11-10-2019, 10:10 AM | #1 | ||
Head Coach
Join Date: Oct 2002
Location: Seven miles up
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What food specialty of yours....?
The food and cooking discussion in Random thoughts sparked a question and now that we're getting fucking old, it's worth actually asking it.
What do you and/or your wife make that your kids (or any other family member) look at you as a culinary god in their eyes? For me, it's how I'm spending my day today. Twice a year I smoke a pork shoulder for pulled pork, and it feeds us for a meals (although with 3 men in the house many, many fewer than it used to). I have been smoking pork shoulder for 8 to 10 years. I use a mix of apple and hickory wood and Kingsford charcoal. It takes all day ( I got up at 530a today), but the end result is a pork that makes it hard for me to enjoy pulled pork anywhere else. I've used a number of different rubs and sauces over the years, and they all have pluses and minuses. I am still learning too, but for the most part, it's a winner. So even though I don't cook meals much at all, this is the one thing that I do that my kids will pine for after they move out. My wife owns the kitchen, but my pulled pork kicks butt. For my wife, it's anything. She can pull so many different foods off, that they will be forever spoiled. It's not even fair to the women they are going to find. They'll be very hard pressed to come close to the kitchen skill their mom pulls off. So they will just miss the regularity of good and creative foods that they lose when they move out.
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11-10-2019, 02:44 PM | #2 |
Head Coach
Join Date: Oct 2005
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Sorry, nothing I've cooked for the family would make them view me as a culinary god. However, they do know that I get the urge to experiment and currently I'm on freshly prepared Ramen.
I've been watching Netflix Midnight Diner which apparently is pretty popular. (tbh, the story lines and acting are pretty bad but I enjoy the food). So I googled on it and found the below. I followed the recipe and although good, to me it wasn't the right mix of vegetables so I've been trying other variations but the family appreciate the effort. Tan-Men タンメン – 'Midnight Diner: Tokyo Stories' • Just One Cookbook I've also baked bread (not been too successful, will be looking for a breadmaker this BF), cooked fried rice, pot roast etc. but unfortunately, nothing IMO that makes me a culinary god. I have told my wife that next time I travel overseas, I want to budget taking local cooking class. |
11-10-2019, 07:33 PM | #3 |
Coordinator
Join Date: Oct 2003
Location: Land O Lakes FL
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Nothing.
I used to get praise for various West Indian dishes from my wife and sons. Then they tasted my mother's cooking and I instantly fell into second place. I'll take that. My youngest loves crab so I will say curry crab and dumplings.
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"The blind soldier fought for me in this war. The least I can do now is fight for him. I have eyes. He hasn’t. I have a voice on the radio, he hasn’t. I was born a white man. And until a colored man is a full citizen, like me, I haven’t the leisure to enjoy the freedom that colored man risked his life to maintain for me. I don’t own what I have until he owns an equal share of it. Until somebody beats me and blinds me, I am in his debt."- Orson Welles August 11, 1946 |
11-10-2019, 07:41 PM | #4 |
Coordinator
Join Date: Jul 2004
Location: Pacific
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I make a killer pork steak. Family loves it.
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Excuses are for wusses- Spencer Lee Punting is Winning- Tory Taylor The word is Fight! Fight! Fight! For Iowa FOFC 30 Dollar Challenge Champion-OOTP '15 |
11-10-2019, 07:49 PM | #5 |
Pro Starter
Join Date: Feb 2004
Location: Dayton, OH
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Chili, pork steak, steak, sourdough waffles, goulash, biscuits and gravy.
For the life of me, I cannot do justice to scrambled eggs. |
11-10-2019, 07:56 PM | #6 |
Favored Bitch #1
Join Date: Dec 2001
Location: homeless in NJ
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My kids love my tacos.
My wife loves it when I make broiled pork chops. I put salt, pepper, and garlic powder on them. Served with buttered egg noodles and peas. I also am really good at seasoning grilled veggies and potatoes. |
11-10-2019, 08:41 PM | #7 |
Coordinator
Join Date: Jul 2004
Location: Pacific
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I make a really good gravy for biscuits and gravy.
I am the king of scrambled eggs. I can tell anyone the secret if they want to know.
__________________
Excuses are for wusses- Spencer Lee Punting is Winning- Tory Taylor The word is Fight! Fight! Fight! For Iowa FOFC 30 Dollar Challenge Champion-OOTP '15 |
11-10-2019, 08:46 PM | #8 |
Head Coach
Join Date: Oct 2005
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11-10-2019, 08:48 PM | #9 |
Coordinator
Join Date: Jul 2004
Location: Pacific
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Butter. Put lots of butter in the skillet. Then crack the eggs straight into the skillet, dont mix them first. And no milk. Stir them constantly. I love mine slightly moist. Best scrambled eggs ever.
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Excuses are for wusses- Spencer Lee Punting is Winning- Tory Taylor The word is Fight! Fight! Fight! For Iowa FOFC 30 Dollar Challenge Champion-OOTP '15 |
11-10-2019, 08:50 PM | #10 |
Head Coach
Join Date: Oct 2005
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11-10-2019, 08:51 PM | #11 |
Hall Of Famer
Join Date: Nov 2002
Location: Newburgh, NY
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I'm pretty good on the grill or in the Instant-Pot, but my daughter is picky. She does, though, love my Instant-Pot ramen recipe.
