- Joined
- Jan 1, 2021
The exploding omurice is my white whale.. I still can't do it but since I've been overloaded with fresh eggs I've been making some attempts
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Jun 21, 2021
They're not latkes per se, but I make savory potato pancakes out of leftover mashed potatoes (russets with the usual cream and butter, but also roasted garlic and plenty of grated cheddar usually). Just take your cold mashed potatoes, add some potato starch or instant potato flakes to soak up some of the extra moisture, mold into 1/4" thick cakes and dredge in panko followed by a shallow (1/8" deep) fry in a mix of neutral oil and bacon grease (like I said - not latkes) until they're properly browned.
- Joined
- Jan 29, 2021
In my experience the key to nice, crispy, hash browns (and by extension potato pancakes) is to thoroughly rinse the shredded potato until the water runs clear and then get them as dry as possible. It's a pain in the ass but well worth it over using frozen imo. Kent Rollins has a good video on the topic; personally I don't bother with the clarified butter and just use bacon grease instead.
Syikeblade
kiwifarms.net
- Joined
- Dec 17, 2019
Made an lamb shoulder with some cheeder bay biscuit shrimp on new Year's Eve. It was delicious
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- Joined
- Feb 3, 2023
Having leftover gluten free flour I decided to take a crack at making bread with it. The bag says 1:1 bread flour so... I just replaced the bread flour in my normal bread recipe with it. This was a terrible idea, I ended up with a couple of inedible dough bricks. It has however given me this interest in attempting more gluten free cooking, as I'm curious how and why it differs from normal cooking. If anyone has any good gluten free bread recipes.
I decided to ask ChatGPT what I should do with my chicken drumsticks I was collecting. It suggested a simple garlic heavy marinade I really enjoyed. Hot wings came out a lot better this go around as well, not quite perfect but definitely an improvement on my last attempt.
I tried Alton Brown's scrambled egg recipe that uses mayonnaise. I really like how it came out. The day after I tried making them without pre-heating the pan and they came out about the same. The takeaway for me is that the mayonnaise adds a really nice tangy flavor. It's weird that they're called "20-second scrambled eggs" when the instructions are to pre-heat the pan for 30 minutes and you cook them for more than 20 seconds. https://altonbrown.com/recipes/20-second-scrambled-eggs/
I decided to ask ChatGPT what I should do with my chicken drumsticks I was collecting. It suggested a simple garlic heavy marinade I really enjoyed. Hot wings came out a lot better this go around as well, not quite perfect but definitely an improvement on my last attempt.
I tried Alton Brown's scrambled egg recipe that uses mayonnaise. I really like how it came out. The day after I tried making them without pre-heating the pan and they came out about the same. The takeaway for me is that the mayonnaise adds a really nice tangy flavor. It's weird that they're called "20-second scrambled eggs" when the instructions are to pre-heat the pan for 30 minutes and you cook them for more than 20 seconds. https://altonbrown.com/recipes/20-second-scrambled-eggs/
- Joined
- Jul 28, 2024
Fell for the oldest trick in the book
Store bought flour blends usually have a recommendation to not use them for yeast based breads. I learned that the hard way assuming King Arthur was trying to scam me into buying the gluten free pizza dough kit when it had almost the same ingredients. The kit is shit, by the way, you're better off making it from scratch. The blends are usually high in starch which is why breads turn into dough bricks and homemade gluten free breads recommend a combination of other flours. Tapioca/Millet/Sorghum have never let me down. I frequently use this recipe for garlic bread, soup bread, or just a good plain bread with butter. Assuming your leftovers have xanthan gum, you can use it as you would regular flour for other baked goods or quick breads. I'd look up specifically gluten free recipes though since they need different ratios of fat/egg/milk.
