/ck/ - Food & Cooking

[Anonymous No.17297874]

Irish here. Made this last night. This is American cuisine?

[Anonymous No.17297882]

>>17297874
Looks pretty american to me
t. american

[Anonymous No.17297883]

>>17297874
Yes, looks great. How was it?

[Anonymous No.17297917]

>>17297874
did you make that chicken?

[Anonymous No.17297925]

>>17297874
Drown everything on that plate with ranch and then I might be interested

[Anonymous No.17297934]

>>17297883
Felt dry. I didn't really feel like the pasta belonged either. I think replace the mac and cheese with some dark brown meat gravy and maybe some corn would've been nicer. The mash was nice, i never usually put that much butter or cream in it but i think i will from now on

[Anonymous No.17297948]

>>17297934
IMO your suggestions would be much closer to what I would do. Corn on the cob or creamed corn (a light cream heavy herb recipe), a bit of gravy here and there as needed. Your dish was maybe a bit too southern for me. I could also replace the mac with an apple walnut blue cheese salad and would rock it.

If you are on an American food exploration kick also see if you can order a bit of wild rice, it’s literally wild grass seed, but is beautifully zesty and peppery and you can choose if/how to dress, many options, some like buttery, some vinegary, some smoky bacony, just fyi. Great post OP.

[Anonymous No.17297985]

>>17297948
I'll look into these things thanks. Any other American things to try? I did meatloaf and hamburger helper a while back.

[Anonymous No.17298008]

>>17297985
Burgers. You probably have access to decent grass fed beef in Ireland. Add cheese, bacon, and or BBQ sauce or standard ketchup, mustard, pickles, and lettuce to taste.

Other American food I default to is actually Italian or Mexican. So you are pretty on the nose. The thanksgiving pallete is amazing imo. Those are the highlights, otherwise it's like casseroles and ugly desserts. Maybe Creole food, gumbo, etc?

[Anonymous No.17298013]

cheese, meat, butter in the potatoes, oil on the chicken

pretty unhealthy

[Anonymous No.17298027]

>>17297874
here's my analysis

[Anonymous No.17298055]

>>17297985
No problem. An iconic American dish that is argued about everywhere but loved everywhere is pork shoulder. Some like it pulled (shredded) some like it sliced, some like it chunked off with tongs, but almost everyone likes it. I’ve used this probably 25 times since 2005 or whenever this one showed up. However, I have improved upon it, which I will describe below. But here is the base tecipe: https://www.food.com/recipe/tyler-florences-pulled-pork-318643

My improvements: (1) decrease temperature to 300F or preferable if your oven can keep temp, 275F. It is much juicer. (2) Expect 2-3 extra hours because of lower temp, but after hour 3 from beginning, flip over and coat with sriracha or any chili paste and sprinkle brown sugar on top of the sticky hot sauce. As it browns, then turns and shallow fries, it builds an amazing crust, akin to traditional bbq. Basically, you stop when you’re not sure if you can flip it because it’s starting to come apart. At that point OUT, tent and rest at least 20 min.

After the meat gets started, make a “Lexington dip” sauce: https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/lexington-dip-bbq-sauce/

It’s vinegary and peppery and a pain in the ass. I use heaping tablespoons of brown sugar and a very heaping ketchup because the original is so cold-hearted. But once the fatty pork and the asshole sauce mix, you’ll know why it’s a thing.

[Anonymous No.17298076]

>>17297874
yep

[Anonymous No.17298094]

>>17298055
I meant to imply that every hour after hour 3, on the hour, you flip the meat and perform the chili smearing and brown sugar dusting ritual to the new top dry side. There will come a time where you say to yourself, “Not sure if I can flip this”. Then you don’t flip it and it’s done and time to rest. Don’t shred it, just put it there with tongs and a knife and let your guests grapple with it.

[Anonymous No.17298108]

>>17297874
looks great
but there's too much green on the plate to be american

[Anonymous No.17298429]

>>17298108
BAHAHAHAHAHAHAHAHAHAG

[Anonymous No.17298441]

>>17297874
What was the breading / batter for the chicken?

[Anonymous No.17298448]

>Irish here
opinion discarded

[Anonymous No.17298456]

American here. Made this last night. This is Irish cuisine?

