Tandoor is good. A friend set up an instance with Authelia attached so my group of friends each gets a login. We add our fav recipes and can share them with each other.
It’s a little finicky with the ingredients entry, but it does make scaling recipes a lot better since it’ll do the calculations for you. You don’t need to know markdown to make the recipe pretty, it just works
I’m hosting my own instance and I love it. Import from several recipe-sharing sites works very well. Import from Instagram would be great, but Meta tries to make this as hard as possible.
Greene bean casserole was one of those many things I’d seen in american TV shows but wasn’t sure if it was actually a real thing, was a real thing 50 years ago, or was never a real thing outside of TV
In my experience, the standard American Thanksgiving meal contains a whole bunch of dishes, and everyone who attends is responsible for making something. The host will be in charge of the turkey cause it takes a long time to make, and no one wants to have to transport a turkey to a second location. Other competent cooks will make mashed potatoes, sweet potatoes, baked goods, desserts, etc. There’s always one person who has somehow skirted through life refusing to learn how to cook, so you tell them to make green bean casserole. It’s like $5 of ingredients, and you literally just dump then together and heat them up. No measuring, temperature of the oven doesn’t really matter, time in the oven doesn’t really matter. A bunch of people put some on their plates, a few people might even eat a few bites, but most of it you just throw out, cause it sucks, but you don’t really feel bad about it.
For a significant portion of my childhood, any and all food my mom made was made in a slow cooker. There are many great meals you can make in a slow cooker, but there are also many things that should never be slow cooked. Just because you get results if you Google “crock pot pasta” does not mean you should ever get pasta anywhere near a crock pot.
Re: green bean casserole, that’s sounds similar to the logic around the “egg in the cake mix” thing. Basically, the minimum effort to make something “homemade”.
I have the same reaction when I see people doing instant pot pasta now. It isn’t any faster than boiling it on the stove and almost certainly will overcook.
I’ve never seen someone do pasta in an instant pot, but yeah, sounds horrible. Pasta on the stove might take 10 minutes, while an instant pot would take a few to get up to pressure, a few to cook, and a few to cool down. Best case scenario, you save yourself a minute, while completely throwing away your ability to control doneness.
My most hated was macaroni salad. Bowtie noodles with Miracle Whip, peas, shredded carrot, dill, and salt. Occasionally other items would make an appearance, but the main recipe was the most common.
It was so bland and mushy, and it wasn’t helped by the fact that it was made every few weeks during the summer, and in a quantity that meant I was eating it for lunch and dinner for almost a whole week every time it was made.
Yes! I make my own salad with fresh dill, onion and garlic powder, homemade mayo or olive oil, a bit of fresh basil, and baby spinach leaves to add some crunch. I just don’t call it pasta salad or macaroni salad because the name is forever associated with blandness to me lol.
I don’t ever make pasta salad, but I’ve heard you actually want to overcook the pasta to account for the retrogradation of starch once you cool it down. seriouseats.com/how-to-make-the-best-pasta-salad#…
Definitely boring if you just eat boiled chicken and plain rice. Check the recipe for hainanese chicken rice, a few additional steps but tastes completely different.
“Thaw time in the fridge requires about 24 hours for every 5 pounds in a refrigerator set at about 40 degrees F (5 degrees C). Thaw time in cold water requires about 30 minutes per pound in cold water, refreshed every 30 minutes.”
Asking for a friend. (Honest. I’m supposed to be doing a big batch of chicken and dumplings for a thing. Either the chicken is bigger than I recalled or… I’m an idiot. It’s in water so we should be good,)
I guess “GuessworK” was the wrong thing to say. More like googling formula, doing the math, then counting the days backward while looking at a calendar is more apt. It’s really more whimsically convenient than anything. Like I said, I made this for me, but thought I would share it if it could be useful to someone else. Please feel free to not ever think about it again.
Grilled fruit bat in Indonesia. They “hunted” them by flying kites with hooks. Wouldn’t recommend. Cruel and disgusting.
Same country: on a trip to a volcano we ate some sort of fried rice brick with rendang or beef dip at a small road stall. It was the most simple, yet delicious meal I ever had. I still dream of that tasty brick of rice…
Edit: I forgot sausage made of pigs brain. Sounds horrible, tastes awesome. But it’s an aquired taste. And you need a really good butcher who can make this kind of sausage in good quality.
I keep my recipes in a git repo formatted with markdown and pushed to GitHub.
It is easy to view on a phone or tablet, I have a history of changes I make over time, and it’s easy to share with other people.
Any new recipes I find online I can usually edit fairly quick and add it to the repo so I don’t have to scroll through someones family history and how it relates to some dish every time I want to make it.
It’s very much the solution of a programmer, but it works well for me.
Sausage and peppers. Italian sausage cooked to death with bitter, mushy, green peppers and Ragu. I hate green peppers so I’m not sure this is one that can substantially be improved upon and I have not tried.
That makes me sad. I’ve made sausage and peppers and it’s great. No Ragu, just sausage, peppers, onions, and potatoes. Par cook the potatoes so they brown nicely, start with olive oil and minced garlic and get everything cooked to where it’s done but not dead.
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