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iRend posted:Cool, chunks of processed meat product in my processed meat product. Meaticists at CERN are using the Huge Lardon Collider to find the Higgs Bacon, the so-called "God Meaticle."
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Oct 5, 2020 14:54
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Oct 5, 2020 15:19
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Oct 5, 2020 16:20
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CannonFodder posted:Meaticists at CERN are using the Huge Lardon Collider to find the Higgs Bacon, the so-called "God Meaticle." https://www.youtube.com/watch?v=ZP7K9SycELA
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Oct 5, 2020 16:30
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The next time someone talks about toe beans, they should be linked this.
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Oct 5, 2020 16:33
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 My mom still has one of these, and it still works. Shake it up and it keeps shaking (we lived in LA in the 80's during a bunch of bad earthquakes so it was memorabilia more or less).
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Oct 5, 2020 16:38
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Grand Fromage posted:Naw. Next time you're at a good sushi place ask if you can get grilled tuna collar. They often throw it away or use it for staff meal in the US because Americans are dumb, but it's one of the greatest things you'll ever eat if you can get it. At the sushi place I used to go to when I lived in Vegas they'd give it to me for free since it was unsellable and only the cool kids knew about it. Naked Fish? Wanda is the best.
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Oct 5, 2020 17:35
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Get ready to masturbate. https://i.imgur.com/LFjs7zq.mp4
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Oct 5, 2020 23:18
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https://www.youtube.com/watch?v=7tScAyNaRdQ
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Oct 5, 2020 23:50
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Cartoon Man posted:Get ready to masturbate. Like I KNOW in my heart this is delicious, but the PLORP! SIZZ! GLOP! PLAP! CLACK! presentation is terrible
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Oct 6, 2020 00:32
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I really dislike what instagram did to food videos online. It's either this zap bang wow kind of editing or it's yhe top down view "recipe" format, both of which are absolutely horrendous.
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Oct 6, 2020 00:40
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The thing I don't like about the top down things is how much tiny glass bowls people seem to have to put all the herbs and stuff in to before pouring them in. Cooking from scratch is enough mess as it is, I can't imagine wanting to intentionally give myself an individual dish to wash per ingredient.
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Oct 6, 2020 01:00
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yeah I eat rear end posted:The thing I don't like about the top down things is how much tiny glass bowls people seem to have to put all the herbs and stuff in to before pouring them in. Cooking from scratch is enough mess as it is, I can't imagine wanting to intentionally give myself an individual dish to wash per ingredient. I give you the permission to mix thyme and rosemary in a single bowl, OP.
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Oct 6, 2020 01:03
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steinrokkan posted:I give you the permission to mix thyme and rosemary in a single bowl, OP. Disgusting. Throws off the whole balance.
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Oct 6, 2020 01:06
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Iron Crowned posted:Also as someone who didn't serve, I had heard that MREs were terrible and the joke was that MRE stood for "Meal, Rarely Edible." I had basically chalked it up to the fact that soldiers were probably eating them day in and day out and were just sick of them, because I had always liked them whenever I got my hands on them. Then again my family had a box of them in the 90's and we definitely had a bunch of those freeze dried fruit bars that MRE Steve gushes over. For a shelter in place emergency canned food is fine. It's all pre-cooked and lasts for years and is impervious to insects and mice. It will last longer than the sell-by date, but you can also just buy a new emergency supply once a year and move your old emergency supply to your regular pantry. Canned food tends to be a little salty, so make sure you also have an abundant supply of bottled water. Planning for a disaster where your electricity, gas, water, roads and/or normal food distribution is out for up to 2 weeks canned food is the economical way to go. You only benefit from the freeze-dried specialized stuff in emergencies where you are going to need to evacuate on foot and carry all your supplies in a backpack. That's like a 72 hour supply max, because you won't be able to carry much water anyway. If you are evacuating by car a crate of canned food is just as useful as a crate of over-priced MREs or dehydrated hiking rations. Or you could buy buckets of terrible food that claims to last 25 years. https://www.youtube.com/watch?v=IMbZp2P7wn4
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Oct 6, 2020 01:08
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Or you may choose not to be an apocalypse prepper.
