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The Doctor posted:e: Also, do we have a Southern food thread? I've made fried chicken a bunch of times now (this was the best) but I'd like to start cooking up big Southern and soul food feasts. Please no. My waistline couldn't take it. Do it
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May 4, 2016 21:10
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tarbrush posted:Please no. My waistline couldn't take it. AFAIK we only have a cajun thread; no general southern thread.
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May 4, 2016 21:35
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Please make one, I want to talk about cornbread and where to find field peas with snaps and greasy beans.
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May 5, 2016 00:37
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Since I had things to do today, I shoved pork loin in the oven and ignored it for two hours while I did things.  
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May 5, 2016 23:42
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Spicy Soba Noodles posted:Since I had things to do today, I shoved pork loin in the oven and ignored it for two hours while I did things. Sometimes I feel like lazy cooking is just absolutely the best form of cooking.
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May 5, 2016 23:47
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The Doctor posted:Refried chicken brunch burritos (Louisiana hot sauce not pictured). Just the cajun food thread far as I know. You're welcome to post there about it but I imagine a Southern / Soul food thread would be a pretty awesome thing.
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May 6, 2016 00:11
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Tonight I made a fancy obscure American dish. A little something called Green Bean Casserole.   You ever browse the grocery store, see an ingredient, and realize you had to make something with it immediately? Well the green bean harvests have started coming in so I knew I needed to make this right away. No, I didn't use a can of Cream of Mushroom Soup or fake onions
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May 6, 2016 02:28
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MrSlam posted:Tonight I made a fancy obscure American dish. A little something called Green Bean Casserole. I have an aversion to most green bean casserole. Yours is the stuff I would eat, no question. That is gorgeous.
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May 6, 2016 02:32
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MrSlam posted:Tonight I made a fancy obscure American dish. A little something called Green Bean Casserole. I would like to know your recipe for this. I tried making GBC from real ingredients one Thanksgiving and it came out even shittier than the canned soup version. From that point I believed the dish was probably invented by Campbell's to sell their otherwise-inedible cream of mushroom soup, but your pics indicate it is possible to do it for real theres a will theres moe fucked around with this message at 02:59 on May 6, 2016 |
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May 6, 2016 02:56
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Number 1 Sexy Dad posted:From that point I believed the dish was probably invented by Campbell's to sell their otherwise-inedible cream of mushroom soup, but your pics indicate it is possible to do it for real This is actually true. quote:Dorcas Reilly led the team that created the recipe while working as a staff member in the home economics department. The inspiration for the dish was "to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell’s Cream of Mushroom Soup."
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May 6, 2016 03:33
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Spicy Soba Noodles posted:I have an aversion to most green bean casserole. Yours is the stuff I would eat, no question. That is gorgeous. Number 1 Sexy Dad posted:I would like to know your recipe for this. I tried making GBC from real ingredients one Thanksgiving and it came out even shittier than the canned soup version. Thanks so much! I used the Good Eats recipe with one or two minor adjustments. Adjustments like writing down the recipe in its entirety and then losing the notebook and trying to remember all the ingredient amounts. I substituted paprika for cayenne since we're an unspicy household and I forgot to spray the baking sheet with canola oil so I had to pry the onions off the tinfoil, but the upside is that it did make for some good caramelization. I got mini-bellas and CRIMINY for the mushrooms. This recipe calls for blanching the beans for 5 minutes, but if you like green beans soft and mushy like my dad and not slightly crisp like me then you may want to boil them longer. If you ever come across a recipe that calls for a can of mushroom soup, the non-processed equivalent I guess is: -Cook 12oz mushrooms in butter, seasoned in salt and pepper, over medium high for 5 minutes -add 2 cloves minced garlic and 1/4th tsp nutmeg, cook 1-2 minutes -add 2 tbs flour, cook 1 minute -add 1 cup broth, cook 1 minute -lower temperature to medium-low, add half-and-half, cook 6-8 minutes MrSlam fucked around with this message at 15:15 on May 6, 2016 |
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May 6, 2016 15:12
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Breakfast. Scrambled eggs with goat cheese and kale pesto on toasted sourdough.
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May 7, 2016 16:22
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NC BBQ nachos with STL beer.
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May 7, 2016 18:42
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yeah them green beans look crazy good
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May 8, 2016 16:33
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Well, based on all of the responses it seems like a Southern cooking thread would go down really well. The only thing is that I'm not really qualified to start a megathread. I'd like to get started cooking stuff like corn bread, collards, biscuits and gravy, chicken fried everything, grits, all that good poo poo, but I mean...I haven't yet. And I feel like an expert is the person to start the thread. Worst case scenario I would do some research and open a thread anyway, but uh...any volunteers?
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May 8, 2016 19:24
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The Doctor posted:Well, based on all of the responses it seems like a Southern cooking thread would go down really well. The only thing is that I'm not really qualified to start a megathread. I'd like to get started cooking stuff like corn bread, collards, biscuits and gravy, chicken fried everything, grits, all that good poo poo, but I mean...I haven't yet. And I feel like an expert is the person to start the thread. Worst case scenario I would do some research and open a thread anyway, but uh...any volunteers? I'm no expert on cajun food either but just started one since its something I like to cook and we didn't have a central thread on. You can totally do one, just make sure to leave a lot of space in the OP and make a few reserved posts right after and update them with links to / summaries of other peoples content as good stuff rolls in. Threads that have good OP's and are curated well as good things come in are useful even if the content isn't yours / your specialty. That Works fucked around with this message at 20:39 on May 8, 2016 |
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May 8, 2016 19:53
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Cool man, thanks for the encouragement. If no one else wants to jump in I will probably get started organizing something tonight.
