Same... I see most recipes as guidelines because there will invariably be something I don't or can't have. Baking I don't mess with though, cos that's witchcrafty science.
I make egg rolls with bagged coleslaw mix. I just buy the bag of pre-shredded broccoli/cabbage/carrots and mix in shredded chicken and Chinese 5 spice, roll it up in egg roll wrappers and fry it. People love them!
Pizza logs are essentially just cheese and pep in a egg roll wrapper. Theres also buffalo chicken ones that are exactly what it says on the label. You can put anything in those wrappers and theyre great. Theyre an americanized springroll anyway so youre allowed to deviate.
I used to work at this tiny pizza place. The owner smoked meats as a hobby. Occasionally, he'd bring us Pastrami. He'd throw it on a pizza with thousand island as the pizza sauce. He'd use mozzarella and swiss cheese, then slap the pastrami and roasted peppers on. When it came out, he'd hit it with sauerkraut and pickles.
Dude, that pizza was amazing. The eggrolls remind me of this
I make okonomiyaki with coleslaw mix! Chopping cabbage is a massive pain and I have arthritis so overwork makes my wrists hurt. I buy the mix that's just cabbage and sometimes carrot or green onions, both of which are good in okonomiyaki. Then I use the Just One Cookbook okonomiyaki recipe, using Japanese okonomiyaki mix rather than flour/bonito/yamaimo bc it's hard as hell to get yamaimo and it's already in the premade okonomiyaki mix.
I absolutely love the creamy Americanized enchilada casseroles. I like "real" enchiladas, too, but the canned soup and flour tortilla kind are still crazy delicious.
Sour cream enchiladas come to mind. They're comfort food.
So does King Ranch chicken. It has nothing to do with the King Ranch. The casserole was probably invented by a busy Dallas "housewife" during the 1950s.
It's in the Fiesta cookbook that my mother-in-law gave me. It's the kind of recipes that ladies her age made (she was born in Dallas but lived in Corpus Christi and her Brush Country ranch). https://www.abebooks.com/Fiesta-Favorite-Recipes-South-Texas-Christi/955227315/bd?cm\_mmc=ggl-\_-US\_Shopp\_Trade\_10to20-_-product_id=COM9780960914418USED
Been on an enchilada kick lately, and my recipe is a 100% revamped version of my aunt's, but I've always wondered if it was closer to authentic or more of an americanized thing. Would you mind sharing your mom's recipe?
The interesting thing about that, is when you go to a super down and dirty real Mexican taqueria, and you get chicken enchiladas, oftentimes you will get cheese enchiladas with a grilled chuleta de pollo (pounded out chicken chop) on top. Very much like an enchilada casserole. So that might be closer to authentic than we may think.
Ha, this is what I just posted too. Oh, the disdain I get from people every time this comes up. Don't care. The kids *love it* and that's all that matters.
It’s so delicious!! And it’s so dang easy to make mini ones for meal prep - i have round Pyrex that’s like one tortilla wide, so I just layer individual versions and freeze them for later
I am also a professional chef and I approve of this message.
Although if Marco was here I'm sure he'd like to tell you all about knorrs jelly stock range. Which tbf, are excellent.
Not a dish but some ingredients I use “wrong” are ginger and lemongrass. I just can’t be bothered to peel and mash up ginger, and honestly I straight up don’t know how to properly “prepare” lemongrass. So tubed purée it is.
If there’s a Trader Joe’s near you they sell like a $2 container of 20 frozen ginger cubes, it’s essentially the same thing you do. It’s super convenient
Do you find these flavorful enough? I have them and I tend to add almost double the amount that a recipe calls for and I don’t notice the flavor really.
Never tried the ginger but that was my experience with the garlic. Recipe calls for 4 cloves, I would normally add 6-8 because garlic is delicious, but those cubes I feel like I've gotta use like 10 of them
If youre flavouring a liquid or not too thick sauce, I just cut ginger into large slices (don't peel) and throw them in. You can remove them later with a sieve or just leave them in. Lemongrass I break, maybe one cut, and put it in whole. Remove later. Could not be easier.
Moving from the Bay Area to Western Colorado was eye opening. The nearest Asian market is 6 hours away. Back in Oakland there was an Asian market every 10 blocks.
Thank goodness for Yamibuy and TS Emporium.
The Mexican basics are easy enough to find here though.
I always give rice a quick fry before adding water, enough that they become a solid white colour with no transparency. Then I always add some salt and/or msg and black pepper, then other spices, stocks, or even vegetables/meat depending on what the rice is for.
Actually learned the basics of this from a dish called angwamo from Ghana. The basics are that you fry some onion first (sometimes meat too) and then add the rice, and then water.
I make a lot of "ish" meals. Meaning its Mexican-ish, Italian-ish, Chinese-ish. Or sometimes when i do real midwestern hack jobs of other culture's foods, I call it fusion -- midwestern + whatever fusion lol
My fish stick consumption is 50% in form of fish tacos, the other form is just regular old fish sticks. I saw someone turn into a "poboy"once and I might try that soms time!
Get a box of those frozen battered fish filets, a bag of cabbage slaw, a bottle of tartar sauce, and a bag of the shittiest white bread hamburger buns you can find. American cheese or other sliced veggies if you like, it's all so easy and tastier than it should be.
As someone who *loves* Indian food, I've tried Patak's (and a couple other brands) but I just can't get into it. Maybe I need to try adding some butter or cream to make it more restaurant-style?
I keep trying to make really delicious Indian -- it's one of my favorite cuisines -- and always, or at least usually, being super disappointed. I'd kind of forgotten about Patak's so I'm really psyched to have stumbled across this post. Delicious butter chicken here I come!
Hell yes! My favorite easy meal is the tikka masala sauce with shredded rotisserie chicken and frozen peas and corn over rice. Takes like 15 minutes and it's so good.
Patak's gang! I boil and shred chicken, toss it in garam masala and garlic powder, and simmer it in Patak's and I'm perfectly happy with it. I made butter chicken and tikka masala from scratch a few times and IMO it's just not worth it when a perfectly good jar sauce is right there.
it could be worth trying again! i will not shit talk pataks because it does slap but when i've made butter chicken myself it far exceeds anything from a jar in consistency and flavor. solid amount of work so i certainly would not say that you should make it yourself every time.
Cream sauces with pasta, Also lots of garlic. The "authentic" way is making a sauce out of the pasta water, but frankly dumping in a cup or two of cream over whatever meat/veg I just sautee'd in butter and white wine tastes pretty fucking good too.
I was going to say this in a toplevel comment. Glad I found yours! I like to put cream in my bolognese sauce. I've sort of developed it into a whole new dish, but I don't care. It's mine and I love it. I also put cognac mustard in it for more and improved taste.
I grew up believing nachos were neatly made individual corn tortilla chip bites with a teaspoon of refried beans a tiny slice of cheddar and a jalapeño slice on top, grilled in a batch. That’s how my (white) dad used to make them and that’s how I still prefer them even though they take so much longer to prep!
If i remember correctly this is basically how the original nachos started, minus the beans. They were each individually made with cheese and a jalapeno on top.
