I had them recently ground up on something, and I thought it was just tajin. With chili and zime zest, it basically ends up just a more savory tajin. Not sure I would have given them the chance if I knew what I was eating, lol
Haggis is delicious, and when I first had it, I assumed I wouldn’t like it, but had to try, only to really love it.
A lot of stinky cheeses taste really good, but if you’ve never given then a chance, it’s hard to make yourself eat. Humboldt Fog is a favorite of mine, but basically none of my peers will try it.
Chocolate covered crickets. What made them interesting is they tasted nothing like chocolate and I kinda suspect the person who gave them to me of having sucked the coating off them first.
If I see an interesting recipe online, I’ll rewrite it without all the fluff and discussion, in a standalone document I can have up on my phone while I cook.
If it’s deemed worthy, I stick it into the master document, called ‘how to make food’ - a document I have shared with my 17yo.
Same. I copy and paste the recipe from the website and cut out any fluff.
I have a recipe folder on drive that’s further decided by meal type (dinner, breakfast, sides & snacks, desserts, etc.). The dinner folder (biggest) also has subfolders for meat types (chicken, pork, veg, etc.).
I usually have everything sorted by when I last opened it, to try and keep a fresh rotation. The recipe folder has a permanent link on our tablet that lives in the kitchen.
This works great, because I can share a recipe pretty quickly if I’m talking about it with someone. Also other family members can open the folder on the tablet and start or help with meal prep.
I’m lazy and use the paprika app. It’s imperfect but does have a grocery list, downloads recipes and automatically removes the fluff and allows adding tags (so I have tags like slow cooker, vegetarian, chicken thighs etc.)
I’ve been using One Note. I had the same issues you had with paper and recipe cards and I happened to be using MS office a lot in general. It’s handy since I can use it from my phone or laptop and can share with family. I copy internet recipes to One Note since they can be available offline and since sometimes recipes on random sites disappear.
Converting to something I can self host would be cool.
I don’t think I’d ever use meal planning and shopping list features. It would be nice to have an easy way to generate nutrition info for my invented or modified recipes.
Oh, and I do like flipping through cookbooks for ideas. When I see something I like in a cookbook, I use my phone to scan it into One Note.
It can be a little awkward flipping between recipes when I’m making multiple things from recipes at the same time. My setup is good enough but not great
I use ones from recipe books. I like that the recipe is in a book because
The screen doesn’t turn off when I’m cooking.
The recipe usually fits on a page, so I don’t need to touch it after I start.
I can scribble my modifications on it with a pencil.
I mark the good ones with torn up bits of paper sticking out.
I like having a bunch of recipe books around. Most of them were gifts, so cooking from them reminds me of who I got them from.
I’ve tried bookmarks to websites, copying recipes to Google Docs/Keep. It feels like work. Worse, when I’m cooking, I need a way to keep my phone/tablet screen on. I’m usually listening to a podcast or using a timer on my phone, so then I need to switch apps, etc.
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.
I got tricked into trying stinky tofu in Taiwan before the smell was able to hit me and I admit I liked it, but not enough to make up for the smell once it did hit me.
Also tried horse nigiri in Japan. Definitely the gamiest thing I’ve ever tasted
I love cookmate. There’s an ad free version that I happily pay something nominal annually ($20?)
The import from website works the vast majority of the time (sometimes you gotta fiddle the steps getting condensed to one or something), the screen stays on while the app is up and it has a lot of custom tags/categories that’s helpful when meal prepping. Been using for at least the last five years and I’m a pretty active cook/baker - I use it just about every time I’m referencing a recipe
The Corsican version of Casu Marzu, sheeps milk cheese with fly larvae. It’s delicious.
Maple sap, direct from the bucket. The flavor is quite complex compared to syrup since the volatiles haven’t been boiled off.
Prahok, fermented fish paste. Used as an ingredient, condiment, and main. It isn’t terrible, it’s just not very good. I expected I would love it, but meh.
Deep fried cicadas seasoned with Old Bay. Co-worker gathered a bunch a few years ago when they were around and fried them up. They were fine, and if you had not told me they were an insect I wouldn’t even have known. Nothing I wanted to eat again afterwards though.
I LOVE your fixed version of green bean casserole—I make the Bon Appetit version every year at Thanksgiving.
I vaguely remember my mom making a god-awful casserole with halibut, a mayo-based sauce, and cheddar cheese. I think she called it halibut supreme? I’d be interested to see if it’s even POSSIBLE to make that edible.
Thanks for the trauma, my mom did Tuna Casserole. Canned tuna, some kind of creamed condensed soup, topped with potato sticks. I had actually suppressed this memory.
I can’t really see a way forward with those ingredients.
I actually grew up on a good version of tuna casserole. We never used the condensed soup or potato sticks, we made a bechamel and topped the dish with parmesan and breadcrumbs. My parents did some weird things when trying to use up leftovers, but I will give them credit for refusing to use the canned/premade versions of a lot of things.
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#…
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