I volunteer as tribute: Making/reviewing questionable foods
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Anonymous
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I like this idea, OP! I have made the TikTok pasta and it was pretty good. Not a keeper in my family, but decent.
I eat plenty of questionable things and don’t mind the occasional throwback meal! I’ll participate. |
Anonymous
| The Tik Tok pasta was surprisingly good. |
Anonymous
Wasn't it lightly fried with cumin seeds? |
Anonymous
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Here's a lot done for us. Horrible recipes only.
There are other videos he's done where the results are surprisingly good, even war or Great Depression recipes... https://www.youtube.com/watch?v=j9LRcUtSQ28 |
Anonymous
Oh I love that guy! That would be awesome if people made those. I’d love to see it. |
Anonymous
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I’ve never made the funeral potatoes, but I make “funeral sandwiches” all the time!
https://grilledcheesesocial.com/2020/01/19/funeral-sandwiches/ |
Anonymous
My sister makes funeral potatoes. She first tried the recipe because of the name, and they are creamy, cheesy, potatoey deliciousness. My kids love them! |
Anonymous
Does she do the cornflake topping? If so, how is that, and is it a must-have or not? Because I can wrap my head around the base of the recipe, but the cornflakes seemed like maybe a bridge too far—but I could be wrong! |
Anonymous
My mom and my inlaws make this for every gathering. I eat it several times a year. I rate it 5/5 stars. |
Anonymous
Im the other poster who eats this frequently. My mom alternates between Corn Flakes and Chex for the topping. It doesn't matter, you need a crunch. You could use potato chips. |
Anonymous
I think the corn flakes are a must. I saw that another poster suggests there are other alternatives to get the crunch. I'm sure they are good, but if somebody were to serve me some funeral potatoes with Chex or potato chips I'd assume they forgot to grab cornflakes at the store and had to make do with what they had (I'd still gratefully dive in). I'm from Utah and I've never had it with anything but corn flakes. And if you leave out anything crunchy, it's just a lower-class gratin. It still sounds delicious to me, but I don't think you could call it funeral potatoes. |
Anonymous
No, she doesn't do any kind of crunchy topping. |
Anonymous
Oh you mean the famous Ambrosia of the 80's? My mom will make it! |
Anonymous
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I tried the TikTok pasta and thought it was really disappointing. Just salty and gloppy -- and I love both pasta and cheese. I think I would have preferred to just make regular pasta and mix in some feta with some pasta water at the end with some grilled veggies.
OTOH, the Crock Pot Corn Pudding/Spoonbread made with Jiffy corn muffin mix is incredible and something I would eat pretty much every day if it wasn't absolutely terrible for you. For reasons that pass understanding, my kids don't like it, which is just insane because it's absolutely something kids should adore. |
Anonymous
I love that stuff. I really shouldn't, but I do. When I'm in a hurry I just fold together one cup each of canned mandarin orange slices, canned pineapple tidbits, mini marshmallows, sweetened flaked coconut, and sour cream. When I want to make it a little fancier, I use this recipe: One 15-ounce can mandarin oranges, drained 1½ cups diced fresh pineapple 1 cup seedless red grapes, halved One 15.25-ounce can apricots, drained and diced 2 cups miniature marshmallows 1 cup sweetened flaked coconut ¾ cup sour cream, kept very cold ½ teaspoon coconut extract 2 tablespoons sugar 1. Combine the oranges, pineapple, grapes, apricots, marshmallows and coconut in a large bowl. 2. Using a very cold whisk and a very cold, large bowl, whip the sour cream, coconut extract and sugar until fluffy. 3. Fold the fruit mixture into the sour cream mixture. Chill for at least 2 hours in the fridge and serve cold. |