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The way that we do soft-boiled here in Malaysia keeps them almost liquid. My personal method is: - boil water - take water off heat - put in 2 eggs for 3 minutes - take out eggs, put in cool water - crack in bowl, mix with light soy sauce and white pepper
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Oct 27, 2021 06:08
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Worst part of living at an altitude of 7k feet isn’t how everything takes 25% longer to cook. It’s that nothing ever really browns right in the oven, it’ll dry up way before you get a Maillard Reaction.
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Oct 27, 2021 08:03
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Yolo Swaggins Esq posted:I can't work out how to post an Instagram video here, so "And yes, it tastes as good as it looks!" 
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Oct 27, 2021 08:08
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uber_stoat posted:rrroll that beautiful bean footage.
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Oct 27, 2021 08:19
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My Lovely Horse posted:Looks more like something's gone moldy or rotten, though far be it from me to suggest the New York Post does not exercise journalistic diligence. They do say he claims, so it's a step above what it could be.
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Oct 27, 2021 09:48
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  https://i.imgur.com/f83cDqv.mp4
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Oct 27, 2021 09:49
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Aardvark! posted:i wont cross-post the other atrocities but these fajitas from a place in New Hampshire belong in this thread Goondolences. I once had "Mexican" food in Newfoundland and it looked about as horrifying as that. I have no idea why anyone would try, it's just going to be the worst kind of bland but maybe it's exotic to them. It's been a decade since I lived there and there were plenty of authentic Indian, Chinese, Thai and Japanese places to get actual spices and flavors. I guess the people going to the "Mexican" place weren't looking for flavor though. I once went to the only Taco Bell in St. John's and their menu was limited to tacos, burritos and nachos. It was actually creepy. Just beans, taco meat, cheese and tortillas in various bland combinations. Not even a jalapeno to be found.
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Oct 27, 2021 10:30
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Ibblebibble posted:The way that we do soft-boiled here in Malaysia keeps them almost liquid. My personal method is: That sounds like a recipe for warm raw eggs which sounds possibly like the worst food in the world, if someone had not also invented balut.
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Oct 27, 2021 10:46
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Captain DIEgiene posted:Don't even get me started on floor pizza Listen, if you're living the floor pizza life your GI tract is already in the 300 movie universe, but also you gotta pay attention to the pizza, is this some fancy pizza with veggies or is it extra, extra pepperoni? Because I've eaten the extra pepperoni floor pizza and been just fine. It's all the loving salt and preservatives that makes it ok for longer. Anything that takes it to a moist situation topping-wise, you want to avoid that if it's under 6-12 hours.
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Oct 27, 2021 10:50
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Grand Fromage posted:There are things that don't hold up well. I've found a lot of real Chinese food is not great re-heated. Even the stuff that re-heats okay has a significant drop-off. Probably because Chinese food is generally cooked in woks. High heat, short cooking times and an emphasis on texture will not make for good leftovers. Even dishes supposed to be served cold often depend heavily on texture. A while back I had beef tripe with cucumber and chili in a restaurant. It looked beautiful and was fantastic. The next day it became clear exactly how important the texture of the freshly cut cucumber was to the dish. And it didn't look great: 
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Oct 27, 2021 11:03
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empty sea posted:Goondolences. I once had "Mexican" food in Newfoundland and it looked about as horrifying as that. I have no idea why anyone would try, it's just going to be the worst kind of bland but maybe it's exotic to them. It's been a decade since I lived there and there were plenty of authentic Indian, Chinese, Thai and Japanese places to get actual spices and flavors. I guess the people going to the "Mexican" place weren't looking for flavor though. Tex mex/Nm mex is fantastic there. Anywhere else you basically need food focusing on a Mexican from Mexico cuisine where the staff are speaking Spanish or it will be poo poo. There’s a lot more asian immigrants in Canada, that’s why they outnumber good mexican.
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Oct 27, 2021 12:28
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Me
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Oct 27, 2021 12:52
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"Bleeding the excess sexy at the sexy arse factory" [colourised] circa 2021
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Oct 27, 2021 13:08
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 I'm sure it tastes fine, but it scares me. It has legs ... too many legs.
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Oct 27, 2021 15:01
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https://i.imgur.com/9xNevzN.gifv Sound
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Oct 27, 2021 15:50
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oof when I see his vids https://www.youtube.com/watch?v=7bY-RhGZ-OM
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Oct 27, 2021 17:15
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Via a friend: The promise:  The reality: 
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Oct 27, 2021 17:49
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Inspired by the thread, left out a couple of eggs for half an hour, then brought up water to a boil, left the eggs in at medium-high for six minutes Then left them in just regular sink-cold water while prepping classic cheap-rear end ramen, everything came together quite nicely: 
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Oct 27, 2021 17:50
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cowboy
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Hard-boiled eggs: 1) fly to Japan 2) get to Yunomine Onsen 3) 
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Oct 27, 2021 19:55
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gschmidl posted:Hard-boiled eggs: this is what billionaires actually Seriously I've seen the real wealthy's families post online about just popping over to Paris from NYC for a day trip.
