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Goons with spoons has been around for like 2 decades at this point. There are various great cooking threads in other subforums. I think it would be cool to invite people to post the best recipes they’ve ever gotten from this site. I know the goonswithspoons is a great repository of recipes, but it’s also seeing almost no new activity. So, here’s my all-time favorite (try to link to the original post if possible) https://forums.somethingawful.com/showthread.php?threadid=3682046&perpage=40&noseen=1#post437801067 Zuppa Toscana by Gravity84 Description: Despite being an actual thing with beans and stuff, most of us are more familiar with Olive Garden's version which is almost nothing like the zuppa autentico. Regardless, it's probably the only thing the lovely Darden managed restaurant franchise has done well. It's super tasty and hella easy. Ingredients: 1 lb italian sausage, uncased is fine as you are going to uncase it to crumble anyway. I like spicy, but I think the classic is mild. 3 strips of bacon, diced 1 medium onion, minced 2 minced cloves of garlic 3 russet potatoes, sliced into coins (Fr0id mod; a few too many potatoes) 8 cups of chicken broth or water (Fr0id mod; the potatoes soaked up too much liquid) 1 half pint of cream a shitton of kale (my favorite part), ribs removed and torn into bite size pieces 1/2 tsp fennel seed, crushed in mortar and pestle (optional, but I like an assertive fennel flavor in mine) parmiggiano regiano to taste kosher salt black pepper to taste Directions: brown bacon in a large pot until crisp, reserve and drain all but a bit of bacon grease then add and sausage. brown and break up chunks until it is small crumbled bits. Add onion and lower heat, sweat until translucent, add garlic and fennel and saute until fragrant. Return the bacon and add chicken broth and potatoes. Simmer until potatoes start to crumble. Add cream. Taste for salt (you'll probably need a lot) If serving immediately add kale. I like to add my kale raw to my microwave cup and let the reheating cook the kale. You can sub spinach if you prefer a more tender green. Top with parm. Notes: I like a bit more hearty of a soup so I make a roux out of some of the bacon drippings and add to the soup to thicken. Back to Fr0id: This is the recipe I serve to everyone. I have never had a single person feel anything less than loving this dish. A friend of mine entered this into a soup competition at her workplace and via informal polling it won by a landslide but for some reason the vote counters close friend won instead with mac and cheese. Not Mac and cheese soup. Just Mac and cheese. Anyway, I count it as a victory. This soup will please anyone. Please other folks share some of your favorites from the past couple decades!
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Mar 13, 2023 01:53
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| # ? Apr 29, 2024 17:51 |
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The baked chicken wings have been a staple of our house for ~10 years. Will try and find the recipe later!
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Mar 13, 2023 13:12
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This one was posted in E/N but it's one of my favorites. Siegkrow posted:Yo, if you don't mind me adding up a bit I like to cook a lot and when my country isn't making GBS threads its pants tend to live off baking and selling some stuff.
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Mar 14, 2023 19:57
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Hot dog rollup. Today it seems pretty quaint.
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Mar 16, 2023 09:37
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Definitely Mapo tofu, this one specifically prepared with silken tofu: https://forums.somethingawful.com/showthread.php?threadid=3401971&userid=0&perpage=40&pagenumber=5#post394267113 I didn't know of this dish, made it and loved it. Then made it for others and they loved it. Finally found an actual Chinese restaurant over here that was authentic szechuanese, so I went over to taste their mapo tofu, expecting it to be even better than my version. Long story short, I can make the best mapo tofu in my country, all due to what I learned on this forum ;-) (Thanks Gravity, still one of the best dishes I know)
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Mar 16, 2023 21:56
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Two items still stay in my rotation to this day: the aforementioned Olive Garden soup from Gravity84 and Agentseven’s garlicky spicy shrimp from ICSA 30! https://forums.somethingawful.com/showthread.php?threadid=2951080 quote:You will need:
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Jun 27, 2023 20:00
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The two ingredient English toffee recipe. I forget which goon posted it, and the amount of sugar and target temperature, but he had a set of novelty "Han Solo in Carbonite" moulds.
