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Simple Food Tips
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Hmhaines Offline
#1 Posted: Tue, Aug 23 2016, 11:29 PM EST
Joined: 12-16-2015
Posts: 853
Don't think there's a thread like this:

I've got one or two easy little things I like to suggest to people, things that can enhance a meal without hassle or grand expense. Anyone else?


Instead of butter, use mayonnaise on the outside of a grilled cheese sandwich. It cooks beautifully, gets crispy without burning, and tastes like it was made at the perfect diner. This is somwhat uncommon, some people balk at the idea, but you ought to try it before you say boo.

Sprinkle cinnamon on top of macaroni and cheese. This stems from my childhood, I enjoyed having homemade applesauce and Kraft Mac&C for dinner. The cinnamon doesn't replace mom's homemade applesauce, but it is a whole lot easier!

(You'll note, I'm not exactly a "classy" eater sometimes.)
bs_kwaj Offline
#2 Posted: Wed, Aug 24 2016, 12:01 AM EST
Joined: 02-13-2006
Posts: 5,214
I eat whatever they serve at the chow hall.

So, I usually eat chicken and potatoes.

Mellow
ZRX1200 Offline
#3 Posted: Wed, Aug 24 2016, 12:11 AM EST
Joined: 07-08-2007
Posts: 60,662
I'm still waiting for the food OP.
jjanecka Offline
#4 Posted: Wed, Aug 24 2016, 7:16 AM EST
Joined: 12-08-2015
Posts: 4,334
Every thanksgiving I take a portion of the turkey that's left over and make a Thai red curry with it just because I'm sick and tired of eating the same exact leftovers for two weeks. With a little cornmeal the dressing can be made into hush puppies and deep fried and served with seafood to break up some of the monotony.

Peppers are in cheap supply in Texas, usually 25-50 cents a pound during harvest so when I grill I usually buy a ton of them. Poblanos, serrano, jalapeno, hatch, hungarian sweet, and baby bell peppers. I like to grill them up and put them on the platter along with my meats and a ton of green onion and roasted garlic to make an impressive and edible display. Obviously you can adjust to your tastes if you're not a fan of spicy foods.

Leftover roasted or smoked pork loin makes the best sandwiches, slice it thin. Add a fried egg for extra flavor.
Mr. Jones Offline
#5 Posted: Wed, Aug 24 2016, 5:04 PM EST
Joined: 06-12-2005
Posts: 19,467
I WILL try the mayo on grilled cheese...

Hard cold butter is a pain to spread on soft bread.
Mattie B Offline
#6 Posted: Wed, Aug 24 2016, 5:12 PM EST
Joined: 12-12-2005
Posts: 6,350
This may be a no brainier for most here, but I learned it about 10 yrs ago.

Allow meat to come to room temp prior to putting on the grill.


I typically season meat and set on counter while the charcoal is getting ready. Typically about 25 mins or so.
Bur Offline
#7 Posted: Wed, Aug 24 2016, 5:40 PM EST
Joined: 07-31-2012
Posts: 5,638
bs_kwaj wrote:
I eat whatever they serve at the chow hall.

So, I usually eat chicken and potatoes.

Mellow


Definitely not a Navy guy, first give away is "chow hall".

Second, in the Navy, there are 29 ways to serve chicken and rice.

We counted.
Bur Offline
#8 Posted: Wed, Aug 24 2016, 5:43 PM EST
Joined: 07-31-2012
Posts: 5,638
And my tip:

recently did this and it will become a go to:

Crack eggs into muffin/cupcake tin. Add seasonings you like

Bake at 350. Somewhere around 15 minutes depending on if you want them runny or not.

Eat right out of oven or they'll keep in the fridge for reheating or eating cold like hard-boiled eggs but no peeling.
Speyside Offline
#9 Posted: Wed, Aug 24 2016, 6:08 PM EST
Joined: 03-16-2015
Posts: 13,106
1) Marinate hamburgers in red wine for about 2 hours. Do not use cooking wine. Great flavor, also softens burgers.

