Cooking and recipe sharing chat

[CherryB0mb]

I think it might just be there in Jalisco and maybe a few other areas but over here in Rosarito and Tijuana adobada and pastor are both cooked on a "trompo" and if you ask for pastor or adobada they'll tell you it's the same so maybe culture thing? Idk

 

[Yukyon]

Yup, at least in Jalisco/Guanajuato I know pastor and adobada are different and not cooked the same
Honestly I had no idea it was not the same near the border, cool

 

[Ian Naxieas]

Got s'more to share. No, not smores, you don't need a recipe for those. :V

While my family is mostly Swedish, we couldn't be any less attached to our heritage. x) I can't vouch for the authenticity of this recipe, but I've made it many times and I can vouch for the taste. :9

Swedish Meatballs (Svenska Kottbullar)

Juicy Swedish meatballs made with seasoned ground beef and pork, baked and served with a savory brown gravy sauce for a family-friendly comfort meal.

www.allrecipes.com

I've never just had day old stale bread on hand while making it, so I've always just popped a couple slices into the toaster and that works just fine. If you have no access to pork, I'm sure a full pound of ground beef would work just fine. There's a lot of tasty stuff that goes into the meatballs so I doubt you'd be able to tell the difference.

 

[Yousef]

Got s'more to share. No, not smores, you don't need a recipe for those. :V

While my family is mostly Swedish, we couldn't be any less attached to our heritage. x) I can't vouch for the authenticity of this recipe, but I've made it many times and I can vouch for the taste. :9

Swedish Meatballs (Svenska Kottbullar)

Juicy Swedish meatballs made with seasoned ground beef and pork, baked and served with a savory brown gravy sauce for a family-friendly comfort meal.

www.allrecipes.com

I've never just had day old stale bread on hand while making it, so I've always just popped a couple slices into the toaster and that works just fine. If you have no access to pork, I'm sure a full pound of ground beef would work just fine. There's a lot of tasty stuff that goes into the meatballs so I doubt you'd be able to tell the difference.

nice nice. I have this meanwhile.

Very simpl breakfast recipe. Just needs TWO ingredients, im not kidding.

I’ll keep this short as possible so it makes sense and not be boring.

What you need​

Around two or three eggs, and one full tomatoes. Sliced. If you use cherry tomatoes try to use a bit more.

How you prepare​

The eggs need to be beaten in a separate bowl, you can ignore this and just crack them later but do as you wish. greese the pan with your preferred oil. I use sunflower or olive but canola is fine Since I believe it’s more common over there.

What you actually do​

You must “caramlize” the tomatoes I believe is what this is called. Basically you cook them on LOW TO MEDIUM heat until they’re loose and juicy? I think that’s how you say it? But they have to be soft, almost like juice or like they’re melting.

THEN you pour your egg mixture and do NOT add salt because the tomatoes already have plenty. Sounds tomatoes have plenty of umami, adding spices runs the risk of overpowering the flavor. You just want tomatoes and eggs here.

You stir the eggs with the tomatoes until a color change happens and viola, you have بيض طماط Baith tamat, one of the most popular and common household breakfasts! Even local restaurants serve it.

 

[Taukyrie]

Sharing a recipe my mom makes that I love.

 

[ThatOneLum]

I love cooking new stuff, I've gone through a few different cuisine kicks over the years but currently stuck on South Asian food.

Started making this Daal dish from a UK-based South Asian resteraunteur and I've been making it almost none-stop for months now.

Its packed full of veg and is dirt-cheap ingredients wise. Plus, we eat it with homemade Chippatti which is also a great source of wholegrain if you use the right flower.

Dough can be tough, especially bread dough. Feels very much like you need to get really used to your bread and know how it works intimately if you want to have consistent bread in the end. The best breads end up being something you just sort of pick up, since recipes for bread are a bit tricky to translate due to how much water you need to add changing depending on your kitchen's humidity.

 

[dem6n dem6n]

Im not in US so I thankfully won’t have to worry about that

It's crazy how much this resonates with me.

I was in the US for 30 years. Born and raised. Moved to the UK and suddenly food tasted so much different. I thought it was that I'd maybe contracted COVID or something from the flight. But no, it was just real food with far, far less preservatives in it.

It's insane to me that even the heavily processed stuff here is still like a fraction of the amount of processing American stuff goes through.

As for new foods I've tried, I'm super obsessed with this Turkish kebab place. Never had a kebab before moving here. I'm also obsessed with lemon cordial. The closest thing we have to cordial in the States is like, Mio, which is just chemicals for flavoring and artificial sweeteners. Cordial is real fruit juice.

