#worchestershire sauce too
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the autistic urge to just chug vinegar until i get sick because haha sour sharp fun
#worchestershire sauce too#i like to have very very strong flavor bc sensory seaking#and then get all surprised pikachu when i get overstimulated and miserable from it#disclaimer: i have never chugged these things. i WILL eat like a tablespoon of them straight tho#i have to STOP myself from just drinking them tho the same way i stop my cat from eating 4 pounds of cheese#i know its delicious. but you will die.
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I can see a very specific way Jessie is a bad cook, and one that would be hard for her to learn out of between the logic involved and her personal history:
She overloads her dishes.
If something tastes good in a dish, she will add it, even if she's already added three contrasting flavors. She makes a curry, and adds poultry, potatoes, carrots and onions... And then adds apples and honey because that adds a good sweet flavor. And then she adds eggplant, zucchini and mushrooms because Delia got fresh produce and farm-fresh veggies are always a good option! And then she adds some salmon, because seafood curry is delicious, and some worchestershire sauce to bring out the saltiness of the fish and umami of the veg, and on top of that Delia's own trick with coffee is a spoon of instant coffee but that one twerp friend of Ash's, Brock, always recommends a block of chocolate, right? Well, both go in.
She ends up making this gelatinous _mass_ that's only edible by Ash's Muk by the time she's done. Her attempts after are still not good but not as bad as the 'Dark Type-Curry', and she and Delia ended up having takeout instead.
YESSSSS this is so good! She just gets too excited in the kitchen 😭
I feel like there's been a few episodes in the show where does exactly this. Like she just starts dumping random food into a dish that's probably already done and then when everyone eats it, she's the only one to not think it tastes horrible
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Nora: Hm...
Ren: Is something on your mind, Nora?
Nora: Something's weird about Team RWBY, and I'm gonna find out what!
Ren: How?
Nora: With this!
Ren: ...
Nora: ...
Ren: (Sighs) Fine, but bring it back. I need it for tonight.
Nora: Thank you~!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Nora: Hey, Weiss?
Weiss: Yes?
Nora: I need more of this stuff, but I don't know how to say it. Can you help me?
Weiss: I suppose. Hm... Wor- Wor-chester-shire? Right?
Nora: Mm, maybe. But that doesn't sound right. Ooh! Maybe Blakey knows!
Blake: Please, no.
Nora: Blaaaaaaaake~!
Blake: (Sighs) Yes, Nora?
Nora: Can you tell me what's in this bottle?
Blake: Worshersher?
Nora: Mm, I don't think that's how you say it, but thanks anyways!
Ruby: We're back! Oh, hey, Nora!
Nora: Hi, Ruby! Hi, Yang! Can you help me out? I need another bottle of this stuff!
Yang: Oh, really, huh? W-Well, uh, that word's a bit of a doozy-
Ruby: Oh, you need more worchestershire sauce?
Weiss: !
Blake: !
Yang: Ah, geez...
Ruby: W-What?
Nora: AHA! I knew it!
Ruby: Knew what?
Weiss: How were you able to pronounce that word perfectly on the first try?
Blake: So eloquently, too?
Nora: Only an eldritch being can pronounce an eldritch word without any trouble! That's why!
Ruby: What?! But that's crazy!
Yang: (Sighs) But also true. Ruby, it's time we had a talk about Dad, and who he really is.
Nora: (Gasps) Is your Dad-
Yang: Yeah, that's right. Our Dad is one of the Old Ones.
Weiss: ...What is going on?
Blake: I don't know, but I am here for it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ren: ...And there it is. (Sighs) Nora's in trouble and I have to bail her out. Again.
#rwby#sucker for love#nora valkyrie#lie ren#weiss schnee#blake belladonna#yang xiao long#ruby rose#rwby au
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A very happy birthday to three kings today, Peter Cushing (who's birthday was yesterday) Vincent Price, and Christopher Lee❤️
Tonight's meal comes from Vinny himself, I cooked his recipe for Steak Diane which is sirloin topped with a shallot-worchestershire sauce and very delicious. I paired mine with salad and a baked tater:
The cake was daunting as I had to face off with coffee buttercream, a frosting that I've massacared in the past. It actually turned out fine this time with a very light and fluffy consistency, though it's very rich and butter-forward. Honestly between the butter on my potato, the butter in the shallots and the butter on my steak, I might have just been hit with butter fatigue. I think it's oozing from my pores at this point.
