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Ignimbrite posted:Aus also has Wichetty grubs, which are another woodgrub that you eat alive. Pretty sure that people cook them before eating. Fo3 has a new favorite as of 15:23 on Mar 8, 2015 |
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Mar 8, 2015 15:20
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JacquelineDempsey posted: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." I remember hearing about "loose meat sandwiches" from the show too and was confused at what that was. I'm also old. Why would mince meat in a sandwich be a popular enough item? Then a few years ago I learnt about sloppy joes and then it made sense. It's certainly not a thing in Australia. For a burger, it's dumb, better to make a patty. But I cook beef sloppy joe style all the time if I'm putting it in a tortilla or pita bread, in a toaster/fry sandwich press or serving with rice, (like a simple cheap chili con carne), though I usually add heaps of spices, chilli, sauces and maybe tomato paste and a stock that reduces down. E: VVVVVV Never been there, I read there's some good farmland, roads and vistas though. Fo3 has a new favorite as of 18:13 on Mar 11, 2015 |
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Mar 11, 2015 16:38
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ACES CURE PLANES posted:
Yeah, nothing wrong with maccas eggs (at least down here). If that had a slice of tinned beetroot then it would be a "burger with the lot" that any independent burger restaurant will serve. I think even maccas sold an aussie burger like that (not sure, never tried one, it could have been burgerking/hungry jacks). Seems a lot of people want an egg and slice of tinned beetroot in their burger in Australia. Fo3 has a new favorite as of 18:46 on Mar 11, 2015 |
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Mar 11, 2015 18:43
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empty sea posted:Just ate something my sister called Pizza Salad. It was penne with some bland pasta sauce, ground beef, onions, peppers and pepperoni. It didn't taste like pizza. It didn't taste like much of anything at all. I'm not at all surprised her party had a shitton of left overs, this stuff is terrible. Not terrible as in tasting bad, but terrible as in being bland to the point where you start to question all your life's choices in the how and why that led up to anyone making this dish and thinking it was a good idea. A pasta salad can be good with a better dressing, some herbs or rocket, salt, pepper and chilli. That will fix the bland problem, though I wouldn't put ground beef in one, that was dodgey and shouldn't be done for a "salad" either. But pasta, onion, peppers, herbs, spice, arugula, olives, feta, dressing and a crispy fried meat like prosciutto can make a decent "salad". e: I made this one a few years ago and it was pretty good http://www.taste.com.au/recipes/15302/artichoke+and+rocket+penne+with+feta Fo3 has a new favorite as of 19:42 on Mar 12, 2015 |
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Mar 12, 2015 19:38
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You're a gull?beato posted:Looks like a Canadian Munchy Box At the time I was trying to describe how full I felt after a burger and fries we each had the other night as she ordered the large size. Afterwards I was going on about a munchy box size/ingredients but couldn't remember the name. I can't even eat two small simple sandwiches normally, I always fail after 1 and 1/2 and she always taunts me by calling me a "two sandwich tryhard". E: Beetroot revolution JacquelineDempsey posted: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. Mainly just well cooked in vinegar, water, a bit of salt and sugar. They don't have a strong taste, just some prefer them to pickles (maybe because they are milder and go better with eggs?) empty sea posted:You guys make pickled beets or beet root on burgers sound so good, the trouble isIi hate roasted beets with a fiery passion. They just taste like sweet dirt to me. Like, a mouthful of mushy slightly sweet dirt. I'd be open to trying the aussie burgers but poo poo. I'm afraid to try anything beet related because of the horrid taste I've experienced at home. Roasted beets taste somewhat "earthy" to me as well - but in a good way. But you can relax and enjoy tinned beetroot in a burger because they don't taste anything like home cooked beets. They're almost a different food, so go on and enjoy. Also when you cook beets at home next time, the younger they are the better, also add some flavour, like vinegar, garlic, thyme, S&P etc, wrap it up in foil and cook until just tender. Fo3 has a new favorite as of 16:00 on Mar 14, 2015 |
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Mar 14, 2015 15:35
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I don't get the boiling either. Seems it should work if fried, like a patty. My partner makes tuna patties for our kid. Tinned tuna mixed with mashed potato, onion, garlic, breadcrumbs and an egg, rolled into balls like rissoles or flattened into small patties then fried. I don't why you couldn't do that with minced pork.
