While we’re bitching about making stuff here - can one of you Merkins please give me an authentic hash-brown recipe? I make kick-ass latke, but it isn’t quite the same.
Hash browns aren’t really a recipe; the key is to use a cast-iron pan and lots of fat, and have lots of patience. Boiling the potatoes first helps, too.
Thai curries. The curry paste from jars has too much heat and not enough flavor. I love assembling all the ingredients for fresh curry paste, but the cooking is really messy and the smell in a poorly ventilated apartment is…intense.
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I made the mistake of admitting that once, Now I’m the only one in my house who relaxes every damn night!
I really don’t like making pies. It’s not all that complicated I just don’t like making them. I love banana cream pie tho, I just have it about twice a year at family gatherings, when someone else makes it.
Belgian Waffles. Love 'em, but making waffles in the morning takes too long for my patience. (Read that: to be up and about by the same time, I have to get up earlier, and I Am Not A Morning Person.)
Second the lasagna vote. Too much prep time.
To invert the question: I’m more than happy to fix a quick fried rice (quick and easy to cook) in the evening, and my wife loves it, but I’m sick of fried rice.
Anything my husband cooks, he can’t read instructions and always leaves a god-awful mess.
On one memorable occasion when making Guinness stew the recipe asked for 40g of flour - he added 400g. We ended up with stewed Guinness cake.
Tongue. Best darned sandwich in the world, but so gross looking…
Hash browns recipe:
Dice 4 medium potatoes, about 2 tsp shallots, fry in about 3 tbsp butter. Mmmmm good. If you don’t have shallots, try garlic and some diced onion.
Chicken fried steak!! trying to keep that batter on and making sure its crisp enough not to get soggy when you apply the gravy.If your by yourself it will turn out perfect…just invite guest and it will normally be a total flop.gggrrrrrr
Pomegranites; Try peeling/skinning one and separating the little chunks from the white skims of flesh inbetween.
Ulster Fry;Or any fry for that matter. I’ve the hang of frying the various components its just the timing, one is always done far too soon or too late.
What is Ulster Fry?
You might want to think about cotolette alla milanese instead of chicken fried steak. The big difference is bread crumbs instead of batter. You get get some flank steak, cut it into hand sized pieces, pound the daylights out of them ( i think a marble slab is in order), dunk in egg, then bread crumbs (which you can buy or make from toast – your choice) and fry it. Try it on a roll with some mayo and lettuce. No gravy. Hoooooowl!
On to the question:
meatballs – just yesterday spent an hour at the stove doing 70 meatballs from scratch because my kids asked for baked ziti for Turkey day.
turkey – I adore it but the cleanup and stripping of that blasted bird takes longer than the cooking thereof. There are times when I think my mother-in-law had the right idea when she cooked to the point that all the meat pulled off the bone without cutting.
An Ulster Fry (also known as ‘heart attack on a plate’) is: …bacon, egg, sausage, (black & white pudding, if you like), mushrooms, tomato, potato bread, soda bread etc…
The same basics as any other ‘fry-up’, only the bread is different. (A very important feature for soaking up even more fat ;))