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What is something you do that is unconventional but you won't ever do different?
Posted on 4/14/26 at 8:49 pm
Posted on 4/14/26 at 8:49 pm
I think I phrased that correctly. Mainly talking about food items. Like making homemade mayonnaise or bread.
For me the #1 thing is making my own refrigerated pickled jalapenos. Been doing this for 3 years now and find a use for them almost every day. Just can't get the freshness or crispness from store bought shelf-stable jalaps.
For me the #1 thing is making my own refrigerated pickled jalapenos. Been doing this for 3 years now and find a use for them almost every day. Just can't get the freshness or crispness from store bought shelf-stable jalaps.
10
Posted on 4/14/26 at 9:40 pm to Turnblad85
What’s your recipe, friend?
Posted on 4/14/26 at 9:46 pm to Turnblad85
I used to make a lot of stuff myself from scratch like super hot pepper sauces, asian chili oil, but I’ve weirdly gotten lazy or indifferent last year or so. Maybe I’ll turn it around and get motivated again.
Posted on 4/14/26 at 9:55 pm to Turnblad85
Homemade chicken stock. Silky, perfect, and a total game changer for chicken soup. I just don't have enough freezer space now that I don't have a garage fridge in the rental house.
Posted on 4/14/26 at 9:57 pm to Turnblad85
Make my own sauce, dressing, and salsa….spaghetti sauce, bolognese, ragu, enchilada sauce etc.
Taste so much better than anything out of a jar or can.
Taste so much better than anything out of a jar or can.
Posted on 4/14/26 at 9:59 pm to Kingshakabooboo
quote:
.spaghetti sauce, bolognese, ragu, enchilada sauce etc.
I was dumb enough to have to have ChatGPT tell me to vacuum seal sauces in flat pouches to fit in my freezer in individual servings due to the space issue.
Posted on 4/15/26 at 8:04 am to LemmyLives
the wife and I make chow chow, but it's different from most. It's a 100 year old family recipe. Chopped green tomatoes, cucumbers and red onions mixed with a mustard sauce.
We use it on hot dogs, hamburgers, sandwiches and white beans.
We use it on hot dogs, hamburgers, sandwiches and white beans.
Posted on 4/15/26 at 9:01 am to Turnblad85
When I eat boxed macaroni from like Kraft or whoever, I cook it in the microwave. I've long had a perfect system to cook it that way whereas others conventionally do the stove top.
Posted on 4/15/26 at 9:17 am to Turnblad85
I chop an entire onion into my gravy while the onion is in my hand just so I don't dirty a plate or the counter.
Posted on 4/15/26 at 9:39 am to Churchill
That brought back some old memories. My dad used to slice onions from his hand into the pot or whatever he was cooking. And somehow never cut himself.
Posted on 4/15/26 at 9:41 am to Churchill
quote:
I chop an entire onion into my gravy while the onion is in my hand just so I don't dirty a plate or the counter.
That's how my Uncle Nubby used to do it
Posted on 4/15/26 at 10:57 am to LSUballs
I eat my steel cut oatmeal out of the pot. I only do whole bean coffee and grind it right before I make it. I haven't used charcoal in over a decade, I grill and smoke everything with firewood.
Posted on 4/15/26 at 1:22 pm to Turnblad85
I had a St. Paul Moment yesterday morning and had the obvious idea to put my hash browns directly onto my breakfast on a bun from Whataburger, and I won't miss the opportunity to do that again, that I can tell you.
"At midday, O king, I saw on the way a light from heaven, brighter than the sun, that shone around me and those who journeyed with me."
"At midday, O king, I saw on the way a light from heaven, brighter than the sun, that shone around me and those who journeyed with me."
Posted on 4/15/26 at 1:45 pm to Turnblad85
I don't know if this is unconventional or not, but if I'm making a pasta sauce or really anything that might start with EVOO and eventually add garlic, I like to start that with a cold pan. Garlic, herbs, salt goes into cold pan with oil and is brought to temp. Maybe it's in my head but I feel like that gives the garlic and herbs more time to infuse the oil
Posted on 4/15/26 at 2:05 pm to lsutigersFTW
quote:
When I eat boxed macaroni from like Kraft or whoever, I cook it in the microwave. I've long had a perfect system to cook it that way whereas others conventionally do the stove top.
It makes sense because the small cup servings are microwavable but how do you do a large serving? How long is that in the microwave for?!
Posted on 4/15/26 at 2:32 pm to Turnblad85
Whenever a recipe calls for green peppers I substitute anaheims or poblanos. Green peppers are boring.
Posted on 4/15/26 at 3:05 pm to Turnblad85
I buy vintage Revere Ware percolators on E-Bay. I make my coffee in a Revere Ware percolator and make it on the stove top. I passed on induction and got gas just so those percolators and my Wok would work. I grind my own beans because I am particular about the grind.
To me, it is what coffee is supposed to be. The Revere Ware percolator hasn't been made in probably 50 years. I have several, and also got several for family members. I check Ebay for them often. Not for collecting, but so I can have coffee my way for the rest of my life. I also have a supply of glass percolator tops.
To me, it is what coffee is supposed to be. The Revere Ware percolator hasn't been made in probably 50 years. I have several, and also got several for family members. I check Ebay for them often. Not for collecting, but so I can have coffee my way for the rest of my life. I also have a supply of glass percolator tops.
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