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Oct 6, 2020 01:16
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steinrokkan posted:Or you may choose not to be an apocalypse prepper. If you live somewhere near say, a hurricane zone or a tornado zone, even in a rich country, having a stock of fresh water and dry food is just common sense e: not bakker buckets tho Edgar Allen Ho has a new favorite as of 01:22 on Oct 6, 2020 |
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Oct 6, 2020 01:19
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I knew without clicking that was the Jim Bakker slopbucket of horrors. EDIT: Vic Berger remixes Bakker.... FUUUD Dreadwroth2 has a new favorite as of 01:25 on Oct 6, 2020 |
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Oct 6, 2020 01:20
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The only bucket food that seemed remotely appealing was those giant costco buckets of mac and cheese. I'm sure they can't be too horrible, especially if you add some hotsauce, but I'm not quite ready to transition into buying my food by the bucket.
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Oct 6, 2020 01:22
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yeah I eat rear end posted:The thing I don't like about the top down things is how much tiny glass bowls people seem to have to put all the herbs and stuff in to before pouring them in. Cooking from scratch is enough mess as it is, I can't imagine wanting to intentionally give myself an individual dish to wash per ingredient. I have a bunch of little metal ones, it's actually really useful to have everything prepped and measured beforehand if you're using a bunch of different spices. I have ADHD brain so it keeps me from forgetting an ingredient.
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Oct 6, 2020 01:24
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steinrokkan posted:Or you may choose not to be an apocalypse prepper. An emergency isn't an apocalypse. If you live somewhere with winter it's possible you'll get a "once in a century" blizzard or ice storm that knocks out power and roads for a week. A big earthquake could knock out services for days. So could widespread flooding. Or a tsunami. A deadly pandemic could get your city quarantined and disrupt normal food distribution for a little while. It's not the end of the world, it's just an unexpected rough time where the government may not be able to get to helping you right away. If you can take care of yourself for a couple weeks that frees up more resources to help the helpless. My government recommends making some simple common sense preparations against emergencies: https://www2.gov.bc.ca/gov/content/safety/emergency-preparedness-response-recovery/preparedbc Edgar Allen Ho posted:If you live somewhere near say, a hurricane zone or a tornado zone, even in a rich country, having a stock of fresh water and dry food is just common sense While hurricane season is a predictable hazard, natural disasters can happen anywhere. In the city, in the country, anywhere. Facebook Aunt has a new favorite as of 01:34 on Oct 6, 2020 |
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Oct 6, 2020 01:29
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Oh, Canada. Go ahead, buy Jim Bakker's awful buckets, it's the best you can hope for.
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Oct 6, 2020 01:30
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yeah I eat rear end posted:The thing I don't like about the top down things is how much tiny glass bowls people seem to have to put all the herbs and stuff in to before pouring them in. Cooking from scratch is enough mess as it is, I can't imagine wanting to intentionally give myself an individual dish to wash per ingredient. ...do you not have a dishwasher? The little glass bowls are cheap enough, and having all your ingredients measured out and available is super handy when you're multitasking.
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Oct 6, 2020 01:31
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Europeans trying to land dunks on BC gently caress this is the end times isn't it
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Oct 6, 2020 01:33
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It can't hurt to have some shelf-stable food that'll last you a long while on hand. Even if there's never a disaster, it'll still be handy if stuff comes up and you miss grocery day.
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Oct 6, 2020 01:37
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yeah I eat rear end posted:The thing I don't like about the top down things is how much tiny glass bowls people seem to have to put all the herbs and stuff in to before pouring them in. Cooking from scratch is enough mess as it is, I can't imagine wanting to intentionally give myself an individual dish to wash per ingredient. You don't have to actually cook it that way when you follow the recipes, it's to make things as clear as possible for the audience.
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Oct 6, 2020 01:38
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yeah I eat rear end posted:The thing I don't like about the top down things is how much tiny glass bowls people seem to have to put all the herbs and stuff in to before pouring them in. Cooking from scratch is enough mess as it is, I can't imagine wanting to intentionally give myself an individual dish to wash per ingredient. You only really have to do that for Chinese stir fried dishes since you have to add stuff in order and you don't have time to be prepping while cooking. Even then you combine things that have the same cook time like your garlic and ginger. AreWeDrunkYet posted:...do you not have a dishwasher? The little glass bowls are cheap enough, and having all your ingredients measured out and available is super handy when you're multitasking. Dishwashers seem nice. I've never been that rich tho. And in Asia they aren't really a thing at all.
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Oct 6, 2020 01:46
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AreWeDrunkYet posted:...do you not have a dishwasher? The little glass bowls are cheap enough, and having all your ingredients measured out and available is super handy when you're multitasking. It's more that kitchen stuff tends to pile up, and it's always a big pain in the rear end to get rid of (and even bigger to take with me) every time I move. If you start with the tiny glass bowls maybe it's not that big a deal, but next thing you know you'll have various sizes of whisks, blenders, more than one plate...it's just too much.
