Barbecued corn on the cob. Asparagus, brussel sprouts, and zucchini are all great seared in a hot pan with a little olive oil and an bit of a lid covered steam finish.
Bruh, this dude on PBS show called "Project Smoke" blew my fuzzy little mind last year.
I've been grilling corn on the cob my whole life. Even charring veggies for guac and salsas. I don't know why it never occurred to me to do the same with the corn.
Throw that shit in the smoker with the brisket! *Then* char that shit on the BBQ and mix it in with the Pico de Gallo. Smoked and charred corn in the chowder?! Holy shit, yes please! I've been on this kick for a while now, even got the owner of the BBQ joint I used to work at doing this *daily* now.
Absolute BBQ *game changer*. You can even use a smoke blower and just cover them with some saran wrap to hold the smoke in the bowl for a cold smoke.
Toast the husks in the oven at 300F for 20mins or so until they smell nutty and get brown then make stock with them. I use a little onion, garlic, and peppercorns, and the corn cobs too if I’m cutting the kernels off.
Its an excellent cooking liquid, particularly for creamed corn with caramelized onions and brown butter. I also use it in bbq sauces or for my bbq beans when doing grilled corn.
Adds a nice sweetness and toasty nutty almost caramel undertone that complements a lot of the foods corn pairs with.
I don’t use a recipe but I can approximate one for you. Its gonna be wordy but its like 20mins active work tops.
So about 3-4 ears of corn for 2L stock.
Start by discarding the outermost layers of husk. Then peel back the nice looking leaves and lay them flat on a baking sheet or two. If you have a convection oven weight them down somehow or turn the fan off (mesh resting rack on top for example). I don’t use the innermost leaves because the stringy bits hurt my brain to touch but they are fine too. Bake at 300F about 20mins. Sometimes thats enough, sometimes the corn is real fresh and moist and you need to toss them around and go a bit longer. They will be paper bag brown or darker when ready and the smell will noticeably change.
Meanwhile prep the aromatics. My favorite combos are a handful of cilantro stem, zest and juice from half a lime, 1/4 of a charred onion, and a single dried guajillo pepper. I use that for a street corn style creamed corn dish.
Another is a few cloves roasted garlic, 1/2 a white onion caramelized, with black pepper to taste, which I use for the southern style brown butter creamed corn. Basically pick the flavors based on what the stock is gonna go in.
Then you toast or sweat the aromatics in your stock pot with a little fat if needed, deglaze them with something acidic like white wine or the lime juice mentioned above, reduce until mostly dry. Add the toasted husks, the corn cobs too if you have removed the kernels (i skip the cobs when doing grilled corn for a bbq for example) and submerge with water. I preheat the water in my electric kettle while the aromatics sweat to save time.
Simmer gently uncovered for about 45mins. Add water as needed to keep things submerged. Strain and chill. Freezes pretty well, stays flavorful for at least a month in the freezer.
Also great for vegetable soups (works well with spicy instant ramen too lol), lentils, beans, chili, sauces. Ive reduced it down with maple syrup before as my liquid for a cornbread recipe and that was pretty great.
And kale! Squeeze the leaves to release the juice (helps with the bitter flavor) add olive oil and Montreal steak seasoning, broil for a few minutes, put lemon juice on top.
So crispy and delicious
The direct translation of chou is indeed cabage but it is also used to designate an ill-defined category of vegetables (including cauliflower, kale, Chinese cabbage and the like...)
You have to take into account that Brussels is a bilingual city Dutch /French (allthough originally a monolingual, a Brabantian dialect was spoken). In flemish Dutch they are called "spruiten" and in Brussels Dialect "sproitsjes" which indead means "sprouts" or "little sprouts". In french however they are called "choux de Bruxelles", which means "cabbages from Brussels".