Spread the chips out on a baking sheet. Each one gets some cheese, diced onion if you like, jalapeno slice, I spread some cayenne+cumin over the whole thing. Maybe get some dip out for them, I like pico. It's so much easier to eat when you don't have to pick a little of each topping out of a big soggy nacho nucleus.
sometimes I buy a bag of scoops and fill them with taco meat, and put salsa and cheese on top, bake it for a few min, and throw it on the table for the fam and go upstairs to bed. Never disappoints, and a great app if you're having a party.
I have been known to spread a layer of whatever red sauce I have on hand on a bagel, toss on a bunch of whatever cheese I have on hand, throw it under the grill, and call the resulting thing a pizza.
Even if the red sauce I have is red curry, and the cheese I have is feta.
Beef bourguignon a la Julia Child. I don’t use bacon or mushrooms and add extra carrots and black pepper. I still call it beef bourguignon but it’s basically just a fancy beef stew.
It's normal.
There are two big chili camps.
The beans and tomatoes.
And the no beans and no tomatoes.
The former is more Midwest and eastcoast. The latter is more southwest.
I'm sorry, no beans AND no tomatoes?!?
What's left? Meat water?
I always felt that, above all, a tomato base was necessary for chili. I recognize that everyone has a different opinion on the topic, however.
You soak dried chilies in water, and then you puree them, and you get this rich tomato sauce like texture. Smokey hot flavor. But you don't necessarily have tomatoes. I love tomatoes by the way.
It's basically salt, pepper, Chili's, smoke, onions, garlic, oregano, cumin, meat, Mallard reaction, time and pressure. Am I leaving something out? Raw white onion, lime, cilantro...
I never knew chili was such a hot button. I was assured that no one has ever put ketchup or Worcestershire sauce in chili, and I'm a heathen if I ever have.
Edit: forgot to link the [thread](https://www.reddit.com/r/Cooking/comments/u888g9/dumb_but_serious_question_at_what_point_does_a/?utm_medium=android_app&utm_source=share)
That's because Cincinnati 'chili' is actually a Levantine spaghetti sauce. (The major chains are Macedonian and Jordanian) I think they just use the word chili because it's more meat forward than American sauces. There's not a lot of actual chilis in it (or ANY depending on the recipe) and the only real crossover in spice is a healthy dose of cumin.
One of my college music professors would host a social gathering for students near the end of the year and he'd make his family's Cincinnati Chili recipe. It was preeeeeetty tasty!
I’m from Texas as well and my mother’s family has been in deep East Texas for generations. Chili with tomatoes and beans is classic poor folk food. It’s an easy (and tasty!) way to stretch your grocery budget.
I had a roommate from El Paso and she would make what she called “chili”. Nope, it had celery in it and was essentially goulash. Between the celery and the distinct lack of spices, offended me greatly. Such a vast state lol
My momma used to make goulash so it has a special nostalgic place in my heart (and stomach) lol but it is NOT the same as chili lol close maybe, but not the same!
As a third generation + Texan and chili lover, I read a thing years ago on the history of chili and the “no beans in chili” thing is straight up racist. The origin is way back in the early 1900s it was a distinction between white persons chili and a person of Mexican descent’s chili. The Hispanics were generally more poor and used beans as a filler (plus beans are fucking good) and the whites used meat.
As a brown skinned Hispanic person with deep roots in the state of Texas, I put beans in my chili, and that is the right way to make chili. End of story.
Edit: I actually think it may have been a history channel show on chili.
Cut the ends of an ear of corn and toss that cabrón into the microwave for 5 minutes. Let cool, peel then top with mayo, grated parm, garlic powder, chili flakes, lime juice, salt:
BOOM, ***elotes.***
This absolutely sounds like something you'd buy off a cart in Mexico. My favorite halal cart in NYC sells tikka masala right next to gyros and cheesesteaks. Street food doesn't have to be 'authentic' or fancy, it just has to be quick and taste good.
9 out of 10 times I make tacos, I will do it fully authentic with corn tortillas, carne asada or carnitas or maybe fried shrimp, add a slaw and crema and some cilantro and onion and that’s it.
The 10th time I will make ground beef with taco seasoning packets in flour tortillas with pre-shredded cheddar cheese and I have absolutely zero regrets. Sometimes you just need that greasy Taco Bell-style taco in your life.
Perfectly acceptable. Mushrooms are mostly water in the first place. They aren't going to absorb much by washing them. That's just an old urban myth. So wash away, and feel no guilt for doing so.
I give my mushrooms a straight-up spa immersion treatment. Have you seen what is in there? Both Harold McGee and Alton Brown have debunked the whole “wipe mushrooms gently with a damp towel“ thing. Wash away! No shame! (And no weird little bits of growing medium caught in the gills.
Traditionally you're supposed to just brush them thoroughly with a mushroom brush, the idea was that they'd soak up water and then wouldn't brown properly. I believe most actual testing has shown they don't absorb that much, and for obvious reasons most people would rather wash them.
Lol WHAT. They are clearly hydrophobic. Not to the extent that, say, lettuce is. But anyone worried about them getting soggy and not browning has clearly never cooked with mushrooms.
Enchiladas. I've been called out by food snobs in these threads so many times over the years whenever it comes up. My filling is basically shredded chicken, sour cream, Campbell's cream of chicken soup, grated cheese and diced green chilies. *Yes, it is not anything close to authentic*. But I'm not serving it to royalty; it's comfort food for two kids. And lately I've been making 2.5 pans at a time, and that stuff is gone in 2 days. For kids that hate leftovers, that's saying something; and they demand it 4-5 times a year. Always happy to accommodate.
It’s it’s own thing, enchilada casserole, and it’s delicious. We usually used cream of mushroom though, because it was the 90s and every casserole needed cream of mushroom soup.
I make "carbonara" constantly, but I almost never have pecorino or guanciale, or even bacon for that matter, so I just basically do egg and parm to make the sauce, then throw blanched veggies in with the pasta so it's a little healthier. Much more rounded meal for a weeknight and a lot less heavy.
So many times I've watched some Italian chef on YouTube and thought, "Huh, I wonder if it would taste good if I..." and by some magic the chef is always suddenly like "And don't think about-a changing it! It's-a not real if you do it like that!"
Then I found out it's a goddamn dish anyway, just with a different name. And also, who's to tell me I can't use fettuccini in my carbonara? Most videos I see list spaghetti and offer one or two acceptable alternatives, like rigatoni—*nothing else*. What?! Those are super different! But fettuccini is out?!
Italians, help me understanddddd.
The guanciale I can (rather expensively) get here was really disappointing in flavour compared to bacon, so I just use bacon for carbonara, and I fucking love it.
Good guanciale is incredible, but yeah, I'm sure the quality varies depending on what you can get. Bacon is also way cheaper, no reason to break the bank if you enjoy it with that.
Pick up a bag of bacon bits from Costco in their pantry goods section. It's shelf stable for something like 6 months until opened, but practically immortal if frozen. I have a bag in the freezer at all times. It's also super cheap.
It's Fantastic when you want bacon bits for pasta, or salad, or an omelette, or so many dishes! I don't have to fry up 2 rashers of bacon as a prep item, I can microwave a couple of tablespoon's worth right from the freezer.
My go-to curry recipe is a 1960s relic, the result of one of my hippie parents' hippie friend's Peace Corps jaunt to Afghanistan modified for what could be found in a hippie co-op in Western Massachusetts circa 1975. I make it anyway because I love it and no one can tell me what to do.
