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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.

                                    www.saffron215.blogspot.com

                                    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.