Food • Page 1153

Deff red velvet something, but strawberry something is good too

As for a side or app or something, pepperoni and cheese on crackers is simple lol

I think there’s gonna be a lot of tomato based things so maybe stay away from that?? Or hell, lean into it ¯\_(ツ)_/¯

 

meatballs in a crockpot with some kind of tomato sauce

 

Yeah I wanted to stay away from tomatoes because I figured there would be a lot of them. My wife is making a dessert so I'm pretty sure she'll be making something red velvet. I might just do a baked brie with a raspberry and/or cranberry topping with some crackers. Fairly easy and can be made the day before and just heated up right before we leave or when we get there.

Thanks for the suggestions everyone!

 

i’d go for something beet-related.

 

J E L L O

 

had some pho at this other place and it wasn’t as good as the first place I went to.

I also took my brother and he wasn’t having it and would have rather got Chick Fil A.

 

I've been gettin' so much pho lately. My build your own bowl is:

Ramen Noodz
House broth, extra spicy
Rare beef, Calamari, Shrimp
Mushrooms, sauteed onions

Then i dump a bunch of black pepper and some Siracha in it with the sprouts or whatever those lil things are they give me.

 

Modernist Cuisine at Home and The Food Lab are two essential and truly captivating books for anyone interested in food science or elevating their home cooking.

Also y’all, I invested in home sous vide equipment and it’s so worth it. That and the immersion blender are the go to gadgets of mine rn

 

J. Kenji is my go to recipe developer whenever I’m looking for something. He’s changed the way I look at cooking things so much.

I asked for a sous vide circulator for Christmas so I’m really hoping I get it.

 

We made rissoto with a Port (you can also use Marsala or Madeira) sauce mushroom ragout tonight. Very rich and festive vegetarian (or vegan if you make some compromises on the risotto) dinner. Could also be served with some veal for that one stubborn relative. As a salad we had radicchio to balance out the sweetness of the ragout, which I recommend.

 

radicchio/frisée Salad with toasted hazelnuts and Asian pear has been my go to lately. Give it the fuck up for the endive family

 

We actually ate radicchio mixed with purslane but I didn’t mention that because I’m not sure how much of a thing that last one is in the USA etc.

 

amazing

 

The person who edited that video must be stopped.

 

I finally made this last night after being delayed

but..... we got a pressure cooker as an early christmas present so we used that... and its a life changing device!

 

no lie I buy these croissants from Costco and they are so good for breakfast with a cup of orange juice.

 

note to everyone, do not get the stupid kitchenaid pasta extruder that makes the shapes. we tried to make rigatoni but it closed in on itself so it was a flat rigatoni. our dough might of been soft but its lame. the roller and linguini/spaghetti cutter is amazing tho

 

we have the sausage grinder attachment and love it

 

Menu planning for 8 people on NYE is a lot of fun but also very stressful. I'm going to try to blow some minds but no one will probably care haha.

 

In Switzerland for breakfast we often dunk croissants (we eat the French kind, not the bigger ones you find all over the rest of Europe - not sure how they usually are in the US) in cafe latte or hot cocoa. Sounds fucked up and is messy but also very good.

 

That sounds like just my style of eating.

 

Some people, including my mother, will, bite for bite, put a lot of butter and jam on it and sometimes STILL DUNK IT.

 

Sounds glorious.

 

would probably butter up the croissant and let it melt away and then dunk it tbh.

That is excessive.

 

What're you planning on making? I'm trying to plan out the meal for Christmas for 8 right now