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Valko posted:Reminds me of when I lived in the city and was trying to pick a local butcher to buy from. There was one place that had a rotisserie machine and some other hot food counters. I decided I would never buy out of there, when I walk into a butcher shop I don't want it to be room temperature - It's got to be a bit colder than that. Did they not have refrigerated display cases? It seems more than a little bit weird to expect a butchers to be entirely at the temperature suitable to the storage of raw meats. The deli I worked in was very careful about cross-contamination and eat-by dates. They also encouraged us staff to taste every product, because it would help us guide customers to the stuff they'd prefer to eat. Job taught me that Italian salami is The Boss, and brawn is inedible and revolting. And pink, really, really pink.
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# ? Jun 13, 2024 07:36 |
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Yes, they had refridgerated display cases. IDK, just a little quirk of mine. A butcher you walk into that is as comfortably warm as your grandmas house seems like putting shag carpet on every floor of a hospital. Just seems wrong somehow. Im sure the meat they sold was fine, they had plenty of customers. I choose to get mine from a place around the corner. E: another example: A warm toilet seat.
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CommonShore posted:The problem I have with them is that the buldak sauce often just overpowers the other flavours they package with it. Balance things out a bit! We could just use less of the sauce when we make it, but that'd be admitting defeat.
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Heart poundin'... Veins cloggin'...
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thats weird al dente
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*MST3K voice* da na na na na na-na, da na na na na-na, MITCHELL!!!
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Edgar Allan Pwned posted:ressipee plz Combine equal parts: Whipped Philly cream cheese Canned pumpkin (not pie mix) Mix in: Canned black beans Shredded rotisserie chicken Ground cumin (go heavy) Garlic powder (go easy) Roll mixture in flour tortillas, place in a greased baking dish, and top with a jar of store bought mole (follow directions on the back) and sprinkle with sesame seeds. Bake at 350 until the edges get crispy. Production is mostly opening cans, so it's good if you need to feed a lot of people. It also freezes well. Nameless Pete has a new favorite as of 03:20 on Jan 22, 2023 |
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I'll take 5
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I mean, we've seen examples of meals served at starred restaurants.
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Pookah posted:I know it's nowhere near as hardcore (lol), but you just reminded me of how, when I used to work in a supermarket deli, the butchers used to pop in at lunchtime to cook steaks in the rotisserie machine.
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Captain Hygiene posted:Heart poundin'... Lol
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The crumbles! This person considers this drink "fancy"
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i could see this being a dumb cocktail variant of cheesecake...but...im not gonna see if it works personally
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I regularly put chocolate buttons or Nutella into my grilled cheeses. Chocolate and cheese are a winning combo. I will be taking no questions.
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How about angry comments?
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Chocolate and some cheeses are a winning combo. You can't go around making blanket statements like that.
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Nameless Pete posted:Chocolate and some cheeses are a winning combo. You can't go around making blanket statements like that. There's a candy around here that is advertised as 'ChocoCheeze'. I tried it. It was not good.
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Cream cheese and Fluff quesadilla in one of these ![]() Crêpe américaine Captain Hygiene posted:
Ever dream this meatloaf? ![]()
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Prototype pizza on a bagel.
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NinjaDebugger posted:Prototype pizza on a bagel. Why did we stop innovating? Where's pizza on a bear claw?
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Nameless Pete posted:Why did we stop innovating? Where's pizza on a bear claw? there is an entire realm of dessert pizzas out there, surely a bear claw pizza is A Thing That Has Happened
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That would be a bear claw pizza, not pizza on a bear claw. Wildly different.
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I have seen people making pizza on top of breaded, fried chicken patties. It's nuts.
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CzarChasm posted:I have seen people making pizza on top of breaded, fried chicken patties. It's nuts. That's a parmo.
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I picked up a spread like this in Japan that purports to turn regular toast into something like a curry bun. Haven't tried it yet, but the reviews are promising.
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It looks like black pudding but it doesn't come in that shape, the hell is it?
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It looks like burnt spam
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FFT posted:It looks like burnt spam Late-breaking addition to the Bristol chart
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Its spam that has been left in that hotdog electrocuter for a month
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I want to know more about Sly's pudding bulking idea heist
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Didn't George Costanza come up with these?
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Wee Bairns posted:Didn't George Costanza come up with these? Those were the skin that forms on the top of pudding
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# ? Jun 13, 2024 07:36 |
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While this loads, did you guys ever think of this? Sylvester Stallone's name... is Sylvester.
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