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I'd kinda be interested in a thread to class up crappy recipes. Example: I have a secret love affair with tuna helper. But could this be turned into real food? Maybe a seared tuna filet with some sort of fresh noodles & peas and a cream sauce? Love Hamburger Helper? Have someone share their ragu or bolognese or something something recipe. Replacement for Beef pot roast with lipton's onion soup packet? How about a easy chicken taco recipe to stop people from making crock-pot salsa chicken? Real mac-n-cheese with delicious add-ins instead of Kraft dinner? Tyson frozen chicken nuggets replaced by ad hoc at home fried chicken? Pepperoni hot pocket replaced by calzone with home-made dough? Share with easy step-by-step instructions and images that babby can follow. I'd love to see people sharing their favorite crappy go-to (or childhood favorite) and get a forum super-star upgrade to try. Could even make it a friendly challenge, maybe, for the original contributor to try the new version. Or perhaps an ISCA with this as a theme. (If this hasn't already been done) (Edit: I'd be on the crappy end of this spectrum, but willing to learn!)
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Oct 23, 2013 18:02
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And we were off to such a good thing too... Hint: Learn real recipes, use your own imagination to make things like that and keep them to yourself. That is not what GWC is about, it's what the terrible past was about.
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Oct 23, 2013 18:23
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Geez, sorry. "Learn Real Recipes" can be daunting to someone who doesn't really know how to cook. Trying to change something bad into something good is hard when you only know how to follow existing recipes. And an abject failure or two goes a long way towards making you not want to try again. It was just an idea.
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Oct 23, 2013 18:24
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Yeah but it's the type of idea that got the regulars pissed off at, and created GBS style abomination food threads e: Half those products you mentioned I've never heard of. Your 'gussying up' versions is probably the sloppy version that I know anyway if that makes sense. Only difference is how much you spend on the ingredients to make it 'more fancy'. Fo3 fucked around with this message at 18:29 on Oct 23, 2013 |
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Oct 23, 2013 18:26
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I don't see why it would be an abomination - a recipe for something like the example given - a seared tuna filet with a cream sauce and a noodle/veg side - that COULD be a real recipe. It could be a restaurant quality dish if someone with the know-how put their mind to it. It sounded like a fun challenge, kinda like some of the stuff you see on Hell's Kitchen or Top Chef.
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Oct 23, 2013 18:28
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I think it's a great idea. I think GWS should be about making tasty good with minimally processed ingredients, and that kind if thing would fit the bill And when I say minimally processed, I mean as minimally as is reasonable. You don't need to mill your own flour or make your own phyllo. That kind of thing.
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Oct 23, 2013 18:32
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Being a Minnesotan, and without anyone who's remotely adventurous about food in the circle of people that I know locally at all, some of the regulars have already helped me do just that over the yeras. A simple mushroom cream sauce to replace Cream of Mushroom soup, and use that for my grandmother's "hamburger gravy", which itself turns out to be just a midwestern version of Beaf Stroganoff, and my mom's patented "dump cream of mushroom soup on pork chops, put in the oven, have them come out shamefully delicious" recipe. I think that a lot of the crappy food is already an instant version of good stuff- hot pockets are just horrible pasties. So, yeah, I think that thread would be a great idea and I'll gladly participate.
