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Any foods you just like cooked to death ?

I would think cooking past it's recommended temperature.Or just cooked till death.
Always hamburger for me,chicken,sausage,not that worried about steaks or pork chops,all ground meats,Kale,Broccoli rabe,potatoes,Pizza gotta have that char on the bottom.Just wondering. Anything you like cooked to death ?

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    1. re: Jeri L

      With you on the Green Beans.

      Oh sure, I like a nice fresh Green Bean, simply sauteed, perhaps with some garlic or maybe done with Oyster Sauce like you get at Chinese Buffets.

      But what I really love are Southern Style Green Beans, specifically as my Grandmother's Housekeeper taught me to make them. Canned Green Beans, the kind that are simply cut not the fancier French Cut style etc... cooked with bacon and onions. I realize the "best" method would probably be to fry up the bacon, remove the meat and cook the onions in the fat and then gently fold in the green beans to warm up and then sprinkle the bacon on top. Nope, not how we do it. We drain the Canned Green Beans and pour all of the liquid into a saucepan. To it we add a diced onion and a couple of slices of bacon, chopped up. Put the lid on tight and simmer it for 10-15 minutes until the onions have started to dissolve and the bacon is cooked. Turn off the heat, dump in the canned Green Beans, stir, and let sit until the Green Beans are hot. That leaves them a bit less mushy then if you were to boil them with the bacon and onions etc... plus the liquid has reduced a bit. And yes, we eat the boiled bacon too. Darn it, now I want some.

      1. re: Ariadanz

        My recipe's the same, but I start with fresh beans -- not little skinny haricots verts (those are for steaming or sautéeing) -- but the bigger, tougher string beans.

        I throw the onions and bacon in at the same time, so both brown as the fat renders.

        Simmer for 2-3 hours til they're limp.

        I don't eat the boiled bacon -- can't get to it ahead of my boy.

        1. re: Ariadanz

          I love those over cooked southern green beans too.

          1. re: Ariadanz

            Yes, I do that with fresh beans. In Nashville the bush beans and pole beans were in season at the same time, and available in all the stores, and I dearly loved them cooked together with the bacon and onion, plus a pod or two of dried red pepper. Only the Blue Lakes are commonly available here in L.A. County, and Mrs. O doesn't want me using bacon anymore, but I can get some of the flavor back with oil and smoked salt.

            My late pa-in-law hated any vegetable he had to chew, and he fell in love with those beans the first time I served them to him. So whenever I cooked for the in-laws I had to serve either those or tragically overcooked Brussels sprouts, his other favorite.

            1. re: Ariadanz

              country ham chunks instead of bacon, and I'm with you...

            2. re: Jeri L

              I'm adding another vote for green beans. We've had wonderful local green beans this year (very welcomed after last year's drought left local crops less bountiful and less delicious). This year I've cooked up loob'ya many times. It's a Middle Eastern dish in which green beans are cooked with tomatoes (fresh or canned), onion, garlic, and (in my case) thyme. I add homemade chicken stock instead of most of the water and cook for a long time, 60-90 minutes. The beans should be soft. This dish is even better the next day.

              I've also cooked up the greens beans (again, for a long time) with some local, whey-fed jowl bacon from Berkshire hogs--I could (and have) eaten bowls of this for dinner.

              1. re: Jeri L

                I thought I was the only one. I wouldn't call them cooked to death but definitely soft all the way through. Nothing better.

                1. re: Jeri L

                  Green beans, yes! Simmer them until death and then simmer longer.

                  1. re: fldhkybnva

                    Yup, gotta make sure they're dead-dead. Then, delicious!

                  2. re: Jeri L

                    Absolutely. I have a hard time eating them any other way.

                    1. re: Kontxesi

                      I tried them roasted yesterday and not a fan. My green beans will meet bacon and a long simmer in their final hours.

                    2. re: Jeri L

                      Yes. Love crispy green beans but also love the stewed kind my mom made. Saute chopped large onion in olive oil, add fresh trimmed green beans and chopped fresh tomatoes. A little salt and pepper, cover and simmer away. The onions and fresh tomatoes give it a nice sweetness, people will think you added sugar. It's so good.

                    3. Mushrooms. Stem off, fill the cap with a flavour-bomb of a marinade-type mixture, roasted or grilled until most of the moisture is gone and the undersides are super golden brown. Bonus points for some nice crispy crunchy bits around the edges. I usually make about 30 of these at a time, thinking that'll be enough to last a few days. It never is. I end up accidentally eating 15 of them without even noticing.

