MrSlam posted:

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.

MrSlam posted:

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.

ColHannibal posted:

Please burn the leftovers in a fire and hope they don't come back and haunt you.

VelociBacon posted:

Please let us all look at this as a measure of how far the standard of living has improved for middle class people in the last 50 years.

E: steak looks good. How are roasted leeks I've never tried that?

Kumbamontu posted:

I tried leeks for the very first time a few weeks ago and I'm hooked. I cut the dark green bits off then slice in half lengthwise (then wash them vigorously cause of all the grit), use about 1/2 T olive oil to coat them and liberally sprinkle with kosher salt. I put them under the broiler when the steak had ~3 minutes left to cook, with the cut side down. Super easy and really, really tasty.

Kumbamontu posted:

NY Strip (kosher salt, black pepper, rubbed with garlic), roasted leeks (olive oil, kosher salt), steamed asparagus (butter)



Steak got done more than I wanted cause that fucker gained more than 20F resting. Been a while since I actually had a cut that thick. Was still super delicious though!

MrSlam posted:

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.

SpaceGoatFarts posted:

For a change you can try roasting asparagus. It's delicious

emotive posted:

Roasted asparagus with EVOO, chili flakes and lemon juice is ridiculously good.

Jamsta posted:

Cooked some of them there Nastyville Hot Chuckun

Am now converted man.

(this was my first batch, added a lot more cayenne and hot sauce in the second)

MrSlam posted:

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.

Veritek83 posted:

This looks delicious and painful. You use a particular recipe?

His Divine Shadow posted:

Todays dinner

Jamsta posted:

Went with this one, but with diced chicken breast.

http://www.bonappetit.com/recipe/nashville-style-hot-chicken


Nice, what meat, and how'd ya prep it?

funtax posted:

Ah, Cream of Mushroom Soup. Is there NOTHING "America's béchamel" can't do?

kittenmittons posted:

beef tenderloin, date labneh, blackberry sauce, peanut crumble (peanuts + cacao nibs + crystallized ginger), basil


from nopi cookbook (beef filet instead of venison filet and crystallized ginger instead of stem ginger in syrup)

Jamsta posted:

Went with this one, but with diced chicken breast.

http://www.bonappetit.com/recipe/nashville-style-hot-chicken

mich posted:

This recipe is too much brown sugar and too much oil in the spice paste, the spice paste shouldn't drip and pool off the chicken that much, though that may also be because using diced chicken breast made the breading a little too thin to cling onto the spice paste. It also needs black pepper. I also like a lot more seasoning in the chicken and dredge itself.


Brine for fried chicken (at least 4 hour brine):
1 egg beaten
1 cup buttermilk
20 g - 40g salt (~1.5-2.5 Tablespoon coarse salt / 1-2 Tb fine salt - use less for overnight brine, more for shorter brine)
1 tsp sugar
2 tsp black pepper
2 tsp sharp paprika (or half sweet half sharp)
1 tsp garlic powder (some mashed up garlic cloves works too)
1 tsp dried oregano
1/4 tsp dried sage
1 bay leaf
1/2 tsp cayenne pepper or more depending on spice level desired
Adding some hot sauce that you like here would be good too

Dredge:
260 grams / 2 cups flour
10 g salt (~2 tsp coarse salt / 1.5 tsp fine salt)
1 tsp baking powder
1.5 Tb black pepper
1.5 Tb sharp paprika (or half sweet half sharp)
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp dried sage
1/2 - 1 tsp cayenne

Spice mix for Nashville hot (this amount is about medium level or so for a whole chicken, can potentially double this or more):
1/4 cup cayenne pepper
1 Tb black pepper
1/2 tsp fine salt
2 tsp Sharp paprika
1 tsp smoked or sweet paprika (or both!)
1-2 tsp of whatever other pepper powder you like: more cayenne if you don’t have anything, I love Aleppo pepper
1 tsp garlic powder
1/4 - 1/2 tsp brown sugar
1/4 tsp cinnamon


Ladle in and whisk just enough of the hot frying oil to form a paste. It should be just thin enough to coat the chicken without the spices clumping on it but not so thin that the spices are too dilute.

Also gotta serve it on soft white bread to absorb any extra hot grease that does drip off.

Here's some I've made though I deviated by serving with biscuit instead of said white bread.

Jamsta posted:

overdesigned posted:

mich posted:

ColHannibal posted:

Looks like a pork tenderloin.

MrSlam posted:

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.

kittenmittons posted:

beef tenderloin, date labneh, blackberry sauce, peanut crumble (peanuts + cacao nibs + crystallized ginger), basil


from nopi cookbook (beef filet instead of venison filet and crystallized ginger instead of stem ginger in syrup)