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Oct 23, 2013 18:38
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Sorry Fo3, Imma have to side with EVG. I think a bit of the FOLLOW REAL RECIPES chat is what killed GWC to begin with. Well, it's what caused whirled peas which in turn caused stuff, etc. I think that everyone is on their path to cooking glory. The regulars here just need to be aware of that. Not saying that I'm amazing or anything, but GWS was hugely instrumental to making me a better cook. (go into archives and see the stuff I was posting a few generations of the dinner thread ago, if you care) As much as cutting corners isn't ideal, it's miles better than cooking digiorno or eating jack in the box tacos. EVG, I think maybe posting a thread per dish is a good idea. I don't know if a rags to riches trashfood makeover megathread is a good idea since it will attract a lot of newbies and will quickly turn into an ADHD fest. Maybe something like cook or die, where one dish every few weeks is "made correctly" or dressed up somehow and showcased in its own thread? This would keep the techniques and details of each recipe separate in their own threads and keep the subforum lively. An easy entry I can think of is Kraft dinner -> Modernist Mac and Cheese. The carbonara thread is another example of this formula in the past that I thought worked out pretty well. My ragu thread was another such thread. I also want to encourage people to add recipes to the wiki. If there is something you like in a thread or whatever, add it here! There are so many posts in general questions like "I saw such and such a few months ago and I can't find it in archives now".
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Oct 23, 2013 18:38
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Well FGR uses a serrated knife for slicing tomatoes if you know what I mean. I don't think GWC should be that if you have enough money to throw at tuna and mac and cheese, now it's sophisticated food just because of the outlay. If anything, I like this place for the traditional classic peasant food dishes, simple, cheap, avaible to all ingredients that just needs a bit of time and practice.
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Oct 23, 2013 18:38
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GrAviTy84 posted:EVG, I think maybe posting a thread per dish is a good idea. I don't know if a rags to riches trashfood makeover megathread is a good idea since it will attract a lot of newbies and will quickly turn into an ADHD fest. Maybe something like cook or die, where one dish every few weeks is "made correctly" or dressed up somehow and showcased in its own thread? This would keep the techniques and details of each recipe separate in their own threads and keep the subforum lively. An easy entry I can think of is Kraft dinner -> Modernist Mac and Cheese. The carbonara thread is another example of this formula in the past that I thought worked out pretty well. My ragu thread was another such thread. I think that's a great idea. Perhaps we could have a series of threads (either competitive or no) in the style of N/ICSA or Cook or Die where a given trashfood is presented as the model, and it is up to the competitors to create a classy non-trash version of it. Kind of like the recent callout thread between Tweek and PopeCrunch, except open to all. I just don't know how we could attract those people who actually eat the trashfood to participate if their cooking ability is that limited...or how to keep them from feeling intimidated. Any suggestions?
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Oct 23, 2013 18:44
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Yeah I'm with the group that thanks it's a fun idea. Maybe I'll do a casserole before thanksgiving and thread about classin' it up.
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Oct 23, 2013 18:46
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I'd be willing to volunteer as a testee for the first thread. Using the tuna helper example, I've never made real seared tuna, (I've made sesame-crusted salmon once before, how hard can it be?  ) and would like to try again with a cream sauce - the last one I tried broke and was horribly discouraging, but gotta get back on that horse.Or maybe something like NICSA with a small prize for the best voted variation? I'd put in  for that (and of course would exempt myself from winning). Make the prize be something like the Flavor Bible or one of those books that everyone always recommends for someone learning to cook?
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Oct 23, 2013 18:51
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Protip: don't start a slow cooking recipe when you get home already hungry. 20:00 hours, 1,5 hours to go and I'll most probably starve to death before then!!
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Oct 23, 2013 18:56
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Fo3 posted:Well FGR uses a serrated knife for slicing tomatoes if you know what I mean. U mad bro?
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Oct 23, 2013 19:09
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I've only ever posted one thread here in GWS but I'd like to do another. I know people had expressed interest in old time period recipes, I was also thinking it'd be neat to have a thread with people's old family recipes - things that you've personally been handed down from a previous generation. Could be a cool glimpse into people's personal pasts 
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Oct 23, 2013 19:19
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Flash Gordon Ramsay posted:U mad bro? Use a mandoline you motherfucker. Only people with real cooking knowledge should be allowed to cut a tomato. EVG posted:I'd be willing to volunteer as a testee for the first thread. Using the tuna helper example, I've never made real seared tuna, (I've made sesame-crusted salmon once before, how hard can it be? Do you have archives? http://forums.somethingawful.com/showthread.php?threadid=3444947 We actually kinda did this sort of thing for an ICSA once and it seemed like folks had fun with it. An NICSA version sounds awesome.