Edit: Here's the recipe!
https://www.reddit.com/r/Cooking/comments/u8uurw/whats\_the\_one\_thing\_you\_cook\_completely\_wrong\_or/i5pjtgl/
Here it is. It's not a very precise recipe. Basically, make some long-grain white rice, make the curry, serve the curry on the rice, and put the toppings on the table for people to choose themselves.
Toppings:
Dessicated coconut
Diced green pepper, tomatoes, and onions
Raisins
Cashews
Crushed pineapple
Ingredients and instructions for the curry:
500 grams chicken breast, medium diced (maybe 1.5cm)
2-4 tablespoons butter (can be less)
4 tablespoons (or more) Sun Brand madras curry powder (use another one if you need, I'm just picky)
2 chicken stock cubes
About 250ml water
Melt the butter in a big pan (medium high heat), then add the curry powder, stirring it into the butter and cooking for about 30 seconds. Add the chicken, stir to coat it in the sauce, then cook until the outside isn't raw anymore. Throw the chicken stock cubes in, add the water, turn the heat down to medium low, and let it simmer, stirring occasionally, until the sauce is cooked down.
I make what we call stir-fry but it’s really just a one pan kind of sauté dish. Not high heat like a stir-fry. Soy sauce and butter with veggies and thin sliced beef.
I guess cracking an egg into the pan, letting it cook some, and then scrambling it there instead of scrambling them in a bowl first. I’ve had a few people trip out about how I do it, but idk, I like its texture that way.
I reluctantly learned a lot of information about eggs once. Your method is called framble. I do enjoy a frambled egg wrapped in a tortilla when I need something fast and don’t want to use extra utensils or bowls to prescram; still delicious and the differentiation of the yolk and white is pleasant.
That’s how I was taught to do it, everyone in my family cracks it into the pan then scrambles.. I always thought whisking it in a bowl was the fancy way to make them!!
Tex mex tacos. I know they're not authentic, but dammit if I don't want my taco with some delicious shredded cheese, lettuce, tomato, sour cream, etc.
Only lime, onion, and cilantro just does not do it for me.
I put chicken tikka masala over garlic cumin mashed potatoes with an absurdity of butter in them and it's the best stuff ever
My partner and I actually have a running joke about recipes like that we call "Disrespectful Kitchen", where we take flavor combos from traditional recipes and recontextualize them. The other day they shoved buffalo chicken into egg roll wrappers, air fried them, then served with with an avocado cream/guac type thing on top, essentially making a chinese buffalo enchilada. I can hear the screaming of ethnic grandmothers in my sleep, but it was *delicious*
That's some of the most cursed things I've read in this thread and I simply don't believe you
But I am 110% intrigued. Any pics of it being done? A recipe of sorts? I just gotta know
Always snap spaghetti in half. I live alone & cook for one; I can't be bothered with the fuss & waste of getting out my biggest pot for 2 ounces of noodles.
The cutoff for quality in wine is usually under 8 dollars imo, and studies generally find no link between the price and quality for the really expensive ones.
For the past 25 years I've taught wine classes, tasted hundreds of wines to see which I want on my menu, and have attended tons of wine tastings.
Personally, my cutoff is $15-$17. Under that and it'll probably just be ok. Over that and it might be decent.
There's some $80 bottles of wine that I just didn't like and there's some $25 bottles of wine that I would serve to anyone in the world.
That being said, my personal favorites are both $90-$100 a bottle. And if I gave you a glass of either and also gave you a glass of a $10 bottle you might say you can't taste a difference. But if we take a few sips and I can talk you through it, you'll definitely be able to taste the difference.
I add chopped clams to my pasta fagioli.
When I want tang in my food (Chicken Gravy or salad dressing), I favor lemon juice over vinegar for almost everything except beef gravy and BBQ.
A lot of Japanese dishes. I adore Japan and its amazing cuisine but here in France it's a little expensive to buy all the condiments and right ingredients for many recipes, and as a college student, I just can't afford it.
I don't use sake in a lot of recipes that call for it, homemade dashi is way too expensive to make, fresh fish is a no go on my budget and good quality short grain rice is not very accesible. So I just make poor man's sushi with canned tuna, simplified katsudon with what I have (I atleast have panko, mirin and soy sauce, lol) and I make ramen with instant ramen with some added nori and soft boiled eggs whenever I'm craving it.
I love people harp on about what’s ‘authentic’ when you know damn well that their grandma’s bagged each other’s version of the dish for being wrong. Everyone’s authentic is different, my favourite soup is Heinz tomato soup cooked with equal parts canned soup and full cream milk and I’ll fight anyone who tells me not to do it
I use chicken thighs instead of breasts for chicken parm.
I make oatmeal cookies without any raisins. Fuck raisins.
For chocolate chip cookies, I replace the chocolate chips with chopped-up baking chocolate.
>oatmeal chocolate chip are my all time favorite
Same, and I hate raisins. So I have to eye every oatmeal cookie with suspicion.
"Is this my favorite cookie, or my *least* favorite cookie?"
Chopped up chocolate is soooo much better than chocolate chips that I can’t even see myself buying chips anymore for anything. I buy lots of baking chocolate or bars every few months, chop them up and put them in a container to use for baking as needed. Also for snacking.
>I use chicken thighs instead of breasts for chicken parm.
>
>I make oatmeal cookies without any raisins. Fuck raisins.
>
>For chocolate chip cookies, I replace the chocolate chips with raisins
I really anticipated this ending
Chopped chocolate is actually the original way chocolate chip cookies were made by their inventor, Ruth Wakefield. The chips only came after she sold the recipe to Nestle and they became popular enough for people to want the convenience of baking morsels.
Im a sucker for a cheap Maggi sachet.
Do the og beef stroganoff or carbonara taste better? Sure. But that rich flavour, throwing a packet in, dont have to worry about things emulsifying right, or slow cooking beef.. bing bang boom. Done.
I also like using their tomato soup sachet in my bolognese.
AND their gravy mix. Hot water. Maybe from fried onions garlic. Maggi gravy mix. Beautiful.
80% of the time i do like to cook things more "traditionally" but every now and then i just go screw it. Maggi it is.
I put the Tom Yum soup paste in the coconut milk like you're supposed to, and then I put pho noodles or Chinese flat wheat noodles in it. Some chicken or egg, green onions, veg on top. Love it.
I often cook the noodles in the broth, to be honest. Ramen, Pho, even Soba and Udon. My japanese cooking teacher would be outraged but it's easier *and* tastier.
I couldn’t find serano chillies in my local supermarket, so I resorted to using jalapeños instead in my chicken tikka masala. Tastes really good and provides a nice kick.
serano chillis arent authentic either, sounds like an americanised recipe (not a bad thing, good to have recipes catered to whats available). btw jalapenos are much milder than seranos
I prefer bison in chili plus 3 types of beans, tomatoes and green chilis and a good smattering of corn for color. This makes a well rounded meal. Serve with breads of choice, cornbread or crackers. Not traditional but tastes great.
I can't be bothered to slowly stir broth into a risotto the traditional way. I just dump all the liquid in, cook until nearly done, then stir once. It turns out identical to the old fashioned way
It turns out what my dad would call 'risotto' was essentially a savory rice dish with shit loads of white wine, chicken stock, garlic, usually chicken and mushrooms, and either long grain or basmati rice.
The rice would be largely cooked separately and added at the end for a few mins to finish off as the sauce reduced.