Shortbreads
One Bowl Chocolate Cake (I just sub flour, no other changes besides dairy alts)
Pumpkin Muffins
Macadamia Nut Cookies (good base cookie dough, you can swap for regular chocolate chips, snickerdoodles/etc)
Naan
Empanadas
Potstickers/Dumplings (this does include tapioca flour but you can sub cornstarch at a 2:1 ratio, I also use this recipe for pierogi)
Poundcake (warning that it uses 5 eggs)
One Bowl Chocolate Cake (I just sub flour, no other changes besides dairy alts)
Pumpkin Muffins
Macadamia Nut Cookies (good base cookie dough, you can swap for regular chocolate chips, snickerdoodles/etc)
Naan
Empanadas
Potstickers/Dumplings (this does include tapioca flour but you can sub cornstarch at a 2:1 ratio, I also use this recipe for pierogi)
Poundcake (warning that it uses 5 eggs)
- Joined
- Jan 10, 2020
It’s pizza night. 
JenkinsJinkies
kiwifarms.net
- Joined
- Feb 9, 2021
Made a prime rib in the smoker for Christmas dinner
- Joined
- Oct 22, 2023
Since today is a fasting day, I made some lentil chili with sweet potato chunks in it.
Also did a bacon wrapped pork loin with Peach Chipolte sauce for Monday.
Also did a bacon wrapped pork loin with Peach Chipolte sauce for Monday.
- Joined
- Jul 27, 2024
Did some crockpot chuck roast for french dip sandwiches and it was awesome.
Used guinness, bone broth and made my own onion soup mix from the spices I had on hand rather than the canned/packaged stuff. Perfect for this cold front we’re getting and I did two smaller roasts so there’s plenty left over.
This recipe reminded me I really need a fat separator, but I can’t find one that’s not plastic.
Used guinness, bone broth and made my own onion soup mix from the spices I had on hand rather than the canned/packaged stuff. Perfect for this cold front we’re getting and I did two smaller roasts so there’s plenty left over.
This recipe reminded me I really need a fat separator, but I can’t find one that’s not plastic.
- Joined
- Jun 21, 2021
This was the first hit I got for "glass fat separator" on Amazon. Seems like it wouldn't be awful, assuming it survives transit. I've seen a bunch like it, so there are definitely options out there.
I use the OXO polycarbonate one and haven't had any issues with it though.
thejackal2
kiwifarms.net
- Joined
- Jan 20, 2023
Local grocer had a giant ass bag of veggie dumplings on sale for $8.99. Heated them up in the air fryer and added some of my home made miso and soy sauce remoulade. They were OK. Be better deep fried but don't have one. I still got like 30 left in the bag, into the freezer they go, will they be seen again? I got my 9 bucks worth I guess.
- Joined
- May 14, 2019
I tried a new dish in my Dutch oven that I never use for anything but chicken and dumplings. The original idea was a chicken and rice casserole, something I was exposed to at a KFC buffet. But I didn't really understand how to go about making a casserole properly and I altered the recipe so much that it would NOT be a casserole. I also forgot that the reason I don't use my Dutch oven is because it is so big that anything I fill in the bottom will be so THIN that it's awkward.
But what I wound up with was a dish very much like my stir fries, just different. I used chicken stock for my water and I wound up with rice, chicken and mixed veggies in a pot, of course much more chicken-flavored compared to egg stir fries and done in one pot.
I should try again with cream, but this is also worth making. I liked it a lot. I'm going to try a jambalaya next, same shit pretty much. i always had a lot of trouble with that (one of my favorite childhood dishes) for some reason and I stopped trying entirely. I think it was 90% being a retarded and cranking the heat up to max on the sausage.
I drug out my cast iron skillet (wanted to try making cornbread in it; I always used a muffin tin for Cracker Barrel like cornbread muffins, but I wanted to try something different), but I realized I'd thrown out my butter. Between months-old ingredients and losing power for days during Helene, I decided to make things easy and toss EVERYTHING (except for my sauces that still looked fine; spices dont' get tossed either, obviously).
