Back in the old days, I’d have small groups of friends over, like 5 of us total. I’d make 4 or 5 different things; it was a chance to make things that were a little more complicated or fun, but nothing too too crazy. They’d bring appetizers and/or drinks. It was pretty great.
One time that I remember fondly, I made indian food. I didn’t try to make naan… I know my limitations. But I did make chana masala, mushroom bhaji, aloo gobi, saag paneer, and cool saffron cookie things for dessert. That was one of my better dinners.
I had a few screwups, too. But friends being friends, they were nice about it.
Nothing where I ever needed a 101-place silver setting, though, so I don’t regret missing out on this deal.
I miss entertaining! I used to have people over and I’d make my favorite middle Eastern foods, raw kibbie, meat pies, koosa mahshi (stuffed squash) and tabbouleh which is a salad made with bulgar (wheat) onions, tomato, parsley, mint and a lemon juice dressing. These days it’s ONLY my family that comes to visit because my guy is funny about having friends in our home. They’ll either cook here, (that’s what my dad did the last time he was here, he died almost 2 years ago ) they’ll bring something homemade, or we’ll order from a local bakery that’s got the best food ever, sandwiches, and salads! And they’re healthy, both the food AND my family!
@Lynnerizer i found him years ago when the YouTube algorithm got it right. The first song I heard was Saudis in Audis. One of the things I love is that the woman in the video he says is his mom is really his mom. She is in a few other videos too.
@yakkoTDI
What a great way to start the day, laughing!!
I watched a few of them but not that particular one, I’ll have to go back and check it out. Thanks!
@Cerridwyn@yakkoTDI
Just today my mom took a road trip to the Middle Eastern bakery, she dropped me off some fresh baked syrian food, meat pies, syrian bread, and zatar chips so I’m a happy camper with a full belly!
Also, It’s pretty ironic that this came up today since she only makes the trip a few times a year!
Typically in the summer we will grill/use the smoker/cook pizza outside etc and maybe hang out by the pool. When the weather is a little bit cooler and more conducive to cooking inside we will generally go all in and make plated dinners. In fact at one point we did a series of wine tasting lessons that involved four or five different wines each time. SWMBO would make individual dishes that would pair with the specific varietals we were having. Those were fun nights and often involved 4 to 6 hours of eating, drinking, and watching the video. A lot of times the couple would stay over so they wouldn’t have to drive home after multiple glasses of wine.
Raclette has been a fun dead of winter meal than most people aren’t familiar with…
I love to cook so I’d start things days before. We used to do a holiday party with at least 10 courses of hand passed appetizers for 40 or more guests. Most everything was made during the party. It was physically and logistically exhausting, but we throw a hell of a party. This is the only menu I could find Every year the lamb lollipops would always be the second dish. That’s how to get people to show up on time… heh.
@Kyeh Yeah, it’s an undertaking. I typically greet guests around 7 and when everyone had a beverage I’d go straight into go mode and cook for 3 hours straight. I’d run the grill and the fryer on the porch and have things on the stove top and in the oven. The house was full of people but I don’t see anyone until the last course is passed I think the only thing I screwed up that night was the pork buns. I did a slow roasted pork belly in a Korean marinade and as I was steaming my (very first time) homemade Chinese buns I realized my pork should have been pulled and rested long ago. Thankfully I had made some infused pickles that were nice and cold and they paired really well with the pork belly on freshly steamed buns. And yes, I did steam them in a bamboo steamer over a wok No leftovers
@capnjb@Kyeh
My BIL has hosted a party a couple of times where he invites the same number of couples/guests as he has tapas courses. As each course is presented a different couple acts a his sous-chef and servers. It’s kind of a cool way to keep your guests involved and you get to visit with them individually in the kitchen area while you’re prepping each course. He generally does a different wine with each one as well.
People that have been to them tell him it’s one of the most fun meals they’ve ever been involved in. Unfortunately it’s too far away for us to be on his guest list!