2) Steaks on the grill, coated lightly with any oil of choice, I use canola oil. 30 seconds on high heat per side, I put 1 burner on high. Then cook normally. This is a very easy way to sear the steak.
victor809 Offline
#10 Posted: Wed, Aug 24 2016, 6:23 PM EST
Joined: 10-14-2011
Posts: 23,866
Mayonnaise and Mac and cheese....


... Has there ever been a whiter opening post to a thread?

:)
MACS Offline
#11 Posted: Wed, Aug 24 2016, 6:30 PM EST
Joined: 02-26-2004
Posts: 79,888
victor809 wrote:
Mayonnaise and Mac and cheese....


... Has there ever been a whiter opening post to a thread?

:)


Bro... mac n cheese is big bidness in da ghetto.
tonygraz Offline
#12 Posted: Wed, Aug 24 2016, 8:42 PM EST
Joined: 08-11-2008
Posts: 20,320
I have to have some about every 2 years or so- just to remind me why I don't eat it regularly.
jjanecka Offline
#13 Posted: Thu, Aug 25 2016, 9:31 AM EST
Joined: 12-08-2015
Posts: 4,334
Nothing I hate more than noodles drenched in fat.

I prefer tartar sauce to just mayonnaise. Not the sweet kind though.
teedubbya Offline
#14 Posted: Thu, Aug 25 2016, 10:38 AM EST
Joined: 08-14-2003
Posts: 95,637
you like your mayo chunky huh?

I tried the mayo on grilled cheese awhile back... prefer butter
Hmhaines Offline
#15 Posted: Thu, Aug 25 2016, 10:40 AM EST
Joined: 12-16-2015
Posts: 853
Some excellent things coming up, adding them to my to-do list.
teedubbya Offline
#16 Posted: Thu, Aug 25 2016, 10:47 AM EST
Joined: 08-14-2003
Posts: 95,637
try sous vide
cacman Offline
#17 Posted: Thu, Aug 25 2016, 11:27 AM EST
Joined: 07-03-2010
Posts: 12,216
There is no substitute for real butter, and homemade mac & cheese. The processed crap in a box by Kraft with a powdered "cheese" I wouldn't feed to a dog, and requires something to be added to it to make it palatable.

Homemade mac & cheese is simple to make. Try topping it with seasoned breadcrumbs and placing under broiler for a few minutes until olden brown. Can also add a good pork or italian sausage. Adding kielbasa is also delish.
ajerrils Offline
#18 Posted: Thu, Aug 25 2016, 11:30 AM EST
Joined: 07-27-2016
Posts: 179
Mayo and pesto mixed together on almost any sandwich. Drool
jjanecka Offline
#19 Posted: Thu, Aug 25 2016, 11:59 AM EST
Joined: 12-08-2015
Posts: 4,334
If you're gonna do mac n cheese. The style I can tolerate the most is a very buttery truffle mac or an alfredo lobster mac. Pasta should always be a little on the raw side. I can't stand sloppy noodles.

Just make a bechamel sauce (butter/flour roux and milk) then add in truffles or some other flavorful mushroom and mix it in with your noodles.

For alfredo lobster mac, make the bechamel then slowly add in a sharp parmegean cheese. Cook your lobster separate then fold in the sauce and the noodles.

I also like bleu cheese mac. Really the key the quality of the noodles and the cheese.
Bur Offline
#20 Posted: Thu, Aug 25 2016, 12:05 PM EST
Joined: 07-31-2012
Posts: 5,638
Where's Thurston?

I thought adding sautéed onions to the Kraft packaged box was high livin'....but I am one generation off the farm!
Whistlebritches Offline
#21 Posted: Thu, Aug 25 2016, 12:13 PM EST
Joined: 04-23-2006
Posts: 22,128
Not sure anybody here has ever thought of this but peanut butter and jelly between two slices of bread is pure magic.Strawberry preserves and crunchy peanut butter is da bomb.
teedubbya Offline
#22 Posted: Thu, Aug 25 2016, 12:23 PM EST
Joined: 08-14-2003
Posts: 95,637
Whistlebritches wrote:
Not sure anybody here has ever thought of this but cox are da bomb.



freak
frankj1 Offline
#23 Posted: Thu, Aug 25 2016, 12:43 PM EST
Joined: 02-08-2007
Posts: 44,252
and then there was the Hamburger Helper without the hamburger
tailgater Offline
#24 Posted: Thu, Aug 25 2016, 12:45 PM EST
Joined: 06-01-2000
Posts: 26,185
^
With REAL Tomato ketchup, Clark?
jjanecka Offline
#25 Posted: Thu, Aug 25 2016, 1:14 PM EST
Joined: 12-08-2015
Posts: 4,334
Bur wrote:
Where's Thurston?

