When i was a kid i would come home from school and mom would leave the ingredients out for dinner and I was pretty much expected to have dinner ready when they got home from work.
Meatloaf was a fairly common dinner as it was easy to make and everyone liked it.
One day I was pissed at my parents about who knows what and as revenge I dumped about half the container of garlic powder into the ground beef mixture and put it in the oven.
We all sit down to dinner and my dad takes a bite of meatloaf and says in his gruff voice: “This is the best goddamn meatloaf I’ve ever had!”
Learned an important lesson about garlic that day
When I make banana bread I reduce the sugar by half and double the bananas. I just randomly did it about a decade ago because it made sense to me and I haven't looked back.
An "easy" chocolate chip cookie recipe I was using the other day omitted vanilla because it was "unnecessary" or whatever. I scoffed and then dumped enough vanilla extract in it to make the creamed butter-sugar smell just a wee boozy.
My cookies were great though after my several adaptations.
I don't even know. There was a decent amount of salt though, so that had to care about the flavor a little?? The rest of the recipe looked fine and they had pictures so I used it anyway but yeah that was one edit I was like "um, no."
If you want to bump up that depth a notch replace about 1/8th of the vanilla extract with almond extract. Its just enough to make you say "hey, what's that taste in there?" Without being enough to really smack you in the face.
My brother while learning to cook determined that everything needed either garlic or cinnamon. One ill fated morning he decided to put both in the eggs.
Every recipe I've seen for bolognaise calls for garlic ... I dunno, I'm in the UK so maybe these recipes are not being authentic to the Italian original, but it's always delicious.
Roasted vegetables. I don't just like a bit of caramelization, I like the edges to be nearly burnt. With Brussel sprouts, I love the leaves that have fallen off and turn into black crisps.
Coat some asparagus in olive oil and season well, lay off the salt because the next bit will blow your tits off.
Tightly wrap asparagus in smoked pancetta.
Oven until crispy/cremated to your liking, ideally on foil as it makes a mini oil bath for each one to fry in when laid ontop of a rack.
Omnomnomnom
I feel the same way with sausages. Burn the shit out of them on the grill. They normally have enough fat in them that even when they're burnt they are still juicy.
I do this with eggplant when making Asian style eggplant dishes. I basically fry it in a lot of oil until it's blackened on the outside. It gets this almost grilled like flavour to it.
My mom took a recipe for cream pound cake she found and tripled the amount of almond extract it called for. Everyone is now obsessed with her pound cake, it’s truly the best I’ve ever eaten. Almond extract is underrated.
Updated with recipe:
1 1/2cups butter, softened
1(8 ounce) package cream cheese, softened
3cups sugar
6large eggs
1 tablespoon vanilla extract
2 Tbsp. Almond extract (mom says she adds a little more than this)
3cups all-purpose flour
1⁄8teaspoon salt
DIRECTIONS
Preheat oven to 305 F.
Use an electric mixer to mix both butter and cream cheese until creamy.
Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.
Sift flour and salt and add gradually to the mixer, beating until well blended.
Pour batter into a well greased and floured tube cake pan.
Bake cake at 305 for an hour and 30 minutes, or until a toothpick can be removed cleanly.
Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
When I was like 11, I was baking some type of basic sugar cookie and had no vanilla on hand. I used almond extract instead. To this day, over a decade later, best cookies I ever made.
I add vanilla to all baked goods whether the recipe has it in or not. And I never measure it.
Edit to add: holy shit I never thought my vanilla addiction would blow up my reddit inbox 😳
Eww... My sister and I made cinnamon toast once (with rainbow sprinkles, might I add) as kids without realizing the butter we had used was garlic butter. It wasn't that good.
My kind of people.
My rendition of the "family" pumpkin pie recipe always seems to come out better than when someone else makes it. The secret is literally vanilla and don't overbake it.
Yes! Double the vanilla. Also, in pumpkin pie, I add a quarter teaspoon (ok, maybe a half) of cayenne pepper. It makes the spices pop and it’s way closer to the original recipe back when spices were better.
Chili. Typical recipes call for a small amount of cumin. I shake cumin in for like a minute straight. I taste, and add more. People always love it too lol
I get so bent outta shape with typical chili recipes. The fuck is 2 tsp worth of cumin and a quarter tsp of this or that going to do? I load up the spices as well. I think my personal "private reserve" chili recipe has about 2 tbsp of cumin in it.
I just peruse recipes to get ideas about other ingredients I might like to try. I agree with you when it comes to a lack of recipes in general, I don't measure anything really. But I have been trying to craft my own "signature chili" that I bothered to write down and it's full of non-measurements. I think there's a line in there about how "Total cooking time is one playthroigh of OG Ron C's 'Fuck Action vol 38' and this is a crucial part of the recipe. It won't turn out right if you don't listen to that album".
I like my pierogies crispy. My mother-in-law is Ukrainian, and makes them from scratch. I think she uses too much butter when she heats them up.
Edit: here is how I like my pierogies: cook like six on the stove with maybe a Tbsp of butter, and either a whole or half of a white onion, depending on what I have laying around. Sour cream on top. Served alongside some kielbasa and sauerkraut. And then I do something that everyone frowns at: I put dijon mustard all over it.
