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chitoryu12 posted:9 calories per serving is basically adding textured air to your meal. That's not pasta, it's pretending to be food. It's konnyaku, it's popular in Japan and parts of China. Made from a starch powder of some weird flower root. People eat it for the weird rubbery texture but also has the benefit of being essentially zero calorie since it can't be digested. StupidSexyVaultGuy posted:I seriously have yet to experience this fish stink. The texture is more like meat. Konnyaku is flavorless so it often has seaweed added to it to give it something, that's where the fishiness comes from. That's the more greenish-gray kind, the white kind doesn't have any additives.
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Aug 7, 2019 21:20
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 cranberry mac and cheese 
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Aug 8, 2019 01:27
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One more "don't waste anything" recipe from 1936  There are more recipes that are unusual, but I'm not sure whether they fit this thread - things like sea moss blanc mange, sauteed cucumbers, spaghetti souffle, peas-and-lettuce - is there another thread where they'd go better, or should I put them here?
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Aug 8, 2019 03:37
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So you're saying that if I oversalt something I can just add a bit of sugar to nullify it?
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Aug 8, 2019 05:04
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No no, pepper is the opposite of salt, come on
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Aug 8, 2019 14:53
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TofuDiva posted:There are more recipes that are unusual, but I'm not sure whether they fit this thread - things like sea moss blanc mange, sauteed cucumbers, spaghetti souffle, peas-and-lettuce - is there another thread where they'd go better, or should I put them here? 
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Aug 8, 2019 14:56
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RareAcumen posted:So you're saying that if I oversalt something I can just add a bit of sugar to nullify it? It can help some, but generally no. It's more that if you are serving something salty, such as say an oyster, you can use sweet elements to balance it out.
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Aug 8, 2019 15:37
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RareAcumen posted:So you're saying that if I oversalt something I can just add a bit of sugar to nullify it? The trick i know that helps if you oversalt something is to add some potatoes to it. They suck up some of the salt. It wouldn't work with like a salad but it works with soups/stews/sauces and it only works kinda well.
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Aug 8, 2019 15:42
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DiggityDoink posted:The trick i know that helps if you oversalt something is to add some potatoes to it. They suck up some of the salt. It wouldn't work with like a salad but it works with soups/stews/sauces and it only works kinda well. What if it's a potato salad?
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Aug 8, 2019 15:48
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d3lness posted:What if it's a potato salad? Continue adding potatoes until desired result is achieved.
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Aug 8, 2019 16:59
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Years ago when I moved out of my parents house my Grandmother gave me a wonderful gift. She knew I liked to cook so she gave me a beautiful, Collector's Edition book:  With over 1600 "kitchen tested" recipes its full of wonderful things. For your sake I've opened it to an arbitrary page and selected the two most wonderful items on there:   What could be better than cornish game hens microwaved for 45 minutes while coated in a mix of cinnamon-sugar and french onion soup mix?
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Aug 8, 2019 17:56
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Aug 8, 2019 18:05
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Grundma posted:Years ago when I moved out of my parents house my Grandmother gave me a wonderful gift. She knew I liked to cook so she gave me a beautiful, Collector's Edition book: ARE YOU READY FOR SOME loving BRANDING, AMERICA!? I really want to see the worlds best chefs try and make something good/passable from lovely name brand food kits/products. Can imagine this cheese never melting in, just sitting there sweating. Sweaty-mac becomes an overnight sensation in Kansas or some poo poo.
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Aug 8, 2019 18:08
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I need to know what the turkey curry recipe is, because you know a cookbook with such powerful boomer energy would never use a Terrorism Spice like curry powder. e: lol at a cookbook where every meat is already fully cooked redgubbinz has a new favorite as of 18:16 on Aug 8, 2019 |
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Aug 8, 2019 18:09
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LifeSunDeath posted:ARE YOU READY FOR SOME loving BRANDING, AMERICA!? I really want to see the worlds best chefs try and make something good/passable from lovely name brand food kits/products. I opened to another page and theres such great things. You know what the ideal compliment to fresh fruit and yogurt is? Mix in a can of tuna! 
