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Ketchup only on the side of extremely crispy, hot fries.
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Oct 8, 2017 03:12
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| # ? May 26, 2024 00:48 |
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Tiny breads were the epitome of class in the 1970s. My family used to go to some steakhouse where they would make a huge deal about bringing piping-hot tiny bread to your table. It was just bread.
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Oct 8, 2017 03:56
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Hey, real quick: what the gently caress is up with everyone who just lives for prattling on about food preferences? What's fun, engaging or interesting about "I like food x." "x is for loving CHILDREN" "I eat x with food y and I don't like when they touch!" "x is objectively good/bad and I don't understand that other people have their reasons for liking/disliking it"? I just don't fuckin' get why this keeps happening, and why so many people get so stoked to engage in these pointless conversations.
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Oct 8, 2017 05:08
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poop dood posted:I just don't fuckin' get why this keeps happening, and why so many people get so stoked to engage in these pointless conversations.
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Oct 8, 2017 05:24
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Fleta Mcgurn posted:Ketchup is a sometimes food. I'll put it on eggs, but not on, like, steak. For me, it's got to be the Ketchup without HFCS since that tastes closer to what I remember it tasting like when I was a kid, and it's either on fries or scrambled egg sandwiches.
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Oct 8, 2017 05:33
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poop dood posted:Hey, real quick: what the gently caress is up with everyone who just lives for prattling on about food preferences? What's fun, engaging or interesting about "I like food x." "x is for loving CHILDREN" "I eat x with food y and I don't like when they touch!" "x is objectively good/bad and I don't understand that other people have their reasons for liking/disliking it"? I just don't fuckin' get why this keeps happening, and why so many people get so stoked to engage in these pointless conversations. On that note, what's with people who read threads for months and then bitch about the discussions therein? What a bunch of pineapple pizza placenta pastries!
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Oct 8, 2017 07:37
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Fleta Mcgurn posted:On that note, what's with people who read threads for months and then bitch about the discussions therein? What a bunch of pineapple pizza placenta pastries! I want those pastries small please, extra ketchup.
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Oct 8, 2017 08:40
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Samizdata posted:I want those pastries small please, extra ketchup. Only got one left, but you're welcome to it: 
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Oct 8, 2017 08:43
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Fleta Mcgurn posted:Only got one left, but you're welcome to it: Cheers!
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Oct 8, 2017 08:45
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Haifisch posted:
From last page, but that almost looks exactly like a disgusting pizza I ordered last weekend. If the black stuff is balsamic glaze/vinegar/whatever (it just said balsamic) and there are bits of anchovies in it, then that is it. It was my fault for not bothering to google translate before drunkenly ordering it, but every other pizza place's "pizza diavolo" is just pepperoni, onions and hot peppers. Adding balsamic and anchovies just creates an abomination that is simultaneously too sweet and way too salty from the anchovies.
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Oct 8, 2017 08:57
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Fleta Mcgurn posted:Only got one left, but you're welcome to it:  Also, what a terrible looking croissant.
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Oct 8, 2017 09:11
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Ketchup is ok I guess if you get the kind that tastes more like vinegar than sugar, and put it on eggs or french fries. 
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Oct 8, 2017 09:19
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Zanael posted:As a french person, I'm deeply offended It's from Costco, too.
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Oct 8, 2017 09:31
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Have some baking fails!   (is this a thing?)  WHAT IS IT
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Oct 8, 2017 09:51
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Indian Maggi ketchup > other ketchup. I'm usually anti-ketchup on hot dogs, but I wouldn't turn it down if it were a component of the local style of hot dog—like in Sweden, or wherever. I can't come up with a defense for yellow mustard except that it looks pleasant in a clean, unbroken squiggle.
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Oct 8, 2017 09:54
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I like yellow mustard on a soft pretzel but that's the only situation I can think of.
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Oct 8, 2017 09:59
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Fleta Mcgurn posted:Have some baking fails! Don't talk nonsense. All pretzels are beautiful.
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Oct 8, 2017 10:55
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Fleta Mcgurn posted:Have some baking fails! Boiled whole liver in an plain aspic nest? Floppy chocolate mousse fenced in with chopped lemon jelly?