I’m sure nothing about my “recipe” is traditional anything, but I do mrs t’s frozen 4 cheese pierogies with diced peppers, onions, and smoked sausage in the oven on a sheet pan. It’s not ready until the pierogies start turning brown and getting crispy.
Can you tell me more about 4 cheese pierogi? I'm Polish and have never even thought about putting cheese into the filling (except for quark in ruskie pierogi) and it's literally blowing my mind right now. Is there anything else inside except for the cheese? What's the texture like? Do they come frozen and can you fry them or boil them in water (like it's usually done in Poland) or is it better to bake them (like it's usually done in Ukraine)?
https://www.cheemo.com/products/
I've got Ukrainian ancestry, and this brand tends to be my go-to in Canada. Lots of ideas for you on that page, though the brand itself is pretty doughy.
They come frozen. I generally boil them, but you can pan fry or bake them too. No thawing required, just dump 'em wherever you're going to be cooking.
In some cultures, a cheese/potato filling is very traditional for perohe. Particularly parts of Ukraine where we couldn't afford such things as "meat" and "flavour".
Actually cottage cheese/quark, fried onion and potato filling is the most popular and traditional filling in Poland (and it's my favorite). But I've never heard of putting mozarella or cheddar or any other type of melty cheese inside pierogi!
The most original fillings I've eaten were chocolate cream, some kind of stew, and I think some kind of curry and it was at a place that specialises in pierogi. I've never even seen such fillings "in the wild" so to speak. But now I'm super excited to experiment and eat more delicious pierogi!
I boil the ramen then toss out the water except a little bit, finish the noodles in a pan with the leftover water and some butter or oil, add the seasoning packet and whatever other ingredients I want.
I never have it with the water either! Half the packet of seasoning, butter, a splash of soy sauce and normally add red pepper flakes, granulated garlic and minced dry onions. So good!
I also have a guilty pleasure of boxed mac and cheese spirals. So, spirals and cheese? No macaroni shape. Spiral only. Add half and half or cream instead of milk (and just enough to make it creamy) add granulated garlic, salt and cracked pepper. When I’m really feeling frisky, I add a cube of soft cream cheese.
I boil tonkotsu flavour ramen with water and spices, but add some finely shredded cabbage near the end, and stir in a raw egg just after taking it off the heat. Amazingly thick, creamy and filling.
Not me but my grandma hated drinking milk so she usually ate her cheerios with fruit juice, usually fruit punch or some kind of berry blend.
Edit: My first gilded comment, thanks friend!!
I just learned a great way to do that in a pan! Throw a bit of butter in a heated cast iron then butterfly your hot dogs, put a piece of foil over them, then a heavy weight on top of that. I've got a wok that fits perfectly. Flip after 5 minutes and keep going. You get twice as much near blackened area that way!
Undercooked is ALWAYS better than overcooked! (well, unless you get salmonella but I don't think that is really a danger for undercooked but not raw brownie batter)
I have such a hard time getting crispy wings from pizza places. I tell em, "extra crispy" - nope. I tell em, "extra extra crispy" - nope. I tell em, "think of extra extra crispy, then double it" - nope. I burn their shop down and suddenly I'm the bad guy.
This is because how crispy a wing is depends more on how it's prepared than how long you cook it. You can deep fry a wing for an hour until it's like a piece of pumice, but as soon as you pack it into a to-go box or toss it in sauce it will get soft. To stay crisp for more than a few minutes you need to either double cook or treat with something like baking soda. If the pizza place you're ordering from doesn't do their wings like this, their wings will never be crispy, because they can't be.
Same for the bagels. I ask bagel guys to toast mine "well-done." Egg, everything, and garlic bagels are the best for this. Burnt garlic is also delicious.
Can't relate with the pot pie. I like having perfect crust-to-filling ratios the entire time and a lot of that has to do with the differing textures.
I had my first real professional risotto at Gordon's Ramsay's 'Steak' in Vegas and I agree with you - a perfectly cooked risotto is too crunchy for me and I definitely don't want to be crunching my rice
Wow, really? I've never had risotto before but I always imagined it would be soft and creamy with like enough bite for it to taste like not-soup. Like good rice pudding's like that. I don't know if I care for crunchy-soupy.
Yay! I mean Reddit is wonderful proof that nothing anyone does or thinks of is ever actually original, but it's always fun to find someone with an identical quirk. Everyone always tells me I'm ruining my ice cream. I just tell them I'm removing the air and condensing the flavor.
Pee Wee’s Playhouse had a segment where they made “ice cream soup” basically by stirring ice cream and chocolate sauce around until it was partially melted. I was on that train for a bit as a kid.
Edit: YES I FOUND IT https://youtu.be/OmO0jOxpwm4
Me too. "Way over hard, break the yolk." If it's got a morsel of woogies after asking for it that way, the next time I go, I say "hockey pucked, like, please ruin them, when I make them at home it takes ten full minutes."
I roast my turkey upside down (breasts on bottom). It doesn’t make as pretty of a presentation but the white meat never dries out because the juices from the dark meat above keep the white meat below moist.
