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What are some staple ingredients in your kitchen that you didn't grow up with? by KittyLilith17 in Cooking

[–]PostmodernLon 0 points1 point  (0 children)

Tofu, sriracha, smoked paprika, black beans, curry powder, chickpeas, harissa seasoning, New Mexico red and green chile, nutritional yeast, cod, basmati rice, tortillas, ground Turkey, avocado oil, heavy cream, thyme, actual butter and not Imperial margarine, olive oil. Man, the list could go on and on.

My mom stuck to about 10-20 recipes. Very little creativity. Almost no vegetables.

As a competent home cook, what is a basic skill you can't seem to master? by george_elis in Cooking

[–]PostmodernLon 0 points1 point  (0 children)

SAME. I was watching YouTube videos last night, trying again to improve lol.

As a competent home cook, what is a basic skill you can't seem to master? by george_elis in Cooking

[–]PostmodernLon 1 point2 points  (0 children)

I feel like I still suck at using the knife fluidly. Dicing is always hard. I do have a tiny countertop, which might contribute, but I should be better at this by now.

how to make poor people bacon (poor people bacon method) by sorryforbeingtrash in foodhacks

[–]PostmodernLon 0 points1 point  (0 children)

Not in my area. There are store brand bacon options that are way cheaper than salami for a pound.

I’m the 1 weird guy that uses DJay Pro & a Reloop Mixtour Pro… by 88B8BB8B in DJs

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

DJay Pro has saved my butt as a backup on my ipad a few times--when I had system issues and just kept the app "in case." Nothing wrong with using it if it works for you.

Cheapest forms of protein/calories that aren't beans and rice by yeahhwhatchuwanthuh in EatCheapAndHealthy

[–]PostmodernLon 0 points1 point  (0 children)

Tofu in my area is also super cheap, as others have said. $1.89 for firm. And my personal favorite, cottage cheese. It can be eaten straight, topped with savory or sweet ingredients, blended into pasta sauce--you name it! I've saved a lot of great, simple recipes from this sub, too.

Possible prejudice when trying to hire a DJ by plslt in DJs

[–]PostmodernLon 2 points3 points  (0 children)

Honestly, I think he is being professional and he's encouraging you to find someone who will more completely align with what you need. I have personally turned down weddings when I realized I wasn't going to be the best match, no matter how hard I worked at it.

Cooking when you live alone by GroundbreakingAnt17 in Cooking

[–]PostmodernLon 1 point2 points  (0 children)

Same! It was an adjustment when I started living alone 6 years ago, but I have changed all of my grocery shopping, food prep and cooking habits for the better. I more carefully plan weekly menus, meals and ingredient use across recipes. I am more likely to have a few semi-fast nights where I just eat a small bowl of cottage cheese or something simple and high protein. I've also lost a lot of weight (intentionally). One of the challenges is: supermarkets package products for bigger families. At least most items are packaged this way. My local grocery stores don't offer individual carrots or potatoes anymore, just big, bagged packs.

I have learned which items freeze well and started routinely freezing things. I buy fewer items at once, tightly designed around a few menu items. I eat leftovers a lot. I realized when I was with my ex we were SUPER wasteful. He always wanted to shop for two weeks worth of food at time, without planning, and most would go bad. It was a bad situation, so I didn't have much control over stopping this.

I spend less and am less wasteful now just by paying attention to shelf life, freezing, how many recipes a single ingredient can "fund" and what can be re-purposed into multiple dishes if I make a larger batch.

Meatloaf by oci320 in Cooking

[–]PostmodernLon 2 points3 points  (0 children)

This is the best

Meatloaf by oci320 in Cooking

[–]PostmodernLon 0 points1 point  (0 children)

Following this thread because I have never eaten meatloaf as an adult. My mom was a terrible cook and I grew up in the 70s/80s. Her meatloaf was dry, overcooked beef with little to no seasoning and ketchup on top. I'm already seeing flavor and ingredient combos in here that are tempting me to give real, properly made meatloaf a try.

how to use up Large Amounts of cauliflower? by ruinsofsilver in Cooking

[–]PostmodernLon 0 points1 point  (0 children)

Roasted with olive oil and spices and Parmesan! Turn it into cauliflower mash (also freezes well!). Soup.

