- Jan 26, 2000
- 50,879
- 4,268
- 126
Eat my in-laws cooking. We're visiting this weekend, and I managed to get it down, but looking enthused about it is impossible. Talk about faking it.
We're eating out tomorrow
We're eating out tomorrow
This is one of the hardest things I have to do
- Thread starter Hayabusa Rider
- Start date
- Jan 26, 2000
- 50,879
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Semi mashed potatoes, overdone asparagus, some form of tough fatty infiltrated pot roast and lumpy thin flavorless gravy.
no way it's bad as my gf's mom's food.........
traditional REAL chinese food:
Soggy overcooked bitter melon
Shredded yellow noodles that are actually jellyfish. that's right, jelly fish.
That fvcking really weird sea cucumber soup that words cannot describe WTF it tastes like. those small sea cucumbers float in the container like severed human fingers. bar-fucking-f.
all this and her mom literally monitors me to see if I like it or not. I have to put on a fake smile and say it's good. Then she says something chinese to my GF who in turn says, "she says you don't really like it." All in the while her mom can speak perfect English herself.
traditional REAL chinese food:
Soggy overcooked bitter melon
Shredded yellow noodles that are actually jellyfish. that's right, jelly fish.
That fvcking really weird sea cucumber soup that words cannot describe WTF it tastes like. those small sea cucumbers float in the container like severed human fingers. bar-fucking-f.
all this and her mom literally monitors me to see if I like it or not. I have to put on a fake smile and say it's good. Then she says something chinese to my GF who in turn says, "she says you don't really like it." All in the while her mom can speak perfect English herself.
- Jan 26, 2000
- 50,879
- 4,268
- 126
- Jan 26, 2000
- 50,879
- 4,268
- 126
silverpig
Lifer
- Jul 29, 2001
- 27,703
- 12
- 81
Yech. Why don't you cook?
Do the same thing but out-do them.
Mashed potatoes: Smash a clove of garlic per potato and put them in the boiling water. Leave the skins on the garlic, then pick them out when you strain the potatoes. Salt the water as well. Then whip them up good with butter and some cream. Serve with fresh chives.
Asparagus. Take a large skillet, put in a bit of olive oil and some butter. Then cover the bottom of the skillet with salt and fresh ground pepper. Put the asparagus in and roll back and forth. The asparagus will turn a dark green when it's done (and still a bit crunchy) then it'll go a bit yellow and wilty if you leave them in there longer. Please take them out of the pan when they're dark green and crunchy.
Roast pork (I'll recommend a slightly modified Thomas Keller recipe):
Prep:
Make a brine. Take a small pot, fill it 2/3 with water, add 1/4c honey, 12 bay leaves, 2 sprigs thyme, 4 sprigs italian parsley, 2 tbsp peppercorns. Boil for 1 minute. Cool (you can put the pot in a sink of cold water to help). Take a large pot, put a little less than 1 gal of cold water in it. Add 1 cup of salt and the contents of your small pot with the herbs. Stir it up good. Put the pork in the brine, put it in the fridge and let it sit for 24 hours.
Cooking:
Take a roasting pan (I like to use a dutch oven like thing... Le Cuistot or La Creuset type deals), put 1/4" canola oil in the bottom. Put it on the stove and heat it up to med-high. Take the roast out of the brine, rinse it quickly with cold water, then pat dry. Score the fat, then put it in the roasting pan. Brown it on all sides to make it look all pretty. Take the roast out of the pan and set aside. Take 6-8 cloves of crushed garlic (with the skins left on), a few sprigs of thyme, and put them in the oil (the thyme will pop and spit the oil around). Let that go for about 30 seconds, then push them to the side, add 2 tbsp of butter, then put the roast in. Arrange the garlic and thyme on top of the roast, put it in the oven at 375, and cook until it's at 140 degrees internal temperature. Take it out, let it rest for 30 minutes (about how long the potatoes should take you), and then eat.
Do the same thing but out-do them.
Mashed potatoes: Smash a clove of garlic per potato and put them in the boiling water. Leave the skins on the garlic, then pick them out when you strain the potatoes. Salt the water as well. Then whip them up good with butter and some cream. Serve with fresh chives.
Asparagus. Take a large skillet, put in a bit of olive oil and some butter. Then cover the bottom of the skillet with salt and fresh ground pepper. Put the asparagus in and roll back and forth. The asparagus will turn a dark green when it's done (and still a bit crunchy) then it'll go a bit yellow and wilty if you leave them in there longer. Please take them out of the pan when they're dark green and crunchy.