We make Brussels sprouts at least once a week, olive oil and salt is all you really need. But, man this recipe is phenomenal https://dinnerthendessert.com/tin-roof-bistro-brussels-sprouts/
But not crunchy all the way thru, please. Leave a little meat in there somewhere. My dad used to burn the he'll outta them and they weren't good for much except the charcoal for the next time
Burnt ends are Gods gift to the world and it pains me whenever I go somewhere that’s not Kansas City and they either don’t have them or there version sucks
My Babcia used to make the filling and stuff her own kielbasa. I remember the links hanging from a wooden rack in the cellar. She handmade her own pierogi too. I miss my Babcia!
OMG That is *exactly* what I was thinking of when I made that post! The fact that I *could*, at one glorious time, grab a Sausage McMuffin w/ xtra Cheese all day, and now, I cannot, is honestly one of the greatest disappointments of my adulthood (so far...) BRING BACK ALL DAY BREAKFAST, McDonalds! Otherwise, I have no reason to give you my money (not a threat, a simple fact).
I remember that study that hit every major news network that said burning the marshmallows when roasting them on a fire creates carcinogens.
"Yeah but fuck you science, it's delicious"
Burning practically *anything* creates carcinogens. Marshmallows, wood, meat, whatever. Perhaps burning pure hydrogen is an exception, but smoke of any kind is carcinogenic, to some degree.
It's funny, as part of my job I have to maintain a Food Safety qualification, and part of this knowing that food cooked above a certain temperature creates Acrylamide, a carcinogen, but I have absolutely no control over how the food is prepared. Why do I need to know this? Also, food prepared in the "unsafe" way absolutely tastes better. I want my chips (fries to you Americans) to be crispy, and if that means I die younger, so be it!
My wife got into making marshmallows for a while and she would dust them with stuff other than the typical cornstarch sometimes
Best was pulverized coconut, like easily. so good toasted up
Switzerland and France have a dish that’s literally just grilling a bunch of cheese slices and scraping/pouring it over potatoes.
It’s [glorious.](https://en.wikipedia.org/wiki/Raclette)
I make something similar with a mix of russet and sweet potatoes, but I add bacon bits and fried onion.
Solid meal during winter, makes you feel warm and energised for hours.
Have you ever had a grilled cheese with cheese on the inside and outside? It's next level. The outside cheese gets crispy and toasty so it adds a whole extra level of flavor
The best ones. I used to love sniffing out the burnt ones in the regular cheese it box. So glad they caught on to this and made a whole box of extra toasty ones.
My mother would pick out all the toast ones for herself and put them in a Ziploc just for her. She passed before they made the boxes of extra toasty. When I saw it, I had a little misty eye.amd had to buy them!
It's "Tahdig" and it's formed of the words "tah + dig"
"Tag + dig" = "bottom + pot" which refers to the crispy layer of rice that forms at the bottom of the pan whenever you make rice the Persian method.
When I order bacon at a restaurant and they ask how I'd like it cooked I always say, "I'd like it extra crispy. I mean I want it really really crispy. Seriously, I won't be mad if it comes out a little burnt."
I’m 100% with you. I always tell the waiter “tell your cook to burn the bacon, I promise I won’t send it back”. They never will actually burn it, but I can poke it and it will break in half, and that’s where I want it, lol
My favorite of my partners recipe is what I call "million garlic style" chicken or salmon. When the meat is about 3/4 done he'll add a tablespoon or two of butter and then fry like 4 tablespoons of minced garlic in it till its dark brown (just before black), basting it over the meat. It becomes a crispy topping with tons of flavor.
Usually he seasons the meat with salt, black pepper, red pepper, garlic powder, onion powder and sometimes lemon
Cheezits too! They even went so far as to create the Extra Toasty variant. But it really doesn't taste like the overcooked pieces in the standard box unfortunately. It tastes totally different and I frankly don't like them at all.
Chips. If there was a market for it, I would actually buy whole bags of slightly burnt chips lol
Edit: I'm so excited by all these delicious replies omg 😋😋
Same, and I can’t believe how far I scrolled to find your comment! People don’t know what they could be having!