                      I went quite a few years thinking I didn't like mushrooms. Actually I love raw mushrooms, and mushrooms cooked to death. Anything in between the two extremes is blah.

                      7 Replies
                      1. re: Daisy.G

                        This "reads" delicious--what's your marinade-type mixture?

                        1. re: pine time

                          It's never the same twice, but always olive oil and almost always apple cider vinegar and a splash of chili sauce or other form of heat. Maybe some mustard, a little soy sauce, or lemon juice instead of the vinegar, a spoonful of nutritional yeast is always super... very much depends on what I have around.

                          I have a tendency to just add a little of this and that until it tastes great. I'd say probably 50:50 oil and vinegar/lemon, plus a generous splash or three of Other Tasty Things.

                        2. re: Daisy.G

                          I love love mushrooms and this sounds outstanding!

                          1. re: fldhkybnva

                            Just be sure to make more than you think you could ever possibly need. They have a real tendency to just accidentally fling themselves into open mouths in great numbers.

                            1. re: Daisy.G

                              How long do you usually end up roasting them? What temperature would you suggest?

                              1. re: fldhkybnva

                                I usually do about an hour at a medium-ish heat. Maybe 180C/350F? I'd probably do longer at a lower temperature if I were more patient.

                        3. Besides my below reply regarding Green Beans...

                          I love most meat rare/raw but I LOVE a charred hot dog. I will go out of my way to char up a dog on the grill. If not grilling you can get a nice cook on them by sauteing them in butter.

                          My other burnt favourite is Marshmallows. If it hasn't been on fire I'm really not interested.

                          12 Replies
                          1. re: Ariadanz

                            But then do you eat the blackened marshmellow skin?? Or, do you carefully remove the charred skin to eat the gooey insides like i do....?

                                1. re: viperlush

                                  Remove and repeat until its no longer possible, of course! Is there any other answer?

                                  1. re: Ttrockwood

                                    I make candy, and i burned some sugar/cream/butter the other day, and the charred part at the bottom of the pan tasted exactly like the most delicious burned marshmallows. It was all I could do to control myself from eating the whole pan.

                                    1. re: jeanmarieok

                                      not overcooked, and rather dangerous, but the syrup for flan is one of my weaknesses (do be careful - the dried caramel can be sharp by the time it cools enough to handle!)

                                  2. re: Ariadanz

                                    Yes, burnt marshmallows. It's the only way I eat them. I do eat the entire blackened mashmallow though, not just the skin.


                                    1. re: Ariadanz

                                      I have been known to sit on my couch with a bag of marshmallows, a fork and one of those long lighters you use for the fireplace. I will sit there burning and eating all night long.

                                      1. re: Jelly71

                                        That is so frigging solid..
                                        The visual is just as good.

                                        1. re: Beach Chick

                                          Still laughing on the visual..
                                          Its something you would see Kenny Powers do!

                                        2. re: Jelly71

                                          OMG. I hate camping but love charred marshmallows. You may have solved one of my great problems in life. My stepson and I flambé peeps every year with the long lighters; I can't imagine why this hasn't occurred to me. Probably because I don't usually have marshmallows around. Because they're only good flamed.

                                        1. Burnt grilled cheese. Charred popcorn.

                                          4 Replies
                                          1. re: virtualguthrie

                                            The cheese that spills out onto the grill is the best part of a grilled cheese sandwich.

                                            As others have pointed out - green beans MUST be boiled at least 3-4 hours to develop their excellent flavor.

                                            Charred potato skin, charred hot dogs, crispy toast / English muffins and some char on a pizza are also favorites, although I wouldn't consider any of these as "cooked to death".

                                            On the other hand, I do find well-done meats such as pot roasts, steaks, etc (other than some desirable char / crispness on the surface) to be repulsive.

                                            1. re: Clams047

                                              pot roast with a char is, ime, so dried out and tough as to be utterly inedible.

                                              Braise, please.

                                              1. re: sunshine842

                                                Agree with the braising, but we briefly sear ours on all six sides to get the well-done exterior, similar to roasts.

                                                For me, anything in a crock pot is typically "cooked to death" (very undesirable).

                                            2. re: virtualguthrie

                                              This is why I do my grilled cheese in my stove top Belgian Waffle maker.

