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Specifically a sakotis  Wikipedia describes the process of making one as both time and labor intensive
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May 22, 2016 11:31
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deadly_pudding posted:I want to give it the benefit of the doubt and say it's a chocolate souffle? My grandmother used to make cheese souffle that came in a similarly dome-like configuration.  Google tells me it's a tourteau fromager. The crust is burnt, but it's that way on purpose.
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May 24, 2016 18:48
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I need this.
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May 25, 2016 15:42
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Jun 3, 2016 10:01
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VileLL posted:Neither could he, to be fair   
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Jun 5, 2016 21:30
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AlbieQuirky posted:Everything about that pizza looks hateful. Crust too thick, cheese looks pallid and there's too much of it, tomato sauce looks pinkish and viscous, and though I love anchovies on pizza, you don't just plop them out of a can to sit atop the mantle of cheese in all their oily splendor. https://www.youtube.com/watch?v=bDi3xBmYY4E
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Jun 5, 2016 21:40
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the hottest new trend, malconstructed food Wanamingo has a new favorite as of 09:43 on Jun 10, 2016 |
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Jun 10, 2016 09:39
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Picnic Princess posted:Found another one Judging from the flat bottoms, I'd say those are just glasses made to resemble lightbulbs At least, I hope
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Jun 30, 2016 06:52
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    A Swedish classic
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Jul 1, 2016 05:05
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Jul 1, 2016 06:28
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Potato skins are entirely personal preference, we may as well be discussing whether juice is better with or without pulp.
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Jul 1, 2016 10:14
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EorayMel posted:cross posting from gbs: I feel like whatever ideas come out of this will never match none pizza with left beef.
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Jul 23, 2016 06:12
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Titus Sardonicus posted:I never put salt on anything, just because it never crosses my mind to do so. My dad had pretty bad hypertension when I was younger, so we all went on a low-salt diet with him for whatever reason, so I'm pretty much used to it. My wife, on the other hand, puts a ton of salt in everything, even if it's salted during cooking, and she thinks I'm the crazy one. Maybe the answer, like always, is in the middle??? No, no I'm pretty sure you're the crazy one here Zipperelli. posted:Apparently (according to my buddy who is a sous chef) it's somewhat insulting to the chef; basically saying that what he prepared isn't seasoned or tasty enough. I've heard this a lot, but I've yet to ever meet anybody who's actually offended by that.
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Jul 27, 2016 05:15
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Grand Fromage posted:You should at least try it as intended. How would you know you want to add salt or whatever if you didn't do that, anyway? Who said anything about not tasting it first? e: okay, cyberia did, but that was apropos of nothing
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Jul 27, 2016 05:19
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Aug 3, 2016 08:12
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Mizuti posted:Now, why the vendor is continuing to casually make and sell these treats while bees are diving into the dough and infesting the finished product, I have no idea. The title of the video is "bees swarm calm street vendor in China"
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Aug 10, 2016 03:24
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whiteyfats posted:Interesting point, but have you considered the fact that mayonnaise is loving disgusting food for fats and kids? This is true but only for the cheap stuff you buy in stores, real mayonnaise is hell of good
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Aug 10, 2016 20:58
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https://www.youtube.com/watch?v=C19MdWxcEfI
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Aug 21, 2016 09:00
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Grand Fromage posted:Yes, there are two factors. One is that if the chicken is raised properly it won't be any more dangerous than beef and you can eat it raw if you want. The problem with raw chicken isn't (just) how they're raised, but how they're prepared after being slaughtered. In America, I don't know about other places, it's standard practice to soak the birds in a vat of water before packaging. This makes them juicer, adds extra weight so they can charge you more, and is the main reason you want to cook them thoroughly.
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Aug 22, 2016 01:19
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A bit late for the Bar-S chat, but I give those things to my dog as treats. She seems to like them a lot more than milk bones.
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Sep 14, 2016 13:11
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