The cake on the other hand was perfect. It was very moist and soft and was neither too dense nor too airy. It isn't a super dark chocolate but the chocolatiness is there and worked well with the coffee in the buttercream. I actually forgot to buy rum so it would be interesting how the heat/spice/sweetness would have added to the frosting.
Recipe here if you want to try:
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Posting my short rib recipe so you too can enjoy my delicious dinner last night. No measurements bc I wing it always.
Ingredients
- beef short ribs or country style ribs if you can't find short
- herbs: rosemary, thyme, bay leaf, oregano
- spices/seasoning: coriander, smoked paprika, salt, black pepper, chili powder, brown mustard (or mustard powder), worchestershire sauce, red pepper flakes
- tomato paste
- 1 shallot
- 4-5 garlic cloves
- mushrooms. I used shiitake and oyster but sometimes I just use baby bella. Go crazy with it
- carrots
- cornstarch or potato starch
- olive oil
- beef stock
- optional: red wine like pinot noir or merlot
Steps
1: on high heat heat up a pan with olive oil. Season ribs with salt and pepper and then sear the ribs on all sides and place in crock pot/slow cooker. You want a good brown crust.
2. Turn the heat down to medium low and fry up chopped shallots garlic and mushrooms in the beef fat. Also add 2 tablespoons of butter.
3. Add some salt and pepper to taste.
4. Once soft add a couple tablespoons of tomato paste and then cook until it melds into the veggies
5. Add 1/2 cup to a cup of red wine and a half cup of beef stock (optional). If not adding wine just add a cup of beef stock.
6. Turn to medium heat and scrape the bottom of the pan for the brown bits and once simmering add your herbs and your spices and mustard and worchestershire sauce to your taste. Add any salt or pepper if needed.
7. Reduce the liquid about half and then add into the crock pot.
8. Add more beef stock until it just covers everything and cook that on high for 6 hours or low for 8.
9. Once it is done/falling off bone. Strain the juice and add a water corn starch slurry and 2 tablespoons of butter plus any salt or pepper to taste to make a gravy. You can make as thin or thick as youd like.
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Trystan & Nora, Hot Sauce for the 100 words.
thank you so much for sending me a prompt Kyra!
worchestershire ~ trystan x nora
100 word drabble challenge for clear skin
Wc: ..678. I'm SORRY okay this kind of spiralled into something and im too stubborn to edit it out.
(I'm definitely not having clear skin after this)
“Clearly it is capsaicin. Dosing more than 12 grams is enough to cause significant harm.” Ruby brought out the test results.
“But the victim seems to have had a high tolerance for pain, considering she ordered a virgin bloody mary.” Trystan pointed at the receipt. “Surely the capsaicin found in the Tabasco sauce consumed would be less than the lethal dosage, no? She is also Thai, which means she definitely must have more than the average person's spice tolerance. I should know. I went to Chiang Mai. They had this competition at this restaurant and I -- am happy to report I finished third.”
“But what if capsaicin was added to her drink?”
“Does not make any sense. Her drink was covered.” Trystan showed her the picture. “And she had no reason to -- well, open the lid or anything, considering the drink was a sizable portion and she carried it around before she fainted. Unless the bartender had some kind of personal vendetta against her, she would have had no reason to die.”
“Nora?” Ruby asked. “What are you doing?”
“Going through her medical records.”
“I have gone through it twice. Nowhere does it say she is allergic to capsaicin.”
“Trystan, you're our drink connoisseur. What does a Bloody Mary contain again?”
“Hot sauce definitely. Tomato juice or extract of some tomato variety. Vodka is a must. A twist of lemon. Worchesure sauce-”
“Wor-what?” Nora asked.
“Oh come on, don't tell me you haven't heard of Wor-chest-ur-shur sauce.”
“C-can you say that again? I didn't quite catch it.”
Trystan groaned. “Worsesshur sauce” , pronouncing it incorrectly and knowing full well of it.
“One more time, my ears might have missed-”
“Worces- '' Trystan struggled again, remembering a video wherein they'd put on this Cockney accent. Except his sounded like a duck getting strangled by another duck.
