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Brawnfire posted:That's why you gotta drink that 'buca I drink a lot of sambuca when I'm around my family. It's a tradition really, we have special sambuca crystal glasses. They are basically fancy shot glasses with a stem and all. So you get the buca ice cold, pour it in the glasses, and then put three coffee beans in each glass for good luck. It's a fun time and everyone is nice to me when we are drinking the buuuuc.
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Feb 23, 2021 18:13
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Sounds great! *glares at own boring 'bucaless family*
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Feb 23, 2021 18:37
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I've never heard of sambuca. I drink Yerba Mate everyday and all the time. I used to do Canarias brand from Brazil, very dusty without sticks. But since it's smoke dried I think it's probably not healthy. So I switched to La Rubia from I think Paraguay. Supposed to be air dried.
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Feb 24, 2021 00:22
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I bought some sausages, casings removed, from a new place yesterday and thought of this thread. (they went into sauce for lazy manicotti and cooked out a lot better than what they look like uncooked)
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Mar 1, 2021 02:45
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I love sausages. I'd dip them in the fry sauce.code: 
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Mar 1, 2021 21:11
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Hell yeah! But FYI almost all ketchup is full of sugar, those 2 Tbsp have on average 2 tsp of sugar, so you cut sugar content by 1/3 not 100% A moderate amount of sugar is not a bad thing unless you're highly sensitive to it or trying to stay in hardcore ketosis, which based on the bread there you're not.
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Mar 1, 2021 22:18
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I have been reading The Food Lab and I learned 1 thing that might be a gamechanger. Instead of pouring oil into my pan, you put the oil onto a paper towel and wipe down the surface of the pan. This prevents all my food having that oily sheen over the top, while keeping the skillet good and greasy. Beautiful iron Dutch Oven 
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Mar 4, 2021 15:54
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It also means you're using much less oil than before (or, at least, all of that extra oil that you didn't need is getting soaked up by the paper towel).
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Mar 4, 2021 16:09
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Eventually you can graduate to using less oil directly, rather than wasting a paper towel (plus the oil soaked into the paper towel) each time, but the paper towel trick is a good transitional option!
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Mar 5, 2021 07:22
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I've been eating like a slum. I went against my instinct and looked up a recipe to fry potatoes. And learned to add the spices later into the dish because the spice can burn. I also read about high temps being important. However I'm maybe possibly burning the food, I can't tell. Tastes good. Everything tastes good in homemade fry sauce. 
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Mar 17, 2021 03:14
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Honestly, those don't look awful. Yeah they have a bit of char on them, but that's fine. Do you have access to an oven and not just a stovetop? If so, my go-to recipe for potatoes is roasting them. Get some fingerling potatoes if you can and slice them in half lengthwise (and if not, cut your available potato into similar sized chunks). Pre-heat your oven to 400 F, toss the sliced fingerling potatoes in some olive oil, salt, pepper, then spread them across a baking sheet and stuff them in the pre-heated oven for 30-40 minutes or until golden brown and crispy, and tender in the middle. Maybe flip them on the baking sheet once halfway through cooking for even cooking. You can even toss it up! Add more spices, and you don't even need to be fancy about it, dried spices are fine. Got some onion powder/garlic powder/paprika? Add a tablespoon of each into there too before you toss it. Got some rosemary or thyme? That'll do great too. If you have some fresh herbs feel free to chop em up and top em on the potatoes after roasting for a bit of color and flavor. [Edit] Hell I'm going to take a step past doesn't looking awful. I'd eat that. I'd happily eat that as a side to a main dish. MadFriarAvelyn fucked around with this message at 03:37 on Mar 17, 2021 |
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Mar 17, 2021 03:34
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Everything I make tastes really good. I think the taste comes from the cast iron pan I've used every day for every single meal for at least 5 years. The seasoning is like whoah, real solid.
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Mar 17, 2021 03:50
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I'm a fan of boiling first, then building up the crust in a pan after draining and letting them dry out on the surface for a couple minutes.
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Mar 17, 2021 05:18
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Yeah, just throw some veggies and protein in there and those'd be fantastic hashbrowns. A bit of ham, an egg or two, and maybe some asparagus or something?
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Mar 17, 2021 05:26
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Mister Facetious posted:I'm a fan of boiling first, then building up the crust in a pan after draining and letting them dry out on the surface for a couple minutes.