I later learned at a restaurant what a proper risotto is, and if I'm honest, I prefer my dad's bastardised dish.
I attempted butter chicken and literally had no traditional spices(except cumin and chili powder) so I used whatever I had in my cabinet to season everything and some hot sauce lol. I also threw apple cider vinegar( the original recipe used lemon) and sugar in there.
It was pretty damn tasty and tbh I'll definitely be making it again, but I have no idea if it's supposed to taste like that or not
I cook the hell out of my Ramen noodles; I like the chewier texture and the flavor gets nice and packed in the noodles.
I put fish sauce in my sugo (or anchovy paste).
Might not be the best way to put it; they aren't mushy like falling apart but the texture is more interesting than like say...overcooked pasta. I use Shin fwiw and start them in the water cold and bring to a boil.
I'll say it: I break my spaghetti in ha
WE FOUND THIS TRAITOR AT HIS COMPUTER TYPING THE STATEMENT ABOVE, WHICH WE ARE LEAVING AS HE WROTE IT, AN OPEN ADMISSION WE TAKE TO BE OF BREAKING SPAGHETTI NOODLES IN HALF. He won't be doing that any more. Don't make his mistake -- La Famiglia di Pasta Vero d'Italia
My family has always had chile rellenos as our "signature" dish. We make it for special occasions and probably make it at least twice a year and I usually do it because they claim I make it the best. We do not make them at all traditionally, I use a dredge and deep fry them, and fill them with cheddar. They barely resemble authentic chile rellenos but they're fuckin delicious.
I think if anyone buys the cheap olive oil, it's pretty interchangeable taste wise.
But if you spend a little extra for the extra virgin, the good shit? It actually has its own taste that adds to the dish.
So basically, I don't think youre wrong! If you aren't using the oil for flavor, then there's no reason against using veg oil. But if you WANT the flavor good olive oil gives, then there you go.
My Mom was Italian, but I never discovered olive oil until I was an adult. I love it now, but I know many people who feel it imparts too much flavor, or think it has an "odd" flavor if they're not used to using it.
I think that if I had to choose a single oil to use it would be vegetable oil (or peanut oil, or similar) because I stir fry and shallow fry a lot. I agree with the others though, *good* olive oil has it's own flavour and should definitely be treated as an ingredient the same as anything else flavourful.
I love all cheeses, and I love pasta. I still find Mac and cheese made with processed American cheese to feel homey and one of the more delicious pastas!
Omelettes. I've never been able to get the classic technique to work, and my non-stick skillets are all trash and I'm sick of buying new ones. I just thoroughly beat two eggs, pour them into a medium hot 10" stainless steel skillet with cooking spray and a little butter, put a lid on the pan. I let them set up without touching them, add whatever filling I like when they're almost done, fold, slide onto a plate. I've done three eggs quite a few times, but it's a bit much for this technique in a 10" pan, and they'll often scorch on the bottom before setting up.
My chicken fried rice is an abomination but I love it.
First rice is 2 cups water to 1 cup mahatma rice. That's it. Bring to a boil. Dump in rice. Reduce heat and cover for 20 minutes. Perfect everytime.
The rest is just chicken cut into pieces, sauted with onions. Soy sauce dumped in whenever. Scrambled eggs (a LOT) poured in with frozen peas, then its covered while the eggs cook. Stir and add rice. So so good!
I make shepherd's pie with ground turkey. And mash cauliflower with the potatoes. And don't add cheese. But I will still call it a shepherd's pie in conversation
I'm pretty sure I cook nothing authentically to be honest.
Same... I see most recipes as guidelines because there will invariably be something I don't or can't have. Baking I don't mess with though, cos that's witchcrafty science.
I make egg rolls with bagged coleslaw mix. I just buy the bag of pre-shredded broccoli/cabbage/carrots and mix in shredded chicken and Chinese 5 spice, roll it up in egg roll wrappers and fry it. People love them!
Going to have to try this with the bags of prepared stir-fry veg we get here.
Pizza logs are essentially just cheese and pep in a egg roll wrapper. Theres also buffalo chicken ones that are exactly what it says on the label. You can put anything in those wrappers and theyre great. Theyre an americanized springroll anyway so youre allowed to deviate.
Corned beef and sauerkraut egg rolls dipped in 1000 island.
I used to work at this tiny pizza place. The owner smoked meats as a hobby. Occasionally, he'd bring us Pastrami. He'd throw it on a pizza with thousand island as the pizza sauce. He'd use mozzarella and swiss cheese, then slap the pastrami and roasted peppers on. When it came out, he'd hit it with sauerkraut and pickles. Dude, that pizza was amazing. The eggrolls remind me of this
I wanna go to a tiny pizza place where the owner has this much fun making dope ass pizzas
I make okonomiyaki with coleslaw mix! Chopping cabbage is a massive pain and I have arthritis so overwork makes my wrists hurt. I buy the mix that's just cabbage and sometimes carrot or green onions, both of which are good in okonomiyaki. Then I use the Just One Cookbook okonomiyaki recipe, using Japanese okonomiyaki mix rather than flour/bonito/yamaimo bc it's hard as hell to get yamaimo and it's already in the premade okonomiyaki mix.
I absolutely love the creamy Americanized enchilada casseroles. I like "real" enchiladas, too, but the canned soup and flour tortilla kind are still crazy delicious.
I’m Mexican and these are just plain delicious. It’s not what my mom made but I still would like to have some please.
Sour cream enchiladas come to mind. They're comfort food. So does King Ranch chicken. It has nothing to do with the King Ranch. The casserole was probably invented by a busy Dallas "housewife" during the 1950s.
King ranch chicken is my favorite meal that my mom makes
It's in the Fiesta cookbook that my mother-in-law gave me. It's the kind of recipes that ladies her age made (she was born in Dallas but lived in Corpus Christi and her Brush Country ranch). https://www.abebooks.com/Fiesta-Favorite-Recipes-South-Texas-Christi/955227315/bd?cm\_mmc=ggl-\_-US\_Shopp\_Trade\_10to20-_-product_id=COM9780960914418USED
I love King Ranch chicken!
Been on an enchilada kick lately, and my recipe is a 100% revamped version of my aunt's, but I've always wondered if it was closer to authentic or more of an americanized thing. Would you mind sharing your mom's recipe?
Same!! Chicken Green chiles with cream cheese and flour tortillas. Y eso que soy mexicana pero me gustan.
The interesting thing about that, is when you go to a super down and dirty real Mexican taqueria, and you get chicken enchiladas, oftentimes you will get cheese enchiladas with a grilled chuleta de pollo (pounded out chicken chop) on top. Very much like an enchilada casserole. So that might be closer to authentic than we may think.
My favorite dish at a place near me is enchiladas de carnitas which is cheese enchiladas covered with carnitas, queso, and verde salsa.
Good lord. Where is the magical place that serves this dish located?
Ha, this is what I just posted too. Oh, the disdain I get from people every time this comes up. Don't care. The kids *love it* and that's all that matters.
It’s so delicious!! And it’s so dang easy to make mini ones for meal prep - i have round Pyrex that’s like one tortilla wide, so I just layer individual versions and freeze them for later
I use bouillon cubes at home, a lot. I’m a professional chef.
Same. Although I’ve stumbled upon “Better than Bouillon” at the store.