I had stopped cooking entirely months ago. I guess that while my life had gotten a lot better in important regards, in some ways I had just given up on everything except my work, was the only thing I paid any attention to. I knew I had to change this. I drew up a cookbook (doesn't have actual recipes yet) of the stuff I made that I ACTUALLY want to make or ACTUALLY will, easier things. I used to try a lot of international food, historical stuff and other things that were beyond my means in terms of both technique and resources. This is a much more practical list. I learned that at this point there are certain things that I'm better off thinking of as permanent staples and that I can make dinners off of those alone. Potatoes (in a sack), milk, eggs, rice, frozen mixed vegetables, frozen broccoli. With canned Spam I already have enough stuff to make Spam fried rice on the spot at any time if I have those things, which I always do. If I always keep milk (my problem was not using it fast enough to avoid it spoiling, and the solution is MAKING myself use it) I always have the means to make cornbread.
I started eating my ice cream out of ice cream cones, it reduces how much I eat (compared to making a bowl).
But what I wound up with was a dish very much like my stir fries, just different. I used chicken stock for my water and I wound up with rice, chicken and mixed veggies in a pot, of course much more chicken-flavored compared to egg stir fries and done in one pot.
I should try again with cream, but this is also worth making. I liked it a lot. I'm going to try a jambalaya next, same shit pretty much. i always had a lot of trouble with that (one of my favorite childhood dishes) for some reason and I stopped trying entirely. I think it was 90% being a retarded and cranking the heat up to max on the sausage.
I drug out my cast iron skillet (wanted to try making cornbread in it; I always used a muffin tin for Cracker Barrel like cornbread muffins, but I wanted to try something different), but I realized I'd thrown out my butter. Between months-old ingredients and losing power for days during Helene, I decided to make things easy and toss EVERYTHING (except for my sauces that still looked fine; spices dont' get tossed either, obviously).
I had stopped cooking entirely months ago. I guess that while my life had gotten a lot better in important regards, in some ways I had just given up on everything except my work, was the only thing I paid any attention to. I knew I had to change this. I drew up a cookbook (doesn't have actual recipes yet) of the stuff I made that I ACTUALLY want to make or ACTUALLY will, easier things. I used to try a lot of international food, historical stuff and other things that were beyond my means in terms of both technique and resources. This is a much more practical list. I learned that at this point there are certain things that I'm better off thinking of as permanent staples and that I can make dinners off of those alone. Potatoes (in a sack), milk, eggs, rice, frozen mixed vegetables, frozen broccoli. With canned Spam I already have enough stuff to make Spam fried rice on the spot at any time if I have those things, which I always do. If I always keep milk (my problem was not using it fast enough to avoid it spoiling, and the solution is MAKING myself use it) I always have the means to make cornbread.
I started eating my ice cream out of ice cream cones, it reduces how much I eat (compared to making a bowl).
- Joined
- Jan 1, 2021
Pho ga/chicken pho in the electric pressure cooker. This is definitely where the pressure cooker shines, 10 minute cook time + 20 minutes natural depressurizing would have taken a couple of hours on the stove and the broth is as good as any local restaurants. Yes it's an Instant Pot though I hate being a product shill because any electric pressure cooker would probably do the job just as well. Next time I'll broil the onions and ginger instead of "charring" (lightly browning) in the IP on the "sautee" function for extra flavor but overall a successful meal.
- Joined
- Feb 3, 2023
I think you saved me a lot of trouble. I had planned to use King Arthur Gluten-Free bread flour with this recipe which calls for xanthan gum and all purpose flour. After reading your post I decided to check if the bread flour has xanthan gum already in it and it does. I figured adding additional xanthan gum to it might have been a bad idea so I ended up going with this recipe which calls for the gluten-free bread flour instead.
Gluten-free bread came out fantastic. It was a beautiful golden brown, rose nicely, and was a lot more pleasant to knead than my last attempt. I really liked brushing the dough with vegetable oil, assuming that's what created the nice crust. I also baked 2 loaves of normal people bread for myself. That's become a staple for me, baking bread, slicing it, and freezing it to have toast with an egg in the morning.
- Joined
- Dec 28, 2014
If I make a really crusty bread, I think that makes the best kind of that thing where you tear a hole out of the middle of it and crack an egg into it. (I'd call it toad in the hole but that's the American phrase for that and it means something totally different elsewhere involving sausages.)