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Mar 17, 2021 07:43
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Karia posted:Yeah, just throw some veggies and protein in there and those'd be fantastic hashbrowns. A bit of ham, an egg or two, and maybe some asparagus or something? Out of curiosity, where are you from that you would call those hashbrowns? I think most people would be very confused if they ordered hashbrowns and got fried potatoes/skillet potatoes like that. I know because it happened to me once at a diner, so I'm curious if there's a specific region involved.
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Mar 17, 2021 14:15
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Not sure it's region specific. There was one restaurant where I grew up in the Bay Area that served hashbrowns with diced potatoes (albeit smaller than that), but there were other places that served shredded potatoes. I'm generally fine with any form of hot fried potato.
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Mar 17, 2021 14:57
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Aardvark! posted:Out of curiosity, where are you from that you would call those hashbrowns? I think most people would be very confused if they ordered hashbrowns and got fried potatoes/skillet potatoes like that. I know because it happened to me once at a diner, so I'm curious if there's a specific region involved. Shredded potato will always be the "archetypal" hashbrown (whether loose or as a fritter), but for whatever reason, I personally will call loose pan fried potatoes* that as well. * If served for breakfast, or if they're smaller than a half-inch on a side.
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Mar 17, 2021 14:57
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If it tastes good to you, it's good.
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Mar 17, 2021 15:01
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For breakfast potatoes, I'm a fan of steaming them for 10 min first before spicing and sauteeing.
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Mar 17, 2021 19:34
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I am going to embrace very simple cookings. The old me put oil in pan, added three spices, added 3 vegetables, and a meat. Then stirred it up. I believed in the power of 3, the holy trinities. Well not anymore. I will only eat 1 food at a time and not mix it, unless we are talking spices. If i eat potato? Just the potato. Just the bell pepper. Just the egg, Just the ham. Embracing simplicity.
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Mar 17, 2021 20:25
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What about a burrito
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Mar 17, 2021 20:27
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Cheese Thief posted:Just the potato. Just the bell pepper. Just the egg, Just the ham. Embracing simplicity. Here me out. What if you just put all of that stuff... inside the bell pepper. Delicious breakfast stuffed pepper.
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Mar 17, 2021 20:30
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Waterbed Wendy posted:What about a burrito Burritos are very complex. I am talking Simplicity, like, just fry 1 thing at a time Drone posted:Here me out. dont think so
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Mar 17, 2021 23:26
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If I only ate a bell pepper for a meal I would be very hungry.
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Mar 18, 2021 01:10
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Cheese Thief posted:I am going to embrace very simple cookings. The old me put oil in pan, added three spices, added 3 vegetables, and a meat. Then stirred it up. I believed in the power of 3, the holy trinities. Well not anymore. I dunno, that sounds too complex and confusing to me. I need to go simpler; not just one food at a time, but one food. And I know just the right food to use: https://www.youtube.com/watch?v=RqmPxhD2hEA
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Mar 18, 2021 04:05
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^^ great idea weird al Carotid posted:If I only ate a bell pepper for a meal I would be very hungry. I know I said 'eat' but that's not what I meant. Talking about not frying everything in 1 big pile of brown and tan.
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Mar 18, 2021 04:52
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Cheese Thief posted:^^ great idea weird al Ohhh. That's much better. Stews are fine, but not everything needs to be a stew.
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Mar 18, 2021 12:59
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I think the thread helped push me out of my bad habits. I made this for dinner and I know it's going to be good. Not just by taste which is subjective, but it's probably objectively good too in that, normal regular people would accept it. Thanks everyone I am an excellent cook now. Mission accomplished
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Mar 18, 2021 21:09
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Doesn’t look bad to me. Ham, eggs, potatoes, and onions?
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Mar 18, 2021 21:21
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Cheese Thief posted:I think the thread helped push me out of my bad habits. I made this for dinner and I know it's going to be good. Not just by taste which is subjective, but it's probably objectively good too in that, normal regular people would accept it. Thanks everyone I am an excellent cook now. Mission accomplished Would.
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Mar 18, 2021 21:23
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Bloodfart McCoy posted:Doesn’t look bad to me. Ham, eggs, potatoes, and onions? Yea, olive oil in the little cup. Main spices are just salt pepper and cayenne, but I like tumeric in eggs + garlic in the olive oil. Still feeling out what direction to go in, down home southern cooking maybe?
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Mar 18, 2021 22:13
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Cumin is always a good addition if you're going southwest. turmeric, curry powder, cayenne, and caraway seeds for potatoes is also fun.
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Mar 18, 2021 23:28
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