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Aug 8, 2019 18:10
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Grundma posted:I opened to another page and theres such great things. You know what the ideal compliment to fresh fruit and yogurt is? Mix in a can of tuna! Sadviche e: Oh gently caress I love how all the brand names in the recipes are CAPITALIZED, in case your dumb consumer brain needed a loving reminder.
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Aug 8, 2019 18:13
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redgubbinz posted:I need to know what the turkey curry recipe is, because you know a cookbook with such powerful boomer energy would never use a Terrorism Spice like curry powder. Amazingly enough it calls for an entire tablespoon of it! Only the best for your cubes of BUTTERBALL turkey Edit: Each page brings new wonders:  Grundma has a new favorite as of 18:23 on Aug 8, 2019 |
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Aug 8, 2019 18:17
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Oh, I don't like those 'ethnic' recipes, I'll just use a tablespoon of celery salt instead.
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Aug 8, 2019 18:23
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I'm actually kind of surprised they make you cook the sauce instead of buying Name Brand (tm) Jarred Bear sauce or whatever. Still sounds kind of gross though. also whats a toast point? a corner of a toast slice?
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Aug 8, 2019 23:37
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yeah I eat rear end posted:also whats a toast point? a corner of a toast slice? It's just toast cut corner to corner instead of side to side, with the crusts removed before toasting.
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Aug 9, 2019 00:17
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Burgog Magog
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Aug 9, 2019 01:04
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Judging from the Newspeak alone, this Nineteen Eighty-Four sequel sucks
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Aug 9, 2019 02:55
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BURGOG sounds like a lesser known Lovecraftian horror.
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Aug 9, 2019 03:06
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CAPTAIN CAPSLOCK has a new favorite as of 03:27 on Aug 9, 2019 |
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Aug 9, 2019 03:12
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Pile of gently caress
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Aug 9, 2019 03:53
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I see your Nightmare Awoken and raise you an Unspeakable Horror! 
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Aug 9, 2019 05:15
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RareAcumen posted:I see your Nightmare Awoken and raise you an Unspeakable Horror! O sweet Christ no
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Aug 9, 2019 06:56
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StupidSexyVaultGuy posted:O sweet Christ no I think doctorphotograph might have doctored this photograph That's clearly mayomole E: Guacannaise?
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Aug 9, 2019 10:42
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https://twitter.com/psburton/status/1159461744856616960?s=21
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Aug 9, 2019 12:55
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How do you wash a cardboard sleeve? That's grossss
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Aug 9, 2019 13:49
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spankmeister posted:How do you wash a cardboard sleeve? That's grossss https://twitter.com/PSBurton/status/1159462152899420161?s=19 Still not great
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Aug 9, 2019 13:59
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Shoved the VHS into a magnum condom, wetted it with edible lube, sprinkled it with nonedible glitter.
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Aug 9, 2019 14:06
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Aug 9, 2019 16:33
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mestre da sushi
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Aug 9, 2019 16:44
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John Cusack and Diane Lane in Mayomust Burgog
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Aug 9, 2019 16:52
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Grundma posted:What could be better than cornish game hens microwaved for 45 minutes while coated in a mix of cinnamon-sugar and french onion soup mix? French onion soup mix is incredibly versitile actually. One of my only dinners I ate when I first moved out on my own was beef roast with a can of coke and a pack of french onion soup mix in the slow cooker.
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Aug 9, 2019 16:59
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I mayomust burgog yet I have no mouth
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Aug 9, 2019 17:19
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I would rather take an ashtray because at least it can be cleaned. Super hipster cred for using a thin tin ashtray from McDonald's from the 80s when smoking was allowed in stores.
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Aug 9, 2019 18:04
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Aug 9, 2019 18:54
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"It's no less chicken...It's paste!"
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Aug 9, 2019 18:56
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