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May 8, 2016 20:27
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Daw juuu=[
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May 8, 2016 21:27
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Cross-posting from the Indian threadMrSlam posted:Chicken (and Shrimp) Tikka Masala!
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May 9, 2016 04:08
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MrSlam posted:Cross-posting from the Indian thread Dang. I'm not a shrimp guy, but will still get rude on a bowl of that. Portobello mushroom grilled cheese with American cheese, buffalo mozz, basil, red onion, and avocado. Basically, lots of leftover bits in zip-locs I wanted to get rid of.  Turned out really good.
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May 9, 2016 04:42
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We've been roasting whole fish lately which is great, but I did a side of charred green beans with a little leek, harissa, and garlic, and it was awesome. Put harissa on your green beans. Shamefully I did not photograph them. I did 1lb beans, the light portions of 1 leek, sliced thin, a clove or two of garlic, and about a tablespoon of harissa. Char/blister the beans in a pan, then cook off the leeks/garlic with more oil, add beans back in, add harissa, a little water to loosen things up, and cook until the beans are just soft. It's Good.
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May 9, 2016 13:36
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That Works posted:I'm no expert on cajun food either but just started one since its something I like to cook and we didn't have a central thread on. Suggestion for Thread Title: "Southern Food: It is a good day to fry. Do you want to live forever?"
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May 11, 2016 17:25
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MrSlam posted:Suggestion for Thread Title: "Southern Food: It is a good day to fry. Do you want to live forever?" Southern Food: Paula Deen is trying to kill me
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May 11, 2016 17:28
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Southern Food: Heat Index > Glycemic Index
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May 13, 2016 03:44
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Southern Food: There isn't enough butter in these grits
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May 13, 2016 13:53
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emotive posted:Southern Food: There isn't enough butter in these grits Southern Food: Making French Cuisine seem restrained
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May 13, 2016 14:36
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Man, we really do need someone to step up with a Southern food thread because everyone just thinks it's all fried, drowned in butter, and full of sugar, but there's a lot more to it than that! Not it. >_>
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May 13, 2016 17:01
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mich posted:Man, we really do need someone to step up with a Southern food thread because everyone just thinks it's all fried, drowned in butter, and full of sugar, but there's a lot more to it than that! Yeah, there's some fatback and salt. :P
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May 13, 2016 17:04
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mich posted:Man, we really do need someone to step up with a Southern food thread because everyone just thinks it's all fried, drowned in butter, and full of sugar, but there's a lot more to it than that! Southern Food: This succotash would be way better with lard
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May 13, 2016 19:22
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Spicy Soba Noodles posted:Since I had things to do today, I shoved pork loin in the oven and ignored it for two hours while I did things. I'm late to the party, but what did you put on this? It looks good and, most importantly, easy!
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May 13, 2016 23:06
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ImmovableSquid posted:I'm late to the party, but what did you put on this? It looks good and, most importantly, easy! Olive oil, salt, granulated garlic, coarse black pepper, rosemary and fresh chopped garlic. And it is waaaay easy. That's primarily the reason I love to roast things so much!
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May 13, 2016 23:08
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Southern Food: You just gon' throw that possum away??
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May 13, 2016 23:14
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Southern Food: The Wait is Okra!
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May 13, 2016 23:15
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I will get on it, given the interest we should really have a thread. Again if anyone else wants to jump in please feel free, otherwise I'll go ahead.
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May 14, 2016 23:18
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Do eat!!! I know nothing.
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May 15, 2016 00:28
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so long as my favorite southern recipe, the double doughnut burger with fried cheesteak is in the OP.
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May 15, 2016 00:45
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May 16, 2016 02:20
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I would do a lot of dark stuff for those fries right about now
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May 16, 2016 15:11
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mich posted:Man, we really do need someone to step up with a Southern food thread because everyone just thinks it's all fried, drowned in butter, and full of sugar, but there's a lot more to it than that! I would love to see this too. I'm not making it because I'm British and I'd be lynched as a redcoat or something, but my wife's Southern so I'm interested to see recipes 
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May 16, 2016 15:39
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I've been transcribing my late grandma's index card recipe box. A lot of the recipes are barebones 50's-70's housewife recipes, specifically a housewife who lived in the boonies and didn't know/care much about gastronomy or the culinary arts. On a whim I decided to give one of the recipes a shot. It's the exact opposite of GWS material, but here you go. This is her Sour Cream Chicken:   I was going to write down the recipe here, but it's a can of Mushroom Soup, a cup of sour cream, and 6 chicken breasts. Since we're not savages we coated the chicken in spices, thinned the sauce in milk, and used a low sodium can of mushroom soup. We served it over rice made with chicken broth. It wasn't bad, my dad definitely liked it. But since I'm cutting back on salt I tasted the distinct lack thereof. The sauce it made was pretty yummy though.
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May 19, 2016 01:02
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