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USCHO Cooks: Are you our Top Chef?

Re: USCHO Cooks: Are you our Top Chef?

My family doesn't want me, so I invited my chosen family.

This time of year makes me incredibly sad. I wish the people I am related to would invite me over just once.
 
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Re: USCHO Cooks: Are you our Top Chef?

MissThundercat said:
My family doesn't want me, so I invited my chosen family.

This time of year makes me incredibly sad. I wish the people I am related to would invite me over just once.
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Birth families can suck, that's why we build our own. While it does suck you have it in your power to make the pain stop by surrounding yourself with good people. Sometimes the people you are accidentally related to are terrible. OK, but don't let them hurt you for one second after you learn to set your boundaries. After that, it's on you.

Hateful people harm us most by living in our heads. There's a whole huge world of kind, smart people out here who know who you are, Amber. Those other as-sholes can go suck it.
 
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Re: USCHO Cooks: Are you our Top Chef?

WHat he said. I get sad about our extended family not getting together too but then I realize I do not miss the walking on eggshells, the snide comments and the talking behind people's backs. Sometimes the dream of what could be is no where close to reality. I didnt choose it and it makes me sad it can't be perfect but when we got together it was drama central
 
Re: USCHO Cooks: Are you our Top Chef?

My wife will often go a full day to make a broth for "ramen" or any Asian inspired noodle dish. Her boat noodles especially. It's heavenly and a dish perhaps only topped by her masaman curry.

I smoked some ribs last Sunday Memphis mop style. I don't have an air thermometer yet and I suspect I was cooking at closer to 225F than my desired 210F as I had to pull them only about 3.4 hours in, although to be fair they were not extremely thick ribs either. But they fell off the bone, and the apple cider vinegar was nicely counterbalanced with mustard, thyme, cumin, paprika, garlic, onion powder, s&p, oregano, chili powder and a few spices I'm forgetting.
 
Re: USCHO Cooks: Are you our Top Chef?

made both the stuffings, the sweet potato casserole and am working on Turkey broth right now (well, that usually goes for a couple of days so that probably doesn't count).
 
Re: USCHO Cooks: Are you our Top Chef?

Kepler said:
Birth families can suck, that's why we build our own. While it does suck you have it in your power to make the pain stop by surrounding yourself with good people. Sometimes the people you are accidentally related to are terrible. OK, but don't let them hurt you for one second after you learn to set your boundaries. After that, it's on you.

Hateful people harm us most by living in our heads. There's a whole huge world of kind, smart people out here who know who you are, Amber. Those other as-sholes can go suck it.
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leswp1 said:
WHat he said. I get sad about our extended family not getting together too but then I realize I do not miss the walking on eggshells, the snide comments and the talking behind people's backs. Sometimes the dream of what could be is no where close to reality. I didnt choose it and it makes me sad it can't be perfect but when we got together it was drama central
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After I posted that, I read something on FB that said "if they didn't invite you, don't ask to go." That's all I need to know about The People I Share A Bloodline With. tomorrow, I'm making a special dinner because I deserve it. The chicken, carrots, Brussels, and white and sweet potato mash may not be what I had in mind, but I deserve to eat well. I'm making pumpkin bread tonight to eat tomorrow for myself because I prefer it to pumpkin pie. There are pints of cookie dough and peanut butter fudge ice cream in my freezer because I might want ice cream tomorrow. There are bottles of Pinot Grigio in the apartment refrigerator (Naked Grape, not that special, but) because I might want some wine tomorrow. etc.
 
Re: USCHO Cooks: Are you our Top Chef?

Modest dinner. Human paraquat, I mean stepfather, also partook. And today... was not about serving him. I wanted chicken, so I made chicken. I wanted Brussels sprouts and glazed carrots, so I made Brussels sprouts and glazed carrots. I wanted wine, so I drank wine. Might get another glass later because I want the Pinot Grigio. I want the cookie dough ice cream and pumpkin bread. I am really good at pumpkin bread.

And as for those I am related to: I just realized we don't talk because God/the universe/Source Energy said those people aren't meant for me, and the people I have now clearly are. And Mama Wendy once told me those people are basically gone anyway. I've got her. I've got my best friends Shelby, Kelly, and Christina. I have freshly out trans and non-binary people to love and protect. I'm an aunt to the non-binary teenager. So on. I'll be fine.
 
Re: USCHO Cooks: Are you our Top Chef?

I bought a mandoline slicer from Amazon and a dough hook for my Kitchen Aid.

Can't wait to start making my own chips, and I'm going to try the butternut squash lasagna with butternut squash slices as the "noodles."
 
Re: USCHO Cooks: Are you our Top Chef?

Chip were the biggest pain in the *** to make. But boy were they tasty.
 
Re: USCHO Cooks: Are you our Top Chef?

MissThundercat said:
After I posted that, I read something on FB that said "if they didn't invite you, don't ask to go." That's all I need to know about The People I Share A Bloodline With.
Click to expand...
I understand that your situation is different, but I have asked to go and was welcomed. Once my grandparents passed, the aunts/uncles/cousins started doing their own things for Thanksgiving. For years that I haven't been able to travel to Texas to be with my immediate family, I now have a cousin that invites me. There was a year I found myself with nowhere to go. I sucked up my fear of rejection and asked an Uncle and was welcomed to his mother-in-law's house to celebrate with their family.


dxmnkd316 said:
Chip were the biggest pain in the *** to make. But boy were they tasty.
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I don't think chips are that difficult (I bake mine). I'm also a person that cooks any potato peelings (I will never throw them out again). Mix them with a little olive oil and salt and bake at 425 for 15-20 minutes. Yum.
 
Re: USCHO Cooks: Are you our Top Chef?

Baked the first batch of Pepparkakor at home yesterday. ALso made Turkey pie, Turkey stock and turkey soup. It was a day in the kitchen (and I was barefoot... :eek: )
 
Re: USCHO Cooks: Are you our Top Chef?

dxmnkd316 said:
Made Alton Brown’s eggnog tonight.


Holy god. Go make it.



Now!
https://altonbrown.com/eggnog-recipe/

(We used Woodford, Appleton 12, and some middle of the road cognac)
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An interesting recipe.

My dad makes excellent eggnog. In fact, he is usually brought in by my sister to her bar and restaurant to whip up a batch for Christmas for her "regulars." Something I've always thought is a disaster waiting to happen, give the raw eggs component.

I've never heard of "aging" the eggnog before. Interesting.
 
Re: USCHO Cooks: Are you our Top Chef?

There are people who claim to have aged it for a year or more. I’m not that ballsy. But certainly a couple of weeks.
 
Re: USCHO Cooks: Are you our Top Chef?

Tonight, I made a butternut squash lasagna featuring thinly sliced butternut squash as the noodles.

Took a lot of work, and there are some things I can improve on, but at 2 hours start to finish, plus more time for cooling... once a season is fine enough.
 
Re: USCHO Cooks: Are you our Top Chef?

Yum.

Was it good?

Good enough to share the recipe? Future mrs doesn’t do gluten so butternut squash might be fun. I’ve wanted to use the mandolin with her for a while now.
 
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