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Ha! I get this!
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Mar 7, 2016 02:47
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Kilo147 posted:care to help? I've got no loving clue The instructions on the US made MRE's: 
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Mar 7, 2016 05:55
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Scathach posted:http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/ Vegan ersatz replacements are awful, you should be sorry. My worst cake experience ever was my aunt making a cake to take to work while I was staying with her for a while; she used some non-dairy milk replacement, fake eggs and a non-dairy butter replacement. The cake was dry as gently caress and tasted awful. Apparently her work mates loved it, because they are Vegans and have warped taste buds. And I am sorry to all the goon Vegans who now hate me. Edit: I am also sorry for double post.
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Mar 7, 2016 06:01
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cyberia posted:I will never understand the endless need of some people to create vegan 'food' that mimics non-vegan food. Why can't you just eat food that doesn't have meat or dairy in it and leave it at that? The insane mad science experiments need to stop, people. If you want something fried then fry some vegetables. If you want something sweet eat a fruit or make some cake or something. Food is so simple, vegan food especially. There's absolutely no need to turn it into the tortured nightmare that has been showcased in this thread. Can't make cake, needs butter. They are doomed to a lovely cake life. That's ok though cause they chose to have that life. Vegetarians who are they way there are for religious or dietary reasons I understand and respect. But Vegans are just a product of the 21st Century where suddenly being human and having a normal human diet is wrong because REASONS.  Then again maybe my opinion is wrong and I'm just a crotchety 80 year-old man in a 20's body.
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Mar 7, 2016 08:43
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sirbeefalot posted:
Actually looks like plaster.
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Mar 8, 2016 03:44
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Picnic Princess posted:Have beets on burgers. Seriously. I did in some small town in Queensland and I was sad when I was done eating. It was so good. It's a weird thing we do up here. And by we I mean other Queenslanders cause I hate beetroot. I'm barely a Queenslander by most standards. My one redeeming feature is that I drink XXXX and don't hate it.
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Mar 8, 2016 07:43
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Mmmm vomit nachos
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Mar 9, 2016 03:15
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The New Anti-Food Porn Thread: This is what rock bottom looks like
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Mar 13, 2016 16:32
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Solice Kirsk posted:May I introduce you to single best burger I have ever had in my entire life: would would WOULD gimmie
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Mar 16, 2016 15:14
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cyberia posted:Tiggum and I are both from Australia so maybe it's a regional thing? Our pronunciation is right, don't let people tell you otherwise.  They're weird and refuse to spell colour with a u.Scathach posted:Guess what's wrong with these cupcakes.  cash crab posted:I probably would. I'm sorry. Not trying to kink-shame you here but: You really do have a problem. Gridlocked has a new favorite as of 13:27 on Mar 18, 2016 |
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Mar 18, 2016 13:23
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My Lovely Horse posted:
This needs to be someone's avatar.
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Mar 19, 2016 13:40
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combee posted:honeycomb with bee larvae Gaki No Tsukai delivers!
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Mar 28, 2016 04:38
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In what world did ANYONE EVER think those gelatin based salads were a good idea?
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Mar 29, 2016 01:03
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 Return of the #wifematerial loose corn, wet mashed something and really pink meat.  Dinner blush ok_hand #fish #chips #veggies #healthy #yummy #wifematerial #putaringonme Nice McCain's frozen fish, chips and mixed steamed vegetables there. Gridlocked has a new favorite as of 11:13 on Mar 31, 2016 |
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Mar 31, 2016 11:09
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Simply Simon posted:Just want to butt in with a little chemistry - elemental mercury is, in fact, completely different from any mercury compounds. You really shouldn't compare the two. It's the same reason why elemental sodium will explode in water while sodium ions in table salt will, at most, explode your arteries. I like how Dimethylmercury is so bloody dangerous that it's also more-or-less entirely useless.
