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fizzymercury posted:You can pickle under-ripe watermelon. That's keto and really delicious. I never have ripe watermelons at the end of the season cause I pull them too soon for pickles. How do you pickle 'em? I tried pickled watermelon rind one year and was disappointed in their lack of flavour.
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Mar 3, 2021 08:28
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Those futurist recipes are some grade A shitposting.
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Mar 3, 2021 13:14
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Samovar posted:How do you pickle 'em? I tried pickled watermelon rind one year and was disappointed in their lack of flavour. quote:Russian Watermelon Pickles (SPICY OR SWEETER) I don't remember where I got the recipe anymore, but it's very good.
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Mar 3, 2021 13:28
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Mar 3, 2021 14:03
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Have a sip
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Mar 3, 2021 17:26
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Buncha funny reefer men in this thread
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Mar 3, 2021 18:35
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Taiwan, not Japan (the writing on the cup is obviously not Japanese)
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Mar 3, 2021 19:09
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apujan is apparently a taiwanese high fashion designer lol
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Mar 3, 2021 19:11
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ookiimarukochan posted:Taiwan, not Japan (the writing on the cup is obviously not Japanese) They also have a stinky tofu flurry so you have to take the good with the bad
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Mar 3, 2021 19:16
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You can't fool me, those are just croutons from the Ruby Tuesday salad bar
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Mar 3, 2021 19:18
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Whooping Crabs posted:They also have a stinky tofu flurry so you have to take the good with the bad Look all I'm saying is, could they not think of a better name for it
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Mar 3, 2021 19:54
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OwlFancier posted:Is it supposed to look like something else? That's what it normally looks like afaik? Yeah the meat to me looks totally fine, but I was put off by the guy producing it out of a lidded metal container like that. IANA Halal Chef but usually that meat is sliced off the cob in a spot visible to the customer where it's kept hot and fresh, not pre-shredded and dump dinner'd out of a warm wet urn. E: I see I've unleashed goon wrath upon myself. Halal is good and I like it fresh 
el blanco suave has a new favorite as of 20:35 on Mar 3, 2021 |
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Mar 3, 2021 20:12
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They're in those rotatey things to develop a nice brown on the outer edge. If you're working with volume it would make sense to prepare it ahead of time.
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Mar 3, 2021 20:18
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The sacred ritual of kebab meat preparation, lol. It's the same slab of pre-cooked horse, dude.
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Mar 3, 2021 20:20
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el blanco suave posted:Yeah the meat to me looks totally fine, but I was put off by the guy producing it out of a lidded metal container like that. I hate to break to you how much food from restaurants is kept in a hot/refrigerated for cold items dish on the line until plated
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Mar 3, 2021 20:34
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Yeah, all the high-volume kebab shops I've been to in the UK have a dude tending to and slicing the eponymous kebabs into containers, they just dish up too many lbs of deliciously spiced solidified meat slurry an hour for individual slicing to be practicable, the meat definitely suffers for it though, ends up both more dry and greasy then when it's fresh sliced off the kebab, most West Coast US Gyro places tend to do fresh slices, and also go with more fresh veggies, and a yogurt based tzatziki sauce instead of a mayo based garlic sauce, hot sauce not an option. Food carts in NY, which are the closest thing to a "kebab shop" are more true to the "digging meat strips out of grease" model.
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Mar 3, 2021 20:40
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They do have some real kebab places in my area in brooklyn, but the halal carts use patties that they chop up with a scrapper on a flat top. I still like them, but the chicken that is usually cooked on the flat top is probably the better option.
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Mar 3, 2021 20:51
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Edgar Allen Ho posted:I hate to break to you how much food from restaurants is kept in a hot/refrigerated for cold items dish on the line until plated Can confirm. Source, have been cooking for around 15 years now. So, so much hot holding in my life.
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Mar 3, 2021 21:04
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The best food at any restaurant are the greasy dregs of presliced gyro meat that's been holding for too long. On a pita with toum, tzaziki, extra onions and pickle.
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Mar 3, 2021 21:11
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fizzymercury posted:The best food at any restaurant are the greasy dregs of presliced gyro meat that's been holding for too long. On a pita with toum, tzaziki, extra onions and pickle. even at McDonald's? 
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Mar 3, 2021 21:15
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I like the rubbery patties that have been there too long on my Big Mac. I just enjoy old meats. I'm saying the best food I've ever had was that pita. And I had it a lot cause I worked there. I ate a lot of toum.
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Mar 3, 2021 21:17
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The best kebabby down my way fries all the meat up with onions & herbs & junk after slicing it off & puts it in a warmer whilst they sort the rest of the order out. Never seen anywhere else do it like that, but all their salads are homemade & sometimes half the menu is unavailable because their mum's napping, so I assume it's proper.
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Mar 3, 2021 21:21
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Maximized kebab technique is to cut a load off when the outside is excellently crispy and another layer down is well cooked so you basically get a mix of crispy bits and greasy bits to add to your heating bin. If noone specifies they get a mix. If they are regulars they ask for the crispy meats, the greasy meats, or else demand fresh and they get whatever the surface is then. When you find maximum kebab you go there as often as you can because it is a beautiful and perfect place.
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Mar 3, 2021 21:38
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zedprime posted:Maximized kebab technique is to cut a load off when the outside is excellently crispy and another layer down is well cooked so you basically get a mix of crispy bits and greasy bits to add to your heating bin. If noone specifies they get a mix. If they are regulars they ask for the crispy meats, the greasy meats, or else demand fresh and they get whatever the surface is then.  Content: 
el blanco suave has a new favorite as of 22:09 on Mar 3, 2021 |
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Mar 3, 2021 22:00
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el blanco suave posted:
I eat meals like this often, you're not about to get me shook looking at beans and veg.
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Mar 3, 2021 22:19
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Not think9ng about thos; beans
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Mar 3, 2021 22:20
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LifeSunDeath posted:I eat meals like this often, you're not about to get me shook looking at beans and veg. it's kind of Glorpy but yeah i eat something like that multiple times every week. humans are mostly water but the solid part of me is approx 75% beans.
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Mar 3, 2021 22:30
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uber_stoat posted:it's kind of Glorpy but yeah i eat something like that multiple times every week. humans are mostly water but the solid part of me is approx 75% beans. and the non solid part? Pure bean water
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Mar 3, 2021 22:35
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Anterior cingulate and putamen neurons flexibly learn whether a hot dog is a sandwich published in a reputable scientific journal 
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Mar 3, 2021 22:35
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Mar 3, 2021 22:43
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OH gently caress even the goddamn meatballs are dyed green. loving gently caress.
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Mar 3, 2021 22:48
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Ah. that famous Nilbog hospitality
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Mar 3, 2021 22:49
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this just no, absolutely not
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Mar 3, 2021 22:50
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Spaghetti Blorgnase.
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Mar 3, 2021 22:51
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OwlFancier posted:Spaghetti Blorgnase. 
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Mar 3, 2021 22:52
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eeeeyyyyyyy happy st patricks day, i made ya pasta and gravy!
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Mar 3, 2021 22:52
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mmmm spaghetti and mintballs
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Mar 3, 2021 22:55
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Put some Orc on your fork
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Mar 3, 2021 22:57
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Crème de menthe everything. Yum!
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Mar 3, 2021 22:58
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fizzymercury posted:I like the rubbery patties that have been there too long on my Big Mac. I just enjoy old meats. The one time where this is true for me is sausages. Yeah, gimme the one that's been on the hot plate for so long that it's crunchy. Possibly because sausages are only good when I can't loving taste them.
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Mar 3, 2021 22:58
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