@hems79 ATK makes me feel smart and I can take their experiments and apply it to other things. I learn stuff. But I also like Cook’s Country because: 1) I don’t always need to know how many ways they tried to slice the onions, 2) you get the same recipes eventually, 3) you get the handy little card inserts so you get MORE recipes. (I speak here of the magazines. I enjoy the TV shows as well. I find Chris Kimball’s new Milk Street to be pedantic and a little too polished. I have gotten some good recipes there too, it’s just not as fun.) As for Cook Books, I have the ATK best of, and that is where I always turn first.
@dannybeans@Kidsandliz i always find that strange, because all cooking is science. and baking, especially if dough is involved, is the king of “what feels right.” you can precisely measure all day, but if you don’t know how something is supposed to look or feel or behave and how to adjust for that it really doesn’t matter. baking so often needs a little more of this or a little less of that, and you can make additions or substitutions to your liking as with anything. so many kitchen myths floating around, i wonder genuinely how they got started. it’s interesting to me. but i digress, my only point being if you handed a beginner a recipe for meatloaf and a recipe for banana bread the success rates would probably be similar.
@jerk_nugget Having done massive amounts of both since I was old enough to reach the stove (not to mention for a living for a decade or so), I respectfully disagree. I suspect that the reality is that it’s all subjective, though, so I won’t belabor the point.
@dannybeans@jerk_nugget Well I do know how to cook. Reluctantly. And did more of it with more variety after I adopted a 10 year old since DHS takes a dim view of not cooking sufficiently to meet the needs of a growing kid… but I hate to cook and given a choice wouldn’t. If I do cook it better be able to be done in 20 min or less start to finish, the shorter the better. Now on the other hand I am more than willing to eat the fancy stuff other people have cooked
@dannybeans totally - any creative endeavor is subjective, not to mention factors like accessibility, environment, education, and tools which make every cooking experience different.
science is a very valuable tool in the kitchen, understanding when and why ingredients behave the way they do gives the person cooking a base of knowledge to fall back on and a confident and relaxed cook makes for good eats. there are both easy and difficult, anything goes and more technical recipes in both the cooking and the baking worlds, and i think the way people talk about baking can often be a bit misguided and results in people not trying certain things because they assume it’s beyond their ability and/or doesn’t fit their cooking style or personality type.
cooking and baking are science and art, all together, all at once. that’s part of what makes them so interesting and so great. well, that and the deliciously edible results anyway
From the back of the bag of frozen, pre-cooked chicken strips.
“Preheat oven to 350. Cook for 18-20 minutes.”
Although, I’ve tweaked the recipe to suit my own tastes (I’m creative like that).
I use a toaster-oven instead of a “conventional” oven, and I cook at 375; I always add 25* to make up for the inadequacies of the toaster-oven, seems to work.
all of the above, except meal kits. no shade to meal kits, they just aren’t something i use.
i have a zillion recipes. my newest favorite that i’ve made three times already is arroz verde or green rice. it comes from the NYT and is written by tejal rao.
what you want to do is heat up some olive oil or butter in a pot and toast a cup of jasmine rice for 4-5 minutes until it smells good and the rice is turning opaque and a little golden.
meanwhile jam half a chopped vidalia onion, a couple roasted hatch chiles (or poblanos if you ain’t got any hatch left, with a jalapeño for heat), a couple cloves of garlic, more cilantro than parsley, and a teaspoon of kosher salt and a 1/4c of homemade chicken stock into the cup for your immersion blender and blend. might take a couple seconds, but it will go.
add it to the rice along with a cup of the homemade stock, bring it to a bubble then reduce the heat to low, cover and let it simmer for 15 minutes. then turn the heat off and let it continue to sit covered on that burner for another 15 minutes. when that’s up, stir and fluff the rice with a spatula and squeeze some lime juice over it.
so far we’ve had it with cajun rubbed roast chicken, with black beans, inside enchiladas, as the base of carnitas burrito bowls, and i plan to make it again tonight to go with green chile chicken.
People are always asking me for my recipes. My recipe is: think of what you want to eat. What goes good with that? What seasonings would be nice in there? How many portions do you want to make? Go! If you ask me before I start cooking or immediately afterward I can write down what I put in and more or less the amounts. But good cooking also involves choosing the right kind of pots and pans, adding things in the right order at the right time, covering or uncovering, stirring properly, getting the heat right, etc. Also selecting the best and most tasty vegetables and cuts of meat when you’re shopping. Cutting ingredients to yield the right texture and flavor, to cook at the desired speed. The actual recipe is only a small part of cooking a great meal.
