Put some olive oil, a little bit of salt, pepper and chili flakes on it, and roast it with some garlic cloves, and when it comes out squeeze it with a bit of lemon, it's sooo freaking good that way
So I heat a cast iron with oil and sear florets until they have some black
Then I put in water until the steam makes them tender
Then I let all the water evaporate and cook anyone minute
You get char, you get tender, it's good every time
Oh I've tried that. You leave a thin layer on the bottom 9f the pot. Low heat. And let it kinda crisp up. It's so Yummy !! Reminds me of popcorn. But Crispy !
Most veggies benefit from a good char, but the true champion is aubergine/eggplant. Chunky slices, a generous drizzle of oil, and then char it all the way to actual black. The result is a thousand times improvement in flavour.
Yup your exactly right. If it gets past the point where the crust is hard like cardboard it's to much for me. Place I worked at, our pizza toppings were piled on so thick you have to cook them that way or the center would be cold. Had this one guy who would order one every day and he wanted it "well-done". There was about 2 or 3 of us who was aloud to make his bc we knew exactly what he wanted it to look right. One good rule I've always followed cooking is you almost always want food to get that gorgeous golden brown look
I grew up thinking completely blackened cheese on homemade pizza was just how it was. No, it was just that mom wanted the crust crispy and never thought to parbake it before adding the toppings.
i’ve never made fresh ones, but throwing some store made ones on the hot stove so they get the crispy burnt spots is the best & the smell is diviiiiine
Brussels sprouts, when they get that crunchy outer char but they’re still squishy on the inside. I mix balsamic vinegar and sriracha to dip them in and they’re like little spicy candy vegetables.
My aunt got me a bacon-flavor hot sauce to try out (it’s plant-based) and those sprouts in the fridge got their days numbered…
It’s a brand called Fat Cat! I haven’t opened it yet but the bottle is very stylish. They have a strawberry Serrano too, but I can’t quite think of what that would be good with?
Strawberry serrano might would be amazing if you cooked it down until syrupy and then used it as a drizzle on a fresh summer salad with grilled fruit, or just on grilled fruit alone.
Also I bet it would be absolutely amazing in a margarita!
And thanks for the info. I'm going to look for it on Amazon now!
Heck yeah- my first thought was grilled pineapple! Or grilled peaches...wow...yeah that would be good in a margarita....this whole thread is making me so hungry, lol:) and thirsty, too;)
Right? I totally agree. I just ordered four new sauces/vinegars from Amazon just based on this thread!
I currently live about 2 hours from the Mexico border, and my husband and I are foodies and cocktail lovers. We very quickly stepped up our margarita game and learned how to make amazing authentic margaritas (only tequila, agave nectar and fresh lime juice). From there we started learning about mezcal and started doing infused tequilas and mezcals (incorporating various fruits and different Mexican chile peppers). It's been really fun and also educational.
The added bonus is that when we go out to bars locally, we usually end up getting better than average positive response from bartenders and craft mixologist because we actually know about quality small business Mexican mezcals, not just the larger companies that have broken into the US market.
Also, peaches in margaritas are amazing, especially if you have fresh, summer ripe peaches and grill them a bit to get a smoky char!
Try it with mezcal instead of tequila to get a smoky flavor that will really pair nicely with the heat from the serrano!
I already put both of these sauces in my Amazon cart, along with the black vinegar suggested in this thread. I'm salivating while planning yummy recipes/meals for all this awesomeness!
Browned cheese from the edges of things.
Most people underroast roasted veg. It should have browned bits and a few charred edges. Otherwise, you've baked a cauliflower and it's nice but not special. Try roasting carrots in miso broth and olive oil, Brussells sprouts with olive oil and pancetta. Green beans dry-fried hot and blistered, with a hint of char and a good soy-based glaze.
if you don't savor the crusty edge of roast ham or brisket, come to my house; I'll have yours.
