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SlothfulCobra posted:In Europe, they don't like eating grapes, so the purple color is blackcurrant. We don't have much blackcurrant in America because they were banned for a long while for being a disease vector for a specific disease that killed pine trees at a time when lumber was much more of an important industry. Holy poo poo, thank you! I've always been mystified why blackcurrant is a common flavor in English candies and such, and basically non-existent in the US. According to Wikipedia blackcurrant is kind of making a comeback here in the states since the Federal ban ended in the 60s, so hopefully will become more common again.
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Aug 25, 2020 06:15
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McSpergin posted:Bananas and caramel sauce on a pizza base This sounds like one of the Swedish abominations from the pizza hellthread. Mod Pizza used to have roasted cauliflower as a topping and it was great - unfortunately I think it was only a one-month thing.
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Aug 27, 2020 07:05
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WITCHCRAFT posted:BIG IMPORTANT THREAD FEUD TALKING POINT: CHIPS AND DIP I agree with you. I used to like BBQ chips when I was a kid, but not so much as an adult. Flavored chips really have no business being around dips. The best chip unfortunately no longer exists - Pop Chips used to make a black pepper chip that was awesome and was actually spicy, but of course I liked it so it got discontinued.
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Aug 28, 2020 05:36
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uber_stoat posted:i eat my Glorp straight from the Glorp-sac. Maybe it's just because it's 2020, but their store locator page looks like an epidemiological map to me:  At least the outbreak is pretty well contained at this point.
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Sep 6, 2020 07:20
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I believe the technical culinary term for this would be "abomination."
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Sep 7, 2020 22:45
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This looks like an edible Voight-Kampff test.
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Sep 7, 2020 23:51
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I'm fine with pineapple on a "Hawaiian pizza," meaning Canadian bacon and pineapple, but that's it. I've seen people have it put on pepperoni and black olive pizzas and that is just a crime against God.
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Sep 13, 2020 00:31
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That looks like a dare. Or a prank.
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Sep 14, 2020 02:23
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I've noticed these in the grocery store but my morbid curiousity hasn't quite tipped over to the point of buying them yet.
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Sep 16, 2020 03:13
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Tiggum posted:I've seen a few of those where one or more of the 50 did something the normal way and then the professional did something weird. I've also seen several where some of the people do things so astoundingly wrong that I've got to assume they're doing it on purpose. "Mmm, yes, a margarita. I'll whip one right up!" *grabs the gin*
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Sep 16, 2020 05:46
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Tiggum posted:More like "Whipped cream? Sure, I'll just add some baking soda..." And then the professional adds sugar - not as an optional extra thing but like he can't even conceive of just whipping cream like a normal person. That's stunning but I've seen enough people utterly clueless about basic poo poo that I am not entirely surprised. I was working on some project with some 20-something college students who were baffled about how to use a shovel. I thought they were loving with me but watching them learn how to use it after I demonstrated the process made it pretty clear they had just never used a shovel before.
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Sep 16, 2020 08:11
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How long American lasts tends to vary by region and fat content. Higher fat content = it will last longer after opening. Here in the Pacific Northwest I'm used to expiration dates being at least a week out from today's date - in the South I found I was lucky if it was more than a day in the future. I drink a lot of milk out of habit - it's always been my preferred beverage with most meals (pizza and burgers should have a cola with them). I drink 1% as it seems to strike the best balance between fat content and actually seeming like milk, but can do 2% or whole milk on occasion. What sucks is eating out and only finding out when ordering my meal that they don't serve milk. Soy milk or similar faux milk can serve okay in a pinch, but they are usually too sweet to really work. Ultrapasteurized sucks compared to the normal pasteurized stuff I drink - it has a weird texture and tastes kind of "flat," I guess? I actually have preferences about what brand of milk I buy, maybe not quite to wine snob level but I absolutely could rank different milks.