“She's messing with you.” Ruby exclaimed. “Goddamn it, Nora. A woman's dead!”
“Right, right yeah- just making sure.” Nora shot him a playful look. Trystan turned the other way. “And vodka, right?”
“Yes. Whatever will you do without vodka?”
“In this scenario, you die.” Nora grabbed a piece of paper from the file and slid it to them across the desk. “She’s allergic to grapes. Deathly, if I might add. Which is why she ordered a virgin bloody mary according to the receipt in the purse.”
“Vodka doesn't have grapes in them.” Ruby took a closer look at it.
“True but premium vodkas tend to have them. Especially the ones with fruit, such as the brand Ciroc.”
“Ciroc right here.” Nora pointed at a picture of the shelf of bottles she'd taken not long ago. “We don't have a large sample size of the drink to have another round of tests but we can go there and check out their employee handbook. Considering she specifically ordered virgin cocktails, it is safe to assume whoever worked there probably had a personal vendetta.”
“Ha! I was right!”
“Not so fast, Mr Worcestershire sauce.” Nora said, in perfect pronunciation of the word. “We’ll have to look for any discrepancies in the employee record. It was a crowded house last night. Anyone could've played bartender.”
“We can't rule out accidents either.”
“Exactly. Good work Ruby.”
“But I thought it was capsaicin.”
“Well now you know mistakes can be tackled-”
“-With my drinking knowledge around.”
The two shot him a look.
“What? I am not a feverish alcoholic. I happen to know a lot about them from this employee manual right here.” Trystan produced a book of cocktail recipes from his coat jacket.
“Where did you find this?”
“I stole it from the scene of the crime, obviously.” Trystan put it ever so nonchalantly. “As Nora was saying, mistakes can be tackled with me around.”
“You thought it was some Tabasco sauce drug.” Nora glared at him.
“Ignore her. Clearly I am being underpaid and overlooked for my services.” he said. “Can we go through our evidence now or are you going to continue to stall by flirting with me?”
“Say Worcestershire sauce five times in a row.”
“Shut up.”
***
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lamb stew recipe attempt to be recreated
im gonna do my best. mostly because i didnt write it down as i went and invented the entire thing as i was doing it and also every single ingredient in my grandmother’s house is expired and i had to substitute a Lot. here’s some variation on the lamb stew i made last year. this should be done in three stages. stage the first: prep, ideally the night before you cook, but if not do it in the morning at least 3-6hrs ahead of cooking. stage the second: bone broth. start this at least 5 hours before you intend to serve the food. stage the third: final soup assembly.
total time: i think it took me 10 hours. fuck if i know.
(beetroot voice) ingredience:
two lamb shoulders
six cherry tomatoes
pasta(?) (amount, pick whatever)
barley (amount, pick whatever)
two carrots (medallions, thin-cut)
one and a half sticks of celery (peeled and chopped)
a bunch of mushrooms. everyone there liked mushrooms so i think i put in like six brown baby bella mushrooms.
like however much garlic you feel like putting in. i think i put in half an entire head. roast it first, in olive oil and in tinfoil
ideally, if you have it, soy sauce. i didn’t. worchestireshire sauce works in a pinch.
salt, pepper, and whatever the hell else you want. i think i had mrs.dash’s. season to taste. idfk.
3-6 hours before you start cooking:
lament the fact that your family is all hoarders but never of anything useful and you have no measuring tools including no water cup measurement, no non-expired spices, nothing umami except an almost-expired bottle of worchestershire sauce, and reconsider most of your life decisions
remember that you’re the only person in your entire family who can cook and your father once made “japanese whitefish” by braising it in melted butter and put it over white rice
reconsider and realize that there’s no helping them and resolve to eyeball all of it.
chop all the cherry tomatoes in half, salt them, cover in plastic wrap, put them in the fridge
do a salt, pepper, and minced garlic rub on the lamb with as much worchestershire sauce (or soy sauce) you’d want for dipping sushi in, and a little bit of brown sugar. “this lack of measurements is unhelpful” i know i’m sorry i didnt have a single measurement instrument. my grandmother has none. i was eyeballing it. cover all of them in plastic wrap, leave them in the fridge for at least two hours, then flip them over so the other side gets the marinade.
cooking (4+hrs before serving):
keeping the head of garlic whole, peel the outer shell off and chop the tips off of each piece. wiped the open tips down with olive oil, roast in the oven for 30min at 400f/200c for 45min to an hour.