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Oct 23, 2013 19:27
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I've been thinking for a while that it would be fun to have a thread where the OP posts a step-by-step of a recipe they know well, but know could be better, and then reposts their process as people suggest new techniques and variations. Seems like it could be a fun way of learning new ways to do things and get some technical advice. I have been meaning to do it but it would require a non-flaky OP and I don't know if I can live up to that. Maybe if I just update on weekends...
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Oct 23, 2013 19:32
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I use a serrated knife for tomatoes too.  I have a mandolin (well, V-slicer) and it freaks me out. I can't watch cooking shows when they use the mandolin.Also, if people post recipes with processed ingredients like tuna helper or whatever, people can constructively suggest alternatives instead of rounding up a lynch mob.
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Oct 23, 2013 20:10
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Fluffy Bunnies posted:We actually kinda did this sort of thing for an ICSA once and it seemed like folks had fun with it. An NICSA version sounds awesome. That does sound awesome, and we haven't had an NICSA in a long time. Would anyone care to create one? Doh004 posted:I've only ever posted one thread here in GWS but I'd like to do another. I know people had expressed interest in old time period recipes, I was also thinking it'd be neat to have a thread with people's old family recipes - things that you've personally been handed down from a previous generation. Could be a cool glimpse into people's personal pasts This is a great idea too. therattle posted:I have a mandolin (well, V-slicer) and it freaks me out. I can't watch cooking shows when they use the mandolin. One day I was getting a sub sandwich made at the local Harris Teeter and the sushi chef was there using a mandolin to slice ribbons of cucumber...no finger guard, and she wasn't even looking at what she was doing. Obviously her muscle memory kept her from slicing her finger into bloody ribbons, but I think I had a little panic attack at the time.
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Oct 23, 2013 20:37
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Can we change the drat name back to Goons With Spoons? Chickencheese was funny but come on, all good things in moderation. (I even enjoy when FYAD trolls us) Another idea. All of us regulars have some type of "signature style" or dish even. Why don't people post their bad-rear end recipes in threads again. People have already mentioned Jizzer's carbonara thread and I don't mind tooting my own sukiyaki thread horn. That poo poo is awesome to see and learn from.
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Oct 23, 2013 20:58
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last chairman of N/ICSA was PretentiousFoods who I haven't seen on here in a bit. Does someone want to take over and maybe add some rules about hosts losing their place in line if it takes more than, say, 2 weeks to hear from them at the finish of the previous contest? Or I suppose I could if no one else wants to. Toast was the last to host ICSA with battle: cheese. The last to NICSA host was dino. with Battle: Vegan Potluck. Next up on ICSA hosting is The Azn Sensation (ICSA 59), and I have no idea who that is. Next to host NICSA is TaftPunk (NICSA 14).
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Oct 23, 2013 20:59
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The Midniter posted:I think that's a great idea. Perhaps we could have a series of threads (either competitive or no) in the style of N/ICSA or Cook or Die where a given trashfood is presented as the model, and it is up to the competitors to create a classy non-trash version of it. Kind of like the recent callout thread between Tweek and PopeCrunch, except open to all. I just don't know how we could attract those people who actually eat the trashfood to participate if their cooking ability is that limited...or how to keep them from feeling intimidated. Any suggestions? As a mostly-lurker, the Cook or Die threads are very appealing because it's a way for lurkers/passable home cooks like me to jump in with a single dish, while letting people participate across skill levels. We newbies get to see how we can step our game up, while trying something we may not have considered. There's also the fact that it's a limited scope, which keeps people who aren't stellar cooks focused on getting one thing right. I'm also all for bringing back N/ICSA and ICSA proper. They give people around my skill level a chance to up our game, while showing off some of the excellent cooks (and photographers) that we have here. As far as the general forum level of activity, I think the consolidation into megathreads leads to some level of intimidation. There's a ton of good info in them, but the barrier to creating one for your specific thing is pretty high. I'm obviously not saying that we should be encouraging low effort or bad food posting, but I'd like to think there's a reasonable line to be drawn on what's acceptable. Activity encourages more activity, and things have at least looked pretty stagnant for a while. I also miss pr0k posts and pr0k's mom posts.
