The dinner thread - Post Nood(les) - The Something Awful Forums

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Jose: Jul 24, 2007; Adrian Chiles is a broadcaster and writer

https://twitter.com/Goons_TXT/status/1006899052376514560

# ? Jun 13, 2018 15:18

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# ? May 13, 2024 22:43

iospace: Jan 19, 2038

# ? Jun 13, 2018 15:18

Liquid Communism: Mar 9, 2004

# ? Jun 13, 2018 15:20

Doom Rooster: Sep 3, 2008; Pillbug

Liquid Communism posted:

Which episode is this from? Did he finally go to one of his own restaurants?

# ? Jun 13, 2018 16:04

SteelReserve: May 12, 2018

I had scrambled eggs for dinner last night.

I used a huge scoop of butter flavored Crisco to lubricate things, then after adding the eggs, I added a packet of Splenda and a dash of monosodium glutamate (Accent), and when the eggs were nice and firm, I added a thin layer of Tabasco sauce.

I know it sounds weird, but I got a strange sort of high after eating it. And I think I want more.

I'm probably the worst kind of goon. I love unnecessarily decadent foods.

# ? Jun 13, 2018 16:42

Doom Rooster: Sep 3, 2008; Pillbug

SteelReserve posted:

I had scrambled eggs for dinner last night.

I used a huge scoop of butter flavored Crisco to lubricate things, then after adding the eggs, I added a packet of Splenda and a dash of monosodium glutamate (Accent), and when the eggs were nice and firm, I added a thin layer of Tabasco sauce.

I know it sounds weird, but I got a strange sort of high after eating it. And I think I want more.

I'm probably the worst kind of goon. I love unnecessarily decadent foods.

TastyVideo.txt

Really though, the Splenda is the only objectively bad choice in this.

# ? Jun 13, 2018 16:56

teh winnar!: Apr 16, 2003

Jose posted:

https://twitter.com/Goons_TXT/status/1006899052376514560

I've heard this before but as the punchline to a joke about vampires.

# ? Jun 13, 2018 17:02

SteelReserve: May 12, 2018

Doom Rooster posted:

TastyVideo.txt

Really though, the Splenda is the only objectively bad choice in this.

I'm trying to cut down on my carbs. :devil:

# ? Jun 13, 2018 17:54

Human Tornada: Mar 4, 2005; I been wantin to see a honkey dance.

Roasted vegetables and brown rice pilaf with black eyed peas.

Tandoori masala is a great all-purpose seasoning for roasted or grilled chicken and vegetables. Even the pre-mixed stuff is good, it's a real time saver.

# ? Jun 14, 2018 02:42

Bert Roberge: Nov 28, 2003

SteelReserve posted:

I'm trying to cut down on my carbs.

Why would you be adding any sort of sweetener to eggs in the first place?

# ? Jun 14, 2018 09:59

overdesigned: Apr 10, 2003; We are compassion...; Lipstick Apathy

We did spoonbread with sausage ragout from Vivian Howard's book. First time we've cooked a cookbook recipe in a while! It was great.

Then we took one of the leftover spoonbreads and put some homemade jam and whipped cream on it. If we'd sugared the whipped cream it'd have been better but it was really amazing how the same base worked really well for a savory main course or a dessert.

# ? Jun 14, 2018 13:42

BrianBoitano: Nov 15, 2006; this is fine

DRR is one of our all-time favorite books. We're on our 3rd copy - the binding keeps falling apart. If that happens to you, and you can't return it, try what we did and complain to the publisher on Twitter. That's how we got #3

A week ago we had that book's crab cakes on Grandma Hill's Hoecakes. Except we used Avocado and black beans instead of crab. The spices were excellent and the blueberries were a surprising hit.

# ? Jun 15, 2018 12:54

His Divine Shadow: Aug 7, 2000; I'm not a fascist. I'm a priest. Fascists dress up in black and tell people what to do.

Not sure this counts as dinner but there was only left overs tonight and no actual dinner made. But I did make pancakes, but not as americans might know them. Oven pancakes!

