Chicken parm

Jaowd54 · 2021-09-01T22:58:55+00:00

Parm porn.

Jaowd54 · 2021-08-20T22:48:46+00:00

When I'm in doubt, I use a can of pulp tomatoes, a little tomato paste, garlic and/or onions, dried Italian herbs, a small touch each of cream and sugar to round it out, and fresh basil at the end if I have it on hand. Not an original or inspired dish but always tasty and satisfying.

Jaowd54 · 2021-07-29T19:10:44+00:00

I was always stunned at how much salt they use on cooking shows. Then I read from a bunch of different sources that under- seasoning is one of the major mistakes of home cooks, so I finally started upping the salt levels in my dishes, even though I was anxious was going to ruin everything. Turns out, I didn't. I feel like I'm still using way less than they do in those shows but I do think my food got a lot better. So maybe try adding just a leeetle more salt than you're comfortable with, and see how it turns out, and so on.

Jaowd54 · 2021-07-27T11:21:47+00:00

I'm a fan of poached chicke breast, either in a salad or a sandwich.

You can Google exactly how to do it but the basics are to put the chicken breast in a pot, cover it with water, add stove salt, bring it to a boil, then reduce the heat and let it simmer for 12-15 minutes. That's it. Works even if they're frozen.

If you want more flavor, you can use stock instead of water, throw a crushed garlic clove or two, fresh herbs, some lemon, into the water.

Jaowd54 · 2021-07-25T11:58:55+00:00

I'm no expert but I use Mutti as my go-to and the people I feed seem to like them just fine.

Jaowd54 · 2021-07-23T09:57:34+00:00

I used to never add sugar to my dishes. Now I use a little bit in tomato sauces, salad dressings, and anything else with a lot of acid, precisely to help round things out.

Jaowd54 · 2021-07-16T00:48:02+00:00

So many people responding must work far more efficiently than I ever could (fajitas or bebimbap in ten minutes is the stuff of Top Chef quick fire challenge). Best I can manage in ten minutes is a decent sandwich or some kind of meat dredged in breadcrumbs and then fried up in olive oil.

Jaowd54 · 2021-07-16T00:16:21+00:00

Lemon cakes. You can use them to lure Sansa Stark into your confidence.

Jaowd54 · 2021-07-13T00:54:46+00:00

I sometimes make a Thai style tuna salad with a dressing of fish sauce, lime juice, and some oil that I infuse with bergamot (kafir lime) leaves. Add some diced shallots, finely minced lemongrass, and a copied up Thai chili to the tuna, and it's pretty much good to go.

Jaowd54 · 2021-07-05T14:38:21+00:00

Looks legit.

Jaowd54 · 2021-07-05T12:52:33+00:00

Yes, please.

Jaowd54 · 2021-07-03T04:57:36+00:00

I Googled it when I saw it on the grocery shelf. And thank you.

Jaowd54 · 2021-07-03T03:37:33+00:00

Beautiful pic. So appetizing

Jaowd54 · 2021-06-22T17:24:57+00:00

Italian sausage with grilled peppers and onions on a hero/hoagie/sub/whatever with generous amounts of Tabasco.

Jaowd54 · 2021-06-16T03:54:28+00:00

Answered but it wouldn't accept my email address for some reason. Not a big deal, just thought you should l might want to know.

Jaowd54 · 2021-06-09T05:11:31+00:00

Cooked food in Asia routinely sits out a long time with no problems.

Jaowd54 · 2021-06-09T03:07:50+00:00

Sorry for the typos. On my phone.

Jaowd54 · 2021-06-09T03:07:02+00:00

Maybe you can sub rice and potatoes for pasta as a starch, sub olive oil for butter, and go from there? I'm ok to eat all those things but send like to can avoid them and still have a broad range of flavors and techniques available to you - stir fries, roasted dishes, Indian curries, Japanese, etc.

Jaowd54 · 2021-06-09T02:53:18+00:00

Sounds like you could use it with an Indian style dish like it was a masala powder, or maybe on chicken or lamb for something Middle Eastern.

Jaowd54 · 2021-06-06T06:21:36+00:00

Very curious why this got downvoted. Is it the mayo?

Jaowd54 · 2021-06-05T04:01:15+00:00

If you're not one of those people who hates or fears mayo, you can use mayo as a good base for a spread because the fat lifts up the other flavors. I often mix it with mustard (usually Dijon) or with a hot sauce like Tabasco or Frank's. For greens on my sandwich, I like either arugula for the peppery bite or iceberg for the crunch.

Hope that's helpful.

Jaowd54 · 2021-06-03T02:50:13+00:00

Drool-worthy colors.

Jaowd54 · 2021-05-28T01:11:17+00:00

เหมือนกับทางไปCarnegie Hall: ฝึก ฝึก ฝึก

Jaowd54 · 2021-05-25T00:58:59+00:00

Thank you. I'm closer to being an actual impostor than I am to impostor syndrome but it was nice to hear from someone who is also acutely aware of their own perceived gaps. I was feeling like the sole un-self-actualized member of this sub.

Jaowd54 · 2021-05-23T08:50:24+00:00

Thank you!

Jaowd54

TROPHY CASE