I once decided to stuff chicken breasts with Feta, blueberry, and rosemary, I really really thought it should work.
It’s the dish that my SO reminds me of constantly that almost ended our relationship. She agrees I’m a good cook but says she almost was willing to take the thought back and leave me over that dish… It was pretty bad.
It’s one of those things that sounds like a good idea if you have a brain fart.
Checken stuffed with feta and rosemary would is lovely. Feta, blueberry, and rosemary should work well together.
2 great combinations, so it should work, right?
It’s the chicken and blueberry you didn’t think about.
This is one of the few areas that machine learning is actually good for.
https://www.cbc.ca/amp/1.4651392
Figuring out the chemistry of taste to come up with combos we haven’t thought of.
I love olive oil and I like mayonnaise, but making mayonnaise with olive oil is a mistake.
Eh, I’ve had it and it’s fine. It has a strong olive oil flavor, so it works better in Mediterranean dishes.
Given it’s Kraft, I would guess it’s cheap olive oil (not extra virgin) with weak taste so that may work better.
Did it end up bitter?
Yes, and the fruity taste clashes with the rest.
I made pesto with it once, and I used nice home pressed oil too. Ended up extremely bitter, but luckily the bitterness subsided after a day in the fridge. Still didn’t taste amazing though, so I think it still ended up being thrown away anyway.
Strong taste olive oils are double edge swords.
You don’t even really need milk for mashed potato, just put extra butter in.
What uh… What do you suppose butter is made of?
Are you really the sort of tard that if someone asks if you have milk you say yes because you have butter?
That only makes sense if you also have buttermilk, otherwise you’re missing the rest of what makes milk… milk.
You can go from milk to butter in a pinch (put it in a container and shake for 10 min or so), you can’t go the other way.
Palm oil, everyone knows it.
That’s margarine.
I can’t believe it’s not butter!
I think you’re missing the point, it’s not like people make mashed potato by churning a bunch of milk into butter.
I’d even suggest that butter is the more vital ingredient.
Does it come out brown? 🤔
Could I prank someone by making chocolate mashed potatoes and say it’s frosting?
Texture will hardly be frosting-like
It only has to look the part until a bite is taken.
I mean, it will be visible :D
More like diarrhea
I’ve cooked some weird stuff before. Sometimes it works, sometimes it doesn’t. As I’ve gained experience, my cooking has improved and the number of failures has decreased. Same with every other skill. If it’s not dangerous or expensive, just do it and see what happens!
Imma need an example of one if the weirder things that worked well.
Tried to makes some tuna-noodle casserole. Out of tuna. Substituted canned chicken for tuna. Out of cream of mushroom soup. Substituted cream of broccoli. My family jokingly dubbed the dish “chicken cordon green.” I was 10 or 11 when that one worked out.
Learned in my late 20’s that the real secret to a kickass marinara sauce is a single anchovy fillet that has been chopped into paste and added to the simmering sauce, with your aromatics.
I have two:
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Take bread, put some banana slices on top, and then spread some Dijon mustard on top. Better than it has any right to be.
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If you have some proper aioli and you need to fry something (but without very high heat), spread a layer of aioli on it as your cooking fat. The oil renders out and leaves behind a thin crust of garlicy goodness.
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Hell yeah. We are born as scientists and the adults around us extinguish that drive.
Kids always ask why. Why use milk, and not chocolate milk? Well, now you know why, and nobody told you.
Return to childhood, explore all those questions. That’s what you exist for! Questions! We are the universe trying to understand itself.
On a long enough timescale, hydrogen will start to philosophize its own existence.
I mean if it had tasted good he would be upon an amazing discovery. Sometimes try and error helps.
I like pizza.
I like candy corn.
Saw weird post saying put candy corn on pizza.
I will never do that again.
Why try it in the first place? It’s going to taste like candy corn on pizza.
I don’t know about you, but I can imagine combinations of tastes well enough to spot an obvious bad idea.
