[–] Gorillion 0 points 1 point 1 point (+1|-0) ago
This stuff always makes me think of the classic 1950s era of home making:
https://www.ixquick.com/do/search?q=suspended+gelatine+food&nj=0&cat=pics
[–] 8965156? 0 points 1 point 1 point (+1|-0) ago (edited ago)
Oh, I feel for you. My mom was an awful cook too and growing up I thought I didn't like food. Ha! I've got to run but will be back on this thread later to day to share some recipes with you. Just because your mom was a bad cook doesn't mean you'll be one- it took some practice but I became a kick-ass cook and you can too. Edit: What would you rate your cooking level now? What skills do you have and what equipment do you have in your kitchen?
[–] baneofretail 0 points 2 points 2 points (+2|-0) ago
Kartoffelessen or german potato dumplings, a pork roast, sauerkraut, use the drippings from the roast to bathe the Kartoffelessen and pork roast.
[–] 8965652? 0 points 2 points 2 points (+2|-0) ago
Both of my parents cook, and me and my siblings do as well. At family gatherings we "argue" about who gets to make dinner and what nationality to try next. My dad's specialties include Thai and S.E. Asian, and BBQ/dry rub/smoked meats; My mom's include New York Italian food, but also turning anything in the cupboards and fridge into a cohesive meal; My sister makes killer Spanish/Mediterranean food, and also makes healthfood so tasty you'd never know it was low calorie; I love cooking Caribbean food, but am "famous" for my pizzas, and trying to cook food from countries I've visited as authentically as possible.
For a simple but really good meal I'll list my favorite any-day-of-the-week meal (meat, veg, and sometimes a starch):
Baby spinach salad with thinly sliced red onion, pecans, strawberries, crumbled gorgonzola cheese, and balsamic vinaigrette, or a balsamic reduction.
BBQ chicken thighs - as complicated or simple as you want, on the grill or in the oven, chicken thighs are dark meat, tastier, and almost impossible to overcook (unlike white meat which dries out if you leave it for 5 minutes too long). If you purchase bottle BBQ sauce, you can spruce it up with extra cumin and paprika or whatever seasonings you like.
And if you want a starch, anything works with this: rice or pasta, mashed potatoes, garlic bread. With chicken I prefer rice, and I think it's best cooked in chicken broth with butter, minced garlic, minced onion, minced herbs from the garden, and salt and pepper to taste.
I could write about cooking all day long, but one thing we never ate much of growing up was "American" food like meatloaf, chicken fried steak, etc. My all time comfort food is speghetti with my mom's sauce and meatballs, which even with her direct supervision, I can never seem to make taste as good :(
Luckily my parents are only 60 and in great shape, so there are decades to come of family dinners.
[–] 8968698? 0 points 1 point 1 point (+1|-0) ago
I wouldn't call myself an expert (I'm not classically trained in culinary school), I just love cooking/baking and sharing recipes and ideas.
I'll always give cooking advice freely when asked. As for flair: I'm not sure. I'm not good at coming up with that sort of thing.
[–] Mechanicalmechanic 0 points 1 point 1 point (+1|-0) ago
French meat pie was always my favorite. We are a vegan family now so we make it using Beyond Meat crumbles which are pea protein.
http://allrecipes.com/recipe/12343/meat-pie-tourtiere/
Some people add ketchup but I always went for hot sauce. Buffalo, tobasco, or Cholula usually. They freeze well also so you can make and freeze, then bake the day of.