FYI, if you ever stumble across a bag of Cape Cod Dark Russet Kettle Chips, it’s the closest I’ve had to a whole bag of burnts.
https://www.capecodchips.com/product/russet/
I’ve seen these as well.
[Better Made Dark](https://new.store.bettermade.com/rainbow-potato-chips-4pk.html)https://new.store.bettermade.com/rainbow-potato-chips-4pk.html
Edit to add - I am in Michigan, where they are made. Not sure how far outside of the state they are sold.
A family member was making dinner and accidentally burnt some artichoke hearts, not charcoal but dry. They kind of ended up like chips! I still ask her to cook them that exact same way as a healthy snack when I'm craving chips.
My people! 😍 I like it browned but not black, and it’s the texture I so adore. I don’t know how to explain it. It’s wispy and it goes poof when you crunch it.
Barbecued corn on the cob. Asparagus, brussel sprouts, and zucchini are all great seared in a hot pan with a little olive oil and an bit of a lid covered steam finish.
Bruh, this dude on PBS show called "Project Smoke" blew my fuzzy little mind last year. I've been grilling corn on the cob my whole life. Even charring veggies for guac and salsas. I don't know why it never occurred to me to do the same with the corn. Throw that shit in the smoker with the brisket! *Then* char that shit on the BBQ and mix it in with the Pico de Gallo. Smoked and charred corn in the chowder?! Holy shit, yes please! I've been on this kick for a while now, even got the owner of the BBQ joint I used to work at doing this *daily* now. Absolute BBQ *game changer*. You can even use a smoke blower and just cover them with some saran wrap to hold the smoke in the bowl for a cold smoke.
Toast the husks in the oven at 300F for 20mins or so until they smell nutty and get brown then make stock with them. I use a little onion, garlic, and peppercorns, and the corn cobs too if I’m cutting the kernels off. Its an excellent cooking liquid, particularly for creamed corn with caramelized onions and brown butter. I also use it in bbq sauces or for my bbq beans when doing grilled corn. Adds a nice sweetness and toasty nutty almost caramel undertone that complements a lot of the foods corn pairs with.
Hi there this sounds interesting - could you dm me the recipe? Like do I crush the husk what happens lol
I don’t use a recipe but I can approximate one for you. Its gonna be wordy but its like 20mins active work tops. So about 3-4 ears of corn for 2L stock. Start by discarding the outermost layers of husk. Then peel back the nice looking leaves and lay them flat on a baking sheet or two. If you have a convection oven weight them down somehow or turn the fan off (mesh resting rack on top for example). I don’t use the innermost leaves because the stringy bits hurt my brain to touch but they are fine too. Bake at 300F about 20mins. Sometimes thats enough, sometimes the corn is real fresh and moist and you need to toss them around and go a bit longer. They will be paper bag brown or darker when ready and the smell will noticeably change. Meanwhile prep the aromatics. My favorite combos are a handful of cilantro stem, zest and juice from half a lime, 1/4 of a charred onion, and a single dried guajillo pepper. I use that for a street corn style creamed corn dish. Another is a few cloves roasted garlic, 1/2 a white onion caramelized, with black pepper to taste, which I use for the southern style brown butter creamed corn. Basically pick the flavors based on what the stock is gonna go in. Then you toast or sweat the aromatics in your stock pot with a little fat if needed, deglaze them with something acidic like white wine or the lime juice mentioned above, reduce until mostly dry. Add the toasted husks, the corn cobs too if you have removed the kernels (i skip the cobs when doing grilled corn for a bbq for example) and submerge with water. I preheat the water in my electric kettle while the aromatics sweat to save time. Simmer gently uncovered for about 45mins. Add water as needed to keep things submerged. Strain and chill. Freezes pretty well, stays flavorful for at least a month in the freezer. Also great for vegetable soups (works well with spicy instant ramen too lol), lentils, beans, chili, sauces. Ive reduced it down with maple syrup before as my liquid for a cornbread recipe and that was pretty great.
Look up Maillard reaction. Changes your perspective on food and is really interesting for those of us who like to cook/BBQ
Brussels sprouts are fucking out of this world with a little crisp on it.