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11-10-2019, 08:55 PM | #12 |
Favored Bitch #1
Join Date: Dec 2001
Location: homeless in NJ
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My brother in law is South African. My wifes sisters husband. They live in England and either we visit them or they come out here somewhat frequently. I have become really close with his whole family. Amazing people. That being said I CAN NOT eat breakfast around them. They make scrambled eggs, but cook them just enough to give it the consistency of oatmeal. It legit makes me want to puke. |
11-10-2019, 09:06 PM | #13 |
Coordinator
Join Date: Jul 2004
Location: Pacific
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Absolutely. No milk, no oil. Yes to butter.
__________________
Excuses are for wusses- Spencer Lee Punting is Winning- Tory Taylor The word is Fight! Fight! Fight! For Iowa FOFC 30 Dollar Challenge Champion-OOTP '15 |
11-10-2019, 09:26 PM | #14 |
Head Coach
Join Date: Oct 2005
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11-10-2019, 09:29 PM | #15 |
Coordinator
Join Date: Jul 2004
Location: Pacific
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I hate crisp bacon. I like mine limp.
Oatmeal consistency of scrambled eggs is a little much. But I want them slightly moist.
__________________
Excuses are for wusses- Spencer Lee Punting is Winning- Tory Taylor The word is Fight! Fight! Fight! For Iowa FOFC 30 Dollar Challenge Champion-OOTP '15 |
11-10-2019, 09:50 PM | #16 | |
College Starter
Join Date: Oct 2000
Location: Midwest
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Quote:
Mine are very similar. Always a little moist. Use butter, pinch of cheese, no milk. They are a big hit. I also do a really good Southwest chili. Secret is the Fiesta Ranch Dip packet I put in. Do a nice Shepherd's Pie too. I am the main cook. My wife does desserts. |
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11-11-2019, 02:00 PM | #17 |
Coordinator
Join Date: May 2003
Location: Utah
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Well, I have the pickiest step children on the face of the planet so my culinary skills have grown weak over the past few years.
I will say I am great at Soups, Italian (True homemade sauces) and Breads.
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"forgetting what is in the past, I strive for the future" |
11-11-2019, 03:07 PM | #18 |
Coordinator
Join Date: Jul 2004
Location: Pacific
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Id be interested in a red sauce recipe of yours.
__________________
Excuses are for wusses- Spencer Lee Punting is Winning- Tory Taylor The word is Fight! Fight! Fight! For Iowa FOFC 30 Dollar Challenge Champion-OOTP '15 |
11-11-2019, 03:43 PM | #19 |
Head Coach
Join Date: Oct 2002
Location: Colorado Springs
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I use a splash of milk in my scrambled eggs. But yes, butter. Eggs are to be cooked in either butter, or bacon grease (the latter being ungodly unhealthy, but delicious).
I have a really good spicy chicken linguini I make pretty regularly, and I've mastered a simple, yet really good salmon served atop a lemon butter pasta. Also have a pesto meatball dish I make that my wife loves, that I modified from a Top Chef recipe that's also really good, but a fuckton of work. edit: And just to fire shots ... my lasagna is the best. Last edited by Coffee Warlord : 11-11-2019 at 03:44 PM. |
11-11-2019, 03:45 PM | #20 |
Head Coach
Join Date: Oct 2002
Location: Colorado Springs
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Dola.
Salmon in a Bengali Mustard Sauce recipe | Epicurious.com I've made this several times. I double the sauce ingredients, but it's *really* good. |
11-11-2019, 04:11 PM | #21 |
Coordinator
Join Date: Dec 2003
Location: Sydney, Australia
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I'm embarrassed to say because it's so easy, but the only one dish I ever make is easy as hell but tastes so damn good. It's the ultimate bachelor chow that was originally just some stuff I had in my cupboard that I threw together back when I first moved out of home - canned tuna, angel hair pasta, and char-grilled veggies pasta sauce with some chilli - but it tastes amazing for 2 mins of prep and 8-10 mins cooking.
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11-11-2019, 04:22 PM | #22 |
Coordinator
Join Date: May 2003
Location: Utah
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It's an old family recipe, I will have to type it up for you.
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"forgetting what is in the past, I strive for the future" |
11-11-2019, 04:30 PM | #23 |
Grizzled Veteran
Join Date: Nov 2013
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I'm very talented at picking up taco bell.
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11-11-2019, 07:08 PM | #24 |
Head Coach
Join Date: Apr 2001
Location: Whittier
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Posole/Pozole, depending on how meticulous you want to get on spelling.
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11-11-2019, 07:17 PM | #25 |
H.S. Freshman Team
Join Date: Apr 2001
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Crab cakes.
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11-12-2019, 10:18 AM | #26 |
College Benchwarmer
Join Date: Nov 2003
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Buffalo wings.
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11-12-2019, 10:28 AM | #27 |
College Starter
Join Date: Nov 2002
Location: La Mirada, CA
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As simple as the brine is (literally, just salt and water), I've been the guy in the family to make the Thanksgiving turkey every year.
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11-13-2019, 08:57 AM | #28 |
Hall Of Famer
Join Date: Sep 2002
Location: Troy, Mo
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I love to cook, so we have several meals the family craves.
My meatloaf brings out my kids and their friends to the house as well as my chicken parm, anything I bbq and something as simple as last nights baked chicken breasts, mashed taters and fresh broccoli. |
11-15-2019, 04:24 PM | #29 |
Pro Starter
Join Date: Nov 2004
Location: Newbury, England
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My go to is really simple, but very tasty: a Sicilian salmon steak.
Salt & pepper, lime juice, olive oil, chili & paprika - that’s it (and the salmon obviously!)
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