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GOTTA STAY FAI posted:I'd never thought of adding hot sauce and cheese but it sounds amazing. Start with a standard ham 'n' beans setup: Where are the pics with stick figures and hilarious descriptions of ingredients to illustrate this?
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Feb 24, 2015 20:53
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GOTTA STAY FAI posted:Some weirdos put garlic Go to a dungeon.
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Feb 24, 2015 21:09
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Tree Goat posted:Go to a dungeon. No, that is the place you belong if you put garlic in your ham 'n' beans
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Feb 24, 2015 21:12
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GOTTA STAY FAI posted:No, that is the place you belong if you put garlic in your ham 'n' beans While I cannot claim to understand your choice not to dump a bunch of garlic in a bean stew (as garlic is delicious in this and in most other applications), I respect your assertiveness, and hope that you might change your mind upon further reflection.
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Feb 24, 2015 21:22
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Feb 24, 2015 21:25
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That looks like loving mold.
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Feb 24, 2015 21:27
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EXAKT Science posted:That looks like loving mold. Exactly what I thought. I just came off of a horrific [but thankfully short lived] case of food poisoning this weekend, and I have to wonder if this thread isn't somehow to blame for it.
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Feb 25, 2015 00:50
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GOTTA STAY FAI posted:I'd never thought of adding hot sauce and cheese but it sounds amazing. Start with a standard ham 'n' beans setup: Thanks for this! It sounds awesome.
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Feb 25, 2015 01:08
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Tree Goat posted:While I cannot claim to understand your choice not to dump a bunch of garlic in a bean stew (as garlic is delicious in this and in most other applications), I respect your assertiveness, and hope that you might change your mind upon further reflection. Dude, I love garlic. We're on the same team, here. It just doesn't sound like it would go with ham 'n' beans. Inspired partly (mostly) by empty sea bringing it up and partly by how goddamn cold it is, I'm soaking some beans for a big ol' ham 'n beans dinner tomorrow. And tell ya what: I'm gonna put some garlic in them. In the spirit of friendliness and open-mindedness, if I end up liking it, I'll donate fifteen bucks to a charity of your choosing.
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Feb 25, 2015 01:39
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MisterOblivious posted:That makes as much sense as me asking you how long your cornish cross hens are in lay before they keel over dead of a heart attack. Since people were discussing eating Silkies, I wondered what they dress out at. Letting a cornish-cross get over 14 weeks old is inhumane.
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Feb 25, 2015 01:58
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GOTTA STAY FAI posted:Dude, I love garlic. We're on the same team, here. It just doesn't sound like it would go with ham 'n' beans. I am confident that garlic will not disappoint you. Other things that I put in my ham n' beans (that I freely acknowledge you would be justified in omitting): Thyme Smoked spanish paprika Angostura bitters Cayenne Chorizo Collard greens
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Feb 25, 2015 02:04
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Tree Goat posted:I am confident that garlic will not disappoint you. If you can get chalula hot sauce, it's perfect for pork. And everything. That is a good post though.
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Feb 25, 2015 02:49
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Tree Goat posted:I am confident that garlic will not disappoint you. Chorizo is cheating. It's too delicious.
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Feb 25, 2015 03:01
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Desperado Bones posted:And eggs are chicken ovaries. Eeeeeew. When I was young I had an egg allergy. I was in preschool and we had to eat hard boiled eggs for breakfast. I told my teachers that I couldn't eat the eggs or I'd get sick. Somehow this information didn't make it in to my file so they thought I was just being childish. They forced me to take a bite. The egg made it half way down my throat before it, and every other thing in my stomach came out, and I started to swell. This is the early 80s so no epipen or anything like that. Rushed to hospital etc. etc. After that I had this deep seated dislike of egg by itself or in anything. I grew out of the allergy but even on things like french toast if there was any egg wash hanging off the bread I'd pull that poo poo off, wouldn't eat mayo, all sorts of stuff like that. I'd even avoid foods that smelled eggy. Fast forward to age 20. I decide that it is drat stupid for a grown man to have this kind of problem with eggs. I wait until my house is going to be completely empty for several hours in case this goes badly vomit-wise, and 911 ready to go on the phone should my throat close. I knew how to make scrambled eggs so I picked that. I needed something more though. I need some moral support, or at least something to take my mind off what I was about to do to myself. I put on Red Dwarf and without thinking I picked the episode DNA in which Kryten becomes a human. As I nervously place the eggs in my mouth he's served breakfast. He comments, "Ah, breakfast, my very first meal! Boiled chicken ovulations -- delicious!." There was just something about the word ovulation that made me unable to swallow. I gagged and spit the eggs back out. I had failed. It would be another three years before I could get eggs down my throat. The reason I'm telling this tale is because now that I enjoy eggs in most of their preparations I have found that many people have a similar reaction to mine when they're reminded of the origin of their food in technical language. The only person in my life that can do worse is my wife. She's studying veterinary medicine and nothing shuts a meal down faster than her description of just exactly what an infected horse vagina looks and smells like.
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Feb 25, 2015 03:23
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Jeremy_X posted:She's studying veterinary medicine and nothing shuts a meal down faster than her description of just exactly what an infected horse vagina looks and smells like. I think you may have just discovered the cure for Bronies.
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Feb 25, 2015 05:02
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Captain Monkey posted:If you can get chalula hot sauce, it's perfect for pork. And everything. Sup cholula pal 
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Feb 25, 2015 05:08
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Tapatio is also really good.
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Feb 25, 2015 05:10
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Helith posted:I think you may have just discovered the cure for Bronies. A very small percentage of them have quite a different reaction to that description, though. If there's one thing the internet has taught me it is that one man's  is another man's  .
