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wow I was not ready for that level of culinary instruction
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Oct 25, 2021 19:14
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angerbeet posted:Eh just glorp it in somewhere instead of making a bechamel sauce where it's called for Wow, so that's how they make that. Now to never look up the recipe for Hawaiian Mac salad. My favorite meal as a kid was wild rice casserole: 1 lb ground beef I large onion Some wild rice Can of cream of mushroom Salt and pepper Tater tots Cook the first three ingredients, combine in oven safe dish, add the cream of mushroom, put frozen tots on top. Stick in 350 degree oven until tots are done.
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Oct 25, 2021 19:19
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One of my favorite books to read (only read, I sure as gently caress am not making anything from it) is a Betty Crocker cookbook from the '50s. so.much.gelatin.
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Oct 25, 2021 19:20
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Schmeichy posted:Now to never look up the recipe for Hawaiian Mac salad. it's actually not that bad. I mean yeah it's mayonnaise and pasta but nothing crazy. the trick to getting the tangy flavor is soaking the cooked noodles in apple cider vinegar.
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Oct 25, 2021 19:23
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cream of mushroom is just fine in green bean casserole
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Oct 25, 2021 19:26
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cheesy potatoes/funeral potatoes and poppy seed chicken are the only canned cream soup things I've ever made. poppy seed chicken is a southern casserole with chicken in a creamy sauce with crushed ritz and poppy seeds on top that you eat over your starch of choice my grandma used to make cheesy potatoes with cornflakes on top 
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Oct 25, 2021 19:29
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Just-In-Timeberlake posted:One of my favorite books to read (only read, I sure as gently caress am not making anything from it) is a Betty Crocker cookbook from the '50s. It’s really interesting how julia childs popularization of mid century French cuisine—where things like aspics and minces were considered delicacies due to the level of labor involved in their production—in America led to some of the biggest horrors of 50s cooking like “hard boiled eggs in lime jello”
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Oct 26, 2021 02:53
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my mom's family had a dish called crows nest that was basically shepherd's pie but was layers of cooked ground beef, canned creamed corn, instant mashed potatoes and cheddar cheese baked until the cheese was browned... still get nostalgic for it
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Oct 26, 2021 05:46
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i say swears online posted:cream of mushroom is just fine in green bean casserole The weekend after thanksgiving I make a broccoli cheese casserole with frozen broccoli florets, cubed velveeta, cream of mushroom soup and Durkee onions. It’s kind of a nostalgia thing, but I think the first time I had it there were ritz crackers involved. goes great with leftovers.
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Oct 26, 2021 06:26
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Spoondick posted:my mom's family had a dish called crows nest that was basically shepherd's pie but was layers of cooked ground beef, canned creamed corn, instant mashed potatoes and cheddar cheese baked until the cheese was browned... still get nostalgic for it I do this but Mexican style. corn, peppers, black beans, taco meat mixed with mashed potatoes on top, bake until browning. serve with sour cream, cheese and lettuce
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Oct 26, 2021 06:53
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the hot dish of my youth
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Oct 26, 2021 08:03
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my mom used to cook rice then bake it with chicken and cream of mushroom soup and it was objectively not great but I enjoy it nostalgically I cook it sometimes and my kid always wolfs it down, thus perpetuating the cycle
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Oct 26, 2021 10:55
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Garbage cream of mushroom soup recipe Sunday Chicken Line a baking dish with dried beef rounds. Wrap boneless, skinless chicken breasts with bacon. Place wrapped chicken in beef lined dish, pour in cream of mushroom soup until chicken is almost submerged. Bake until chicken is 165°F internally. Optionally top with cheese. So salty, so 50s kitchen horror, so good.
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Oct 26, 2021 11:57
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BadSamaritan posted:my mom used to cook rice then bake it with chicken and cream of mushroom soup and it was objectively not great but I enjoy it nostalgically My mom made a similar version of "shepherd's pie". It's winter food for sure.
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Oct 26, 2021 14:23
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for the future can everyone agree to buy cream instead please?
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Oct 26, 2021 14:25
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Spoondick posted:my mom's family had a dish called crows nest that was basically shepherd's pie but was layers of cooked ground beef, canned creamed corn, instant mashed potatoes and cheddar cheese baked until the cheese was browned... still get nostalgic for it this is just french candadian pate chinois or chinese pie if you're from the merrimack valley in MA my family recipe is almost identical except we go 1/2 creamed corn and 1/2 frozen corn so it doesn't get as wet, and we make the mashed from scratch
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Oct 26, 2021 15:06
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Dudeabides posted:My mom made a similar version of "shepherd's pie". It's winter food for sure. yeah this sounds like the sort of thing that is in the list of three dishes my dad could cook for all six kids
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Oct 26, 2021 17:09
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I can’t eat “cream of” a good scratch mushroom gravy is a good sub for those comfort foods that simultaneously makes them less 50’s food horror. canned green beans / canned cream of mushroom / fried onions was a thanksgiving / Christmas thing in my family. fresh beans / mushroom gravy / fried onions is a lot better and healthier.
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Oct 26, 2021 17:19
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yeah but I already have the soup (for my family  )I think I'm gonna make tuna noodle casserole.
