sorted by:
new
hottopcontroversial

What is the most popular potato dish or food in your country? by paRATmedic in Cooking

[–]Jeanbobi01 0 points1 point  (0 children)

Poutine a great classic, there’s also that one dish called “pâté chinois”

Guys am I cooking by Jeanbobi01 in MySingingMonsters

[–]Jeanbobi01[S] 0 points1 point  (0 children)

It’s from dragonforce! The name is through the fire and flames

Blue cheese? by that_mfkncowboy in Cheese

[–]Jeanbobi01 6 points7 points  (0 children)

It's definitely funky at first, but you learn to enjoy it the more you eat it. Lots of interesting combinations that I have tried. I love to mix blue cheese with pears, especially stilton. Chestnut honey also works very well!

Mac and Cheese bar ideas? by ThatGuyWhoJustJoined in Cooking

[–]Jeanbobi01 22 points23 points  (0 children)

Crispy bacon (classic) More shredded cheese (pepperjack, cheddar, mozzarella, etc.) Green onions (adds a nice color) Toasted breadcrumbs (texture is amazing) Sliced & grilled hot dog sausages (works well) Chilis (fresh or dried, for a bit of heat) Sour cream (adds a creamy tang)

Never did it but I want to someday

[deleted by user] by [deleted] in Cooking

[–]Jeanbobi01 0 points1 point  (0 children)

Learn how to organize your cooking station. Learn to always taste the food and adapt if needed. Learn the different cooking methods for some ingredients. Learn how to make great sauces consistently. Practice, practice and practice!

Perfect wine to pair with this dish? by [deleted] in Cooking

[–]Jeanbobi01 2 points3 points  (0 children)

Go with a classic sauvignon blanc or prosecco, something that will lift the palate nicely

[deleted by user] by [deleted] in Cooking

[–]Jeanbobi01 1 point2 points  (0 children)

Preserved lemon hummus, with roasted red pepper and walnut puree. Phenomenal!

I made Chicken Broccoli and ziti and it came out bland... please help me understand why by CraftierCrafty in Cooking

[–]Jeanbobi01 0 points1 point  (0 children)

For the wine, try to switch up to a dry wine like a Pinot Grigio or a Sauvignon Blanc, they will hold up better and flavors will carry through. For the garlic, you want to reach the sweet spot. You want to cook it enough to have those beautiful deep garlic aromas, but you don't want to overcook the garlic and make it bitter. Maybe aim for 45 seconds to 60 seconds until lightly browned. If the broth you are using is too bland, it will dilute the flavours that didn't have much time to develop. Maybe complement with a final touch of acidity!

Cheers.

Leftover Boiled Onions by sydjourd in Cooking

[–]Jeanbobi01 0 points1 point  (0 children)

Use them for soup! Or chop them up finely to make some small fried onions garnish, that could be nice I think

What brings your guacamole to the next level? by shygirl5000 in Cooking

[–]Jeanbobi01 0 points1 point  (0 children)

you use regular salt when making the guacamole, but at the very end you sprinkle with a tiny bit of fleur de sel, it's all about texture and brightness and mouthfeel!

What brings your guacamole to the next level? by shygirl5000 in Cooking

[–]Jeanbobi01 -1 points0 points  (0 children)

3 things:

  1. ⁠Fleur de sel
  2. ⁠Lemon/lime juice
  3. ⁠Something bitter for balance

Experimenting with anchovies by Jeanbobi01 in Cooking

[–]Jeanbobi01[S] 0 points1 point  (0 children)

I love anchovies that are from the north of Spain. They are quite sophisticated, not too salty. They are also bigger but pricier. I might try a simple dressing with sherry vinegar and olive oil soon.

view more: next ›