Fo3 has a new favorite as of 12:00 on Mar 15, 2015 |
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Mar 15, 2015 11:57
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What's in there? Just beef mince, pickle and cheese? Beef mince without colour(from browning) or spice additives is almost flavourless, may as well eat a bun with just pickle and cheese e: and butter. I say the same thing every time my partner buys a whopper from HJ/BK, may as well have a bun with pickle, mayo, onion and ketchup, that's the only flavours in it as it seems all the meat flavour goes out their chimney. Would be even worse if the meat was steamed. Fo3 has a new favorite as of 14:07 on Apr 4, 2015 |
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Apr 4, 2015 14:02
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Humphrey Vasel posted:yeah gently caress protein imo You see, because protein bro. It balances the sugars and carbs from crappy buns. E: VVVV Why? About the only things I've said in this thread is I don't like ground beef as I find it bland at the best of times, also that I like tinned beetroot. Fo3 has a new favorite as of 16:14 on Apr 4, 2015 |
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Apr 4, 2015 14:50
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What happened to the person wearing them 
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Apr 6, 2015 14:33
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My Lovely Horse posted:What the hell, Juicy Pear is the best flavour. I must be buying fake parmesan. I'm the sort of person that will at least gag and maybe throw up at the smell of vomit. Even if I've got bad reflux and the only answer is throwing up, once the gates are open I chuck and chuck until dry heaving because the smell of my own vomit. I have a weak stomach for smells like that, I often gag and feel like throwing up when changing baby nappies/diapers too. But I like all cheese and even have no problem with parmesan, and I use it a lot. It smells more like stinky feet to me. 
Fo3 has a new favorite as of 17:59 on Apr 10, 2015 |
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Apr 10, 2015 17:57
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Mexican Deathgasm posted:PYF ONION Green onion/scallion/spring onion is awesome, and a must grow food for people even with limited space. So useful in asian cooking, or even western creamy salads. Best thing about it, if you buy a bunch, it will go limp and sad in the fridge, but the stuff will continue to not only survive but will actually grow at ambient temp. If they have the barest of roots on them, they will quickly recover no matter how long they've been laying around. So plant some stalks in a pot of dirt, give it some water and it will last for ages. I bought a bunch over a month ago and they are still surviving and growing in a pot outside. When it comes to a major meal I'll pull them up to chop the whites, but right now I'm only snipping some green tops for garnish. A Jupiter posted:Yeah I mean I'm from northern China and they just eat huge stalks of green onions raw during mealtime. I don't expect other people from other cultures to do this, and certainly don't expect them to like something raw if they like the same thing cooked and seasoned. When I was about 10 years old, I had a friend who's parents had a good backyard vege garden. We always used to eat raw onion greens and loquats there, it was awesome. Fo3 has a new favorite as of 14:02 on Apr 12, 2015 |
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Apr 12, 2015 13:50
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Data Graham posted:E: Especially ^^ yeah, if they're using actual butter that has to be warmed in order to spread without tearing the bread to poo poo. Who has that kind of time when getting ready for the bus? gently caress Italian restaurants that give you little refrigerated wrapped butter pats that you have to skewer over the little candle before you can put them on the cold bread that isn't cut through all the way. It loving rocks, way better than any aussie or euro spreadable butter. I only use regular unsalted aussie or euro butter in block/stick form for cooking. E: I only butter bread/toast when nothing else is going on it, so plain bread slice, bread roll, or cinnamon and raisin roll/bun. Maybe an exception for toast with vegemite or jams/jelly. Or a fried/grilled sausage in a slice of bread (AKA aussie "hotdog"), but they're "open" and not a sandwich. Even burgers I don't butter (who does and if not then why does a sandwich need butter?) If I'm making a sandwich with cheese, some other spread like mustard, sauce, mayo or anything spreadable, I don't use butter (or marg) at all. poo poo, forgot the dates as I've been in hospital, so this is a really late reply 