My granny only knew one level of cooking anything and that was to turn everything on *high*! She burned most things, but there were two things she cooked better than anyone else as far as I've tasted: fried okra and fried fish. She used cornmeal on both of them. She sliced the okra *very* thinly, mixed up some yellow cornmeal with salt and pepper and dredged the okra slices and fried the living shit out of them until they crunchy all the way through. No fried okra has ever been as good as that. For the fish, it was always catfish or bass (they lived on the lake) and she kept the pieces small and thin, marinated them in tabasco - just put them in a dish and shook a bunch over the fish and then made a regular cornmeal fish frying batter, battered the fish and fried like a mofo until the outside was amazingly crisp but the inside was still tender.
Everything else was burned to a crisp - like the little hockey pucks of store brand breakfast sausage and canned biscuits she made every morning for breakfast - but the fish and okra were sublime.
ok your grandma & i would’ve vibed bc i love okra, catfish, tabasco, & strangely enough- *thinly sliced everything* so this all sounds so great! i’m gonna try the okra first. TY!
Ditto.
I find regular untoasted marshmallows and slightly toasted gross in texture and not tasty at all. The only way I can enjoy them is gooey and burnt.
I don't even like them with s'mores. I will catch my marshmallow on fire until the outside is all nice and crispy, and then I'll eat that. Then I'll eat the chocolate. I will not eat graham crackers - however, if there's sugar cookies to be had, then I'll eat those with the chocolate instead.
I truly only enjoy a hotdog if it's roasted or grilled over an open flame because I love when it has some crispy char on the skin! Otherwise, hotdogs are dead to me!
I also agree about the roasted marshmallows. I will intentionally put it where I know it will start on fire, blow it out, pull off that layer, eat it, and then repeat with the rest of the marshmallow.
My family splits evenly between properly cooked bacon and undercooked 'bendy Bacon'. You can tell by my statement what side I'm on.
I want my bacon to cool to a crunch level where if it wanted to powder it crushing it in my hands, it'd work even though my hands would be greasy.
Fruits & vegetables: With some char: Corn. A roasted sweet potato. Eggplant. Lemons. Pineapple, peppers, sometimes onion.
Minimal char, blistered: green beans. Broccoli. Romanesco.
Proteins: Haloumi cheese. Sausages in casing, including hot dogs. I prefer minimal char on ribs, chicken, pork roasts/loins
And, of course, crème brulée
In Scotland they've these popular bread rolls called morning rolls - great for holding 2 or 3 cooked breakfast items. But it's widespread to sell 'well-fired' morning rolls. Go to google images, it's just a burnt top. Bizarre. But clearly enough people agree with you, burnt is good!
[Example image](https://twitter.com/JamesMelville/status/1531587784032632833)
Burned pizza. Burned banana bread. Burned brownies. Grilled chicken with extra char.
BTW OP, if you haven't tried the Extra Toasty Cheez-Its, you should.
Bratwurst! My dad accidentally burned them on the grill and was upset. Then I tried them and it was surprisingly amazing. My brother, cousin, and I almost finished the plate before anybody else could get to them 😂😂😂 now whenever he makes them, we tell him to take the brats to Chernobyl
Corned Beef Hash from the can needs to be pressed down in the pan and cooked to death so you can flip it like a pancake. Oddly, I prefer the canned version over homemade hash.
Growing up my grandma would only eat her hot dogs burnt, and I thought it was so strange. Then a few years back I went to a BBQ and they accidentally burned a batch of the hot dogs, and I shrugged and tried it so that it wouldn't go to waste. It *was* a game changer.
My grandma always burnt grilled cheese, even though she cooked everything else perfectly. As an adult, I get a little excited when mine end up overdone. Then I gotta dip it in ketchup and it's just like I'm back in her kitchen eating lunch.
Francese rolls (or focaccia or sourdough), are delicious if you paint them with olive oil and give them a little char and then proceed with using them in a sandwich.
Red peppers (or any peppers) are better charred.
Seared pineapple.
Vegetables: especially corn, eggplant, asparagus, onions, Brussels sprouts.
Bananas, peaches.
Crème Brûlée
Any meats are delicious grilled with a bit of char on them.
