Charcuterie board?

Anonymous wrote:I think you should go over the top and cook them something VERY authentic from your home country with spices and vegetables that you know they'll never touch. They'll have a bit of cultural exposure, and you will never be asked to cook for them again. Win win. Just make sure DH has the nearest pizza place on speed dial.

+1, nip this in the bud now

I'm Korean, so a suggestion would be spicy seafood stew with octopus if you can find it.

I think you should go over the top and cook them something VERY authentic from your home country with spices and vegetables that you know they'll never touch. They'll have a bit of cultural exposure, and you will never be asked to cook for them again. Win win. Just make sure DH has the nearest pizza place on speed dial.

You need to be "sick" on that day.

Anonymous wrote:Did not read it all, but OP, your original post was so odd. Your DH said you would cook "something Asian" and you say "I am Asian."

It would have made sense if DH/you had said Chinese, Japanese, Indian, Filipino, Pakistani, Kazakh, or Uzbek, or so on. Folks are offering up dishes from all over Asia, which may not be your culture. Why would you be so deliberately vague? Why not identify the heritage? If you won't, then think about what your mom or grandma made, cut down on spices if need be.

It seems bizarre if, say, your heritage is Indian and you offer up a Chinese (Americanized, no less) or Japanese dish. What would be the point?

I think OP kept it vague to avoid being identified just in case. But to your point, why can’t an Indian person cook a Japanese dish? Your premise is ridiculous and smacks of culinary gatekeeping.

Did not read it all, but OP, your original post was so odd. Your DH said you would cook "something Asian" and you say "I am Asian."

It would have made sense if DH/you had said Chinese, Japanese, Indian, Filipino, Pakistani, Kazakh, or Uzbek, or so on. Folks are offering up dishes from all over Asia, which may not be your culture. Why would you be so deliberately vague? Why not identify the heritage? If you won't, then think about what your mom or grandma made, cut down on spices if need be.

It seems bizarre if, say, your heritage is Indian and you offer up a Chinese (Americanized, no less) or Japanese dish. What would be the point?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Almond boneless chicken will be a hit https://www.eater.com/2018/10/30/18010390/almond-boneless-chicken-war-su-gai-michigan

This and/or pepper steak.

Fully half the people I know from the Midwest (well, Michigan, I don’t know about other states) I’ll not eat black pepper because it’s too spicy. My sister in law will not even eat seasoned lunch meat because it’s too spicy.

NP
In my suburban Michigan upbringing, the pepper in pepper steak was green pepper, not actual pepper.

The sauce is a black pepper sauce, isn’t it? Or is this different regionally?

Just make spaghetti and call it Lo Mein

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Almond boneless chicken will be a hit https://www.eater.com/2018/10/30/18010390/almond-boneless-chicken-war-su-gai-michigan

This and/or pepper steak.

Fully half the people I know from the Midwest (well, Michigan, I don’t know about other states) I’ll not eat black pepper because it’s too spicy. My sister in law will not even eat seasoned lunch meat because it’s too spicy.

NP
In my suburban Michigan upbringing, the pepper in pepper steak was green pepper, not actual pepper.

Green pepper is actual pepper. Black pepper is peppercorn.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Almond boneless chicken will be a hit https://www.eater.com/2018/10/30/18010390/almond-boneless-chicken-war-su-gai-michigan

This and/or pepper steak.

Fully half the people I know from the Midwest (well, Michigan, I don’t know about other states) I’ll not eat black pepper because it’s too spicy. My sister in law will not even eat seasoned lunch meat because it’s too spicy.

My MIL considers black pepper spicy. She is the most spice averse person I know. She was raised in Brooklyn. I grew up in a small midwestern town in the middle of nowhere, but my parents loved food and ate a varied diet. My mother has all the spices and is a great cook. We enjoy trying new things.

Anonymous wrote:

Anonymous wrote:3 cup chicken. Super easy.


https://thewoksoflife.com/three-cup-chicken-san-bei-ji/

If they’re in the Midwest, I doubt OP will easily find Thai basil for this dish.

You can use scallions. Basil isn't necessary.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Almond boneless chicken will be a hit https://www.eater.com/2018/10/30/18010390/almond-boneless-chicken-war-su-gai-michigan

This and/or pepper steak.

Fully half the people I know from the Midwest (well, Michigan, I don’t know about other states) I’ll not eat black pepper because it’s too spicy. My sister in law will not even eat seasoned lunch meat because it’s too spicy.

NP
In my suburban Michigan upbringing, the pepper in pepper steak was green pepper, not actual pepper.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Long story short…DH and I are visiting his side of the family in the Midwest and he told them I was going to cook ‘something Asian’. I’m Asian and the dishes I cook I know aren’t going to go down well for the wife who is averse to anything spicy and lives on soda and fast food. I have never seen her eat anything that wasn’t a French fry or a fish stick and she doesn’t eat vegetables either so I am leaning towards just making a chicken teriyaki but was hoping DCUM would have some ideas?

Rudeness is your problem more than cooking.

Sorry, but can you explain what was rude in the OP? How is observing that someone doesn’t eat vegetables rude?

Calling them “white bread Midwesterners” maybe?

I'm from a white bread Midwestern family and I don't find that phrase rude. It is a good description of much of my larger family and also many school friends who don't eat much spice, only eat white bread (for real), and are hesitant to try food that doesn't look like what they're used to. They can handle crab rangoon, sweet & sour chicken, and fried rice, and that's pushing it. I used to be like that, too, so I understand the mentality, because I grew up in a household that never, ever ate anything more exotic than Old El Paso taco kits. This food culture exists even if you think it's rude to give it a nickname of "white bread" palate.

If OP were going to cook something for my parents or aunts and uncles, she'd really have to keep it simple and recognizable, or else I can assure you they would not eat it. It would be an unhappy event for them.

It's not just a mid-western thing, though. Spouse grew up in the DMV area and my in-laws are also hesitant to try what they call "ethnic" foods.

Anyway, I think OP should make steamed dumplings if that is in her range. Who doesn't love a good dumpling? And it's white on the outside, lol.

Duck.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Almond boneless chicken will be a hit https://www.eater.com/2018/10/30/18010390/almond-boneless-chicken-war-su-gai-michigan

Ooh. I’m from MI and this is what I would always order a child/teen. I haven’t found it at restaurants outside of MI and I guess now I see why. But there is no recipe link in their article.. did I miss it?

the detroit free press to the rescue! Here's their recipe for almond boneless chicken.

https://www.freep.com/story/life/food/recipes/2015/02/23/almond-boneless-chicken-recipe/23879913/

If I were making it, i probably would skip deep frying the chicken and just use those frozen, fully-cooked breaded chicken tenders from the grocery store

Thank you for this article because I too am from Michigan and have been looking for this! Had no idea it was a Michigan thing. I can still hear my grandfather ordering this every Sunday when we took them out for Chinese.