We made these soy protein-based kebabs the other day, it was great. The biggest discovery I've made since moving here is my new favorite hot sauce that I put on everything. It's the Encona brand Jamaican Scotch Bonnet. I also like the South Carolina Carolina Reaper sauce from them as well. I use it as a replacement for ketchup or barbecue sauce since it's pretty sweet.

Unfortunately, the UK doesn't do dill pickles at all, so I'm looking into some recipes online on how to recreate the Vlasic or Mt. Olive dills here.

 

[Yousef]

It's crazy how much this resonates with me.

I was in the US for 30 years. Born and raised. Moved to the UK and suddenly food tasted so much different. I thought it was that I'd maybe contracted COVID or something from the flight. But no, it was just real food with far, far less preservatives in it.

It's insane to me that even the heavily processed stuff here is still like a fraction of the amount of processing American stuff goes through.

As for new foods I've tried, I'm super obsessed with this Turkish kebab place. Never had a kebab before moving here. I'm also obsessed with lemon cordial. The closest thing we have to cordial in the States is like, Mio, which is just chemicals for flavoring and artificial sweeteners. Cordial is real fruit juice.

We made these soy protein-based kebabs the other day, it was great. The biggest discovery I've made since moving here is my new favorite hot sauce that I put on everything. It's the Encona brand Jamaican Scotch Bonnet. I also like the South Carolina Carolina Reaper sauce from them as well. I use it as a replacement for ketchup or barbecue sauce since it's pretty sweet.

Unfortunately, the UK doesn't do dill pickles at all, so I'm looking into some recipes online on how to recreate the Vlasic or Mt. Olive dills here.

Lovely story, thanks for sharing. : )
Yeah kabab became pretty common in the uk thanks to migration.
Never been there but my dad has and tends to comment on how easy it is find over there.
Yeah processed stuff is more heavily curated in the states, I tend to get chocolate from euro cuz they’re required to have more cocoa in them. US candy have a smaller cocoa requirement so manafacters can get away with adding more artificial flavors compared to everywhere else. Almost like they’re in cahoots with one another haha.
Yeah protein is part of the reason why homemade kabab is better (and almost anything homemade really)
I should try the south cal sauce. I try to make stuff that are a little harder to get here like proper smash patties which are pretty fire to make at home. Do strongly recommend. The burger sauce I made was just a simple mix of mayo and spicy ketchup. Good stuff

 

[ThatOneLum]

Unfortunately, the UK doesn't do dill pickles at all, so I'm looking into some recipes online on how to recreate the Vlasic or Mt. Olive dills here.

I can highly recommend this recipe if you're in the UK: https://www.bbc.co.uk/food/recipes/dill_pickles_81100

Dunno if its exactly like the Dil Pickles from the US but my partner loves pickles and she had a great time with these.

Also, re: cordial, I can also recommend trying out your own homemade ones. I stopped buying shop-bought cordial and instead I buy bags of frozen fruit and make my own. P sure the BBC has a recipe for that too and it means you can get wacky with the flavor like a strawberry/blueberry cordial.

 

[dem6n dem6n]

I can highly recommend this recipe if you're in the UK: https://www.bbc.co.uk/food/recipes/dill_pickles_81100

Dunno if its exactly like the Dil Pickles from the US but my partner loves pickles and she had a great time with these.

Also, re: cordial, I can also recommend trying out your own homemade ones. I stopped buying shop-bought cordial and instead I buy bags of frozen fruit and make my own. P sure the BBC has a recipe for that too and it means you can get wacky with the flavor like a strawberry/blueberry cordial.

I would love to give that dill recipe a try, thanks for the shout! The only thing is that there seems to be loads of sugar in that, which is unfortunate as I'm Type 2 diabetic. That's another thing about the gherkins here is that they're all loaded with sugar! We found a nice brand, Haimisha, which is just onion, mustard seed, vinegar, salt. I enjoy them. Would recommend if you've never had them. They do the job for now until I can get my own pickling going.

 

[Stingy Perry Stingy Perry]

Here in the Philippines we have this dish called Adobo it’s a versatile dish which can done by using different kind of meat . It can be pork, fish, beef and my favorite chicken Adobo.