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Apr 24, 2015 10:13
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big mean giraffe posted:Tuna mac with peas is the poo poo, especially with some onion. Got a little of everything if you're broke and need to stretch your budget. It's a legit home made from scratch casserole here, look up "tuna mornay". Even cheaper when you make your own mornay sauce and can throw any left over or spoiling veg in it, and use stale bread instead of pasta. e: A lot of the recipes are poo poo though, mornay sauce is supposed to be roux/white/bechamel sauce with mustard and cheese, a lot of recipes forget the mustard. Fo3 has a new favorite as of 05:28 on May 4, 2015 |
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May 4, 2015 05:19
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SpaceGoatFarts posted:Pizza talk is fascinating
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May 4, 2015 16:18
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PCOS Bill posted:Hip != good That's OK, it was probably hip over 5 years ago. Beets need some acidity, strong flavours and sweetness anyway. With beets I would probably use diced lamb and rosemary, maybe some garlic. Probably wouldn't use rocket, maybe spinach on top with a dash of balsamic to charge an extra $10. With rocket I would do something like roast butternut pumpkin/squash, some roasted pine nuts, olives and a drizzle of honey  Pizza is just bread that's baked with stuff on top, I don't see why people care about it that much. Fo3 has a new favorite as of 20:04 on May 4, 2015 |
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May 4, 2015 19:57
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Haverchuck posted:i did this and it works Yeah for home pizzas I use a preheated cast iron pan, a pita bread (rather than a tortilla), and avocado oil.
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May 6, 2015 18:29
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GOTTA STAY FAI posted:I can't stop laughing. TV reality cooking show platings meet what's in the average viewers kitchen as far as ingredients.
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May 7, 2015 15:04
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For decades we only had the hard corn chip like taco "kits" down here. They only recently (like 7 years or so), brought out normal tacos, but at the same time as bringing out soft tortilla tacos, they also had to improve the hard tacos by making the bottom square/flat so it could stand up by itself, because that is very important. Hard tacos always sucked as at least 2 are broken in the bag anyway. Oh old el paso, you were so great 20 years ago, (I had no decent food while living at my parents and they were a gateway to something with at least a little spice) e: VVV loving australia, do I have to say that every post!? Gets boring saying it over and over. You can get shelf stable 3 month old corn tortillas if you want, but no one is making them fresh. Corn and mexican food is not big here at all (unless buying the tex mex brand "old el paso" or "mission" junk. Most of the time I buy fresh pita bread as a tortilla substitute if not making it myself. Fo3 has a new favorite as of 17:34 on May 8, 2015 |
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May 8, 2015 17:22
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slingshot effect posted:Isn't he from Perth? I feel like that explains a lot in itself: WA is thirty years behind the times and super white. Food in WA is a goddamn travesty. yes E: City of 2 million people, only 10 "Mexican" restaurants and at least half of them, maybe more, are tex-mex anyway.Way more South East Asian food around here for obvious reasons. Closest Mexican shop to Perth is in Adelaide (chile mojo), that's 2700km away. Loomer, I didn't say crushed tomatoes, I said no cans of tomato sauce (ie strained tomatoes) around. It's only sold here as italian passata. E: deleted dumb tiggum stuff. Fo3 has a new favorite as of 16:59 on May 9, 2015 |
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May 9, 2015 16:22
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Thing is it's really cheap to cook at home though.
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May 25, 2015 15:32
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Well that's one less way you're going to die I guess.