                                            3. I like my toast very dark and crispy.
                                              My husband prefers pasta super soft, while I like it toothy.
                                              Pizza char is the best part of the pie!
                                              I like the outer skin of a baked potato char more than the soft inner.

                                              1. I nuke Stouffers mac & cheese until it is brown, shrunken, crispy, and I need a knife and fork. Nice comfort food.

                                                2 Replies
                                                1. re: Veggo

                                                  My husband just made the yummy noise. He is in total agreement, Veggo.

                                                  1. re: Veggo

                                                    Ooh, my ultimate "cook beyond recommended time" food! I love when it gets a nice browning on the sides

                                                  2. Okra stewed in tomato sauce until falling apart. Mmm, had that just last night at our local Turkish restaurant.

                                                    1 Reply
                                                    1. re: OhioHound

                                                      The first fried okra I actually enjoyed was cooked by a friend who kept apologizing for having overcooked it! I've gotten more tolerant of it now, but okra is still a vegetable I enjoy more in a stew or soup, where the goo is spread into the broth and the flavor remains. I'll have to get a recipe for that dish, for sure.

                                                    2. Not me, but a friend of mine insists she sends her bacon back unless it is burnt. Not crispy. Burnt.

                                                      7 Replies
                                                        1. re: mtlcowgirl

                                                          My grandmother fries it until charred and crispy, reminds me of charcoal

                                                          1. re: mtlcowgirl

                                                            Ew. In most cases I like "soggy" bacon, though for some put-together things like I experienced today (potato salad) crisp is best. But for, like, bacon and eggs . . . . Soggy all the way, please.

                                                            1. re: juster

                                                              the too crispy bacon without that "soggy" as you call it is a waste. I like to meet in the middle between crispy and soggy per piece....

                                                            2. re: mtlcowgirl

                                                              I used to order mine *almost* burnt. now I just go with well done. DH likes his "wobbly"

                                                                1. re: jujuthomas

                                                                  Haha "wobbly," what a vivid description. I would never eat bacon if it wasn't "stiff."

                                                              1. Maybe not cooked to death, but I like broccoli well browned in olive oil with garlic. Not so it falls apart, but close to it.

                                                                1. Green beans, broccoli, yes.

                                                                  Lasagna or baked ziti noodles, grilled chicken thighs (the skin-ooh) and hotdogs.

                                                                  1. Green beans, greens, stewed squash, stewed okra and tomatoes

                                                                    I like chicken wings cooked extra crispy.

                                                                    1. Funny, I just got done baking some frozen mozzarella sticks, and was thinking about how I always cook them past the recommended baking time. I like them extra crispy, so usually by the time I take them out, half the cheese has oozed out. It doesn't make for a very pretty presentation (not that you would ever really "present" frozen cheese sticks) but that's how I like them. I pretty much like all frozen fried food cooked over the recommended time. I do the same with French fries, fried shrimp, etc.

                                                                      2 Replies
                                                                      1. re: SaraAshley

                                                                        Try cooking them in the deep fryer. We tried them in the FryDaddy when we were cooking chicken wings. Holy lightning.

                                                                        1. re: SaraAshley

                                                                          I used to cook a dozen at a time (actually 13, just in case) in a restaurant kitchen and was told to watch for the first one to ooze the slightest of cheese, then it was done. Hence the thirteen count. You could tell by the brown-ness, but the cheese is even more dependable.

                                                                          I HATE empty bread crumb encasings, no matter the cooking method. Ditto to Jerseygirl, try deep frying sometime and see what you think. Mozz sticks are not designed to be baked. They should crisp up nicely without losing any cheese.

                                                                        2. I like my pork and beef well cooked but I can tolerate a mid well steak. Well done sausage & hot dogs with a crust on them. I'm live in the south and like mostly all of my veggies well done; green beans, greens, etc. cooked a while.

                                                                          Oh, and (gasp!) no runny eggs AT ALL...yolk got to be cooked well or I can't eat it.

                                                                          1. Roasted veggies- i want the brussel sprout leaves on the outside crispy, and when i find sunchokes i roast until the edges are the darkest darkest brown and crispy, same with onions and eggplant...

                                                                            1 Reply
                                                                            1. re: Ttrockwood

                                                                              Those crunchy brown edges on roasted cauliflower are so good!