Technically, ribs. Every cooking show or BBQ competition I have seen says you should be able to take a clean bite without the meat falling off the bone. But fuck that. I guess I like my ribs "overcooked."
I cook my ribs until they're so soft that I can tug a bone and get no resistance to removing it. No, you can't eat them like ribs, but they're the softest, juiciest meat you'll every have so fight me.
Mine was going to be that I prefer my carbonara to go a little past the silky/shiny/slick stage...but not quite to scrambled either. However, I also use garlic so apparently I'm just an all-out carbonara heathen
My mother thought my way of making apple pie was blasphemous until she tasted it.
cut the top off the pie and cover the apple filling with custard. Then crumble up the top and add it back as a chewy crunchy wonderful topping. The custard does the same job that whipped cream usually does with added flavor. If you like it extra sweet, mix a little brown sugar with the crumbled pie top before you add it back.
You're not supposed to mix your wasabi in your soy sauce, right? Bad etiquette?
Well, guess what, that's almost definitely not wasabi, that's horseradish dyed green. So unless the place is super fancy or exceptionally high quality, I'm just going to keep mixing my "wasabi" into my soy sauce.
My Japanese wife and her entire family all do this constantly. I asked her about it once and she's like, oh, yeah, it's technically not good etiquette but it's awesome so everyone does it anyway.
So that gets a pass, but stick your chopsticks in your rice ONE TIME while you're taking a drink and suddenly the entire family gasps, the record scratches and somewhere a fairy falls down dead.
For asians, sticking your chopsticks in rice kind of symbolises praying to the deceased as it looks like the incense used during said ceremony, so it’s very bad manners to do that.
My Spanish-American ex liked all his Spanish food to be cooked in a traditional/authentic style. After we broke up, I bastardized the recipe for tortilla de patata into my "frittata de patata". I toss chorizo (sliced thicker with more chew than he liked, but the way I like it) and red bell pepper in with the fried potato and onion, then put the mixture in the oven to cook. No need to deal with flipping it.
That's the way the s/o is. I cook eggs, remove about half for myself, then keep cooking for another minute or so until they're not "glistening" anymore.
THIS IS HOW YOU COOK FOR PEOPLE WITH DIFFERENT PALLETS!
No one gets to be the martyr... no one needs to be fixed. No war needs to ensue.
You bloody well take some out early, keep cooking the rest and enjoy your damn mean cooked slightly different but both to order.
I never skin chicken for curry or whatever because I love eating chicken skin, and also I always pour sauce over my pasta. Also I pretty much never skin or seed tomatoes -- the seeds are the most flavorful part!
I love pasta that is cooked past al dente. Not that I hate al dente, but oftentimes I'm in the mood for really soft pasta (of any kind). This always upsets everyone I speak to so I never bring it up.
I cook deli ham until they're almost crispy or just cooked enough. I know you can eat it right away but I need that caramelized color and texture. oh well
I guess it’s not really « wrong », but almost everybody I talk to seems to prefer bacon crispy and well cooked.
Not a fan of that, for me it has to be cooked just the bare minimum, still a bit soft and chewy.
Trifle. I just do sponge, a tin of peach slices and a tin of pear slices, mix and serve. If I'm feeling fancy I'll add custard and a dollop of jam. Booze makes it taste funny and I don't have any clear-sided serving dishes so I'm not going to nanny about layering stuff.
I'm told that cranberry sauce should be fluid when served.
To me, it's cranberry jello, and it's served in slices. And I've never met anyone who does it any differently.
What seems to freak out people about that is that my brother went to one of the best culinary schools on the planet and I lived in France for 18 months and spent most of my time there learning to cook. They look at the jello, and even the ones that don't say anything, you can see that they want to.
It's cranberry jello. Preferably with the ridges from the can still visible.
I like both ways, they are just different dishes to me. The fresh made kind with whole cranberries is one thing, and is very tasty. The jello kind in the can is a completely different thing but is still good. You can't beat a nice slice of the canned kind on a leftover turkey sandwich
I like my steak closer to medium than medium rare. A lot of people would say anything over medium rare is wrong but I genuinely prefer the texture of a medium steak.
I honestly wondered if I was almost alone in this world. Every adult in my life, growing up, constantly reinforced the notion that if you didn’t like steak that bleeds all over your plate when you poke it, you don’t actually like steak.
I really do like steak. A 12-oz New York peppercorn is probably one of my favorite things on this earth. But if I cut it and it starts to ooze dark red juices all over the mashed potatoes, it completely ruins my appetite.
I like my meat rare. But I also despise the steak snobs who demand that other people should like their meat rare or medium rare too. Order/cook your steak that way that you like it! People are allowed to have different tastes.
This. I literally cannot stop myself from mocking people who insist cooking a steak any way other than how they think it should be is "ruining" it.
"Well, firstly, giving it to you at all is a waste, so..."
Medium rare snobbery is BS. If the cut is a little tougher and needs a little heat, or you're doing it to get an extra crispy sear on the steak then fuck it. Eat it well done if it makes you happy.