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Oct 26, 2021 17:23
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poo poo POST MALONE posted:yeah but I already have the soup (for my family We never had tuna in anything but tunafish sandwich form growing up. I remember having something like Tuna Helper at a friend's house, though. I met my wife when she was in grad school on a stipend that left $40/month after rent. Her go-to was store-brand Mac&cheese with a can of tuna dumped in it at the end. She rarely had milk, so the M&C was often made with butter and water. We must have stopped making that the second we could afford not to.
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Oct 26, 2021 22:49
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I believe that, for science, the thing to do with some of that condensed cream of mushroom soup is to see if you can condense it further
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Oct 27, 2021 00:44
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angerbeet posted:Eh just glorp it in somewhere instead of making a bechamel sauce where it's called for Thank you for this
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Oct 27, 2021 04:41
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Not really a "cooking" skill but does anyone else in here gently caress with some maldon's sea salt I remember the first time I bought it a few years ago being like "$8 for such a small amount of salt what am I a Rockefeller" but I use it loving daily now and would never go back
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Oct 27, 2021 13:32
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Good Soldier Svejk posted:Not really a "cooking" skill but does anyone else in here gently caress with some maldon's sea salt I use it as a topping finish for focaccia, but that's it. What else do you use it for?
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Oct 27, 2021 13:37
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Just-In-Timeberlake posted:I use it as a topping finish for focaccia, but that's it. What else do you use it for? Goddamned near everything, really - but in the same way. Top some pasta with it, put it on a seared whatever, roasted vegetables, eggs Granted you do have to modulate the amount of salt you cook with if you're finishing with more salt but I always find I under-utilize kosher salt by itself anyhow - it's hard to get a sense when you're shaking I keep the maldon's in a salt cellar and it's a much easier to get a sense of the salt/dish ratio that way I think when you're taking a literal pinch
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Oct 27, 2021 13:46
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been a hot minute since I've made some bagels 
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Oct 27, 2021 17:03
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Good Soldier Svejk posted:Goddamned near everything, really - but in the same way. Top some pasta with it, put it on a seared whatever, roasted vegetables, eggs Yeah it's very satisfying to use. I got a bucket of it early pandemic and I'm almost out now. Gotta get my fix
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Oct 27, 2021 17:28
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The Voice of Labor posted:I believe that, for science, the thing to do with some of that condensed cream of mushroom soup is to see if you can condense it further you mean, like drying it?
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Oct 27, 2021 20:07
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I use Redmond Real Salt for fancy stuff and lacto fermentation.
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Oct 27, 2021 20:16
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I'm making a hubristic amount of pickles to give out for Christmas gifts for both myself and the GF. was very disappointed to discover that Ball discontinued the pint and a half jars that have worked out so well for pickle spears in the past, but Uline makes their own version that hopefully will work just as well. I'm using Babish's pickle recipe he originally used for an adventure time episode. I'm just glad there's a GFS near me that sells giant sacks of peeled garlic so I don't have to peel like 18 heads. I've done this in the past but never to this scale but it's cool when people are really impressed by a Christmas gift that cost like $5 including the price of the jar.
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Oct 27, 2021 21:06
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how do you get such consistent and total coverage with the toppings? mine is always patchy and not so far down the sides, from just sort of dipping onto a plate of seeds etc.
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Oct 27, 2021 21:51
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Chard posted:how do you get such consistent and total coverage with the toppings? mine is always patchy and not so far down the sides, from just sort of dipping onto a plate of seeds etc. tupperware container full of mix, drop one in, close the top and a quick shake.
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Oct 27, 2021 21:56
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i've seen what no iodide does to a mfer. give me the mortons.
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Oct 27, 2021 23:48
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Just-In-Timeberlake posted:tupperware container full of mix, drop one in, close the top and a quick shake. i bet that's efficient too. thanks, definitely doing that next time
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Oct 28, 2021 05:03
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made a nice beer bread 
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Oct 28, 2021 18:50
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Can we get in on soup posts? I've made this, and its delicious. https://www.cookingclassy.com/cabbage-roll-soup/ I wanna make this https://www.sidechef.com/recipes/60777/instant_pot_caldo_de_res_mexican_beef_soup and someone just posted this in the covid thread and now I wanna make it too. https://4sonrus.com/slow-cooker-breakfast-soup/ Gimme some soup posts, goons.
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Oct 29, 2021 21:01
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This Polish cabbage and kielbasa soup is fantastic. I'd make my own sauerkraut for it next time though, and get better kielbasa. https://www.seriouseats.com/polish-potato-kielbasa-cabbage-soup-kapusniak-recipe
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Oct 29, 2021 21:06
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I boiled a costco chicken carcass for, like, 4 fours, picked out the bones, sweated some onions, threw in some carrots, noodles, italian herb mix, cardamon, black pepper and way too much salt. came out o.k., just too salty but that was my own fault
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Oct 29, 2021 23:12
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Boiling chicken meat does not do much for me. Best to stick with bones. I do think it's interesting to use minced chicken breast for clarification of stock though. Seems like really excellent chicken stock requires a crazy bone to water ratio, best to just freeze your carcasses until you can pack a pot.
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Oct 29, 2021 23:20
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my wife got a packet of Pumpkin Spice Latte VIA coffee from work as a gift and I am going to use it to make Pumpkin Spice Rice. the question is do I use sushi rice, basmati, or long grain brown for this?
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Oct 29, 2021 23:22
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