What’s “Your” Dish?

[MoneyGuy]

Originally Posted by FlamesAddiction

Serious question, but do bay leaves actually do anything? I have them and use them when recipes call for it, but I have also not used them and can't notice a difference.

I have no idea what bay leaves do. Recipes call for them so I comply.

[PaperBagger'14]

Originally Posted by MoneyGuy

I have no idea what bay leaves do. Recipes call for them so I comply.

Bay leaves are a memory check. Can’t remember how many leaves you put in a slow cooker dish? It’ll cut the #### out of your mouth.

[Fuzz]

No matter what I'm making, it's always 3 whole leaves. I can remember that. No broken leaves, no two small to one big. Nope. 3.

[puffnstuff]

The stew Ive been making for the last 25 years is basically that same recipe. Although I use some red wine in it as well. And mushrooms, for the earthiness.

[Table 5]

Originally Posted by MoneyGuy

Goulash recipe

As another CP Hungarian, this looks legit...but just wanted to add that no matter what the recipe, cooking it slowly outside over an open fire will double the taste sensation.

[schteve_d]

Just hoping to bump and carry on this thread.

I really enjoy cooking but I have no natural or learned ability whatsoever. I am what I call a recipe follower. I can make great meals but only if someone walks me through it step by step! I'll pull out the kitchen scale or measuring cup at every step to make sure I put in exactly what the recipe calls for. It's kind of too bad because I really do enjoy it, but nope, I need that!

So, I hope this doesn't go against the spirit of the thread, but here are my two:

This is my favourite meal that I make:

https://www.alaskafromscratch.com/20...shepherds-pie/

and the most requested meal that I make from the picky kids I was cooking for:

https://www.bhg.com/cowboy-casserole-8418623

[Derek Sutton]

You will learn and adapt and come up with your own dishes along the way. Everyone follows a recipe to a degree, some have it in their head, or know from experience what can be substituted or even works better. The difference between baking and cooking is that when baking it is key to follow the recipe quantities and ingredients accurately as they all have to work together for the best desired result. Cooking lets you experiment, adjust and learn. Once you begin to eyeball a it few times you will have confidence that it typically won’t mess up your dish much and you’ll have even less dishes to do!!

I also want to add a couple easy, delicious inexpensive recipes here. We eat a lot of rice and well, white rice can get boring.

https://www.allrecipes.com/recipe/33...-spanish-rice/
You also can turn this into an easy main dish shrimp and sausage jambalaya by starting off with peppers and celery along with the onion and then adding the sausage and shrimp as it simmers away.

https://www.budgetbytes.com/yellow-jasmine-rice/
For the yellow rice, I just use some garlic powder instead of the minced garlic. Also, I just put all the ingredients in the a rice cooker and turn it on. So easy and tasty.

[undercoverbrother]

Originally Posted by Derek Sutton

You will learn and adapt and come up with your own dishes along the way.

Exactly, I have a number of dishes that I have learnt to make. I will randomly change it for shiggles to keep it interesting for me to make.

[undercoverbrother]

Originally Posted by puffnstuff

The stew Ive been making for the last 25 years is basically that same recipe. Although I use some red wine in it as well. And mushrooms, for the earthiness.

Chuck in some Marmite, it makes stew really rich, I also use it in my Cottage Pie.

[PaperBagger'14]

I’ve been making birria beef a few times a year and it’s been a great addition to our dinner rotations. It takes about 20 hours all in to make it but most of that is passive cooking time.

I’ll usually buy 2 beef tri tips from Costco, season them with salt and pepper and smoke them for 8 hours on the lowest possible temp. This is to get the smoky flavour and not for cooking. After that I put them both in the slow cooker with chicken stock, adobo chilies, guajillo peppers, bay leaves, cloves and a few other odds and sods. They get slow cooked for 10+ hours until the meat is shredding consistency.

Then I take corn tortillas and dip them in the stew and fry them, the frying is key and delicious. Top the beef off with your favourite taco toppings and enjoy. It’s a long process but you make a ton of food and lots of leftovers.

[PaperBagger'14]

Anyone here have a good recipe for ceviche? I’m open to fish and or shrimp as the meats.