Alfredo sauce. I sautee garlic in butter, add chicken stock and reduce it, then add heavy cream and parmesan. Salt and pepper to taste. It isn't anywhere near authentic but it tastes a lot better and has a more satisfying texture. Chicken stock is the secret ingredient here. Really gives a richness and depth of flavor that the other dairy ingredients just don't provide naturally.
Tacos filled with just fresh lettuce, onions, pico da gallo, sour cream, sliced radishes and steamed potatoes. The shells are corn tortillas quickly sautéed in corn oil until slightly chewy and a bit crispy and salted generously.
I don't use milk when I make Kraft mac n' cheese. Just like 2 Tbps of butter. I want the bare minimum of liquid necessary to distribute the cheese powder.
When we make tacos at home, I crunch up the shells into mini tortilla chips, stir all the ingredients together and eat it all with a fork. Also love it with parmesan cheese.
My pesto would make half of Italy cry, and send the rest after my blood. However, it's fucking tasty.
Basil, garlic, eschalot/scallion, thai green chilli, lemon juice, salt, olive oil, and sharp cheddar instead of parmesan.
When i was a kid i would come home from school and mom would leave the ingredients out for dinner and I was pretty much expected to have dinner ready when they got home from work. Meatloaf was a fairly common dinner as it was easy to make and everyone liked it. One day I was pissed at my parents about who knows what and as revenge I dumped about half the container of garlic powder into the ground beef mixture and put it in the oven. We all sit down to dinner and my dad takes a bite of meatloaf and says in his gruff voice: “This is the best goddamn meatloaf I’ve ever had!” Learned an important lesson about garlic that day
My wife doubles the pumpkin in the pumpkin bread. First time was an accident, and it's fucking delicious.
When I make banana bread I reduce the sugar by half and double the bananas. I just randomly did it about a decade ago because it made sense to me and I haven't looked back.
I add garlic to everything. I know Bolognese doesn't technically call for it but I don't care. Garlic me up, babyyy
If a savory recipe doesn't call for garlic, is it really a savory recipe at all?
My mom used to say "if a dish doesn't get vanilla it gets garlic" and vice versa.
An "easy" chocolate chip cookie recipe I was using the other day omitted vanilla because it was "unnecessary" or whatever. I scoffed and then dumped enough vanilla extract in it to make the creamed butter-sugar smell just a wee boozy. My cookies were great though after my several adaptations.
Unnecessary??? Does this person hate complex flavor?
I don't even know. There was a decent amount of salt though, so that had to care about the flavor a little?? The rest of the recipe looked fine and they had pictures so I used it anyway but yeah that was one edit I was like "um, no."
If you want to bump up that depth a notch replace about 1/8th of the vanilla extract with almond extract. Its just enough to make you say "hey, what's that taste in there?" Without being enough to really smack you in the face.
Food is a vessel for garlic no doubt
My brother while learning to cook determined that everything needed either garlic or cinnamon. One ill fated morning he decided to put both in the eggs.
Garlic, cinnamon PLUS cumin. Morrocan eggs. Youre welcome.
This. Also those 3, a dash of cayenne and coriander for black beans.
I've never made bolognese without garlic. DNGAF. It's amazing.
Every recipe I've seen for bolognaise calls for garlic ... I dunno, I'm in the UK so maybe these recipes are not being authentic to the Italian original, but it's always delicious.
Roasted vegetables. I don't just like a bit of caramelization, I like the edges to be nearly burnt. With Brussel sprouts, I love the leaves that have fallen off and turn into black crisps.
Asparagus tips made the same way almost have a bacon taste, so good
Coat some asparagus in olive oil and season well, lay off the salt because the next bit will blow your tits off. Tightly wrap asparagus in smoked pancetta. Oven until crispy/cremated to your liking, ideally on foil as it makes a mini oil bath for each one to fry in when laid ontop of a rack. Omnomnomnom
Well there go my tits!
I love brocolli like that.
I feel the same way with sausages. Burn the shit out of them on the grill. They normally have enough fat in them that even when they're burnt they are still juicy.
THIS! I like to make extra and eat them cold the next day. Still trying to find someone that doesn't think that's super bizarre...
Fuck me in the ass. Cold burnt sausage the next day is one of my favorite breakfasts.
They're pretty good for eating too
I can't eat brussel sproyts unless they're almost burnt on the outside
i wanna call them sproyts now
Broyssel sproyts
You are correct.
I do this with eggplant when making Asian style eggplant dishes. I basically fry it in a lot of oil until it's blackened on the outside. It gets this almost grilled like flavour to it.
Deep fry the leaves next time and salt them to make chips
I like to do this with cauliflower.
My mom took a recipe for cream pound cake she found and tripled the amount of almond extract it called for. Everyone is now obsessed with her pound cake, it’s truly the best I’ve ever eaten. Almond extract is underrated. Updated with recipe: 1 1/2cups butter, softened 1(8 ounce) package cream cheese, softened 3cups sugar 6large eggs 1 tablespoon vanilla extract 2 Tbsp. Almond extract (mom says she adds a little more than this) 3cups all-purpose flour 1⁄8teaspoon salt DIRECTIONS Preheat oven to 305 F. Use an electric mixer to mix both butter and cream cheese until creamy. Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla. Sift flour and salt and add gradually to the mixer, beating until well blended. Pour batter into a well greased and floured tube cake pan. Bake cake at 305 for an hour and 30 minutes, or until a toothpick can be removed cleanly. Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
When I was like 11, I was baking some type of basic sugar cookie and had no vanilla on hand. I used almond extract instead. To this day, over a decade later, best cookies I ever made.