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Sep 20, 2020 07:47
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WELCOME TO THE PATHOLOGY BUFFET
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Sep 21, 2020 00:38
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bob dobbs is dead posted:turkish delight, the brutal lie of candies I've liked these since I was a kid. 
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Sep 24, 2020 02:21
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Tunicate posted:Fine I white balanced it for you That needs some kind of creepy background soundtrack.
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Sep 26, 2020 08:01
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WTF is this? As best I can guess it is a mixture of refried beans with tomatoes, peppers, corn, clams, and despair.
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Oct 5, 2020 02:58
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Poopelyse posted:it's clam tacos Data Graham posted:Can't you read  I walked right into that.
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Oct 5, 2020 03:15
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SlothfulCobra posted:It's really asking to get some kind of food poisoning or parasite at some point. I think I've read some stuff about how nutritionally, we get more out of cooked food than raw, but you can make up for that with just more food. I can't really get my brain around just dealing with the slimy texture of just biting straight into uncooked meat though. I think most of it is the naturalistic fallacy given a weaponized cuilinary form.
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Oct 5, 2020 06:29
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mng posted:Once a youtuber always a youtuber. Apparently. You can take the man out of Youtube, but you can never take the Youtube out of the man.
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Oct 18, 2020 09:32
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Dreadwroth2 posted:According to a quick search, a collop is just a slice of meat. The "your mom" jokes just write themselves...
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Oct 19, 2020 00:01
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Kenning posted:This isn't true. The studies in question prove that "non-expert" wine drinkers on average experience a modest negative correlation between price and reported enjoyment. All that that means is that the average low-cost wine is produced to appeal to the broadest possible segment of the market, the majority of whom have no particular taste for wine. Therefore, they'll tend to have higher sugar content and fewer flavors that can be interpreted as bitter. Among "expert" wine drinkers (which is a very low operational threshold), higher price is generally correlated with higher enjoyment. All that was proven was that people are alienated by flavors they're not familiar with, which is not a particularly compelling result, and not something that can justify the position that it is "provably impossible to distinguish" between more and less expensive wines. This is a weird defense of wine snobbery. There is significant evidence that "experts" are unreliable, too. https://en.wikipedia.org/wiki/Blind_wine_tasting
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Oct 19, 2020 07:41
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A wine to accompany the thread:
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Oct 19, 2020 07:52
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Hungry Man frozen dinner cooking instructions reference removing the brownie even on dinners which do not include a brownie. I feel this is false advertising and I should be paid.
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Oct 25, 2020 00:11
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SlothfulCobra posted:I have gotten a taste for microwaveable soft pretzels, but I started to like them better frozen, because it's a treat to cool down with on a hot day that won't melt, and I like the way that they're not hard, but your teeth sink into it really slowly. 
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Oct 25, 2020 00:53
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I don't know where else to share this, but I had a new food adventure tonight. Was at my folks' house for dinner (they're being good about pandemic precautions and so am I, and this area is doing okay, so it was a minimal risk) and Mom made shrimp-stuffed sole, except the market was out of sole so she got "red snapper." That's in quotes since what is sold as "red snapper" can be any number of fish, all of which generally have more bones than sole. So the meal started with a warning about bones, and I was being alert, but on my second bite a bone stabbed into my tongue. Not like poked it, but full-on pierced my tongue. It took me a second to process this, and then I had to inelegantly reach into my mouth to pull the bone out of my tongue like a big rear end splinter or something. It bled a little afterward, but otherwise wasn't that bad. I've hurt worse from biting my own tongue. In all the years I have eaten fish, and had to deal with bones, it never occurred to me I could just get straight-up stabbed by one. The meal was good after that, but my tongue is still a little sore.
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Oct 26, 2020 08:57
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gschmidl posted:I only just noticed the steak knife stuck through the middle. Well, yeah, they can't serve it while it's still alive.
