/ck/ - Food & Cooking

All of the 'salads' that aren't actually salads: potato, pasta, chicken, tuna. The generic form of all of these is absolutely revolting but when made right can be really delicious.

I'm super weird about chili, if I know the person who made it and it's not just generic red glob then I'll tentatively eat it but fast food chili or most restaurant chili is just a 100% non-starter for me. I can't even watch someone eat Wendy's or Cincinnati chili without getting a little queasy.

Pimento cheese, another thing that the generic version of sucks but when made right is amazing.

>>15557431
>All of the 'salads' that aren't actually salads: potato, pasta, chicken, tuna.
This 100%.
I didn't mention them in the OP because I didn't want to ramble on with too many examples but I don't think anyone else has ever made a "salad" that I liked as much as my own. Not even my mother who cultivated my preferences makes them right anymore.
When I go to picnics, cookouts, barbeques, etc. I'll always volunteer to make the potato salad. Deviled eggs too since I'll already be hard-boiling some for the salad, which I also have my preferences for.

>>15557372
Being fair, everyone except me fucks up potato salad
No Japan, you can't just add cucumber slices to mashed potato and call it a day

>>15557372
>trusting other people to cook your food for you
I never trust anyone to cook anything for me unless they are following a recipe, or it's something they themselves thought up. People ALWAYS get shit wrong.

>>15557578
>>15557372
>>15557431
what's the secret to a good mayo salad in your opinions? for me, nothing improves an olivier salad/potato salad like a few tablespoons of yoghurt or sour cream. it cuts right through the mayo and elevates the salad. nobody seems to do this but me and i learned it from my mom who seems to have arrived at it independently of anyone else. i've also heard of people adding mustard instead of yoghurt and that sounds like it also might work
idk how that would work for coleslaw though, we never make that in my country

>>15558377
1/2 tsp vinigar, 1 tsp vanilla essence

>>15558365
This. Let alone the fact that most people are tastelets. One of my family members make her "family recipe" tato salat with cheap ready made mayo, 15 minutes grey boiled eggs and "low sodium". The same person will unironically gag when faced with a moderatly spiced dish.

>>15557431
>I'm super weird about chili, if I know the person who made it and it's not just generic red glob then I'll tentatively eat it but fast food chili or most restaurant chili is just a 100% non-starter for me. I can't even watch someone eat Wendy's or Cincinnati chili without getting a little queasy.
Why? It's just beef and pepper sauce.

Baked salmon
Shrimp scampi
Bechamel
Meatball ragu (they always forget the anchovies)

Gf kicks my dick in with her stirfry tho. I can't do stirfry.

not food but a cup of tea, normies are terrible at making it right
>only brew the teabag for 15 seconds
>use skimmed 'milk'
>way too much milk
>huge mug so tea is diluted
>not enough sugar

Just let me do it, ffs

Pasta salad. I make it how my dad made it when I was a child and nothing else will ever come close. (for me at least)

Not exactly the same thing but Asian food in general.
When my family got asian takeout or went to an asian restaurant, the asian food looked like the top left picture. Lots of meat, savoury sauces and everything is cooked differently than my home countries food.
When i make asian food myself, it looks like the top right picture. I try to mimic the way it tastes and how it is prepeared.
The bottom left picture is how the food looked when I went to these asian countries and tried their food.
The bottom right is how my friends at University make "asian food"
>LMAO lets just undercook everything (or not cook it at all), because that is healthy, dont add ANY MEAT, because it's healthy and substitute any ingredient that I can't pronounce or isn't avaliable at Lidl.
>AND THEN SPRINKLE SOME PEANUTS ON TOP BECAUSE THATS AN ASIAN THING TO DO

>>15560074
you forgot your picture idiot

>>15557372
I trust no foods made by hands browner than my own. This is a good general policy everyone should adopt.

>>15557372
scrambled eggs with white cheese
the scale is rare < eggs > well done
depending on how it's done it can give you the shits

>>15560091
>>15560074
I was only pretending to be retarded.

Creamed beef. Every restaurant I know makes it way too lumpy, tastes too bland, and it's like they just took some ready-made store bought stuff and reheated it. The worst is when they don't even use actual dried beef, but instead use thinly sliced hunks of ham.

>>15559597
>I can't do stirfry
the type of food that doesnt require any kind of skills
literally just throw shit in a wok and wa la

>>15558365
>>15558583
that and people don't wash their hands. My mom will fish through trash with her hands and then scoop out a boiled egg (after its cooled) without washing

>>15558326
>No Japan, you can't just add cucumber slices to mashed potato and call it a day
Do they really do this? Not even memeing but that sounds awful.
Kind of related but I've also seen recipes for "mashed potato potato salad" out there. Looks like someone out there just overcooked the potatoes and started mixing in the ingredients before the potatoes cooled down, leaving everything as a slightly lumpy paste and tried to pass of their mistake as a new recipe.

>>15557431
>Soulfood bad

>>15560823
It is, unless you are from the demographic that created it. There is in fact nothing worse than eating outside one's cultural sphere.

>>15560846
I'll eat what I want and nobody can stop me, cunt.

>>15560074
give us that father son kamehameha mac salad recipe brother

Anybody else prefer German-style potato salad instead of the gloppy, mayo-laden stuff you find in the US? I'm from the states and can't stand that shit, but give me a warm salad with scallions, maybe some bacon, and a vinaigrette with citrus juice and a good mustard and I'll hoover that shit up at a BBQ or a potluck.

yous all better be posting your recipes if you think your so good at making said food

>mayo, not too much
>lots of dijon mustard
>pepper
>diced pickles and onions
>splash of vinegar
>bit of horseradish
wala very good potato salad

>>15560482
A proper stir fry on a big boi stove does take some skill though

>>15557372
Rice. Americans tend to boil it to gloop.

>>15560901
Well, I as a german do. Sadly thanks to you mutts and talmud vision, americanisation is a real thing. Most post boomer people prefere the majo shit. Ideally made with ready bought 70cent majo or fucking miracle whip.

Either way, check out "Schweizer Wurstsalat", might be something you woud enjoy as well. Add some fresh rye bread with cold butter on top and youre golden.

http://www.mamas-rezepte.de/rezept_Schweizer_Wurstsalat-14-2417.html

>>15558377

I use oil,vinegar and ancient style mustard instead :

3 part canola or olive oil
2 part cider vinegar
1 part old-style mustard

>>15563233
Interesting. I've seen some pasta salads in the US that are similar, with thin-sliced salami and/or pepperoni with the tomatoes and onion, sometimes olives, and a vinaigrette. May have to give that a shot, I can see how the rye bread might cut through all the heavy, pungent ingredients the same way the pasta does.

>>15561103
>>15561103
lad shouldn’t potato salad at least have some potato in it?

>>15557372
Fried eggs. I'm like Jesco White: I hate slimy runny eggs. But I also hate eggs that are dry and have browning; that is when it starts to smell like sulphur and it's gross.

>>15560822
Yes.
They sweeten mashed potato with some sugar then add slices of carrot and cucumber to it and call it a day.
It's the fucking worst until you put tobasco on it then it's actually pretty fukken good.
Unironically, the best use for their potato salad is to roll it into balls, crumb it and deep fry it.
They dont do this but i know a bunch of foreigners that do it at home and it tastes fucking godlike.

>>15560482
Nah it always gets too gummy or i make it too salty or fishy. The ratios are alien to me for some reason