|
SpaceGoatFarts posted:A brown curry made out of beer. And Diarrhea.
|
#
?
Jul 16, 2015 08:36
|
|
|
|
| # ? May 24, 2024 15:42 |
|
|
Tiberius Thyben posted:And Diarrhea. That's all curries.
|
|
#
?
Jul 16, 2015 08:47
|
|
|
This looks good except they didn't double-dip fry those chips so they're gonna get all soggy before you even finish putting that on a table.
|
|
#
?
Jul 16, 2015 08:57
|
|
|
people who don't double fry should be murdered, but how can you tell so easy?
|
|
#
?
Jul 16, 2015 09:09
|
|
|
BARONS CYBER SKULL posted:This looks good except they didn't double-dip fry those chips so they're gonna get all soggy before you even finish putting that on a table. It was probably only a picture for a cooking magazine. This is how you should serve it 
|
|
#
?
Jul 16, 2015 09:15
|
|
|
Sakurazuka posted:That's all curries. Had a curry for lunch while I got an oil change. Can confirm.
|
|
#
?
Jul 16, 2015 10:09
|
|
|
SpaceGoatFarts posted:A brown curry made out of beer.
|
|
#
?
Jul 16, 2015 10:19
|
|
|
My Lovely Horse posted:Looks like I have plans for next week. I've tried to find a link with a recipe for you for some strange reason all the recipes in English are different from the traditional one, replacing the gingerbread and mustard with just flour, and adding strange stuff like garlic and tomato puree. This is all you need and the key part is the slow cooking (covered) for at least 3 hours with all the ingredients 
|
|
#
?
Jul 16, 2015 10:39
|
|
|
SpaceGoatFarts posted:This is all you need and the key part is the slow cooking (covered) for at least 3 hours with all the ingredients Is that rye bread?
|
|
#
?
Jul 16, 2015 10:46
|
|
|
beato posted:Is that rye bread? Belgian gingerbread (peperkoek/pain d'épice) that you cover with mustard and put on the top of the stew, letting it dissolve. Yes I think there can be rye in it too sometimes. This is essentially a sweet and sour beer stew. SpaceGoatFarts has a new favorite as of 10:54 on Jul 16, 2015 |
|
#
?
Jul 16, 2015 10:52
|
|
|
SpaceGoatFarts posted:Belgian gingerbread (peperkoek/pain d'épice) that you cover with mustard and put on the top of the stew, letting it dissolve. Yes I think there can be rye in it too sometimes. I want this so badly. Think it would be nigh-impossible to replicate here in Korea, though.
|
|
#
?
Jul 16, 2015 14:02
|
|
|
Some German recipes use a special gingerbread for the sauce, too. If it's roughly the same stuff, I can source this easily! Feel free to link an original non-English recipe, I can probably figure out the gist of it.
|
|
#
?
Jul 16, 2015 14:05
|
|
|
bringmyfishback posted:I want this so badly. Think it would be nigh-impossible to replicate here in Korea, though. You can substitute the gingerbread with a bit flour and brown sugar as suggested on other recipes (and anise; cinnamon; ginger; cloves and nutmeg -or maybe 5-spices powder- for the true taste). This recipe looks the more like the one I like: http://www.oliviascuisine.com/the-world-cup-series-belgium-carbonnade-flamande-beef-and-beer-stew/ You can probably replace the Belgian red beer with some brown ale or simply go wild and try your own version with a different kind of beer! ^^^^^^^^ edit: this is the recipe I use: http://www.marmiton.org/recettes/recette_carbonades-flamandes-traditionnelles_29711.aspx
|
|
#
?
Jul 16, 2015 14:20
|
|
|
Of note is that the Belgian beef stew is the exactly same thing as goulash, sans paprika. The best thing about goulash is that you can't find a bad photo of it anywhere. It always looks the same.
|
|
#
?
Jul 16, 2015 18:22
|
|
|
I fuckin' love chicken paprikash. Don't you goons?    It's one of those "legitimate great meals, but near impossible to not make it look like barf" foods.
|
|
#
?
Jul 16, 2015 18:57
|
|
|
EorayMel posted:I fuckin' love chicken paprikash. Don't you goons? The way I make it is with just the meat, or debone after cooking. Or just use chicken breasts if you're picky. Also paprikash is just goulash with chicken meat and sour cream. Hold the sour cream and you have a Pörkölt.
|
|
#
?
Jul 16, 2015 19:08
|
|
|
That's a hairball.
|
|
#
?
Jul 16, 2015 20:59
|
|
|
The other atrocities in your post can be laughed at and forgiven, but this appears to have been served in a restaurant. BOO (shame too because the pizza underneath the hot sauce, chewed and spit out steak gristle on the side of your plate, and worst kind of macaroni looks pretty good)
|
|
#
?
Jul 16, 2015 21:20
|
|
|
chaos rhames posted:That looks pretty good. It's just a curry with bigger meat. I'm pretty sure that's a stew, champ. e: page behind, whoops
|
|
#
?
Jul 16, 2015 21:43
|
|
|
Roro posted:That's a hairball. have two cats. can confirm.
|
|
#
?
Jul 17, 2015 00:44
|
|
|
SpaceGoatFarts posted:You can substitute the gingerbread with a bit flour and brown sugar as suggested on other recipes (and anise; cinnamon; ginger; cloves and nutmeg -or maybe 5-spices powder- for the true taste). Hey, thank you! I might just give this a shot.
|
|
#
?
