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.
How is the crust? I make mine with ~50% courser cornmeal in preheated cast iron because its supposed to hurt your mouth as you eat it.
it gets a nice thick crust, not as cronchy as you’re describing though.
I don’t have a recipe for “bag of chips” lol
not gonna lie, I’ve done that one a few times myself.
For you, this is exactly where I got “my” recipe for mozzarella stuffed meatballs. I normally do all beef for diet reasons, but yeah.
https://imgur.com/save-when-you-feel-like-fancy-adult-child-pV8gLyC
Pube chili. Although my neighbours know it as chili.
This is why I don’t potluck. I’ll eat alone thanks.
Mine is Sushi.
More specifically, California Roll with Garlic Sambla, Sriracha Mayo, and Garlic Sauce on top.
That sounds excellent
nice looks. it’s a roll tho
Sushi is literally translated as “sour rice.” Nigiri or a roll can be called sushi.
Also fwiw, it doesn’t have to have fish either. Egg or veggies are considered acceptable fillings/toppings sans fish for sushi.
Isn’t that a type of sushi?
Yep we have several types. Nigiri, Maki, chirashi, and oshi sushis that I can think of off the top of my head.
pulled pork - low effort, high reward
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.
Smoker is the correct approach for pulled pork.
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.
Mmmmm pork 🤤
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.
That’s hard mate
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.
Add some balsamic glaze on top when you serve it, maybe a little fresh parm. Amazing.
I completely forgot the crucial finishing steps of lemon juice and parm. My family would be devastated. Fixed!
Cups and plates
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.
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.
Recipe or it didn’t happen.
Can’t share the recipe, its a family secret.
If you want to try it, you’ll just have to be my friend near a holiday.
family secret
I never understood this in the context of recipes… unless your family is trying to sell the product.
If they share it, they might spread joy but at the expense of not being better than others at this one specific thing.
My one aunt was like that, always thought it was just pettiness…
It’s a point of familial pride.
We have all made an agreement that if any of us start a restaurant, that person is allowed to sell the seafood pasta salad *in their restaurant.
We have all made an agreement that if any of us start a restaurant, that person is allowed to sell the seafood pasta salad I’m their restaurant.
But what if I’m their restaurant?
It’s literally the only positive thing that my family passed down to me…
Yeah I’m gonna need a recipe here…
Gonna need to see proof…
Oh that’s something I have never made, shrimp, crab, eggs? Then standard potato salad dressing? Maybe some old bay??
Spicy red lentil dip. I just make a dal with less water lol.
Oxtail stew with rice and peas
I do the stove top oxtail version
I also didn’t have brown sugar last time so I subbed in cassareep and damn that worked
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.
What is it with all the dips in USA cuisine? And what are you dipping that need such heavy dipping sauces?
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
Usually chips. But also other foods. Pizza, bread sticks, french fries. Now that I think about it, it’s usually a carb.
That tracks, I’ve become the designation guac person 😅
What the hell happened to her face?
S’mores as a tray bake. I get to blowtorch the marshmallow tops!
Oh niiiicceee