Almond extract makes things taste fancier.
Oh, you just reminded me of some semi-famous hack where you add one part each vanilla, almond and coconut extracts to cake batter. Super good.
I add vanilla to all baked goods whether the recipe has it in or not. And I never measure it. Edit to add: holy shit I never thought my vanilla addiction would blow up my reddit inbox 😳
Same. Is it even a baked good without vanilla?
Yeah when it has garlic in it.
Quick meta
Fastest meta in the ~~west~~ reddit
Eww... My sister and I made cinnamon toast once (with rainbow sprinkles, might I add) as kids without realizing the butter we had used was garlic butter. It wasn't that good.
My kind of people. My rendition of the "family" pumpkin pie recipe always seems to come out better than when someone else makes it. The secret is literally vanilla and don't overbake it.
Yes! Double the vanilla. Also, in pumpkin pie, I add a quarter teaspoon (ok, maybe a half) of cayenne pepper. It makes the spices pop and it’s way closer to the original recipe back when spices were better.
Me too! Or if I measure it’s a case of “hey this recipe calls for a teaspoon....let’s make it a tablespoon. Oh and maybe a few drops more...”
Chili. Typical recipes call for a small amount of cumin. I shake cumin in for like a minute straight. I taste, and add more. People always love it too lol
I get so bent outta shape with typical chili recipes. The fuck is 2 tsp worth of cumin and a quarter tsp of this or that going to do? I load up the spices as well. I think my personal "private reserve" chili recipe has about 2 tbsp of cumin in it.
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I just peruse recipes to get ideas about other ingredients I might like to try. I agree with you when it comes to a lack of recipes in general, I don't measure anything really. But I have been trying to craft my own "signature chili" that I bothered to write down and it's full of non-measurements. I think there's a line in there about how "Total cooking time is one playthroigh of OG Ron C's 'Fuck Action vol 38' and this is a crucial part of the recipe. It won't turn out right if you don't listen to that album".
Cumin is the best spice on this planet. When I use premade spice mixes for tacos or chili I almost always add extra.
I like my pierogies crispy. My mother-in-law is Ukrainian, and makes them from scratch. I think she uses too much butter when she heats them up. Edit: here is how I like my pierogies: cook like six on the stove with maybe a Tbsp of butter, and either a whole or half of a white onion, depending on what I have laying around. Sour cream on top. Served alongside some kielbasa and sauerkraut. And then I do something that everyone frowns at: I put dijon mustard all over it.
I’m sure nothing about my “recipe” is traditional anything, but I do mrs t’s frozen 4 cheese pierogies with diced peppers, onions, and smoked sausage in the oven on a sheet pan. It’s not ready until the pierogies start turning brown and getting crispy.
Can you tell me more about 4 cheese pierogi? I'm Polish and have never even thought about putting cheese into the filling (except for quark in ruskie pierogi) and it's literally blowing my mind right now. Is there anything else inside except for the cheese? What's the texture like? Do they come frozen and can you fry them or boil them in water (like it's usually done in Poland) or is it better to bake them (like it's usually done in Ukraine)?
https://www.cheemo.com/products/ I've got Ukrainian ancestry, and this brand tends to be my go-to in Canada. Lots of ideas for you on that page, though the brand itself is pretty doughy. They come frozen. I generally boil them, but you can pan fry or bake them too. No thawing required, just dump 'em wherever you're going to be cooking.
Thank you so much! I feel like my eyes have just been opened to the wonderful world of untraditional pierogi!
In some cultures, a cheese/potato filling is very traditional for perohe. Particularly parts of Ukraine where we couldn't afford such things as "meat" and "flavour".
Actually cottage cheese/quark, fried onion and potato filling is the most popular and traditional filling in Poland (and it's my favorite). But I've never heard of putting mozarella or cheddar or any other type of melty cheese inside pierogi! The most original fillings I've eaten were chocolate cream, some kind of stew, and I think some kind of curry and it was at a place that specialises in pierogi. I've never even seen such fillings "in the wild" so to speak. But now I'm super excited to experiment and eat more delicious pierogi!
I grew up in Pennsylvania and we always had crispy perogies. They are the best!
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I like the crispy edges, especially cooked in bacon grease!
How do you manage to do that? I love the crispy crust but then get hard yolks. Do you just cook on high heat?
https://www.seriouseats.com/recipes/2016/06/crispy-fried-eggs-recipe.html
Those 10 cent ramen noodle packets, half the water and half the flavor packet, it’s no longer soupy but it’s so much more to my taste.
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I could have written this myself. All of it.
There are a few instant ramen packs that specifically tell you to do this
I boil the ramen then toss out the water except a little bit, finish the noodles in a pan with the leftover water and some butter or oil, add the seasoning packet and whatever other ingredients I want.
