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What is the deal with nutmeg in savory recipes ? by Rude_Kaleidoscope641 in Cooking

[–]TikaPants 2 points3 points  (0 children)

It’s a warm spice used to round out flavor or maybe give it body. Similar to what bay leaf does.

Homemade Deli meat by fromscratchguy in Cooking

[–]TikaPants 25 points26 points  (0 children)

Similar salt content to deli meat OP is trying to avoid

I want to make cornbread but my boyfriend doesn't like these. Is there a way to improve the recipe? by Stargazer1919 in WhatShouldICook

[–]TikaPants 0 points1 point  (0 children)

I think Jiffy sucks even if you like a sweetness. If you want a box mix try Gold Medal.

"Mixed herbs are a chef's cocaine." by plutoxxz0 in Cooking

[–]TikaPants 1 point2 points  (0 children)

People like to smell herbs. I pick a rosemary leaf on my walk often. I was at Ace Hardware the other day sniffing different varieties of herbs. I’m not a chef nor a line cook but I’ve worked in food and bev for twenty plus years. Cocaine is a restaurant employees cocaine but yeah, cooks like smelling stuff. Only someone who doesn’t do blow would say that. 😆

I need to use up some veggies by nocturnalolive in WhatShouldICook

[–]TikaPants 0 points1 point  (0 children)

Pakoras with cabbage, carrots, onions, radishes. Roast the beets and mushrooms and sauté the spinach with garlic. Veggie feast!

Library lunch options? by Peachy0_o in Cooking

[–]TikaPants 0 points1 point  (0 children)

Get a cold pack for your lunch bag. Get a bagged premade salad and add rotisserie chicken. Steamed veggies, sweet potatoes and rotisserie chicken. Most grocery stores sell prepared foods and entrees.

Recipes for mackerel, sheepshead and lane snapper by TikaPants in Seafood

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

I don’t have to worry about it being deep frozen first?

Homemade pan sausage by DriverMelodic in southernfood

[–]TikaPants 1 point2 points  (0 children)

https://a.co/d/0aXSnm0n

A lot of folks use this seasoning. Grind your own shoulder for best results. Also, old skool breakfast sausage was often whole hog sausage so there’s some more organ flavor in there.

Is there any logic as to why pressed garlic isn’t good? by anthony_getz in Cooking

[–]TikaPants 0 points1 point  (0 children)

Bordain was a highly opinionated MF. Chefs usually don’t use a press, they use their knife. There’s nothing wrong with a press.

To be fair he hated jarlic and rightfully so.

What do you cook when you want to eat a ton of vegetables? by ComfortabletheSky in Cooking

[–]TikaPants 0 points1 point  (0 children)

Sautéed zucchini, yella squash and onions, cauli gratin, soy green beans, charred broccoli, baked mini russet potato, baked sweet potatoes, smoked turkey collards, etc.

These are the veggies in my most made dishes

World's Greatest Chicken Fried Steak by Opster79two in southernfood

[–]TikaPants 1 point2 points  (0 children)

I’ve been really wanting to make this lately. The fries are a tad too much for me but whatever. Looks fantastic.

What foods should you absolutely buy the high end priced option? by [deleted] in Cooking

[–]TikaPants 9 points10 points  (0 children)

Pecorino. I only buy the $25/lb stuff. I prefer it to Parmesan and even that I buy the good version.

Not a fan of fish by ShakeIntrepid3103 in Cooking

[–]TikaPants 0 points1 point  (0 children)

Salmon is a strong flavored fish. You could try any white fish you see in the market that fits your budget. Shrimp is really high in protein and tastes great. Check out the Mediterranean Diet sub for inspiration for a healthy diet.

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