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GOTTA STAY FAI posted:That's pretty ingenious. I bet the kids had a blast making them. Holy poo poo. I used to watch "Roseanne" religiously with my mom and sister when it first aired (yeah, I'm old), and for a few seasons Roseanne ran a place that sold loose meat sandwiches. Being from NY, none of us had a clue what they were, and they never really showed you a loose meat sandwich on the show, as far as I can recall, just talked about them. Every time it came up, we'd all get puzzled and finally shrug, "guess it's some midwestern thing." You have just solved a mystery I haven't thought about in 20 years. Thanks! (And now I kinda want to try one.)
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Mar 10, 2015 15:56
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Efexeye posted:loose meat sandwich : sloppy joe :: flint style coney dog : detroit style coney dog Man, after looking that up on Wikipedia, alls I gotta say is you midwesterners take your regional hot dogs seriously. (Not judging, just observing.) To add to my confusion, this is what a "coney" is to central upstate NYers --- which I find absolutely delicious, but could be considered anti-food porn, as some of my non-NY friends find white hot dogs... unsettling:  They're actually much whiter in person, since they're made from pork and veal; that picture doesn't quite do 'em justice. I can't help but wonder if they tweaked the red value up on the photo so people wouldn't be all "ewww, white hot dogs!" Edit: this pic gives a better illustration of the contrast between a coney and a regular frank:  2nd Edit: Light Gun Man posted:They are good and super easy to make. Just brown some hamburger up and throw that on a bun. Throw on some ketchup if you'd like. Good stuff. In fact you can ignore the bun and just eat it out of a bowl with a spoon, gently caress it. JacquelineDempsey has a new favorite as of 18:00 on Mar 10, 2015 |
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Mar 10, 2015 17:46
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BARONS CYBER SKULL posted:
Ok, my Aussie friends, can I get a clarification on this? So you put pickled beets (or pickled beetroot, in your parlance) on your burgers? That sounds delightful. No weirder than us putting pickled cucumbers on ours, which is SOP for every fast food place. I fuckin' love beets, pickled and plain; I could see putting a roasted beet slice on a burger, and would probably love it, but pickled beets suddenly makes more sense. And now I have a horrible craving for pickled beets. Here, at least in my part of the US, those are a side dish. eg, at a church picnic, you get a hamburger, some potato salad, and a few slices of pickled beets. No one puts 'em on their hamburgers, you put them on the side and watch as everything slowly turns magenta as the beet juice escapes and infiltrates the rest of your food, unless you've got the fancy Solo plates with dividers. What have I been missing the last 40 years of my life by not putting them on burgers? 
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Mar 14, 2015 01:39
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Chard posted:Be the change you wish to see in your burger I intend to when I can afford it! [edited out self-pitying posting here] Loomer posted:Yes, we often put slices of tinned beetroot on our burgers. It might be a different brine and we just call it tinned, not pickled, but it's essentially the same. It's a bit sweet, a little sour, and it has just enough bite to go nicely with the rest of the burger. We also like bacon, eggs, and pineapple on there, and mostly we use mild cheddar (we call it tasty) rather than the processed singles for the cheese. An Aussie burger with the lot is a confusing, delicious, sweet, messy, salty, greasy experience, perfect after a long night out or a day at the beach. That kiwi burger is missing the cooked onions too, which are pretty much standard here and also delicious. They do them up on the flat top so they cook in the accumulated grease and filth of the day's (or longer at sleazier joints) sausages and burgers, caramelizing really nicely and actually taking on a pretty nice sweet-onion-umami flavour profile. Oh god that sounds delicious. Yeah, here in the US, what we call "pickled beets" --- at least among my NY ancestors --- are slices of beet done up in vinegar and sugar, with some spices like cloves and cinnamon added along with the salt so they're sweet and tangy and "spicy" (not hot, just have spices) at the same time. Maybe one can buy them like that in jars, but we've always made them from scratch. Aussie/Kiwi burgers sound fantastic, I'm envious of your options. JacquelineDempsey has a new favorite as of 02:27 on Mar 14, 2015 |
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Mar 14, 2015 01:58
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Pfff. I just posted this in the GWS Vegemite thread last night. My man LA Beast eats that poo poo "like a boss", as he would say. Without sipping water and crying like a baby. https://www.youtube.com/watch?v=aPynEc0LpNs Having seen that, now I REALLY want to one-up, and challenge both of them to eat 3 jars of Marmite. I could do this. I would make the video except I am so broke I can't afford one jar of Marmite. Also, the only video camera I have is the limited resources on a Fuji Finepix DSLR. 
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Mar 15, 2015 15:18
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This entire instagram/twitter: https://instagram.com/cookingforbae/ It's so chockablock full of horror, I can't even pick one. Just go look.
