I loooove dim sum but that's typically the kind of food I don't know enough about to do it justice.
Unfortunately while I was in Canada there was always a nice tea house within walking distance, Paris is... very light on Cantonese food.
Hell, even "Chinese" restaurants are mostly owned by Vietnamese or Japanese people.
I could ask my gf but she's Portuguese so that won't help XD
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My gf is a great home cook. She also loves to try new things so she doesn't just cook Portuguese food but she never even attempted Cantonese cuisine so that won't be any help.
This being said, I have absolutely nothing to complain about and even if she was a lousy cook, I love her too much to complain about that.
On the other hand, her aunt is also Portuguese and I wouldn't wish her food on my worst enemy. And after 20+ years living in France I can tell you that about 80% of the French people I know would rather eat a burger than cook a meal so I guess it really comes down to people.
Portuguese food is delicious though (and soooo underrated).
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Yeah, it's a great plus having a partner who's a great cook but I not a deal breaker in any way. I know a lot of guys want a 2nd mom as their partner but that's not important and a man should be able to cook too.
Her aunt is shaming our roots:'D Jk xD
I felt the same when I was in the UK, nobody cooks there, so definitely agree.
I personally don't care much for cooking but rather cook than constant take away.
I only find it fun to cook when I do it with my gf because she also likes to try new things and the process helping her ends up being fun^^
Glad you enjoy it^^ I really like french bakery and found not so long ago that I love Bordeux Canelés^^
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Food is love. Everyone regardless of gender should at least give a try at cooking for their loved ones.
I used to give cooking classes and I can tell you that nobody is as hopeless at cooking as they think they are at first....
... well I can't really say if my gf's aunt is a lost cause but I won't try to give her any lesson, she already hates me.
I love Bordeux Canelés
I think you would like the real ones even more. They are very hard to find even here because the industrial version took over but the real ones are made in very specific copper molds that are coated with fresh bees wax. The caramelized crisp exterior and the melty soft interior... damn now I'm drooling.
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I agree, cooking for someone else is a lot more interesting and easier than for myself. I'll eat anything, but enjoy making something I know my gf will like :)
I believe that's the general consensus, it's not that "we can do anything" but rather, we can do most things if we put some effort into it. Some better, some worse, but cooking is a survival skill if nothing else. Not to mention healthy eating fully depends on it.
hahaha, maybe that's why she hates you. Jealousy of not knowing how to cook like you, jk^^
Oh I didn't know it was coated with bees wax, only knew the copper molds. If I love the industrial ones, can't imagine how much I would love those then . maybe some day I'm lucky enough to have one^^
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Immediately this came to my mind :)
https://www.youtube.com/watch?v=bDbTaR0pJEM
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Youtubers entire mission is to make themselves look like they're awesome. They're not going to say it's not that hard, you just need to take your time and do things slow :P
They're not pro either. They're just amateurs who are getting paid per view.
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Instead of thinking of the difficulty, think about having fun doing it and do it slowly. You can have fun just trying to do it, sometimes it will be better, sometimes worse but it's all part of the fun of trying something new :)
I'm not a great enthusiast of cooking, but my girlfriend likes to try doing stuff I would never in my life attempt so I just let myself go with it and I end up having food doing it with her even if sometimes things don't go as well as expected ^^
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A family recipe for Strogonoff thats a bit different, and a favorite of mine.
I keep saying i will learn it but never do. Its always something- some ingredient is missing, i dont have the time to see someone who knows doing it... its been forever on my 'someday' list
Dammit, now im hungry
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I never learned the details but i know it involves brandy, onions and tomato juice and or ketchup, but i dont know if theres more ingredients or spices, or the amounts. I think theres mustard too but im not sure. Again, i never learned, its on my someday list.
Its always something... they go by eye with some of the stuff rather then right amounts, like 'too much/too little brandy' then they adjust, that kind of thing so the few times i asked for a written recipe with precise amounts they tell me its better for me to watch and try. That requires some family reunion, me getting there before they make it and... remenbering even. Few times i wouldve had the oportunity and only later (eating it) im mad i forgot again to learn lol
Btw i dont know how much it is a family thing or based on some well know recipe. I believe it comes from some well know recipe with added touches, like version 2.0 made by someone then someone else did their own touch... a bit like open source software and now theyre doing mostly the same formula give or take. My mom i know go a bit extra on the brandy, onion and ketchup reason why i recall those ingredients
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Haha tell me about it. Most of my paternal grandmother's recipes, when transcribed, started with a list of ingredients that was entirely flexible with amounts that ranged from "some of this" to "half a glass of that, you know the glass I mean" so... yeah improvisation is part of cooking for sure.
