I've done the same. I love mushroom soup. I love egg nog. I once tried to put the two together because I had run out of milk.
Now I'm not one to waste things, so I tried to finish it but could only stomach a few mouthfuls. Whatever unholy mixture that turned out to be needed to be buried a minimum of 10 feet deep in a lead container with warnings in every possible language to future generations to leave it the fuck alone.
I nearly downvoted this out of disgust. Wtf dude? No.
I know that.. now.
Some of us do the best learning the hard way.
Once when I’d clearly had enough whiskey I tried adding msg to it. Thankfully I didn’t ruin much but dang does liquor not like umami
I tried that once with hot cocoa. my logic was that going from water to milk makes hot cocoa far richer and tastier, even better if it's whole milk. egg nog is even richer and tastier than whole milk, so clearly cocoa nog should be delicious. nope
If you’re looking for a good place to use that egg nog, my dad always makes egg nog french toast on Christmas and it’s fantastic!
That's absolutely gnarly, dude.
Didn't have milk but had chocolate milk, definitely a robot.
Hahaha
Rice and tortilla chips are both basically solid carbohydrates, right? So like, what's the difference between eating refried beans with tortilla chips, and putting refried beans in rice?
What they have in common is that they both make me not hungry anymore. The difference is how.
You were so close. Gallo Pinto is a Latin American dish where you get black beans and white rice together. It's delicious.
refried beans in rice
So, tex mex? I'm pretty sure your classic tex mex bean burrito is rice + refried beans + cheese (like this nonsense; don't show your Mexican friends).
And in some Asian cultures, they absolutely do put beans in rice, like pat bap.
Tips:
Instead of wrecking the entirety of your cooking when introducing something that may not work so well, put a small amount of the new thing in your mouth with a bit of what you’re cooking.
In this case, take a spoonful of mashed potato without swallowing and then a sip of chocolate milk . Do you want an entire bowl of that?
Sometimes even just smelling one with a taste of the other is enough to decide.
Also, try a big spoonful of sour cream in your homemade mashed potato along with your regular seasonings. Awesome.
Mm, I guess for your everyday taste test this works. This would absolutely work as far as determining whether or not chocolate milk potatoes would be good. However, there are meals where completely incongruous ingredients blend perfectly due to how they're cooked.
Sometimes you must be adventurous.
For example: salt and mashed potatoes
Milk + butter + SC. that's how I make mine, very creamy and delicious
I also add a bit of cream cheese and pepper to mine. Good stuff.
You don't even really need milk for mashed potato, just put extra butter in.
What uh... What do you suppose butter is made of?
I think you're missing the point, it's not like people make mashed potato by churning a bunch of milk into butter.
I'd even suggest that butter is the more vital ingredient.
I've cooked some weird stuff before. Sometimes it works, sometimes it doesn't. As I've gained experience, my cooking has improved and the number of failures has decreased. Same with every other skill. If it's not dangerous or expensive, just do it and see what happens!
Hell yeah. We are born as scientists and the adults around us extinguish that drive.
Kids always ask why. Why use milk, and not chocolate milk? Well, now you know why, and nobody told you.
Return to childhood, explore all those questions. That’s what you exist for! Questions! We are the universe trying to understand itself.
I used to be a terrible cook, but I’ve learned from those bland bean stews and barely-edible noodle dishes. Now I can eat everything I make, and most other people can too (sodium free, so challenge for some; magnesium salt isn’t the same)
On a long enough timescale, hydrogen will start to philosophize its own existence.
Imma need an example of one of the weirder things that worked well.
I have two:
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Take bread, put some banana slices on top, and then spread some Dijon mustard on top. Better than it has any right to be.
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If you have some proper aioli and you need to fry something (but without very high heat), spread a layer of aioli on it as your cooking fat. The oil renders out and leaves behind a thin crust of garlicy goodness.
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Tried to makes some tuna-noodle casserole. Out of tuna. Substituted canned chicken for tuna. Out of cream of mushroom soup. Substituted cream of broccoli. My family jokingly dubbed the dish "chicken cordon green." I was 10 or 11 when that one worked out.
Learned in my late 20's that the real secret to a kickass marinara sauce is a single anchovy fillet that has been chopped into paste and added to the simmering sauce, with your aromatics.
See the meme. Try the meme. Become the meme.
memetic hazards are everywhere.
I like pizza.
I like candy corn.
Saw weird post saying put candy corn on pizza.
I will never do that again.
I like pizza.
I like General Tso's Chicken
Made a General Tso's Chicken Pizza.
That shit is delicious.
Why try it in the first place? It's going to taste like candy corn on pizza.
I don't know about you, but I can imagine combinations of tastes well enough to spot an obvious bad idea.
Not all combinations are exactly what we predict they'll be, hence the reason for trying new things. People like pineapple on pizza so I thought a different kind of sweet thing might be worth the try.
Sour cream, cream cheese, butter, lots of options other that choccy milk
What an idiot. Everyone knows you use chocolate soymilk not chocolate milk.
His mom buys him choccy milk because he is a big strong boy, not a soyboy.
I love olive oil and I like mayonnaise, but making mayonnaise with olive oil is a mistake.
Eh, I've had it and it's fine. It has a strong olive oil flavor, so it works better in Mediterranean dishes.
Given it's Kraft, I would guess it's cheap olive oil (not extra virgin) with weak taste so that may work better.
I've made a lot of macaroni and cheese in my day, and I haven't always had the luxury of being able to afford milk. My go-to in that scenario is to use at least double the recipe's butter, and substitute the required milk with about 75% as much water.
It makes the mac and squeaky and it tastes.. not very good.
I haven’t always had the luxury of being able to afford milk
Holy hell, that's rough
I think you'd be better off using half and half, or cream. The butter is too much fat.
If they can't afford 1/4 cup (~60 ml) milk for a box of mac n cheese, they certainly can't afford half and half or cream.
If you're not in the US, get powdered milk, which is usually cheaper and for something like mac n cheese, it's plenty good enough. But in the US, powdered milk is more expensive for some stupid reason (probably something to do with dairy subsidies).
Put some pickle juice in your mashed potatos and maybe a bit of lemon juice, that shit is the bomb
This is one of the few areas that machine learning is actually good for.
https://www.cbc.ca/amp/1.4651392
Figuring out the chemistry of taste to come up with combos we haven’t thought of.
That is one haunting pepe
I once decided to stuff chicken breasts with Feta, blueberry, and rosemary, I really really thought it should work.
It's the dish that my SO reminds me of constantly that almost ended our relationship. She agrees I'm a good cook but says she almost was willing to take the thought back and leave me over that dish.... It was pretty bad.
It's one of those things that sounds like a good idea if you have a brain fart.
Checken stuffed with feta and rosemary would is lovely. Feta, blueberry, and rosemary should work well together.
2 great combinations, so it should work, right?
It's the chicken and blueberry you didn't think about.
I mean if it had tasted good he would be upon an amazing discovery. Sometimes try and error helps.
Who puts milk in mashed potatoes???
Everyone? I mean what do you use
Most people
Wait til you find out what I do with ranch dressing