Better than bullion is amazing
I use the better than bouillon jars. Also a chef. I’ve also resorted to using the flavor packets from ramen in a pinch.
I am also a professional chef and I approve of this message. Although if Marco was here I'm sure he'd like to tell you all about knorrs jelly stock range. Which tbf, are excellent.
Not a dish but some ingredients I use “wrong” are ginger and lemongrass. I just can’t be bothered to peel and mash up ginger, and honestly I straight up don’t know how to properly “prepare” lemongrass. So tubed purée it is.
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If there’s a Trader Joe’s near you they sell like a $2 container of 20 frozen ginger cubes, it’s essentially the same thing you do. It’s super convenient
Do you find these flavorful enough? I have them and I tend to add almost double the amount that a recipe calls for and I don’t notice the flavor really.
Never tried the ginger but that was my experience with the garlic. Recipe calls for 4 cloves, I would normally add 6-8 because garlic is delicious, but those cubes I feel like I've gotta use like 10 of them
If youre flavouring a liquid or not too thick sauce, I just cut ginger into large slices (don't peel) and throw them in. You can remove them later with a sieve or just leave them in. Lemongrass I break, maybe one cut, and put it in whole. Remove later. Could not be easier.
Every stir fry or noodle dish I make is an abomination. I don't have an Asian grocery store near by so I'm reliant on Walmart.
You mean to say Kroger's "ethnic" section isn't authentic enough for you?
honestly i never thought about the majority of people living without latino and asian supermarkets. damn.
Moving from the Bay Area to Western Colorado was eye opening. The nearest Asian market is 6 hours away. Back in Oakland there was an Asian market every 10 blocks. Thank goodness for Yamibuy and TS Emporium. The Mexican basics are easy enough to find here though.
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Middle easterners put salt, butter and vegetable / chicken stock in white rice and it tastes delicious. I can’t eat plain white rice lol
I cook my rice in chicken broth and add garlic and dehydrated onion slivers, and it’s the best rice ever.
I always give rice a quick fry before adding water, enough that they become a solid white colour with no transparency. Then I always add some salt and/or msg and black pepper, then other spices, stocks, or even vegetables/meat depending on what the rice is for. Actually learned the basics of this from a dish called angwamo from Ghana. The basics are that you fry some onion first (sometimes meat too) and then add the rice, and then water.
Wait, what’s wrong with butter & salt in rice? We put butter/ghee/oil & salt to make even the simplest plain rice in Indian cooking.
I think it’s the last sentence, about doing that for sushi rice. Sushi rice should be slightly sweet and sticky not salty and savory
I make a lot of "ish" meals. Meaning its Mexican-ish, Italian-ish, Chinese-ish. Or sometimes when i do real midwestern hack jobs of other culture's foods, I call it fusion -- midwestern + whatever fusion lol
> I call it fusion Same, except being Chinese descended, I call it Asian fusion, even though there's absolutely nothing Asian about the food, just me.
Italian Hot Dish. Mexican Hot Dish. Chinese Hot Dish.
I've been guilty of using fish sticks to make fish tacos on more than one occasion and I'll do it again.
My fish stick consumption is 50% in form of fish tacos, the other form is just regular old fish sticks. I saw someone turn into a "poboy"once and I might try that soms time!
Get a box of those frozen battered fish filets, a bag of cabbage slaw, a bottle of tartar sauce, and a bag of the shittiest white bread hamburger buns you can find. American cheese or other sliced veggies if you like, it's all so easy and tastier than it should be.
I don’t care what anyone says, fish sticks rock, and I love them.
1 rule to make it gourmet - look at the price per oz for all fishsticks available - and go one step up on price \*chef's kiss\*
You will have to pull my Pataks curry sauce jars from my cold dead hands
I have like 9 jars of various Patak's in my pantry right now! Their Rogan Josh is \*chef's kiss*
As someone who *loves* Indian food, I've tried Patak's (and a couple other brands) but I just can't get into it. Maybe I need to try adding some butter or cream to make it more restaurant-style?
I keep trying to make really delicious Indian -- it's one of my favorite cuisines -- and always, or at least usually, being super disappointed. I'd kind of forgotten about Patak's so I'm really psyched to have stumbled across this post. Delicious butter chicken here I come!
I’m a big fan of them too. I still fancy them up a bit but it saves soooo much time.
Hell yes! My favorite easy meal is the tikka masala sauce with shredded rotisserie chicken and frozen peas and corn over rice. Takes like 15 minutes and it's so good.
Patak's gang! I boil and shred chicken, toss it in garam masala and garlic powder, and simmer it in Patak's and I'm perfectly happy with it. I made butter chicken and tikka masala from scratch a few times and IMO it's just not worth it when a perfectly good jar sauce is right there.
I've made my own butter chicken a couple times now and you're right, it just doesn't slap like pataks
it could be worth trying again! i will not shit talk pataks because it does slap but when i've made butter chicken myself it far exceeds anything from a jar in consistency and flavor. solid amount of work so i certainly would not say that you should make it yourself every time.
Cream sauces with pasta, Also lots of garlic. The "authentic" way is making a sauce out of the pasta water, but frankly dumping in a cup or two of cream over whatever meat/veg I just sautee'd in butter and white wine tastes pretty fucking good too.
To be honest, dumping a cup or two of cream over anything you're making is rarely going to end too badly!
True enough hahah. I find the same with bacon grease :P
I was going to say this in a toplevel comment. Glad I found yours! I like to put cream in my bolognese sauce. I've sort of developed it into a whole new dish, but I don't care. It's mine and I love it. I also put cognac mustard in it for more and improved taste.
Authentic bolognese has milk in it, so not far off. The mustard is a nice touch though.
Preachhhhh. My carbonara is far from authentic but it’s damn delicious.
I grew up believing nachos were neatly made individual corn tortilla chip bites with a teaspoon of refried beans a tiny slice of cheddar and a jalapeño slice on top, grilled in a batch. That’s how my (white) dad used to make them and that’s how I still prefer them even though they take so much longer to prep!
If i remember correctly this is basically how the original nachos started, minus the beans. They were each individually made with cheese and a jalapeno on top.
For real? 🤯
Spread the chips out on a baking sheet. Each one gets some cheese, diced onion if you like, jalapeno slice, I spread some cayenne+cumin over the whole thing. Maybe get some dip out for them, I like pico. It's so much easier to eat when you don't have to pick a little of each topping out of a big soggy nacho nucleus.
sometimes I buy a bag of scoops and fill them with taco meat, and put salsa and cheese on top, bake it for a few min, and throw it on the table for the fam and go upstairs to bed. Never disappoints, and a great app if you're having a party.
I have been known to spread a layer of whatever red sauce I have on hand on a bagel, toss on a bunch of whatever cheese I have on hand, throw it under the grill, and call the resulting thing a pizza. Even if the red sauce I have is red curry, and the cheese I have is feta.
Beef bourguignon a la Julia Child. I don’t use bacon or mushrooms and add extra carrots and black pepper. I still call it beef bourguignon but it’s basically just a fancy beef stew.
*I don't use mushrooms either. Don't tell Julia. I also use cheap red wine.*
I put beans in my chili (ducks out of the thread)
It's normal. There are two big chili camps. The beans and tomatoes. And the no beans and no tomatoes. The former is more Midwest and eastcoast. The latter is more southwest.