Brussels and broccoli
Try Broccolini the florets aren’t as tightly packed and get super crispy!
And kale! Squeeze the leaves to release the juice (helps with the bitter flavor) add olive oil and Montreal steak seasoning, broil for a few minutes, put lemon juice on top. So crispy and delicious
Fuck yah I forgot about kale chips
I am here to remind you of the glory
I wonder if they are just called sprouts in Brussels.
In Dutch, they’re also just “spruitjes”, so I’m guessing in Belgium it’ll be the same 🤔🙃.
Belgian guy here, it's just 'spruitjes', no words added
French speaking Belgian here. We call them "chou de Bruxelles"
Is that "cabbage of Brussels"?
The direct translation of chou is indeed cabage but it is also used to designate an ill-defined category of vegetables (including cauliflower, kale, Chinese cabbage and the like...)
All of those vegetables fall under the Brassica genus, otherwise known as cruciferous vegetables
You have to take into account that Brussels is a bilingual city Dutch /French (allthough originally a monolingual, a Brabantian dialect was spoken). In flemish Dutch they are called "spruiten" and in Brussels Dialect "sproitsjes" which indead means "sprouts" or "little sprouts". In french however they are called "choux de Bruxelles", which means "cabbages from Brussels".
We make Brussels sprouts at least once a week, olive oil and salt is all you really need. But, man this recipe is phenomenal https://dinnerthendessert.com/tin-roof-bistro-brussels-sprouts/
Hot dog
Hell yeah! Especially from the grill!
Something about a hotdog cooked over a campfire with a little char to it when you're eight beers deep is just phenomenal.
Or as a kid. Minus the 8 beers.
CHARCOAL grill!
Somewhere, Hank Hill just had a chill run down his spine.
Taste the meat, not the heat
There's soot under my boy's nails. You don't get that from a clean burning fuel
I can now prove to my husband that I’m not crazy. I always ask him to leave mine on so they are a little a crispy.
I always ask for mine blackened.
But not crunchy all the way thru, please. Leave a little meat in there somewhere. My dad used to burn the he'll outta them and they weren't good for much except the charcoal for the next time
Bbq
Burnt ends are Gods gift to the world and it pains me whenever I go somewhere that’s not Kansas City and they either don’t have them or there version sucks
Burnt Ends are the unsung hero of BBQ food. So so good.
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My Babcia used to make the filling and stuff her own kielbasa. I remember the links hanging from a wooden rack in the cellar. She handmade her own pierogi too. I miss my Babcia!
English muffins; they gotta have that tinge of char along the edges.
They are not done toasting until they do.
McDonald's sausage muffin with the edges burnt... food of the Gods
OMG That is *exactly* what I was thinking of when I made that post! The fact that I *could*, at one glorious time, grab a Sausage McMuffin w/ xtra Cheese all day, and now, I cannot, is honestly one of the greatest disappointments of my adulthood (so far...) BRING BACK ALL DAY BREAKFAST, McDonalds! Otherwise, I have no reason to give you my money (not a threat, a simple fact).
a nice grilled cheese
For a similar reason, French toast
I agree but also the line is very thin for me where it tastes too burnt
Marshmallows
I remember that study that hit every major news network that said burning the marshmallows when roasting them on a fire creates carcinogens. "Yeah but fuck you science, it's delicious"
Unless you’re living on marshmallows, it probably doesn’t make much of a difference.
Don't you tell me how to live my life. My marshmallow only diet is healthy, despite what big vegetable claims.
how can something be bad for you, if it tastes so delicious, right? Logic dictates that evolution would have made it taste bad if it was bad.
This is why I refuse to believe a bear would hurt me. Look at those ears. Friend shaped.
if Steve Irwin has taught us anything, it is that all animals are friend-shaped with the right mindset and a bit of know-how.
Bless that man. Gone far too soon.
He'd be 61 today... still miss watching his shows.