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May 25, 2015 16:32
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FlyinPingu posted:your country disgusts me Say what you want about our sauces, but we don't give a poo poo about hotdogs (of the frankfurter steamed/boiled kind) and have nothing to do with the last 2 pages. Down here we have meat pies, and grilled regular sausages with onions on bread, instead of hotdogs. They sell frankfurts and hotdog buns here, but they're mainly for kids who can't eat a meat pie yet, so they don't sell many. Fo3 has a new favorite as of 20:30 on May 26, 2015 |
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May 26, 2015 20:24
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Rah! posted:We have those too. And hot dogs. Checkmate Austrailures We don't have arguments over hotdog condiments. We also don't have HFCS; or Cincinnati . E: We do have a lot of bad poo poo though, so let's not make this a pissing contest. I'm just dumbfounded by most bad food from the US being from cincinnati (chili, pizza, hotdogs), or really the entire mid west in general, also the corn industry over there. Fo3 has a new favorite as of 22:25 on May 26, 2015 |
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May 26, 2015 22:04
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Post Your Favorite (or Request)>Anti-Food Porn Thread:The only Australian that cares about hotdogs is Tiggum, and he's doing it wrong.Tiberius Thyben posted:I'm going to submit an awesome, and a pretty good food, both of which look less than great, for your delectation. Brewis and scrunchions is what sailors and soldiers stuck with "Hard Tack" wish they could have eaten in WW1 and earlier. Fo3 has a new favorite as of 15:55 on May 28, 2015 |
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May 28, 2015 15:49
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Wedding or Christmas ones usually have about a cup of brandy in them, then another 1/2 cup poured over them before they are aged for months.
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Jun 2, 2015 14:53
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Sugar and booze is the preservative. You're not supposed to put it in the freezer. Cover it in muslin, mist it with more booze or a booze/water mix to stop it going dry every month or something. Meanwhile the dried fruit has absorbed the alcohol does it's thing to mature the flavour - which is the whole point of a aged fruitcake. This isn't a "well now with have a fridge/freezer" type of food like jello someone mentioned. It's an older tradition than that and fruitcake in the freezer is just stupid.
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Jun 2, 2015 17:18
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PubicMice posted:The best fruitcake I ever had was basically just chopped nuts and preserved fruit pressed into a loaf and held together with honey. I can't find any evidence of it on the internet, so it may have been something completely different pretending to be a fruitcake. The former is full of sugar and booze as preservatives to last ages, the latter could be anything like even one of those white or yellow cakes mixes tiggum struggles acknowledging the existence of. Fo3 has a new favorite as of 17:41 on Jun 2, 2015 |
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Jun 2, 2015 17:37
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http://shop.coles.com.au/online/national/anchor-salt-chicken-chippy if the link doesn't work, it's salt with "Flavourings" [Wheat Starch, Onion Powder, Flavours Enhancers (621, 627, 631), Beef Fat, Maltodextrin, Bell Pepper, Soy Sauce Powder, Food Acid (330), Spice, Herb, Yeast Extract, Acidity Regulator (270), Synthetic Flavours, Natural Flavours, Sugar]. The DIY version is salt with a chicken stock powder that has MSG in it.
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Jun 13, 2015 08:07
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Data Graham posted:Is it salt for chicken, or salt that makes things taste like chicken? It's salt for chips/fries. Imagine a salt that has umami of maggi seasoning, MSG, soy, vegemite/promite/marmite/beef/bovril; with chicken bullion/stock flavours.
