Discussion in 'General Forum' started by Timmiluvs, Mar 6, 2016.
not like cold hot dogs, but yes lol. maybe some sriracha in there sometimes
When I was a kid for a time we somewhat ate pasta with butter and aromat (see below). I loved it. I have since realized that we were probably saving money lol
“Aromat is the brand name of a general-purpose seasoning produced in Switzerlandand South Africa under the brand name Knorr, which is owned by the Unilever group. Packaging is generally a red plastic bottle with a yellow label bearing its name in green lettering, but it is also now sold in yellow bottles. It is marketed predominantly in Europeand in South Africa, although is also known to be marketed in Australia, Hong Kong and parts of the Middle East.”
Aromat - Wikipedia
One of my favorite comfort foods that my wife introduced me to is Annie's White Cheddar Mac 'n Cheese with sliced hot dogs and lots of black pepper
You can do it! I make rice several times a week in a small pot. I get a decent boil going and immediately cover the pot and put the heat on very low, usually around the first notch above the lowest on my gas burner. I let mine sit for a very, very long time after the suggested cooking time, so all the moisture can continue to absorb into the rice. I try to find a happy place between there being enough heat so that I see the steam coming out of the pot, but not so much that the liquid bubbles up over the edge of the pot. If I don't see steam, I'll bump the heat up just the slightest amount. Once I find that happy medium, I let it sit for the the remainder of timer to the second. When the timer goes, the heat goes off, and it sits for about 10-15 minutes and then I *usually* have perfectly cooked rice when it comes out.
idk if that helps or if I sound like an idiot, but I hope you get back up on that rice wagon.
Annie's mac & cheese is the best you can get in a box, IMO. I do this too, but instead of hot dogs I'll cook some small pork chops or loin slices with cajun seasoning, chop them into bite sized chunks, and then throw some steamed broccoli into it at the end too.
I like how we’ve firmly entered struggle plate territory
I doubt you're in that territory if you're nailing risotto!
That's my friend though. He told me he's secretly competing against me on instagram and I'm confused because it's never been a competition to me... not only that, but we're not really in the same league.
My mom used to always make fried rice with chopped up hot dogs in it ha.
I don’t want to brag I swear but I kind of actually believe I make the literal best risotto lmao
I think this thread just proves how great hot dogs are
what kind do you make?
Usually regular, saffron, tomato or mushroom, but really it’s always the same process, though tomato risotto the way I was taught to make it takes an annoyingly long time to make
please elaborate on the tomato risotto!
It’s nothing special really, you just have to add a good quality can of peeled tomatoes of some sort at some point in the process. I don’t exactly understand why but somehow that lengths the whole process a lot more than one would think it should.
I use cherry tomatoes, but my mom usually uses Roma tomatoes and crushes them up a little. I probably wouldn’t used diced ones though.
You can use fresh tomatoes too but at that point you’re making a different kind of tomato risotto.
My mom taught me to make Risotto the way they make it in Ticino (the Italian part of Switzerland), where it is one of the most important types of food alongside polenta. I have then started combining the technique they use with a more “mainstream” Italian technique that uses more stirring. So a hybrid technique really. Somehow that works for me.
what's the difference in techniques? just more or less stirring?
I would just tell you but I can’t find the English word lol
It’s a Swiss word. I can’t even think of a regular German word so I can’t Google a translation, haha. Let me try to explain: The Ticino technique as I was taught it involves carefully lifting the lower layers of the in-progress risotto to the top whenever you add new liquid. You do this only a few times though and then let it boil on until you again add new liquid. Most other techniques I’m aware of (and the one’s I usually see in books) involve more or less continuous, thorough stirring. I kind of ended up combining the two because the actual Ticino technique makes it burning more likely, at least if you’re clumsy like me, but I ended up liking the result and even my mom grudgingly agreed lol
thanks for the insight! I had no idea there was a different way of approaching it.
No problem. I'm a proud ambassador for all cuisines from the alps lol
It's been so long since I've been the Alps. I need to return.
same, sadly lol
If anyone is interested in this fact, it takes me four days to eat a strawberry rhubarb pie by myself
some hipster doofus "health" smoothie / snack place opened up a few stores down from my office and they sell a PIECE of toast with avocado spread on it for 10 fucking bucks. it's not a sandwich, it's a PIECE of toast. for $10. hilarious.
Sounds about right, unfortunately haha
Does it have an egg or anything else?