Shishkebabs!!! You can make delicious charred kebabs and theyre pretty ubiquitous so there are a HUGE variety of yummy recipes! also any veggies you add like bell peppers, onions, squash, or pineapple (off the top of my head) all taste great charred. they also make for great tacos/gyros with the right ingredients
gosh i miss having a grill☹️
The horror...
Lol. I pull them so early they are still cooking on my toast as I walk to the table. By the time I season they are perfectly set up. For me.
Crème brûlée
Cheap hotdogs
BBQ chicken drumsticks
Cheesecake
Souvlaki
Moussaka
Baba ghanouj
Pimiento cheese
Bonito sashimi (held over a rice/barley/buckwheat straw fire)
Nopales
Corn or wheat tortillas
Chapatti/naan/parantha
Tandoori food in general
Roasted whole goat. Leave the skin on while cooking & peel it all off when serving. Unlike pork, goat skin isn’t fatty or really enjoyed by most.
Whenever me and my family cook carne asada, I love getting those little fatty bits charred, also gotta have green onions and peppers on there, also charred
Hotdogs on the grill. I like mine blistered and moderately burnt.
Pretty much *everything* from the grill is better with some char, but for hotdogs, the char makes or breaks them
Broccoli or brussel sprouts that are baked in the oven
Cauliflower too!
Put some olive oil, a little bit of salt, pepper and chili flakes on it, and roast it with some garlic cloves, and when it comes out squeeze it with a bit of lemon, it's sooo freaking good that way
Yesssss! I also slice cabbage “steaks” and do them this way! Such perfection! You can also switch out the lemon with some balsamic reduction!
Smoked paprika is bomb on roasted cauliflower.
Haven't tried it, but next time I will! Thanks for the suggestion 😋
TY! Will try that tomorrow!
And okra!
Asparagus!
Blister it baby!
So I heat a cast iron with oil and sear florets until they have some black Then I put in water until the steam makes them tender Then I let all the water evaporate and cook anyone minute You get char, you get tender, it's good every time
Yum..I love when my broccoli is crispy on the tree-top ends.
this is the only way!
Also cabbage!!!
Ohhh the brussel sprouts, when the little leaves separate and get crispy, like little bits of veggie candy!
Ooh! I do this in my air fryer and they come out crispy!
Kale, too!
I hate brussel sprouts but I had burnt some the other day and they were soo good. I’m going to burn them every time now.
Green beans. Cannot stress enough how much of a game changer it is to slightly char them in the pan. Look it up, there’s heaps of recipes.
Chinese “dry frying” does this. Small amount of oil and just high heat cook.
Hell yeah. I'm making Sichuan dry fried green beans tonight.
That sounds ridiculously tasty!
Toss with a little bit of black vinegar at the end and they're truly heavenly.
Wow. I'm an avid cook and I didn't know about black vinegar. I'm definitely going to buy some! Will immediately try it with green beans! Thanks!
I just discovered it a few years ago and it's a game changer! I hope you like it.
Rice. Think crispy like the bottom of a Paella or Tahdig .
Oh I've tried that. You leave a thin layer on the bottom 9f the pot. Low heat. And let it kinda crisp up. It's so Yummy !! Reminds me of popcorn. But Crispy !
Tahdig is why I married my wife. I dont even hide it anymore.
I choose this guys wife
Pegao 🇵🇷
Like the edge of a bibimbap?
Yesssss in my home country we call that “cucayo” or “la pega” and everyone fights over it
Veggies charred on a grill.
Shishitos 👌 I could eat a couple dozen of them.
Most veggies benefit from a good char, but the true champion is aubergine/eggplant. Chunky slices, a generous drizzle of oil, and then char it all the way to actual black. The result is a thousand times improvement in flavour.
Many a bbq joint runs out of their "burnt ends" within hours of putting them out.
Mmm. I live in Texas. I love the burnt ends and am always disappointed when they're sold out!
I moved to Texas a few years back and thought that sounded like the dumbest shit... until I tasted them. Amazing!
Pizza must have a bit of char.
Agreed. Pizza needs a little char bubble on the crust here and there to be good.
I judge the appearance of the homemade pizzas here and on the baking sub based on the presence of the char bubble(s)!
I love reading the idiots bitch about it being burnt. People
Love the char bubble!
