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Pinned
Oct 7 •
WHAT WERE ABOUT - THE RULES
Are you ready to learn how to cook something great? Something you've always been too intimidated to take a swing at? Do you think cooking with black fungus mushrooms is only for Chinese people? Scotch bonnet peppers only for the people of the Caribbean? Collard greens only for those of African American descent? Mayonnaise and American cheese only for white people? They're not only for the people who created the recipes from their countries of origin. Respectfully, they're for every single cook or chef who is willing to take the time to learn and respect the ingredients' history and flavor profiles. Join the group, bring a pad and paper, and come ready to learn from one another. I have created this space for those ready to get serious about creating globally inspired meals, learn how to throw some RESPECK on these dishes' cultural ties, and most of all, have a great time doing so. Come hang with us and become the white guy who can throw down the best PAD SEE EW, the Italian who absolutely kills a PORK SCHNITZEL WITH SPAETZLE, or the Spanish chick who makes a MATZO BALL SOUP that rivals your Bubbies. Please refrain from self promotion! PAY ATTENTION: THIS GROUP HAS BEEN AND ALWAYS WILL BE A SPACE FOR PEOPLE WHO LOVE INGREDIENTS AND CUISINES SO MUCH THAT THEY DEDICATE REAL TIME AND ATTENTION TO LEARNING HOW TO HONOR THEM. THIS GROUP ISN'T ABOUT MAKING FUN, IT'S ABOUT BUCKLING DOWN AND PAYING TRIBUTE TO THE ROOTS OF A CULTURE'S CUISINE AND HONORING THOSE WHO INVENTED, PERFECTED, AND POPULARIZED A COUNTRY'S MOST FAMOUS DISHES AND PREPARATIONS. HATRED AND OR DISRESPECT WILL NEVER BE TOLERATED. THE NAME IS DIVISIVE BUT IT'S TO SHOW THAT WHEN A PERSON SPENDS THEIR EFFORTS TO LEARN ABOUT THE DIVERSITY OF FOOD AROUND THE WORLD, THEIR ABSOLUTE INTENTION IS TO BETTER, NOT TO HURT. FROM YOUR FEARLESS, BEARDED WHITE GUY, LETS GET COOKING!
Pinned
Oct 7 •
WELCOME TO CULINARY APPROPRIATION
WHEN YOU JOIN, I NEED YOU TO DO FOUR THINGS! 1. READ THE PINNED POST "WHAT WE'RE ABOUT - THE RULES" 2. READ THE PINNED POST "WHO IS THIS BEARDED WHITE DUDE?" 3. RESPOND TO THIS POST WITH A COMMENT ANSWERING THE FOLLOWING ITEMS! Drop the following in your post comment on this thread: What Cuisines did your family cook when you were a kid? How often do you cook? What's your profession? Last meal before you die! Name one dish or ingredient you want to learn how to prepare! o yeah 4. Ask questions, get active in the chats and discussion boards, and have a fun time. If you don't, I'm putting you on Dish Pit!
17d •
Welcome new members!
Welcome to the Classroom to all our new skoolers! Please create a post, interact and respond to one another. Get participating and let’s build a beautiful culinary focused community!
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22d •
Cousin Buddy's seasoning
Hello, my name is Clyde I recently started a small seasoning company called Cousin Buddy's seasoning I'm really passionate about good food with th perfect seasonings. I'm hoping to add new seasonings and sauces monthly right now i have spicy lemon pepper to die for. For products and future products please visit my website @CousinBuddysSeasonings.com
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22d •
AIOLI
Aioli is a garlic-flavored sauce that originated in the Mediterranean, especially in Provence (France) and Catalonia (Spain). Traditionally, it’s made by emulsifying fresh garlic and olive oil—that’s it. However, in modern cooking (especially restaurants and American kitchens), “aioli” usually refers to a garlic mayo, meaning: - Egg yolks - Oil (olive or neutral) - Garlic - Lemon juice or vinegar - Salt It’s creamy, garlicky, and used as a dip, spread, or sauce—perfect for sandwiches, fries, seafood, grilled meats, and veggies. Traditional Aioli (From Scratch) Makes: ~1 cup Time: 10 minutes Ingredients - 1 egg yolk (room temperature) - 3–4 garlic cloves, minced to a paste - 1 cup olive oil (use a mild one so the flavor isn’t bitter) - 1–2 tsp lemon juice or white wine vinegar - Pinch of salt —————————— Instructions 1. Make the garlic paste - Mince the garlic very fine. - Sprinkle with a pinch of salt. - Smash it with the side of the knife until it becomes a smooth paste. 2. Start the emulsion - In a mixing bowl, whisk the egg yolk and garlic paste together. **3. Add oil very slowly This is the key. - Begin adding the olive oil drop by drop while whisking constantly. - Once it starts to thicken and emulsify, you can add the oil a little faster—a thin steady stream—while whisking nonstop. 4. Finish - When all the oil is incorporated and the aioli is thick and creamy, whisk in the lemon juice and a pinch more salt to taste. ——————————- Chef Tips - If it gets too thick, whisk in 1 teaspoon of warm water to loosen. - If it breaks, don’t panic—start a new egg yolk in a bowl and slowly whisk in the broken mixture until it re-emulsifies. - Use a mild olive oil; strong, peppery oils can make aioli harsh and bitter. Classic & Herb Variants 1. Classic Garlic Aioli – garlic, lemon, olive oil 2. Lemon Herb Aioli – lemon zest, parsley, chives 3. Basil Aioli – fresh basil, lemon 4. Rosemary Aioli – chopped rosemary, black pepper 5. Thyme Aioli – fresh thyme, hint of Dijon 6. Tarragon Aioli – perfect with seafood
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