Not all combinations are exactly what we predict they’ll be, hence the reason for trying new things. People like pineapple on pizza so I thought a different kind of sweet thing might be worth the try.
I like pizza.
I like General Tso’s Chicken
Made a General Tso’s Chicken Pizza.
That shit is delicious.
That sounds amazing. Did you do regular pizza sauce and Mozzarella with it?
Mozzarella/Romano yes. The sauce was General Tso’s sauce, with lots of smaller chunks of chicken, green onion, and white onion.
That sounds so damn good
It was. It’s gone now :(
This reminds me of when I made spaghetti and meatballs pizza. It was amazing. The spaghetti crisped up slightly on the edges, creating a satisfying crunch. Will make again.
What an idiot. Everyone knows you use chocolate soymilk not chocolate milk.
His mom buys him choccy milk because he is a big strong boy, not a soyboy.
Put some pickle juice in your mashed potatos and maybe a bit of lemon juice, that shit is the bomb
Didn’t have milk but had chocolate milk, definitely a robot.
Hahaha
Rice and tortilla chips are both basically solid carbohydrates, right? So like, what’s the difference between eating refried beans with tortilla chips, and putting refried beans in rice?
What they have in common is that they both make me not hungry anymore. The difference is how.
If you make Mexican rice, it kicks ass with beans.
It was as white as I am
To be honest, that doesn’t say much. Could be black rice, brown rice, yellow rice, pink rice…. from all I know.
Let me put it this way: one time, I got pulled over for having two license plates showing, and a headlight out. When the officer asked for my ID and proof of insurance, I didn’t have either on me.
He let me go with a warning
Neon white.
As white as driven snow
Whiter, even
Good God, you may be whiter than I am. Casper the friendly ghost claims that he’s got a better tan than I do.
Bet it wasn’t.
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refried beans in rice
So, tex mex? I’m pretty sure your classic tex mex bean burrito is rice + refried beans + cheese (like this nonsense; don’t show your Mexican friends).
And in some Asian cultures, they absolutely do put beans in rice, like pat bap.
You were so close. Gallo Pinto is a Latin American dish where you get black beans and white rice together. It’s delicious.
Sour cream, cream cheese, butter, lots of options other that choccy milk
See the meme. Try the meme. Become the meme.
memetic hazards are everywhere.
Who puts milk in mashed potatoes???
Everyone? I mean what do you use
chocolate milk
Butter
butter and cheese
Cheese? What kind of mashed potatoes is that?
Cream cheese is good, but you need something liquid to thin it out… like milk.
the good kind 😄
I usually put neutral grated cheese, it doesn’t add a lot of flavour but it adds texture
I mean, I use those too.
Add some sausage, some beans. Baby, you got a stew going.
The Michelin Star way is 1:1 butter to potato ratio (yes, so 1 pound of butter for every pound of potatoes) and a tiny bit of salt lol. You just run the mash potatoes through a fine mesh until it becomes a super smooth paste.
Jeez. I knew restaurant mashed potatoes used a lot of butter, but that’s pretty nuts if true.
Restaurant food tastes good because we make it the unhealthy way, and we have commercial grade burners. To quote Beavis and/ or Butthead: “FIRE! hu hu YEAH! FIRE!”
That’s why high end star restaurants serve smaller portions. 1) cuz it’s usually a lot of ingredients but also 2) there’s a psychological aspect where you appreciate the food more because there’s less of it.
Fine mesh? We don’t have time for that shit. I think you meant stick a blender in there and whip the shit out of them till they’re smooth.
That’s why it’s Michelin Star lol. I just mash everything into the pot it’s cooking out of. I personally like having some chunks of potato.
Then you need to clean the blender.
Just mash with a potato masher or a huge fork for a couple min. Cleanup is: toss masher/fork into dishwasher.
Small batches sure. I’m not interested in mashing 100 lbs of potatoes by hand every day
Butter and salt.
Most people
Wait til you find out what I do with ranch dressing
