As much as I love barbecue I don't and won't own a smoker.
this post was submitted on 07 Mar 2025
126 points (97.7% liked)
Ask Lemmy
30106 readers
1378 users here now
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either !asklemmyafterdark@lemmy.world or !asklemmynsfw@lemmynsfw.com.
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email info@lemmy.world. For other questions check our partnered communities list, or use the search function.
6) No US Politics.
Please don't post about current US Politics. If you need to do this, try !politicaldiscussion@lemmy.world or !askusa@discuss.online
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
founded 2 years ago
MODERATORS
https://www.kitchentreaty.com/40-cloves-of-garlic-soup/
I made it once for Thanksgiving years ago. Everyone loved it. It was a pain. Especially since I didn't have an immersion blender.
Looks pretty easy, assuming you have the blender. I'm not even sure how you'd make this without a blender of some sort. How did you do it?
load more comments
(1 replies)
My mom makes these cottege cheese and bread crumbs dumplings that she boils until they float and then you cut them in half and drizzle melted butter and brown sugar on them.
I could never pronounce or spell the name of the dish but she claims it's a traditional German dessert.
I tried explain it to chat gpt and it had no clue what the hell I was talking about. It kept telling me about Turkish dishes that have the right ingredients but look nothing like the baseball sized dumplings she would make.
load more comments
(8 replies)
Khao soi
Spring rolls. They are so much work. If you wanna do them right you have to start the night before. So many ingredients, the sauce. But they're soooo good.
Pavlova.
Working in the kitchen requires good coordination and an intuition I will never have in my current setting because it's not the form of intuition I was raised on. The ability to cook to precision without everything spelled out comes off to me as almost psychic, and I don't have that. So I will never be making myself my favorite dish.
Pavlova is almost boringly simple, though.
Beat eggwhites and sugar for ages with a little vinegar along the way, dump onto a parchment lined baking sheet, bake - then turn off the oven, leave the door open a crack and leave a few hours to slowly cool.
Instead of making a big intricate arrangement with the fruit, go rustic with it - bowl of sugared berries, bowl of whipped cream, dollop of each on each slice.
The only reason i do any cooking at all is because it's too expensive to buy food.
I hate cooking. It takes so much effort.
I live in a different city and often find myself wishing for my mother's Portuguese Salted Cod Casserole. It was out typical sunday family dinner when I still lived in the same city as them. Not a cultural tradition, just because it was my favourite dish.
But the nature of it ensures that I'll never ever ever have the patience to do it myself, considering that step one is soaking the dried salted cod in cold water that you repeatedly replace for up to 48 hours in order to get the salt out.
load more comments
(5 replies)
mainly foods that have a key ingredient that I would only use for that dish and not very often. an example being something that needs a cup of flour. can't buy a cup of flour, gotta buy the whole goddamn 3 pounds.
you really don't have flour? how do you make roux-baseed sauces?
Get in the habit of making bread. It's not tough, especially when you get a system that works for you and your kitchen. There are few things in life as satisfying and wholesome as a fresh baked loaf!
Ramen, but it takes so God damn long to make.
Soup dumplings. The broth for the soup has to be make in a specific way to solidify and I think there's also a complex method of incorporating the soup into the meat and veggies in the dumplings. It's just a very time consuming process all around. It's sucks tho because I love soup dumplings and being able to make a huge portion of them would be amazing.
It’s not that hard to get the stock to solidify. You just need to reduce it enough and pop it in the fridge.
load more comments
(1 replies)
I once made borscht. That is a labour of love I'll never go through again. I also made a hot chocolate layer cake, including making the marshmallows, and that was a lot of work.
Tofu.
Pressing the water out, marinating for hours, then cooking properly so it's delicious and not a rubbery mess is just too much hassle.
load more comments
(5 replies)