I thought adding sautéed onions to the Kraft packaged box was high livin'....but I am one generation off the farm!


To be honest I always wanted to be Thurston. He seemed like the type of guy that's done everything and lived without regrets. The true American debonaire.
Buckwheat Offline
#26 Posted: Thu, Aug 25 2016, 2:05 PM EST
Joined: 04-15-2004
Posts: 12,251
Beer before liquor, never been sicker; liquor before beer, you're in the clear. fog Beer
thurson Offline
#27 Posted: Thu, Aug 25 2016, 2:22 PM EST
Joined: 06-26-2004
Posts: 3,919
jjanecka wrote:
To be honest I always wanted to be Thurston. He seemed like the type of guy that's done everything and lived without regrets. The true American debonaire.


Quite right my good fellow. Oh Lovey, I'll have another martini and fetch my smoking jacket please.
Speyside Offline
#28 Posted: Thu, Aug 25 2016, 2:22 PM EST
Joined: 03-16-2015
Posts: 13,106
Thurson, not Thurston.
thurson Offline
#29 Posted: Thu, Aug 25 2016, 2:29 PM EST
Joined: 06-26-2004
Posts: 3,919
Speyside wrote:
Thurson, not Thurston.


I answer to both. fog
DrafterX Offline
#30 Posted: Thu, Aug 25 2016, 3:21 PM EST
Joined: 10-18-2005
Posts: 98,588
Brother bought a coconut, he bought it for a dime
His sister had another one she paid it for the lime
She put the lime in the coconut, she drank 'em bot' up.... Mellow
dstieger Offline
#31 Posted: Thu, Aug 25 2016, 3:59 PM EST
Joined: 06-22-2007
Posts: 10,889
jjanecka wrote:
If you're gonna do mac n cheese. The style I can tolerate the most is a very buttery truffle mac or an alfredo lobster mac. Pasta should always be a little on the raw side. I can't stand sloppy noodles.

Just make a bechamel sauce (butter/flour roux and milk) then add in truffles or some other flavorful mushroom and mix it in with your noodles.

For alfredo lobster mac, make the bechamel then slowly add in a sharp parmegean cheese. Cook your lobster separate then fold in the sauce and the noodles.

I also like bleu cheese mac. Really the key the quality of the noodles and the cheese.



Wrong thread.


Truffle mac???? Really? And I have no fn clue what a bechamel is, but a "Simple Food Tips" shouldn't have it in it....not to mention roux or parmegean...Kraft Parmesan, maybe
ajerrils Offline
#32 Posted: Thu, Aug 25 2016, 4:29 PM EST
Joined: 07-27-2016
Posts: 179
Hot sauce that **** goes on everything, especially anything from a chow hall.
Mattie B Offline
#33 Posted: Thu, Aug 25 2016, 4:32 PM EST
Joined: 12-12-2005
Posts: 6,350
Big Bear taught me this one


Equal parts

Honey
Horseradish
Butter

Makes a fantastic dip for boiled shrimp or over fish.
jjanecka Offline
#34 Posted: Thu, Aug 25 2016, 4:35 PM EST
Joined: 12-08-2015
Posts: 4,334
A bechamel is one of the simplest sauces that exist in scratch cooking. Listen up because you're gonna learn some neat tricks. I grew up scratch cooking been doing it since I was five and I make some decadent food with very simple ingredients. Not only is it simple but cooking in this manner is downright cheap. It really came into play when I only had $250/mo in college to spend on smokes, gas, and food.

