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One time I made chicken and dumplings using the recipe given to me by the down home deeply Southern aunt of the girl I was dating at the time. Ingredients? Bone-in chicken legs, Annie's frozen dumplings, water, chicken bouillon. Basically you add the dumplings into the stock you boiled the chicken legs in and cook the hell out of them until they turn into doughy mush. This results in a lot of reduction so you need to add some water to compensate. The first time I made this, I forgot that step and had added enough bouillon to taste pre-reduction. This resulted in an inedibly salty viscous chicken slop. Oh well! EDIT: Oh yeah and the day I learned this recipe from her was Thanksgiving. For this Thanksgiving, I brought a mac and cheese I made following Alton Brown's recipe. At this point in time I didn't understand the concept of what it means when a sauce "breaks" - the entire dish was broken and it was an oily, disgusting mess. Being the Southerners-with-Midwestern-level-adventurous-cuisines, it was still a huge hit with them. Batting 0/2! The Midniter fucked around with this message at 18:14 on Sep 10, 2013 |
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Sep 10, 2013 18:12
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| # ¿ Apr 26, 2024 11:03 |
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I just remembered this pasta dish I made a couple years back that called for the addition of some corn starch to thicken up the sauce. Well I had zero experience using corn starch and ended up adding probably three to five times the amount it requested. The sauce turned into this gummy, semi-liquid paste. We still ate it and it was actually pretty good but the roommate of the girl I was dating at the time politely picked at his (even though he asked if he could have some).
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Sep 16, 2013 15:51
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Disco Salmon posted:Yup....if I am going to break down and have it, then I am having a REALLY bad day. It has to be blue box (never ever any other kind) with Oscar Meyer hotdogs (the cheapy kind with lips etc) cut up and tossed in the mix. So awful for you but for me, sometimes I just need that comfort feeling. My husband just looks at me with a look of disgust when I do this but, sometimes every once in a while you need that crappy food from your childhood, like chicken nuggets etc. My comfort food is almost exactly the same, but I use andouille sausage that I briefly fry (or sometimes, if I'm EXTRA lazy, microwave) slices of instead of hot dogs, and I pour a shitload of red pepper flakes over it. The most comforting of comfort food.
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Oct 14, 2014 20:14
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JacquelineDempsey posted:I am guilty of all manner of food horrors in the name of personal taste, so I'm not judging, but: am I reading this correctly that you wanted to add sugar to orange soda? I'm hoping, hoping that it was a homemade orange soda that wasn't sufficiently sweetened or something, versus adding sugar to commercially available orange soda, which is already one of the sweetest fuckin' things you can buy.
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Jul 10, 2015 15:14
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ExecuDork posted:I lived! And they were pretty drat tasty, actually. Really though, get a food thermometer.
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Aug 31, 2015 14:29
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SageNytell posted:Got one! That actually doesn't sound halfway bad. I'd try one.
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Dec 13, 2017 17:42
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twit666 posted:You need a really good hood and open windows if you're going to make pepper oil. That poo poo throws off some really intense smoke. Had to sit on the front stairs and drink beer for two hours before we could go back in. I'm just buying it from now on. I made habanero oil a few months ago and just kept the heat rather low (barely a low simmer) for probably a half hour, as I've learned my lesson multiple times about cooking hot peppers at high temps...worked a charm, it's spicy as hell, and didn't gas anyone out.
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Oct 1, 2021 16:10
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Not my cockup, but I had so much dripping from the 22 lb. turkey I roasted for Thanksgiving I didn't even need to add any broth to make my gravy. Make my roux, pour in the drippings (Cuisipro fat separator is a godsend, seriously), stir stir stir. Ask my sister-in-law to stir while I'm carving the turkey...she gets impatient waiting for it to reduce and thicken and adds a cornstarch slurry. Like, a lot of it. Instant inedible gravy gloop. I didn't realize it until I went to pour some from the gravy boat and it kinda...fell onto my plate in individual globs. I was a very unhappy camper...not asking for her (extremely basic, low-effort) help any more.
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Dec 1, 2021 14:39
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Rythe posted:I found out my best friend makes her turkey gravy by taking the drippings and stirring flour into it and straining out the lumps. I banned her, in her own house from making gravy and did a quick lesson on what the hell a roux is and how important that concept is to everything. I'll blow her mind with a corn starch slurry next. What I really should have done after I poured everything into my fat separator would be to remove the top, spoon out a couple tablespoons of turkey fat, and make my roux with that instead of the butter I used. Luckily, we picked up an extra 15-pounder for 9 dollars the day before Thanksgiving that's living in my freezer right now so I'll have the chance to try that out before long.
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Dec 2, 2021 16:46
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| # ¿ Apr 26, 2024 11:03 |
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Submarine Sandpaper posted:I fermented rubharb for a year. Don't recommend it. Short term is fine. Uh...on purpose??
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Dec 31, 2022 02:20
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