take the lamb shoulders out and chop out all the bones. chop the remaining meat up into stew-size chunks and throw them in with the tomatoes in the pot. sear them on high heat until it smells good. put them back in the marinade and back in the fridge.
take the cherry tomatoes and put them on the bottom of your stew pot (without washing it, never at any point wash it from hereon in) with olive oil and blister them on low heat until they’re charred, bubbly, and smell great. leave everything in the pot.
while the tomatoes are blistering, wash and medallion two carrots and the celery. put them aside. at this point (or soon thereafter) the garlic should be roasted.
once the garlic is roasted, take your pot with its lamb/blistered tomato sear and add to it about a quarter/euro coin sized amount of worchestershire sauce, the lamb shoulder bones, the carrots, the mushrooms, and the celery. add half of the head of roasted garlic. if you’re lucky and have spices, add a little bit of oregano. i had one bay leaf so i added that. put in at least 6 cups/1.5l of water put on the lid and leave the whole thing to reduce at low heat for at minimum three hours. add water regularly whenever it gets too low.
two hours before you intend to serve the soup: add the chopped up lamb from the fridge and its marinade juice. reduce the heat to very low.
half an hour before you intend to serve the soup: add the barley and the pasta. if it’s getting too thick add a little more water. add salt/spices to taste.
turn off the heat. before serving heat back up a little bit. use the rest of the head of garlic to mash up and make a 2:1 ratio of garlic to butter spread for the loaf of bread your father helpfully “bought” to “add to dinner”
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So, my friend (Chrom) asked me to write indo foodie's recipe to make. I choose this menu because I think the ingredients can be found overseas too. So I write this recipe both in id or en and share it in here just in case.
These are the ingredients. "How to make" is below.
Cara membuat
1. Lumuri potongan dada ayam dengan jeruk nipis. Setelah itu bisa dimarinasi dengan saus tiram dan kecap inggris. Diamkan di kulkas 15-30 menit.
2. Goreng ayam. Sisihkan.
3. Panaskan mentega kira kira 2 sdm. Tumis bawang putih, bawang bombay hingga wangi.
4.Masukkan saus tiram, kecap inggris, kecap manis, lada. Lalu masukkan ayam.
5. Tambahkan air sedikit saja. Lalu masak hingga kuah menyusut dan ayam empuk. Tambahkan cabe rawit jika ingin. Selesai lalu sajikan
EN (sorry if its wrong I use translator)
1. Smear pieces of chicken breast with lime. After that, marinated with oyster sauce and worchestershire sauce. Keep it in the fridge around 15-30 minutes.
2. Fried the chicken for few times.
3. Heat the butter (around 2 tbsp) on the pan. Sauté garlic, onion, until it smells good. Add tomato sauce, sweet soy sauce, worchestershire sauce, and oyster sauce.
4. Add few of water, then cook until the water reduced and the chicken is tender. You can add cheyenne pepper if you want. Finish and ready to serve.
(ps. Sweet soy sauce is Indonesian condiment so if you cant find it in your place that is ok you can skip it).
Bonus.
Malewife Delta Crane.
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in case anyone had any doubts about theatre kids being the most chaotic beings, here are some things i’ve witnessed in high school theatre:
someone put worchestershire sauce on a brownie and ate the whole thing
“you look like ronald mcdonald if he was more of a pedophile”
we had music playing while we were getting ready and people started doing our dances from the show with the music that was playing
we were moving a piano from the auditorium back to the band room and someone played it the whole time. while moving.
there’s a part in shrek after morning person where shrek and donkey have to ad-lib for a little bit and one time they had a little funeral for the exploded bird
we had remote control mice for shrek and one time they lost signal before they could make it offstage so they were onstage during the ad-libbing and donkey chased them around like a cat while stage crew was desperately trying to get them offstage and donkey just fuckin swatted one into the pit
during les mis there was a whole thing with the pronunciation of cosette, especially with marius since he has to say it a lot, so his gift to her was a cassette tape that said “dearest”
during godspell someone morphed our jesus’s face with a picture of jesus and created a very cursed image that ended up everywhere. someone sent it in the group chat every day, it was on the wall at our cast party, we couldn’t escape it.
also during godspell our jesus literally passed out during intermission of a show and still tried to go on for the second act despite the fact that he could barely stand
someone fractured his tibia less than a week before the show and refused to use crutches during performances
the same someone gave himself a concussion during godspell bc while we were doing the goats and sheep scene he got way too into it and rammed his head into the floor
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What's ur favourite pasta recipe? The only way I can make good past is by using ketchup. Please help
I think its always important to have a good Spaghetti recipe under your belt (among other things 😏).