- Joined
- May 14, 2019
My cookbook/menu I mentioned:
RICE STIR FRIES
All of my rice stir fries share, as a base, an egg fried rice of white rice, optional coleslaw mix, mixed vegetables, optional broccoli, and egg with a sauce of soy, sesame seed and hoisin/oyster. The preparation is rote. My rice stir fries are usually served with grilled pineapple and are complete dishes.
Polynesian Stir Fry (all in Wok) Spam fried in the wok
Korean Fried Chicken Deep fry popcorn chicken and coat in an Asian BBQ sauce
Chinese Baked Tilapia Honey-glaze tilapia, baked with the rice in oven
NOODLE STIR FRIES
Drowned Chicken
PORK SHOULDER/BUTT DISHES
Things to try making:
Hunter’s stew (I made this extremely long ago)
Cube Steak and its Gravy
Salisbury Steak
Cheeseburger
OVEN DISHES
MY PASTA DISHES
MY SANDWICHES
I try to prioritize using up russet potatoes, but sweet potato fries are preferable to russet potato fries.
MY MEXICAN DISHES
Fried plantains are another option for a side dish with Mexican dishes, but are finnicky (unlike bananas, if they are not fully ripe they are worthless).
MY TILAPIA DISHES
Special beverage/dessert pairings
Lager: Sayyadiah, Kraut and Sausage, Shepherd's Pie
White Wine: Chinese Baked Tilapia, would probably go with fish
Chocolate Milkshake: With sandwiches and Skyline
Southern side dishes (not an exhaustive list)
Pinto beans
Mustard greens
Cornbread/hush puppies
Golden hominy
Kilt green beans
DEEP FRYER DISHES
This dish is supposed to be incredibly easy, but I have never been able to do it consistently despite cooking it more than any other dish. As with most problems, high heat seemed to ruin it. A marinade in faux-buttermilk (nothing is to be gained by buying real buttermilk for the purpose) and fried with a coating that I buy marketed for the purpose. Serve with traditional Southern side dishes.
Catfish fried with a coating like SFC is. Lemon juice for flavor, hush puppies obligatory and tartar sauce. I never thought to serve it with pickles, but there is no reason not to when I keep them on hand at all times. Serve with two traditional Southern side dishes (not cornbread).
WOK DISHES
RICE STIR FRIES
All of my rice stir fries share, as a base, an egg fried rice of white rice, optional coleslaw mix, mixed vegetables, optional broccoli, and egg with a sauce of soy, sesame seed and hoisin/oyster. The preparation is rote. My rice stir fries are usually served with grilled pineapple and are complete dishes.
Polynesian Stir Fry (all in Wok) Spam fried in the wok
Korean Fried Chicken Deep fry popcorn chicken and coat in an Asian BBQ sauce
Chinese Baked Tilapia Honey-glaze tilapia, baked with the rice in oven
NOODLE STIR FRIES
Mom’s full Pad Thai involves Pad Thai, flank steak, peanuts, water chestnuts and bean sprouts, Pad Thai sauce (of course) and things like eggrolls and pork dumplings on the side. I have only made this with expensive supplies provided.
DUTCH OVEN DISHES
Chicken sauteed in oil in the Dutch oven followed by making a cream sauce of sorts with mixed veggies, onion and such. Shred premade biscuit dough (the kind that comes in a can and is baked) into the broth and boil with the lid on to form cheap dumplings. Mediocre dish but somewhat easy execution. For some reason tends to come out greasy no matter how little oil I use.
There are various options. My exposure to the concept is casseroles put out at the [REDACTED] KFC that have a rich, creamy consistency and were either chicken in rice (lots of cheese) or green beans in rice (lots of cheese). I believe [REDACTED] made something very similar with onion strings and green beans. My thinking of a simpler (no cans of soup required) one would be chicken stock based with rice, mixed vegetables and chicken. In practice, it sounds exactly like my “country captain” below (but with much more cheese).
The best dish I have ever eaten, and so I forgot the recipe completely. The version I attempted to copycat from Hannibal’s Kitchen of Charleston is not even the same thing as “real” country captain. It was a rice dish rich in spices with chicken and vegetables. The closest equivalent I can think to make would be to do the spices and rice with mixed vegetables in the Dutch oven and bake it with spice-rubbed chicken (does not have to be blackened, although that’s what I’ve done before) in the oven. Serve with cornbread.