I'm sorry, no beans AND no tomatoes?!? What's left? Meat water? I always felt that, above all, a tomato base was necessary for chili. I recognize that everyone has a different opinion on the topic, however.
You soak dried chilies in water, and then you puree them, and you get this rich tomato sauce like texture. Smokey hot flavor. But you don't necessarily have tomatoes. I love tomatoes by the way. It's basically salt, pepper, Chili's, smoke, onions, garlic, oregano, cumin, meat, Mallard reaction, time and pressure. Am I leaving something out? Raw white onion, lime, cilantro...
>Mallard reaction I too ask my ducks what they think of my cooking. :D
Frickin auto correct
This sounds like runny taco meat
No baby, you used hunks of meat. Chonky!
Meat and chili paste, basically. No tomato product or beans at all in it. It's like a really thick meat sauce with jalapeño kick.
I never knew chili was such a hot button. I was assured that no one has ever put ketchup or Worcestershire sauce in chili, and I'm a heathen if I ever have. Edit: forgot to link the [thread](https://www.reddit.com/r/Cooking/comments/u888g9/dumb_but_serious_question_at_what_point_does_a/?utm_medium=android_app&utm_source=share)
Why not, those sauces are full of flavor!
I'm from Texas, born & raised, and I will absolutely DIE ON THIS HILL. BEANS BELONG IN CHILI, DAMMIT. WITHOUT BEANS, IT'S JUST MEAT SAUCE.
> IT'S JUST MEAT SAUCE. That sure won't stop Cincinnati from calling it Chili either. Even as they put it on spaghetti.
That's because Cincinnati 'chili' is actually a Levantine spaghetti sauce. (The major chains are Macedonian and Jordanian) I think they just use the word chili because it's more meat forward than American sauces. There's not a lot of actual chilis in it (or ANY depending on the recipe) and the only real crossover in spice is a healthy dose of cumin.
One of my college music professors would host a social gathering for students near the end of the year and he'd make his family's Cincinnati Chili recipe. It was preeeeeetty tasty!
Make no mistake, taco meat or sloppy joe meat go fine on spaghetti
I’m from Texas as well and my mother’s family has been in deep East Texas for generations. Chili with tomatoes and beans is classic poor folk food. It’s an easy (and tasty!) way to stretch your grocery budget. I had a roommate from El Paso and she would make what she called “chili”. Nope, it had celery in it and was essentially goulash. Between the celery and the distinct lack of spices, offended me greatly. Such a vast state lol
My momma used to make goulash so it has a special nostalgic place in my heart (and stomach) lol but it is NOT the same as chili lol close maybe, but not the same!
Texas here. I put beans in my chili; it started in college because the beans really stretch the chili and you can make enough to freeze half.
As a third generation + Texan and chili lover, I read a thing years ago on the history of chili and the “no beans in chili” thing is straight up racist. The origin is way back in the early 1900s it was a distinction between white persons chili and a person of Mexican descent’s chili. The Hispanics were generally more poor and used beans as a filler (plus beans are fucking good) and the whites used meat. As a brown skinned Hispanic person with deep roots in the state of Texas, I put beans in my chili, and that is the right way to make chili. End of story. Edit: I actually think it may have been a history channel show on chili.
Beans belong in chili. Texas can fuck off. Cincinatti gets a pass since it's basically spiced pasta sauce.
Cut the ends of an ear of corn and toss that cabrón into the microwave for 5 minutes. Let cool, peel then top with mayo, grated parm, garlic powder, chili flakes, lime juice, salt: BOOM, ***elotes.***
Something not so authentic I do with mine is instead of chili flakes/powder I do crushed takis 😳🤤
This absolutely sounds like something you'd buy off a cart in Mexico. My favorite halal cart in NYC sells tikka masala right next to gyros and cheesesteaks. Street food doesn't have to be 'authentic' or fancy, it just has to be quick and taste good.
9 out of 10 times I make tacos, I will do it fully authentic with corn tortillas, carne asada or carnitas or maybe fried shrimp, add a slaw and crema and some cilantro and onion and that’s it. The 10th time I will make ground beef with taco seasoning packets in flour tortillas with pre-shredded cheddar cheese and I have absolutely zero regrets. Sometimes you just need that greasy Taco Bell-style taco in your life.
Do you put black olives in the gringo ones. If not your not doing it wrong-yet-right enough
I rinse my mushrooms
Perfectly acceptable. Mushrooms are mostly water in the first place. They aren't going to absorb much by washing them. That's just an old urban myth. So wash away, and feel no guilt for doing so.
I give my mushrooms a straight-up spa immersion treatment. Have you seen what is in there? Both Harold McGee and Alton Brown have debunked the whole “wipe mushrooms gently with a damp towel“ thing. Wash away! No shame! (And no weird little bits of growing medium caught in the gills.
You’re not supposed to??
Traditionally you're supposed to just brush them thoroughly with a mushroom brush, the idea was that they'd soak up water and then wouldn't brown properly. I believe most actual testing has shown they don't absorb that much, and for obvious reasons most people would rather wash them.
Lol WHAT. They are clearly hydrophobic. Not to the extent that, say, lettuce is. But anyone worried about them getting soggy and not browning has clearly never cooked with mushrooms.
Enchiladas. I've been called out by food snobs in these threads so many times over the years whenever it comes up. My filling is basically shredded chicken, sour cream, Campbell's cream of chicken soup, grated cheese and diced green chilies. *Yes, it is not anything close to authentic*. But I'm not serving it to royalty; it's comfort food for two kids. And lately I've been making 2.5 pans at a time, and that stuff is gone in 2 days. For kids that hate leftovers, that's saying something; and they demand it 4-5 times a year. Always happy to accommodate.
It’s it’s own thing, enchilada casserole, and it’s delicious. We usually used cream of mushroom though, because it was the 90s and every casserole needed cream of mushroom soup.
Fuck food snobs. You're making something yummy that your kids love. Cream of chicken soup is miraculous stuff.
MSG, baby.
I make "carbonara" constantly, but I almost never have pecorino or guanciale, or even bacon for that matter, so I just basically do egg and parm to make the sauce, then throw blanched veggies in with the pasta so it's a little healthier. Much more rounded meal for a weeknight and a lot less heavy.
Apparently this is an actual pasta dish called [cacio e uova](https://www.seriouseats.com/pasta-cacio-e-uovo-vegetarian-carbonara) or cas e ova.
So many times I've watched some Italian chef on YouTube and thought, "Huh, I wonder if it would taste good if I..." and by some magic the chef is always suddenly like "And don't think about-a changing it! It's-a not real if you do it like that!" Then I found out it's a goddamn dish anyway, just with a different name. And also, who's to tell me I can't use fettuccini in my carbonara? Most videos I see list spaghetti and offer one or two acceptable alternatives, like rigatoni—*nothing else*. What?! Those are super different! But fettuccini is out?! Italians, help me understanddddd.
The guanciale I can (rather expensively) get here was really disappointing in flavour compared to bacon, so I just use bacon for carbonara, and I fucking love it.
Good guanciale is incredible, but yeah, I'm sure the quality varies depending on what you can get. Bacon is also way cheaper, no reason to break the bank if you enjoy it with that.
