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 Mods, please rename this thread to “Food Gore: Post Your Grossest Looking Gruel”
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Sep 24, 2020 21:04
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| # ? May 10, 2024 15:23 |
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looks bad Todd, the thread
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Sep 25, 2020 03:57
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I keep thinking about this thread and this post in particular and I cannot even guess what the actual hell this is even supposed to be. Like is it some sort of tortilla? A weird spicy naan? Chili quiche?!?
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Sep 25, 2020 10:21
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SomedoodIV posted:I keep thinking about this thread and this post in particular and I cannot even guess what the actual hell this is even supposed to be. Like is it some sort of tortilla? A weird spicy naan? Chili quiche?!? The first pic looks like the dish scum at the south east asian place I work at
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Sep 25, 2020 11:02
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And we'll never get closure. 
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Sep 25, 2020 11:05
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Drone posted:And we'll never get closure. The sciences, each straining in its own direction, have hitherto harmed us little; but some day the piecing together of dissociated knowledge will open up such terrifying vistas of reality, and of our frightful position therein, that we shall either go mad from the revelation or flee from the deadly light into the peace and safety of a new dark age.
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Sep 25, 2020 16:15
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This was a great thread lmao. Namaste, bird guy, and may your milky sand always be umami
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Sep 26, 2020 07:57
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drat I want to see more improv cooking! RIP bird guy, returned to his home planet to show his people what the humans refer to as "food".
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Sep 28, 2020 08:28
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This thread was not what my brain needed right now.
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Sep 28, 2020 11:07
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This is a Cheese Thief thread now Fried noodles (rice), fried in peanut oil with garlic msg and fish sauce 
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Dec 1, 2020 06:41
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I miss him so much how dare you stand where he stood
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Dec 1, 2020 07:22
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Same guy https://forums.somethingawful.com/showthread.php?threadid=3949213&perpage=40&noseen=1#post510264506
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Dec 1, 2020 07:27
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Cheese Thief posted:This is a Cheese Thief thread now I'd recognize that glazy, oily sheen anywhere. Still hotel living?
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Dec 1, 2020 07:52
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Drone posted:I'd recognize that glazy, oily sheen anywhere. I have a really nice apartment in a cool downtown city. A fridge, oven, everything. But the grocery stores close at 10pm so I'm stuck without food sometimes. I only had rice noodles left so thats dinner. I will use less oil if that's too much.
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Dec 1, 2020 09:14
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How much oil did you use?
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Dec 1, 2020 09:14
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The sp00n zone is back 
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Dec 1, 2020 10:06
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Cheese Thief posted:I have a really nice apartment in a cool downtown city. A fridge, oven, everything. But the grocery stores close at 10pm so I'm stuck without food sometimes.
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Dec 1, 2020 12:33
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welcome back friend, you have been missed
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Dec 1, 2020 19:12
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been missing the sp00n zone. What else have you cooked in your absence?
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Dec 1, 2020 19:57
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Dec 1, 2020 21:14
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TychoCelchuuu posted:Since you have a fridge, and since some foods do not require refrigeration, one thing you can do is buy food ahead of time and cook it later, rather than having to buy all the food you eat the day you eat it, if that is what you are doing. That way if the store is closed some day, you can just cook food you already have, rather than not eating. I feel like this is wrong but I can't quite figure out the error in this argument so I'll provisionally accept it until i can prove otherwise
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Dec 2, 2020 05:53
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 So all I had to eat were somekind of noodle made out of mung bean? It is so messy, the clean up is horrible. I need way sharper scissors to cut this.  See it's everywhere  Since i was told I use too much oil, I changed to butter. I need to clean the iron skillet, guess I'll get on that next year some time.  King Oyster looks a little old, i cut off the top part because I figure thats where all the spores are. The rest was fine, nice a chunky.  Oh boy, I used Ginger, Garlic, MSG, Pepper, Tumeric (the bad spice because it stains).  Someone told me I needed to brown my mushrooms better, so I put in a pan on high. I put in the secret sauce, Fish Sauce.  Looks good to me. I ate all the mushrooms out of the pan so it didn't make it into the final product.