 

[Mr. Daddy]

New year, new stuff to try. I’d like to come up with my own dough recipe.
Discuss.​

I was actually not too long ago looking into how to make dough for pizza from home, and wanted to find a way to make it more filling so it could essentially be somewhat healthier than if I were to just order from from somewhere (calories for pizza in the U.S., especially around where I live get ridiculous). One thing I found that's turned out really pleasantly is to make the dough with greek yogurt! I'll be honest here and say I'm kinda bad about exact measurements with this because I've gotten a feel for when the dough isn't too sticky, but I usually start with half self rising flour and half all purpose flour to an equal part of greek yogurt, and just add more all purpose flour if the dough proves too sticky while I'm kneading it. You can totally add more to it like salt, seasoning, or whatever else you might want. It'll probably come out a little dense, but that's actually why I like it for pizza crust (and if you do use it for pizza you'll wanna pre-bake it for about 12-15 minutes before you put on your sauce, cheese, and other toppings). I think it turns out pretty nicely in the end though, and it's generally a bit more filling because of the increased protein from the greek yogurt.

 

[dem6n dem6n]

I was actually not too long ago looking into how to make dough for pizza from home, and wanted to find a way to make it more filling so it could essentially be somewhat healthier than if I were to just order from from somewhere (calories for pizza in the U.S., especially around where I live get ridiculous). One thing I found that's turned out really pleasantly is to make the dough with greek yogurt! I'll be honest here and say I'm kinda bad about exact measurements with this because I've gotten a feel for when the dough isn't too sticky, but I usually start with half self rising flour and half all purpose flour to an equal part of greek yogurt, and just add more all purpose flour if the dough proves too sticky while I'm kneading it. You can totally add more to it like salt, seasoning, or whatever else you might want. It'll probably come out a little dense, but that's actually why I like it for pizza crust (and if you do use it for pizza you'll wanna pre-bake it for about 12-15 minutes before you put on your sauce, cheese, and other toppings). I think it turns out pretty nicely in the end though, and it's generally a bit more filling because of the increased protein from the greek yogurt.

Not gonna lie, this looks amazing and I'm going to do my best to steal that recipe with what I can find in UK shops. :)

My wife and I got an Ooni pizza oven for our anniversary gift to ourselves. We've been making some okay pizzas. Struggling with the mozzarella being too watery but otherwise we're getting there!

 

[dem6n dem6n]

I love cooking, but due to career unable to most of the time and when I have the time I am too tired and trying to enjoy it with people as much as possible.

Cabbage is a really fun vegetable that is really slept on in the US. People probably mostly eat it as coleslaw (if they even like that it doesn't seem like most people do.) Sometimes steamed maybe, but you can do so much with it. I personally like to smother cabbage into a stew with just cabbage, some chopped potatos, water, chopped spicy sausage, and spicy seasonings of choice. This is a very simple heat til you eat aside from sauteeing the sausage and I really enjoy it. If you like spicy foods you probably will too. I have also been wanting to try cabbage rolls or cabbage roll soup for a while now; one of these days.

This sounds like a killer recipe, actually. I'm going to try to make that this upcoming week.

Growing up, my family would make these things called "krautburgers." Theyre kinda like a German hot pocket? They're basically meals that German migrants would make after the war that they could put in their pocket while out working the fields.

Take ground beef, cook it down. Season with whatever you like. I like to throw jalapenos in there for tangy, mild heat. Take a head of cabbage, chop it and and cook it down inside of the hamburger until it's not quite done. Take a block of cheese, cut off slices about two times as thick as you'd put on a cheese burger or a sandwich. Make a standard dough with some standard all-purpose flour and roll it into a log. Cut off a ball about the size of your fist. Roll the ball and stuff the dough full of the mix as if you're making a large dumpling. Place a slice of cheese on top of the stuffing. I like to throw some pickled jalapenos on top of the cheese for acidity from the vinegar. Once you're done, make a square-shaped dumpling and bake. Egg wash for color. Feeling fancy, throw some sesame seeds on the outside.

Lots of memories making those during snowy or rainy days as a kid. They also do great at freezing in bulk and microwaving.

 

[RanmyakuIchi's icon RanmyakuIchi RanmyakuIchi]

Here in the Philippines we have this dish called Adobo it’s a versatile dish which can done by using different kind of meat . It can be pork, fish, beef and my favorite chicken Adobo.
View attachment 73150

This looks ridiculously good! I'm going to have to try to make this.

 

[Antilocal123]

This looks ridiculously good! I'm going to have to try to make this.

Weird thing to ask but did I have a post on this thread about Gallopinto?

 

[RanmyakuIchi's icon RanmyakuIchi RanmyakuIchi]

Weird thing to ask but did I have a post on this thread about Gallopinto?

Yeah, you're right. Guess someone made another food thread.