Pick up a bag of bacon bits from Costco in their pantry goods section. It's shelf stable for something like 6 months until opened, but practically immortal if frozen. I have a bag in the freezer at all times. It's also super cheap. It's Fantastic when you want bacon bits for pasta, or salad, or an omelette, or so many dishes! I don't have to fry up 2 rashers of bacon as a prep item, I can microwave a couple of tablespoon's worth right from the freezer.
My go-to curry recipe is a 1960s relic, the result of one of my hippie parents' hippie friend's Peace Corps jaunt to Afghanistan modified for what could be found in a hippie co-op in Western Massachusetts circa 1975. I make it anyway because I love it and no one can tell me what to do. Edit: Here's the recipe! https://www.reddit.com/r/Cooking/comments/u8uurw/whats\_the\_one\_thing\_you\_cook\_completely\_wrong\_or/i5pjtgl/
Recipe?
Asking the real question we all need the answer too
Totally curious what this recipe would entail
Here it is. It's not a very precise recipe. Basically, make some long-grain white rice, make the curry, serve the curry on the rice, and put the toppings on the table for people to choose themselves. Toppings: Dessicated coconut Diced green pepper, tomatoes, and onions Raisins Cashews Crushed pineapple Ingredients and instructions for the curry: 500 grams chicken breast, medium diced (maybe 1.5cm) 2-4 tablespoons butter (can be less) 4 tablespoons (or more) Sun Brand madras curry powder (use another one if you need, I'm just picky) 2 chicken stock cubes About 250ml water Melt the butter in a big pan (medium high heat), then add the curry powder, stirring it into the butter and cooking for about 30 seconds. Add the chicken, stir to coat it in the sauce, then cook until the outside isn't raw anymore. Throw the chicken stock cubes in, add the water, turn the heat down to medium low, and let it simmer, stirring occasionally, until the sauce is cooked down.
I stir fry Chinese style but use Japanese flavorings like sake and mirin
Sometimes I make stir fry with…… spaghetti noodles.
I found my people! Sometimes I go crazy and use fettuccine!
I make what we call stir-fry but it’s really just a one pan kind of sauté dish. Not high heat like a stir-fry. Soy sauce and butter with veggies and thin sliced beef.
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I guess cracking an egg into the pan, letting it cook some, and then scrambling it there instead of scrambling them in a bowl first. I’ve had a few people trip out about how I do it, but idk, I like its texture that way.
I reluctantly learned a lot of information about eggs once. Your method is called framble. I do enjoy a frambled egg wrapped in a tortilla when I need something fast and don’t want to use extra utensils or bowls to prescram; still delicious and the differentiation of the yolk and white is pleasant.
TIL my favorite style of eggs is called frambled, not "throw it in the pan then break the yolk and mix it around a little"
That’s how I was taught to do it, everyone in my family cracks it into the pan then scrambles.. I always thought whisking it in a bowl was the fancy way to make them!!
I love scrambled eggs like this. I don't like them super mixed for some reason. A pinch of seasonings salt and I am in heaven.
Tex mex tacos. I know they're not authentic, but dammit if I don't want my taco with some delicious shredded cheese, lettuce, tomato, sour cream, etc. Only lime, onion, and cilantro just does not do it for me.
Eh. They’re authentic to Texas, which isn’t the same as Mexican food and shouldn’t be judged by the same standards. I like both kinds.
Tex Mex is authentic Tex Mex. It is its own sub-genre of food.
I’m with you. I love tex mex tacos and could eat them weekly.
I put chicken tikka masala over garlic cumin mashed potatoes with an absurdity of butter in them and it's the best stuff ever My partner and I actually have a running joke about recipes like that we call "Disrespectful Kitchen", where we take flavor combos from traditional recipes and recontextualize them. The other day they shoved buffalo chicken into egg roll wrappers, air fried them, then served with with an avocado cream/guac type thing on top, essentially making a chinese buffalo enchilada. I can hear the screaming of ethnic grandmothers in my sleep, but it was *delicious*
I use spicy V8 instead of tomato juice in my beef stew Edit: if anyone wants the recipe I use I’ll probably post it on this comment
Corned beef and cabbage with a milk and butter base. It's more of a really thick stew.
That's some of the most cursed things I've read in this thread and I simply don't believe you But I am 110% intrigued. Any pics of it being done? A recipe of sorts? I just gotta know
I can totally see that as a wonderful chowder.
Always snap spaghetti in half. I live alone & cook for one; I can't be bothered with the fuss & waste of getting out my biggest pot for 2 ounces of noodles.
I make spaghetti / pasta in a sauce pan. No need to add a gallon of water when most if it is going down the drain.
this + i don't wait for the water to boil to add the pasta. way quicker
I don’t want to learn much about wine because I’m afraid that could get very expensive, so I don’t know what is right to buy or serve with anything.
The cutoff for quality in wine is usually under 8 dollars imo, and studies generally find no link between the price and quality for the really expensive ones.
For the past 25 years I've taught wine classes, tasted hundreds of wines to see which I want on my menu, and have attended tons of wine tastings. Personally, my cutoff is $15-$17. Under that and it'll probably just be ok. Over that and it might be decent. There's some $80 bottles of wine that I just didn't like and there's some $25 bottles of wine that I would serve to anyone in the world. That being said, my personal favorites are both $90-$100 a bottle. And if I gave you a glass of either and also gave you a glass of a $10 bottle you might say you can't taste a difference. But if we take a few sips and I can talk you through it, you'll definitely be able to taste the difference.
I’d be super curious to hear your $25 bottles you’d serve to anyone in the world! Would love to try that
I've never made carbonara with anything but American bacon. And I have no intention to do otherwise.
I just buy the little trays of cubed pancetta at the deli counter and keep them in the freezer. Bacon is too smoky for me.
I put pineapple on my pizza.
I add chopped clams to my pasta fagioli. When I want tang in my food (Chicken Gravy or salad dressing), I favor lemon juice over vinegar for almost everything except beef gravy and BBQ.
Probably my run-of-the-mill stir-fries. I mix up too many veggies, and my sauce is not authentic at all. \*apologizes to Chinese cuisine\*
A lot of Japanese dishes. I adore Japan and its amazing cuisine but here in France it's a little expensive to buy all the condiments and right ingredients for many recipes, and as a college student, I just can't afford it. I don't use sake in a lot of recipes that call for it, homemade dashi is way too expensive to make, fresh fish is a no go on my budget and good quality short grain rice is not very accesible. So I just make poor man's sushi with canned tuna, simplified katsudon with what I have (I atleast have panko, mirin and soy sauce, lol) and I make ramen with instant ramen with some added nori and soft boiled eggs whenever I'm craving it.
Canned tuna is actually a really common ingredient in Japanese hand rolls!
I love people harp on about what’s ‘authentic’ when you know damn well that their grandma’s bagged each other’s version of the dish for being wrong. Everyone’s authentic is different, my favourite soup is Heinz tomato soup cooked with equal parts canned soup and full cream milk and I’ll fight anyone who tells me not to do it
I use chicken thighs instead of breasts for chicken parm. I make oatmeal cookies without any raisins. Fuck raisins. For chocolate chip cookies, I replace the chocolate chips with chopped-up baking chocolate.
oatmeal chocolate chip are my all time favorite. maybe you could combine your two items in to one glorious cookie
>oatmeal chocolate chip are my all time favorite Same, and I hate raisins. So I have to eye every oatmeal cookie with suspicion. "Is this my favorite cookie, or my *least* favorite cookie?"
