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sweeperbravo posted:#cookingforbaughhh #cookingforbwahh
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Aug 9, 2017 11:06
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Ooohhh yeah. I grew up with this classic. https://www.flickr.com/photos/horst/sets/72157626552612663/ Still gets used.
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Aug 9, 2017 11:11
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WebDog posted:Ooohhh yeah. I grew up with this classic. This egg is weirdly concerning. The yolk-to-white ratio is freaking me out. 
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Aug 9, 2017 14:28
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PubicMice posted:This egg is weirdly concerning. The yolk-to-white ratio is freaking me out. Everything about that plating looks vaguely unpleasant.
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Aug 9, 2017 14:31
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make them colors POP
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Aug 9, 2017 15:17
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The whole pickles poking out over the edge of the plate makes me want to scream
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Aug 9, 2017 15:23
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The Bloop posted:Everything about that plating looks vaguely unpleasant. Well, at least the food is very... clean?
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Aug 9, 2017 15:40
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Sandwich Anarchist posted:The whole pickles poking out over the edge of the plate makes me want to scream The smaller pickle appears to be floating ever so slightly above the plate.
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Aug 9, 2017 15:47
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When did visible browning and char on food come back into fashion? It feels like there were decades of shiny, steamed-looking vegetables and meats.
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Aug 9, 2017 16:04
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Brawnfire posted:When did visible browning and char on food come back into fashion? It feels like there were decades of shiny, steamed-looking vegetables and meats. Precisely the moment that molecular gastronomy nerds discovered the name for the Maillard reaction.
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Aug 9, 2017 16:23
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PubicMice posted:This egg is weirdly concerning. The yolk-to-white ratio is freaking me out. Dr. Oetker, as in frozen pizza Dr. Oetker?
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Aug 9, 2017 16:32
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QuickbreathFinisher posted:Precisely the moment that molecular gastronomy nerds discovered the name for the Maillard reaction. You spelled "people learned how to properly cook food" wrong.
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Aug 9, 2017 16:38
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bloom posted:The smaller pickle appears to be floating ever so slightly above the plate. lmao
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Aug 9, 2017 17:04
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axolotl farmer posted:Dr. Oetker, as in frozen pizza Dr. Oetker? I wish I could get a pizza-focused doctorate.
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Aug 9, 2017 17:06
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Brawnfire posted:When did visible browning and char on food come back into fashion? It feels like there were decades of shiny, steamed-looking vegetables and meats. I don't think it ever really died down, it's just those dishes, along side gelatin dish and processed food recipe card dishes, dominates the American psyche. There were other popular home cooking styles/cuisines/movements/whatever in those decades: -1960s: French cuisine due to Julia Childs -1970s: Slow cooker recipes due to the rise of the Crockpot -1980+: People who would have done the easy steamed thing probably moved towards microwave dinners and takeout. At this point, social media just makes good cooking look more prevalent. Home cooking in the USA has been on the decline for years now. Something like 75% of households cooked in those years, its down to 60% or less now. .Z. has a new favorite as of 17:28 on Aug 9, 2017 |
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Aug 9, 2017 17:21
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bloom posted:The smaller pickle appears to be floating ever so slightly above the plate. Is it trying to escape or preparing to attack? Is someone guarding this thing?
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Aug 9, 2017 19:57
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Aesop Poprock posted:Is it trying to escape or preparing to attack? Is someone guarding this thing? http://gph.is/2uhFaiL
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Aug 9, 2017 20:05
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.Z. posted:gelatin dish and processed food recipe card dishes  
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Aug 9, 2017 21:45
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axolotl farmer posted:Dr. Oetker, as in frozen pizza Dr. Oetker?
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Aug 9, 2017 21:50
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This is not a salad.
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Aug 9, 2017 22:05
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uPen posted:This is not a salad. It's clearly a salad, there are multiple green things on it. Edible ones, even.
