The Culinary Arts Thread

[hmanvolfan]

That rumbling that you hear (or feel) is my grandmother (1897-1986) rolling over in her grave. I’m making both regular cornbread dressing AND sausage cornbread dressing this year.

i’m planning on just adding sausage and pecans to the regular recipe, but holler fast if anyone has additional suggestions.

Leave out the pecans and add oysters

 

[VolNExile]

Leave out the pecans and add oysters

Hmm. Prob a few years away from oysters... But I will add this to the one-day list!

 

[Behr]

Less is more when it comes to stuffing. In my book anyway. I want traditional, dry cornbread dressing. The End.

 

[Weezer]

 

[Weezer]

 

[Weezer]

 

[Weezer]

 

[Weezer]

 

[Weezer]

 

[Weezer]

 

[VolNExile]

I made a batch of each.

Daughter and SIL will just have to figure it out.

 

[VolNExile]

Less is more when it comes to stuffing. In my book anyway. I want traditional, dry cornbread dressing. The End.

So what makes it specifically “dry” cornbread dressing?

Just not soggy, or there’s no stock at all, or ???

Our family recipe has the cornbread pretty much pulverized (no chunks.)

I’ve definitely had dried-out dressing, which is a whole ‘nuther thing.

 

[VolNExile]

Does anyone here cook vegan?

The Tiny Terror (toddler grandson) has Epi-Pen levels of food allergies to dairy and eggs. As a result, he is a meat-eating vegan, at least for the next several years.

I just thought over everything I’ve fixed in the last several weeks, and it seems like everything has something dairy or egg in there. Any recommendations for vegan cookbooks etc? It’s things like sides and snacks in particular that have me stumped. I can definitely cook meat, poultry, and fish without butter and cheese and egg, although it sounds awfully sad.

 

[Behr]

@Souce

You got a pizza sauce recipe you like? When I get home I can look for one of mine, but I'll tell you the biggest difference in mine is the tomatoes. I use Cento San Marzano (spelling). You can find them at Target and sometimes Walmart. If you have an Italian specialty shop you frequent, go there and get Gustarosso instead, but either will be better than whatever else you use.

Use those and add a little sugar and a little fennel to what recipe you have and you're probably right on track.

 

[Souce]

We have a problem. I HATE FENNEL.

 

[Behr]

We don't.

 

[Behr]

Lulz.

 

[Souce]

I also hate basil. Come at me!

 

[Souce]

When I go to Thai restaurants I always ask to leave basil out of my curry. They look at me like they want to stab me.

 

[Behr]

Yea, I learned my lesson with the chili. Whatever recipe you find online that looks good to you, if it calls for tomatoes, use the ones I recommended above and I guarantee it'll be on a different level of better.

 

[VolNExile]

I finally found them locally. I just wish they didn’t come in 3-gal cans...

 

[VolNExile]

I also hate basil. Come at me!

When I go to Thai restaurants I always ask to leave basil out of my curry. They look at me like they want to stab me.

By “basil”, do you mean “cilantro”?

 

[Souce]

View attachment 179152

By “basil”, do you mean “cilantro”?

Nope, I love cilantro.

 

[Souce]

I assumed @Behr was talking about fennel seeds, which has a strong licorice flavor. Basil has a similar flavor, IMO. I fawking hate anything that tastes like licorice.

 

[508mikey]

When I go to Thai restaurants I always ask to leave basil out of my curry. They look at me like they want to stab me.

I hate Thai