Jul 17, 2015 00:51
|
|
|
|
|
#
?
Jul 18, 2015 03:23
|
|
|
Peanut butter on saltines is legit though and I'll gut the first man who says otherwise  Make a whole stack of saltines into little pb&j cracker sandwiches and you just made a whole mess of stoned people very happy  edit: breakin thread rules 
Minarchist has a new favorite as of 03:39 on Jul 18, 2015 |
|
#
?
Jul 18, 2015 03:32
|
|
|
Dead broke student cuisine. When you don't even have ramen or little boxes of raisins. 
|
|
#
?
Jul 18, 2015 05:05
|
|
|
Minarchist posted:Peanut butter on saltines is legit though and I'll gut the first man who says otherwise I couldn't find the Peanut Butter on Saltines recipe, how do I make these?
|
|
#
?
Jul 18, 2015 05:24
|
|
|
PubicMice posted:I couldn't find the Peanut Butter on Saltines recipe, how do I make these? do you have sous vide or do you want the scrub version
|
|
#
?
Jul 18, 2015 05:37
|
|
|
Titus Sardonicus posted:Dead broke student cuisine. When you don't even have ramen or little boxes of raisins. Or for me, broke child cuisine when it was like midnight and I was raiding the fridge. I used to do exactly that.
|
|
#
?
Jul 18, 2015 05:45
|
|
|
I have a job and make money. I've had this for dinner several nights a week, just because I like it. I'm a broken human, aren't I?
|
|
#
?
Jul 18, 2015 06:00
|
|
|
VendaGoat posted:I have a job and make money. I've had this for dinner several nights a week, just because I like it. I have a job and make good money too, and one of my favorite things is walking through the kitchen grabbing the jar of chunky peanut butter, grabbing a monstrous spoonful, and then walking off, slowly eating the peanut butter off the spoon. Pisses my wife right the hell off. No, bro, we're not broken, we've adapted.
|
|
#
?
Jul 18, 2015 06:12
|
|
|
I very much enjoy shopdogsam, whose vieos are half metalworking instructions and half arkansas cooking from all walmart or garden ingredients. Here's bread coins from hot dog buns, soaked in the leftover sugarwater from maraschino cherries and deep fried. https://www.youtube.com/watch?v=aEcRm1T16Eo
|
|
#
?
Jul 18, 2015 06:18
|
|
|
Tree Goat posted:I very much enjoy shopdogsam, whose vieos are half metalworking instructions and half arkansas cooking from all walmart or garden ingredients. Shopdogsam is the poo poo and hearing him so excited about his weird recipes makes me feel happy
|
|
#
?
Jul 18, 2015 06:28
|
|
|
BlankIsBeautiful posted:I have a job and make good money too, and one of my favorite things is walking through the kitchen grabbing the jar of chunky peanut butter, grabbing a monstrous spoonful, and then walking off, slowly eating the peanut butter off the spoon. Pisses my wife right the hell off. No, bro, we're not broken, we've adapted. Maybe she wants you to put it in a bowl? Alternatively: Dump the jar of peanut butter on the floor and eat the peanut butter off of the floor like a animal you piece of poo poo HA HA! Such originality!
|
|
#
?
Jul 18, 2015 06:43
|
|
|
Number 1 Sexy Dad posted:do you have sous vide or do you want the scrub version sous vide, for sure. what do i look like, a pleb?
|
|
#
?
Jul 18, 2015 08:15
|
|
|
Minarchist posted:Peanut butter on saltines is legit though and I'll gut the first man who says otherwise I had these and they were good, but I didn't have peanut butter so I used cream cheese, and I didn't have jelly so I used a melted purple crayon, and I didn't have saltines so I used the left seat cover from a 1971 ford pinto cut into squares. It was a bit spicy, so next time I might use vaseline instead of cream cheese.
|
|
#
?
Jul 18, 2015 14:15
|
|
|
PubicMice posted:I couldn't find the Peanut Butter on Saltines recipe, how do I make these? One pound of English peas. One pound of butter.
|
|
#
?
Jul 18, 2015 14:17
|
|
|
Crust First posted:I had these and they were good, but I didn't have peanut butter so I used cream cheese, and I didn't have jelly so I used a melted purple crayon, and I didn't have saltines so I used the left seat cover from a 1971 ford pinto cut into squares. It was a bit spicy, so next time I might use vaseline instead of cream cheese. Midwesterners 
|
|
#
?
Jul 18, 2015 15:27
|
|
|
Vic posted:Of note is that the Belgian beef stew is the exactly same thing as goulash, sans paprika. It looks pretty close but you definitely don't put gingerbread and mustard in goulash (at least not any kind of goulash I ever heard of).
|
|
#
?
Jul 18, 2015 16:47
|
|
|
Goulash is more a soup and has no beer in it as far as I know. If anything carbonnade is closer to a sweeter beef bourguignon with beer instead of wine.
|
|
#
?
Jul 18, 2015 18:33
|
|
|
Just cheese: Eat cheese and drink wine. Haute couture gastro hack
|
|
#
?
Jul 18, 2015 20:07
|
|
|
|
| # ? May 24, 2024 15:42 |
|
|
Rigged Death Trap posted:Just cheese: So Velveeta and Boone's Farm to woo the ladies?
|
|
#
?
Jul 18, 2015 20:50
|
|