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Oct 6, 2020 02:08
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I think I have like one big stockpot, a cassrrole dish, two pans, and a castiron skillet.
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Oct 6, 2020 02:29
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Sex Hobbit posted:I have a bunch of little metal ones, it's actually really useful to have everything prepped and measured beforehand if you're using a bunch of different spices. I have ADHD brain so it keeps me from forgetting an ingredient. Remekins aka "fancy restaurant ketchup cup" https://www.amazon.com/Stainless-Ramekin-Commercial-Individual-Condiment/dp/B08G1Z7BHF/ They're nice, because I hate wasting water; and those little cups are tiny enough to stuff in random space in the dishwasher, and small enough to toss in a pot of hot wash water. I also rarely remember to do mis-en-place, which is actually kinda appreciated in photos for sure, since i can be "they got 8 things, i only got 4.... what is missing" because adhd brain fucks me up a lot too. but I really wish recipes more clearly listed what ingredients can be combined up front so i can measure and dump into a bowl while gathering.
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Oct 6, 2020 03:11
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Most recipes should say things like "combine dry ingredients" or whatever.
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Oct 6, 2020 03:31
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Cartoon Man posted:Get ready to masturbate. It feels like this should be at least 5x larger and being prepared with a saber and a ridiculous grin, but maybe that’s just me.
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Oct 6, 2020 04:29
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Grand Fromage posted:You only really have to do that for Chinese stir fried dishes since you have to add stuff in order and you don't have time to be prepping while cooking. Even then you combine things that have the same cook time like your garlic and ginger. Ingredients: 1 pound of protein. Meat, Tofu, Tiny Pastries, you know the drill. 1 can each of bamboo shoots, water chestnuts, baby corn, all drained and the baby corn is chopped into d6 sized chunks. Sometimes there are cans with all three combined! If so, go with that. 1 bag of frozen veggies that have a description like "broccoli stir fry mix" because it needs some pre cooked broccoli but not like a bunch also it will fill in the edges 3-4 green onions chopped and set aside for the end SPICES: Garlic. Ginger. Chinese 5 spice. Turmeric. A bottle of Kikkoman Stir Fry sauce Canola oil Sesame oil On the side make an appropriate amount of rice. Process: *CORRIGDENDEM* Protein should be cooked first EXCEPT FOR SMALL PASTRIES WHICH GO IN AT THE END put oils in wok, heat on medium, add garlic and ginger add non-small pastry protein, cook for a bit. get some color and firmness but not too much when they're good, add canned veggies, then microwave frozen veggies as per bag instructions add hot former frozen veggies, 5 spice, turmeric, and stir fry sauce stir stir *IF SMALL PASTRIES* add chopped small pastries to already hot mess, they will cook quickly serve with rice, top with chopped green onion
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Oct 6, 2020 05:01
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Mice in place is good practice when you're learning to cook something you haven't done before, but not wanting to wash things is your motivation for figuring out how to do it with minimal crockery.
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Oct 6, 2020 05:05
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mise is always a wise practice to ensure you don't, like, loving forget the garlic again, but my current kitchen is too small for that poo poo
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Oct 6, 2020 05:07
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LordSaturn posted:mise is always a wise practice to ensure you don't, like, loving forget the garlic again, but my current kitchen is too small for that poo poo
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Oct 6, 2020 05:31
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Cartoon Man posted:Get ready to masturbate. CZN Burak off his game in this one
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Oct 6, 2020 05:33
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CannonFodder posted:This is the Anti Food Porn thread so I'll tell you my secret for CannonFodder's Chinese Stir Fry.  My food porn has been anti'd.
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Oct 6, 2020 05:33
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Grand Fromage posted:
When I was 16 I got a job waiting tables at the local Chinese restaurant that was run by a Thai family and the backup cook lived in house and after I left it got shut down for "food safety violations" that I totally knew about so I got for daysEvidently keeping beer in the ice maker used for drinks is a food safety violation. CannonFodder has a new favorite as of 05:50 on Oct 6, 2020 |
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Oct 6, 2020 05:45
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LordSaturn posted:mise is always a wise practice to ensure you don't, like, loving forget the garlic again, but my current kitchen is too small for that poo poo Your kitchen is too small for these things?  No argument with combining ingredients going in at the same time during prep, but it's worth the effort.
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Oct 6, 2020 05:51
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