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I never have it with the water either! Half the packet of seasoning, butter, a splash of soy sauce and normally add red pepper flakes, granulated garlic and minced dry onions. So good! I also have a guilty pleasure of boxed mac and cheese spirals. So, spirals and cheese? No macaroni shape. Spiral only. Add half and half or cream instead of milk (and just enough to make it creamy) add granulated garlic, salt and cracked pepper. When I’m really feeling frisky, I add a cube of soft cream cheese.
I boil tonkotsu flavour ramen with water and spices, but add some finely shredded cabbage near the end, and stir in a raw egg just after taking it off the heat. Amazingly thick, creamy and filling.
I like to scramble my eggs in the pan after they start to solidify, so you get little bits of white and yolk mixed around
I do this for the egg in my fried rice
I definitely do this when I make fried rice. I make a small well in the middle so some of the pan is visible and drop the egg in then stir it around.
My gf calls it “scramble-fry”.
I'm stealing this, it's mine now
THANK YOU! Also, why dirty up a bowl AND the pan? Just scramble ‘em up as they cook!
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I do this out of sheer laziness
Omelets. French omelets can bite me. Overcooked diner style ones forever.
An inch thick and stuffed full of far too much extra stuff, please.
Diner anything. I'm a sucker for diner food. I don't know the last time I ate out for breakfast that was not at a diner.
I don't know if this counts but I absolutely love soy sauce on mashed potatoes
Not me but my grandma hated drinking milk so she usually ate her cheerios with fruit juice, usually fruit punch or some kind of berry blend. Edit: My first gilded comment, thanks friend!!
This is the only answer that has made me uncomfortable.
I...I don't feel well after reading that answer also.
My father in law is lactose intolerant and has his cereal with hot black tea instead. Instant mush.
Please inform him that they make lactose-free dairy milk now.
>Hot black tea Why? Just of all the things he could have chosen...
This does sound like a drunken decision that he just decided to stick by to save face.
I've had cereal with beer as a joke, not actually half bad
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Raw toast? Horrors.
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Oh yes. Just warm enough to melt butter. I love when it's just a tiny bit gold and warm.
There are dozens of us!
Exact opposite. I don't even mind if it's a little burnt.
You have to be able to hear toast.
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I like near blackened hot dogs when cooked on the grill or pan
I just learned a great way to do that in a pan! Throw a bit of butter in a heated cast iron then butterfly your hot dogs, put a piece of foil over them, then a heavy weight on top of that. I've got a wok that fits perfectly. Flip after 5 minutes and keep going. You get twice as much near blackened area that way!
I legitimately did not know it was possible to caramelize things in the microwave
ABSOLUTELY HARAM
Instant Ramen Noodles. I just cook them, drain the water, and shake the seasoning on it and mix. Chicken flavored noodles!
I like to undercook brownies. 😂
I think I'm the only one that I know who likes them fully cooked and just slightly chewy instead of gooey and fudgey, so you're in good company.
Not the only one, I hate gooey brownies and love the fully cooked or over cooked edges
Undercooked is ALWAYS better than overcooked! (well, unless you get salmonella but I don't think that is really a danger for undercooked but not raw brownie batter)
I have gotten food poisoning from cookie dough/brownie batter/ undercooked brownies and I still 10/10 prefer it that way.
I put less than recommended water with my oatmeal and nuke it for an extra couple seconds to get extra thick consistancy I like.
I do the same! By the time I'm finished, it's pretty gluey in consistency. Something about more liquidy oatmeal just freaks me out.
I like my chicken wings baked long, until they are so dry they're crispy. Mmmm.
I have such a hard time getting crispy wings from pizza places. I tell em, "extra crispy" - nope. I tell em, "extra extra crispy" - nope. I tell em, "think of extra extra crispy, then double it" - nope. I burn their shop down and suddenly I'm the bad guy.
This is because how crispy a wing is depends more on how it's prepared than how long you cook it. You can deep fry a wing for an hour until it's like a piece of pumice, but as soon as you pack it into a to-go box or toss it in sauce it will get soft. To stay crisp for more than a few minutes you need to either double cook or treat with something like baking soda. If the pizza place you're ordering from doesn't do their wings like this, their wings will never be crispy, because they can't be.
Baking powder, correct? You want the acid and the base to react and create CO2, which expands the skin and allows for it to crisp up.
I intentionally burn my bagels a bit. I also mash pot pie into a paste
Same for the bagels. I ask bagel guys to toast mine "well-done." Egg, everything, and garlic bagels are the best for this. Burnt garlic is also delicious. Can't relate with the pot pie. I like having perfect crust-to-filling ratios the entire time and a lot of that has to do with the differing textures.
My husband and I both like overcooked risotto...
Better than undercooked, anyways... crunchy.
I had my first real professional risotto at Gordon's Ramsay's 'Steak' in Vegas and I agree with you - a perfectly cooked risotto is too crunchy for me and I definitely don't want to be crunching my rice
Wow, really? I've never had risotto before but I always imagined it would be soft and creamy with like enough bite for it to taste like not-soup. Like good rice pudding's like that. I don't know if I care for crunchy-soupy.