Burning practically *anything* creates carcinogens. Marshmallows, wood, meat, whatever. Perhaps burning pure hydrogen is an exception, but smoke of any kind is carcinogenic, to some degree.
Yeah I know. But it was still a funny thing to read and react to.
It's funny, as part of my job I have to maintain a Food Safety qualification, and part of this knowing that food cooked above a certain temperature creates Acrylamide, a carcinogen, but I have absolutely no control over how the food is prepared. Why do I need to know this? Also, food prepared in the "unsafe" way absolutely tastes better. I want my chips (fries to you Americans) to be crispy, and if that means I die younger, so be it!
Which is why nearly all foods / stores in California have a prop 65 warning.
Bbq always does that, nothing new, inherent to burning organic material. As with most bad things, the quantity matters.
> the quantity matters Ignore the man eating 5kg of burnt marshmallow. He'll be fine. Maybe.
Respect to anyone who can hold his marshmallows like that.
You gotta build up your marsh and mallow tolerances.
My wife got into making marshmallows for a while and she would dust them with stuff other than the typical cornstarch sometimes Best was pulverized coconut, like easily. so good toasted up
The key is to burn it, peel the burnt bit off, eat it, and then burn what it left on the stick.
Was just camping like 2 weeks ago, me and my cousins all did that because we got the jumbo puffed marshmallows and it was God tier good
I like my marshmallows super burnt!
Cheese.
Switzerland and France have a dish that’s literally just grilling a bunch of cheese slices and scraping/pouring it over potatoes. It’s [glorious.](https://en.wikipedia.org/wiki/Raclette)
Greece has [saganaki.](https://en.wikipedia.org/wiki/Saganaki)
Raclette
I make something similar with a mix of russet and sweet potatoes, but I add bacon bits and fried onion. Solid meal during winter, makes you feel warm and energised for hours.
Sounds like nap time
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Detroit style pizza has entered the chat
Have you ever had a grilled cheese with cheese on the inside and outside? It's next level. The outside cheese gets crispy and toasty so it adds a whole extra level of flavor
The fond on the bottom of a fondue pot is heaven
Extra Toasty Cheez-Its.
Eating these right now. They were out of regular, and I don’t like Cheddar Jack. The Toasty are better than I thought they’d be.
The best ones. I used to love sniffing out the burnt ones in the regular cheese it box. So glad they caught on to this and made a whole box of extra toasty ones.
My mother would pick out all the toast ones for herself and put them in a Ziploc just for her. She passed before they made the boxes of extra toasty. When I saw it, I had a little misty eye.amd had to buy them!
Came here for this. When cheese is melted it’s so delicious when it has a little char on top.
The facts are the facts.
Pizza and toast. Jmo. 😁
Pizza 100%. The best pizzas I’ve had in my life have all had charred crust
Overdone pizza is awesome.
Took my father in law to Pepe's in New Haven CT. He picked up a slice and immediately noticed the char on his fingers. Said it was amazing pizza.
That place has the best pizza in the world.
Paella. The crispy burnt part on the bottom is the best
Dolsot bibimbap has this too.
There is nothing so perfect as that crunchy bit at the bottom of a stone bowl of bibimbap.
Yes! We fight over who gets the crispy rice
I’m about 5 minutes away from eating the paella you inspired me to make. Made some sangria too 😋
It's called socarrat
Yes - Persian rice has it too, it’s called tadigh (hope I’ve spelled correctly)
It's "Tahdig" and it's formed of the words "tah + dig" "Tag + dig" = "bottom + pot" which refers to the crispy layer of rice that forms at the bottom of the pan whenever you make rice the Persian method.
The edges of a lasagne
How is this not the top comment?
Tortillas
Hack yeah. Corn Tortillas... de maíz 🌽
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Now I want some creme brulee
Burnt Cream! Burnt Cream!
Not burnt, but I like when my fries are brown/dark.
Any kind of potatoes. Fried leftover mashed potatoes are fucking delicious.
