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What "simple" dish do you struggle with?
Posted on 7/20/14 at 9:17 am
Posted on 7/20/14 at 9:17 am
I consider myself to be an above average cook, but I'll be damned if I still haven't mastered the omlette. I can cook eggs beautifully any other way...but that damn crescent moon has me whipped
Posted on 7/20/14 at 9:19 am to GEAUXT
Until recently...rice.
fricking witchcraft!
fricking witchcraft!
Posted on 7/20/14 at 9:21 am to GEAUXT
I struggle with eggs too. Especially omelets, egg drop soup and poached eggs.
Posted on 7/20/14 at 9:23 am to GEAUXT
I wouldn't sweat it too much. Fashioning an omelet in the shape of a C would test the mettle of the most experienced omlet chefs out there. If I were you I would shoot for the half moon. Much easier. ![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted on 7/20/14 at 9:24 am to CHEDBALLZ
Eggs. Non stick pan, lots of butter, shake, shake, shake.
Medium heat, don't over cook
Medium heat, don't over cook
Posted on 7/20/14 at 9:28 am to GEAUXT
I struggle with a good brown gravy. I can make a damn nice roux for a gumbo, but a plain brown gravy for rice and mashed potatoes is problematic for me.
Posted on 7/20/14 at 9:31 am to 4LSU2
quote:
I struggle with a good brown gravy. I can make a damn nice roux for a gumbo, but a plain brown gravy for rice and mashed potatoes is problematic for me
Ditto
Posted on 7/20/14 at 9:31 am to GEAUXT
I struggle with cooking things over high heat for a nice sear. Can't tell you how many burger patties I've burnt.
Posted on 7/20/14 at 9:34 am to 4LSU2
Fry whatever your serving and then pour off all but @ 1/3 cup of the oil, reserving the sediment, too. Over med heat, stir in 1/3 cup or a bit more of your seasoned flour from the frying. Whisk until smooth and peanut butter colored...just a minute or two. Cut the fire and slowly add between two and three cups of water or stock, stirring as you go. Taste, reseason as needed, and serve. ![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted on 7/20/14 at 9:39 am to GEAUXT
Fried egg for me. Also hamburgers.
Posted on 7/20/14 at 9:43 am to OTIS2
quote:
Fry whatever your serving and then pour off all but @ 1/3 cup of the oil, reserving the sediment, too. Over med heat, stir in 1/3 cup or a bit more of your seasoned flour from the frying. Whisk until smooth and peanut butter colored...just a minute or two. Cut the fire and slowly add between two and three cups of water or stock, stirring as you go. Taste, reseason as needed, and serve.
Bookmarked
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted on 7/20/14 at 9:48 am to 4LSU2
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted on 7/20/14 at 9:54 am to OTIS2
And if you don't have stock keep better than Bouillion base, water and a tablespoon of it.
You can thicken with a bit of corn starch and water slurry as well.
You can thicken with a bit of corn starch and water slurry as well.
Posted on 7/20/14 at 10:10 am to Martini
Yep. I use cornstarch slurry for my roast beast gravies.
Posted on 7/20/14 at 10:21 am to fleaux
For a 1 1/2 cups white rice put 2 quarts of water to boil, add 1 TBS salt and 2 TBS oil. When your water comes to a boil add your rice and boil it for 18 minutes. Drain it in a fine mesh colander.
This post was edited on 7/20/14 at 10:24 am
Posted on 7/20/14 at 10:23 am to fleaux
Put any amount of rice in a boiler. Cover with water up to the first knuckle of your index finger above the rice. Place over med high heat , add a bit of salt, and over a low boil, reduce the liquid until you can't see the water. Usually takes 6 to 10 minutes. Cover, reduce heat to the lowest level possible, and time for twenty minutes. Fluff with a fork. Perfect rice every time.
Posted on 7/20/14 at 10:29 am to GEAUXT
Jambalaya... the moisture mix is always too wet or too dry. Not sure if it is considered 'simple.' I really don't have any problems with simple dishes.
Posted on 7/20/14 at 10:30 am to OTIS2
I knew this was going to turn into a "well look here sonny, this is how you do it" thread.
Dude just wants to complain and commiserate. Let it be.
I struggle with patience.
Dude just wants to complain and commiserate. Let it be.
I struggle with patience.
Posted on 7/20/14 at 10:34 am to Winkface
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
I actually was just thinking "oh this thread could be really useful if we say what we struggle with and people who don't can offer tips up"
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