WHY COOK FROM A RECIPE OR A COOKBOOK WHEN YOU CAN JUST FILL YOUR BUNKER WITH DEHYDRATED RATIONS FROM MY STORE?!? I GOT 'EM BY THE LITERAL BUCKETLOAD!!! JUST ADD WATER!!!
VIVA THE APOCALYPSE ! ! ! ! !
@Kidsandliz YOU’RE ABSOLUTELY RIGHT!!! WHAT CAME OVER ME?!? GRAB YOURSELF A TOTE AND SURVIVE THE LONG, COLD WINTER!!! I REALLY SHOULD HAVE TAKEN MY BRAIN FORCE!!!
/image America’s Test Kitchen
@hems79 Yes! I really like the taste tests, they allow me to buy the best Gruyere cheese or apple cider vinegar with confidence!
@hems79 I like how they tell how they reached their perfect recipe. So you don’t have to bother with that crap.
@hems79 ATK makes me feel smart and I can take their experiments and apply it to other things. I learn stuff. But I also like Cook’s Country because: 1) I don’t always need to know how many ways they tried to slice the onions, 2) you get the same recipes eventually, 3) you get the handy little card inserts so you get MORE recipes. (I speak here of the magazines. I enjoy the TV shows as well. I find Chris Kimball’s new Milk Street to be pedantic and a little too polished. I have gotten some good recipes there too, it’s just not as fun.) As for Cook Books, I have the ATK best of, and that is where I always turn first.
Recipes? Sounds like something that might require cooking. I’m out.
I would have to say all the above.
Everywhere, but usually my Betty Crocker cookbook.
@RiotDemon Ditto, but with The Joy of Cooking.
@dannybeans @RiotDemon Ditto, but with
Better Homes & Gardens Cookbook.
/image Better Homes & Gardens Cookbook
What is this thing you call cooking that requires reading and measuring stuff?
@Kidsandliz That depends on what you’re cooking. A lot of folks go by what feels right, usually with good results.
Now baking, yeah, you usually have to be pretty precise. As we said back in my foodservice days: cooking is art; baking is science.
@dannybeans @Kidsandliz i always find that strange, because all cooking is science. and baking, especially if dough is involved, is the king of “what feels right.” you can precisely measure all day, but if you don’t know how something is supposed to look or feel or behave and how to adjust for that it really doesn’t matter. baking so often needs a little more of this or a little less of that, and you can make additions or substitutions to your liking as with anything. so many kitchen myths floating around, i wonder genuinely how they got started. it’s interesting to me. but i digress, my only point being if you handed a beginner a recipe for meatloaf and a recipe for banana bread the success rates would probably be similar.
@jerk_nugget Having done massive amounts of both since I was old enough to reach the stove (not to mention for a living for a decade or so), I respectfully disagree. I suspect that the reality is that it’s all subjective, though, so I won’t belabor the point.
@dannybeans @jerk_nugget Well I do know how to cook. Reluctantly. And did more of it with more variety after I adopted a 10 year old since DHS takes a dim view of not cooking sufficiently to meet the needs of a growing kid… but I hate to cook and given a choice wouldn’t. If I do cook it better be able to be done in 20 min or less start to finish, the shorter the better. Now on the other hand I am more than willing to eat the fancy stuff other people have cooked
@dannybeans @jerk_nugget @Kidsandliz This catshirt confirms that.
Baking is Science
@dannybeans totally - any creative endeavor is subjective, not to mention factors like accessibility, environment, education, and tools which make every cooking experience different.
science is a very valuable tool in the kitchen, understanding when and why ingredients behave the way they do gives the person cooking a base of knowledge to fall back on and a confident and relaxed cook makes for good eats. there are both easy and difficult, anything goes and more technical recipes in both the cooking and the baking worlds, and i think the way people talk about baking can often be a bit misguided and results in people not trying certain things because they assume it’s beyond their ability and/or doesn’t fit their cooking style or personality type.
cooking and baking are science and art, all together, all at once. that’s part of what makes them so interesting and so great. well, that and the deliciously edible results anyway
I enjoy the home version of “Chopped” with a mystery basket from whatever is on hand.
@mike808 Oh look, pig testicles, a Hershey’s bar, and some jicama! This is going to be amazing!
Any of these, except meal kits. Too expensive. Anyway, here’s my favorite recipe.
The Grammar Nazis call out putting at the end a preposition.
@hchavers Master Yoda? Is that you?
@hchavers Blah blah blah errant pedantry blah blah up with which I will not put blah.
@hchavers I wish you “Alternate Write” people would give it a rest. (see what I did there?)