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Apr 5, 2015 14:21
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Meatwave posted:Mother of god. Yeah, that was my reaction as well. I've made plenty of "this looks horrible but really it tastes good" dishes (see my post in GWS about the nuclear green swai), but thanks to me being an old fogey with a poo poo camera on my phone, I've never shared it with the entire world.
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Apr 5, 2015 19:40
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Captain Jesus posted:It's in the Czech Republic. Here's a link to their facebook page with the gallery of their amazing dishes: https://www.facebook.com/jidelna.maj?fref=ts. I think that thing in the picture is some kind of a pork roll. Jesus. I come from Czech stock and my mom made lentil soup every New Year's Day because it's a family tradition (I'm now the last person in the family to keep it going ). Somehow mom's inclusion of hotdogs for the meat seems better than that atrocity.Edit: This cracked me up, thank you: Hijo Del Helmsley posted:Its almost passive aggressive in its laziness. JacquelineDempsey has a new favorite as of 12:09 on Apr 13, 2015 |
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Apr 13, 2015 12:05
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Much like "Voilą, enjoy your mustard stain", that gif never gets old for making me laugh. Is there a bigger version, or is that the original?
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May 8, 2015 13:07
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I'd never heard of rum ham, and I live just miles from the Ham Capital of the US. Google seems to be telling me that it's an Always Sunny joke (I've never watched the show). Soooo... IS it actually a real thing, or are people inventing/making it because it's a funny thing from that show, like a Flaming Moe? Also, my mocha cake (chocolate cake made with Kahlua + more Kahlua in the frosting) is the best drink you can eat. 
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May 21, 2015 21:58
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Occasionally I'll take my cat out on a harness when I'm messing around in the backyard, and she get crazy excited about chowing down on grass/weeds while she's out there. This looks like what I find on the kitchen floor the next morning.
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May 26, 2015 02:06
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I realize that for some, this might be a tasty treat, but I've never gotten over the appearance of tapioca pudding. Mom tried to get me and my sister to try on a few occasions, but as soon as I came up with this ditty when I was 8 or 9, it was all over. (sung to the old Spiderman theme) Spider eggs! Spider eggs! Tapioca is spider eggs! Eat a batch, Then they hatch, In your stomach, then your guts scratch! Look out! Here come the spider eggs! edit: grammar JacquelineDempsey has a new favorite as of 03:59 on May 29, 2015 |
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May 29, 2015 03:57
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BARONS CYBER SKULL posted:The double down of hotdogs This is peak "yo dawg, I heard you like..." meme, here.
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Jun 11, 2015 12:48
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cash crab posted:Show me the man who doesn't appreciate a good sneaker mozzarella stick (or "footie sticks" as we call them in the biz) and I will show you a liar and a fool I was raised with a strict and bizarre family superstition that putting shoes on a table --- even in new in box, in a shopping bag --- is the unluckiest thing you can do. When I read that that's Jaleo's schtick, getting chicken croquetas served in a shoe, just the idea of being in a restaurant full of shoes on tables gave me the jibblies. Shame, because their menu looks pretty awesome. Content: I work as dishwasher for a military dining hall, so unfortunately I could not get a pic. We're not allowed to use phones on the clock; even on break, taking pictures is frowned upon for security reasons. You'll have to use your imagination, sorry. Today one of the cooks brought me a massive pot saying "I burned the poo poo out of this --- don't worry, I'll scrape it out later for you." (She's cool like that.) I looked inside and there was what appeared to be a brain floating in greasy blood. A gelatinous beige lumpy mass of stuff in maroon ichor, with a delightful black crust edging up the sides of the pot. Every time I moved back to that part of the dish line, I'd peer at it in fascination and horror and think about this thread. What the hell WAS it? I honestly could not tell by either sight or smell. When she returned to keep her promise, I finally asked "Cook, what was that supposed to be?" "Teriyaki sauce." I have no idea how one turns teriyaki sauce into something that looked like that.
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Jul 24, 2015 02:50
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This is so close, yet somehow far, from an antipornfoodstuff I have actually eaten (and would again): the Macatacahodo 360.   My bf loves tacos, and loves hot dogs even more (even 7-11 ones covered in that chili that comes from a meat spigot). So I printed this and hung it on the fridge. Guess what he wanted, then, for HIS birthday meal? I'm sure I have terrible pictures I could dredge up. I think the bun is why the above picture seems inferior to the MTHD360. Hot dogs & mac and cheese is a great combo, and taco shells add a pleasing crunch. The bun doesn't seem right for some reason.