2 eggs
400 ml flour
800ml milk
80ml sugar
100g butter (melted)
1tsp baking powder
1-2 tsp salt

Mix all the ingredients in the usual way. Mix until smooth with a whisk, should have a loose consistency. Pour into a buttered pan, this is a "l�ngpanna" which is 43 x 37.5 cm in size or roughly 17 by 15 inches. I also added in some apples this time because why not.

In sweden they have savoury versions of these too with pork or bacon but here in Finland they're mainly sweet,

His Divine Shadow fucked around with this message at 17:59 on Jun 15, 2018

# ? Jun 15, 2018 17:56

vonnegutt: Aug 7, 2006; Hobocamp.

His Divine Shadow posted:

Not sure this counts as dinner but there was only left overs tonight and no actual dinner made. But I did make pancakes, but not as americans might know them. Oven pancakes!
...
In sweden they have savoury versions of these too with pork or bacon but here in Finland they're mainly sweet

I think in America we call them "Dutch babies", although those are usually cooked in a round pan and are quite puffy when baked, and always sweet.

# ? Jun 15, 2018 18:22

TychoCelchuuu: Jan 2, 2012; This space for Rent.

And we call the savory ones "Yorkshire puddings."

# ? Jun 15, 2018 19:12

Jhet: Jun 3, 2013

His Divine Shadow posted:

In sweden they have savoury versions of these too with pork or bacon but here in Finland they're mainly sweet,

That looks a similar ratio for a Pannukakku recipe that we're had in my family for 50 years at least? If I remember right, it was my mother's aunt (by marriage) who introduced it for weekend mornings. Being that you're talking about Finland, I'm guessing that's what you've made too? So American's have it too! We just got if from Finland. I pretty much add whatever fruit is in season either before baking or after.

They aren't nearly as puffy as either a Yorkshire pudding or Dutch baby. But the texture isn't completely different. Less crispy and more of a custard texture.

# ? Jun 15, 2018 22:33

overdesigned: Apr 10, 2003; We are compassion...; Lipstick Apathy

BrianBoitano posted:

DRR is one of our all-time favorite books. We're on our 3rd copy - the binding keeps falling apart. If that happens to you, and you can't return it, try what we did and complain to the publisher on Twitter. That's how we got #3

A week ago we had that book's crab cakes on Grandma Hill's Hoecakes. Except we used Avocado and black beans instead of crab. The spices were excellent and the blueberries were a surprising hit.

We're just down the road from the restaurant, relatively speaking, so maybe we can complain to the management. Also, it's blueberry season, sooooo might have to do that next.

# ? Jun 16, 2018 03:43

Stringent: Dec 22, 2004; image text goes here

I made a salad, it looks like poo poo but it was quite good. Roasted kale and beets. Avacado, red onion, chicken breast and goat cheese.

# ? Jun 16, 2018 11:54

SteelReserve: May 12, 2018

Bert Roberge posted:

Why would you be adding any sort of sweetener to eggs in the first place?

To make it taste more like junk food instead of a vaguely healthy meal.

Honestly, who doesn't like meaty foods that are soaked in grease, salt, monosodium glutamate, and sugar (or fake sugar)? That's probably four of the eleven herbs and spices in KFC's secret recipe. And all of those ingredients are consistently in most junk foods.

All the other spices are just to add a special, additional flavor to your food. I personally add the Splenda so I can temporarily make myself not think about how I'm eating meat without carbs on the side, as is typical at many restaurants. I mean, do we REALLY need a bun when eating a hamburger, or fries on the side, or a flour coating of some sort on our meat?

I like to create the illusion of decadence without actually giving myself a heart attack. And yes, carbs do generate the bad kinds of fat in your body, but they are great if you are an athlete as they produce quick energy.

# ? Jun 16, 2018 16:02

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Bert Roberge posted:

Why would you be adding any sort of sweetener to eggs in the first place?

Tamagoyaki always has sugar in it. That's the only time I do, and it's necessary if you want it to taste right.

# ? Jun 16, 2018 16:22

Human Tornada: Mar 4, 2005; I been wantin to see a honkey dance.

Edit: Removed for being mean.