Roux - simple thickener that's made by cookig flour and a fat together

Bechamel - sauce/gravy consisting of roux and milk

Bechamel + Salt and Pepper = White Gravy
Bechamel + Parmegean Cheese = Alfredo Sauce
Bechamel + Velveeta = Cheese Sauce (for dips, mac&cheese, or broccoli&cheese, potatoes au gratin)
Bechamel + Crawfish Tails/shrimp + more butter = a great sauce to add on top of baked fish
Bechamel + Mustard = mustard sauce for chicken or pork

You can sautee onions and potatoes then thin out a bechamel with clam juice and clams to make a clam chowder.

Bechamel in combination with cheese, tomato sauce, and meat to make lasagna. Just layer each topping between precooked layers of lasagna pasta.

Bechamel mixed with vegetables and chicken is the base for chicken pot pie.

There are a lot of other uses for it too. It's the most versatile sauce outside of brown sauce. Quick and simple to make only takes 5 minutes.
Mattie B Offline
#35 Posted: Thu, Aug 25 2016, 4:52 PM EST
Joined: 12-12-2005
Posts: 6,350
Jjanecka isn't correct.


Roux and bechamel are super easy and make great dishes.


I married a LA girl so almost half our food has a roux.


Only bad thing about making a roux for gumbo is the time. About 30 mins of stirring.
sd72 Offline
#36 Posted: Thu, Aug 25 2016, 4:59 PM EST
Joined: 03-09-2011
Posts: 9,600
I'm prolly just gonna run up to the tap house and eat, and see if any of the 65 beers are new.
jjanecka Offline
#37 Posted: Thu, Aug 25 2016, 5:10 PM EST
Joined: 12-08-2015
Posts: 4,334
Mattie, what you're referring to is a dark roux, bechamel utilizes a white roux. This might be a bit more complex of an answer but the difference here is that when you're making gumbo you want the roux to be substantially darker in order for the flour and butter to develop more character and nuance. A darker roux will take more time but it will take on more nutty flavors.

I've never spent more than 15 minutes on building a dark roux for gumbo but that's just the way I was taught. I know y'all cajuns down the road like it a bit darker. I make mine lighter because it gives my gumbo a bit more velvety taste.

Additionally if you're spending 30 minutes on making a bechamel sauce you're using wayyyy to much water. Maybe you're talking about making a whole dish not just a sauce?

I tell you what, Mattie, I used to watch that cajun chef Justin Wilson on TV. Y'all sure as hell got it right when it comes to cooking! A country boy can eat!
Mattie B Offline
#38 Posted: Thu, Aug 25 2016, 5:43 PM EST
Joined: 12-12-2005
Posts: 6,350
You are right in everything you said.

Roux for gumbo is what takes time. And I like mine very dark. A dark chocolate color.
DrafterX Offline
#39 Posted: Thu, Aug 25 2016, 5:49 PM EST
Joined: 10-18-2005
Posts: 98,588
in other words, burnt..?? Huh
Mattie B Offline
#40 Posted: Thu, Aug 25 2016, 6:00 PM EST
Joined: 12-12-2005
Posts: 6,350
Not burnt. That's why it takes so long. It's very easy to burn a roux. A burnt roux will ruin a gumbo.
dharbolt Offline
#41 Posted: Thu, Aug 25 2016, 7:05 PM EST
Joined: 08-03-2013
Posts: 6,952
sd72 wrote:
I'm prolly just gonna run up to the tap house and eat, and see if any of the 65 beers are new.

Pure laziness Herfing
frankj1 Offline
#42 Posted: Thu, Aug 25 2016, 7:16 PM EST
Joined: 02-08-2007
Posts: 44,252
jjanecka wrote:
A bechamel is one of the simplest sauces that exist in scratch cooking. Listen up because you're gonna learn some neat tricks. I grew up scratch cooking been doing it since I was five and I make some decadent food with very simple ingredients. Not only is it simple but cooking in this manner is downright cheap. It really came into play when I only had $250/mo in college to spend on smokes, gas, and food.