But then I'm guilty of the same. When my gf is in Portugal and she is trying to cook something for her mom that I made for her, she asks me for a recipe and I'm like "hmmmm I'll try to figure out one and I'll email it"
I believe it comes from some well know recipe with added touches
That's how the best family recipes are born, imo.
My mom i know go a bit extra on the brandy
My kind of cook!
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Ooh frozen hot chocolate! I've not heard of this paradoxical thing before and had to look it up since it sounds delicious.
Reminds me of a time when I made coffee jelly because a manga character made it so enticing.
But after making it for some time, I procrastinated and have never made it since then.
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Coffee jellies are indeed simple and tasty! Make it as sweet or as naturally rich in coffee as you want. And cold. 🤤
Well, if the ingredients somehow come together accidentally one day and fused into one frozen hot chocolate, would love to see you post the result here ;)
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Cookies. I always want to try baking cookies. Or bread. But my laziness always got to me...
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If soft cookies are what I think they are, it may give you some confidence that we had to bake some in home econs back in middle school, and kid-me was definitely new to baking and cooking. They still turned out great.
I think the key thing for baking is to really really follow the portions and instructions to the tee, and simple recipes should turn out just fine.
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Same for sushi, I want to at least try making onigiri tho
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Baked bread and homemade fruit wine.
Sushi takes a bit of care when rolling, but you can practice by making basic onigiri rice rolls with stir fry filling of whatever you can imagine.
Other big issue is getting fresh fish, and using the right cuts that are the softest and best to eat raw.
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There are some cheap plastic sushi/onigiri molds/makers that could ease the rolling.
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I dunno why you'd need a mold?
It's like getting a mold or scoop to make cookies, instead of just rolling a bit between your hands. Same as with rice for onigiri. Just gotta press your thumb into the middle to add the filling, before pressing the sides closed and wrapping it in nori.
When it comes to sushi rolls, they're less forgiving, and you need sushi rice and ingredients to hold together just right.
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The mold really helps, especially for beginners, unless you're familiar with rolling or kneading food. It's good if you only do sushi or onigiri once in a while. Japanese rice is a bit stickier than ordinary rice, so it'll help when you only have access to ordinary rice and are also clumsy.
I often find my spring roll ugly, and uneven, unlike the elegant, uniform that my mother made.
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Quiche Lorraine, mostly for my mum when she was alive because we could never find a pre-made one with a crust/base she liked. It'd be impossible now with the cost of eggs. 👀
Another one was one my mum & I banged round for years, making our own Christmas puddings, mostly because it was getting harder and harder each year to find traditional fruit puddings that suited our wants (neither of us care for alcohol in food which rules out ALOT of food sold here, I'm not fond of citrus rind in cakes). Definitely not as cheap as buying one (though probably not as much as the idea of a quiche atm) but it was just something we never got round to. We ended up buying sponge puddings some years where we couldn't find an alcohol free option.
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Same, if i find something interesting, i just go and make it haha
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Japanese curry, I tried a few times, but it always ends up as Vietnamese curry, too watery. This is with cassava starch (bột năng) or wheat flour (part of roux). I use more starch/roux than the recipe requires, but the soup isn't as thick as the one from the Japanese restaurant. When I add too much starch/roux, it ends up burnt and takes a lot of effort to clean the pot afterward.
Maybe our curry powder isn't suitable. Perhaps I should go to those faraway Japanese supermarkets and grab a box of premade curry powder/bar/ball.
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Do you cook your roux too much maybe? The more roasted the flour/starch, the more it loses its thickening power.
I made lots of gumbo and I love to take the roux very dark but I have to use way more as a result.
As for adding more roux, you need to keep stirring or it'll fall to the bottom and burn, that's an unfortunate law of cooking physics.
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Thank you! I think the roux is just a little brown. I will increase the amount next time and keep stirring, even with low heat.
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I have a recipe saved for an earl grey cake that I keep meaning to make.
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For me, it's sushi and frozen hot chocolate.
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