[Anonymous No.17298469]

>>17298456
the guinness is cuisine but the other two are drinks

[Anonymous No.17298472]

>>17297874
As an American of Irish and African American descent, you have made me proud on a lot of levels op. The only thing that would improve that meal is a fat cup of gravy for dipping and pouring and some alcohol. If you have a crock pot or medium thick metal pot I would suggest Turkey necks & Pinto beans for your next try if you'd like a recipe. Didn't have a pic of it so here's some baklava I got the other day

[Anonymous No.17298673]

>>17298472
Yes recipe please.
Funny coincidence, my 13yo daughter make baklava a few days ago

[Anonymous No.17298685]

>>17298008
Might try gumbo

>>17298027
Ok

>>17298055
I'll certainly try it at some point

>>17298441
2:1 flour and cornflour, some seasoning. Chicken marinated in buttermilk and seasoning. Take buttermilk chicken, put in flour, back to buttermilk, back to flour. Let sit half hour, fry

[Anonymous No.17298689]

>>17298027
potatoes and beans are indigenous to the western hemisphere, anon

[Anonymous No.17298716]

>>17298689
then why do they always call them harry covert on tv? ireland is a western country famous for its potatoes duh

[Anonymous No.17298860]

>>17297874
yep

[Anonymous No.17299225]

>>17298716
that may well be but the fact is that brian boru lived and died without ever tasting a potato

[Anonymous No.17299355]

>>17297948
>>17297934

Macaroni and cheese is a food that's hard to do bad, but also hard to do great. Wouldn't be surprised if it turned out a little dry. What about cornbread, in the future?

[Anonymous No.17299374]

>>17298716
Are green beans and haricots verts not the same thing?

[Anonymous No.17299440]

>>17298456
Pretty fuckin much

[Anonymous No.17299455]

>>17297874
Looks good, I'd eat it. Good job.
t. American

[Anonymous No.17299505]

>>17299355
Mac and cheese wasn't dry, i meant the rest of the dinner, it needed a sauce like gravy. Or triple the cheese sauce for the mac to compensate.

Yes cornbread is something I've heard of, I'll try that

[Anonymous No.17299537]

>>17298472
Goddamn anon that looks incredible

[Anonymous No.17299548]

>>17297934
Try cornbread or maybe even a creamed corn style casserole next time.

Also, fuck beans. Get that shit away from my food.

[Anonymous No.17299554]

Looks really good anon. I would have sauteed the green beans in bacon grease until they got a little browning (but not burnt) and added a lot of garlic.

[Anonymous No.17299575]

The chicken looks good. The potatoes and mac and cheese are redundant - you'd only need one of them.

I'd eat it mate!

[Anonymous No.17299591]

>>17297934
if that's chicken, you coulda marinated it in pickle juice and/or buttermilk

[Anonymous No.17299605]

This looks good but why in hell would you have pasta AND mashed potatoes in the same plate ?

[Anonymous No.17299644]

>>17299225
yeah and if claire ever tried cooking a gourmet potato she'd have said that she has never eaten one before too

[Anonymous No.17299713]

>>17299455
Thanks

>>17299537
What about >>17298673

>>17299548
Yes someone else suggested those, I'll give it a go.

>>17299554
Good idea

>>17299591
I did in buttermilk

>>17299605
I don't know, just wanted to. It was a treat dinner

I made this toad in the hole tonight. Pretty good

[Anonymous No.17299717]

>>17299713

[Anonymous No.17300168]

>>17297874
Make some country fried steak anon, super comfy on a cold day, relatively cheap and easy to make too

[Anonymous No.17300353]

>>17300168
Nice

[Anonymous No.17300675]

>>17298673
>>17299713
Haven't seen a baklava that looks like this, seems thicker than usual but I'd totally still eat, looks good.

[Anonymous No.17300766]

>>17297874
It looks too nice. Need a gravy, white country, slopped over the taters and some of the chicken.
How did it taste?

[Anonymous No.17300891]

>>17297874
Usually it would be either or with the mash potatoes and Mac but this burger would nom OP

[Anonymous No.17300906]

>>17297934
Trick for the Mac and cheese is to use American cheese (block not sliced) with some other cheese. Helps emulsify everything and it melts into a beautiful smooth sauce.

I’ll fully agree with my Euro counterparts that American cheese is inferior to tradition cheese EXCEPT when it comes to making a cheese sauce.

[Anne Erin !W1MmioNU0A No.17300915]

>>17298008
>Creole
cajun

[Anonymous No.17300922]

>>17297874
Yeah

[Anonymous No.17300940]

>>17299713
To me a toad in the whole was just an egg in bread but this? Wow. I bet it was tasty.

[Anonymous No.17300997]

>>17297874
>American
Absolutely if you're a midwit boring redneck with a fat wife and mudshark daughters. You nailed it.