@Mehrocco_Mole
Online –
http://www.white-trash-cooking.com
https://www.allrecipes.com/
https://www.epicurious.com/
https://www.thespruceeats.com
@Zebra
One more –
https://www.saveur.com/
All of the above
From the back of the bag of frozen, pre-cooked chicken strips.
“Preheat oven to 350. Cook for 18-20 minutes.”
Although, I’ve tweaked the recipe to suit my own tastes (I’m creative like that).
I use a toaster-oven instead of a “conventional” oven, and I cook at 375; I always add 25* to make up for the inadequacies of the toaster-oven, seems to work.
For drinks: from the internet or from books, or I just wing it.
For food: from whatever my wife feeds me.
Baking recipes I get online and customize. Cooking recipes I just make up as I go.
TasteofHome.com is my favorite recipe site.
I improvised French onion ramen last night. It was an idiotic amount of time and effort to put into instant noodles, but damn was it delicious.
all of the above, except meal kits. no shade to meal kits, they just aren’t something i use.
i have a zillion recipes. my newest favorite that i’ve made three times already is arroz verde or green rice. it comes from the NYT and is written by tejal rao.
what you want to do is heat up some olive oil or butter in a pot and toast a cup of jasmine rice for 4-5 minutes until it smells good and the rice is turning opaque and a little golden.
meanwhile jam half a chopped vidalia onion, a couple roasted hatch chiles (or poblanos if you ain’t got any hatch left, with a jalapeño for heat), a couple cloves of garlic, more cilantro than parsley, and a teaspoon of kosher salt and a 1/4c of homemade chicken stock into the cup for your immersion blender and blend. might take a couple seconds, but it will go.
add it to the rice along with a cup of the homemade stock, bring it to a bubble then reduce the heat to low, cover and let it simmer for 15 minutes. then turn the heat off and let it continue to sit covered on that burner for another 15 minutes. when that’s up, stir and fluff the rice with a spatula and squeeze some lime juice over it.
so far we’ve had it with cajun rubbed roast chicken, with black beans, inside enchiladas, as the base of carnitas burrito bowls, and i plan to make it again tonight to go with green chile chicken.
@jerk_nugget !
Drool
Snagged this recipe …ThanX!!
@Zebra no problem!
/giphy the-internet!
@medz
/wootstalker https://shirt.woot.com/offers/the-internet-is-never-wrong
The Internet is Never Wrong!!!
Price: $19.00
Condition: Probably New
People are always asking me for my recipes. My recipe is: think of what you want to eat. What goes good with that? What seasonings would be nice in there? How many portions do you want to make? Go! If you ask me before I start cooking or immediately afterward I can write down what I put in and more or less the amounts. But good cooking also involves choosing the right kind of pots and pans, adding things in the right order at the right time, covering or uncovering, stirring properly, getting the heat right, etc. Also selecting the best and most tasty vegetables and cuts of meat when you’re shopping. Cutting ingredients to yield the right texture and flavor, to cook at the desired speed. The actual recipe is only a small part of cooking a great meal.
@moondrake
Chef Moondrake! What you are describing is the hard parts for most everyone!
The best and prettiest place to me is Yummly.
WHY COOK FROM A RECIPE OR A COOKBOOK WHEN YOU CAN JUST FILL YOUR BUNKER WITH DEHYDRATED RATIONS FROM MY STORE?!? I GOT 'EM BY THE LITERAL BUCKETLOAD!!! JUST ADD WATER!!!
VIVA THE APOCALYPSE ! ! ! ! !
@AlexJones you forgot the url (again). Seriously though you have been lax recently.
@Kidsandliz YOU’RE ABSOLUTELY RIGHT!!! WHAT CAME OVER ME?!? GRAB YOURSELF A TOTE AND SURVIVE THE LONG, COLD WINTER!!! I REALLY SHOULD HAVE TAKEN MY BRAIN FORCE!!!
VISIT MY STORE!!! BUY MY STUFF! ! ! ! !
All the above. Well, most of the above. I’m not sharing a recipe.
I need a “I don’t cook” option.
Usually just look at similar recipes online to get a feel for the ingredients, then mix and match to get the results I want.
I like cooking shows even YouTube ones like sorted food.
@CaptAmehrican I enjoy Sorted.
Online or Alton Brown’s extensive “How to” recipes.
@Targaryen good eats reloaded coming soon!
@RiotDemon Oh I know been waiting for this. I figured he wasn’t done yet. I hope he keeps that campy-seriously style of presentation as well.
r/budgetfoods
Some I just improvise, some I get from online or cooking books and think, “This just needs more…”
/giphy all of the above!