Note: This is actually very similar to what I did with my "casserole." Knowing better now I'd just boil rice with the spices and frozen veggies, blacken chicken in the press.
Note: This is actually very similar to what I did with my "casserole." Knowing better now I'd just boil rice with the spices and frozen veggies, blacken chicken in the press.
Mom uses jambalaya rice (premade, like most rices I do), chicken and polska kielbasa. Has in the past added shrimp. I'd probably prefer, for my purposes, to do a sausage dish alone (much like the "casserole." Brown the polska kielbasa but don’t cook it as such: it will cook in the jambalaya mix like it does in a Lowcountry Boil. This has never worked correctly when I’ve done it before (probably beginner ineptitude + too high of heat) and I’m hesitantly adding it back to my list to try in one pot in the Dutch oven.
SLOW COOKER DISHES
All slow cooker meals must be regarded as being made the night before (regardless of if accompanied by side dishes) and as being made to be consumed (as leftovers) in two or more meals.Mom’s chili of two beans, ground chuck and various spices/peppers other things. I wouldn’t recall the recipe and rarely made it (because of Mom sending me home with chili frequently), but I have done it successfully. Always served with Fritos, sour cream and Mexican string cheese. Is a complete meal in itself (Fritos fulfill the role of bread and beans and meat are too heavy to warrant side dishes).
A stew, like a salty Appalachian version of a chili, of beans and ham. The beans must be Great Northern Beans (I did not realize this until recently) to be creamy. The ham must be a bone-in ham, not sliced, or it will be nothing like Mom’s ham. [Confirm with Mom if she uses chicken stock or just water in the preparation.] Serve with a favored side dish like green beans or mustard greens and cornbread. I may crumble bacon into it after it is ready. Is always served with raw chopped onion.
(Mom made a green bean, potatoes and ham stew Pa liked that sounded functionally the same as soup beans)
(Mom made a green bean, potatoes and ham stew Pa liked that sounded functionally the same as soup beans)
Drowned Chicken
Mom’s stew of chuck roast (browned first in a pan), carrots, potatoes and such in a beef stock. She probably makes it with celery; onion is more reasonable for me. Serve with cornbread or mustard greens, something of that nature.
Sandwich of a layer of toast, mashed potatoes, leftover pot roast and a beef gravy. Serve with a side dish like green beans, pinto beans or mustard greens.
PORK SHOULDER/BUTT DISHES
I would not recall the recipe; I made it rarely (high effort to quality ratio). If were to look it up again, functionally the same as pulled pork but stewed in Mexican spices, orange juice (?) and such instead of in barbecue sauce and liquid smoke. I have always served it as burritos/tacos (the same as chicken fajitas and beef tacos) with the same customary sides.
Slow cook pork with sauerkraut. As a vaguely-Central European dish I believe I have served in the past with beets and Southern fried apples.
Leftover pork and sauerkraut served on sourdough bread (press in panini) and serve with traditional sandwich side dishes (like French fries or baked beans). I may have done it with a mustardy “hot” German potato salad once, but not particularly worth the effort.
Pork shoulder stewed with an obscene amount of barbecue sauce and liquid smoke. Serve with traditional Southern side dishes/cornbread. Can be served as sandwiches. Flavor and texture pairs particularly well with coleslaw (as topping/side dish), even as a topping on top of a bed of coleslaw.
Chinese egg fried rice that I always do but with leftover pulled pork as the meat of the dish.
STOVETOP AND OVEN
A self-contained meal of kielbasa sausage, crawdads, potatoes (brown can easily be substituted for red), onion, ear of corn and maybe other things with crab boil seasoning. Optionally served with cornbread
Blackened chicken with shrimp and cheese grits, beans (green or pinto) and mustard greens
Things to try making:
Hunter’s stew (I made this extremely long ago)
Cube Steak and its Gravy
Salisbury Steak
Cheeseburger
I have tried making country fried hamburger a million times with no success. I would likely do better doing a real country fried steak with real cube steak. Serve with mashed potatoes (obligatory to go with gravy for both) and two traditional Southern side dishes (potentially cornbread).