Vals Spaghetti
*optional/can be substituted
-However much spaghetti noodles you think you can handle idk I always make too much
-*Protein of your choice. Lentils are a great and cheap substitute! Otherwise I just use lean ground beef.
-2 cloves of garlic bc we don't get ticks in this house.
-1/2 onion. I never stick with one kind, so I'm just gonna stay do a red onion for this.
-1 can of tomato sauce.
-*1 can chopped green chili and tomato because just like this page, I like things a little spicy (you can use regular diced tomatos if you dont want the heat)
-*1 can black olives
-*Sliced mushrooms
-1 egg. Its gonna do magic for us. Just wait. You dont even taste it in the sauce. Just like...
-*2 tablespoons brown sugar! It cuts the acidity of the tomato sauce to round out the flavor. Honey also works fine for this.
-2 tablespoons worchestershire sauce. I tried misspelling it intentionally and ended up spelling it right. Fascinating.
-Maybe 1/3ish cup of a dairy type? I use oatmilk or else I'll destroy my guts *in a not sexy way*
For dry seasonings, I always advise to work up to seasoning rather than going all in immediately. It's easy to add, but hard to take away.
-Salt
-Pepper
-Garlic powder
-Onion Powder
-Rosemary
I like to add those to the meat after I get the garlic and onion fragrant. Then add your tomato sauce, and other desired fixings. Don't forget that brown sugar, worchestershire sauce and a WHISKED egg. Add the egg gradually while stirring to thicken the sauce.
After the sauce is built, then you can add other spices for taste
-Oregano
-Thyme
-Basil (I also advocate for some pesto paste bc that shit is nummy!)
So yeah! Do all that while your pasta boils, save some of the pasta water to help the sauce stick to the noodles, and dish up with a topping of mozzarella or parmesean.
Enjoy!
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Incredible mac n cheese
This recipe is not the cheapest, requires a lot of dish washing and time, but is delicious and very worthwhile if it can be managed.
Made about 5 generous entree servings for me, your mileage may vary. Could be a side dish and it would make more servings, but why on earth would you do that? Made to direction, this dish is a star.
Freezes and microwaves well.
I've tried to make the recipe as clear as possible and walk through every step of the process, so that anyone regardless of cooking experience can succeed.
Ingredience:
8 oz dry pasta of choice [recommended: rotini, fusilli, or similar. egg noodles acceptable but don't hold the sauce well itself but not an issue if meat present. not recommended: ziti, fetuccini, farfalle. any kind of relatively flat pasta will not hold sauce]
8 oz shredded mild easy melting cheese [borden easy melt shreds, pizza blend, quesadilla blend, american all good choices]
8 oz strong aged cheese [can be shredded or chopped into small pieces, can use multiple for enhanced flavor. smoked cheese is ideal. prefer cheddar but gouda or other strong cheeses would work for a different taste]
1 lb ground meat or meatless crumbles of choice [LOW FAT CONTENT. recommend at Least 80/20 beef, prefer 90/10 or less] Optional, but highly recommended
1 cup milk
1/2 medium yellow onion, white for stronger flavor
several cloves of garlic [recommend more than 1/2 bulb up to one whole bulb, per taste]
1/2 large hothouse tomato or equivalent
1 tbsp butter
salt and pepper
turmeric
optional: single drop of yellow mustard [i do not like mustard normally but it does enhance the flavor]
optional: soy sauce, worchestershire sauce, liquid smoke
Materials needed:
skillet, cast iron works excellent if available [to cook meat]
small stock pot [to cook pasta]
saucepan or stock pot [to cook sauce] It needs to be big enough to hold all of the sauce, pasta, and meat.
strainer [to drain pasta]
tool to stir meat [appropriate for your skillet. do not use metal utensil on cast iron or nonstick]
large spoon [to stir sauce]
Cutting board
flat edged knife
How to make it:
Slice up your ingredients in this order: tomato, garlic, onion, cheese. Set aside a small portion of the onion and garlic. Keep tomato and cheese in their own places. Onion and garlic may be combined
LOW AND SLOW
Begin heating skillet. [on a numbered stove, set between 3 and 4] Melt a small amount of butter [less than 1/2 tbsp] to grease the pan. If using cast iron, butter optional. If butter is limited but not using cast iron, it can be substituted for a small drizzle of oil. I prefer to use sunflower or canola.
