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Also as a positive contribution if you put a little more effort into prepping ingredients with your knife beyond onions I think you'll have a more pleasant eating experience. In particular that tortilla wrap thing I'd imagine you got bites that were exclusively large pieces of cheese before the whole thing fell apart
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Feb 13, 2021 21:55
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pile of brown posted:Also as a positive contribution if you put a little more effort into prepping ingredients with your knife beyond onions I think you'll have a more pleasant eating experience. In particular that tortilla wrap thing I'd imagine you got bites that were exclusively large pieces of cheese before the whole thing fell apart This is very true. Small changes in presentation make a huge difference. Tonight I had simple plain steamed carrots, but cut nicely on the bias they have a much more pleasant mouthfeel and visual appeal.
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Feb 13, 2021 22:09
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CT you're a wild man outlaw chef who doesn't gaf about following trends but truly cooks from the heart, it's all very whimsical and makes me laugh
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Feb 15, 2021 12:52
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He cooks like a wolf awoo
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Feb 15, 2021 14:44
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Cheese Thief posted:Using a cast iron Dutch oven now "not a disgusting gimmick"
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Feb 15, 2021 20:09
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To be perfectly honest I don't care at all about how food tastes, presentation, whatever. I care about nutrition #1. But #2 I care about how other people would think that I might have to someday cook for. So any effort I make to 'get better' is entirely with the idea of future family meals. Seriously like my meal at one point was just cold sliced deli meat and I'd just eat 3 of those with peanut butter and that's lunch. I _ do not care _ how food tastes but other people do so it should be important. Cheese Thief fucked around with this message at 20:33 on Feb 15, 2021 |
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Feb 15, 2021 20:30
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 Anyway, that was black Rice Pilaf, beans and ham. I think it is normal enough.
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Feb 15, 2021 21:07
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So it sounds like you just don’t really mind eating random things together and calling it a meal. That’s fine. There are other people out there that legit don’t like food at all and just eat those Soylent shakes, so you’ve at least got one up on them. But yeah when it comes to being able to cook for other people one day, that’s something to consider. When you pick out a recipe to make? Can you post a picture of the recipe itself here as well? Cheese Thief posted:
This is approaching something a normal human would eat  Just have to ask, what’s the chunky sauce on the beans?
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Feb 15, 2021 21:52
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Banana, cream cheese, and chia could be the basis of a real dish. You could dress it up with some caramel and candied pecans for dessert, or pair it with some peanut butter toast for breakfast.
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Feb 15, 2021 22:24
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Cheese Thief posted:To be perfectly honest I don't care at all about how food tastes, presentation, whatever. I care about nutrition #1. But #2 I care about how other people would think that I might have to someday cook for. So any effort I make to 'get better' is entirely with the idea of future family meals. how can you possibly care about cooking for others if you "dont care at all about how food tastes"? #2 is such a weird concern to have if you are sincere about #1.
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Feb 15, 2021 23:42
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If you don't care about how food tastes, or seemingly much about food at all, what brought you to this subforum for people who are so passionate about food most of us are masochists in every other aspect of our lives? Also if you're solely interested in nutrition, something like meal prep for workout people seems more your speed, you steam a few cups of vegetables, steam a few cups of rice or boil sweet potatoes and steam some lean protein like chicken or fish and portion it out. Boom, nutrition without worrying about techniques or combinations of ingredients or flavor. Don't change and don't stop posting though because this scratches the itch I've had since masoakis stopped uploading videos
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Feb 16, 2021 01:38
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please, i beg you please, post video of you trying to get a child to eat that stuff
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Feb 16, 2021 01:58
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Never have I seen a more fitting username for a given thread. Edit: And I agree, if all you care about is nutrition then a high protein, macro-conscious diet seems like it would fit the bill. Like the classic grilled chicken + steamed broccoli + brown rice combo. A lot of your current cooking seems very oily and lacking in nutrition-dense vegetables to call it nutritious to me. You lack green vegetables in particular--things like dark leafy greens (kale, spinach, etc), broccoli. Some people like to make sure their diet consists of all the colors of the rainbow to hit as many vitamins and minerals as they can. So things like red bell peppers and tomatoes, carrots, yellow squash and lemons, the aforementioned dark leafy greens, purple cabbage and blueberries, that sort of thing. Carotid fucked around with this message at 05:08 on Feb 16, 2021 |
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Feb 16, 2021 05:03
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CT said that they don't care about how food looks/tastes for themselves but is trying to get better on the basis of possibly feeding family/other people at some future date. It's not unreasonable to come into a forum ~~full of passionate people~~ to improve your skills, like someone might go into TCC only smoking weed but will leave addicted to heroin.