Mom’s dish of chicken cutlets (presumably pan-fried in oil) with an artichoke sauce. I don’t recall the side dishes she serves; they’re not directly relevant to the dish itself, so say any two or three traditional Southern side dishes of choice.
Sauerkraut and polska kielbasa cooked in the same dish. I probably, like with pork and kraut, served it with German/Central European side dishes, though it hardly matters. Serve with two other dishes (probably Southern fried apples and cornbread).
OVEN DISHES
Have done this in the Dutch oven, but found it did not work well (worth trying again?). A dish of ground beef, mixed vegetables, and mashed potatoes that is layered like a lasagna and then baked in the oven to set it. I never get the consistency right and cheaply use canned gravy instead of trying to get my gravy right. Usually the mashed potato is excessive. Regardless, it is edible. Top with parmesan, but perhaps add it only a few minutes before it is done to avoid burning (rule for all cheeses on casseroles). I don’t recall a side dish and it seems excessive (complete meal); perhaps Southern fried apples.
MY PASTA DISHES
Fettuccine alfredo served with chicken, bacon bits and optional shrimp. Italian bread, broccoli and fresh cut tomato slices are customary side dishes. Consider getting pesto as another topping.
Simplified alternative to Chicken and Shrimp Carbonara (very difficult to make) from Olive Garden
Simplified alternative to Chicken and Shrimp Carbonara (very difficult to make) from Olive Garden
I only have eaten this as a way to clear out supplies given to me. Regardless, it is cheap. Serve with the same side dishes as other pastas.
Made once. Mom’s dish of ground beef and pasta (penne?) with a cheesy layer on top. Like a very lazy version of lasagna (I like lasagna, think it’s probably very unrealistic to make it without a dedicated effort to learn it).
A junk food variant of spaghetti and meatballs particular to Southern Ohio, substituting Cincinnati-style chili sauce for spaghetti sauce, hotdogs for meatballs and string cheese for parmesan as well as adding crackers, diced onion and dark red kidney beans. A complete meal in itself. I typically serve it with a chocolate milkshake served in a fancy glass.
MY SANDWICHES
I try to prioritize using up russet potatoes, but sweet potato fries are preferable to russet potato fries.
A complex press of roast pork, ham and salami with mayo, mustard, Swiss cheese and dill pickles on a submarine bun. Heat and give form in a panini press. It is good but unwieldy to assemble and unwieldy to order at the deli counter. An innovation of Mom. I may have served with fried plantains in the past.
A cornmeal Salisbury steak, or a country fried hamburger inverted depending on perspective. Ground beef is mixed with cornmeal as filler and fried in a small amount of oil (not deep fried). In the past I found it much more consistent than my attempts at cheeseburgers on the stovetop, but that has since reversed. As a burger of the Mississippi River Delta (Great Depression poverty food origins, named for its price of a “slug,” a nickel), I make it as a gimmicky uber-Southern burger with coleslaw as a topping, have used pimiento cheese before (I tend to fail to use that fast enough to justify buying it) and if I’d thought of it would put it on Texas toast. Pairs with the same sides as a cheeseburger, including, naturally, coleslaw.
Cheeseburgers
Cheeseburgers come in many varieties depending on the specific toppings one wants. I have always been terrible at making these, but likely due to only understanding, very slowly, that temperature has to be low and slow for it to not become charred outside and raw in the middle. I like a wide variety of toppings elsewhere, but at home coleslaw is a go-to topping as a substitute for lettuce/tomato salad and doubles as a side dish. Baked beans, French fries or potato chips (from a bag) and onion strings (another topping/side dish hybrid) are customary. I have come to suspect I would be less stressed making myself a baked potato on the side than fussing over the deep fryer. If finished with the panini press and buttered toast, it can be presented as a Frisco melt.