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Jun 13, 2015 17:12
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Data Graham posted:Yeah, pot pies are plentiful but they have to be baked and cooled and they're fairly big, so it's kind of a production to eat one; none of this "grab it in one hand and eat it while driving" stuff I gather is the norm in the Commonwealth. In Western Australia during the 90s I often ate a "Mrs Macs" pie for lunch. They had a curry beef pie, pepper steak pie, chilli beef and cheese, beef cheese and bacon pie, or beef and mushroom pie. They were about $2.50 at the time, available at most delicatessens, petrol stations or road houses. I always got them from road houses as they were fresh - often my preference was sold out. The city petrol stations and delis would often have sad dry reheated for 8 hrs in a *Pie Warmer* or from yesterday. But I haven't had a coke and mrs macs pie for a meal for a while. It's definitely "road trip" food. Mrs macs was just a garbage mass produced brand. In the city most bakeries would make their own similar types of pies but would be about $5 E: also back in the day, chiko rolls. Before Asian food became big here, some fish and chip shops sold chiko rolls. It's like a jumbo giant spring roll with thicker pastry and more filling. Another road house quick eats. Fo3 has a new favorite as of 18:16 on Jun 22, 2015 |
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Jun 22, 2015 18:05
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Lucy Heartfilia posted:In Germany you can buy butter mixed with a small amount of vegetable oils that is spreadable even at refridgerator temperatures. It still tastes like pure butter. But we also have "Mainland" brand from NZ, spreadable butter with no added oil, just glorious salt. It is superior and I can taste the difference compared to the premium import euro brands that have oil added. ACES CURE PLANES posted:I tried using margarine for a while because it was way cheaper for my breakfast of two slices of toast, but even at my poorest, I couldn't handle that poo poo. It found its way into the bin so fast. Fo3 has a new favorite as of 09:13 on Jun 28, 2015 |
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Jun 28, 2015 09:07
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Danger Mahoney posted:Jesus do you people put every single canned food on toast? In my family the tinned spaghetti was for the siblings that didn't like beans. They're conveniently right next to each other on the supermarket shelves.
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Jul 3, 2015 05:42
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BARONS CYBER SKULL posted:Here we just make so much loving cheese that we have to sell it all over the world.
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Jul 28, 2015 08:49
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Tiggum posted:I don't know if it's the same in other places, but there are two different types of black olives commonly available here, hojiblanca (Spanish) and kalamata (Greek) and they taste quite different. The ones that are used on pizzas are usually hojiblanca and the ones people just eat by themselves as part of an antipasto are usually kalamata. It's the same in this corner. Spanish black olives are pretty boring and not good for anything, it's better to get them green. However black kalamatas are awesome.
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Jul 29, 2015 12:41
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I'm sure they could have stopped where they wanted, and they wanted that much. My lunch today was cheese, pickle (almost as much as that), and a sliced habanero.
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Jul 29, 2015 13:15
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I've seen canned olives before. Maybe not at colesworths as they have replaced cheap products with their home brands that come in jars, but any supermarket that imports cheap foreign labels will probably have a tin of olives from Spain or somewhere. E: I've even seen pre-sliced black olives in cans - which is probably what the pizza shops buy. http://www.frutex.com.au/Products/Detail/OLIV090 Fo3 has a new favorite as of 15:06 on Jul 29, 2015 |
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Jul 29, 2015 14:54
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Looks similar to what I'm having for dinner tonight. Anything black, like black olives - for tapenade, or black beans end up like that. I'm eating frijoles negros which is: dried black beans cooked 2hrs with celery, green capsicum, onion, vinegar, olive oil, oregano, coriander, bacon/bacon fat, maggi sauce, garlic, bay leaves, smoked paprika, pepper, a habanero chilli; served over rice. It just looks like they cooked their's until the beans broke up, which is easy to do if you're using canned beans, or they mashed them all. Might throw on some coriander, parsley or celery leaves on top so it's a decorated bowl of poo. Fo3 has a new favorite as of 12:48 on Aug 17, 2015 |
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Aug 17, 2015 12:37
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TheKennedys posted:I did this too as a kid and probably still would if my Adult Brain wasn't firmly in control most of the time. BARONS CYBER SKULL posted:Do you think rich people post on forums all day?
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Sep 4, 2015 12:50
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I have some weird salt-craving issues though, I love super-salty things.
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Humbug Scoolbus posted:I like hot sauce on vanilla ice cream There was this sauce called b3. Called that because it was made from Bhut jolokia chillies, with banana and berries. No idea if it's still around, there's a facebook page though. It was made by a small time chilli grower in the USA called red hawk peppers. That was amazing on ice cream.
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Oct 3, 2015 06:59
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Otana posted:Looks good, I might have to try this. Grounds for divorce XXX hot is one of the best sauces I've ever had as well. Not too hot, just a nice garlic chilli sauce. The milder original grounds for divorce is the only chilli sauce my partner has ever liked. Fo3 has a new favorite as of 01:37 on Oct 4, 2015 |
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Oct 4, 2015 01:32
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