                                                                            2. I agree with the smothered green beans also. I like my toast burnt. If a pizza gets one of those burnt bubbles it is my slice. Asparagus is good mushy now and then. Army green brussel sprouts are delicious

                                                                              2 Replies
                                                                              1. re: suzigirl

                                                                                ergh -- mushy asparagus and overcooked Brussels sprouts are a full guarantee I won't eat veggies at that meal.

                                                                                Both *must* be crisp-tender, or I won't eat them...but I'll eat a LOT of either of them if they're cooked right. Grilled asparagus is my alltime favorite veggie.

                                                                                1. re: sunshine842

                                                                                  They don't always get the stinky veggie treatment. Just when I feel like mom-style food. I prefer them crisp myself most of the time. But in all honesty, and in the spirit of the post, I like them mushy now and then.

                                                                              2. Lobsters, because I prefer that they not have an equal chance to declaw me.

                                                                                7 Replies
                                                                                1. re: Veggo

                                                                                  Then you might enjoy http://tinyurl.com/mn7onj2 (NOT for the squeamish). - borrowed from another site.

                                                                                  1. re: Clams047

                                                                                    If you have to break it down raw (and who does that?), just punch a chef's knife through the shell right behind the eyes. Done.

                                                                                    Couldn't help but notice she had cooked claws soaking in that ice water. Yecch. Mushy, watery lobster.

                                                                                    1. re: sunshine842

                                                                                      Actually those were still cooking. It was HOT court bouillon those claws were in, not ice water. The only time she says to use ice water is to shock it quickly if you're not going to use it right away.

                                                                                      1. re: PrinceZuko

                                                                                        ah, okay - I'll admit to watching with the sound turned off, but it looked like ice cubes in the container.

                                                                                      2. re: sunshine842

                                                                                        I know chefs who break them down raw. And enjoy it! Lobsters are nasty creatures, they can take it.

                                                                                        1. re: coll

                                                                                          At the 2 lobster packing plants in Turks & Caicos, between 4 and 5 in the afternoon when the boats come in, hundreds of live spiny lobsters are separated from their tail with one swift motion of a counter-mounted lever device. A good time to buy fresh.

                                                                                          1. re: Veggo

                                                                                            moderately more acceptable, only because there are no claws on a spiny...

                                                                                            but on a big one, I'll eat the legs, too. (and people wonder why there's a rolling pin on the table....)

                                                                                  2. Onions*

                                                                                    (*But I like them raw, too.)

                                                                                      1. re: autumm

                                                                                        just the thought of runny yokes makes me ill

                                                                                        1. re: jpr54_1

                                                                                          I'm the exact opposite. If mine has started to harden, I have to eat around that part. I just cannot do a solid yolk.

                                                                                          1. re: Kontxesi

                                                                                            In a similar vein, I cannot eat hash brown potatoes unless they are burnt to a crisp. Sometimes you get those cubes, rather than slices, and some have burnt edges, so I pick those out and leave the others.

                                                                                            On the other hand, I like my yolks runny, so that I can add a little moisture to the potato pile, and dip my toast, which also would be well done in a perfect world, although not "cooked to death".

                                                                                            1. re: coll

                                                                                              That sounds lovely. Crisp hash browns with a runny egg on top.... Fabulous.

                                                                                                1. re: coll

                                                                                                  The operative word in hash browns is "brown"...I do not want hash beiges or hash tans.

                                                                                          2. Kabocha squash. i bake it til it's browned on the outside, getting some of the smaller pieces nice and crispy. steamed broccoli and cauliflower too - i like when they're super soft - close to mush. A good chicen broth I can keep cookng on the stovetop for hours and hours - i feel like it just deepens the flavors.

                                                                                            1. Potato chips - I love it when I find a dark one in the bag.
                                                                                              Pretzels too, but I can buy those. Love those Utz Extra Dark

                                                                                              4 Replies
                                                                                              1. re: Cheez62

                                                                                                I can't get Utz here but I get a brand called Unique. Love those extra dark.

                                                                                                1. re: suzigirl

                                                                                                  If I may ask, where is "here"? I can't really find the Utz ones here in Ohio either, but I travel a lot for work, and pick them up when I can. If I get near "here", I'd like to try the Unique ones!

                                                                                                2. re: Cheez62

                                                                                                  Cheez, look for cape cod brand dark russet kettle cooked chips. It will be a whole bag of happiness.