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Oct 23, 2013 22:35
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Why is pr0k not posting anymore?
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Oct 23, 2013 22:42
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I miss Mrs. Gunderson. I think it'd be great to have more specific recipe threads. If it's not great, who cares? Just let it fall off the page - with so many active megathreads, it's not like it will take long for a bad thread to sink under. I feel guilty because that fried chicken sounds amazing and I keep MEANING to make it, but all I've managed to make is excuses. I'll redeem myself with pie, hopefully.
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Oct 23, 2013 22:55
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EVG posted:I miss Mrs. Gunderson. Well I'm always here hun don't you worry about it.
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Oct 23, 2013 23:14
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Mrs. Gunderson posted:Well I'm always here hun don't you worry about it. 
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Oct 23, 2013 23:16
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Mrs. Gunderson posted:Well I'm always here hun don't you worry about it. 
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Oct 23, 2013 23:20
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EVG posted:I'd kinda be interested in a thread to class up crappy recipes. Fo3 posted:Well FGR uses a serrated knife for slicing tomatoes if you know what I mean. This is fine.
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Oct 23, 2013 23:24
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I was intending to post in the fried chicken COD thread, but I never did remember to bring my camera. (That being said, the recipe comes from a wonderful lady who's husband used to service restaurant equipment. Apparently, for most jobs he was required to sign an NDA for a couple of chains, stating that he would not divulge food preparation secrets. However, he felt free to inform his wife, who sat down and started tinkering with them. Whether this is true or not, it did provide me with the best damned fried chicken The secret? Yellow mustard in the egg wash, 1 tbsp per egg, plus lots of salt and cayenne in the flour. Lightly flour the chicken, coat in egg wash, then flour again, fry as you will. Goddrat it's good.) And you know what? gently caress it, I'm getting paid this weekend. Time to delurk and post something. If I can convince the lady of the house (pregnant, with strange aversions) to let me take over the kitchen, I'll post a thread about my chile verde. Can it go in the chili megathread? Yeah, but
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Oct 24, 2013 00:55
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I kept telling myself, "Self, Thomas Keller says to use small chickens which is VITAL to the proper breading/meat ratio. So, I need to go to Whole Foods or TJ's and get a nice, happy chicken. Not one of those bloated, 8lb purdue monstrosities". I never made it over that ways so never bought my "vital" small chicken so never fried it. I'm sadly good at these excuses. But I bet it WOULD taste better with a better chicken. Will try to make it out this weekend.
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Oct 24, 2013 01:24
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EAT THE EGGS RICOLA posted:Fo3 is being a jerk. Enjoy your Americana mid western style cuisine threads everybody.
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Oct 24, 2013 04:35
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I'm sure that every region and every country has at least one favorite crappy food!