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Mar 31, 2016 13:40
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Scientastic posted:Neither of those belong in this thread Eh that chocolate cake has a disgusting amount of icing, look how fat into it that spatula goes. Also would YOU trust a cake made by someone with THOSE nails?
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Apr 2, 2016 02:00
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Has anyone mentioned this yet?
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Apr 3, 2016 12:36
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It looks like really sad coco pops
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Apr 5, 2016 11:47
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 It's cake. Heart – orange cake with raspberry sauce Lungs – apple spice cake with strawberry sauce Kidneys – orange cake with blueberry sauce Stomach – ginger cake with mango sauce Liver – chocolate cake with kiwi sauce Small Intestine – jelly roll with red currant jelly Also: - white chocolate rib cage - food coloring to paint the organs - buttercream frosting blood - little veins on the organs first with a piping bag, then put big globs of gore on the ribs with a knife - a little spritz of corn syrup to give it that all-important oozing, wet look
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Apr 9, 2016 08:24
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IIRC this was part of a series of ads in Australia for eating your fruit and vege.
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Apr 10, 2016 09:49
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SC Bracer posted:
I have a pasta cooker that runs on the same principle actually. At least I can feel like trash because it's proper Tupperware and not some knock off.  Except mine is a clear base and red lid. Basically the way they work is on one end of the container are marked water levels, with how many people you plan on serving your pasta to indicated. Most boxes of pasta have an "number of people per box" on the side, so you just fill up the container with your box of pasta; then fill the container with water to the required level. Then you bang it in the microwave for 14-18 min depending on what kind of microwave you have. I find that if I set mine to power level 7, 16 min gives me a nice level of firmness; but it is really really easy to over cook it and just have either sad wet pasta. Other issues include leaving it for too long in the container after draining the water (you put the lid on and tip the water out of those vents on the end) can cause your pasta to stick together and become a clump that is hard to break up; very annoying with spaghetti) If I'm doing egg pasta I still use the stove because I don't trust the microwave enough to get it right due to aforementioned issues. Also something like linguine that comes in a rectangular block I do on the stove because otherwise you have to break it in half to fit into the container and then you get really short rear end strands of it. Gridlocked has a new favorite as of 08:07 on Apr 13, 2016 |
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Apr 13, 2016 08:02
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axolotl farmer posted:You boil pasta for 14-18 minutes? Well the water goes in cold from the tap so you gotta boil it with the microwave first really though I don't understand either man. But it works for making quick and easy pasta dishes.
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Apr 13, 2016 10:13
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teenytinymouse posted:You don't need a water level, you drain off the extra water anyway. You don't save time, you don't save dishes since a weird box thing is probably harder to wash than a pan, you need to figure out your exact microwave time and level so you're gonna gently caress it up 3-4 times probably and end up with a hard mass of gunky pasta block or a smushy pasta paste. Where is the benefit? I'm really loving lazy and if I can pop the spaghetti in the microwave for 15 min while I cook up my tomato, garlic and chilli sauce I'm happy. Mostly because I can put the pasta on and then go have a shower or something and not have to worry that if I overcook it that it will get stuck to the bottom of my pot and be annoying to clean. Humboldt Squid posted:All those delicious endocrine disrupters from microwaving plastic of course. I'll get back to you in however many years it takes for those to give me cancer with the full trip report then. Maybe sooner considering how much I microwave leftovers in plastic containers.
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Apr 13, 2016 12:05
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Scathach posted:I totally thought those were pop-culture myths or something. The name is ridiculous. That kids all like "Spoon that fudge bitch, yeah spoon that fudge"
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Apr 14, 2016 03:26
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Data Graham posted:I don't think this works as well as the hot dog one. Left to right, top to bottom: Would, nope, nope, would, would but would feel like poo poo after, nope, would but would feel like poo poo after two bites, nope, would, nope, totally would, would, would, would, would, too weird, would, pineapple on pizza is a sin, would, would, nope, nope, nope, nope, would, nope, nope, nope, nope, nope, nope, would, nope, nope, nope, nope, would, would, would, would. Also I bet cash crab has eaten at least 5 of these things.
