- Dołączono
- 14 Maj 2018
Ostatnio edytowane:
What Have You Cooked Recently?
- Twórca wątku FatFuckingClown
- Data rozpoczęcia
-
🔎 Please read my article, How to Dox Anyone: A Liz Fong-Jones Story. (Xitter), (Substack).
-
Want to keep track of this thread?
Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
Create account
- Dołączono
- 2 Sie 2021
I am fascinated by the concept of Coronation Chicken. For those of you unfamiliar, it's a British sandwich filling made with chicken. It's like a chicken salad with curry mayo and also apricot/sultana and almonds(?) (OTOH, this combo of meat + fruit + nut is deeply medieval, but its presentation in Coronation Chicken specifically is square on Midcentury Modern.)
Have any of you ever has it before? Is it good? My husband says it sounds foul. I'm planning to make some and serve at a church reception. See how it does. Usually the crowd responds to good food by eating it the fastest. If there's a lot of leftovers it means they preferred a different option (and tbh most hosts are very pre-set and consistent. I can tell you right now the tea sandwiches will be competing with storebought cookies, mandarins, pound cake and cracker slices of Cabot cheese.)
Anyway let me know your opinion. I'll probably set up the salad tomorrow and prep sandwiches Sunday morning for the reception. Its competitors will be pimiento cheese w cress and roast beef with horseradish - so I can gauge its popularity against how interested people are in those alternatives too.
Have any of you ever has it before? Is it good? My husband says it sounds foul. I'm planning to make some and serve at a church reception. See how it does. Usually the crowd responds to good food by eating it the fastest. If there's a lot of leftovers it means they preferred a different option (and tbh most hosts are very pre-set and consistent. I can tell you right now the tea sandwiches will be competing with storebought cookies, mandarins, pound cake and cracker slices of Cabot cheese.)
Anyway let me know your opinion. I'll probably set up the salad tomorrow and prep sandwiches Sunday morning for the reception. Its competitors will be pimiento cheese w cress and roast beef with horseradish - so I can gauge its popularity against how interested people are in those alternatives too.
- Dołączono
- 4 Sty 2021
I'm so lazy, tonight. I baked two red potatoes. Ate them with butter.
- Dołączono
- 28 Gru 2014
I am a fan of the single potato as a meal thing. I prefer the English jacket potato method. Just nuke (and I mean air fry not microwave never microwave) that fucking thing at 450 degrees or so for as long as an hour until the outer skin is crispy and papery and the inner skin is itself a bit crisp, but the inside is hot and fluffy.
Then I can wait a bit so long as it didn't explode (they can) and slice it in half and put on lots of butter, cheese, onions even, sour cream, chives, bacon even, whatever, and there you have got yourself a meal.
Potatoes are the fundamental human food.
Boil 'em mash 'em stick 'em in a stew.
- Dołączono
- 7 Maj 2022
As someone who has only ever eaten Banquet Salisbury steak, I have 2 things to say.
1) that looks awesome
2) can you slide a recipe in this general direction?
- Dołączono
- 30 Mar 2023
I did substitute BBQ sauce for the ketchup, and added some Montreal Steak Spice and onion powder to the meat. I used old cheddar and rolled the meat around it. In hindsight I probably should've put the cheese on the freezer first so that the meat had more time to fully cook before the cheese started to ooze out, but it worked out
- Dołączono
- 15 Mar 2019
I don’t usually get cravings for a particular food but ever since I stumbled upon the concept of pesto in scrambled eggs I have been eating scrambled eggs and toast three square meals a day. I’ll have different stuff on the side but it’s gotta be there.
The way I’ve been making them personally is to whisk homemade pesto and a splash of milk together first so the pesto doesn’t clump up. Then add two eggs, a generous amount of salt, pepper, and whatever herbs need to be used up if your fortunate enough to have an herb garden (quick tangent: if you actually like your food to taste good and you have the means, homegrown herbs are a GREAT investment. The freeze dried crap from the store is a waste of money and does little more than make your meals look like they might have some flavor).
