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I see your dinner party went well.
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May 30, 2015 21:52
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Pfft you skipped past the 2 huevos 1 rancheros recipe: http://www.somethingawful.com/comedy-goldmine/awful-food-drink/5/
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May 30, 2015 22:52
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I love this photo so much. It is probably one of my favorites ever.
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May 30, 2015 23:14
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Ouch, aren't those ceramic dutch ovens hundreds of dollars?
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May 30, 2015 23:16
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May 31, 2015 01:32
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This is performance art, right?
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May 31, 2015 02:33
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Sometime in highschool one of my classes took a camping trip. One morning a student was tasked with making scrambled eggs for everyone and I guess he always adds a little powdered sugar to his eggs so that's what he did. Except he grabbed a can of Ajax by accident. The whole class was halfway through their eggs before we realized why they tasted funny. Everyone yelled at the kid and we made him clean the whole cooking area at the campgrounds alone. I felt kinda bad for him actually, that is until I realized he was scrubbing everything down with powdered sugar because he grabbed the 'other can' again. Still not sure if he tried to poison us and then troll us or what.
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May 31, 2015 19:28
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Powdered sugar in scrambles? This is the true cooking cockup of the story.
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May 31, 2015 20:15
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Suspect Bucket posted:This is performance art, right? The first one is, at least.
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May 31, 2015 20:24
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I can't even see how to do the second one without either lighting the pasta on fire by hand or only adding the water after the pasta has already caught. e: I mean, from the burn patterns it looks like the rim of the saucepan started the fire, but the water isn't even boiling...
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May 31, 2015 21:52
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pumpinglemma posted:I can't even see how to do the second one without either lighting the pasta on fire by hand or only adding the water after the pasta has already caught. It's the only one of the group that I have trouble believing is real and not set up. It gets a pass though because it's really funny.
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May 31, 2015 22:15
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You can see that the burner beneath the pot is larger than the pot itself. Flames coming up the sides of the pot can easily catch pasta.
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Jun 1, 2015 01:57
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Psychobabble posted:You can see that the burner beneath the pot is larger than the pot itself. Flames coming up the sides of the pot can easily catch pasta. I have witnessed someone doing this.
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Jun 1, 2015 03:12
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Missing Name posted:Powdered sugar in scrambles? This is the true cooking cockup of the story. eh, I've known a few people who do that. dunno why they do, but they put a pinch of powdered sugar in their scrambled eggs.
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Jun 1, 2015 03:41
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letthereberock posted:My wife and I got an urge for late-night chocolate chip cookies. The only problem is, our kitchen is right next to the baby's room - and he'd been having some rough sleeping nights, so I didn't want to risk waking him up by turning all the lights on. No matter! I've made chocolate chip cookies so many times I can easily make them with nothing but the faint stove-light. I would still eat that. In fact, I might like it even more. I'm the disiaster. It's me.
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Jun 1, 2015 10:10
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Skinny King Pimp posted:eh, I've known a few people who do that. dunno why they do, but they put a pinch of powdered sugar in their scrambled eggs. Causes extra Maillard browning without the extra cook time aka drying and toughening.
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Jun 1, 2015 16:51
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Splizwarf posted:Causes extra Maillard browning without the extra cook time aka drying and toughening. Who the hell eats browned scrambled eggs? Nazis?
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Jun 1, 2015 17:43
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Splizwarf posted:Causes extra Maillard browning without the extra cook time aka drying and toughening. I'm guessing it's a combination of that and the sucrose getting in the way of over-coagulation of the proteins in the egg.
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Jun 1, 2015 18:35
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I knew people who put a wack of syrup in their eggs because they cannot eat anything that isn't drowned in sugar in some way. Sugar creep woo.
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Jun 1, 2015 18:43
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Jyrraeth posted:I knew people who put a wack of syrup in their eggs because they cannot eat anything that isn't drowned in sugar in some way. Sugar creep woo. I don't mind syrup on scrambled eggs, so long as those eggs were next to my waffles and bacon. Or if those eggs are being used to make French toast. I dunno, maybe they were gonna make French toast one day and had like, no bread or milk, so they made the eggs anyway.
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Jun 1, 2015 20:01
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Suspect Bucket posted:I don't mind syrup on scrambled eggs, so long as those eggs were next to my waffles and bacon. Those are things I don't have a problem with. This family just put a big squirt of syrup in the beaten egg every time they made eggs because "it made them amazing!!".
