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I grew up with a love for cooking. I learned growing up in Texas, influenced by BBQue, Mexican and convienence.
I am at a point now that I rarely use recipes, with the few exceptions.
When I cannot make something I hafe recipes galore both books here and internet
In spite of this, a few things just never turn out regardless
1 stew. I have tried so many recipes and all fall short. As my old lady will say (politely) " it is not quite what I had in mind "
2 Grilled fish. Ok i am not as good on the grill as YOU are. As my kids say "you kind of fell short on this one"
3 Burgers. The easiest one would think.....as my kids say "your burgers are horrible "
But. If I make puzza from scratch, tacos from scratch, pot roastnifbit is cold 3 times a year, chili, vegetarian pasta, tufu on tye grill any chicken on the grill, banana rum bread asparagus on the grill .......there will be None left to share.
Funny, but some things I try. And yes I try other recipes.....seem to fail here
Ive got an odd situation with mayonnaise. I couldn't make mayonnaise to save my life. No matter what I did, it would not emulsify.
Except my blue cheese dressing recipe, which is basically a mayonnaise with a few more ingredients added. It always comes out.
Then I learned about the stick blender. Now, my mayonnaise always comes out. Except..... the blue cheese dressing recipe refuses to emulsify with the stick blender. I have to keep my regular Oster blender in order to make blue cheese dressing.
Pork chops are probably not your fault since they breed pigs to be less fatty and everyone I know remembers them tasting good years ago. Now they have the flavor and texture of wood. I hardly make them anymore myself.
As for stew, OP, you could try a mix and follow the directions and it might give you confidence if it came out edible (if not what you had in mind).
Grilled fish needs more grease on the outside than anything I can think of. But I realize you didn't say what's going wrong with all these things.
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by NYC refugee
Pork chops are probably not your fault since they breed pigs to be less fatty and everyone I know remembers them tasting good years ago. Now they have the flavor and texture of wood. I hardly make them anymore myself.
I agree about the leanness being at least a big part of the problem.
One of these days I'm going to either take a ride to:
While I always thought my Mom a pretty good cook, and she did make some good pork chops many years ago, I know she never went through the trouble of brining or anything similar. I have good results with tenderloin but chops would be a welcome change of pace.
While I always thought my Mom a pretty good cook, and she did make some good pork chops many years ago, I know she never went through the trouble of brining or anything similar. I have good results with tenderloin but chops would be a welcome change of pace.
Chops would be great. I remember licking the bone when I was a kid because it had more flavor than anything else. You can try country ribs, which Christopher Kimball claims are chops. They have a bone, they have more fat, and you can do them in the pan.
Not to hijack the OP's thread - I know we all have things that we just can't master. I don't know why. Mine, of all things, is decent shortbread.
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