                                                                                                3. Simple chocolate chip cookies. Yum!

                                                                                                  3 Replies
                                                                                                  1. re: alliegator

                                                                                                    Whenever I make cookies, my boyfriend looks at them and says "can you leave the next batch in for a few extra minutes?" He likes them crispy, I like them almost still gooey. I try to accommodate him... sometimes. ;)

                                                                                                    1. re: Kontxesi

                                                                                                      A friend prefers cookies very hard & crispy, too (I call that "burned."), but she doesn't bake and asks me to make her some. She'll say "can you make me a dog biscuit?" Gets some funny looks from strangers near-by.

                                                                                                    2. re: alliegator

                                                                                                      I do it with sugar cookies, too. I love it when my grandfather gets that look his eye and says "lets burn up some cookies"!

                                                                                                    3. Chicken breast cooked on the grill with no amount of juiciness left..yeah baby.
                                                                                                      Mac n' Cheese microwave stuff where you zap the hell out of it and the cheese on the carton sides become crunchy Lil' bombs of goodness.
                                                                                                      Hash browns...cooked crunchy brown.
                                                                                                      When I make homemade lasagna, I load up more mozzarella and ricotta on all four corners so they will become cheesy crusty bombs of love and happiness.
                                                                                                      Potato skins or baked pot's and I like to load with extra butter, sour cream and scallions and save the skin and then put under broiler for a sublime experience of crusty skin love..

                                                                                                      1 Reply
                                                                                                      1. re: Beach Chick

                                                                                                        I'm with you on the grilled chicken. If I see any chicken juice I throw it away. My kids hate it when I cook chicken. They have to chase each bite with milk because it's so dry! I've just always liked it kinda stringy like that.

                                                                                                      2. There are some homey veg dishes like others mentioned...last night I had Greek spinach and rice at a diner and the spinach was so cooked it becomes silky and almost dissolves in your mouth.

                                                                                                        1. Well, I dunno if vegetables qualify? But if they do, I like string beans cooked to death. Waaaaaay longer than most people like. Throw a few pounds of those and some chopped onion and ham into the slow-cooker and let 'er rip over low heat for about two hours. Purely delicious, especially with cornbread.
                                                                                                          *edit* SORRY Didn't read all the way through the thread but I see a lot of fellow ch-ers feel the same way. Didn't mean to saddlepack.

                                                                                                          6 Replies
                                                                                                          1. re: mamachef

                                                                                                            I would tend be surprised, as I like them crunchy, or even raw if from the garden. BUT I do make them Pakistani style (Aloo Gobi) and that is my favorite string bean dish of all. Cooked for at least a half hour, maybe more.

                                                                                                            1. re: coll

                                                                                                              I do like, and make, Aloo Gobi. One of my favorite things in the world to serve w/ yogurt-marinated, spiced lamb. And I generally also prefer my veg. a little less....well, stewed comes to mind. But the unctuous, silky goodness of these beans, with a splash or two of hot sauce, is just delicious. Same token: there is nothing - absolutely NOTHING - that I love more than fresh tomatoes. I'd make a meal from them before I'd eat steak. BUT: slice and cook those 'maters down in a scalloped dish, with a cheese gratin? ooooooh I am one happy gal.

                                                                                                              1. re: mamachef

                                                                                                                I like tomatoes in any shape or form. Don't forget to send me that grilled version!

                                                                                                                I also do a version of green bean casserole with mostly fresh ingredients and it is adored by my husband's family (they don't know about the Campbells so no preconceptions, luckily).

                                                                                                              2. re: coll

                                                                                                                Isn't aloo gobi potatoes (aloo) and cauliflower (gobi)?

                                                                                                                1. re: JayL

                                                                                                                  Oh duh, yes Aloo Gobi is cauliflower. I'll post it anyway, just in case, because it is fantastic. But what I meant was Lebanese String Beans aka Loubieh Bi Zayt; I guess I file all these kind of recipes in the same part of my brain!