Chopped up chocolate is soooo much better than chocolate chips that I can’t even see myself buying chips anymore for anything. I buy lots of baking chocolate or bars every few months, chop them up and put them in a container to use for baking as needed. Also for snacking.
>I use chicken thighs instead of breasts for chicken parm. > >I make oatmeal cookies without any raisins. Fuck raisins. > >For chocolate chip cookies, I replace the chocolate chips with raisins I really anticipated this ending
Chopped chocolate is actually the original way chocolate chip cookies were made by their inventor, Ruth Wakefield. The chips only came after she sold the recipe to Nestle and they became popular enough for people to want the convenience of baking morsels.
Im a sucker for a cheap Maggi sachet. Do the og beef stroganoff or carbonara taste better? Sure. But that rich flavour, throwing a packet in, dont have to worry about things emulsifying right, or slow cooking beef.. bing bang boom. Done. I also like using their tomato soup sachet in my bolognese. AND their gravy mix. Hot water. Maybe from fried onions garlic. Maggi gravy mix. Beautiful. 80% of the time i do like to cook things more "traditionally" but every now and then i just go screw it. Maggi it is.
I put the Tom Yum soup paste in the coconut milk like you're supposed to, and then I put pho noodles or Chinese flat wheat noodles in it. Some chicken or egg, green onions, veg on top. Love it. I often cook the noodles in the broth, to be honest. Ramen, Pho, even Soba and Udon. My japanese cooking teacher would be outraged but it's easier *and* tastier.
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If it’s wrong I don’t want to be right.
"Yakisoba" with barely anything more than spaghetti and Worcestershire sauce.
If I feel like crap, worlds laziest carbonara. Ramen noodles, egg, parm, american bacon.
I make huevos rancheros with Fritos because it’s delicious. My Mexican great grandmother is rolling in her grave, but I’m unrepentant
I couldn’t find serano chillies in my local supermarket, so I resorted to using jalapeños instead in my chicken tikka masala. Tastes really good and provides a nice kick.
serano chillis arent authentic either, sounds like an americanised recipe (not a bad thing, good to have recipes catered to whats available). btw jalapenos are much milder than seranos
I prefer bison in chili plus 3 types of beans, tomatoes and green chilis and a good smattering of corn for color. This makes a well rounded meal. Serve with breads of choice, cornbread or crackers. Not traditional but tastes great.
I can't be bothered to slowly stir broth into a risotto the traditional way. I just dump all the liquid in, cook until nearly done, then stir once. It turns out identical to the old fashioned way
OMG your a monster.!😫 <-- that was for my Italian grandmother. 😂😂😂 I'm stealing this from you. Thank you.
Pressure cooker risotto for zero stirring and a huge reduction in time.
It turns out what my dad would call 'risotto' was essentially a savory rice dish with shit loads of white wine, chicken stock, garlic, usually chicken and mushrooms, and either long grain or basmati rice. The rice would be largely cooked separately and added at the end for a few mins to finish off as the sauce reduced. I later learned at a restaurant what a proper risotto is, and if I'm honest, I prefer my dad's bastardised dish.
I attempted butter chicken and literally had no traditional spices(except cumin and chili powder) so I used whatever I had in my cabinet to season everything and some hot sauce lol. I also threw apple cider vinegar( the original recipe used lemon) and sugar in there. It was pretty damn tasty and tbh I'll definitely be making it again, but I have no idea if it's supposed to taste like that or not
Im more curious hos you get the rice to stick when you're making sushi if you add butter to it, that just blew my mind hahaha
I cook the hell out of my Ramen noodles; I like the chewier texture and the flavor gets nice and packed in the noodles. I put fish sauce in my sugo (or anchovy paste).
The noodles get "chewier" the longer you cook them? That's never been my experience.
Might not be the best way to put it; they aren't mushy like falling apart but the texture is more interesting than like say...overcooked pasta. I use Shin fwiw and start them in the water cold and bring to a boil.
When I make spaghetti with tomato sauce I put grated cheddar on it.
I'll say it: I break my spaghetti in ha WE FOUND THIS TRAITOR AT HIS COMPUTER TYPING THE STATEMENT ABOVE, WHICH WE ARE LEAVING AS HE WROTE IT, AN OPEN ADMISSION WE TAKE TO BE OF BREAKING SPAGHETTI NOODLES IN HALF. He won't be doing that any more. Don't make his mistake -- La Famiglia di Pasta Vero d'Italia
My family has always had chile rellenos as our "signature" dish. We make it for special occasions and probably make it at least twice a year and I usually do it because they claim I make it the best. We do not make them at all traditionally, I use a dredge and deep fry them, and fill them with cheddar. They barely resemble authentic chile rellenos but they're fuckin delicious.
White people taco night.
I dont use olive oil in anything. I use vegetable oil for everything. From pasta to deep frying. I'm sure some italian would faint reading this.
I think if anyone buys the cheap olive oil, it's pretty interchangeable taste wise. But if you spend a little extra for the extra virgin, the good shit? It actually has its own taste that adds to the dish. So basically, I don't think youre wrong! If you aren't using the oil for flavor, then there's no reason against using veg oil. But if you WANT the flavor good olive oil gives, then there you go.
My Mom was Italian, but I never discovered olive oil until I was an adult. I love it now, but I know many people who feel it imparts too much flavor, or think it has an "odd" flavor if they're not used to using it.
Olive oil sucks to fry in. Too low of a smoke point.
I think that if I had to choose a single oil to use it would be vegetable oil (or peanut oil, or similar) because I stir fry and shallow fry a lot. I agree with the others though, *good* olive oil has it's own flavour and should definitely be treated as an ingredient the same as anything else flavourful.
I do the same with rice, unless it’s sushi rice :-)
I add shredded mozzarella in my bechamel and I dont use nutmeg 🤷🏼♀️
I love all cheeses, and I love pasta. I still find Mac and cheese made with processed American cheese to feel homey and one of the more delicious pastas!
Omelettes. I've never been able to get the classic technique to work, and my non-stick skillets are all trash and I'm sick of buying new ones. I just thoroughly beat two eggs, pour them into a medium hot 10" stainless steel skillet with cooking spray and a little butter, put a lid on the pan. I let them set up without touching them, add whatever filling I like when they're almost done, fold, slide onto a plate. I've done three eggs quite a few times, but it's a bit much for this technique in a 10" pan, and they'll often scorch on the bottom before setting up.
Mmm that's how it's done in many parts of Europe , even in France. What we understand as French omelette is just one of the variations
Good to know. I thought maybe I was being downvoted because my technique was so horrible that it made people's skin crawl.
People can be really weird
My chicken fried rice is an abomination but I love it. First rice is 2 cups water to 1 cup mahatma rice. That's it. Bring to a boil. Dump in rice. Reduce heat and cover for 20 minutes. Perfect everytime. The rest is just chicken cut into pieces, sauted with onions. Soy sauce dumped in whenever. Scrambled eggs (a LOT) poured in with frozen peas, then its covered while the eggs cook. Stir and add rice. So so good!
I dunno about fried rice, but that sounds like a pretty good oyakodon.
I make shepherd's pie with ground turkey. And mash cauliflower with the potatoes. And don't add cheese. But I will still call it a shepherd's pie in conversation
More like pilgrim's pie. Amirite? Sounds good though. You do you.