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Feb 25, 2015 05:10
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Bippie Mishap posted:Since people were discussing eating Silkies, I wondered what they dress out at. Letting a cornish-cross get over 14 weeks old is inhumane. I kinda missed the mark on that one apparently 'bout 1.5-1.7lb at 12 weeks, I gather. It's something of a specialty market: "ancient chinese medicine" for gynecological problems
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Feb 25, 2015 05:34
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 A sandwich with bologna sandwiches.
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Feb 26, 2015 00:22
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Tree Goat posted:I am confident that garlic will not disappoint you. Your confidence was well-placed. This is amazing. Let me know where you'd like the donation to go.
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Feb 26, 2015 01:55
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Was it in this very thread that a wise goon said "there is no food in the world that cannot be improved by either garlic or chocolate?" Because it's 100% true.
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Feb 26, 2015 02:10
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LITERALLY A BIRD posted:Was it in this very thread that a wise goon said "there is no food in the world that cannot be improved by either garlic or chocolate?" Because it's 100% true. But can you improve chocolate with garlic?
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Feb 26, 2015 02:16
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Paladinus posted:But can you improve chocolate with garlic? Black garlic dipped in chocolate is like a legit confection
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Feb 26, 2015 02:20
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Paladinus posted:But can you improve chocolate with garlic? You be the judge. 
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Feb 26, 2015 03:50
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I like occasionally using shallots when garlic is suggested.
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Feb 26, 2015 04:33
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Paladinus posted:
This is sort of like those pictures where people draw eyes on their cheeks and a mouth on their chin and your brain wigs out about reading their face. It's not unappealing, but it is strange to look at.
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Feb 26, 2015 05:07
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GOTTA STAY FAI posted:I'd never thought of adding hot sauce and cheese but it sounds amazing. Start with a standard ham 'n' beans setup: Do you ever add brown sugar to it? Every recipe I check uses some.
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Feb 26, 2015 08:46
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Paladinus posted:
Not a single sandwich in this picture though?
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Feb 26, 2015 08:48
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Wasabi the J posted:I like occasionally using shallots when garlic is suggested. Can I ask why? I'm genuinely curious. While shallots and garlic are technically members of the same family, culinary and palate-wise, shallots are much MUCH closer to what's largely considered 'onion' flavored than 'garlic'. And comparing them to what most people consider 'onion' flavored, they're far more subtle and mild. So why would you take an ingredient prized for its own bold, nuanced qualities and replace it with something that's...just kind of a far weaker, less sassy version? I really am not judging, but I seriously can't think of a single application where substituting shallot for garlic would make any impact but dumbing down the flavors. Prove me wrong! I love learning. I wish I could add picture content, but unfortunately this was back in the day where we didn't have cameras on our phones and I hope to god no one else ever had to experience this, so I doubt I could find a stock photo. So I just want you to imagine the dish that almost made me vegetarian when I was ten years old. Mushroom Surprise. The surprise is it's deli turkey cut into half inch thick slices with a can of Campbell's Mushroom soup poured over it and topped with Velveeta and baked in the oven for an hour. Trust me. The vision your imagination brings up is nothing compared to the horrors of the truth.
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Feb 26, 2015 11:42
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how me a frog posted:Not a single sandwich in this picture though? It's an open sandwich. With open sandwiches. 
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Feb 26, 2015 12:03
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I never understood open sandwiches. Like the defining feature of a sandwich is the contents between two slices of bread. Sandwiched is even a verb. Open sandwiches are basically pizzas
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Feb 26, 2015 16:42
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Pomp posted:Sup cholula pal blunt for century posted:Tapatio is also really good. Tapatio is my number 2 hot sauce. Then Sriracha.. then, I guess Louisiana, but everything just runs together into general 'cajun hot sauces are all p. much the same' and 'other non-cajun hot sauces are similar' after that, except with a side category for sriracha where it rises to #1 depending on the type of food.I'm that weird guy at work who has a big bottle of cholula in his desk for everyone to use though, I'm addicted to that stuff. In fact, I just put it on some shepherd's pie that I'd made the other day, and it was super delicious. There's another hot sauce in a similarish glass bottle but it's green that I never remember the name of, but it's also really good.
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Feb 26, 2015 16:50
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Captain Monkey posted:
Sriracha is my go-to hot sauce.
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Feb 26, 2015 16:51
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DragQueenofAngmar posted:I never understood open sandwiches. Like the defining feature of a sandwich is the contents between two slices of bread. Sandwiched is even a verb. Open sandwiches are basically pizzas There exists such a thing as a deconstructed calzone.
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Feb 26, 2015 16:52
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AnonSpore posted:There exists such a thing as a deconstructed calzone. So, a pizza, but with ricotta cheese too?
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Feb 26, 2015 17:00
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blunt for century posted:So, a pizza, but with ricotta cheese too?
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Feb 26, 2015 17:11
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AnonSpore posted:There exists such a thing as a deconstructed calzone. Do they kill the chef when it's ready? Or is it just accompanied by a glass of water with 'earth juice' written on it with a sharpie?
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Feb 26, 2015 17:27
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I'm legitimately wondering if people who claim to dislike garlic are just eating the stuff raw, because that would be nasty and I understand why they would hate that.
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Feb 26, 2015 17:34
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im pooping! posted:I'm legitimately wondering if people who claim to dislike garlic are just eating the stuff raw, because that would be nasty and I understand why they would hate that. Raw garlic is delicious too though
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Feb 26, 2015 17:35
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