                                                                                                                  LEBANESE GREEN BEANS (Loubieh Bi Zayt)

                                                                                                                  4 Tbsp olive oil
                                                                                                                  3 onions and/or shallots
                                                                                                                  4 cloves garlic
                                                                                                                  Quart of fresh green beans
                                                                                                                  Can diced tomato (Rotel is nice, if you like spicy)
                                                                                                                  2 Tbsp lemon juice
                                                                                                                  2 Tbsp chicken base
                                                                                                                  ½ cup liquid: either hot water added to the base, or V8 juice
                                                                                                                  Season with mint, cinnamon and/or thyme, to your liking

                                                                                                                  Saute onions until soft.
                                                                                                                  Add garlic and green beans. Cook 15 minutes, until wilted.
                                                                                                                  Add all else.
                                                                                                                  Cover and cook low for 45 more minutes.
                                                                                                                  Serve hot, or cold on a pita.

                                                                                                            2. French fries - I like them just perfectly crisp, but also finding that semi burnt super crisp, mostly crunchy with no potato chew at all is delightful!

                                                                                                              2 Replies
                                                                                                              1. re: fldhkybnva

                                                                                                                I like mine pretty crisp too. I'd rather have that hard super-crunchy one than a flimsy one any day!

                                                                                                                1. re: Kontxesi

                                                                                                                  Yes, please to the semi-burnt french fries. And potato chips. I often dump out the whole bag, pick out the really brown ones to eat and then put the rest back for someone else.

                                                                                                                1. For me, it is chorizo. It has to be burnt to crisp. This is because my granny is not a great cook. She makes 5 dishes well. Chorizo and eggs is not one of them. But that is how I grew up eating it.

                                                                                                                  As an adult, I ordered it in a restaurant for the first time. When the waiter brought my plate, I leaned over to my mom and whispered, "It's raw!" She then had to explain to me that granny's chorizo is wrong. But to this day, I have to burn it black when I make it.

                                                                                                                  1. Bacon, not just crisp but charred and brittle.

                                                                                                                    1 Reply
                                                                                                                    1. re: elegraph

                                                                                                                      You can join my grandmother and nosh on the charcoal strips.

                                                                                                                    2. Pork belly @ Korean BBQ.

                                                                                                                      1. I like all my red meat cooked very, very well done - and I don't care who knows it!

                                                                                                                        1. Fried herring...fried so crisp you can eat bones and all.

                                                                                                                              1. re: jujuthomas

                                                                                                                                carrots.. I think soft carrots as in a stew, or with butter, gain a real sweetness not found otherwise.. Also black beans. Why do people want their black beans to be hard and under cooked? But what do I know, I also think al dente pasta is overrated..

                                                                                                                                1. re: chompie

                                                                                                                                  Al dente rice and pasta is overrated. I don't want them gooey, but cook them through, please.

                                                                                                                              2. steamed broccoli until it's not crispy anymore, until you can mash it up, drizzle with good olive oil, salt, devour. or butter. or both. broccoli over-cooked gets all sweet and caramelly and yum.

                                                                                                                                1 Reply
                                                                                                                                1. re: mariacarmen

                                                                                                                                  I never thought I was into mushy broccoli but I made a frittata recently and my first thought was "darn I really overcooked this broccoli" then a few bites later I thought "hmm, this is actually kind of good." I love crisp tender broccoli, but I think I'll join you in the mushy broccoli is OK camp.

                                                                                                                                2. Vegetables. I like veggies to be very very soft, especially broccoli & cauliflower stems.

                                                                                                                                  Meat on the other hand I prefer near-raw, but I will make an acception for charred porkchops & overcooked breakfast sausages.

                                                                                                                                  Either way I can only eat food once it's cooled down or warmed up to room temperature.

                                                                                                                                  1. Hotdogs on the grill. The longer, the better.

                                                                                                                                    And I probably like my potatoes more "done" than most.

                                                                                                                                    2 Replies
                                                                                                                                    1. re: layerlessonion

                                                                                                                                      I have breakfast at a really great breakfast spot once a week. My ONLY gripe is that the potatoes are barely cooked through. These are still crispy browned nicely outside and taste great, just that they are undecooked through.
                                                                                                                                      I have a friend who bakes potatoes wrapped in foil for over 2 hours until they become a syrupy consistancy inside. Interesting flavor, if not my cup of tea.

                                                                                                                                      1. re: layerlessonion

                                                                                                                                        Ohh yes hotdogs! I no longer eat them but boy do I wish there was a meatless alternative to a charred hotdog, all bubbled up and delicious, leftover in the fridge. That is (was) my personal fave :-) Veggie dogs do NOT compare

                                                                                                                                      2. Something I witnessed last night which I found rather curious.

                                                                                                                                        A woman seated a few stools away from me ordered an onion soup, well done. Ok, whatever.....a few minutes later her soup arrives and she sends it back because she want's it WELL DONE. The soup goes back, comes back a few minutes later, and to her displeasure it wasn't well done enough. Back a 2nd time and now served a 3rd time with the cheese chard beyond recognition. To which she then complained the soup itself was now too hot to eat!