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Jun 28, 2023 02:05
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It's dino's lemon rice. https://www.goonswithspoons.com/Lemon_Rice
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Jun 28, 2023 02:09
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I’m gonna add a few other Dino recipes that I still use to this day. All from this archived post. https://forums.somethingawful.com/showthread.php?threadid=3518581&perpage=40&noseen=1#post409803308 Nate’s Broccoli One of my best friends is a shy cook. He's had me over many times, and generally leaves the cooking up to me. I used to do the microwave broccoli thing most of the time, because it was quick. One day, he asked me if he could sort out the broccoli, so that I'd be free to handle the rest of the meal. I happily accepted. That night, the broccoli was so good, we all ate that first. He was beaming at the end of the meal. I asked him what he did. "Oh. Let me show you." 1 head broccoli, cut into florets Nonstick cooking spray Salt, to taste Spray the bottom of a cast iron skillet with the nonstick cooking spray. If you don't have one, put a 1/4 tsp of oil onto the skillet, and rub it around with a paper towel. Heat the skillet on high. Let it get very hot. In small batches, sear the broccoli on the screaming hot skillet. It'll get slightly charred as it cooks. Flip it often, as you don't want it to burn. Season with salt. Eat. Ever since then, when we get together, I make Nate's Broccoli. He was very pleased that he taught me something that I use regularly. I reminded him that the best teachers do the most learning out of anyone else. However, when it comes to other vegetables, he prefers my South Indian method of cooking them. Fr0id Note: this is absolutely one of the best and easiest ways to cook broccoli. It’s totally fine with some vegetable oil. It will take some practice to not smoke up your place too badly, but a crown of broccoli on a hot cast iron on the electric range is gonna be done in 1-2 minutes with this method. You can also just add the whole crown. If you’re doing the stems too add that first for 2 or so minutes. Raw Kale Some days, you want raw kale, but you're not a huge fan of the chewing that it requires. No worries! You can massage it and get the same results. 1 bunch of kale, with stems removed, and chopped into bite sized pieces 2 tsp mustard (optional) 1 clove garlic, minced 1 lemon, juiced 1 tsp olive oil salt, to taste Sprinkle the kale with the salt. Let it sit while you mince the garlic. Combine the garlic with the lemon juice, olive oil, and mustard. Pour that mixture over the kale. Massage the leaves vigorously. Seriously, give it a bashing. It can take it. You'll see the kale transform from huge leaves into leaves that look like they've been cooked. Adjust seasoning as necessary. This makes the base of an excellent salad. Anything you throw on top will be delicious. Fr0id note: this is gonna be a very tart salad but it’s very good. For a lot of palates you’re gonna want something sweet. Add a sweet vegetable like shredded carrots or beets. Chickpea “Popcorn” When you're trying to get your macros up, and are craving a snack, popcorn is not something you'd reach for. However, you want something to nosh on while you're watching TV, or a movie, and aren't in the mood to get your fat to the level that nuts will do. I'm using canned chickpeas, because they are especially suited for this application. 1 large can chickpeas, rinsed and drained 1 tsp olive oil Salt, to taste 1/2 tsp ground cumin 1/4 tsp cayenne pepper Bake the chickpeas in the oven at 350F for 30 minutes. Toss them around in the pan, and bake another 15 minutes. The chickpeas will puff up a bit, and dry out. They'll be just like eating popcorn, but without the carbs. Plenty of fibre, plenty of protein, and very tasty. If you want to avoid the fat, feel free to toss them in a bit of tamari or soy sauce instead. It works out great! Fr0id note: this will work for almost any kind of seasoning. Cajun, Mexican, berbere, etc. experiment with it. Daal This is a staple all across India. I'm doing an even more basic version than I'm used to, because I'm hoping that once you get your feet wet with the quickest and easiest of bean recipes, you'll be willing to branch out and try different beans. This recipe works with every kind of cooked bean. 1 teaspoon canola, peanut, or safflower oil (neutral and can take high temps) 1/4 teaspoon cumin seeds 1/2 teaspoon sesame seeds Curry leaves, if available 1 medium onion, chopped 1/4 teaspoon turmeric Salt 1 pound canned chopped tomato, drained 1 pound canned garbanzo beans, drained 1 ½ cups water Fresh chiles, chopped (Fr0id note: mince some jalapeño or serrano, a splash of like juice, a couple pinches of salt, and some chopped cilantro. Amazing little garnish thingy to put on top) Heat oil over high heat in a wide, shallow pan. Sprinkle in cumin. When you hear the cumin popping (about 30 seconds, if the oil is hot), add in sesame seeds. When the sesame seeds brown, toss in the curry leaves (if available) and the diced onion. Drop down the heat to medium-high, and sprinkle in turmeric and a little bit of salt. Sauté onions until soft (about 1 minute). Bring the heat back to high and add in the can of tomatoes. Stir vigorously for about 3 to 5 minutes. You'll see the tomatoes breaking down a little—this is a good thing. Add the garbanzo beans. When the beans are coated with the tomatoes, add the water. Add chopped-up chiles to taste. When water comes up to a boil, you're done! This thing is basically a primer on daal. There are more complex versions on the GWS wiki. http://goonswithspoons.com/Daal_Tarka Fr0id note: this is THE delicious budget food. I’d recommend also adding some msg if you have it. Also on an electric stove be careful those whole spices can burn easily. Even if they do the dish still tastes good though. For the tomatoes get canned ones that done have calcium chloride as an ingredient otherwise they’ll never fall apart into a gravy. Otherwise use crushed tomatoes. Can be used with any kind of canned bean as well. Fresh Ginger and garlic are great adds. Honestly this is a very yummy baseline you can add stuff to that just makes it better and better.