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Jun 1, 2015 22:50
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Suspect Bucket posted:I don't mind syrup on scrambled eggs, so long as those eggs were next to my waffles and bacon. I don't even understand people who put syrup on French toast instead of salt/pepper, so sugar eggs is straight up horrifying.
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Jun 3, 2015 11:14
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Sweet and savory french toast are two very different things. I'm not gonna put salt and pepper on french toast made with vanilla and cinnamon in the egg batter.
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Jun 3, 2015 14:10
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I'm guessing that the Japanese sushi egg thing where they add a boatload of sugar is horrifying too?
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Jun 4, 2015 12:33
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dino. posted:I'm guessing that the Japanese sushi egg thing where they add a boatload of sugar is horrifying too? It kinda is. They're tasty enough but you can only have a slice or two before you get sick of them. The texture is really great though so I usually make mine with fish sauce instead of sugar. Seems to help me not get horrifyingly sick of them after a bite or two.
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Jun 5, 2015 15:52
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dino. posted:I'm guessing that the Japanese sushi egg thing where they add a boatload of sugar is horrifying too? Tamagoyaki is great, but you only put like a teaspoon of sugar in it. At least that's what my host mom did.
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Jun 5, 2015 16:23
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You're also not meant to eat a ton of it.
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Jun 5, 2015 16:32
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AnonSpore posted:You're also not meant to eat a ton of it. Then what do you do with 3+ eggs worth of it for leftovers then?
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Jun 5, 2015 19:51
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No-shrink tart recipe, my rear end. 
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Jun 7, 2015 23:25
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Went to a dinner party on Friday, they made pulled pork out of a tenderloin, it was so tough and rubbery... To top it off it was accompanied by homemade barbeque sauce that was vile.
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Jun 9, 2015 13:38
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Bob Morales posted:sacrilege against the Holy Swine King how the everliving gently caress do you manage to make a pig tenderloin not tender? Boil it?
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Jun 9, 2015 19:50
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Cause they probably braised it for hours like you would a pork butt. Which is stupid and hilarious.
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Jun 9, 2015 19:52
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Why would you put bbq sauce on tenderloin... Funny thing that's bugging me. In the new Final Fantasy that's coming out, there's a cooking mechanic to give you buffs and stuff. Unfortunately, one of the recipes they were showing off in the demo was... Chicken Tenderloin Stew. Noooooooooooooooo so many nerds who cant cook are going to ruin innocent pieces of meat now It wasn't even like Shabu-Shabu style (which would be awesome with tenderloin), it was just a badly named chicken stew. So sad. Especially since you're harvesting the chicken from a giant cockatrice thing that would benefit from being done coq-au-vin style. Suspect Bucket fucked around with this message at 00:11 on Jun 10, 2015 |
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Jun 10, 2015 00:08
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I don't know if you realize the chicken in those games are chocobos which I imagine would need a longer cooking time. Duh.
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Jun 10, 2015 03:51
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Suspect Bucket posted:Why would you put bbq sauce on tenderloin... Complain at them if it really bothers you. They might actually do something since it hasn't released.
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Jun 10, 2015 06:22
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CrazySalamander posted:Complain at them if it really bothers you. They might actually do something since it hasn't released. Dear Final Fantasy English Translators: Please change something because it annoys me. Even if it is a tenderloin from a large athletic animal, it has little fat or connective tissue to break down in stewing. You just don't stew tenderloin. If it's that tough or ruined, you put it in your sausage pile.
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Jun 10, 2015 15:19
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Don't put salt in orange soda because you wanted a sweeter fix and didn't realize it wasn't sugar. Also don't leave cookies to warm in the oven even if it's turned off. That is, if you weren't going for gum-shredding cookie-shaped biscotti.
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Jul 10, 2015 02:17
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Don't leave a huge pot of chicken stew out overnight in the middle of summer just because it was just fine when you did it during winter. 
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Jul 10, 2015 03:45
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Pooncha posted:Also don't leave cookies to warm in the oven even if it's turned off. That is, if you weren't going for gum-shredding cookie-shaped biscotti.
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Jul 10, 2015 04:23
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AnonSpore posted:Don't leave a huge pot of chicken stew out overnight in the middle of summer just because it was just fine when you did it during winter. No one died, right?
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Jul 10, 2015 04:25
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