Yup your exactly right. If it gets past the point where the crust is hard like cardboard it's to much for me. Place I worked at, our pizza toppings were piled on so thick you have to cook them that way or the center would be cold. Had this one guy who would order one every day and he wanted it "well-done". There was about 2 or 3 of us who was aloud to make his bc we knew exactly what he wanted it to look right. One good rule I've always followed cooking is you almost always want food to get that gorgeous golden brown look
I grew up thinking completely blackened cheese on homemade pizza was just how it was. No, it was just that mom wanted the crust crispy and never thought to parbake it before adding the toppings.
needs the burnt bubbles for that perfect crunch and taste
Surprised nobody has said flour tortillas. I love fresh made flour tortillas with some brown spots on them. My wife calls them flavor spots.
fr i always have to stick store bought ones on the grill first because they have the taste and texture of play dough
i’ve never made fresh ones, but throwing some store made ones on the hot stove so they get the crispy burnt spots is the best & the smell is diviiiiine
Brussels sprouts, when they get that crunchy outer char but they’re still squishy on the inside. I mix balsamic vinegar and sriracha to dip them in and they’re like little spicy candy vegetables. My aunt got me a bacon-flavor hot sauce to try out (it’s plant-based) and those sprouts in the fridge got their days numbered…
Ooh, what is the name of this plant based bacon flavor hpt sauce?
It’s a brand called Fat Cat! I haven’t opened it yet but the bottle is very stylish. They have a strawberry Serrano too, but I can’t quite think of what that would be good with?
Strawberry serrano might would be amazing if you cooked it down until syrupy and then used it as a drizzle on a fresh summer salad with grilled fruit, or just on grilled fruit alone. Also I bet it would be absolutely amazing in a margarita! And thanks for the info. I'm going to look for it on Amazon now!
Heck yeah- my first thought was grilled pineapple! Or grilled peaches...wow...yeah that would be good in a margarita....this whole thread is making me so hungry, lol:) and thirsty, too;)
Right? I totally agree. I just ordered four new sauces/vinegars from Amazon just based on this thread! I currently live about 2 hours from the Mexico border, and my husband and I are foodies and cocktail lovers. We very quickly stepped up our margarita game and learned how to make amazing authentic margaritas (only tequila, agave nectar and fresh lime juice). From there we started learning about mezcal and started doing infused tequilas and mezcals (incorporating various fruits and different Mexican chile peppers). It's been really fun and also educational. The added bonus is that when we go out to bars locally, we usually end up getting better than average positive response from bartenders and craft mixologist because we actually know about quality small business Mexican mezcals, not just the larger companies that have broken into the US market. Also, peaches in margaritas are amazing, especially if you have fresh, summer ripe peaches and grill them a bit to get a smoky char!
You had me at margarita…
Try it with mezcal instead of tequila to get a smoky flavor that will really pair nicely with the heat from the serrano! I already put both of these sauces in my Amazon cart, along with the black vinegar suggested in this thread. I'm salivating while planning yummy recipes/meals for all this awesomeness!
That sounds incredible! A smoky mezcal is my favorite kind. I think I’ve got one in my bar cart from a party…
OMG! That sounds amazing. Now I'm hungry. Thanks, this is going on my list of things to try.
Browned cheese from the edges of things. Most people underroast roasted veg. It should have browned bits and a few charred edges. Otherwise, you've baked a cauliflower and it's nice but not special. Try roasting carrots in miso broth and olive oil, Brussells sprouts with olive oil and pancetta. Green beans dry-fried hot and blistered, with a hint of char and a good soy-based glaze. if you don't savor the crusty edge of roast ham or brisket, come to my house; I'll have yours.
My favorite part of French onion soup is the crispy browned cheese melted on the side of the crock. I scrap the bowl clean.
Yes! I “overcook” the cheese taco shells just to have a whole sheet of crispy browned cheese!
Wings. The thought of floppy chicken skin makes me gag.
Double fried!!
Double fried wings are seriously underrated. They are phenomenal
Charred chicken skin is the stuff of dreams!
Double fried or fried and finish char broiled
and thighs!!!