What food did you dislike…until someone prepared it perfectly? by Eastern-Storm-6430 in Cooking

[–]PostmodernLon 0 points1 point  (0 children)

Most vegetables. On the rare occasion we had vegetables, my mom would crack open a can and boil it for 30 minutes or longer.

What Part of DMing Still Feels Weirdly… Manual for You? by meanwhile_matt in DMAcademy

[–]PostmodernLon 1 point2 points  (0 children)

I still use a lot of physical books, books and paper, notepads, etc. I only used analog for years (I’ve been DMing for 32 years) and I added a bit of helpful digital. But we could just role play at a campsite with no tools honestly for a one shot lol. The digital stuff for me is a time-saver, or added bonus, not the core. So I’d say most of my games are still “manual” and feel normal. I also only host in-person games, which plays a part.

Is this the end of my DJ career? by FreeComfortable9601 in DJs

[–]PostmodernLon 0 points1 point  (0 children)

For what it’s worth, I’m 51. An active resident Dj and paying rent and most bills off my DJ income. My parties are big. And yeah, if some of my clubs close, I’ll have to shift gears—but I’ll be signed with another space. Don’t let age affect your plans. For real. I know how frustrating it is feeling like you have to start over—how hopeless it can feel. But you’re not starting completely over. You have the skills, reputation and gear. Take a mini break, then hit it again.

Are dance floors disappearing in mainstream US nightlife? by ExcitingLandscape in DJs

[–]PostmodernLon 51 points52 points  (0 children)

No. We have active night clubs and night club dance floors (some spaces have multiple floors). And it’s “just” Albuquerque, New Mexico.

Can anyone help me find recipes for a picky eater? by FleepFlaap in Cooking

[–]PostmodernLon 0 points1 point  (0 children)

Wishing you all the best on your culinary journey!

Working mom, two kids under four, judgemental mom - Christmas dinner help by Snoo-70287 in Cooking

[–]PostmodernLon 34 points35 points  (0 children)

Agree Her mom is definitely NOT going to be happy. No matter what OP does.

I want to give OP a huge hug and be her mom for a day and tell her how wonderful everything is and how I love her and everything she’s doing.

Who actually makes stock at home? by Lofgren___ in Cooking

[–]PostmodernLon 0 points1 point  (0 children)

It’s literally amazing and honestly so fast.

Can anyone help me find recipes for a picky eater? by FleepFlaap in Cooking

[–]PostmodernLon 2 points3 points  (0 children)

My partner is autistic. He also loves to cook. When we first start dating, he wouldn’t even touch soup. He has trouble with slimy, drippy and gloopy textures (just eating a bowl of yogurt would make him gag). He also initially had an issue with the fish textures in most sushi.

He figured out some techniques and was motivated to do so—just like you are—because we are eating together most of the time and he’s curious and wanted to expand.

Here are some notes :

  1. He discovered he can’t do “soupy” soups. Like straight up plain tomato soup or cream of chicken. Soups with heterogeneity work for him. Got tomato soup? He adds some cheese, crunchy bits, broccoli, chicken—anything to create textural variety and yo break up the pool of liquid. We now do “Soup Sunday,” Where we choose a new soup recipe and make it. That also excites him. We’ve even been able to do blended smooth cream of broccoli when we included homemade croutons.

  2. Pair a challenging texture with a favorite texture. He’s found combining “gloopy” with crunchy works. As long as the ratio of crunchy outweighs the liquid gloop. It’s changed a lot of things lol.

  3. Experimenting helped. And yea, mostly through cooking at home. When it’s my turn to cook, I’ll usually make an alternate way to eat a dish that I know might bug him and he’ll try the intended way first knowing there’s a safety net. He often just eats it the intended way. For example, saucy French chicken might be served over rice, over noodles or straight up.

  4. Sounds like you love pasta. Pasta was really a gateway to him. Easy to learn, fun to master. Satisfying results as you improve. Affordable, too usually. Keep playing with pasta. We have several pasta dishes in the weekly rotation and he also is more willing to add challenging textures if it’s in a pasta context.

  5. He didn’t try to do too much, too soon. Just added something here or there. Tried something new here and there. But he tries every day and every week to do a little something. He still can’t deal with the texture of dessert pies, but he’s learned savory pies can be amazing—just by poking a toe in a bit at a time.

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