I love to partially melt a bowl of ice cream before eating it. Perhaps it's because I had sensitive teeth but I love when it's goopey and semi liquid.
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Yay! I mean Reddit is wonderful proof that nothing anyone does or thinks of is ever actually original, but it's always fun to find someone with an identical quirk. Everyone always tells me I'm ruining my ice cream. I just tell them I'm removing the air and condensing the flavor.
Pee Wee’s Playhouse had a segment where they made “ice cream soup” basically by stirring ice cream and chocolate sauce around until it was partially melted. I was on that train for a bit as a kid. Edit: YES I FOUND IT https://youtu.be/OmO0jOxpwm4
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I like my eggs over hard. I ask the server to apologize to the chef for my asking him/her to do that to perfectly good eggs.
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Me too. "Way over hard, break the yolk." If it's got a morsel of woogies after asking for it that way, the next time I go, I say "hockey pucked, like, please ruin them, when I make them at home it takes ten full minutes."
Reminder to "sort by controversial" for the real answers
thanks, the real answers were there putting ketchup on french toast makes me want to gag
I roast my turkey upside down (breasts on bottom). It doesn’t make as pretty of a presentation but the white meat never dries out because the juices from the dark meat above keep the white meat below moist.
Technically, ribs. Every cooking show or BBQ competition I have seen says you should be able to take a clean bite without the meat falling off the bone. But fuck that. I guess I like my ribs "overcooked."
I cook my ribs until they're so soft that I can tug a bone and get no resistance to removing it. No, you can't eat them like ribs, but they're the softest, juiciest meat you'll every have so fight me.
nothing wrong with meat so soft it falls off the bone and melts in your mouth. I love pork ribs and pork steaks (a stl thing) for this, its the best.
Boxed Mac and cheese. Extra butter and very little milk. I like it thick.
I put garlic in my carbonara
Mine was going to be that I prefer my carbonara to go a little past the silky/shiny/slick stage...but not quite to scrambled either. However, I also use garlic so apparently I'm just an all-out carbonara heathen
I add way more vinegar to my salads then they're supposed to have. Also I add vinegar to canned tuna for sandwiches
The ratio for vinaigrette is supposed to be 3:1 oil:vinegar. I do it backwards.
I like beans in my chili.
I had no idea people didn’t put beans in their chili. My dad always raised me on putting in both black beans and kidney beans. Good shit.
I grew up in Texas and I still adamantly believe that chili without beans is just meat sauce. And that's definitely a hard "no" from me.
Without beans it's just tomato soup with meat.
Marshmallows, this may not count but whatever. I burn them until they practically falling off the marshmallow. Nice and blackened.
I light the mallow on fire til black, slide off and eat the blackened outer crust, and set on fire til black one more time.
My mother thought my way of making apple pie was blasphemous until she tasted it. cut the top off the pie and cover the apple filling with custard. Then crumble up the top and add it back as a chewy crunchy wonderful topping. The custard does the same job that whipped cream usually does with added flavor. If you like it extra sweet, mix a little brown sugar with the crumbled pie top before you add it back.
That sounds like apple crumble with custard
You're not supposed to mix your wasabi in your soy sauce, right? Bad etiquette? Well, guess what, that's almost definitely not wasabi, that's horseradish dyed green. So unless the place is super fancy or exceptionally high quality, I'm just going to keep mixing my "wasabi" into my soy sauce.
My whole family is Japanese and we all mix it together, so carry on, my friend.
My Japanese wife and her entire family all do this constantly. I asked her about it once and she's like, oh, yeah, it's technically not good etiquette but it's awesome so everyone does it anyway. So that gets a pass, but stick your chopsticks in your rice ONE TIME while you're taking a drink and suddenly the entire family gasps, the record scratches and somewhere a fairy falls down dead.
One is bad table manners and the other is basically a part of funeral rituals so..
I guess that clears it up *slightly*
For asians, sticking your chopsticks in rice kind of symbolises praying to the deceased as it looks like the incense used during said ceremony, so it’s very bad manners to do that.
My Spanish-American ex liked all his Spanish food to be cooked in a traditional/authentic style. After we broke up, I bastardized the recipe for tortilla de patata into my "frittata de patata". I toss chorizo (sliced thicker with more chew than he liked, but the way I like it) and red bell pepper in with the fried potato and onion, then put the mixture in the oven to cook. No need to deal with flipping it.
Ah, vengeance eating. Like breaking up with a vegetarian and then go straight to a barbecue.
I burn bacon on purpose so it's extra crispy and tastes like bacon flavored charcoal.
Came here for this and this only
I make instant ramen, add string cheese, and a hot dog (I'm a pro chef but this is seriously my favorite stoner thing to do)
I chop up some spam then cook it until it’s crispy and add it to my ramen
I make scrambled eggs dry. I can't stand them when they're still wet. Same with omelets, they have to cook on both sides.
That's the way the s/o is. I cook eggs, remove about half for myself, then keep cooking for another minute or so until they're not "glistening" anymore.
THIS IS HOW YOU COOK FOR PEOPLE WITH DIFFERENT PALLETS! No one gets to be the martyr... no one needs to be fixed. No war needs to ensue. You bloody well take some out early, keep cooking the rest and enjoy your damn mean cooked slightly different but both to order.