Whisk them shits up while toasting your bread in a small buttered fry pan. Spread some garlic aioli on there or some cheese, then bring the heat way down and melt some butter and oil for your eggs. Cook ‘em low and slow until you’ve got the texture you want, plate em, bing bang boom, you’ve got the perfect breakfast (or 3AM snack). Some snappy black pepper sausages also makes for a really nice side
The way I’ve been making them personally is to whisk homemade pesto and a splash of milk together first so the pesto doesn’t clump up. Then add two eggs, a generous amount of salt, pepper, and whatever herbs need to be used up if your fortunate enough to have an herb garden (quick tangent: if you actually like your food to taste good and you have the means, homegrown herbs are a GREAT investment. The freeze dried crap from the store is a waste of money and does little more than make your meals look like they might have some flavor).
Whisk them shits up while toasting your bread in a small buttered fry pan. Spread some garlic aioli on there or some cheese, then bring the heat way down and melt some butter and oil for your eggs. Cook ‘em low and slow until you’ve got the texture you want, plate em, bing bang boom, you’ve got the perfect breakfast (or 3AM snack). Some snappy black pepper sausages also makes for a really nice side
- Dołączono
- 1 Sty 2021
Well the first recipe I found goes like:
Why are the British like this?
(I may be biased because I despise yellow raisins. and the british)
- Dołączono
- 20 Sie 2025
We've made both a similar curry chicken salad and even regular/asian chicken salad w've sold before has fruit or nuts in it ranging from raisins/grapes, dried cranberries, to even papaya bits or cashews, so yeah it is good and good enough to sell. Many midcentury recipes are very bland/fatty/sweet so I would brighten it up some. This modified recipe sounds good to me, but I do like jeet spices more than some white folks but they're generally accepting of it and enjoy it if you don't tell them how ethnic a food can be. I'd serve on little crostini for a party personally, but sandwiches would go great after some toasting.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup mayonnaise
- 1/2 cup Greek yogurt
- 1/4 cup mango chutney
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Preheat your oven to 400°F (200°C). Place the chicken breasts on a baking sheet and drizzle with vegetable oil. Season with salt and pepper. Bake for 20-25 minutes or until the chicken is cooked through and no longer pink in the center. Remove from the oven and let it cool. Once cooled, shred the chicken into bite-sized pieces.
- In a large pan, heat a tablespoon of vegetable oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent.
- In a small bowl, combine the curry powder, ground turmeric, ground cumin, and paprika. Add the spice mixture to the pan with the onion and garlic. Stir well to coat the onions and allow the spices to release their aroma.
- Remove the pan from the heat and let the mixture cool slightly.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, mango chutney, and lemon juice. Add the cooled onion and spice mixture. Stir until well combined.
- Add the shredded chicken to the sauce mixture. Mix gently to coat the chicken. Adjust the seasoning with salt and pepper to taste
- Cover the bowl and refrigerate for at least 1 hour to overnight allow the flavors to meld together.
- Before serving, garnish with fresh cilantro or parsley for a pop of color and added freshness.
- Serve the Coronation Chicken on a bed of crisp lettuce leaves or as a sandwich filling. It pairs wonderfully with crusty bread or as a topping for baked potatoes.
- Feel free to adjust the spices and seasonings to suit your taste preferences. If you prefer a milder flavor, reduce the amount of curry powder or omit the ground cumin.
- For a touch of sweetness, add chopped dried apricots or raisins to the dish.
- Dołączono
- 14 Gru 2023
I think I tried a coronation chicken recipe on accident once and did not care for it. I like the old fashioned ‘merican style my mom has made which is:
Leftover chicken, enough Mayo for it to hold together, red onion (important) and Northwood seasoning(basically chili powder,paprika,salt,pepper,thyme,rosemary,garlic)
Loved that shit
Leftover chicken, enough Mayo for it to hold together, red onion (important) and Northwood seasoning(basically chili powder,paprika,salt,pepper,thyme,rosemary,garlic)
Loved that shit
- Dołączono
- 10 Wrz 2013
Leftover miso-glazed salmon, air fried asparagus, and a toasted croissant with brie!
- Dołączono
- 8 Maj 2020
Made sushi rolls for the first time today. Did shrimp tempura, ahi tuna, spicy minced tuna, and spicy crab. The spicy ones were mixed with sriracha, kewpie, chives, and panko for texture. The shrimp rolls got avocado, cucumber, and eel sauce. All wrapped in sushi grade rice and a sheet of nori each. Made about 8 rolls in total with leftovers to spare. Turned out really good, I just gotta work on my rolling technique and use less rice next time because damn those things were BIG.
- Dołączono
- 7 Lut 2021
I got 4 pounds of bacon that were half off ($2.25 each) and cooked them all up yesterday, my whole house still smells like maple bacon.
