It depends:
These people coming over – how important are they to my social status/paycheck? Give me a rating somewhere from boxed Mac & Cheese to bacon-wrapped rib eye steaks.
Last time the “people” included someone other than just my girlfriend or daughters, I made Hungarian goulash over buttered egg noodles with steamed green beans.
I also learned for the first time about “American goulash” which is apparently just a beefy tomato sauce over elbow macaroni… aka beef-a-roni… and not anything like the goulash I grew up with that is a wonderful stew of onions, tomatoes, beef and paprika with caraway seed, thickened without any flour or other carbs at all.
But it varies quite a bit… tonight’s dinner with just the girlfriend was freshly made pesto (basil from my garden, with walnuts because gf might be allergic to pine nuts) and salmon burgers with a sauce of fried onions in a cabernet reduction, served with the rest of the cab and freshly made garlic bread.
@baqui63 “american goulash” sounds like what i grew up with as “american chop suey.” which, as you may have guessed, has fuck all to do with chop suey either lol.
Everyone likes tacos. Had them last night actually. I ate soooo many. Taco truck style with fresh made salsa and cheese. Since theyre taco truck style they are pretty small, but my record is 12.
Since my family was/is in the restaurant business (I grew up cooking, my daughter is a chef), I would make something spectacular to them. Chicken Tika Masala was the last dish I made for guests. Thai Peanut Chicken was the time before that.
i mean listen, i’m never having people over for dinner, let’s be real. but in my mind where the dinner parties take place, i do usually make something like tacos. not because they’re “casual” (they’re not any more or less casual than any other food) but because i can make a wide array of fillings and toppings to ensure there’s something for everyone, and everyone can have as much or as little as they like, and only put on their plate what they actually want. plus, you can go back to it throughout the night in between/after all the drinks.
My Homemade Chicken Fried Rice… wife and kid like it better than Benihana’s… (The secret is I grill up some chicken that was covered in a chipotle lime marinade for a couple of days and then grill onions and poblano peppers instead of cooking everything together in one pot)… It makes so much I double the recipe and it easily feed 8-10 people
@dyounghbic fun fact… I am deathly allergic to green beans… and it is my one and only allergy… I can eat other beans and peas… just not green beans… they will kill me. Don’t know why I felt I should share that… but I did and I am not taking it back
I make some pretty good pasta dishes, some with chicken, chicken sausage, some just pasta. I like to cook fancy stuff and challenge myself but also have a lot of quick meals I’ve mastered that turn out really good.
Shrimp Scampi Pizza is a favorite, or…we have also done mezze food, roll your own sushi, make your own personal pizzas, or we have even done a couple Shakespeare Groundlings parties, where we watch Henry V with Falstaff, offer “sack” (Port), roasted chicken and such. This last year has been brutal with no dinner parties. Getting ready to begin again now that all of our friends are vaccinated.
Ribs, or chicken leg quarters (or both) on the grill. With charcoal for heat, and pecan wood for smoke to give them flavor. It’s not fast, but it’s low-stress for me and high-value for them.
@ybmuG except I usually volunteer myself. I just can’t help it!
We went camping this weekend and had carnitas tacos and elote for dinner Friday night, crepes (strawberry banana with a shmear of Nutella or ham, mushroom and shallots with gruyere) for breakfast sat morning, roast beef poboys with salad for lunch and sous vide chuck roast (perfectly mid rare with a gorgeous crust), crispy potatoes and garlicky raab and a mornay for dinner sat night. My friends couldn’t get over it. “We’re CAMPING!” I am fully aware. Does that mean we have to eat white food? No.
@sillyheathen I’m not really sure you quite understand this whole concept of camping, but I’d definitely be down with joining your campground! The pic above - is that the sous vide chuck? What did you use for the crust? Searzall?
@ybmuG oh I do. We lived in and worked in Yosemite for three years and I would make mushroom risotto etc when we were on multi day backpacking trips. It was always amazing what a boost it was to have awesome tasting food after a 10+ mile hike. I always carried a spice canister that had garam masala, sea salt, herbs de Provence, paprika, white and black pepper and ground mustard seed. If I can find a way to make food better I will!
@Kyeh@ybmuG We did talk about getting a food truck at one point. He’s actually a really great cook as well. It’s just a big investment for both time and capital. I think I may look at it once the kids are out of the house instead of going back to work in restaurants. Ideally I’d like to have a small farm that supplies a really small restaurant which is open Tues-Sat.
@sillyheathen@ybmuG
Ooo, nice - “farm-to-table,” a very hot trend around here. But when you go camping - sous vide and all that - do you have a huge camper?
@Kyeh@ybmuG nah. That’s car camping. I usually prep everything the day before. The roast took 36 hours in the sous vide here and I just threw it in the cooler. Then took it out in sat morning and threw it over the grill on the fire pit to get a crust before dinner.
