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.)

I eat whatever they serve at the chow hall.

So, I usually eat chicken and potatoes.

😟

I'm still waiting for the food OP.

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.

I WILL try the mayo on grilled cheese...

Hard cold butter is a pain to spread on soft bread.

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.

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.

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.

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.

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.

I have to have some about every 2 years or so- just to remind me why I don't eat it regularly.

Nothing I hate more than noodles drenched in fat.

I prefer tartar sauce to just mayonnaise. Not the sweet kind though.

you like your mayo chunky huh?

I tried the mayo on grilled cheese awhile back... prefer butter

Some excellent things coming up, adding them to my to-do list.

try sous vide

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.

Mayo and pesto mixed together on almost any sandwich. 🤤

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.

Where's Thurston?

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