Totally depends on who’s coming over and what I have in the pantry. I have an Ooni pizza oven and love doing a custom pizza party. I just love cooking and making edible art. My favorite were the multi courses dinner parties. I would have people bring a beverage and let me
know what it was ahead of time. Then I would shop the day before or the morning of and create a menu for each course based on the accompanying bevy. Super fun. Sometimes fancy, sometimes not. But if you come to my house, you’re leaving with a full belly and probably a plant.
@capnjb I’ll have to send you mine. I have one that I make in the foodpro that takes 90seconds to knead. It’s ace and pretty foolproof tbh. I’ll post it up after I make a Home Depot run. I have to procure LOTS of wood.
You may have to adjust flour and or liquid depending on time of year a region as different flours have different absorption rates. Not all flours are created the same because nature and science. Also this works really well for naan bread too. I like to add fresh garlic to that dough.
Put flour into food pro. Warm milk (108-112 degrees) and add yeast and sugar. Let bloom. Add oil and vin to food pro. After bloom add milk yeast. Process until a ball. Let rest for 3-5 minutes. Add salt. Use normal blade and not that stupid poncey plastic dough blade that comes with the machine. Process for 60-90 seconds (this is necessary) until smooth and glossy. Will be very sticky. Be careful and don’t cut yourself with the blade when you remove the dough like some dumbass did because she only cuts herself when she’s not actively using knives. Keep a bowl or cup of warm water to dip your hands in so the dough doesn’t stick to you. Put into a greased bowl and let prove. If you’re in a hurry, you can divide it and let it rise once. I actually like to make it and let it slowly ferment over night, but when you’re in a pickle, this is great for a fast dough.
@capnjb@sillyheathen
Here’s the poor man’s version of the OONI
Works crazy well… see my post about pizza I made elsewhere.
Make sourdough bread that’s 35% whole wheat 65% AP bread flour from Costco. I tweaked that recipe in order to be able to make two 10 inch pizza crusts, so I’ll frequently make a batch of that kneaded in the KitchenAid while I’m making the regular countertop process sourdough loaf. 100 g per crust go into a small tupperware container, get oiled, and proof overnight in the fridge. This is very similar to the process we used when I was working at Roman village Pizza in the early to mid 70s in Boulder Colorado.
At meal time while the pizza oven is heating on the grill for about 30 minutes I’ll break out the dough form it, stretch/toss it into a 10 to 12 in pizza. This gets placed on a bamboo peel with some cornmeal (or plain grits) under it so it won’t stick when I toss it in the oven. Toppings go on and it goes into the pizza oven. After about 2 minutes it’s pulled and rotated (since the back cooks faster) then 90 seconds or 2 minutes later it’s ready to come out. I’ll generally prep the second one during that time and throw it in while the first one is cooling enough to set. You’ve seen the results…
Oh BTW… They are currently clearancing these at one of the Montgomery Aldi stores for about $17.50 a piece! I know lots of friends who are getting one for Christmas!
@capnjb@sillyheathen
Oh and the loaf of bread is ready for dinner tonight!
Working on getting the mushrooms and onions sauteed for the steak, potatoes are oiled and salted and in the oven, buretta, tomato, basil salad with balsamic fig glaze is being assembled
@capnjb@chienfou that sounds amazeballs but sadly I wouldn’t even be able to eat anything like that for another 5 weeks. And as much as I miss the steak component, the homemade bread with a good olive oil and the caprese sounds divine.
@sillyheathen
Thanks. I enjoy cooking and even just for the two of us it’s nice to go all out every now and then. Being raised in a French family meant dinner was always reserved to be a social time to visit with each other and share our day. I’ve kept that tradition going and SWMBO and I will generally have at least one sit down meal a day whether it’s breakfast, lunch or dinner together.
Hope your 5 week period goes by quickly for you.