When the butter/oil is crackling, or a drop of water in the skillet sizzles when dropped in, add the onion and garlic. Stir occasionally until all pieces are translucent.
Add in the pound of meat and break up. I like to slice perpendicular to the strands of meat [this can be done in the tray the meat comes in if you buy it in a tray] before dropping the meat in. Stir often, making sure ALL meat is browning well. When about half has browned, you can add a small drizzle of worchestershire, soy sauce, liquid smoke [any or all, I prefer all. for smoke, hickory or mesquite are best, pecan or applewood will be too sweet]. Salt and pepper to taste.
When almost all meat has browned, add in the chopped tomato. Continue cooking until ALL meat is thoroughly browned. [E-coli is no joke.]
Turn off heat, and let cool for a few minutes. Meat should then be drained, NOT into the sink, that's bad for the plumbing. I place a paper towel in the trashcan and drain onto it. Set aside meat mix.
In the stock pot, boil enough water to amply cover pasta, dash of salt may be added to the water if desired. When water is boiling, add pasta and cook to al dente instructions.
Strain pasta, rinse with cold water [halts the cooking process so noodles don't become overdone], strain again, and set aside.
In the saucepan, heat one cup milk. On a numbered stove, can set up to 4 to start.
Once milk has gotten very warm [you can hold your hand over it in the pot to check], add in 1 tbsp butter and allow to melt. Stir thoroughly to combine.
Add to the milk 1/4 tsp turmeric, drop of mustard, and salt and pepper as desired. Stir thoroughly.
Once milk is very hot, turn down heat, on a numbered stove turn to 3. Add the remaining garlic and onion, and let them simmer for a minute or two.
Begin adding strong cheese pieces. Do not put all in one pile, spread around the pan and allow some to melt before adding more. This process is slow and annoying. It's worth it. Stir often to ensure distribution of heat and check meltiness.
When all of the strong cheese has been added and melted, add the shredded mild cheese. Be sure to spread around the pan. Stir continually until all melted.
Once all cheese has melted, the sauce is ready. Turn to 'warm' or 'low' while combining. You will add the pasta and meat to the sauce, don't try to add the sauce to the pasta. Add your cooked pasta first, a little bit at a time and stir to coat. Once all pasta has been added, add in the meat mixture and mix it in. Turn off heat.
Serve and enjoy. Servings go farther than you might think, it's VERY heavy and hearty. If not putting in a serving dish or storing immediately, turn off heat, but turn on to warm periodically and stir to keep it from clumping up nasty and making cleanup harder.
Store leftovers, and wash sauce pan IMMEDIATELY. If you don't you Will regret it. It will be so much harder to clean once sauce remnants have solidified. Powerwash with very hot water as much as you can out of it with a sprayer, and soak in extremely soapy hot as possible water for 10-30 minutes if it doesn't all wash out. Good luck, it usually requires some scrubbing even after a soak.
Chef's notes:
Not sure this could really be translated into a fully vegan recipe. I also suspect from my experience with gluten free pasta, it would not work well as the noodles tend to be fragile.
Whole milk is my preference in this recipe, but as long as it has some fat content it should work well. If subbing the milk for a plant milk, use a thicker variety with higher fat content, like soy or oat. Almond milk would perform terribly due to its low fat content and usual runniness.
The absolute best version of this i have made I used: pizza blend shreds, 5 slices of Kroger Private Selection brand hickory smoked cheddar slices, and about 4.5 oz of Belton farm brand Smoked Red Fox red leicester cheese. Red leicester is a fantastic candidate in general due to its crumbliness and intense flavor.
This recipe could be made with 16 oz of velveeta and 2/3-3/4 cup milk, but it absolutely will not have the exceptional punch of using quality strong flavored cheese.