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Apr 14, 2016 14:32
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I'm really sorry but this IS still SA so: 
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Apr 15, 2016 04:10
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Once again left to right, top to bottom. Nope, Nope, Nope, Would, Nope, Nope, Would, Nope, Nope, Nope, Nope, Nope, Would, Would, Would, Nope, Would, Nope, Would, Would, Nope, Nope, Nope, Nope, Nope, Nope, Nope, Would, Would, Would, Nope, Nope, Would, Nope, Nope, Nope, Nope.
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Apr 15, 2016 11:24
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Aesop Poprock posted:Wtf did hotdogs do to you I hate cabbage, coleslaw and sauerkraut. Also Ketchup is too sugary for me.
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Apr 15, 2016 14:29
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ACES CURE PLANES posted:https://twitter.com/pizzasbatepapo/status/663015379099348992 This man is a champion. Hirayuki posted:Wait: is the Cheez Whiz ad the real one, and the Potato Fudge a modern 'shop? Or did all of these products exist and the Kraft people just recolor all the "serving suggestions"? Sadly it appears that the Potato Fudge is in fact, a well done shop.
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Apr 15, 2016 16:44
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Scathach posted:I can't hate this. Look at that cute little jar! Actual Anti-Food Porn
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Apr 17, 2016 05:40
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Eponine posted:I don't want to go to the future. Roro posted:Ffffffffutuuuuure! 
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Apr 18, 2016 02:27
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chitoryu12 posted:I got curious and looked up what the hell that's from. Apparently it was a "pop-up dinner", I guess where the chefs just show up for an event for a few hours and serve food to whoever shows up. The idea was to reimagine junk food as an expensive 7-course tasting menu with exotic ingredients. They even gave diners crayons and placemats with word search puzzles. Pop-Up Restaurants are popular in the "fancy" places in Aus atm. Basically they are restaurant spaces, with kitchens and the like installed, that are either currently vacant or empty for this purpose. Groups will rent them out for 1 night or a weekend to serve a particular kind of food to who ever turns up and pays. Typically there are no reservations, no menus and it's fist come first served. Prices also vary from dirt cheep for very high quality food, to about the same as a normal restaurant. They are popular with the trendy foodie crowds because they are non-standard and therefore cool. I have heard that big name chefs and/or restaurants will run them in addition to their main restaurant to test out new experimental dishes and ideas; which is why there put them out so cheaply because it's a big field test disguised as a special event.
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Apr 18, 2016 06:50
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Pastry of the Year posted:rrrrrrrrrrribs The shop I worked in used to sell those "BBQ Ribs" all the time. I admit to eating them on occasion even though I knew they would give me cancer. The number of times I found shards of bone in them was disturbing.
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Apr 20, 2016 03:29
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Subjunctive posted:Also somewhat reassuring, and surprising. Solice Kirsk posted:I'd find bone shards comforting. At least that means it's mostly organic. These were like sharp little fuckers that survived their trip through the mincer and press; living on in each "rib" as a razor edged fragment waiting for you to bite into it and have it jam between your teeth. I actually cut my tongue on one once.
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Apr 20, 2016 04:23
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Schubalts posted:Dinner today, over rice. Chicken, yellow onion, green onion, spinach, peppers. This is not AFP, your cooking looks fine and normal.
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Apr 21, 2016 00:43
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I call Pizza Rules.
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Apr 22, 2016 02:07
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It's covered in fungus?
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Apr 22, 2016 11:59
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DekeThornton posted:It's flour. Have you people never seen an actual proper loaf of sourdough bread? Looks green and fungusy to me.
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Apr 22, 2016 14:22
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Heh this was on ABC's The Checkout. Was funny.
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Apr 25, 2016 00:43
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Wishes they were Australian Not Australian
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Apr 27, 2016 08:24
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