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Oct 24, 2013 04:50
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I'm sure Thomas Keller wants you to buy a small chicken that led a happy chicken life and was picked first for chicken dodgeball and went to the Chicken Prom with the exchange student from Chicken Sweden, but for gently caress's sake it's fried loving chicken, if what you have access to is some eggs, some cornflakes, and some store brand boneless skinless chicken breasts produced in a factory where they torture the animals to death to the tune of The Best Of Air Supply, gently caress it. It's fried chicken, you can't go too wrong. Sure buying better meat is better, and factory farming is a goddamned abomination, but you can only get what you can get. edit to add: There's really nothing good to come of making GBS threads on someone for posting a 'recipe' for tater tot hotdish or whatever. Sure, it's not exactly gourmet cuisine, but good cooks don't pop out of the womb. Cooking wasn't really a thing we did in my household growing up - if it wasn't Christmas or Thanksgiving, and it didn't come out of a can or the freezer, we didn't eat it - so I got a late start. And I started with loving tater tot hotdish and used that as a springboard to learn about different types of cuisine and why so many recipes use those weird mushroom things, and why different cuts of beef exist, etc etc. Barring 'look at this total loving shitshow of a meal' comedy threads, I sincerely doubt anyone will ever post a thread in GWS about tater tot hotdish or hamburger helper and NOT expect ideas for improvement - but being elitist about it is lovely as hell and that's what led to GWS turning into the elitist circlejerk it was a while back. It's a lot better now, but. PopeCrunch fucked around with this message at 07:19 on Oct 24, 2013 |
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Oct 24, 2013 07:13
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Mang you goons like to fuckin whine about gwc a lot.
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Oct 24, 2013 12:22
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I made cheeseburger mac for the employee cafeteria yesterday. It was loving delicious. gently caress all this food snobbery, just cook some loving good food that you made and post about it. BBQ sauce anyone? 
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Oct 24, 2013 12:29
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PopeCrunch posted:Sure, it's not exactly gourmet cuisine, but good cooks don't pop out of the womb. If a pregnant mother listens to Mozart, the child will be smarter. Similarly, if a pregnant mother refers to her fetus as a "bun in the oven," the child will be a master chef. Being a bored chef-to-be, the fetus will being experimenting with the ingredients on hand while in the womb. Expect the afterbirth to be the perfect sous vide dish. You may need to add a little salt if the mother didn't consume enough for the fetus to properly season the dish.
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Oct 24, 2013 15:18
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mediaphage posted:Mang you goons like to fuckin whine about gwc a lot. banning mommy dearest and tenementfunster and poo poo like that broke sa forever gws was great unmoderated. it was never the complete impenetrable inbred circle-jerk certain people are making it out to be now. if you talked poo poo and didn't know what you were talking about (cheffy chef!) you got your rear end handed to you. if you were a newb and honest we were pretty nice. that poo poo people are spewing now are the wishful pipe dreams of lovely moderators. never happened. now you have a boring vanilla suburb where people have to argue nicely whether or not dressing up midwestern hotdish is of value. clue: yes, it is; but talking nicely about whether or not it has value? god loving no.
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Oct 24, 2013 15:28
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PopeCrunch posted:I'm sure Thomas Keller wants you to buy a small chicken that led a happy chicken life and was picked first for chicken dodgeball and went to the Chicken Prom with the exchange student from Chicken Sweden, but for gently caress's sake it's fried loving chicken, if what you have access to is some eggs, some cornflakes, and some store brand boneless skinless chicken breasts produced in a factory where they torture the animals to death to the tune of The Best Of Air Supply, gently caress it. It's fried chicken, you can't go too wrong. Sure buying better meat is better, and factory farming is a goddamned abomination, but you can only get what you can get. The issue is not how fancy the chicken was raised, it is the size of the chicken. It is a hell of a lot easier to fry a small bird than a big bird becasue the cooking method. You want perfect golden crunchy crust and juicy fully cooked meat. Big birds mean big chicken parts mean lots of meat to cook through means burnt/super dark crust with slightly dry outer edge of meat by the time the center is cooked to temp. Eat whatever kind of meat you like from whatever farm or whatever, but to get great fried chicken a smaller bird works better. Don't use one of those nice petit birds for coq a vin. Use a good old stringy bird. So in the spirit of making a dish better the right type of ingredients is also important regardless of their background.
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Oct 24, 2013 15:32
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pr0k posted:whine whine whine YOU HAVE BECOME WHAT YOU MOST DESPISE
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Oct 24, 2013 16:07
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now you know why i don't post
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Oct 24, 2013 16:10
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