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TheAardvark posted:you should have said the ham is there because it slaps then If you want it to slap you need to use a hot pickle https://www.youtube.com/watch?v=ZGYTlLcuxXc real talk: i have no idea what a hot pickle is fake edit: cursed snipe
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Nov 26, 2020 19:44
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TheAardvark posted:I'm having a lot of trouble imagining green onion in place of pickle here. It's good.
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Nov 26, 2020 19:50
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Nov 26, 2020 19:51
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Grand Fromage posted:It's good. I just don't see how you could make the same thing. They're so much skinnier than pickles! Flavor wise I'm sure it works
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Nov 26, 2020 19:52
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All these look like cast-off props from John Carpenter's The Thing
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Nov 26, 2020 19:53
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Okay it's the white part of the onion, not the chives except for some of the slices at the end. You must buy the cheap rectangle ham slices. Slap one down, spread softened cream cheese on it, roll it around a green onion, and then slice it into sushis
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Nov 26, 2020 19:53
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https://twitter.com/andrewpanton/status/1326583008711766019
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Nov 26, 2020 20:56
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titties posted:Okay it's the white part of the onion, not the chives except for some of the slices at the end. ...chives and green onions are two different plants.
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Nov 26, 2020 21:13
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https://twitter.com/PrisonPlanet/status/1332045233455058945
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Nov 26, 2020 21:23
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You can't fool me PJW, that's shredded paper.
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Nov 26, 2020 21:26
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That looks like every salmon night we had on a deployed submarine with bigger portions. Frozen farmed Atlantic Salmon cooked to death doesn't really have the flavor of the good stuff, that should be cooked properly and seasoned well, obviously the frozen medley is pretty tasteless, better than the canned stuff obv. to make a meal like that edible you generally just dump hot sauce and salt and pepper all over your plate of mush, cheese would have been a welcome blessing, but you only get so much when you have to feed a crew stuck underwater for three months at a stretch. I had no idea I was owning the libs the whole time. Also had no idea replicating lovely institutional quality food at home was doing the same.
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Nov 26, 2020 21:51
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Elviscat posted:That looks like every salmon night we had on a deployed submarine with bigger portions. I lost my taste for salmon due to eating too much terrible salmon casserole on a navy ship.
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Nov 26, 2020 22:26
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I think the broader thing to look at is how he's not the type to respect quarantine, but today he's at home alone fixing servings for one. I don't think cheese particularly goes well with salmon, but it's not like it'd be awful. I am a little wary of grated parmesan just because my dad bought a big plastic container and decided to get in the habit of topping it off with store brand pre-shredded cheese, and he did it for two years, not washing out the container so there's a lot of old cheese particles, and now the container's growing mold on the bottom.
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Nov 26, 2020 22:36
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Yellow Yoshi posted:if i may be so rude as to inquire, what is wrong with normal whipped cream Didn't have any, or a way to get any before someone else wanted whipped cream. Otherwise, yes, I would have just used heavy cream and been done with it.
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Nov 26, 2020 23:10
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https://mobile.twitter.com/keepupwithle/status/1332061417596448772
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Nov 26, 2020 23:23
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SlothfulCobra posted:I don't think cheese particularly goes well with salmon Smoked salmon and cream cheese on a bagel is p great
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Nov 26, 2020 23:39
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Eat what?
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Nov 26, 2020 23:39
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spaceblancmange posted:Eat what? A face, presumably
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Nov 26, 2020 23:55
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It's the most wonderful time of the year: the time when chefs get creative. Pictured: mille-feulles, except the crepes are made with chicken pâté, and the 'cream' is garlic mayo.
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Nov 27, 2020 00:02
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had to find a pic myself  
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Nov 27, 2020 00:09
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prayer group posted:...chives and green onions are two different plants. I didn't go to food school, sorry
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Nov 27, 2020 00:10
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Okay? Shredded cheese over salmon(?) and veg-all... sure, enjoy your bland meal, guess I’ll cry about it? 
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Nov 27, 2020 01:18
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https://twitter.com/mightbecursed/s...ingawful.com%2F
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Nov 27, 2020 02:58
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What the hell is in the fourth pan? A tray of mustard?
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Nov 27, 2020 03:23
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Cartoon Man posted:What the hell is in the fourth pan? A tray of mustard? I thought it was that or some other terrible hollandaisish sauce at first, but after applying some critical thinking I have determined that it's gravy. Like, totally garbage package gravy or something.
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Nov 27, 2020 03:40
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Australian bushfires, 2019, colorised
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Nov 27, 2020 03:45
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https://twitter.com/GriffinMorshu/status/1332139132546637826?s=20
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Nov 27, 2020 03:45
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Nov 27, 2020 04:15
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Nov 27, 2020 04:25
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I feel less stupid always carrying my 9x13 cake pan version of this by the bottom now.
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Nov 27, 2020 04:28
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I cried. What a tragedy.
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Nov 27, 2020 04:33
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this made me so profoundly sad
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Nov 27, 2020 04:34
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Satan worked so hard on those eggs 
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Nov 27, 2020 04:36
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Nov 27, 2020 05:03
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SlothfulCobra posted:I am a little wary of grated parmesan just because my dad bought a big plastic container and decided to get in the habit of topping it off with store brand pre-shredded cheese, and he did it for two years, not washing out the container so there's a lot of old cheese particles, and now the container's growing mold on the bottom. One time a jar of cheap powdery parmesan (shaky cheese) got lost in the back of our spice cupboard instead of going back in the fridge. I found it months later, and it was marbled with dark blue lightning bolts of mold. It did not smell like spoiled food. It smelled like an intense, tangy, funky sharp blue cheese and made my mouth water. Mrs. WITCHCRAFT made me throw it away before I could try any. I've never had cheese go bad that way before or since. It's always fuzzy blooms that cover the surface but do no penetrate, and they smell musty and unpalatable.
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Nov 27, 2020 06:57
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I had some general tso's with a distinct bleu cheese taste a few weeks back. So try some cheap takeout places and you might find what you're after.
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Nov 27, 2020 07:44
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WITCHCRAFT posted:One time a jar of cheap powdery parmesan (shaky cheese) got lost in the back of our spice cupboard instead of going back in the fridge. I found it months later, and it was marbled with dark blue lightning bolts of mold. It did not smell like spoiled food. It smelled like an intense, tangy, funky sharp blue cheese and made my mouth water. Where are you from that you refer to it as shaky cheese? Is that a regional thing?
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Nov 27, 2020 07:46
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Elviscat posted:Where are you from that you refer to it as shaky cheese? Is that a regional thing? I'm in Upstate NY and I've definitely called it and heard it called "shaky cheese" or "shaky parm" I even wrote it into a (silly) song https://soundcloud.com/starfolder/spaghetti
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Nov 27, 2020 07:59
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I call it "shaker cheese" or "shaker parm" and I'm from Chicago. Granted until my dad got Into Cooking when I was 14 or so I called it "Parmesan cheese"
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Nov 27, 2020 10:28
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https://twitter.com/Dealfatigue/status/1332204310759944192
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Nov 27, 2020 11:37
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