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Aug 9, 2017 22:10
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quote:2 2/3 cups cottage cheese
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Aug 9, 2017 22:11
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Served non-frozen it would be, I'd think, a reasonable dip. But no we must freeze the cheese into an inedible question mark of low-carb dieting
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Aug 10, 2017 00:33
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The Glumslinger posted:http://www.delish.com/cooking/recipe-ideas/recipes/a54545/bacon-cannoli-recipe/ I'd totally eat this!
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Aug 10, 2017 01:36
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Schubalts posted:Since state fairs came into being. State fairs started in the 18th century, though. Were they doing "deep fried pig's ear pie with vinegar molasses sauce" back then?
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Aug 10, 2017 03:58
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AlbieQuirky posted:State fairs started in the 18th century, though. Were they doing "deep fried pig's ear pie with vinegar molasses sauce" back then? Where's the stick? I am NOT loving BUYING THAT if it is NOT ON A STICK! Stupid rip off fair...
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Aug 10, 2017 10:07
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The Bloop posted:Everything about that plating looks vaguely unpleasant. Spätzle is a pain to make tho. The real effort comes out in the desserts. Little wonder why most of my relatives from there barely get past 75.
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Aug 10, 2017 14:07
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WebDog posted:All the plating has this stodgy utilitarian feel. I don't think I've ever seen fancy German food. It's all on the model of meat n veg. However all of it is very tasty and hearty. They just need to make sure that they add sugar to their desserts. When I was in Germany, I was once served a piece of apple strudel topped with hot cream. The cream was just that, no added sugar.
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Aug 10, 2017 14:10
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WebDog posted:All the plating has this stodgy utilitarian feel. I don't think I've ever seen fancy German food. From Bauhaus in Vancouver (which is actually owned by Uwe Bol, go figure). 
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Aug 10, 2017 14:24
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Sandwich Anarchist posted:From Bauhaus in Vancouver (which is actually owned by Uwe Bol, go figure).
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Aug 10, 2017 14:41
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Hedenius posted:I'm still incredibly fascinated by the fact that Use Boll runs a world class German restaurant in Vancouver. It's like finding out that Roger Coleman runs the best steakhouse in Bogota. Given how thoroughly and effectively he tenderized lowtax's brain I'm not surprised he's good in the kitchen
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Aug 10, 2017 16:35
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quote:So, I thought I would try and make breakfast overnight in my slow cooker 
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Aug 11, 2017 00:28
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Did they think slow cooker meant oven?
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Aug 11, 2017 00:30
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Schubalts posted:Since state fairs came into being.  yes i'm sure you have an exhaustive catalog from the earliest years of american state fairs
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Aug 11, 2017 00:40
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FREEZE THE CHEESE SMASH MOUTH
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Aug 11, 2017 00:42
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Picnic Princess posted:Did they think slow cooker meant oven?
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Aug 11, 2017 01:01
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the "after" picture is what earth will look like in 50 years
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Aug 11, 2017 02:20
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Whooping Crabs posted:They just need to make sure that they add sugar to their desserts. When I was in Germany, I was once served a piece of apple strudel topped with hot cream. The cream was just that, no added sugar. Why would you add sugar to cream on an apple Strudel? Were you expecting to lick some syrupy American cake icing off a drat Pop-Tart?
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Aug 11, 2017 02:35
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Seriously. My favourite dessert is apple rhubarb crisp with heavy cream. It would be gross with more sugar.
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Aug 11, 2017 02:39
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Sandwich Anarchist posted:From Bauhaus in Vancouver (which is actually owned by Uwe Bol, go figure). And it's existence is due to tax loopholes allowing the owner to declare the production a write off. Then again German food outside of Germany is oddly hard to get right unless it's cooked by a tiny Oma in a kitchen unchanged from before the world wars. Even the German club manages to royalty gently caress up its food. Except the cakes.
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Aug 11, 2017 02:55
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