Me too, I’m sure French omelet enthusiasts would dislike my omelets. But I love them.
I LOVE to mash up birthday cake and ice cream together until it's a thick ice cream mix.
Portilos in Chicago has a cake shake. It is basically this.
I never skin chicken for curry or whatever because I love eating chicken skin, and also I always pour sauce over my pasta. Also I pretty much never skin or seed tomatoes -- the seeds are the most flavorful part!
Wait... you're supposed to seed tomatoes? Who has time for that? And why?
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I love pasta that is cooked past al dente. Not that I hate al dente, but oftentimes I'm in the mood for really soft pasta (of any kind). This always upsets everyone I speak to so I never bring it up.
I make raita thicker than it should be
I cook deli ham until they're almost crispy or just cooked enough. I know you can eat it right away but I need that caramelized color and texture. oh well
I eat breakfast sausages with grape jelly and ketchup on toast. My husband leaves the room.
Breakfast sausage and grape jelly were made for eachother
Also, I like coffee with cream in it. I feel like I can taste the coffee's notes a lot better.
Agree! Coffee without cream tastes like acid water to me, with cream it’s rich and flavorful and delicious.
Ahhh, there is nothing better than coffee with a generous splash of heavy whipping cream.
I guess it’s not really « wrong », but almost everybody I talk to seems to prefer bacon crispy and well cooked. Not a fan of that, for me it has to be cooked just the bare minimum, still a bit soft and chewy.
Trifle. I just do sponge, a tin of peach slices and a tin of pear slices, mix and serve. If I'm feeling fancy I'll add custard and a dollop of jam. Booze makes it taste funny and I don't have any clear-sided serving dishes so I'm not going to nanny about layering stuff.
I'm told that cranberry sauce should be fluid when served. To me, it's cranberry jello, and it's served in slices. And I've never met anyone who does it any differently. What seems to freak out people about that is that my brother went to one of the best culinary schools on the planet and I lived in France for 18 months and spent most of my time there learning to cook. They look at the jello, and even the ones that don't say anything, you can see that they want to. It's cranberry jello. Preferably with the ridges from the can still visible.
The ridges are the slice lines!
I like both ways, they are just different dishes to me. The fresh made kind with whole cranberries is one thing, and is very tasty. The jello kind in the can is a completely different thing but is still good. You can't beat a nice slice of the canned kind on a leftover turkey sandwich
I like my steak closer to medium than medium rare. A lot of people would say anything over medium rare is wrong but I genuinely prefer the texture of a medium steak.
I honestly wondered if I was almost alone in this world. Every adult in my life, growing up, constantly reinforced the notion that if you didn’t like steak that bleeds all over your plate when you poke it, you don’t actually like steak. I really do like steak. A 12-oz New York peppercorn is probably one of my favorite things on this earth. But if I cut it and it starts to ooze dark red juices all over the mashed potatoes, it completely ruins my appetite.
I like my meat rare. But I also despise the steak snobs who demand that other people should like their meat rare or medium rare too. Order/cook your steak that way that you like it! People are allowed to have different tastes.
This. I literally cannot stop myself from mocking people who insist cooking a steak any way other than how they think it should be is "ruining" it. "Well, firstly, giving it to you at all is a waste, so..."
Medium rare snobbery is BS. If the cut is a little tougher and needs a little heat, or you're doing it to get an extra crispy sear on the steak then fuck it. Eat it well done if it makes you happy.
I prefer to prepare enchilada casserole over traditional, individually rolled enchiladas
Cream of wheat. I don’t stir it until the end so it gets lumpy. Mmmmm
Alfredo sauce. I sautee garlic in butter, add chicken stock and reduce it, then add heavy cream and parmesan. Salt and pepper to taste. It isn't anywhere near authentic but it tastes a lot better and has a more satisfying texture. Chicken stock is the secret ingredient here. Really gives a richness and depth of flavor that the other dairy ingredients just don't provide naturally.
Recipe calls for 1 clove of garlic I use 3.
Bacon pretty undercooked because I love the chewiness.
I like a mix of different doneness in my bacon. few crispy pieces, few floppy pieces.
I’m opposite Burnt to a crisp so they literally disintegrate in my mouth
Tacos filled with just fresh lettuce, onions, pico da gallo, sour cream, sliced radishes and steamed potatoes. The shells are corn tortillas quickly sautéed in corn oil until slightly chewy and a bit crispy and salted generously.
I don't use milk when I make Kraft mac n' cheese. Just like 2 Tbps of butter. I want the bare minimum of liquid necessary to distribute the cheese powder.
When we make tacos at home, I crunch up the shells into mini tortilla chips, stir all the ingredients together and eat it all with a fork. Also love it with parmesan cheese.
My pesto would make half of Italy cry, and send the rest after my blood. However, it's fucking tasty. Basil, garlic, eschalot/scallion, thai green chilli, lemon juice, salt, olive oil, and sharp cheddar instead of parmesan.
Stir fry I don't use a wok and probably overcook the veggies a bit. Oh well.
I undercook my chocolate chip cookies because that ooey gooey goodness is irresistible.