Cooking: Have you ever made ___?" «123...Next Go

Nushnushganay

Answer the one asked above (feel free to elaborate beyond a simple yes, if you have made it!), and then ask your own, for the next person to answer whether they have ever cooked, baked, prepared, or otherwise made that food. I think it would work best if we stick to asking others, only things we have ourselves actually made.

I'll start with something I have made many times:

Have you ever made....kimchi?

simmersizzler

Oh my gosh, I have not made kimchi as of yet, though that sounds absolutely delicious! Just googled that, and it also looks very yummy. I learned something new tonight. Have you ever made diri djon djon?

Nushnushganay

Haven't even heard of it. Describe it?

HYEM tiramisu?

AlpineCuriosity

This sounds fun! ^^

Nushnushganay wrote: »

HYEM tiramisu?

Yes! I love making tiramisu with mascarpone cheese, heavy whipping cream and espresso. But I never use any ’nectar’ in my recipe.

HYEM Lemon meringue pie - ^^ If you have share your best baking-secrets.

Nushnushganay

Yes, actually! I first made Lemon Meringue Pie from the recipe off the back of an Argo Corn Starch box when I was a teen! It came out really well!

It has to be freshly zested lemon peel and freshly squeezed juice: bottled lemon juice or some shortcut for zest would be terrible. Other than that, no real secrets...just separate egg yolks for the lemon curd filling and use the whites for the meringue topping. Also, prebaking the crust, pouring in the stove-top-cooked lemon curd filling, then topping with the meringue before popping into a hot oven to cook the meringue, using a few moments under a broiler if necessary to brown the tips if that hasn't happened right...that's all there is to it. Overcooking corn starch will cause it to liquefy and undercooking it will give a nasty taste, but you can also use arrowroot starch for acid things (don't use tapioca starch for this, or it may get slimy...tapioca is best for cream/milk applications, and arrowroot for acid/fruit ones).

@DeKay just recently made a lemon meringue pie and shared a pic!

@AlpineCuriosity So what is this "nectar" you mention not using in tiramisu? I never heard of such an ingredient. And do you use any spirits in your tiramisu?

HYEM chicken fried steak?

DeKay

Never.

HYEM cotton cheesecake?

AlpineCuriosity

@AlpineCuriosity So what is this "nectar" you mention not using in tiramisu? I never heard of such an ingredient. And do you use any spirits in your tiramisu?

😅 I though nectar meant just that...? So that’s a no to your question. ^^ (I don’t like the tast at all, so...)

DeKay wrote: »

HYEM cotton cheesecake?

No, but I’m curious now ^^

HYEM your own blend of Pumpkin Spice? And if yes - what are your best tips?

Nushnushganay

DeKay wrote: »

Never.

HYEM cotton cheesecake?

What is cotton doing in a cheesecake?

Nushnushganay

@AlpineCuriosity you said nectar means just that. Means what? The sweet liquid in flowers that attracts pollinators? There is no standard culinary definition of nectar, it's used as a term for some kind of syrup, but it can be any kind of syrup.

I have never seen a recipe for tiramisu that called for something called nectar, although if I were to make a syrup for it, it would be cane simple syrup flavored with a reduction of espresso and spirits. Is that what you mean?

Nushnushganay

@AlpineCuriosity what is sold commercially as "pumpkin pie spice" is just a blend of cinnamon, ginger, nutmeg, allspice, and clove, usually. Since I am allergic to a few of those, I can't use it, sadly. The flavoring called "pumpkin spice" used in commercial preparations is synthetic aromatic compounds sometimes mixed with natural flavorings but about the only way to get that characteristic artificial compound taste, is to buy it. Lor-Ann is a brand that sells intense oil-based candy flavorings by the dram, that end consumers can purchase. The full catalogue is online.

So no, I don't make my own of that. I'd have to synthesize it.😂

Nushnushganay

HYEM pickles of any sort?

TEXASKITTYKAT

I made some homemade dill pickles using fresh cucumbers.Tasted pretty good but I found they weren't as strong as the store bought ones.

Nushnushganay

TEXASKITTYKAT wrote: »

I made some homemade dill pickles using fresh cucumbers.Tasted pretty good but I found they weren't as strong as the store bought ones.

Did you use canning-strength vinegar, or regular? That might be why they weren't strong enough. I have made fresh (rather than fermented) pickles with an old "refrigerator pickles" recipe (you just pack the cukes or watermelon rinds into jars, melt the canning salt into the canning vinegar on the stove and pour hot over the cukes or rinds along with anything for flavor like dill seed or weed, garlic, etc)

Also curious since you're Texaskittykat, did you ever make Chicken Fried Steak? A lot of people think of BBQ when they think of Texas, (and that is magnificent) but Chicken Fried Steak is lesser known outside Texas.

TEXASKITTYKAT

It's been a long time since I've attempted those pickles. I think I used regular white vinegar. But I like your ideas.

As for the chicken fried steak, I haven't eaten that for some years now. Unfortunately, I have never made that either. The last time I had that was at a Shoney's in Louisiana.

AlpineCuriosity

HYEM no-bake cheesecake?

Nushnushganay

I did when I was younger. It wasn't recognizably cheesecake, but wasn't terrible either. I thought it might make a good ice cream base.

HYEM hot chocolate in a saucepan from scratch?

AlpineCuriosity

Sooo many times ^^

HYEM California rolls (uramaki)?

lisamwitt

AlpineCuriosity wrote: »

Sooo many times ^^

HYEM California rolls (uramaki)?

I've never made them, only bought them. Sushi and sashimi are something are splurge on from time to time. HYEM falafel?
It has recently become a favorite around here.

MyOldHeart

Yes! I've made falafels many times.

HYEM chicken soup with dumplings?

MothmanMerlin

if you count out of a can, yes! if from scratch, then no...

hyem a souffle?

lisamwitt

MothmanMerlin wrote: »

if you count out of a can, yes! if from scratch, then no...

hyem a souffle?

Not a big one, but little ones in a muffin tin, and only once. Hyem tamales?

DeKay

Nushnushganay wrote: »

DeKay wrote: »

Never.

HYEM cotton cheesecake?

What is cotton doing in a cheesecake?

Haha, of course it's not cotton. But it's also known as Japanese cheesecake. It's very soft and doesn't have a base at the bottom.

lisamwitt wrote: »

MothmanMerlin wrote: »

if you count out of a can, yes! if from scratch, then no...

hyem a souffle?

Not a big one, but little ones in a muffin tin, and only once. Hyem tamales?

Hmm, nope.

HYEM roti prata?

AlpineCuriosity

Never, but I’ve made naan bread. ^^

Hyem Mango Mousse Cake?

Nushnushganay

No but it sounds lovely.

HYEM a perfect roast? Would love to hear the details if anyone has!

rosekapa

I have. Have you ever made greek food?

DeKay

I don't think so.

HYEM your own yogurt?