What Have You Cooked Recently?

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Stoneheart said:
its also known as celery root. only brown people use celery, they also use disgusting olive oil instead of butter and lard.
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ah, I know celery root. Hardly use it as I don't really like celery.

Are you sure browns don't use lard? I do a lot of cajun cuisine and 99% of the recipes start and end with lard.
 
Going to be making meatball sliders and chicken salad sliders for the pantry Christmas Party. Plus a garden salad, a fruit bowl, and a relish tray. Two other ladies are bringing soup. Do you think 5lbs of meatballs and whatever amount of chicken salad 5lbs of breast ultimately yields will be enough for about 60 people, given the other sides? I still have time to get more stuff.
 
OrionBalls said:
Do you think 5lbs of meatballs and whatever amount of chicken salad 5lbs of breast ultimately yields will be enough for about 60 people, given the other sides?
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Hopefully someone with catering experience can chime in, but to my amateur eye this seems short. Assuming 5lbs of chicken nets 10lbs of chicken salad, you have 15lbs of main course protein, which sounds more like 30 people.

Maybe that stretches to 45 if it's a ladies' luncheon and everybody fills up on salads & fruit, but to stretch your main courses from 1/2 lb per person to 1/4 lb, that sounds like 1 Hawaiian roll sized slider (couple oz chicken salad) and a couple meatballs per person? More hors d'oeuvres territory than full meal.
 
JohnnyG said:
Hopefully someone with catering experience can chime in, but to my amateur eye this seems short. Assuming 5lbs of chicken nets 10lbs of chicken salad, you have 15lbs of main course protein, which sounds more like 30 people.

Maybe that stretches to 45 if it's a ladies' luncheon and everybody fills up on salads & fruit, but to stretch your main courses from 1/2 lb per person to 1/4 lb, that sounds like 1 Hawaiian roll sized slider (couple oz chicken salad) and a couple meatballs per person? More hors d'oeuvres territory than full meal.
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That was my thought, as well. But I normally do full dinners after funerals, not light luncheons. Maybe I'll pick up ten more lbs of each protein. I know the standard is 1/2lb protein/person. Which means I need up to 30lbs of protein, all day. I was kind of hoping the other food might pick up some of the weight. Thanks!
 
Sweeter and Savoury said:
ah, I know celery root. Hardly use it as I don't really like celery.

Are you sure browns don't use lard? I do a lot of cajun cuisine and 99% of the recipes start and end with lard.
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@Stoneheart is very obviously asiatic or some form of brownoid. He didn't even mention the trve white mans cooking fat: beef tallow. It's also doubly ironic that he lists celery as brown and butter as white when one of the nations known throughout the world for their copious use of butter also uses celery as part of their flavor base.
 
CIS White Droid said:
It's also doubly ironic that he lists celery as brown and butter as white when one of the nations known throughout the world for their copious use of butter also uses celery as part of their flavor base.
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only the short and dirty mirepoix uses celery, the tradional one uses celeric and root parsley and is much nicer.

CIS White Droid said:
He didn't even mention the trve white mans cooking fat: beef tallow.
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you dont use that for stews you use lard or butter depending on the meat you add
 
I made too much stuffed cabbage +_+.
Tastes great but yeah I'm gonna have a cabbage overdose after that..
1764778408187.png image.png
Stuffing: minced pork, carrots, onion, garlic, white wine.

Edit:
Forget the overdose, this meal is x10 better the next day.
It has developed a rich umami flavor overnight, it's great !
 
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Made baklava with my mom last night, my dad and I love baklava but she doesn't partake due to a walnut allergy. These ones we made with pecans instead. It was way less complicated to make than I would think, but it still was a two-person job since we had some issues with the dough sheets sticking to themselves out of the package.
We ate it when it was still slightly warm from the oven and it was very delicious.
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Settled on 8lbs chx and 8lbs meatballs. I'm so grumpy right now, that I don't even care if that's enough protein.
 
MerriedxReldnahc said:
Made baklava with my mom last night, my dad and I love baklava but she doesn't partake due to a walnut allergy. These ones we made with pecans instead. It was way less complicated to make than I would think, but it still was a two-person job since we had some issues with the dough sheets sticking to themselves out of the package.
We ate it when it was still slightly warm from the oven and it was very delicious.
View attachment 8246210
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Pecans are far superior to walnuts anyway. That shit looks dope as fuck.
 
There She Glows said:
This is literally not true lol. you're talking about the German equivalent of miripoix, suppengrün.
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Suppengrün has no parsley root and is fried while the french dont want any browning. also germans use lard while french use butter.
 
Very belated Thanksgiving dinner. Most of my family is out of town at the moment, and my father was unavailable until last night. I volunteered to come over and make spaghetti carbonara just so the few of us in the same state could have a meal together. In addition to the pasta, I made a quick salad, brined and roasted turkey breast, oven-roasted broccoli, and toasted garlic bread (not pictured). Everything turned out pretty well! Could have brined the turkey a bit longer, but it was still fairly moist and tender.
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