@chienfou Firstly I can’t stop giggling at the SWMBO. I do love acronyms. Secondly, growing up in Cajun culture in SoLa, I’m all too familiar with family/communal food time and preparation. I think it’s what really drew me to cooking to begin with. I just adore cooking a huge pot of gumbo or jambalaya and having everyone around laughing and holding a billionty different discussions. Thirdly, I’m still cooking all the things for the humans even though I’m unable to partake in most of it. I just love feeding people. It makes my heart happy.
@sillyheathen
If you were Catholic I may have had to recommend you as a candidate for sainthood.
/Showme saint sillyheathen feeding the masses
Damn that auto cap. Gets me each time…
@mediocrebot@chienfou so I may or may not have spat water everywhere which is fine because he sawdust will soak it up. But I laughed so loud that my dad came running up the stairs to see what happened. This is not a matter of giggling. This was hilarious. Thank you. I needed that.
Cook them medium rare with some fava beans and a nice margarita.
We go out it’s simple
Make reservations.
I picked pizza, but honestly, I’d meet them anywhere else. My place is tiny hole and I don’t ever have anyone over.
It’s also a sty. But I like it.
@ratman username checks out
How many people and what’s the occasion?
The whole family for Thanksgiving? Go all out.
Somebody’s birthday? Order in a buffet (pizza or BBQ)
Move away and don’t tell anyone my new address.
@chuckf1 best answer right here.
Back in the old days, I’d have small groups of friends over, like 5 of us total. I’d make 4 or 5 different things; it was a chance to make things that were a little more complicated or fun, but nothing too too crazy. They’d bring appetizers and/or drinks. It was pretty great.
One time that I remember fondly, I made indian food. I didn’t try to make naan… I know my limitations. But I did make chana masala, mushroom bhaji, aloo gobi, saag paneer, and cool saffron cookie things for dessert. That was one of my better dinners.
I had a few screwups, too. But friends being friends, they were nice about it.
Nothing where I ever needed a 101-place silver setting, though, so I don’t regret missing out on this deal.
We don’t have people over. This place is a wreck.
@werehatrack pretty sure abundant safety hazards here….
Hospitality is a lost art, a pastime I have not forgotten. It is my pleasure to make guest feel valued and a great reason to make a great meal.
I miss entertaining! I used to have people over and I’d make my favorite middle Eastern foods, raw kibbie, meat pies, koosa mahshi (stuffed squash) and tabbouleh which is a salad made with bulgar (wheat) onions, tomato, parsley, mint and a lemon juice dressing. These days it’s ONLY my family that comes to visit because my guy is funny about having friends in our home. They’ll either cook here, (that’s what my dad did the last time he was here, he died almost 2 years ago
) they’ll bring something homemade, or we’ll order from a local bakery that’s got the best food ever, sandwiches, and salads! 
And they’re healthy, both the food AND my family! 
@Lynnerizer
@yakkoTDI
And so are his other videos! How did you stumble upon this guy?
OMG that’s hilarious!
@Lynnerizer i found him years ago when the YouTube algorithm got it right. The first song I heard was Saudis in Audis. One of the things I love is that the woman in the video he says is his mom is really his mom. She is in a few other videos too.
@yakkoTDI
What a great way to start the day, laughing!!
I watched a few of them but not that particular one, I’ll have to go back and check it out. Thanks!
@Lynnerizer @yakkoTDI good thing I already ate because wow he wants he may be hungry as much as made me laugh
@Cerridwyn @Lynnerizer Two of my favourite non food videos.
Saudis in Audis (you’re pronouncing it wrong
)
All My Exes
@Cerridwyn @yakkoTDI
Just today my mom took a road trip to the Middle Eastern bakery, she dropped me off some fresh baked syrian food, meat pies, syrian bread, and zatar chips so I’m a happy camper with a full belly!
Also, It’s pretty ironic that this came up today since she only makes the trip a few times a year!
Typically in the summer we will grill/use the smoker/cook pizza outside etc and maybe hang out by the pool. When the weather is a little bit cooler and more conducive to cooking inside we will generally go all in and make plated dinners. In fact at one point we did a series of wine tasting lessons that involved four or five different wines each time. SWMBO would make individual dishes that would pair with the specific varietals we were having. Those were fun nights and often involved 4 to 6 hours of eating, drinking, and watching the video. A lot of times the couple would stay over so they wouldn’t have to drive home after multiple glasses of wine.
