I've done the same. I love mushroom soup. I love egg nog. I once tried to put the two together because I had run out of milk.
Now I'm not one to waste things, so I tried to finish it but could only stomach a few mouthfuls. Whatever unholy mixture that turned out to be needed to be buried a minimum of 10 feet deep in a lead container with warnings in every possible language to future generations to leave it the fuck alone.
I tried that once with hot cocoa. my logic was that going from water to milk makes hot cocoa far richer and tastier, even better if it's whole milk. egg nog is even richer and tastier than whole milk, so clearly cocoa nog should be delicious. nope
Once when I’d clearly had enough whiskey I tried adding msg to it. Thankfully I didn’t ruin much but dang does liquor not like umami
If you’re looking for a good place to use that egg nog, my dad always makes egg nog french toast on Christmas and it’s fantastic!
Hahaha
Rice and tortilla chips are both basically solid carbohydrates, right? So like, what's the difference between eating refried beans with tortilla chips, and putting refried beans in rice?
What they have in common is that they both make me not hungry anymore. The difference is how.
To be honest, that doesn’t say much. Could be black rice, brown rice, yellow rice, pink rice…. from all I know.
Let me put it this way: one time, I got pulled over for having two license plates showing, and a headlight out. When the officer asked for my ID and proof of insurance, I didn't have either on me.
He let me go with a warning
Good God, you may be whiter than I am. Casper the friendly ghost claims that he's got a better tan than I do.
You were so close. Gallo Pinto is a Latin American dish where you get black beans and white rice together. It's delicious.
refried beans in rice
So, tex mex? I'm pretty sure your classic tex mex bean burrito is rice + refried beans + cheese (like this nonsense; don't show your Mexican friends).
And in some Asian cultures, they absolutely do put beans in rice, like pat bap.
I think you're missing the point, it's not like people make mashed potato by churning a bunch of milk into butter.
I'd even suggest that butter is the more vital ingredient.
Are you really the sort of tard that if someone asks if you have milk you say yes because you have butter?
That only makes sense if you also have buttermilk, otherwise you're missing the rest of what makes milk... milk.
You can go from milk to butter in a pinch (put it in a container and shake for 10 min or so), you can't go the other way.
Tips:
Instead of wrecking the entirety of your cooking when introducing something that may not work so well, put a small amount of the new thing in your mouth with a bit of what you’re cooking.
In this case, take a spoonful of mashed potato without swallowing and then a sip of chocolate milk . Do you want an entire bowl of that?
Sometimes even just smelling one with a taste of the other is enough to decide.
Also, try a big spoonful of sour cream in your homemade mashed potato along with your regular seasonings. Awesome.
Mm, I guess for your everyday taste test this works. This would absolutely work as far as determining whether or not chocolate milk potatoes would be good. However, there are meals where completely incongruous ingredients blend perfectly due to how they're cooked.
Sometimes you must be adventurous.
I've cooked some weird stuff before. Sometimes it works, sometimes it doesn't. As I've gained experience, my cooking has improved and the number of failures has decreased. Same with every other skill. If it's not dangerous or expensive, just do it and see what happens!
Hell yeah. We are born as scientists and the adults around us extinguish that drive.
Kids always ask why. Why use milk, and not chocolate milk? Well, now you know why, and nobody told you.
Return to childhood, explore all those questions. That’s what you exist for! Questions! We are the universe trying to understand itself.
I used to be a terrible cook, but I’ve learned from those bland bean stews and barely-edible noodle dishes. Now I can eat everything I make, and most other people can too (sodium free, so challenge for some; magnesium salt isn’t the same)
On a long enough timescale, hydrogen will start to philosophize its own existence.
I have two:
Take bread, put some banana slices on top, and then spread some Dijon mustard on top. Better than it has any right to be.
If you have some proper aioli and you need to fry something (but without very high heat), spread a layer of aioli on it as your cooking fat. The oil renders out and leaves behind a thin crust of garlicy goodness.
Tried to makes some tuna-noodle casserole. Out of tuna. Substituted canned chicken for tuna. Out of cream of mushroom soup. Substituted cream of broccoli. My family jokingly dubbed the dish "chicken cordon green." I was 10 or 11 when that one worked out.
Learned in my late 20's that the real secret to a kickass marinara sauce is a single anchovy fillet that has been chopped into paste and added to the simmering sauce, with your aromatics.
I like pizza.
I like candy corn.
Saw weird post saying put candy corn on pizza.
I will never do that again.
I like pizza.
I like General Tso's Chicken
Made a General Tso's Chicken Pizza.
That shit is delicious.
Mozzarella/Romano yes. The sauce was General Tso's sauce, with lots of smaller chunks of chicken, green onion, and white onion.
This reminds me of when I made spaghetti and meatballs pizza. It was amazing. The spaghetti crisped up slightly on the edges, creating a satisfying crunch. Will make again.
Why try it in the first place? It's going to taste like candy corn on pizza.
I don't know about you, but I can imagine combinations of tastes well enough to spot an obvious bad idea.
Not all combinations are exactly what we predict they'll be, hence the reason for trying new things. People like pineapple on pizza so I thought a different kind of sweet thing might be worth the try.
I made pesto with it once, and I used nice home pressed oil too. Ended up extremely bitter, but luckily the bitterness subsided after a day in the fridge. Still didn't taste amazing though, so I think it still ended up being thrown away anyway.
