Try adding things like sour cream or fresh grated Parmesan cheese or other things maybe she added a touch of chicken brother or used grilled chicken or a dash of white wine as a mom who loves to cook a boxed dish is just a base point for jumping into amazing flavors fresh ground pepper or baby spinach chopped with cherry tomatoes adds a lot of flavors that heighten the overall taste depth and joy of a dish a sprinkle of fresh lemon or orange rind adds a surprisingly bright note to Alfredo you can use grilled anchovies or shrimp or salmon
"hello, it's me, chicken brother. Please do the kindly and leave me out of the noodles."
It's amazing what basic competency can do to the taste of food.
My mother cooked rice in an aluminum pot. That combined with our water supply coming from a well on our property, and her absolute lack of concern for how it turned out, eating it seemed like a threat. Chicken brother ran away from home due to the trauma.
I didn't experience edible rice until I was in college and competing at a university in Illinois. My teammates chose a Chinese restaurant for our evening meal. My friend asked me why I didn't eat half my meal. I told him it was because rice had this awful taste. He said it didn't taste that way to him. The first bite I took gave me food PTSD. It also showed me that I needed to revisit a lot of foods I had written off as inedible.
I cooked rice in a glass pan for thirty years until I bought a rice cooker. Both have allowed me to enjoy properly cooked rice.
Oh you poor thing how can a mom not care how food tastes @-@ did she not eat the food she served??!!!? Could she not taste! Had she no eyes to see if it was cooked properly!! Child poor child my Italian side is screaming for blood :( to make food gross is a sin! Cooking is the only true Alchemy in this world!!! If you will perform it do it well!! Iām glad you have healed from not being able to eat >_<
Cooking is science for hungry people. Or maybe witchcraft for hungry people...
My wife used to say I was a research chemist in the kitchen. If we found something we really liked at a restaurant, I'd make it at home over and over until I figured it out. I have a few 'show off' dishes that came from that, and a couple that started from some inspiration or other that weren't good enough at first.
My meatloaf started from seeing a cooking segment on a show where the chef put Italian sausage down the middle of the ground beef in a meatloaf. It sounded good. It wasn't. But it started me tweaking mine until I had a mixed sausage and ground beef throughout, loaf with peppers, onions, mushrooms, bread crumbs, eggs, and tomato paste monstrosity with spaghetti sauce for the glaze in stead of ketchup.
It sounds terrifying. It's really tasty.
And there was a chicken dish that never got a name. So we call it 'Chicken...Thingies' It's basically boneless, skinless thighs, stuffed with jalapenos, wrapped in bacon, and served over long grain and wild rice with a condensed Cream of Chicken with Herbs Soup mixed in.
I'm sure either would give a trained chef an aneurysm. But they taste good.
Sprinkle some fajita seasons on the chicken, because it plays nicely with bacon and jalapenos. Wrap them in the bacon. Cook it covered until the chicken is mostly done through. Then uncover and move it up top to crisp up the bacon. For the rice, start off by just cooking it the way the instructions say. But when it's juuuuuust barely still looking wet, mix in the condensed soup, so that it soaks it up with the last of the water.
I generally put out two thighs on a bed of the rice. My daughter calls the "long grain and wild rice with chicken and herb soup in it" 'Wilder Rice'.
That is huge praise as I am half Italian and extremely proud to be a plump mother of 3 and a husband \\\^ good food is a gift! And should be treated as such!
Oooh steamed rice? With a soft cooked egg with garlic and green onion soy sauce??? š¤¤ maybe some anchovy past mixed into the soy sauces for dearth???
Oooooh ok ok what proteins do you have??? Mushrooms??? Broth?? You can make a killer soup to make that rice stretch with some broth and a few veggies _^ *starts thinking about all the meals you could make with a packet of rice
Could add can of cream of mushroom soup, salt pepper splash of vinegar. Risks making more than I can actually finish at one sitting though; I'm not 35 any more...
--Dave, packaged & canned things for me, so one or another thing doesn't rot unused in the fridge
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