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Oct 8, 2017 11:21
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Pookah posted:Boiled whole liver in an plain aspic nest? I am getting a terrifying vision of horribly overcooked pseudo-potatoes au gratin. I got nothing on the pink stuff though.
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Oct 8, 2017 11:53
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Fleta Mcgurn posted:
oh we've come back to cooking with placenta, i see
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Oct 8, 2017 12:34
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Pookah posted:Boiled whole liver in an plain aspic nest? It's almost certainly sloppy chocolate pudding in fruit jello.
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Oct 8, 2017 12:39
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elise the great posted:Is that boudin? Oh god it's crying out for mustard and white bread It is boudin! I finally found a barbecue place around here that has it and I'm going to eat it as often as I can. I agree with you about the mustard, but I fall squarely on the saltine cracker side of the fence.
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Oct 8, 2017 12:49
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Fleta Mcgurn posted:Have some baking fails! Yeah, for some reason some people have taken to 'hard boiling' their eggs by baking them. Supposedly an easier route?
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Oct 8, 2017 13:04
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Chef Bourgeoisie posted:Yeah, for some reason some people have taken to 'hard boiling' their eggs by baking them. Supposedly an easier route? It's easier in my experience but it's really easy to overcook them, which can make them explode like presumably happened in that picture.
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Oct 8, 2017 13:26
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How hard is boil pot of salted water, remove from heat, set timer for desired yolk consistency?
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Oct 8, 2017 13:44
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Fleta Mcgurn posted:Have some baking fails! I'm amazed someone could know enough about baking to use/own a silpat and screw up their cookies that badly.
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Oct 8, 2017 13:47
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Enfys posted:How hard is boil pot of salted water, remove from heat, set timer for desired yolk consistency? My "stove" (more like a 2 burner hotplate) sucks rear end and can't really bring a pot to a hard boil so it's a crapshoot whether they come out as rock-hard or snot consistency. Lately I just use my instant pot pressure cooker thing to do them and it's pretty good, the shell peels off much easier than any other method although i did get one exploded egg last time I did it.
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Oct 8, 2017 13:49
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 the small plates place in my neighborhood hired a new chef, who presents to us "Haida Gwai Tuna Tartar"
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Oct 8, 2017 14:20
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Cakefarts Carol posted:
Hmm...w-would? Sorry, but nothing here looks outright offensive to me...
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Oct 8, 2017 14:31
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looks like ceviche with fatty pork on top. would
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Oct 8, 2017 14:32
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vlad3217 posted:I'm amazed someone could know enough about baking to use/own a silpat and screw up their cookies that badly. At least the cleanup will be a breeze! Silpat rocks. Whereas those cookies are rocks.
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Oct 8, 2017 14:37
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Cakefarts Carol posted:
That's some pretty nice-looking tuna tartare. On top I think that's thinly-sliced fried green tomatoes? Looks tasty, would eat.
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Oct 8, 2017 15:37
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Looks like deep fried lotus root to me, and the dish looks perfectly fine and normal.
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Oct 8, 2017 16:08
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Kinda agree with that guy that said ketchup is for kids, with the exception of hot dogs and french fries it pretty much has no place on any other dish. As a kid though I would put that sugary red poo poo on everything... 
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Oct 8, 2017 16:16
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Oct 8, 2017 17:09
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Cakefarts Carol posted:
That looks delicious, but it is a little tacky to try to compare it to the art on Haida Gwaii.
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Oct 8, 2017 18:33
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Maybe it's just the arty food photography perspective making it look bigger than it is, but like most fine dining food it looks unwieldy to eat. I don't want food where I need to look up a walkthrough on how to eat it right.
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Oct 8, 2017 18:47
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It's just a cylinder shaped pile of ceviche
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Oct 8, 2017 18:50
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yeah I eat rear end posted:Maybe it's just the arty food photography perspective making it look bigger than it is, but like most fine dining food it looks unwieldy to eat. I don't want food where I need to look up a walkthrough on how to eat it right.  You either use a fork, or you scoop it onto whatever the garnish is on top. Not very difficult. Do you have a brain problem?
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Oct 8, 2017 18:56
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| # ? May 26, 2024 00:48 |
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Ziv Zulander posted:
Hint: username/post combo
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Oct 8, 2017 18:59
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