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Oct 27, 2021 20:21
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https://twitter.com/FoodInsider/status/1452987647182446604 The food trend of ridiculous amounts of molten cheese pretending to be a sandwich so it's a spectacle when it explodes continues. I wonder if anyone is ever going to take that trend and serve people like an inflated sheep's bladder full of tomato bisque and demand that you eat it with a fork. Just foods that explode into messy goo other than cheese.
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Oct 27, 2021 21:13
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SlothfulCobra posted:https://twitter.com/FoodInsider/status/1452987647182446604 I love burgers and cheese more than almost anything else, and that's a loving travesty, a complete waste of both 
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Oct 27, 2021 21:19
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SlothfulCobra posted:https://twitter.com/FoodInsider/status/1452987647182446604 Seems like an awful lot of gimmick foods end up as wet lumps you eat with a fork and knife after the initial presentation
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Oct 27, 2021 21:23
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I would simply not put hot exploding cheese in my mouth
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Oct 27, 2021 21:26
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Burger cordon blue with camembert instead of butter and no ham. I wouldn't eat it like a burger but its probably really really good. Or is it burger kiev with camenbert instead of butter? I dunno I just buy those frozen things every once in a while if they're on sale.
Sekhmnet has a new favorite as of 21:33 on Oct 27, 2021 |
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Oct 27, 2021 21:28
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Sakurazuka posted:I would simply not put hot exploding cheese in my mouth I would not recommend it. Cheese burns hurt.
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Oct 27, 2021 21:30
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gently caress all food that is better suited to the 'gram than to someone's mouth
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Oct 27, 2021 21:33
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Sekhmnet posted:Burger cordon blue with camembert instead of butter and no ham. I wouldn't eat it like a burger but its probably really really good. Or is it chicken kiev with camenbert instead of butter? I dunno I just buy those frozen things every once in a while if they're on sale. Cheese stuffed burgers are a thing, like the Jucy Lucy. They're just a much more reasonable amount of cheese. Here in Chicago the WWE wrestler Victoria opened a restaurant focused around them but it didn't last
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Oct 27, 2021 21:37
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more falafel please posted:Cheese stuffed burgers are a thing, like the Jucy Lucy. They're just a much more reasonable amount of cheese. Here in Chicago the WWE wrestler Victoria opened a restaurant focused around them but it didn't last I'm aware, but the amount of 'burger' in what we're talking about seems to be minimal compared to the breading and the cheese inside, so its more like one of those 'fancy' chicken things.
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Oct 27, 2021 21:39
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SlothfulCobra posted:https://twitter.com/FoodInsider/status/1452987647182446604 I like eating breaded and fried camenbert. But it should not melt like that. The breaded camenbert sold at aldi somehow looks better then that joke.
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Oct 27, 2021 21:50
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Yeah I was gonna say that that looked way too thin for camembert and theres no way it's that liquid at a temperature someone could bite in to without ending up at A&E.
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Oct 27, 2021 21:53
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A lot of these newfangled burgs are good ideas ruined by being way too big and messy to eat. Place by hear does one with fried jalapeño, shrimp, pepper jack, some kind of chipotle mayo, and onions, it'd be great. But there's way too much poo poo on there. Cut the shrimp and peppers by like 50% and drop all the regular toppings, except maybe the pickles, and use a patty that fits in the buns. Also stop buttering the outside of the bun so that your hands turn nasty. Butter the goddam insides and quickly toast. I ordered a sandwich with beef, fried peppers and shrimp, not a standard burger with sides of same.
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Oct 27, 2021 22:14
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uber_stoat posted:rrroll that beautiful bean footage. Tony Hawk lookin' rough.
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Oct 27, 2021 22:48
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gschmidl posted:The promise: There was a TV show in Australia about advertising and related stuff, and they had a segment called "Product versus Packshot" which was a lot of this, and taught me an industry term.
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Oct 27, 2021 23:52
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I made "reverse hot cocoa", marshmallows with malt/ovaltine and milk powder replacing most of the sugar. It looks like a building material, but it tastes like a warm rich malty butterscotch drink.
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Oct 28, 2021 02:20
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Decoy Badger posted:I made "reverse hot cocoa", marshmallows with malt/ovaltine and milk powder replacing most of the sugar. It sounds good. Ovaltine was my childhood chocolate powder of choice. But drat if it doesn't look like you made dessert dwarf bread.
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Oct 28, 2021 02:57
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Oct 28, 2021 03:38
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I have questions
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Oct 28, 2021 03:40
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Maybe playing in the corn silo simulator is just a plain old bad idea.
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Oct 28, 2021 03:55
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"The Corn Pit" also happens to be my favorite place of private entertainment
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Oct 28, 2021 04:13
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