Dishes/foods that are amazing when done right but horrendous when not

[Benny Profane]

Mac and cheese.

[nickwm21]

Risotto

I don’t understand why risotto is lauded as some difficult/impressive dish to cook.... to me it’s more forgiving and simple than most recipes....


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[Benny Profane]

Just takes patience.

[stealurface831]

honestly pulled pork is pretty terrible if you fuck it up a lil.

[hatchgreenchile]

How is it nerve wracking? Wireless thermometer and wait until it's done. (I like it at 197 in the thickest part. Texas crutch in the oven when it stalls.)

I usually pull at 203. Paper wrap at hour 5.

Taking meat 35 degrees beyond well done is an odd concept for novices, and brisket goes from moist to dry very quickly. That sucks after ~15 hours of cooking and resting.

Pork is so much more forgiving.

[mtnjam]

I don’t understand why risotto is lauded as some difficult/impressive dish to cook.... to me it’s more forgiving and simple than most recipes....


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Too many people make risotto the wrong way and add a lot of cream. Tastes like shit to me. If you know how to do it right, multiple additions of broth and cook it down each time then yes, that's easy.

[old goat]

Too many people make risotto the wrong way and add a lot of cream. Tastes like shit to me. If you know how to do it right, multiple additions of broth and cook it down each time then yes, that's easy.

Most people don't like to stand at the stove stirring, especially if there's a lot of other stuff to do. Having someone in the kitchen to chat with helps. Having someone else in the kitchen to do other stuff helps more. Cream?

[nickwm21]

There is zero cream in Risotto.


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[Benny Profane]

There is zero cream in Risotto.


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No, half and half could be added at the end, if desired. Certainly butter.

[RootSkier]

Risotto is impossible to fuck up if you are paying attention but yeah, it takes forever.

But Seriouseats has pressure cooker risotto recipes that work well and are incredibly easy.

For example, this one sounds sort of odd but it fuckin slaps hard: Vegan Pressure-Cooker Miso Risotto Recipe: https://www.seriouseats.com/pressure...risotto-recipe

[Benny Profane]

Most people don't like to stand at the stove stirring, especially if there's a lot of other stuff to do. Having someone in the kitchen to chat with helps. Having someone else in the kitchen to do other stuff helps more. Cream?

Best excuse for an island stove with stools all around. And lots of wine.

[Benny Profane]

seriouseats has pressure cooker risotto recipes that work well and are incredibly easy.

For example, this one sounds sort of odd but it fuckin slaps: Vegan Pressure-Cooker Miso Risotto Recipe: https://www.seriouseats.com/pressure...risotto-recipe

Italians cry.

[MagnificentUnicorn]

Risotto is impossible to fuck up if you are paying attention but yeah, it takes forever.

But Seriouseats has pressure cooker risotto recipes that work well and are incredibly easy.

For example, this one sounds sort of odd but it fuckin slaps hard: Vegan Pressure-Cooker Miso Risotto Recipe: https://www.seriouseats.com/pressure...risotto-recipe

That’s not risotto. 2:1 stock to rice? Risotto needs five to six cups of stock per cup of rice. It’s supposed to be like porridge not pilaf. That recipe might be good, it’s not risotto


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[RootSkier]

It comes out the consistency of regular risotto, which I have made a million times. Think about, there is almost zero evaporation, whereas on the stove, the stock is evaporating constantly.

[MagnificentUnicorn]

It comes out the consistency of regular risotto, which I have made a million times. Think about, there is almost zero evaporation, whereas on the stove, the stock is evaporating constantly.

The evaporation is what makes it, you’re concentrating the flavor of the stock. That’s why you need to add miso in that recipe. No thanks, sauce pan and a ladle are fine, I’m in no rush


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[Danno]

I never understood the love for risotto, always seemed like slightly fancy rice.

Anything with duck.

Truth. When it's done right it's amazeballs, but when done wrong it's inedible.

[dunfree]

Maybe you never had good risotto? Bad risotto is just fancy rice. Still edible, just nothing special.

[MagnificentUnicorn]

I never understood the love for risotto, always seemed like slightly fancy rice.



Truth. When it's done right it's amazeballs, but when done wrong it's inedible.

I guess you’ve never had good risotto? When prepared with patience it’s great. I made some this week with mushroom and chicken stock, wild mushrooms, peas and Gorgonzola. It was great. When served it should ooze on your plate like porridge. The Italians call that “la onda” the wave.


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[Norseman]

Yup... chanterelle or morel risotto with good stock is a fave.

[XXX-er]

Hah! Leave a half eaten plate of cold, soggy, reconstituted hospital cafeteria baked french fries in an operating room lounge and they'll be gone in 30 minutes, at the outside. So you can't ruin french fries, at least not in a hospital.

MD buddy told us cuz you never know when or where the next meal might happen so he learned to eat fast and never lost the habit

[Danno]

I have had what others have called great risotto. And it tasted good, don't get me wrong. But it was just fancy rice porridge. Just isn't my thing.

[dunfree]

There could be a whole separate thread of food people told me was great but they didn’t know what the fuck they were talking about.

I tend to think Italian recipes are hard to execute great, but not hard to execute mediocre to good.

[mud]

Chili relleno.

Now which one is better, thin or puffy wrapped?

[Hopeless Sinner]

Chili relleno.


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CR made w canned chile or green peppers is a fail.

[Danno]

Breaking news: everyone is supposed to love all the things I think are great! Film at 11.

I mean, FFS, there are people in this world who don't like bacon (BACON!!!) and you guys feel like if I am not crazy about rice porridge, it must be because I haven't had really well made rice porridge.