I appreciated great food as a child and appreciated the effort put into great meals and started learning from a young age. I have a few dishes I lean on that I've adjusted over the years that I enjoy a lot.
Chinese: Roasted pork belly (with the crispy skin), Barbecue pork (like the ones you see hanging at the window at the Chinese bbq shops next to the roasted pork belly), mapo tofu, Cantonese style steamed fish, "white cut" poached chicken, prawn and egg, classic Cantonese soups.
Italian: Cacio e pepe, aglio e olio, spaghetti alla puttasnesca, ossobuco.
Western: a variety of pan-fried meats (steaks/pork chops) with some sort of reduced pan sauce depending on my taste that day.
Love cooking and one of my go-to activities to relax and unwind. Really enjoy cooking for my friends which happens usually 2-3 times a month.
Location: A simple man leading a complicated life....
Exp:
Quote:
Originally Posted by Slava
I’ve got a bunch, to be honest, but the main one is pizza. It’s gotten to the point where we can’t order pizza because it’s a letdown compared to mine. Which isn’t the brag it might seem to be, because you just want to chill and take it easy by ordering in…well that option has all but disappeared! (I don’t use any of the Door Dash, Uber Wats or Skip because it’s a complete ripoff).
What time do I show up for dinner? I love homemade pizza
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The specialty I make most of the time are cabbage rolls (Polish and Ukrainian varieties). Out of all the things I make, it's the one I am most proud of because my friends and sister usually get me to make them around holidays and they actually stand-up to the ones my mother and baba used to make. I learned through trial and error that you don't want a cabbage that is too hard or under ripe. It took a long for me to master it and figure out the perfect recipe. Dill is the secret ingredient, which I actually learned from Jenny Jones... lol. If you like Polish food, she has some great recipes.
I also make a lot of meat loaf. I like making meat load because it is really easy, versatile, and you can get a few good meals without needing to invest a lot of time. There are so many different combinations, but the process is pretty much always the same. I recommend this a lot of my younger friends who go out a lot to eat or are intimidated my cooking. I also make a lot of homemade hamburgers, usually with the left over meat that doesn't fit into the meat loaf. Again, dill is the trick.
A couple of times a month, I will also make a big pot of soup in the slow cooker. The one I make the most often is vegetable chowder with bacon.
For day-to-day, I typically stick to pretty easy stuff, like marinated pork chops and chicken. I am learned to make my own marinades with the most common ingredient being apple cider vinegar, sesame oil, pepper, honey, dark soy sauce, garlic, and Italian herbs.
I also make a Chinese style fried rice quite often, it's a good way to use up extra rice in the fridge before it goes bad.
A few time a year, if I can find ground lamb on sale, I make homemade ćevapčići. It's hard to find kajmak where I live though, but I have a stockpile in my freezer for now. I recommend Macedonian ajvar.
i've gotta ask about the meatloaf.... when you serve it, is it out of the pan, cut and serve? that's how my mom always used to do it. then in my restaurant days we'd make meatloaf, but the slices were grilled on both sides before being served - wow!! what a game changer - having that sear on both sides! on man! so good!
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
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One thing I’ve been working on is my shredded hash browns. I followed a recipe for frying them in oil and it worked wonderfully. I had them completely dialed in but I wanted to switch from frying in oil to air frying simply to lower the calories. Well air frying dehydrated the hash browns more than frying them. They were edible but not great.
Gonna keep messing around to get my hash browns at a good place in the air fryer but yeah, buyer beware, air fryer hash browns aren’t quite as good
__________________
Quote:
Originally Posted by oilboimcdavid
Eakins wasn't a bad coach, the team just had 2 bad years, they should've been more patient.
i've gotta ask about the meatloaf.... when you serve it, is it out of the pan, cut and serve? that's how my mom always used to do it. then in my restaurant days we'd make meatloaf, but the slices were grilled on both sides before being served - wow!! what a game changer - having that sear on both sides! on man! so good!
Right out of the pan. Never thought about grilling it after, but thanks for the idea. I will definitely try that.
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