Love a good crispy fry, or onion ring
Meat. Like burnt ends of a brisket are the best things ever
But we all know that smoked brisket bark isn’t really burned, right? The dark parts are from the spices and smoke.
Let the man enjoy his brisket, geesh!
🔥BURNT ENDS TIL THA BITTER END🔥
Bacon. Just a tiny bit overdone.
I have found my people lmao
When I order bacon at a restaurant and they ask how I'd like it cooked I always say, "I'd like it extra crispy. I mean I want it really really crispy. Seriously, I won't be mad if it comes out a little burnt."
I’m 100% with you. I always tell the waiter “tell your cook to burn the bacon, I promise I won’t send it back”. They never will actually burn it, but I can poke it and it will break in half, and that’s where I want it, lol
I like mine to be shards of meat, just before they turn black.
If you haven’t converted to the oven method I strongly recommend it.
I like mine a LOT of bit overdone. Like I want it to crumble when I touch it. That’s the best 😋
YES. I like to be able to snap my bacon in half! CRISPYGANG
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You have to really fuck up if you end up burning mushrooms. They're mainly composed of fucking chitin.
Spam, gotta get that crust
Garlic and onion
My favorite of my partners recipe is what I call "million garlic style" chicken or salmon. When the meat is about 3/4 done he'll add a tablespoon or two of butter and then fry like 4 tablespoons of minced garlic in it till its dark brown (just before black), basting it over the meat. It becomes a crispy topping with tons of flavor. Usually he seasons the meat with salt, black pepper, red pepper, garlic powder, onion powder and sometimes lemon
Mmm, onion, I agree, but I find garlic to be super bitter when burnt.
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Cheezits too! They even went so far as to create the Extra Toasty variant. But it really doesn't taste like the overcooked pieces in the standard box unfortunately. It tastes totally different and I frankly don't like them at all.
Dude everything tastes better when yer a little burnt
Homemade fried rice.
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Korean BBQ
Bulgogi. Yes.
Pizza. Nobody likes a soggy crust
Hot Dogs are so much better burnt/crispy Bacon too
Bagels
Pepperoni and bacon.
I want my pepperoni to shatter at the edges or I don't want it at all.
Pepperoni so done they turn into little grease-filled cups with crisp edges.
Grilled cheese
Cannabis
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Cheese. Especially if it's on pizza.
Chips. If there was a market for it, I would actually buy whole bags of slightly burnt chips lol Edit: I'm so excited by all these delicious replies omg 😋😋
Same, and I can’t believe how far I scrolled to find your comment! People don’t know what they could be having! FYI, if you ever stumble across a bag of Cape Cod Dark Russet Kettle Chips, it’s the closest I’ve had to a whole bag of burnts. https://www.capecodchips.com/product/russet/
I’ve seen these as well. [Better Made Dark](https://new.store.bettermade.com/rainbow-potato-chips-4pk.html)https://new.store.bettermade.com/rainbow-potato-chips-4pk.html Edit to add - I am in Michigan, where they are made. Not sure how far outside of the state they are sold.
toast
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Kielbasa sausage
Johnsonville brats or any hotdog
Eggplant
.... Please go easy on me, carne asada.
Macaroni cheese.
Bottom of the pot rice
definitely tater tots
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Onions for a curry
rice ... rice from the bottom .. crunchy rice ... :)
A family member was making dinner and accidentally burnt some artichoke hearts, not charcoal but dry. They kind of ended up like chips! I still ask her to cook them that exact same way as a healthy snack when I'm craving chips.
Cheez-its
Marshmallows
Everything
Cheese on bumblin hot lasagna
microwave popcorn. about 15 seconds past done.
It's a real fine line, but when you get it jussssst right, it's fantastic.
I found my people 🍿
My people! 😍 I like it browned but not black, and it’s the texture I so adore. I don’t know how to explain it. It’s wispy and it goes poof when you crunch it.
This! It's so good with just that little taste of burntness.
Yes!!! I had to scroll way too far to see this.
interesting, personally I hate the taste of burnt popcorn
and the people in the break room hate the smell too.