Cheeseburgers come in many varieties depending on the specific toppings one wants. I have always been terrible at making these, but likely due to only understanding, very slowly, that temperature has to be low and slow for it to not become charred outside and raw in the middle. I like a wide variety of toppings elsewhere, but at home coleslaw is a go-to topping as a substitute for lettuce/tomato salad and doubles as a side dish. Baked beans, French fries or potato chips (from a bag) and onion strings (another topping/side dish hybrid) are customary. I have come to suspect I would be less stressed making myself a baked potato on the side than fussing over the deep fryer. If finished with the panini press and buttered toast, it can be presented as a Frisco melt.
MY MEXICAN DISHES
Fried plantains are another option for a side dish with Mexican dishes, but are finnicky (unlike bananas, if they are not fully ripe they are worthless).
Chicken fajitas could theoretically be made on the grill; in practice, is probably easier to do on the griddler as I always have. Customary side dishes of Mexican wrap foods for me are Spanish or cheesy Mexican rice, black beans (refried beans have never had the right taste or texture out of the can) and grilled pineapple. Fajitas served with sour cream, string cheese, and sauteed green bell pepper as toppings.
Tacos (seasoning out of a bag) with side dishes and toppings (sans sauteed pepper) as in the “Fajitas” entry.
I don’t remember what this was exactly in the restaurant when I got it, but for my purposes this is basically New Orleans Seafood with tilapia swapped for fajita chicken and everything Mexicanized (queso, Spanish or cheesy Mexican rice). Serve with black beans or something on the side and/or grilled pineapple.
MY TILAPIA DISHES
Mom’s copy of a Ruby Tuesdays dish. A rich dish of dirty rice, maternal tilapia, butter-sauteed shrimp and alfredo sauce customarily served with broccoli and Italian bread as side dishes. I tend to serve mustard greens as a side.
Mom’s dish of tilapia pan-fried with a light flour dusting/oil layer served over long grain and wild rice and adorned with toasted almonds and sauteed white onion. Broccoli on the side. I tend to serve mustard greens as a side.
An Egyptianization of Maternal Tilapia that I made. Long grain and wild rice is exchanged for cheese couscous (technically a small, ball-like pasta, but functionally an Arabic wheat equivalent to Southern maize grits) and falafel is served as a side. Calls for specific seasonings. I would consider grilling it on the propane grill, although that may mean either grilling the onion or cutting it from the dish.
Special beverage/dessert pairings
Lager: Sayyadiah, Kraut and Sausage, Shepherd's Pie
White Wine: Chinese Baked Tilapia, would probably go with fish
Chocolate Milkshake: With sandwiches and Skyline
Southern side dishes (not an exhaustive list)
Pinto beans
Mustard greens
Cornbread/hush puppies
Golden hominy
Kilt green beans
- Joined
- Jul 28, 2024
I think their GF bread flour is new, haven't tried it myself yet but I typically get the measure for measure which has a different ratio of flours and xanthan gum. I learned recently it was not interchangeable with the all purpose which has more starch and no xanthan gum. I'm extremely skeptical of that first recipe considering the low amount of xanthan gum you're asked to add to a high starch flour but I do have the stuff to try it so I may make a half batch to test it (though I can't have dairy so that will be the only thing I change).
It looks like the bread flour contains hydrolyzed wheat starch which definitely helps with GF breadmaking, Schär uses it for their croissants. Psyllium husk fiber is also a common staple in GF breads that I use myself to make it more spongey. All in all, it sounds like a solid bread flour. Brushing the crust is also vital since GF baked goods are notorious for not properly browning. I usually go for egg wash but I'm considering olive oil since the oven should be just below its smoke point. I'm glad to hear it turned out well! Nothing beats homemade bread.
Rotter
kiwifarms.net
- Joined
- Oct 23, 2020
ElHijodeDeficienciaCogni
kiwifarms.net
- Joined
- Oct 20, 2024
I used to work in a dinner when I was a kid. The secret to crisp hashbrowns is to parboil peeled potatoes then stick them in a bucket of water with salt and let them sit in a fridge overnight. Then you just grate the potatoes (food processor with grater attachment works fastest), and pop em on the griddle with lots of oil. While the first side is cooking you put a lid over the tatties. When you flip them you remove the lid.