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Jul 31, 2015 01:34
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BARONS CYBER SKULL posted:Savoury cakes and my specialty: Have, and would again in a heartbeat. In Ecuador and Peru, popcorn is a traditional and very tasty accompaniment for ceviche. It's usually on the side, not soaking in the juice (though the pepper rings appear to be acting as flotation devices, and by the size this looks like an amuse bouche that you'd eat in two bites before the popcorn gets totally soggy). So I'm not sure whether this pic is straight porn or anti-porn. Either way, I want some loving ceviche, now, dammit. Also, I'm mighty tempted to try the WW Crab "Newburg" for a trip report, though it would involve me buying margarine and skim milk [shudder].
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Aug 24, 2015 01:42
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File this one under the "would, but dear god the picture sucks" category. I like to cook, and epicurious.com used to be my go-to when finding a recipe. The site has gone to complete poo poo since Bon Appetit magazine folded, as evinced by this result I just got while searching for inspiration for what to do with a bottom round roast.  Really? This is supposed to be a recipe by Mario Batali. The picture is a blurry, poorly composed mess of beef, too-shiny sauce, and "garnish? never heard of it". I expect this crap from "cooking 4 bae" tweets, not a Conde motherfucking Nast site. Not the most horrifying thing we've seen itt, to be sure, but it's truly anti food porn for me. I WAS inspired --- ie, horny to cook, to go with the food + porn analogy --- but now I'm totally turned off and angry.
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Oct 19, 2015 15:18
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AlbieQuirky posted:Bon Appetit is still around; it was Gourmet that folded. Ah! I stand corrected. Still, my point stands that a major magazine publisher shouldn't be churning out pix worse than what my 2010 Virgin pay-as-you-go phone could. Not to mention, entering "bottom round roast" in their search box yielded me a peanut butter and jelly tart recipe  . I'm sure that would make for some AFP (if you tried to incorporate your 3 pounds of beef into it somehow). C'mon, Epicurious, get yo poo poo together.
JacquelineDempsey has a new favorite as of 16:44 on Oct 19, 2015 |
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Oct 19, 2015 16:41
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Pomp posted:Is the food any better in the cafeterias or are you essentially eating sub-school food 100% of the time in the military if there's no restaurants nearby? I work as a contractor for a DFAC (dining facility) on an Army base, and am happy to answer any questions on this subject. A lot of it is AFP purely from a visual standpoint, but we do serve some tasty stuff, far better than high school cafs. We have a bitchin' salad bar, a smoothie bar, a waffle bar with fruit, and some occasional interesting options like bulgogi and stir-fry. Most of the time it's standard American fare, made en masse. Much depends on who's cooking that day. My biggest personal complaint is how much salt gets added; it's a wonder the entire US Army isn't dying of hypertension right now. Last night they made a pot roast + carrots thing, served over egg noodles. I took one bite and needed to get some water before my mouth puckered up like Arseface from the Preacher comics. Now, I love salt. I eat Marmite straight out of the jar. If I make popcorn at home, when the corn is gone, I can be found running my fingers over the bottom of the bowl and licking them for the butter + salt taste. (It's me, I'm the AFP in this thread.) But holy christ do Army cooks add a fuckton of sodium to EVERYTHING. Edit: to more directly answer your question, Pomp: I've seen everything from 80's high school caf food, to hospital food (while interning during the 90's, plus visiting my mom when she was dying last year), to jail food (I did a brief stint a couple years ago), and in recent months the Army's stuff; the Army wins by far when it comes to presentation and edibility. JacquelineDempsey has a new favorite as of 04:45 on Nov 6, 2015 |
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Nov 6, 2015 04:31
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Haverchuck posted:sometimes i scoop a little pea-sized blob of miso paste onto a butter knife and eat it standing in front of the fridge Butter knife? Hell, that's what pinkie fingers are for JacquelineDempsey has a new favorite as of 04:57 on Nov 6, 2015 |
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Nov 6, 2015 04:47
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Plan Z posted:Is it weird that if someone took the leftover juice from pears in syrup cans and sold it as a drink I would buy it in a heartbeat? I occasionally make this incredible faux-Asian dish that involves a few canned mandarin oranges, and I strain the juice out and save it. Mix with a little soy sauce and some peanut or sesame oil, and bam, there's your "Asian" marinade/salad dressing/whatever. Canned peaches are nice for that, too; hell canned anything. I call fruit syrup "food bank mirin". And, of course, then you pour the remainder in a glass and sip it while you cook... right? (So no, it's not just you, Plan Z)
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Jan 7, 2016 04:04
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Wanamingo posted:
In the church I attended as a kid, one of the stained glass windows had a bird that kinda looked like a swan or stork, sitting on a nest with its head on its breast. I always liked the pretty bird. As part of Confirmation, we 10 year olds had to learn what all the symbols in the windows meant. I was pretty horrified to learn that it was a pelican stabbing itself to death: http://www.catholiceducation.org/en/culture/catholic-contributions/the-symbolism-of-the-pelican.html ...so all I can see is a pelican that's pecked its own chest open so much, you can see its heart. 
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Jan 22, 2016 05:34
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