Some practical advice, we all love comfort food, but you'll do far better in the long run if you acclimate yourself to the taste of real food and indulge every once in a while instead of trying to replicate the taste of junk but healthy.

Human Tornada fucked around with this message at 17:58 on Jun 16, 2018

# ? Jun 16, 2018 17:53

Casu Marzu: Oct 20, 2008

Human Tornada posted:

Edit: Removed for being mean.

Some practical advice, we all love comfort food, but you'll do far better in the long run if you acclimate yourself to the taste of real food and indulge every once in a while instead of trying to replicate the taste of junk but healthy.

You didn't remove enough of your post bruh.

:jerkbag:

# ? Jun 16, 2018 18:02

Tezcatlipoca: Sep 18, 2009

SteelReserve posted:

To make it taste more like junk food instead of a vaguely healthy meal.

Honestly, who doesn't like meaty foods that are soaked in grease, salt, monosodium glutamate, and sugar (or fake sugar)? That's probably four of the eleven herbs and spices in KFC's secret recipe. And all of those ingredients are consistently in most junk foods.

All the other spices are just to add a special, additional flavor to your food. I personally add the Splenda so I can temporarily make myself not think about how I'm eating meat without carbs on the side, as is typical at many restaurants. I mean, do we REALLY need a bun when eating a hamburger, or fries on the side, or a flour coating of some sort on our meat?

I like to create the illusion of decadence without actually giving myself a heart attack. And yes, carbs do generate the bad kinds of fat in your body, but they are great if you are an athlete as they produce quick energy.

This is gross and wrong on a bunch of fronts. Yes, we do need the carbs on the side. That's why we've been eating them for hundreds of thousands of years.

# ? Jun 16, 2018 18:26

Agoat: Dec 4, 2012; I AM BAD AT GAMES; Lipstick Apathy

Hi Goons, had no idea this slice of the forum existed. I started cooking recently and I really enjoy it. I'm still working on the visual appeal of my food but I really enjoy the process!

This was my first time making salmon. I followed the instructions in a Binging with Babish video and it turned out awesome. I was really happy about it.
https://www.instagram.com/p/BjdUkH8F3gc/?utm_source=ig_share_sheet&igshid=4gssfqywxcqn

Here's one of a hundred steaks I've made. I wasn't big on the color but it tasted really good. I've been experimenting with using anchovies with a butter/garlic mixture and its turned out pretty good so far! Though I feel like using a marinade is almost cheating. 🤔
https://www.instagram.com/p/BjeIP_EFtOb/?utm_source=ig_share_sheet&igshid=6fq1wgrtj3t6

And here's some mushrooms I cooked in the same pan after. 10/10
https://www.instagram.com/p/BjeHP2tl2Zo/?utm_source=ig_share_sheet&igshid=mata8yyj4fg6

I make dumb videos of me messing up in the kitchen on Snapchat and its pretty fun. I wish I had saved pictures of the burgers I made last week, they were awesome.

# ? Jun 17, 2018 20:59

Sehkmet: Oct 22, 2004; All I want is a kind word, a warm bed, and UNLIMITED POWER.

I made char siu bao today from this recipe: http://goonswithspoons.com/Home_Baked_Char_Siu_Bao_(Hum_Bao)

They were delicious. Half of them are already gone.

# ? Jun 17, 2018 21:04

Theophany: Jul 22, 2014; SUCCHIAMI IL MIO CAZZO DA DIETRO, RANA RAGAZZO

2022 FIA Formula 1 WDC

Agoat posted:

Here's one of a hundred steaks I've made. I wasn't big on the color but it tasted really good. I've been experimenting with using anchovies with a butter/garlic mixture and its turned out pretty good so far! Though I feel like using a marinade is almost cheating. 🤔
https://www.instagram.com/p/BjeIP_EFtOb/?utm_source=ig_share_sheet&igshid=6fq1wgrtj3t6

Idk if I'd call it cheating, but it's definitely way outside of my ritual of 'x minutes per side to get desired doneness.' That being said, I had a ribeye made for me today that was coated in a black olive, garlic and caper tapenade before hitting the pan and it was loving delicious so my mind is freshly opened to it.