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Jun 28, 2023 02:34
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A while back this eggnog recipe was posted here: https://www.thebittenword.com/thebittenword/2010/01/best-eggnog-recipe.html . The only thing I did differently was grating some fresh nutmeg into it while making it, along with grating more fresh while serving it like it says. It says to age it at least 3 weeks, and "up to" a year. It definitely tasted better at the 1 year mark than the 3 week mark. About a month ago some friends and I decided to sample the last little bit that's been in a mason jar in my fridge since 2015. It's even better after 8 years than 1. No worries, it's something like 15% ABV, and some similar recipes claim to be shelf stable at room temperature. I'll definitely need to hit my friend up for some more farm fresh eggs soon to prepare for Christmas.
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Jul 1, 2023 16:34
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angerbeet posted:It's dino's lemon rice. This recipe is one of my favorites as well. Also this Bao recipe: http://goonswithspoons.com/Home_Baked_Char_Siu_Bao_(Hum_Bao)
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Jul 2, 2023 04:47
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This is one of the first recipes I learned by myself and I'm still making it more than a decade later. I've mode this for friends in every state I've lived in and it's always been a big hit. Almost never any leftovers. Everyone thinks I'm a great cook and it's all thanks to Schpyder and the rest of ya'll goons with spoons. Thanks! http://goonswithspoons.com/A_Humble,_Dorm-Made_Pasta_with_Zucchini_and_Squash_Meat_Sauce LLSix fucked around with this message at 04:47 on Jul 9, 2023 |
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Jul 9, 2023 03:51
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Hey folks! No one has found it funnier than me that a lot of peoples greatest recipes are some GBS ones that are pretty low effort and low to mid reward. Thank you to returning redditors for posting! I would like to repurpose this thread. For some of the more super low effort recipes, I would love to see folks post mid or high level versions. The mid being those that are at the level of salsa chicken slow cookers. I think even with e small amount more effort or ingredient change we can make these better. Who’s in?
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Jul 10, 2023 05:00
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Kind of seems like you're looking down on everyone posting their recipes. Are they not good enough? Be the change you wanna see.
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Jul 10, 2023 06:10
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Your Uncle Dracula posted:Kind of seems like you're looking down on everyone posting their recipes. Are they not good enough? Be the change you wanna see. Gatekeeping food, you hate to see it "Look at this idiot who put a few vegetables together! You call that a salad? omfg."  
Mister Facetious fucked around with this message at 09:29 on Jul 10, 2023 |
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Jul 10, 2023 09:26
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The thread is only one page, and the only non-GWS recipe I see is artichoke empanadas with a side of civil unrest, which is maybe a notch above salsa chicken.  Anyways, be clear what you mean by "best" because as a dad with a 3 year old, I will choose "5 steps and 30 minutes but punches way above its weight" over "fussy haute cuisine recipe requiring hours of fastidious prep and a trip to Whole Foods for that one special ingredient" approximately 103% of the time.
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Jul 10, 2023 15:11
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Quite often the best recipes end up being the simplest ones. That's not to say a complicated one isn't better, it often is but you're missing the point that sometimes folks over complicate recipes and the basics can be better. Also, preference is subjective so 
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Jul 10, 2023 16:56
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I have been using this brownie recipe as my goto for "poo poo, I need to bring a dessert" for decades: http://goonswithspoons.com/Fudgey_brownies I don't really like sweets, but this recipe makes one of the two exceptions in my life where I will indeed have a piece (the other being pumpkin pie). These things are easy to make, use ingredients anyone with any sort of baking experience has on hand, and are never mistaken for "boxed". I don't put confectioner / powdered sugar on top because adding more sugar to sugar with no texture difference is kinda not worth it, IMO. But even the recipe calls that optional.
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Jul 14, 2023 19:00
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amazing recipe for mole poblano that is not midOakland Martini posted:Ingredients:
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Jul 17, 2023 06:45
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I don't even have the recipe, but the best one was some bolognaise recipe because it taught me
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Jul 17, 2023 23:38
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I actually don't know who posted this  but a goon posted:* 2 cups all-purpose flour I have made these many times and they've never not been a big hit
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Jul 18, 2023 03:39
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Anyone got the the recipe for chickencheese? I remember there being some unique step or two where you have the chicken and you have the cheese.
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Sep 17, 2023 15:06
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