I went to spend Christmas with my in-laws about ten years ago and ruined their meal.
I’m not a bad cook, I know my way around a kitchen, my mom ran a fast food joint when I was a teen and she taught me how to work my ass off in a kitchen. From that start I’ve developed into a pretty good cook (or so my wife and friends tell me). I’m not the best but I do know how to cook. I know how to make prepare and serve a full Thanksgiving dinner with all the trimmings and desserts on my own if I had to.
At my in-laws place for Christmas I knew I should help so I just started doing dishes without asking. The place was hectic, the in-laws barely know how to cook and none of them seem to appreciate any spice other than salt or pepper. Everyone was happy I was helping and I kept the kitchen clean as the cooks worked. It was familiar for me and it amazed everyone else.
After a couple of hours of helping I thought I’d do more. They were making gravy and all it was was thin water from the drippings mixed with flour which made a white watery tasteless gravy. I thought I’d amaze them by making a roux with the own drippings, thickening the liquid, browning it to a golden color, adding salt, pepper, spice, a drop of maple syrup, soya sauce and a dash of Worcestershire. I kept tasting it and to me it was delicious. I had practiced for years and I knew how to make it taste good.
The in laws came in and the room went quiet, even the Christmas music stopped … they all looked at me like I murdered the cat and I was cooking it.
They were all upset that I had changed “Ma’s gravy” and turned it into something else. Everyone was either disappointed at best or just sneered at me like I had thrown a brick into the living room window.
I didn’t burn anything, didn’t over salt, didn’t make anyone sick, no fire, no explosions, blood or burns … I had just ruined “Ma’s gravy” of basically water and flour that everyone ate and somehow enjoyed every Christmas.
It was the weirdest TIFU in the kitchen I ever experienced.
Decided to make fried chicken. We rarely ever eat fried foods, and so I don’t have fancy things like deep fryers. What I had was a large cast aluminum pot.
Filled it about half way with oil, made amazing delicious fried chicken.
I also don’t have a stop top. Use a single eye burner. Needed the burner for something else, so sat the pot on the counter next to the sink.
Moved wrong, knocked the pot into the sink. Boiling oil goes down the drain.
Know what’s at the bottom of the drain? A trap full of water.
Water met boiling oil as I matrix dodged our of the way and a geysey worthy of yellow stone came flying out of the sink, both sides, shooting boiling oil and steam everywhere. Covering the ceiling, the walls, the floor. Even the dog got hit (thank God for long, thick fur!). I had splatter burns on my legs, which was the only part of me not under the counter when it landed. It came up with so much force it threw the pot out of the sink.
TBH the solution is to salt the pesto less and salt your toppings more, probably by just adding finishing salt after cooking the pizza. Also consider using a nonfresh mozzarella, which generally has more flavor. While the creaminess of fresh is nice, I find it to be way too bland most of the time.
This problem is the exact reason why I stick to pepperoni and banana peppers. They are inherently flavorful and salty.
Thank you! I think the reduction really helps with that, but it was nice and tender which I don’t always get from pork chops so I was pleasantly surprised!
Athletic Brewing NA beers are pretty good. Of course, they don’t get you buzzed, but the flavor is there. I especially enjoy the First Ride, from them. Wit’s peak is good for that I want a Witbier style of beers.
Drinking a little isn’t necessarily an issue. It’s good to be mindful of quantities as you are.
The goal of Dry January is to either take a break or reduce consumption for a month, everyone can pick a goal. A periodic break helps manage consumption. People who participate often end up drinking less for the remainder of the year.
Well, “Peas, frozen 3 eggs, scrambled Cheddar” would be weird… I hope OP meant “Peas, frozen; 3 eggs, scrambled; Cheddar”
Pasta with scrambled eggs, cheese, and sugar… is how I gained a lot of weight back in the day. Pasta has eggs and carbohydrates in it already, so it’s kind of like “Pasta+ with cheese”.
@LoamImprovement@jarfil The egg is being used to form a sauce - you limit the heat it gets so that it doesn't curdle. Classic carbonara is done with fatty pork like guanciale, so you get a sauce that consists of rendered fat and cheese with egg holding it together and making it creamy.
Do you have a preference for type of olive oil, you use for it? There’s so much variance in olive oil flavor profiles, and I tend to like more peppery varieties. But I imagine that might not be the best here, though with the anise and cinnamon… maybe it would.
I don’t know. I have such an extrem nasal septum curvature my cavernosa and smellbuds (Don’t know if any of those are correct translations) are totaly dysfunctional. I sat once when I was younger in the livingroom after school an was playing there for more than an hour and as my mother returned from the doctor with my brother who was sick she almost blacked out from the smell in there. my brother vomited right before they left and my mother had no time to clean it. I have smelled nothing. There are only few things strong enough for me to smell them. paprika for some reason. And I hate it.
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