Roast pork (I'll recommend a slightly modified Thomas Keller recipe):
Prep:
Make a brine. Take a small pot, fill it 2/3 with water, add 1/4c honey, 12 bay leaves, 2 sprigs thyme, 4 sprigs italian parsley, 2 tbsp peppercorns. Boil for 1 minute. Cool (you can put the pot in a sink of cold water to help). Take a large pot, put a little less than 1 gal of cold water in it. Add 1 cup of salt and the contents of your small pot with the herbs. Stir it up good. Put the pork in the brine, put it in the fridge and let it sit for 24 hours.
Cooking:
Take a roasting pan (I like to use a dutch oven like thing... Le Cuistot or La Creuset type deals), put 1/4" canola oil in the bottom. Put it on the stove and heat it up to med-high. Take the roast out of the brine, rinse it quickly with cold water, then pat dry. Score the fat, then put it in the roasting pan. Brown it on all sides to make it look all pretty. Take the roast out of the pan and set aside. Take 6-8 cloves of crushed garlic (with the skins left on), a few sprigs of thyme, and put them in the oil (the thyme will pop and spit the oil around). Let that go for about 30 seconds, then push them to the side, add 2 tbsp of butter, then put the roast in. Arrange the garlic and thyme on top of the roast, put it in the oven at 375, and cook until it's at 140 degrees internal temperature. Take it out, let it rest for 30 minutes (about how long the potatoes should take you), and then eat.
- Jan 26, 2000
- 50,879
- 4,268
- 126
That sounds quite yummy
I usually cook, but we arrived around dinner time. Most often we have pizza when that happens, but they wanted to surprise us.
Good tip on brining the roast. I often do this with pork, since it's all too easy to dry out.
I think I'll give this a try later this week.
Gooberlx2
Lifer
- May 4, 2001
- 15,381
- 6
- 91
Oh man...I loooove my Father-in-law's cooking. He makes the most ridiculously large and awesome meatballs I've ever seen. Comes with the Italian family though. He also makes a mean venison burger. Both mine and my wife's and families are rife with excellent cooks. My wife is also a great cook. I, OTOH, am not.
The OP sounds like a whiney little asstard who should grow up and learn to eat his veggies. They worked hard to present you with a meal and you complain on the internet like a baby instead of confronting them with your problem. Are you a man or a mouse?
Is this the first girlfriend you have ever had? You mention her in every post you make (that i have seen) and you have admitted that you would consume any fluid that came from her. Seriously, you sound very juvenile with this relationship.
- Jan 26, 2000
- 50,879
- 4,268
- 126
moshquerade
No Lifer
- Nov 1, 2001
- 61,504
- 12
- 56
Pliablemoose
Lifer
- Oct 11, 1999
- 25,195
- 0
- 56
I used to date a chick that grew up in Thailand, she was smoking hot but I couldn't stomach the food, it was nasty.
If I never sit at a table & boil tentacles in chicken broth & gag it down to get laid again it's too soon
If I never sit at a table & boil tentacles in chicken broth & gag it down to get laid again it's too soon
My ex-mother-in-law used to serve meat for dinner. By "meat", I mean just that. She would buy whatever cheapest thing they had on sale, put it in a pot, cover with water, and boil overnight to serve for dinner. By the time it was done there was no way to tell if it was something beef, pork, chicken or what.
She also used to boil canned veggies for hours.
She also used to boil canned veggies for hours.
TastesLikeChicken
Lifer
- Sep 12, 2004
- 16,852
- 59
- 86
I drop my asparagus in salted boiling water first, allow the water to come back to a boil, then cook for 2 minutes or so, until the asparagus just begins to get a bit pliable (pick up the stem end of one with some tongs and give it a little wiggle to see how pliable it is). Remove from heat, drain, and dump them immeditely in ice water.
When dinner is nearly ready, usually while the meat is resting, put a tablespoon of oil and a tablespoon of butter in a saute pan, heat them up and then drop in the asparagus. Add a liberal dash of salt and pepper and stir until heated through and sizzling on the outside.
That method prevents the asparagus from suffering from the dreaded shrivel effect and keeps it from overcooking too. Overcooked asparagus sucks.
I wonder if he's Chinese. While I can't vouch for his gf's mom's cooking, when done right, all those dishes are delicious.
If you are in a serious relationship with this girl, better have your taste buds get acclimated to that cooking. I have two caucasian uncles who are more 'Chinese' than some the 2nd and 3rd generation Chinese immigrants these day. They love Chinese food and even know how to play mahjong.
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