Also, welcome to the food porn area of SA!

# ? Jun 17, 2018 21:56

Bald Stalin: Jul 11, 2004; Our posts

Sehkmet posted:

I made char siu bao today from this recipe: http://goonswithspoons.com/Home_Baked_Char_Siu_Bao_(Hum_Bao)

They were delicious. Half of them are already gone.

I want to eat these so bad. What was the texture of that bun bread like vs. bao from a Chinese bakery or dim sum? Same? Different?

# ? Jun 17, 2018 22:04

Jhet: Jun 3, 2013

Sehkmet posted:

I made char siu bao today from this recipe: http://goonswithspoons.com/Home_Baked_Char_Siu_Bao_(Hum_Bao)
...
They were delicious. Half of them are already gone.

I make those a couple times a year. They never last. That Char Siu recipe is good in many other applications as well.

# ? Jun 17, 2018 22:39

Sehkmet: Oct 22, 2004; All I want is a kind word, a warm bed, and UNLIMITED POWER.

Ranter posted:

I want to eat these so bad. What was the texture of that bun bread like vs. bao from a Chinese bakery or dim sum? Same? Different?

Honestly I've never had a bao around here (I live in the home of chicken wings), so I couldn't tell you. I can tell you the bread was very soft, slightly sweet, and absolutely a perfect foil for the sweet/salty BBQ sauce.

Jhet posted:

I make those a couple times a year. They never last. That Char Siu recipe is good in many other applications as well.

I was amazed at how easy it all was and how drat good it tasted so I can't wait to make it again. I will probably have to double the recipe - we ate half a batch already. :chef:

# ? Jun 17, 2018 22:49

Agoat: Dec 4, 2012; I AM BAD AT GAMES; Lipstick Apathy

Theophany posted:

Idk if I'd call it cheating, but it's definitely way outside of my ritual of 'x minutes per side to get desired doneness.' That being said, I had a ribeye made for me today that was coated in a black olive, garlic and caper tapenade before hitting the pan and it was loving delicious so my mind is freshly opened to it.

Also, welcome to the food porn area of SA!

Thank you! I'm really happy you guys are here.

I might steal that steak idea. Right now I cook with cheap Texas steak, but when I get better I want to try nicer meat.

# ? Jun 17, 2018 23:06

Troll: Jan 15, 2012

That roasted kale / beet salad looks awesome.

Tonight I made cuban sandwiches. Turned out really well, need to press them at a lower temperature though next time (tomorrow).

# ? Jun 17, 2018 23:18

Hurt Whitey Maybe: Jun 26, 2008; I mean maybe not. Or maybe. Definitely don't kill anyone.

Troll posted:

That roasted kale / beet salad looks awesome.

Tonight I made cuban sandwiches. Turned out really well, need to press them at a lower temperature though next time (tomorrow).

You made your own Cuban bread AND it looks like there�s some salami in there? 😍

# ? Jun 17, 2018 23:42

Troll: Jan 15, 2012

Baking bread is pretty fun, so I like to come up with excuses to do it. The North-West doesn't have a whole lot of options for this kind of sandwich, heh.

Still not sure if I prefer them with salami, I think its got some good funk to it, but there is already so much going on in the sandwich that it might just be overkill.

# ? Jun 18, 2018 00:54

Hurt Whitey Maybe: Jun 26, 2008; I mean maybe not. Or maybe. Definitely don't kill anyone.

Troll posted:

Baking bread is pretty fun, so I like to come up with excuses to do it. The North-West doesn't have a whole lot of options for this kind of sandwich, heh.

Still not sure if I prefer them with salami, I think its got some good funk to it, but there is already so much going on in the sandwich that it might just be overkill.

It�s authentic to it�s home town, Tampa. Miami and Tampa have a long running feud over whether it includes salami and who invented it, with Miami lacking the Italian influence of late 19th century Tampa cigar manufacturing and their Cuban being more of an import from Cuba (via immigrants who would go back and forth between Tampa and Cuba).

Unrelated, I made carnitas.