• glitchdx@lemmy.world
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    3 days ago

    dafuq you people doing naming what you make and NOT POSTING YOUR RECIPES?!?!?

    I make some bomb ass corn bread.

    preheat oven to 420 degrees F.

    1 cup flour

    1 cup cornmeal

    1 cup milk

    1/4 cup sugar

    1/4 cup veggie oil

    2 bigass eggs

    1 tbsp baking powder

    mix that shit good until it’s a slightly runny batter.

    add extras and mix some more.

    Extras may include any or all of the following: diced onion, diced bellpepper, sausage crumbles, diced jalapenos, whatever the fuck you want in your cornbread it will probably be delicious.

    Coat pan in oil. Pour batter into pan. I use a regular loaf pan.

    Bake in oven until it passes the toothpick test.

    Without extras, should pass toothpick test inside of 30 minutes. With extras, time will be longer and you’ll have to play with it.

    insert sob story about how I love my mamma here to round out the recipe.

  • PineRune@lemmy.world
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    4 days ago

    Mine is Sushi.

    More specifically, California Roll with Garlic Sambla, Sriracha Mayo, and Garlic Sauce on top.

    • null_dot@lemmy.dbzer0.com
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      3 days ago

      Pulled pork has been popular in Australia over the last decade but I refuse to get on board.

      Forgive my culinary naivety but it’s something like slow roast pork with some kind of BBQ sauce right?

      My assigned pot luck dish is roast pork. I roast it in a smoker with cherry or whatever chips.

      • enkille@lemmy.world
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        3 days ago

        i think the only real criteria is pork butt/shoulder cooked slowly and hand-pulled. i smoke mine for 14 hours or so with hickory and oak. bbq sauce is optional, and in my opinion it’s unnecessary. i’ve thrown leftovers into mac & cheese or quesadillas, but usually just have it on a bun.

        is your roast pork a pork loin? those are pretty tasty too.

  • digger@lemmy.ca
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    4 days ago

    My wife got buffalo chicken dip. I drew the card for Thanksgiving Turkey. It’s only once a year, but it’s every year, and I spend more time on it than a year’s worth of chicken dip prep.

  • Cracks_InTheWalls@sh.itjust.works
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    3 days ago

    Bacon brussels sprouts. Cut one pack of bacon into lardons, cook bacon, remove the bacon, pour out just a little bacon grease but leave some in the pan, add trimmed and halved/quartered brussels sprouts with some salt, pepper, maybe a little garlic powder, cook until al dente-ish, add the bacon back, mix, serve or transfer to crockpot.

    Edit: Finish with a little squirt of lemon juice and grated parm.

    • Ceedoestrees@lemmy.world
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      3 days ago

      The unsung hero of potluck.

      “You shouldn’t have,” says the host who no longer has to do dishes. “It’s so wasteful,” says the guest who no longer has to help with dishes.

  • bizarroland@lemmy.world
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    4 days ago

    I must have hit mid-life at 15 because my mom made a recipe for what we in the family call seafood pasta salad, that I am now known for.

    It is so good I have had friends drive 30 plus miles each way for a bowl when they know I’ve got it.

    And when I have it, I dish that shit out like a drug dealer with a permit.

  • tigeruppercut@lemmy.zip
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    3 days ago

    I do a guac because it’s easy and I’m not great at cooking. Fortunately guac hasn’t hit the zeitgeist in Japan so people are impressed by it.

  • Moon@slrpnk.net
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    3 days ago

    What is it with all the dips in USA cuisine? And what are you dipping that need such heavy dipping sauces?

    • AA5B@lemmy.world
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      3 days ago

      It is a potluck, not just a regular meal. It’s a large get together and you might expect more like a “grazing” behavior than a meal. Everyone brings something and you try a little of as much as you want

    • Jyek@sh.itjust.works
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      3 days ago

      Usually chips. But also other foods. Pizza, bread sticks, french fries. Now that I think about it, it’s usually a carb.