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Feb 17, 2021 02:21
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If I may recommend another book that's helped me with more freeform cooking than recipes it is the Flavor Thesaurus: https://g.co/kgs/wPsXub It focuses more on pairing flavors and why they work, similar to the way one might play with chordal interactions on guitar (or at least that's how I tend to think of it)
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Feb 18, 2021 19:48
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The strawberry chocolate mint milkshake The ingredients:  7 fl. Oz. milk (any kind will do) 6 Oz. frozen strawberries 2 fl. Oz. Chocolate syrup 1 fl. Oz. Rumpleminz or other peppermint liqueur Optional garnishes if serving to others: sprig of mint, fresh strawberry partially split to hang off the glass, a couple chocolate chips Approximate total weight: 16+ ounces. If using a smoothie glass, obey the fill line:  Because...  "Some aeration may occur,"  Thirty seconds of blending is plenty; smooth af This recipe is pretty modular too. You can use almond milk, maple syrup or even jam, double chocolate vodka, spiced rum... it's all up to you. Approximately 450 kCal. Serves one adult or two kids. Mister Facetious fucked around with this message at 21:22 on Feb 18, 2021 |
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Feb 18, 2021 21:17
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Needs more cream cheese
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Feb 18, 2021 22:27
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I didn't realize this wasn't the generic "post what you made" thread until I went back through it after posting 
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Feb 18, 2021 22:47
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Make the ketchup chicken, cheese thief. https://www.epicurious.com/recipes/member/views/-stir-fried-chicken-with-ketchup-53059791
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Feb 19, 2021 00:18
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BraveUlysses posted:how can you possibly care about cooking for others if you "dont care at all about how food tastes"? #2 is such a weird concern to have if you are sincere about #1. Bloodfart McCoy posted:Just have to ask, what’s the chunky sauce on the beans? Mister Facetious posted:I didn't realize this wasn't the generic "post what you made" thread until I went back through it after posting fr0id posted:Make the ketchup chicken, cheese thief.  That's the rest of my beef broth. I tried hard to follow a recipe. I have to substitute things that are not available. Fish sauce, msg, spaghetti noodles, clove, ginger, big gently caress off onion slices. It's pretty good.  Another recipe I tried to follow. It asked for some weird things I'd never heard of so I substituted whatever I had.  Elderberry tea stuff I made, it was ok
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Feb 19, 2021 07:00
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Cheese Thief posted:It asked for some weird things I'd never heard of Like what? Can you post the recipe?
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Feb 19, 2021 07:16
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Something called "schnozzberries", I asked around if anyone else had heard of it and got some pretty cryptic answers.
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Feb 19, 2021 07:23
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Drone posted:Like what? star anise was one that comes to mind. I just used my msg instead. I'll post them sometime, I have pictures from the book in my phone
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Feb 19, 2021 07:26
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I'd say at this point in your journey, if you look at a recipe and find you can't cook it because you don't have the ingredients, you should probably choose a different recipe. You're not at a stage where you can accurately substitute things yet.
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Feb 19, 2021 07:40
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Another option is to Google "X substitute." So for instance if you don't have star anise you can Google "star anise substitute." This will work better than trusting your instincts, which are terrible.
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Feb 19, 2021 07:50
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I bought a book called "The Food Lab," upon insistence from someone I know who is smart. I'll read it and learn a lot, maybe. On the other hand, maybe ignorance is bliss because i swear to god i don't know the difference between what's good and what's bad.
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Feb 19, 2021 07:54
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Cheese Thief posted:i don't know the difference between what's good and what's bad. The cool part about being in that situation is it's a position pretty much everyone has found themselves in at some point, and all you have to do to fix it is follow the recipe.
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Feb 19, 2021 07:56
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Can I ask what food was like at home growing up? Did the people raising you cook regularly?
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Feb 19, 2021 08:18
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Cheese Thief posted:Just letting it (chicken leg quarters) cook a long time, like 45m to hour, do you have any suggestions Toss some salt/seasoning/shake & bake on them and throw them in an oven at 325 for an hour using a baking tray or even the cast iron pan you have (skin-side up). If you don't finish one, debone the meat and toss it into soup/rice/sauce of choice Mister Facetious fucked around with this message at 09:12 on Feb 19, 2021 |
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Feb 19, 2021 08:59
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Cheese Thief posted:star anise was one that comes to mind. I just used my msg instead. 
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Feb 19, 2021 10:43
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If you're going to substitute anything for star anise, do fennel and cinnamon, but it won't be right.
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Feb 19, 2021 10:49
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In order to follow your instincts for a particular activity, you need to develop those instincts first. It's like someone who wants to draw a portrait and has never drawn before--sure they can try to re-invent the wheel and do it completely on their own, but why waste so much time and effort when you can learn from others? You can do this by cooking recipes with the exact ingredients first, to learn how things fit together and why.
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Feb 19, 2021 22:04
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pile of brown posted:If you're going to substitute anything for star anise, do fennel and cinnamon, but it won't be right. Some black licorice chunks will work in a pinch.
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Feb 19, 2021 23:42
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Cheese Thief posted:
Can you post the recipe? Kind of looks like tuna salad without mayo.
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Feb 20, 2021 00:13
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Cheese Thief posted:I will eventually. Ketchup is a little bit gross though. Lol dude come on
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Feb 20, 2021 05:14
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Cheese Thief posted:I bought a book called "The Food Lab," upon insistence from someone I know who is smart. I'll read it and learn a lot, maybe. On the other hand, maybe ignorance is bliss because i swear to god i don't know the difference between what's good and what's bad. Nah it's probably good to read that. I have a copy of that, but haven't read it much out of laziness. But since it's Kenji it's probably full of useful techniques and recipes. Some easy, some more difficult.
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Feb 20, 2021 05:40
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Salvor_Hardin posted:Some black licorice chunks will work in a pinch. No
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Feb 20, 2021 08:54
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Only if it's salted liquorice
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Feb 20, 2021 17:26
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Brawnfire posted:Only if it's salted liquorice I think it's messed up that there's no liquor in liquorice. It's a bit poo poo to me.
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Feb 20, 2021 17:30
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That's why you gotta drink that 'buca
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Feb 20, 2021 17:36
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