Roux - simple thickener that's made by cookig flour and a fat together

Bechamel - sauce/gravy consisting of roux and milk

Bechamel + Salt and Pepper = White Gravy
Bechamel + Parmegean Cheese = Alfredo Sauce
Bechamel + Velveeta = Cheese Sauce (for dips, mac&cheese, or broccoli&cheese, potatoes au gratin)
Bechamel + Crawfish Tails/shrimp + more butter = a great sauce to add on top of baked fish
Bechamel + Mustard = mustard sauce for chicken or pork

You can sautee onions and potatoes then thin out a bechamel with clam juice and clams to make a clam chowder.

Bechamel in combination with cheese, tomato sauce, and meat to make lasagna. Just layer each topping between precooked layers of lasagna pasta.

Bechamel mixed with vegetables and chicken is the base for chicken pot pie.

There are a lot of other uses for it too. It's the most versatile sauce outside of brown sauce. Quick and simple to make only takes 5 minutes.

I find it hard to believe you weigh one pound more than 345!
jjanecka Offline
#43 Posted: Thu, Aug 25 2016, 7:37 PM EST
Joined: 12-08-2015
Posts: 4,334
Never trust a skinny cook. ;)
frankj1 Offline
#44 Posted: Thu, Aug 25 2016, 7:52 PM EST
Joined: 02-08-2007
Posts: 44,252
no argument
jjanecka Offline
#45 Posted: Thu, Aug 25 2016, 8:24 PM EST
Joined: 12-08-2015
Posts: 4,334
Hmhaines, I did try the mayonnaise trick today on my grilled cheese. I like how it turned out; at first it looked like it was going to be very soggy but after a couple minutes of cooling off the bread set and it turned out pretty good. Thanks for the tip!
Hmhaines Offline
#46 Posted: Thu, Aug 25 2016, 9:02 PM EST
Joined: 12-16-2015
Posts: 853
jjanecka wrote:
Hmhaines, I did try the mayonnaise trick today on my grilled cheese. I like how it turned out; at first it looked like it was going to be very soggy but after a couple minutes of cooling off the bread set and it turned out pretty good. Thanks for the tip!

Glad you liked it!
Palama Offline
#47 Posted: Sat, Jan 14 2023, 2:03 PM EST
Joined: 02-05-2013
Posts: 23,819
Hmhaines wrote:
Don't think there's a thread like this:

I've got one or two easy little things I like to suggest to people, things that can enhance a meal without hassle or grand expense. Anyone else?


Instead of butter, use mayonnaise on the outside of a grilled cheese sandwich. It cooks beautifully, gets crispy without burning, and tastes like it was made at the perfect diner. This is somwhat uncommon, some people balk at the idea, but you ought to try it before you say boo.

Sprinkle cinnamon on top of macaroni and cheese. This stems from my childhood, I enjoyed having homemade applesauce and Kraft Mac&C for dinner. The cinnamon doesn't replace mom's homemade applesauce, but it is a whole lot easier!

(You'll note, I'm not exactly a "classy" eater sometimes.)


HARVEY!

Hope he’s doing well.

Don’t remember when I started using mayonnaise for grilled cheese sandwiches but it mighta started after reading this post. Definitely works for us.

Gotta try the cinnamon (…or even the applesauce…) on mac ‘n cheese.
Gene363 Offline
#48 Posted: Sat, Jan 14 2023, 2:48 PM EST
Joined: 01-24-2003
Posts: 30,874
Palama wrote:
HARVEY!

Hope he’s doing well.

Don’t remember when I started using mayonnaise for grilled cheese sandwiches but it mighta started after reading this post. Definitely works for us.

Gotta try the cinnamon (…or even the applesauce…) on mac ‘n cheese.


Try putting your mac ‘n cheese in a smoker.
DrMaddVibe Offline
#49 Posted: Sat, Jan 14 2023, 2:51 PM EST
Joined: 10-21-2000
Posts: 55,556
Gene363 wrote:
Try putting your mac ‘n cheese in a smoker.



Did that with Patti Labelle's recipe....mmmmgood
Gene363 Offline
#50 Posted: Sat, Jan 14 2023, 3:10 PM EST
Joined: 01-24-2003
Posts: 30,874
DrMaddVibe wrote:
Did that with Patti Labelle's recipe....mmmmgood



Yes!

https://www.food.com/recipe/patti-labelles-macaroni-and-cheese-17186
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