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I def want to cut the amount of worchestershire sauce... way too sour for me
kikkoman katsu sauce (very sweet soy sauce + ketchup): oyster sauce= 1:1
worchestershire sauce to taste
inget rasa udang sepupu haha
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Drop the Chilli recipe 👁👁👁👁👁
there is no recipe its one of those "just chuck whatever in it" dishes to me. um but usually. onion + garlic + mince + grated carrot and zucchini (to bulk it up bc mince is too expensive) + bacon + corn + kidney beans + diced tomatoes + passata (or whatever loose tomato thing is lying around) + cup of beef stock or whatever ive got lying around + chilli (fresh / flakes / whatever) + whatever spices i have lying around + sugar to cut through tomato acid + i add worchestershire sauce to everything. i like putting veggies in it idk . i doubt its authentic to anywhere
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Tater Tot Hot Dish
Why this recipe be the way it is
Yep, another Minnesotan with their own tater tot hot dish...what's new? I betcha didn't think to add soy sauce or MSG now did ya? Those ingredients take good tater tot hot dish and make it something else. This recipe is not entirely from scratch, but these extra ingredients are there to make this easy comfort food a whole lot better.
Ingredients
1 lb ground meat, preferably beef OR 1 cup textured vegetable protein (TVP)
1/2 cup wild rice, parcooked (optional)
1/2 tsp baking soda if using meat
2x 10.5 oz cans of cream of mushroom soup
1/2 cup Cheddar Cheese, shredded, plus extra for topping
1x 12 oz bag of frozen vegetables (peas, beans, corn, carrots)
1.5 tsps Worchestershire sauce
1 tbps Soy sauce
1/2 tsp MSG
Salt & Pepper to taste
Frozen tater tots
Instructions
Preparation
Preheat oven to 450°F
Preparing the textured filling
If using wild rice, start parcooking according to your preferred method with a pinch of salt. It should be slightly undercooked because it will finish cooking in the oven later.
If using meat, brown it, adding the 1/2 tsp baking soda to get extra good browning.
If using TVP, rehydrate according to package instructions. Do not forget to add salt while rehydrating.
Mixing it all together and baking
Mix meat or TVP, wild rice (if using), cream of mushroom soup, shredded cheese, frozen vegetables, worchestershire and soy sauces, and MSG into a large bowl (it is easier to mix).
Transfer mixture to a 9x13" baking dish. Season with salt and pepper to taste.
Arrange tater tots on top of the hot dish
Top with a sprinkle of cheese. Do not add too much cheese because this will interfere with the tater tots browning.
Bake 35-40 min
Let cool for about 15 minutes
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I do make a mean batch of beans.
And instapot rice. Also the poor sink is turmeric stained.
#tiger’s noms#food mention#beans#seasoned beans#it tastes like that bean dip or seasones pintos&cheese#so it’s much more palatable as leftovers than…straight beans. and that Beaniness funk#also lard or any other type of meat fat ain’t required#since I sub with butter and soy sauce (yes this is a thing that works. read a greenbean casserole recipe) and honey vs bbq/worchestershire#oh. and a bit of cheese. cheese works wonders too#tames my spice while letting the spice Do The Thing#and well. beans are great for potassium and protein (and the dairy for fat) all of which I need
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just made the Best baked mac n cheese the secret is threefold first of all. it called for like cheddar and american cheese i used colby instead of american. i added a *splash* of worchestershire sauce and a splash of cooking wine (helps bind the cheeses together so they’re not gritty) and then the recipe called for a cup of bread crumbs to sprinkle on top but a cup is a a fuckton if you’re not using fresh, so instead i mixed about a third of them into the mac before i sprinkled the rest on top & it keeps it from being both too runny and too gritty a++ would do it that way again
#by splash i mean less than a tablespoon each#it was a cup of pasta (before cooked)#two cups milk three cups cheese#if u want the ratios#then salt pepper mustard to taste#but the worchestershire gives it a lot more flavor#every time i make mac i think about my college friend who decided one fine evening on spring break that he would treat us all#to his mom's mac and cheese recipe and he got all the ingredients put it all together brought it out of the oven rock hard and inedible#bc at no point did he remember he had to boil the noodles FIRST and neither did we . i guess his mom assumed it was a given#this was the online go guy . special dude. sweet and friendly and a terrible mess
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