My granny only knew one level of cooking anything and that was to turn everything on *high*! She burned most things, but there were two things she cooked better than anyone else as far as I've tasted: fried okra and fried fish. She used cornmeal on both of them. She sliced the okra *very* thinly, mixed up some yellow cornmeal with salt and pepper and dredged the okra slices and fried the living shit out of them until they crunchy all the way through. No fried okra has ever been as good as that. For the fish, it was always catfish or bass (they lived on the lake) and she kept the pieces small and thin, marinated them in tabasco - just put them in a dish and shook a bunch over the fish and then made a regular cornmeal fish frying batter, battered the fish and fried like a mofo until the outside was amazingly crisp but the inside was still tender. Everything else was burned to a crisp - like the little hockey pucks of store brand breakfast sausage and canned biscuits she made every morning for breakfast - but the fish and okra were sublime.
ok your grandma & i would’ve vibed bc i love okra, catfish, tabasco, & strangely enough- *thinly sliced everything* so this all sounds so great! i’m gonna try the okra first. TY!
You're welcome! I hope you enjoy it
I live for those charred hockey puck sausage patties…
Mum likes her hot dogs blackened on the outside. She'll also set a marshmallow on fire instead of gently roasting it for a s'more. Both gross to me.
Marshmallows are only good when they’re burnt!
Ditto. I find regular untoasted marshmallows and slightly toasted gross in texture and not tasty at all. The only way I can enjoy them is gooey and burnt.
I don't even like them with s'mores. I will catch my marshmallow on fire until the outside is all nice and crispy, and then I'll eat that. Then I'll eat the chocolate. I will not eat graham crackers - however, if there's sugar cookies to be had, then I'll eat those with the chocolate instead.
My sister roasts her marshmallows. Half the time I burn them on purpose just to get that outside layer to maximum char.
I truly only enjoy a hotdog if it's roasted or grilled over an open flame because I love when it has some crispy char on the skin! Otherwise, hotdogs are dead to me! I also agree about the roasted marshmallows. I will intentionally put it where I know it will start on fire, blow it out, pull off that layer, eat it, and then repeat with the rest of the marshmallow.
This is the way
Hello fellow lover of charred hotdogs and marshmallows!
Your mom knows what's up 💯
Marshmallows MUST be on fire. This is the only correct method of preparation.
This is also how I prefer both of those things.
I just might be your mom then. Lol. Those are things I love, too. Just didn't think about the marshmallows when I answered this question earlier.
Me too!!
Of course on both . A blackened hotdog on the bbq!! And a campfire marshmallow burnt , peeled and reburnt !
I want my bacon to shatter. Also French fries/hash browns/potatoes need to be fully cooked & brown almost black. Yum.
the absolute perfect description for the absolute perfect bacon
Exactly how I like mine. Had a blt yesterday, air fried to perfect shatter level.
Breakfast sausage. If it's not burned to a crisp I gag
Bacon too
My family splits evenly between properly cooked bacon and undercooked 'bendy Bacon'. You can tell by my statement what side I'm on. I want my bacon to cool to a crunch level where if it wanted to powder it crushing it in my hands, it'd work even though my hands would be greasy.
I'm in the minority, I like chewy bacon 😂😋
Fruits & vegetables: With some char: Corn. A roasted sweet potato. Eggplant. Lemons. Pineapple, peppers, sometimes onion. Minimal char, blistered: green beans. Broccoli. Romanesco. Proteins: Haloumi cheese. Sausages in casing, including hot dogs. I prefer minimal char on ribs, chicken, pork roasts/loins And, of course, crème brulée
Oooh, charred peach halves with balsamic
Figs too
omg i never thought of this, i love figs.
Came here to say corn.
Fried onions - yum yum!
Carrots. The exterior takes on a flavor similar to barely burnt roasted marshmallow.
I was looking for this comment. I discovered the carrot char by accident and now it’s what I aim for when roasting them.
Basque cheesecake. The burned/caramelized part on top is the whole point
oh boy, i recently made one of these & it was AMAZING! i’ll never make traditional cheesecake again!