Raclette has been a fun dead of winter meal than most people aren’t familiar with…
Homemade pizzas!
Potluck.
I love to cook so I’d start things days before. We used to do a holiday party with at least 10 courses of hand passed appetizers for 40 or more guests. Most everything was made during the party. It was physically and logistically exhausting, but we throw a hell of a party. This is the only menu I could find
Every year the lamb lollipops would always be the second dish. That’s how to get people to show up on time… heh.
@capnjb DANG.
@Kyeh Yeah, it’s an undertaking. I typically greet guests around 7 and when everyone had a beverage I’d go straight into go mode and cook for 3 hours straight. I’d run the grill and the fryer on the porch and have things on the stove top and in the oven. The house was full of people but I don’t see anyone until the last course is passed
I think the only thing I screwed up that night was the pork buns. I did a slow roasted pork belly in a Korean marinade and as I was steaming my (very first time) homemade Chinese buns I realized my pork should have been pulled and rested long ago. Thankfully I had made some infused pickles that were nice and cold and they paired really well with the pork belly on freshly steamed buns. And yes, I did steam them in a bamboo steamer over a wok 
No leftovers 
@capnjb @Kyeh
My BIL has hosted a party a couple of times where he invites the same number of couples/guests as he has tapas courses. As each course is presented a different couple acts a his sous-chef and servers. It’s kind of a cool way to keep your guests involved and you get to visit with them individually in the kitchen area while you’re prepping each course. He generally does a different wine with each one as well.
People that have been to them tell him it’s one of the most fun meals they’ve ever been involved in. Unfortunately it’s too far away for us to be on his guest list!
@chienfou @Kyeh Oh, I definitely put people to work.
Mostly to pass the dishes so I could get on to the next one 
Wonder who they are why they’re at my house (I don’t have friends in this state).
Totally depends on who’s coming over and what I have in the pantry. I have an Ooni pizza oven and love doing a custom pizza party. I just love cooking and making edible art. My favorite were the multi courses dinner parties. I would have people bring a beverage and let me
know what it was ahead of time. Then I would shop the day before or the morning of and create a menu for each course based on the accompanying bevy. Super fun. Sometimes fancy, sometimes not. But if you come to my house, you’re leaving with a full belly and probably a plant.
@sillyheathen I so want to get an Ooni. I’ve been working on my pizza dough recipe a bit this year.
@capnjb I’ll have to send you mine. I have one that I make in the foodpro that takes 90seconds to knead. It’s ace and pretty foolproof tbh. I’ll post it up after I make a Home Depot run. I have to procure LOTS of wood.
@capnjb
2.5C BF - bread flour
1-1 1/4C milk
2Tb vin
1 1/2 tsp yeast
1.5 tsp sugar
1-2 tsp garlic powder
1-2 tsp salt
You may have to adjust flour and or liquid depending on time of year a region as different flours have different absorption rates. Not all flours are created the same because nature and science. Also this works really well for naan bread too. I like to add fresh garlic to that dough.
Put flour into food pro. Warm milk (108-112 degrees) and add yeast and sugar. Let bloom. Add oil and vin to food pro. After bloom add milk yeast. Process until a ball. Let rest for 3-5 minutes. Add salt. Use normal blade and not that stupid poncey plastic dough blade that comes with the machine. Process for 60-90 seconds (this is necessary) until smooth and glossy. Will be very sticky. Be careful and don’t cut yourself with the blade when you remove the dough like some dumbass did because she only cuts herself when she’s not actively using knives. Keep a bowl or cup of warm water to dip your hands in so the dough doesn’t stick to you. Put into a greased bowl and let prove. If you’re in a hurry, you can divide it and let it rise once. I actually like to make it and let it slowly ferment over night, but when you’re in a pickle, this is great for a fast dough.