@mike808 my youngest would lose her mind! Her two favorite things from their food court. She hates the buns but loves their dogs. It is her birthday tomorrow …. 🥳🥳🥳🥳🥳
Pulled pork! Versatile, and no one ever makes it for themselves because the cut of meat is too huge. Pop it in smoker and a few hours later you got an affordable protein that goes on BBQ sandwiches, tacos, rice bowls whatever you want!
@kostenann Or Momofuku’s Bo SsamRecipe. The recipe makes NO SENSE. All that sugar and salt? But the recipe is easy as F, super impressive, super delicious, and literally everything can be done the day before. When I make it, I spend 100% of the time eating with my guests.
What is this ‘have people over’ you speak of? You mean those other humans on the TV and on the phone?
I make a move to another neighborhood.
Drinks.
My wife makes the dinner.
Reservations
@heartny
Exactly!!!
/giphy yes
Burgers on a charcoal bbq grill with potato salad or slow cooker pulled pork with cornbread and sautéed Brussels sprouts with bacon.
I don’t want other creatures around at my feeding times.
It depends:
These people coming over – how important are they to my social status/paycheck? Give me a rating somewhere from boxed Mac & Cheese to bacon-wrapped rib eye steaks.
@phendrick i think you mean bacon-wrapped filet mignon.
@hchavers I haven’t had such in so long, I’ve forgotten. (I’d even take a bacon-wrapped hot dog currently.)
I specialize in BBQ, chicken for a fairly quick meal, pulled pork if I have 15+ hours to spare.
I make the people. How else can I have them for dinner?
Actually I never have people over for dinner. I have gone to other people’s house and cooked. I usually cook chili or slow cooked pork for tacos.
@yakkoTDI
Last time the “people” included someone other than just my girlfriend or daughters, I made Hungarian goulash over buttered egg noodles with steamed green beans.
I also learned for the first time about “American goulash” which is apparently just a beefy tomato sauce over elbow macaroni… aka beef-a-roni… and not anything like the goulash I grew up with that is a wonderful stew of onions, tomatoes, beef and paprika with caraway seed, thickened without any flour or other carbs at all.
But it varies quite a bit… tonight’s dinner with just the girlfriend was freshly made pesto (basil from my garden, with walnuts because gf might be allergic to pine nuts) and salmon burgers with a sauce of fried onions in a cabernet reduction, served with the rest of the cab and freshly made garlic bread.
@baqui63 “american goulash” sounds like what i grew up with as “american chop suey.” which, as you may have guessed, has fuck all to do with chop suey either lol.
Everyone likes tacos. Had them last night actually. I ate soooo many. Taco truck style with fresh made salsa and cheese. Since theyre taco truck style they are pretty small, but my record is 12.
Tonight was grilled corn on the cob, grilled new potatoes with bacon, onion and sweet peppers, and chili lime chicken.
It depends on what I have and how I feel. Order pizza is actually fairly frequent, but no delivery out here, someone has to pick it up.
Probably am grilling something, otherwise its tacos or order a pizza.
Firing up the grill.
@show_the_maw you are showing true Southern hospitality.
Since my family was/is in the restaurant business (I grew up cooking, my daughter is a chef), I would make something spectacular to them. Chicken Tika Masala was the last dish I made for guests. Thai Peanut Chicken was the time before that.
@olperfesser
/giphy on my way
i mean listen, i’m never having people over for dinner, let’s be real. but in my mind where the dinner parties take place, i do usually make something like tacos. not because they’re “casual” (they’re not any more or less casual than any other food) but because i can make a wide array of fillings and toppings to ensure there’s something for everyone, and everyone can have as much or as little as they like, and only put on their plate what they actually want. plus, you can go back to it throughout the night in between/after all the drinks.
My Homemade Chicken Fried Rice… wife and kid like it better than Benihana’s… (The secret is I grill up some chicken that was covered in a chipotle lime marinade for a couple of days and then grill onions and poblano peppers instead of cooking everything together in one pot)… It makes so much I double the recipe and it easily feed 8-10 people
@Koolhandjoe That sounds delicious!
By popular request it is usually meatloaf, mashed potatoes and green beans or soup beans, corn bread, fried potatoes and killed lettuce.
@dyounghbic fun fact… I am deathly allergic to green beans… and it is my one and only allergy… I can eat other beans and peas… just not green beans… they will kill me. Don’t know why I felt I should share that… but I did and I am not taking it back
@dyounghbic @Koolhandjoe that stinks!!!
@Koolhandjoe when you come for dinner I will make peas instead. I haven’t almost killed anyone with my cooking since 1970.
I make some pretty good pasta dishes, some with chicken, chicken sausage, some just pasta. I like to cook fancy stuff and challenge myself but also have a lot of quick meals I’ve mastered that turn out really good.
something on the grill
Really depends on the season. In the cold weather: roast or braised meat, potato gratin, french onion soup, cassoulet, etc.