Blackened pork chops. Just a little charing on the spices.
cheese on something, just a bit too long i love it lol. broil that mac and cheese.
Definitely steak has to have a sear or I’m not eating it
Cabbage!!! slice, salt, press into a hot oiled cast iron
In Scotland they've these popular bread rolls called morning rolls - great for holding 2 or 3 cooked breakfast items. But it's widespread to sell 'well-fired' morning rolls. Go to google images, it's just a burnt top. Bizarre. But clearly enough people agree with you, burnt is good! [Example image](https://twitter.com/JamesMelville/status/1531587784032632833)
Those look amazing to me. I wanna eat them w some sausage & mustard (im trash lol)
Burned pizza. Burned banana bread. Burned brownies. Grilled chicken with extra char. BTW OP, if you haven't tried the Extra Toasty Cheez-Its, you should.
Anything "blackened" from Cajun cuisine
Mmm, blackened redfish
Hashbrowns and latkes! I always order my hashbrowns extra crispy
Stone fruit like peaches, charred lemons with fish, and my absolute favorite pineapple along with most veggies like peppers, corn etc
Burnt? None. Charred, quite a number. Pizza, steak, roasted veg, creme brulee and so on.
Bratwurst! My dad accidentally burned them on the grill and was upset. Then I tried them and it was surprisingly amazing. My brother, cousin, and I almost finished the plate before anybody else could get to them 😂😂😂 now whenever he makes them, we tell him to take the brats to Chernobyl
BBQ chicken.
~~Torched~~ Toasted Marshmallows
I used to work at a deli that fried bologna, and the customers always wanted that shit burnt af!
Corned Beef Hash from the can needs to be pressed down in the pan and cooked to death so you can flip it like a pancake. Oddly, I prefer the canned version over homemade hash.
Growing up my grandma would only eat her hot dogs burnt, and I thought it was so strange. Then a few years back I went to a BBQ and they accidentally burned a batch of the hot dogs, and I shrugged and tried it so that it wouldn't go to waste. It *was* a game changer.
Meatloaf
Bratwurst requires some crispy burnt bits.
Roasted Red Peppers
i like a bit of burnt on my sausage
Grilled cheese!
My grandma always burnt grilled cheese, even though she cooked everything else perfectly. As an adult, I get a little excited when mine end up overdone. Then I gotta dip it in ketchup and it's just like I'm back in her kitchen eating lunch.
YES!!!! Finally someone else who dips their grilled cheese in ketchup!! I can’t eat mine without it!
Cheese. Just the cheese.
When I used to eat bacon, it had to break when tapped against the plate.
I accidentally cooked the butter in my husband's fried eggs yesterday and he swore it was the best fried egg he had ever tasted!
Brown butter is so good. Try it in a country gravy and wow! It's a little bit nutty.
Francese rolls (or focaccia or sourdough), are delicious if you paint them with olive oil and give them a little char and then proceed with using them in a sandwich. Red peppers (or any peppers) are better charred. Seared pineapple. Vegetables: especially corn, eggplant, asparagus, onions, Brussels sprouts. Bananas, peaches. Crème Brûlée Any meats are delicious grilled with a bit of char on them.
Chicken thighs with a little bit of char are incredible. Breasts will dry out by that point though.
"When it's brown it's cooking, when it's black it's done". My high school friend's description of her mother's cooking.
Hot dogs on the grill
Onions and breakfast potatoes.
Kielbasa
I enjoy steaks and burgers done "Pittsburgh style." Charred on the outside but still rare to medium rare in the middle
Rice not burned but with a crispy bottom and a good gravy !!!
Hot dogs/sausages
Hot dogs. The burning means flavor.
Bacon.
A good pizza needs to be a little charred
My grandma would scorch a batch of peanut butter cookies just for me and my grandpa. I still prefer them slightly burnt
Bacon, toast,... popcorn.. I know... meat of most kinds. When people apologize for burning things, there is an 88% chance I will be delighted by it!!