It's so tempting to just eat bacon on it's own for a meal but I have to stop myself because I need it for making burritos and bacon cheeseburgers.
Normally I buy that Hills "Seriously Thick" bacon. It's so good; the strips are so thick and meaty it's like eating a mini porkchop. The only downside is it's pretty expensive compared to the regular, about $20 per 48 oz.
It's so tempting to just eat bacon on it's own for a meal but I have to stop myself because I need it for making burritos and bacon cheeseburgers.
Normally I buy that Hills "Seriously Thick" bacon. It's so good; the strips are so thick and meaty it's like eating a mini porkchop. The only downside is it's pretty expensive compared to the regular, about $20 per 48 oz.
Chicha Drinker
kiwifarms.net
- Dołączono
- 2 Maj 2025
>Be me
>Watching They call me Trinity
>beans scene comes up ( https://www.youtube.com/shorts/Fo_UXf3kO48 )
>want to make beans
>realize i dont know how to make beans
>make tomato soup instead
>its ok
Anyone have a good pork and beans recipe? I want some rustic shit, not some allrecipes slop
>Watching They call me Trinity
>beans scene comes up ( https://www.youtube.com/shorts/Fo_UXf3kO48 )
>want to make beans
>realize i dont know how to make beans
>make tomato soup instead
>its ok
Anyone have a good pork and beans recipe? I want some rustic shit, not some allrecipes slop
- Dołączono
- 2 Sie 2021
Well the first recipe I found goes like:
Why are the British like this?
(I may be biased because I despise yellow raisins. and the british)
Update: I have prepared the Coronation Chicken and it is a pretty decent chicken salad recipe, I like this. My only gripe is that if you use those big ass American chicken breasts you certainly don't need four. I used three and it yielded 2.5L of this stuff and required a LOT of apricot and almond and shallot and mayo to get the balance right. One large chicken breast would make enough for four to six sandwiches quite easily as volume increases when you add the shallot and curry powder and almonds and other things.
I kept it simple and just added raw fine minced shallot. I heard some people cook the shallots in butter then add the powder, more like making a real curry sauce, then bath the chicken in it. That is probably gonna taste better cause you're using more ghee/butter. As this is it seems more of a 1050's chicken salad you flavored with mild curry powder.
The apricots were not that noticeable or cloying or offensive. I might have felt differently if I used yellow raisins, which are a bit sweeter. (wouldn't use regular raisin because yellow is nicer for the look, and if you use craisin (aka sweetened dried cranberry), just stop, you're making a New England chicken salad sandwich.)
- Dołączono
- 28 Gru 2014
This is really tard level, but cheese filled canned crescent rolls. Cut 4 pieces of string cheese in half, wrap them in the crescent rolls like those little crescent roll dogs, brush with garlic butter, 350 for 6 in the air fryer, brush with more butter and garnish with, in this case, fresh basil.
Not impressive, as I am kind of in a mental slump at present, but tasty.
Not impressive, as I am kind of in a mental slump at present, but tasty.
- Dołączono
- 20 Sie 2025
Is the late 1800s rustic enough?
Joking aside, any baked pork and beans recipe is pretty basic and gonna look similar to this one using canned beans or this one from scratch (superior). Usually its pintos or white beans and almost always brown sugar, fancy molasses (NOT blackstrap), mustard powder, and tomato of some sort. Some will have stock/bouillon, other herbs/spices, or even bell peppers and mirepoix if you go down Louisiana way. It's a very versatile dish and can be seasoned any way you like once you know how to cook it. There's also more soupy types of recipes, but it takes hours of covered cooking to develop that rich flavor you really want out of it.
A lot of recipes call for salt pork, but if you want real shit, find some smoked ham hocks. It adds a lot of flavor and fatty collagen from the connective tissue and bone when stewed for hours, otherwise searing off shoulder and smoked bacon before adding to the boiled beans and baking works just fine too. And don't worry about overcooking too much, as long as there's enough moisture so it won't burn you can cook this overnight easily.
- Dołączono
- 3 Wrz 2014
Reminds me of a simple cheat I tried that worked better than I thought it would; you take instant mash, you set it up, and then you put a bit of cheese, ideally something a bit less melty than American into it and mix it in a bit at a time. It binds the powder into a body and turns it silkier as a whole, making it taste more like a real mash.