I’ve tried it a few times now and I’m not sure if it’s the lime juice I’ve used but it has a certain sweetness that really takes away from the flavours of everything else.

Also what’s better to serve it on, fried plantain or crackers?

[BigThief]

@MoneyGuy, can you PM me that goulash recipe?

[MoneyGuy]

This is from the wife of my Hungarian friend. It’s authentic and delicious. Posting it for others to enjoy.

Goulash
2.5 pounds stewing meat, cut into half-inch cubes
3 medium or 2 large chopped onions
5-6 tablespoons sunflower oil
2 tablespoons paprika powder
2 bay leaves
2 medium carrots, sliced
1 medium parsley root, sliced (or parsnip)
2 medium tomatoes, chopped
2 sweet yellow peppers
4-5 medium potatoes, peeled and cut into medium-sized cubes
6 cloves minced garlic
1/2 teaspoon whole caraway seeds
Black pepper, salt to taste

Csipetke noodles (pinched) noodles: 1 beaten egg, pinch of salt, white flour (as much as necessary to create a firm, smooth dough (6-8 tablespoons).

In a large soup pot, sauté the onion, garlic, bay leaves and caraway seeds on low heat, stirring frequently until translucent. Adding the spices at the beginning (optional) gives more fragrance and intense flavour. Add the meat and sauté on medium for 5-8 more minutes, then add paprika powder tomatoes and peppers. Add salt and pepper to taste. Cover and simmer until the meat is almost tender, adding water if necessary (from me: I’d add beef or veggie stock instead). Stir frequently. Cook 1.5-2 hours. Add the sliced carrots, parsley root and potatoes and add enough water (about 2 litres) to fully cover the vegetables. Bring back to a boil, reduce heat and simmer. Add the csipetke (pinched noodles) when the vegetables are almost done, cooking until the csipetke grows in size and the veggies are tender (5-8 minutes).

For the csipetke, in a medium bowl mix the egg, salt and flour, and kneed until a firm, smooth dough forms. Cover with a plastic wrap and allow it to set (15 minutes). Pinch off small pieces of dough, about the size of a lemon seed. Drop them into the soup and cook 5-8 minutes.

[activeStick]

Originally Posted by Derek Sutton

We eat a lot of rice and well, white rice can get boring.

Blasphemy! I'm Chinese and could eat white rice every damn day, though I only have it 4 times a week to keep my sugar at a certain level since my pops has diabetes, so I started watching my own diet 10+ years ago.

[undercoverbrother]

Originally Posted by activeStick

Blasphemy! I'm Chinese and could eat white rice every damn day, though I only have it 4 times a week to keep my sugar at a certain level since my pops has diabetes, so I started watching my own diet 10+ years ago.

Brown rice > White rice

[Fuzz]

Originally Posted by undercoverbrother

Brown rice > White rice

No need to get riceist.

[Locke]

Originally Posted by Fuzz

No need to get riceist.

He just wishes his rice was hotter.

[undercoverbrother]

Originally Posted by Fuzz

No need to get riceist.

I said rice not labour

[activeStick]

Originally Posted by undercoverbrother

Brown rice > White rice

Ew I strongly dislike brown rice... though, agreed, it is better for you. Funny enough, my dad, after his diagnosis of diabetes, started eating brown rice instead for dinner, while mom stuck with white rice. Dad did that for about 7-8 years before switching back to white rice.

I do like the Korean purple rice much more than brown rice they serve at some Korean restaurants though.

[PaperBagger'14]

I found the grocery store near my place had a sale on tomahawk rib eyes so I bought and froze a few. Well I’ve pretty much got them dialed in now, in fact the last one was the best steak I’ve ever had. The process went like this:

Old Chicago seasoning on the steak, then put on the pellet smoker on the lowest setting for an hour for smoke favour only.

Set oven to 325

Heat up a cast iron pan and oil on your stove to searing temperature, sear both sides of the tomahawk.

Remove tomahawk from pan after sear is done and discard oil. Put butter, rosemary and thyme (fresh if possible) in cast iron pan once it cools a bit and melt the butter. Place steak in pan and baste in butter. Cook the steak in the oven, removing it occasionally to flip and baste it until steak hits desired temperature. Let it rest for a few minutes and enjoy.