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Pinned
Oct '25 •
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 '25 •
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!
19d •
Live Cooking Demonstration tonight! Cook with us
We're going live tonight for a delicious family recipe of chicken parmesan with pasta in filetto sauce!!! Find the purchase list in the discussion board and calendar! Live Stream link: Goinv live @7PM EST https://www.facebook.com/events/1214063973671893?acontext=%7B%22event_action_history%22%3A[%7B%22mechanism%22%3A%22your_upcoming_events_unit%22%2C%22surface%22%3A%22bookmark%22%7D]%2C%22ref_notif_type%22%3Anull%7D
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25d •
Curry Pan Bread! One of my favorite Japanese snacks
Curry Filling* - 2/3 cup (100 g) onion, diced - 3–4 cloves (10 g) garlic, minced - 4–4.5 oz (126 g) ground beef - 1/2 tsp (2 g) salt - 1/3 cup (55 g) carrots, finely diced - 1/2 cup (60-80 g) potatoes, diced - 1 pack (50 g) Japanese curry roux cubes - 2 tsp (9 g) ketchup or honey - 1 tsp (4 g) cocoa powder - 1 tsp (4 g) garam masala - 1 1/2 cups (320 ml) water Dough Option 1 (Soft and Chewy) - 1 1/2 cup (180 g) bread flour - 3 tbsp (20 g) cake flour - 1 1/2 tbsp (20 g) sugar - 1/2 tsp (3 g) instant dry yeast - 3/4 tsp (4 g) salt - 1 tbsp (8 g) milk powder (or substitute water with 1/2 cup + 2 tsp (135 ml) 2% milk) - 1/2 cup (120 ml) water - 1 1/2 tbsp (20 g) butter, softened Dough Option 2 (Soft and Fluffy) - 1 1/2 cup (160 g) bread flour - 3 tbsp (40 g) cake flour - 1 tbsp + 2 tsp – 2.5 tbsp (20–30 g) sugar (I usually add about 24 grams) - 1/2 tsp (3 g) instant dry yeast - 3/4 tsp (4 g) salt - 1 large (20 g) egg yolk - 1/4 cup + 2 tsp (70 ml) 2% milk - 3 tbsp + 1 tsp (50 ml) water - 1.5 tbsp (22 g) unsalted butter Coating and Frying - 1 egg or 1/4 cup water or milk - 1 cup Japanese style panko - 3 – 4 cup neutral frying oil Instructions Curry Filling 1. Cook the aromatics: Heat 1 tablespoon of oil in a pan over medium-high heat. Add the minced garlic and diced onions, cooking until the onions become translucent. 2. Add the beef: Stir in the ground beef and salt, cooking for about 1 minute until lightly browned. 3. Add the vegetables: Mix in the diced potatoes and finely diced carrots. Fry for 30 seconds, then pour in the water. Cover the pan, reduce the heat to low, and let the mixture cook until the potatoes are nearly tender. 4. Add the seasonings: Break the curry roux cubes into pieces and add them to the pan along with ketchup and garam masala. Stir well to combine. 5. Thicken the curry: Continue cooking until the mixture thickens. It should be quite thick as it will firm up more when cooled. 6. Cool and store: Remove from heat, transfer the curry to a glass container, and let it cool. Once cooled, cover and refrigerate.
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