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Dec 2, 2020 22:43
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You don't need to cut glass noodles before you cook unless you're trying to boil less than the full package, just use a 1-2 gallon pot of boiling water and as you start to lower them in they'll loosen and you can stir them apart ASAP so they don't clump. You don't have to cut off anything from mushrooms unless it's moldy or tough. The cap is usually the best part  . You can really brown mushrooms and they develop a lot of flavor, great for pasta. Usually cream is added at the end to make a sauce. Do you enjoy onions like that? They look like they were cut a bit too thick and prepped a bit too raw for my tastes. I'd probably replace half of that with a different vegetable and cook until translucent. This may require a lower heat if you find it's browning before softening.
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Dec 2, 2020 23:30
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Yeah, those onions are both burnt and too raw, if that makes sense. Ideally, they should look glassy and not brown or even black. Furthermore, please, please wash your pan and use much less butter. I'd also recommend that you get a stock of canned tomatoes. These can be used for a lot of dishes and it's hard to make something disgusting with them? Finally a general question from me: MSG is glutamate, right? I've only seen it frozen or pre-prepared meals you can by at the supermarket before. I don't think you need it if you're cooking fresh stuff at home.
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Dec 3, 2020 07:26
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Do you ever use recipes, or is your cooking mostly improv stuff? If B, have you thought about doing more of A?
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Dec 3, 2020 07:44
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KonvexKonkav posted:Finally a general question from me: MSG is glutamate, right? I've only seen it frozen or pre-prepared meals you can by at the supermarket before. I don't think you need it if you're cooking fresh stuff at home. It is an excellent standby ingredient when you want to
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Dec 3, 2020 08:12
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BrianBoitano posted:It is an excellent standby ingredient when you want to OK, that makes sense, I just hadn't heard about using "pure" glutamate for cooking at home before. When I want to cheat, I use some kind of instant chicken or vegetable broth for that purpose (which also often has glutamate in it).
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Dec 3, 2020 11:44
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Definitely. I actually just had to restock Better Than Bullion because it works so well. And any SE Asian dish has so many fermented things to add, I never use MSG there. Much better outcomes using miso, soy sauce, black bean paste, etc.
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Dec 3, 2020 12:15
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Cheese Thief posted:Since i was told I use too much oil, I changed to butter. JUST USE LESS.
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Dec 3, 2020 13:26
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Cheese Thief posted:
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Dec 3, 2020 14:33
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OK I will cut down on the butter. But this morning I made something good, I am happy with myself. It's primarily fried pickles and almonds served over bread of your choice. Started with butter, to make it big and bold, a foundation. Then added those spices you see Tumeric, Ceyanne, Ginger, And Fish sauce to give it some pop.  Pickles and almonds getting friend, I think they go good together, being crunchy, and being green and brown.  I added the toppings. Cheese and creamcheese on mine. What kind of toppings would you like on yours?  Elegantly simple. As seen over Cornbread. This dish is top class. I loved every bite. I call it 'The Master Splinter" btw
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Dec 3, 2020 15:28
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Looks great! There seems to be a healthy portion of broth as well, would you think sopping that up with maybe a pancake or perhaps some lentils would be good?
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Dec 3, 2020 15:53
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Replace the pickles with frozen mix vegetables and the almonds with some chopped up (cooked) chicken breast and you have an actual, respectable, normal, simple meal. And a bit less cheese. Drone fucked around with this message at 16:20 on Dec 3, 2020 |
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Dec 3, 2020 16:09
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Clean your pan please. I'm begging you. Please do it.
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Dec 3, 2020 17:18
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Cheese Thief posted:I have a really nice apartment in a cool downtown city. what is "a downtown city"
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Dec 3, 2020 19:39
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Dec 4, 2020 01:27
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Mods, please don’t ever ban this guy. In the absurdity that life is right now, it made me laugh uncontrollably for many minutes. I actually looked in my pantry seeing if I could come up with something similar.
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Dec 4, 2020 23:05
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An inventive dish to be sure. I appreciate the addition of new colors in your culinary palette so to speak.
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Dec 4, 2020 23:14
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A careful balance of sweet, sour, and salty
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Dec 4, 2020 23:22
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Can there be a gangtag for cooking sp00nboi recipes? I would definitely make fried pickles with almonds over cornbread if I had 1% more motivation.
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Dec 4, 2020 23:40
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