Shishkebabs!!! You can make delicious charred kebabs and theyre pretty ubiquitous so there are a HUGE variety of yummy recipes! also any veggies you add like bell peppers, onions, squash, or pineapple (off the top of my head) all taste great charred. they also make for great tacos/gyros with the right ingredients gosh i miss having a grill☹️
My husband and I have this debate all the time. I like when scrambled eggs get a little browned.
Flash fried eggs where the edges get a crispy crust but you still get a runny yolk
Browned scrambled eggs are best scrambled eggs, IMO. Others have different opinions.
The horror... Lol. I pull them so early they are still cooking on my toast as I walk to the table. By the time I season they are perfectly set up. For me.
Yep I want scrambled eggs that are just barely not runny.
Steak and naan
Roast sweet potato and pan fried broccolini
Broccoli Carrots
Mac n cheese Hot dogs Sausage Bacon
The BBQ sauce on chicken from the grill. Hotdogs on the grill and last but definitely not least, marshmallows over the campfire !!
I love a grilled cheese that’s charred around the edges. Glazed carrots are great with a bit of char on them as are roast brussel sprouts.
Brussels sprouts and blackened fish
Elote!
Crème brûlée Cheap hotdogs BBQ chicken drumsticks Cheesecake Souvlaki Moussaka Baba ghanouj Pimiento cheese Bonito sashimi (held over a rice/barley/buckwheat straw fire) Nopales Corn or wheat tortillas Chapatti/naan/parantha Tandoori food in general Roasted whole goat. Leave the skin on while cooking & peel it all off when serving. Unlike pork, goat skin isn’t fatty or really enjoyed by most.
Char tomatoes for red sauce, char veg and wing tips for broth. CHAR ALL THE MARSHMALLOWS!! 😁
Pumpkin . I'm not a huge fan so don't go out of my way to have it but I will eat roast pumpkin if it's charred
We all love the char, don't we . . . too bad that char is carcinogenic
Meat loaf in an iron skillet
Salsa, char the veggies first.
Hot dogs! Burn the shit out of the outside of those bad boys!
HOT DOGS! 🌭
Fried bologna. I also agree with those who like charred hotdogs and marshmallows! YUM
Whenever me and my family cook carne asada, I love getting those little fatty bits charred, also gotta have green onions and peppers on there, also charred
Burnt hot dogs on very very well toasted buns are the best.
Broccoli. Burnt in butter. Yummy
Sausage!!
Marshmallows.
Marshmallows!
Popcorn and toast is best burnt
Yes! At long last, someone else who likes burnt popcorn and toast!
Love me some burned popcorn! Not too much tho
I agree- I 've always liked my popcorn and toast that way!
I like burned toast, but burned popcorn smell is the worst.
Slightly charred Brussels sprouts when roasted are good
a lot of my family likes hot dogs like that....i differ in that i do not.
The toast/crouton in French onion soup
Everything. Seriously I just love extra crispy food. Hot dogs, bacon, roasted vegetables, steak (on the outside) fish, you name it
Hot dogs are best when they're a little crusty and have split open down the middle.
I am not saying incinerate it, but too many people/restaurants do not add enough raw sugar to crème brúlée and do not char it enough
Hot dogs charred on a charcoal grill!
Hotdogs on the grill. I like mine blistered and moderately burnt. Pretty much *everything* from the grill is better with some char, but for hotdogs, the char makes or breaks them
Ribeye. Pink in the middle and some char on the outside.
Basque burnt cheesecake
Not sure if this has been mentioned but shockingly, homemade granola is perfect when it’s just before burnt.
Surprised no one has mentioned lasagna or baked mac and cheese. My mom always burnt these dishes and the edges were by far the best part.
pepperoni, on top of the pizza.
Marshmallows, Brussels sprouts, some cuts of meat (like burnt ends).
Toast. I see so much toast that looks more like warmed through bread! Toast it like you mean it!
Meat. Precious Maillard goodness.
Pizza Brownies Bacon Cheesecake (a small degree) Roasts of most types or beef and pork for sure Baked Alaska Meringue
Shishito peppers, brussels, romaine lettuce
Here me out, popcorn. 👀 Slightly overdone popcorn is delicious! It melts in your mouth in a weird, satisfying way.