[Anonymous No.17301058]

>>17298673
Sorry for the late reply bud.
I usually will buy around 4-5 turkey necks and a pound of dried pinto beans. Rinse your beans and add to your crock pot with the necks, then put 6 or 7 cups of water. Take any type of season youd like, I did a spicy garlic mix from a local store and also did sage, cayanne, lots of cracked pepper and kosher salt. Mix all of that into the crock pot and set to low for 6 hours, my trick is I'll swap it from low to high after 4 hours stirring once an hour and do 1 or 2 more on high, 1 is usually enough. And then you just let it cool and serve over rice. Sorry it's a little informal of a recipe but its hand shown to me by my old black grandma, but hope you enjoy it!

[Anonymous No.17301081]

>>17299537
It was pretty good, I got it at a Halal restaurant with my gyro platter and it was almond baklava not pistachio. Also it had 1 thin layer of dough underneath and then the almonds and a bunch of stacked honey soaked layers for the top

[Anonymous No.17302536]

>>17300675
She got it from the great British bake off book she got at Christmas. Good shit

>>17300766
Think I'll try a white gravy next time. Chicken and mash were delish

>>17300891
Yes i think i went too meme on it

>>17300906
I think i added too much mac because i had a lovely sauce before it

>>17300940
This is sausage cooked in a big Yorkshire pudding. Pretty good with the red onion gravy i made

>>17301058
Thanks, sounds pretty interesting

[Anonymous No.17302551]

>>17297934
Whine whine whine, just have cabbage and booze ya paddy faggot

[Anonymous No.17302559]

>>17297934
Hello yes the mac and cheese is an anachronism

[Anonymous No.17302575]

>>17302551
Don't mind if i do

[Anonymous No.17302794]

>>17302536
You probably did add too much pasta to the sauce. It requires more mornay sauce than you would think. The first time people make mac n cheese it usually turns out dry. Feel free to mess around with the cheeses too. I use cheddar, gruyere, and a bit of parmigiano reggiano.

[Anonymous No.17302837]

>>17297874
My mom grew up in Mississippi and she would always blanch the green beans, the sauté with vinegar, bacon, and black pepper.

Other good southern recipes you may want to try:
>butter beans boiled with a ham hock
(bacon joint in Éire). Start from dry, will be boiling all day until soft, keep a close eye on the water and just top as needed
>cornbread
best with the butter beans
>Biscuits and sausage cream gravy
Just the best in general. Add sage and black pepper to your standard off the shelf Irish pork sausages or make your own
>creamed corn
>yellow squash casserole
Do not put cheese in it like some recipes say to do, it should be mostly onions squash and butter
>cube steak
your butcher probably doesn’t have the device needed to make this so chicken fried steak is close enough
>Mississippi delta tamales
because I’m curious as to what you’ll discover

[Anonymous No.17302859]

>>17297874
why the fuck are you eating mac and cheese past the age of 12

[Anonymous No.17302871]

>>17297874

This is one of my favorite meals as an American, but you made it in a typical flavorless Irish fashion. Looks like you have no fucking seasoning at all on your green beans or chicken. Put some gravy on those mashed potatoes, and your mac and cheese is way too dry for what looks like stovetop cooked. Your mac and cheese should only look that dry if it was baked, and the bakes stuff is packed with flavor.

You also need some BBQ sauce or something to dip those chicken tendies in.

[Anonymous No.17303369]

>>17302859
What

[Anonymous No.17303403]

>>17302794
Yes i used 2 cheddars and some mozzarella. Less pasta next time

>>17302837
Interesting, I'll look into it

>>17302859
3 of my kids are under 12 you retard

>>17302871
I agree except for bbq sauce. I really like my fried chicken dry

>>17303369
Yes, what??

[Anonymous No.17304619]

>>17297985
Tater tot casserole my dude

[Anonymous No.17304781]

>>17297874
Based Gaeilge chad, looks pretty 'murican, ya done good.

[Anonymous No.17304789]

>>17297874
I would be elated if my fat american wife made this for fat american me.

[Anonymous No.17304803]

>>17299717
Looks fuckin great, anon. Cheers.

[Anonymous No.17304868]

>>17297874
take out the corn and add some gravy and i'd come to your place for dinner every night

[Anonymous No.17304877]

>>17304868
my bad that was pasta not corn
still my point stands, add gravy, and whatever that pasta is it doesn't really go with the rest of that meal

[Anonymous No.17304894]

>>17304877
its mac and cheese

[Anonymous No.17305207]

>>17304894
yep, it doesnt really fit the rest of the meal

[Anonymous No.17305770]

>>17305207
wrong

[Anonymous No.17305830]

>>17297985
Clam chowder