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Chard posted:I had to read this like three times before my brain stopped seeing "German farting simulator". It just seems more likely I guess Deutsch ovens.
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Nov 10, 2015 03:17
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Crow Jane posted:Deutsch ovens. <  >
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Nov 10, 2015 03:27
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they started cutting it and just gave up I mean they saw the box, they knew what they were getting into on every conceivable level, but something about the finished product just broke them why is there what appears to be a second slice of S'MORES INDOORS PIZZA in the corner
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Nov 10, 2015 03:31
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Pastry of the Year posted:they started cutting it and just gave up It regenerates as fast as they can cut off pieces.
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Nov 10, 2015 03:34
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tribbledirigible posted:It regenerates as fast as they can cut off pieces. Slime mold pizza.
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Nov 10, 2015 05:06
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cash crab posted:
Wait... What the gently caress did they put in it to make it spicy? How do you ruin graham crackers, marshmallows, and chocolate? 
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Nov 10, 2015 05:40
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Mmm, sriracha s'more pizza
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Nov 10, 2015 05:45
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that must be a factory mixup
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Nov 10, 2015 05:47
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It's guy fieri.
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Nov 10, 2015 05:47
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what kind of person buys something because guy fieri's name is on it
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Nov 10, 2015 05:48
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Pomp posted:what kind of person buys something because guy fieri's name is on it Hi
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Nov 10, 2015 05:50
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Choose life. 
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Nov 10, 2015 05:53
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There's a wonderful, hundred year old, family-owned Italian deli/market here that was on Guy Fieri's show a few years back, despite being neither a diner, a drive-in, or a dive. Seeing pictures of his dumb face around an awesome place like that makes me sad, but I'm sure the publicity was good for them. That said, that pizza looks like someone jizzed on a melted record.
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Nov 10, 2015 06:15
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Distorted Kiwi posted:For your consideration: Swedish Kebab Pizza.  
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Nov 10, 2015 06:43
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Crow Jane posted:That said, that pizza looks like someone jizzed on a melted record. How disturbingly accurate.
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Nov 10, 2015 06:46
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Of all the things you may have ever said, this is the one that disappoints me the most. E: and I thought you might not just be a gimmick.
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Nov 10, 2015 06:47
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This all looks awesome except the bread to not-bread ratio is way off. Double the toppings and we'll talk.
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Nov 10, 2015 07:21
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Sushi burritos are, for my money, the worst things Americans have done with sushi. would again
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Nov 10, 2015 09:34
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Mottsareala... Isn't that Cash Crab's Italian cousin? Last time I heard, they're really CHEESY. 
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Nov 10, 2015 09:41
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Waterslide Industry Lobbyist posted:Sushi burritos are, for my money, the worst things Americans have done with sushi. That's...basically temaki. 
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Nov 10, 2015 11:12
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Nov 10, 2015 13:44
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Nov 10, 2015 13:51
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What was plan A? 
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Nov 10, 2015 14:05
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Xoidanor posted:What was plan A? Egg on toast?
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Nov 10, 2015 14:14
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Sous vide eggs on toast are maybe the best thing you can do with eggs. But its impossible to make it look not like an alien took a mucousy poo poo on your breakfast so its the last thing I'd ever publish on the internet, let alone on a paper plate with the shell next to it for some reason.
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Nov 10, 2015 14:44
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Is that a sous vide egg? Looks like a regular boiled one to me. The white seem to be far too firm for it to be sous vide.
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Nov 10, 2015 15:09
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You can hard-boil with sous vide too (and avoid the green ring around the yolk).
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Nov 10, 2015 15:16
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Subjunctive posted:You can hard-boil with sous vide too (and avoid the green ring around the yolk). Well, you can, but it kind of deafeats the purpouse usually. I mean I kan hardboil an egg just fine on the stove without getting any green rings. Temping to exactly 63 degrees or whatever is a bit trickier.
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Nov 10, 2015 15:20
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I feel like trying to aim for a perfect boiled egg is missing the point of boiling an egg. If you want it perfect then you poach it.
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Nov 10, 2015 15:25
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Yeah, the point of the immersion bath is that you don't boil it.
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Nov 10, 2015 15:27
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Which, of course, can be used to make an egg to a temperature where it's perfectly harboiled, but it's really mostly used when you want to to achieve a light creamy yolk and a creamy but cooked white, usually between 63 - 65 degrees centigrade, I think.
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Nov 10, 2015 15:32
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DekeThornton posted:Is that a sous vide egg? Looks like a regular boiled one to me. The white seem to be far too firm for it to be sous vide.
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Nov 10, 2015 15:33
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DicktheCat posted:Of all the things you may have ever said, this is the one that disappoints me the most. So I'm a gimmick because I find an over the top dude hilarious?
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Nov 10, 2015 15:35
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Unfinished sous vide pics could feed this thread for a while. I don't have any hot leads on a source though it took a few minutes on google to find this looker:
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Nov 10, 2015 15:45
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Xoidanor posted:I feel like trying to aim for a perfect boiled egg is missing the point of boiling an egg. If you want it perfect then you poach it. Or you pressure cook them (makes it easier to peel too) http://www.hippressurecooking.com/cracked-soft-medium-and-hard-boiled-eggs-in-the-pressure-cooker/
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Nov 10, 2015 15:50
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Nov 10, 2015 16:13
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Waterslide Industry Lobbyist posted:Sushi burritos are, for my money, the worst things Americans have done with sushi. That looks pretty great though. 
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Nov 10, 2015 16:26
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This looks like pide.  YUM YUM zedprime posted:Unfinished sous vide pics could feed this thread for a while. I don't have any hot leads on a source though it took a few minutes on google to find this looker:  Please don't feed me that
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Nov 10, 2015 16:27
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zedprime posted:Unfinished sous vide pics could feed this thread for a while. I don't have any hot leads on a source though it took a few minutes on google to find this looker: Are they cutting it on a drift wood cutting board?! The hell is up with all those pock marks? Salmonella pits?
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Nov 10, 2015 16:33
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Solice Kirsk posted:Are they cutting it on a drift wood cutting board?! The hell is up with all those pock marks? Salmonella pits? Bamboo.
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Nov 10, 2015 16:53
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