Spring and Fall: Grilled anything. Burgers, steaks, chops, veggies. Smoked ribs, shoulder, brisket. BBQ chicken.
Summer: Refreshing fruits, cold soups, salads, picnic foods.
Dessert is always left to my better half.
Shrimp Scampi Pizza is a favorite, or…we have also done mezze food, roll your own sushi, make your own personal pizzas, or we have even done a couple Shakespeare Groundlings parties, where we watch Henry V with Falstaff, offer “sack” (Port), roasted chicken and such. This last year has been brutal with no dinner parties. Getting ready to begin again now that all of our friends are vaccinated.
Ribs, or chicken leg quarters (or both) on the grill. With charcoal for heat, and pecan wood for smoke to give them flavor. It’s not fast, but it’s low-stress for me and high-value for them.
Soylent Green. Or a 5-6 coursed diner. Of soylent green.
Actually I do prefer doing a courses or “fancy” dinner when people come over to eat because once a chef, always a chef?
But truthfully, if you come to my house, you’re getting fed.
@sillyheathen
Ain’t that the truth!
@ybmuG it’s a blessing and a curse!
@sillyheathen Kind of like owning a pickup when your friends are moving…
“Hey, we’re having a big dinner. Who do we know that could ‘help’?”
@ybmuG except I usually volunteer myself. I just can’t help it!
We went camping this weekend and had carnitas tacos and elote for dinner Friday night, crepes (strawberry banana with a shmear of Nutella or ham, mushroom and shallots with gruyere) for breakfast sat morning, roast beef poboys with salad for lunch and sous vide chuck roast (perfectly mid rare with a gorgeous crust), crispy potatoes and garlicky raab and a mornay for dinner sat night. My friends couldn’t get over it. “We’re CAMPING!” I am fully aware. Does that mean we have to eat white food? No.
@sillyheathen I’m not really sure you quite understand this whole concept of camping, but I’d definitely be down with joining your campground! The pic above - is that the sous vide chuck? What did you use for the crust? Searzall?
@ybmuG oh I do.
We lived in and worked in Yosemite for three years and I would make mushroom risotto etc when we were on multi day backpacking trips. It was always amazing what a boost it was to have awesome tasting food after a 10+ mile hike. I always carried a spice canister that had garam masala, sea salt, herbs de Provence, paprika, white and black pepper and ground mustard seed.
If I can find a way to make food better I will!
MEALS! DEALS! EELS! AWESOME!
@sillyheathen @ybmuG
Yummmmmm! So do you have a very large vehicle with a fully equipped kitchen in it?
@Kyeh @ybmuG We did talk about getting a food truck at one point. He’s actually a really great cook as well. It’s just a big investment for both time and capital. I think I may look at it once the kids are out of the house instead of going back to work in restaurants. Ideally I’d like to have a small farm that supplies a really small restaurant which is open Tues-Sat.
@mediocrebot eels can be super delicious though I’m not the biggest fan of cleaning them.
@sillyheathen @ybmuG
Ooo, nice - “farm-to-table,” a very hot trend around here. But when you go camping - sous vide and all that - do you have a huge camper?
@Kyeh @ybmuG nah. That’s car camping. I usually prep everything the day before. The roast took 36 hours in the sous vide here and I just threw it in the cooler. Then took it out in sat morning and threw it over the grill on the fire pit to get a crust before dinner.
Perfect timing for this question. Just got a “pasta drop” irk
So with 10lbs of pasta, all I need is a few bottles of Ragu, I’m ready for company!
@lonocat Please don’t ruin the pasta with rawgoo sauce.
@yakkoTDI I’m supposed to be getting some beans, from Dave’s desk Crap, on the opposition’s site, so maybe it’s pasta fasul for me!
Costco Cheesy Blasters
Recipe:
@mike808 my youngest would lose her mind! Her two favorite things from their food court. She hates the buns but loves their dogs. It is her birthday tomorrow
…. 🥳🥳🥳🥳🥳
@mike808 Did you invent that? Looks delicious!
@Kyeh Nope. Shamelessly liberated it from a Costco/keto reddit.
Pulled pork! Versatile, and no one ever makes it for themselves because the cut of meat is too huge. Pop it in smoker and a few hours later you got an affordable protein that goes on BBQ sandwiches, tacos, rice bowls whatever you want!
@kostenann Or Momofuku’s Bo Ssam Recipe. The recipe makes NO SENSE. All that sugar and salt? But the recipe is easy as F, super impressive, super delicious, and literally everything can be done the day before. When I make it, I spend 100% of the time eating with my guests.
@kostenann
It’s pay-walled by the NYT.
@kostenann @Kyeh if you google it there are other sources! If you don’t see one I can send you the recipe in the morning.
@kostenann @sillyheathen
Oh, okay - thanks!
You’re right - I found it on Epicurious from David Chang himself!
(Oysters, huh?)