                                                                                                                                        1. I learned this from my ex-brother-in-law. Toast slices of pound cake to a super dark golden brown. Top with ice cream of your choice. Devour.

                                                                                                                                          If the pound cake is not almost black, you're missing out.

                                                                                                                                          I also like my chorizo crispy and my bacon crispy but not black. Bacon needs to have all the fat cooked through. No yucky fat! Cook it!

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Dee S

                                                                                                                                            As a kid I would buy angel food cake mix and bake it in a loaf pan. My brother and I would toast it until brown and slather it with butter .So good.

                                                                                                                                          2. Chicken thighs. I love them. And bake the hell out of them. Olive oil salt and pepper is all the need. Crispy crackly skin , the meat beyond done, so good.
                                                                                                                                            roasted cauliflower has to be very brown when it comes out of the oven.
                                                                                                                                            And toast when i eat it has to be very dark or what's the point, IMO;)
                                                                                                                                            My daughter likes her toast so lightly toasted almost no color ugh.

                                                                                                                                            1 Reply
                                                                                                                                            1. re: itsmejessica

                                                                                                                                              Chicken thighs can withstand a whole lotta cookin'
                                                                                                                                              I grill them on charcoal low and slow for over 1 hour and sometimes more. delish!

                                                                                                                                              the sweetness of cauliflower comes out when fully cooked.

                                                                                                                                              warmed sliced bread with no color is warm bread, not toast.

                                                                                                                                            2. Blackened hamburgers (w/ Cajun spices)
                                                                                                                                              Grilled hot dogs (w/ cheap yellow mustard)
                                                                                                                                              Broccoli rabe
                                                                                                                                              Pan fried lamb chops
                                                                                                                                              Sautéed Bok Choy in chicken broth

                                                                                                                                              1. Greens. Especially collards or mustard greens, must be cooked until thoroughly dead. Preferably with bacon or a ham rind. Collards especially turn some kind of corner from bitterish green to luscious sweetness after a couple of hours.

                                                                                                                                                Although i have recently discovered that shaved kale is still pretty good raw.

                                                                                                                                                I like green beans raw and barely cooked, but also have a great fondness for the truly dead variety, I usually do this when they are a bit more mature, or shelly. I like to cook them with some tomato and chicken broth, for a long time, and add chunks of potato in the last half hour.

                                                                                                                                                1 Reply
                                                                                                                                                1. re: Teague

                                                                                                                                                  "...and add chunks of potato in the last half hour."

                                                                                                                                                2. I like very, very cooked meat in general - crispy bacon, well-done steak (which isn't dry if you do it correctly). Potatoes benefit from some nice, long cooking too.

                                                                                                                                                  On the other hand, I cannot stand mushy pasta. If it's the least bit overdone, I think it's disgusting. Al dente all the way for that.

                                                                                                                                                  1. If you soften thinly-sliced zucchini in a little butter...then soften it a little more...then keep on cooking it until it's so overcooked it practically melts apart, and stir in a really generous grind of black pepper, that is the absolute best side dish to every meal in the entire world. In my view.

                                                                                                                                                    4 Replies
                                                                                                                                                    1. re: Elster

                                                                                                                                                      I just made a huge batch of "zucchini butter." I was making it at least 3 times a week and just decided to make and freeze, it's delicious and quite versatile. I actually usually use it as a sauce for roasted meats.

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        back in the late 1980's we used to make vegetable sauces, similar to your zucchini, for many meat dishes, like thick double cut pork chops.
                                                                                                                                                        now, that might be a different line of thought for me as I do not see it as a vegetable as much as a vegetable sauce, with other ingredients.

                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            my favorite was any kind of squash. I also used sweet potato / yams for pan smothered pork chops in sweet potato gravy. again, super delish and all, it isn't in my mind that the vegetable is "cooked to death" as much as cooked into a sauce/gravy. likewise with cauliflower or broccoli soup or cream of broccoli. in order to make the soup, it can't be crispy, but not necessarily "cooked to death" and it's more so that it's pureed into the soup/sauce. but either way, there is a time and a place for everything.