Eh, I've had it and it's fine. It has a strong olive oil flavor, so it works better in Mediterranean dishes.
Given it's Kraft, I would guess it's cheap olive oil (not extra virgin) with weak taste so that may work better.
I've made a lot of macaroni and cheese in my day, and I haven't always had the luxury of being able to afford milk. My go-to in that scenario is to use at least double the recipe's butter, and substitute the required milk with about 75% as much water.
It makes the mac and squeaky and it tastes.. not very good.
I think you'd be better off using half and half, or cream. The butter is too much fat.
If they can't afford 1/4 cup (~60 ml) milk for a box of mac n cheese, they certainly can't afford half and half or cream.
If you're not in the US, get powdered milk, which is usually cheaper and for something like mac n cheese, it's plenty good enough. But in the US, powdered milk is more expensive for some stupid reason (probably something to do with dairy subsidies).
It is actually insane that powdered milk is treated as some obscure culinary ingredient in the US instead of, a nice and easy way to transport cheap long preserving milk. I get it doesn't hydrate perfectly but cooking with it is nearly perfect.
I have managed to find a single spice shop that managed to have it at a reasonable price. But powdered eggs is fricking everywhere and so much worse.
Well yeah, powdered milk is often twice as expensive as fresh milk, so no wonder it's relatively obscure here. Whole milk at Costco is $6.50 for two gallons ($3.50-4/gallon at the grocery store), the same quantity of Walmart brand powdered whole milk is $12.50 (makes 8 quarts, or 2 gallons). Non-fat milk is more reasonable ($8.50 at Walmart for 2 gal), but still more expensive than liquid milk (~$5.50 at Costco for 2 gal; ~$3-3.50 at the grocery store per gal).
It makes no sense. Liquid milk needs to be kept cold in transit (we don't ultra-pasteurize), is heavy, and needs to be sold within 2 weeks or so. Surely it's cheaper to dehydrate it at the source and just ship the powdered product...
And yeah, powdered eggs is an atrocity. It's also way more expensive (like ~$0.60/egg vs ~$0.18/egg at Costco, or $0.19/egg at Walmart), and they taste so much worse, so there's really no reason to buy them either. At least in my area, I can own chickens for less cost than buying powdered eggs (but buying fresh eggs is cheaper than raising chickens). It just makes no sense.
The only reason to buy either powdered milk or powdered eggs in the US is for food storage.
I recently saw a method for canning jiffy muffins.
You take the jiffy mix, some powdered egg, and some powdered milk, and put it in a jar. It keeps forever or something, probably.
When you're ready to make the muffins, you just add water.
Why that is easier than keeping a few boxes on hand, adding some milk, and cracking an egg, I do not know.
Interesting read on the subject. I personally like having a mix that is egg-free, one can purchase "just add water" mixes.
...the fact was that fresh eggs produced superior cakes. Using complete mixes which included dried eggs resulted in cakes that stuck to the pan, had poor texture, had a shorter shelf life, and often tasted too strongly of eggs.
Does it come out brown? 🤔
Could I prank someone by making chocolate mashed potatoes and say it's frosting?
Put some pickle juice in your mashed potatos and maybe a bit of lemon juice, that shit is the bomb
I once decided to stuff chicken breasts with Feta, blueberry, and rosemary, I really really thought it should work.
It's the dish that my SO reminds me of constantly that almost ended our relationship. She agrees I'm a good cook but says she almost was willing to take the thought back and leave me over that dish.... It was pretty bad.
It's one of those things that sounds like a good idea if you have a brain fart.
Checken stuffed with feta and rosemary would is lovely. Feta, blueberry, and rosemary should work well together.
2 great combinations, so it should work, right?
It's the chicken and blueberry you didn't think about.
This is one of the few areas that machine learning is actually good for.
https://www.cbc.ca/amp/1.4651392
Figuring out the chemistry of taste to come up with combos we haven’t thought of.
I mean if it had tasted good he would be upon an amazing discovery. Sometimes try and error helps.
The Michelin Star way is 1:1 butter to potato ratio (yes, so 1 pound of butter for every pound of potatoes) and a tiny bit of salt lol. You just run the mash potatoes through a fine mesh until it becomes a super smooth paste.
Jeez. I knew restaurant mashed potatoes used a lot of butter, but that's pretty nuts if true.
Restaurant food tastes good because we make it the unhealthy way, and we have commercial grade burners. To quote Beavis and/ or Butthead: "FIRE! hu hu YEAH! FIRE!"
That's why high end star restaurants serve smaller portions. 1) cuz it's usually a lot of ingredients but also 2) there's a psychological aspect where you appreciate the food more because there's less of it.
Fine mesh? We don't have time for that shit. I think you meant stick a blender in there and whip the shit out of them till they're smooth.
That's why it's Michelin Star lol. I just mash everything into the pot it's cooking out of. I personally like having some chunks of potato.
Then you need to clean the blender.
Just mash with a potato masher or a huge fork for a couple min. Cleanup is: toss masher/fork into dishwasher.
Small batches sure. I'm not interested in mashing 100 lbs of potatoes by hand every day
the good kind 😄
I usually put neutral grated cheese, it doesn't add a lot of flavour but it adds texture