@capnjb @sillyheathen
Here’s the poor man’s version of the OONI
Works crazy well… see my post about pizza I made elsewhere.
Make sourdough bread that’s 35% whole wheat 65% AP bread flour from Costco. I tweaked that recipe in order to be able to make two 10 inch pizza crusts, so I’ll frequently make a batch of that kneaded in the KitchenAid while I’m making the regular countertop process sourdough loaf. 100 g per crust go into a small tupperware container, get oiled, and proof overnight in the fridge. This is very similar to the process we used when I was working at Roman village Pizza in the early to mid 70s in Boulder Colorado.
At meal time while the pizza oven is heating on the grill for about 30 minutes I’ll break out the dough form it, stretch/toss it into a 10 to 12 in pizza. This gets placed on a bamboo peel with some cornmeal (or plain grits) under it so it won’t stick when I toss it in the oven. Toppings go on and it goes into the pizza oven. After about 2 minutes it’s pulled and rotated (since the back cooks faster) then 90 seconds or 2 minutes later it’s ready to come out. I’ll generally prep the second one during that time and throw it in while the first one is cooling enough to set. You’ve seen the results…
Oh BTW… They are currently clearancing these at one of the Montgomery Aldi stores for about $17.50 a piece! I know lots of friends who are getting one for Christmas!
@capnjb @sillyheathen
Oh and the loaf of bread is ready for dinner tonight!
Working on getting the mushrooms and onions sauteed for the steak, potatoes are oiled and salted and in the oven, buretta, tomato, basil salad with balsamic fig glaze is being assembled
@chienfou @sillyheathen Nice!
@capnjb @chienfou I’m sad that I don’t have an Aldi here. I’d have one for the grill as well.
@chienfou @sillyheathen I’ll have to go check out the ones by me. I’ve got two Aldi’s in the area. 10 minutes in one direction and 10 in the other
But I really want an Ooni
@capnjb @chienfou you’re welcome to borrow mine but you’d have to fly across the country to get it.
@capnjb @chienfou that sounds amazeballs but sadly I wouldn’t even be able to eat anything like that for another 5 weeks.
And as much as I miss the steak component, the homemade bread with a good olive oil and the caprese sounds divine.
@sillyheathen
Thanks. I enjoy cooking and even just for the two of us it’s nice to go all out every now and then. Being raised in a French family meant dinner was always reserved to be a social time to visit with each other and share our day. I’ve kept that tradition going and SWMBO and I will generally have at least one sit down meal a day whether it’s breakfast, lunch or dinner together.
Hope your 5 week period goes by quickly for you.
@chienfou Firstly I can’t stop giggling at the SWMBO. I do love acronyms. Secondly, growing up in Cajun culture in SoLa, I’m all too familiar with family/communal food time and preparation. I think it’s what really drew me to cooking to begin with. I just adore cooking a huge pot of gumbo or jambalaya and having everyone around laughing and holding a billionty different discussions. Thirdly, I’m still cooking all the things for the humans even though I’m unable to partake in most of it. I just love feeding people. It makes my heart happy.
@sillyheathen
If you were Catholic I may have had to recommend you as a candidate for sainthood.
/Showme saint sillyheathen feeding the masses
Damn that auto cap. Gets me each time…
@sillyheathen
/showme saint sillyheathen feeding the masses
@sillyheathen
Damn it… I give up
@chienfou computer says no
/giphy littlebritain David walliams
@sillyheathen
/showme saint sillyheathen feeding the masses
@mediocrebot
Not your best effort but at least you came through with something!
@mediocrebot @chienfou so I may or may not have spat water everywhere which is fine because he sawdust will soak it up. But I laughed so loud that my dad came running up the stairs to see what happened.
This is not a matter of giggling. This was hilarious. Thank you. I needed that.
@mediocrebot @sillyheathen
Happy to serve… Glad you were entertained!
(Apologies to your dad for the sprint up the steps)
@chienfou @mediocrebot it’s okay. He needs help with the exercising of the cardiovascular system.