                                                                                                                                                    2. Kale. There's a traditional northern German dish called "Grünkohl mit Pinkel" that involves cooking the shit out of a head of kale, and adding some chopped up, fatty smoked sausage (the 'pinkel', which also means 'tinkle' in German, so it's quite a popular dish *name* with kids and juvenile minds). A lot of versions also have potatoes in them.

                                                                                                                                                      Serial stick-to-your-ribs winter food.

                                                                                                                                                      3 Replies
                                                                                                                                                      1. re: linguafood

                                                                                                                                                        and day-yum is it good on a bitterly cold winter night, preferably surrounded by good friends and good beer.

                                                                                                                                                        1. re: linguafood

                                                                                                                                                          Just googled and that looks delicious. Bookmarked a couple of recipes. It's still in the 90s here but soon...

                                                                                                                                                        2. Hash browns, until the corners are almost black and are crunchier than chips.

                                                                                                                                                          1. Haluski (braised cabbage with sauteed onions, butter and egg noodles). I love it when this stuff has been sitting in a crock pot or heating dish for a long time and the cabbage starts to caramelize and the noodles get a little toasty.

                                                                                                                                                            I don't mind a "burnt" burger from time to time either.

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: Atomic76

                                                                                                                                                              This is my number one favorite Fall/Winter comfort food. I really like to mix just a splash of dry white wine into sour cream and use it for a topping. Or not. Because as you say, this is heaven on a plate, either way.

                                                                                                                                                              1. re: Atomic76

                                                                                                                                                                Need recipe, please. I've been searching for a good one for years!

                                                                                                                                                                I'm a sucker for these kind of foods.

                                                                                                                                                                1. re: Atomic76

                                                                                                                                                                  I had this at potluck dinner once and it was so good , it had bacon in it. It's been about a year . Thank you for bringing up this delicious memory.

                                                                                                                                                                2. I generally like my steak rare or black and blue, but on a prime rib, I actually prefer the heel. Delicious browned and crispy meat, with no hint of redness... Also brussels sprouts roasted into oblivion.

                                                                                                                                                                  1. While I eat almost all red meat rare or medium rare, I love hamburgers very well done...Almost burnt! No wonder I use a lot of condiments....


                                                                                                                                                                    1. Oh yes, unfortunately.

                                                                                                                                                                      When I got my new grill (three generations, and many years ago), I did Slow-cooked Brisket, with indirect heat. Unfortunately, the recipe and instructions called for 18 hours of cooking, with bastings every 30 mins.. I started it early, but had a photo shoot, so missed those bastings, for about 3 hours. When I took it off, as our guests arrived, and went at it with an electric knife, I knew that I was in trouble. I quietly, and quickly sent my wife to a local BBQ restaurant, for a "stand in," especially as one of our guests was a very hungry teenager. It was not until after the meal, over Port, that I admitted my horrible error. Even the electric knife could not cut through the "leather," that I had created.


                                                                                                                                                                      1. Fish bordelaise. Even better, it's the microwave meal. One of the first lunch snacks I had here in France and I've been hooked. I let the fish cook, then peel off most the breadcrumb topping and nuke that til it's halfway burnt. Discovered this by accident (edges would brown and crisp up) and it's soooo good so now I spread it around til 75% of it ends up that way.

                                                                                                                                                                        Found a recipe to make it from scratch but... I just don't know. Too lazy I suppose



                                                                                                                                                                        1. one nite I was going to make beef stew. I floured and browned the chuck cubes and added water and seasoning to simmer. A friend stopped over with some beer. We sat in the livingroom gabbing for awhile and she says,
                                                                                                                                                                          "is something burning?" Sure enough, my water boiled away and the beef was burnt. I didn't make stew, but put the beef in a container in the fridge. Next day my son came over with my granddaughter (age 14 at the time) and she said she was starving, did I have anything to eat. I didn't have much so I said burnt meat? Her & my son loved it and ate it all. After that, my son started making his own beef jerky.
                                                                                                                                                                          We also love broiled to burnt lamb ribs, off course.

                                                                                                                                                                          1. I forgot about onions! Not necessarily burnt, but caramelized slowly for a VERY long time (must be a rich brown color.) Or, if in a soup, they're the first ingredient to go in - must be translucent to the point of being almost clear, that's the way i like em.