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Nov 5, 2020 07:11
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Captain Jesus posted:Some madman decided to open a burger place in the middle of a pandemic in my graveyard of business dreams neighborhood. His business hours are 10 am to 3 pm and this is his low card portobello burger: This made me remember that there is no restaurant around here doing a "portobello burger" in the sense of a burger that uses a marinated and grilled portobello to replace the burger patty. There used to be a couple places that did it, and both were good. I'm not vegetarian but sometimes like to get vegetarian dishes, and it was one of my favorites.
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Nov 17, 2020 05:58
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OwlFancier posted:Is this some sort of gay swinger's party? It was an art project. I think the same person did another one for Christmas. Also, is there a reason the dipshit crypto-fascist Lolbertarian grating cheese over his food is supposed to own the libs? The right has become such a cult it's practically self-parody at this point.
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Nov 28, 2020 08:13
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Sweet pickles are a crime against god.
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Nov 28, 2020 23:20
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As a kid there were a few things that would be major gotchas for me when I'd be eating over at a friend's house. Like I thought I was being served normal food, then I'd taste it and realize it was some nightmare version of what I expected. Sweet pickles were a good example of this. Miracle Whip was a close second. Margarine I learned to tolerate but that took some time.
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Nov 29, 2020 00:12
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I remember feeling mildly trolled by Cool Whip when I thought it was whipped cream, but it wasn't as bad as the other things.
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Nov 29, 2020 00:32
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I also hate hard taco shells. Awkward, messy, and they seem to be designed solely to make sure you stab the softer parts of mouth with the shards. CaptainSarcastic has a new favorite as of 08:19 on Nov 29, 2020 |
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Nov 29, 2020 07:32
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ZombieCrew posted:I bet you dislike toast.  I'm just picturing you rolling up a tortilla, filling it with soda, and then getting mad when it doesn't work out how you imagined.
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Nov 29, 2020 10:34
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TheAardvark posted:full disclosure i have no idea what this is Some kind of half-assed attempt at a Philly cheesesteak?
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Nov 30, 2020 09:11
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Tiggum posted:What is "allergy free peanut butter"? A lawsuit waiting to happen.
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Dec 1, 2020 09:16
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teen witch posted:Cool concept but the naming is straight up Apple Cabin Farms I've only had porcupine meatballs that involved spaghetti run through the meatballs - never heard of it with rice.
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Dec 3, 2020 09:05
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Kraft singles (and Lucerne or Kroger equivalents) are good and being solidly against them is weird. I mean the old-school cheap poo poo that was oil-based imitation cheese was bad, but actual dairy American singles are incredibly handy to have on hand.
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Dec 6, 2020 10:19
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My limited experience with government cheese was that it was basically loaves of Velveeta in more plain packaging. It was fine. Would've been early to mid 1980s on the East coast, so I'm not sure if there are regional differences.
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Dec 8, 2020 05:47
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empty sea posted:This is the exact texture problem I've had with tofu. I don't want to eat savory marshmallows, it really puts me off for some reason. Tofu doesn't taste bad, it just tastes like whatever you cook it with but the texture, ugh. It's too soft, even when you brown it. The only time it really works for me is in miso or hot and sour soup because you hardly notice it's there. This is from a couple pages back but I feel compelled to point out that tofu can be prepared with a lot of different textures, and if properly browned should definitely not be too soft. With a lot of tofu you need to drain excess water from it, even extra firm stuff, but if you do then you can get a much firmer, chewier consistency. There are a few local restaurants where I'll opt for tofu in addition to or instead of meat because it has a better taste and texture. My ex-wife used to make this tofu stroganoff which was really good. Stir fried it can be good. I say this as an inveterate meat-eater who happens to sometimes enjoy vegetarian stuff. e: This looks like some bullshit, though: 
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Dec 12, 2020 06:22
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| # ¿ May 3, 2024 20:21 |
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uber_stoat posted:"I am the Avatar of Bread. Wouldst thou like to partake of my Roastawich? To decline would be a grave insult..." I was thinking more: 
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Dec 17, 2020 04:00
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